基于离子选择性电极的硝酸盐快速检测系统

介绍了一种用于快速检测溶液中硝酸盐含量的流体控制系统。系统选用自主研发的以聚吡咯聚合物为膜材料的硝酸盐离子选择性电极作为传感单元,通过底层数据采集器编程控制微型泵和微型阀,实现检测溶液的自动传输控制。根据流体控制流程,离子选择性电极的标定溶液浓度选择为10-1、10-3和10-4 mol/L,标定时间可控制在4.5 min以内,每个样品检测时间为90 s。在10-4～10-1 mol/L的硝酸盐浓度范围内,电极的电势响应斜率值相对稳定,系统的硝酸盐含量检测下限约为10-4 mol/L,可基本满足对土壤浸提溶液和生活饮用水硝酸盐含量的快速和低成本检测要求。     

Effect of Polarity of Complexing Agents on Thermal and Rheological Properties of Rice Starch Gels

The ability of rice starch to complex with ligands of various polarities was studied to examine the mechanism of complex formation in an aqueous solution. Differential scanning calorimetry (DSC) showed that TNuS19 rice starch (27.9% amylose) formed inclusion complexes with all 12-C complexing agents. The onset melting temperatures (T_o) of the complexes were ≈93–96°C. The saturation concentrations of added ligands with high polarity, lauric acid (LA), and lauryl alcohol (LOH), had a range of 2–4% (w/w) of the starch, and both of the corresponding melting enthalpies (ΔH) were ≈3.0 J/g. In contrast, the saturation concentrations of ligands with low polarity, methyl laurate (ML) and dodecane (DO), were ≈1–2% (w/w), and the ΔH were 1.87 and 1.80 J/g, respectively. This implied that solubility of ligands had a significant effect on the extent of complexation. The T_o and ΔH increased with an increase of annealing time at 85°C, and the optima for the partially reversible complex formation were 2 hr of annealing in all cases. When measured by a dynamic rheometer, the TNuS19 rice starch gel with added LA or LOH showed a higher storage modulus (G′) than that with no complexing agent added during heating. The G′ and tan δ of the complexed gel were further increased during 12 hr of storage. The increase of G′ indicated that the elastic structure of the concentrated rice starch gels could be improved by complex formation and annealing, whereas the increase of tan δ suggested incompatibility of starch components during storage.     

Cu^2＋Zn^2＋和Cd^2＋对5种单细胞藻类生长的影响

报道承Ｃｕ＾２＋Ｚｎ＾２＋和Ｃｄ＾２＋的毒性作用下,三角褐指藻、湛江叉鞭藻、路氏巴夫藻、青岛大扁藻和小球藻等单细胞藻类的生长速度,密度都发生了不同程度的变化,叉鞭、扁藻及巴夫藻易中毒且恢复慢,当金属离子浓度较低时生长仍然缓慢。而小球藻和三角褐指藻耐毒能力较强,在２００×１０＾－６,甚至６００×１０＾－６离子浓度下仍可生长 。     

Pressurized water extraction of polysaccharides as secondary metabolites from Lentinula edodes

The suitability of pressurized water extraction (PWE) of crude polysaccharides as secondary metabolites from Lentinula edodes was investigated. A series of experiments were carried out to examine the effects of extraction times and pressures. The results indicated that the maximum recovery of polysaccharides was about 90% of the crude polysaccharides from mycelia pellets when the pressure was at 10.1 MPa for 70 min (28 degrees C). This was a drastic improvement over that of boiling water extraction (BWE) at 0.1 MPa for 40 min, which gave only 27.9% recovery. A nitroblue tetrazolium (NBT) reduction assay was used to examine the macrophage stimulating activities (MSA), and it was found that the PWE polysaccharides retained the MSA. The morphology of the macrophage cells treated by PWE polysaccharides was also examined and found to be similar to that of the positive control lipopolysaccharides treated. Finally, gel chromatographic and NMR experiments revealed that both PWE and BWE polysaccharides showed the presence of four similar molecular mass components and the alpha-(1-->4)-D-Glcp and beta-(1-->6)-D-Glcp linkage residues. The improved PWE efficiency is probably due to the possibility that under high pressure, the solid polysaccharide's hydrogen bonding is partially destroyed to increase structure elasticity and water solubility.     

Resveratrol content in strawberry fruit is affected by preharvest conditions

This study investigated the occurrence of resveratrol in Fragaria x ananassa Duchesne and the effect of preharvest conditions on resveratrol content. Both cis- and trans-resveratrol were detected in strawberry achenes (seeds) and pulp (receptacle tissue). Resveratrol was found to be higher in achenes than in fruit pulp. The levels of resveratrol were affected by genotype variations, fruit maturation, cultural practices, and environmental conditions. High growing temperature (25 and 30 degrees C) or enriched CO 2 in the atmosphere significantly enhanced resveratrol content of strawberries. Advancing maturation also increased resveratrol content. The mature pulp and achenes contained higher amounts of resveratrol than the immature fruit. Adding compost as a soil supplement or preharvest application of methyl jasmonate (MJ) also significantly enhanced the level of resveratrol in strawberry fruit. Among the plants grown in hill plasticulture, fruits of 'Ovation (B28)', 'Mohawwk', 'Earliglow', and 'B35' had higher amounts of resveratrol than fruits of other genotypes. 'Ovation' contained the highest amount of resveratrol among strawberries grown in matted row, whereas 'Latestar' contained the least. Ten of 14 tested genotypes (all except 'Allstar', 'Delmarvel', 'Northeaster', and 'MEUS 8') had higher amounts of resveratrol when grown in hill plasticulture compared to matted row.     

Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating

Inhibition of the heat-induced cholesterol oxidation at 150 degrees C by incorporation of quercetin was kinetically studied. Results showed that without quercetin, the cholesterol oxidation products (COPs) concentration increased with increasing heating time. A low amount (0.002%, w/w) of quercetin was effective in inhibiting the formation of COPs during the initial heating period (< or =30 min) at 150 degrees C. However, after prolonged heating (30-120 min), a low antioxidant activity was observed because of the degradation of quercetin. When using nonlinear regression models for kinetic study of cholesterol oxidation in the absence of quercetin, the epoxidation showed the highest rate constant (h(-1) = 683.1), followed by free radical chain reaction (h(-1) = 453.5), reduction (h(-1) = 290.3), dehydration (h(-1) = 155.5), triol dehydrogenation (h(-1) = 5.35), dehydrogenation (h(-1) = 0.68), thermal degradation (h(-1) = 0.66), and triol formation (h(-1) = 0.38). However, in the presence of quercetin, the reaction rate constants (h(-1)) for epoxidation (551.4), free radical chain reaction (111.7), and thermal degradation (0.28) were reduced greatly. The kinetic model developed in this study can be used to predict the inhibition of COPs by quercetin during the heating of cholesterol.     

Formation of cholesterol oxidation products in marinated foods during heating

The objectives of this study were to develop a gas chromatography-mass spectrometry (GC-MS) method to analyze the contents of cholesterol oxidation products (COPs) in marinated eggs, pork, and juice and to compare the effect of heating time and soy sauce or sugar on the formation of COPs. By using a silica cartridge for purification and GC-MS with selected ion monitoring for detection, seven COPs, including 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, 5,6alpha-epoxycholesterol, 5,6beta-epoxycholesterol, 5alpha-cholestane-3beta, 5,6beta-triol, 5-cholesten-3beta-25-diol, and 7-ketocholesterol, as well as internal standard 5alpha-cholestane, were resolved within 16 min by using a HP-5MS capillary column. During marinating, the levels of most COPs followed an increasing trend with increasing heating time. However, a higher amount of COPs was generated for ground pork as compared to eggs. The incorporation of soy sauce or sugar (1 and 10%) was effective in inhibiting COPs formation, with the latter being more pronounced than the former in both marinated eggs and pork.     

Absorption Kinetics of Nitrogen Oxides using Sodium Chlorite Solutions in Twin Spray Columns

NO _X is a major pollutant that causes acid deposition and photochemical smog. A large amount of NO _X is emitted from combustion sources such as power plants. As some articles have indicated, NO _X removal with NaClO₂ solution in an absorption column is an effective control approach. In this approach, first insoluble NO is oxidized into water-soluble NO₂ under acidic conditions, then NO₂ is removed in alkaline NaClO₂ solutions. The results indicate that the reaction rate constant is 9.1×10⁴ (L)^4.4/cm⁶/s/mol^2.4 in the first absorption column with acidic conditions, and the reaction orders with respect to NO and NaClO₂ are 1.4 and 2, respectively. In the second absorption column with alkaline conditions, the reaction rate constant is 3.2×10⁷ (L)^5.2/cm⁶/s/mol^3.2 and the reaction orders with respect to NO and NaClO₂ are 1.6 and 2.5, respectively. The activation energies in the first and second absorption column are 71.8 and 139.6 kJ/mol, respectively.