腰果酚基乙酸酯增塑剂的合成及其增塑聚氯乙烯性能

为了进一步利用农林剩余物资源替代石化原料,该研究以腰果酚为原料,通过对其酚羟基进行酯化改性,制备腰果酚基乙酸酯(cardanol acetate,CA)增塑剂。采用核磁共振氢谱(1H nuclear magnetic resonance,1H NMR)和核磁共振碳谱(13C nuclear magnetic resonance,13C NMR)对产物的结构进行表征。通过动态力学性能(dynamic thermo mechanical analysis,DMA),拉伸性能测试,热重分析(thermogravimetric analysis,TGA),以及与聚氯乙烯(polyvinyl chloride,PVC)共混样品的傅里叶红外分析(fourier transform infrared spectroscopy,FT-IR)等方法,评价腰果酚基乙酸酯作为辅助增塑剂应用于软质聚氯乙烯的增塑效果,并与商业增塑剂对苯二甲二辛酯(bis(2-ethylhexyl)benzene-1,4-dicarboxylate,DOTP)进行对比。研究结果表明,m(DOTP)∶m(CA)=4∶6为较佳配伍比例,共混体系的玻璃化转变温度由41.52℃降低至35.93℃,断裂伸长率由244.75%增加到了302.13%,热稳定性及相容性均得到有效改善,因此腰果酚基乙酸酯可用作聚氯乙烯的优良辅助增塑剂。研究结果为腰果酚在增塑剂领域的应用提供了参考。     

Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD

Wheat is one of the three most widely grown grain crops and the most consumed in Europe. Wheat contains different phenolic compounds, mainly phenolic acids and flavonoids that are not evenly distributed in the wheat, being most abundant in the bran. These phenolic compounds are antioxidants against free radicals and other reactive oxygen species. Therefore, over the last few decades, there is a great interest to study and quantify these compounds present in wheat.This work proposes a HPLC-DAD method that allows a good separation of different phenolic compounds occurring as soluble free and insoluble bound compounds in wheat brand and flour. The extraction and the chromatographic conditions allowed the characterization of forty-two phenolic compounds, among phenolic acids (HBA, HCA, DFA and TFA), phenolic aldehydes, phenolic alcohols and flavonoids (flavones). This method is simple, sensitive, reproducible and accurate, and only a HPLC-DAD equipment is required. Thirty-four soluble and insoluble phenolic compounds can be quantified in wheat flour and brand. Hydroxytyrosol, a potent antioxidant compound, has been identified and quantified in wheat for the first time.     

Imparting disperse and cationic dyeability to polypropylene through melt blending

The present paper deals with improvement in disperse dyeability as well as imparting of cationic dyeablility to difficultly dyeable polypropylene by a melt blending technique. Isotactic polypropylene (PP) was blended with fibre grade polybutylene terephthalate (PBT), cationic dyeable polyethylene terephthalate (CDPET) and polystyrene (PS), individually. The resulting binary blends were spun and drawn into fibres at draw ratio 2, 2.5, and 3. The compatibility of blends, structural changes of fibres in terms of X-ray crystallinity, relative crystallinity, sonic modulus, birefringence and thermal stability were examined. The blended fibres were found to be disperse dyeable by the conventional method of high temperature and high pressure dyeing. And this dyeability increased with increase in the level of substitution. PP/CDPET blend also exhibited dyeablility with cationic dyes in addition to that with disperse dyes. The optimum level of blending was predicted keeping in view of tenacity and thermal stability of melt blend fibres. The wash fastness properties of the dyed fibres were found to be of high rate.     

相同HMW—GS组合小麦品种的主要品质指标分析

为了研究具有相同高分子量谷蛋白亚基（HMW—GS）组合的小麦品种间是否存在品质差异,采用SDS-PAGE电泳技术从200多份黄淮冬麦区新育成的小麦品种（系）中筛选鉴定出12个具有1／7＋9／2＋12HMW—GS组合的小麦品种（系）,并对其主要品质性状进行分析。结果表明,12个具有相同HMW—GS组合（1／7＋9／2＋12）小麦品种的面粉蛋白质含量、湿面筋含量和Zeleny沉淀值均存在差异,其中蛋白质含量和湿面筋含量差异不大,但Zeleny沉淀值差异较大（平均为30．2mL,变幅为23．3～45．9mL,变异系数为22．4％）。在面团流变学特性中除吸水率外,形成时间、稳定时间和评价值均有较大变异,形成时间平均为3．7min,变幅为2．2～7．4min,变异系数为36．9％;评价值平均为57．9,变幅为36～149,变异系数为53．0％;稳定时间变异最大,平均为3．7min,变幅为1．6～15、1min,变异系数为99．8％。表明具有相同HMW—GS组合的小麦品种的主要品质性状仍存在较大的差异。     

Physico-chemical properties and acceptability of yam flour substituted with soy flour

Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the yam flour and acceptability of the cooked paste (amala), were evaluated. Protein contents of the mixtures were 23.0 and 25.5% on substituting 40% full-and defated soy flours for yam flour; ash and crude fibre contents increased while carbohydrate content, swelling power, Brabender paste viscosities decreased with increase in soy flour substitution of yam flour. Colour, texture, taste and overall acceptability of pastes (amala) from the mixed flours were rated lower than that of yam flour. Up to 10% defated and 20% full fat soy flour substitution for yam flour was acceptable for amala.     

Biodegradable films based on rice starch and rice flour

Rice flour is a starchy material with low-cost, because it can be produced from rice that is broken during processing. The aim of this study was to develop biodegradable films based on rice starch and rice flour, and to characterize their physicochemical, microscopic and mechanical properties. Films from rice starch and rice flour were prepared by casting, with glycerol or sorbitol as plasticizer. SEM analysis of starch and flour films revealed compact structures. Rice flour films prepared in the present work have similar mechanical properties to those of starch based films. However, their water vapor permeabilities are two times higher than those of starch based films. Films with sorbitol were less permeable to water and more rigid, while films with glycerol are more plasticized and have poorer water vapor barrier properties. Therefore, preparing edible films from rice flour is a new alternative for using this raw material, which is sometimes much cheaper than commercial starches.     

多组分重油调合方法剖析

石油化工生产中常用的油品调合方法有压缩空气、泵循环、机械搅抖和管道调合。着重论述了用泵循环和机械搅拌两种方法对多组分重油进行调合的特点，通过分析、对比，认为机械搅拌调合比较理想。该方法使罐液混合均匀，气体在液相中分散好，固体粒子在液相中均匀地悬浮，促进稀释、溶解、分散，强化传热，防止分层、沉淀及清洗。这种方法具有油品调合质量好、投资省、能耗低、操作简单、劳动强度轻及环境污染少等优点。提出了对不同粘     

Metabolite profiling of the response to high-nitrogen fertilizer during grain development of bread wheat (Triticum aestivum L.)

Wheat yield and quality are dependent largely on nitrogen (N) availability. In this study, we performed the first metabolomic analysis of the response to high-N fertilizer during wheat grain development using non-targeted gas chromatography-mass spectrometry (GC–MS). Quality parameter analyses demonstrated that high-N fertilizer application led to a significant increase in grain protein content and improvement in starch and bread-making quality. Comparative metabolomic profiling of six grain developmental stages resulted in identification of 74 metabolites, including amino acids, carbohydrates, organic acids and lipids/alcohol, which are primarily involved in carbon and N metabolism. Under high-N fertilizer treatment, numerous metabolites accumulated significantly during grain development. Principal component analysis revealed two principal components as being responsible for the variances resulting from N-fertilizer treatments. Metabolite–metabolite correlation analysis demonstrated that the high-N treatment group had a greater number of positive correlations among metabolites, suggesting that high-N fertilizer treatment induced a concerted metabolic change that resulted in improved grain development. Particularly, the high-N treatment-mediated significant accumulation of metabolites involved in the TCA cycle, starch and storage protein synthesis could be responsible for the improvement of grain yield and quality. Our results provide new insight into the molecular mechanisms of wheat grain development and yield and quality.     

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.