The optical properties of the pure polymer film and polymer films doped with Phenol Red dye at different concentrations were investigated. The films were prepared using the casting technique. Poly (methyl-methacrylate...The optical properties of the pure polymer film and polymer films doped with Phenol Red dye at different concentrations were investigated. The films were prepared using the casting technique. Poly (methyl-methacrylate) (PMMA) polymer was doped with the Phenol Red dye dissolved in a mixture of chloroform and little quantity of methanol, used as suitable solvent for both the dye and the polymer. The spectral absorption measurements of these films were carried out at different dye concentrations using UV-Vis double-beam spectrophotometer in the wavelength range 300 - 800 nm. The optical parameters of the prepared Phenol Red dye doped polymer films, absorption coefficient (α), extinction coefficient (κ), refractive index (n), optical and electrical conductivities (σ<sub>opt</sub> and σ<sub>elect</sub>), and optical energy band gap (E<sub>g</sub>), were determined. The results showed that the Phenol Red dye doped polymer film is a good candidate for photonic applications such as, solar cells, optical sensors, and other photonic devices.展开更多
An optical pH sensitive membrane for optical pH sensors has been developed by covalently immobilizing phenol red on optical transparent cross-linked polyvinyl alcohol （PVA） membrane surfaces. The phenol red was firs...An optical pH sensitive membrane for optical pH sensors has been developed by covalently immobilizing phenol red on optical transparent cross-linked polyvinyl alcohol （PVA） membrane surfaces. The phenol red was first reacted with acrylamide to form a product of acrylamide grafted phenol red （AAGP）, then the AAGP was covalently immobilized to the PVA membrane via surface grafting-polymerization using Fe^2＋/H2O2 as initiator. The performance of the pH sensitive membrane was investigated and the results showed that the pH sensitive membrane has some features including a linear response scope from pH 6.5 to 8.5 closed with phenol solution, a rapid response time （〈：20 s）, good reproducibility, reversibility, excellent stability and easiness of fabrication. These show that the pH sensitive membrane can be used as a sensitive layer for optical pH sensor.展开更多
The impedance spectroscopy,electrical conductivity and electric modulus of bulk phenol red were measured,as a function of both frequency and temperature.Artificial neural networks(ANNs)were used for modeling its elect...The impedance spectroscopy,electrical conductivity and electric modulus of bulk phenol red were measured,as a function of both frequency and temperature.Artificial neural networks(ANNs)were used for modeling its electrical properties.The two parts(real and imaginary)of its complex impedance(Z^*)were analyzed and the activation energy related to the electrical relaxation process was evaluated.Nyquist curves were plotted showing semicircles for the different temperatures.The AC electrical conductivity follows a power lawσac(ω)αω^η.The maximum barrier height Bm was derived for specific temperatures.A plausible mechanism for the AC conduction of bulk phenol red was deduced from the temperature reliance of the frequency exponent.The dielectric data was analyzed using electric modulus as a tool.In addition,ANNs were used to model the impedance parts and the total electrical conductivity.Numerous runs were tried,to obtain the best performance.The training and prediction results were compared to the equivalent experimental results,with a good match obtained.An equation describing the experimental results was obtained mathematically,based on the use of ANNs.The outputs demonstrated that ANNs are an admirable tool for modeling experimental results.展开更多
Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in th...Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of superfine ground processing on the physicochemical properties and functional effect of red rice (Oryza sativa L.), four powders with the size of 156.74 μm, 69.53 μm, 26.35 μm, and 10.68 μm were prepared by superfine grinding technology in this paper. Results showed that the size was smaller for red rice powders, greater for the bulk density (from 0.624 g/ml to 0.745 g/ml), and smaller for the angle of repose (from 74.67°to 61.41°) and slide (from 38.99°to 26.42°). The values of water solubility index, water holding capacity and enzymatic digestibility by α-amylase significantly increased with the decreasing particle size (P < 0.05). In addition, antioxidant activity and phenolic content were enhanced by superfine ground. These results indicated that superfine ground would improve the physicochemical and functional properties of red rice, which was helpful to promote the overall quality and healthy effect of foods containing red rice.展开更多
The effect of La on nitrification, P transformation and phenol decomposition in red soil was studied by incubation and pot culture experiments. La at low concentration has stimulative effect on soil nitrification and ...The effect of La on nitrification, P transformation and phenol decomposition in red soil was studied by incubation and pot culture experiments. La at low concentration has stimulative effect on soil nitrification and P transformation while its high concentration has inhibitory effects, and the inhibition is strengthened with increasing concentration of La. La has strongly inhibitory effect on soil phenol decomposition and the inhibition is strengthened with increasing concentration of La. When the incubation time is prolonged, the inhibitory effect of La on soil nitrification and phenol decomposition tends to decrease.展开更多
为提高红枣的营养价值及深加工利用潜力,以‘和田大枣’、‘延川狗头枣’、‘交城骏枣’、‘赞皇大枣’及‘宁阳大枣’五个代表性红枣品种为研究材料,利用嗜酸乳杆菌、植物乳杆菌及发酵乳杆菌的混合菌株进行乳酸发酵,探究混合菌株发酵...为提高红枣的营养价值及深加工利用潜力,以‘和田大枣’、‘延川狗头枣’、‘交城骏枣’、‘赞皇大枣’及‘宁阳大枣’五个代表性红枣品种为研究材料,利用嗜酸乳杆菌、植物乳杆菌及发酵乳杆菌的混合菌株进行乳酸发酵,探究混合菌株发酵对不同品种红枣浊汁品质的影响。结果表明:五个品种红枣汁皆是混合菌株发酵的良好基质,发酵结束活菌数皆超过6 lg CFU/mL。混合菌株发酵促进了酚类物质的转化,提高了咖啡酸、原儿茶酸及芦丁含量,发酵结束后含量分别达到了0.67~1.13、8.05~10.77及2.17~3.12 mg/mL。发酵后红枣汁抗氧化能力明显提高,DPPH自由基清除能力提高了38.2%~45.2%;FRAP铁力还原力提高了20.3%~60.6%。‘和田大枣’及‘赞皇大枣’枣汁中含有更高的总酚、葡萄糖、果糖及苹果酸,促进了乳酸菌的生长,其发酵汁具有较高的活菌数,分别达到了11.2及10.4 lg CFU/mL。此外两者发酵汁还具有较高的抗氧化能力及感官品质。研究结果可为红枣优良品种的筛选及应用提供理论指导。展开更多
This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (</span><i style="font-family:"white-space:normal;"><sp...This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (</span><i style="font-family:"white-space:normal;"><span style="font-family:Verdana;">Phaseolus</span></i><span style="font-family:"white-space:normal;"><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">vulgaris</span></i></span><span style="font-family:Verdana;">) powder. Proximate compositions, total phenol content, antioxidant activity, and functional properties of red kidney bean (RKB) powder were studied before and after the incorporation of red kidney bean in the biscuits. The bean powder was mixed with wheat flour at a level of 0% as control, 10%, 20%, and 30% during dough preparation. Results revealed that RKB powder is a rich source of protein (26.25%) together with carbohydrate (59.7%), fat (2.4%), and ash (3.27%). The total phenolic content of bean powder was 14.15 mg GAE/g. Kidney bean powder showed good functional properties including water absorption capacity (149.7%), oil holding capacity (99.54%), swelling capacity (4.6%), and bulk density of 0.74 g/ml. After increasing the percentage of RKB with control, there were significant increases (p < 0.05) in the levels of protein, moisture, ash, fat, while carbohydrate content and total gross energy decreased significantly. Investigation of total phenolic content showed the increasing trend with the higher RKB fortification, which amounted to 10.31 mg GAE/g for control and 12.50 mg GAE/g for 30% RKB. DPPH radical scavenging activity was investigated for all the samples at five different concentrations. As there was an increase in the percentage of RKB and concentration of the samples, the antioxidant activity also increased significantly (p < 0.05), where IC50 value decreased from 0.0228 mg/ml for control to 0.0289 mg/ml for 10% RKB, followed by 20% and 30% RKB, respectively. In sensory test, the control cake secured the highest score in color, flavor, texture and overall acceptability followed by the cake incorporated with 10% freeze-dried mushroom powder.展开更多
文摘The optical properties of the pure polymer film and polymer films doped with Phenol Red dye at different concentrations were investigated. The films were prepared using the casting technique. Poly (methyl-methacrylate) (PMMA) polymer was doped with the Phenol Red dye dissolved in a mixture of chloroform and little quantity of methanol, used as suitable solvent for both the dye and the polymer. The spectral absorption measurements of these films were carried out at different dye concentrations using UV-Vis double-beam spectrophotometer in the wavelength range 300 - 800 nm. The optical parameters of the prepared Phenol Red dye doped polymer films, absorption coefficient (α), extinction coefficient (κ), refractive index (n), optical and electrical conductivities (σ<sub>opt</sub> and σ<sub>elect</sub>), and optical energy band gap (E<sub>g</sub>), were determined. The results showed that the Phenol Red dye doped polymer film is a good candidate for photonic applications such as, solar cells, optical sensors, and other photonic devices.
基金Project supported by the National Natural Science Foundation of China （Nos. 50273037 and 20465001）.
文摘An optical pH sensitive membrane for optical pH sensors has been developed by covalently immobilizing phenol red on optical transparent cross-linked polyvinyl alcohol （PVA） membrane surfaces. The phenol red was first reacted with acrylamide to form a product of acrylamide grafted phenol red （AAGP）, then the AAGP was covalently immobilized to the PVA membrane via surface grafting-polymerization using Fe^2＋/H2O2 as initiator. The performance of the pH sensitive membrane was investigated and the results showed that the pH sensitive membrane has some features including a linear response scope from pH 6.5 to 8.5 closed with phenol solution, a rapid response time （〈：20 s）, good reproducibility, reversibility, excellent stability and easiness of fabrication. These show that the pH sensitive membrane can be used as a sensitive layer for optical pH sensor.
文摘The impedance spectroscopy,electrical conductivity and electric modulus of bulk phenol red were measured,as a function of both frequency and temperature.Artificial neural networks(ANNs)were used for modeling its electrical properties.The two parts(real and imaginary)of its complex impedance(Z^*)were analyzed and the activation energy related to the electrical relaxation process was evaluated.Nyquist curves were plotted showing semicircles for the different temperatures.The AC electrical conductivity follows a power lawσac(ω)αω^η.The maximum barrier height Bm was derived for specific temperatures.A plausible mechanism for the AC conduction of bulk phenol red was deduced from the temperature reliance of the frequency exponent.The dielectric data was analyzed using electric modulus as a tool.In addition,ANNs were used to model the impedance parts and the total electrical conductivity.Numerous runs were tried,to obtain the best performance.The training and prediction results were compared to the equivalent experimental results,with a good match obtained.An equation describing the experimental results was obtained mathematically,based on the use of ANNs.The outputs demonstrated that ANNs are an admirable tool for modeling experimental results.
文摘Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of superfine ground processing on the physicochemical properties and functional effect of red rice (Oryza sativa L.), four powders with the size of 156.74 μm, 69.53 μm, 26.35 μm, and 10.68 μm were prepared by superfine grinding technology in this paper. Results showed that the size was smaller for red rice powders, greater for the bulk density (from 0.624 g/ml to 0.745 g/ml), and smaller for the angle of repose (from 74.67°to 61.41°) and slide (from 38.99°to 26.42°). The values of water solubility index, water holding capacity and enzymatic digestibility by α-amylase significantly increased with the decreasing particle size (P < 0.05). In addition, antioxidant activity and phenolic content were enhanced by superfine ground. These results indicated that superfine ground would improve the physicochemical and functional properties of red rice, which was helpful to promote the overall quality and healthy effect of foods containing red rice.
文摘The effect of La on nitrification, P transformation and phenol decomposition in red soil was studied by incubation and pot culture experiments. La at low concentration has stimulative effect on soil nitrification and P transformation while its high concentration has inhibitory effects, and the inhibition is strengthened with increasing concentration of La. La has strongly inhibitory effect on soil phenol decomposition and the inhibition is strengthened with increasing concentration of La. When the incubation time is prolonged, the inhibitory effect of La on soil nitrification and phenol decomposition tends to decrease.
文摘为提高红枣的营养价值及深加工利用潜力,以‘和田大枣’、‘延川狗头枣’、‘交城骏枣’、‘赞皇大枣’及‘宁阳大枣’五个代表性红枣品种为研究材料,利用嗜酸乳杆菌、植物乳杆菌及发酵乳杆菌的混合菌株进行乳酸发酵,探究混合菌株发酵对不同品种红枣浊汁品质的影响。结果表明:五个品种红枣汁皆是混合菌株发酵的良好基质,发酵结束活菌数皆超过6 lg CFU/mL。混合菌株发酵促进了酚类物质的转化,提高了咖啡酸、原儿茶酸及芦丁含量,发酵结束后含量分别达到了0.67~1.13、8.05~10.77及2.17~3.12 mg/mL。发酵后红枣汁抗氧化能力明显提高,DPPH自由基清除能力提高了38.2%~45.2%;FRAP铁力还原力提高了20.3%~60.6%。‘和田大枣’及‘赞皇大枣’枣汁中含有更高的总酚、葡萄糖、果糖及苹果酸,促进了乳酸菌的生长,其发酵汁具有较高的活菌数,分别达到了11.2及10.4 lg CFU/mL。此外两者发酵汁还具有较高的抗氧化能力及感官品质。研究结果可为红枣优良品种的筛选及应用提供理论指导。
文摘This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (</span><i style="font-family:"white-space:normal;"><span style="font-family:Verdana;">Phaseolus</span></i><span style="font-family:"white-space:normal;"><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">vulgaris</span></i></span><span style="font-family:Verdana;">) powder. Proximate compositions, total phenol content, antioxidant activity, and functional properties of red kidney bean (RKB) powder were studied before and after the incorporation of red kidney bean in the biscuits. The bean powder was mixed with wheat flour at a level of 0% as control, 10%, 20%, and 30% during dough preparation. Results revealed that RKB powder is a rich source of protein (26.25%) together with carbohydrate (59.7%), fat (2.4%), and ash (3.27%). The total phenolic content of bean powder was 14.15 mg GAE/g. Kidney bean powder showed good functional properties including water absorption capacity (149.7%), oil holding capacity (99.54%), swelling capacity (4.6%), and bulk density of 0.74 g/ml. After increasing the percentage of RKB with control, there were significant increases (p < 0.05) in the levels of protein, moisture, ash, fat, while carbohydrate content and total gross energy decreased significantly. Investigation of total phenolic content showed the increasing trend with the higher RKB fortification, which amounted to 10.31 mg GAE/g for control and 12.50 mg GAE/g for 30% RKB. DPPH radical scavenging activity was investigated for all the samples at five different concentrations. As there was an increase in the percentage of RKB and concentration of the samples, the antioxidant activity also increased significantly (p < 0.05), where IC50 value decreased from 0.0228 mg/ml for control to 0.0289 mg/ml for 10% RKB, followed by 20% and 30% RKB, respectively. In sensory test, the control cake secured the highest score in color, flavor, texture and overall acceptability followed by the cake incorporated with 10% freeze-dried mushroom powder.
