The preparation of two types of molecular sieves AlPO 4-11 and MAPO-11 is reported. The particle size of the latter is hundreds of microns, about 10 times larger than that of the former. The XRD, IR and DTA spectra h...The preparation of two types of molecular sieves AlPO 4-11 and MAPO-11 is reported. The particle size of the latter is hundreds of microns, about 10 times larger than that of the former. The XRD, IR and DTA spectra have demonstrated that magnesium has been introduced into the framework of AlPO 4-11. The successful preparation of large single crystal of MAPO-11 will open up a new area for the preparation of large molecular sieves crystals in the future. The large MAPO-11 crystal compound is a promising host for the host-vip assembly of composite materials.展开更多
Large single crystals of MAPO-43 molecular sieve have been synthesized hydrothermally using dimethylamine as the template. The typical molar composition of the starting mixture was 1.0P2O5 : 0.54Al2O3: 0.8MgO: 8.5CH3...Large single crystals of MAPO-43 molecular sieve have been synthesized hydrothermally using dimethylamine as the template. The typical molar composition of the starting mixture was 1.0P2O5 : 0.54Al2O3: 0.8MgO: 8.5CH3NHCH3: 0.68HF: 180H2O. The sample was characterized by XRD, TGA, DTA and IR.展开更多
为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、...为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、主成分分析、OPLS-DA和OAV进行分析。电子鼻分析结果表明,5个样品在整体气味轮廓上存在明显差异;GC-MS分析共检测到101种挥发性物质,5个样品(A、B、C、D、E)的含量分别为93.58%、97.53%、97.62%、94.80%、91.64%,烃类、醛类、醇类和酯类是样品共有的主要挥发性物质;β-月桂烯、芳樟醇、3-甲基丁醛、(E,E)-2,4-癸二烯醛分别是大红袍花椒和豆腐贡献给麻婆豆腐的主要共有挥发性物质;GC-MS结合OAV分析表明,β-月桂烯、D-柠檬烯、正辛醛、壬醛、(E,E)-2,4-癸二烯醛、芳樟醇、3-甲基丁醛对麻婆豆腐香气的形成有重要贡献;OAV结合OPLS-DA表明,通过VIP值筛选出的22种物质(以烃类、醛类和醇类物质为主)是样品气味差异的主要来源。试验结果表明不同产地的大红袍花椒对麻婆豆腐香气的形成有重要影响。展开更多
基金Supported by the National Natural Science Foundation of China(No. 2 99310 10 )
文摘The preparation of two types of molecular sieves AlPO 4-11 and MAPO-11 is reported. The particle size of the latter is hundreds of microns, about 10 times larger than that of the former. The XRD, IR and DTA spectra have demonstrated that magnesium has been introduced into the framework of AlPO 4-11. The successful preparation of large single crystal of MAPO-11 will open up a new area for the preparation of large molecular sieves crystals in the future. The large MAPO-11 crystal compound is a promising host for the host-vip assembly of composite materials.
文摘Large single crystals of MAPO-43 molecular sieve have been synthesized hydrothermally using dimethylamine as the template. The typical molar composition of the starting mixture was 1.0P2O5 : 0.54Al2O3: 0.8MgO: 8.5CH3NHCH3: 0.68HF: 180H2O. The sample was characterized by XRD, TGA, DTA and IR.
文摘为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、主成分分析、OPLS-DA和OAV进行分析。电子鼻分析结果表明,5个样品在整体气味轮廓上存在明显差异;GC-MS分析共检测到101种挥发性物质,5个样品(A、B、C、D、E)的含量分别为93.58%、97.53%、97.62%、94.80%、91.64%,烃类、醛类、醇类和酯类是样品共有的主要挥发性物质;β-月桂烯、芳樟醇、3-甲基丁醛、(E,E)-2,4-癸二烯醛分别是大红袍花椒和豆腐贡献给麻婆豆腐的主要共有挥发性物质;GC-MS结合OAV分析表明,β-月桂烯、D-柠檬烯、正辛醛、壬醛、(E,E)-2,4-癸二烯醛、芳樟醇、3-甲基丁醛对麻婆豆腐香气的形成有重要贡献;OAV结合OPLS-DA表明,通过VIP值筛选出的22种物质(以烃类、醛类和醇类物质为主)是样品气味差异的主要来源。试验结果表明不同产地的大红袍花椒对麻婆豆腐香气的形成有重要影响。
