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Yaping Gao,Yunhee Jo,Namhyeok Chung,Song-Yi Gu,Yong-Jin Jeong,Joong-Ho Kwon 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.1
Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.
Gao, Yaping,Jo, Yunhee,Chung, Namhyeok,Gu, Song-Yi,Jeong, Yong-Jin,Kwon, Joong-Ho The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.1
Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.
The Numerical Simulation Analysis of Flow Field in Level Control Valve of Water Storage Tank
Yaping Wang,Lei Gao,Jianghua Ge,Han Gao,Jing Zhang 보안공학연구지원센터 2014 International Journal of Control and Automation Vol.7 No.10
Level control valve of water storage tank is installed in the outlet of tank, which control the water level of water storage tank by adjusting the water emissions, which make great significance for the safe operation of the super (super) criticality thermal power unit boiler . Complete the simulation analysis of internal flow field by the method of numerical simulation ,in order to achieve structure improvements of level control valve of water storage tank, that make level control valve of water storage tank better meet the work requirements. Establish flow channel model and mesh models of level control valve of water storage tank in various stages of the open process. Make three dimensional viscous numerical simulation of the internal complex flow field by the computational fluid dynamics software of ANSYS CFX. The error between the simulation values of the flow coefficient and the theoretical values , trial values is less than 5% ,which verifies the correctness of the simulation results . Get pressure contour , velocity streamline diagrams and outlet mass flow of level control valve of water storage tank in various stages of the open process. According to the pressure contours and velocity streamline diagrams, make detailed analysis of the flow field of level control valve of water storage tank. According to the dates of outlet mass flow, fit the flow characteristic curve of level control valve of water storage tank. Provide a theoretical basis for the structural design of level control valve of water storage tank.
Additive-assisted preferential crystallization of racemic component: A case of norvaline
Jie Sun,Yaping Wang,Zhenguo Gao,Junbo Gong,Weiwei Tang 한국공업화학회 2022 Journal of Industrial and Engineering Chemistry Vol.110 No.-
Herein, we report a successful resolution of L-norvaline, a racemic compound system, performed near theeutectic composition by coupling preferential crystallization with tailor-made additives. The structures ofenantiomer and racemate were characterized by PXRD, DSC, and the enantiomeric purity were measuredby Chiral HPLC. The preferential crystallization process was designed and established from binary meltingphase diagram and ternary solution phase diagram. The effects of supersaturation, solution enantiomercomposition, and seed quantity on the preferential crystallization process were investigated. However, the significant improvements of enantiomeric purity and product yield were demonstratedby additive-assisted preferential crystallization approach using tailor-made additives. These additivesbearing similar structure motifs to norvaline a highly selective binding to the racemate rather than enantiomerand remarkably suppress nucleation of DL-norvaline, the key factor determining the resultantenantiomer purity and separation efficiency. The underly inhibition principle was revealed due to thecentrosymmetric packing of the racemate while the polarity of enantiomer leads to only partial or slightcrystallization suppression. The interesting inhibition mode by tailor-made additives is also believed tobe applicable for other racemic crystallization systems. Our established additive-assisted preferentialcrystallization has showed great potential in the development of separation technology and resolutionof enantiomer from racemic compounds.
한국, 중국, 일본산 시판 천연발효 쌀식초의 이화학적 품질 및 항산화 활성 비교
정남혁(Namhyeok Chung),조윤희(Yunhee Jo),까오야핑(Yaping Gao),구송이(Song-Yi Gu),정용진(Yong-Jin Jeong),권중호(Joong-Ho Kwon) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.12
쌀식초(rice vinegar, RV)는 쌀, 찹쌀, 현미 등을 주원료로 발효되며, 쌀을 주식으로 하는 아시아 지역에서 조미료로 이용되어 왔다. 본 연구에서는 한국산(KRV1~4), 중국산(CRV1~2), 일본산(JRV1~4) 시판 천연발효 쌀식초 10종을 구입하여 이들의 품질을 비교하였다. 식초의 적정산도에 대한 나라별 기준은 한국(식품공전) 4~29%, 중국(GB) 3.5% 이상, 일본(JAS) 4.2% 이상으로 10종의 시료는 모두 이 기준을 만족하였고, KRV(5.07~6.27%)가 CRV(4.67~4.84%) 및 JRV(4.64~4.84%)에 비해 유의적으로 높은 값을 나타내었다. 쌀식초의 주요 유기산으로 acetic acid와 succinic acid를 포함한 6종이 분석되었고 유리아미노산으로 30종이 분석되었으며, 한국산의 경우 alanine, 중국산의 경우 phenylalanine과 aspartic acid, 일본산의 경우 leucine 과 alanine이 주요 성분으로 확인되었다. 한편 생리활성물질인 γ-aminobutyric acid는 KRV1에서 유의적으로 높게 분석되었다. 총 폴리페놀은 KRV1에서 가장 높은 함량을 나타내었고, 이 시료의 DPPH 및 ABTS 라디칼 소거 활성 또한 유의적으로 높게 확인되었다. 천연발효 쌀식초의 이화학적 품질은 원료의 종류 및 함량, 발효방법, 숙성 여부에 따라 차이를 나타내었고, 현미를 사용하여 1년 이상 정치발효 한 KRV1에서 가장 높은 아미노산 함량 및 항산화 활성이 확인되었다. Rice vinegar (RV) is primarily made from fermented rice or rice wine in Korea, China, and Japan. Ten commercially available naturally-fermented rice vinegars produced in Korea (KRV1∼4), China (CRV1∼2), and Japan (JRV1∼4) were comparatively investigated for their physicochemical properties and antioxidant activities. KRV showed a significantly higher total acidity range (5.07∼6.27) than both CRV (4.67∼4.84) and JRV (4.64∼4.84). These acidity ranges corresponded with respective standards of each country: Korea (Food Code), China (GB), and Japan (JAS). Six different organic acids were detected in RVs; acetic acid and succinic acid were the most prominent. Thirty different amino acids were detected in RVs, and main identified amino acids were alanine (KRV), phenylalanine and aspartic acid (CRV), and leucine and alanine (JRV). γ-Aminobutyric acid was detected at high concentration in KRV1. KRV1 showed maximum total phenolic content, and DPPH and ABTS radical scavenging activities of samples were also determined with significantly increasing tendency. KRV1 (produced from brown rice with aging period of >1 year) exhibited the highest free amino acid content and antioxidant activity as compared to CRV and JRV.