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1.
活化过硫酸钠氧化土壤对挥发性有机污染物吸附特性的影响 总被引：2，自引：0，他引：2
活化过硫酸钠(Sodium persulfate,SPS)氧化技术是一种新型的土壤修复技术。为了更科学地评价化学氧化处理后土壤的环境风险,本文通过亚铁离子活化过硫酸钠法对有机质(Organic matter,OM)含量存在显著差别的两种土壤进行氧化处理,比较了活化过硫酸钠氧化前后两种土壤样品对3种挥发性有机污染物的吸附特性。结果表明,亚铁活化的SPS能够氧化土壤中腐殖酸和胡敏素类的有机质。对OM含量较高的1号土,SPS氧化对有机质的去除率为71.9%。而对OM含量较低的2号土,SPS氧化对有机质的去除率为49.9%。1号土样对3种挥发性有机物的吸附以分配作用为主,氧化后的1号土样对3种物质的吸附机制不变,但吸附量有所增加;2号土样对3种挥发性有机污染物的吸附有一定的非线性,而氧化后的2号土样对3种物质的吸附线性特征增强。吸附数据用对数形式的Freundlich方程拟合得到分配系数lg Kf值,比较有机碳标化后的分配系数lg Kfoc,氧化后的土壤有机质对3种挥发性有机污染物的吸附特性有所提高。分析表明,SPS氧化了有机质中较多的极性组分(如羧基及羟基等),从而使处理后的土壤中有机质的非极性增强,强化了对非极性化合物的吸附。 相似文献
2.
用一次平衡法研究了两种可变电荷土壤与As(Ⅲ)之间的吸附和氧化还原反应。结果表明,当As(Ⅲ)溶液平衡浓度由0·25上升到1·0mmolL-1,砖红壤对砷的吸附量由15·0增加至25·9mmolkg-1,红壤由7·6增至13·0mmolkg-1,砖红壤对砷的吸附量约为红壤的2倍,这是因为前者铁、铝氧化物的含量高于后者。在pH3~7范围内,土壤对As(Ⅲ)的吸附量随pH的增加而增加。砖红壤中的氧化锰能将As(Ⅲ)氧化为As(V),砷的氧化量在pH3~7范围内随体系pH的增加而减小。砷在红壤中的氧化反应不显著。用1·0molL-1的KNO3对吸附性砷进行解吸的结果表明,砷的解吸率在35%以下,说明大部分砷通过形成内圈型表面络合物为土壤所吸附。在pH2~7范围内,砷的解吸率随吸附体系pH的升高而增加,说明较高pH下外圈型表面络合物的比例增加。 相似文献
3.
采用批量平衡实验法研究了四氯乙烯和萘在过氧化氢氧化前后含水层土壤上的吸附。原土经过氧化氢处理后有机质含量明显降低,但是处理前后的土样对四氯乙烯和萘的吸附差别极小。过氧化氢对原土中极性官能团的破坏使原土中的大分子有机质变为小分子的可溶性有机质离开体系,造成土壤有机质含量降低。这些具有极性官能团的大分子有机质对研究的两种化合物的吸附贡献很小。在调节液固比使各种单一体系中的液相浓度差异达到一至两个数量级的情况下,加标解吸体系下的等温线仍表现为非常规的近似水平线,说明液相浓度的降低不足以使土壤中吸附的化合物发生解吸。这一结果从另一侧面说明两种目标物在研究土壤上的吸附是以在致密有机相上的吸附为主,而这部分有机质不会被过氧化氢所氧化。因此,在评估污染土壤对地下水的危害时,需慎重使用通过吸附实验得到并基于有机质总量的分配系数。 相似文献
4.
水钠锰矿对Cr(Ⅲ)离子的吸附解吸及氧化行为 总被引：4，自引：0，他引：4
采取等温吸附热力学方法,探讨了锰氧化合物(水钠锰矿)对Cr(Ⅲ)离子的吸附解吸和氧化特征及温度、pH等因素对其影响。研究结果表明,随着Cr(Ⅲ)初始加入量的增加,总铬吸附量逐渐增大,用Langmuir方程可以很好地描述吸附等温线数据;达到反应平衡时,水钠锰矿对Cr(Ⅲ)离子的氧化量与加入初始Cr(Ⅲ)的浓度呈极显著线性正相关,而水钠锰矿对Cr(Ⅲ)的氧化率,随初始Cr(Ⅲ)浓度增加而减小;温度是影响水钠锰矿对Cr(Ⅲ)的吸附和氧化的重要因素,35℃时的吸附量显著低于25℃时的吸附量,而35℃时的氧化量、氧化率明显高于25℃时的氧化量、氧化率,表明升温对吸附反应不利,而对氧化反应有利;溶液酸度对于Cr(Ⅲ)的吸附和氧化有着不同的影响,随着pH的升高,Cr(Ⅲ)离子氧化量、氧化率增大,然而,水钠锰矿对总Cr的吸附量则随着pH的升高而减小,表明pH的升高有利于氧化反应,而对吸附反应不利。 相似文献
5.
煎炸油中产生的极性成分对食品微观结构和质构的影响 总被引：5，自引：2，他引：5
研究了煎炸油中产生的极性成分对食品微观结构和质构的影响。用硅胶柱色谱和高效体积排阻色谱测定了极性成分和聚合物含量变化，油炸食品穿孔力和微观结构的变化分别用质构仪和显微镜进行测定和观察。结果表明随着油炸时间延长，极性成分、聚合物含量呈线性增加且二者间也呈线性关系,油炸食品的微观结构越来越差,食品穿孔力虽没有明显变化，但其剪切系数(Kp)有增加而压缩系数(Ka)有减小的趋势。油脂中的极性成分严重影响了食品的微观结构，也在一定程度上影响了食品的Ka、Kp值，但还不能完全通过Ka、Kp的变化来表示油品质对食品质构的影响。 相似文献
6.
锑(Sb)在土壤胶体微界面的吸附解吸深刻影响其迁移、转化和归趋。土壤矿物、有机物、微生物等胶体组分多结合在一起,形成复杂的矿物–有机复合体。目前,锑在单一土壤组分上的吸附研究颇多,但较少有学者关注锑在土壤矿物–有机复合胶体界面的吸附过程和机制。通过宏观吸附以及光谱学技术探究锑在典型铝氧化物–细菌复合胶体上的吸附行为,结果表明:α-Al_2O_3纳米级颗粒覆盖在蜡状芽孢杆菌表面,形成一层不完整的"矿物膜"。朗格缪尔(Langmuir)模型可以很好地拟合Sb(Ⅴ,Ⅲ)的等温吸附数据(R~20.98);α-Al_2O_3对Sb的吸附量远大于细菌;Sb在Al_2O_3–细菌复合胶体上的吸附不符合"组分相加"原则,存在显著的促进效应。扫描电镜-能谱分析显示Sb主要结合在复合胶体的矿物组分上。X-射线光电子能谱结果表明铝羟基、羧基和氨基参与了Sb的吸附,且细菌会抑制Sb(Ⅲ)在α-Al_2O_3表面的氧化。本研究证实,细菌不仅影响锑在矿物界面的吸附量,还影响其氧化还原反应,因此,在预测锑在土壤中的形态转化、迁移和归趋时必须考虑矿物–微生物相互作用。 相似文献
7.
以几种土壤锰结核为实验材料，研究了不同氧化锰对Cr(Ⅲ）的氧化特性。结果表明，供试锰结核对Cr(Ⅲ）的氧化能力大小顺序为N1－1＞N4－1＞N2－1＞N5－1，与他们所含量还原性锰含量顺序不一致。换算的还原性锰对Cr(Ⅲ）的氧化后，则其顺序为N4－1＞N2－1＞N1－1＞N5－1。由组成供试锰结核的主要氧化锰矿物得知，对Cr(Ⅲ）的氧化能力：钠水锰矿＞锂硬锰矿＞钙锰矿。这可能与氧化锰矿物的结晶程度、晶体构造和Mn(Ⅳ）含量的差异以及Cr(Ⅲ）在氧化锰表面的吸附位置有关。 相似文献
8.
《水土保持学报》2014,(2)
采用平衡振荡法,研究黑龙江黑土对吐温类非离子表面活性剂(Tween20、Tween40、Tween60和Tween80)的吸附特征及影响因素。结果表明,在试验浓度范围内,吐温类表面活性剂在黑土上的吸附随着平衡质量浓度的增加而增加;各表面活性剂的吸附等温线均呈"S"型,可用Freundlich吸附模型来描述;在同一平衡质量浓度下,Tween20和Tween40在黑土中的吸附量高于Tween60和Tween80的吸附量;有机质含量高的土壤S1对表面活性剂吸附能力高于有机质含量低的土壤S2。通过H2O2氧化去除黑土中的有机质后,对表面活性剂的吸附量与原土相比变化不大,表明土壤矿物质和有机质都是吸附表面活性剂的重要成分。黑土对Tween80的吸附量随着温度的增加而增加,但随着体系pH值的增加而呈现逐渐下降的趋势。 相似文献
9.
石油的开采、运输、储存和使用等过程会导致一些土壤受到石油烃的污染。土壤中的石油烃会对生态安全和人类健康造成潜在危害，因此需要开展土壤修复。本研究采用热活化过硫酸钠氧化处理污染土壤中的石油烃，考察了氧化剂剂量和超声结合热活化对石油烃去除效率的影响，并对石油烃氧化产物以及氧化后土壤理化性质进行了分析。结果表明，当过硫酸钠的用量为2.4 mmol/g土壤时，石油烃的含量从3 800 mg/kg降至1 175 mg/kg，石油烃的去除效率可以达到69%。石油烃的去除效率随着氧化剂增加呈上升趋势。但当氧化剂的剂量超过2.4 mmol/g土壤时，石油烃的去除效率不再增加。使用超声结合热活化，石油烃的去除效率可以进一步提高。过硫酸盐氧化会使土壤p H显著下降，造成土壤酸化。气相色谱质谱(GC/MS)和傅里叶变换红外光谱(FTIR)分析表明石油烃氧化后可能会生成一些醇和羧酸类含氧产物。石油烃和土壤有机质被氧化成极性小分子更易进入水相，导致水中总有机碳(TOC)含量从52.4 mg/kg增加至79.8 mg/kg。扫描电镜和粒度分析表明氧化处理会改变土壤形貌，使土壤的粒径变小。氧化导致土壤的碳、氢含量减... 相似文献
10.
铬在土壤中的吸附解吸研究进展 总被引：12，自引：1，他引：12
对铬在土壤中的吸附解吸研究进行了综述,土壤中铬的吸附解吸机理包括非专性吸附(离子交换吸附)、专性吸附以及物理表面吸附,分别对pH、氧化还原电位、土壤组分(土壤矿物和有机质)、竞争离子以及离子强度等因素对铬吸附解吸的影响作了论述。文章进一步描述了土壤中铬吸附解吸的数学模型Freundlich方程、Langmuir方程、一级动力学模型、金属-腐殖酸模型(one-sitemodel)和表面络合模型-扩散层模型(DLM)等的研究情况,并对今后的研究方向进行了探讨。 相似文献
11.
The addition of spinach (Spinacia oleracea) powder in flour dough as a natural antioxidant was investigated, and oxidation of frying oil and the lipid in fried products during frying was also studied. Flour dough with spinach powder was rolled into sheets of 0.1 cm thickness and then cut into squares to be fried. Each frying was performed in 160 degrees C soybean oil for 1 min, repeated every 20 min for 20 h. Fried samples were analyzed immediately or after being stored at 60 degrees C for 12 days under dark. The lipid content of fried dough was lower in samples with the addition of spinach powder. Spinach in the dough decreased accumulation of the polar compounds in soybean oil during frying but had little effect on the fried dough. It also reduced conjugated diene and aldehyde formation in the lipid of fried dough during storage. Improvement in lipid oxidative stability, presumably due to pigments in spinach, was more noticeable in the fried products during storage than in the frying oil. 相似文献
12.
To determine the effects of gamma-tocopherol on the stability of fried food, potato chips were fried in triolein with 0, 100, or 400 ppm gamma-tocopherol. Potato chips, sampled at 1, 3, and 6 h of frying time, were aged for 0, 2, and 4 days at 60 degrees C and then evaluated for odor attributes by sensory analysis and for volatile compounds by purge-and-trap gas chromatography-mass spectrometry. Oil sampled after 1, 3, and 6 h of frying time from the fryer was evaluated for total polar compounds and retention of gamma-tocopherol. Oil extracted from the potato chips was also analyzed for residual gamma-tocopherol. gamma-Tocopherol disappeared rapidly, with only slight amounts of the original 100 ppm level detectable after the triolein was used for frying. gamma-Tocopherol significantly inhibited polar compound production in the triolein. Results showed that gamma-tocopherol inhibited the oxidation of the fried food even when only very low levels of retained gamma-tocopherol were present in the frying oil or potato chips. Nonanal formation was inhibited by gamma-tocopherol in aged potato chips. Odor analysis of the aged potato chips showed that samples with 0 ppm gamma-tocopherol had a rancid odor after being aged for 4 days. Potato chips with 400 ppm gamma-tocopherol had no rancid odors; however, as the level of gamma-tocopherol decreased in the triolein and in the potato chips, a weak plastic odor characteristic of oxidized triolein was detected. 相似文献
13.
A Romero C Cuesta F J Sánchez-Muniz 《Journal of agricultural and food chemistry》1999,47(3):1168-1173
The frying life of two monoenoic oils, extra virgin olive oil (EVOO) and high oleic acid sunflower oil (HOSO), used to fry potatoes following a domestic frying model, by replenishing the oil in the fryer with fresh oil after each use to maintain the oil volume/fresh potato ratio, was studied by measuring polar content (PC) and triglyceride oligomer (TO) content. A combination of column and high-performance size-exclusion chromatography was used. Changes in the PC and TO content of both oils according to the number of frying uses were adjusted to linear, logarithmic, and power equations. While all three equations reflected the alterations quite accurately (p < 0.001), the logarithmic and power equations defined them best. Frequent replenishment of both frying oils with fresh oil produced a stabilization of PC and TO levels after 20-40 uses. According to the linear adjustment equation, 321 +/- 33 frying operations with EVOO and 290 +/- 40 with HOSO would be needed to raise PC to 25%. To reach the 10% TO level set for discarding oil used in frying, EVOO and HOSO would have to be used 319 +/- 35 and 241 +/- 37 times, respectively. Using the power adjustment, however, the theoretical frying life of both oils would be much higher (at least 4460 frying uses before reaching a 25% PC and 538-1552 uses for the EVOO and 249-1319 uses for the HOSO to reach a 10% TO level). The frying life of EVOO and HOSO would be extended almost indefinitely (at least 170 000 uses) when the logarithmic adjustment was applied. These data suggest that frequent replenishment of used monoenoic oil with fresh oil permits one to fry sets of fresh potatoes a very high number of occasions. 相似文献
14.
The evolution of oxidized triglycerides (ox-TG) during industrial refining was studied in soybean, sunflower, peanut, and corn oils. The analytical techniques used were silica gel column chromatography and high-performance size exclusion chromatography. The decrease in ox-TG during refining (42.3% on average) was accompanied by an increase in triglyceride oligopolymers (TGP). The inverse correlation between the two lipid groups suggests that the decrease in ox-TG during refining was due in part to the occurrence of polymerization reactions. An inverse correlation was also found between the percentage sum of ox-TG + TGP and percent TGP, indicating that a part of the ox-TG also underwent degradation or transformation reactions. On average, almost 58% of the ox-TG remained unchanged during refining and, of the rest, about half was involved in polymerization reactions and half in degradation or transformation reactions. 相似文献
15.
Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones. 相似文献
16.
Ramírez MR Estévez M Morcuende D Cava R 《Journal of agricultural and food chemistry》2004,52(25):7637-7643
The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes. 相似文献
17.
Napolitano A Morales F Sacchi R Fogliano V 《Journal of agricultural and food chemistry》2008,56(6):2034-2040
In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying. 相似文献
18.
Velasco J Marmesat S Dobarganes C Márquez-Ruiz G 《Journal of agricultural and food chemistry》2006,54(5):1722-1729
This work was aimed at studying lipid oxidation in dried microencapsulated oils (DMOs) during long-term storage. Samples were prepared by freeze-drying of emulsions containing sodium caseinate and lactose as encapsulating components. Evaluation of lipid oxidation was approached by quantitative analysis of nonvolatile lipid oxidation products and tocopherol. Lipid oxidation products were analyzed by separation of polar compounds by adsorption chromatography followed by HPSEC with refraction index detection for quantitation of oxidized triglyceride monomers, dimers, and oligomers. The analytical method applied enabled the detection of different oxidative patterns between the free and encapsulated oil fractions. The free oil fraction of DMOs showed a typical oxidative pattern for oils in continuous phase, which consisted of a clear induction period, in which hydroperoxides (oxidized triglyceride monomers) accumulated, before oxidation accelerated. The end of the induction period was marked by the total loss of tocopherol and the initiation of polymerization. On the contrary, the encapsulated oil showed a pattern characteristic of a mixture of oils with different oxidation status. Thus, high contents of advanced oxidation compounds (polymerization compounds) were detected when the antioxidant (tocopherol) was still present in high amounts. It is concluded that the encapsulated oil was comprised of oil globules with very different oxidation status. The results obtained in this study gave evidence of heterogeneous aspects of lipid oxidation in a dispersed-lipid food system. 相似文献
19.
Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon. 总被引：3，自引：0，他引：3
Salmon was processed by three different culinary techniques: pan-frying with olive oil, pan-frying with soya oil, and roasting. Roasting did not modify the fat content from that of raw samples. Frying increased the fat content 2-fold, with no difference between samples fried with different oils. Total cholesterol oxidized products (COPs) were 0.74, 2.98, 3.35, and 7.38 microg/g fat in raw, fried with olive oil, fried with soya oil, and roasted salmon, respectively, which represent 0.01, 0.08, 0.09, and 0.15% of cholesterol. A significant correlation (r = 0.902, < or = 0.01) was found between acidity index and total COPs. The most abundant COPs were 7-ketocholesterol, which appeared in all the samples, and cholestanetriol (one of the most citotoxic COP), which appeared only in cooked samples (1.05-1.33 microg/g fat). All cooked samples supplied more omega-6 polyunsaturated fatty acids (PUFAs) than raw samples and showed higher omega-6/omega-3 ratios. Roasted salmon showed the lowest omega-3 content and the highest PUFAs/(SFAs)-C18:0 and MUFAs+PUFAs/(SFAs-C18:0) ratios. 相似文献