A Deduction from the Expression of the Fractal Dimension of Odor

张翮辉，厦门大学化学工程与生物工程系[中文文摘]本文通过对林翔云教授的香气分维公式的分析,推导出更多的结论以指导调香实践,根据分形数学理论提出了"随着香料种类的增多,对主题香气的贡献增加率递减"的结论。文中也讨论了杂气对主题香气的影响及其解决办法。[英文文摘]After analyzing the expression of the fractal dimension of odor made by Professor Lin Xiangyun,more conclusions can be made to instruct the practical perfumery acts.The guess that as the kinds of perfumes increase,the rate of the enhancing of the contribution to the dimensions of "subject" odors of a fragrance decrease.The affect of "non-subject" odors of raw materials of perfumery on the "subject" odor as well as the solution of it was also discussed.厦门大学大学生创新实验项目资

The Design of an Intelligent and Full Automatic Perfumery Equipment

针对香精调配过程,阐述了一种全自动调香设备的基本设计思路、系统的结构组成和工作原理。该系统包括:PC机、机械模块、电源模块、控制模块和人机界面。其主要功能是根据调香师输入的配方自动实现各种液态香料的多线程进样,并结合现有调香理论对香精性质进行仿真。它不但能够达到调香过程自动化、精确化、信息化的目的,而且有助于调香师制定配方。尽管设计的原型机只能进行3种液态香料加注,但其实验与理论的一致性证明了其潜在应用价值。This article expounds the train of thought on a full automatic equipment for perfumery, also its system structure and operational principle are explained. This system integrates personal computer, mechanism module, power supply module, control module and human-computer interface. The main function of the proposed equipment is to automatically implement the multithreading sampling of each kind of liquid flavor according to perfumers′ prescription, and simulate the property of the fragrance based on the existing perfumery theories. It could not only realize the goal of automation, informatization and precision for the perfumery process, but also help the perfumers to frame the prescription. Although the designed equipment can only process 3 kinds of liquid flavor, the conformity of the design and the experimental results indicated its potential application value.2007年国家大学生创新性实验计划项目;; 2007年福建省大学生创新性实验计划项

Model of the Volatilization Process of Perfume Based on the Sensory Analysis

通讯作者: [email protected][中文文摘]针对香水调配过程,根据传质理论以及调香师的感官分析提出了香水中香气挥发过程的动态模型,证明了香水中溶质浓度的减少近似服从一级动力学规律.通过假设每一种香型是各种香料综合作用的结果,既同时考虑了香水和人体两方面的影响因素,又描述了各种香型随时间的动态变化情况.利用该模型可以对香水中各香型香气的时变情况进行仿真,这有助于制定调香配方.仿真与试验结果的一致性证明了该模型的正确性.[英文文摘]For the perfumery process,the dynamic model of the volatilization of scents was deduced according to the mass transfer and the sensory analysis of the perfumers.The proposed model proved that the decrease of the solute in the perfume approximately accords with the first class kinetics law.Under the assumption that each scent was the interaction of all the flavors of the perfume,not only the influence of both the perfume and human beings was considered,but also the time-varying of each scent was described.On the basis of the pr oposed model,the time varying curves of scents of the perfume could be estimated, which was helpful fo r the decisionmaking of the perfumery prescription.The conformity of the simulation and the experimental results indicated the validity of the proposed model.2007年国家大学生创新性实验计划项目;2007年福建省大学生创新性实验计划项目资

青霉葡萄糖氧化酶的分离纯化及性质研究

从青霉(Penicillium amagasakiense)发酵液中分离纯化葡萄糖氧化酶(简称GOD),通过DEAE-32离子交换柱层析、Sephacryl S-200分子筛凝胶过滤柱层析纯化,获得比活力为472 U/mg电泳单一纯酶制剂,采用SDS-PAGE电泳,表明该酶含有两个同型的亚基,分子量为150 ku.酶学性质研究表明:该酶催化葡萄糖氧化酶反应的最适pH为5.6,最适温度为40℃.酶的热稳定性研究表明:该酶在pH 5.5~8.5区间和温度低于50℃下稳定.金属离子对酶活力的影响表明:Na+、K+、Ca2+、Pb2+、Mn2+等对酶活力基本没有影响;Al3+、Zn2+对酶有一定的激活作用;Ag+、Hg2+、Mg2+、Cd2+、Cu2+、Co2+等对该酶活力有不同程度的抑制作用.该酶以葡萄糖为底物的米氏常数Km值为122.6 mmol/L,Vm为25.52μmol/(L.min)(pH 7.0,37℃)