Comparative analysis of structures of essential oils of some kind of tree species abies

Conditions of the chromatography analysis of essential oils providing an exit of all components with the contents over 0.01% are selected up. Essential oil from five kinds of the fir growing in identical climatic and soil environments is received by the method of hydrodistillation. The qualitative and quantitative analysis of essential oils is carried out. In the structure of essential oils 38 components are identified. The obtained data can be used for practical application of fir essential oils

Application of NMR spectroscopy in predicting hydrogel matrix stability by “stress” testing method

The results of the study of hydrogel matrix stability by means of nuclear magnetic resonance spectroscopy are described in the article. Ionizing radiation effect on auxiliary substances and active ingredients of hydrogel polymeric matrixes have been studied. It has been proved that under the influence of high-velocity electrons at absorbed doses 25–35 kGy the formation of a three-dimensional polymeric structure of the matrix occurs. It has been ascertained that active ingredients of hydrogels miramistin and gentamycin are stable under absorbed radiation doses in the range 5–35 kGy

Influence of the constituent composition on antimicrobial and perfume properties of fir essential oils

The essential oils of 7 kinds of spruces by the method of steam distillation were obtained. The qualitative and quantitative composition of the received essential oils was studied by gas-liquid chromatography. Antimicrobial activity of essential oils on substances Staphilococcus aureusATSS 6538 P, Pseudomonas aeruginosaATSS 9027, Bacillus subtilisATSS 6633, Candida albicansATSS 885-653 was defined. Perfume tasting evaluation of the essential oils was made

Project of method developing of quality control of spruce essential oil by gas-liquid chromatography

Conditions of the chromatography analyses of essential oils providing the yield of all components with the contents over 0.01% were selected. Essential oils of 10 samples of Norway spruce growing in the same edaphic-climatic conditions of the park UE “Brovki” were obtained by hydrodistillation. Qualitative and quantitative analyses of the received essential oils were performed. More than 50 components composing the essential oil were identified. The obtained statistic data allowed to calculate standard deviation of repeatability, standard deviation of intermediate precision with a variable factor “time + operator”, expanded uncertainty of measurement results for the confidence level P = 0,95

Identification of the plant oil composition by chromatographic and spectral methods

This article presents the results of research by chromatographic and spectroscopic methods of fatty acid composition of vegetable oils which sold in the trading network of the Republic of Belarus, it also presents an assessment of their quality characteristics from the standpoint of modern views on food hygiene. It was found, that the vegetable oils include both saturated and unsaturated fatty acids with one or two double bonds. Two samples of sunflower oil was found in the analysis that do not meet the requirements of the quantitative content of oleic and linoleic acids. Quality counterfeits were also found among the tested olive oils. Fatty acid composition must be controlled continuously during production and use of vegetable oils, and especially mixtures thereof. The combination of spectroscopic and chromatographic methods allows obtaining detailed picture of analysis of the fatty acid content in oils

New functional food fat and oil products with a balanced fatty acid composition

New functional mayonnaises with a balanced composition ω -3 and ω -6 fatty acids were developed. Raw vegetable oils (sunflower, linseed, rape seed and corn) were selected and their compositions are investigated by using gas-liquid chromatography at the first stage. The investigation, fatty acid composition of natural oils showed that none of them can’t to provide introduction of essential fatty acids into the human organism in the required quantity and right proportion. The blends of vegetable oils with a balanced composition of polyunsaturated fatty acids was calculated in the second stage. Basic physico-chemical properties of the obtained samples of blends of vegetable oils were established. In the third step, the functional mayonnaise recipes using obtained blends of vegetable oils have been developed. development types of mayonnaise were produced in the laboratory of JSC “Minsk Margarine Plant”, it was defined their physico-chemical and organoleptic ch aracteristics. It was found that the physico-chemical and organoleptic quality ratings, obtained mayonnaises meet requirements imposed on them in the fullest extent. In the fourth stage, the fatty acid composition of the obtained mayonnaises was investigated. It is found that the mayonnaise retained their fatty acid composition during manufacture and storage, and consequently their functional properties. The results of the research confirmed the possibility of the release of mayonnaise on the base of proposed blends, because they are fully meet by the physico-chemical and organoleptic quality ratings are established in the requirements of the standard STB 2286 “Mayonnaise and mayonnaise sauces. General specifications

Исследование игровой задачи торможения диска в случае постоянных управлений

The process of braking a disk in the form of a differential game is studied. The dynamic system is based on the Coulomb friction model. The existence of a game value in the case of constant controls of the players is analyzed for different values of initial velocities and parameters of the disk. The aim is to minimize the braking distance. For each case, the guarantees of the first and second players are examined, and a statement about the existence or nonexistence of a game value is formulated. For example, it is shown that in the case of slip-free braking, there exists a game value, and it is attained when the first player applies the greatest possible control allowing him not to slip and the second player minimizes the friction. In the conclusion of the paper, we prove a final theorem stating that the slip-free mode is the best braking mode for the first player under constant controls. © 2019 Krasovskii Institute of Mathematics and Mechanics. All rights reserved

Evaluation of qualitative characteristics of essential oil of trees of the genus Abies and obtaining on their basis of perfumes

Detailed analysis of the resource base essential oils into the Republic of Belarus. It is shown that one of the sources of essential oils may be of wood greenery of coniferous breeds of trees. Essential oil from five kinds of the fir growing in id entical climatic and soil environments is received by the method of hy-drodistillation. Conditions of the chromatography analysis of essential oils providing an exit of all components with the contents over 0.01% are selected up. The qualitative and quantitative analysis of essential oils is carried out. In the structure of essential oils 55 components are identified. Based on the analysis of the quantitative content of components, recommendations on the use of essential oils of certain types of fir. The formulations of perfumes and samples of sh ampoo and hair balm based on essential oil-color fir (A. concolor ) and Siberian (A. sibirica). Tested indicators of quality and safety of the obtained samples. By all indicators the prototypes conform to the requirements of the standards. The experimental results obtained can be used for mass production of shampoo and hair bal

NMR analysis of the composition of essential oil of fur during its evaporation

Comparative analysis of the composition of essential oil of fir during its evaporation in air for 12 weeks by method of NMR 1 H and 13 C was carried out. 12 major essential oil components were identified and quantified. It was found that the compositional change of essential oil is reflected experimentally in the quantitative content of components, and caused mainly by evaporation of highly volatile compounds. The oxidation and polymerization processes in new products approve themselves slightly

Comparative analysis of diacylated peroxide methanol solution decomposition under temperature and microwave radiation

Thermolysis of benzoyl and acetylbenzoyl peroxides in methanol-d4 under temperature and microwave radiation treatment was studied. It was shown that chemical induced dynamic nuclei polarization can be observed even when reaction is carried out in spectrometers with high magnetic fields. In this case spin correlation in geminate radical pairs with labile aceloxy radicals persists. Equal quantity of products is obtained independent of the way of peroxide decomposition initiation. Homolysis proceeds according to chain mechanism. Contribution of induced decomposition decreases while reaction proceeding. Molecules of dissolved oxygen terminate the chain effectively, decreasing the rate of the reaction of peroxide decomposition. In the case of acetylbenzoyl yield of products depends of initiation mechanism: under microwave radiation treatment molecules of solvent are more active, but dissolved oxygen is less active than under thermolysis condition