丁香掺杂染色问题及检测方法研究

目的：4-甲基咪唑为焦糖色素制备过程中的一副产物,通过建立4-甲基咪唑的快速检测方法,控制丁香中花梗染焦糖色素后掺入样品。方法：采用高效液相色谱-质谱联用法,色谱柱为PhenomenexLuna C18（2 mm×150 mm,3μm）,以甲醇-0.1%甲酸溶液为流动相梯度洗脱,流速0.3 mL·min^-1,柱温30℃;质谱使用电喷雾离子源,正离子模式下检测。结果：4-甲基咪唑在9.28~371.11 ng·mL^-1浓度范围内呈良好的线性关系（r=0.9994）,平均回收率96.91%,RSD=1.0%;160批次丁香中33批次检出4-甲基咪唑,表明上述样品涉嫌染色。结论：本方法快速、简便、准确,专属性强,灵敏度高,可作为丁香中4-甲基咪唑的定性定量检测方法,为控制丁香质量提供参考。     

焦糖中相关杂质的测定研究

目的：对药用辅料焦糖杂质测定进行研究。方法：采用原子吸收分光光度法（ AAS）测定铅含量,高效液相色谱法测定4-甲基咪唑的含量,并经蒸馏和滴定测定氨氮和二氧化硫的含量。结果：建立了焦糖中相关杂质的测定方法,各方法定量准确,专属性强,重现性好。结论：建立的相关方法可有效控制焦糖的质量。     

The Hollow Maxillary Complete Denture: A Simple,Precise, Single‐Flask Technique Using a Caramel Spacer

The success of removable prostheses ultimately depends on a number of factors such as retention, stability, support, esthetics, and masticatory function. Increased intraoral inter‐arch distance leads to an increase in the weight of the prosthesis. This may compromise the retention and resistance, which are key for a successful removable prosthesis. Various methods, techniques, and materials have been reported to minimize the weight of a prosthesis. This article describes a simple, unique, precise single‐flask technique for the fabrication of a lightweight maxillary prosthesis using caramel as a 3D spacer, which was “indexed” to obtain a uniform thickness of acrylic around the hollow cavity.     

Development of a Caramel-Based Viscoelastic Reference Material for Cutting Tests at Different Rates

Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the interplay between the time-dependent properties and cutting behavior of model systems on an elastomer basis, there is still a need to elaborate such cause-effect relations for real foods. The aim of this study was to establish a reproducible manufacture of model caramels on a laboratory scale and to investigate the influence of the compositional parameters, moisture, and solid fat content, as well as cutting speed, on cutting behavior. It was possible to visualize ductile-brittle transitions in cutting force profiles, with an increase in cutting speed resulting in effects similar to that induced by a decreasing moisture content or an increasing solid fat content. Quantitatively, the progression of both maximum force and cutting energy reversed when cutting speed increased and composition changed in favor of a more brittle behavior. This work provides the basis for further research on distinct loading phenomena observed during the cutting of foods and for numerical modeling of the cutting process.