以海带为原料，研制富含岩藻聚糖硫酸酯的功能饮料。苯酚硫酸法测得海带提取液中多糖含量为3.297 mg/mL，此浓度比较适合大规模生产。以柠檬酸、苹果酸、甜蜜素、柠檬酸钠为因素进行正交试验分析，筛选出最佳试验配方为海带汁添加量为30%、蔗糖6%、柠檬酸0.06%、苹果酸0.06%、甜蜜素0.026%柠檬酸钠0.03%、山梨酸钾0.04%；产品经3个月稳定性试验后，总糖量基本不变，饮料澄清，无细菌滋生。

In this paper, Kelp is applied to the experiment as the main material, and which is developed into functional beverages rich in Fucoidan.We use Phenol-sulfuric acid method to measure the kelp extract polysaccharide content, which is 3.297 mg/mL, and this concentration is suitable for mass production. We did orthogonal test on citric acid, malic acid, sodium cyclamate, sodium citrate to get the best formulation:kelp juice 30%, sucrose 6%, citric acid 0.06%, malic acid 0.06%, cyclamate 0.026%, sodium citrate 0.03%, potassium sorbate 0.4 %; product after the three-month stability test , the total amount of sugar remains basically unchanged, beverage clarify, no growth of bacteria.

研究了柠檬酸钠改性沸石后其吸附水中低浓度氨氮、硝态氮、COD 等污染物的效果和吸附热力学、动力学特征，并通过比表面积与孔径分布测试、扫描电镜、X射线衍射手段测试分析了柠檬酸钠改性对沸石结构特征的影响结果。结果发现，天然沸石经柠檬酸钠改性后，其同步吸附3种污染物的效果有较大提高，其中对氨氮的去除率由53％上升到92％。对硝态氮的去除率由2％提升到10％、对COD的去除率由5％提高到35％。柠檬酸钠改性沸石后其对氨氮及COD的吸附符合Langmuir等温线，属于单层覆盖，而对硝态氮的吸附更符合Freundlich等温线。叶洛维奇吸附动力学方程在描述沸石吸附氨氮、硝态氮和 COD的吸附动力学上，更具有优越性，说明沸石对3种污染物的吸附均属于化学吸附。测试分析发现，柠檬酸钠改性沸石后其组分中钠元素含量增加，表面变得比较光滑、孔径和孔体积增大，但柠檬酸钠改性并没有改变沸石的晶体结构，主要是因为引入了钠离子以及柠檬酸根的酸性作用，提高了沸石的吸附能力。

The removal efficiency to ammonia nitrogen,nitrate nitrogen,COD and characteristics of adsorption thermodynamics,kinetics of zeolite modified by sodium citrate was investigated.And using specific surface area and pore analysis,SEM-EDS,XRD and other means to characterize the structure.Results showed that,the synchronous removal efficiency of zeolite modified by sodium citrate to ammonia nitrogen,nitrate nitrogen, COD were 92%,10%,35%,which had respectively increased by 53%,2%,5% as that of the natural zeolite.The adsorption equilibrium data of ammonia nitrogen and COD on sodium citrate modified zeolite fitted well to the Langmuir,nitrate nitrogen fitted well to the Freundlich isotherm models.The adsorption kinetics data of am-monia nitrogen,nitrate nitrogen,COD on modified zeolite could be well described by elovich absorption kinetic equation .The result of EDS demonstrated that sodium can be loaded on the zeolite,and the average pore width, total pore volume increased after m

目的：建立采血管中添加剂柠檬酸钠含量的测定方法。方法采用火焰原子吸收光谱法测定采血管中添加剂柠檬酸钠的含量。结果钠元素浓度在（0～1．0）μg? mL －1范围内与对应的吸光度具有良好的线性关系，r＝0．9995，平均回收率为99．2％（n＝6），RSD＝1．9％。结论本方法操作简便快速，结果准确可靠，重复性好，可用于采血管中添加剂柠檬酸钠的含量测定。

OBJECTIVE To establish a method for content determination of sodium citrate in tubes for blood specimen collection.METHODS The additive of sodium citrate in tubes for blood specimen collection was meas-ured by flame atomic absorption spectrometry .RESULTS There was a good linear relation between the concentra-tion of Na and corresponding absorbance in (0~1.0)μg? mL-1,while the correlation coefficient was 0.9995,and the average recovery rate was 99.2%( n=6 ) ,RSD=1.9%.CONCLUSION Accurate and repeatable result can be achieved by simple and rapid procedures .The proposed method can be applied to measure the content of additive of sodium citrate in tubes for blood specimen collection .

研究采用酸羊乳为主要原料，添加白砂糖、山茱萸汁、柠檬酸、香精、增稠剂、乳化剂、螯合剂等辅料，经均质、杀菌、冷却、灌装等加工工艺制成一种保健型发酵酸羊乳。试验结果：料液混合比例为酸羊乳37%，白砂糖10%，山茱萸汁10%，稳定剂0.55%，柠檬酸0.1%～0.2%，柠檬酸钠0.02%，六偏磷酸钠0.03%，香精0.08%，其余为水；加工工艺参数为料液混合温度30～40℃，均质条件18～20 MPa，杀菌条件120℃/20 s，在2～6℃条件下存放。

The study used fermented goat milk as the main raw material, by adding sugar, Cornus ofifcinalis juice, citric acid, lfavor, stabilizers, chelating agents and other excipients, then through homogenization, sterilization, cooling, ifling and other processes to made into a health drink. The results are as folows: the amount of different materials, fermented milk 37%, sugar 10%, Cornus ofifcinalis juice 10%, stabilizer 0.55%, citric acid 0.1%~0.2%, Sodium citrate 0.02%, sodium hexametaphosphate 0.03%, essence 0.08%, the rest is water; the optimum process conditions, mixing temperature is 30~40℃, homogenization pressure is 18~20 MPa, and the sterilization condition to be as 120℃、20 s and stored at 2~6℃.

提出一种黑木耳悬浮饮料的制备方法，开发一种黑木耳营养保健饮料。该饮料以黑木耳为主要原料，经过浸泡、切片、预煮、混合调配、灭菌、灌装等加工工艺制作而成。通过正交试验确定该饮料最佳配方为黑木耳片35%，木糖醇6%，柠檬酸0.1%，柠檬酸钠0.5%，黄原胶0.05%， CMC-Na 0.1%，卡拉胶0.05%，琼脂0.05%，用RO水进行调配。

A method is proposed for preparing a suspended drink of auricularia auricular, and a auricularia auricula nutrition and health drinks is developed. The beverage is made for auricularia auricula as the main raw material, through immersion, sliced, pre-cooked, mixed deployment, sterilization, filling and other processes. The optimum formula determined by orthogonal experiments is as follows: black fungus tablets 35%, xylitol 6%, citric acid 0.1%, citric acid sodium 0.5%, xanthan gum 0.05%, CMC-Na 0.1%, carrageenan 0.05%, agar 0.05%, deployment with RO water.