摘要：【中文】本发明涉及一种用于甲醛低温催化氧化的催化剂及其制备方法，该催化剂由Co₃O₄、氧化石墨烯和ZrO₂组成，氧化石墨烯修饰Co₃O₄，并负载在ZrO₂上，该催化剂的Co、Zr和C三种元素中，Co的摩尔百分比为20‑80％；Zr的摩尔百分比为19‑70％，C的摩尔百分比为0.5‑12％；其制备采用分步沉淀法，先用沉淀法制备出ZrO₂溶胶，然后进一步沉淀含有氧化石墨烯胶体的Co(NO₃)₂溶液，经过滤洗涤，干燥处理制得。与现有技术相比，本发明所制备的催化剂经N₂气氛下高温活化后，表现出高的催化活性和稳定性，该催化剂反应条件温和：在100℃可将甲醛完全转化，并且CO₂的选择性达到99％以上。 【EN】The invention relates to a catalyst for low-temperature catalytic oxidation of formaldehyde and a preparation method thereof, wherein the catalyst is prepared from Co₃O₄Graphene oxide and ZrO₂Composition, graphene oxide modified Co₃O₄And is loaded on ZrO₂In the three elements of Co, Zr and C, the mol percent of Co is 20-80%; the mol percent of Zr is 19-70%, the mol percent of C is 0.5-12%; the preparation method adopts fractional precipitationPrecipitation method, firstly preparing ZrO by precipitation method₂Sol, and then further precipitating Co (NO) containing graphene oxide colloid₃)₂Filtering, washing and drying the solution to obtain the product. Compared with the prior art, the catalyst prepared by the invention is subjected to N₂After high-temperature activation in atmosphere, the catalyst shows high catalytic activity and stability, and the reaction conditions of the catalyst are mild: can completely convert formaldehyde at 100 ℃ and CO₂The selectivity of the catalyst is more than 99 percent.

摘要：【中文】基于电化学葡萄糖传感器的淀粉体外快速消化检测仪及其制备方法和应用，属于电化学传感器技术领域。本发明包括含有酶制剂的恒温消化反应容器和表面修饰LDHs/MXene玻碳电极的电化学葡萄糖传感器的淀粉体外快速消化检测仪。制备方法为：以氧化石墨烯为载体，将α‑淀粉酶和葡萄糖淀粉酶按比例进行固定化，把固定化的酶加到恒温消化反应容器中，建立反应体系，并将LDHs/MXene和Nafion的混合溶液滴加到玻碳电极表面，得到淀粉体外快速消化检测仪。本发明具体应用于检测淀粉体外消化率。本发明所述淀粉体外消化速率检测仪制备方法简单、成本低廉、制作快速，并且检测仪检测精度高、效率高、稳定性高、抗干扰性好，可以实现对淀粉体外消化率高效检测。 【EN】The invention relates to a starch in-vitro rapid digestion detector based on an electrochemical glucose sensor, a preparation method and application thereof, belonging to the technical field of electrochemical sensors.

摘要：【中文】一种超高压浸泡辅助微波蒸煮提高蒸谷米白度的方法，属于稻米深加工技术领域。本发明以糙米为原料，通过超高压浸泡使水分快速进入糙米内部并分布均匀，利用微波蒸煮由内及外的加热方式使糙米颗粒内部淀粉糊化，再经干燥、碾米、抛光制备得到色泽改善的蒸谷米产品。本发明与现有蒸谷米制备的专利技术相比，整体工艺周期大幅缩短，降低了蒸谷米热加工过程中的酶促褐变反应从而增加其白度，同时实现糙米颗粒适度糊化以保持其出米率高的特点，大大提高了消费者的可接受度。 【EN】A method for improving the whiteness of a parboiled rice by ultrahigh pressure soaking and microwave cooking, which belongs to the technical field of rice deep processing. The method takes the brown rice as a raw material, water quickly enters the brown rice through ultrahigh pressure soaking and is uniformly distributed, starch in brown rice particles is gelatinized by utilizing a heating mode of microwave cooking from inside to outside, and then the brown rice is dried, milled and polished to obtain the steamed rice product with improved color and luster. Compared with the prior patent technology for preparing the steamed rice, the invention greatly shortens the whole process period, reduces enzymatic browning reaction in the thermal processing process of the steamed rice so as to increase the whiteness of the steamed rice, simultaneously realizes the proper gelatinization of brown rice particles so as to keep the characteristic of high rice yield, and greatly improves the acceptability of consumers.