In this work, a novel amphoteric copolymer named Poly(sodium p-styrenesulfonate– co -acrylic acid- co -diallyldimethylammonium chloride) (P(SS- co -AA- co -DMDAAC)) was synthesized via free radical polymerization. Afterwards, P(SS- co -AA- co -DMDAAC) was explored for use as a dispersant in coal water slurry (CWS) preparation. The structure of P(SS- co -AA- co -DMDAAC) was verified by Fourier transform infrared spectroscopy and nuclear magnetic resonance. The synthetic conditions were optimized as the feed ratio of AA to SS was 1 : 1 (for Yulin coal) or 1.5 : 1 (for Yili coal), and DMDAAC dosage was 4.0 wt% (for Yulin coal) and 6.0 wt% (for Yili coal) toward total monomers. The performances of P(SS- co -AA- co -DMDAAC) as a dispersant for CWS were evaluated by various technologies, such as apparent viscosity, zeta potential, static stability and contact angle measurements. The results revealed that the optimized dosage of P(SS- co -AA- co -DMDAAC) in CWS preparation was 0.3 and 0.4 wt% for Yulin coal and Yili coal respectively. In this optimum condition, CWS prepared using P(SS- co -AA- co -DMDAAC) as dispersant showed a typical shear thinning behaviour and excellent stability, which are desired in industries. The rheological models also confirmed the pseudo-plastic characteristics of CWS. Finally, compared with the widely used anionic dispersant naphthalene sulphonate formaldehyde condensate (NSF) and poly(sodium p-styrenesulfonate) (PSS), P(SS- co -AA- co -DMDAAC) developed in this work exhibited better slurry making performance. The introduction of cationic functional groups promoted the adsorption of the dispersant, which further enhanced the electrostatic repulsion and steric hindrance among coal particles. Accordingly, the viscosity of CWS decreased and static stability enhanced.

This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. In total, 22 key flavour substances were detected. Although the flavours differed with different oils, flavour compounds including 3-(methyl sulphide) propionic aldehyde, (E,E)-2,4-sebacedienal, nonaldehyde, and 3-hydroxy-2-butanone contributed to overall flavour. PLSR analysis revealed that C18:2, 9t12t is produced with (E)-2-hexenaldehyde and nonaldehyde. (E,E)-2,4-sebacedienal levels were positively correlated with those of C18:2, 9c12t and C18:2, 9t12c. Most aliphatic aldehydes and pyrazines yield C18:3, 9t12t15c TFAs. These results indicate the characteristic flavour profile of youtiao and promote the preparation of healthy fried food.

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Gas chromatography-ion mobility spectrometry (GC-IMS) is an emerging analytical technique that has the advantages of fast response, high sensitivity, simple operation, and low cost. The combination of the fast speed and resolution of GC with the high sensitivity of IMS makes GC-IMS play an important role in the detection of food volatile substances. This paper focuses on the basic principles and future development trend, and the comparative analysis of the functions, similarities and differences of GC-IMS, GC-MS and electronic nose in the detection of common volatile compounds. A comprehensive introduction to the main application of GC-IMS in food volatile components: fingerprint identification of sample differences and detection of characteristic compounds. On the basis of perfecting the spectral library, GC-IMS will have broad development prospects in food authentication, origin identification, process optimization and product classification, especially in the analysis and identification of trace volatile food flavor substances.

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