固相微萃取在发酵酒香气检测上的应用

1香气物质的萃取方法-固相微萃取和顶空固相微萃取 1.1固相微萃取(SPME)简介[1] 固相微萃取法(Solid-Phase Microextraction,SPME)是加拿大学者Arhturhe和Pa wliszyn首创的一项样品分析前处理新技术.     

3种固相萃取新技术在食品检测前处理中的应用

固相萃取技术是样品前处理中常用的方法,具有试剂用量少、环境污染少、无乳化、操作简单等优点。本研究介绍了固相微萃取、基质分散固相萃取和在线固相萃取等3种固相萃取新技术在食品检测领域中的应用,并对各技术的优缺点进行了分析,同时阐述了各技术在食品检测领域的发展局限性及发展趋势,以期为这3种技术的应用提供参考依据。     

磁性固相萃取技术在邻苯二甲酸酯检测中的应用进展

随着塑料制品的广泛使用，改善其性能的增塑剂，如邻苯二甲酸酯引起的安全问题也日益受到关注。在增塑剂残留检测中，灵敏、简单、快速的前处理技术是至关重要的一步，本文简单介绍了磁性固相萃取技术的基本原理和磁性固相萃取吸附剂的制备修饰，详细综述了功能化修饰磁性固相萃取吸附剂在邻苯二甲酸酯分析的国内外研究成果。其中包括基于有机材料、无机材料、其它材料功能化修饰磁性固相萃取吸附剂。旨在阐明各种功能化修饰磁性固相萃取吸附剂在邻苯二甲酸酯检测中具体应用方法，比较分析了各种功能化修饰方法的优缺点。最后展望了磁性固相萃取技术在邻苯二甲酸酯测定的发展趋势。     

新型固相萃取吸附技术在食品分析中的应用

本文基于固相萃取吸附剂,综述了多种固相萃取小柱联用、分子印迹固相萃取、碳纳米管固相萃取和磁固相萃取等技术在食品分析前处理中的应用。研究表明,这些新型吸附剂相对于传统的固相萃取吸附剂具有分离速度快、效率高、环境友好、检出限低等优点。同时分别阐述了这4种萃取技术在食品检测领域的局限性。进一步指出开发高效快速分离目标物的吸附剂是固相萃取技术在食品检测行业的发展趋势。     

纺织品致癌芳香胺前处理萃取方法研究进展

针对纺织品中致癌芳香胺前处理的传统方法液液萃取、固相萃取存在使用试剂量大、过程繁琐、溶剂易挥发等问题。文章综合研究了近年来纺织品中致癌芳香胺检测前处理的方法,包括常规液液萃取、分散液液微萃取、漩涡辅助液液微萃取、单滴液液微萃取、双水相萃取、溶剂诱导相变微萃取、传统固相萃取、直接固相微萃取、加膜固相微萃取、加速溶剂萃取等方法。通过比较发现,液液微萃取、加膜固相微萃取使用有机量少,均低于1 mL,操作过程简单,适用纺织品致癌芳香胺前处理萃取发展方向,但需要加大研究增加致癌芳香胺加膜固相微萃取萃取头,以及纺织品成分、加工工艺对加膜固相微萃取、液液微萃取在萃取过程中的影响,以最终建立适合纺织品中致癌芳香胺的萃取方法。     

食品防腐剂的检测新技术进展

食品中防腐剂的定性定量检测越来越受到关注.文章综述了食品中防腐剂定性定量检测方面的研究进展,详细介绍了几种新的预处理技术(包括固相萃取、固相微萃取、亚临界水萃取等)以及新的检测技术(包括液相色谱-质谱联用、红外光谱、毛细管胶束电动色谱、微乳液毛细管电动色谱、生物传感器等),为食品中防腐剂的便捷、准确检验提供参考.     

固相微萃取技术在食品安全检测中的应用研究

作为一种新型的分析技术,固相微萃取技术经常会应用到样品的前处理环节。与之前使用的前处理技术相比,固相微萃取技术具备高效、快捷、简单的优势,所以在食品检测过程中应用非常广泛。随着科学技术水平的不断发展,使用固相微萃取技术对食品进行检测也已经取得了极大的进展。基于此,在本文中就结合固相微萃取技术的应用原理及操作步骤,探讨了其在食品安全检测中的具体应用,最后总结了固相微萃取技术的发展趋势。     

分子印迹材料萃取与高效液相色谱联用技术

与传统固相萃取材料相比,分子印迹聚合物(MIPs)具有高选择性、稳定性好、可重复使用等优点,可以在复杂的样品中作为富集分离的一种前处理技术。分子印迹用于固相萃取(SPE)和固相微萃取(SPME)与高效液相色谱(HPLC)联用,可以用于检测复杂样品中的目标物。     

固相微萃取技术在食品安全检验中的应用研究

固相微萃取技术（SPME技术）是一种新型的样品前处理技术，也是一种新的分析技术。该技术与传统的样品前处理技术相比，具有简单、快速、高效等特点，目前已广泛应用于食品安全领域。近年来，随着我国科学技术的不断发展，食品安全检验领域中固相微萃取技术也有了较大的发展。本文首先介绍了固相微萃取技术的原理，然后对该技术在食品安全检验中的应用进行了研究，希望可以为今后该领域的研究提供一些参考。     

固相微萃取技术及其在食品挥发性物质分析中的应用

介绍了一种可用于食品风味物质分析检测的新技术－固相微萃取法，并对固相微萃取装置构造、工作原理，操作步骤及影响分析物萃取效率的操作参数的优化控制进行了较为详细的论述。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

基于复合运动理论推导求点的速度及加速度的球坐标法

本文基于点的复合运动理论,用球坐标法推导出点的速度及加速度的计算公式,进一步论证了理论力学中点的速度,加速度公式的正确性。     

山药水溶性多糖的提取及抗氧化性研究

研究山药水溶性多糖的提取及其抗氧化作用。方法是将小鼠分别口服给予山药水溶性多糖，每天1次，连续给药15d，取血测过氧化物酶（POD）活性，取血、肝、肾测超氧化物歧化酶（sOD）活性，脂质过氧化产物（MDA）含量。山药多糖物可显著提高POD活性及血、肝、肾的SOD活性，并减少血、肝、肾组织中MDA的含量。山药水溶性多糖有提高小鼠体内过氧化物酶、超氧化物歧化酶活性及减少脂质过氧化产物的抗氧化作用。