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本文研究了紫薯色素的最佳提取方法以及紫薯色素的稳定性。通过单因素试验对紫薯色素最大吸收波长、最佳提取溶剂、料液比、pH、浸提时间、浸提温度进行探讨,通过料液比、pH、温度三因素三水平试验获取最优提取条件,并对紫薯色素的稳定性做了研究。结果表明,紫甘薯色素的最佳提取条件为:最大吸收波长531nm、最佳提取剂为5%柠檬酸、料液比为1∶100、pH为2、浸提温度60℃、浸提时间1h。色素的颜色和稳定性易受pH值的影响,酸性是较稳定;色素含量易受温度影响,温度升高易使色素降解。正交实验表明:pH为1,料液比1∶50,温度70℃提取效果最好。以上研究结果为紫薯色素的工业化提取及规模化应用奠定了基础。 相似文献
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以茼蒿为原料,对茼蒿精油的提取方法进行了研究。通过不同溶剂提取效率的比较,确定乙醇为最佳提取溶剂,并对乙醇提取茼蒿精油的溶剂浓度、温度、时间和料液比进行单因素实验与正交设计实验,确定最佳提取工艺条件为:乙醇浓度85%,提取温度45℃,提取时间6.5h,料液比1∶15。 相似文献
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以马齿苋茎叶为原料提取马齿苋色素,并对影响提取收率的因素如提取剂的选择、提取温度、提取时间、提取剂用量等条件进行了实验,由正交试验研究确定了从马齿苋中提取马齿苋色素的最佳条件.然后对该色素的耐酸碱性、耐热性、耐光性、耐氧化还原性等理化性质和稳定性进行测定和分析,旨在为马齿苋色素的开发、利用提供有实用价值的信息.结果表明:以丙酮作为浸提溶剂浸提效果最好,影响该色素提取效果的因素依次为:温度>料液比>时间,马齿苋色素的最佳提取条件为料液比1 ∶ 30,在50℃下浸提4h.温度对马齿苋色素有一定的影响,50℃以下稳定性良好,高温对马齿苋色素有降解作用;pH值变化对马齿苋色素有一定的影响;该色素对光的耐受性较差,尤其对紫外光较敏感.但对常用食品添加剂具有较好的稳定性,且抗氧化性较强,具有开发应用价值. 相似文献
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蛋白质水解度测定方法综述 总被引:27,自引:0,他引:27
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。 相似文献
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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. 相似文献
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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. 相似文献
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《中国服装(北京)》2013,(19):130-133
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。 相似文献
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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。 相似文献
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M. L. Brown 《Journal of the Institute of Brewing》1970,76(1):61-65
The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable. 相似文献
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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. 相似文献
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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. 相似文献
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矩阵乘积的行式,列式 总被引:1,自引:0,他引:1
张静 《郑州轻工业学院学报(自然科学版)》1997,12(3):72-74
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. 相似文献
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R. B. LESLIE S. H. HWANG S. F. TAKACS M. TREBILCOCK-GUZMAN H. DAUN 《Journal of Food Biochemistry》1990,14(5):353-380
The quantitative analysis of the reaction products of the water activity dependent nonenzymatic glycosylation of lysozyme was not straightforward. Difficulties arose in the determination of the number of bound glucose molecules because glycosylation leads to glucose mediated protein aggregation, and the likely presence of a mixture of relatively labile Schiff-base intermediates, and the more stable ketoamine products generated by Amadori rearrangement. Polyacrylamide gel electrophoresis was used to monitor protein aggregation; periodate oxidation, nuclear magnetic resonance (NMR), and oxalic acid hydrolysis combined with HPLC, emerged as the most promising methods to quantitate the degree of glycosylation. Possible interpretations are advanced to explain the apparent discrepancies in degree of glycosylation suggested by the different analytical methods evaluated. 相似文献