校园快餐连锁店鸡肉品质的检测

采用HPLC法对校园快餐连锁店鸡肉中磺胺类药物残留进行了测定,以确定所选鸡肉品质的优劣。经Ecosil C_(18)色谱柱对鸡肉组织中三种磺胺类药物残留量的测定,从而建立了一种快速、准确测定校园快餐连锁店鸡肉品质的检测方法,结果令人满意。     

羊栖菜褐藻糖胶的分离纯化和组成性质研究

对羊栖菜褐藻糖胶的7种组分进行了分离纯化和性质研究。首先以羊栖菜为原料,通过CaCl2法和酸法抽提褐藻糖胶,然后经DEAE-Cellulose52离子交换柱层析和SephadexG-100凝胶柱层析,分离得到了7个组分,经纸层析和紫外扫描证实均为单一组分。其次对7个组分的性质进行了研究,经GPC凝胶排阻色谱、气相色谱和红外光谱对各组分的相对分子质量、单糖组成、结构性质等进行了测定;经HIO4氧化法和比浊法对各组分的岩藻糖和硫酸根含量进行了测定;最后通过MTT法,研究了各组分对DU-145和SPC-A1细胞的作用,结果表明各组分对该二种癌细胞的增殖均有抑制作用。     

食品中碘测定的条件试验

食品中碘的测定常采用溴氧化,生成碘酸盐,遇碘离子析出碘,经淀粉显色,以比色法测定。本文对测定的各条件进行了详细试验,并进行了回收试验。 食品;;碘;;比色分析     

褪色分光光度法测试纸品中羧甲基纤维素钠含量

对纸品(含羧甲基纤维素钠)进行超声抽提,将提取液与吖啶橙进行反应,在488nm处测定溶液的褪光度,从而建立了一种测定纸品中羧甲基纤维素钠含量的分光光度方法。该方法经实际应用证明,具有简单、快速、准确的优点,可以用于纸品中羧甲基纤维素钠的测定。     

低成本回收利用油脂酸值废液方法的研究

研究了油脂酸值测定过程中产生废液的回收利用方法,经蒸馏回收乙醚乙醇混合溶剂,测定乙醚乙醇溶剂比并添加相应乙醚或乙醇溶剂,重新配制1∶1的乙醚乙醇混合溶剂用于油脂酸值的测定。试验结果表明:经废液回收的乙醚乙醇混合溶剂,外观清澈透明正常,不会对测定酸值的结果产生干扰。该方法具有降低检验成本和减少环境污染的实际意义。     

双液相溶剂萃取粕干燥性能粗测

用机械挤压方式对双液相溶剂萃取菜籽粕和棉籽粕进行预脱溶,测定了经挤压后的滤饼湿含量与挤压压强之间的定量关系;测定了这些不同湿含量滤饼经分散后在空气中的自然晾干速率：测定了双液相菜籽粕和棉籽粕在常压厢式干燥器中的干燥曲线,确定了它们在一定干燥条件下的干燥速率和临界湿含量。以上实验为双液相溶剂萃取工艺的工业放大提供数据     

肉制品中淀粉含量测定

《肉制品 淀粉含量测定》(GB9695·14—88)中有关肉制的淀粉含量测定的过程可以简述为:试样经前处理——加入氢氧化钾、乙醇溶液,在90℃水浴上加热,滤去上清液,用热乙醇洗涤沉淀,除去脂肪和可溶性糖,沉淀经盐酸水解后,用碘量法测定水解后的葡萄糖,再折算成淀粉含量。在实际操作中,就样品中葡萄糖含量多少对检测结果的影响问题笔者作了以下探讨。     

降解乳蛋白菌株的分离筛选与鉴定

从腐败食物中分离筛选到一株可降解牛乳蛋白的菌株,并通过菌落形态观察与测定、生理生化指标测定、核酸特征分析以及16S rRNA基因序列测定等方面对该菌株进行鉴定,经BLAST比对构建了该菌株的系统发育树。经上述几方面的鉴定后,判定该菌株属于枯草芽孢杆菌。     

丙烯酰胺多克隆抗体的制备

通过活化酯法制备了三种丙烯酰胺人工抗原并进行动物免疫,得到高效价抗体,经测定三种抗血清效价分别为1∶32000、1∶40000、1∶80000.比较三种人工抗原,使用对巯基苯甲酸衍生方法获得的抗体对衍生产物表现了很高的特异性,经测定针对1μg/mL衍生产物的抑制率达到80.7％,而针对丙烯酰胺及对巯基苯甲酸均无交叉反应.本研究为建立快速检测食品中丙烯酰胺残留的ELISA方法奠定基础.     

密度梯度法测定混纺纱线纤维含量在生产中的应用

用化学溶解法测定各类混纺纱线的混纺比例操作过程繁琐,分析时间过长,不易及时反应中间产品质量。本文介绍了另一种方法一密度梯度法,经试验证明可以作为棉纺厂在生产过程中控制纱线混纺比例的快速测定方法。文中还介绍了密度梯度法的测定原理、应用仪器、测定程序,并对测定中的几个因素进行了探讨,可供参考。     

ELISA在水产微生物检测中的应用

对酶联免疫吸附分析法（ELISA）在水产微生物检测中的应用进行了论述，主要包括水产品微生物和水产动物致病微生物检测，并对其应用前景作出了展望。     

RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS OF TEXTURE AND COLOR OF POTATO CHIPS

The instrumental and sensory analysis of the texture and color of commercial potato chips were compared. The instrumental measurement was a puncture test with an Intron Universal Testing Machine, and the parameters used were fracture force, deformation and stiffness. The instrumental color quantification was a computerized video image analysis technique, and the color was expressed as L*a*b* values. Sensory evaluation of texture and color was performed by a sensory panel especially trained in evaluating potato chips. The sensory attributes were "hardness", "chewiness", "crunchiness", and "tenderness" for texture analysis, and "yellow color", "burnt aspect", "sugar colored aspect" and "transparency" for color analysis. The factor analysis of the sensory attributes indicated that texture can be divided into two principal components, one represented by "hardness", "crunchiness" and "chewiness", and the other by "tenderness" alone. The factor analysis of the color can be divided into two principal components, one including "yellow color" and "burnt aspect", and the other "sugar colored aspect" and "transparency". Discriminant analysis showed that "tenderness" and "crunchiness" could predict correctly over 90% of the data. Fracture force correlated well with all of the sensory attributes (R² > 0.76), and L* with the sensory color attributes (R² > 0.79). The "Tenderness" was the individual sensory attribute which had the highest correlation (R²= 0.95) with fracture force.     

对一簇牛奶代谢菌的初步鉴定及其发酵能力测定

通过该簇菌在不同培养基上的培养特征,经平板、斜面分离纯化及显微镜镜检发现该簇菌具有产酸能力强,抗染菌能力强,耐酸能力强,耐高温和易培养等一系列优点,并进行了初步的分析、研究,确定该簇微生物由三种微生物组成,分别是酵母菌、乳酸菌和一种真菌。     

食用香料苯甲酸乙酯合成新工艺研究

合成了聚氯乙烯-吡啶树脂，并通过元素分析和红外光谱进行了表征。同时用聚氯乙烯-吡啶树脂（PVC—Pyridine）催化合成香料苯甲酸乙酯，考察了催化剂用量、原料配比及反应时间对酯化反应的影响，试验结果表明，聚氯乙烯-吡啶树脂是酯化反应的优良催化荆，酯化率可达97％以上。     

舒弹丝机织物透湿性能的分析

选用60／40舒弹丝棉试织了具有不同紧密度和不同组织的18种机织物。通过对18种机织物进行透湿性能测试,采用SPPS因子分析法,探究舒弹丝棉机织物结构参数对透湿性能的影响规律。由因子分析得到的综合评价函数可以预测舒弹丝棉织物的透湿性,便于在生产中控制织物的结构参数。     

MEASUREMENTS OF THE COMPRESSION PROPERTIES OF BREAD CRUMB

The resistance of bread crumb to compression between parallel plates has been measured using cyclic deformation at constant rate with an Instron universal testing machine. The effects of various factors on different measures of the "firmness" taken from the force/deformation records have been studied using a split-plot factorial analysis with six factors: position in the loaf, rate of deformation, direction of deformation, position in the oven, tray and time. Multi-factor analysis of variance shows that, although time since baking was the dominant factor, the results show a very highly significant dependence on the direction of measurement with a strong interaction within the loaf.     

豆饼粉和玉米浆粉浓度对桑黄胞外多糖产量的影响

运用响应面分析法优化桑黄液体发酵培养基中豆饼粉和玉米浆粉浓度。回归分析表明，培养基中豆饼粉、玉米浆粉的含量及其配比对多糖产量有显著影响。通过岭脊分析寻优得出：豆饼粉浓度为16.5g／L、玉米浆粉浓度为3．5g/L时，胞外粗多糖产量最高达3．31g/L。     

25—THE QUANTITATIVE ANALYSIS OF SOME BINARY MIXTURES OF FIBRES BY METHODS OF INFRA-RED SPECTROSCOPY

An investigation is described in which infra-red spectroscopy was applied to binary mixtures of cotton–Acrilan and wool–Terylene by multiple-internal-reflexion techniques. Two methods of analysis of the spectra obtained were used to demonstrate the existence of statistically highly significant relationships between fibre proportions in the blend and the absorbance of selected absorption bands. The results obtained indicate that the methods used are eminently suitable for the quantitative analysis of mixtures of cotton–Acrilan and wool–Terylene of unknown blend proportions.