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Dendrimers are novel three dimensional, hyperbranched globular nanopolymeric architectures. Attractive features like nanoscopic size, narrow polydispersity index, excellent control over molecular structure, availability of multiple functional groups at the periphery and cavities in the interior distinguish them amongst the available polymers. Applications of dendrimers in a large variety of fields have been explored. Drug delivery scientists are especially enthusiastic about possible utility of dendrimers as drug delivery tool. Terminal functionalities provide a platform for conjugation of the drug and targeting moieties. In addition, these peripheral functional groups can be employed to tailor-make the properties of dendrimers, enhancing their versatility. The present review highlights the contribution of dendrimers in the field of nanotechnology with intent to aid the researchers in exploring dendrimers in the field of drug delivery. 相似文献
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Model solutions (pH = 3.5, 12% ethanol) of malvidin 3-O-glucoside (Mv3glc), the most common free anthocyanin in grapes and red wines from Vitis vinifera, and three free hydroxycinnamic acids present in wines (caffeic, ferulic and p-coumaric acids) were studied. 相似文献
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毛细管区带电泳法测定绿茶中绿原酸的含量 总被引:4,自引:0,他引:4
应用毛细管区带电泳法测定绿茶中绿原酸的含量。运行缓冲液为pH=8.520mmol/L的硼砂体系;分离电压为20kV,分离温度为20℃;用50%,甲醇提取,以苯甲酸钠为内标物,在328nm下进行测定。测得绿茶中绿原酸的含量为10.25mg/g。线性范围是0.03~0.15mg/ml,平均回收率是99.75%,RSD是1.4%。 相似文献
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《Food Control》2016
A simple analytical procedure for the detection of self-aggregated heat-denatured whey proteins (HDWP) in model cheeses was developed. The principle of the approach lies in the solubilization of the cheese matrix by a sodium citrate solution (0.2 M, pH 7.0) resulting in the dissociation of the casein micelles and the insolubilization of HDWP aggregates, which are collected in the pellet after a centrifugation step. The reliability of the procedure was tested in lab-scale cheeses from peroxidase-positive pasteurized milk with different protein-based ingredients (microparticulated whey protein concentrate, milk protein concentrate, whey protein isolate and Ricotta cheese) at concentrations ranging from 0.2 to 1.2% protein (w/v on cheese milk). A linear relationship between the amount of the HDWP added to cheese milk and that recovered from model cheeses was observed. Heat-damage indicators, furosine and lysinoalanine, showed levels in the experimental cheese samples not related with added HDWP, but represented a source of information on the ingredients other than liquid milk. Overall, in the model cheeses, the proposed method was an easy-to-apply and reliable tool for the evaluation of the presence of HDWP-based products. Further investigation is required for the application to real cheeses and for the evaluation of possible interferences from proteolysis during ripening. 相似文献
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一种新型的微化学分析器,单片集成毛细管区带电泳系统的制作 及其分离性质。在玻璃片上的实验模型中,分离沟道长4.5cm在100V/cm的电下理论塔板数可至40,000。 相似文献
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Paula Andrade Rosa Seabra Margarida Ferreira Federico Ferreres C. García-Viguera 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(3):161-164
Different experimental varietal port wines were analysed in order to determine differences in the concentrations of phenolic
compounds between some commonly used grapes varieties (Touriga Francesa, Touriga Nacional, Tinta Roriz and Tinta Barroca).
Although all samples had the same qualitative pattern of non-coloured phenolic compounds, Touriga varieties contained more
than twice the concentration of these compounds compared to the Tinta varieties. A preliminary study of the effect of ageing
on these compounds revealed an overall increase in those components associated with the bitter or astringent characteristics
of food and beverages (tyrosol, gallic acid and catechin).
Received: 1 August 1997 相似文献
9.
Paula Andrade Rosa Seabra Margarida Ferreira Federico Ferreres C. García-Viguera 《European Food Research and Technology》1998,206(3):161-164
Different experimental varietal port wines were analysed in order to determine differences in the concentrations of phenolic
compounds between some commonly used grapes varieties (Touriga Francesa, Touriga Nacional, Tinta Roriz and Tinta Barroca).
Although all samples had the same qualitative pattern of non-coloured phenolic compounds, Touriga varieties contained more
than twice the concentration of these compounds compared to the Tinta varieties. A preliminary study of the effect of ageing
on these compounds revealed an overall increase in those components associated with the bitter or astringent characteristics
of food and beverages (tyrosol, gallic acid and catechin).
Received: 1 August 1997 相似文献
10.
《Food Control》2016
A method for the determination of water-soluble vitamins in several energy and sport drinks by micellar electrokinetic chromatography (MEKC) has been developed in this work. The separation of vitamins was studied in terms of background electrolyte composition (borate content, pH, surfactant type and content) and in other MEKC parameters. A study of the possible compounds found in the vitamin-enriched drinks that could interfere in vitamin determination was also performed, and a modified procedure with enhanced resolution was developed. The proposed method was successfully applied to the analysis of water-soluble vitamins in a variety of energy and sport drinks and also in fruit nectars. The method implies minimal sample preparation and reagent consumption, being environmentally sustainable. Thus, the proposed methodology could be useful for quality control purposes in the soft drink industry. 相似文献