共查询到20条相似文献,搜索用时 62 毫秒
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M.-O. SCHMITZ-MASSE M. HERPOL-BORREMANS F. PARMENTIER 《International journal of cosmetic science》1979,1(2):101-110
A method is presented for the identification and determination by T.L.C. and G.L.C. of esters of para-aminobenzoic acid with a free amine function and of local anaesthetics, prohibited in cosmetic products, in accordance with the cosmetic directive 76/768/EEC. In a commercial product, nominally supplied as para-aminobenzoic monoglyceryl ester (authorised in sun-creams in accordance with the EEC directive) other phenyl groups with para substitution were identified by means of T.L.C. and N.M.R. spectroscopy; among them, the para-aminobenzoic ethyl ester. G.L.C. enables a quantitative determination of these substances. Les esters de l'acide para-amino benzoique dans les produits cosmétiques. Identification et dosage dans les crémes solaires 相似文献
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葡萄叶片中单宁,木质素,PPO活性与抗黑痘病的关系 总被引:5,自引:0,他引:5
本研究以野生种葡萄(华东葡萄、掌裂草葡萄,秋葡萄)、栽培葡萄(红富士)的健全和病叶为试材,调查了4个种或品种的病情指数,测定了单宁与木质的含量和PPO活性,结果表明,野生种葡萄经载培葡萄抗病;单宁和木素含量、PPO活性与葡萄的抗黑痘病能力呈正相关。这些酚类物质在葡萄抗病研究中具有重要意义,可作为葡萄抗病性鉴定的指标。 相似文献
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Johanna Bakker Colin F. Timberlake 《Journal of the science of food and agriculture》1985,36(12):1315-1324
The distribution of anthocyanins in methanolic skin extracts of 16 grape cultivars used for port wine production and grown at five sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Results are confined to the seven most readily separated and identified anthocyanins and are expressed as percentages of their total (88–99% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated. Of these, Mv 3-glucoside was the major pigment (33–60%), being exceeded by Mv 3-p-coumarylglucoside (2–51%) in only two cultivars; Mv 3-acetylglucoside (1–15%) was consistently the lowest. Peonidin 3-glucoside (1–27%) was prominent in four cultivars, but delphinidin 3-glucoside (1–11%), petunidin 3-glucoside (2–11%) and cyanidin 3-glucoside (trace-6%) were of low proportions throughout. The ratio Mv 3-acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site, and a useful aid to identification of grape cultivars. The coloured pulp of some cultivars contained peonidin 3-glucoside as a major component, present in greater proportions than in the skin; the percentage of Mv 3-p-coumarylglucoside was lower in pulp than in skin. The identities of six of the seven anthocyanins were confirmed by fast atom bombardment mass spectrometry and the structures of the Mv derivatives were determined by nuclear magnetic resonance. The formation of formyl and acetyl anthocyanin artefacts is described. 相似文献
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设施栽培条件下葡萄光合特性初探 总被引:9,自引:0,他引:9
利用电子光合测定仪,对设施栽培条件下“乍娜”、“凤凰51”品种的光合特性进行研究,结果表明葡萄光合日变化呈明显的双峰型,两品种光合峰值及光合低谷期长短有明显不同。在华北地区,影响设施内葡萄光合效率的主要生态因素是CO2浓度和水分状况,尤其是设施内相对湿度和光合效率有明显相关。 相似文献
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嗅觉可视化技术是使非可见物质成像(主要是气体成像)的一种无损检测新技术,属人工嗅觉模拟技术的一个新分支.使用卟啉和pH指示剂作为嗅觉可视化传感器阵列的气敏材料,检测猪肉中的优势致腐菌和新鲜度.将3种优势致腐菌-梭状芽孢杆菌、热死环丝菌、假单胞菌-分别接种至3组猪肉样本中,在3种温度--16℃,.4℃和20℃-条件下分别贮藏不同的时间后,采用扫描仪获取可视化传感器阵列与每个样本反应前后的图像信息;将阵列反应前后的颜色差值作为样本特征值,对不同的猪肉样本经不同贮藏时间后产生的挥发性气味,可视化传感器阵列显示其特定的颜色图像与其对应.结果表明,嗅觉可视化技术可以用于检测猪肉的优势致腐菌以及判断猪肉的新鲜度. 相似文献
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Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography
Marie-Hlne Salagoïty-Auguste Alain Bertrand 《Journal of the science of food and agriculture》1984,35(11):1241-1247
Low molecular weight phenolic compounds were separated by high performance liquid chromatography on hydrocarbon-bonded reverse phase packings, with a water-methanol elution gradient. Phenolic compounds were extracted from wine with ethyl acetate. A first extraction at pH 7 enabled isolation of neutral molecules (catechins, procyanidins, flavonols, aromatic alcohols); a second extraction at pH 2 was performed to extract phenolic acids. Successive injections of these two extracts in the chromatograph gave the distribution of the different phenolic compounds in the wine under analysis. Analytical data are given for low molecular weight phenolic compounds present in young red Bordeaux wines from different vine cultivars. 相似文献
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Terrence F. Hutt Mark E. Herrington 《Journal of the science of food and agriculture》1985,36(11):1107-1112
A method using reverse phase thin layer and high performance liquid chromatography was developed to determine the level of the bitter principle occasionally found in zucchini (Cucurbita pepo L.). The system gave excellent separation with recovery rates of about 90% from spiked fruit. The bitter principle was confirmed by C13 NMR and mass spectrometry as cucurbitacin E glycoside which was present in concentrations in the order of 600mg kg?1 in bitter fruits. Bitterness was detected by a taste panel at cucurbitacin E glycoside concentrations of 1 mg kg?1 in aqueous solutions and 2 mg kg?1 in zucchini pulp. The method described should assist the screening for bitterness in commercial and breeding populations of zucchini. 相似文献