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排序方式: 共有234条查询结果,搜索用时 125 毫秒
1.
Corinne Rondeau-Mouro Mireille Cambert Laurent Blondel Yves Diascorn Léo Mbaya Nor Nadiah Binti Ahmad Nazari Sarah Helary Tiphaine Lucas 《Magnetic resonance in chemistry : MRC》2022,60(7):678-691
A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample. 相似文献
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B. Sadashive Gowda G.S.V.L. Narasimham M.V. Krishna Murthy 《International Journal of Heat and Fluid Flow》1997,18(6):613-624
In this paper, a mathematical model for forced-air precooling of spherical food products in bulk is developed. The foods are arranged in horizontal layers stacked one above the other to form a rectangular parallelepiped with a vertical gap in between the product layers. The foods are cooled by chilled air blown along the height of the package. The governing equations for the conduction heat transfer in the foods, simultaneous heat and mass transfer at the food-air interface and in the air stream are solved numerically using finite-difference methods. A comprehensive numerical study is performed by varying the process parameters over a wide range. Typical results showing the variation of moist air properties along the height of the package and the effect of each parameter on the process time are presented. The ranges of parameters for advantageous operation of the precooling system are identified. Correlations are obtained for the process time based on the product center and mass-averaged temperatures in terms of process parameters. 相似文献
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在聚酰胶片上以13%SDBS(十二烷基苯磺酸钠)+7%Triton X-100〔聚乙二醇-对-(1.1,3,3-四甲基)丁基苯基醚〕+(2+3)氨水(1+5+1)为展开剂,用胶束薄层色谱法分离和测定了柠檬黄、亮蓝、苋菜红、胭脂红和赤藓红。测定波长分别为440、632、535、525和528 nm,线性范围分别为0.1~2、0.05~1、0.05~1、0.05~1和0.05~1μg/斑点。方法用于测定软饮料糖果及药用胶囊中的合成色素,获得了满意的结果。此外,还对展开剂的最佳组成进行了单纯形法优化。 相似文献
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Jerman S Podgornik A Cankar K Cadet N Skrt M Zel J Raspor P 《Journal of chromatography. A》2005,1065(1):107-113
The availability of sufficient quantities of DNA of adequate quality is crucial in polymerase chain reaction (PCR)-based methods for genetically modified food detection. In this work, the suitability of anion-exchange CIM (Convective Interaction Media; BIA Separations, Ljubljana, Slovenia) monolithic columns for isolation of DNA from food was studied. Maize and its derivates corn meal and thermally pretreated corn meal were chosen as model food. Two commercially available CIM disk columns were tested: DEAE (diethylaminoethyl) and QA (quaternary amine). Preliminary separations were performed with standard solution of salmon DNA at different pH values and different NaCl concentrations in mobile phase. DEAE groups and pH 8 were chosen for further isolations of DNA from a complex matrix-food extract. The quality and quantity of isolated DNA were tested on agarose gel electrophoresis, with UV-scanning spectrophotometry, and by amplification with real-time PCR. DNA isolated in this way was of suitable quality for further PCR analyses. The described method is also applicable for DNA isolation from processed foods with decreased DNA content. Furthermore, it is more effective and less time-consuming in comparison with the existing proposed methods for isolation of DNA from plant-derived foods. 相似文献
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毛细管电泳法快速测定保健食品中免疫球蛋白G 总被引:10,自引:0,他引:10
建立了毛细管电泳法快速测定保健食品中免疫球蛋白G(IgG)含量的方法,成功测定了不同剂型(片剂、粉剂及胶囊)牛初乳保健品中IgG的含量。以37 cm×50μm(i.d.)未涂敷熔融石英毛细管为色谱分离柱,50 mmol/L四硼酸钾 65 g/L聚乙二醇20 000(1 mol/L氢氧化铯调pH 10.0)为运行缓冲液,于214 nm波长处检测。详细研究了影响实际样品中IgG分离及准确定量的关键因素,如添加剂的种类、浓度;运行及样品缓冲液的浓度及pH等。采用峰面积外标法定量。方法的精密度为2.1%(n=7);检出限为6.25 mg/L(S/N=3);线性范围为50~2000 mg/L;400 mg/L IgG迁移时间的相对标准偏差(RSD)为0.14%;峰面积的RSD为2.9%(n=7)。6 m in内即可实现保健食品中IgG的分离与测定,结果与产品标示值基本吻合。 相似文献
10.
建立了全自动QuEChERS样品制备系统结合高效液相色谱-串联质谱(HPLC-MS/MS)同时检测植物源性食品中34种农药残留的分析方法。方法利用全自动QuEChERS样品制备系统涡旋振动和离心功能,将手动QuEChERS方法中样品提取和分散固相萃取相结合;优化了操作参数及前处理步骤,在多反应监测(MRM)模式下检测,基质匹配外标法定量。从方法学验证角度对全自动QuEChERS法与手动QuEChERS法进行了比较。结果表明:该方法中大多数农药在一定范围内呈现良好的线性关系,相关系数(R2)均大于0.99,检出限为0.76~3.60 μg/kg,定量限为2.28~10.80 μg/kg,加标回收率为53.0%~125.2%,相对标准偏差(RSD)<15.9%(n=5)。该方法与手动QuEChERS法的方法验证比对结果显示差异不明显,用于植物源性食品中多农药残留检测可有效降低劳动强度和出错概率。 相似文献