新型敏感性水凝胶的研究——Ⅰ.阴离子单体对凝胶温敏性能的影响

A SIMPLE METHOD FOR DETERMINATION OF K VALUE AS AN INDEX OF FISH FRESHNESS

合成了以丙烯酸（３－磺酸）丙基钾盐（ＳＰＡＰＳ）及甲基丙烯酸（３－磺酸）丙基钾盐（ＳＰＭＡＰＳ）两种磺酸盐为阴离子单体的异丙基丙烯酰胺（ＮＩＰＡ）水凝胶，发现其溶胀性能具有良好的温敏性，且阴离子含量越大，敏感性越强，对应的敏感温度也愈高．

A simple method for determination of K value as an index of fish freshness was developed by using anion exchange resin. A series of ATP chemicals from fish was absorbed and seperated and the K value was caculated through the absorbance of different eluting solutions. This analysis is a simple and quick, the recoveries of which was 94.3-104.8%. The relative standard variation of this work was 2.72-3.46%(n=3).