Baking meat by wrapping them in Aluminum (Al) foil is common in many countries. The excessive use of Al foil in baking and the disagreement about using Al foils were the motivation to do this study especially after th...Baking meat by wrapping them in Aluminum (Al) foil is common in many countries. The excessive use of Al foil in baking and the disagreement about using Al foils were the motivation to do this study especially after the 2007 WHO/FDA Report. In this investigation, a gravimetric and a UV-Vis spectrophotometric method are used to estimate Aluminum (Al) leaching into meat baked by wrapping in Al foil. Three kinds of meat were used fish, cow stakes and chicken. The importance of Al exposure area was neglected by many studies. Five factors affecting Al leaching into meat are studied (baking temperature, baking time, additives, Al exposure area and weight of meat). The effect of cooking times (20, 40, 60 minutes) at 180℃ and cooking temperatures (160℃, 180℃, 200℃) at 60 minutes on the amount of Al leaching were evaluated. It was found that Al leaching into meat increased with increasing temperature, baking time, additives and Al exposure area. Moreover, Al exposure area was more effective than the weight of the meat. The Al leaching was highest in fish and lowest in chicken. Comparing the present results with the Provisional Tolerance Weekly Intake of Al approved by WHO/FDA, it shows that Al leaching into meat baked by wrapping in Al foil may add considerable doses into the diet. Continuous monitoring of Al foil used for baking meat is recommended.展开更多
In the framework of fighting against the poor quality medicines sold in developing countries using classical analytical methods easily accessible in those countries, four UV-Visible spectrophotometric methods for one ...In the framework of fighting against the poor quality medicines sold in developing countries using classical analytical methods easily accessible in those countries, four UV-Visible spectrophotometric methods for one antimalarial (quinine) and two antibiotics (amoxicillin and metronidazole) have been developed and validated according to the total error strategy using the accuracy profiles as a decision tool. The dosing range was 2 - 10 μg/mL (for quinine sulfate in tablet), 4 - 12 μg/mL (for quinine bichlorhydrate in oral drop-metronidazole benzaote in oral suspension) and 15 - 35 μg/mL (for amoxicillin trihydrate in capsule). The validated methods were then applied in determining the content of some analogous medicines sold in the Democratic Republic of Congo. Thus, the proposed UV-Visible spectrophotometric methods are simple and suitable to quantify quinine, amoxicillin and metronidazole in different pharmaceutical forms.展开更多
Food safety problems caused by excessive nitrite addition have been frequently reported and the detection of nitrite in food is particularly important. The standing time during the pretreatment of primary sample has a...Food safety problems caused by excessive nitrite addition have been frequently reported and the detection of nitrite in food is particularly important. The standing time during the pretreatment of primary sample has a great influence on the concentration of nitrite tested by spectrophotometric method. In this context, three kinds of food samples are prepared, including canned mustard, canned fish and home-made pickled water. A series of standing times are placed during the sample pretreatments and the corresponding nitrite contents in these samples are detected by spectrophotometric method based on N-ethylenediamine dihydrochloride. This study aims to find out a reasonable standing time during the pretreatment of food sample, providing influence factor for precise detection of nitrite.展开更多
In this study, the simple DPPH UV-spectrophotometric analytical procedures were optimized and validated for the estimation of antioxidant properties in aerated, semi-aerated and non-aerated tea products as per the AOA...In this study, the simple DPPH UV-spectrophotometric analytical procedures were optimized and validated for the estimation of antioxidant properties in aerated, semi-aerated and non-aerated tea products as per the AOAC guidelines. The method was found to be simple, rapid, accurate and economical in estimating antioxidant properties in the different tea products. A (0.0100 ± 0.0001) g well ground tea sample was extracted directly in 80% v/v methanol in distilled water. The precision of the method had an RSD% of 1.695 with a linear relation equation of Y = 200.7X + 5.25 (r2 = 0.997). The method proved to be a reliable and effective tool in analysis of anti-oxidant properties in varied tea cultivars and their processed products.展开更多
An apparatus was set up for in situ UV- Vis determintion of ethylene polymerization under atmospheric pressure. In three different solvents, tetrahydrofuran(THF), chlorobenzene and dimethyl formamide (DMF), and using ...An apparatus was set up for in situ UV- Vis determintion of ethylene polymerization under atmospheric pressure. In three different solvents, tetrahydrofuran(THF), chlorobenzene and dimethyl formamide (DMF), and using MAO as cocatalyst,α- diimine/nickel catalytic system was prepared for ethylene polymerization with the UV- Vis testing system. In THF, active peak at 545 nm and inactive peak at 660 nm were observed. In chlorobenzene, active peak at 520 nm, 570 nm, and inactive peak at 660 nm were also observed. The regularities of growth and disappearence of active peaks were investigated. The structure of active species and solvent effect were discussed.展开更多
文摘Baking meat by wrapping them in Aluminum (Al) foil is common in many countries. The excessive use of Al foil in baking and the disagreement about using Al foils were the motivation to do this study especially after the 2007 WHO/FDA Report. In this investigation, a gravimetric and a UV-Vis spectrophotometric method are used to estimate Aluminum (Al) leaching into meat baked by wrapping in Al foil. Three kinds of meat were used fish, cow stakes and chicken. The importance of Al exposure area was neglected by many studies. Five factors affecting Al leaching into meat are studied (baking temperature, baking time, additives, Al exposure area and weight of meat). The effect of cooking times (20, 40, 60 minutes) at 180℃ and cooking temperatures (160℃, 180℃, 200℃) at 60 minutes on the amount of Al leaching were evaluated. It was found that Al leaching into meat increased with increasing temperature, baking time, additives and Al exposure area. Moreover, Al exposure area was more effective than the weight of the meat. The Al leaching was highest in fish and lowest in chicken. Comparing the present results with the Provisional Tolerance Weekly Intake of Al approved by WHO/FDA, it shows that Al leaching into meat baked by wrapping in Al foil may add considerable doses into the diet. Continuous monitoring of Al foil used for baking meat is recommended.
文摘In the framework of fighting against the poor quality medicines sold in developing countries using classical analytical methods easily accessible in those countries, four UV-Visible spectrophotometric methods for one antimalarial (quinine) and two antibiotics (amoxicillin and metronidazole) have been developed and validated according to the total error strategy using the accuracy profiles as a decision tool. The dosing range was 2 - 10 μg/mL (for quinine sulfate in tablet), 4 - 12 μg/mL (for quinine bichlorhydrate in oral drop-metronidazole benzaote in oral suspension) and 15 - 35 μg/mL (for amoxicillin trihydrate in capsule). The validated methods were then applied in determining the content of some analogous medicines sold in the Democratic Republic of Congo. Thus, the proposed UV-Visible spectrophotometric methods are simple and suitable to quantify quinine, amoxicillin and metronidazole in different pharmaceutical forms.
文摘Food safety problems caused by excessive nitrite addition have been frequently reported and the detection of nitrite in food is particularly important. The standing time during the pretreatment of primary sample has a great influence on the concentration of nitrite tested by spectrophotometric method. In this context, three kinds of food samples are prepared, including canned mustard, canned fish and home-made pickled water. A series of standing times are placed during the sample pretreatments and the corresponding nitrite contents in these samples are detected by spectrophotometric method based on N-ethylenediamine dihydrochloride. This study aims to find out a reasonable standing time during the pretreatment of food sample, providing influence factor for precise detection of nitrite.
文摘In this study, the simple DPPH UV-spectrophotometric analytical procedures were optimized and validated for the estimation of antioxidant properties in aerated, semi-aerated and non-aerated tea products as per the AOAC guidelines. The method was found to be simple, rapid, accurate and economical in estimating antioxidant properties in the different tea products. A (0.0100 ± 0.0001) g well ground tea sample was extracted directly in 80% v/v methanol in distilled water. The precision of the method had an RSD% of 1.695 with a linear relation equation of Y = 200.7X + 5.25 (r2 = 0.997). The method proved to be a reliable and effective tool in analysis of anti-oxidant properties in varied tea cultivars and their processed products.
基金the National Natural Science Foundation of China(5117214451372153)+2 种基金Science Technology Foundation of shanghai(12410710300)Leading Academic Discipline Project of Shanghai Municipal Education Commission(J51503)the Program for Professor of Special Appointment(Eastern Scholar)at Shanghai Institutions of Higher Learning
文摘An apparatus was set up for in situ UV- Vis determintion of ethylene polymerization under atmospheric pressure. In three different solvents, tetrahydrofuran(THF), chlorobenzene and dimethyl formamide (DMF), and using MAO as cocatalyst,α- diimine/nickel catalytic system was prepared for ethylene polymerization with the UV- Vis testing system. In THF, active peak at 545 nm and inactive peak at 660 nm were observed. In chlorobenzene, active peak at 520 nm, 570 nm, and inactive peak at 660 nm were also observed. The regularities of growth and disappearence of active peaks were investigated. The structure of active species and solvent effect were discussed.
