HPLC法测定渝东南地区传统土家特色酸鲊肉中的组胺含量

建立测定渝东南地区传统土家特色酸鲊肉中组胺含量的高效液相色谱(high performance liquid chromatography,HPLC)方法,并进行样品中组胺含量的测定。以1,7-庚二胺为内标物,丹磺酰氯为样品衍生剂;Agilent C_(18)柱为固定相,70%甲醇和30%超纯水为流动相,于波长254 nm处进行紫外检测。用0.4 mol/L高氯酸溶液提取样品中的组胺,然后测定酸鲊肉中的组胺含量。结果表明:内标物和组胺标准品分别在4.335 min和7.723 min出峰,且分离效果良好。经实验验证,组胺盐酸盐标准品的峰面积和内标物峰面积的比值与组胺质量浓度之间存在良好的线性关系,样品加标实验回收率在98.5%~102.2%之间;仪器检出限为0.50 mg/L,定量限为1.00 mg/L,精密度相对标准偏差为1.0%。经检测10个样品中组胺含量在19.68~44.15 mg/kg之间,不同样品组胺含量有显著性差异(P<0.05)。本研究表明HPLC方法的灵敏度和精密度较高,是检测酸鲊肉中组胺含量的可靠方法。

新疆特色酸凝干酪成熟期间理化特性研究

对新疆特色酸凝干酪成熟50 d内理化特性研究结果表明:干酪成熟过程中水分含量减少,变化差异极显著(P<0.01);pH值在前20 d内下降较快,达到最低值;脂肪含量减少;pH4.6可溶性氮和12%TCA可溶性氮含量有不同程度的上升,且pH4.6可溶性氮比12%TCA可溶性氮含量高;通过SDS-PAGE图谱分析,得知干酪在成熟30 d之后蛋白质降解程度较深;乳糖含量在成熟前期下降较快,后期较慢。

酸的饮食酸的贵州-浅议如何打造贵州独具民族特色的“酸”饮食文化

通过对贵州饮食中酸的特点的介绍，阐述了“酸”是贵州饮食文化中的特色，有深厚的“酸”文化底蕴和丰富的“酸”文化资源，提出发展贵州“酸”经济的建议：要旗帜鲜明的宣传“酸”的文化、打造“酸”的品牌。

新疆特色酸凝奶酪加工工艺的研究

主要概述新疆特色酸凝奶酪的生产现状,工艺流程以及不同工艺参数对新疆特色酸凝奶酪品质的影响。筛选出最优工艺参数组合,重点研究发酵剂添加量、灭菌温度、切割pH值、干燥温度对奶酪感官评定的影响。结果表明,干燥温度对奶酪感官评定值影响最大,其次为接种量、灭菌温度和切割pH值。

Characterization, Acid Activation and Bleaching Performance of Bentonite from Xinjiang

Bentonite produced in Xiazijie, Xinjiang (China) was characterized by X-ray diffraction (XRD), dif- ferential thermal analysis (DTA), thermogravimetric analysis (TG) and cation exchange capacity (CEC). The ben- tonite is composed of dioctahedral montmorillonite with predominant quantity, certain amounts of quartz, feldspar and illite and minor amounts of kaolinite, gypsum, etc. The raw bentonite has a CEC of 0.6497 meq·g-1 and allows to be characterized as typical sodium bentonite. In order to bleach cottonseed oil, optimum conditions for sulfuric acid activation of the raw bentonites were investigated, which were obtained by selecting various acid strength, at 96—98℃ and activating for 4h with 1︰2 solid-liquid ratio. The acid activation bentonites were suitable for decol- orization of cottonseed oil through removing carotene and chlorophyll. The bleaching capabilities of different pig- ments with activated bentonite with treatment of 25% sulfuric acid were 70.3%, 73.1%, 83.2%, 81.8% and 88.9%, respectively. Bleaching with acid activated bentonite gave oils lower peroxide values and acid values.

浮钓鲢鳙话酸饵

根据鲢、鳙滤食浮游生物和喜食香、甜、酸味的特性，笔者有针对地对钓链鳙的饵料配制仔细地研究过，现介绍两种有效配方的调制方法。