方案摘要
方案下载| 应用领域 | 食品/农产品 |
| 检测样本 | 其他食品 |
| 检测项目 | 营养成分>脂肪, 蛋白质 |
| 参考标准 | GB 5009.5 食品安全国家标准 食品中蛋白质的测定 |
豌豆可溶性蛋白与苹果果胶的复合凝聚沉淀Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin 使用格哈特Dumatherm N Pro杜马斯定氮仪快速测定豌豆可溶性蛋白和苹果果胶中蛋白质含量，苹果果胶使用6.25蛋白质系数，豌豆可溶性蛋白使用5.36蛋白质系数 The apple pectin was analyzed for protein content by determining elemental nitrogen (Dumatherm N Pro, Gerhardt GmbH & Co. KG, Königswinter, Germany) according to Dumas method by applying a nitrogen-to-protein conversion factor of N x 6.25. The pea protein isolate and soluble pea protein solutions (0.5% w/w) at pH 3–7 were centrifuged at 20,000 rpm for 30 min (Z 32 HK, Hermle Labortechnik GmbH, Wehingen, Germany). The protein content of the supernatant was measured by applying the Dumas combustion method using a Dumatherm N Pro device (Gerhardt GmbH & Co. KG, Königswinter, Germany). A nitrogen-to-protein conversion factor of 5.36 was used.
豌豆可溶性蛋白与苹果果胶的复合凝聚沉淀Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin
使用格哈特Dumatherm N Pro杜马斯定氮仪快速测定豌豆可溶性蛋白和苹果果胶中蛋白质含量，苹果果胶使用6.25蛋白质系数，豌豆可溶性蛋白使用5.36蛋白质系数
The apple pectin was analyzed for protein content by determining elemental nitrogen (Dumatherm N Pro, Gerhardt GmbH & Co. KG, Königswinter, Germany) according to Dumas method by applying a nitrogen-to-protein conversion factor of N x 6.25.
The pea protein isolate and soluble pea protein solutions (0.5% w/w) at pH 3–7 were centrifuged at 20,000 rpm for 30 min (Z 32 HK, Hermle Labortechnik GmbH, Wehingen, Germany). The protein content of the supernatant was measured by applying the Dumas combustion method using
a Dumatherm N Pro device (Gerhardt GmbH & Co. KG, Königswinter, Germany). A nitrogen-to-protein conversion factor of 5.36 was used.
工业园区污水及经生物反应器处理后的污水氨氮、有机氮及化学需氧量（COD）的测定
使用格哈特凯氏定氮仪测定药用汉麻（大麻）中氮含量
使用格哈特凯氏定氮仪测定水溶性复合氮磷肥料NPF中氮含量
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