资料摘要
资料下载Phenylketonuria (PKU) is a genetic inborn error of metabolism, that is detectable during the first days of life with appropriate blood testing. The absence or deficiency of an enzyme that is responsible for processing the essential amino acid phenylalanine characterizes PKU. Without treatment, most infants with PKU develop mental retardation. Early detection of PKU can allow patient treatment to prevent mental retardation, as well as other associated problems. Treatment consists of a carefully-controlled pherestricted diet begun during the first days or weeks of life. Frequent blood monitoring of PKU patients is necessary, especially during infancy and early childhood when it is important to keep the blood phenylalanine levels at the safest level. Biochrom Amino Acid Analysers are widely used for the routine analysis of phenylalanine. Clinical laboratories have a continuous requirement for analyses of large numbers of samples. Rapid, accurate analysis is critical to meet the demand of the screening programmes. Improvements in peak resolution, accuracy, run times, and quantitation by using a dedicated instrument has enabled clinical laboratories to screen large numbers of samples per week. Using the Biochrom 30 Amino Acid Analyser phenylalanine can be rapidly and accurately quantified using norleucine as internal standard. The separation is carried out using a 20 cm x 4.6 mm high performance physiological column using buffer DII predominantly. The program enables 25 analyses to be performed a day. In addition tyrosine and homocystine are also well resolved thus enabling screening for the other metabolic diseases such as Tyronisis and Homocystinuria.
岛津液相配件资料
简介:岛津10-atvp的配件资料,给广大的岛津液相色谱的用户提供了极大的方便,详细的部件的分解图,可以让用户方便的查询所需要购买的配件的编号。给采购提供了便利。
食品水分活度仪的测定
简介:通过对食品水活度的监控,可以保证食品在特定条件下(生产,储藏,流通)的卫生安全,当有准确可靠的数据证明该食品的水分活度低于既定的水分活度时,我们可以认为该食品中的水是不足以支持有害微生物生长的,食品是安全的。因此,从主动预防的角度来看,在食品生产,储藏,和市场监管的各项措施中应该把水分活度的监控当成重中之重。
论水活度监测在食品质量安全控制中的重要意义
简介:水分活度的控制是阻止有害微生物生长的关键因素。在美国,联邦法规第21款中已经明确规定,水分活度是检验食品安全性的重要指标。同时,美国食品药品监督管理局(FDA)所规定的食品生产过程良好操作规范(GMP)中明确地把水分活度定义为反应食品安全性的重要指标。在危害分析关键控制点(HACCP)监测系统中明确定义:“可通过限制水分活度来控制微生物病原体的生长。”美国规定,库存食品水分活度超过0.85就不能上市销售,在日本规定,库存食品水分活度超过0.90就不能上市销售。然而,在我国还没有这样的相关规定出台。
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