样品制备对LC-MS MS检测坚果过敏原蛋白的影响Effect of Sample Preparation on the Detection and Quantification of Selected Nuts Allergenic Proteins by LC-MS MS.使用格哈特公司凯氏定氮仪检测坚果蛋白质含量,使用格哈特公司全自动脂肪测定仪检测坚果总脂肪含量。使用格哈特公司振荡器振荡提取坚果蛋白质。
膜浓度诱导酪蛋白胶束结构和胶体变化及其对环境交换条件的关系Structural and colloidal changes of casein micelles induced by membrane concentration and their dependence on the milieu exchange conditions使用格哈特公司杜马斯定氮仪检测脱脂乳中酪蛋白含量和总蛋白含量Casein content of retentates: Total protein contents of skim milk, UF and MF retentates, and their centrifugal supernatants were determined by nitrogen analysis using a Gerhardt Dumatherm (C. Gerhardt GmbH & Co.KG, K¨onigswinter, Germany) and a conversion factor of N × 6.38. The protein contents referring to casein micelles (PCM) in skim milk and retentates were calculated by subtracting the protein content of their centrifugal supernatants (PSN) from the total protein contents (Ptotal): PCM = Ptotal ? PSN
对不同农场采集的山羊原奶理化特性的比较研究A Comparative Study on Physicochemical Characteristics of Raw Goat Milk Collected from Different Farms冻干山羊原奶样品的总脂肪含量采用格哈特公司自动酸水解系统 海卓森Hydrotherm+全自动快速索氏提取系统 索克森Soxtherm进行测定。总氮含量采用格哈特公司全自动消化系统 凯道森Kjeldatherm 消化样品,然后格哈特公司 全自动定氮仪VAPODEST 500 Carousel自动蒸馏和滴定。,对用12%(w/v)三氯乙酸沉淀后的牛奶滤液样品进行非蛋白氮分析。牛奶中的蛋白质含量计算为总N与非蛋白N的差值,将N的最终值转换为相应蛋白6.38倍。
塞尔维亚西部查查克市杂交李子鲜果主要理化性状研究Main physical and chemical traits of fresh fruits of promising plum hybrids (Prunus domestica L.) from Cacak (Western Serbia)使用格哈特Vapodest凯氏定氮仪检测10种杂交李子鲜果样品中总氮含量
我国是一个农业大国。农业的发展是国民经济和社会发展的重要因素。复混肥料在农业中的运用也日益广泛。文章研究的凯氏定氮仪法的检测方法与国标方法GB/T18572-2001的原理相同。与国标法比较 总氮含量的绝对误差在0.01%~O.29%之间,极差在0.07% O 18%之间,检测准确度和精密度都符合国家标准的要求 此方法操作简便快速高效、安全可靠,效果令人满意。
葡萄籽提取物粉对咸酸奶饮料总酚含量和抗氧化性能的影响Effect of grape (Vitis vinifera L. cv. Dimrit) seed extract powder on total phenolic content and antioxidant properties of ayran drink总氮含量使用格哈特公司的杜马森Dumatherm全自动杜马斯法定氮仪检测,使用6.38的蛋白质转换系数计算酸奶饮料中的蛋白质含量。Total nitrogen content by Dumas method using the Dumatherm? analyzer. A conversion factor of 6.38 was used to calculate the protein content of drinks.
使用烤过和未烤过的可可豆生产的巧克力的氧化稳定性和酚类含量Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beansTotal fat content:总脂肪含量:The total fat content of cocoa beans was determined using the Soxhlet procedure (AOAC, 1995). Fat was extracted with a fully automated extraction system (Gerhardt-Soxtherm, Germany) using petroleum ether as a solvent.可可豆总脂肪含量使用石油醚做为溶剂由格哈特全自动索氏提取系统-索克森Soxtherm提取。