基于质量标准的油茶籽油和橄榄油比较分析Comparison of oil-tea camellia seed oil and olive oil based on quality standards
Zhongguo youzhi, 2022 基于质量标准对油茶籽油和橄榄油进行比较分析。结果表明：油茶籽油与橄榄油的特征指标和质量指标相似，油茶籽油具有碘值低、抗氧化能力强、稳定性好、烟点高等特性；油茶籽油与橄榄油中不饱和脂肪酸含量均高，油酸均是最主要的脂肪酸，油茶籽油中油酸含量甚至比橄榄油的高；油茶籽油中饱和脂肪酸含量约10%，比橄榄油的低；油茶籽油中含有多酚、黄酮等活性营养成分，营养价值高。另外，指出了现行油茶质量标准体系亟待完善的问题，为油茶籽油的深度开发利用提供参考。 The oil-tea camellia seed oil and ...
程明焱1,2, 王玫1,2, 张远聪1,2, 赖小燕1,2, 张磊1,2, 沈乐丞1,2 CHENG Mingyan1,2, WANG Mei1,2, ZHANG Yuancong1,2, LAI Xiaoyan1,2, ZHANG Lei1,2, SHEN Lecheng1,2
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Study on Anti-Idiotype Antibodies Used for Monitoring Hazards in Edible Agricultural Products(抗独特型抗体在食用农产品危害物监控中的应用研究) [PDF]
Shipin kexue jishu xuebao, 2019 The hazards which affect the quality and safety in edible agricultural products are widely sourced and varied. The hazard risks of biological and chemical pollutants almost accompany the entire supply chains in edible agricultural products, from ...
XU Chongxin(徐重新) +10 more
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Zhongguo youzhi, 2022 利用电感耦合等离子体质谱（ICP-MS）仪对回收油脂与食用植物油中27种元素含量进行分析检测，了解回收油脂与食用植物油中27种元素含量的差异，以此鉴别回收油脂与食用植物油。采集合格食用植物油样品22份，回收油脂样品120份，经微波消解后，进入ICP-MS仪检测27种元素含量，结合偏最小二乘法判别分析进行元素差异分析，找出不同类型回收油脂与食用植物油的特殊差异元素。结果表明：Co、Cu、Fe、Na、Mn在未精炼回收油脂和食用植物油中的含量差异较大，可以作为鉴别未精炼回收油脂和食用植物油的指标元素；Fe ...
吴旭妍,赵静，张丽,孙悦 WU Xuyan, ZHAO Jing, ZHANG Li, SUN Yue
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Determination of Seven N-Nitrosamines in Ready-to-Eat Fish Products by GC-MS/MS with Alkali-Treatment Coupled Salt-Assisted Dispersive Liquid-Liquid Microextraction(碱处理结合盐辅助分散液液微萃取GC-MS/MS检测即食鱼制品中7种N-亚硝胺) [PDF]
Shipin kexue jishu xuebao, 2021 To improve the detection efficiency, a new method for the determination of 7 N-nitrosamines in ready-to-eat fish products was developed by GC-MS/MS with alkali treatment coupled salt-assisted dispersive liquid-liquid microextraction (SADLLME). The sample
HOU Tongyao(侯彤瑶) +5 more
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Effects of Transport Time on Stress Level and Meat Quality in Yangzhou Goose(运输时间对扬州鹅应激程度和肉品质的影响) [PDF]
Shipin kexue jishu xuebao, 2018 This study evaluated the effects of transport time on stress level and meat quality of Yangzhou goose. Thirty Yangzhou geese were randomly assigned into five treatments with each group having six geese.
ZHANG Shuxiang(张舒翔) +4 more
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Characteristic Analysis and Prokaryotic Expression of Key Enzyme Flavanone-3-Hydroxylase in Formation Pathway of Citrus Aromadendrin(柑橘香橙素生成途径关键酶黄烷酮-3-羟化酶特性分析及原核表达) [PDF]
Shipin kexue jishu xuebao, 2021 Aromadendrin is an important component of citrus flavonoids, and flavanone-3-hydroxylase (F3H) plays a key role in the formation pathway of aromadendrin.
HUANG Xu(黄旭) +5 more
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Determination and Analysis on Total Arsenic and Inorganic Arsenic in Rice of Jiangxi Province(江西省稻米中总砷和无机砷含量的测定与分析) [PDF]
Shipin kexue jishu xuebao, 2019 The contents of total arsenic and inorganic arsenic in 100 rice samples which were collected from 10 cities of Jiangxi were determined by inductively coupled plasma mass spectrometry (ICP-MS) and high performance liquid chromatography-inductively coupled
DONG Xiaoli(董晓丽) +1 more
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Effects of Cold Plasma Cold Sterilization on Major Spoilage Bacteria and Biogenic Amines in Beef(低温等离子体冷杀菌对生鲜牛肉主要腐败菌及生物胺抑制效应研究) [PDF]
Shipin kexue jishu xuebao, 2018 In order to research the effects of cold plasma cold sterilization (CPCS) on food safety, fresh beef packaged with MAP gas (V(O2)∶V(CO2)∶V(N2)=35%∶35%∶30%) was treated by cold plasma at 72kV for 85s and stored at 4℃ for 10 days.
HUANG Mingming(黄明明) +3 more
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Development of Sterilization Technology and Equipment of Cold Plasma Cold Sterilization(低温等离子体冷杀菌关键技术装备研究进展) [PDF]
Shipin kexue jishu xuebao, 2018 Cold plasma as an effective non-thermal technology for decontamination has been received more and more attention in recent years. This review provides a critical summary of studies of development background and the sterilization mechanisms of cold plasma,
ZHANG Jianhao(章建浩) +3 more
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Research on Entity Relationship Extraction Model of Food Public Opinion Based on CNN-BLSTM(基于CNN-BLSTM的食品舆情实体关系抽取模型研究) [PDF]
Shipin kexue jishu xuebao, 2021 The extraction of food public opinion entity relationship is the key technology for constructing the map of food sensation knowledge, and it is also an important research topic in the field of information extraction.
WANG Qingbang(王庆棒) +5 more
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