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Zeitschrift fur Lebensmittel-Untersuchung und -Forschung最新文献

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[Rapid and direct lead determination in honey]. [快速直接测定蜂蜜中的铅]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1983-01-01
M Voget, H Baudisch

Use of honey as a biological indicator for heavy metal contamination entails the analysis of a greater number of samples. To date the complex sugar matrix required sample preparation using digestion methods, which were time consuming and involved a high risk of contamination or loss. It is now possible, using the method described here, to measure lead in honey without degradation with the help of microprocessor-programmed conditions of temperature and time in the ggraphite tube of the Atomic-Absorption-Spectrophotometer. Two samples were analysed. One had a low lead content (I), the other had a high lead content (II). The statistical variation for a series of determinations was 8.3% (I, N=10) and 5.6% (II, N=22). These results can be considered satisfactory.

使用蜂蜜作为重金属污染的生物指标需要分析更多的样本。迄今为止，复杂的糖基质需要使用消化方法制备样品，这是耗时的，并且涉及污染或损失的高风险。现在，使用本文描述的方法，在原子吸收分光光度计的石墨管中，借助微处理器编程的温度和时间条件，可以在不降解的情况下测量蜂蜜中的铅。分析了两个样本。一种是低铅含量(I)，另一种是高铅含量(II)。一系列测定的统计变异为8.3% (I, N=10)和5.6% (II, N=22)。这些结果是令人满意的。
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引用次数: 0
[Detection and determination of protein-bound formaldehyde. II. Improved recovery of formaldehyde by reduction with sodium cyanoborohydride (NaCNBH3)]. 蛋白结合甲醛的检测与测定。2用氰硼氢化钠(NaCNBH3)还原甲醛提高甲醛的回收率。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1983-01-01
W Brunn, H Klostermeyer

When using NaCNBH3 as a reductant, it is possible to recover 70% of added formaldehyde in foods--in this skim milk powder. Formaldehyde is attached to the epsilon-Aminogroups of lysine and is detected after reduction in form of N epsilon-methyllysine in an automated amino acid analyzer system. After addition of N alpha-acetyllysine the reduction is carried out by incubating the skim milk powder at 70 degrees C for 1 h. The best combination of pH, concentration of reductant, time and temperature of incubation is described.

当使用NaCNBH3作为还原剂时，可以回收70%的食品中添加的甲醛-在这种脱脂奶粉中。甲醛附着在赖氨酸的ε -氨基基团上，在自动氨基酸分析系统中以N ε -甲基赖氨酸的形式还原后检测。在脱脂奶粉中加入N -乙酰赖氨酸后，在70℃下孵育1h，对pH、还原剂浓度、孵育时间和温度的最佳组合进行了描述。
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引用次数: 0
[Laws and regulations. Eggs, egg products, egg substitutes. Federal Republic of Germany]. 法律法规。鸡蛋，蛋制品，蛋替代品。德意志联邦共和国]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1975-08-28
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引用次数: 0
[Efficacy and duration of chemical food preservatives]. 【化学食品防腐剂的功效和持续时间】。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1951-05-01
M von SCHELHORN
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引用次数: 0
[Heat loss of food in hot-carts]. [热车中食物的热量损失]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1950-11-01
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引用次数: 0
[Injury to the hair as a basis of evaluating permanent waving preparations]. [对头发的伤害作为评估永久性烫发剂的基础]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1950-04-01
K E SCHULTE
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引用次数: 0
[Nes methods of identification of anti- and pro-oxygenic properties of accessory substances of natural fats]. [新方法鉴定抗氧和促氧性质的辅助物质的天然脂肪]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1950-04-01
W WACHS
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引用次数: 0
[Toxicity of glycols]. [乙醇的毒性]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1950-04-01
A W FORST
{"title":"[Toxicity of glycols].","authors":"A W FORST","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":23941,"journal":{"name":"Zeitschrift fur Lebensmittel-Untersuchung und -Forschung","volume":"90 4","pages":"288-9"},"PeriodicalIF":0.0,"publicationDate":"1950-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24740721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
[Structure and consistency of butter]. [黄油的结构和稠度]。
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1950-04-01
W MOHR
{"title":"[Structure and consistency of butter].","authors":"W MOHR","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":23941,"journal":{"name":"Zeitschrift fur Lebensmittel-Untersuchung und -Forschung","volume":"90 4","pages":"289-90"},"PeriodicalIF":0.0,"publicationDate":"1950-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"24740722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Are baking aids necessary? 需要烘焙助剂吗?
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
Pub Date : 1949-01-01
J SVENSON
{"title":"Are baking aids necessary?","authors":"J SVENSON","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":23941,"journal":{"name":"Zeitschrift fur Lebensmittel-Untersuchung und -Forschung","volume":"89 1","pages":"37"},"PeriodicalIF":0.0,"publicationDate":"1949-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"27221356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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