共查询到20条相似文献，搜索用时 265 毫秒
1.
苏丹红是人工合成的一种工业染料,由于其潜在的毒性,不能作为食品添加剂使用．通过分析苏丹红的分类及结构、苏丹红在人体内的代谢及毒性,确定苏丹红的检测分析方法． 相似文献
2.
《广东轻工职业技术学院学报》2008,7(3):F0003-F0003
一、课程介绍
食品理化检验技术是食品营养与检测专业的一门工学结合专业核心课程。本课程是研究各种食品组成成分的检测方法及相关理论,进而评定食品品质及其变化的一门技术性、应用性、实践性很强的课程,以“培养学生熟练掌握现代食品理化检验技术,熟悉食品相关标准。 相似文献
3.
4.
《杨凌职业技术学院学报》2014,(4):F0002-F0002
生物工程分院着力建设集农业生产、食品加工、农产品检测于一体的具有鲜明涉农特色的专业群,现开设有生物技术及应用、园艺技术、种子生产与经营、食品生物技术、食品营养与检测、农产品质量检测、绿色食品生产与经营7个专业。其中生物技术及应用专业和园艺技术专业既是国家示范性高等职业院校中央财政支持的重点建设专业,也是陕西省重点建设专业;食品营养与检测专业是陕西省重点建设专业;食品生物技术专业是我院与比利时国外教育计划协会（VVOB）在开展食品加工合作项目基础上创办的,是陕西省乃至中国西部地区第一个开设的高职食品专业;农产品质量检测专业是国家示范院校重点辐射、陕西省财政重点支持建设专业之一,也是陕西省内唯一特色新兴专业。各专业在校全日制学生1155人。 相似文献
5.
在生物制药专业中有一门很重要的课程——药用微生物学．专门介绍了一类在药品和食品中应用非常广泛的、具有很大开发价值的药用、食用的真菌——食用菌。食用菌（ediblefungi）是可被食用的一类大型真菌,是继植物性、动物性食品之后的第三类食品——菌物性食品。古今中外人们都将食用菌作为特殊食品,古希腊人认为食用菌能提高武士的战斗力;古罗马人将食用菌列为“上帝的食品”,只有节日才食用： 相似文献
6.
《广东轻工职业技术学院学报》2016,(1)
正1.课程服务对象"食品理化检验技术"课程是食品营养与检测专业的工学结合专业核心课程之一,是研究各种食品组成成分的检测方法及相关理论,进而评定食品品质及其变化的一门技术性、应用性、实践性很强的课程。本课程既可供高等职业院校食品营养与检测类、食品安全与质量控制类、食品加工技术类及商品检验类等相关专业的学生学习使用,还可为食品及农产品加工、产品质量监督检测等行业企业的专业技术人员进行培训和自主学习提供技术支持。本课程与行业企业合作开发、设计和建设。2008年获国家级精品课程建设项目,2013年转型升级为第三批国家精品资源共享课程,在爱课程网http://www.icourses.cn/成功上线。 相似文献
7.
亚硝酸根广泛地存在于土壤、水体、食品等物质中，是水质、环境、食品等检测的重要项目．建立简便、快速、灵敏的测定亚硝酸根的方法，在食品和环境分析中具有重要意义．本文综述了催化动力学法测定NO2^-的发展状况，包括反应体系、线性范围、检出限、应用对象等，还探讨和展望了催化动力学法测定NO2^-的研究方向和发展前景． 相似文献
8.
功能性食品的研究现状及发展趋势 总被引：1，自引：0，他引：1
文中介绍了功能性食品的概念及特点,归纳了功能因子的分类,指出功能因子的构效、量效关系及作用机理是研究功能性食品的关键．根据功能性食品在国内外市场的研究现状,探究功能性食品市场存在的问题及发展趋势,提出开发具有中国特色的第三代功能性食品具有广阔的市场前景． 相似文献
9.
苯甲酸、山梨酸、糖精钠是常用的食品添加剂，但GB／T5009．28－1996检验方法仅对汽水，果汁、发酵食品中苯甲酸，山梨酸，糖精钠的测定方法作了规定，为了弥补GB／T5009．28－1996中的不足，章用高效液相色谱法（HPLC）对各类食品中上述物质含量的测定进行了探讨，并提出了用亚铁氰化钾、乙酸锌作为沉淀剂的前处理方法，通过实验得到了平均回收率为95．3％，标准曲线回归系数为0．999，平均相对标准偏差为2．5％的理想效果。 相似文献
10.
11.
采用高效液相色谱法,用浸泡-超声萃取-沉淀蛋白-高速离心的方法进行样品前处理,对随机抽检食品中的安赛蜜、糖精钠、苯甲酸、山梨酸、脱氢乙酸含量进行测定。检测20批,合格18批。其中月饼馅均检出防腐剂,而且2个批次超过了国家标准,超标率为15.4%。防腐剂超标需引起有关部门足够的重视,加大监管的力度,以保证人民群众的健康。 相似文献
12.
13.
食品中亚硫酸盐测定方法的改进 总被引：1，自引：0，他引：1
采用无毒的三乙醇胺替代有剧毒的四氯汞钠溶液对食品中测定亚硫酸盐的国标方法（GB5009.34-2003）进行了改进.结果表明,在相同的实验条件下,使用三乙醇胺替代了四氯汞钠,操作简便,环境友好,检测效果好. 相似文献
14.
Experiment 1 sought to determine whether schedule-induced drinking could be abolished by means of a taste aversion. Polydipsic rats were given access to a .4% saccharin solution while they were exposed to an intermittent food schedule. Immediately after the session, they received an intraperitoneal injection of either lithium chloride or sodium chloride. Following a recovery day with water in the experimental chamber, the animals were again exposed to the saccharin solution. The poisoned animals (lithium chloride) drank very little saccharin compared to the control animals (sodium chloride), indicating that they had learned a taste aversion in only one conditioning trial. Experiment 2 established that polydipsic rats can learn a taste aversion despite a long delay between schedule-induced saccharin consumption and poisoning, and that the delay gradient displayed by polydipsic rats is similar to that observed in thirst-motivated rats. 相似文献
15.
16.
Andrew Strouthes 《Learning & behavior》1977,5(1):42-46
Undeprived rats on a choice between saccharin mixed with food and food alone prefer the saccharin-food mixture at the lower concentrations, .19% and .38%, and prefer food alone at concentrations exceeding .75%. However, whether hungry or undeprived, rats tested on single conditions eat food and saccharin-food equally. These data parallel those of studies using saccharin solutions and are interpreted in terms of sensory stimulation. 相似文献
17.
Anthony L. Riley Richard L. Hyson Cory S. Baker Paul J. Kulkosky 《Learning & behavior》1980,8(2):211-217
In Experiment 1, rats poisoned following schedule-induced saccharin consumption showed a moderate reduction in the schedule-induced consumption of saccharin. With repeated poisoning, schedule-induced saccharin polydipsia was markedly reduced. Acquisition of conditioned aversion under the schedule-induced procedure was significantly slower than acquisition under water deprivation. In addition, recovery of consumption of the previously poisoned solution during extinction was more rapid under schedule-induced polydipsia. Experiment 2 revealed that schedule-induced polydipsia was less sensitive to suppression by conditioned aversions than a prandial drinking condition in which subjects were equally food deprived but were given a mass feeding instead of spaced pellet deliveries, suggesting that the relative insensitivity of schedule-induced polydipsia to conditioned taste aversions is not simply a function of different levels of food deprivation. This relative insensitivity is offered as a partial basis for the occurrence and maintenance of schedule-induced alcohol polydipsia. 相似文献
18.
Eric W. Holman 《Learning & behavior》1976,4(3):329-332
In Experiment I, rats received eight habituation injections of either lithium chloride (LiCl) or sodium chloride (NaCl), then two aversion training trials in which access to saccharin solution was followed by LiCl injections, and finally eight extinction trials with saccharin but no injections. The rats habituated to LiCl showed less aversion to saccharin during training and extinction. In Experiment II, rats received two aversion training trials, then eight habituation trials to either LiCl or NaCl, then eight extinction trials, four more aversion training trials, and eight more extinction trials. The rats habituated to LiCl did not differ during the first extinction period from those habituated to NaCl, but showed less aversion to saccharin during the second training and extinction periods. Consequently, habituation to LiCl reduces the learning of an aversion to saccharin but does not reduce the performance of a previously learned aversion. 相似文献
19.
In four experiments, rats’ preferences for flavors consumed under high deprivation versus low deprivation were measured. In Experiment 1, rats preferred flavors received in unsweetened food under high deprivation to flavors received in unsweetened food under low deprivation. This preference did not vary with amount of food used to deliver the flavors (1-g vs. 16-g wet mash). Sweetening the food (0.10% saccharin) eliminated this preference when 16 g of mash was received, but not when 1 g of mash was received (Experiments 2 and 3). Sweetening the mash even more (0.15% saccharin) eliminated the preference when 1 g of mash was received, as well as when 20 g of mash was received. We suggested that the reinforcing value of sweetness is reduced by increasing deprivation level. 相似文献
20.
本文试验了迷迭香酸对食品中常见污染菌的抑菌作用。采用滤纸片扩散法测定迷迭香酸的抑菌活性,试管二倍稀释法测定迷迭香酸的抑菌效力,用单因素方差分析法来测定迷迭香酸的抑菌效力试验结果表明：迷迭香酸的浓度为0.25%时,对三种供试菌株就有一定的抑菌活性,迷迭香酸的浓度为≥0.5%时,对三种供试菌株都有明显的抑菌活性.经方差分析,迷迭香酸具有广谱的抑菌作用,可以作为食品中的天然防腐剂。 相似文献