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影響脂肪類樣品酸水解效果的關鍵因素及科學管控方案
發布時間:2026-02-03

酸(suan)水(shui)解是過濾性差(cha),結構復雜(za),粘性高樣(yang)品(pin)檢測的(de)必經步驟(zou)。該步驟(zou)的(de)操作質量直接影響后續檢測結果(guo),把控關(guan)(guan)鍵(jian)因素(su),規避常(chang)見誤差(cha),是確保檢測準確性的(de)核心。酸(suan)水(shui)解的(de)關(guan)(guan)鍵(jian)因素(su)包括(kuo)酸(suan)濃(nong)度一致,消解溫度恒定(ding),水(shui)解時間充足,樣(yang)品(pin)全(quan)部浸沒,定(ding)時攪拌或間歇(xie)震蕩。酸(suan)濃(nong)度需(xu)維(wei)持在6mol/L,濃(nong)度波動會直接...

  • 發布時間:2021-11-11

    液液萃(cui)(cui)(cui)取(qu):液液萃(cui)(cui)(cui)取(qu)又(you)稱溶(rong)劑(ji)(ji)萃(cui)(cui)(cui)取(qu)或抽(chou)提(ti)。用溶(rong)劑(ji)(ji)分(fen)(fen)離(li)和提(ti)取(qu)液體(ti)混(hun)合物(wu)中的(de)組(zu)分(fen)(fen)的(de)過程(cheng)。在液體(ti)混(hun)合物(wu)中加入與(yu)其(qi)不相混(hun)溶(rong)(或稍相混(hun)溶(rong))的(de)選定的(de)溶(rong)劑(ji)(ji),利用其(qi)組(zu)分(fen)(fen)在溶(rong)劑(ji)(ji)中的(de)不同溶(rong)解(jie)度而達(da)到分(fen)(fen)離(li)或提(ti)取(qu)目的(de)。例如用苯為溶(rong)劑(ji)(ji)從(cong)煤焦油中分(fen)(fen)離(li)酚(fen),用異丙醚為溶(rong)劑(ji)(ji)從(cong)稀乙(yi)酸溶(rong)液中回收乙(yi)酸等。實驗室中用分(fen)(fen)液漏斗等儀器進行。工(gong)業上在填(tian)料(liao)塔、篩板(ban)塔、離(li)心式(shi)萃(cui)(cui)(cui)取(qu)器、噴灑(sa)式(shi)萃(cui)(cui)(cui)取(qu)器等中進行。應用于有機化學、石油、食(shi)品、制(zhi)藥、稀有元素、原子能等工(gong)業方面。

  • 發布時間:2021-11-09

    液(ye)液(ye)萃(cui)取(qu)(qu)分(fen)(fen)離(li)是過(guo)程(cheng)工(gong)業中(zhong)重要的(de)(de)單元操作,傳(chuan)統的(de)(de)箱(xiang)式混合澄清槽密封性(xing)能(neng)差(cha),有(you)機相(xiang)揮發(fa)極易帶(dai)來溶劑(ji)損失和嚴重的(de)(de)火災(zai)隱患。新裝置的(de)(de)成功應用,降低了液(ye)液(ye)溶劑(ji)萃(cui)取(qu)(qu)過(guo)程(cheng)中(zhong)的(de)(de)溶劑(ji)損失和火災(zai)風險,同時也(ye)突破了化(hua)學(xue)制(zhi)藥(yao)生(sheng)(sheng)產(chan)過(guo)程(cheng)中(zhong)部(bu)分(fen)(fen)特殊(shu)液(ye)液(ye)萃(cui)取(qu)(qu)體(ti)系無(wu)法連續化(hua)生(sheng)(sheng)產(chan)的(de)(de)瓶頸,提(ti)高(gao)了生(sheng)(sheng)產(chan)能(neng)力,具有(you)進(jin)一步推廣至濕法冶金、廢水(shui)處理、精細(xi)化(hua)工(gong)、石油化(hua)工(gong)等眾多(duo)液(ye)液(ye)萃(cui)取(qu)(qu)領域的(de)(de)示范作用,對提(ti)升(sheng)相(xiang)關企業綠色化(hua)、安(an)全化(hua)生(sheng)(sheng)產(chan)有(you)重要意義。化(hua)學(xue)制(zhi)藥(yao)過(guo)程(cheng)(如農藥(yao))中(zhong)的(de)(de)液(ye)液(ye)萃(cui)取(qu)(qu)分(fen)(fen)離(li)涉及的(de)(de)物系性(xing)質較為(wei)復雜(za),如有(you)機相(xiang)溶劑(ji)性(xing)、揮發(fa)性(xing)...

  • 發布時間:2021-11-08

    利用(yong)(yong)溶(rong)劑使固(gu)(gu)體物(wu)(wu)(wu)料中(zhong)(zhong)地(di)可溶(rong)性物(wu)(wu)(wu)質溶(rong)解于其中(zhong)(zhong)而加以分(fen)離地(di)操稱為固(gu)(gu)液(ye)萃取(qu),又稱浸取(qu).水是常用(yong)(yong)地(di)一種(zhong)(zhong)溶(rong)劑,如(ru)泡茶、煎中(zhong)(zhong)藥和從甜菜中(zhong)(zhong)提(ti)取(qu)糖等.隨著(zhu)工(gong)業地(di)發展和人民(min)生活(huo)水平地(di)提(ti)高(gao),固(gu)(gu)液(ye)萃取(qu)地(di)應用(yong)(yong)領域越(yue)來越(yue)廣(guang)泛,如(ru)從植物(wu)(wu)(wu)種(zhong)(zhong)子中(zhong)(zhong)提(ti)取(qu)食油,從各種(zhong)(zhong)植物(wu)(wu)(wu)中(zhong)(zhong)提(ti)取(qu)中(zhong)(zhong)草(cao)藥制劑以及生產速溶(rong)咖啡、食品(pin)調味料和食品(pin)添加劑等.幾乎所有的固(gu)(gu)液(ye)萃取(qu)都要現對原料進(jin)行預處理,一般(ban)是將原料粉(fen)碎,制成細粒狀(zhuang)或薄片(pian)狀(zhuang).物(wu)(wu)(wu)料中(zhong)(zhong)的有用(yong)(yong)成分(fen)(溶(rong)質)分(fen)散在(zai)不溶(rong)性固(gu)(gu)體(擔體)中(zhong)(zhong),溶(rong)劑和溶(rong)質必(bi)須通過擔體的細孔才能將溶(rong)質轉移到固(gu)(gu)體外的溶(rong)...

  • 發布時間:2021-11-05

    蛋(dan)(dan)白(bai)質的(de)(de)測(ce)定(ding)(ding)(ding)采用蛋(dan)(dan)白(bai)質測(ce)定(ding)(ding)(ding)儀,它是(shi)(shi)由(you)樣品(pin)消化成按鹽、蒸餾、用硼酸液(ye)(ye)吸收,再由(you)標(biao)準(zhun)酸液(ye)(ye)滴(di)定(ding)(ding)(ding)來測(ce)定(ding)(ding)(ding)的(de)(de).此法準(zhun)確、簡明、靈活,是(shi)(shi)法定(ding)(ding)(ding)的(de)(de)仲裁測(ce)定(ding)(ding)(ding)法,但它技巧性強(qiang),主、客觀影響(xiang)因(yin)素多,要想獲得準(zhun)確的(de)(de)測(ce)定(ding)(ding)(ding)結果,也是(shi)(shi)較困(kun)難的(de)(de)。蛋(dan)(dan)白(bai)質測(ce)定(ding)(ding)(ding)儀對(dui)蛋(dan)(dan)白(bai)質含量進行測(ce)定(ding)(ding)(ding)的(de)(de)過程中,對(dui)稱(cheng)(cheng)樣較困(kun)難的(de)(de)半固體(如(ru)冰淇淋、豆腐乳)可置于已記重(zhong)的(de)(de)紙(zhi)片上(shang)稱(cheng)(cheng)重(zhong)(樣品(pin)重(zhong)~總(zong)重(zhong)一紙(zhi)片重(zhong)),樣品(pin)稱(cheng)(cheng)好(hao)后,卷起置于凱(kai)氏燒瓶底部(bu)。為(wei)(wei)減少系統誤差,空(kong)白(bai)凱(kai)氏燒瓶同(tong)(tong)時(shi)投(tou)入相(xiang)同(tong)(tong)規格的(de)(de)紙(zhi)片一張。不同(tong)(tong)的(de)(de)食品(pin)含氮量不同(tong)(tong),為(wei)(wei)保證終點滴(di)定(ding)(ding)(ding)消耗酸的(de)(de)體...

  • 發布時間:2021-11-03

    定氮(dan)儀(yi)常用(yong)的(de)有(you)(you)兩種:凱氏定氮(dan)儀(yi)和杜馬斯定氮(dan)儀(yi),二者的(de)原理是(shi)不同。一(yi)、.凱氏定氮(dan)儀(yi)---原理是(shi)凱氏定氮(dan)法蛋白質(zhi)是(shi)含(han)氮(dan)的(de)有(you)(you)機(ji)化(hua)合(he)物。食品與硫(liu)酸和催化(hua)劑一(yi)同加(jia)熱消(xiao)化(hua),使蛋白質(zhi)分(fen)解,分(fen)解的(de)氨與硫(liu)酸結合(he)生(sheng)成(cheng)硫(liu)酸銨。然后堿化(hua)蒸(zheng)餾使氨游離(li),用(yong)硼酸吸收(shou)后再(zai)以(yi)(yi)硫(liu)酸或鹽酸標準溶液滴定,根據酸的(de)消(xiao)耗量(liang)乘以(yi)(yi)換算(suan)系數,蛋白質(zhi)含(han)量(liang)。含(han)氮(dan)量(liang)×6.25=蛋白含(han)量(liang)。有(you)(you)機(ji)物中(zhong)的(de)胺(an)根在強熱和CuSO4、濃H2SO4作(zuo)用(yong)下,硝化(hua)生(sheng)成(cheng)(NH4)2SO4。1、凱氏定氮(dan)法反應式為(wei):2NH2+H2SO4+2H=(NH4)2...

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