87 results about "Thiobarbituric acid" patented technology

The invention discloses a self-assembled copolymerized carbon nitride photocatalytic composite material, and a preparation method and application thereof. The self-assembled copolymerized carbon nitride photocatalytic composite material is prepared through calcination by taking urea and thiobarbituric acid as raw materials, wherein the mass ratio of the urea to thiobarbituric acid 1:(0.001-0.02).The self-assembled copolymerized carbon nitride photocatalytic composite material has the advantages of high specific surface area, multiple reactive sites, wide light absorption range, low electron-hole pair recombination rate, good photocatalytic performance and the like, and has a good application value and application prospect. The preparation method has the advantages of simple process, widesource of the raw materials, low cost, high preparation efficiency, high yield and the like, is suitable for large-scale preparation, and is beneficial to industrial production. The composite materialprovided by the invention can be used to degrade organic pollutants, has the advantages of simple process, convenient operation, low cost, high treatment efficiency, good degradation effect and the like, and has good degradation effects for various organic pollutants.

The invention relates to a depth purification method for isobutene. The method comprises that the isobutene which is generated through schizolysis of methyl tert-butyl ether (MTBE) serving as a raw material is in contact with a molecular sieve, the water in the isobutene is removed till the content is no more than 10 ppmw, an oxygenated chemical adsorbent is used for removing methanol, dimethyl ether, the MTBE and thiobarbituric acid (TBA) of the isobutene until the content is no more than 10 ppmw and the depth purification is completed. By the aid of the method, the sigma S of the isobutene containing sigma S4-7 ppmw, the methanol of 100-150 ppmw, the dimethyl ether of 200-300ppm, the MTBE of 10-50 ppmw, the TBA of 10-20 ppmw and H2O of 100-150 ppmw is removed through the absorption of a dry sorbent, a desulfurization sorbent and a de-oxygenates agent till the content is no more than 1 ppmw, the methanol, the dimethyl ether, the MTBE and the TBA are removed till the content is no more than 10 ppmw, the H2O is removed till the content is no more than 10 ppmw, and the depth purification is achieved.

Disclosed is a model for predicting shelf life of salmon. The model is characterized in that quality index of salmon preserved at different temperature is researched, time based change rules of color difference (brightness L and red chromaticity a*), total volatile basic nitrogen (TVB-N), freshness index K-value, thiobarbituric acid (TBA), microorganism quality and sensory quality of salmon are measured to determine a salmon quality change dynamic model, and a salmon shelf life prediction module is built according to salmon quality indexes of TVB-N, the freshness index K-value, the TBA and the total number of bacterial colony reflecting microorganism changes. By the model, the rest shelf life of salmon preserved at the temperature within the range from 0 DEG C to 20 DEG C can be predicted quickly and effectively, so that directions are provided for storage, transportation and selling processes, working staff can make corresponding handling on salmon with different freshness degree in time, and cost is saved.

The invention relates to a bacon product preservation process which is a novel preservation process mainly for solving the problems of seasonal limitation, unstable product quality and the like in the bacon production process. The process flow is as follows: (1) screening strains for fermenting bacon products and establishing bacon fermentation conditions; (2) determining the type, dose and enzymolysis conditions of enzyme; (3) analyzing the changes of acid value and peroxide value in the bacon production process and selecting an antioxidant; and (4) preparing an edible film coating agent and establishing a film coating technology, i.e. by taking microbes, acid value, peroxide value and TBA(thiobarbituric acid) value as indices, using different compound edible film materials such as chitosan, modified starch and soybean protein isolate and adding nisin, thereby enhancing the antiseptic and antioxidation effects. Antiseptic treatment is carried out on the product by different film coating technologies such as dipping, spraying and the like. The bacon product preservation process is simple to operate and has obvious effects.

The invention relates to a method for evaluating the fresh water fish meat quality. The method is characterized by comprising the following steps that 1, the whiteness, the tenderness, the water binding capacity, the trimethylamine content, the freshness and the thiobarbituric acid value of a to-be-tested fresh water fish meat sample are tested separately; 2, the determined values are processed byusing a standard deviation standardization method, and the standardized values are obtained, wherein the standardized whiteness value is denoted as Zx1, the standardized tenderness value is denoted as Zx2, the standardized water binding capacity value is denoted as Zx3, the standardized trimethylamine content value is denoted as Zx4, the standardized freshness value is denoted as Zx5, and the standardized thiobarbituric acid value is denoted as Zx6; 3, the values in the step 2 are substituted into the formula y=-0.095*Zx1+0.168*Zx2+0.34*Zx3+0.342*Zx4+0.313*Zx5+0.328*Zx6, wherein y is the quality evaluation result of fresh water fish meat; 4, the quality of the fresh fish meat is judged through the obtained y, wherein when y is larger than or equal to 1, the quality of the fresh fish meatis extremely poor; when y is larger than -1 and smaller than 1, the quality of the fish meat is general, and when y is smaller than or equal to -1, the quality of the fish meat is extremely good. Themethod is quick and accurate.

The invention discloses a low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method. The low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method comprises the following steps of (A) sample collection, (B) sample measurement, (C) sample low field nuclear magnetic analysis, (D) multiple freshness-related index measurement, (E) model establishment, (F) model assessment and (G) measurement of freshness of samples to be detected. By establishing a mathematical predication model reflecting fresh beef moisture content relaxation spectrum information and multiple indexes related to fresh beef freshness to accurately and reliably detect multiple indexes of an unknown fresh beef simultaneously such as thiobarbituric acidreactive substances (TBARS), volatile basic nitrogen (TVB-N) and pH, the low field nuclear magnetic resonance-applied frozen beef freshness nondestructive testing method can help predict the storagetime of the beef and achieve rapid and nondestructive detection and assessment of the freshness of the fresh beef. The low field nuclear magnetic resonance-applied frozen beef freshness nondestructivetesting method is rapid and accurate, avoids influence of beef surface properties, and during measurement, has no damage to the beef.

The invention provides a tilapia fresh-keeping method, the method comprising the following steps: Step 1, raw material pretreatment; Step 2, modified atmosphere packaging; Step 3, electron beam irradiation; Step 4, high-voltage electrostatic treatment; Step 5 , slightly frozen and kept fresh. The present invention combines multiple single fresh-keeping technologies, wherein high-energy electron beam irradiation is used instead of ozone water immersion treatment, which improves the safety of tilapia food, prolongs the storage period and maintains the original quality of fresh fish meat; adopts high-voltage electrostatic treatment Combined with high-energy electron beam irradiation, it solves the problems of increasing the thiobarbituric acid value and promoting fat oxidation caused by high-energy electron beam irradiation, and further improves the freshness of tilapia, with a shelf life of up to 40 days.

The invention discloses a method of predicting shelf life of sauce ducks. Quality indexes of sauce-duck products stored under different temperatures are studied, a kinetic model of sauce-duck qualitychanges is determined through determining, by measurement, laws of changes of total colony numbers of the sauce ducks, escherichia coli, mould, acid values, peroxide values, thiobarbituric acid reactive substances (TBARS) and sensory quality with time, then quality change key-indexes of the mould and the TBARS in a sauce-duck storage period are screened out according to Pearson correlation analysis, and the change laws accord with a zero-order kinetic-model. An Arrhenius equation is combined to establish a shelf-life prediction model of the sauce ducks according to mould and TBARS values of the sauce-duck quality indexes. According to the method, remaining shelf life of sauce ducks in a temperature range of 0-40 DEG C can be quickly and effectively predicted, guidance can be provided for storage, transportation and sales processes to facilitate correspondingly processing sauce-duck products of different freshness in time, and costs can be saved.

The invention discloses an electronic nose technology-based method for rapidly predicating the fat oxidation degree of meat and meat products. The method mainly comprises the following steps: 1, detecting the change of characteristic physical and chemical indexes comprising the acid value, the peroxide value, the thiobarbituric acid value of the meat and the meat products in the fat oxidation process, and preliminarily evaluating the fat oxidation degree; 2, acquiring characteristic data in the fat oxidation process of the meat and the meat products by adopting an electronic nose technology; and 3, establishing a predication model for rapidly, qualitatively and quantitatively evaluating the fat oxidation degree according to the correction between the electronic nose detected characteristic data and the characteristic physical and chemical data of the fat oxidation. The method allows the change rule of characteristic variables in the fat oxidation process to be verified and the predication model for qualitatively and quantitatively evaluating the fat oxidation degree to be established by accurately detecting the change of multiple characteristic variables of multiple meat and meat products in the fat oxidation process.

The invention discloses preparation and application of a 3-substituted-N-hexyl phenothiazine derivative shown in a general formula (I). In the formula, R is malononitrile group, 1, 2, 4-triazolo [1, 5-a] pyrimidyl, spiropyranyl, 3-dicyanomethylene-1, 5, 5-trimethylcyclohexenyl, 1, 3-diethyl-2-thiobarbituric acidyl, N, N-dimethylaminophenyl, p-nitrobenzophenone or 2, 4, 6-trimethyl-3, 5-dicyanopyridyl. All the compounds have fine solubility and thermostability and can be applied to flat-panel displays as red electroluminescent materials.

The invention relates to a preparing method of a ticagrelor intermediate 4,6-dichloro-2-tri-sulfydryl-5-aminopyrimidine and belongs to the field of medicine preparation. The preparing method for 4,6-dichloro-2-tri-sulfydryl-5-aminopyrimidine comprises the following reaction steps that malonic acid bis-alkane ester serves as a raw material, 2-nitro malonic acid bis-alkane ester is obtained through nitration and then is subjected to cyclization with thiourea to generate 5-mitro-2-thiobarbituric acid, 5-mitro-2-thiobarbituric acid and halogenated n-propane are subjected to a thio-alkylation reaction to obtain 4,6-dyhydroxyl-5-nitro-2-tri-sulfydryl pyrimidine, then 4,6-dyhydroxyl-5-amono-2-tri-sulfydryl pyrimidine is obtained under catalytic hydrogenation, and finally 4,6-dyhydroxyl-5-amono-2-tri-sulfydryl pyrimidine and phosphorus oxychloride are subjected to a chlorination reaction to obtain the target compound 4,6-dichloro-2-tri-sulfydryl-5-aminopyrimidine. The method has the advantages that few reaction steps are needed, the reaction conditions are mild, and industrialization is easy to achieve.

The invention discloses a synthesis method of green carbon quantum dots and application of the green carbon quantum dots in nitrite detection, and belongs to the technical field of food analysis and detection. The detection method disclosed by the invention specifically comprises the following steps: preparing green carbon quantum dots, drawing a fluorescence standard curve, pretreating a sample,and determining the concentration of nitrite in the sample. According to the invention, nitrosomercaptan is generated by utilizing the analyte nitrite and thiobarbituric acid through pi conjugation, and fluorescence quenching can be caused by the internal filtration effect between nitrosomercaptan and the green carbon quantum dots, so that the existence of nitrite is monitored. The system for detecting nitrite adopts green fluorescent carbon quantum dots, so that the detection cost is low, the reaction conditions are mild, the steps are simple, and the anti-interference performance is good. And the synthesis method of the green carbon quantum dots disclosed by the invention is simple to operate and convenient and rapid in purification, and has good industrial application potential.

The invention relates to an anti-oxidation and heat-shrinkage comprehensive fresh-keeping method of dry-cured ham, and belongs to the field of food packaging. The method comprises the following steps: uniformly spraying a 0.8%-1.2% grape seed extract aqueous solution and coating a 1.5%-2.5% chitosan-glacial acetic acid solution on the surface of the whole dry-cured ham; drying and forming a uniform and compact protective film layer on the surface of the ham; placing the ham into a special small deoxidant bag for the ham; and finally vacuum-packaging by use of a PVDC (polyvinylidene chloride)/PE (polyethylene) heat-shrinkage composite film. The anti-oxidation and heat-shrinkage comprehensive fresh-keeping method has the beneficial effects that compared with the current common PA (polyamide)/PE vacuum-packaged ham, the TBARs (thiobarbituric acid reactive substances) and peroxide value of the whole ham which is stored at room temperature for 9 months from early March to early December are obviously lowered (P<0.05), and meanwhile the color of the ham is well remained, thus meeting the anti-oxidative fresh-keeping requirements during the storage and circulation process of the whole dry-cured ham, and effectively prolonging the circulation and storage period and shelf life of the ham.

A method for determining antibacterial ability of antibacterial stainless steel by utilizing TBA means includes determining content of final product-propane aldehyde by TBA means after unsaturated fatty acid in indication bacterial liquid is oxidized, utilizing said content of propane aldehyde to calculate out sterilization rate so as to evaluate out antibacterial ability of antibacterial stainless steel.

The invention provides an edible blend oil for reinforcing antioxidation function, which comprises a mixture of common vegetable oil, blend oil and euphausia superba oil, wherein the mixed oil has a better antioxidation function than ordinary oil; the mixed oil concretely shows in a way that indexes such as the peroxide value, the anisidine value and the thiobarbituric acid value are lower than those of an unprocessed group under the same processing condition, and the mixed oil has an obvious difference. As the euphausia superba oil containing rich natural antioxidation elements inside is added into the simplex vegetable oil or blend oil, the quality of the vegetable oil or blend oil is effectively protected, specifically, the deterioration of the indexes such as the anisidine value and the peroxide value that are mainly used for measuring the oil oxidization degree in a process of exposing the oil in the air for a long time or heating the oil is prevented, and the edible oil is much healthier and safer.

The invention discloses an application of a chicoric acid extract in echinacea purpurea, namely, an application of the chicoric acid extract as an edible fat and oil antioxidant. A purified chicoric acid extract extracted from the echinacea purpurea is added in edible fat and oil according to a certain dosage, and the antioxygenation function of the chicoric acid extract of the echinacea purpurea is simultaneously achieved by using three methods of measuring acid value (AV), peroxidation value (POV) and thiobarbituric acid (TBA) of fat and oil, results prove that the chicoric acid extract in the echinacea purpurea has a remarkable antioxygenation effect to lard oil and colleseed oil, can effectively delay the lipid peroxidation of the fat and oil, and can be applied to the food industry.

A Y-type two-order non-linear optical chromogen containing triphenylamine group and its preparing process are disclosed. It can be used as two-order non-linear optical material used in remote communication, data storage, phase conjugation, etc.

The invention discloses a method for detecting secondary amine with thiobarbituric acid derivatives (TBAs) serving as ultraviolet-visible light (UV-vis) spectrophotometric method probe molecules and preparation of the thiobarbituric acid derivatives for detecting secondary amine. The probe molecules are prepared from primary amine through a preparation line of a system. The probe molecules are provided with a furan ring (or thiophene ring) for recognizing secondary amine, an independent probe molecule solution is yellow, and along with addition of secondary amine, the solution becomes red from yellow. A molecular probe is high in selectivity and sensitivity to secondary amine, the response range to secondary amine is 100 micrometers to 400 micrometers, and the limit of detection (LOD) is 12 micrometers. Test paper can be prepared from the probe molecules, and qualitative detection on secondary amine can be achieved fast with low cost. The method can be widely applied to fast and sensitive detection such as online detection of secondary amine compounds, food analysis and environmental monitoring in the industrial process.

The invention discloses a modified atmosphere packaging method of fresh tuna fishes for raw consumption, particularly relates to a method for prolonging the shelf life of the tuna fish for raw consumption by combination of a biological antioxidant and modified atmosphere packaging, wherein the biological antioxidant is 1-3% of ginger essential oil, and 5-15% of O2, 50-70% of CO2 and 20-35% of N2 are contained in each modified atmosphere packaging bag. According to the modified atmosphere packaging method of the fresh tuna fish for raw consumption, provided by the invention, through measurement of the color difference, rate of juice leakage, percentage composition of metmyoglobin, K value, aerobic bacterial count and the thiobarbituric acid value (TBA) of the of tuna fish, the quality of the tuna fish is better maintained by combining the biological antioxidant with modified atmosphere packaging, specifically the change in color of the tuna fish can be effectively slowed down, the shelf life is obviously prolonged by 7-8 days, and in addition, the used biological antioxidant has a certain healthcare function on the human body, so that the method is simple and easy to implement, obvious in the preservation effect, high in feasibility and has a certain promotional value.

The invention discloses a stinky mandarin fish sterilization method by cooperation of a plant antibacterial combination liquid and ultrahigh-pressure treatment. The method comprises the following steps: (1) preparing a mixed extract of elsholtzia, pine needles and purslane; (2) preparing mixed essential oil of tea tree flowers, chimonanthus salicifolius leaves, rosemary and orange peel; (3) preparing a plant antibacterial combination liquid; (4) soaking in the plant antibacterial combination liquid; and (5) carrying out packaging and ultrahigh-pressure treatment. According to the invention, the stinky mandarin fish sterilization method by cooperation of the plant antibacterial combination liquid and the ultrahigh-pressure treatment is provided; and compared with the single ultrahigh pressure treatment, the method of the invention has the following characteristics that the sterilization effect can be obviously enhanced by combining the plant antibacterial combination liquid and the ultrahigh pressure technology, the generation of thiobarbituric acid reactants in the stinky mandarin fish preservation process can be effectively reduced, dual effects of antibacterial preserve and oxidation resistance are achieved, adverse effects on the color, the sensory quality, the flavor substances and the like of the stinky mandarin fish are avoided, and the quality and the safety quality of the stinky mandarin fish are improved.

The invention relates to a method for measuring the malonaldehyde content of catalpa bungei leaves. The method comprises: firstly, carrying out ice bath grinding on collected fresh leaves; then addingtrichloroacetic acid and shaking in a constant temperature shaker to extract malondialdehyde; after an extracting solution is acquired, adding ferric sulfate and a thiobarbituric acid to eliminate soluble sugar interference and carrying out chromogenic reaction; and finally, using a spectrophotometer or a microplate reader to detect the light absorption values of the reaction solution at 450 nm,532 nm, and 600 nm wave lengths, and calculating the malonaldehyde content in the leaves. By using the method for measuring the malonaldehyde content of the catalpa bungei leaves, a problem that themalonaldehyde content of the catalpa bungei leaves can not be rapidly detected is solved; the method is suitable for large scale and simple operation; technical guarantee is provided for the measurement of the malonaldehyde content of the catalpa bungei leaves; and the method is suitable for the evaluation of catalpa bungei germplasm resources, the selection of diverse and appropriate new varieties, the development of a cultivation technology, the measurement of a plant damage degree and other aspects.

The invention discloses a method for fast and non-destructive evaluation of the oxidation degree of fish fat by near-infrared multispectral imaging. The method includes the following steps: preparingfish samples and refrigerating the fish samples for different days by starting from 0 day with an interval of 1 or 2 days to obtain N fish samples refrigerated for different days, wherein the maximumnumber of refrigeration days is not more than 7; scanning the N fish samples refrigerated for different days by a multispectral imaging system; analyzing multispectral image information, extracting the reflection spectrum values corresponding to the multispectral central wavelengths of the fish samples, measuring the fat oxidation of the fish samples, and expressing the fat oxidation with a thiobarbituric acid reactive substance TBARS value; establishing a prediction model of the fish fat oxidation index TBARS value; and measuring the TBARS value of a fish sample to be measured to judge the oxidation degree of fish. The oxidation degree of fish is evaluated by using the multispectral imaging technology. The time required by the traditional method is reduced, and the detection efficiency and accuracy are enhanced. Moreover, the purpose of fast, non-destructive and non-contact online detection can be realized.

The invention provides a terahertz spectroscopy detection method for thiobarbituric acid polymorphism and aims at solving the problems of complicated sample preparation and analysis as well as polymorphic transformation caused by high photon energy in an existing detection method. The thiobarbituric acid polymorphism is prepared by using a solvent recrystallization method, and is measured by using a terahertz time-domain spectroscopy to obtain optical parameters of the thiobarbituric acid polymorphism on a terahertz wave. The method for measuring a sample by using terahertz time-domain spectroscopy is simple, fast and lossless.

The invention provides a method for determining an edible film formula and coating technology. The method comprises the following processes: (1) after coating preserved meat by adopting edible films with different formulas, sampling the coated preserved meat respectively, and storing the samples at low temperature of 4 DEG C, room temperature of 25 DEG C and high temperature of 37 DEG C; and (2) carrying out sensory observation (smell, taste and surface characteristics) on the samples in different storage periods under three storage conditions respectively, and determining the physicochemical properties (pH values, volatile basic nitrogen, water activity, TBA (thiobarbituric acid) values, acid values and peroxide values) and the microbiological indicator (total bacterial count) so as to determine the best edible film formula. The method is simple and practical and easy to operate.

A reagent for quickly detecting hydroxymethylfurfural in honey comprises a reagent A and a reagent B, the reagent A is a hydrochloric acid solution, and the reagent B is a 2-thiobarbituric acid solution. A kit in the invention has the advantages of obvious color development and stable color when used to detect hydroxymethylfurfural, the absorbance of a 0-10 mg/kg hydroxymethylfurfural standard substance at different concentration gradients is linear, and the correlation coefficient R<2> reaches 0.9992 or more; and the method is fast, and allows an instrument to perform ten-channel detection, so only one second is taken during every detection, and the time needed by multiple samples is short.

The present invention relates generally to the detection and measurement of transmembrane potentials using an asymmetric thiobarbituric acid-derived polymethine oxonol (shown below). In particular, the present invention is directed to compositions and optical methods for determining transmembrane potentials across the plasma membrane of biological cells using a moderately hydrophobic asymmetric thiobarbituric acid-derived polymethine oxonols. The method comprises a moderately hydrophobic asymmetric thiobarbituric acid-derived polymethine oxonol anion capable of redistributing from a first face of the membrane to a second face of the membrane in response to changes in the potential of the membrane. In one aspect the method is used to identify compounds which modulate membrane potentials in biological membranes.

wherein R1, R2, and R3 are (a) independently selected from the group consisting of hydrogen, alkyl, haloalkyl and heteroalkyl, and (b) R1, R2 and R3 are not simultaneously methyl; n is an integer from 1 to 3; Z is Na, K, ammonium or other biologically acceptable salt.

The invention relates to a nitrogen-mediated three-stage steady-state protection infant complementary food nutrition bag and a preparation method thereof, and belongs to the technical field of creation of high-quality infant complementary food nutrition bags. Aiming at the stability problem of nutrient fortifying factors such as acetic acid vitamin A, cholecalciferol, cyanocobalamin, folic acid and the like, a core technology for steady-state protection of nutrient fortifying factors I, II and III in the field of the infant nutrition package industry is created, and a nitrogen-mediated three-level steady-state protection infant complementary food nutrition package product (the residual quantity of oxygen is less than or equal to 0.23%) is developed. The average attenuation rate AAR value of acetic acid vitamin A and cholecalciferol and the growth rate delta(TBA) of thiobarbituric acid in the nutritional package product prepared by an acceleration test for 60 days are both lower than those of a control group (P is less than 0.05), and Fourier mid-infrared spectroscopy proves that the oxidative deterioration degree of the nutritional package product is far lower than that of the control group (P is less than 0.05). Technical support can be provided for comprehensively improving the quality of the nutritional steamed stuffed bun.