应用环介导等温扩增技术快速检测单核细胞增生李斯特菌的研究

目的建立环介导等温扩增技术快速检测单核细胞增生李斯特菌。方法根据单核细胞增生李斯特菌(LM)hlyA基因序列中的保守区域,采用在线引物设计软件Primer Explorer4.0进行设计,获得一套特异性的环介导等温扩增(LAMP)引物,对单核细胞增生李斯特菌hlyA基因进行LAMP扩增,并与常规PCR方法进行比较。结果建立的LAMP方法能成功扩增出梯形条带,LAMP检测单核细胞增生李斯特菌纯培养物和人工染菌的灵敏度为5.44×102cfu/mL,而对照PCR检测的灵敏度为5.44×104cfu/mL。对10株细菌进行LAMP扩增,仅单核细胞增生李斯特菌得到阳性结果。从DNA提取到报告结果,耗时仅1h。结论 LAMP检测单核细胞增生李斯特菌灵敏度高,特异性强,耗时短,方法简便,有望发展成为快速检测食品中单核细胞增生李斯特菌的有效手段。     

KGF-2单克隆抗体间接ELISA筛选方法的建立

目的建立KGF-2单克隆抗体间接ELISA的筛选方法 ,制备KGF-2单克隆抗体.方法以KGF-2为抗原免疫BALB/c小鼠,获得抗血清.通过棋盘滴定方法确定间接ELISA的抗原包被浓度及一抗、二抗最佳工作浓度;利用建立特异性好的间接ELISA方法筛选杂交瘤细胞株.结果通过棋盘滴定最终确定了500μg/L的抗原包被浓度、1∶1 000的一抗血清稀释倍数及1∶2 000的二抗血清稀释倍数;筛选到两株可稳定分泌抗体、效价较高的杂交瘤细胞株.结论该研究建立了灵敏度高、特异性好的间接ELISA筛选体系,可用于KGF-2单克隆抗体的制备及检测.     

荧光光谱法测定两药片剂中盐酸小檗碱的含量

利用七元瓜环的荧光增敏作用测定盐酸小檗碱片和复方黄连素片中盐酸小檗碱(C20H18ClNO4)的含量。结果表明:在pH值为2.0、λex=345.07 nm、λem=498.07 nm条件下,盐酸小檗碱的浓度在2×10-8~1×10-5mol/L具有良好的线性关系,加样回收率为97%~103%,RSD在1.5%以内。本方法适用于盐酸小檗碱含量的测定。     

温度滴定法测定复合肥中钾离子浓度的研究

复合肥中钾元素的检测可有效控制复合肥产品的质量。本研究选取合适的前处理方法,并应用温度滴定法对复合肥中的钾离子进行了定量研究。该法测定复合肥中的钾离子以四苯硼钠与钾离子生成沉淀反应为基础,由于反应是放热反应,当滴定到等当点时,反应室的温度变化率最大,指示终点的到达。该方法具有操作简便、快速、灵敏度高等优点,非常适合对复合肥中钾离子含量的监控。研究结果表明,使用温度滴定法和离子色谱法及四苯硼酸钾重量法测得的复合肥中钾离子含量一致,该方法准确度高,重现性好,回收率可达97%以上。     

Influence of a high-protein diet on energy balance in obese cats allowed ad libitum access to food

The influence of a high-protein [HP, 47% of metabolizable energy (ME)] diet on energy balance was evaluated in obese cats allowed ad libitum access to food. Energy intake, body weight, body composition, energy expenditure, and concentrations of hormones and metabolites associated with carbohydrate and lipid metabolism (glucose, insulin, free fatty acids, triglycerides and leptin) were measured in cats after consuming either a moderate protein (MP, 27% of ME) or HP diet for 4 months. Indirect respiration calorimetry showed that resting and total energy expenditure (kJ/day) adjusted for either body weight or lean body mass was increased in cats consuming the HP in relation to MP diets. However, voluntary energy intake also was increased in the HP treatment and, thus, there was no difference in body weight between animals consuming the two diets. Body composition measurements using deuterium oxide dilution showed that dietary protein content did not alter amounts of either lean body mass or fat mass. No significant differences (p > 0.05) were observed between the two treatment groups for blood glucose, free fatty acid or leptin concentrations, although there was a trend (p = 0.054) towards an increase of serum insulin concentrations in the cats eating the HP diet. This study showed that short-term ad libitum feeding of an HP diet did not reduce food intake or promote weight loss in obese cats. However, energy expenditure was increased in the HP diet group and it is possible that this effect of HP might help promote weight loss when energy intake is restricted.     

敌百虫溶液（水产用）中敌百虫含量测定的方法比较

对敌百虫含量两种测定方法即电位滴定法和高效液相色谱法进行比较分析。采用HPLC法测定敌百虫在2．4-3．6mg／mL范围内呈良好的线性关系（r^2=0．99993）,平均回收率为99．7％,RSD为0．5％。采用电位滴定法测定敌百虫,回收率为99．4％,RSD为0．8％。结果表明采用HPLC法,杂质分离度好,避免了氯化...     

DDDMAC合成中胺值的测定

在季铵盐的合成中，用非水电位滴定法来测定胺值，采用铂电极代替玻璃电极为指示电极获得满意的结果。     

胃舒平片剂中铝含量测定方法研究

研究了胃舒平片剂中铝含量的测定方法。样品消解后,先在pH值为7~8时,用稀NaOH溶液将Al3+沉淀为Al(OH)3,再加入KCl,反应中生成的游离KOH溶液,以酚酞为指示剂,用HCl标准溶液滴定至终点。加标回收率(R)在96.8%~100.1%,测定结果的相对标准偏差(RSD)<1.0%。结果表明,改进后的方法,操作方便、测定快捷,其准确度和精密度与标准法一致。     

Phospholipids and wheat gluten blends: interaction and kinetics

A model system comprising of lysophosphatidylcholine (LPC) and isolated gluten were used help understand the positive effect of PL on bread-loaf volume. The kinetics of the effect of gluten on the thermal properties of LPC were determined using DSC. Blends of PL and 3, 6, and 10% gluten were heated from 0 to 70 °C at rates between 3 and 19 °C/min and cooled to 0 °C. The onset and peak temperatures and ΔH were recorded. The peak temperature was used to calculate the activation energy (E_a) and Z value. The transition for pure LPC vesicle formation was detectable by DSC in the presence of gluten. Gluten increased the activation energy of LPC during vesicle formation and disruption. The increase in gluten content from 3 to 6% and then to 10% had a slight effect on the activation energy value of LPC during vesicle disruption, whereas during formation a steady increase was noticed with higher gluten additions. Overall, the ΔH of the blends showed a decrease at higher heating rate. The change in the PL activation energy in the presence of gluten is indicative of a form of interaction.     

酱油中的氯化钠测定的能力验证结果与分析

[目的]通过参加酱油中的氯化钠测定能力验证,进一步总结经验,提高实验室检测水平.[方法]比较《酱油卫生标准的分析方法》(GB/T 5009.39-2003)中直接沉淀法和《食品中氯化钠的测定》(GB/T 12457-2008)中电位滴定法的优缺点,选择直接沉淀法进行检测.[结果]样品中氯化钠含量为184.0 g/L,实验室间Z比分数为0.66,能力验证结果为满意.[结论]在此次酱油中的氯化钠能力验证中,通过对方法的比较进行实验室内部质量控制,严格按照方法操作,控制取样等关键点,获得满意结果.