1) TVBN
总挥发性盐基氮
2) total volatile base nitrogen
总挥发性碱基氮
3) TVB-N
挥发性盐基氮
1.
DETERMINATION OF THE TVB-N OF MUTTON BY KDY-9820 TYPE AUTOMATIC AZOTOMETER;
应用KDY-9820凯氏定氮仪测定羊肉中挥发性盐基氮
2.
Application of KJELTEC System 2300 in Testing the TVB-N of Mutton;
KJELTEC2300全自动定氮仪测定羊肉中的挥发性盐基氮
3.
Probe into Improving the Method of Determination of TVB-N in fishmeal;
改进测定鱼粉中挥发性盐基氮方法的探讨
4) TVBN
挥发性盐基氮
1.
rivularis were pretreated by different concentration perchloric acid(HClO_(4))solutions to extract the total volatile basic nitrogen(TVBN),which was determined by distillation.
使用不同浓度的高氯酸溶液对罗非鱼(Tilapia niloticus)、蓝圆(Decapterus maruadsi)、南美白对虾(Litopenaeusvannamei)和近江牡蛎(Crassostrea rivularis)4种水产品的肌肉样品进行前处理,并采用蒸馏法测定样品提取液中挥发性盐基氮(TVBN)的含量,研究了高氯酸溶液浓度、浸提时间和蒸馏前样品的放置时间对测定的结果影响。
2.
Four species of aquatic products as Tilapia niloticus, Decapterus maruadsi, Litopenaeus vannamei and Crassostrea rivularis were pretreated by perchloric acid(HClO4)solution to extract the total volatile basic nitrogen(TVBN),which was determined by nitrogen auto analyzer.
采用自动定氮仪测定法研究了罗非鱼(Tilapia niloticus)、蓝圆鲹(Decapterusmaruadsi)、凡纳滨对虾(Litopenaeus vannamei)和近江牡蛎(Crassostrear ivularis)4种水产样品处理的高氯酸溶液浓度和浸提时间及其蒸馏前样液放置时间对挥发性盐基氮(TVBN)测定的影响。
3.
The preservation effects of frozen and chilled fish flake,which were treated with the tea polyphenol(TP),as well as the contrast were compared by measuring strength of gel,acid value,peroxide value and total volatile basic nitrogen(TVBN).
为解决鱼糜在贮藏中易发生脂肪氧化、蛋白质腐败变质的问题,将天然抗氧化剂茶多酚添加到鱼糜中,通过对冷藏或冷冻鱼糜的酸价、过氧化值、凝胶强度、挥发性盐基氮等因素变化的研究,探讨茶多酚对淡水鱼脂类及蛋白质的影响。
5) VBN
挥发性盐基氮
1.
For groping eligible antifreezing agent for Acipenser schrenckii slice,VBN,free liquid droplet loss and heating liquid droplet were detected once a month for Acipenser schrenckii fish which was soaked in three different solutions during cold-storage process and the texture had been determined after one year later.
为探讨适宜的冷冻鲟鱼片防冻剂,将鲟鱼肉分别浸泡于三种不同溶液后冻藏,每月测定其冻藏过程中挥发性盐基氮、自由液滴损失及加热液滴损失的变化,并测定了冻藏一年前、后的鲟鱼肉质地特性,经一年跟踪检测查明生产冷冻鲟鱼片以12%氯化钠+0。
2.
The results showed that there wasn\'t significant difference of total volatile basic nitrogen(VBN) between two packing;purified oyster meat preserved at-4-0 ℃ had better refreshing effect,it was relatively safe to store below 5 ℃.
大肠菌群数6 000 MPN/100 g贝肉以下的僧帽牡蛎经24 h的净化,可达到净化海水贝类标准(DB 35/575—2004)的要求(≤300 MPN/100 g贝肉);同时对净化蛎肉用注净化海水和未注净化海水两种包装,在-4~10℃各温度下进行保鲜试验,保鲜过程中两种包装牡蛎肉的挥发性盐基氮变化无显著差异,净化蛎肉在-4~0℃温度带微冻保鲜效果较好,在5℃以下贮藏比较安全。
6) total volatile basic nitrogen
挥发性盐基氮
1.
A novel complex preservative was prepared using Nisin, potassium sorbate, sodioum diacetate and sodium lactate and its antiseptic effect on fresh meats was studied by determination of the inhibition of aerobic bacterial count and the total volatile basic nitrogen (TVB-N) in the meat.
确定防腐效果最佳的复合防腐剂配方后,通过测定各单体防腐剂和最佳配方复配型防腐剂对常见肉类中菌落总数和挥发性盐基氮的抑制效果,评价其防腐效果。
补充资料：挥发性发泡剂
分子式：
CAS号：
性质：又称挥发性发泡剂。加入其使聚合物基体形成泡孔结构的物质只发生物理变化，不发生化学变化。一般是能够溶于树脂的低沸点液体或易升华固体，当树脂受热时，它们挥发或升华产生大量气体，使塑料发泡。在此过程中，发泡剂仅是在物理形态上发生变化，化学组成不变。常用的物理发泡剂主要是脂肪烃或卤代烃如戊烷、己烷、三氯氟甲烷、三氯三氟乙烷等，沸点一般不超过100℃。此外，还有二氧化碳、氮气等气体。
CAS号：
性质：又称挥发性发泡剂。加入其使聚合物基体形成泡孔结构的物质只发生物理变化，不发生化学变化。一般是能够溶于树脂的低沸点液体或易升华固体，当树脂受热时，它们挥发或升华产生大量气体，使塑料发泡。在此过程中，发泡剂仅是在物理形态上发生变化，化学组成不变。常用的物理发泡剂主要是脂肪烃或卤代烃如戊烷、己烷、三氯氟甲烷、三氯三氟乙烷等，沸点一般不超过100℃。此外，还有二氧化碳、氮气等气体。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条