The variation and dynamics of fat, fatty acid value and dissolution rate of protein of soybean under four storage temperatures conditions were studied. Dynamical model between the value of fatty acid and storage time, storage temperature was build according to the first-order kinetic equation which could predict and control the quality changes of soybeans during storage. The results showed that fat content of soybean and solubility ratio of protein were decreased with the extension of storage but the fatty acid value was increased. The shelf life was predicted according to the change of value of fatty acid during storage. Shelf life prediction model of any temperature between 5~35°C was established used Arrhenius equation and Q10 model and the error rate is less than 10%.
The changing patterns of filbert peroxide value through the determination of different storage temperature conditions,research the dynamics characteristics of oxidative rancidity of filbert. By regression analysis base on the storage time and the logarithm of peroxide value,it concluded the grease oxidation reaction first-order kinetic equation of filbert.Using Arrhenius equation and Q10 model for 5 ~ 35 °C temperature within the shelf life of any temperature prediction model.
Content of residue bisphenol A from polycarbonate (PC) was measured used the technology of gas chromatography-mass spectrometry (GC-MS). Dichloromethane was used as solvent and methanol was used as precipitating agent. The solution was rotary evaporation after the polymer was filtered. The simple, rapid, sensitive and accurate method of external standard which linear range is 0.05-200.0mg/L, standard addition recoveries is 90.8% ~94.2% and RSD is 3.2% -4.5% was used to quantitative analysis. The influence of repeated using to the migration of bisphenol A was also studied in this experiment. The results show that with the reusing times increased, the migration content of bisphenol A was gradually reduced which reduced to 0.75mg/L at the sixth time from 2.4mg/L at the first time.
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