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本帖產(chǎn)生 1 個翻譯EPI ，點擊這里進行查看

孫仙仙兒

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[求助] 外文翻譯求助，略急，求各位高手幫忙，謝謝

2.5. Color, browning index and hidroxymethylfurfural determination
   Color was determined using a Hunter Labscan II spectrophotometric colorimeter (Hunter associates laboratory Inc., Reston, Virginia, USA) controlled by a computer that calculated color ordinates from the reflectance spectrum (Calvo & Duran, 1998) and calibrated with a white standard tile. Samples were placed in Petri dishes and filled to the top, and color was recorded using the CIELab uniform color space at room temperature. Color determined by CIE (Commission Internationale l’Eclairage) classifies color in three dimensions; L , brightness, a , red to green color and b , yellow to blue color. Chroma ((a  + b ) ), that quantify color intensity, and total color differences ( E =  L  +  a  + b ), which indicate the magnitude of the color difference between juices at initial time and after the storage period, were also determined. The results were expressed in accordance with the CIELAB system with reference to illuminant D65 and with a visual angle of 10℃. The measurements were made in triplicate.
      Browning index: Non-enzymatic browning index is determined with an absorbance measure at 420 nm. Three milliliter of orange juice are centrifuged at 2000 rpm during 20 min at 18℃, and the supernatant is mixed equally distributed with ethanol 95%. After filtering the mixture, the absorbance is measured at 420 nm (Meydav, Saguy, & Kopelman, 1977).
      Hidroxymethylfurfural (HMF): Hidroxymethylfurfural content is measured using the method described by IFFJP (1984). This method is based in that HMF reacts with barbituric acid and p-toluidin, forming a red compound. This reaction has a maximum at 3–4 min. The Association ofthe Industry of Juices and Nectars from Fruits and Vegetables of the European Economic Community (AIJN, 1996) has included the amount of HMF among the absolute parameters of quality (620 mg/L) in the code of practice for the evaluation of fruits and vegetable juices.

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顏色、褐變指數(shù)和羥甲基糠醛的測定
使用Hunter Labscan II分光光度色度儀(Hunter associates laboratory Inc., Reston, Virginia, USA)測定，該設(shè)備與電腦相聯(lián)，以白色標準瓷磚做校正，根據(jù)反射光譜計算色澤縱坐標。將樣品至于皮氏培養(yǎng)皿中，并填滿，室溫下使用國際照明委員會實驗室均勻色澤空間記錄色澤。用國際照明委員會在三維方向?qū)ι珴蛇M行分類并測定色澤；L代表亮度，a代表紅色到綠色，b代表黃色到藍色。色度(a + b )表征色澤的濃度，總色差( E = L + a + b )表明果汁在一開始和儲藏一段時間之后色差的大小。結(jié)果的表達與國際照明委員會實驗室系統(tǒng)相一致。國際照明委員會實驗室系統(tǒng)參考光源D65，可視角度為10℃。測定結(jié)果重復三次。
褐變指數(shù)：在420nm測定的吸光值即為非酶褐變指數(shù)。3ml橘汁18℃下2000 rpm離心20min，上清液與95%乙醇液等量混合，過濾混合液，在420nm下測定吸光值(Meydav, Saguy, & Kopelman, 1977)。
羥甲基糠醛(HMF)：羥甲基糠醛含量用IFFJP (1984)描述的方法測定。其原理是羥甲基糠醛與巴比妥酸p-對苯胺反應(yīng)形成紅色化合物，該反應(yīng)反應(yīng)3-4min時產(chǎn)生最大值。對于對于果蔬汁的質(zhì)量評價歐洲經(jīng)濟共同體(AIJN, 1996)的果蔬汁工業(yè)協(xié)會規(guī)定HMF的數(shù)量為620 mg/L。

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無論如何，做事要有始有終！就算洗馬桶也要比別人洗的干凈！

2樓2014-04-16 15:07:31

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