氨基氮

本文对茚三酮比色法测定酱油氨基氮含量的试验条件，如pH、最大吸收波长、反应时间、显色剂用量等进行了探讨，提出了最佳试验方案。

This paper has explored the experimental condition of ninhydrin colorimetry measuring the amino nitrogen content of soy sauce such as pH , maximum absorption wavelength , reaction time , color reagent doses etc. and got the optimum experiment conditions .

茚三酮比色法测定酱油氨基氮含量中试验条件的探讨

An Approach to the Experimental Condition of Measuring the Soy Sauce Amino Nitrogen Content by Ninhydrin Colorimetric Method

灵芝胞外多糖产量受发酵过程各因素的影响，发酵过程中pH、总糖、还原糖和氨基氮有一定的相关性。

Yield of Ganoderma lucidum polysaccharide was affected by a number of factors in fermentation process .

方法：酚，4－氨基氮替比林（4－AAP）法测定尿红细胞平均血红蛋白含量（MCH）。

Method : The level of urinary MCH was measured with phenol and 4 AAP assay .

同时，研究了多拉菌素的发酵代谢曲线，发酵液的pH、总糖含量、还原糖含量、氨基氮含量、菌体浓度的代谢变化。

At the same time , researched the metabolic curve of doramectin in the fermentation , excluded the variational of pH value , total sugar , deoxidize sugar , amino nitrogen and packed cell volume .

结果表明，乳中总蛋白、游离氨基氮含量及乳清蛋白/总蛋白与SCC呈显著正相关；

The results showed that total milk protein , free amino nitrogen and whey protein / total protein were much significantly positively related with SCC .

门静脉α-氨基氮、NH3-N净流量在第3天分别高于对照36.36%和27.23%，尿素氮净流量也有增高趋势，但差异均未达到显著水平。

Net flux of AAN , NH_3-N for PDV tissues was increased by 36.36 % and 27.23 % , while urea-N tended to increase .

研究了发酵过程中酵母菌的接种量、发酵温度、发酵pH值、发酵液中α-氨基氮含量等因素对高级醇生成的影响，并利用单因子和正交试验优化发酵工艺。

The researched factors the impact of higher alcohols formation of yeast , included inoculation , temperature , pH of the fermentation and a-amino nitrogen content in the fermentation . Meanwhile use a single and orthogonal experiments to optimize the fermentation process .

另外，还发现酱醪的高盐环境会通过抑制微生物的生长代谢而缓减酱醪pH的下降速度，提高酱醪中蛋白酶的稳定性，从而影响酱油产品的氨基氮含量。

The amino nitrogen content in soy sauce product declined as protease activity and stability decreased . In addition , it was found that the high-salt enviroment could slow down the growth of microbes and retard the decline trend of pH in sauce mash .

在进行水解度控制实验时取样，分析水解液中氨基氮的含量，计算平均肽链长度，并用高效液相色谱分析水解液中Gln的得率。

The amino nitrogen content and the average amino acid numbers of peptides in hydrolysates were analysed , and the yield of Gln was determined by HPLC .

本文从工业化角度出发，研究了香菇的液体深层培养情况，考察了培养过程中还原糖，氨基氮，pH等参数随菌丝生长的变化规律；

From the industrial angle , we studied the submerged cultivation of the mutants ; discussing the law of a series of parameters , for example , reducing sugar , amino nitrogen , pH with the change of mycelia growth in the course of activation .

结论：补充BCAA可调节运动状态下机体蛋白质代谢，使运动状态的骨骼肌氨基氮流率增高。

Conclusion : After supplementation of BCAA the metabolism of protein under exercise condition is changed , and the protein turnover rate is increased in the skeletal muscle of exercised animals .

该配合物中L组氨酸配体分别通过氨基氮、咪唑氮、羧基氧与中心原子钌配位。

, with one crystallized water molecule . The histidine ligand coordinated to Ru ? in a facial tridentate mode through amino nitrogen , imidazole nitrogen and carboxylate oxygen , respectively .

在适宜的条件下，蚕蛹蛋白质水解20min，氨基氮的积累率达到54.8%；

Under suitable conditions , the yield of amino nitrogen has reached to 54.8 % within 20 min , and the microwave energy has been effectively transformed to chemical energy .

同时应用Reda软件对试验数据进行图形分析，探讨了各试验因素与麦汁浸出物收得率、还原糖含量、过滤速度、α-氨基氮含量等指标的变化关系。

And the test indexes included ratio of extract recovery , the content of reducing sugar , α - free amino nitrogen , filtration speed etc.

在正交试验的基础上，设计了CDG等三种摇瓶培养基并进行摇瓶发酵分析，其中CDG产干菌丝重6.8g/100ml，氨基氮含量为0.24mg/ml。

Based on orthogonal experiment , three media have been designed for analysis . Among the three , medium CDG gave the dry weight of mycelium 6.8 g / 100 ml , and the content of amino N 0.24 mg / ml.

当水解温度90℃，酸浓度为9%，水解时间2430小时，α氨基氮含量可达到1.22g/100ml以上。

Under the best hydrolysis conditions , i.e. the HC1 concentration 9 % , temperature 90 ℃, time 24_30hrs , α _amino nitrogen produced can reach more than 1.22g/100ml .

3500D超滤膜处理微滤液有较好的蛋白质截留率，血红素的浓缩倍数大于氨基氮的浓缩倍数，说明使用膜技术对浓缩猪血红蛋白酶解液中的多肤和血红素有效。

The retaining rate of protein by 3500D ultrafiltration was high , and the multiple of concentration on heme was bigger than on amino nitrogen , showing that the application of membrane technology to clarify and condense the enzymatic hydrolysate of porcine hemoglobin was effective .

提高酵母抽提物得率及氨基氮含量的研究

Study on increasing yeast extract and content of amino acid nitrogen

啤酒废酵母中的游离氨基氮对苹果酒发酵的影响

Influence of Free Nitrogen Source in Brewing Yeast on Apple Brand

酿造酱油中氨基氮含量测定的新方法

A new method for determining the ammonia nitrogen in the soy sauce

酱油中氨基氮检测方法的改进

On the Improvement of Determining the Amino Nitrogen in Soy

冷麦汁α-氨基氮；

; 3 . α - amino nitrogen in wort ;

提高α-氨基氮的工艺措施

Improving α - N Content of Wort by Technological Measures

提高郫县豆瓣中氨基氮含量的工艺研究

The process research of improving the amino nitrogen in Pixian bean paste

人胎盘组织液氨基氮含量检测方法的建立

Qualitative Method of Amino Nitrogen in Human Placenta Tissue Hydrolysate

利用氨基氮含量及缓冲能力检测西番莲果汁饮料中果汁含量的研究

Study Fruit Juice Content on Passionflower by Amino Nitrogen and Buffer Determination

麦汁中α-氨基氮的最适含量研究

The Optimal Content of α - aminonitrogen in Wort

对烟气指标有重要影响的是a-氨基氮/总氮、灰分；

The smoke is influenced by a-ammonium nitrogen / total nitrogen , ash ;

氨基氮杂环荧光分子改性苯乙烯马来酸酐共聚物的研究

Chemical modification of poly ( styrene-co-maleic anhydride ) by some fluorescent organic molecules