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    • 2. 发明专利
    • Method for evaluating freshness degree of seafood
    • 评价海鲜新鲜度的方法
    • JP2013213810A
    • 2013-10-17
    • JP2013014945
    • 2013-01-30
    • Hakodate Regional Industry Promotion Organization公益財団法人函館地域産業振興財団
    • SUGAWARA TOMOAKIYOSHIOKA TAKEYANOMURA YASUTOMO
    • G01N33/12A23B4/044G01N21/64
    • PROBLEM TO BE SOLVED: To provide a method for quickly and non-destructively evaluating a freshness degree of seafood without any preprocessing.SOLUTION: A freshness degree of fresh seafood, as a freshness degree of a viable cell of the seafood, is non-destructively evaluated without any preprocessing, by an intensity measurement of fluorescent light of nicotinamide adenine dinucleotide acid that is one kind of coenzymes contained in the fresh seafood. Self-fluorescence beams of the coenzyme and amino-acid contained in the fresh seafood are simultaneously measured to evaluate the freshness degree of the fresh seafood from an intensity ratio of the fluorescent light beams thereof. For minimizing an error, self-fluorescence of a tryptophan that is one kind of amino acids contained in the biological tissue is measured as an evaluation index of an optical system.
    • 要解决的问题:提供一种快速,无损地评估海鲜的新鲜程度的方法,无需任何预处理。解决方案:作为海鲜活细胞的新鲜度,新鲜海鲜的新鲜程度是非破坏性的 通过对新鲜海鲜中含有的一种辅酶的烟酰胺腺嘌呤二核苷酸酸的荧光进行强度测定,进行无任何预处理的评价。 同时测量新鲜海鲜中包含的辅酶和氨基酸的自发荧光束,以从其荧光光束的强度比来评估新鲜海鲜的新鲜程度。 为了最小化误差,作为光学系统的评价指标,测定生物组织中含有的一种氨基酸的色氨酸的自身荧光。