园林绿化工程施工管理探讨  

Determination of Different State Moisture Content in Five Kinds of Meat Using Low-Field NMR

作　　者：陈琳莉[1,2] 李侠[1] 张春晖[1] 唐春红[2] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193 [2]重庆工商大学环境与生物工程学院,重庆400067

出　　处：《分析科学学报》2015年第1期90-94,共5页Journal of Analytical Science

基　　金：国家自然科学基金（No.31371797,31301511）;公益性行业（农业）科研专项（No.201303083）

摘　　要：通过分析园林绿化工程施工管理中存在的问题,从施工前、施工过程和工程后期养护管理方面提出具体的管理措施。In the signals of water present paper,low-field nuclear magnetic resonance（LF-NMR） was used to acquire 1H in five kinds of meat. The contents of bound water, extra-cellular water and free water in meat were determined through two sets of standards curves, which were the inverses of relaxation times （T2-1） and the concentrations of CuSO,t solutions, and the peak areas and the weights of CuSO4 solutions,respectively. The oven drying method was adopted to determine the content of bulk water, which is the total of bound water and free water, so as to verify the results measured by I.F-NMR. Results showed that the percentage of bound water in beef,pork,mutton,chicken and duck were 3.49%, 3.33%,4. 10%,2. 17% and 3. 96 % , respectively, and the extra-cellular water were 71. 0%0,72. 30%0, 76.78% ,76.61% and 77.78% ,respectively,and the free water were 2. 48%,1. 90% ,2.85%,2.27% and 2.14% ,respectively. The percentage of bulk water in five kinds of meat measured by oven drying method were 73. 04%,73.47%,76.83%,77.11% and 77.56%,respectively. There was no significant difference

关 键 词：园林绿化 工程施工 工程管理 

分 类 号：O657[理学—分析化学]