BioReagent 级 ，适用于对基线干扰要求严格的色谱和分析工作流程。
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在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
稻谷、谷子、高粱等是人们为了生产食物而种植的，但是必须先对它们进行碾磨加工，才能蒸煮而食之。为了使米类更加可口，易于消化，促进人们食欲，加工过程中部分或全部地除去糠皮和胚芽，使其具有特别的蒸煮质量、味道和风味。由于加工等级与除去种皮程度有关，因此米类加工精度是作为大米、小米、黍米、稷米或高粱米等米类的定等基础项目。 米类加工精度是指籽粒皮层被碾磨的程度或留皮程度。米类加工精度的高低直接影响着食用品质，但是米类加工精度越高，出米率越低，营养价值也降低。大米加工精度是指米粒脱掉种皮的程度，或背沟和粒面留皮的程度。米类加工精度的检验目前还是采用感官检验法；感官检验法又可分为直接比较法和染色法；其中，染色法是利用米类各不同组织成分对各种染色基团分子的亲和力不同，经染色处理后，米粒各组织呈现不同的颜色，从而判定米类的加工精度。 为了较准确地评定大米的加工精度，可通过苏丹Ⅲ乙醇染色法、品红石碳酸染色法和EMB染色法进行检验，即用苏丹Ⅲ乙醇等染色液将标准样品和成品米染色后加以比较，观察留皮的程度。大米加工精度检测试剂盒(品红碳酸染色法)又叫大米专用染色剂，主要由石碳酸、乙醇、碱性品红、稀酸、水等组成，可搭配大米加工精度检测仪使用。本产品仅用于科研领域，不适用于临床诊断或其他用途。
Rice, millet, sorghum, and similar grains are cultivated to produce food for human consumption. However, they must first undergo milling and processing before they can be cooked and eaten. To make the grains more palatable, digestible, and appetizing, part or all of the bran layer and germ are removed during processing. This gives the grains a distinct cooking quality, taste, and flavor. Since the processing level is related to the degree of pericarp removal, the degree of milling serves as the fundamental basis for grading rice, millet, glutinous millet, proso millet, or sorghum rice. The degree of milling refers to the extent to which the pericarp (seed coat) of the grain kernel has been removed or the extent of pericarp retention. The degree of milling directly affects the edible quality of the grain. However, the higher the degree of milling, the lower the milling yield and the lower the nutritional value. For rice, the degree of milling specifically refers to the degree to which the seed coat has been removed from the kernel, or the extent of pericarp remaining in the dorsal groove and on the kernel surface. Currently, the degree of milling is still determined using sensory inspection methods. These sensory methods can be further divided into direct comparison methods and staining methods. Staining methods exploit the different affinities of various tissue components of the grain kernel for different staining molecules. After staining treatment, the different tissues of the kernel display different colors, allowing for the determination of the degree of milling. To assess the degree of milling of rice more accurately, methods such as Sudan III ethanol staining, magenta-carbol fuchsin staining, and EMB staining can be used. These methods involve staining both standard samples and the finished rice product with staining solutions like Sudan III ethanol solution, and then comparing them to observe the extent of pericarp retention. The Rice Degree of Milling Detection Kit (Magenta-Carbol Fuchsin Staining Method), also known as Rice-Specific Staining Agent, primarily consists of components such as carbolic acid (phenol), ethanol, basic magenta, dilute acid, and water. It can be used in conjunction with a rice degree of milling detector. This product is intended for research purposes only and is not suitable for clinical diagnosis or other applications.
危险品化学品经营许可证（带存储）