[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fGDeU4cFp_4Q3lRAK0O0OQYw2ocXLEEgpWJmahDEj9zw":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":29,"type":30},[],"2024-12-16 20:08:00",171551166,[8,9,10,11],"矿物质","纤维素","油脂","水分",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},28,"cb246c8546517554e8c6e517f328401b","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F8f6d1861c2d7225ca42808692d75026e.jpg","食品安全检测技术","exam_141449734","考前试题2-2022级","苞米、高梁米及其米糠,其次为菠菜和萝卜叶等能有效的去除人体类的二噁英物质,这是由于这些物质中含有的( )能使得体内的二噁英更有效的排出",[21,31,40,49,58,67,76,79,88,97],{"answer":22,"createTime":5,"id":23,"options":24,"question":28,"source":29,"type":30},[],171551133,[25,26,27,10],"乙醇","苯","水","食品接触材料聚乙烯正乙烷,提取物分析中样品经正乙烷提取的物质,表示能被( )浸出的物质","v1",0,{"answer":32,"createTime":5,"id":33,"options":34,"question":39,"source":29,"type":30},[],171551137,[35,36,37,38],"稍微浑浊、少量沉淀","油色浅黄至棕褐色","油色浅黄至棕黄","油色澄清透明","以下哪一项是优质大豆油的感官指标( )",{"answer":41,"createTime":5,"id":42,"options":43,"question":48,"source":29,"type":30},[],171551143,[44,45,46,47],"9&mdash;10ɡ","1&mdash;3ɡ","0.5&mdash;1ɡ","4&mdash;6ɡ","亚硝酸盐具有很强的毒性,摄入 0.3&mdash;0.5ɡ 就可以中毒,( )可致人死亡",{"answer":50,"createTime":5,"id":51,"options":52,"question":57,"source":29,"type":30},[],171551150,[53,54,55,56],"硝酸","醋酸","盐酸","碳酸","高分辨气相色谱法-质谱联用法,加速溶剂萃取时,萃取池中应预先放入( )纤维膜过滤膜",{"answer":59,"createTime":5,"id":60,"options":61,"question":66,"source":29,"type":30},[],171551155,[62,63,64,65],"强酸","强碱","强氧化剂","强还原剂","用萃取火焰原子吸收分光光度法测定微量镉、铜、铅时,如样品中存在( )时可能破坏吡咯烷二硫代氨基甲酸铵,萃取前应去除",{"answer":68,"createTime":5,"id":69,"options":70,"question":75,"source":29,"type":30},[],171551160,[71,72,73,74],"随意","低","高","一致","在对食品进行分析检测时,采用的行业标准应该比国家标准的要求( )",{"answer":77,"createTime":5,"id":6,"options":78,"question":19,"source":29,"type":30},[],[8,9,10,11],{"answer":80,"createTime":5,"id":81,"options":82,"question":87,"source":29,"type":30},[],171551170,[83,84,85,86],"ICP-MS","AFS","HPLC","ICP-AES","目前,分析痕量元素最先进的方法是以下哪种( )",{"answer":89,"createTime":5,"id":90,"options":91,"question":96,"source":29,"type":30},[],171551173,[92,93,94,95],"一些食品打开后不能及时食用完或使用完的","当一些食品不采用(或不能采用)冷、热处理方法加工时","作为物理保藏方法的一个补充以减轻其处理的强度,同时使产品的质构、感官或其他方面的质量得到提高","是食品就要添加防腐剂","在下列( )情况下不用考虑采用防腐剂",{"answer":98,"createTime":99,"id":100,"options":101,"question":106,"source":29,"type":30},[],"2024-12-16 20:08:01",171551176,[102,103,104,105],"酯提取","预缩聚","酯交换","高真空缩聚","酯交换法合成PET的工艺过程,不包括( )阶段"]