{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,11,3]],"date-time":"2023-11-03T20:10:22Z","timestamp":1699042222185},"reference-count":11,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2006,10,19]],"date-time":"2006-10-19T00:00:00Z","timestamp":1161216000000},"content-version":"vor","delay-in-days":10883,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nahrung"],"published-print":{"date-parts":[[1977,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Die Methode zur Bestimmung der Carbamate basiert auf der die Aktivit\u00e4t von Acetylcholinesterase hemmenden Wirkung dieser Stoffe. Die Verwendung von radioaktiv markiertem Acetylcholin als Substrat, die anschlie\u00dfende extraktive Abtrennung der hydrolytisch gebildeten radioaktiven Essigs\u00e4ure und deren radiometrische Bestimmung erlauben eine empfindliche Erfassung der Carbamate. Die Nachweisgrenze liegt f\u00fcr Aldicarb, Baygon, Benomyl, Bux, Carbaryl, CIPC, Metacil, Phenmedipham und Promecarb im Picogrammbereich, f\u00fcr Barban und Methomyl im Nanogrammbereich. Der untere, lineare Bereich der Eichkurven liegt \u2014 f\u00fcr die einzelnen Carbamate unterschiedlich \u2014 zwischen 0,001 und 10 ng. Die Empfindlichkeit \u2014 ausgedr\u00fcckt als \u0394% Inhibierung\/\u0394 1g ng Carbamat \u2014 bewegt sich zwischen 1.0 und 9.7.<\/jats:p>","DOI":"10.1002\/food.19770210406","type":"journal-article","created":{"date-parts":[[2006,11,3]],"date-time":"2006-11-03T05:55:12Z","timestamp":1162533312000},"page":"311-317","source":"Crossref","is-referenced-by-count":0,"title":["Radiometric determination of 11 carbamate pesticides in the nanogram and subnanogram ranges by means of cholinesterase inhibition"],"prefix":"10.1002","volume":"21","author":[{"given":"E. R.","family":"Schmid","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"W.","family":"Damboritz","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"P.","family":"Markl","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2006,10,19]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-8485-8_4"},{"key":"e_1_2_1_3_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-8501-5_2"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)99034-X"},{"key":"e_1_2_1_5_2","doi-asserted-by":"publisher","DOI":"10.1002\/food.19750190705"},{"key":"e_1_2_1_6_2","first-page":"669","volume":"1968","author":"Marchart M.","journal-title":"Mikrochim. Acta [Wien]"},{"key":"e_1_2_1_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(66)90080-7"},{"key":"e_1_2_1_8_2","doi-asserted-by":"publisher","DOI":"10.3181\/00379727-129-33325"},{"key":"e_1_2_1_9_2","first-page":"500","volume":"156","author":"Potter L. T.","year":"1967","journal-title":"J. Pharmacol. exp. Therapeut."},{"key":"e_1_2_1_10_2","doi-asserted-by":"publisher","DOI":"10.1042\/bj1010127"},{"key":"e_1_2_1_11_2","first-page":"143","volume":"291","author":"Marquardt P.","year":"1952","journal-title":"Hoppe\u2010Seyler's Z. physiol. Chem."},{"key":"e_1_2_1_12_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF01139542"}],"container-title":["Food \/ Nahrung"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Ffood.19770210406","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/food.19770210406","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,11,3]],"date-time":"2023-11-03T19:28:02Z","timestamp":1699039682000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/food.19770210406"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1977,1]]},"references-count":11,"journal-issue":{"issue":"4","published-print":{"date-parts":[[1977,1]]}},"alternative-id":["10.1002\/food.19770210406"],"URL":"https:\/\/doi.org\/10.1002\/food.19770210406","archive":["Portico"],"relation":{},"ISSN":["0027-769X","1521-3803"],"issn-type":[{"value":"0027-769X","type":"print"},{"value":"1521-3803","type":"electronic"}],"subject":[],"published":{"date-parts":[[1977,1]]}}}