title: [Identification study of raw oyster and calcined ostreae concha].
abstract: OBJECTIVE
  To identify the differences in characteristics of raw oyster and oysters calcined under different temperatures.
  
  
  METHODS
  Identified raw oyster, oysters calcined under different temperatures and calcium carbonate, calcium oxide by differential thermal analysis, infrared spectroscopy and X-ray diffraction analysis.
  
  
  RESULTS
  Composition of calcined oysters was closer to calcium carbonate than raw oyster.
  
  
  CONCLUSIONS
  The fingerprints are established and identify raw oyster and calcined oysters.
authors.affiliation: Nanjing University of Chinese Medicine, College of Pharmacy, Nanjing 210046, China. sjj767473@sohu.com
authors.forename: Jiang-Juan
authors.initials: JJ
authors.lastname: Shao
authors.forename: Jie-Wen
authors.initials: JW
authors.lastname: Zhong
authors.forename: Jian-Wei
authors.initials: JW
authors.lastname: Chen
authors.forename: Xiang
authors.initials: X
authors.lastname: Li
authors.forename: Bao-Chang
authors.initials: BC
authors.lastname: Cai
mesh_terms: D060105:Animal Shells / Q000737:chemistry; D000818:Animals; D002119:Calcium Carbonate / Q000032:analysis*; D017610:Calcium Compounds / Q000032:analysis*; D004055:Differential Thermal Analysis; D006358:Hot Temperature; D010125:Ostreidae / Q000737:chemistry; D010087:Oxides / Q000032:analysis*; D011786:Quality Control; D019265:Spectroscopy, Near-Infrared; D014961:X-Ray Diffraction
chemical_list: D017610:Calcium Compounds; D010087:Oxides; C016538:lime; D002119:Calcium Carbonate