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- 2-diol(3-MCPD) (1)
- 2D-NMR; Camellia semiserrata Chi.; Acetyl flavonoid glycoside; Structure analysis (1)
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- 5-2 nitro salicylic acid colorimetry; the fehling reagent titration; inulin; reducing sugar (1)
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- Acrylamide; ferulic acid; caffeic acid; elimination; formation (1)
- Active dry yeast; thermal drying; activity (1)
- Adlay (Coix lachryma-jobi var. ma-yuen Stapf); headspace solid phase micro-extraction (HS-SPME); volatile compounds; gas chromatography-mass spectrometry (GC-MS) (1)
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- Aflatoxin B1; Na-montmotillonite; Organic modification; Adsorption capacity; Octadecy trimethyl ammonium bromide (1)
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- Antifreeze peptide; Lactococcus lactis; Recombinant expression; Antifreeze activity; Freezing stress; Physiological function (1)
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Articles 31 - 60 of 533
Full-Text Articles in Life Sciences
Research On Antimicrobial And Antioxidant Activities Of Major Components Of Lemon Peel Essential Oil, Zhang Bin, Hou Xiaozhen, Qin Yi, Ding Xin, Deng Qihai, Huang Linjie
Research On Antimicrobial And Antioxidant Activities Of Major Components Of Lemon Peel Essential Oil, Zhang Bin, Hou Xiaozhen, Qin Yi, Ding Xin, Deng Qihai, Huang Linjie
Food and Machinery
Antioxidant and antibacterial activities in vitro of three major components dl-limonene, γ-terpinene and α-terpineol contained in Eureka lemon peel essential oil as well as its compound were explored in mainly in the determination of DPPH free radical as well as OH· free radical scavenging ability and its bacteriostasis size and MIC against Escherichia coli, Bacillus subtilis and Staphylococcus aureus of the three major components. Results showed that dl-limonene, γ-terpinene, α-terpineol had certain scavenging effect on OH· free radical with clearance rate between 48.45%～77.94%; and the scavenging effect of DPPH free radical was higher than that of LEO at the same …
Functional Properties And Optimization Of Microwave Assisted Alkaline Extraction Of Dietary Fiber From Pomelo Peel, Yan Rongling, Liao Yang, Mao Longyi, He Fulin
Functional Properties And Optimization Of Microwave Assisted Alkaline Extraction Of Dietary Fiber From Pomelo Peel, Yan Rongling, Liao Yang, Mao Longyi, He Fulin
Food and Machinery
The extraction technology of dietary fiber from Jiangyong pomelo peel by microwave assisted alkali method was established and the physicochemical properties and antioxidant activity of dietary fiber were analyzed. The results showed that, ensuring the extraction rate of soluble dietary fiber preferentially, the optimum extraction process of dietary fiber were solid-liquid ratio of 110 (g/mL), NaOH concentration of 8%, microwave time 40 s and microwave power 350 W. With the contrl of the optimal conditions, the maximum extraction yield rate of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) was 40.8% and 45.1%, respectively. Moreove, the dietary fiber showed …
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Total Saponins From Chenopodium Quinoa Peel, Yang Jie, Gao Fengxiang, Yang Min, Bian Hongyu, Zhang Shigang, Zhao Erlao
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Total Saponins From Chenopodium Quinoa Peel, Yang Jie, Gao Fengxiang, Yang Min, Bian Hongyu, Zhang Shigang, Zhao Erlao
Food and Machinery
The microwave-assisted extraction process of total saponin from Chenopodium quinoa peel of quinoa was optimized by one-factor combined response surface method with total saponin yield as index. The antioxidant activities were evaluated by DPPH free radical, hydroxyl radical and ABTS free radical method. The results showed that the ethanol concentration, microwave power and solid-liquid ratio had a significant effect on the total saponin yield. The optimum conditions were ethanol concentration 68%, microwave power 455 W, solid-liquid ratio 132 (g/mL), microwave time 10 min, and extraction times 2 times. The yield of total saponin from Chenopodium quinoa peel was 26.329 mg/g. …
Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling
Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling
Food and Machinery
To study the separation and purification of fisetin from Cotinus coggygria leaves with polyamide by using the adsorption rate and elution rate of fisetin as index. The effects of sample flow rate, sample concentration, concentration of eluent and dosage on purification process were investigated from static and dynamic adsorption. The optimum process conditions were as followed: the sample flow rate was 1 mL/min, the sample concentration was 0.535 8 mg/mL, the sample volume was 2 BV, the eluent was 70% ethanol, and the eluent dosage was 4 BV. Conclusion: The crude extract of Cotinus coggygria leaves was refined three times …
The Technology Optimization Of The Freezing Microwave Treatment Assisted Extraction Of Phenols From Red Grape Juice, Hong Meiling, Feng Zuoshan, Bai Yujia, Zheng Wancai, Ma Dexiu
The Technology Optimization Of The Freezing Microwave Treatment Assisted Extraction Of Phenols From Red Grape Juice, Hong Meiling, Feng Zuoshan, Bai Yujia, Zheng Wancai, Ma Dexiu
Food and Machinery
In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice, taking cabernet sauvignon grape as raw materia, using non thermal processing technology combined with freezing microwave treatment. Based on the single factor experiment, choosing the anthocyanin and polyphenol content of dual response value. Factors such as sample quality, freezing time, freezing temperature, microwave time and microwave power were selected as optimization factors, designed optimization of response surface methodology based on Box-Behnken experimental design principle. The optimum conditions for the simultaneous optimization of the two indicators were as follows: The sample quality was …
Study On Optimization And Effect Of Microwave Assisted Dilute Acid Degradation Of Corn Cob, Zhu Liyan, Yang Xiaorui, Wang Wei, Liang Jinhua, Zhu Jianliang
Study On Optimization And Effect Of Microwave Assisted Dilute Acid Degradation Of Corn Cob, Zhu Liyan, Yang Xiaorui, Wang Wei, Liang Jinhua, Zhu Jianliang
Food and Machinery
In order to improve the utilization rate and economic benefit of lignocellulose, the hydrolysis of corncob was studied by the method of using dilute acid as catalyst under microwave irradiation. Through single factor and orthogonal way ,the influences of microwave radiation time, microwave power, acid concentration, solid-liquid ratio and particle size of corncob were discussed with sugar yield and raw material conversion rate as index ; Raw materials and three methods of treatment of hydrolyzed residue were analyzed by scanning electron microscopy (SEM) and infrared spectroscopy (FT-IR).The results showed that the optimal reaction conditions were as follow: corncob was crushed …
Research Progress Of Detection Technology And Degradation Dynamics Of Spirotetramat In Fruits And Vegetables, Ye Yufeng, Zhou Jie, Liu Yan, Ao Yan, Zhu Lisha, Zhang Jing, Jiao Bining
Research Progress Of Detection Technology And Degradation Dynamics Of Spirotetramat In Fruits And Vegetables, Ye Yufeng, Zhou Jie, Liu Yan, Ao Yan, Zhu Lisha, Zhang Jing, Jiao Bining
Food and Machinery
In order to get a comprehensive understanding of the residual level and metabolism of spirotetramat in fruits, vegetables and soils and reasonable evaluation of the medication safety, we discuss the research progress of the spirotetramat on its registration, limited standard, detection technology, degradation dynamics and residual status. Finally, the relative advises were put forward to solve the existing problems in the application of spirotetramat.
Effect Of Microwave Drying Conditions On Volatile Oil Content In Zanthoxylum Schinifolium And Its Process Optimization, Peng Lin, Tian Bin, Wang Lin, Kan Jianquan, Chen Hourong
Effect Of Microwave Drying Conditions On Volatile Oil Content In Zanthoxylum Schinifolium And Its Process Optimization, Peng Lin, Tian Bin, Wang Lin, Kan Jianquan, Chen Hourong
Food and Machinery
The Optimization of the microwave drying process was investigated using the response surface method in the “Jiuyeqing” Zanthoxylum schinifolium,with enzyme-inactivated by steam. The effects of microwave power, volume and intermittent microwave time on the content of volatile oil in microwave-dried Z. schinifolium were studied, and the suitable influence range was determined. On the basis of single factor experiment, the content of volatile oil was based on the Box-behnken Center combination test design principle, and the microwave drying regression model of it was established. The results showed that the optimal microwave drying parameters were as follows. The microwave power was 354.26 …
Application Of Radio Frequency Heating In Food Industry, Li Yulin, Jiao Yang, Wang Yifen
Application Of Radio Frequency Heating In Food Industry, Li Yulin, Jiao Yang, Wang Yifen
Food and Machinery
The radio frequency (RF) heating is a novel technology in food industry which has the advantages of fast and volumetric heating. The potential application of the radio frequency technology has been gradually developed in many fields including food drying, sterilization/pasteurization, dis-infestation, thawing and etc. However, there are still problems like non-uniform heating problem needs further research. It was reviewed the fundamentals, applications, and mathematical modeling techniques of radio frequency heating processes in this study, and the future research needs of it were also prospected.
Research Progress On Extraction Technology Of Active Components From Corn Bran, Zhao Erlao, Wang Minghua, Gao Ziyi, Zhao Sanhu
Research Progress On Extraction Technology Of Active Components From Corn Bran, Zhao Erlao, Wang Minghua, Gao Ziyi, Zhao Sanhu
Food and Machinery
Corn bran was the major byproducts of corn processing, which contained a variety of functional and active components. Based on the literature learning method and summarization, the Chinese research progresses on the extraction technology of corn bran active components in recent ten years were reviewed in this article. The research prospect of the corn bran active components had also been presented, which provided a reference for its overall and further research and development.
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing
Food and Machinery
Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and …
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
Food and Machinery
Changsha kiln was famous in history for specializing in the production of civilian ceramic utensils since the Tang Dynasty. It not only reflects the spiritual meaning of the Huxiang culture , but also mixes the cultural traits of western Asia, northern Africa and Europe in the 9th century during the long-term foreign trade. Starting from ceramic types of Changsha kiln, the traditional plain and modest modeling elements can be extracted, and an innovative packaging design for a fish sauce can be achieved. This packaging can not only convey the cultural implication of traditional food, but also serve as a caster …
Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu
Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu
Food and Machinery
The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na …
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
The effects of different pretreatments, NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied. Moreover, the change rules of the content of nitrite in the pickling process after adding VC, glucose and ginger respectively were also discussed, and the control conditions were optimized. The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product; the higher the NaCl concentration, the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite; the lower the …
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Food and Machinery
One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Food and Machinery
In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and inhibiting the yeast and lactic acid bacteria in fermention, respectivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacteria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution …
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin
Food and Machinery
Interactions between Streptococcus salivarius and Streptococcus mutans play important roles in the development of dental biolms in oral cavity. S. salivarius BD3900, isolated from the oral cavity of a healthy voluteer, displayed the potential to be an oral probiotics in vitro. Strong hydrophobicity (95.8%) and high surface charges(≥88.6%) endure the strain to be easily adhered in oral cavity. The strain BD3900 was tolerant to 100 μg/mL lysozyme(2.0×104 U/mg), indicating the high ability for the strain to survive in oral cavity. Besides, the strain was determined to be with high auto-aggregating ability(15%～20%) as well as co-aggregating abiltity with Streptococcus mutans.in the …
Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo
Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo
Food and Machinery
Beef longissimus dorsi muscle with different high temperature treatment (110 ℃, 115 ℃ and 121 ℃, respectively, heating 3, 6, 9, 12 and 15 min) were tested for time and temperature-related changes in different solubility and structural proteins, total nitrogen and non-protein nitrogen, amino nitrogen content, proteolysis index and SDS-PAGE patterns of total muscle protein during high temperature processing. The results showed that the contents of water-soluble protein and salt-soluble protein decreased distinctly with the increase of heating temperature and time. After heating at 121 ℃ for 15 min, the content of sarcoplasmic protein in the beef longissimus dorsi muscle …
The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia
The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia
Food and Machinery
In order to degrade protein of tobacco and improve the smoking quality of tobacco, 18 protein degrading bacterias from flue-cured tobacco of Henan, Fujian, Yunnan province were isolated through protein degrading selective medium. The activity of protease was detected, and the strain with highest protease-producing was identified by the 16S rRNA gene sequence and physiological-biochemical tests. Orthogonal experiment was further designed to get the optimal fermentation conditions of protein degrading in the tobacco leaf. And then the sensory quality of tobacco leaves after treatment was investigated The results showed that: (1) Strain HN-3 was the preferred strain with the highest …
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Food and Machinery
In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A21 and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking …
Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao
Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao
Food and Machinery
The components of the provided E-cigs liquids were analyzed by solvent extraction-gas chromatography/mass spectro-metry and headspace GC/MS (HS-GC/MS). Under the standard suction (ISO) condition, the atomization behavior of E-cigs was studied. The results indicated: ① The content of PG, glycerol, and nicotine in E-cigs liquid was higher than the other components. The other components were mainly tobacco essences and extracts. ② The component of PG in mainstream cigarette aerosol was highest, which up to 588.5 mg/g. The glycerol content was up to 290.2 mg/g, and the nicotine content was 10.4 mg/g. ③ E-cigs liquid was atomized and trapped by Cambridge …
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Food and Machinery
To determine the antibacterially effective fraction from Peristrophe japonica (Thunb.) Brem.and to clarify its chemical components. The ethanol extract of Peristrophe japonica (Thunb.) Brem. was separated by macroporous resin column chromatography eluted with water, 80% ethanol and acetone, respectively, to give the fractions A-C. The in vitro antibacterial effects of the fractions were determined by the disc diffusion test. The anti-bacterial potencies of the active fraction was then assessed in vitro by determining the MICs and MBCs. The chemical structures and relative contents of the components present in the antibacterially effective fraction were determined by gas chromatography-mass spectrometry (GC-MS). Each …
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Food and Machinery
The physicochemical characteristics and digestibility of native starch from Dioscorea opposite Thunb. cv. Huaiqing and its resistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the native starch, the molecular …
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin
Food and Machinery
The cut tobacco moisture content, smoke moisture content, tar, nicotine, carbon monoxide and 70 kinds of smoke components of cigarettes with different environmental humidity were measured, and the cigarette feature indexes and quality indexes were evaluated. ① In general, with increasing of the environmental humidity, the contents of mainstream smoke components increased. ② With the increasing of the environmental humidity, the features indexes were overall increased firstly and then decreased, and the maximum value appeared at 50% humidity. In quality characteristics, the total score were increased first and then decreased, the maximum value appeared in 60% humidity, and the comfort …
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Food and Machinery
The high resolution mass spectrometry database of weight-loss illegally added drugs was established base on liquid chromatography-diode array detector-ion trap-time of flight tandem mass spectrometry (LC-DAD-MS-IT-TOF)．The analytes in samples were extracted with acetonitrile and the extract was purified with the mixed QuEChERS sorbents. In the chromatographic analysis, target compounds were separated on a ZORBAX Eclipse AAA column (150 mm × 4.6 mm, 4.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The results showed that the screening detection limit (SDL)of the target compounds were ranged from 0.10～0.75 mg/kg. The method validation …
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Food and Machinery
As the defects of the existing detection methods for Salmonella, a fast, simple, low cost and highly sensitive new rapid detection technology has been developed. The CdTe quantum dots were synthesized by water method, and then the display DNA was used to connect hundreds of quantum dots to a gold nanoparticle. After preparing the amination Fe3O4 magnetic nanoparticles by using a water hot-solvent hot method, the principle of avidin-biotin specific was used to bind with the capturing probes. Finally the fluorescence intensity of Salmonella DNA was detected. The results showed that the fluorescence intensity and Salmonella DNA …
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Food and Machinery
A method was developed for the simultaneous determination of arsenic acid \[As(Ⅴ)\], arsenious acid \[As(Ⅲ)\], arsenobetaine (AsB), monomethyl arsonic acid (MMA) and dimethylarsinic acid (DMA) in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The extraction reagent was 0.15 mol/L nitric acid with heat-assistant condition for 30 min at 80 ℃. Then, the five arsenic species were separated by a anion exchange column (Hanmilton PRX-X100 250 mm×4.1 mm, 10 μm) and detected by ICP-MS. The effects of different elution methods on the separation of five arsenic forms were compared, and the …
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Food and Machinery
The method of measuring rice protein with fully automatic Kieldahl azotometer by single-factor experiment and orthogonal experiment was investigated. It defines the best experiment conditions through examining such key factors as sample weight, additive amount of sulfuric acid, digesting temperature and digesting time. The results showed that when the sample weight is 0.40 g, the added amount of sulfuric acid was 12 mL, digested at is 420 ℃ and for 50 min, the experimental effect was the best. The standard deviations of 6 determinations of 5 kinds of rice were 0.050 2～0.101 1, and the recoveries of nitrogen of urea …
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Food and Machinery
To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Food and Machinery
A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …