Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (61)
- Quality (35)
- Antioxidant (27)
- Polysaccharide (24)
- Texture (22)
-
- Biological activity (19)
- Process optimization (17)
- Flavor (16)
- Physicochemical properties (16)
- Protein (14)
- Structural characterization (14)
- Fermentation (13)
- Food safety (13)
- Polyphenols (13)
- Purification (12)
- Lactic acid bacteria (11)
- Extraction (10)
- Nutritional quality (10)
- Preservation (10)
- Principal component analysis (10)
- Antioxidation (9)
- Polyphenol (9)
- Antioxidant capacity (8)
- Application (8)
- Enzymatic hydrolysis (8)
- Extraction method (8)
- Food (8)
- Nutritional components (8)
- Physicochemical property (8)
- Polysaccharides (8)
Articles 1081 - 1110 of 1588
Full-Text Articles in Entire DC Network
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa, Wei Chang-Hao, Deng Ze-Yuan, Fan Ya-Wei, Zou Xin-Hua, Li Jing, Li Hong-Yan
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa, Wei Chang-Hao, Deng Ze-Yuan, Fan Ya-Wei, Zou Xin-Hua, Li Jing, Li Hong-Yan
Food and Machinery
Neurospora crassa was used to ferment the bean dreg, and the fermentation was operated under the optimal conditions for protease production. The peptide, total phenol, total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured. Experiments results showed that the contents of peptide, total phenol and total flavone of soybean dregs increased with the progress of fermentation, as well as the antioxidant capacity. The maximum contents of total phenol (2.513±0.032) mg/g and total flavone (0.787±0.052) mg/g were detected at 60 h after fermentation; after fermentation for 84 h, the peptide reached (75.602±3.599) mg/g, and the …
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L., He Hai-Xia, Li Dong-Ming, Wu Ying-Ying, Li Qiao-Mei, Xiao Jian-Hui, Tu Jin
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L., He Hai-Xia, Li Dong-Ming, Wu Ying-Ying, Li Qiao-Mei, Xiao Jian-Hui, Tu Jin
Food and Machinery
Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased …
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition, Feng Rui, Hong Peng-Zhi, Yang Ping, Zhou Chun-Xia
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition, Feng Rui, Hong Peng-Zhi, Yang Ping, Zhou Chun-Xia
Food and Machinery
Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl2 addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca2+on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked …
Research Status And Prospect Of Scraped-Surface Heat Exchanger, Li Shi-Cheng
Research Status And Prospect Of Scraped-Surface Heat Exchanger, Li Shi-Cheng
Food and Machinery
The structure and principle of the scraped-surface heat exchanger were systematically summarized, and the relative process applications, internal flow laws, shear rate, heat transfer mechanism, residence time distribution and power consumption were also reviewed. Moreover, the future development trend and research direction of the scraped-surface heat exchanger were prospected.
Optimization Of Ultrasonic-Assisted Extraction Process And Analysis Of Fatty Acid Composition Of Panicum Miliaceum L. Shell Oil, Miao Xin-Yue, Zhu Dan, Yan Fei-Xiang, Niu Guang-Cai, Wei Wen-Yi, Zhu Li-Bin
Optimization Of Ultrasonic-Assisted Extraction Process And Analysis Of Fatty Acid Composition Of Panicum Miliaceum L. Shell Oil, Miao Xin-Yue, Zhu Dan, Yan Fei-Xiang, Niu Guang-Cai, Wei Wen-Yi, Zhu Li-Bin
Food and Machinery
The n-hexane was used as extraction solvent, and the ultrasonic-assisted extraction parameters of Panicum miliaceum L. shell oil were optimized by response surface methodology based on the single factor experiment of ultrasonic power, liquid-solid ratio, extraction time and extraction temperature. The results showed that the optimum extraction parameters were as follows: the ultrasonic power was 400 W, the liquid-solid ratio was 12∶1 (mL/g), the extraction temperature was 70 ℃, and the extraction time was 50 min, and the yield of Panicum miliaceum L. shell oil reached 6.95% under the optimal condition. Five kinds of fatty acids were identified by GC, …
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that …
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Food and Machinery
A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Food and Machinery
In this article, the recent research progress and therapeutic mechanism of marine-derivedactive substance against inflammatory bowel disease are reviewed.The multiple action targets of macromolecular active substances under the existing experimental model are proposed. And the possibility and potential mechanism of fatty acids, polysaccharides, biological peptides and other substances as adjuvant therapy of inflammatory bowel disease are discussed, which will hopefully provide a theoretical basis for the high value utilization of seafood and the development of supplements for inflammatory bowel disease.
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Food and Machinery
Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher …
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Food and Machinery
Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D50) of 58 μm, lower than that before modification by 94.42%; …
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Food and Machinery
The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Food and Machinery
The latest information and data of the traffic light signpost labeling system from the official website of British government were collected in this review. Moreover, the origin of the system, the content and format of the labeling, the steps of displaying the nutrition information of the labeling, and the implementation effect of the labeling system were expounded, and then its experience and deficiencies of this system were summarized. Finally, our study will help to enlighten the improvement of Chinese-specific FOP labeling system.
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Food and Machinery
Residence time distribution is an important parameter to characterize the flow state of materials during twin screw extrusion, which is closely related to the quality formation of extruded materials. The paper introduced the measurement method of residence time distribution by indicator method and parameters. The impacts of temperature, moisture, screw configuration, die hole, feeding speed and screw speed on residence time distribution in twin-screw extrusion process were analyzed. Due to the complex structure of food ingredients (e.g. starch, protein), researches on determination methods and influencing factors need to be further improved.
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Food and Machinery
In this study, lactic acid bacteria (LAB), Weissella cibaria and Kluyveromyces marxianus were mixed and fermented. The symbiosis of the two strains was studied by measuring strain growth curve. Compared the baking and flavor characteristics between mixed bacteria fermentation (MBF) and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide (EPS). Results: Compared with the cell counts of single bacteria fermentation [LAB: 9.51 lg (CFU/g), yeast: 8.21 lg (CFU/g)], the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg (CFU/g), respectively, indicating that the two strains had a good …
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Food and Machinery
This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
Food and Machinery
In order to reveal the nutritional functions of the fruit bodies and embryo of Dictyophora rubrovolvatas, analyzed the distribution of main components in each part. The results showed that polyphenols (2.43 mg GAE/g), flavones (1.95 mg/g), and vitamin B2 (1.04 μg/g) had the highest contents in the volva of fruit-bodies of Dictyophora rubrovolvata, while the protein and polyphenols had the highest contents in the pileus of fruit-bodies of Dictyophora rubrovolvata, with 27.66 g/100 g and 14.19 g/100 g, respectively. Among three parts of the embryo of Dictyophora rubrovolvata, the polyphenols content of indusium (stip) is the highest …
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Food and Machinery
To understand the effects different coated materials on the storage quality of the fresh-cut jackfruit buds, chitosan (CN), same concentrations of cassava starch (CS), chitosan (CN) combined with cassava starch (CS), and chitosan (CN) combined with cassava starch (CS) and cinnamon oil (CO) used as coating were investigated. The results showed that compared with the blank group (CK), the sensory quality of fresh-cut jackfruit could be delayed by the four different kinds of coating treatments under the storage condition of (4±1) ℃ for 18 days. Compared with CN and CS coating group, CN+CS and CN+CS+CO composite coating agents had more …
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Food and Machinery
In this study, dried oyster was hydrolyzed by using animal protein hydrolase and flavorzyme to prepare nutritious hydrolysate, which was designed to provide guidance for the high valuable utilization of dried oyster. Firstly, with degree of hydrolysis as the experimental index, the enzymatic hydrolysis single factor and orthogonal optimization experiments were carried out. The results showed that the optimal hydrolysis process combination were the enzymolysis time of 5 h, the ratio of material to liquid of 1∶15 (g/mL), and the total enzyme amount of 3%. Under these conditions, the degree of hydrolysis of dried oyster protein was 33.7%, the protein …
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Food and Machinery
4 types of lactic acid bacteria (Lactobacillus bulgaricus, L. acidophilus, L. casei, and L. casei) were selected in this study. First, the zinc-rich culture process of lactic acid bacteria was optimized, and then the antioxidant activity of the fermentation supernatant of them was measured, and the digestion stability and bioavailability were further analyzed by in vitro simulated digestion. The results showed that the optimal of zinc addition time for zinc-rich lactic acid bacteria was 10 hours after inoculation, and the zinc ion concentration was 50 μg/mL. The antioxidant activity of lactic acid bacteria supernatant could be improved by zinc-rich culture. …
Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia
Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia
Food and Machinery
Taking the compound fruits and vegetables with Kefir fermented apple pulp-ketchup-sea buckthorn juice, by adding the right amount of inulin, fructooligosaccharides and chlorophyll, a leisure health solid drink was made by freeze-drying in vacuum. With the viable count of Lactobacillus and yeast as indicators, single factor and response surface tests were used to optimize fermentation process. Fermented freeze-dried solid drink were made to different concentration gradients, using unfermented freeze-dried samples as a control, and samples were used to analyze and determine the capacity of hypoglycemic, lipid-lowering and antioxidant in vitro. The results showed that the optimal fermentation conditions were: fermentation …
Analysis Of Components And Functionality Of Fruit Wine, Zhang Qian-Ru, Yin Long-Long, Yin Rong, Wang Xian-Ping, Liang Zhi-Hong
Analysis Of Components And Functionality Of Fruit Wine, Zhang Qian-Ru, Yin Long-Long, Yin Rong, Wang Xian-Ping, Liang Zhi-Hong
Food and Machinery
This main components and functions of various types of fruit wines were analyzed. The clarification of the nutritional components was elaborated, which helped to find the nutritional and healthy selling points of fruit wine and its precision marketing concepts. This would strengthen the brand building of Chinese fruit wine enterprises in the future.
Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong
Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong
Food and Machinery
In this study, polyphenols from Durian hull were extracted by 80% methanol, and their antioxidant and anti-inflammatory activities were investigated based on in vitro antioxidant assays and LPS-stimulated RAW 264.7 cells model. The results demonstrated that durian hull extract was rich in polyphenols, it showed strong antioxidant activity in vitro and it could reduce the expression level of inducible nitricoxide synthase (iNOS) and cyclooxygenase-2 (COX-2), decrease the NO production, and also lower the pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) at the mRNA and protein levels. At the same time, it can inhibit the phosphorylation of IκB and p65 proteins related …
Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro, Huang Xiao-Xia, Li Xiao-Le, Li Wu, Yang Rui-Li
Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro, Huang Xiao-Xia, Li Xiao-Le, Li Wu, Yang Rui-Li
Food and Machinery
To reveal the changes in microbiota community structure and antioxidant activity of polyphenols from litchi pericarp during culture with human fecal microbiota, litchi pericarp polyphenols were added into the mixed medium of intestinal microbiota solution prepared from fresh feces of healthy volunteers for the anaerobic culture in vitro. The total phenol content and antioxidant activities were measured at 0, 4, 8, 12, 24 and 48 h. The change of intestinal microbiota was analyzed by high-throughput sequencing. The results showed that the total phenol content significantly decreased within 0~48 h and the antioxidant activity was also reduced but did not attain …
Clinical Trial Of Sugar-Control Ling Cakes On Blood Glucose Fluctuation In Diabetic Patients, Sheng Qing-Hai, Yan Bin, Jia Yan-Ju, Liu Jing, Xu Li, Tian Ting-Ting, Xie Ying, Han Xu, Li Zeng-Ning
Clinical Trial Of Sugar-Control Ling Cakes On Blood Glucose Fluctuation In Diabetic Patients, Sheng Qing-Hai, Yan Bin, Jia Yan-Ju, Liu Jing, Xu Li, Tian Ting-Ting, Xie Ying, Han Xu, Li Zeng-Ning
Food and Machinery
This test evaluated the auxiliary hypoglycemic effect of cakes processed from bitter almond flour, Luo Han Guo powder, resistant starch, polydextrose and other materials on patients with type 2 diabetes. The test used a self-matching design, during the 12-week test period, and subjects were interspersed with a control breakfast and a test breakfast. The subjects were tested for fasting blood glucose, 2 hours postprandial blood glucose, glycated hemoglobin, and safety indicators. The results showed that test cakes can significantly reduce the 2 h postprandial blood glucose (P≤0.01) and glycated hemoglobin (P≤0.01) in diabetic patients. There was no significant difference in …
Study On Intervention Effects Of Electrophilic Components From Xiaoheiyao Against Free Fatty Acid-Induced Steatosis In Hepg2 Cells, Dong Wen-Le, Jiang Yu-Ge, Xia Shu-Fang, Cao Cong-Cong, Zhao Wei, Cheng Xiang-Rong
Study On Intervention Effects Of Electrophilic Components From Xiaoheiyao Against Free Fatty Acid-Induced Steatosis In Hepg2 Cells, Dong Wen-Le, Jiang Yu-Ge, Xia Shu-Fang, Cao Cong-Cong, Zhao Wei, Cheng Xiang-Rong
Food and Machinery
The electrophilic components in Xiaoheiyao were knocked out by GSH functionalized magnetic nanoparticles (GSH-MNPs) and characterized by LC-MS analysis, and the effect and mechanism of the electrophilic components in Xiaoheiyao for reducing lipid accumulation and oxidative stress in hepatocytes were evaluated, based on free fatty acid (FFA)-induced HepG2 cells. The ethyl acetate fraction was determined as the most electrophilic components-enriched part of Xiaoheiyao. At the concentration of 0.5~2.0 μg/mL, the petroleum ether, ethyl acetate and water fractions of Xiaoheiyao exhibited the activities of decreasing hepatic lipid accumulation and ROS production, in which the ethyl acetate fraction showed the best activities. …
Changes Of Bioactive Substances And Antioxidant Properties Of Three Kinds Of Quinoa During Germination, Chen Yi-Sheng, Shu Lan-Ping, Xu Xue-Ming, Chen Zhong-Zhen, Hong Ting-Ting, Huang Cai-Hong, Wei Xiao, Chen Qi-Fei, Jin Ya-Mei
Changes Of Bioactive Substances And Antioxidant Properties Of Three Kinds Of Quinoa During Germination, Chen Yi-Sheng, Shu Lan-Ping, Xu Xue-Ming, Chen Zhong-Zhen, Hong Ting-Ting, Huang Cai-Hong, Wei Xiao, Chen Qi-Fei, Jin Ya-Mei
Food and Machinery
The antioxidant activity and content of bioactive substances, including γ- aminobutyric acid, epicatechin, epigallocatechin gallate, saponins and polyphenols, in black quinoa, red quinoa and white quinoa were studied in this study. The results showed that, after 72 h germination treatment, the content of γ-aminobutyric acid in black, red and white quinoa increased to 110.10, 157.40 and 135.70 mg/100 g at maximum, respectively. The increase rate of the epicatechin was the biggest, and they were found to be 7.11, 5.32 and 1.32 times, respectively. Among which, the content of epigallocatechin gallate increased by 4.23, 2.79 and 3.29 times, respectively. In …
Analysis On Volatile Components In Different Parts Of Hedychium Coroarium By Hs-Spme/Gc/Ms, Zhao Yang, Cheng Li, Du Ting, Ye Chong, Mao Han-Bing, Yang Zhan-Nan
Analysis On Volatile Components In Different Parts Of Hedychium Coroarium By Hs-Spme/Gc/Ms, Zhao Yang, Cheng Li, Du Ting, Ye Chong, Mao Han-Bing, Yang Zhan-Nan
Food and Machinery
The volatile components were extracted and identified by solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS), and the relative content of components were analyzed by area normalization. The results showed that 57, 63, and 60 kinds of compounds were identified from the roots, stems and leaves, and flowers of H. coroarium, accounting for 83.864%, 66.624%, 86.912% of the total volatile components, respectively. Among which 36 kinds of were common. The content of β-pinene in the three parts was relatively high. Most of the volatile components isolated from ginger roots, stems and leaves, flowers are mites. In the development …
Rapid Detection Of Cadmium Based On Fluorescence Molecular Switch And Aptamer, Tu Dong-Kun, Lu Yue, Zheng Xiao-Liang, Huang Min-Li, Wang Yi-Jing, Zeng Shao-Xiao, Xu Hui
Rapid Detection Of Cadmium Based On Fluorescence Molecular Switch And Aptamer, Tu Dong-Kun, Lu Yue, Zheng Xiao-Liang, Huang Min-Li, Wang Yi-Jing, Zeng Shao-Xiao, Xu Hui
Food and Machinery
In order to study the fluorescent dye thiazole orange as a fluorescent molecular switch and a cadmium ion nucleic acid aptamer for the detection of cadmium ions. The effects were examined, from different pH values, thiazole orange-aptamer concentration ratio, binding time of thiazole orange to aptamer, and binding time of aptamer to cadmium ion on the fluorescence intensity of the system. The results showed that when the pH value was 7, the thiazole orange-aptamer concentration ratio was 7∶3, the binding time of thiazole orange and aptamer was 15 min, and the binding time of aptamer and cadmium ion was 20 …
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Food and Machinery
In order to investigate the antioxidation and antibacterial effect of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, crude polyphenols after ultrasonic-assisted ethanol extraction purified polyphenols with macroporous resin were used as raw materials to study the scavenging effect for ·OH, O · and DPPH· and antibacterial effect by the filter paper disc method. The results showed that crude polyphenols and purified polyphenols from Lyophyllum Cinoraseens Konr & Maubl both exhibit the scavenging effect for ·OH, O · and DPPH·, and there presented certain dose-effect relationship between scavenging ability and the concentration of polyphenols. Crude polyphenols and purified polyphenols showed …
Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting
Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting
Food and Machinery
The best proportion of potato and rice was obtained by different proportion ratio. Thereafter, different amounts of soybean, mung bean and millet were added to determine their viscosity value, and the addition amount of each single factor was screened by combining with sensory score. The optimal formula of potato compound rice flour was determined by mixing design, and in vitro simulated digestion experiments were carried out on the potato compound rice flour prepared by combining the physiological characteristics of middle-aged and elderly. The results showed that the best formula of potato with rice flour consisted of 12.31% soybean, 20.84% mung …