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Articles 1411 - 1440 of 1588
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The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids, Xiao Xingning, Xu Wenhui, Zuo Dan, Liao Xia, Ming Jian
The Synergistic Antioxidant Effect And Structure-Activity Relationship Of Six Flavonoids, Xiao Xingning, Xu Wenhui, Zuo Dan, Liao Xia, Ming Jian
Food and Machinery
In this study, the ABTS free radicals scavenging activity was as an indicator, the Chou-Talalay method was used to investigate the synergistic antioxidant effect and structure activity relationship of six kinds of small molecules with different structures. The results showed that the ABTS free radicals scavenging activity of the six kinds of flavonoids was in following order, i.e., 5,6,7-trihydroxy flavone > 6-hydroxyl flavone > 3,7-dihydroxy flavone > 5-hydroxy flavone > 3-hydroxy flavone > 7-hydroxyl flavone > ascorbic acid. Among them, 5,6,7-trihydroxy flavone, 6-hydroxy flavone and 3,7-dihydroxy flavone oxidation effect significantly, under different concentration and two flavonoid compounds on ABTS free radicals scavenging activity of the combined …
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Optimization Of Germinationp Process And Analysis Of Nutritional Components In Hull-Less Barley, Dong Jilin, Li Pengchong, Shen Ruiling, Shao Shu
Food and Machinery
The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that …
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Food and Machinery
In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method …
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Food and Machinery
To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang
The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Phosphate is a kind of food additive, which can improve the quality of food. It is widely used in all fields of food industry and plays an important role in the production of wheat based products. In this paper, the basic characteristics of phosphate were introduced, and the application and mechanism of phosphates in flour products were also summarized. Furthermore, the problems of its application and the corresponding suggestions were proposed.
Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie
Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie
Food and Machinery
The present situation of agricultural science and technology innovation activities in China were expounded in this paper, and the characteristics of various innovation subjects, especially based on the universities was pointed out. Simultaneously, the current problems of agricultural technology innovation system were also analyzed, including the lack of innovation capability and financial support, the difficulty of technology promotion and transformation, and the imperfect of service platform. Finally, some practical and feasible policy were proposed in order to improve the agricultural technology innovation system. We suggested that government should support the technology innovation in agricultural enterprises and improve the evaluation mechanism …
Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min
Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min
Food and Machinery
Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP). The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h. Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g. The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process. The results showed that the solubility, water - holding capacity, foaming property and emulsifying property of egg albumin …
Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan
Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan
Food and Machinery
Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of …
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong
Food and Machinery
The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased …
Extraction And Antioxidant Activity In Vitro Of Flavonoids In Cold Pressed Cake Of Zanthoxylum Armatum Dc. Prodr., Wang Chunxia, Pu Biao, Jiang Yan, Fu Benning
Extraction And Antioxidant Activity In Vitro Of Flavonoids In Cold Pressed Cake Of Zanthoxylum Armatum Dc. Prodr., Wang Chunxia, Pu Biao, Jiang Yan, Fu Benning
Food and Machinery
Response surface methodology was used to optimize the microwave- assisted extraction of flavonoids from cold pressed cake in Zanthoxylum armatum DC. Prodr， and the antioxidant activity in vitro of flavonoids were analyzed. The results showed that the optimum extraction process of flavonoids were： microwave power 506 W, microwave treatment time 256 seconds, ethanol concentration 75%, ratio of liquid to material 501. Under this condition, extraction ratio of flavonoids was 0.40%±0.04% ( in terms of rutin). The reducing power, the hydroxyl free radicals, DPPH free radicals, scavenging capacity of flavonoid extracts were increased gradually with the increasing of the mass concentration, …
Effect Of Total Flavonoids From Perennial Lablab Sp. Hull On Immune Function In Mice, Cao Baiying, Jiang Xiujuan, Qi Yingxin, Chang Youquan
Effect Of Total Flavonoids From Perennial Lablab Sp. Hull On Immune Function In Mice, Cao Baiying, Jiang Xiujuan, Qi Yingxin, Chang Youquan
Food and Machinery
The effect of total flavonoids from Perennial Lablab sp. Hull(FPLH) on the immune function and antioxidant activity in vivo were studied. With index of immune organ, spleen lymphocyte proliferation function, phagocytic activity of macrophages, cytokine levels in serum(IFN-γ and IL-4), the activity of alkaline phosphatase in serum, the activity of SOD, GSH-Px and the level of MDA in serum as the evaluated indices, the immune function and antioxidant activities of FPLH in mice was studied. The results showed that the thymus index and spleen index of FPLH was higher than the control group by 12.34% and 8.67% respectively; the spleen …
Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei
Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei
Food and Machinery
Tartary buckwheat (Fagopyrum tataricum) seeds were treated using ultrasonic at different power and time and temperature. The exposed grains were germinated, then harvested after incubation on the 2rd, 4th, and 6th days. The effects of ultrasonic on the germination rate of the tartary buckwheat seeds and some nutrient compounds in the sprouts were detected, and the DPPH radical-scavenging activities of the seedlings were investigated. The results showed that with treatment of 280 W ultrasonic, at 20 ℃ for 35 min, the highest rates of initial (88.0%) and final (100.0%) germination were obtained after incubation. With the treatment of 240 W …
The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao
The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao
Food and Machinery
The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the …
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Food and Machinery
Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. …
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Food and Machinery
In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Food and Machinery
Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 1∶40, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and …
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Food and Machinery
The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L*), redness (a*) and yellowness (b*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute …
Studies On Formation Of Ages By Lysine In Maillard Reaction, Li Pu, Xia Qiuqin, Liu Guimei, Lu Yongling, Lu Lishuang
Studies On Formation Of Ages By Lysine In Maillard Reaction, Li Pu, Xia Qiuqin, Liu Guimei, Lu Yongling, Lu Lishuang
Food and Machinery
[Purpose] The different influencing factors are investigated on producing AGEs by Lysine in Maillard reaction, and the different between single amino acid (Lysine, or Argine) -reducing and mixed Lys- Arg -reducing sugar system are compared. [Method] Fluorescence spectrometry (λex / λem =370 / 440 nm) is used to detect the amount of AGEs, the factors of sort and concentration of sugar, metal ion, temperature, pH and genistein concentration in Maillard reaction and proportion of lysine and arginine in Lys/Arg-reducing sugar system was discussed. [Result] The increasing of sugar concentration, pH, or temperature, the more amounts of AGEs was produced. Fe …
Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei
Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei
Food and Machinery
To investigate the effect of wheat gluten hydrolysate(WGH) rich in glutamine prepared through the enzymatic hydrolysis by trysin on small intestinal mucosal by methotrexate induced mucositis model in rats. The results showed that the WGH can significantly increase intestinal mucosa weight, villus height, crypt depth, protein and DNA content, decrease diamine oxidase level in plasma and increase glutathione content of small intestine mucosa. The WGH can efficiently alleviate the intestinal mucosal injury in rats.
Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu
Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu
Food and Machinery
The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives …
Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian
Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian
Food and Machinery
Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …
Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili
Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili
Food and Machinery
In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.
Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng
Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng
Food and Machinery
The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.
Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang
Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang
Food and Machinery
In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of glycosidase (R.B1L and R.CL) were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry technique(GC/MS) respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289 μg/g, which was 35.7% higher than the control group. While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti-2-nonene aldehyde increased 10.88%. It indicates that …
Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang
Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang
Food and Machinery
To make full use of Idesia polycarpa resource, the optimum conditions of extracting oil in I. Polycarpa by supercritical CO2 were studied by single factor and Box- Behnken designs, and the fatty acid composition of this oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the yield of the oil in I. polycarpa extracted by supercritical CO2 was (38.25±0.41)%, when extracted at 24 MPa and 53 ℃ for 147 min. Moreover, the regression model between yield and influence factors was very significant (P=0.000 9). In addition, the results of GC-MS showed that the total content …
Effect Of Different Solvents On Total Phenolic Content, Total Flavonoid Content And Antioxidant Activity Of Highland Barley, Shne Yingbin, Zhang Youwei, Huang Caihuan, Chen Yongsheng, Wang Li, Ou Shiyi, Zhang Hui
Effect Of Different Solvents On Total Phenolic Content, Total Flavonoid Content And Antioxidant Activity Of Highland Barley, Shne Yingbin, Zhang Youwei, Huang Caihuan, Chen Yongsheng, Wang Li, Ou Shiyi, Zhang Hui
Food and Machinery
The objectives of this study were to evaluate total phenolic, total flavonoid content and antioxidant activities of different extraction from three kinds of highland barley. The results showed that 95% ethanol and 60%acetone were better to extract phenolic compounds than other solvents. Total phenolic and total flavonoid contents, antioxidant activities of Zangqing 2000 using different solvents were higher than that of Xunhua and Shangri-la highland barley. Meanwhile, the highest total phenolic content of Zangqing 2000 was 211.92 mg GAE/100 g DW in 60% acetone, the highest total flavonoid content of Zangqing 2000 was 60.11 mg RT/100 g DW in 60% …
Research Advance On Antioxidant Active Composition And Antioxidant Mechanisms Of Edible Fungi, Xiao Xingning, Yuan Ya, Liao Xia, Wang Liying, Shi Fang, Ming Jian
Research Advance On Antioxidant Active Composition And Antioxidant Mechanisms Of Edible Fungi, Xiao Xingning, Yuan Ya, Liao Xia, Wang Liying, Shi Fang, Ming Jian
Food and Machinery
Edible fungi are tasty as well as full of all kinds of biological activity, and the antioxidation is one of the most important activities among them. Polysaccharides, polyphenols, terpenoids,and selenium are the major antioxidants of edible fungi. In this paper, it was reviewed the research advance of antioxidant substances and the antioxidant mechanism of edible fungi, and the future research direction was also summarized, aiming to develop and utilize edible and medicinal values of the polysaccharides in the futher, and improve its application in the fields of food and medicine.
Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang
Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang
Food and Machinery
A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed, and the flavor compounds in it were analyzed. Purple sweet potato and buckwheat were processed through smashing, size mixing, saccharification, alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buckwheat vinegar, respectively.. The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experiments. The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution, 4 mL buckwheat vinegar stock solution,4 g saccharose, and 4 g fructose-glucose syrup. The vinegar beverage prepared under this condition had a unique purple …