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Articles 4261 - 4290 of 4816
Full-Text Articles in Life Sciences
Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan
Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan
Food and Machinery
Analyzed the current situation where food packaging in China tends to only visualization or only formalization seriously. Then, the interactive concept is applied to the origin and historical background of food packaging design, which demonstrates that the interactive concept promotes the creation and the development tendency to intelligent interaction of food packaging design. Further proves that the road to survive and develop of future food packaging is the people-oriented design focusing on user experiences guided by the interactive concept.
Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min
Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min
Food and Machinery
In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of …
Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin
Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin
Food and Machinery
In order to reveal the preference and adaptability of different cellulose-producing species for the carbon source, the influences of carbon sources on Komagataeibacter spp. (K. nataicola, K. hansenii and K. europaeus) for growth, metabolism and BC synthesis were studied. The main results were as follows: the BC production was the largest by K. europaeus with fructose as the carbon source, while K. nataicola and K. hansenii with glucose as the carbon source. In addition, the results showed that the ability to synthesize BC by different species was not consistent with the cell biomass, gluconic acid and carbon source consumption, and …
Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao
Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao
Food and Machinery
The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid …
Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice, Wang Pengyue, Shen Qingxia, Lu Xinghua, Pang Linjiang, Chen Zhongxiu
Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice, Wang Pengyue, Shen Qingxia, Lu Xinghua, Pang Linjiang, Chen Zhongxiu
Food and Machinery
Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters …
Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao
Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao
Food and Machinery
The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and …
Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets, Zhang Peng, Yu Jingyang, Long Zhangde, Li Zhihua, Zhang Xiaoming
Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets, Zhang Peng, Yu Jingyang, Long Zhangde, Li Zhihua, Zhang Xiaoming
Food and Machinery
According to the principles，the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7.0～8.0 and thermal reaction temperature of 70 ℃, the optimum conditions for maillard reaction of extracts were as follows: reaction time of 13h, and the ratios of exogenous amino acids to carbohydrates being Pro︰Gly︰Phe︰Cys︰peptides︰fructose as 13︰13︰13︰2︰0.3︰70. GC—MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally …
Assessment On Joint Toxicity Of Heavy Metals In Agricultural Products Based On Luminescent Bacteria Method, Liu Xia, He Zao, Hu Yuxin, Zheng Shu, Luo Fang
Assessment On Joint Toxicity Of Heavy Metals In Agricultural Products Based On Luminescent Bacteria Method, Liu Xia, He Zao, Hu Yuxin, Zheng Shu, Luo Fang
Food and Machinery
Toxic of Pb2+, Cd2+, Hg2+, Pb2++Cd2+, Cd2++Hg2+, Pb2++Hg2+ and Pb2++Cd2++Hg2+ were investigated using luminescent bacteria test. The joint toxicities of heavy metals mixtures were assessed by toxic unit method and additive index method. Results showed that the joint toxicity of Pb2+ with Cd2+ was synergetic in action while the joint toxicities of Cd2+with Hg2+, Pb2+ with Hg2+, and Pb2+ with Cd2+, Hg2+were antagonistic.
A Comparative Research On Detection Methods Of Procyanidins From Chestnut Shells, Wei Qin
A Comparative Research On Detection Methods Of Procyanidins From Chestnut Shells, Wei Qin
Food and Machinery
Determining the content of procyanidins from chestnut shells respectively with two kinds of methods. The average purity of purified product was 74.78% (RSD=0.99%) by using HPLC. Firstly optimizing molysite catalytic chromogenic condition of colorimetry to determine the colorimetric optimization of procyanidins from chestnut shells (CSPCs) by colorimetry with ferric ions as catalysis agent, on the basis of single-factor experiments, an orthogonal experimental design was employed, with Absorbance of extract as an index, to optimize four factors. The optimum colorimetric conditions were Fe3+ concentration of 0.01 g/mL, reaction time of 40 min, reaction temperature of 100 ℃, butanol-hydrochloric acid volume …
Optimization Of Extraction Process For Hs—Spme In Gc—Ms Of Volatile Compounds In Flavor Pickle Goose, Zhou Hengliang, Hu Yujiao, Li Cheng, Liu Aiping
Optimization Of Extraction Process For Hs—Spme In Gc—Ms Of Volatile Compounds In Flavor Pickle Goose, Zhou Hengliang, Hu Yujiao, Li Cheng, Liu Aiping
Food and Machinery
The optimal extraction fiber was selected by comparing the extraction effect of different extraction fiber. Under this condition, response surface methodology was employed to optimize HS—SPME extraction conditions for volatile components in flavor pickle goose. The effects of extraction temperature, extraction time and desorption time on the total of peak area and the total number of volatile substances. The volatile compounds in flavor pickle goose were determined through SPME—GC—MS. Results indicated that the optimal extraction conditions of flavor pickle goose was obtained as follows: extraction fiber 75 μm CAR/PDMS, extraction temperature 55 ℃, extraction time 53 min, desorption time 4 …
Determination Of Bisphenol A In Canned Food By Hplc Method, Dai Huanhuan
Determination Of Bisphenol A In Canned Food By Hplc Method, Dai Huanhuan
Food and Machinery
The hollow fiber liquid phase microextraction high performance liquid chromatography (HF—LPME—HPLC) of bisphenol A in canned food were determined to establish a simple, fast and accurate detection method. Mainly use the two-phase hollow fiber (HF) of liquid phase microextraction (LPME) technology, combined with high performance liquid chromatography to the determination of bisphenol A (BPA) content, so as to realize the optimization of the extractant, sample solution pH, extraction temperature, extraction time and stirring rate and other basic data parameters optimization,The results of the study show that: to octanol as the extractant, the selection of the determination of food sample solution …
Design Ideas Andanalysis On Application Prospects Of Potato Starch Processing Machine, Li Shuhua, Wang Kai, Yan Zehua
Design Ideas Andanalysis On Application Prospects Of Potato Starch Processing Machine, Li Shuhua, Wang Kai, Yan Zehua
Food and Machinery
In this paper, analyzes the status quo of China's potato starch processing, in view of potato planting more dispersed and intolerance storage features, a machine design ideas was put for small potato starch processing, to avoid the traditional potato starch factory wastewater concentration of waste pollution problem, and its application prospect was analyzed.
Design Of Egg Fruit Automatic Processing Device Based On Principle Of Servo, Zhang Zhi, Wang Yumo, Zhang Yan, Ren Xibao
Design Of Egg Fruit Automatic Processing Device Based On Principle Of Servo, Zhang Zhi, Wang Yumo, Zhang Yan, Ren Xibao
Food and Machinery
Based on the principle of servo, an egg fruit automatic processing device with theoretical computational analysis and structure overall design was designed, . Experimental studies showed that egg fruit automatic processing device,based on the principle of servo, could process fresh fruit 1.1 t averagely per hour, and its obtaining rate of juice reached 28%. Juice, with high quality and purity, presented little foreign flavor. Rate of peel collection was up to 97%, and 26% energy consumption lower than that of P6G-300 type machine. It also obtained self-adaptive ability, thus could separate out juices of high quality in a rapid speed, …
Design Of Rubber Fruit Sheller, Zhao Hua, Wang Tao, He Zhuoliang
Design Of Rubber Fruit Sheller, Zhao Hua, Wang Tao, He Zhuoliang
Food and Machinery
In order to realize the mechanized shelling operation and improve the shelling efficiency in rubber fruit processing, a sheller mechine was developed. The shelling principle of the proposed mechanism is based on the ripping and rubbing effects produced by the compression and shearing action together. The shelling unit comprises cutting means, pressing means and separating means. The rubber fruit to be shelled fall into the cutting unit by gravity and are shelled by cutting and squeezing action. The shelled kernels and the broken shell drop to the separating means to be separated. The shelling machine is simple, easy to operate …
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Food and Machinery
In order to study and analyze the effect of different dates on qualities of walnut (Juglans siggillata L.), main qualities of wen 185, xin 2, zha 343 were determined and analyzed on September first, tenth, twentieth, thirtieth and October tenth 2014. The results showed that the contents of reducing sugar, fat and protein in wen 185, xin 2 and zha 343 increased and reached the peak on October tenth. The contents of Vitamin E and ash of walnuts were comparatively high, and less moisture was lost. Over all, there were significant differences between nutrients in every single specie, as well …
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Food and Machinery
In order to obtain higher antioxidant activities of oat bran oil, used n-hexane and ethanol as extraction solvent were seleted as the extracting solvents. The effects of volume ratio of n-hexane to ethanol, mass ratio of extraction solvent to oat bran, extraction time and temperature on the yield and the antioxidant activities of oat bran oil were investigated. The result showed that the optimum extraction conditions of oat bran oil were volume ratio of n-hexane to ethanol 1∶1, the liquid-solid 8∶1 (V/m), extraction time 2 h, extraction temperature 50 ℃; In this condition, the yield and the IC50 of …
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Food and Machinery
Using organic solvent method to extract polyphenols in lentils, the extraction process was optimized by making response surface experiment. Results of the study indicated that, when the mass ratio of solid and solvent was 190︰1 (V︰m); the temperature was 82.60 ℃; the concentration of acetone was 12.96%, a better extraction effect could be obtained, and the average extraction rate could reach 26.94%(m/m). High performance liquid chromatography (HPLC) analysis has showed that the polyphenols of lentils which extracted by this method were mainly composed of vanillin, p-coumaric acid, rutin and quercetin.
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Food and Machinery
In order to optimize fermentation conditions for production preparation of Yak blood antioxidant peptides with Bacillus subtilis, ·OH scavenging rate was taken as index to analyze the effects of fermentation time, inoculum concentration, substrate concentration on the antioxidant result with response surface methodology. The optimum fermentation conditions were determined as followsfollowed: 75 g/L of substrate concentration, 69.5 h of fermentation time, 2.5%(V/V) of inoculum concentration. Under such conditions, the ·OH scavenging rate was 74.48%, which was close to the theoretical value of 75.77%. Eventually, the content of peptides in fermented supernatant was 2.31 mg/mL.
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Food and Machinery
Addition of transglutaminase (TG) was used to improve the quality of buckwheat noodles. The effect of TG on the water absorption, cooking loss, texture properties and microstructure of buckwheat noodles was investigated, as well as protein polymerization and the mechanism impacting on the quality of noodles by SDS—PAGE and SE—HPLC. The results indicated that addition of TG significantly (P < 0.05) decreased the water absorption and cooking loss of noodles, increased the hardness and tensile force. When adding 0.01% TG, the lowest cooking loss of buckwheat noodles was obtained. In addition, with the increase of TG, RVA viscosity properties of buckwheat noodle flour increased except for breakdown. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weight was observed in SDS—PAGE patterns and the SDS extractable protein decreased, which demonstrated that TG promoted the protein cross-linking in the buckwheat noodles. And a tight and continuous protein network was observed by CLSM, which made the starch granules be well embedded in it and thus impacted the quality of buckwheat noodles.
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Food and Machinery
Monascus-rice was prepared through solid-state fermentation, and red pigment was extracted in nature . Taking the color value as the index, the effects were studied, including light, temperature, heating time and metal ions on the stability of Monascus pigment. The results showed: The order of the lighting effect on the stability of Monascus pigment was: Light > UV >dark. The influence of light on the stability of Monascus pigment was the most obvious; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal …
Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism, Zhu Fang
Food and Machinery
Development of Chinese food industry tourism nowadays possesses a series of advantages and profound necessity. Facing good prospects, food industry tourism yet confronts problems from of the development environment, concept, design of product development, and team construction. Through analyzing the food tourism mode of Changsha, in the future, developing food tourism needs explore useful ways on policy, environment, products and staff.
Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai
Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai
Food and Machinery
Carbon nanotube (CNT) is a new material of nano-carbon materials. In this paper, it describes the non-covalent and covalent modification methods of carbon nanotubes, and its application in the field of pesticide and veterinary drug residues, heavy metals testing, food additives testing and detection of genetically modified foods, and its development direction in the field of food testing was discussed.
Toxicological Evaluation On Safety Of Hemp Seed Oil, Wei Yueyuan, Li Li
Toxicological Evaluation On Safety Of Hemp Seed Oil, Wei Yueyuan, Li Li
Food and Machinery
The acute toxicity test, genotoxicity and subchronic oral toxicity of hemp seed oil were investigated. Results indicated that LD50 from the acute toxicity test of mouse was higher than 40 mL/kg. The negative results were showed in Ames test, micronucleus test of bone marrow and sperm abnormality test. No significant differences were found in body weight, food efficiency and blood endpoint values between testing groups and control group. Furthermore, the values of serum biochemical endpoints separately fell into the ranges of their normal specific concentrations. An absence of histological changes in rat organs was observed. It is concluded that …
Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater, Yin Lebin, Zhang Chenfei, Sun Jing, Kong Xiaoting, Xia Qiuliang, Zhou Xinxing, Du Yan, Lai Han, Zhao Liangzhong
Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater, Yin Lebin, Zhang Chenfei, Sun Jing, Kong Xiaoting, Xia Qiuliang, Zhou Xinxing, Du Yan, Lai Han, Zhao Liangzhong
Food and Machinery
A bacteriocin-producing lactic acid bacteria strain designated as NLB-3 was isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H2O2 to antibacterial activity of indicator bacteria, and after the fermentation broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35 ℃, after 16 hours fermentation, the pH value reached 3.45 …
Pasting And Gel Properties Of Hulless Barley Starch, Lu Yuandi, Chang Yaning, Dai Wei, Nie Jiarui
Pasting And Gel Properties Of Hulless Barley Starch, Lu Yuandi, Chang Yaning, Dai Wei, Nie Jiarui
Food and Machinery
The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3～11) on …
Research On Texture Properties Of Low-Methoxyl Pectin Gel, Hu Wenyue, Shan Yang, Li Gaoyang, Fu Fuhua, Li Qili
Research On Texture Properties Of Low-Methoxyl Pectin Gel, Hu Wenyue, Shan Yang, Li Gaoyang, Fu Fuhua, Li Qili
Food and Machinery
Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects, hardness and springiness as measurement index, this study aimed to investigate the effects of pectin concentration, sucrose concentration, calcium concentration and pH value on the texture properties of pectin gel. Through single factor experiment, it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin. The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows: concentration of pectin was 1.3 g/100 mL, concentration of sucrose was 20 g/100 mL, concentration of calcium was 35 mg/g …
Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils, Wang Jingyun, L Ijuan
Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils, Wang Jingyun, L Ijuan
Food and Machinery
In Jingxing village, Changsha city, soil samples and their respective hybrid rice samples were collected. Based on the content of Pb and Cd in the soils and hybrid rice, whether put in lime before heading had an effect on the accumulation and distribution of Pb and Cd was analyzed. The results showed that, in the common red soil, 94.20% of Pb was distributed in root, only 54.00% of Cd was distributed in root. In red soil with lime, the total distribution of Pb and Cd in root, stem and leaf were increased 2.20% and 17.20%, but the distribution decreased by …
Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications, Hu Qiongcan, Ning Jingheng, Liu Zhenguo, Zhang Weifeng, Liu Long, Wang Jianhui
Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications, Hu Qiongcan, Ning Jingheng, Liu Zhenguo, Zhang Weifeng, Liu Long, Wang Jianhui
Food and Machinery
Magnetic nanobeads are more and more widely used in the fields of biology and medicine. However, there are still some shortcomings about the magnetic nanobeads such as nonuniform size, poor dispersity, weak magnetism and low functionalization degree after modification. This study was focused on how to acquire magnetic nanobeads by overcoming these drawbacks. Firstly, a highly magnetic nucleus with homogenous sizes, Fe3O4, was prepared. Then, it was successively modified by tetraethoxysilane and 3-aminopropyltriethoxysilane, giving functionalized magnetic nanobeads Fe3O4@SiO2 or Fe3O4@SiO2—NH2, respectively. The influence …
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing
Food and Machinery
Thioglycolic acid capped CdTe quantum dots (QDs) was prepared via hydrothermal synthesis method. Based on the synchronous fluorescence enhancement of CdTe QDs in the presence of streptomycin, a synchronous fluorescence method for the determination of streptomycin residue was established. Influence factors including pH value of buffer solution, concentration of CdTe QDs and reaction time were investigated. The samples were extracted with methanol by ultrasonic processing, and were added into the solution which was composed of 1.0 mL of CdTe quantum dots (3.5×10-5 mol/L) and 1.0 mL of Tris—HCl buffer solution (pH=6.0). After standing for 10 min, the synchronous fluorescence …
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan
Food and Machinery
Sugar content (SC) is one of the important internal qualities of Nanshui pears. In this research, Visible/near infrared (Vis/NIR) spectroscopy was used to detect SC of Nanshui pears on-line. Transmission speed of Nanshui pears was 0.3 m/s, and USB4000 spectrometer was used to acquire the spectra of Nanshui pear samples in the wavelength range of 470～1 150 nm. Then three variable selection methods were used to select sensitive wavelength variables, and partial least squares (PLS) was used to develop calibration models of SC for Nanshui pears, also performance of calibration models was compared. The results indicate that Vis/NIR spectroscopy combined …