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Articles 781 - 810 of 4816
Full-Text Articles in Life Sciences
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Food and Machinery
In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Food and Machinery
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism …
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Food and Machinery
Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca2+ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. …
Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen
Determination Of Altrenogest Residue In Pig Edible Tissue By A High Performance Liquid Chromatography-Tandem Mass Spectrometry Method, Ni Xiang-Yan, Sun Nian-Xia, Yu Han-Bing, Fang Fang, Sun Zhi-Wen
Food and Machinery
Objective: To determinate the residues of altrenogest in porcine edible tissues （muscle, liver, fat）, a high performance liquid chromatography-tandem mass spectrometry （LC-MS/MS） method was established. Methods: The samples were hydrolyzed with β-glucuronidase/arylsulfase, extracted by acetonitrile （ACN）, purified by PRiME HLB solid phase extraction column. LC separation was performed with Waters UPLC BEH C18 reversed-phase chromatography with a linear gradient elution of acetonitrile （ACN）-0.1% formic acid （FA） as the mobile phase. The samples were detected by electrospray in positive ion mode. Results: The pregnancin in tissues were quantified in the range of 1～50 μg/L with good linearity and high linear …
Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing
Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing
Food and Machinery
Objective: To realize the defect detection of coffee beans. Methods: An improved YOLOv5s network was proposed to embed different attention mechanism modules and activation functions with YOLOv5s as the baseline network. Results: The mean accuracy of the CBAM module and the activation function Hardswish improved by 5.3% and 2.9%, respectively, compared with the baseline network. After 200 iterations of training, the model accuracy was 99.5%, the average accuracy was 97.6%, the recall was 0.98, the recognition rate was 64 amplitude/s, and the model size was 15 M. Conclusion: Compared with Faster RCNN, SSD, YOLOv3, YOLOv4 and YOLOv5s, the test algorithm …
Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong
Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong
Food and Machinery
Objective: In order to effectively solve the problems of low efficiency, quality fluctuation and increasing labor cost of artificial sorting. Methods: A mechanical system based on differential separation principle was designed to complete the classification and separation device of Pleurotus eryngii, and the differential separation principle was introduced and modeled. Results: The test prototype was built and the principle verification test was completed. The success rate of separation of special mushroom was 99.5%, and that of other varieties was 100%. Conclusion: The test device can achieve good differential separation effect.
Motion Parameter Optimization Of Reciprocating Vibrating Screen Based On Discrete Element Method, Ren Ning, Wang Zhong-Ying, Bai Xiao-Li, Wu Wen-Bin
Motion Parameter Optimization Of Reciprocating Vibrating Screen Based On Discrete Element Method, Ren Ning, Wang Zhong-Ying, Bai Xiao-Li, Wu Wen-Bin
Food and Machinery
Objective: To determine the precise quantitative relationship between screening efficiency and motion parameters for reciprocating vibrating screen, and to obtain the movement parameters with the optimal screening efficiency. Methods: Rocky was adopted to accurately simulate the movement behavior for wheat grain and wheat stem in the screening process, many factors orthogonal simulation test was used to investigate the effect of vibration frequency, amplitude, vibrating direction angle and screen surface inclination angle on screening efficiency. Results: The movement behaviors of wheat in the screening process was consistent with the theory analysis, which verified the correctness and feasibility of numerical simulation using …
The Application Of Pet Healing Elements In Food Packaging Design, Wang Cong-Hui
The Application Of Pet Healing Elements In Food Packaging Design, Wang Cong-Hui
Food and Machinery
Pet healing refers to the purpose of interacting with cute animals or animal images to achieve emotional resonance, relieve psychological pressure and dispel negative emotions. This review introduced the origin of the healing system and the meaning of cute-pet healing, analyzed the compatibility of the relative elements and food packaging. Moreover, the application of cute-pet healing element in food packaging design was also discussed.
Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie
Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie
Food and Machinery
Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were obtained, with an average of 74 454 bands per sample. Alpha diversity analysis showed that LNR8d had the highest bacterial abundance, while LNR4d had the lowest bacterial abundance. The results showed that during storage, Firmicutes, Proteobacteria and Cyanobacteria were dominant bacteria in the 15 brined beef samples. Bacillus was the dominant …
Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang
Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang
Food and Machinery
Objective: To evaluate the effect of immersion frozen storage （IFS） on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at (-20±2) ℃ for 60 days, and changes in the Ca2+-ATPase activity, carbonyl content, thiobarbituric acid value （TBA）, as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage （TFS） as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was …
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Food and Machinery
Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.
Characterization And Antioxidant Activity Determination Of Polysaccharide From Yam Peel Residue, Hang Shu-Yang, Yang Liu-Zhi, Shi Miao-Miao, Yan Yi-Zhe, Liu Yan-Qi
Characterization And Antioxidant Activity Determination Of Polysaccharide From Yam Peel Residue, Hang Shu-Yang, Yang Liu-Zhi, Shi Miao-Miao, Yan Yi-Zhe, Liu Yan-Qi
Food and Machinery
Objective: This study aimed to fully develop the utilization value of yam bark. Methods: The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel (P1) and yam peel residue (P2) were obtained. The structural characteristics and antioxidant activities of P1 and P2 were analyzed. Results: The yield of P1 and P2 were similar, but the polysaccharide content of P2 (33.5%) was about twice that of P1 (17.8%). Both P1 and P2 have loose and porous structures, and P2 …
Comparative Analysis Of Physicochemical Properties And Instant Properties Of Four Root Starches In Wuling Mountain Area, Mi Wang, Chen Ji, Yu Ji, Yao Mao-Jun, Ma Cheng-Jin, Li Yun-Tong
Comparative Analysis Of Physicochemical Properties And Instant Properties Of Four Root Starches In Wuling Mountain Area, Mi Wang, Chen Ji, Yu Ji, Yao Mao-Jun, Ma Cheng-Jin, Li Yun-Tong
Food and Machinery
Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study. Methods: SEM, RVA, and DSC were used to investigate the gelatinization properties of the starches, and the transparency and apparent fluidity of starch pastes was used to analysis the instant properties. Results: The granule of kudzu root, fern root, and yam bean starches showed similar morphology, most of which are spherical, but lily starch exhibited spindle-shaped morphology. The RVA results showed that the peak viscosity of lily starch was …
Study On Process Optimization And Antioxidant Properties Of Passion Fruit And Apple Compound Fermented Milk Beverage, Jia Qing-Chao
Study On Process Optimization And Antioxidant Properties Of Passion Fruit And Apple Compound Fermented Milk Beverage, Jia Qing-Chao
Food and Machinery
Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied. Methods: Taking sensory evaluation and protein content as indicators, the effects of apple juice addition, passion fruit juice addition, sucrose addition, fermentation time and starter inoculation on sensory quality of passion fruit apple flavor fermented milk were studied by single factor test using fuzzy mathematics evaluation method. The fermentation process conditions of passion fruit apple flavor fermented milk were optimized by response surface methodology, and the antioxidant activity and various indexes of fermented …
Study On Brewing Technology Of Black Tea With Suitable Taste, Wang Rong, Wang Bin, Li Min, Tan Li, Xiao Wen-Jun
Study On Brewing Technology Of Black Tea With Suitable Taste, Wang Rong, Wang Bin, Li Min, Tan Li, Xiao Wen-Jun
Food and Machinery
Objective: This study aimed to explore the upper limit and technical parameters of black tea brewing with suitable taste and establish the relative brewing method system of daily drinking. Methods: The black tea soup was prepared by sensory evaluation method and diluted in a gradient with one bud and two leaves and then was tasted and scored by 50 volunteers to determine the appropriate taste consistency. On the basis of determining the suitable taste concentration, the quality concentrations of water extract, theaflavin and theaflavin under the suitable taste were used as the indexes to optimize and screen the technical parameters …
Progress On Source, Detection Technique And Pollution Level Of The New Persistent Organic Pollutant In Infant Milk Powder, Shangguan Jia, Wu Hai-Zhi, Liang Jun, Wang Shu-Xia
Progress On Source, Detection Technique And Pollution Level Of The New Persistent Organic Pollutant In Infant Milk Powder, Shangguan Jia, Wu Hai-Zhi, Liang Jun, Wang Shu-Xia
Food and Machinery
This review summarized the research progress on the sources, analytical methods and levels of contamination of chloropropanol and glycidyl esters (GES), chlorates, perchlorate, polychlorinated biphenyls (PCBs), acrylamide, mineral oils, perfluorinated and polyfluoroalkyl compounds (PFASs) in infant milk powder, and the advantages and disadvantages of detection technology and the domestic and abroad pollution status at about new POPs of infant milk powder were also discussed. Moreover, the development and types of emerging POPs detection techniques for infant milk powder were also prospected.
Preparation And Application Of Thiabendazole Molecularly Imprinted Sensor Based On Composite Functional Monomers, You Xiao-Ting, Hu Jing, Zhang Dong-Dong, Tang Lu-Hua, Gao Wen-Hui
Preparation And Application Of Thiabendazole Molecularly Imprinted Sensor Based On Composite Functional Monomers, You Xiao-Ting, Hu Jing, Zhang Dong-Dong, Tang Lu-Hua, Gao Wen-Hui
Food and Machinery
Objective: This study aimed to rapidly detect the residual quantity of thiamendazole in food. Methods: O-aminophenol and o-phenylenediamine were screened as composite functional monomers by ultraviolet spectroscopy. The polymerization and elution conditions were studied by electrochemical analysis, and the performance of the sensor was evaluated. A rapid method for the determination of thiamendam residues in food was established. Results: Under the control of the optimal conditions, the imprinted sensor had the specific adsorption performance for thiamendam and its structural analogues, and the selectivity for thiamendam was the strongest. The linear relationship of this method ranged from 1.0×10-8 to 1.0×10 …
French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua
French Food Safety Labeling System And Enlightenment, Jiang Ding, Chen Wen-Hua
Food and Machinery
The elements of the French food safety labeling system include specialized management organizations, diversified use objects and diversified identification types. Its text characteristics are reflected in the establishment of a diversified system and standard system, the construction of the cooperation mechanism between the government and market entities, and the attention to the standardized construction of special food safety labeling.In this regard, China's food safety labeling system can be optimized and constructed from the dimensions of improving the diversified food labeling standard system based on Article 71 of the Food Safety Law, building a self-regulatory management standard system with supermarkets and …
Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng
Optimization And Experiment Of Vibrating Screening Device For Constricted Razor, Liu Han, Shentu Liu-Fang, Sun Xing-Zhao, Wang Meng, Zhang Peng-Cheng
Food and Machinery
Objective: To improve the separation efficiency of constricted clam shell and meat. Methods: Taking Lianyungang double-headed razor as the test object, taking frequency, amplitude, and sieve surface inclination as the test factors, and taking the screening efficiency and the ratio of the shell in the meat as the main control targets, a single-factor test was carried out, and the test results were analyzed by Design-Expert software. An analysis of variance was performed to establish a regression model matching the frequency, amplitude, and inclination of the screen surface to the screening efficiency and the ratio of husks in the meat. Using …
The Environment Monitoring System Of Cellar Based On Fuzzy Pid Control, Luo Yi, Shi Yan
The Environment Monitoring System Of Cellar Based On Fuzzy Pid Control, Luo Yi, Shi Yan
Food and Machinery
Objective: Solve the problem of inaccurate temperature control of liquor entering the cellar. Methods: Based on the embedded platform, a ZigBee wireless sensor network for cellar parameter aggregation is constructed. The cellar environmental data transmission, storage and display were realized through NB-IOT and cloud platform. Algorithm, real-time optimization of output parameters Kp, Ki, Kd, to achieve precise control of cellar temperature. Finally verify the performance of the temperature control system. Results: The maximum deviation between the measured temperature and the set temperature by the fuzzy PID control algorithm is 0.25 ℃, the overshoot is 1.6%, and the error is within …
Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian
Light Weight Detection Of Mango Surface Defects Based On Machine Vision, Nie Yan-Wen, Yang Jia-Chen, Wen Hui-Xin, Gao Lu, Xu Jian
Food and Machinery
Objective: Reduce the manufacturing cost of automated mango grading equipment. Methods: The effects of three commonly detection algorithms for mango defect detection were compared, and a defect detection algorithm based on YOLOv5 for mango surface was proposed for the light weight design to work on mobile devices. Results: Compared with the original algorithm, the experimental algorithm can reduce the number of parameters by 45.9%, the number of floating point operations by 46.7%, and the weight file size by 45.2% under the premise of meeting the requirements for mango surface defect detection. Conclusion: the experimental algorithm effectively reduces the performance requirements …
Research Progress Of Electronic Nose In Fruit And Vegetable Disease Detection, Wu Jia-Wen, Liu Zhi-Hao, Pang Lin-Jiang, Cheng Ji-Yu
Research Progress Of Electronic Nose In Fruit And Vegetable Disease Detection, Wu Jia-Wen, Liu Zhi-Hao, Pang Lin-Jiang, Cheng Ji-Yu
Food and Machinery
This paper summarized the latest research progress and achievements of electronic nose technology in fruits and vegetables postharvest diseases, including single pathogen infection and multiple pathogens infection. The shortcomings of current E-nose were analyzed, and the development direction of E-nose in fruit and vegetable disease was predicted.
Rapid Detection And Evaluation Of Benzo[A]Pyrene In Barbecue By Mid-Infrared Spectroscopy Model, Shao Shu-Juan, Li Li, Wen Lei, Song Huan, Yang Sheng-Qiong
Rapid Detection And Evaluation Of Benzo[A]Pyrene In Barbecue By Mid-Infrared Spectroscopy Model, Shao Shu-Juan, Li Li, Wen Lei, Song Huan, Yang Sheng-Qiong
Food and Machinery
Objective: In order to realize the rapid detection of benzo[a]pyrene content in barbecue products, a method of detection based on mid-infrared spectrum model was proposed. Methods: The original spectra of 120 barbecue samples were collected by mid-infrared spectroscopy. The original spectra were pretreated by standard normal variable transformation, multivariate scattering correction, first derivative and second derivative. The pretreatment effect of the spectra was evaluated by principal component analysis. The original spectral data were divided into training set and verification set at a ratio of 8∶2 to establish the evaluation model of barbecue products. Results: The R2c, R2p, RMSEC, and RMSEP …
Effcets Of Forward Threaded Element Combination On Melt Transfer Characteristics Of Reverse Threaded Element, Liu Zhong-Yao, Huang Zhi-Gang, Dai Xiang-Ji, Yang Ya-Nan, Zhang Yi-Ming
Effcets Of Forward Threaded Element Combination On Melt Transfer Characteristics Of Reverse Threaded Element, Liu Zhong-Yao, Huang Zhi-Gang, Dai Xiang-Ji, Yang Ya-Nan, Zhang Yi-Ming
Food and Machinery
Objective: Explore the effects of different combinations of forward screw elements in the melt conveying section on the melt conveying characteristics of reverse screw elements. Methods: Two different models were constructed by changing the lead, using SolidWorks software to establish a three-dimensional model, and using Polyflow software to numerically simulate the extrusion process of the two models in the melt conveying section. The effects of the screw groove width and screw edge thickness of the screw elements on the flow field under different lead lengths and the changes in the flow field at different rotational speeds were analyzed, and the …
Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process, Xia Chang-Yi, Ran Qian-Song, Li Rui, Liu Ya-Bing
Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process, Xia Chang-Yi, Ran Qian-Song, Li Rui, Liu Ya-Bing
Food and Machinery
Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.
Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate, Wang Yun-Tao, Wang Ying-Juan, Wang Jin-Feng, Bai Yan-Hong, Zhao Dian-Bo
Effect Of High Intensity Ultrasound On Structural And Functional Properties Of Chickpea Protein Isolate, Wang Yun-Tao, Wang Ying-Juan, Wang Jin-Feng, Bai Yan-Hong, Zhao Dian-Bo
Food and Machinery
In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) under 450 W for different time(5, 10, 20 min). The emulsifying property of protein was improved obviously by ultrasonic treatment, the solubility of CPI was significantly increased from 7.5 mg/mL to 9.2 mg/mL, and the foaming capacity of CPI was increased to a maximum value of 163.33%. Moreover, the water holding capacity and breaking force of the heat induced CPI gel significantly increased from 58.40% to 75.75%, and 75.7 g to 254.3 g. HIU increased the α-helix content and decreased …
Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa, Zhao Meng-Meng, Yang Xi-Juan, Dang Bin, Zhang Jie, Zhang Wen-Gang
Comparative Analysis Of Nutrient Quality And Polyphenol Composition And Antioxidant Activity Of Different Colored Quinoa, Zhao Meng-Meng, Yang Xi-Juan, Dang Bin, Zhang Jie, Zhang Wen-Gang
Food and Machinery
Differences of nutrient content, polyphenol profile and antioxidant activity of quinoa were explored from different grains quinoa of Qingbaili 1 (white grain), Gongza 4 (red grain) and Qingli 2 (black grain). Results showed that there were significant differences in nutritional quality among the three kinds of quinoa (P＜0.05), among them, crude protein content of white quinoa, fat and starch content of red quinoa, and crude fiber, ash and total amino acid content of black quinoa was the highest, respectively. Main type of quinoa pholyphenols was free form and their contents were significantly different (P＜0.05), with the contents of free phenol …
Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei
Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei
Food and Machinery
Based on the traditional colloidal strip, the pre-incubation reaction model was adopted, which was performed in the homogeneous aqueous solution between the colloid gold labeled antibody and analyte. This pre-incubation reaction was used to improve the efficiency of the immunoreaction. The pre-incubation solution was added to the colloidal gold strip for detection. Taking advantage of the pre-incubation model, the pre-incubated products were added to the colloidal gold strip for detection and the sensitivity for tetracycline was improved by 5 folds, as low as 1 μg/L. Changing the reaction model of the traditional colloidal gold strip from the direction adding sample …
The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun
The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun
Food and Machinery
A method for the simultaneous determination of red 2G, dimethyl yellow and diethyl yellow in meat products, soybean products and flavoring was established by HPLC and LC-MS. The samples were extracted by acetonitrile aqueous solution, with solid phase column, and determined by HPLC with diode array detector or UV detector, and then quantified by external standard method. The detection limit of red 2G was 0.5 mg/kg, and those of dimethyl yellow and diethyl yellow were 0.1 mg/kg, with the recovery rate ranging from 80.7% to 91.8% and the relative standard deviation of 3.8%~7.8%.
Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang
Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang
Food and Machinery
According to GB 5009.12—2017, the content of Plumbum was determined under intermediate precision condition of measurement,and the accumulated data was statistically analyzed based on the top-down control chart method. The superposition chart of the value x and EWMA and the chart MR showed that the results conformed to the assumption of normality and independence. The uncertainty of Plumbum in scallion was 0.20 mg/kg.