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Articles 3841 - 3870 of 4816
Full-Text Articles in Life Sciences
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
Food and Machinery
This study investigated the inhibitory effects of p-coumaric acid, ferulic acid and feruloylated oligosaccharides on catalytic activities of tyrosinase by analysising tyrosinase steady state activity and enzyme kinetics. The results showed that the three compounds were found to efficiently inhibit tyrosinase monophenolase activities. The p-Coumaric acid was the strongest inhibitor followed by feruloylated oligosaccharides and ferulic acid, with the IC50 value of 0.75, 3.20, 9.30 mmol/L respectively. Moreover, p-coumaric acid and ferulic acid were found to inhibit the activities of diphenolase with IC50 value of 4.3, 12.7 mmol/L respectively; however, feruloylated oligosaccharides showed no inhibitory effect on diphenolase …
Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie
Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie
Food and Machinery
Gastrodia elata Bl. extracts was added into the system of Grifola frondosa submerged fermentation, and then supplement-ation of Gastrodia elata Bl. extracts were optimized according to the biomass and the synthetic quality of extracellular proteins in G. frondosa. The changes of components in G. elata Bl. extracts before and after the sterilization, including gastrodin, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, and parishin, were analyzed using HPLC. Moreover, the relationship of this changes between G. elata Bl. extracts and the in G. frondosa fermentation system were also investigated. The results revealed that 7% (v/v) G. elata Bl. extracts could facilitate G. frondosa to grow …
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Food and Machinery
A method for determination of vanillin and ethyl-vanillin in milk powder was established by auto headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (GC—MS), and the influence factor were also studied, such as solid phase micro-extraction head, time and temperature of adsorption and desorption. As a result, the limits of determination (LOD) of vanillin and ethyl-vanillin were 0.5 mg/kg. The spiked recovery was between 90.0% and 100%, and the RSD ranged from 1.9%～4.1%(n＝6). This method could eliminate the interference of complicated matrix, conveniently, quickly and exactly, which was applicable for quick determination of vanillin and ethyl-vanillin content in milk powder.
Determination Of Five Kinds Of Clove Phenol Anesthetic In Aquatic Product By Hplc With Molecularity Imprinted Solid Phase Extraction, He Hongjian, Huang He, Gao Ping, Liu Ya, Jiang Zhihong, Cao Zhanhui
Determination Of Five Kinds Of Clove Phenol Anesthetic In Aquatic Product By Hplc With Molecularity Imprinted Solid Phase Extraction, He Hongjian, Huang He, Gao Ping, Liu Ya, Jiang Zhihong, Cao Zhanhui
Food and Machinery
A new method of molecularly imprinted solid phase extraction (MISPE) combined with high performance liquid chromatography (HPLC) was developed for detecting five kinds of clove phenol anesthetic in aquatic product. Using eugenol as template molecule, methacrylic acid as functional monomer, ethylene glycol dimethacrylate as cross linking agent, molecularly imprinted polymers were synthesized by bulk polymerization and made into extraction column. Through the response surface analysis template molecule and functional monomer, crosslinking agent the best proportion was 1∶4. 55∶23. 21, and the recovery rate of these compounds reached 90% by using methanol as solvent and acetic acid solution as eluent. The …
On-Line Determination Of Emergency Pollution Of 3-Nitropropionic Acid In Drinking Water By Flow Injection Chemiluminescence, Zhang Xuhui, Tang Shuze, Deng Xiaoling, Zhu Yao, Wu Shizheng
On-Line Determination Of Emergency Pollution Of 3-Nitropropionic Acid In Drinking Water By Flow Injection Chemiluminescence, Zhang Xuhui, Tang Shuze, Deng Xiaoling, Zhu Yao, Wu Shizheng
Food and Machinery
On the basis of inhibition of chemiluminescence reaction of luminol and potassium permanganate in sodium hydroxide medium by 3-nitropropionic acid, a novel flow-injection chemiluminescence method for determination of 3-nitropropionic acid in drinking water was developed. A linear range for 3-nitropropionic acid determination was 1～150 mg/L. The detection limit of 3-nitropropionic acid was 0.28 mg/L and relative standard deviation (RSD) was 1.9%, with the recovery of 76.5%～93.8%. This online determination system showed a good accuracy and selectivity and has great potential application in rapid detection and alarm of emergency pollution of 3-nitropropionic acid in drinking water.
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Tank Design And Parameter Optimization Of The Fruit Grain Liquid Storage, Yin Shuizhong, Huang Xiaohua, Yang Dizhou, Ding Zhihui, Zhu Can
Food and Machinery
A fruit grain beverage liquid mixing tank was designed in this study, including the structure of the cylinder block and the mixing paddle, and related parameters were provided. The numerical simulation was carried out by orthogonal test and FLUENT,to determine the influence degree of the factors, such as the installation height of the agitator, the diameter of the impeller and the rotation speed of the propeller, and the parameters of the stirred tank, were optimized to obtain the optimal parameter solution. Results: The main order of the factors that influenced the stability of the agitator concentration was as follows: the …
Design Of Extrusion-Grind Rubber Fruit Test Sheller, Fan Haiyan, Wang Tao, Wu Di, He Xiaofan
Design Of Extrusion-Grind Rubber Fruit Test Sheller, Fan Haiyan, Wang Tao, Wu Di, He Xiaofan
Food and Machinery
A test sheller for rubber fruit was designed and manufactured according to the principle of extrusion-grind, and it consisted of units of driving and extrusion-grind, the lectrical elements for realizing automatic clockwise and anti-clockwise running of motors, and the frame, etc. Adopting the principle of reciprocating friction and extrusion, the fruit shells were separated under the dual of friction and extrusion pressure. Our results showed that the device could perform well and was, easy to operate, especially, the hulling rate could reach 78.3% by using it. Thus this sheller could be utilized in researches on effects and the mechanism of …
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Comparative Study Of The Failure Pressure Between Sealing Liquids And Gas With Magnetic Fluid, Wang Hujun, Li Decai, Zhen Shaobo, He Xinzhi, Wang Siqi
Food and Machinery
Magnetic fluid has been widely used in sealing gas, but sealing liquids with magnetic fluid is still in the research stage. In this paper, the effect of velocity difference on failure pressure was theoretically deduced. The magnetic fluid seal structure was designed and an experiment its rig was set up, and then the seal performances of sealing gas and liquids with magnetic fluid were studied. The results showed that the failure pressures of sealing liquids and gas statically under the same sealing gap were almost the same, and the failure pressure was generally not affected by the speed of the …
The Effects Of Condensing Temperature Changes On Plate Freezer With Two-Phase Ejector, Tian Xiaoyu, Wan Jinqing, Cao Xiaochen, Li Jianguo
The Effects Of Condensing Temperature Changes On Plate Freezer With Two-Phase Ejector, Tian Xiaoyu, Wan Jinqing, Cao Xiaochen, Li Jianguo
Food and Machinery
The working performance of plate freezer with two-phase ejector in different condensing temperature was investigated in this study. Moreover, the effects of condensing temperature on freezing rate and total energy consumption of plate freezer was also studied. Then the entrainment coefficient in stable conditions and explores the effects on Jet pumps were analyzed by changing the condensing temperature. The results showed that when the condensing temperature was 25 ℃, the ejecting coefficient was the highest about 1.58. Compared with 40 ℃and 30 ℃, the energy consumption was lowered by about 3.3% and 10% at 25 ℃, and the freezing time …
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Electromagnetic Vibration Quantitative Feeding System Based On Fuzzy Pid, Qi Jun, Gong Dawei, Li Yan, Yan Qingqun
Food and Machinery
To solve the problem of traditional electromagnetic quantitative feeding system in the process of the open loop control the feeding speed setting arbitrary large, not according to the intelligent control strategy for dynamic adjust the feeding speed, a quantitative electromagnetic vibration feeder was designed based on fuzzy PID control system. Taking the mechanical structure design of the system as a whole, the conduction angle of silicon controlled rectifier was obtained by theoretical analysis and mathematical relationship between amplitude, and according to this, the simplified mathematical model of electromagnetic vibration feeder second order was established. The simulation results show that the …
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Food and Machinery
The half inhibitory concentration (IC50) of alpha glucosidase inhibitors was detected based on a microplate assay method in this study in order to find the effective inhibitors for preparing hypoglycemic functional food. The reaction conditions were optimized by the four aspects, i.e., the enzyme concentration, the detection wavelength, the substrate concentration and the reaction time. The results showed that the optimum enzyme concentration ranged from 2.0 mg/mL to 3.0 mg/mL, and waves 520 nm and 492 nm were optimum among the five waves, 405, 450, 492, 520, 630 nm. Moreover, the suitable substrate concentration of sucrose ranged from …
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Food and Machinery
81 Pseudomonas aeruginosa from Guangdong Provincial Institute of Food Inspection were identified by 16S rRNA sequence analysis. The DNA was isolated and the sequences of 16S rRNA gene were amplified by PCR with the bacterium universal primers, and then the PCR products were sequenced after 2% agarose gel electrophoresis. Moreover, the corrected sequences were aligned with Clustal X and the phylogenetic tree was constructed by MEGA5.1. Consequently, the identified results of the 81 strains confirmed their original identification before. On the phylogenetic tree, No. 24-3-QY strain formed a separate branch with No. 100-5-JM strain and No. 106-3-JM strain. No.2 8-1-DW …
Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang
Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang
Food and Machinery
In order to obtain microbial strain suitable for the tenderization of beef, a total of 22 bacteria of producing proteinase were isolated from traditional lobster sauce and wine song in Guizhou. With the screening by using microscopy, analyses of enzyme activities, and TPA value of beef with in treatment of fermented broth, a bacteria defined as D7 was found the optimal strain, and its enzyme activity was 71.68 U/g. The molecular biological identification results showed that it was very similar to Bacillus amyloliquefaciens (JN700123.1), and the similarity was 99%, on the basis of molecular biology identification, using 16S rDNA sequences …
Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong
Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong
Food and Machinery
In order to identify raw milk, nonlinear chemical fingerprint of raw milk from different areas and that mixed with different content of soybean milk or rice water was established based on the steady system of “sodium bromate + manganese sulfate + Sulfate + acetone” by using nonlinear fingerprint technique . The raw milk samples that incorporated with soybean milk or rice water could be identified, and the adulterant could be judged by the characteristic information of their nonlinear chemical fingerprint. According to the relationship of parameter information and adulterant content, the relative global content of soybean milk or rice water …
Design Of Mixing Reaction Tank Of Suitable For High Viscosity Non-Newtonian Fluidossein, Han Dong, Jia Wei, Zhang Chunhui
Design Of Mixing Reaction Tank Of Suitable For High Viscosity Non-Newtonian Fluidossein, Han Dong, Jia Wei, Zhang Chunhui
Food and Machinery
In order to solve the problems of the material of mixed unevenness, low dissolved efficiency, uncontrollable reaction temperature and aroma loss in the conventional mixing reaction tank, a kind of mixing reaction equipment was designed and developed for high viscosity non-Newtonian fluidossein. The mixing reaction equipment consisted of tanks, feeding apparatus, and devices of vertical composite stirring, bottom emulsification stirring and the reaction volatiles collected reflux. This equipment was well suited for high viscosity non-Newtonian fluid to blend, mix and react, and able to achieve multifunctional operation with energy saving. Moreover, it helped to increase the degree of controllability of …
Modeling And Dynamic Simulation Ofautomatic Apple Oriented Mechanism, Ma Yao, Yu Jinghu
Modeling And Dynamic Simulation Ofautomatic Apple Oriented Mechanism, Ma Yao, Yu Jinghu
Food and Machinery
It’s difficult to distinguish between apple damage and fruit axis and calyx in image processing. This results in poor efficiency and accuracy. An apple orientation mechanism is designed, and realized orientation of apple before image acquisition, thereby reducing image processing time. It mainly includes fruit pan, synchronous wheel, fixed caster and drive shaft. ADAMS was used to simulate the orientation process of apple, which verified the feasibility of the mechanism, and sure that the apple will not scratched in the orientation process. In order to improve the efficiency of apple sorting system, the optimal scheme was obtained by simulating the …
Tea Frying Temperature Control System Based On Fuzzy Expert Control, Pan Yucheng, Lin Gaofei, Chen Xiaoli, Huang Xianzhou
Tea Frying Temperature Control System Based On Fuzzy Expert Control, Pan Yucheng, Lin Gaofei, Chen Xiaoli, Huang Xianzhou
Food and Machinery
Tea frying temperature has a great influence on the quality of tea.To cope with the disadvantages of the existing tea-leaf parcher temperature control system with temperature control of low precision and the longtime adjusting, the tea-leaf parcher with intelligent temperature control system we designed， which is suitable for frying high-end quality famous tea. System used AT89S52 single chip as the core, the platinum thermal thermistor as the temperature sensor and linearized the output signal of unbalanced bridge by means of current transmitter XTR106 and designed a kind of fuzzy expert controller combine with the fuzzy control theory and expert system. …
Optimization On Nc Machining Simulation And Machining Processing Route Based On Vericut, Deng Yi, Ding Ke, Fu Hong, Ma Guijun
Optimization On Nc Machining Simulation And Machining Processing Route Based On Vericut, Deng Yi, Ding Ke, Fu Hong, Ma Guijun
Food and Machinery
VERICUT is one kind of 3D software, which can not only carry on the virtual machining, but also optimize the cutting tool. The VERICUT processing simulation and tool path were optimized for trademark logo mold parts with inspection procedure process, and may produce collision and cut, improve tool route, reduce unneces-sary tool time. The processing simulation and the optimization of the process were showed in VERICUT environment.
Optimal Design For Bidirectural Cramp Frame Based On Triz Theory, Du Chunkuan
Optimal Design For Bidirectural Cramp Frame Based On Triz Theory, Du Chunkuan
Food and Machinery
It was well known that standard cramp frame can only clamp a group of workpieces, without the ability to catch many groups of workpieces with related position constraint. To solve this problem, a design solution based on TRIZ theory as well as an inventive principle were proposed in this study. A bidirectural cramp frame with hyperbolic structure was designed, and it could clamp workpieces on both sides. Therefore, the application range and fields of this new kind cramp frame were expanded. Moreover, the bidirectural cramp frame was also analyzed and optimized using the finite element method. Finally, simulation results showed …
Effect Of Core Browning And Storage Fresh-Keeping On Huangguan Pear By Low-Power Microwave Treatment, Guo Yanming, Dong Ming, Zhang Linyu, Wu Xiaocong, Zhang Shuyuan, Jin Wenping
Effect Of Core Browning And Storage Fresh-Keeping On Huangguan Pear By Low-Power Microwave Treatment, Guo Yanming, Dong Ming, Zhang Linyu, Wu Xiaocong, Zhang Shuyuan, Jin Wenping
Food and Machinery
With a low-power microwave treatment on Huangguan pear fruits, different levels of low-power microwave treatment on fruit storage quality and the influence of the core browning were studied. Through the determinations of total phenols, polyphenol oxidase (PPO), malondialdehyde (MDA), DPPH in Huangguan pear core and ethylene, respiration intensity, hardness in storage period, the optimal treating conditions were gotten. Under the condition of 0～2 ℃ refrigerating, compared with the control group, the low energy microwave treatment group could keep the fruits of high hardness, delay the reduce of soluble solids, reduce the respiration intensity of fruit, and delay the ethylene peak …
Study On The Preserving-Green Technology Of Quick-Frozen ‘Sally’ Komatsuna In Processing, Frozen Storage And Transportation, Cheng Xihong, Zhu Dongxing, Wu Lei, Huang Youru, Zhong Wei, Qi Bin
Study On The Preserving-Green Technology Of Quick-Frozen ‘Sally’ Komatsuna In Processing, Frozen Storage And Transportation, Cheng Xihong, Zhu Dongxing, Wu Lei, Huang Youru, Zhong Wei, Qi Bin
Food and Machinery
To investigate the optimal preserving green measures for export komatsuna during processing, frozen storage and transportation, the ‘Sally’ komatsuna was blanched by the blanching complex solution before quick-freezing process. The preserving green effects of sodium bicarbonate and sodium chloride concentrations in the blanching complex solution, blanching temperature and time were determined as a single factor during frozen pack storage, respectively. Moreover, blanching conditions were also optimized by orthogonal experiment. The results showed that the best preserving-green technology for the export ‘Sally’ komatsuna in processing and frozen storage was blanching them with 0.10% sodium bicarbonate and 0.10% sodium chloride concentrations at …
Simultaneous Detection Of Puffiness And Soluble Solids Content For Intact Citrus By Online Spectroscopy, Liu Yande, Wu Mingming, Sun Xudong, Zhu Danning
Simultaneous Detection Of Puffiness And Soluble Solids Content For Intact Citrus By Online Spectroscopy, Liu Yande, Wu Mingming, Sun Xudong, Zhu Danning
Food and Machinery
Puffy fruit and soluble solid content (SSC) are important indexes for evaluating the quality of citrus. The feasibility was discussed for detecting Puffing disease and SSC of intact citrus simultaneously by online visible-near infrared (visible-NIR) transmittance spectroscopy. The spectra were recorded with the integration time of 100 ms in the wavelength range of 350~1 150 nm when the samples were conveyed at the speed of five samples per second. The feasibility of simultaneous and online detection of puffiness fruit and SSC for intact citrus simultaneously was discussed by visible-near infrared transmittance spectroscopy. The response properties of visible-NIR spectra for normal …
Study On Extraction Of Essential Oil From Lysimachia Foenum-Graecum Hance And Its Preservation Effect On Longan, Yan Xuyu, Li Ling, Chen Ting, Wu Yuanjiao
Study On Extraction Of Essential Oil From Lysimachia Foenum-Graecum Hance And Its Preservation Effect On Longan, Yan Xuyu, Li Ling, Chen Ting, Wu Yuanjiao
Food and Machinery
Essential oil was extracted from Lysimachia foenum-graecum Hance using steam distillation method. The extraction conditions of essential oil were optimized by orthogonal experimental design, and its preservation on longan was studied. The results showed that the optimum extraction technology were: the concentration of sodium chloride 4%, the distilling time was 6 h, and the solid-liquid ratio of 1∶10 (g/mL). Under the condition, the extraction rate of essential oil reached 0.167 2%. The preservation results indicated: the antibacterial effects of 4 treatments, the content of Vitamin C and soluble solid decreased gradually, and weight loss and corruption rate of longan increased …
Detection Of Potato External Quality Based On Hyperspectral Technology, Deng Jianmeng, Wang Hongjun, Li Zouzou, Li Yuanhong
Detection Of Potato External Quality Based On Hyperspectral Technology, Deng Jianmeng, Wang Hongjun, Li Zouzou, Li Yuanhong
Food and Machinery
In order to detect the external quality of potato quickly, the hyperspectral imaging technology was used. Potato with germination and other three kinds of common defects were studied. The partial least-squares discriminant model were built after different pretreatment methods for spectral data processing. The results showed that pretreatment method of SNV was the best. 13 and 9 feature bands were selected after using successive projections algorithm (SPA) and weighted weight method (WWM) for spectral data preprocessed. The support vector machine (SVM) discriminant model were established for both SPA and WWM. Our results also showed that the two methods to predict …
Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng
Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng
Food and Machinery
In order to investigate the beef quality changes under handling cattle in different platform slope, Twenty simon tal beef cattle were randomly divided into 4 groups, the cow is respectively loading and unloading through (30,40,50 °) slope, then cattle are slaughtered. The pH value, flesh-colored, drip loss percentage, cooking loss percentage and shear force of postmortem beef were measured respectively. Results showed, with the increase of loading platform slope, pH values, L* value and a* value of postmortem beef significantly decreased (P<0.05), while shear force, b* value, drip loss and cooking loss of postmortem beef significantly increased (P<0.05). This study indicated that beef quality was better through handling cattle in 30 degrees platform slope, and it should be reduced platform slope in cattle actual production thereby improve beef quality.
Effect Of Hemp Seed And Algae Oils Preparation On Blood Lipid-Lowering And Antioxidant Activities For Mixed Hyperlipidemia Rats, Bai Chuanming, Li Li
Effect Of Hemp Seed And Algae Oils Preparation On Blood Lipid-Lowering And Antioxidant Activities For Mixed Hyperlipidemia Rats, Bai Chuanming, Li Li
Food and Machinery
Objective: The effects of hemp seed and algae oils preparation on blood lipid-lowering and antioxidant activity of mixed hyperlipidemia rats were investigated in this study. 50 rats were randomly divided into 5 groups, i.e., the blank control group, model control group, hemp seed oil and algal oil preparation low dose group (170 mg/kg), medium dose group (340 mg/kg) and high dose group (510 mg/kg). Then their weights of , testis fat pad and perirenal fat pad, fat body ratio, and the activities of malondialdehyde (MDA), glutathione (GSH) and superoxide dismutase (SOD) were measured after feeding high fat diet and corresponding …
Optimization On Ultra High Pressure Extraction Process Of Mussel Polysaccharide Based Artificial Neural Network, Zhang Bin, Sun Lanping, Shi Ying, Tu Kang
Optimization On Ultra High Pressure Extraction Process Of Mussel Polysaccharide Based Artificial Neural Network, Zhang Bin, Sun Lanping, Shi Ying, Tu Kang
Food and Machinery
Based on the raw materials of mussel meat after taking out the pearl, ultra high pressure is used to extract mussel polysaccharide. The response surface experimental design was used to get the training samples for the neutral network, while the sophisticated neutral network was used for training and stimulating, analyzing extraction factors (pressure strength, solid- liquid ratio and pressure holding time), the interaction between the factors that affected the extraction rate of mussel polysaccharide, and optimizing the ultra high pressure extraction process of mussel polysaccharide. The results showed that artificial neutral network optimization was more accurate than response surface method …
Purification Of Total Polyphenols In Polygonum Capitation By Macroporous Adsorption Resins, Li Xiaobin, Gu Manqi, Zheng Kuiling, Wei Gang, Liao Liling
Purification Of Total Polyphenols In Polygonum Capitation By Macroporous Adsorption Resins, Li Xiaobin, Gu Manqi, Zheng Kuiling, Wei Gang, Liao Liling
Food and Machinery
The total content of polyphenols in polygonum captitatum was determined by Folin-Cioculteu colorimetry. 10 types of macroporous resins were tested by static adsorption and desorption experiments for purifying polyphenols in polygogum captitatum and purifying conditions by the best resin were investigated. The results showed that HPD-722 was the best resin. Purifying conditions were as follows: concentration of adcorption sample 2.0～4.5 mg/mL, 2 BV/h adsoption velocity, 7.5 BV 50% ethanol solution as eluent, the content of the total polyphenol sample was up to 59.02%.
Optimization Ofcorn Steep Liquor Medium For Trehalose Synthase Gene Engineering Bacteria By Response Surface Methodology, Jiang Bo, Xie Ding, Zheng Ruina, Yang Qianyuan, Xie Yanping, Sheng Ming
Optimization Ofcorn Steep Liquor Medium For Trehalose Synthase Gene Engineering Bacteria By Response Surface Methodology, Jiang Bo, Xie Ding, Zheng Ruina, Yang Qianyuan, Xie Yanping, Sheng Ming
Food and Machinery
Corn steep liquor was used as the sole carbon and nitrogen source for recombinant E. coli culture medium. Based on the single factor optimization, three factors of corn steep liquor, MgSO4 and trace elements were chosen to design the response surface of corn steep liquor medium components. With Box-Behnhen experimental design and response surface analysis, the optimum components of corn steep liquor medium were determined. The results showed that the optimum medium components were 26 g/L for corn steep liquor, 2.1 g/L for MgSO4 and 7 mL/L for trace elements. Under these conditions, the activity of trehalose synthase …
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.