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Articles 4141 - 4170 of 4816
Full-Text Articles in Life Sciences
Study Of Storage Conditions On Monascus Purpureus Spore Viability, Li Yongbo, Li Jing, Song Lisha, Xiao Guoxue, Ma Yuan
Study Of Storage Conditions On Monascus Purpureus Spore Viability, Li Yongbo, Li Jing, Song Lisha, Xiao Guoxue, Ma Yuan
Food and Machinery
Using the spore germination rate as evaluation index, study the effects of light, storage temperature, oxidation reduction potential, metal ions and low concentration of lactic acid on Monascus purpureus congjiang var. spore viability. The results showed that at the 2 ℃low-temperature storage, darkness, adding 400 μg/mL of VC, adding 1% lactic acid were beneficial to the Monascus purpureus congjiang var. spore viability. With the addition of 400 μg/mL VC had the highest activity, spore germination rate reached 74.22%; treatments of light, ultraviolet rays, 0.1% H2O2, Monascus purpureus congjiang var. spore germination rate were …
Effects Of Blueberry Anthocyanin On Organ Tissue Antioxidant Defense Function In Experimental Diabetic Mice, Wei Yanshuang, Tian Mixia, Zhang Meijiao, Yuan Fenghao
Effects Of Blueberry Anthocyanin On Organ Tissue Antioxidant Defense Function In Experimental Diabetic Mice, Wei Yanshuang, Tian Mixia, Zhang Meijiao, Yuan Fenghao
Food and Machinery
To study the effects of blueberry anthocyanin on organ tissue antioxidant activity in experimental diabetic mice. The instreptozotocin-induced diabetic mice were divided into different groups. Diabetic mice were administered for 4 weeks, Malondialdehyde content, the activity of superoxide dismutase and glutathione peroxides, total antioxidant capacity, inhibiting ability of hydroxyl radicals on organ tissue were determined. The experimental data showed that model with blueberry anthocyanin group compared with model control, the content of Malondialdehyde were significantly reduced (P<0.05) while glutathione peroxidase，superoxide dismutase and total antioxidant capacity, inhibiting hydroxyl free radical ability increased markedly in the tissue of all organ (P<0.05). It shows that Blueberry anthocyanin can enhance the cell tissue antioxidant activity.
Study On Microwave-Assisted Extraction And Antioxidation Of Polysaccharides From Water Chestnut, Zhang Huixiang, Yang Shijun, Zeng Jin
Study On Microwave-Assisted Extraction And Antioxidation Of Polysaccharides From Water Chestnut, Zhang Huixiang, Yang Shijun, Zeng Jin
Food and Machinery
The water chestnut as raw material, the extraction conditions of polysaccharide were studied by single factor and orthogonal experiment, antioxidant activity on polysaccharide from water chestnut was detected, respectively. The results showed that with distilled water as extraction solvent, extracting process of polysaccharide from water chestnut had microwave power of 600 W, solid-liquid ratio of 1∶15, extracting time of 3 min, under these conditions, the extraction rate of polysaccharide could reach 8.12%, and the polysaccharide purity could up to 83.2%. The polysaccharide from water chestnut had strong reduction power and scavenging ability to hydroxyl radicals in the range of 0.01～0.10 …
Separation And Purification Geraniol-Beta-D-Glycosidase By Chemical Synthesis, Cheng Dongwei, Yang Xihong, Xie Wancui, Gao Qian, Lei Sheng
Separation And Purification Geraniol-Beta-D-Glycosidase By Chemical Synthesis, Cheng Dongwei, Yang Xihong, Xie Wancui, Gao Qian, Lei Sheng
Food and Machinery
In order to find an efficient and systematic way of producing and purifying geraniol glycosidase，an improved method of Koenigs-Knorr was gotten, which used the silicone to hold silver carbonate catalyst to improve the productivity and perfects the synthesis process, separating and purifying the crude sample by silica gel column chromatography(SGCC) and high performance liquid chromatography (HPLC) . The method of SGCC applies the thin plate chromatography to get the better flow matches which is the ethyl acetate and ethanol according to 50:1, 40:1, 30:1, but the HPLC selects water and acetonitrile which is to 45:55, each of the two flows …
Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties, Wang Bohua, Zhu Baohong, Yang Pinhong, Cao Zhen, Wang Tingyun, Chen Huimin
Optimization Of Extraction Conditions Of Freshwater Snail Salt Soluble Protein And Its Processing Properties, Wang Bohua, Zhu Baohong, Yang Pinhong, Cao Zhen, Wang Tingyun, Chen Huimin
Food and Machinery
The resource of freshwater snail is very rich in China, but its processed products are not very much. Using salt soluble protein as a natural food additive in meat products can improve its quality. Extraction conditions were optimized using salt soluble protein yield, and determined the main processing properties such as emulsification capability, foaming capability and water-holding capability. The Results showed that freshwater snail salt soluble protein yield can reach 13.6％ when NaCl concentration was 0.7 mol/L, pH 8.0, extraction time and solid-liquid ratio of 1∶6 for 24 hours. The best emulsification ability and emulsification stability index were 27.67 m …
Chitosan-Based Flocculation And Salt Induced Aqueous Two-Phase Extraction Of Procyanidins From Red Grape Seeds, Zhang Xifeng, He Qian, Zhang Bin, Wang Minghui, Luo Guanghong
Chitosan-Based Flocculation And Salt Induced Aqueous Two-Phase Extraction Of Procyanidins From Red Grape Seeds, Zhang Xifeng, He Qian, Zhang Bin, Wang Minghui, Luo Guanghong
Food and Machinery
According to the recovery rate of procyanidins, the purification process of procyanidins from red grape seeds by chitosan flocculation was optimized by orthogonal test．After procyanidins in the ethanol aqueous extract solution of red grape seeds was separated into two phases by salts, the partition characteristics of it in two phases were studied. Chitosan flocculation was investigated, and the results were as follows. The optimum flocculation was obtained using 2 mL of chitosan with 20 mL ethanol solution of procyanidins at 35 ℃ and pH 4. The recovery rate of procyanidins reached to 95.62%. Then, the salts inducing aqueous two-phase extraction …
Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film, Wei Lijuan, Yang Fuxin, Wu Jun, Xu Guangqian, Chen Jiyu, Wang Haili, Du Yunpeng
Fabrication And Characterization Of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film, Wei Lijuan, Yang Fuxin, Wu Jun, Xu Guangqian, Chen Jiyu, Wang Haili, Du Yunpeng
Food and Machinery
Objective The surfactant polyglycerol fatty acid ester (PGFE) was used for surface modification of biaxially oriented polypropylene film (BOPP) to perfect antifogging performance. Methods Used PGFE as an antifogging agent to prepared PGFE/BOPP antifogging film using a coating method. The present study was conducted to investigate the influence of different levels of PGFE on the antifogging performance, mechanical, optical, air and moisture permeability of BOPP film. Results Different levels of PGFE were coated on the film increased its tensile strength and haze, but reduced its light transmittance, oxygen permeability and water vapor permeability. The results showed that the PGFE/BOPP film …
Preperation Of Feruloylated Saccharides From Corn Straw By Enzymatic Hydrolysis, You Mengzhu, Lu Jian, Cai Guolin
Preperation Of Feruloylated Saccharides From Corn Straw By Enzymatic Hydrolysis, You Mengzhu, Lu Jian, Cai Guolin
Food and Machinery
Multi-stage cyclone grinding can be used to change the physical structure of corn straw, which can be degraded easier by enzymes to release feruloylated saccharides. By the same enzymatic hydrolysis, the content of feruloylated saccharides released from multi-stage cyclone grinding corn straw increased by 3.34 fold than that without pretreatment. Commercial complex enzymes, such as Validase TRL, HSP 6000 BG, Rapidase Smart Clear, xylosidase and arabinfuranosidease were used to hydrolyze multi-stage cyclone grinding corn straw, and it showed that Validase TRL had the best effect, and the yield of feruloylated saccharides was 1.46 μmol/g, increased by 3.48 fold than that …
Advances In Nrf2-Are-Mediated Flavonoids Against Oxidative Stress, Li Tao, Deng Fangming, Qin Si, Wu Yanyang, Shan Yang, Li Qili
Advances In Nrf2-Are-Mediated Flavonoids Against Oxidative Stress, Li Tao, Deng Fangming, Qin Si, Wu Yanyang, Shan Yang, Li Qili
Food and Machinery
Oxidative stress has very close relationship with human health, and human organsviolated by oxidative stress is likely to cause a series of physical diseases，such as headache, muscle aches, arthritis, atherosclerosis, diabetes, heart disease, cancer and neurodegenerative problem. However the flavonoids which widely exist in fruits, vegetables and other plant foods have a very significant role in the fight against oxidative stress, this is largely because it can activate the Nrf2-ARE which is the critical defense signaling pathway and regulating many antioxidant gene expression. In this paper, introduced the activation of Nrf2-ARE signaling pathway, the related signaling pathways of regulating Nrf2-ARE …
Progress On Cleaning And Packaging Of Postharvest Fresh Vegetables, Lei Hao, Xie Jing
Progress On Cleaning And Packaging Of Postharvest Fresh Vegetables, Lei Hao, Xie Jing
Food and Machinery
For its rich nutrients vitamins and minerals, fresh vegetables have become one of the most important indispensable ingredients of daily life. Based on different cleaning and packaging methods, physical cleaning, chemical cleaning, film packaging, coating packaging, modified atmosphere packaging and vacuum packaging of fresh vegetables were introduced. The research direction of vegetables processing after harvest was forecasted, and mixing cleaning and comprehensive atmosphere package were proposed as the future research focuses.
Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf, Zhou Haixu, Li Zhonghai, Zhan Ghui, Lai Yongjiao
Optimization Of Microwave Assisted Extraction Process Of Lignans In Cinnamomum Camphora Leaf, Zhou Haixu, Li Zhonghai, Zhan Ghui, Lai Yongjiao
Food and Machinery
An efficient microwave assisted extraction procedure for the lignans from the leaves of Cinnamomum camphora was investigated and optimized. Response surface methodology (RSM) based on a three-level four-factor Box Behnken Design (BBD) was employed to optimize the extraction conditions. The best extraction conditions were as follows: microwave time 5 min, ratio of material to ethanol 1∶26 (g/mL), ethanol concentration 80%, microwave temperature 60 ℃. Under the optimization conditions, the experimental yield of lignans was 42.69%, which was well matched with the predictive yield of 42.95%.
Analysis Bacterial Diversity In Drinking Water Of O3-Bac Water Treatment Technology By Illumina Miseq Sequencing, Ge Yingliang, Yu Shuili, Shi Wenxin, Yin Qi, Weng Weipeng
Analysis Bacterial Diversity In Drinking Water Of O3-Bac Water Treatment Technology By Illumina Miseq Sequencing, Ge Yingliang, Yu Shuili, Shi Wenxin, Yin Qi, Weng Weipeng
Food and Machinery
Enriched the drinking water by using tangential flow ultrafiltration (TFF), extracted the genomic DNA, amplified 16S rDNA V4+V5 region, a total of 45 093 sequences and the average length of the 395.65 bp sequence were got. After high throughput sequencing bioinformatics analysis including annotation, evaluation, species composition analysis, β- diversity analysis, species difference analysis, RDA analysis etc., the bacterial diversity and the abundance in drinking water was got. In the result, the bacterial diversity is uncertainty and randomness in drinking water, the water quality parameters of turbidity and residual chlorine are biggest influence on the bacterial diversity in drinking water, …
Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice, Zhao Xihe, Long Chengshu, Zhang Jinjiang, Liu Qinghua, Gong Li
Analysis On Drying Box Exergy And Variable Air Velocity Drying Of Autumn Rice, Zhao Xihe, Long Chengshu, Zhang Jinjiang, Liu Qinghua, Gong Li
Food and Machinery
In order to solve the problem of temperature rise in heat pump drying rice in autumn. Two drying test scheme were been set, for the low temperature constant rate drying and variable wind speed drying. Both the total energy consumption and exergy analysis were been taken comparison of the drying process of rice. Experimental results show that the drying rate increases with wind speed and temperature go up in constant speed drying process. However, both the exergy efficiency and total energy consumption decrease with the increase of the wind speed. The total energy consumption of the variable wind speed drying …
Design And Performance Tests Of A New Portable Roaster, Lv Zhongming, Rouzi Amuti, Shi Yong, Ma Bin
Design And Performance Tests Of A New Portable Roaster, Lv Zhongming, Rouzi Amuti, Shi Yong, Ma Bin
Food and Machinery
Aiming at problems such as heavy environmental pollution, great losses in heart as well as inconvenient cleaning and carrying during the roasting process of current roasters, this thesis designs a kind of new portable roaster taking outdoor flat gas tank as heat source and combining with infrared flame burner and rotary roasting roaster. In the meanwhile, by using ANSYS software, the thesis builds a model to analyze the temperature distribution of the roaster and the meat. The simulated analysis shows that the overall temperature distribution of the roaster is reasonable and the heat preservation effect is good. At last, through …
On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview, Cao Yu, Dai Xin, Jiang Meishi, Zhu Wenpei, Zhu Xiangdong, Liu Xiaoqiong
On Establishment Of The“Co-Governance”Mechanism For Food Safety With Chinese Characteristics——“The Fifth National Science And Technology And Public Policy Forum·2016” Verview, Cao Yu, Dai Xin, Jiang Meishi, Zhu Wenpei, Zhu Xiangdong, Liu Xiaoqiong
Food and Machinery
At the Fifth National S&T and Public Policy Forum-Food Safety Risk Management and Public Policy, particlpating experts based on their professional background, reference the methods and tools of philosophy, law, management, sociology and so on, food safety and science and technology, food safety and philosophical reflection, food safety and policy response, food safety and social participation and other issues were discussed in depth. The conference reflects the latest thinking and research on the subject of domestic food safety strategy and scientific and technological innovation mechanism with Chinese characteristics, criticized “the only government theory”, “the only technical theory”, “the only industry …
Effects Of Drying Methods On Physiochemical Properties And Antioxidant Activities Of Polysaccharides From Roots Of Arctium Lappa L., Yu Jun, Zhang Li, Li Yabo, Jia Chunhong
Effects Of Drying Methods On Physiochemical Properties And Antioxidant Activities Of Polysaccharides From Roots Of Arctium Lappa L., Yu Jun, Zhang Li, Li Yabo, Jia Chunhong
Food and Machinery
Using the roots of Arctium lappa L. as materials to extract polysaccharides from the roots of Arctium lappa L. The influences of different drying methods were studied, including hot air drying, vacuum drying and freeze drying, on the physiochemical properties and antioxidant activities of polysaccharides from roots of Arctium lappa L.. Hot air drying, vacuum drying and freeze drying methods polysaccharides from roots of Arctium lappa L. were all gray solid, non-starch polysaccharides and no polyphenols content. Freezing drying Arctium lappa polysaccharides had higher total sugar and protein. And the contents of total sugar and protein were (90.72±1.45)% and (2.41±0.17)%. …
Effect And Application Of On-Line Payment Consumption Way On Food Safety Traceability At Tourist Area, Liu Wenbin
Effect And Application Of On-Line Payment Consumption Way On Food Safety Traceability At Tourist Area, Liu Wenbin
Food and Machinery
The mode of on-line payment consumption has already entered the public life, bringing a lot of convenience for us. The process of payment usually carries vital deal information, and online payment is easily to get and convert this information. Food safety traceability of tourist areas can make full use of the characteristics of online consumer payment, from which we can overcome the problems of safety information flow is easily broken and difficult to carry caused by cash transactions. Based on the convergence of online payment, tourism food safety and feedback information, we should complete food supervisory platform, use big data …
Method And Realization For Flexible Production Level Improvement Of Tobacco Production Line, Su Fubin
Method And Realization For Flexible Production Level Improvement Of Tobacco Production Line, Su Fubin
Food and Machinery
In order to solve the problem of low efficiency of the whole production line and cannot fully meet the demand for flexible production in the process of tobacco processing, a new type of multi head and flexible multi-function tobacco feeding optimization and reconstruction scheme was put forward. The application results show that the production is more flexible and the storage tank quantity is reduced by 20%, which meet the flexible production goal, and save the investment cost of equipment RMB 383,400 yuan.
Analysis Of Shelf Life Of Different Flavor Barbecue Salt, Yue Yuanyuan, Tian Yan
Analysis Of Shelf Life Of Different Flavor Barbecue Salt, Yue Yuanyuan, Tian Yan
Food and Machinery
Using accelerated shelf life test method, by improving the different barbecue flavor salt storage temperature and speed up its quality changes, moisture content, total number of colonies, coliform group in different barbecue flavor salt was determined to predict its shelf life through the analysis shelf life model. Results show that the different spices and amount is the main reason that influence the shelf life length, among them, the shelf life of spicy barbecue flavor salt is the longest (298 d), followed is hemp and spicy flavor of barbecue salt (284 d), cumin flavor of barbecue salt and garlic flavor barbecue …
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua
Food and Machinery
The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, …
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Physicochemical Properties And Molecular Structure Characterization Of Digestion-Resistant Components In Enzymatic Branch-Chain Elongated Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
The resistant starch (RS) in enzymatic branch-chain elongated waxy corn starch (WCS) was separated by using in vitro digestion method. Then, the physicochemical properties and molecular structure of RS were characterized. The results showed that the morphology of starch was significantly changed after digestion, and irregular cracks appeared on the surface of RS. Moreover, the improvement of thermal stabilities of RS wasalso observed. These results revealed that the amorphous regions of modified starches were preferably to be hydrolyzed during digestion. Compared to modified WCS, the molecular weight of RS was profoundly decreased (6.03×106～1.13×108 g/mol). In addition, the …
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Food and Machinery
Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the …
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans, Wei Tao, Zeng Min, Li Ke, Wang Yuanliang
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans, Wei Tao, Zeng Min, Li Ke, Wang Yuanliang
Food and Machinery
In order to determine the concentration of essential substances and functional properties of blueberry wine, antioxidant activity and anti-apoptosis of blueberry wine were analyzed with Caenorhabditis elegans (C. elegans) by feeding different kinds of blueberry wines. Based on blueberry wine, six feeding groups with different proanthocyanidin (PC) concentration and 14% alcohol were set. In same way, another seven feeding groups with different alcohol concentration and 3 mg/mL PC were also set. And the control group C. elegans only fed with E. coli OP50. All results were defined by testing the activity of antioxidant enzyme and apoptosis in C. elegans. It …
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle, Liu Haimei, Wang Miaomiao, Zhao Qin
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle, Liu Haimei, Wang Miaomiao, Zhao Qin
Food and Machinery
Nutrition and solubility were evaluated by assaying amino acids composition, AAS, EAAI, NSI and TCA-NSI of hydrolysate from Urechis unicinctus body wall muscle. The results showed that there were all of 18 types of amino acids, and umami amino acids were rich. In umami amino acids, the highest was Glu, 218.263 mg/100 mL, followed by Gly and Ala, third for Asp. Hydrolysate had strong delicious taste and it was a good seafood seasoning base. AAS of EAA was at range of 96～141, and EAAI was 86.50. They showed that EAA was rich and hydrolysate had a high nutritional value. When …
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice, Zhang Ning, Li Dongyao, Zhang Qiuxiang, Zhang Hao, Chen Wei
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice, Zhang Ning, Li Dongyao, Zhang Qiuxiang, Zhang Hao, Chen Wei
Food and Machinery
Effects of sodium citrate were investigated on the growth, the serum biochemical parameters and intestinal flora of mice. Mice were randomly divided into four groups: control group, low-dose group (added 0.65% sodium citrate), middle-dose group (added 2.6% sodium citrate) and high-dose group (added 5.2% sodium citrate).The diet intervention lasted for four weeks. Stool samples and weight data were collected weekly, and the composition of intestinal microbiota and the serum biochemical parameters were determined at the end of the fourth week. Results showed that the addition of sodium citrate made the body weight of mice less than control group. And the …
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation, Zeng Xiangyan, Zhao Liangzhong, Li Bing, Li Lin
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation, Zeng Xiangyan, Zhao Liangzhong, Li Bing, Li Lin
Food and Machinery
The biomass concentration estimated by the static feedforward multiplayer neural network of 5-5-1 topology and hybrid neural network - microbe growth model with five inputs of culture time, temperature, pH and dissolved oxygen and glucose concentration. The result showed that the static feedforward multiplayer neural network mean squared error (MSE) of testing samples 1.73×10-3. And hybrid neural network - microbe growth model offered a much better generalization accuracy than that of single neural network model, with MSE of testing samples of 0.25×10-3, it was found that there was some deviation between estimated biomass and actual values …
Optimization Of Heat Process Parameters And Mass Transfer Characteristic Of Alkaloids From Areca, Gong Yinyin, Yang Dawei, Gao Xiaoting
Optimization Of Heat Process Parameters And Mass Transfer Characteristic Of Alkaloids From Areca, Gong Yinyin, Yang Dawei, Gao Xiaoting
Food and Machinery
In order to reduce loss of alkaloids to improve chewing quality during the heat treatment process of areca, the dried areca were used as test materials to investigate the effect of factors about boiling wash and drying after wash as well as drying after flavoring on mass transfer of alkaloids in the shell of betel nut. Based on the mass transfer characteristics of alkaloids, the optimum parameters of heat treatment process were designed. The results showed that alkaloids from nuclear of areca will be dissolved out and transfer in the shell, then diffusing from the shell to the surface, the …
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm, Hao Yong, Zhao Xiang, Wen Qinhua, Chen Bin
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm, Hao Yong, Zhao Xiang, Wen Qinhua, Chen Bin
Food and Machinery
Near-infrared spectroscopy (NIRS) combined with two discriminative analysis methods including self-organization mapping (SOM) and support vector machine (SVM) were used for discriminant analysis of vinegar with different production year and brand. Continuous wavelet transform (CWT) was adopted for spectra preprocessing. Principal component analysis (PCA) was used for spectra dimension reduction and space distribution analysis. The results shown that CWT can effective eliminate spectra translation error. PCA can greatly reduce characteristic spectrum variables and improve modeling efficiency. For identification of vinegar with different production year, the CWT-PCA-SOM method can get 97.37% correct recognition rate (CRR), and the CWT-PCA-SVM method can get …
Optimization On Hplc Detection And Pre-Treatment Conditions Of Patulin In Fresh Apple, Sun Lihua, Qian Huiping, Li Zhiwen, Chen Jiluan, Pang Xuequn, Yan Shijie
Optimization On Hplc Detection And Pre-Treatment Conditions Of Patulin In Fresh Apple, Sun Lihua, Qian Huiping, Li Zhiwen, Chen Jiluan, Pang Xuequn, Yan Shijie
Food and Machinery
A rapid and sensitive method was established for the accurate determination of patulin in fresh apples. Experimental parameters including extraction methods, mobile phase composition and flow rate for HPLC which always affect the sensitivity and analysis efficiency of the method were optimized systemically. The results indicated that solid phase extraction (SPE) techniques using functionalized polystyrene-divinylbenzene column (PEP) exhibited satisfactory recoveries comparing with other extraction methods. Under the optimized chromatographic conditions, patulin could be well separated from other impurities within 4 min, and detected with a wide linear range between 10-25 000 μg/L and a detection limit of 10 μg/L (S/N=3) …
Study On Enhancing Antibacteial Activity Of Lactobacillus Plantarum Fmb10 Through Composite Mutagenesis, Chen Yunyun, Lu Zhaoxin, Dang Lijuan, Gao Yuqi
Study On Enhancing Antibacteial Activity Of Lactobacillus Plantarum Fmb10 Through Composite Mutagenesis, Chen Yunyun, Lu Zhaoxin, Dang Lijuan, Gao Yuqi
Food and Machinery
Induced mutation of Lactobacillus plantarum fmb10 divided from pineapple was performed by Co60γ, low-energy N+ beam irradiation, DES, EMS and composite mutagenesis, respectively, to enhance the antibacterial activity. The results showed that Lactobacillus plantarum fmb10 was sensitive to low-energy N+ beam and EMS irradiation, and a high-activity strain fmb10-Z with stable inheritance and forward mutation was obtained after the treatment of EMS-low-energy N+ beam composite mutagenesis. The bacteriostatic diameter against E.coli was increased by 23%, and the antibacterial activity of the mutant fmb10-Z was increased 1.5 times compared with original strain.