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Articles 40171 - 40200 of 255783

Full-Text Articles in Life Sciences

Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui Apr 2023

Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui

Food and Machinery

Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made …

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Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong Apr 2023

Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong

Food and Machinery

Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） …

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Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin Apr 2023

Research Progress Of Novel Low-Carbon Technologies In Cold Storages, Yang Zhi-Kang, Yang Da-Zhang, Xie Jing, Huo Yi-Lin

Food and Machinery

This paper introduces the low-carbon quantitative index and energy consumption evaluation standard of cold storages, then systematically summarizes the novel low-carbon technologies and their application in cold storages from three aspects: refrigeration technology, cold thermal energy storage and air distribution optimization and finally prospects the development of cold storages in the future.

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Research Progress Of Electronic Nose In Fruit And Vegetable Disease Detection, Wu Jia-Wen, Liu Zhi-Hao, Pang Lin-Jiang, Cheng Ji-Yu Apr 2023

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.

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Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun Apr 2023

Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun

Food and Machinery

The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.

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Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting Apr 2023

Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting

Food and Machinery

The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.

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Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei Apr 2023

Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei

Food and Machinery

This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.

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Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong Apr 2023

Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong

Food and Machinery

Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value …

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Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng Apr 2023

Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng

Food and Machinery

Objective: This paper puts forward one cylinder driving five-row longan core-removing mechanism for the low production efficiency of the pneumatic longan core-removing mechanism. Methods: The mechanism adopts one cylinder driving five rows handspikes in the direction, which transport longan to core-removing hole, after the longan is cut under the triangular blade, and another cylinder drives five handspikes in the vertical direction in order to remove longan core. Five longan cores is removed one working process, so that the production efficiency is improved. Results: The result of experiments showed that the order of influencing on longan core-removing loss rate is blade …

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Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed Apr 2023

Study On The Applicability Of Two Numerical Models For Simulation Of Infrared Turbulent Spouted Bed

Food and Machinery

Objective： This study aimed to obtain suitable turbulence model for simulation infrared combined spouted bed numerical valued. Methods: Two equation models (SST k-ε and Realizable k-ε) were used for numerical simulation to obtain the performance parameters of the infrared spouted bed and the velocity, temperature and particle concentration distribution of the flow field in the drying chamber under different working conditions. The particle drying experiment of the infrared spouted bed was carried out. Results: When under the working conditions of air inlet velocity of infrared spouted bed drying chamber of 8 m/s and a temperature of 50 ℃, the values …

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Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng Apr 2023

Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng

Food and Machinery

Objective： It solves the problems of large water consumption and poor cleaning effect existing in the traditional cleaning method of mussels. Methods： The geometric models of Axial fan-nozzle with different structural parameters were established by Solidworks software. After setting the parameters in fluent software, the velocity and water content of the internal and external flow fields of the jet were numerically calculated. Results： The larger the spray angle of the nozzle was, the faster the decay velocity of the flow field of the jet was, and the lower the water content was. The larger the equivalent diameter of the nozzle …

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Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong Apr 2023

Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong

Food and Machinery

Objective: To improve the comprehensive performance of starter press machine. Methods: Based on the finite element analysis method for die box component modal and harmonic response analysis, and based on the finite element model by using variable density method was carried out on the die box component topology optimization, and the topology structure was also improved, which will improved the quality of the die box components and 1 order natural frequency as the optimization goal. The multi-objective optimization design was carried out based on non-dominated sorting genetic algorithm. Results: In the fourth mode, large torsional deformation appeared on the overall …

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Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng Apr 2023

Medium Temperature And Humidity Evolution Of Closed Heat Pump Drying And Its Influence On Energy Consumption, Yu Xian-Long, Jia Zhen-Chao, Ci Wen-Liang, Zhang Zong-Chao, Zhao Feng

Food and Machinery

Objective： This study aimed to resolve the interactions among the material dehydration, temperature and humidity of dry medium, and the energy consumption. Methods: The dehydration characteristics, temperature and humidity evolution of dry medium, and energy consumption of system component had been determined by testing under control parameters of 60 ℃ and 10% RH. Results: Dehydration rate of the materials was relatively fast in the early stage, 96 percent of the moisture was removed from the material after 1.5 hours of drying. At this stage, the relative humidity of drying medium remained above 24 percent, the moisture in drying medium was …

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International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin Apr 2023

International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin

Food and Machinery

Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels …

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Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei Apr 2023

Research On Food Packaging Design Based On The Acquisition And Transformation Of Consumer Demanding, Wan Chang-Lin, Wen Jia-Wei, Yang Wei

Food and Machinery

From the perspective of food packaging design, the interaction between packaging and consumer behaviors was explored through the analysis of their demand trends. This review analyzed the performance characteristics of consumer experience at instinct level, behavior level and reflection level between users and packaging, and discussed the design strategies of food packaging at different levels. In view of the multi-dimensional needs of consumers, the emotional responses to products from visual and non-visual sensory experience at the instinct level can be responded and thereby attract their attentions. At the behavioral level, it starts from interesting, humanized and intelligent interaction, prompt and …

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Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min Apr 2023

Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min

Food and Machinery

Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis (DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1 (g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree …

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Optimization Of Polyphenols Process And Their Hypoglycemic And Antioxidant Activities Of Porphyra Haitanensis, Chen Xiao-Chen, Du Xi-Ping, Zhou Li-Juan, Wu Ling, Li Zhi-Peng, Yang Yuan-Fan Apr 2023

Optimization Of Polyphenols Process And Their Hypoglycemic And Antioxidant Activities Of Porphyra Haitanensis, Chen Xiao-Chen, Du Xi-Ping, Zhou Li-Juan, Wu Ling, Li Zhi-Peng, Yang Yuan-Fan

Food and Machinery

Objective: This study aimed to optimize the extraction process of Porphyra haitanensis polyphenols to develop natural hypoglycemic foods. Methods: The Box-Behnken response surface method was used to optimize the extraction process of P. haitanensis polyphenols. The α-glucosidase inhibition activity was applied to evaluate the hypoglycemic activity of P. haitanensis polyphenols at different harvest periods, and the antioxidant activities of them were evaluated based on DPPH, ABTS+ radical scavenging rate and ORAC value. Results: The optimal extraction process conditions were liquid-solid ratio (Vethanol∶mP. haitanensis) 51∶1, ethanol concentration 56% and ultrasonication time 51 min. Under the control …

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Nutritional Value And Development Prospect Of Edible Dock, Wang Xiao-Jie, Liu Kang, Zhang Li, Zheng Ming-Ming, Zhou Yi-Bin Apr 2023

Nutritional Value And Development Prospect Of Edible Dock, Wang Xiao-Jie, Liu Kang, Zhang Li, Zheng Ming-Ming, Zhou Yi-Bin

Food and Machinery

To investigate the physicochemical properties of edible dock, promote its processing and develop the related products, the safety, advantages as a new food raw material, nutritional components, health efficacy and application status of the edible dock were reviewed, and the prospects for the development of edible dock products were also presented.

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Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie Apr 2023

Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie

Food and Machinery

Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus fermentans TF-331, Lactobacillus saliva AP-32, Lactobacillus johnsoni MH-68, Lactobacillus acidophilus TYCA-06 and Lactobacillus casei CS-773. To compare the effects of saccharifying enzyme alone, saccharifying enzyme and yeast at the same time and adding methods （probiotic bran koji and probiotic powder） on alcohol content, reducing sugar, total acid and sensory quality of rice wine. Results: Yeast can promote the fermentation of probiotic rice wine …

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Preparation Of W/O/W Pickering Emulsion Based On Ursolic Acid, Liu Dong-Xue, Xiao Qian, Liu Cheng-Guo, Luo Jie, Luo Yang, Zhou Hui Apr 2023

Preparation Of W/O/W Pickering Emulsion Based On Ursolic Acid, Liu Dong-Xue, Xiao Qian, Liu Cheng-Guo, Luo Jie, Luo Yang, Zhou Hui

Food and Machinery

Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The preparation conditions of W/O emulsion were optimized by a single factor experiment, and the effects of pectin mass concentration on physicochemical properties, microstructure, rheological properties and long-term stability of W/O/W pickering emulsion were studied. Results: The optimal preparation technology of W/O emulsion was ursolic acid mass concentration of 4 g/100 mL, water-oil mass ratio of 2∶3, homogenization speed of 9 000 r/min, homogenization …

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Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu Apr 2023

Optimization And Quality Evaluation Of Extracting Lemon Pectin By Oxalic Acid, Zheng Xi, Zou Yan-Jun-Jie, Zhou Mi-Ya, Ren Xu

Food and Machinery

Objective： This study aimed to improve the yield and gelling property of lemon pectin. Methods: Oxalic acid was used to extract pectin from lemon residue. The factors of optimal ratio of solid-liquid, pH, extraction temperature and extraction time were optimized through single factor experiments and orthogonal experiments. The purity, degree of esterification and rheological properties of the extracted lemon pectin were analyzed. The differences of gelling property between the extracted lemon pectin and two kinds of commercial high methoxyl pectins (HMP-1, HMP-2) were compared. Results: The results showed that the yield of pectin extract was 22.83%, with total galacturonic acid …

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Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin Apr 2023

Effect Of Mixed Bacterial Fermentation On The Quality Of Salt-Free Sauerkraut, Su Jing-Hong, Wu Bin

Food and Machinery

Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic …

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Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong Apr 2023

Effects Of Exogenous Additives And Auxiliary Processing Techniques On Temperature Scanning In Dynamic Rheology Ofsurimi Gel, Chen Ting-Ting, Guo Quan-You, Bao Hai-Rong

Food and Machinery

The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.

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Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping Apr 2023

Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping

Food and Machinery

The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.

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The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun Apr 2023

The Potential Correlation Between Bacterial Community And The Characteristic Volatile Flavour Of Traditional Fermented Fish During Solid Fermentation, Yu Mei-Juan, Yang Hui, Huang Lu-Hong, Tang Huan, Zhang Qun

Food and Machinery

Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including …

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Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang Apr 2023

Correlation Analysis Of Sensory Evaluation And Texture Characteristics Of Purple Rice Fenyuan, Chen Wei-Xuan, Zhuang Wan-Xian, Wu Qian-Qian, He Heng-Tao, Hu Hai-Yin, Sun Ruo-Xin, Song Xian-Liang

Food and Machinery

Objective: This study aimed to develop a new type of purple rice Fenyuan and evaluate its quality. Methods: The effects of the mass ratio of purple rice flour and cassava starch on the water absorption, cooking characteristics, texture characteristics and sensory quality of the Fenyuan were explored. The correlation between texture characteristics and sensory evaluation of purple rice Fenyuan was studied by Pearson correlation analysis. Results: When the mass ratio of purple rice flour to cassava starch was 1∶8, the water absorption rate of purple rice Fenyuan was 154.71%, and the cooking loss was 16.45%. Under the control of normal …

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Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na Apr 2023

Physicochemical Properties Of Layered Starch Of Japonica Rice, Zhang Chu-Jia, Jia Jian-Hui, Gao Man, Liu Ying, Dou Bo-Xin, Zhang Na

Food and Machinery

Objective: This study aimed to improve the high-value utilization of japonica starch and the comprehensive application of japonica layered starch. Methods: Japonica starch was extracted by alkaline and enzymatic methods, and the physicochemical indexes such as basic composition, solubility, swelling power and pasting characteristics of the 3 layers of starch after centrifugation were analyzed, and the structural characteristics were studied by scanning electron microscopy and infrared spectroscopy. Results: The contents of the three starch layers extracted by alkali and enzymatic methods ranged from 91% to 99%, with the highest relative proportion of the middle layer starch. The amylose content of …

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Producing Area Discrimination Of Tobacco Leaves Based On Mineral Element Fingerprinting Technology, Sun Jiu-Zhe, Tong Zhi-Jun, Li Meng, Yang Zong-Can, Xu Yong-Ming, Chen Dan, Wang Xu-Dong, Yang Jin-Chu, Zhang Ke Apr 2023

Producing Area Discrimination Of Tobacco Leaves Based On Mineral Element Fingerprinting Technology, Sun Jiu-Zhe, Tong Zhi-Jun, Li Meng, Yang Zong-Can, Xu Yong-Ming, Chen Dan, Wang Xu-Dong, Yang Jin-Chu, Zhang Ke

Food and Machinery

Objective: This paper discusses the feasibility of using mineral element fingerprinting technology of to identify tobacco producing areas, screens out the effective indicators, and constructs the discrimination model of tobacco producing areas. Methods: The contents of 20 mineral elements in tobacco leaves from 11 producing areas were simultaneously determined by ICP-MS, and the data were analyzed by variance analysis, cluster analysis, principal component analysis and discriminant analysis. Results: The contents of 16 elements were significantly different among producing areas, and principal component analysis resulted in 6 principal components, with the cumulative variance contribution of 89.253%. Using linear discriminant analysis, four …

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Rapid Determination Of Sulfites By Microextraction-Ion Chromatography In Red Wine, Wang Zhi-Hong, Lu Fei, Ni Yong-Fu, Cao Peng, Zhang Hong-Wei Apr 2023

Rapid Determination Of Sulfites By Microextraction-Ion Chromatography In Red Wine, Wang Zhi-Hong, Lu Fei, Ni Yong-Fu, Cao Peng, Zhang Hong-Wei

Food and Machinery

Objective: In view of the improvement of the national standard method of distillation pretreatment, combined with the advantages of ion chromatography, a rapid determination of sulfite by microextract-ion chromatography in red wine was established. Methods: Sulfur dioxide was released by microextraction device, which was absorbed by sodium hydroxide solution to form sulfite, and then oxidized to sulfate. The samples were then filtered by 0.45 μm filter and determined by ion chromatograph. Results: The concentration of sulfite ion in range of 1.0～50 mg/L showed a linear relationship with the peak area, with correlation coefficient of 0.999 9, and the detection limit …

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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 Apr 2023

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 R2c, R2p, RMSEC, and RMSEP …

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