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Articles 4801 - 4830 of 4947
Full-Text Articles in Agriculture
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the …
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Food and Machinery
Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …
Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin
Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin
Food and Machinery
Focusing on the current red chill powder made by the stamp mill lacks the traditional taste, a new small multi-functional stamp mill is designed. This machine uses the motor to drive the transmission shaft, then drive the sheave to elevate the tamper, so the red chill will be stamp crushing by the weight of the tamper. At the same time, rotating of the cylinder barrel increases the chance for stamp crushing. And the split design of the tamper adds the flexibility and adjustability. The practical testing results show that this machine could keep the traditional taste by imitating the traditional …
Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na
Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na
Food and Machinery
To reduce artificial participation in the manufacturing process of the bay scallop. The spiral brush roller type cleaning method was used to clean the bay scallop. Combined with the related cleaning mechanism in view of the characteristics of the bay scallop to improve and innovate design the main feature. Hollow spiral brush roll at the same time play a role in cleaning and transport, and there is a water pipe arranged above every brush roll, brush roll and water together to make a better cleaning effect.
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Food and Machinery
In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Food and Machinery
To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding …
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Food and Machinery
Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.
Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen
Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen
Food and Machinery
In order to establish the growth model of Staphylococcus aureus，the frozen surimi product was inoculated with S. aureus and Gompertz model, Logistic model, Richards model, etc, were selected to fitting the growth data of S. aureus at 10, 15, 20 and 25 ℃, respectively. Residual distribution and degree of fitting (RSS, RSE, AIC) analyses were used to evaluate model fitting ability and choose the optimal model for the growth of S. aureus in frozen surimi. The results of the comparison showed that the smallest RSS, RSE and AIC values fitted by Logistic model at 10 ℃ were 0.742, 0.352 and …
Preparation And Antimicrobial Activity Evaluation Of Natural Herbal Bacteriostatic Agent, Cui Haiying, Zhou Hui, Zhang Xuejing, Zhao Chengting, Li Wei, Lin Lin
Preparation And Antimicrobial Activity Evaluation Of Natural Herbal Bacteriostatic Agent, Cui Haiying, Zhou Hui, Zhang Xuejing, Zhao Chengting, Li Wei, Lin Lin
Food and Machinery
The active substance was extracted from seven kinds of spices: nutmeg, cinnamon, thyme, Helichrysum italicum, Hypericum perforatum, licorice and rosemary, by use of ethanol. Then determined the minimal inhibitory concentration (MIC) of different extracts against 4 pathogenic bacteria: Escherichia coli, Staphyloccocus aureus, Vibrio parahaemolyticu and Salmonella typhimurium. The result suggests that, the MIC of nutmeg extraction was above 0.5% (V/V). The MIC of cinnamon extraction against Escherichia coli, Staphyloccocus aureus were both 0.2% (V/V), and the other MIC of different extraction were all 0.5% (V/V). According to the MIC results, this experiment chosen the other six kinds of spices except …
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Food and Machinery
As the evaluation indexes with the sensory characteristics, weight loss and nutrition, the effects were studied, including fresh-cut lettuces through using controlled storage temperature, choosing different packaging films as well as using modified atmosphere packaging technology. The results showed: if its water loss ratio reaches 3%～5%, and the chlorophyll content is less than 2.2 mg/g, they would lose food value. The best storage temperature is 5～10 ℃. By using the nanomaterials to package fresh-cut lettuces until 14 days under certain conditions, the weight loss was 1.4% and Vc content was 1.38 mg/100 g. By using the MAP technology to package …
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Food and Machinery
The effects of fish brain phospholipids on lipid levels in mice were measured. ICR mice were chosen as experimental animals, which were randomly divided into five groups, normal control group fed the basal diet, the rest of the groups fed with high fat diet. The results showed that the fish brain phospholipids can significantly reduce serum TC, TG and LDL-C levels. The results showed that the fish brain phospholipids have hypolipidemic effect.
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Food and Machinery
In order to optimize the extraction process and analysis of subunit component of glutelin from Euryale ferox seed, the effect of four variables including liquid/material ratio, temperature, time and sodium hydroxide concentration on the extraction yield of glutelin was investigated by alkali solution and acid isolation. The glutelin extraction model was fitted by means of Box-Behnken design. Moreover, the subunit component of glutelin from Euryale ferox seed was analyzed. The results indicated that the optimum conditions for glutelin in Euryale ferox were determined as 10.3 (V/m), 51 ℃, 2.2 h, 4.5 g/L for liquid/material ratio, temperature, time and sodium hydroxide …
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Food and Machinery
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further …
Optimization Of Process For Diacylglycerol Preparation From Rice Bran Oil, Wang Xia, Cheng Juan, Yi Weimin, Zhao Zhongshan, Lu Baoxin
Optimization Of Process For Diacylglycerol Preparation From Rice Bran Oil, Wang Xia, Cheng Juan, Yi Weimin, Zhao Zhongshan, Lu Baoxin
Food and Machinery
Technology conditions for diacylglycerol preparation from rice bran oil were optimized by response surface methodology. On the basis of four single factor experiments, for reaction temperature, reaction time, immobilized lipase addition quantity and reactants weight ratio were chosen as influence factors, through four-factor quadric orthogonal regression test and structure matrix constructing, quadratic regression model with diacylglycerol yield as response value was set up and analyzed. The results showed that optimal preparation conditions were reaction temperature 26 ℃, reaction time 10 h, immobilized lipase addition 8.5% and reactant weight ratio 14∶1. Under these optimized conditions, the theoretical yield was 60.36%, practical …
Comparison And Optimization On Extraction Of Protein In Pepper Residues By Ultrasonic-Assisted Alkali Method, Tang Xinyuan, Xia Yanbin, Wen Xinyu, Wang Liangliang
Comparison And Optimization On Extraction Of Protein In Pepper Residues By Ultrasonic-Assisted Alkali Method, Tang Xinyuan, Xia Yanbin, Wen Xinyu, Wang Liangliang
Food and Machinery
With pepper residues as raw materials,extracting the protein through simple alkali method and ultrasonic waves alkali method were researched.The single-factor experiments showed that ultrasonic waves alkali method was much better than simple alkali method by increasing the protein extraction rate and largely reducing the extracting time.On the basis of orthogonal experimental design,it was concluded that the maximum protein extracted from alkali solution was 86.41% and 60.09% from the sediments after acidification and lyophilization.The best conditions were acquired by the material-liquid ratio 1∶25(m∶V), NaOH 0.3 mol/L, ultrasonic for 120 min with the temperature of 50 ℃ and the ideal isoelectric point …
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Food and Machinery
Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl2 with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei …
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Food and Machinery
In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, …
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Food and Machinery
Neurodegenerative diseases (NDs) are caused by the loss of neurons, and worsen with the passage of time, to result in dysfunction. A large number of studies have found most neurodegenerative diseases had associations with the oxidative process and free radical damage. In recent years, foodborne antioxidants such as vitamin, flavonoids and other polyphenolics, polysacharides and saponins are used in the prevention and treatment of the NDs. This review indicates the relationship between oxidative stress and NDs, and focuses on the role of various foodborne antioxidants in the prevention of neurodegenerative diseases.
Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing
Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing
Food and Machinery
Several preservatives commonly used for cold fresh chicken are briefly introduced in this paper, and the recent research of biological preservatives such as tea polyphenols, oregano essential oil, Nisin, lactobacillus fermentation, chitosan, bacteriolysis enzyme and combined biological preservatives were elaborated in detail. The combined biological preservatives may obtain more advantages for further development in cold fresh chicken preservation due to their safety and high-efficiency.
Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo
Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo
Food and Machinery
With the development of modern industrial society, it becomes an increasingly serious problem of excessive heavy metals in food. For cumulative heavy metals will harm human health, there are many studies about the detection and removal technologies of heavy metals in food. The detection and their removal technologies of heavy metals in food were reviewed, and the development prospects of removal technologies were summarized at last.
Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying
Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying
Food and Machinery
Large scale sports events of food logistics safety is directly related to all persons and events related to the health of the diet, can be held smoothly plays a very important role, A framework for food logistics security system should be constructed for the scientification and effectiveness. This paper first analysis of food logistics safety of large-scale sports events involved in the procurement and distribution of food ingredients two aspects, analysis of the subject involved, including suppliers, suppliers of food ingredients and the organization itself, points out the main problems that may arise, including food quality and safety of individual …
Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian
Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian
Food and Machinery
Guard on food additives should be paid high attention that is important in food safety concerning people’s safety and the development of market. But our mechanism on food additives is out of date including its law regulation and regulators. Learn from EU and JPN’s experiences of guarding food additives. Not only amend the law regulations, innovate supervision system, but also integrate the social supervision mechanism.
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong
Food and Machinery
CDIO is the English abbreviation of Conceive, Design, Implement and Operate, whose concept is to provide a realistic social practice and standards of engineering education for students. With the guidance of CDIO theory, CDIO engineering education mode was introduced into the teaching reform of food chemistry course. Three changes of teaching concept were proposed, and teaching mode was actively reformed based on these changes. By those reform, the independent learning ability, practice and innovation ability, communication ability,team spirit, and the whole CDIO process capability of students were cultivated or exercised.
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang
Food and Machinery
Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R2=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Food and Machinery
The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.
Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan
Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan
Food and Machinery
A multiplex LAMP-melting curve method for simultaneous detection of Salmonella spp. and Staphylococcus aureus in food was developed. The primers were designed according to the sequences of invA gene of Salmonella spp. and nuc gene of Staphylococcus aureus, and the reaction system was optimized. The amplification products were analyzed by melting curves, electrophoresis, precipitation observation and fluorescence observation as well. No false positive and false negative results emerged during tests of 9 target and 23 non-target bacteria strains, and the pathogens could be determined by melting temperature on melting curves. DNA sequencing of LAMP products showed the sequences as deduced, …
Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui
Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui
Food and Machinery
Fe3O4 magnetic nanoparticles were prepared by coprecipitation method and coated with SiO2 via a sol-gel process, then a magnetic molecularly imprinted polymers (Fe3O4—MIPS) of bisphenol A were prepared by emulsion polymerization using BPA as template, α-methacrylicas as functional monomer,divinylbenzene as cross-linker, azobisobutyronitrile as initior. The Fe3O4—MIPS were characterized by Fourier transform infrared spectroscopy (FT—IR),Transmission electron microscopy(TEM) and Sample vibrating magnetometry(VSM) in order to elucidate the morphology, magnetic and other properties, the results showed that they possessed uniform distribution of particle size, which was about 15 nm, and with …
Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong
Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong
Food and Machinery
The method of detection of clenbuterol hydrochloride in pork by high-performance liquid chromatography was established after simplifying the steps of the national standard method to optimize the chromatographic conditions.. The results showed that, the optimized conditions just require two processes of extraction and protein precipitation, by using Alsonsil C18 HPLC column, optimized parameters for HPLC running were mobile phase ratio of acetonitrile to ammonium acetate 25∶75, flow rate 1.0 mL/min, injection volume 20 μL, detection wavelength 243 nm and detection limit was 0.025 mg/kg. The coefficient of recovery was up to 88.55%~94.03% and the relative standard deviation (RSD) was less …
Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan
Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan
Food and Machinery
A comprehensive analytical method based on high performance liquid chromatography (HPLC) was developed for measurement in foods of 6 phthalates-Dibutyl phthalate, Dioctyl Phthalate, Di-N-pentyl phthalate, Diethyl phthalate, Butyl benzyl phthalate, Diallyl phthalate. The extracts were analyzed by HPLC using an Inertsil C18 column. The two kind of organic mobile phases which are acetonitril and the methanol were compared. The acetonitril-water gradient elusion was found to be more advantageous. Under the optimal conditions, the calibration curves showed a good linearity (R2＞0.999 0) in the concentration ranged from 1.0～20.0 mg/L for 4 target compounds. Recoveries of 6 analyses at three spiked …
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang
Food and Machinery
This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I3– is generated with Fe3 + reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which …