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- 1-methylcyclopropene; sweet potato leaves; preservation (1)
- 10-dihydroxytryptamine; cardiomyocytes; ischemia/reperfusion (1)
- 4-dichlorophenoxyacetic acid; synthesis; antibacterial activity (1)
- 4-dichlorophenoxyacetic-oligochitosan; chitosan; 2 (1)
- 5-HMF; 3-O-caffeoylquinic acid; chlorogenic acid; fruit drying; color parameters; Maillard reaction (1)
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- AHD (1)
- AMOZ (1)
- ARTP; Saccharomyces cerevisiae; acid production; alcohol production (1)
- Acalypha australis L.; different polarity extracts; antioxidant; antibacterial activity (1)
- Actinidia kolomikta; compressed biscuits; anti-radiation; cell cycle; cell apoptosis (1)
- Active packaging film; controlled release technology; active compound; release rate (1)
- Advanced glycation end products; steamed cakes; maillard reaction ; glyoxal; methylglyoxal; flavonoids (1)
- Advanced glycation end-products; carboxymethyllysine; carboxyethyllysine; spice; pork (1)
- Aflatoxin-detofizyme gene; Escherichia coli; fusion expression; Aflatoxins (1)
- Aflatoxins (1)
- Alfalfa; leaf protein peptides; macroporous adsorption resin; purification (1)
- Alkali hydrolysis; anion solid phase extraction column; liquid chromatography-tandem mass spectrometry; olaquindox; 3-methyl-quinoxaline-2-carboxylic acid (1)
- Alkaline β-glucosidase (1)
- Alpinia Oxyphylla fructus; urine-reducing; isolation; structural identification (1)
- Aluminum residues (1)
- Amino acid; protein nutrition evaluation; improved analytic hierarchy process; grey correlation analysis (1)
- Anthocyanins; pigment; protection technology; stability; copigment; encapsulation (1)
- Antibacterial; plastic film; modification; application (1)
- Antibiotics; plant-derived foods; detection methods; limit standards (1)
- Antioxidant activities (1)
- Antioxidants; simulated liquid polarity; migration regulation (1)
- Antler blood; safety; mice; relieving physical fatigue (1)
- Apocynum venetum tea; high performance liquid chromatography; rutin; isoquercetin; antioxidant (1)
- Apple cider vinegar; freeze concentration; entrainment recovery; aromatic substances (1)
- Apple; grading; homomorphic filtering; improved K-means clustering method (1)
Articles 481 - 510 of 511
Full-Text Articles in Agriculture
On-Line Monitoring Of Emergency Pollution Of Ochratoxin A In Drinking Water By Flow Injection Chemiluminescence, Li Liang, Tang Shuze, Yang Panpan, Liu Qianyu, Wu Shizheng
On-Line Monitoring Of Emergency Pollution Of Ochratoxin A In Drinking Water By Flow Injection Chemiluminescence, Li Liang, Tang Shuze, Yang Panpan, Liu Qianyu, Wu Shizheng
Food and Machinery
Based on quenching effect of ochratoxin A on chemiluminescence (CL) reaction of luminol-NaIO4 system catalyzing by Tween 20, a novel flow-injection chemiluminescence method was developed for the rapid on-line determination of possible sudden pollution of ochratoxin A in drinking water. Under the optimum conditions of response surface experiment, the linear range for ochratoxin A was 0.006～1.000 μg/mL with a detection limit of 1.74×10-3 μg/mL and recovery of 80.6%～92.4%. The relative standard deviation (RSD) was 1.68% by analyzing samples containing 0.02 μg/mL ochratoxin A (n=11). This method was founs convenient to operate, and couls be applied to the rapid emergency …
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic, Cheng Yingbo
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic, Cheng Yingbo
Food and Machinery
A universality recognition to gene and gene modification was mentioned and a concept of “partial gene” etc was proposed according to the practice of gene operations in these years. The opinions and their bases at the two sides of GMF safety argument was screened and teased out entirely. Based on the datum in CNKI and Web of Science, It was discovered that the experimental theses were very few, which can not support this argument at all. Some urgent problems were discussed logically and it has been pointed out that mankind would eat GMF inescapablely while improving and restricting in the …
Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng
Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng
Food and Machinery
In order to study the changing rule of static compressive shell breaking force of rubber fruit under different conditions, the rubber fruit was subjected to the static compression test of the shear force, stabbing force and extrusion force in the loading direction of X, Y and Z respectively. The mechanical model of rubber fruit was established by using finite element method to study the stress and strain and damage law of rubber fruit under compressive load. The test results showed that the relationship between the shell breaking force of the rubber fruit under shear force, stabbing force and extrusion force …
Improved Design Of Banana Stalk Fiber Extraction Blade, Li Shuang, Liang Dong, Zhang Xirui, Li Yue
Improved Design Of Banana Stalk Fiber Extraction Blade, Li Shuang, Liang Dong, Zhang Xirui, Li Yue
Food and Machinery
In view of the current unsatisfactory processing performance of existing banana stalk fiber extraction machine， by drawing on the design principle of manual razor, design a two-layer asymptotic blade structure to optimize its performance. A comparison test was made between the improved blade and the ordinary L-shaped blade. The results showed that the fiber extraction rate increased from 14.50% to 16.03%, and the fiber content decreased from 14.21% to 9.85%. The processing efficiency was more stable when multiple pieces of stalks were stacked.
Effects Of Extracellular Products Of Several Bacterial On The Growth Andmetabolism Of Shewanella Putrefaciens At Low Temperature, Xie Jing, Yie Jingxin, Yang Shengping, Ding Jingyu, Qian Yunfang
Effects Of Extracellular Products Of Several Bacterial On The Growth Andmetabolism Of Shewanella Putrefaciens At Low Temperature, Xie Jing, Yie Jingxin, Yang Shengping, Ding Jingyu, Qian Yunfang
Food and Machinery
The object of this study was to in vitro evaluate the effect of extracellular products of P. fluorescens, A. hydrophila and A. sobria on the growth and metabolism of S. putrefaciens at low temperature. The extracellular products of these three strains were mixed with sterilized brain heart infusion broth (BHI), and S. putrefaciens were inoculated into the mixed culture, and the quality indicators including microbiological, extracellular protease, biofilm, TVB-N, amino acid and putrescine changed during 12 days at 4 ℃. The results showed that extracellular products of P. fluorescens, A. hydrophila and A. sobria had little effect on the lag …
Determination Of The Polyphenols Contents In Lotus Bee Pollen Soluble Dietary Fiber By Different Mothods And Study On Its Effects On Growth Of Microorganism, Zheng Hui, Yang Yong, Zeng Yiqiong, Liang Qianqian, Shan Suo, Li Shunxiang
Determination Of The Polyphenols Contents In Lotus Bee Pollen Soluble Dietary Fiber By Different Mothods And Study On Its Effects On Growth Of Microorganism, Zheng Hui, Yang Yong, Zeng Yiqiong, Liang Qianqian, Shan Suo, Li Shunxiang
Food and Machinery
Bee Pollen Soluble Dietary Fiber (BPSDF) was extracted from Lotus bee pollen by cellulase enzymatic extraction, acid solution extraction and alkali solution extraction. The effects of three extraction methods on the polyphenols contents and the growth of harmful bacteria and beneficial bacteria were studied.The results showed that the polyphenols in BPSDF were mainly in free form. The contents of free polyphenols in BPSDF were 81.16%, 80.34% and 69.59% respectively by cellulase enzymatic extraction, acid solution extraction and alkali solution extraction. The contents of free phenol and total polyphenols in BPSDF were relatively higher by cellulase enzymatic extraction,and the content of …
Maize Starch On The Quality Of Fresh Rice Noodles, Tao Zui, Xie Lan, Bao Jinsong, Luo Keda, Zhu Hong, Yi Cuiping
Maize Starch On The Quality Of Fresh Rice Noodles, Tao Zui, Xie Lan, Bao Jinsong, Luo Keda, Zhu Hong, Yi Cuiping
Food and Machinery
The effects of adding different content of maize starch on the cooking, texture and sensory quality of fresh rice noodles (FRN) were studied. The results showed that the addition of maize starch increased the broken rate and cooking loss of FRN, and when added amount was 15%～60%, which was significantly higher than 3%～5% (P＜0.05), without influences on its flavor. 3% to 5% of maize starch could significantly increase the water absorption of FRN (P＜0.05), and the whiteness value also increased, with the higher sensory evaluation score; 15%～60% of maize starch could increase the hardness of the FRN and other indicators, …
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi
Food and Machinery
In order to study the effect of the amount of oats on the quality of potato composite noodles, potato and wheat flour were used as main raw materials. Using texture analyzers, scanning electron microscopy and other technical means, supplemented by statistical methods such as principal component analysis and fuzzy mathematics, comprehensive examination of texture characteristics, microstructure, drying characteristics and sensory characteristics of composite noodles. The results showed that with the increase of the content of oat flour, the masticatory factor, viscoelastic factor and hardness factor of the main texture components decreased first and then increased. The structure density, porosity and …
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.
Food and Machinery
The aim of this experiment is to optimize the spray drying yield of egg liquid. The yield of whole egg powder and the function indexes of protein content, fat content, phospholipid content and water content of egg powder were obtained by orthogonal test under different processing parameters. The Mathematical model was established by Matlab software, which associated the processing parameters with the egg powder yield, protein content and water content. The mathematical models were optimized with the core index of protein yield. The optimum processing conditions for spray drying were: the inlet air temperature 180 ℃, the egg liquid concentration …
Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning
Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning
Food and Machinery
In this study, egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions. Taking powder yield rate as index, the optimum process conditions of spray drying were made of the de-sugaring time of 32 h, the feed liquid speed of 466 mL/h, the egg white liquid mass concentration of 29%, the inlet temperature of 140 ℃ and the outlet temperature of 65 ℃. Under this condition, the powder yield rate was 16.17%. The effect of spray drying on the functional properties of egg albumin, such as solubility, emulsifying …
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing
Food and Machinery
30 samples of cigarettes, in price of 200~300 yuan, were selected from the domestic market for the study. The volatile aroma substances were determined by simultaneous distillation extraction, and its sensory quality was evaluated. According to the analysis of basic correlation, stepwise regression analysis and principal component, the correlation between the indicators was analyzed statistically. The results showed that the total aroma content of cigarettes in different cigarettes, various flavoring substances and sensory evaluation were with normal distribution. Among the different kinds of cigarettes, a correla-tion between tobacco aroma constituents and the sensory quality was found. Among them, the cigarettes …
Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Aa Jiao, Kang Xiali
Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Aa Jiao, Kang Xiali
Food and Machinery
Neonicotine-pyrethroid mixed pesticides are a new type of compound insecticides which have higher activities, broader insecticidal spectrum and longer duration compared with the single-does of λ-cyhalothrin and imidacloprid. They can effectively reduce pesticide residues in agricultural products and lower the harm to human health. Residue analysis methods of neonicotine and pyrethroid pesticides on fruits and vegetables have been studied, but because of the difference of physical and chemical properties of the two pesticides, the detection methods are different. Therefore, it is necessary to establish a rapid screening method for residues of nicotine-pyrethroid pesticides. In this study, imidacloprid and λ-cyhalothrin were …
Application Of Spectroscopy In Dairy And Dairy Products, Ju Ning, Hu Jie
Application Of Spectroscopy In Dairy And Dairy Products, Ju Ning, Hu Jie
Food and Machinery
This paper reviewed the applications of the spectral technologies, including the adulteration detection, nutrients detection，antibiotics detection, microbial contamination detection and product types identification in dairy and dairy products. Using Near-infrared spectroscopy, Raman spectroscopy and Hyperspectral imaging technique, the important applications and research advances of the quality detection and safety assessments in dairy and dairy products have been also reviewed. It was pointed out that the joint application of various technologies is the trend of future research.
Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun
Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun
Food and Machinery
The management of raw materials for health foods is a key and difficult point in the registration and record-keeping management of health foods. The current situation of health food raw materials management was reviewed, and the problems existing in health food products in China was revealed. Moreover, some suggestions for improvement and further standardizing the registration and record-keeping of health food products were put forward.
Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky, Cao Yeping, Huan Yanjun, Gao Jing
Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky, Cao Yeping, Huan Yanjun, Gao Jing
Food and Machinery
In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture, the effects of different baking temperatures on the texture of pork mash were studied, combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking. The results show that: (1) baking temperature has a significant effect on the shear strength and texture of pork, 65 ℃ is the key heat treatment temperature affecting pork tenderness. (2) Baking at 65 ℃, with the extension of heating, T21 T22 and T23 were gradually shifted …
Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca, Gu Yuanting, Peng Bangyuan, Ding Zhuhong
Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca, Gu Yuanting, Peng Bangyuan, Ding Zhuhong
Food and Machinery
We used 50/30 μm DVB/CAR/PDMS, 75 μm CAR/PDMS, 65 μm PDMS/DVB, 100 μm PDMS to enrich and concentrate aroma components of Rosa roxburghii Tratt juice for improving the accuracy and reliability of analyzing the aroma components by gas chromatography and comparing the consequence and sensitivity of extracting the aroma components by different fiber coating extractors. The aroma components of Rosa roxburghii Tratt juice were detected by GC-MS. We compared the quantity and content of aroma components by principal component analysis (PCA) and established the evaluation model of aroma quality. The results showed that: esters, alcohols, and terpenes were the main …
Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil, Yang Nan, Luo Fan, Fei Xueqian, Zhong Haiyan
Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil, Yang Nan, Luo Fan, Fei Xueqian, Zhong Haiyan
Food and Machinery
In order to study the relationship between Maillard reaction products and antioxidant activity of Camellia oleifera seed oil, determined the Camellia seed oil treated with different heating time and temperature before and after heating was used to determine its oxidation stability time, moisture, browning degree and color value, and the content and oxidation resistance of Maillard reaction products. The results showed that the oxidation stability time of pressed Camellia seed oil after heating first increased and then stabilized. In the early stage of heating (20 min), the oxidation stability time increased most significantly. It increased by 2.10, 4.46, 4.93, 5.20 …
Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling
Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling
Food and Machinery
Detected the protein content and amino acid content of walnut kernels collected from 17 producing areas in Yunnan, and the amino acid model and nutritional value were comprehensively investigated by amino acid classification, amino acid ratio coefficient method and cluster analysis method. The conclusion indicated that the walnuts derived from each of the various regions were all rich in 17 amino acids (tryptophan was not detected), and the total amount of amino acids was 3.35% to 5.14%, the essential amino acid content was 1.13% to 1.76%, the medicinal amino acid content was 67.47% to 68.63% of the total amino acids, …
Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong
Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong
Food and Machinery
The study combines the reaction of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with reduce discoloration and high-performance thin layer chromatography to establish a new method for the determination of rutin in healthcare products by HPTLC-DPPH. The effects of DPPH color reaction time, mobile phase, and optical density scanning parameters on chromatographic separation and densitometric results are investigated as well as recovery and precision of the method. The standard addition recovery rate of the method is 82%~97%, and the precision RSD is <10%. It was demonstrated that the method is able to circumvent the interferences from sample matrices with a simplified sample pretreatment. Therefore, the method is suitable for rapid detection of rutin in healthcare products.
Criminal Law Regulation Of Network Food Safety Crime, Zhang Yu
Criminal Law Regulation Of Network Food Safety Crime, Zhang Yu
Food and Machinery
Under the background of the popularization of the network and the rapid development of the logistics industry, due to the imperfection of the current food governance legal system and the lack of the governance ability, the criminal problems in the field of food safety have become increasingly prominent. That is, the traditional means of crime and the new means of crime intertwined, the network and logistics crime converged, the victimized area was expanding and the variety of crime involved was diversified, the reason was that the subject of criminal supervision in the field of network food safety was not clear. …
Study Of Resonant Acoustic Field On Ultrasonic Micronization Of Cellulose, Yu Jian, Wu Xue, Liu Bing, Zhang Yuan, Xu Xuedong
Study Of Resonant Acoustic Field On Ultrasonic Micronization Of Cellulose, Yu Jian, Wu Xue, Liu Bing, Zhang Yuan, Xu Xuedong
Food and Machinery
Studied the effect on micronization of cellulose in 20 kHz ultrasonic crushing sound field conditions. It was determined and selected the geometric parameters of the ultrasonic resonant reactor for cavitation crushing field by using the analysis of sound propagation in a cylindrical pipe. Combining with the acoustic modal analysis, the height of liquid level foe resonant reactor was obtained, which could enhanced acoustic energy density distribution. Used the finite element method to analyze the acoustic field of ultrasonic material crushing cavitation. Finally, The ultrasonic crushing experiments were conducted with the resonant reactor liquid level and the non-resonant reactor liquid level …
Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong
Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong
Food and Machinery
Two kinds of tooth type pulverizing cutter heads are designed based on the principle of superfine pulverization technology, and two kinds of pulverizing knives are analyzed using Fluent simulation software at the speeds of 6 000 r/min, 9 000 r/min and 12 000 r/min. The variation of pressure and speed inside the head was studied. Then the pulverization effect of the two cutter heads was verified by the material pulverization experiment. At the same time, the energy consumption of the two cutter heads was compared and analyzed. Results: The central structure was a four-blade blade tooth-crushing cutter head. The time …
The Change Of Volatile Compounds In Sichuan Baikou Baby Ginger During Storage, Fu Yunyun, Yan Xiaoqian, Yuan Bo, Zhang Jing, Jiang Cheng, Wang Pengling, Zhao Jianglin, Chen Anjun
The Change Of Volatile Compounds In Sichuan Baikou Baby Ginger During Storage, Fu Yunyun, Yan Xiaoqian, Yuan Bo, Zhang Jing, Jiang Cheng, Wang Pengling, Zhao Jianglin, Chen Anjun
Food and Machinery
In order to study the change of volatile compounds in baby ginger during sandy soil storage, the baby ginger were stored at proper temperature after selection, classification and sterilization treatment. Solid phasemicroextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds of baby ginger in different storage time. There were totally 77 volatiles compounds in baby ginger including hydrocarbons (47), alcohols (16), ketones (1), aldehydes (4), ethers (9).Among all these volatiles compounds, the contents of hydrocarbon and aldehyde were significantly increased at 30 days of storage (P<0.05). There were nine volatile components content, L-za-pinene, camphene, 2, 6-octadiene, 2, 6-dimethyl, reverse-yl-acycloacene, bergamene, 2-zitol, citronella, citronella, and citral,increased significantly with the extension of storage time in baby ginger, the contents of these substances at the time of 30 days, were 5.09, 7.89, 6.73, 10.48, 153.75, 11.11, 8.21, 11.73, 24.96 and 14.65 times respectively.
Researching Of Effects On The Oxygen Volume Fraction Of Air Infiltration In The Compartment With Controlled Atmosphere Transportation, Yang Songxia, Zhu Lixue, Wang Liuling, Lu Enli, Guo Jiaming
Researching Of Effects On The Oxygen Volume Fraction Of Air Infiltration In The Compartment With Controlled Atmosphere Transportation, Yang Songxia, Zhu Lixue, Wang Liuling, Lu Enli, Guo Jiaming
Food and Machinery
In order to master the changing regulations of oxygen volume fraction in the controlled atmosphere transportation compartments, the air infiltration characteristics caused by the thermal pressure and wind pressure were analyzed, and then the influences of air infiltration to the oxygen volume fraction was researched, and the verification experiment was also carried out. The results shown that the theoretical value and experimental value of oxygen volume fraction in the compartment were basically identical, which indicated that the model of air infiltration model was accurate. Air infiltration was mainly caused by wind pressure, and the air infiltration volume was very small …
Study On Preheating And Ultrasound-Assisted Extraction Of Polyphenols From Corn Silk And Their Antioxidant Activities, Xu Yingyi, Xu Yanxia, Wang Yu, Lin Wei, Wu Hongyan, Meng Xiangwen
Study On Preheating And Ultrasound-Assisted Extraction Of Polyphenols From Corn Silk And Their Antioxidant Activities, Xu Yingyi, Xu Yanxia, Wang Yu, Lin Wei, Wu Hongyan, Meng Xiangwen
Food and Machinery
Ultrasonic-assisted ethanol extraction after heating was used to extract polyphenols from corn silk. On the basis of single factor test, the response surface optimization test was carried out on polyphenols by ultrasonic-assisted ethanol extractions, and the antioxidant activity of the extracted polyphenols was studied. The results showed that the optimum extraction conditions were as follows: the ratio of solid to liquid 1∶22 (g/mL), the volume fraction of ethanol 60%, the ultrasonic time 32 min, and the ultrasonic temperature 60 ℃，the extraction rate of the polyphenol from corn silk was (6.49 ± 0.23)%. The scavenging rates of DPPH，hydroxyl and ABTS free …
Study On Refining Process And Properties Of Rapeseed Peptides, Yao Yijun, Wang Lifeng, Yin Shi, Xu Feiran, Shi Jiayi, Ju Xingrong
Study On Refining Process And Properties Of Rapeseed Peptides, Yao Yijun, Wang Lifeng, Yin Shi, Xu Feiran, Shi Jiayi, Ju Xingrong
Food and Machinery
In this study, the crude rapeseed peptide was used as the research object. After treatment with powdered activated carbon, peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides (RP75). The basic composition, antithrombotic activity, anti-inflammatory activity and amino acid composition of rapeseed refined peptides (RP75) were also analyzed. The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL, flow rate 3 BV/h, pH 4.5 and desorption concentration of the ethanol 75%. Peptide content was 74.94%, no glucosinolate or phytic …
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang
Food and Machinery
The present study aimed to optimize the process parameters for the surfactant sodium dodecyl sulfonate (SDS)-ultrasonic extraction technology of polyphenols from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu). The effects of polyphenols from Qi Baizhu (QBP) on antioxidant and antibacterial activities were explored. The results showed that the optimal process conditions were as follows: SDS concentration 0.47%, extraction temperature 48 ℃, ultrasonic power 150 W, ethanol concentration 64%, extraction time 15 min, and solid-liquid ratio 1∶25 （g/mL）. Under these conditions, the content of QBP was (38.53±0.51) mg/g. QBP exhibited strong DPPH and ABTS free radical scavenging capacities with IC …
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina
Food and Machinery
In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil. The changes of vitamin E, polyphenols, Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies, cold pressing, hot pressing, leaching, supercritical CO2 extraction and water enzyme method were studied.. The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest, reaching 786.3 mg/kg and 3 789.0 mg/kg respectively; The phytosterol content of hot pressed oil was the highest, reaching 3 962 mg/kg; The content of …
Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin
Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin
Food and Machinery
The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials. Investigated the powder yield, moisture content, protein content, bulk density, fluidity, solubility, color difference value, microstructure, simulated digestion of protein in vitro and thermal stability. The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying, but the time was longer, the moisture content and bulk density were higher than spray drying, and the rest angle was lower than spray drying. It shows that vacuum freeze-drying of compound …
Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling
Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling
Food and Machinery
This study reviewed the sources and biological functions of polymethoxy flavones, and discussed the existing problems in the current research.