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Articles 4621 - 4650 of 4816
Full-Text Articles in Agriculture
Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi
Effects Of Cold Storage And Shelf-Life On Physiology And Quality Of The ‘Qiufuhong’ Apples, Guo Dan, Han Yingqun, Hao Yi
Food and Machinery
Using the ‘Qiufuhong’ apples as the materials, the changes of fruit quality and physiology activity under cold storage and 7 days shelf-life after cold storage were studied. The result showed that, the ‘Qiufuhong’ apples had the respiration climacteric, the respiration climacteric of cold storage fruits happened at 98 days and the shelf-life fruits happened after 70 days cold storage, the cold storage fruits had the lower PPO activity and higher POD activity, and the activity peak were all delayed, the quality of ‘Qiufuhong’ apples became inferior and weight loss ratio enhanced quickly after 126 days cold storage and 98 days …
Study On In Vitro Antioxidant Activity Of Starfish Asterina Pectinifera Bodywall Polysaccharide Using Electron Spin, Liu Shan, Li Nan, Fu Hui, Xu Zhe, Chang Sijia, Qin Lei, Dong Xiuping, Qi Hang
Study On In Vitro Antioxidant Activity Of Starfish Asterina Pectinifera Bodywall Polysaccharide Using Electron Spin, Liu Shan, Li Nan, Fu Hui, Xu Zhe, Chang Sijia, Qin Lei, Dong Xiuping, Qi Hang
Food and Machinery
The raw polysaccharide and refined polysaccharide were prepared from the body wall of fresh starfish Asterina pectinifera. The scavenging capacity of the raw polysaccharide and refined polysaccharide on hydroxyl radical,DPPH radical and superoxide anion were detected using electron spin resonance (ESR). The result indicated that the polysaccharide from the body wall of fresh starfish Asterina pectinifera possessed a certain scavenging capacity. And this scavenging capacity was enhanced with concentration rising. The IC50 values of three radical scavenging activities of raw polysaccharide were 59.56,27.29,31.36 mg/mL and the IC50 values of three radical scavenging activities of refined polysaccharide are 44.96,13.97,3051 …
Study On Active Antibacterial Constituents Of Chinese Herbal Formulation Extract, Liu Min, Zhou Qian, Hao Hongwei, Wang Weilin, Liu Xinyu, Zhao Wen
Study On Active Antibacterial Constituents Of Chinese Herbal Formulation Extract, Liu Min, Zhou Qian, Hao Hongwei, Wang Weilin, Liu Xinyu, Zhao Wen
Food and Machinery
The research was aimed to investigate the antibacterial active ingredient of Chinese herbal formulation extract. Different concentration of ethanol was used to process the water extract of the Chinese herbal formulation, in order to remove the impurity in the water extract. Four polarity extracts were obtained by using different polarities of solvents such as n-hexane, ethyl acetate, n-butanol and water. The antibacterial ability of each polar parts was judged according to the size of the antibacterial circle. 70% concentration of ethano1can effectively remove the impurity in the water extract which can reduce the interference in the separation of active constituents. …
Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng
Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng
Food and Machinery
Using orthogonally rotational combination design, alkali extraction and acid precipitation was proposed for extraction of protein from walnut dregs.The optimal preparation conditions of the protein were as follows: extracting pH 9.0, extracting time 124 min, extracting temperature 53 ℃ and solid-liquid ratio 1∶22 (m∶V). Under the conditions, the yield of protein was (67.94±005)%, and its isoelectric point was pH 5.0 .
Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui
Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui
Food and Machinery
In order to explore the effect of nitrogen filling on quality of mineral water, three kinds of mineral original water were put in airtight high pressure reaction reactor, with nitrogen filled by nitrogen cylinder. The samples under the different nitrogen pressure and pressure time were gotten by controlling the nitrogen pressure and pressure time. A series of factors were detected in the conditions, including chromaticity color, smell and taste, visible, pH, metasilicic acid, carbonates and bicarbonates, total dissolved Solids, Potassium, Sodium, Calcium, Magnesium, Strontium, water clusters. The results showed that there was no effect in mineral substance and water clusters, …
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng
Food and Machinery
Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.
On-Line Detection Research Of Apple’S Soluble Solids Content Of Diffuse Transmission Technology Based On Near Infrared Spectroscopy, Lu Huishan, Chen Pengqiang, Yan Hongwei, Gao Qiang, Wang Fujie
On-Line Detection Research Of Apple’S Soluble Solids Content Of Diffuse Transmission Technology Based On Near Infrared Spectroscopy, Lu Huishan, Chen Pengqiang, Yan Hongwei, Gao Qiang, Wang Fujie
Food and Machinery
To study on internal quality of the fruit, in order to improve the detection speed and robustness, near infrared spectral diffuse transmission is applied to on-line detection research, using partial least squares regression (PLSR) algorithm combined with different pre-processing methods to establish the quantitative models of soluble solids content (SSC) of internal quality of the apple. The results of final model were achieved as follow: the model was stability which was used by first derivative combined with multiplicative signal correction (MSC), rootmean square errors of calibration and rootmean square errors of prediction are 0.17 and 0.39, respectively, the correlation coefficient …
Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali
Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali
Food and Machinery
In order to evaluate the heavy metal contamination and the safe levels of vegetables, Six root vegetables in hinterland of reservoir area were detected by microwave digestion-flame atomic absorption spectrophotometer, the pollution of Pb, Cd, As, Sn, Cu and Cr in vegetables was evaluated by single pollution index and comprehensive pollution index. The result showed that the content of As, Sn and Cr in root vegetables on selling exceeded the standard, and were over the standard 27.08%, 12.50% and 8.33%, respectively. Single pollution index showed that as in carrot, Cr in carrot and radish were in the warning level, still …
Characteristic Of Water Holding Capacity And Color Changes Of Tan Sheep At Different Storage Temperatures, Wang Wei, Luo Ruiming, Li Junli, Zhang Ting
Characteristic Of Water Holding Capacity And Color Changes Of Tan Sheep At Different Storage Temperatures, Wang Wei, Luo Ruiming, Li Junli, Zhang Ting
Food and Machinery
In this paper, the water holding capacity and color of Tan sheep were investigated under various storage temperatures. The postmortem Tan sheep preservation at 0～4 ℃ and 15 ℃, dynamic of pH, cooking loss, water holding capacity, dropping loss and meat color were measured at 1～7 d during preservation. The research results indicated that Tan sheep muscle which were preserved at 15 ℃ had fast decreasing speed of pH value, rapid speed of water holding capacity rally and worse meat color. Cooking loss of Tan sheep at 0～4 ℃ showed no significant differences from 15 ℃（P>0.05), dripping loss, water …
Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology, Li Huanyu, Wang Min, Li Wuxia, Wang Xiaoqin, Du Lijuan, Ji Xiaolong
Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology, Li Huanyu, Wang Min, Li Wuxia, Wang Xiaoqin, Du Lijuan, Ji Xiaolong
Food and Machinery
With extraction ratio as response from Zizyphus jujuba cv. Muzao and citrate buffer solution as the extraction solvent, ultrasonic extraction technology were optimized by response surface methodology (RSM). The results showed that optimal ultrasonic extraction conditions were liquid-solid ratio of 23.1︰1(V︰m), extraction temperature of 68 ℃ and extraction power of 420 W, taking citrate buffer solution at pH 5.6 as the extraction agent. Under the optimal extraction conditions, and the resultant polysaccharides yield was (67.38±0.16)%, which was close to the predicted value of 67.63%. The results demonstrated that this method was feasible, and provided reference data for the extraction of …
Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu
Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu
Food and Machinery
GM food is an important achievement in the development of biotechnology, and it has two sides as any other achievements. Taking into account the special nature of GM food, it needs to make effective legal regulation to regulate the impossible problems. Europe, Japan and other developed countries establish experimental and listing approval system, a isolation system and labeling system specifically. The US also sets up legal principle of non discrimination for supervision of GM food. Combined with the present situation of legal regulation on GM food in China, several steps should be taken, for adopting formal legislation, enacting specific workable …
Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue
Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue
Food and Machinery
There are four major problems existing in China's food safety supervision and management. They are imperfection in the system of laws on food safety, obvious defect of current criminal law governing food safety crimes, insufficient understanding for supervisory staff to hazard of food safety crimes, absence of workable accountability system for supervisory staff who spoil their duty. Those existing problems have caused frequent crisis of food safety. To tackle these problems, a legally governing system, which should be mainly supported by the system of criminal law, needs to be established to unify names of crime for food safety crime and …
Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian
Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian
Food and Machinery
Based on the numerical simulation method on computational fluid dynamics (Computational fluid dynamics, CFD), and using anion exchange resin (717) as internal chromatography media, the fluid distribution and flow resistance characteristics in ion exchange column were studied respectively. For the convenience of simulation, water was selected as feed liquid, at the flow rate of 3 m3/h, appeared laminar flow state in the exchange column. On the assumption that the fluid uniform premise, the flow resistance characteristics for the column ion exchange resin filler was simulated by the two-dimensional porous media model, and the effects of the exchange column of fluid …
Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng
Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng
Food and Machinery
Used the globoid indexing cam replace hydraulic motor and disc spring to control machine turntable. Determined the parameters of two levels of driving gear, and figured out resisting moment computation formula. Used Pro/E to build models and assemble, added the corresponding constraints during in Adams importing, then made a kinematics simulation. The results showed that turntable, under the globoid indexing cam controlled, can make the transmission and position integration, and the positioning error under the bounds of allowed. This paper demonstrates the feasibility of using globoid indexing cam to replace hydraulic motor control turntable, provide theoretical basis for the improvement …
Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian
Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian
Food and Machinery
The variation of the internal temperature field and airflow field in the evaporative condenser was discussed when it was worked under an unsteady state numerical simulation by using CFD software. The performance of internal temperature field and airflow field was analyzed when the condenser worked within 5 s with different air inlet direction (single inlet, double inlets, and three inlets). The simulation results showed that when the condenser worked with single inlet, the cold airflow was easily infiltrated the bottom of the condenser horizontally, then rose and got heat exchange with coils under the effect of density difference. The condenser …
Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian
Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian
Food and Machinery
For seed separator actuator working characteristics of the low speed and low load, a small high-speed parallel manipulator was designed as seed separator of actuators. Using SolidWorks and MATLAB software simulation technology, established the simulation model of robot hand fully, and Usesd full performance indicators to make optimization design for parallel mechanism. The results show that the manipulator work within the scope of the condition number of jacobian matrix is small, smooth fluctuations, and manipulator kinematics performance and driving performance are good. Research on the establishment of the prototype of the manipulator and the control method has certain reference value.
Properties Of Bay Scallop And Design Of V-Wheel Roller Grader, Wu Honglei, Yi Jinggang, Zhang Zhijun, Yin Xinling
Properties Of Bay Scallop And Design Of V-Wheel Roller Grader, Wu Honglei, Yi Jinggang, Zhang Zhijun, Yin Xinling
Food and Machinery
The morphological properties of the bay scallop affects weight properties were analyzed quantitatively, by determining the shell length as a key trait for grading work. By combining the characteristics of the physics properties of the bay scallop, a V-wheel roller grader was designs. and Slid-works was used to build a dimensional machine model of V-wheel roller grader. The results showed that the design of V-wheel roller grader was reasonable and the structural was novel, can achieve high efficiency and precision grade scallops.
Design And Test On Continuous Peeling Device For Shrimp, Zhang Zeming, Wang Zehe, Zhang Xiuhua, Wang Wei, Yang Shuhua
Design And Test On Continuous Peeling Device For Shrimp, Zhang Zeming, Wang Zehe, Zhang Xiuhua, Wang Wei, Yang Shuhua
Food and Machinery
It proposed a program of continuous peeling for shrimp, and determined that the roller's nip angle was the major impact factor for shrimp peeling effecienby. The equipment was designed for continuous shrimp peeling, and tests were carried out to optimize structural parameters. Tests showed that with the decreases of the thickness of shrimp, the loss of shrimp gradually increased, while the sensory score represented by success rate and the difficulty of peeling increased, thus determining the classification level of peel shrimp 82～100 kg-1, fully guarantee the success rate of peeling; with the increase of the rotational speed, the …
Study On A New Type Of Equipment For Yuba Production, Yuan Fucai, Sun Hailiang
Study On A New Type Of Equipment For Yuba Production, Yuan Fucai, Sun Hailiang
Food and Machinery
In order to ensure Yuba production for high quality, efficiency and continuousness, by analyzing the current situation of domestic and international in Yuba production, and study the Yuba production equipment commonly used features, a new type of equipment for continuous Yuba production was designed. By using "Pro/E" software, designed the virtual design of 3D view model in equipment and its key components. Through the virtual assembly and interference inspection indicaed that the device was reasonable in structure, and had no interference phenomenon. Has certain practical value and theoretical significance of the study.
Design Of Coconut Husking Machine, Zhang Zhiqiang, Fan Junqing, Wang Tao
Design Of Coconut Husking Machine, Zhang Zhiqiang, Fan Junqing, Wang Tao
Food and Machinery
From the aspects of coconut shell dryer at home and abroad research results summary, analysis analyzed the merit and shortcoming of all kinds of research, combining the reality of life and the actual operation, based on the geometric, physical and mechanical properties of coconut research, design a kind of roller tooth coconut peel dryer was designed. Used in the design of tooth nail pierced into the coconut, and nail tooth as the roller gear shaft rotates, the coconut coat torn off. Ultimately, stripped of coconut processing production process realized mechanization, the The coconut stripped machine structure is simple, but itand …
Kinetic Study Of Non-Enzymatic Browning In Chinese Jujube Concentrate During Storage, Han Xifeng, Li Shuqi, Qiao Jingcheng, Sun Yue
Kinetic Study Of Non-Enzymatic Browning In Chinese Jujube Concentrate During Storage, Han Xifeng, Li Shuqi, Qiao Jingcheng, Sun Yue
Food and Machinery
Changes of qualities related to non-enzymatic browning in Chinese jujube concentrate at different storage temperatures (4 ℃, 26 ℃and 37 ℃) for 7 months were evaluated. Changes of reducing sugar, vitamin C, 5-hydroxymethylfurfural (HMF) were fitted with zero-order, first-order models respectively. The results showed that the fit of the zero-order model was superior to the first-order model to explain the kinetic changes of reducing sugar, and the fit of the first-order model was superior to the zero-order model to explain the kinetic changes of Vc. At 4 ℃, 26 ℃ or 37 ℃, a correlation between HMF formation and A …
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Food and Machinery
To investigate the effects on cell viability and cell cycle of apigenin on BCPAP cell line, the MTT assay was used to detect the growth inhibition rates of BCPAP cells at 24 h which cultured with apigenin in different concentrations, and of BCPAP cells at 24, 48, 72 h which cultured with 12.5, 25, 50 μmol/L apigenin as well. The bright field images of cell morphology were analyzed. The effects were evaluated of different concentration of apigenin on the morphology of BCPAP cells, and the inhibition of cell growth. The cell cycle distribution was measured by flow cytometry. The different …
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus, Ye Guangbin, Wang Caihong, Wang Yi, Zhen Pan, Wang Yong, Luo Huibo
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus, Ye Guangbin, Wang Caihong, Wang Yi, Zhen Pan, Wang Yong, Luo Huibo
Food and Machinery
The bacterial community structure of three types Fen-Daqus (Qingcha Daqu, Houhuo Daqu and Hongxin Daqu) were studied through construction of bacteria 16S rRNA gene clone library, sequencing and phylogenetic analyses. The results showed that the bacteria communities of three types Fen-Daqus were both distributed in Bacilli, Actinobacteridae, Gammaproteobacteria. But there are some specific differences in detail composition of the bacterial species among the three types Fen-Daqus. Lactobacillus and Staphylococcus were the dominant bacteria in Qingcha Daqu (the ratio to total clones were 37.78% and 22.22% separately); Lactobacillus, Staphylococcus, Bacillus and Weissella were the dominant bacteria in Houhuo Daqu (the ratio …
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Food and Machinery
Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×1010 CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The …
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Food and Machinery
To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Food and Machinery
With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Food and Machinery
Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …
Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing
Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing
Food and Machinery
In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.
Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui
Food and Machinery
The platinum particles-Fe(III) and multi-walled carbon nanotubes (MWCNTs) modified glassy carbon electrodes(Pt—Fe(Ⅲ)/MWCNTs/GCE) were prepared by drop coating and electrochemical deposition. The electrocatalytic property of Pt—Fe(Ⅲ)/MWCNTs/GCE on NO2- were studied, the experimental conditions were optimized and a differential pulse voltammetric method for determining NO2- was established．The oxidation peak current of NO2- is proportional to the concentration of NO2- over the range of 3.0×10-7～2.0×10-3 mol/L with the detection limit of 1.0×10-7 mol/L (r = 0.999 3). The method was applied to the determination of NO2- in food, and …
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui
Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui
Food and Machinery
A method for the determination of amylose and amylopectin content in mung bean was established based on dual-wavelength spectrophotometry. The factors influencing the photometric absorption were also investigated. The precision of the method and the recovery of standard addition were investigated as well. The determination and reference wavelength of amylose were 610 nm and 498 nm, respectively, and that of amylopectin were 553 nm and 709 nm, respectively. The precision of the method was appropriate. The average recovery of amylose and amylopectin were 94.10% and 90.94%, respectively. The regression equation was established to calculate the amylose and amylopectin content in …