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Articles 5191 - 5220 of 5782

Full-Text Articles in Food Science

Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin Aug 2015

Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin

Food and Machinery

The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing …

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Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng Aug 2015

Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng

Food and Machinery

Under the background of price of milk source at home and abroad, Chinese dairy enterprises will face a series of marketing risks including lack of domestic milk source, warehouse explosion, unreasonable product structure, and fierce market competition. In order to guarantee the healthy development of Chinese dairy industry, Chinese government and relevant parties should play the active role at the same time of improving the awareness of marketing risk prevention of Chinese dairy industry; establish the long-term benefit mechanism of dairy enterprises and dairy farmers; actively expand the dairy products consumption in domestic market; reasonably modify the consumption structure of …

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Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai Aug 2015

Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai

Food and Machinery

Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.

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Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang Aug 2015

Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.

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Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng Aug 2015

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.

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Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan Aug 2015

Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan

Food and Machinery

Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.

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The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie Aug 2015

The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie

Food and Machinery

In recent years, frequent exposure of the food safety problems have caused people to panic and social unrest. Now “Unified” government regulation pattern in China already can't adapt to the new problems under the wave of reform. The existing supervision method must be adjusted, and develop the third-party to fully mobilize the strength like industry associations, testing organizations, news media and social public to participate in the food safety supervision, and construct the food safety supervision system which is government-led and governed collaboratively by multiple subjects.

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Defect And Improved Method Of The Food Security Law System, Zeng Li Aug 2015

Defect And Improved Method Of The Food Security Law System, Zeng Li

Food and Machinery

China's food security law system has been gradually established, but there are three fundamental flaws: the lag legal theories, the poor legislative system, inadequate attention to food safety risk monitoring and evaluation system. In this regard, the idea should be changed on food safety and food labeling, improvement of the food safety legislation system, and improvement of food safety risk monitoring and evaluation system, and then the system of food safety laws will be consummate.

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Construction Of Chinese Food Safety Education Mechanism, Li Na Aug 2015

Construction Of Chinese Food Safety Education Mechanism, Li Na

Food and Machinery

With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are …

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Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui Aug 2015

Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui

Food and Machinery

In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic …

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Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng Aug 2015

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±005)%, and its isoelectric point was pH 5.0 .

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Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang Aug 2015

Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang

Food and Machinery

The postharvest vegetables have high respiration rate and are easy to perish at high temperature with high moisture. Therefore, it is very important for postharvest vegetables to precool the temperature approach the appropriate storage temperature. Then the vegetables are stored, transported, sold and preserved in fridges in the condition. Cold chain logistic is a physical method, keeping qualities and prolonging the shelf life of vegetables, and then providing customers with fresh, green, safety, nutrition vegetables. In this review, the author described situations and applications of precooling, storage, transportation and marketing of vegetables at home and abroad, which provide a reference …

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Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal Aug 2015

Processing Methods And Storage Conditions On Chocolate And Coffee Powder Flow Properties, Sunland L. Gong, Andrea Della Bella, Teresa M. Carvajal

The Summer Undergraduate Research Fellowship (SURF) Symposium

Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically affect powder flow. Due to the widespread use of chocolate and coffee powder around the world, and their importance to the food industry, this work investigates two …

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Effects Of Soybean Pectin On Blood Glucose And Insulin Responses In Healthy Men, Melissa Ann Jones Jul 2015

Effects Of Soybean Pectin On Blood Glucose And Insulin Responses In Healthy Men, Melissa Ann Jones

Graduate Theses and Dissertations

The goal of this study was to examine the effects of soy pectin on postprandial plasma glucose and insulin responses in healthy adult males␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣ intestinal microbiota to determine if differences in weight or body mass index would be linked to differences in microbiota populations. Pectin is a soluble fiber with demonstrated health benefits such as the ability to lower blood glucose and cholesterol, increase satiety leading to lower caloric intake, improve insulin resistance and lower inflammation. These benefits suggest that pectin may help in prevention and treatment of type II diabetes. Soy pectin is extracted from hulls, a waste product …

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Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant Jul 2015

Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant

Graduate Theses and Dissertations

Recently, sustainability and process-related label claims have gained immense popularity especially for meat products like chicken. Apart from providing consumers with required product information, these labels have an impact on consumer perception and purchase behavior. The objective of this study was to determine whether providing label information affects consumers’ awareness and attitude toward the claims found on chicken products. Additionally, it was analyzed if enhanced label understanding affects consumers’ sensory and quality perceptions along with purchase intent. A total of 110 participants were randomly distributed into 1 of 3 types of education sessions: (1) reading a flyer (passive learning), (2) …

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Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun Jul 2015

Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun

Graduate Theses and Dissertations

This study investigated the impact of different flour-batter types on protein rich food in regard to people’s overall liking and sensory preferences (saltiness, flavor, texture, moisture, and color). In addition, all battered fried chicken, fish, shrimp, pork, and beef were analyzed for fat, calories, and protein content in the Central Analytical Laboratory at the University of Arkansas. Two hundred thirty-five participants completed the questionnaire containing five major sections. Respondents evaluated samples of battered fried chicken, fish, shrimp, pork, and beef using all-purpose flour (APF), rice-flour (RF), and potato flour (PF). Data was analyzed using binomial analysis and paired sample t-test …

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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 Jun 2015

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 …

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Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua Jun 2015

Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua

Food and Machinery

In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).

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Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li Jun 2015

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 …

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Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi Jun 2015

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.

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Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin Jun 2015

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, …

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Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao Jun 2015

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 Na2SO3 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 Na2SO3 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 …

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Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun Jun 2015

Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun

Food and Machinery

The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than …

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Comparison Of Determination Method For Histamine Content In Fermented Meat Products, Wang Xinhui, Bai Ting, Li Junxia, Luo Jing Jun 2015

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.

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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 Jun 2015

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 …

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Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui Jun 2015

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 …

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Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui Jun 2015

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 …

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Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying Jun 2015

Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying

Food and Machinery

To analyze the uncertainty evaluation of measurement results for p-hydroxy benzoic acid ethyl ester in edible betel nut by Gas chromatography mass spectrometry, the various factors were found, which affected uncertainty according to JJF 1059.1-2012 Evaluation and Expression Uncertainty in Measurement, and evaluated the synthetic uncertainty and expanded it, gave the uncertainty range of the measured value. It was provided support for methods discussing and evaluation on test reports. It is showed that three kind of factorshave significant contribution to the uncertainty synthesis, such as recovery factor, gas chromatography mass spectrometry and measurement repeatability.

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Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu Jun 2015

Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu

Food and Machinery

Wine age is one of the main indicators of Chinese rice wine in quality. There are many limits in time and place about chromatograph and spectrograph. Surface Acoustic Wave zNose can distinguish Chinese rice wine of different wine age real time, on-the-spot and on-line monitoring. GuYueLongShan Chinese rice wines which belong to different category were sampled. Data were analyzed by principal component analysis and discriminant function analysis, where 100% classification was achieved. The correlation coefficient of characteristic peak aera and regression equation were better, which were 0.990 2, 0.994 3, 0.987 6 respectively. The linear regression model could also distinguish …

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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 Jun 2015

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 …

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