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2017

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Full-Text Articles in Food Science

Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles, Deng Hang, Zhou Wenhua, Li Lihua Dec 2017

Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles, Deng Hang, Zhou Wenhua, Li Lihua

Food and Machinery

In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The …

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Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques, Feng Lili, Wu Xue, Huang Zhigang, Yu Jian Dec 2017

Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques, Feng Lili, Wu Xue, Huang Zhigang, Yu Jian

Food and Machinery

The purpose of the study was to produce soy protein isolate(SPI) micro emulsion droplet by ultrasonication and microfluidization Techniques. The changes of SPI emulsion temperature, average droplet diameter and size distribution were observed. The distribution curve of SPI droplet processed by ultrasonication has two peaks and that of SPI droplet processed by microfluidization has single peak. The results indicate that the SPI emulsion processed by high pressure is more homogeneous. The capability of reducing size by ultrasonic process (1 200 W) is very limited, and the SPI emulsion tends to agglomerate after a long time of ultrasonic process. Microfluidization (microseconds, …

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Structural Characterization And Antioxiant, Moisture-Absording And Moisture-Retention Properties Of Polysaccharides Of Sophora Japonica L., Li Caixia, Zheng Xue, Gao Haining, Zhang Yong Dec 2017

Structural Characterization And Antioxiant, Moisture-Absording And Moisture-Retention Properties Of Polysaccharides Of Sophora Japonica L., Li Caixia, Zheng Xue, Gao Haining, Zhang Yong

Food and Machinery

The polysaccharides from the seeds and peel of Sophora japonica L. were extracted respectively by double enzymes, The basic structure of polysaccharides were identified by using infrared spectroscopy,and antioxidant activity, moisture absorption and retention capacities of polysaccharides were evaluated. The results indicated that the polysaccharides extraction yield of Sophora japonica L. seeds and peel were 11.6% and 24.7% respectively. The IR spectrum indicated peel and seed polysaccharides had typical characteristic absorption peaks of polysaccharides and pyran ring structure, seed polysaccharides contained a-glycosidic bonds, peel polysaccharides contained α and β glycosidic bonds.The radical scavenging experiment showed that two different polysaccharides of …

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Study On Correlation Between Texture Characteristics And Sound Insulation Coefficient Of Bread, Liang Yi, Feng Tao, Zhang Zihan, Wang Jie, Wang Jing Dec 2017

Study On Correlation Between Texture Characteristics And Sound Insulation Coefficient Of Bread, Liang Yi, Feng Tao, Zhang Zihan, Wang Jie, Wang Jing

Food and Machinery

The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time, and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients. The results showed that the hardness, elasticity, adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific frequency. However, no significant linear relationship was found in the studies on the white bread.

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Study On Correlation Between Sound Of Breaking And Crispness Of Potato Chips, Zhang Zihan, Feng Tao, Liang Yi, Feng Lili, Wang Jing Dec 2017

Study On Correlation Between Sound Of Breaking And Crispness Of Potato Chips, Zhang Zihan, Feng Tao, Liang Yi, Feng Lili, Wang Jing

Food and Machinery

The hardness and crispness of potato chips were tested by texture analyzer in the present study. Moreover, the fractured acoustic signals were collected to analyze the relationship between the crispness of potato chips and the acoustic characteristics, and the acoustic rating of physical properties were evaluated. The relationship between the hardness crispness and flexibility of three different potato chips and their acoustic characteristics were investigated. The results showed that the more crispness of potato chips had, their hardness and toughness were lower, and the sound of breaking was louder. However, no significant linear correlation were found between the characteristics.

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The Kinetics Of Microwave Drying Ginger Based On The Volatile Detection, Xu Wanxiu, Li Jing, Li Zhenfeng, Zhu Guanyu, Song Chunfang, Zhang Junsheng Dec 2017

The Kinetics Of Microwave Drying Ginger Based On The Volatile Detection, Xu Wanxiu, Li Jing, Li Zhenfeng, Zhu Guanyu, Song Chunfang, Zhang Junsheng

Food and Machinery

The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature, 50, 60, 70, 80 ℃, respectively. The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition. It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence. Moreover, the color difference and rehydration ratio were olso found better.

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Quality Indifferent Degrees Of Softness Of Pickles And Itsprincipal Components Analysis Of Volatiles, Huang Shenglan, Du Muyin, Zhou Xianrong, Tang Yanyan, Li Yuzhu, Long Mou, Yu Lihong Dec 2017

Quality Indifferent Degrees Of Softness Of Pickles And Itsprincipal Components Analysis Of Volatiles, Huang Shenglan, Du Muyin, Zhou Xianrong, Tang Yanyan, Li Yuzhu, Long Mou, Yu Lihong

Food and Machinery

Taking softened radish pickles as research object, the present study explored the differences in physicochemical property and flavor substance of normal pickles and pickles with different softness, determined the flavor and analyzed the main ingredients of pickles with eadspace solid-phase microextraction-gas chromate graphy-mass spectrometry, HS-SPME-GC-MS. The experimental results showed that the acidity and salinity of softened pickles were higher than those of normal pickles. The texture index, sensory evaluation of normal pickles were all better than softened pickles, and the 4 kinds of pickles were all yellowish green. 41, 32, 37 and 30 volatile ingredients were detected in normal pickles …

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Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid, Li Yan, Wang Jie, Cao Keke, Wang Zhanggui, Wang Di Dec 2017

Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid, Li Yan, Wang Jie, Cao Keke, Wang Zhanggui, Wang Di

Food and Machinery

To use the solid dispersion method that could improve the dissolution rate of chlorogenic acid.With the factor experiment design, chlorogenic acid solid was mixed with PVPK30 and PEG4000 respectively, with the feed auxiliary ratio of 12, 14, 16, 18. The finished product of solid dispersion prepared by four types of mixture ratio were compared in the vitro solubility, cumulative dissolution and stability, and the optimal mixture ratio was analyzed by SEM. The experiment showed that chlorogenic acid solid dispersion could be prepared by mixture ratio of 14, with PVPK30 as carrier. Compared with crude drugs, in vitro solubility and dissolution …

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Analyses Of The Volume Of The Polybasic Acids And Higher Fatty Acids And Their Effect On Tobacco Quality, Xue Yun, Long Zhangde, Yan Jun, Liu Hong, Li Xinqin, Hu Zhizhong, Pan Yongcheng, Lin Shunshun, Zhang Xiaoming Dec 2017

Analyses Of The Volume Of The Polybasic Acids And Higher Fatty Acids And Their Effect On Tobacco Quality, Xue Yun, Long Zhangde, Yan Jun, Liu Hong, Li Xinqin, Hu Zhizhong, Pan Yongcheng, Lin Shunshun, Zhang Xiaoming

Food and Machinery

The relationship of polybasic acids and higher fatty acid content with sensory quality of tobacco raw materials from the different tobacco growing area in Hunan province was investigated, using non derivatization gas chromatographic method. Seven tobacco samples were collected from three districts/counties, and the content of polybasic acids and higher fatty acids of them were detected. The results showed that the highest content of seven kinds of tobacco among the polybasic acids was propionic acid, followed by 2-Methylbutyric acid and 3-methylvaleric acid. Among the higher fatty acids, the highest content of seven kinds of tobacco was palmitic acid, followed by …

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Uncertainty Evaluation Of The Determination Of Total Sugar， Reducing Sugar， Chlorine， Potassium In Tobacco, Xu Yong, Li Chao, Yang Qianxu, Qin Yunhua, Jiang Wei, Liu Zhihua, Wu Yiqin, Jiang Ciqin, Zhang Chengming, Liu Wei Dec 2017

Uncertainty Evaluation Of The Determination Of Total Sugar， Reducing Sugar， Chlorine， Potassium In Tobacco, Xu Yong, Li Chao, Yang Qianxu, Qin Yunhua, Jiang Wei, Liu Zhihua, Wu Yiqin, Jiang Ciqin, Zhang Chengming, Liu Wei

Food and Machinery

The uncertainty in the measurement for determination of the total sugar, reducing sugar, chlorine, potassium in tobacco by the continuous flow method was evaluated with the actual instance. The influence factors on the uncertainty in the measurement for determination of total sugar, reducing sugar, chlorine, potassium content were analyzed, the component and combined uncertainties were calculated, and the expanded uncertainties of the above three components were 0.44%, 0.40%, 0.02% and 0.06%, respectively, which providing the credibility and confidence interval to the measurement results.

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Analysis Of The Differences Of Heavy Metal Enrichment Between Silver Carp And Aristichthys Nobilis In East Dongting Lake, Liu Xiaowei, Lu Weiya, Xue Minmin, Li Zhonghai Dec 2017

Analysis Of The Differences Of Heavy Metal Enrichment Between Silver Carp And Aristichthys Nobilis In East Dongting Lake, Liu Xiaowei, Lu Weiya, Xue Minmin, Li Zhonghai

Food and Machinery

To evaluate the pollution of heavy metal in east Dongting Lake and analyze the differences of enrichment of heavy metal between silver carp and aristichthys nobilis, this experiment determined the concentration of five different heavy metals, including Cr, Cu, Cd, Pb and Hg, in sediment and tissues of silver carp and Aristichthys nobilis. Results show that the concentration of Cr in sediment belongs to the first state level in soil standard, the concentrations of Cu, Pb and Hg belong to the second state level in soil standard, the concentration of Cd is 2 times of the third state level in …

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Antimicrobial Activity And Chemical Composition Of Eucalyptus Essential Oil, Ren Xiaoling, Yue Shuli, Xiang Hong, Liu Huiya Dec 2017

Antimicrobial Activity And Chemical Composition Of Eucalyptus Essential Oil, Ren Xiaoling, Yue Shuli, Xiang Hong, Liu Huiya

Food and Machinery

To study the antimicrobial potential of vapor-phase Eucalyptus essential oil, the antimicrobial activity and minimum inhibitory concentrations (MIC) were evaluated against the tested microorganisms in vapor, liquid and solid phases. The chemical constitutes of Eucalyptus essential oil and its vapor were analyzed by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction (SPME) GC-MS. The results demonstrated that Eucalyptus essential oil vapor had obvious antimicrobial effect on the tested microorganisms. The antimicrobial activities of Eucalyptus essential oil vapor against Escherichia coli and Staphylococcus aurous were stronger than that against Aspergillus niger. The MIC value (0.045～0.36 mg/mL) in the vapor phase to …

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Antibacterial Activity Of Fractions And Chemical Constituents Analysis Of Dichloromethane Fraction From Bletilla Striata, Wu Yongxiang, Cheng Manhuai, Jiang Haitao, Hou Shuzeng, Wan Zhibing Dec 2017

Antibacterial Activity Of Fractions And Chemical Constituents Analysis Of Dichloromethane Fraction From Bletilla Striata, Wu Yongxiang, Cheng Manhuai, Jiang Haitao, Hou Shuzeng, Wan Zhibing

Food and Machinery

Bletilla striata extracts were prepared by methanol circumfluence extraction. Five different polarity fractions were obtained by extraction in turn with n-hexane, dichloromethane, ethyl acetate, n-butanol and water. The inhibiting effects on E. coli, S.aureus, B.subtilis and P.aeruginos were measured by using filter paper disc diffusion method and minimum inhibitory concentration (MIC) method. The chemical constituents of the active fraction were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the methanol extract, n-hexane and dichloromethane fractions exhibited significant inhibition against four common bacterial strains. Dichloromethane fraction presented the best antibacterial effect than other fractions (P＜0.05). Dichloromethane fraction exerted potent …

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Influence Of Two Ddifferent Nnozzle Fforms On The Flow Ffield And Heat Transferring Characteristics Of Qquick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan Dec 2017

Influence Of Two Ddifferent Nnozzle Fforms On The Flow Ffield And Heat Transferring Characteristics Of Qquick Freezer, Wang Jinfeng, Li Wenjun, Xie Jing, Yang Dazhang, Liu Yuyan, Lu Weihua, Yang Xiaoyan

Food and Machinery

In this study, V type slit nozzle and straight seam hole plate in a quick freezer was used to invetigatethe effect by the change of distance (H) between the nozzle and the plate surface on the internal flow field and the pressure field in a freezer with these two kinds of nozzle structures under the same air condition. Moreover, the metal surface heat transfer characteristics were also studied. The results showed that the flow resistance of the straight slot seam orifice was smaller than that of the V type slot nozzle along the cross-flow direction. The pressure range along cross …

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Extrusion Analysis Of Tianzi-Shaped Tray Of Food Based On Polyflow, Jiang Weixin, Huang Zhigang, Zhao Yulian, Gu Jin, Wang Xiaofeng, Zhang Kai Dec 2017

Extrusion Analysis Of Tianzi-Shaped Tray Of Food Based On Polyflow, Jiang Weixin, Huang Zhigang, Zhao Yulian, Gu Jin, Wang Xiaofeng, Zhang Kai

Food and Machinery

Using Solidworks 3D modeling software to establish the model of Tian-Shaped plastics profile extrusion die. One-quarter part of the Die was divided into ANSYS grid. The melt of poly lactic acid was used as fluid at 190 ℃ in Polyflow simulation analysis. The flow field simulation results of the normal die and the design of the inverse extrusion die were obtained. The flow field and extrusion shape of seven cross sections were compared and analyzed. And the flow chart of typical sections was compared in depth. The results showed that the flow velocity distribution in the die was more uniform. …

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Integration Of Chinese Cultural Elements In The Design Of Modern Food Packaging, Tian Guikun Dec 2017

Integration Of Chinese Cultural Elements In The Design Of Modern Food Packaging, Tian Guikun

Food and Machinery

The integration of Chinese cultural elements in the modern food packaging design, has many important functions, such as catering to the national identity of the domestic consumers, meeting the needs of foreign culture of foreign consumers, and realizing the modernization of Chinese traditional culture. Therefore, it is necessary to make full use of the representative of Chinese culture，such as characters, colors and patterns and their combinations, then through some specific path, including the traditional culture inheritance and innovation, integrating it into the overall brand strategy for food enterprises, and closely integrated with modern science and technology, so that it can …

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Study Of Ozone And Electron Beam Irradiation On Degradation Of Zearalenone And Ochratoxin A, Luo Xiaohu, Li Ke, Wang Ren, Xing Jiali, Wang Li, Du Zhihong, Pan Lihong, Sun Dongling, Li Yanan, Chen Zhengxing Dec 2017

Study Of Ozone And Electron Beam Irradiation On Degradation Of Zearalenone And Ochratoxin A, Luo Xiaohu, Li Ke, Wang Ren, Xing Jiali, Wang Li, Du Zhihong, Pan Lihong, Sun Dongling, Li Yanan, Chen Zhengxing

Food and Machinery

Mycotoxin contamination caused by Zearalenone (ZEN) and Ochratoxin A (OTA) is widespread for being prone to happen and hard to degrade. In this paper, the effects of ozone and electron beam irradiation (EBI) on the degradation of Zearalenone and Ochratoxin A were investigated. After 10 s of 2.0 mg/L ozone treatment, the ZEN content decreased from 50 μg/mL to concentration undetectable. After 12 kGy of EBI, the degradation rate of ZEN was up to 86% and concentration of ZEN within 0.5～5.0 μg/mL had no significant different (P＜0.05), with the degradation of ZEN being faster in acetonitrile than methanol. After 30 …

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Research On Prediction Model Of Egg Freshness Based On Image Processing, Liu Yingying, Zhong Nan Dec 2017

Research On Prediction Model Of Egg Freshness Based On Image Processing, Liu Yingying, Zhong Nan

Food and Machinery

Egg freshness is an important index to measure the economic quality of eggs, and 98 eggs’ image information of different storage time were collected. In the meantime, the conventional index, includes the weight, the height of protein and chamber of the egg which reflects the egg freshness were measured. To receive a method of nondestructive examination, using MATLAB image processing toolbox as a research tool to measure the area ratio of egg yolk, chamber height and length of the whole egg size. Analyzing the regression model between weight and chamber height, whole egg’s major-minor axis, the regression model between protein …

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Biological Characteristics And Pathogenicity Of Botryosphaeria Parva Isolated From ‘Hongyang’ Kiwifruit, He Jingliu, Qin Wen, Liu Xiaoyan, Li Hongyi, Shen Dandan Dec 2017

Biological Characteristics And Pathogenicity Of Botryosphaeria Parva Isolated From ‘Hongyang’ Kiwifruit, He Jingliu, Qin Wen, Liu Xiaoyan, Li Hongyi, Shen Dandan

Food and Machinery

Objects: In order to understand the biological characteristics of Botryosphaeria parva causing soft rot of ‘Hongyang’ kiwifruit. Methods: The mycelial structure was observed by optical microscopy and transmission electron microscopy. The growth curve was established with dry cell weight. Multiple methods could be induced to sporulate. The optimum growth condition of Botryosphaeria parva, and its relationship between lethal temperature and lethal time, as well as its pathogenicity in other fruits were studied. Results: There were branching, diaphragm and intact cell for the mycelium of Botryosphaeria parva. The growth curve of Botryosphaeria parva was divided into three periods, including lag phase …

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Effect Of Hyaluronic Acid Coating On Fresh Quality Of Crucian Carp (Carassius Auratus) During The Partial-Freezing Storage, Guo Li, Wang Peng, Jiang Zhe, Guo Yanli, Zhou Fengchao, Chai Yunlei Dec 2017

Effect Of Hyaluronic Acid Coating On Fresh Quality Of Crucian Carp (Carassius Auratus) During The Partial-Freezing Storage, Guo Li, Wang Peng, Jiang Zhe, Guo Yanli, Zhou Fengchao, Chai Yunlei

Food and Machinery

The surface of Crucian carp (Carassius auratus) meat was coated with different concentrations of hyaluronic acid (HA) and stored at partial-freezing condition(-3 ℃) to study the effect of hyaluronic acid on its freshness preservation. The total volatile base-nitrogen (TVB-N), pH value, conductivity, thiobarbituric acid (TBA), water holding capacity, color and texture were measured as quality indexes to analyze the change of fish meat. The results showed that the meat quality of Crucian carp decreased slowly by combination of HA coating during the partial-freezing storage. The fish meat with 0.9% HA coating maintained its fresh quality on TVB-N (9.64 mg/100 g), …

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Effects Of Leaf Crude Extracts From Gingo Biloba L. On The Preservation Of Litchi, Li Ling, Yan Xuyu, Chen Tiebi, He Fulin Dec 2017

Effects Of Leaf Crude Extracts From Gingo Biloba L. On The Preservation Of Litchi, Li Ling, Yan Xuyu, Chen Tiebi, He Fulin

Food and Machinery

The leaf crude extracts were obtained from Gingo biloba L. using ethanol extraction method, and its preservation on litchi was studied on the aspects of color, VC content, weight loss rate, the total number of bacteria and sensory evaluation. The results showed that leaf crude extract of ginkgo biloba could reduce the loss of water, inhibit the browning, reduce the decrease of VC content, the infection of litchi flesh and the decay rate of litchi, and keep the sensory quality of litchi. Its ability of antibacterial effects and preservation was followed by 0.6% leaf crude extract of ginkgo …

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Effect Of Anti-Aging On Human Epidermal Keratinocyte By Uvb Induced For Green Tea Crude Water Extract, Wang Zhen, Liu Zhonghua, Cai Shuxian, Liu An, Wen Yi Dec 2017

Effect Of Anti-Aging On Human Epidermal Keratinocyte By Uvb Induced For Green Tea Crude Water Extract, Wang Zhen, Liu Zhonghua, Cai Shuxian, Liu An, Wen Yi

Food and Machinery

In this study, anti-aging effects of green tea crude water extract were studied using human epidermal keratinocyte as model which induced by ultraviolet B (UVB). The green tea extract of 0～20 μg/mL was added to DMEM cell culture medium, then cells were induced by radiation of 60 mJ/cm2 UVB. The anti-aging effects were studied by cellular morphology, apoptosis level, cell viability, intracellular antioxidant enzyme activity, intracellular active oxygen cluster (ROS) content, malonaldehyde（MDA）content, cell mitochondrial membrane potential and Na+,K+-ATP enzyme activities. The results showed that the crude extract of green tea could obviously improve cell volume, …

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Interventional Effects Of Wild Oenanthe Javanica Extract In Guizhou Province In Type 2 Diabetic Mice, Chen Xiaojing, Guo Xiaoqing, Wu Nayiyu, Dai Tiantian Dec 2017

Interventional Effects Of Wild Oenanthe Javanica Extract In Guizhou Province In Type 2 Diabetic Mice, Chen Xiaojing, Guo Xiaoqing, Wu Nayiyu, Dai Tiantian

Food and Machinery

After 5 weeks feeding, the type 2 diabetes mellitus was established by intraperitoneal injection of low-dose STZ (75 mg/kg), to measure and statistically analyz the body weight, blood lipid level, fastig blood glucose level. The extracs of Oenanthe javanica can prevent the increase of blood glucose and the reduction of blood weight in STZ-induced type 2 diabets mice. In the study, the type 2 diabetic mice modle using high glucose and high fat diet and low dose STZ injection occurred at 3weeks, the achievment ratio was 80%, the aqueous extracts composition mold rate was 40%, the alcohol extracts was 60%. …

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Research On Antimicrobial And Antioxidant Activities Of Major Components Of Lemon Peel Essential Oil, Zhang Bin, Hou Xiaozhen, Qin Yi, Ding Xin, Deng Qihai, Huang Linjie Dec 2017

Research On Antimicrobial And Antioxidant Activities Of Major Components Of Lemon Peel Essential Oil, Zhang Bin, Hou Xiaozhen, Qin Yi, Ding Xin, Deng Qihai, Huang Linjie

Food and Machinery

Antioxidant and antibacterial activities in vitro of three major components dl-limonene, γ-terpinene and α-terpineol contained in Eureka lemon peel essential oil as well as its compound were explored in mainly in the determination of DPPH free radical as well as OH· free radical scavenging ability and its bacteriostasis size and MIC against Escherichia coli, Bacillus subtilis and Staphylococcus aureus of the three major components. Results showed that dl-limonene, γ-terpinene, α-terpineol had certain scavenging effect on OH· free radical with clearance rate between 48.45%～77.94%; and the scavenging effect of DPPH free radical was higher than that of LEO at the same …

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Functional Properties And Optimization Of Microwave Assisted Alkaline Extraction Of Dietary Fiber From Pomelo Peel, Yan Rongling, Liao Yang, Mao Longyi, He Fulin Dec 2017

Functional Properties And Optimization Of Microwave Assisted Alkaline Extraction Of Dietary Fiber From Pomelo Peel, Yan Rongling, Liao Yang, Mao Longyi, He Fulin

Food and Machinery

The extraction technology of dietary fiber from Jiangyong pomelo peel by microwave assisted alkali method was established and the physicochemical properties and antioxidant activity of dietary fiber were analyzed. The results showed that, ensuring the extraction rate of soluble dietary fiber preferentially, the optimum extraction process of dietary fiber were solid-liquid ratio of 110 (g/mL), NaOH concentration of 8%, microwave time 40 s and microwave power 350 W. With the contrl of the optimal conditions, the maximum extraction yield rate of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) was 40.8% and 45.1%, respectively. Moreove, the dietary fiber showed …

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Study On Microwave-Assisted Extraction And Antioxidant Activity Of Total Saponins From Chenopodium Quinoa Peel, Yang Jie, Gao Fengxiang, Yang Min, Bian Hongyu, Zhang Shigang, Zhao Erlao Dec 2017

Study On Microwave-Assisted Extraction And Antioxidant Activity Of Total Saponins From Chenopodium Quinoa Peel, Yang Jie, Gao Fengxiang, Yang Min, Bian Hongyu, Zhang Shigang, Zhao Erlao

Food and Machinery

The microwave-assisted extraction process of total saponin from Chenopodium quinoa peel of quinoa was optimized by one-factor combined response surface method with total saponin yield as index. The antioxidant activities were evaluated by DPPH free radical, hydroxyl radical and ABTS free radical method. The results showed that the ethanol concentration, microwave power and solid-liquid ratio had a significant effect on the total saponin yield. The optimum conditions were ethanol concentration 68%, microwave power 455 W, solid-liquid ratio 132 (g/mL), microwave time 10 min, and extraction times 2 times. The yield of total saponin from Chenopodium quinoa peel was 26.329 mg/g. …

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Ultrasonic-Assisted Extraction Process And Characteristics Analysis Of Collagen From Schizothorax Prenanti Bone, Yan Qiuping, Wu Yinglong, Li Yuee, Jiang Yan, Guo Yuchun, Qin Tao Dec 2017

Ultrasonic-Assisted Extraction Process And Characteristics Analysis Of Collagen From Schizothorax Prenanti Bone, Yan Qiuping, Wu Yinglong, Li Yuee, Jiang Yan, Guo Yuchun, Qin Tao

Food and Machinery

The ultrasonic-assisted acid extraction technology of collagen from Schizothorax prenanti bone was studied using univariate analysis and orthogonal test to improve the extraction rate. The purified collagen was analyzed by the methods of polyacrylamide gel electrophoresis , ultraviolet spectroscopy, amino acid and denaturation temperature analysis. The results showed that ultrasonic pretreat-ment increased the collagen extraction rate significantly. The optimal extracting conditions were as followed: extracting temperature 30 ℃, ratio of, liquid-solid 751 (mL/g), time for pre-treating by the ultrasonic 20 min, and extracted time. In the conditions, the collagen extraction ratio was 6.91% and the purity reached 89.74%. In addition, …

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Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling Dec 2017

Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling

Food and Machinery

To study the separation and purification of fisetin from Cotinus coggygria leaves with polyamide by using the adsorption rate and elution rate of fisetin as index. The effects of sample flow rate, sample concentration, concentration of eluent and dosage on purification process were investigated from static and dynamic adsorption. The optimum process conditions were as followed: the sample flow rate was 1 mL/min, the sample concentration was 0.535 8 mg/mL, the sample volume was 2 BV, the eluent was 70% ethanol, and the eluent dosage was 4 BV. Conclusion: The crude extract of Cotinus coggygria leaves was refined three times …

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The Technology Optimization Of The Freezing Microwave Treatment Assisted Extraction Of Phenols From Red Grape Juice, Hong Meiling, Feng Zuoshan, Bai Yujia, Zheng Wancai, Ma Dexiu Dec 2017

The Technology Optimization Of The Freezing Microwave Treatment Assisted Extraction Of Phenols From Red Grape Juice, Hong Meiling, Feng Zuoshan, Bai Yujia, Zheng Wancai, Ma Dexiu

Food and Machinery

In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice, taking cabernet sauvignon grape as raw materia, using non thermal processing technology combined with freezing microwave treatment. Based on the single factor experiment, choosing the anthocyanin and polyphenol content of dual response value. Factors such as sample quality, freezing time, freezing temperature, microwave time and microwave power were selected as optimization factors, designed optimization of response surface methodology based on Box-Behnken experimental design principle. The optimum conditions for the simultaneous optimization of the two indicators were as follows: The sample quality was …

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Study On Optimization And Effect Of Microwave Assisted Dilute Acid Degradation Of Corn Cob, Zhu Liyan, Yang Xiaorui, Wang Wei, Liang Jinhua, Zhu Jianliang Dec 2017

Study On Optimization And Effect Of Microwave Assisted Dilute Acid Degradation Of Corn Cob, Zhu Liyan, Yang Xiaorui, Wang Wei, Liang Jinhua, Zhu Jianliang

Food and Machinery

In order to improve the utilization rate and economic benefit of lignocellulose, the hydrolysis of corncob was studied by the method of using dilute acid as catalyst under microwave irradiation. Through single factor and orthogonal way ,the influences of microwave radiation time, microwave power, acid concentration, solid-liquid ratio and particle size of corncob were discussed with sugar yield and raw material conversion rate as index ; Raw materials and three methods of treatment of hydrolyzed residue were analyzed by scanning electron microscopy (SEM) and infrared spectroscopy (FT-IR).The results showed that the optimal reaction conditions were as follow: corncob was crushed …

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