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2021

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Articles 331 - 360 of 858

Full-Text Articles in Food Science

Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei Jul 2021

Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei

Food and Machinery

Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, …

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Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng Jul 2021

Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng

Food and Machinery

Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with …

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Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian Jul 2021

Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian

Food and Machinery

Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin …

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Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong Jul 2021

Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong

Food and Machinery

Objective： To reveal the compositions of betalains (BLs) from pitaya fruit and their distribution in different parts. Methods: Three types of pitaya fruits, red peel-red flesh (RR), red peel-white flesh (RW), and yellow peel-white flesh (YW), were selected. The screening and confirmation of BLs were performed by ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC QTOF-MS/MS). Results: A total of 19 components were identified, including betanin, phyllocactin, indicaxanthin, etc. Most components (14) were identified from the peel part of RR fruit, and secondly, 12 components from the flesh part of RR fruit and nine components from the peel part of RW fruit. Conclusion: …

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Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia Jul 2021

Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia

Food and Machinery

Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of …

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Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes, Lei Sheng, Cui He-Ping, Yang Qian-Xu, Wang Kai, Liu Zhi-Hua, Duan Yan-Qing, Wang Jin, Zhang Xiao-Ming Jul 2021

Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes, Lei Sheng, Cui He-Ping, Yang Qian-Xu, Wang Kai, Liu Zhi-Hua, Duan Yan-Qing, Wang Jin, Zhang Xiao-Ming

Food and Machinery

Objective： Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins. Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes. Methods: the vegetable protein such as corn protein, sunflower seed protein, wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions. The enzymatic hydrolysates were mixed with reducing sugar at a ratio of mhydrolysates∶msugar=100∶15. The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature. The intermediates prepared under …

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Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd, Niu Qian-Qian, Xu Xin, Zeng Xue-Ying, Zhong Hai-Yan, Xu You-Zhi Jul 2021

Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd, Niu Qian-Qian, Xu Xin, Zeng Xue-Ying, Zhong Hai-Yan, Xu You-Zhi

Food and Machinery

Objective： Due to the blackness of sensitivity, selectivity and fatty acid quantification of traditional methods, a new method for determining fatty acids in vegetable oils without derivation was developed. Methods: The content and types of fatty acids in vegetable oil were analyzed more accurately by high-performance liquid chromatography combined with evaporative light scattering detector, CNW C18-WP column (4.6 mm×250 mm, 5 μm) was used. Mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was 0.1% formic acid methanol solution, using gradient elution at the flow rate of 1.0 mL/min; the temperature of the …

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Simultaneous Determination Of Rodenticide Residues In Meat By Liquid Chromatography-Tandem Mass Spectrometry, Zhong Fei-Fei, Xu Wen-Yang, Yang Yun, Xie Fang-Yun, Song Yang, Huang Yan Jul 2021

Simultaneous Determination Of Rodenticide Residues In Meat By Liquid Chromatography-Tandem Mass Spectrometry, Zhong Fei-Fei, Xu Wen-Yang, Yang Yun, Xie Fang-Yun, Song Yang, Huang Yan

Food and Machinery

Objective: To establish a LC/MS-MS method for simultaneous determination of 11 rodenticides in meat. Methods: The sample was extracted with acetonitrile, QuEChERs extraction salt packet was used for purification, and liquid chromatography-mass spectrometry for qualitative and quantitative analysis of 11 rodenticide residues in meat. In this method, 0.05 mol/L ammonium acetate aqueous solution and methanol was adopted as mobile phase elution, with positive ion mode scanning for electrospray ionization. The external standard method was adopted for quantitative analysis. Results: The standard solution showed a linear relationship in the range of 0.2~100.0 μg/L, and the correlation coefficient was greater than 0.99 …

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Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry, Liu Jie, Zhu Xiao-Ling, Peng Qing-Zhi, Zhou Tao-Hong, Gong Lei, Wu Wan-Qing Jul 2021

Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry, Liu Jie, Zhu Xiao-Ling, Peng Qing-Zhi, Zhou Tao-Hong, Gong Lei, Wu Wan-Qing

Food and Machinery

Objective: To establish a rapid qualitative and quantitative analysis method, HPLC-quadrupole-time-of-flight mass spectrometry was used to determine the illegal addition of 19 antidepressants in healthy food. Methods: The samples were extracted by methanol with ultrasonic extraction procedure and then separated on a reversed-phase C18 column, with acetonitrile and 0.1% formic acid aqueous as the mobile phases in gradient elution mode. The target compounds were detected in electrospray positive ion, and the data were matched with the established database of precursor ion and secondary fragment accurate mass. Results: The linear range of the 19 compounds was 5~100 μg/L, and the …

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Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms, Yan Shun-Hua, Wang Ya-Li, Xia-Yi-La· Ai-Ni Jul 2021

Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms, Yan Shun-Hua, Wang Ya-Li, Xia-Yi-La· Ai-Ni

Food and Machinery

Objective: The uncertainty in determination of sulfamonomethoxine（SMM）, sulfadimethoxine（SDM）, sulfamethoxazole（SMZ） and sulfamethazine（SM2） in pork was evaluated by using LC-MS/MS techniqne. Methods: The uncertainty caused by various factors in the whole process of determination was analyzed, including weighing, solution preparation, sample extraction and purification, apparatus measure，recovery，etc. Results: The expand uncertainties for SMM, SDM, SMZ and SM2 were 9.4, 18.1, 12.0 and 15.6 μg/kg, respectively. Conclusion: The results showed that the main sources of uncertainty arouse from the measurement repeatability, standard solution and curve fitting.

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Synthesis Of Artificial Antigen And Elisa Identification Of Mouse Polyclonal Antiserum Against Clonidine Hydrochloride, Wang Yao, Cao Jin-Bo, Li Tie-Mei, Pang Xing-Hao, Hu Xiao-Fei Jul 2021

Synthesis Of Artificial Antigen And Elisa Identification Of Mouse Polyclonal Antiserum Against Clonidine Hydrochloride, Wang Yao, Cao Jin-Bo, Li Tie-Mei, Pang Xing-Hao, Hu Xiao-Fei

Food and Machinery

Objective: The aim of this study was to obtain highly sensitive and specific mouse polyclonal antiserum of Clonidine hydrochloride (CLO). Methods: Apraclonidine (ACLO), a derivative of CLO, was acted as hapten of clonidine (CLO) to synthesize immune antigen CLO-BSA and envelope antigen CLO-OVA by glutaraldehyde (GA). The coupling effect was identified by ultraviolet scanning and polyacrylamide gel electrophoresis. Then, BALB/c mice were immunized and their immunological characteristics were identified by indirect ELISA and indirect competitive ELISA. Results: The titer of polyclonal antiserum of all mice were higher than 1∶12 800, and the polyclonal antiserum of No.3 mouse has the best …

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Risk Analysis Of The Acrylamide Contamination In Food, Huang Yan, Song Sheng, Xu Wen-Yang, Li Can Jul 2021

Risk Analysis Of The Acrylamide Contamination In Food, Huang Yan, Song Sheng, Xu Wen-Yang, Li Can

Food and Machinery

Objective： The acrylamide contamination in various foods was investigated to help to control the potential food safety risks. Methods: the laboratory targeted collection of 610 food samples that may be contaminated by acrylamide, involving 8 types of food such as cakes, biscuits, potato foods, puffed foods, etc., which are inspected in accordance with "Determination of Acrylamide in Foods of National Food Safety Standards" GB 5009.204—2014. Results: Acrylamide was detected in 73 samples, and the detection rate reached 12.0%. Among them, potato foods, biscuits, cakes and other foods had different degrees of acrylamide contamination, while the acrylamide contamination in potato chips …

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Control Technology Of High Speed Food Sorting Robot Based On Closed Loop And Feedforward Control, Liu Zhen-Yu, Xue Yu-Qiang, Xie Zu-Qiang Jul 2021

Control Technology Of High Speed Food Sorting Robot Based On Closed Loop And Feedforward Control, Liu Zhen-Yu, Xue Yu-Qiang, Xie Zu-Qiang

Food and Machinery

Objective: in view of the current situation that the food sorting robot has higher and higher requirements for speed and precision. Methods: Based on the system architecture of high-speed parallel food sorting robot, a control method of high-speed parallel food sorting robot is proposed, which combines the traditional closed-loop control of kinematics with the feedforward control of torque; Based on the original genetic algorithm tuning PID control parameters, the torque feedforward control method is introduced for dynamic control; The dynamic tracking accuracy and joint torque of the system are compared and analyzed, and the superiority of the control method is …

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Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control, Wang Guo-Jie, Mu Gang, Huo Jin, Zhang Qian, Zhang Guo-Chen Jul 2021

Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control, Wang Guo-Jie, Mu Gang, Huo Jin, Zhang Qian, Zhang Guo-Chen

Food and Machinery

Objective: In order to meet the refined requirements of temperature during the drying process of Penaeus vannamei freezing point and low temperature heat pump. Methods: A heat pump drying control system based on Siemens S7-300 PLC was designed. The system adopted a fuzzy control strategy. And a fuzzy controller with “two-dimensional input and one-dimensional output” was designed using the fuzzy logic toolbox of Matlab. According to the drying process of prawns, a data collection program and an execution program were designed to control the temperature of the drying oven. And the drying process was monitored and managed through the human-machine …

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Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu Jul 2021

Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu

Food and Machinery

To echo with that, packaging design of food must arm itself with updated understandings on new happenings, such as fine-sorted scenes of consumption and afterwards experience, unexpected fun and amusement brought by package itself, more confidence in national culture, stronger attribute of social contact and more attention to sustainable development.

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Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing, Lu Jie Jul 2021

Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing, Lu Jie

Food and Machinery

Based on the analysis of online marketing, product packaging design needs to deal with a series of characteristics such as inaccessibility, inability to open, a short stay in the line of sight of consumers, and violent transportation in a virtual marketing environment, straightforward expression, and traditional symbol application are proposed. Interesting, Serialization, Interactive, Emotionalization and Safety, and other product packaging design strategies will provide designers with an idea for product packaging design in response to the network marketing environment.

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The Misunderstanding Of The Application Of The Secondary Meta Culture In The Design Of Food Packaging And Its Localization Strategy, Yang Lin Jul 2021

The Misunderstanding Of The Application Of The Secondary Meta Culture In The Design Of Food Packaging And Its Localization Strategy, Yang Lin

Food and Machinery

Through animation images in food packaging design, the secondary meta culture has experienced a long development period in China. However, in practice, there are a series of misunderstandings in food packaging design that are not conducive to market competitiveness. These misunderstandings mainly include blindly taking doctrine, serious homogenization, and the lack of understanding of aesthetic changes of audiences in different times. Therefore, it is necessary to solve these problems by realizing traditional cultural character image animation innovation, local animation image innovation for market segments, and personalized local animation design innovation based on general aesthetics. This will help realize the localization …

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Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms, Li Ting, Qu Wen-Juan, Wu Ben-Gang, Wang Bei, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui Jul 2021

Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms, Li Ting, Qu Wen-Juan, Wu Ben-Gang, Wang Bei, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui

Food and Machinery

Objective: The aim of this work is to improve the food safety of rewetting-dried shiitake mushrooms. Methods: The drum catalytic infrared device was used to carry out the infrared combined holding treatment disinfection test on rewetting-dried shiitake mushrooms with excessive Aspergillus niger （A. niger）, and the effect of process parameters on disinfection effectiveness, drying effectiveness and quality of mushrooms were investigated. Moreover, the kinetics of the microbial inactivation process was analyzed. Results: The results showed that after disinfected with DCIR at 60～80 ℃ for 8.7～21.2 min，followed by holding for 20～80 min, the total number of moulds on mushrooms with IMCs …

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Study On The Process Of Superheated Steam Stabilization Of Wheat Germs, Zhang Nan, Ge Xin-Hui, Shi Lin, Cheng Yong-Qiang, Zhang Xiu-Qing Jul 2021

Study On The Process Of Superheated Steam Stabilization Of Wheat Germs, Zhang Nan, Ge Xin-Hui, Shi Lin, Cheng Yong-Qiang, Zhang Xiu-Qing

Food and Machinery

Objective： To improve the stability of wheat germs and prolong its storage period. Methods: The process conditions of superheated steam were optimized. During storage, the effects of superheated steam treatment on wheat germs color, lipase activity, and free fatty acid content during storage were analyzed. Results: The optimal conditions of superheated steam on wheat germs were 220 ℃ at Steam mode for 30 s. The superheated steam treatment could deactivate 82.74% lipase and 87.03% lipoxygenase. The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86% compared with the control group. Conclusion: Superheated …

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Effect Of Variable Temperature Drying On The Quality Of Black Tea, Xiang Xi, Li Shi, Xu Yang-Yang, Xiao Wen-Jun, Gong Zhi-Hua Jul 2021

Effect Of Variable Temperature Drying On The Quality Of Black Tea, Xiang Xi, Li Shi, Xu Yang-Yang, Xiao Wen-Jun, Gong Zhi-Hua

Food and Machinery

Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of …

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Effect Of The Treatment Of 1-Mcp Combined With 60Co-Γ Irradiation On The Storage Of Plum Fruit, Luo Dong-Lan, Cao Sen, Ma Chao, Wang Rui, Ba Liang-Jie Jul 2021

Effect Of The Treatment Of 1-Mcp Combined With 60Co-Γ Irradiation On The Storage Of Plum Fruit, Luo Dong-Lan, Cao Sen, Ma Chao, Wang Rui, Ba Liang-Jie

Food and Machinery

Objective: The effect of 1-MCP and 60Co-γ irradiation on the quality of plum during postharvest storage was investigated. Methods: In this study, the plum was treated with 1.5 kGy 60Co-γ irradiation，and then was fumigated with 1 μL/L 1-MCP. The rot ratio, water loss ratio, malondialdehyde content, relative conductivity, total soluble solids content, titratable acid content, VC content, CAT and POD, and SOD of activity were to reveal the effect were measured. Results: The results showed that 1-MCP combined with 60Co-γ irradiation treatment could effectively inhibit rot and water loss ratios and maintain hardness, total soluble solids, …

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Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea, Ren Guang-Quan, Xu Zhi-Ling-Yun, Liu Jin-Qiu, Xu Chun-Yu-Hang, Xia Ning Jul 2021

Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea, Ren Guang-Quan, Xu Zhi-Ling-Yun, Liu Jin-Qiu, Xu Chun-Yu-Hang, Xia Ning

Food and Machinery

Objective:Auricularia cornea was used as raw material to explore the anti-fatigue effect in this study. Methods: Auricularia cornea is a new member of Auricularia polytricha. Male KM mice were used to explore the anti-fatigue effect of polysaccharides from Auricularia cornea (AP). Results: AP has no significant impact on body weight. The biochemical analysis found that glycogen contents in the liver and muscle were significantly enhanced (P＜0.05) after swimming for 30 minutes. The accumulation of BLA and BUN in the serum was inhibited; the level of free radical was decreased, and the contents of SOD and GSH-Px were increased (P＜0.05). Furthermore, …

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Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder, Sheng Qing-Hai, He Shuang-Ning, An Yan-Jun, He Ying, Pan Li-Na, Wang Jia-Qi Jul 2021

Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder, Sheng Qing-Hai, He Shuang-Ning, An Yan-Jun, He Ying, Pan Li-Na, Wang Jia-Qi

Food and Machinery

Objective： To evaluate the hypoglycemic effect of compound almond powder on glucose and lipid metabolism disorder rats. Methods: High-fat diet and dexamethasone were used to establish an insulin resistance rat model of glucose and lipid metabolism disorder. Regular diet was used as a negative control, and metformin was used as a positive control. Fasting blood glucose, serum insulin, blood glucose and area under blood glucose curve after half an hour of glucose loading were measured, and blood lipid data were measured. Results: the fasting blood glucose of normal rats was not affected by compound almond powder (P＞0.05); After successful modeling, …

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Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application, Que Xiao-Feng, Fang Zhi-Cheng, Yu Yan, Si Wen-Hui, Xie En-Yao Jul 2021

Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application, Que Xiao-Feng, Fang Zhi-Cheng, Yu Yan, Si Wen-Hui, Xie En-Yao

Food and Machinery

Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the …

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Study On The Α-Glucosidase Inhibition Of The Dark Blue Pigment From The Leaves Of Vaccinium Bracteatum Thunb., Bao Zheng-Yu, Fan Ming-Cong, Li Yan, Qian Hai-Feng, Zhang Hui, Qi Xi-Guang, Wang Li Jul 2021

Study On The Α-Glucosidase Inhibition Of The Dark Blue Pigment From The Leaves Of Vaccinium Bracteatum Thunb., Bao Zheng-Yu, Fan Ming-Cong, Li Yan, Qian Hai-Feng, Zhang Hui, Qi Xi-Guang, Wang Li

Food and Machinery

Objective: The α-glucosidase inhibition （α-GI） activity of dark blue pigment from the leaves of Vaccinium bracteatum Thunb. （VBTL） was investigated to confirm the benefits of regulation of postprandial blood sugar. Methods: The dark blue pigment prepared by purified iridoid compounds and exogenous amino compound was used to study the inhibition effect and the inhibition kinetic by Lineweaver-Burk reciprocal curve method. Fluorescence emission spectrum was used to analyze the interaction between the pigment and α-glucosidase. Results: The VBTL dark blue pigment had higher inhibitory effect on α-glucosidase. The α-GI activity increased with the increasing concentration of dark blue pigment and the …

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Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Semen Ziziphi Spinosae Protein Hydrolysates, Han Rong-Xin, Zhang Hong-Yin, Zhou Guang-Xin, Wang Hai-Dong, Xiao Feng-Qin, Li Guang-Zhe, Yan Ming-Ming Jul 2021

Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Semen Ziziphi Spinosae Protein Hydrolysates, Han Rong-Xin, Zhang Hong-Yin, Zhou Guang-Xin, Wang Hai-Dong, Xiao Feng-Qin, Li Guang-Zhe, Yan Ming-Ming

Food and Machinery

Objective: In this study, semen ziziphi spinosae protein hydrolysates （SZPHs） with good antioxidant activity were used as the research object. Methods: By simulating gastrointestinal digestion in vitro, the semen ziziphi spinosae protein hydrolysates gastrointensive digest （SZPHs-GD） was obtained. The amino acid composition and antioxidant activity of SZPHs before and after digestion were analyzed in order to explore the effect of internal environment on the structure and activity of SZPHs. Results: The results showed that after simulated digestion in vitro, the content of hydrophobic amino acids in SZPHs-GD decreased by 1.51%, the content of hydrophilic amino acids and negatively charged amino …

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Determination Of Lignans In Qinghai Flaxseed And Its Antioxidant Activity, Chen Yun-Yun, Wang Jin-Ying, Wang Xing-Rui, Han Yu-Ze, Li Ying-Xia, Wang Shu-Zhen Jul 2021

Determination Of Lignans In Qinghai Flaxseed And Its Antioxidant Activity, Chen Yun-Yun, Wang Jin-Ying, Wang Xing-Rui, Han Yu-Ze, Li Ying-Xia, Wang Shu-Zhen

Food and Machinery

Objective: It provides a basis for promoting the high-value utilization of flaxseed and its processing by-products in Qinghai. Methods: Using linseeds from different producing areas and varieties in Qinghai province as raw materials, and the content of lignan and its component-secoisolariciresinol diglucoside and secoisolariciresinol in 20 kinds of flaxseeds in Qinghai were determined by reversed-phase high performance liquid chromatography, based on DPPH and ABTS free radical scavenging ability to evaluate the antioxidant activity of these two lignans. Results: The content of lignans in flaxseeds from different producing areas and varieties in Qinghai Province was significantly different （P<0.05）, and the content ranges of secoisolariciresinol diglucoside and secoisolariciresinol were 7.53～23.33 mg/g, 0.85～2.55 mg/g, respectively. Secoisolariciresinol diglucoside and secoisolariciresinol have scavenging effects on DPPH and ABTS free radicals. There were significant differences in the antioxidant activity of lignans in 20 kinds of flaxseeds （P<0.05）. Conclusion: Linseeds from different producing areas and varieties in Qinghai Province have different lignan content, which has good antioxidant capacity.

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Effect Of Pulsed Light On Bacterium Sterilization Of Beverage Bottle Cap, Chen Jin-Ding, Wang Yuan, Mao Li-Ke, Liu Jin-Fang, Gao Yan-Xiang Jul 2021

Effect Of Pulsed Light On Bacterium Sterilization Of Beverage Bottle Cap, Chen Jin-Ding, Wang Yuan, Mao Li-Ke, Liu Jin-Fang, Gao Yan-Xiang

Food and Machinery

Objective: This study aimed to study the effect of pulsed light on sterilization of beverage bottle caps and to expand its application in PET aseptic filling. Methods: The effect of pulsed light (PL) on the sterilization of 38 mm and 28 mm beverage bottle caps was evaluated. The factors affecting sterilization efficiency included initial aerobic bacterial count, PL irradiation distance and pulse frequency. Results: The results showed that the sterilization efficiency was proportional to the initial aerobic bacterial count and flash time, while it was inversely proportional to PL irradiation distance. When the PL treatment was performed by 7 cm …

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Optimization Of Preparation Of Ginseng Glycoprotein By Response Surface Methodology, Yu Ping, Yue Yu-Xian, Zhang Yu, Chen Chang-Bao, Zhang Qing-He Jul 2021

Optimization Of Preparation Of Ginseng Glycoprotein By Response Surface Methodology, Yu Ping, Yue Yu-Xian, Zhang Yu, Chen Chang-Bao, Zhang Qing-He

Food and Machinery

Objective： To optimize the preparation process of ginseng glycoprotein. Methods: The Box-Behnken response surface method was used to analyze the effects of extraction time, extraction times, material-to-liquid ratio, and alcohol precipitation concentration on ginseng glycoprotein. Results: The optimal ginseng glycoprotein preparation process extracted three times and 1.5 h with a material-to-liquid ratio 1.0∶15.4 (g/mL) 72% of alcohol precipitation volume fraction. Under the control of these conditions, the extraction rate of ginseng glycoprotein was 24.14%. Conclusion: The optimized preparation technology of ginseng glycoprotein is stable, accurate, reliable, and the extraction rate is high, which has particular practical value.

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Optimization Of Vacuum Freeze-Drying Of Pitaya By Response Surface Methodology, Wei Yun-Yi, Cheng Zhong, Lei Ting-De, Huang Chun-Lan Jul 2021

Optimization Of Vacuum Freeze-Drying Of Pitaya By Response Surface Methodology, Wei Yun-Yi, Cheng Zhong, Lei Ting-De, Huang Chun-Lan

Food and Machinery

Objective: Improve the brittleness and crisp of freeze-drying of pitaya. Methods: Taking red pitaya Meilong No.1 as the research object, the porosity was selected as the evaluation index by pearson correlation between sensory evaluation and objective indexes, the effects of slice thickness, pre-freezing time, drying air pressure and drying time on the quality of vacuum freeze-dried pitaya was studied by single factor experiments, and the optimal level was selected; The processing conditions were optimized using Box-Behnken response surface methodology. Results: Slice thickness, pre-freezing time and drying time were linearly correlated with the porosity of freeze-dried pitaya; The optimal process were …

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