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Articles 2521 - 2550 of 4798
Full-Text Articles in Food Biotechnology
Optimization On Purification Technology Of Alfalfa Leaf Protein Peptide Bymacroporous Adsoption Resin, Xu Yingyi, Wu Hongyan, Wang Yu, Wang Biao
Optimization On Purification Technology Of Alfalfa Leaf Protein Peptide Bymacroporous Adsoption Resin, Xu Yingyi, Wu Hongyan, Wang Yu, Wang Biao
Food and Machinery
The best macroporous adsorption resin was selected by comparing the adsorption effects of six macroporous adsorption resins on Alfalfa Leaf Protein (ALPP), and the adsorption-desorption characteristics of ALPP were studied. The results showed that the best type of macroporous adsorption resin for purifying ALPP was DA201-C. The optimum conditions were as follows: flow rate of sampling was 0.5 mL/min, concentration of sampling was 10 mg/mL, 75% ethanol solution was an eluent, the elution flow rate was 0.5 mL/min and the elution volume was 200 mL. Under these conditions, content of ALPP inceased by 46.95%, content of sugar decreased by 81.88%, …
Optimization On Glucosylation Modification Process And Functional Properties Of Tea Residue Protein, Yang Xu, Ren Zhen
Optimization On Glucosylation Modification Process And Functional Properties Of Tea Residue Protein, Yang Xu, Ren Zhen
Food and Machinery
Tea residue protein was modified by wet glucosylation. The optimum modification process of tea residue protein was determined by single factor and response surface design with indicators, including the degree of graft and browning index. Effects of modification on functional properties of protein were analyzed. The results indicated that glucose was the optimal glycosyl donor. When glucosylation reaction was carried out with the ratio of 1∶1 (protein to glucose) at 83.68 ℃ and pH 10.60, the degree of graft was (32.89±0.53)%. By this processing, the increases in solubility, emulsifying capacity and stability, foaming capacity and stability of tea residue protein …
Optimization On Separation And Purification Process Of Esculetin From Viola Tianshanica Maxim By Macroporous Resin, Zhao Lijuan, Li Qian, Li Chenyang, Xu Fang, Zhao Jun
Optimization On Separation And Purification Process Of Esculetin From Viola Tianshanica Maxim By Macroporous Resin, Zhao Lijuan, Li Qian, Li Chenyang, Xu Fang, Zhao Jun
Food and Machinery
The resin suitable for the purification of esculetin from Viola tianshanica Maxim was selected from eight macroporous resins by static adsorption and desorption experiments, and its kinetics and thermodynamics behavior on compound was studied. The result indicated that HPD500 was the optimum material for the adsorption of esculetin. The adsorption dynamic behavior was well described by the pseudo-second-order kinetics equation. The adsorption isotherm data from the thermodynamics behavior were fitted better with Freundlich equation. The thermodynamic parameters were found to be ΔH<0, ΔS<0, and ΔG<0 respectively, so this adsorbing process was a spontaneous exothermic process. The optimal purification conditions of HPD500 on esculetin were as follows: loading concentration 2.593 5 mg/mL, maximum loading adsorption capacity 7.780 5 mg/g resin, adsorption rate 2.0 mL/min, 7 BV deimpurity water, 7 BV 50% ethanol elution, elution rate 2.0 mL/min. Under these conditions, the purity of esculetin was greater than 37% and the recovery rate was greater than 93.0%.
Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping
Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping
Food and Machinery
In order to explore the effect of salt on the quality of chicken breast meat mince with seaweed powder (Eucheuma spinosum), the effect of different salt amount on such factors as pH value, color, emulsification stability, solubility of salt-soluble protein, cooking loss, freeze-thaw loss, texture, water holding capacity, relaxation time T2 and microstructure of chicken breast batters was investigated. It's revealed in the result that pH value, L* and W values decreased significantly with the increase of salt content, a* value increased followed by decreased reaching the maximum value at 1.5% NaCl. Addition of salt could significantly …
Effect Of Lactic Acid Bacteria Fermentation On Quality And Safety Of Fuyuan Sauerkraut, Huang Huifu, Xiao Yuxue
Effect Of Lactic Acid Bacteria Fermentation On Quality And Safety Of Fuyuan Sauerkraut, Huang Huifu, Xiao Yuxue
Food and Machinery
In this study, liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory, physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process. The results showed that compared with natural fermentation, the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better; the nitrite content was lower and the nitrous peak value appeared earlier, the pH value was lower, and the total acid content was higher; the …
Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour, Wang Lifeng, Zhang Lei, Yao Yijun, Wang Hongling, Xu Feiran, Wang Haiou
Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour, Wang Lifeng, Zhang Lei, Yao Yijun, Wang Hongling, Xu Feiran, Wang Haiou
Food and Machinery
Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability. The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined. The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch. The peak gelatinization viscosity increased from (2 025±169.2) cp to (4 847±140.5) cp, and the gelatinization temperature decreased from (71.82±0.67) ℃to (70.1±0.04) ℃. With the …
Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco, Li Da, Li Xiaoke, Xu Renjie, Yuan Peng, Li Exian
Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco, Li Da, Li Xiaoke, Xu Renjie, Yuan Peng, Li Exian
Food and Machinery
Taking two different representative batches (A, B) of the domestic commercial cigarette brand M as raw materials. A static headspace-GC/MS method was established and the datas were collected by the MES automatic control system. Aroma components in two batches of tobacco samples (A and B) were determined. RESULTS A total of 40 core aroma components were detected in two batches of finished cut tobacco, of which batch A contained 34 and batch B contained 37; 3-methyl-1-butanol, 2,6-dimethyl Pyridazine, n-hexadecane, 2-acetylfuran, 2-hexen-1-ol, cis-4-heptenal are undetected components in A, 2-methylpyrazine, isoprene Enol and 2-acetylpyrrole were undetected components in B; the relative total …
Ultrasound-Assisted Preparation And Characterization Of Grapefruit Essential Oil Nanocapsules, Peng Yingyun, F Ufuhua, Zhu Pingping, Hu Xiao, Shan Yang
Ultrasound-Assisted Preparation And Characterization Of Grapefruit Essential Oil Nanocapsules, Peng Yingyun, F Ufuhua, Zhu Pingping, Hu Xiao, Shan Yang
Food and Machinery
The preparation technology of grapefruit essential oil nanocapsules was optimized by complex coacervation and orthogonal design. Nano-sized microcapsule were prepared with gelatin A and sodium alginate as wall materials, grapefruit essential oil as core material and CaCl2 solution as curing agent. The effects were investigated, including core-wall ratio, ultrasonic time, ultrasonic amplitude and the amount of curing agent on the particle size of microcapsules. The particle size distribution, monomer reaction and thermal stability of grapefruit essential oil nanocapsules were characterized by laser particle size analyzer, Fourier transform infrared spectrometer and thermogravimetric analyzer. The results showed that the optimum preparation …
Research Progress On Stabilization Of Natural Anthocyanin Pigments, Jiang Yuting, Qin Fang, Chen Jie, He Zhiyong
Research Progress On Stabilization Of Natural Anthocyanin Pigments, Jiang Yuting, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
The use of natural pigments of anthocyanins in the food industry to replace synthetic pigments has become a development trend. Compared to synthetic pigments, however, natural anthocyanin pigments show low stability and easy to lose, during the processing and storage, and reducing the color loss during industrial applications is challenging. This study reviewed the stabilization techniques of anthocyanins in recent years, including the addition of polymeric compounds, copigments, metal ion, and encapsulation techniques, in order to provide guidance for the stabilization application of anthocyanin pigments in the food industry.
A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies, Guo Yingxi, Wangman Sheng, Chengjun Hu, Han Zhong
A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies, Guo Yingxi, Wangman Sheng, Chengjun Hu, Han Zhong
Food and Machinery
Summarized several non-thermal processing technologies including cold plasma, high pressure, ultrasonic and irradiation treatment on reducing and eliminating food allergens, which can expose or mask epitopes, change the secondary structure, and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity. In addition, this article also compared their advantages and disadvantages for future development and application.
Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan
Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan
Food and Machinery
Aiming at the shortcomings of series dexterous hand, a new multi-fingered dexterous hand is designed and analyzed based on the advantage of parallel mechanism. Firstly, according to the method of configuration synthesis, a three-degree-of-freedom parallel finger mechanism is proposed and its kinematics is analyzed. Then, based on the configuration of finger mechanism, a suitable palm is designed and combined into a multi-fingered dexterous hand. Finally, the grasping ability and reachable workspace of the parallel multi-fingered dexterous hand are analyzed and compared with the performance of the series dexterous hand. The results show that the multi-fingered dexterous hand based on parallel …
Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa
Studies On The Rheological, Bubble Microstructure And Baking Properties Of The Low-Fat Cake With Propylene Glycol Esters, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Huang Jinxin, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
This study was conducted to evaluate the effect of new propylene glycol esters emulsifier on the specific gravity, viscosity, rheology, microstructure of batter and baking characteristics of low-fat cake. The results showed that propylene glycol esters increased the surface tension of oil and promoted changes in fat structure to the α crystalline form as observed by XRD. The small bubbles were protected by propylene glycol esters from defoaming caused by oil. The number of bubbles increased by 1.87 times. Propylene glycol ester significantly increased the specific volume and decreased hardness of low-fat cake.
Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg
Effect Of Tea Polyphenols On Antioxidation And Starch Digestion Characteristics Of Black Powder, Liu Xin, He Xinyi, Wang Hongbin, Huang Zonghai, Liu Xiaodong, Zhen Runyimg
Food and Machinery
The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied. Taking the DPPH scavenging free radical rate, total reducing power, starch hydrolysis curve as the indicators, discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder. Research indicates: the addition of tea polyphenols significantly changed the index of black powder (P<0.05), enhanced DPPH free radical scavenging ability, total reducing power, total antioxidant, reduced starch hydrolysis rate. When the amount of tea polyphenols added is 0.040%, the DPPH free radical scavenging ability, total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%, 0.58, 8.83 U/g, respectively. The starch hydrolysis rate of black powder was reduced by 24.98%.
The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting
The Flavor Compounds In Fermented Sausages Analyzed By Gc-Ms And Its Relationship With Fermentation Time, Li Jia, Liu Zhongyi, Fu Man, Liu Hongyan, Wu Xiaoyan, Li Ting
Food and Machinery
The single factor test was used to analyze the influence of the three factors, sample mass, extraction time and extraction temperature, on the extraction effect of flavor substances from the fermented sausage. And the aroma components from sausages fermented for 6 h and 9 h at 32 ℃ were compared. The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60 ℃. The 54 and 20 aroma components were respectively identified in sausages fermented for 6 h and 9 h. The esters were found the main volatile components in …
Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao
Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao
Food and Machinery
Based on the analysis of the forming law and manufacturing technology of butter cake, a new butter cake processing machine body was proposed, consisting of a three-degree-of-freedom manipulator and a four-axis motion platform. In the control system, ARM microcontroller and MCX514 motion control chip were used as the core hardware of the control system. At the software level, FreeRTOS embedded operating system and GRBL numerical control system were used as the software framework of the control system. Through the calibration of the basic coordinate system of the contact three-point handshake, the manipulator and the motion table were cooperated to complete …
Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin
Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
The relation between the equilibrium moisture content and the water activity of crust filling at 23, 30 and 45 ℃ were studied by gravimetric method. The test data were fitted with some typical moisture absorption models by Matlab. The results showed that the moisture isotherm of crust and filling were both S type model. When the moisture activity was constant, the equilibrium moisture content first increase and then decrease with the increase of temperature, which was different from other foods. The Lewicki model and Peleg were the most suitable for fitting adsorption isotherms of crust and filling when the moisture …
Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa
Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa
Food and Machinery
In order to clarify the effect of ice-temperature storage on the quality of grape fruit, the quality of Italian grape was studied under four different storage temperatures: super-ice temperature (-3 ℃ and -2 ℃), ice temperature (-1 ℃) and ordinary low temperature (4 ℃). The results showed that the contents of chlorophyll, titratable acid and vitamin C of Italian grapes stored at -3 ℃ were relatively high, which could maintain the nutritional components of grapes well and help grapes to maintain better color and taste during storage.
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Food and Machinery
Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Food and Machinery
In this revtew, the current research progress on the main nutritional components, bioactive substances and biological activities of pepper seed worldwide were summarized, to provide reference basis and new ideas for its comprehensive utilization.
Study On The Abnormality Among Accumulation And Fermentation Of Maotai-Flavor Liquor In Winter Byturning And Translocation Stacking, Yuan Zaishun, Hu Ping, Chen Qian, Wang Xiaoyu
Study On The Abnormality Among Accumulation And Fermentation Of Maotai-Flavor Liquor In Winter Byturning And Translocation Stacking, Yuan Zaishun, Hu Ping, Chen Qian, Wang Xiaoyu
Food and Machinery
Under the condition of low temperature in winter, the accumulation and fermentation of Maotai-flavor liquor often shows abnormal heating. In this experiment, the abnormal fermentation heap A in the first and second rounds of fermentation was treated with Turning and translocation stacking. The normal accumulation of fermented grain B in the same workshop was used as a control to study the changes of fermentation microbes and physical and chemical indicators in the fermented grains, and analyze their correlation with the quality and yield of wine. Results: the turning and translocation stacking treatment could restore the normal temperature of the abnormal …
O/W Pickering Emulsions Stabilized By Caco3 And Particle Size Effect, Liu Xingnian, Wang Ling, Li Bin, Li Jing, Wei Xianling
O/W Pickering Emulsions Stabilized By Caco3 And Particle Size Effect, Liu Xingnian, Wang Ling, Li Bin, Li Jing, Wei Xianling
Food and Machinery
CaCO3 was used as stabilizer to prepare O/W Pickering emulsions. CaCO3 of different particle size were obtained by ball milling method, and the effects were investigated from the particle size, particle concentration and ratio of water to oil on type, stability, micro-morphology and rheology property of the emulsions. The results indicated that Ball-milled CaCO3 can stabilize Pickering emulsions, and the emulsion was stable after long-term storage. Particle size of CaCO3 had effect on the stability of emulsions and drop size of the emulsion increased with expansion of the particle size. When particle concentration was increased, the …
Effect Of Ultrasound On Physicochemical And Emulsifying Properties Of Pork Myofibrillar Protein, Diao Xiaoqin, Guan Haining, Qiao Xiuli, Liu Dongqi, Liu Wang
Effect Of Ultrasound On Physicochemical And Emulsifying Properties Of Pork Myofibrillar Protein, Diao Xiaoqin, Guan Haining, Qiao Xiuli, Liu Dongqi, Liu Wang
Food and Machinery
The physicochemical and emulsifying properties of pork myobrillar protein (MP) solution treated by ultrasound power: 0, 80, 140, 180 and 200 W were examined. Compared with MP without ultrasonic treatment, with the increase of ultrasonic power, d4, 3 of MP decreased, while solubility, absolute value of the zeta potential, emulsifying activity and emulsion stability were significantly increased. Meanwhile 180 W was the optimum ultrasound power to obtain the highest emulsifying activity index (EAI) and emulsion stability index (ESI). The increase of emulsion stability was related to increased zeta potential and reduced average particle size. Optical microscopy observation proved that …
Study On The Pasting, Rheological And Gelatinization Properties Of Sweet Potato/Corn Starch Blend, Zhang Dandan, Liu Xiaokang, Ma Liping, Zhang Xiaoyu
Study On The Pasting, Rheological And Gelatinization Properties Of Sweet Potato/Corn Starch Blend, Zhang Dandan, Liu Xiaokang, Ma Liping, Zhang Xiaoyu
Food and Machinery
This research studied the characteristics of paste, rheology and gelatinization of sweet potato/maize starch mixtures in different proportions(0∶100; 25∶75; 50∶50; 75∶25; 100∶0). The pasting results showed that the pasting temperature of corn starch (77.7 ℃) was higher than that of sweet potato starch (73.2 ℃), and the peak viscosity of sweet potato starch (513 BU) was greater than that of corn starch (281 BU); The breakdown and setback were in between two kinds of starch. The dynamic frequency scanning tests showed that the elastic modulus of corn starch was about four times as that of sweet potato starch, and the …
Effect Of Supplementing Rutin On Quality And Antioxidant Capacity Of Low-Fat Yoghurt, Hou Caiyun, Guo Xiulan, Peng Jiaxuan, Lu Yurong
Effect Of Supplementing Rutin On Quality And Antioxidant Capacity Of Low-Fat Yoghurt, Hou Caiyun, Guo Xiulan, Peng Jiaxuan, Lu Yurong
Food and Machinery
Based on skimmed milk, the effects were investigated on supplementing different concentrations of rutin (0.015%, 0.020%, 0.025% and 0.030%) in fermentation time, acidity, water holding capacity, sensory quality, antioxidant capacity and microbe numbers of low fat yogurt. The results showed that the addition of 0.015%～0.025% rutin increased the water holding capacity and the state sensory score of yoghurt (P＜0.05) compared with the control. With the rutin amount increasing, the rutin contents and antioxidant capacity were gradually increased in yoghurt, and they were significantly enhanced when the amount was more than 0.015%. The numbers of fermented bacteria were reduced as the …
Identification Of Glucosinolate In Different Varieties Of Broccoli Leaves Baesd On Hplc-Q-Tof-Ms Technology, Peng Pei, Tianyan, Deng Fangming, Qing Zhixing
Identification Of Glucosinolate In Different Varieties Of Broccoli Leaves Baesd On Hplc-Q-Tof-Ms Technology, Peng Pei, Tianyan, Deng Fangming, Qing Zhixing
Food and Machinery
A method for identification of glucosinolate in three kinds of cruciferous vegetable leaves was developed by using HPLC-Q-TOF-MS. Firstly, the mass spectrometry fragmentation pathways of two standard glucosinolates was studied. The bond of glucose, sulfated thiohydroximate and R-group was easily fractured and the rearrangement reaction was observed for the forming the fragment ions. Then, the structure of 8 glucosinolates including 3-(methylsulfinyl) propyl (1), 4-(methylsulfinyl) butyl (2), 3-butenyl (3), 4-hydroxybenzyl (4), 1-hydroxyindol-3-ylmethyl (5), Indol-3-ylmethyl (6), 1-methoxyindol-3-ylmethyl (7), 6-(methylsulfonyl) hexyl glucosinolate (8) were identified based on the fragmentation pathways of two standard glucosinolates, There were 4 kinds of glucosinolate (1, 2, 4, …
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Food and Machinery
Combining Propidium Monoazide Bromide (PMA) with real-time quantitative (qPCR) to detect the number of the live bacteria of kiwifruit cancer dominant pathogen in Shaanxi province. The optimal condition for PMA-qPCR to distinguish between live and dead ulcer bacteria was determined by optimizing the optimum concentration of PMA, incubation time and light exposure time. The results showed that all Psa were killed when treated by boiling water bath at 98.3 ℃ for 13 min. When the concentration of dead Psa was 1×107 CFU/mL, the suitable concentration of covalent crosslinking between PMA and dead Psa was 105 μg/mL, the best incubation …
Establishment And Comparison Of Htlcs And Hplc For Detecting The Luteolin, Apigenin And Acacetin In Chuju Chrysanthemum, Zhou Guoliang, Cai Yuru, Li Sasa, Jian Qian, Feng Shunli, Qing Meisong, Yu Hao
Establishment And Comparison Of Htlcs And Hplc For Detecting The Luteolin, Apigenin And Acacetin In Chuju Chrysanthemum, Zhou Guoliang, Cai Yuru, Li Sasa, Jian Qian, Feng Shunli, Qing Meisong, Yu Hao
Food and Machinery
Taking the luteolin, apigenin and carnelin in the chrysanthemum as the determination index, the high-performance thin-layer scanning method (HTLCS) and high-performance liquid chromatography (HPLC) were used to determine the linear relationship between each method. The linear relationship and range of each method were investigated. The results showed that the established HTLSC and HPLC methods met the requirements, and the linear relationship was good, RE<3%. However, there was no significant difference between the two methods (P>0.05). The method of establishing HTLCS and HPLC method was reasonable. The determination of three components of luteolin, apigenin and acacetin could be carried out by using HTLCS instead of HPLC.
Detection Of The Ph Value Of Cigarette Smoke In Simulated Oral Environment, Li Huaiqi, Qiu Jianhua, Li Guozheng, Li Qian, Huang Pei, Chcn Xiao, Yang Chen, Wang Yong, Liu Jinxiao, Wang Ning, Ma Yan, Luo Zhen
Detection Of The Ph Value Of Cigarette Smoke In Simulated Oral Environment, Li Huaiqi, Qiu Jianhua, Li Guozheng, Li Qian, Huang Pei, Chcn Xiao, Yang Chen, Wang Yong, Liu Jinxiao, Wang Ning, Ma Yan, Luo Zhen
Food and Machinery
To evaluate the pH value of mainstream cigarette smoke (MCS) in the simulated oral environment, with Cambridge filter to collect mainstream cigarette smoke particulate, oral solution by simulating shock to extract filter, pH composite electrode to determinate pH value of extraction solution, and set up a method to measure the pH of MCS. Correlation analysis was made between the pH and the contents of routine chemical components in MCS, between pH and the sensory evaluation of MCS. The results showed that: ① the pH value of MCS was highly correlated with the total particulate matter, tar, nicotine and H2O content …
The Value And Enlightenment Of Japanese Food Safety Basic Law, Wu Lijun
The Value And Enlightenment Of Japanese Food Safety Basic Law, Wu Lijun
Food and Machinery
The Japanese Food Safety Basic Law establishes a traceability quality assurance system for the whole process of food safety in terms of legislative content, and constructs a consistent food safety regulatory organization system and food safety standards. And the implementation of a severe punishment system for food safety-related illegal acts fully reflects the effectiveness and flexibility of food safety supervision, which is based on the effective protection of national health and pays attention to the effectiveness and flexibility of food safety supervision. And the legislative value of ensuring the matching of food safety responsibility with harmfulness and so on. In …
Dimension Of Resolving Administrative Punishment Disputes In The New 《Food Safety Law》, An Yonghua
Dimension Of Resolving Administrative Punishment Disputes In The New 《Food Safety Law》, An Yonghua
Food and Machinery
The provisions of the new Food Safety Law on administrative penalty have changed from individual-oriented to legal person-oriented, the intensity of punishment has increased and the number of punished objects for the same illegal act has increased, which is the institutional motivation for many administrative penalty disputes that did not exist before. In the practice of administrative penalties for food safety, the increasing possibility of abusing discretion by administrative supervision departments, the lack of operational rules and standards for administrative penalties, and the lack of scientific and unified hearing procedures are the practical mechanisms that may lead to administrative penalty …