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Articles 4261 - 4290 of 4798
Full-Text Articles in Food Biotechnology
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Food and Machinery
In order to study and analyze the effect of different dates on qualities of walnut (Juglans siggillata L.), main qualities of wen 185, xin 2, zha 343 were determined and analyzed on September first, tenth, twentieth, thirtieth and October tenth 2014. The results showed that the contents of reducing sugar, fat and protein in wen 185, xin 2 and zha 343 increased and reached the peak on October tenth. The contents of Vitamin E and ash of walnuts were comparatively high, and less moisture was lost. Over all, there were significant differences between nutrients in every single specie, as well …
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Food and Machinery
In order to obtain higher antioxidant activities of oat bran oil, used n-hexane and ethanol as extraction solvent were seleted as the extracting solvents. The effects of volume ratio of n-hexane to ethanol, mass ratio of extraction solvent to oat bran, extraction time and temperature on the yield and the antioxidant activities of oat bran oil were investigated. The result showed that the optimum extraction conditions of oat bran oil were volume ratio of n-hexane to ethanol 1∶1, the liquid-solid 8∶1 (V/m), extraction time 2 h, extraction temperature 50 ℃; In this condition, the yield and the IC50 of …
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Food and Machinery
Using organic solvent method to extract polyphenols in lentils, the extraction process was optimized by making response surface experiment. Results of the study indicated that, when the mass ratio of solid and solvent was 190︰1 (V︰m); the temperature was 82.60 ℃; the concentration of acetone was 12.96%, a better extraction effect could be obtained, and the average extraction rate could reach 26.94%(m/m). High performance liquid chromatography (HPLC) analysis has showed that the polyphenols of lentils which extracted by this method were mainly composed of vanillin, p-coumaric acid, rutin and quercetin.
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Food and Machinery
In order to optimize fermentation conditions for production preparation of Yak blood antioxidant peptides with Bacillus subtilis, ·OH scavenging rate was taken as index to analyze the effects of fermentation time, inoculum concentration, substrate concentration on the antioxidant result with response surface methodology. The optimum fermentation conditions were determined as followsfollowed: 75 g/L of substrate concentration, 69.5 h of fermentation time, 2.5%(V/V) of inoculum concentration. Under such conditions, the ·OH scavenging rate was 74.48%, which was close to the theoretical value of 75.77%. Eventually, the content of peptides in fermented supernatant was 2.31 mg/mL.
Preparation Of Angiotensin Converting Enzyme(Ace) Inhibitory Peptides Derived From Enzymatic Hydrolysate Of Crucian By-Products, Zhou Xiaoqing, Luo Lijuan, Huang Feilong, Huang Ganhui
Preparation Of Angiotensin Converting Enzyme(Ace) Inhibitory Peptides Derived From Enzymatic Hydrolysate Of Crucian By-Products, Zhou Xiaoqing, Luo Lijuan, Huang Feilong, Huang Ganhui
Food and Machinery
In this study, byproducts of crucian were used as the raw materials to prepare angiotensin converting enzyme (ACE) inhibitory productsthrough enzyme hydrolysis. On the basis of the inhibitory rate of hydrolysate, pepsin was identified as the optimal enzyme from alkaline protease, flavor protease, neutral protease, trypsin, papain, and pepsin. On the basis of single factor experiment, the optimal hydrolysate conditions of crucian were obtained through Box-Benhnken central combination design and RSM. Simulating the prediction model of quadratic equation, the optimal enzymatic hydrolysate conditions were liquid-material ratio of 1∶4.4(m∶V), hydrolysis concentration of [E]/[S]=521 U/g, hydrolysis time of 5.3 h. Under the …
Effects Of Pulverization Treatment On Aqueous Enzymatic Extraction Of Camellia Seed Oil, Xie Bin, Yang Ruijin, Gu Jiao
Effects Of Pulverization Treatment On Aqueous Enzymatic Extraction Of Camellia Seed Oil, Xie Bin, Yang Ruijin, Gu Jiao
Food and Machinery
The effect of pulverization treatment on the yield of Camellia seed oil and the stability of emulsion formed during the aqueous enzymatic extraction was investigated. The result showed that when the particle size of Camellia seed reached to 37.92 μm by hammer mill, the yield of total oil and free oil reached 96.85% and 91.34% respectively. However, further pulverization of the Camellia seed had no significant change on the particle size, but the amount and stability of emulsion increased, resulting in a serious loss of the oil yield and an increase in the difficulty for the following demulsification process. There …
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Food and Machinery
The powder of black rice bran anthocyanins liposome (proliposome) was prepared by lyophilized methods. The effects of pre-frozen temperature and different protectants of mycose, sucrose, mannitol on the qualities of lyophilized anthocyanin liposome were investigated by inspecting the leakage rate, particle size and Zeta potential of reconstituted liposome. The results showed that the pre-frozen temperature had no significant effect on the qualities of lyophilized liposome. The leakage of reconstituted liposome were decreased by using protectant mycose or sucrose alone, and reached lowest value of 16.64% and 12.50% respectively by control the mass ratio between soybean lecithin and protectant at 3∶1. …
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of whole wheat flour (WWF) on the qualities of Shi Mei Pan Xiang Bing (SMPXB) dough and product were investigated in this research. Briefly, the refined wheat flour in the SMPXB recipe was substituted by WWF at different level, and their properties had been measured. The optimal formula for producing WWF SMPXB was obtained by sensory evaluation. The results showed when the refined wheat flour were whole substituted by the WWF, water absorption (WA) increased by 9.5%, the development time (DDT) and farinograph quality number (FQN) raised by 3.9 and 4.5 times, respectively. Compared with the control, the …
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Food and Machinery
Addition of transglutaminase (TG) was used to improve the quality of buckwheat noodles. The effect of TG on the water absorption, cooking loss, texture properties and microstructure of buckwheat noodles was investigated, as well as protein polymerization and the mechanism impacting on the quality of noodles by SDS—PAGE and SE—HPLC. The results indicated that addition of TG significantly (P < 0.05) decreased the water absorption and cooking loss of noodles, increased the hardness and tensile force. When adding 0.01% TG, the lowest cooking loss of buckwheat noodles was obtained. In addition, with the increase of TG, RVA viscosity properties of buckwheat noodle flour increased except for breakdown. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weight was observed in SDS—PAGE patterns and the SDS extractable protein decreased, which demonstrated that TG promoted the protein cross-linking in the buckwheat noodles. And a tight and continuous protein network was observed by CLSM, which made the starch granules be well embedded in it and thus impacted the quality of buckwheat noodles.
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The wheat flour was partly replaced by whole wheat flour (WWF) to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles’ hardness, chewiness and resilience decreased, while adhesiveness increased. WWF darkened the surface color of the noodles, and the rehydration time was extended from 390 s to 600 s when the content …
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Food and Machinery
Monascus-rice was prepared through solid-state fermentation, and red pigment was extracted in nature . Taking the color value as the index, the effects were studied, including light, temperature, heating time and metal ions on the stability of Monascus pigment. The results showed: The order of the lighting effect on the stability of Monascus pigment was: Light > UV >dark. The influence of light on the stability of Monascus pigment was the most obvious; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal …
Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun
Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun
Food and Machinery
The Internet marketing model based on the Internet is not restricted by region and the information communication is convenient and cheap. Today, internet is becoming more and more popular. Through the review of Chinese green food marketing model, many problems can be found. Although the network marketing of green food in our country has been a great development. But, the problems still exists such as the internet technology under developed, the legal system construction of imperfection, the single means of network marketing, high price, unreasonable structure etc.. Therefore, it is necessary by strengthening the legal construction of the infrastructure of …
Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism, Zhu Fang
Food and Machinery
Development of Chinese food industry tourism nowadays possesses a series of advantages and profound necessity. Facing good prospects, food industry tourism yet confronts problems from of the development environment, concept, design of product development, and team construction. Through analyzing the food tourism mode of Changsha, in the future, developing food tourism needs explore useful ways on policy, environment, products and staff.
Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao
Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao
Food and Machinery
The breakthrough and development of the packaging of Chinese spirits depended largely on the innovation and upgrading of packaging material. Ecological packaging materials must firstly be selected to achieve ecological packaging of Chinese spirits. The necessity, basic characteristics, classification and development trend of ecology packaging material of Chinese spirits were introduced. The realization of ecological packaging materials of Chinese spirits would help to promote the health of consumers and the protection of ecological environment. The ecological packaging material of Chinese spirits has 4 basic characteristics, including the characteristics of excellent protecting products, good processing and use, excellent visual design and …
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Food and Machinery
Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.1∶1.0 (m∶m), core wall ratio was 2.2∶1（m∶m）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.
Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai
Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai
Food and Machinery
Carbon nanotube (CNT) is a new material of nano-carbon materials. In this paper, it describes the non-covalent and covalent modification methods of carbon nanotubes, and its application in the field of pesticide and veterinary drug residues, heavy metals testing, food additives testing and detection of genetically modified foods, and its development direction in the field of food testing was discussed.
Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie
Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie
Food and Machinery
Foxtail millet was one of the important positions in grain crops. With the completion of its whole genome sequencing, it had greatly promoted the development of molecular markers of foxtail millet. As the second generation, with a simple operation, good reproducibility and reliable results and other advantages, SSR markers technology had been widely adopted in crop genetic diversity, construction of genetic linkage map, analysis of quantity shape, species identification and other research. The application in genetic diversity and other research of SSR markers in foxtail millet were reviewed, and it was expected to provide information and reference for the development …
Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing
Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing
Food and Machinery
Aquatic products are good resources of protein, inorganic salt and vitamin, which are tend to be deteriorated easily and affect the circulation of aquatic products. Fresh ice is one of the fresh-keeping methods with ice, such as ozone, electrolyzed water, bio-preservatives and electronic beam etc, so as to achieve the best effect of preservation. The application progress in fresh-keeping effects of aquatic products with traditional ice, ozone ice, slurry ice, electrolyzed water ice and bio-preservative ice were reviewed in this paper. The application of electronic beam and composite bio-preservative with ice were also introduced at the same time. The main …
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Food and Machinery
PET packaging materials was widely used in food packaging, a certain amount of the UV absorber were added in it for improving its Anti-light oxidation. As the same time, the long-term storage may lead to the migration of UV absorber. Therefore, the types and the migration principle of UV absorbers in PET packaging materials, the domestic and foreign related transfer were summarized.
Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong
Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong
Food and Machinery
The rapid optical analysis technology, which is a fast and nondestructive testing technology, has been widely used. This essay summarizes the application of Near infrared spectroscopy, Raman spectroscopy and Hyperspectral imagimg techniques in detecting adulterated food, including, but not limited to, dairy products, edible oil and meat. This review also proposes the existing technical problems in the present stage of optical fast analysis methods and looks forward into the future of the technology.
Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian
Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian
Food and Machinery
Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing
Food and Machinery
16 samples were obtained from 8 sample points such as the soil of oil mill, restaurant, lampblack absorber. 9 strains were gotten by primary screening with bromocresol purple plate and secondary screening with shaking flask fermentation, and a strain, which producing lipase with 12.9 U/mL was determined original strain. By single factor and orthogonal experiment the optimum condition for high lipase-producing of the strain A7 was obtained, which was soybean oil 5 g/L, peptone 20 g/L, MgSO4·7H2O 0.4 g/L, pH 6.0, culture temperature 30 ℃, rotation speed 200 r/min. The enzyme activity of strain A7 was 19.8 U/mL under the …
Effects Of Structural Parameters On Volume Flux And Correction Factor Of Jet Of Nozzles Used Lubricating Gears, Zhou Fang, Liu Shaojun, Zhang Ruiqiang, Lin Ling
Effects Of Structural Parameters On Volume Flux And Correction Factor Of Jet Of Nozzles Used Lubricating Gears, Zhou Fang, Liu Shaojun, Zhang Ruiqiang, Lin Ling
Food and Machinery
In order to study the effects of structural parameters on volume flux and correction factor of jet of nozzles used lubricating gears, single phase flow model of the jet flow field of three dimensional nozzles is simulated by employing the Large Eddy Simulation based on the FLUENT. The rationality of the simulation results of the single phase flow model of jet flow field of three dimensional nozzles were demonstrated by the volume flux of jet oil measured by the method of weighting jet oil. The results indicate that the volume flux of jet is influenced by the orifice diameter, the …
Design And Analysis Of A New Automatic Vending Machine, Liu Haigang, Wang Gang, Gao Jianbiao
Design And Analysis Of A New Automatic Vending Machine, Liu Haigang, Wang Gang, Gao Jianbiao
Food and Machinery
A new automatic vending machine was designed. The principle of the selecting and pushing of vending machine was introduced, and the three dimensional model was established. The software ADAMS was used to carry out dynamic simulation and optimization analysis. The vending machine can transport the goods to outlet rapidly and steadily. When the pushing velocity was kept at the speed of 150 mm/s left and right, the goods have low wiggle and high stability, and it can provide the experimental basics for the practical design. In the case of equal occupancy area, comparing to the height of the market vending …
Visual Design Of Three Dimensional Potato Vertical Peeling Machine Based On Solid Works, Miao Hongtao, Xia Jingjing
Visual Design Of Three Dimensional Potato Vertical Peeling Machine Based On Solid Works, Miao Hongtao, Xia Jingjing
Food and Machinery
With the times development, people pays more attention to the food processing industry. Analyzed the wording principles and efficiency of the formal potato peeling machine by Solid Works a three-dimensional simulation, and based on the formal pelling process, an new vertical peeling machine was designed which had a continuous potato peeling recycle system, including elaborated preparing，washing, peeling processing and unloading. It could greatly reduces the manual links, and improved the efficiency of potato peeling. The visual simulation of potato peeling was finished by Solid Works software.
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Food and Machinery
In order to study the effect of transport vibration on storage quality of Hami melons (Cucumis melo var. saccharinus), transport vibration of semi-trailer was simulated. The melons treated by transport vibration was compared with the untreated melons while melons were stored 28 d at room temperature (23 °C). The result showed that: when stored at 28 d, respiration rate of vibration-treated melons was higher than untreated, it was indicated that the transport vibration will accelerate respiration rate and after-ripening, accelerate aging, and the rate of decrease in hardness, speed up the generation of MDA and membrane lipid oxidation, thereby the …
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu
Food and Machinery
Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which …
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Food and Machinery
Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Food and Machinery
Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance …
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.