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- Extraction (13)
- Flavonoids (13)
Articles 1801 - 1830 of 4816
Full-Text Articles in Food Biotechnology
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping
Food and Machinery
In order to develop rapid detection method for chloramphenicol in food, in this study, a novel chloramphenicol aptasensor was constructed based on fluorescence quenching ability of MnO2 nanosheet and fluorescence amplification ability of Exo-I digestion. Results showed that under optimal fluorescence detection conditions of 50 nmol/L concentration of aptamer, 0.05 mg/mL concentration of MnO2 nanosheet, 0.4 U/μL concentration of Exo-I and Exo-I digestion time of 50 minutes, and the fluorescence intensity had a good linear relationship with the concentration of chloramphenicol (R2=0.995). The linear range of detection was 0.1~80.0 nmol/L with the detection limit of 0.08 …
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong
Food and Machinery
Aiming at the problem of foodborne pathogenic bacteria detection process is time-consuming, composed a application highlights like technology obtained 12,18,24 h 3 phase 5 kinds of pathogenic bacteria [Staphylococcus aureus (S. aureus), Listeria monocytogenes (LM), Diarrheagenic e.coli (DEC), Salmonella enteritidis (SE) and Shigella spp flexneri (S. flexneri)] of hyperspectral image, using successive projections algorithm (SPA) in combination with relevant analysis (CA) to extract various growing pathogenic bacteria sensitive wave bands and established the least squares support vector machines (LS-SVM) discriminant model. The results showed that the reflectivity of the five types of pathogens to different wavelengths of light was different. …
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo
Food and Machinery
A deep learning-based model for the classification and prediction of Baijiu wine brands is developed, combining with the Tensorflow and Keras frameworks. The test sample data set is established by collecting the feature information of Baijiu wine to be tested through an electronic tongue (an array sensor), combining the known Baijiu wine categories with that of the unknow one (to be test). Then the deep learning-based Baijiu wine brand classification prediction model was trained and tested for, preparing for the performance by using the trainedand tested sets. The results showed that the prediction model achieves 99.987% of Baijiu wine brand …
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua
Food and Machinery
The administrative supervision system for online food trade in Germany was built by German Federal Consumer Protection and Food Safety Office mainly based on 《German Food, Commodity and Feed Law》and other relevant laws and regulations, the German official monitoring center of e-commerce in food and D21 Quality Criterion. From the perspective of German mature administrative supervision system for online food trade, China has not yet set up an administrative agency which unifies and coordinates organization for online food safety, a unified operation platform for the administrative supervision of online food trade and a widely acknowledged quality certification criterion. Therefore, establishing …
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo
Food and Machinery
According to the detection method of free gossypol in vegetable oil，this paper establishes a mathematical model of uncertainty evaluation for determination of free gossypol in vegetable oil . The main sources of uncertaintyin measurement arising from procedure of testing were analyzed and evaluated. The evaluation results showed that the fitting of standard curve, the performance of liquid chromatograph and the repeatability of sample pretreatment made great contribution to the uncertainty of free gossypol detection results. When the content of free gossypol in edible oil was 48 mg/kg, the expanded uncertainty was 5 mg/kg (k=2).
Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method, Wang Xian-Fa, Chen Yi, Sun Yue-Hong
Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method, Wang Xian-Fa, Chen Yi, Sun Yue-Hong
Food and Machinery
In order to evaluate the degree of heavy metal (Cd, Cr, Pb, As) pollution in different meat products and different regions comprehensively and quantitatively, a comprehensive evaluation method of heavy metal pollution in meat products based on the best-worst method (BWM)-entropy(E) model was proposed. Firstly, Building a comprehensive evaluation index system based on heavy metal toxicity and content. Then, the best-worst method was applied to evaluate the degree of heavy metal pollution in various meat products. Finally, the entropy method was used to comprehensively evaluate the degree of heavy metal pollution in different regions. The case study used in this …
Improvement On Cigarette Guide Plate Device Of Yj19 Cigarette Maker, Wu Shu-Qing, Sun Yong, Yang Fang, Huang Xue-Yan
Improvement On Cigarette Guide Plate Device Of Yj19 Cigarette Maker, Wu Shu-Qing, Sun Yong, Yang Fang, Huang Xue-Yan
Food and Machinery
In order to solve the problem of water pollution and cigarette wrinkle at the cigarette guide plate device of YJ19 Cigarette Maker, the structure of the cigarette guide plate device was improved by combining the arc groove with the air suction hole. The cigarette transferring mode was changed from closed type to open type, and then the results were validated. The experiment results showed that the unclean defect rate of cigarette lap was reduced from 1.45% to 0, and the wrinkle defect rate of cigarette decreased from 1.16% to 0.30%. The quality of cigarettes has been improved.
International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling, Huang Ze-Ying, Huang Bei-Xun
International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study elaborated nutritional evaluation algorithm and its characteristics, the promotion, the product search database, publicity and education activities, implementation effect of Guiding Stars labeling, summarized three enlightenments for Chinese enterprises to enter the field of FOP labeling certification, and put forward policy suggestions to promote enterprises to carry out FOP labeling certification.
Effect Of Storage Conditions On Protein Quality Of Walnut Kernel, Peng Wu, Wang Wei-Qing, Wang Ping, Yu Xiong-Wei, Fu Qing-Li, Li Shu-Gang
Effect Of Storage Conditions On Protein Quality Of Walnut Kernel, Peng Wu, Wang Wei-Qing, Wang Ping, Yu Xiong-Wei, Fu Qing-Li, Li Shu-Gang
Food and Machinery
Walnut kernel was used to research the influence of temperature and vacuum degree on its protein structure and function properties. The results showed that the quality of walnut kernel protein was significantly affected by factors of temperature and vacuum, and the influence degree of these factors was valued as: temperature > vacuum, constant temperature (35 ℃) > room temperature (25 ℃)> refrigeration (4 ℃). Moreover, with the extension of storage time, the content of sulfhydryl groups in walnut kernel protein decreased, and the content of disulfide bonds and carbonyl compounds increased. The results obtained from electrophoresis and infrared analyses indicated that the …
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo
Food and Machinery
In order to improve the drying quality and shorten the drying time of kiwifruit slices, the effects were studied in different temperatures (55, 65, 75, 85 ℃), wind speed (1.5, 2.5, 3.5, 4.5 m/s) and thickness (5, 10, 15 mm) on the hot air drying curve, water effective diffusion coefficient and drying activation energy of kiwifruit slices. The results showed that the whole drying process of kiwifruit slices belonged to reduced-speed drying, and the effective water diffusion coefficient was 1.296 39×10-9 ~4.589 94×10-9 m2/s, which increased with the increase of temperature and wind speed, and decreased with the …
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei
Food and Machinery
Cu/Ce0.75Zr0.25O2 catalysts was prepared by urea co-precipitation with assistant of microwave. The activity and stability of the catalyst for ethanol dry gas reforming was studied. The result showed that the Cu/Ce0.75Zr0.25O2 catalyst possessing high catalytic activity. The activity increased with the rising of the reaction temperature. The catalyst stayed stable under 750 ℃ during the 90-hour reaction process and the conversion factor of ethanol remained 100%.
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui
Food and Machinery
The ethanol extract was obtained from the powder of Rhodiola rosea with ethanol recycling in Soxhlet extractor, and was dissolved in water to disperse system after recovering the ethanol, then respectively extracted with cyclohexane, chloroform, ethyl acetate and butanol to get different solvent extracts. These different solvent extracts were determined total phenols and flavonoids content by a spectrophotometer, in the same time, their anti-oxidation activities were tested by DPPH· method, Fenton reaction method and prussian blue method with using Vc as a reference substance, and their antibacterial activities were evaluated by using minimum inhibitory concentration and minimum bactericidal concentration. The …
Study On Toasting Characteristics Of Different Parts Of Tobacco, Li Jin-Lan, Wang Dao-Quan, Luo Deng-Yan, Xiao Hong-Li, Chang Ming-Bin
Study On Toasting Characteristics Of Different Parts Of Tobacco, Li Jin-Lan, Wang Dao-Quan, Luo Deng-Yan, Xiao Hong-Li, Chang Ming-Bin
Food and Machinery
Toasting characteristics of different parts of tobacco were studied based on different parts of tobacco leaves planted in Liaoning and Jiangxi Province, and the changes in physical indexes, sensory quality, and Maillard reaction products under different treatment intensity of tobacco toasting were investigated in a rotary toaster. The results showed that: ① the upper and middle cut strips should be toasted under medium or high intensity, the lower cut strips should be toasted under medium or low intensity; ② cut strips toasting treatment had a positive effect on the taste, the local mixed gas decreased, the baking aroma and burnt …
Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling
Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling
Food and Machinery
This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao
Food and Machinery
This review introduced the main slaughtering and processing enterprises, advanced equipment and intelligent technology at home and abroad. The research status and existing problems of existing technologies, were analyzed and expounded, and the development trend of slaughtering and processing intelligent technology and equipment were prospected.
Simulation In Counter-Rotating Twin Screw Extruder By Adaptive Grid Technology, An Qi, Huang Zhi-Gang, Hu Shu-Zhen, Mi Guo-Qiang, Li He
Simulation In Counter-Rotating Twin Screw Extruder By Adaptive Grid Technology, An Qi, Huang Zhi-Gang, Hu Shu-Zhen, Mi Guo-Qiang, Li He
Food and Machinery
Applied the existing adaptive grid technology to the counter-rotating twin-screw extruder, useed Autocad software to draw the end profile of the counter-rotating thread element, and establisheed the corresponding 3D model on the Solidworks software. Then imported the geometric model Gambit software for mesh generation. Selecting the adaptable mesh technology of Polyflow software, the mesh of the fluid channel is locally densified according to the Maxdiv value. The finite element solution task of isothermal transient flow problem of counter-rotating twin-screw was designed, and the Maxdiv value was also studied. The effects of the value were studied, on the shear rate field, …
Motion Reliability Analysis Of Pre-Formed Cam-Link Assembly Mechanism Of Aseptic Filling Machine, He Xian-Rong, Pan Liao, Lu Li-Xin, Lin Zi-Dong, Li Fu-Man
Motion Reliability Analysis Of Pre-Formed Cam-Link Assembly Mechanism Of Aseptic Filling Machine, He Xian-Rong, Pan Liao, Lu Li-Xin, Lin Zi-Dong, Li Fu-Man
Food and Machinery
In order to ensure that the designed cam meets the requirements of high precision and stable motion of the end position of the actuator under the high speed state of the aseptic filling machine. Based on the harmonic analysis method, the dynamic response of the design of the pre-formed cam mechanism end in different working sections is checked. Under the ADAMS environment, the dynamic simulation of the cam mechanism obtains the trajectory of the end gripper of the actuator and the kinematics and dynamic characteristic curve of the mechanism at the working speed. The results show that the clamping jaws …
Effect Of Germination On Grain Quality Of Tartary Buckwheat And Optimization Of Technology, Tong Xiao-Meng, Chai Chun-Xiang, Wang Yong-Qiang
Effect Of Germination On Grain Quality Of Tartary Buckwheat And Optimization Of Technology, Tong Xiao-Meng, Chai Chun-Xiang, Wang Yong-Qiang
Food and Machinery
Using tartary buckwheat seeds as raw materials, the effects of different temperature and time during seed soaking and germination were analyzed, on the content of total flavonoids and γ-aminobutyric acid (GABA), DPPH free radical clearance rate, germination rate and bud length of tartary buckwheat seeds, and the germination conditions of tartary buckwheat tea were optimized. The results showed that the optimal germination conditions of tartary buckwheat seeds were as followd: soaking temperature 20 ℃, soaking time 8 h, germination temperature 26 ℃, and germination time 98 h. Under these conditions, the total flavonoids content of germinating tartary buckwheat was 10.34 …
The Progress Of Detection Methods For Norovirus In Foods, Liao Xiao-Yan, Chen Li-Li, Bai Ya-Long
The Progress Of Detection Methods For Norovirus In Foods, Liao Xiao-Yan, Chen Li-Li, Bai Ya-Long
Food and Machinery
This paper mainly introduces the enrichment technology of norovirus, and reviews the research advances of norovirus in the nucleic acid detection, immunological detection and biosensor detection at domestic and abroad and also analyzes and compares the advantages and disadvantages of various method. Finally, the future research direction of norovirus was prospected.
Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept, Liu Zong-Ming, Li Chun-Ping, Chen Wei
Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept, Liu Zong-Ming, Li Chun-Ping, Chen Wei
Food and Machinery
Combined with the concept of flat and the concept of full life cycle, the whole life cycle of cocktail packaging was proposed. Through the analysis of typical design cases, the whole life cycle of flat cocktail packaging was explained, and a complete design process of flat cocktail packaging was constructed. Taking the design of self-created cocktail brand as an example, the flat design process was verified experimentally. The results show that the flat design process is helpful for designers to judge and design flat packaging in the whole life cycle.
Identification Of Degradation Products Of Methidathion And Its Determination Of Residues In Vegetables, Zhu Zheng-Wei, Chen Li, Wu Wan-Qin, Jiang Feng, Fang Xiao-Long, Wang Hui-Xia
Identification Of Degradation Products Of Methidathion And Its Determination Of Residues In Vegetables, Zhu Zheng-Wei, Chen Li, Wu Wan-Qin, Jiang Feng, Fang Xiao-Long, Wang Hui-Xia
Food and Machinery
In this paper, the degradation products of methidathion in water under natural conditions was identified, and then the components of commercially available methidathion pesticides were analyzed, finally the detection method of methidathion and its degradation product in vegetables was established by using QuEChERS pretreatment method. The results showed that the degradation product of methidathion in water was methidathion-oxon. In addition to methidathion, the content of its degradation product was as high as 1.5 g/kg. The linearity of the detection method was good over the concentration range of 1 ng/mL to 100 ng/mL (R2≥0.99). The recoveries was 62.9%~97.2% and …
The Simulation Study On Factors Influencing The Oil Yielding Rate Of Oil Seeds In Twin-Screw Press, Feng Xin-Dong, Song Shao-Yun, Yang Hai-Lun
The Simulation Study On Factors Influencing The Oil Yielding Rate Of Oil Seeds In Twin-Screw Press, Feng Xin-Dong, Song Shao-Yun, Yang Hai-Lun
Food and Machinery
Simulation analysis of the oilcake pressing process was carried out to explore the effect of oilcake thickness and the speed of the press screw on the oil yielding rate, and ANOVA was performed on the test results. The results showed that both oilcake thickness and the speed of the press screw had a significant effect on the oil yield, and that the effect of oilcake thickness was more significant. There was a significant linear relationship between the oil yield and the thickness of the oilcake, with the oil yielding rate decreasing with the thickness of the oilcake; the oil yielding …
Isolation, Identification And Growth Characteristics Of Yeast In The Air Of Luzhou-Flavor Liquor Brewing Workshop, Huang Zhi-Guo, Peng Si-Jie, Li Hao, Zhong Shu-Xia, Deng Jie, Ren Zhi-Qiang, Wei Chun-Hui
Isolation, Identification And Growth Characteristics Of Yeast In The Air Of Luzhou-Flavor Liquor Brewing Workshop, Huang Zhi-Guo, Peng Si-Jie, Li Hao, Zhong Shu-Xia, Deng Jie, Ren Zhi-Qiang, Wei Chun-Hui
Food and Machinery
In this study, four yeast strains in the Luzhou-flavor liquor brewing workshop were isolated and purified from the air. The colony physiological, biochemical and molecular identifica-tion were performed to obtain two kinds of yeast, R. mucilaginosa and M. guilliermondii. The growth characteristics of the two kinds of yeasts were studied, and the optimal growth time were found to be 29 to 30 h. The tolerance of M. guilliermondii to ethanol, temperature and acid is higher than that of R. mucilaginosa. By using GC-MS to analyze the metabolites, the dominant products of the two yeasts were determined to be ethanol and …
Isolation, Identification And Growth Characteristics Of A Strain Of Lactic Acid Bacteria With Efficient Antimicrobial Activity, Xu Yun-Feng, Zhang Xin, Chu Ze-Jun, Zhang Meng, Zhang Min, Chen Jun-Liang
Isolation, Identification And Growth Characteristics Of A Strain Of Lactic Acid Bacteria With Efficient Antimicrobial Activity, Xu Yun-Feng, Zhang Xin, Chu Ze-Jun, Zhang Meng, Zhang Min, Chen Jun-Liang
Food and Machinery
A strain of lactic acid bacteria with high antibacterial activity was isolated from home-made sauerkraut in Inner Mongolia, and its growth characteristics were determined. The strain was identified as Lactobacillus plantarum by colony morphology observation, physiological and biochemical identification and 16S rDNA sequence analysis. This strain had good antibacterial effects on Staphylococcus aureus and Escherichia coli with the diameters of inhibition zone of 15.5 and 14.5 mm, respectively. The results of growth curve showed that the OD600 nm value began to increase rapidly when the strain grew to about 8 h, and entered the logarithmic growth phase; the pH …
Effect Of Low Dose X Ray On Barley Germination And Analysis Of System Dynamics Mechanism, Dong Chen, Wang Wei, Zhang Yi, Zhang Zhi-Yong
Effect Of Low Dose X Ray On Barley Germination And Analysis Of System Dynamics Mechanism, Dong Chen, Wang Wei, Zhang Yi, Zhang Zhi-Yong
Food and Machinery
In this study, barley germination test was carried out in an apparatus that could simulate low-dose X ray environment, and the quality parameters of barley were detected to analyze the relationship between the radiation dose received by barley seeds and the germination process of barley. The study found that the X ray of barley seed germination stage of bud length, root length and biomass to produce inhibition, accept the dose of 1 059.65 μSv/s experimental Ⅰ starch, protein and fat in 3 days delay. which compared with the control group increased 19.8%, 31.6% and 33.3%, respectively and the soluble dietary …
The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar, Wei Lu, Sun Qin-Ju, Yang Chang-Peng, Du Li-Juan, Huang Jie, Ling Min-Min
The Change Of Volatile Flavor Substances In The Processing Of Continuous Immobilization Of Banana Vinegar, Wei Lu, Sun Qin-Ju, Yang Chang-Peng, Du Li-Juan, Huang Jie, Ling Min-Min
Food and Machinery
Using banana fruit wine with an alcohol content of 5%~6% as raw material, the banana fruit vinegar is brewed by continuous immobilization fermentation method, and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation, and analyze the dynamic changes of main aroma substances. A total of 79 compounds were isolated in banana vinegar, and the main flavor components of banana vinegar were ethyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl phenylacetate, ethanol, isobutanol, phenylethyl alcohol, α-terpineolacetic acid, caproic acid, octanoic acid, 3-hydroxy-2-butanone, furfural, 2-heptanone, furfural, …
Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham, Liu Xin, Piao Chun-Xiang, Li Min, Liu Dong-Min, Li Guan-Hao
Effects Of Temperature And Humidity Control On Physical And Chemical Properties And Flavor Of Fermented Ham, Liu Xin, Piao Chun-Xiang, Li Min, Liu Dong-Min, Li Guan-Hao
Food and Machinery
Using pig hind legs as raw material, ham was fermented under temperature and humidity control conditions. Study the effects of temperature and humidity control technology on the moisture content, pH, color, ash content, salt content, total protein content and other physical and chemical indicators and flavor substances of fermented ham. Results: the moisture content of the ham after temperature and humidity control fermentation was 50.16%, which was significantly higher than that of the control group (P＜0.05); compared with the control group ham, the temperature and humidity control group ham color was brighter and redder; The salt mass fraction of the …
Effect Of Extrusion Process On Different Forms Of Phenolic Compounds And Antioxidant Activities Of Hulless Barley, He Yang-Hang, Liu Gang, Xia Chen, Deng Jun-Lin, Lin Chang-Bin, Xiang Zhuo-Ya, Chen Jian, Zhang Wen-Hui
Effect Of Extrusion Process On Different Forms Of Phenolic Compounds And Antioxidant Activities Of Hulless Barley, He Yang-Hang, Liu Gang, Xia Chen, Deng Jun-Lin, Lin Chang-Bin, Xiang Zhuo-Ya, Chen Jian, Zhang Wen-Hui
Food and Machinery
This study was aimed at determining the contents of different forms of polyphenols and antioxidant activities of hulless barley. The contents and types of polyphenols were detected by Folin-ciocalteu and HPLC, respectively. The antioxidant activity was investigated by testing the scavenging ability of DPPH radicals. Results showed that the free, bind and total phenolic content of hulless barley decreased respectively by 89.3%, 23.7% and 52.7%, and esterified polyphenols slightly increased by 2.49 mg/100 g after processing. The variety of polyphenols segregated from free polyphenol extracts increased three. Besides, 7 phenolic compounds were all tested in bind polyphenols. Ferulic acid had …
Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer, Duan Kun, Han Li-Feng, Zhao Ya-Heng, Liu Huan, Liu Kai-Li
Comparison On The Drying And Shrinkage Characteristic Of Different Size Tobacco Strips By A Cylinder Dryer, Duan Kun, Han Li-Feng, Zhao Ya-Heng, Liu Huan, Liu Kai-Li
Food and Machinery
In order to study the drying and shrinkage characteristic of different size tobacco strips during cylinder dryer, redrying experiments of three kinds of tobacco leaves were performed in a lab-scale rotary dryer. The results showed that that the size of tobacco trips had no significant influence on the drying rate and temperature of dried materials. For the tobacco strips with the size more than screen mesh 25.40 mm and the trips with size between screen mesh 12.70 to 25.40 mm, the percentage of samples with the size of 225~625 mm2 significantly increased after cylinder redrying. For the tobacco strips …
Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea, Song Zheng, Ma Li-Xia, Peng Qing-Zhi, Huang Hui, Cheng Yin-Qi
Subcellular Distribution And Risk Assessment Of Aluminum In Seaweed And Tea, Song Zheng, Ma Li-Xia, Peng Qing-Zhi, Huang Hui, Cheng Yin-Qi
Food and Machinery
The subcellular distribution of aluminium in seaweed and tea leaves was analyzed by differential centrifugation with microwave digestion and inductively coupled plasma mass spectrometer. The results showed that the proportion of aluminium in cell wall, organelle and cytoplasm of tea leaves were 78.4%, 11.2% and 9.5%, respectively; the proportion of aluminium in cell wall, organelle and cytoplasm of seaweed were 91.60%, 6.95% and 1.33%, respectively. Using transmission electron microscope with energy dispersive spectroscopy, surface scanning analysis was carried out on the distribution of aluminum in the single cell of tea leaves and seaweed, intuitively revealing that aluminum was mainly distributed …