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Articles 61 - 90 of 647
Full-Text Articles in Food Biotechnology
Study On Extraction Of Essential Oil From Lysimachia Foenum-Graecum Hance And Its Preservation Effect On Longan, Yan Xuyu, Li Ling, Chen Ting, Wu Yuanjiao
Study On Extraction Of Essential Oil From Lysimachia Foenum-Graecum Hance And Its Preservation Effect On Longan, Yan Xuyu, Li Ling, Chen Ting, Wu Yuanjiao
Food and Machinery
Essential oil was extracted from Lysimachia foenum-graecum Hance using steam distillation method. The extraction conditions of essential oil were optimized by orthogonal experimental design, and its preservation on longan was studied. The results showed that the optimum extraction technology were: the concentration of sodium chloride 4%, the distilling time was 6 h, and the solid-liquid ratio of 1∶10 (g/mL). Under the condition, the extraction rate of essential oil reached 0.167 2%. The preservation results indicated: the antibacterial effects of 4 treatments, the content of Vitamin C and soluble solid decreased gradually, and weight loss and corruption rate of longan increased …
Effect Of Hemp Seed And Algae Oils Preparation On Blood Lipid-Lowering And Antioxidant Activities For Mixed Hyperlipidemia Rats, Bai Chuanming, Li Li
Effect Of Hemp Seed And Algae Oils Preparation On Blood Lipid-Lowering And Antioxidant Activities For Mixed Hyperlipidemia Rats, Bai Chuanming, Li Li
Food and Machinery
Objective: The effects of hemp seed and algae oils preparation on blood lipid-lowering and antioxidant activity of mixed hyperlipidemia rats were investigated in this study. 50 rats were randomly divided into 5 groups, i.e., the blank control group, model control group, hemp seed oil and algal oil preparation low dose group (170 mg/kg), medium dose group (340 mg/kg) and high dose group (510 mg/kg). Then their weights of , testis fat pad and perirenal fat pad, fat body ratio, and the activities of malondialdehyde (MDA), glutathione (GSH) and superoxide dismutase (SOD) were measured after feeding high fat diet and corresponding …
The Conditions And Methods Of Low Temperature Grain-Storage Technology With Solar Adsorption Refrigeration System, Feng Bo
Food and Machinery
In this study, solar powered adsorption refrigeration system was investigated to study its application in storage at low temperature, and the thermal performance of the system has been tested and analyzed. The results showed that at the high temperature in summer season, when the solar refrigeration system was cooled at 12:00~13:00, the solar thermal collector surface radiation intensity is about 3.0 MJ/(m2·d), and the refrigeration power system is about 3.9 kW distribution according to time. Moreover, the it was found that cooling power and low temperature storage required cooling capacity in general. Under the condition of solar radiation …
Study On Irradiation Sterilization And Dose Of Semi-Finished Micropterus Salmoides, Wang Weiqiong, Xiong Guangquan, Chen Yuxia, Bai Chan, Li Hailan, Zu Xiaoyan
Study On Irradiation Sterilization And Dose Of Semi-Finished Micropterus Salmoides, Wang Weiqiong, Xiong Guangquan, Chen Yuxia, Bai Chan, Li Hailan, Zu Xiaoyan
Food and Machinery
In order to regulate the technical conditions of irradiation sterilization for semi-finished Micropterus salmoides (SFMS), we investigated the impacts of irradiation on the microbe quantity, pH value, water holding capacity, color value and volatile components of it in this study, by using different doses ranging from 0.00 to 8.74 kGy of 60Co gamma ray irradiation. The results showed that, with the irradiation of 3.25 kGy, the total bacteria decreased to 10 CFU/g. Moreover, the total bacteria decreased to 250 CFU/g and 10 CFU/g, at the D10 value of 1.54 kGy and 3.64 kGy, respectively. At the range of …
Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang
Supercritical Co2 Extraction Of Idesia Polycarpa Oil And Analysis Of Its Fatty Acid Composition, Kuang Chuntao, Wu Bin, Tang Hongwei, Xiang Shu, He Jianyang
Food and Machinery
To make full use of Idesia polycarpa resource, the optimum conditions of extracting oil in I. Polycarpa by supercritical CO2 were studied by single factor and Box- Behnken designs, and the fatty acid composition of this oil was analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the yield of the oil in I. polycarpa extracted by supercritical CO2 was (38.25±0.41)%, when extracted at 24 MPa and 53 ℃ for 147 min. Moreover, the regression model between yield and influence factors was very significant (P=0.000 9). In addition, the results of GC-MS showed that the total content …
Simultaneous Detection Of Puffiness And Soluble Solids Content For Intact Citrus By Online Spectroscopy, Liu Yande, Wu Mingming, Sun Xudong, Zhu Danning
Simultaneous Detection Of Puffiness And Soluble Solids Content For Intact Citrus By Online Spectroscopy, Liu Yande, Wu Mingming, Sun Xudong, Zhu Danning
Food and Machinery
Puffy fruit and soluble solid content (SSC) are important indexes for evaluating the quality of citrus. The feasibility was discussed for detecting Puffing disease and SSC of intact citrus simultaneously by online visible-near infrared (visible-NIR) transmittance spectroscopy. The spectra were recorded with the integration time of 100 ms in the wavelength range of 350~1 150 nm when the samples were conveyed at the speed of five samples per second. The feasibility of simultaneous and online detection of puffiness fruit and SSC for intact citrus simultaneously was discussed by visible-near infrared transmittance spectroscopy. The response properties of visible-NIR spectra for normal …
Effect Of Different Solvents On Total Phenolic Content, Total Flavonoid Content And Antioxidant Activity Of Highland Barley, Shne Yingbin, Zhang Youwei, Huang Caihuan, Chen Yongsheng, Wang Li, Ou Shiyi, Zhang Hui
Effect Of Different Solvents On Total Phenolic Content, Total Flavonoid Content And Antioxidant Activity Of Highland Barley, Shne Yingbin, Zhang Youwei, Huang Caihuan, Chen Yongsheng, Wang Li, Ou Shiyi, Zhang Hui
Food and Machinery
The objectives of this study were to evaluate total phenolic, total flavonoid content and antioxidant activities of different extraction from three kinds of highland barley. The results showed that 95% ethanol and 60%acetone were better to extract phenolic compounds than other solvents. Total phenolic and total flavonoid contents, antioxidant activities of Zangqing 2000 using different solvents were higher than that of Xunhua and Shangri-la highland barley. Meanwhile, the highest total phenolic content of Zangqing 2000 was 211.92 mg GAE/100 g DW in 60% acetone, the highest total flavonoid content of Zangqing 2000 was 60.11 mg RT/100 g DW in 60% …
Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng
Effect Of Handling Cattle In Different Platform Slope On Beef Quality, Guo Bing, Wang Haifeng
Food and Machinery
In order to investigate the beef quality changes under handling cattle in different platform slope, Twenty simon tal beef cattle were randomly divided into 4 groups, the cow is respectively loading and unloading through (30,40,50 °) slope, then cattle are slaughtered. The pH value, flesh-colored, drip loss percentage, cooking loss percentage and shear force of postmortem beef were measured respectively. Results showed, with the increase of loading platform slope, pH values, L* value and a* value of postmortem beef significantly decreased (P<0.05), while shear force, b* value, drip loss and cooking loss of postmortem beef significantly increased (P<0.05). This study indicated that beef quality was better through handling cattle in 30 degrees platform slope, and it should be reduced platform slope in cattle actual production thereby improve beef quality.
Study On Extraction Of Honeysuckle Polysaccharide By Internal Boiling Method, Li Jianfeng, Li Chen, Liao Limin
Study On Extraction Of Honeysuckle Polysaccharide By Internal Boiling Method, Li Jianfeng, Li Chen, Liao Limin
Food and Machinery
The internal boiling method was adopted to extract polysaccharides from honeysuckle. The effects of ethanol concentration, extraction temperature and time, and water-solid ratio on the extraction rate of polysaccharides were discussed. The results showed that the extraction rate of polysaccharide reached 12.89%, when the ethanol concentration (v/v) was 20%, with water-soild ratio was 30∶1 (mL/g), at 95 ℃ for 5 min.
Research On The Alcohol Precipitation And Purification Treatment On Tobacco Extracting Solution Of Reconstituted Tobacco By Paper-Making Process, Huang Ming, Yao Jianwu, Yao Yuanjun, Tang Xiangbing
Research On The Alcohol Precipitation And Purification Treatment On Tobacco Extracting Solution Of Reconstituted Tobacco By Paper-Making Process, Huang Ming, Yao Jianwu, Yao Yuanjun, Tang Xiangbing
Food and Machinery
A method for papermaking reengineering qualitative alcohol sink tobacco leaf tobacco extract purification processing method was proposed in this study. Tobacco extract was precipited by 95% ethanol after pre-concentration treatment, and then it was centrifuged to remove the impurities, and macromolecular substances without favoring the sensory quality, such as protein and pectin. Moreover, the pre-concentration of solid content was also examined, including the alcohol concentration, alcohol sink factors, and sink time extract, influencing of sensory quality. The results showed that the papermaking method reconstruction tobacco leaf tobacco extract pre-concentration to solid content was 20%, 40% to 95% of the pre-concentrate …
Investigation And Analysis Of Consumption Characteristics And Trend Of Dietary Supplement For The Elderly Person, Che Wenhui, Peng Shuangshuang
Investigation And Analysis Of Consumption Characteristics And Trend Of Dietary Supplement For The Elderly Person, Che Wenhui, Peng Shuangshuang
Food and Machinery
Through the survey of dietary supplement consumption on 123 elderly people in Yuelu District of Changsha City, showed that the aged person holds reasonable attitude to consume dietary supplement. They are seriously taking care about their health conditions; incline to get the dietary supplement from pharmacy or specialty stores. They always take the affectivity to first consideration when they make choose. While the dietary supplement attracts younger consumers with ordinary income. Such consumers mostly have reasonable opinions to choose the products and recognize the risks in them. Analyzed the significant factors influencing the dietary supplement consumption in aged group, and …
Study On Centrifugal And Freeze Drying Of Lactobacillus Plantarum Lp-S2 Dvs, Sui Chunguang, Liang Jinzhong, Wang Fengqing
Study On Centrifugal And Freeze Drying Of Lactobacillus Plantarum Lp-S2 Dvs, Sui Chunguang, Liang Jinzhong, Wang Fengqing
Food and Machinery
Lactobacillus plantarum Lp-S2 which has the ability to produce gamma-aminobutyric acid, was used as starting strain to develop Direct vat set(DVS). Then the centrifugation process and freeze-drying process were optimized. By orthogonal experiment the optimal conditions of centrifugation were identified as: centrifugal temperature 4 ℃, Time-consuming 30 minutes, centrifugal force 6 000 r/min. In this condition, the centrifugal recovery rate of Lactobacillus Lp-S2 is 83.8%. The cryoprotectant was optimized by single factor and orthogonal test. The best combination of cryoprotectants was 15% trehalose, 15% glucose and 10% skim milk powder. The survival rate of L. plantarum Lp-S2 Direct Vat Set …
Effects Of Temperature And Thickness On Quality Of Tiegun Yam By Microwave Drying, Xu Wanxiu, Li Zhenfeng, Li Jing, Song Feihu
Effects Of Temperature And Thickness On Quality Of Tiegun Yam By Microwave Drying, Xu Wanxiu, Li Zhenfeng, Li Jing, Song Feihu
Food and Machinery
Slices of tiegun yam were dried at different temperature and thickness without any chemical preservatives added. To dry the slices with constant temperature, optical fiber was used to detect the center temperature of the slices. As the material, fresh tiegun yam was dried by single factor experiment. To evaluate the drying parameters, polysaccharide was extracted by soxhlet extraction and phenol sulfuric acid colorimetry was used to determine polysaccharide e yield of the samples. Besides, weight was online recorded with microwave drying system. Moreover, the sample color was measured with controlling different temperature of material and constant thickness of 5 mm, …
Preparation Of Microcapsules Made Of The Oil From Litsea Cubeba By Spray Drying Method, Fu Hongjun, Peng Xianglian, Zhong Haiyan
Preparation Of Microcapsules Made Of The Oil From Litsea Cubeba By Spray Drying Method, Fu Hongjun, Peng Xianglian, Zhong Haiyan
Food and Machinery
Litsea cubeba oil microcapsule were prepared by spray drying method. The effect of several shell materials on emulsion stability and surface morphology of microcapsule was investigated, and process conditions of Litsea cubeba oil microcapsule were optimized. The results of scanning electronic microscope (SEM) showed that Litsea cubeba oil microcapsule prepared with hydroxypropyl-β-cyclodextrin/ arabic gum(HP-β-CD/AG) as wall material is similar to smooth spheres with uniform size and good fluidity, and dents, wrinkles and aggregation for microcapsules prepared with other wall materials were observed. The embedding rate of Litsea cubeba oil in microcapsule was 83.80% under optimum conditions of WHP-β-CD/AG:W …
Research Advance On Antioxidant Active Composition And Antioxidant Mechanisms Of Edible Fungi, Xiao Xingning, Yuan Ya, Liao Xia, Wang Liying, Shi Fang, Ming Jian
Research Advance On Antioxidant Active Composition And Antioxidant Mechanisms Of Edible Fungi, Xiao Xingning, Yuan Ya, Liao Xia, Wang Liying, Shi Fang, Ming Jian
Food and Machinery
Edible fungi are tasty as well as full of all kinds of biological activity, and the antioxidation is one of the most important activities among them. Polysaccharides, polyphenols, terpenoids,and selenium are the major antioxidants of edible fungi. In this paper, it was reviewed the research advance of antioxidant substances and the antioxidant mechanism of edible fungi, and the future research direction was also summarized, aiming to develop and utilize edible and medicinal values of the polysaccharides in the futher, and improve its application in the fields of food and medicine.
Effects Of Different Browning Inhibitors On Color Preservation Of Dried Banana Slices, Bi Jiayu, Dai Yaoyi, Zheng Jiong
Effects Of Different Browning Inhibitors On Color Preservation Of Dried Banana Slices, Bi Jiayu, Dai Yaoyi, Zheng Jiong
Food and Machinery
In order to improve the color quality of dried banana slices and obtain the best color protecting method, the effects of five different colors protecting agents, i.e. phytic acid, ascorbic acid, sodium chloride, EDTA and citric acid, on the color quality of dried banana slices evaluating were studied, by detecting the L* value and browning degree. The results showed that the order of the effects was phytic acid > citric acid > EDTA > sodium chloride > ascorbic acid. Moreover, it was also found that a better color quality of dried banana slices could be obtained through soking the slices in the color …
Purification Of Total Polyphenols In Polygonum Capitation By Macroporous Adsorption Resins, Li Xiaobin, Gu Manqi, Zheng Kuiling, Wei Gang, Liao Liling
Purification Of Total Polyphenols In Polygonum Capitation By Macroporous Adsorption Resins, Li Xiaobin, Gu Manqi, Zheng Kuiling, Wei Gang, Liao Liling
Food and Machinery
The total content of polyphenols in polygonum captitatum was determined by Folin-Cioculteu colorimetry. 10 types of macroporous resins were tested by static adsorption and desorption experiments for purifying polyphenols in polygogum captitatum and purifying conditions by the best resin were investigated. The results showed that HPD-722 was the best resin. Purifying conditions were as follows: concentration of adcorption sample 2.0～4.5 mg/mL, 2 BV/h adsoption velocity, 7.5 BV 50% ethanol solution as eluent, the content of the total polyphenol sample was up to 59.02%.
Study On Industrial Cogeneration Technology Of Hesperidin And Synephrine In Fructus Aurantii Immaturus, Zhang Juhua, Yang Rongwen, Liu Wei, Shan Yang, Li Zhijian
Study On Industrial Cogeneration Technology Of Hesperidin And Synephrine In Fructus Aurantii Immaturus, Zhang Juhua, Yang Rongwen, Liu Wei, Shan Yang, Li Zhijian
Food and Machinery
In order to improve comprehensive utilization value of Fructus aurantii immaturus, based on existing extraction process of Fructus aurantii Immaturus, cogeneration technology of hesperidin and synephrine in Fructus aurantii Immaturus was presented. HPLC method for determination of hesperidin and synephrine were used, Fructus aurantii Immaturus was crushed and extracted by pH 0.3 Hydrochloric acid solution, the filtrate use Dowex 50(H+) strong acid cation to exchange, through vacuum concentration to get synephrine; while using alkali extracting the residue, after acid precipitation and vacuum drying process to obtain hesperidin, the cogeneration technical parameters were optimized, and 16 repeated trials were condcted. With …
Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang
Development And Flavor Substances Analysis Of Purple Sweet Potato And Bitter Buckwheat Combined Vinegar Beverage, Liu Mingyu, Chen Limin, Wang Sidan, Deng Weiqin, Liu Shuliang
Food and Machinery
A vinegar beverage combined with purple sweet potato and bitter buckwheat was developed, and the flavor compounds in it were analyzed. Purple sweet potato and buckwheat were processed through smashing, size mixing, saccharification, alcoholic fermentation and acetic fermentation to produce brew purple sweet potato and buckwheat vinegar, respectively.. The optimum formula of the vinegar beverage was obtained through single factor and orthogonal experiments. The 100 mL optimum complex contained 4 mL purple potato vinegar stock solution, 4 mL buckwheat vinegar stock solution,4 g saccharose, and 4 g fructose-glucose syrup. The vinegar beverage prepared under this condition had a unique purple …
Optimization Ofcorn Steep Liquor Medium For Trehalose Synthase Gene Engineering Bacteria By Response Surface Methodology, Jiang Bo, Xie Ding, Zheng Ruina, Yang Qianyuan, Xie Yanping, Sheng Ming
Optimization Ofcorn Steep Liquor Medium For Trehalose Synthase Gene Engineering Bacteria By Response Surface Methodology, Jiang Bo, Xie Ding, Zheng Ruina, Yang Qianyuan, Xie Yanping, Sheng Ming
Food and Machinery
Corn steep liquor was used as the sole carbon and nitrogen source for recombinant E. coli culture medium. Based on the single factor optimization, three factors of corn steep liquor, MgSO4 and trace elements were chosen to design the response surface of corn steep liquor medium components. With Box-Behnhen experimental design and response surface analysis, the optimum components of corn steep liquor medium were determined. The results showed that the optimum medium components were 26 g/L for corn steep liquor, 2.1 g/L for MgSO4 and 7 mL/L for trace elements. Under these conditions, the activity of trehalose synthase …
Effects Of Extraction Methods On The Biological Activity Of Plant Polysaccharides, Huang Rengui, Liu Jia
Effects Of Extraction Methods On The Biological Activity Of Plant Polysaccharides, Huang Rengui, Liu Jia
Food and Machinery
Plant polysaccharides are natural biological active substances, and possess a series of biological activities, including anti-tumor, immune regulation, lowering blood fat, lowering blood sugar, anti oxidation, anti-fatigue. The activities of polysaccharides are influenced by their species, parts, extraction methods and other factors. In order to provide a theoretical reference for the development and utilization of plant polysaccharides, the research status of them and the effects of extraction methods on their biological activities were reviewed in this paper.
Problems And Their Resolvements Of Health Food Under The New Food Safety Law, Li Rongqin
Problems And Their Resolvements Of Health Food Under The New Food Safety Law, Li Rongqin
Food and Machinery
“Food Safety Law” has made great progress in health food regulation and promotes the development of the industry, while there still exists some problems. Therefore, it is suggested that we should make a unified materials directory of health food through blending provisions of Ministry of Health and "Food Safety Law". Besides, we should eliminate false propaganda by the way of improving filing review and verification system as well as suck marketing behavior into scope of business license management with severe legal liability. Moreover, we also need to carry out classification management of registration and filing and reaffirms the importance of …
Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang
Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang
Food and Machinery
In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of glycosidase (R.B1L and R.CL) were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry technique(GC/MS) respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289 μg/g, which was 35.7% higher than the control group. While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti-2-nonene aldehyde increased 10.88%. It indicates that …
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming
Food and Machinery
This study investigated the inhibitory effects of p-coumaric acid, ferulic acid and feruloylated oligosaccharides on catalytic activities of tyrosinase by analysising tyrosinase steady state activity and enzyme kinetics. The results showed that the three compounds were found to efficiently inhibit tyrosinase monophenolase activities. The p-Coumaric acid was the strongest inhibitor followed by feruloylated oligosaccharides and ferulic acid, with the IC50 value of 0.75, 3.20, 9.30 mmol/L respectively. Moreover, p-coumaric acid and ferulic acid were found to inhibit the activities of diphenolase with IC50 value of 4.3, 12.7 mmol/L respectively; however, feruloylated oligosaccharides showed no inhibitory effect on diphenolase …
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng
Food and Machinery
The half inhibitory concentration (IC50) of alpha glucosidase inhibitors was detected based on a microplate assay method in this study in order to find the effective inhibitors for preparing hypoglycemic functional food. The reaction conditions were optimized by the four aspects, i.e., the enzyme concentration, the detection wavelength, the substrate concentration and the reaction time. The results showed that the optimum enzyme concentration ranged from 2.0 mg/mL to 3.0 mg/mL, and waves 520 nm and 492 nm were optimum among the five waves, 405, 450, 492, 520, 630 nm. Moreover, the suitable substrate concentration of sucrose ranged from …
Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang
Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang
Food and Machinery
In order to obtain microbial strain suitable for the tenderization of beef, a total of 22 bacteria of producing proteinase were isolated from traditional lobster sauce and wine song in Guizhou. With the screening by using microscopy, analyses of enzyme activities, and TPA value of beef with in treatment of fermented broth, a bacteria defined as D7 was found the optimal strain, and its enzyme activity was 71.68 U/g. The molecular biological identification results showed that it was very similar to Bacillus amyloliquefaciens (JN700123.1), and the similarity was 99%, on the basis of molecular biology identification, using 16S rDNA sequences …
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia
Food and Machinery
81 Pseudomonas aeruginosa from Guangdong Provincial Institute of Food Inspection were identified by 16S rRNA sequence analysis. The DNA was isolated and the sequences of 16S rRNA gene were amplified by PCR with the bacterium universal primers, and then the PCR products were sequenced after 2% agarose gel electrophoresis. Moreover, the corrected sequences were aligned with Clustal X and the phylogenetic tree was constructed by MEGA5.1. Consequently, the identified results of the 81 strains confirmed their original identification before. On the phylogenetic tree, No. 24-3-QY strain formed a separate branch with No. 100-5-JM strain and No. 106-3-JM strain. No.2 8-1-DW …
Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie
Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie
Food and Machinery
Gastrodia elata Bl. extracts was added into the system of Grifola frondosa submerged fermentation, and then supplement-ation of Gastrodia elata Bl. extracts were optimized according to the biomass and the synthetic quality of extracellular proteins in G. frondosa. The changes of components in G. elata Bl. extracts before and after the sterilization, including gastrodin, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, and parishin, were analyzed using HPLC. Moreover, the relationship of this changes between G. elata Bl. extracts and the in G. frondosa fermentation system were also investigated. The results revealed that 7% (v/v) G. elata Bl. extracts could facilitate G. frondosa to grow …
Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong
Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong
Food and Machinery
In order to identify raw milk, nonlinear chemical fingerprint of raw milk from different areas and that mixed with different content of soybean milk or rice water was established based on the steady system of “sodium bromate + manganese sulfate + Sulfate + acetone” by using nonlinear fingerprint technique . The raw milk samples that incorporated with soybean milk or rice water could be identified, and the adulterant could be judged by the characteristic information of their nonlinear chemical fingerprint. According to the relationship of parameter information and adulterant content, the relative global content of soybean milk or rice water …
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan
Food and Machinery
A method for determination of vanillin and ethyl-vanillin in milk powder was established by auto headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (GC—MS), and the influence factor were also studied, such as solid phase micro-extraction head, time and temperature of adsorption and desorption. As a result, the limits of determination (LOD) of vanillin and ethyl-vanillin were 0.5 mg/kg. The spiked recovery was between 90.0% and 100%, and the RSD ranged from 1.9%～4.1%(n＝6). This method could eliminate the interference of complicated matrix, conveniently, quickly and exactly, which was applicable for quick determination of vanillin and ethyl-vanillin content in milk powder.