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Articles 211 - 240 of 531
Full-Text Articles in Food Biotechnology
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Food and Machinery
In different brewing temperature and time, the changes of tea polyphenols and free amino acids brewing from Xiangxi golden tea, which were detected by UV-visible spectrophotometer, was gotten, and the extraction kinetics model was established. The antioxidant properties were also determined by DPPH and ABTS clearance rate. Results, the concentration of tea polyphenols and free amino acids, DPPH and ABTS clearance rate increased with the brewing temperature rising 60~90 ℃, and the brewing time prolonged 1~30 min, and which tended to be stable after 30 min. The Extraction rate of the tea polyphenols and amino acids followed a second-order reaction, …
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Food and Machinery
Lactobacillus plantarum, Saccharomyces cerevisiae and acetic acid bacteria screened from previous experiments were taken as the research objects. Selecting two groups of probiotic compound starter L1 (Lactobacillus plantarum and Saccharomyces cerevisiae), L2 (Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter) to produce capsicum ferment, and compared with traditional natural fermentation L0. By observing the changes of main quality indexes such as total acid, pH value, alcoholicity and main efficacy enzymes (superoxide dismutase activity, lipase activity) in the fermentation process, Selected the most suitable strain combination for capsicum fermentation. The results showed that the quality of capsicum ferments was significantly improved by mixed …
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Food and Machinery
15 kinds of Japonica and Indica rice, and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls, were selected and compared. The physicochemical properties, sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated. The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls. Its main quality index has reached the quality level of Ningbo glutinous rice balls, and it was the most suitable variety for this processing.
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Food and Machinery
Proposed a pixel ratio measurement method, and designs 3 different potato models and 3 different peeling rate orthogonal tests through the model verification method, to verify the determination method. The experimental results showed that there was no significant difference between the actual measured value and the theoretical calculated value of the potato model in the 95% confidence interval, which indicated that the proposed pixel ratio measurement method had a strong credibility in the calculation of the peeling rate of potato. This method is scientific and feasible to evaluate the peeling effect of potatoes, and can be used as an effective …
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Food and Machinery
The research progresses of fish primary processing machinery at home and abroad were reviewed in this study. Moreover the automatic monitoring technology and its application in aquatic products processing were introduced, from two aspects of material processing quality and the equipment running status. This would help to improve the efficiency and quality of fish primary processing and promote technology upgrading of aquatic processing industry.
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Food and Machinery
This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media. The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description, parameter determination and definite conditions and so on. Thereafter, an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given. Moreover, the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized，which provided a reference for the numerical simulation research …
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Food and Machinery
Smoked areca nuts contain harmful substances such as benzo-a-pyrene on its surface, because they are cured in wood smoke in the initial processing process. People's health is seriously threatened by these harmful substances. It is crucial for people to monitor the residues of benzo-a-pyrene effectively in areca nut to ensure the food safety. The sources of benzo-a-pyrene pollution in edible areca nut and the pretreatment methods for detecting benzo-a-pyrene in edible areca nut are summarized in this study, and several instrumental methods for the determination of benzo-a-pyrene in food are also evaluated. Our study is helpful to improving deficiencies and …
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Food and Machinery
In this paper, the food quick-freezing technology, the shape of ice crystal at different freezing rates and methods for observing ice crystals are described. The research progress of pressure-assisted freezing, electrostatic-assisted freezing and magnetic-assisted freezing in recent years is reviewed. The direct method can directly observe the ice crystal formed during the freezing process. The indirect method analyzes the ice crystal characteristics by observing the gap left by the ice crystal in the food after freezing. Pressure-assisted freezing can improve the super-cooling degree. When the pressure is released, the ice crystals formed by instantaneous freezing are fine and evenly distributed. …
Research Progress Of Trans-Critical Co2 Refrigeration Cycle System And Application, Xuan Fuchen, Xie Jing
Research Progress Of Trans-Critical Co2 Refrigeration Cycle System And Application, Xuan Fuchen, Xie Jing
Food and Machinery
In this review, the research progress of compressor, evaporator and air cooler in trans-critical CO2 refrigeration system was analyzed. It was concluded that the method of improving the refrigeration efficiency and the optimum heat transfer efficiency of the trans-critical CO2 refrigeration system was obtained. The application of trans-critical CO2 refrigeration cycle in CO2 automotive air conditioning, heat pump and food processing were also discussed. The problems of high system pressure in CO2 refrigeration cycle in heat pump were analyzed. Finally, it was proposed that the development of oil-free compressor in trans-critical CO2 refrigeration cycle …
Research Progress Of Cold Storage Type Incubator, Wang Xuesong, Xie Jing
Research Progress Of Cold Storage Type Incubator, Wang Xuesong, Xie Jing
Food and Machinery
With the development of phase change coolants and insulation technologies, it is expected that the cold storage incubators will be more economical, environmentally friendly, and durable, and have a positive impact on cold chain logistics and people's lives. Firstly, three types of organic, inorganic, and composite phase-change coolants used in cold storage incubators, as well as new cold storage agents such as microcapsule cold storage agents and nano-coolant developed in recent years were reviewed. Then, from thermal insulation materials and temperature fields, in terms of uniformity, the progress of design optimization of cold storage incubator were expounded, and the feasibility …
Multi-Instrument Evaluation Of A Real-Time Pcr Assay For Identification Of Atlantic Salmon: A Case Study On The Use Of A Pre-Packaged Kit For Rapid Seafood Species Identification, Amanda A. Naaum, Rosalee S. Hellberg, Tara A. Okuma, Robert H. Hanner
Multi-Instrument Evaluation Of A Real-Time Pcr Assay For Identification Of Atlantic Salmon: A Case Study On The Use Of A Pre-Packaged Kit For Rapid Seafood Species Identification, Amanda A. Naaum, Rosalee S. Hellberg, Tara A. Okuma, Robert H. Hanner
Food Science Faculty Articles and Research
Protecting the seafood supply chain from species substitution is critical for economic, health, and conservation reasons. DNA-based methods represent an effective means to detect species substitution, but current methods can be time consuming or costly, and require specialized instruments and operators. Real-time PCR provides an alternative that can be performed quickly, and in some cases even on-site. The use of commercial kits reduces the expertise required by the operator and therefore increases accessibility to testing. This potentially increases the likelihood of adoption into the supply chain, but only if the kits are robust across multiple operators, instruments, and samples. In …
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat
Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat
Graduate Theses and Dissertations
Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions …
Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wu Wanqin, Liu Guojiao, Wang Bin
Rapid Screening And Quantitative Analysis Of 73 Kinds Of Chemicals Illegally Added In The Healthy Foods By Orbitrap Mass Spectrometry, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wu Wanqin, Liu Guojiao, Wang Bin
Food and Machinery
A high-throughput qualitative screening and quantita-tive method of ultra-high performance liquid chromatography combined with orbitrap mass spectrometry（UPLC-Orbitrap-MS） was developed to determine 73 kinds of chemicals illegally added in the healthy foods. The samples were extracted with methanol using ultrasonic extraction. The separation was eluted by gradient on a Waters Acquity UPLC HSS T3 column (100 mm×2.1 mm, 1.8 μm), with a mobile phase consisting of water (0.1% formic acid) and acetonitrile in both positive and negative mode. The data were acquired via full-scan data-dependent MS/MS (full scan-ddMS2). The qualitative analyses of the compounds were performed through the database …
Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages, Li Shengsheng, Li Ruizhe, Zhang Qianglong
Edible Quality Changes And The Correlation Of Yak Rumen Smooth Muscle During Different Age Stages, Li Shengsheng, Li Ruizhe, Zhang Qianglong
Food and Machinery
In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P＜0.05); cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P＜0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking …
Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru
Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru
Food and Machinery
To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. …
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin, Jiang Yuqing, Chi Yujie
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin, Jiang Yuqing, Chi Yujie
Food and Machinery
The antimicrobial peptides derived from ovalbumin were prepared by Pepsin hydrolysis. High antibacterial components were obtained by ultrafiltration and Superdex peptide 10/300. The antibacterial activity of antibacterial peptides against E.coli and Salmonella was used as an experimental index to screen the best antibacterial component and then conducted the reversed high-efficiency liquid phase chromatographic separation. After measuring the antibacterial activity of the 9 components, it was found that the C3 component had the highest antibacterial activity and the diameters of bacteriostasis circles were (19.32±1.45) and (18.74±1.27) mm, respectively. Then, the structure of antimicrobial peptides was identified by HPLC (electrospray ionization-massspectrometry, HPLC-ESI-MS). …
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles, Jiao Yan, Han He, Chang Ying, Li Chong, Gao Jianwei
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles, Jiao Yan, Han He, Chang Ying, Li Chong, Gao Jianwei
Food and Machinery
The Zein-Lutein nanoparticles were prepared using zein as nanocarrier by anti-solvent method, and the structural characterization of the nanoparticles were studied. The optimal preparation process of Zein-Lutein was explored on the basis of single factor and orthogonal array experiments. The optimal preparation conditions were as followed: the ratio of the zein and lutein ratio was 20∶1, hydration time 150 min, hydration temperature 50 ℃, the coating rate of lutein 81.0%. Under the conditions, the average particle size was 398.3 nm, TEM images showed that the morphological and distribution of Zein-Lutein were changed when lutein was efficiently loaded into zein, and …
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice, Peng Bangyuan, Ding Xiaojuan, Zhao Zewei, Ding Zhuhong
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice, Peng Bangyuan, Ding Xiaojuan, Zhao Zewei, Ding Zhuhong
Food and Machinery
By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. …
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Food and Machinery
The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated …
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Food and Machinery
The ADTZ gene primers were synthesized through the ADTZ gene sequence published by GenBank. The ADTZ gene fragment was screened by PCR from the mixed bacterial solution which extracted of the moldy corn sample, and transformed into E. coli by constructing expression vector. The size and concentration of the ADTZ expression product were detected by SDS-PAGE. The degradation ability of the expression product to aflatoxin AFB1 was tested by enzymatic hydrolysis. The results showed that the ADTZ gene was successfully amplified from the moldy maize suspension. The full length of the ADTZ gene sequence was 2 088 bp, and …
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Food and Machinery
In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, …
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Food and Machinery
In order to improve the simulation accuracy, this paper took potatoes as examples, selected two irregular-shape potatoes, used a three-dimensional scanner to obtain the accurate geometries, imported the geometries into a multiphysics finite element software COMSOL Multiphysics, solved its temperature distribution field under different powers/voltages, and carried experiment verifications. Results show that after 40 minutes of RF heating, the temperature distribution, maximum and minimum temperature values and internal time-temperature curves of the simulated results are in good agreement with the experimental results with a simulation accuracy over 90%. This method is suitable for simulating RF heating processes of …
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking, Shi Yu, Deng Li, Xie Le, Yu Bingyan, Liao Xiaomei, Su Jieyu
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking, Shi Yu, Deng Li, Xie Le, Yu Bingyan, Liao Xiaomei, Su Jieyu
Food and Machinery
The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z-values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea-values were 46.73 …
Effect Of Ultrasonic Treatment On The Rheological Properties Of Liquid Whole Egg, Bai Xiting, Zhu Wenxue, Ma Yitong, Liu Sijia, Li Ning
Effect Of Ultrasonic Treatment On The Rheological Properties Of Liquid Whole Egg, Bai Xiting, Zhu Wenxue, Ma Yitong, Liu Sijia, Li Ning
Food and Machinery
In order to study the effect of ultrasonic treatment on the rheological properties of liquid whole egg, the different ultrasonic energy density (0.4, 0.8, 1.2, 1.6, and 2.0 W/g) and the ultrasonic time (0, 5, 10, 15, and 20 min) on the liquid whole egg were studied, and then the rheological properties of rheometer was measured. The static rheological experimental results showed that the egg was a pseudoplastic non-Newtonian fluid with the shear thinning phenomenon. The rheological curve was obedient to the Herschel-Bulkley model at the temperature of 0~40 ℃. With the increase of ultrasonic time and ultrasonic energy density, …
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province, Feng Xiya, Zhang Yu, Suo Huayi, Wang Hongwei
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province, Feng Xiya, Zhang Yu, Suo Huayi, Wang Hongwei
Food and Machinery
The composition of Sn-2 fatty acids in yak milk fat was determined by gas chromatograph and TLC. The Sn-2 fatty acid composition of yak milk fat at different altitudes was studied to determine the effect of different altitudes on triglyceride structure. The results showed that there were 12 kinds of total fatty acids of triglyceride in Qinghai yak milk fat, and the highest contents were palmitic acid (31.35%～36.48%), oleic acid (24.91%～30.99%) and stearic acid (9.82%～13.87%). The composition of Sn-2 fatty acids in Qinghai yak milk fat was as follows: hexanoic acid (0.66%～1.02%), decanoic acid (2.46%～3.98%), lauric acid (2.43%～4.88%), tetradecanoic acid …
Exploration Of The Formation And Mechanism Of Vbnc State Of Salmonella Enterica Serovar Typhimurium During Hydrogen Peroxide Disinfection, Nie Xinying, Liao Hongmei, Liu Yuanfa
Exploration Of The Formation And Mechanism Of Vbnc State Of Salmonella Enterica Serovar Typhimurium During Hydrogen Peroxide Disinfection, Nie Xinying, Liao Hongmei, Liu Yuanfa
Food and Machinery
In order to determine the effective bactericidal concentration of hydrogen peroxide, Salmonella enterica serovar Typhimurium was used as a target microorganism to explore the effect of hydrogen peroxide on activity and culturability of it in tap water and its viable but non-culturable (VBNC) state by means of molecular biology. The results showed that lower hydrogen peroxide concentration (0～15 mmol/L) could kill some S. Typhimurium, which could be completely sterilized with 1 mol/L hydrogen peroxide. It was also found that 4.08 lg(CFU/mL) S. Typhimurium could be induced into a VBNC state as exposure to 15 mmol/L hydrogen peroxide. The morphology and …
Establishment Of Trace Pentachlorophenol And Its Sodium Salt In Animal-Origin Foods By Automated Solid Phase Extraction-Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Chen Yanhong, Chen Sui, Song Anhua, Huang Jingchu, Chen Yueming, Liu Jia, Wang Yu
Establishment Of Trace Pentachlorophenol And Its Sodium Salt In Animal-Origin Foods By Automated Solid Phase Extraction-Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Chen Yanhong, Chen Sui, Song Anhua, Huang Jingchu, Chen Yueming, Liu Jia, Wang Yu
Food and Machinery
In order to develop a method for the determination of trace pentachlorophenol and its sodium salt in animal-origin foods by automated solid phase extraction-coupled with ultra performance liquid chromatography-tandem mass spectrometry, the effects of extractive solvents, solid phase extraction columns, eluents, mass spectrum and chromatographic separation conditions, internal standards were studied and compared. Finally, the sample was extracted by 5% ammonia acetonitrile, purified by MAX solid phase extraction column and eluted by 10% formic acid methanol. The extract was dried-up with nitrogen and re-dissolved with acetonitrile water solution (50∶50)．The solution was separated on a Kinetex C18 column (100 mm×2.1 …
Simultaneous Determination Of Traditional And New Types Of “Lean Meat Powder” In Pork By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Huang Kun, Wang Bin, Wang Heng, Yu Tingting, Wang Huixia
Simultaneous Determination Of Traditional And New Types Of “Lean Meat Powder” In Pork By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Huang Kun, Wang Bin, Wang Heng, Yu Tingting, Wang Huixia
Food and Machinery
An analytical method for the simultaneous determination of new and traditional "lean meat powder"（Clenbuterol, Salbutamol, Ractopamine, Terbutaline, Isoprophane, Chlorpheniramine, Simmatrol, Fenoterol and Olaquindox and its metabolites） in pork by ultra performance liquid chromatography-tandem mass spectrometry was established. Pork samples were extracted with 2% formic acid-acetonitrile solution. The extracts were purified by neutral alumina column. After being dried and concentrated by nitrogen, the hexane was degreased and determined by ultra performance liquid chromatography-tandem mass spectrometry and quantified by internal standard method. Waters HSS C18 column (100 mm×2.1 mm, particle size 1.8 μm) was used. The mobile phase was separated by …
Uncertainty Evaluation Of Determination Of L-Hydroxyproline In Raw Milk By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Kang Ning, Guo Lili, Liu Xiaolin, Hua Jin, Gao Lizhen
Uncertainty Evaluation Of Determination Of L-Hydroxyproline In Raw Milk By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Kang Ning, Guo Lili, Liu Xiaolin, Hua Jin, Gao Lizhen
Food and Machinery
The content uncertainty of L-hydroxyproline in dairy products was evaluated by referring to SN/T 3929—2014 “Determination of L-hydroxyproline in export foods”. According to JJF 1059.1—2012 “Measurement uncertainty evaluation and expression”, and CNAS—GL006:2019 “The evaluation guidance for uncertainty in chemical analysis”, and these two existing standards for evaluation of uncertainty of the basic procedures, a mathematical model was established for the analysis of determination of L-hydroxyproline content in dairy products by high performance liquid chromatography tandem mass spectrometry, which introduced in the process of the measurement uncertainty components. The measured results of synthetic standard uncertainty and expanded uncertainty were obtained by …
Uncertainty Evaluation Of Pesticide Residues In Vegetable Based On Gray Model, Cheng Fuan, Zhang Jiayan, Feng Xugang, Gao Wenbin, Qian Muyun
Uncertainty Evaluation Of Pesticide Residues In Vegetable Based On Gray Model, Cheng Fuan, Zhang Jiayan, Feng Xugang, Gao Wenbin, Qian Muyun
Food and Machinery
The uncertainty of pesticide residues in vegetables is an important indicator to judge whether the detection of pesticide residues is good or not in quality, which is too difficult to evaluate if the distribution function of the detected value is unknown. This study proposes an evaluation method based on the gray model to solve this problem. Steps are adopted as follows: first of all, detect the nine sorts of organochlorine and pyrethroid pesticide residues in vegetables by use of gas chromatography; secondly, establish, taking the detection of pesticide residues as a kind of gray process, the mathematical model of gray …