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Articles 541 - 570 of 621
Full-Text Articles in Food Biotechnology
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Food and Machinery
In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …
Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng
Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng
Food and Machinery
The microwave drying characteristics of arrowhead slices was researched, and the drying kinetics model was established on the basis of effects of thickness, lay density and microwave power on the microwave drying characteristics of arrowhead were studied. The results show that the microwave drying process of arrowhead slices is mainly characterized by accelerated drying and deceleration, but when the power density was low, the drying rate appeared a constant stage. The greater the thickness and density were, the smaller the change of drying rate it was. The slower the reduction of moisture content was, and the longer drying time it …
Establishment And Detection Of Moisture Prediction Model Of Key Processes Of Cigarette Cutting Process, Zi-Juan Li, Bo Liu, Yang Gao, Jiao-Jiao Chen
Establishment And Detection Of Moisture Prediction Model Of Key Processes Of Cigarette Cutting Process, Zi-Juan Li, Bo Liu, Yang Gao, Jiao-Jiao Chen
Food and Machinery
Taking the loosening and conditioning process, feeding moisture returning process, hot air moistening process and the whole silk making process as the research objects, the artificial neural network and multiple regression modeling method were used to investigate the influence of different modeling methods on the moisture prediction accuracy of each process. moreover, the predicted results were tested experimentally. The experimental results showed that the mean of the absolute value of the prediction error was 0.24% for the loose moisture returning process with multiple regression modeling method. The mean of the absolute value of the prediction error was 0.20% for feeding …
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Effect Of Drying Method On The Flavor Of Okra Flower Tea And Its Soup, Er-Bu Na, Xing-Lian Lan, Gui-Wu Wang, Kai-Zheng Huang, Ma-Ju Li, Wei Ran, Song-Lin Xin
Food and Machinery
The volatile components of okra flower tea and its soup prepared using different drying methods were tested and analyzed by high throughput time of flight mass spectrometry (GC-TOF-MS), and the components of okra flower tea and its soup were determined. The results showed that 194 volatile compounds were identified in okra flower tea and its soup prepared by using the two drying methods. Among them, organic acids, sugars and amino acids were the main ones. The relative contents of sugars, organic acids, alcohols, amides, esters, sulfonic acids and glycosides in freeze-dried flower tea and its soup were higher than those …
Research Progress Of Heat Treatment In Paddy And Rice Storage And Processing, Ping Zong, Yan Wang, Wei-Guo Wu, Jian-Hao Ren, Na Li, Tao Zhou
Research Progress Of Heat Treatment In Paddy And Rice Storage And Processing, Ping Zong, Yan Wang, Wei-Guo Wu, Jian-Hao Ren, Na Li, Tao Zhou
Food and Machinery
The heat treatment methods commonly used in the storage and processing of paddy and rice are introduced in this paper and the effects to insect pests, sterilization, enzymatic inactivation and quality are summarized.Meanwhile, the negative effects of heat treatment on rice quality and some countermeasures are proposed.
Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin
Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin
Food and Machinery
The technology, processing method and pickling principle of salted egg, and the comprehensive utilization of salted egg white were discussed and analyzed. The advantages and disadvantages of different technologies, including the factors involved in efficiency, economy, environment and operability, etc., were summarized, and their future applications were also prospected.
Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao
Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao
Food and Machinery
Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.
Research Progress In Microwave-Assisted Extraction Of Polysaccharides, Yong-Shuai Jing, Li-Cong Sun, Wen-Jing Cheng, Dong-Bo Liu, Lan Li, Dan-Shen Zhang, Lan-Fang Wu
Research Progress In Microwave-Assisted Extraction Of Polysaccharides, Yong-Shuai Jing, Li-Cong Sun, Wen-Jing Cheng, Dong-Bo Liu, Lan Li, Dan-Shen Zhang, Lan-Fang Wu
Food and Machinery
This study reviewed the principle and method of microwave-assisted extraction of polysaccharides and the combined applications of microwave-assisted extraction with ultrasonic method, enzyme method, ultrasonic synergistic enzyme method and acid-based solution method, and the related extraction research and application of polysaccharides were prospected.
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong
Food and Machinery
Two strains of fungi producing β-glucosidase were screened and identified from Martianus dermestoides. The conversion of rare ginsenosides and fermentation quality were improved by combined fermentation of the two strains. The dynamic fermentation process was studied, and the mechanism of ginsenoside transformation was clarified. Screening was performed by MRS (aesculin, ferric citrate) medium. Two fungi producing β-glucosidase were identified by 18S rRNA gene amplification. The strains were fermented with total ginsenoside, the fermentation products were analyzed by LC-MS/MS. Two fungi producing β-glucosidase were identified as genus Chaetomium and Aspergillus respectively. The fermentation products of WY1 reacted with total …
Effect Of Different Milling Methods On The Powder Properties Of Wheat Flour, Si-Yu Ma, Xiao-Ling Tian, Xiao-Xi Wang, Wen-Ya Cai
Effect Of Different Milling Methods On The Powder Properties Of Wheat Flour, Si-Yu Ma, Xiao-Ling Tian, Xiao-Xi Wang, Wen-Ya Cai
Food and Machinery
The grains of Yangmai 20 and Xinmai 26 were used as raw materials in this study. The wheat flour with different particle sizes were milled by the Impact mill, the Hammer mill, and the Universal pulverizer. The basic physical and chemical indexes such as moisture and ash content were measured. The flowability parameters were obtained by laser particle analyzer and powder property testing instrument, and the flowability of wheat flour was analyzed by the Carr index method. The results showed that among the three milling methods, the wheat flour milled by the Impact mill had the best flowability, while no …
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Food and Machinery
With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …
Detection Method Of Mutton Adulteration Based On Pso-Lssvm And Characteristic Wavelengths Extraction, Tian-Tian Cheng, Ke-Jian Wang, Xian-Zhong Han, Shi Li, Yuan Wang
Detection Method Of Mutton Adulteration Based On Pso-Lssvm And Characteristic Wavelengths Extraction, Tian-Tian Cheng, Ke-Jian Wang, Xian-Zhong Han, Shi Li, Yuan Wang
Food and Machinery
In order to solve the problem of fast detection of adulteration of mutton and pork, the spectral collection of adulterated mutton was carried out by using a multi-spectral instrument, and the reflectivity of samples at the band of 350~1 100 nm was obtained. For data preprocessing, Particle Swarm Optimization (PSO) was used to optimize the Least Squares Support Vector Machine (LSSVM), and a Least Squares Support Vector Machine (PSO-LSSVM) model based on Particle Swarm Optimization was established, compared with Partial Least Squares(PLS), Back Propagation Neural Network (BPNN) and LSSVM models. The result showed that PSO algorithm could effectively optimize LSSVM …
An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou
An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou
Food and Machinery
A qualitative and quantitative method for simultaneous detection of 7 potential presence of illegally-added flavorings, including trans-anethole, coumarin, estragole, lawsone, methyleugenol, pulegone and trans-cinnamaldehyde in tea samples. Tea samples were extracted with acetonitrile-water served as a mixed solvent, subjected to whirlpool oscillation and then diluted properly. After that, anhydrous sodium sulfate, primary secondary amine (PSA) and octadecylsiyl silica gel (C18) were added to the solvent for purification. The centrifugation, the supernatant was filtered over a membrane and separated on a Kinetex C18 column. These 7 target compounds were determined by UHPLC-MS/MS in MRM mode, and quantified utilizing …
Monitoring And Analysis On Microbes In Edible Areca Processing, Wen-Xiang Li, Feng Li, Song-Hang Zhou, Xiao Yuan, Xiong-Wei Huang, Bu-Cheng Xu, Juan Luo
Monitoring And Analysis On Microbes In Edible Areca Processing, Wen-Xiang Li, Feng Li, Song-Hang Zhou, Xiao Yuan, Xiong-Wei Huang, Bu-Cheng Xu, Juan Luo
Food and Machinery
To investigate the sanitary conditions of edible areca processing, improve the quality and safety of products, using spot investigation and lab test method, monitor the sanitary conditions of products and the processing environment in edible areca enterprise. The monitoring data will help the revision of detailed rules for the review of areca production licenses. The result shows, areca nuts storage condition improving and enhance the disinfection of production tools and workers, will effetely control the microbial contamination in production process, ensure the quality of products.
Optimized Model Of Dual-Chain Storage Of Food Supply Chain Data Based On Blockchain, Sheng-Qiao Gao, Xin-Liang Liu, Yan-Ping Gao
Optimized Model Of Dual-Chain Storage Of Food Supply Chain Data Based On Blockchain, Sheng-Qiao Gao, Xin-Liang Liu, Yan-Ping Gao
Food and Machinery
The emergence of blockchain provides a solution of decentralized integration of resources and elimination of information asymmetry for food supply chain, but most of the current solutions are facing performance and storage bottlenecks. In response to this problem, this paper proposes a dual-chain storage optimized model for food supply chain data based on blockchain. The model builds a double-chain structure of the main chain and the digest chain. Nodes can choose the appropriate storage mode according to their needs, which alleviates the problem of block storage expansion. By adopting the improved Delegated Proof of Stake and Byzantine fault tolerance consensus …
The Improvement Of Administrative Penalty Power Under The Framework Of New Food Safety Law Implementation Regulations, Qi Xu
Food and Machinery
The strict legal responsibility and administrative punishment standards specified and set in the new regulations for the implementation of the food safety law are major achievements of the rule of law in implementing the food safety law. At present, the main problems faced by the implementation of the regulations are that the boundary of "punishment to people" is not clear and the application of "excessive punishment is equivalent" is not coordinated. In order to realize "good law and good governance", it is necessary to further standardize the exercise procedure of administrative penalty power and clarify the applicable standards of administrative …
Establishment And Improvement Of Safety Supervision Mechanism Of Online Take-Out Food, Yong-Gang Wang
Establishment And Improvement Of Safety Supervision Mechanism Of Online Take-Out Food, Yong-Gang Wang
Food and Machinery
This paper analyzes the current situation and types of supervision mechanism of online takeout food safety, analyzes the reasons of the problems existing in the mechanism, and perfects the feasibility of China's online takeout food safety supervision mechanism.。
Geographical Origin Traceability Discrimination Of Chongming Rice Wine, Xing Liu, Qai-Cai Zhang, Chun-Xia Yao, Wei-Guo Song
Geographical Origin Traceability Discrimination Of Chongming Rice Wine, Xing Liu, Qai-Cai Zhang, Chun-Xia Yao, Wei-Guo Song
Food and Machinery
Shanghai Chongming rice wine was used as the main research subject in this study. The natural abundance of hydrogen and oxygen stable isotopes (δ2H and δ18O values), mineral elements and free amino acids content were analyzed. The discriminant models of Chongming rice wines were established and the characteristic variables were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). The results showed that the δ2H and δ18O values, mineral elements and free amino acids content in rice wines from different geographic origins were different, but only δ2 …
Research On The Application Of Digital Signature Technology In The Traceability Of Food Origin, Chun Liu, Zhu-Hong Liu
Research On The Application Of Digital Signature Technology In The Traceability Of Food Origin, Chun Liu, Zhu-Hong Liu
Food and Machinery
Through the introduction of digital signature technology, the specific and different application scenarios of various digital signature technologies were introduced. The basic principles and methods of food origin traceability were also discussed. The application of various digital signature techniques in food origin traceability was investigated, and the accuracy of food origin traceability cases based on different digital signature techniques was compared and studied. The development trend of digital signature technology in the field of food origin traceability was prospected.
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Food and Machinery
One of the important reasons for the current lack of trust in food safety among the public is the information asymmetry existing in the relevant core stakeholders. The primary prerequisite for building public trust mechanism of food safety is to clarify the rights and obligations of the stakeholders of the judiciary, government, enterprises and the public based on the background of information asymmetry. Based on an overview of the basic theories of public food management, this study discussed the main dilemmas that the current public food safety trust mechanism is difficult to form, and points out the main scopes and …
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Food and Machinery
Aiming at the problems of poor flow stability among the current rice whitening unit, low single machine efficiency, unbalanced whitening or excessive broken rice caused by overmilling, a rice whitening unit control system based on particle swarm optimization (PSO) optimized BP-PID control was proposed. Using the multi-machine collaborative optimization technology, the flow balance control by adjusting the ratio of the rice bran-removing powder and the matching operating parameters of the online rice whitening machine. The parameters of the PID controller was trained through the BP neural network, a mathematical model for the regulation of the rice whitening unit was established, …
Experimental Investigation Of Dehumidification Characteristics Of Closed Drying System With Heat Pump, Wen-Liang Zeng, Bo-Ling Chen, Xuan Chen, Xue-Fei Jie
Experimental Investigation Of Dehumidification Characteristics Of Closed Drying System With Heat Pump, Wen-Liang Zeng, Bo-Ling Chen, Xuan Chen, Xue-Fei Jie
Food and Machinery
It was studied the performance characteristics such as specific moisture extraction rate (SMER) of closed heat pump drying system with the condition of different air mass-flow-rate, relative humidity and with or without heat pipe. The results showed that the effects of heat pipe on SMER of closed heat pump drying system were very significant, and the application of heat pipe could enhance the system SMER by 20%~200% under test conditions. Under the condition of the constant temperature and constant relative humidity, the SMER of the system had a maximum value while the air mass-flow-rate was between 0.2~0.4 kg/s. With constant …
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
Food and Machinery
Aiming at the problem that the current time span of stem soaking machine can not meet the demand of the time span of stem returning from different raw materials, the design of the existing stem soaking machine was improved. The drainage opening is set at the feed end and the middle part of the transition trough respectively, and then the drainage opening and closing is controlled through the flap door and the cylinder, so as to adjust the moisture return time of the tobacco stalk. Under the premise of other parameter setting being unchanged, the improved stalk dipper's time span …
Identification Of Fig Maturity Based On Near-Infrared Spectroscopy And Partial Least Square-Discriminant Analysis, Jing-Yu Zhou, Rui Sun, Duo Yu, Yu-Xuan Lv, Yan-Ling Han
Identification Of Fig Maturity Based On Near-Infrared Spectroscopy And Partial Least Square-Discriminant Analysis, Jing-Yu Zhou, Rui Sun, Duo Yu, Yu-Xuan Lv, Yan-Ling Han
Food and Machinery
In order to distinguish figs of different maturity accurately and quickly without damage, the samples of figs were collected by near-infrared spectroscopy, and K-means clustering was carried out for five indexes of fig sugar degree, single fruit weight, vertical diameter, horizontal diameter and hardness. According to the spectral data and the score chart of principal component analysis, the components of the optimal clustering effect and the index distribution of each category were determined. Based on the PLS-DA model, the cluster discrimination model was constructed to achieve the purpose of fruit maturity classification. Through the analysis of the differences of the …
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Food and Machinery
The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage. The nutritional composition and volatile substance were measured by amino acid analysis, fatty acid methyl ester method and gas chromatography-mass spectrometry. The results showed that yak yogurt had no significant difference on the contents of protein, fat, lactose and water content (P＞0.05) under refrigeration storage. The total amino acid and flavour amino acid of yak yogurt significant increased after 7 d refrigeration storage (P＜0.05), and the increased rate were 12.96% and 8.51%, respectively; the amino acids score of yak …
Study On Antioxidant Effect Of Flavonoids From Artemisia Argyi And Its Application In Preservation Of Fresh Grade Breast, Yu-Hua Yang, Yan Huang, Wei-Peng Zheng
Study On Antioxidant Effect Of Flavonoids From Artemisia Argyi And Its Application In Preservation Of Fresh Grade Breast, Yu-Hua Yang, Yan Huang, Wei-Peng Zheng
Food and Machinery
In this paper, the total reducing power, O ·, ·OH and DPPH· scavenging capacity of the flavonoids from Artemisia argyi were studied by ultrasonic assisted extraction and macroporous resin purification. The changes of pH values, TBARS, TVB-N, redness value, hydrogen sulfide and other physical and chemical indexes of fresh grade breast and its effects on sensory quality were investigated .The results showed that the purified flavonoids from Artemisia argyi had a strong total reduction power and a good linear relationship, with the good scavenging ability for O ·, ·OH, and DPPH·, and the scavenging ability has a certain dose-effect relationship …
Antimicrobial Activity Of Chrysanthemum Buds Aqueous Extract On Escherichia Coli And Its Application, Peng Fei, Min Xing, Chao-Qin Jiao, Bao-Xin Yang, Xin-Ying Hu, An-Ran Shao, Lin Lu, Huai-Bin Kang, Ling Guo
Antimicrobial Activity Of Chrysanthemum Buds Aqueous Extract On Escherichia Coli And Its Application, Peng Fei, Min Xing, Chao-Qin Jiao, Bao-Xin Yang, Xin-Ying Hu, An-Ran Shao, Lin Lu, Huai-Bin Kang, Ling Guo
Food and Machinery
The purpose of this study was to evaluate the antimicrobial activity of Chrysanthemum buds aqueous extract (CBAE) on Escherichia coli, and discuss its application in meat products. The antimicrobial activity of CBAE against E. coli was evaluated by the determination of diameter of the inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). The possible action mechanism was revealed by the effect of CBAE on the growth curve, and the changes in intracellular ATP concentration, cell membrane potential, and cell morphology. Finally, the CBAE was used in the preservation of cooked pork. The results showed that the …
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Food and Machinery
Oyster oligopeptides were prepared by enzymolysis from shelled oyster meat. The molecular weight distribution, DPPH radical scavenging capacity, hydroxyl free radical (·OH) scavenging capacity, ABTS free radical scavenging capacity and oxygen radical absorption capacity (ORAC) of oyster oligopeptides were compared before and after digestion in vitro. The changes of antioxidant activity of the oligopeptides after digestion in simulated stomach and intestine were explored. The experimental results showed that the relative molecular weight of oyster oligopeptides was mainly under 1 000 Da, and the average molecular weight of pepsin and trypsin decreased by no more than 8.2%; after pepsin and trypsin …
Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin
Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin
Food and Machinery
Objective: To study the hypoglycemic effect of dandelion extract on type 2 diabetes (T2DM) rats. Methods: High-fat and high-sugar feed and streptozotocin (STZ) were used to establish type 2 diabetic rat model. The blank normal group, model group, dandelion high-dose group (400 mg/kg) and dandelion low-dose group (200 mg/kg) were set up in the experiment, positive group (150 mg/kg). Fasting blood glucose (FBG), glucose tolerance level (OGTT), insulin resistance (FINS) and insulin sensitivity (HOMA-IR) were measured in T2DM rats, and TC, TG, ALT, AST, SOD, GSH, CAT, MDA related indicators were measured. Results: Compared with the model group, the FBG, …
Effects Of Irradiated Proces On Hypoglycemic Activity Of Inonotus Obliquus Polysaccharide, Lu Zhang, Xin Jiang, Li-Ying Jin, Chang-Qing Lin, Cheng-Bi Cui
Effects Of Irradiated Proces On Hypoglycemic Activity Of Inonotus Obliquus Polysaccharide, Lu Zhang, Xin Jiang, Li-Ying Jin, Chang-Qing Lin, Cheng-Bi Cui
Food and Machinery
The effect of 60Co-γ ray irradiation on hypoglycemic activity of polysaccharides from Inonotus obliquus was explored. The polysaccharides of Inonotus obliquus under the irradiation doses of 5, 10, 20 and 30 kGy were extracted and their contents were determined. The experiment was performed on a mouse model of type I diabetes induced by streptozotocin (STZ) according to the grouping dose. The body weight, food intake and water intake of the mice were measured every day during the experiment, blood glucose levels were measured every 7 days, and glucose tolerance test (OGTT) was performed 30 days later. Blood samples were …