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Articles 1351 - 1380 of 5215

Full-Text Articles in Food Biotechnology

Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min Oct 2022

Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min

Food and Machinery

Objective: To improve the yield and antibacterial rate of antimicrobial peptides from Pleurotus tuber-regium mycelium (PTRM-AMPs). Methods: Taking the yield and the antibacterial rate of PTRM-AMPs against Staphylococcus aureus and Esche-richia coli as evaluation indexes, on the basis of protease screening, the extraction process of PTRM-AMPs was optimized, and the minimum inhibitory concentration of PTRM-AMPs was determined. Results: The optimum technological conditions for the preparation of PTRM-AMPs by alkaline protease hydrolysis were as follows: the enzymatic hydrolysis temperature was 39.5 ℃, the enzymatic hydrolysis time was 3.2 h, the pH value was 11.1, the solid-liquid ratio was …

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Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu Oct 2022

Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu

Food and Machinery

Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used …

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Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu Oct 2022

Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu

Food and Machinery

Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could …

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Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui Oct 2022

Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui

Food and Machinery

Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …

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Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong Oct 2022

Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong

Food and Machinery

Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour …

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Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi Oct 2022

Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi

Food and Machinery

Objective: To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity. Methods: Taking black and purple rice as the main material, the effect of mass ratio of purple rice to black rice, the addition amount of Lactobacillus bacteria, fermentation time and solid-liquid ratio on the sensory evaluation value, total phenolics content, ferric ion reducing antioxidant power (FRAP), ABTS free radical scavenging ability, and the inhibition rate of α-glucosidase of pigmented rice lactic acid beverage were explored. Results: The optimal technology of pigmented rice lactic acid beverage was as follows: the mass ratio of purple …

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Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie Oct 2022

Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie

Food and Machinery

Objective: To meet the market demand, high concentration PUFA oil microcapsules were developed. Methods: The microencapsulated oil was prepared by spray drying method with β-cyclodextrin /gelatin as a composite wall material and high content polyunsaturated fatty acid oil sunflower seed oil as a core material, and the preparation process parameters of oil microcapsules were optimized by single factor experiment and response surface experiment. Results: The best technological conditions of oil microcapsule were solid content of 25.2%, and the mass ratio of composite wall material β-cyclodextrin: gelatin was 6.7∶1. The dosage of emulsifier was 1%, and …

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Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong Oct 2022

Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong

Food and Machinery

Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and …

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Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin Oct 2022

Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin

Food and Machinery

Objective: To develop selenium-enriched (Se-enriched) Moringa oleifera seed protein resources. Methods: Using Se-enriched Moringa oleifera seed protein powder as raw material, the enzymatic hydrolysis conditions of Se-enriched Moringa oleifera seed protein antihypertensive peptides from Se-enriched Moringa oleifera seed protein were obtained by single factor and response surface optimization, and the ACE inhibitory activity, Se content and stability of the optimal enzymatic hydrolysate were analyzed. Results: The optimal enzymatic hydrolysis conditions of Se-enriched Moringa oleifera were as follows: enzymatic hydrolysis time 3 h, temperature 34 ℃, pH 8, concentration of substrate 7%, enzyme to substrate ratio 0.3%. Under …

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Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang Oct 2022

Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang

Food and Machinery

In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.

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Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang Oct 2022

Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang

Food and Machinery

The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.

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Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin Oct 2022

Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin

Food and Machinery

The main functional components and biological activities of Grifola frondosa were reviewed, and the existing problems and future research directions were also discussed.

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The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na Oct 2022

The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na

Food and Machinery

Thecomparisonofsn-2palmitatecontentinhumanmilk and animal milk in China， Europe and the United States， aswellastheresearchreports onthe physiological functionofinfants and young children were reviewed.The application andpotential prospect of sn-2 palmitate in infant food were also pros-pected.

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Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan Oct 2022

Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan

Food and Machinery

Objective：This study aimed to clarify the content anddistribution of polyphenols in fruit juice samples and explore theintrinsic connection of the content of polyphenols with the taste offruit juice .Methods： 15 kinds of polyphenols in fruit juice sampleswere determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and_cluster analysis，were used to establish thesensory evaluation system of fruit juice with the values ofdifferent tastes，including sweetness，sourness，bitterness，salty， umami， astringency and piquancy.Lastly， the relationshipbetween the content of polyphenols and sensory evaluation wasexplored by correlation analysis .Results： 14 types of fruit juiceswere divided into four categories owing to …

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Effects Of Soaking Temperature On Rice Regenerationcharacteristics And Edible Quality, Liu Wei, Zhou Xiao-Yan, Shaw En-Xuan, Zhao Zhao, Wang Qiu-Yu Oct 2022

Effects Of Soaking Temperature On Rice Regenerationcharacteristics And Edible Quality, Liu Wei, Zhou Xiao-Yan, Shaw En-Xuan, Zhao Zhao, Wang Qiu-Yu

Food and Machinery

Objective：To study the effects of different soakingtemperatures on the short-term return of rice in rice， and providea certain theoretical basis for controlling starch food.Methods：The japonica rice was soaked at(20， 35， 50， 65， 80℃) for15min， using low-field nuclear magnetic resonance， differentialscanning calorimetry，texture analyzer， colorimeter， etc.tostudy its cooking characteristics， thermal characteristics， textureand color difference to reflect its retro gradation characteristics.Results：When the soaking temperature was 50℃， the soakingtemperaturewaslowerthanthestarchgelatin izationtemperature.After short-term retro gradation， it was conduciveto the retention of moisture in the rice grains， with the besttaste， the highest brightness， and a low degree of retro gradation.Conclusion：Soaking …

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Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling Oct 2022

Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling

Food and Machinery

Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase …

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Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin Oct 2022

Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin

Food and Machinery

Objective：This study aimed to develop R.roxburghii as functional food in medicine and healthcare products.Methods：High-fat dial-induced insulin resistance rat model was established.There were normal control group， the model group， the positivecontrol group， and the low and high dose group of R.roburghii polysaccharide(100mg/kg and 200mg/kg) .The body weight was recorded before and after the experiment.The serum oxidative stress indexes(SOD， MDA) ， lipid metabolism indexes(TG， TC) ， fasting blood glucose(FBG) and fasting insulin(FINS) levels， as well as the mRNA and protein expressions of PI3K an dG LUT 4m RNA in skeletal muscle were detected.Re-sults：Compared with the model group， the bodyweight， serum MDA， TG， …

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Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia Oct 2022

Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia

Food and Machinery

Objective：Thisstudy aimedto investigatethedifference of bio activators from different flaxseed .Methods： 12flaxseed varieties were used as study objectives， 8kindsofbioac-tivat ors from different varieties of flaxseed were measured andanalyzed by principal component and clustering.Results：Theorder of effect of flaxseed varieties on bioactive substances was asfollows：lignan＞total cyanide＞flavone＞phytosterol＞total phe-no lic acid＞to cop hero nic acid＞FRAP value＞DP PH value.3 principal components were extracted by principal component a-nalysis and their accumulative contribution ratereach to82.925%.The first， second and third principal component weremainly determined by flavone and FRAP values， lignan and to co-p hero nic acid， total cyanide and total phenolic acid， respectively.12 flaxseed …

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Analysis Of Essential Oil From Different Parts Of Pelargoniumodor At Is Sim Um And Its Application In Cigarette, Yin Hong-Fei, Chen Jian-Zhong, Li Yao-Guang, Liu Sui-Jun, Zhao Wan-Ying, Chen Meng-Qi, Yuan Yao-Hong, Li Hua I-Qi, Su Tong-Fu, Jing Yan-Qiu Oct 2022

Analysis Of Essential Oil From Different Parts Of Pelargoniumodor At Is Sim Um And Its Application In Cigarette, Yin Hong-Fei, Chen Jian-Zhong, Li Yao-Guang, Liu Sui-Jun, Zhao Wan-Ying, Chen Meng-Qi, Yuan Yao-Hong, Li Hua I-Qi, Su Tong-Fu, Jing Yan-Qiu

Food and Machinery

Objective：Develop new natural characteristic plant to-bacco flavor.Methods：The volatile oil from the seeds， leaves and stems of Pelargonium odor atissimum was extracted by simulta-neous steam distillation solvent extraction(SDE) .The chemical components of volatile oilwereanal yzed by GC/MS，andthe effects of volatile oil from different parts of Cardamom geraniumin cigarette flavoring and conventional components of smoke werecompared.Results：The volatile oil of Cardamom geranium seeds wasmainlyterp in en-4-ol(110.54mg/g)，myristic in (81.81mg/g) ， β-p hell and rene (58.33mg/g) .Themain components of leaf essential oil were linalool(90.04mg/g) ， myr- istic in(59.09mg/g) terp in en-4-ol(39.69mg/g) .Thestemessential oilwasdominated by D-limonene(45.56mg/g)， linalool (13.26mg/g)，3， 7-dimethyl-1， 5， 7-oct …

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Hs-Gc-Ims Analysis And Fingerprint Study Of Volatile Organic Compounds Infive Species Medicinal And Edible Chrysanthemum Mori Folium Ramat., Dingy Un-Long, Wang Hao-Dong(1,2), Tang Guo-Wei, Tian Xing Oct 2022

Hs-Gc-Ims Analysis And Fingerprint Study Of Volatile Organic Compounds Infive Species Medicinal And Edible Chrysanthemum Mori Folium Ramat., Dingy Un-Long, Wang Hao-Dong(1,2), Tang Guo-Wei, Tian Xing

Food and Machinery

Objective：To understand the difference of cumulative content and species of volatile organic compounds(VOCs) in five different species of Chrysanthemum morifolium Ramat..Methods：In this study， five different species of Chrysanthemum morifolium Ramat.，namely，Jin si huang ju，Huang ju，Hang baiju， Boj u， and Gong ju.The differences and variations of the fingerprints of volatile organic compounds (VOCs) in different species of Chrysanthemum morifolium Ramat.were studied by headspace-gas chromatography-ion mobility spectro s-copy(HS-GC-IMS) ， combined with cluster analysis and relation-ship matrix in the form of data visualization.Results：There were significant differences in VOCs among different varieties of Chrysanthemum mori folium Ramat.(P＜0.05) ， and the …

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Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong Oct 2022

Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong

Food and Machinery

Objective: A multiplex fluorescence PCR method based on TaqMan probe was developed for simultaneous detection of soybean and wheat allergens in food. Methods: TaqMan probe dual PCR was designed and established based on wheat gliadin gene and soybean lectin gene, respectively. The soybean Lectin gene was detected with FAM marker, and the wheat gliadin gene was detected with HEX marker. Moreover, the eukaryotic 18S rRNA was used as internal reference gene to ensure the effectiveness of the detection system. Results: The multiplex fluorescence PCR method for detection of soybean and wheat allergens created in this …

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Screening Of Pde-5 Inhibitors In Health Wine By Surface-Enhanced Raman Spectroscopy, Hu Jia-Yong, Zhou Tao-Hong, Yao Xiao-Fan, Yuan Min-Wen, Liu Di Oct 2022

Screening Of Pde-5 Inhibitors In Health Wine By Surface-Enhanced Raman Spectroscopy, Hu Jia-Yong, Zhou Tao-Hong, Yao Xiao-Fan, Yuan Min-Wen, Liu Di

Food and Machinery

Objective: A surface-enhanced Raman spectroscopy (SERS) method was developed for non-targeted screening of PDE-5 inhibitors in health wine. Methods: An appropriate SERS base of colloidal gold was prepared, and SERS analysis was conducted after the base was mixed with 78 kinds of PDE-5 inhibitors. The spectrogram screening database was established, and whether the matching degree was higher than 70% was used as the basis for judging whether the PDE-5 inhibitors were suspected to be added. Finally, the sensitivity and specificity of the method were investigated. Results: The best method of preparing PDE-5 inhibitors of SERS base was …

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Evaluation Of Uncertainty In Determination Of Five Kinds Of Carbamate Pesticide Residues In Apple By Liquid Chromatography-Post-Column Derivatization, Yu Xing, Chang Wei, Wang Yong-Lin, Yao Zeng Oct 2022

Evaluation Of Uncertainty In Determination Of Five Kinds Of Carbamate Pesticide Residues In Apple By Liquid Chromatography-Post-Column Derivatization, Yu Xing, Chang Wei, Wang Yong-Lin, Yao Zeng

Food and Machinery

Objective: This study aimed to analyze the accuracy of determination results of five kinds of carbamate pesticide residues in apple. Methods: Five kinds of carbamate pesticide residues in apples were detected according to NY/T 761—2008, and the uncertainty of the determination process was evaluated and analyzed. Results: The contents of carbosulfur, methomyl, 3-hydroxycarbamate, aldicarb and isoprocarb in apples are expressed in the form of expanded uncertainty as (0.105 7±0.007 8), (0.107 7±0.006 2), (0.109 2±0.005 8), (0.103 9±0.008 4), (0.106 1±0.007 6) mg/kg (k=2). Conclusion: The main sources of uncertainty in the experiment are standard material, …

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Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji Oct 2022

Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji

Food and Machinery

Objective: Evaluation of the safety of WS series cooling agents for cigarettes. Methods: In this paper, pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) and thermogravimetric (TG) methods were used to study the pyrolysis behavior and content distribution of WS series cooling agents in tobacco under different atmospheres. Results: Through TG/DSC analysis, WS-3, WS-5, and WS-23 had only one obvious thermal weight loss stage, and the maximum weight loss rates occurred at 251.8, 281.6, and 206.5 ℃, respectively. The three cooling agents all showed sharp endothermic peaks before weight loss, and a phase transition process of melting occurred. It was speculated …

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Research And Enlightenment On Quality And Safety Supervision System Of Agricultural Food Products In Bangladesh, Li Guan-Si, Cao Xiao-Gang, Li Ke, Li Zhi-Yong, Wei Shuang Oct 2022

Research And Enlightenment On Quality And Safety Supervision System Of Agricultural Food Products In Bangladesh, Li Guan-Si, Cao Xiao-Gang, Li Ke, Li Zhi-Yong, Wei Shuang

Food and Machinery

According to the United Nations trade policy review documents, notifications, comments, special trade concerns and official authoritative research reports, the Bangladesh agricultural food product quality and safety regulatory bodies, laws and regulations, standard system, and other aspects were reviewed. It was suggested that Chinese export enterprises take advantage of local agricultural food products to actively explore the import and export trade market between China and Bangladesh. Moreover, Chinese regulators should be followed Bangladesh agricultural food products regulatory system changes, to further strengthen the assistance of agricultural and food product safety system in Bangladesh. Functional advantages can better promote bilateral trade …

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Analysis Of Rice Grain Breakage Characteristics Based On Discrete Element Edem, Liu Cheng, Wang Wang-Ping, Song Shao-Yun Oct 2022

Analysis Of Rice Grain Breakage Characteristics Based On Discrete Element Edem, Liu Cheng, Wang Wang-Ping, Song Shao-Yun

Food and Machinery

Objective: The rotational speed of the roller of the rice mill was optimized to reduce the crushing rate of rice grains in the process of whitening. Methods: The extrusion filling model was established by using SolidWorks software, and the collision contact model of single rice grain and two rice grains was established by using the particle bond model in EDEM software. The collision process of rice grains with different moisture content at different falling speeds was simulated, and the collision results of corresponding rice grains were observed. Results: There were three critical states of rice grains in …

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Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan Oct 2022

Research And Development Of Fruit Quality Sorting Machine, Wang Wen-Chao, Ge Feng-Li, Xu Wen-Kai, Zhao Lu-Hai, Li Juan

Food and Machinery

Objective: Improve the quality and efficiency of fruit quality sorting and reduce labor costs. Methods: A fruit quality sorting machine is designed to detect and sort for fruit quality. The sorting machine uses STC8A8K64S4A12 as the slave computer and uses Jetson Xavier NX as the master computer. The sorting machine can achieve the detection and sorting of the fruit on damage and sugar content by artificial intelligence. Results: The accuracy, resolution of sugar degree and speed of the sorter for detecting fruit were 99%, 0.1% and 7 200 h-1, respectively. Conclusion: The device can …

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Research On Automatic Orientation And Grading Of Shrimp Shelling Device, Fu Shi-Wei, Liu Jian-Hua, Huang Dao-Pei, Liu Yu-Liang Oct 2022

Research On Automatic Orientation And Grading Of Shrimp Shelling Device, Fu Shi-Wei, Liu Jian-Hua, Huang Dao-Pei, Liu Yu-Liang

Food and Machinery

Objective: To realize the full automation of shrimp deep processing. Methods: Based on analysis of physical characteristics of northern and southern American shrimps, according to the feature of the center of gravity located between the thickest part of the shrimp body and the tail of the shrimp, an automatic orientation and grading device of shrimp head and tail was designed. Taking the clip angle between directional roller shaft line and horizontal line and the speed of directional roller as testing factors, the directional components were tested. Results: When the directional roller speed was 60 r/min, and the …

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Energy Consumption Path Planning Of Food Robot Based On Improved Whale Algorithm And Neural Network, Huang Chong-Fu, Chang Yu, Liu Li-Chao Oct 2022

Energy Consumption Path Planning Of Food Robot Based On Improved Whale Algorithm And Neural Network, Huang Chong-Fu, Chang Yu, Liu Li-Chao

Food and Machinery

Objective: In order to solve the energy-saving trajectory planning problem of robot in food industry with unknown dynamic parameters, a point-to-point robot joint energy consumption path planning scheme based on whale algorithm and neural network was proposed. Methods: The energy consumption model of point-to-point joint of mobile manipulator of food robot was constructed, the similarity dynamics identification based on neural network was designed, and the improved whale algorithm was used to optimize the weight and bias parameters off-line. The quadric polynomial interpolation method was used to plan the joint motion trajectory, and the trajectory parameters were equivalent to …

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Research And Application Of Flexible Feeding And Discharging Technology For Storage Tank, Zeng Wei-Zhong, Li Qiang, Li Jun, Zou Jin-Peng, Liu Tian, Liu Chang, Zhang Xing-Quan, Li Jia-Xi Oct 2022

Research And Application Of Flexible Feeding And Discharging Technology For Storage Tank, Zeng Wei-Zhong, Li Qiang, Li Jun, Zou Jin-Peng, Liu Tian, Liu Chang, Zhang Xing-Quan, Li Jia-Xi

Food and Machinery

Objective: To solve the problems of low whole rate of the tobacco shredded from the cabinet, high rate of broken shreds and high concentration of regional dust. Methods: A flexible feeding and discharging system of the wire storage cabinet was designed, which effectively reduced the shredded tobacco and the regional dust concentration through the automatic telescopic sliding plate and the sliding and lifting raking roller. Results: After adopting the flexible feeding and discharging system of the wire storage cabinet, the change rate of the whole wire rate increased by 1.1%, from 80.2% to 81.1%, and the broken …

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