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Articles 1771 - 1800 of 5215
Full-Text Articles in Food Biotechnology
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Food and Machinery
In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Food and Machinery
This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Food and Machinery
Objective: Identify the characteristic markers for the quality control of breakable capsule flavor. Methods: Volatile and semi-volatile compounds were detected by GC/MS, and the fingerprinting of the target samples was established. The obtained data were analyzed by multivariate statistical analysis. Results: 27 kinds of volatile and semi-volatile substances were identified, including 20 dominant aroma compounds and 7 shell materials, which were limonene, eugenol, anethole, menthol and so on, and caprylic/capric triglyceride respectively. Under the optimized conditions, the instrument precision, intra-day precision and inter-day precision were between 0.56%～9.94%, 3.07%～9.81% and 2.81%～11.95% respectively. Combined with the nearest neighbor algorithm of ChemPattern software, …
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Food and Machinery
Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, …
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety, Wang Li-Yan, Sun Qiang, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety, Wang Li-Yan, Sun Qiang, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to investigateing amino acid content and quality difference of different flaxseed varieties, based on their amino acid content. Methods: 12 flaxseed varieties from 6 producing areas were used to tested materials, amino acid contents in flaxseed were measured and 17 amino acid contents were used to assessing index, which was analyzed by principal component and clustering for studying the amino acid content and quality difference of flaxseed based on amino acid content. Results: affected order of flaxseed varieties on different amino acid content was Met>Cys>Phe>Tyr>Arg>Glu>Pro>His>Asp>Ser>Lys>Gly …
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Food and Machinery
Objective: In order to solve the difficulty of multi-gas dynamic monitoring and early warning of fruit spoilage. Methods: Based on the gas sensor, the fruit spoilage sensor detection system was developed, and the gas sensor module, data acquisition module and other modules were designed. Developed inspection software and integrated inspection system.Taking apple as the verification object, the response difference and change law of the gas sensor before apple corruption were analyzed. Results: The linear discriminant analysis, k-nearest neighbor and back-propagation artificial neural network （BP-ANN） chemometric methods were used to establish the classification model of apple before spoilage. The recognition rate …
Mercury Content Analysis And Risk Assessment Of The Major Aquatic Products In Maoming, Wang Li, Xu Hua-Jie, Li Hai-Li, Chi En-Zhong, Li Hai-Gang
Mercury Content Analysis And Risk Assessment Of The Major Aquatic Products In Maoming, Wang Li, Xu Hua-Jie, Li Hai-Li, Chi En-Zhong, Li Hai-Gang
Food and Machinery
Objective: To understand the current situation and level of mercury pollution in main aquatic products in Maoming area, so as to provide the basis for quality supervision and safe consumption of aquatic products. Methods: Ten kinds of aquatic products commonly consumed by residents in four districts of Maoming were selected as the evaluation objects according to the questionnaire. The total mercury content of the samples was determined by atomic fluorescence Spectrophotometer, pollution degree assessment, dietary exposure assessment and health risk assessment were carried out by single factor pollution index method, weekly average exposure per unit weight and target hazard quotient …
Detection Of Blending Proportion Of Cut Tobacco Stem Based On Rgb Image Features, Kou Xiao-Teng, Zhang Yong, Zhang Hui, Zhang Chao, Ding Nai-Hong
Detection Of Blending Proportion Of Cut Tobacco Stem Based On Rgb Image Features, Kou Xiao-Teng, Zhang Yong, Zhang Hui, Zhang Chao, Ding Nai-Hong
Food and Machinery
Objective: A method based on RGB image processing to detect the blending proportion of cigarette stems and shreds was proposed to provide technical support for the optimization of cigarette blending uniformity. Methods: Tobacco powder was prepared by mixing leaf and stem into powder according to different proportion, and the RGB mean value of each test sample was determined by image analysis technology. The function model of stem blending proportion and RGB mean value was obtained by regression analysis of stem blending proportion and RGB mean value, and the accuracy, accuracy and repeatability of the model were verified. Results: The polynomial …
Research On The Network Public Sentiment Transmission And Cross-Border Governance Of Food Safety In The Era Of Converged Media, Guo Zhuo-Ya
Food and Machinery
The review summarized the dissemination stage, including the fluctuation stage, sequence change stage, and conflict stage and decay stage, and the existing characteristics of network public opinion about food safety. A "1+N" comprehensive governance model, based on the main body, knowledge, organization and time, for governing the public sentiment involved in food safety was proposed.
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Food and Machinery
Aiming at thesafety issue in tourism food industry chain, the causes of these problems in China were analyzed. Suggestions on the establishment of Chinese tourism food safety system were put forward, including controlling of the source, the applying the HACCP control system, and establishing tourism food information symmetry system, food safety law and efficient emergency treatment system. The development trend of safety guarantee system of Chinese tourism food was also expected.
Pulsed Vacuum Drying Characteristics And Multi-Objective Optimization Of Poria Cubes, Zhang Wei-Peng, Chen Hao-Ran, Fan Xiao-Zhi, Xiao Hong-Wei, Zheng Zhi-An, Ju Hao-Yu
Pulsed Vacuum Drying Characteristics And Multi-Objective Optimization Of Poria Cubes, Zhang Wei-Peng, Chen Hao-Ran, Fan Xiao-Zhi, Xiao Hong-Wei, Zheng Zhi-An, Ju Hao-Yu
Food and Machinery
Objective: In order to explore the effects of drying temperature, vacuum duration, atmospheric duration and their interactions on drying time, specific energy consumption, polysaccharide content and broken ratio of Poria cubes in pulsed vacuum drying process, so as to obtain better drying parameters and improve the drying efficiency and quality of Poria cocos cubes. Methods: the drying temperature （55~95 ℃）, vacuum duration （0~20 min） and atmospheric duration （0~8 min） were selected as independent variables, and central composite design of response surface method was used to analyze the drying process; The quadratic regression model of drying time, specific energy consumption, polysaccharide …
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Food and Machinery
Objective: This study aimed to research the influence of different rotation speed of high-temperature compressor on the performance of NH3/CO2 cascade refrigeration system under various seasons and evaporation temperature of 25 ℃. Methods: The NH3/CO2 cascade refrigeration system model was established and its reliability was verified in this paper. The relationship between the rotation speed of high-temperature compressor and the evaporation temperature, the discharge temperature, the intermediate temperature, high-temperature compressor power, cooling capacity, Coefficient of Performance （COP） of cascade refrigeration system was calculated and analyzed. Results: The relative error of the simulation model for …
Interactive System Design Of English Ordering Robot Based On Deep Coding Network, Mu Bin-Bin, Wang Ping
Interactive System Design Of English Ordering Robot Based On Deep Coding Network, Mu Bin-Bin, Wang Ping
Food and Machinery
Objective: This paper studies the design ideas and concepts of the emotional interaction of the ordering robot, so as to design the human-based intelligent emotional interaction method of the ordering robot. Methods: Firstly, BLSTM network was used to construct the English semantic parameter coding network, then put forward thrust type attention model, this model can extract data by means of weighting, after that, the constrained SeqGAN network architecture is designed to complete the decoding, so as to adjust the parameters of the generating device and narrow the gap between the generated ordering language and human English emotional interaction response. Results: …
Cultural Value And Innovative Strategy Of Local Food Packaging Under The Rural Revitalization Process, Wang Qiao-Xing
Cultural Value And Innovative Strategy Of Local Food Packaging Under The Rural Revitalization Process, Wang Qiao-Xing
Food and Machinery
Taking the opportunity of the proposal and implementation of the current "Rural Revitalization Strategy", the cultural value of local food from the three dimensions of philosophical basis, cultural connotation and expression of the times was analyzed. On this basis, it is proposed that the current local food packaging process should fully excavate its cultural connotation, adhere to the green and healthy ecological design concept, and start with respecting personalized design ethics, and actively explore the innovative development path of local food packaging.
Prediction Of Sugar Content In Apple Based On Near-Infrared Spectroscopy Of Ssa-Elm, Qiao Zheng-Ming, Zhan Cheng
Prediction Of Sugar Content In Apple Based On Near-Infrared Spectroscopy Of Ssa-Elm, Qiao Zheng-Ming, Zhan Cheng
Food and Machinery
Objective: In order to eliminate a large amount of redundant information in near infrared spectrum, and improve the accuracy of sugar degree in apple of the prediction model, a method for fast and non-destructive testing of the sugar content of apples was established. Methods: A prediction model of apple sugar content based on wavelet packet transform and bottle ascidian algorithm was proposed. Firstly, according to the characteristics of apple spectral data with high and complex dimensions, the spectral data was reduced, and the characteristic wavelength screening method was determined by comparing the results of full band and partial least squares …
Nondestructive Detection Of Moisture Content In Fresh Fruit Corn Based On Hyperspectral Technology, Lian Meng-Ru, Zhang Shu-Juan, Ren Rui, Chi Jiang-Tao, Mu Bing-Yu, Sun Shuang-Shuang
Nondestructive Detection Of Moisture Content In Fresh Fruit Corn Based On Hyperspectral Technology, Lian Meng-Ru, Zhang Shu-Juan, Ren Rui, Chi Jiang-Tao, Mu Bing-Yu, Sun Shuang-Shuang
Food and Machinery
Objective: In order to realize the fast and accurate prediction of moisture content of fresh fruit corn. Methods: Hyperspectral technology was used to collect and extract the spectral data of fresh fruit and corn. The effects to the accuracy of model were studied by comparing the data from Standard Normalized Variate (SNV), Multiplicative Scatter Correction (MSC), Savitzky-Golay smooth (SG) and Moving Average (MA), etc. MSC was selected for preprocessing. Based on the data preprocessed by MSC, successive projections algorithm (SPA), Competitive Adaptive Reweighted Sampling(CARS）and random frog (RF) were selected to optimize the characteristic wavelength for the prediction of moisture content …
Classification And Recognition Of Broken Hickory Shell Materials Based On Deep Learning, Li Wen-Bao, Cao Cheng-Mao, Zhang Jin-Yan, Peng Mei-Le
Classification And Recognition Of Broken Hickory Shell Materials Based On Deep Learning, Li Wen-Bao, Cao Cheng-Mao, Zhang Jin-Yan, Peng Mei-Le
Food and Machinery
Objective: In order to classify the pecan materials after the shell is broken, and to improve the deep processing level of pecans. Methods: 5 types of pecan samples were obtained through the image acquisition system, including relatively intact shell kernels, undivided kernels, unbroken intact pecans, incomplete shell kernels undivided, and shells. Using the data augmentation way, a sample containing 15 000 images created data sets were obtained. Build a model based on the VGG16 network, which was trained and verified on a data set containing 5 types of pecan material images according to the ratio of 9∶1. Results: The results …
Research On Separation System Of Potato Processing Raw Materials Based On Machine Vision, Li Ming, Wang Run-Tao, Jiang Wei
Research On Separation System Of Potato Processing Raw Materials Based On Machine Vision, Li Ming, Wang Run-Tao, Jiang Wei
Food and Machinery
Objective: Taking raw potatoes as the objects, an automatic sorting system was designed to realize the automatic identification of potato under the set standard, which provided technical support for the processing and production of potato products. Methods: The control flows of sorting system and sorting algorithms were constructed. Images of two sides of a potato were acquired automatically through automatic transmission, machine vision acquisition and suction pressure turning. The image restoration algorithms were used to eliminate motion blur and the detection algorithms of area ratio, length diameter and bulge were designed to detect potatoes deformity, germination and size of potatoes. …
Hunan Cold Chain: Cold Chain Traceability System Based On Blockchain, Pan Hui-Ping, Li Bao-An, Lu Xue-Qiang, Jiang Yang, Li Guo-Lin, Zhang Le
Hunan Cold Chain: Cold Chain Traceability System Based On Blockchain, Pan Hui-Ping, Li Bao-An, Lu Xue-Qiang, Jiang Yang, Li Guo-Lin, Zhang Le
Food and Machinery
Objective: In order to solve the problem that traditional traceability system cannot guarantee the reliability and integrity of data, and strengthen the protection and monitoring of cold chain food. Methods: Based on the trustworthiness and traceability of blockchain technology, the Hunan Provincial Market Supervision and Administration Bureau had built a traceability system for the Hunan Cold Chain. Hunan Cold Chain adopt a storage method that could read and write separation, and used a cache system to improve the efficiency of the blockchain system to read and write status data. Results: Thereby achieving data sharing in the traceability link of the …
Optimization On Microwave-Assisted Extraction Of Rosa Roxburghii Tratt Polysaccharide And Its Antitumor Activity, Tang Jian-Bo, Lu Du, Pan Mu, Peng Mei, Yang Juan
Optimization On Microwave-Assisted Extraction Of Rosa Roxburghii Tratt Polysaccharide And Its Antitumor Activity, Tang Jian-Bo, Lu Du, Pan Mu, Peng Mei, Yang Juan
Food and Machinery
Objective: To optimize the microwave-assisted extraction process of Rosa roxbunghii Tratt polysaccharide (RRTP) from the Rosa roxbunghii Tratt (RRT) dried fruit and evaluate the antitumor activities of RRTP extracted by the optimum processing conditions. Methods: Taking the yield of polysaccharides as the index, and based on the single factor test, the extraction process parameters were optimized by the response surface experiment to establish the model of S180 solid tumor to study the antitumor activities of RRTP. Results: The optimum extraction conditions for RRTP were as follows: microwave power 240 W, liquid to solid 37∶1 （mL/g）, microwave time 24 min, …
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro, Du Shu-Xia, Shan Wang, Xu Li, Teng Xiao-Huan, Tan Qi-Kun
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro, Du Shu-Xia, Shan Wang, Xu Li, Teng Xiao-Huan, Tan Qi-Kun
Food and Machinery
Objective: This study focuses on exploring a more effective method of tetrahydrocurcumin synthesis. Methods: With vanillin and acethylacetone as starting materials, curcumin was prepared by Claisen condensation reaction under the condition of alkali, and then a hydrogenation reaction was conducted with palladium catalysis to obtain tetrahydrocurcumin. Its structural identification was confirmed by Ultraviolet and Visible Spectrophotometry (UV-VIS), Infrared Spectroscopy (IR) and Nuclear Magnetic Resonance Spectroscopy (1H-NMR, 13C-NMR). The antioxidant activity was evaluated by DPPH radical scavenging capacity, ABTS radical scavenging capacity and total antioxidant capacity. Results: The results showed that the total yield of this synthesis was …
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity, Li Xin-Ran, Wang Xu-Ying, Xu Zi-Yi, Pan Yong-Qi, Weng Gui-Ying
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity, Li Xin-Ran, Wang Xu-Ying, Xu Zi-Yi, Pan Yong-Qi, Weng Gui-Ying
Food and Machinery
Objective: The present study aimed to optimize the extraction process of polyphenols from Trifolium pratense Linn and evaluate the antioxidant activity in vitro. Methods: Ultrasonic-assisted extraction of total polyphenols from stems, leaves, and flowers was firstly performed, and the parts with higher polyphenol content were selected for further investigation. Then the response surface methodology was used to optimize the extraction process, and its antioxidant activity was evaluated by scavenging rate of hydroxyl radical and superoxide anion radical. Results: The results showed that the content of polyphenols in the leaves is relatively high. The optimal extraction process is as follows: the …