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Articles 3451 - 3480 of 5215

Full-Text Articles in Food Biotechnology

Plastein Reaction To Modify The Ace Inhibitory Peptides Of Potato Protein, Gao Dandan, Ma Zhongren, Saimaiti Reziwanguli, Tian Xiaojing, Li Mingsheng, Chen Shien Feb 2018

Plastein Reaction To Modify The Ace Inhibitory Peptides Of Potato Protein, Gao Dandan, Ma Zhongren, Saimaiti Reziwanguli, Tian Xiaojing, Li Mingsheng, Chen Shien

Food and Machinery

Potato protein was hydrolyzed by trypsin to prepare for ACE inhibitory peptides in our previous researches (the ACE inhibition rates was 61.20%±0.15%), and we used plastein reaction to modify potato protein hydrolysates for enhancing the ACE inhibitory activity of peptides in this study. The influences of the kinds of added amino acids, the substrate/enzyme ratio, pH value, the temperature and hydrolysis time on ACE inhibitory activity of the plastein reaction modification of potato protein hydrolysates were investigated. To achieve the maximum ACE inhibitory activity in the plastein reaction modification of cottonseed protein hydrolysates, the response surface methodology was applied to …

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Enhancement Of Docosahexaenoic Acid Production In Schizochytrium Sp. 31 Combining Ethylmethylsulfone And Atmospheric And Room Temperature Plasma Treatment, Zhao Ben, Wang Wu, Li Changling, Yang Hailin Feb 2018

Enhancement Of Docosahexaenoic Acid Production In Schizochytrium Sp. 31 Combining Ethylmethylsulfone And Atmospheric And Room Temperature Plasma Treatment, Zhao Ben, Wang Wu, Li Changling, Yang Hailin

Food and Machinery

For establishing an efficient and stable mutagenesis method on breeding Schizochytrium DHA higher producers, the wild-type strain named Schizochytrium sp. 31 was mutated combining Ethylmethylsulfone (EMS) and Atmospheric and Room Temperature Plasma (ARTP) treatment. Mutagenic efficiency, fermentation indexes of the mutants were compared and analyzed. Under this compound mutagenesis method, the positive mutation rate reached 32.2%, which was much higher than that under other two single-factor mutagenesis methods. Besides, DHA production and DHA percentage in total fatty acids reached to 7.2 g/L and 43.2%, which were 35.6% and 19.2% higher than that of the wild-type strain, respectively. After five rounds …

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Study On Technology And Enzymatic Property Of Xylanase Produced From Engineered Escherichia Coli, Liu Guofeng Feb 2018

Study On Technology And Enzymatic Property Of Xylanase Produced From Engineered Escherichia Coli, Liu Guofeng

Food and Machinery

In this study, the extraction technology and enzymatic property of xylanase produced from engineered Escherichia coli are fully examined. The extraction of production process of xylanase was determined and the forage enteric xylanase was successfully obtained after cell broken (high-speed ball grinding), solid-liquid separation, aseptic (filtering) hollow fiber membrane, ultrafiltration concentra-tion and drying packaging orderly. This production showed desirable thermal stability and its release rate was 5% and 98.5% in pH 2.5 and pH 5.5 phosphate buffer, respectively. The product appearance exhibited good gloss and it could meet the requirements of feed enzyme market well. The xylanase showed the maximal …

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Study On Compatibility Of Tallow And Four Kinds Of Plant Oil, Yao Di, He Xinyi, Yan Xichun, Li Xu, Zhen Runying Feb 2018

Study On Compatibility Of Tallow And Four Kinds Of Plant Oil, Yao Di, He Xinyi, Yan Xichun, Li Xu, Zhen Runying

Food and Machinery

To enrich the variety of tallow products and reduce its melting point and hardness, the melting point and fatty acid composition properties of tallow, rapeseed oil, soybean oil, olive oil and cooking oil were analyzed. With the binary compatibilities of tallow and other four kinds of plant oil, their compatibility was studied through isothermal curve (SFC-T) and deviation curve (△SFC-T). The results suggested that four kinds of binary compatibilities mainly showed partial crystal phenomenon at different temperatures. The linear relationship of isothermal curve was good at 0～40 ℃ centigrade of each group(R2＞0.95). Among the four plant oils, rapeseed …

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Effect Of Fermentation On Alleviating Physical Fatigue Of Ziziphus Jujuba Polysaccharide, Wang Hongjie, Zhang Pingping, Ou Keke, Feng Cong, Chuai Donghua Feb 2018

Effect Of Fermentation On Alleviating Physical Fatigue Of Ziziphus Jujuba Polysaccharide, Wang Hongjie, Zhang Pingping, Ou Keke, Feng Cong, Chuai Donghua

Food and Machinery

The effects of fermented and unfermented Ziziphus jujuba polysaccharide on the physical fatigue alleviation in mice was investigated in this study. 56 male SPF class Kunming mice were fed with different doses of polysaccharides, and their body weight, exhaustive swimming time and related anti-fatigue evaluating indexes were measured after treated for 4 weeks. Tests showed that, compared with the normal control group, the mice fed with the polysaccharides from fermented and unfermented Ziziphus jujuba had a prolonged exhaustive swimming time. The percentage elongation was 32.01% for the high-dose unfermented jujuba polysaccharide treated group, and the percentage elongation was 47.98% for …

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Study On The Compressibility Of Potato Residue, Gao Jingjing, Guo Wenbin, Yu Zhihong Feb 2018

Study On The Compressibility Of Potato Residue, Gao Jingjing, Guo Wenbin, Yu Zhihong

Food and Machinery

A large amount of reusable potato residues were obtained from starch production, and its compressibility had great effect on the production process selection and the design of equipment. The compressibility of potato residue was experimentally studied, and the stress-strain curve was measured and regressed. The results showed that the potato residue experienced three stages of being loose, transitional and tight during the compression, and the parameters, related to the compressibility, were obtained, such as bulk modulus and specific energy consumption. In the study, the compressibility and energy consumption under different compression rates and different feed quantities were also analyzed, and …

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Synchronous Detection Of Multicomponent Trans-Fatty Acids And Investigation Of Content In Infant Formula Farina, Huang Li, Li Jinlin, Wang Chufang, Wan Liang Feb 2018

Synchronous Detection Of Multicomponent Trans-Fatty Acids And Investigation Of Content In Infant Formula Farina, Huang Li, Li Jinlin, Wang Chufang, Wan Liang

Food and Machinery

In this study, we established multicomponent trans-fatty acids(TFAs) synchronous detection method, and on this basis the content of various components of TFAs from 38 batches of commercial infant formula farina was investigated. The results showed the average content of TFAs in infant formula farina was 0.749 3 mg/g, and the overall content was low. The TFAs total content was within a range of 0.04～1.0 mg/g in approximately 76.3% of samples. The main component was C18:1-11T, C19:1-7T, C18:3-9T/12T/15T, C18:1-9T and C18:2-9,12TT. Moreover, we found that the ingredient formula and processing technology were two …

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Determination The Content Of Ethanol In Low Alcohol Beverages By Gas Chromatography, Chen Guotong, Mao Qiongling, Zuo Shurui, Chen Junyu, Wang Aixia, Shao Jiali Feb 2018

Determination The Content Of Ethanol In Low Alcohol Beverages By Gas Chromatography, Chen Guotong, Mao Qiongling, Zuo Shurui, Chen Junyu, Wang Aixia, Shao Jiali

Food and Machinery

The ethanol content of beverages was measured by two methods, the static headspace gas chromatography and the traditional method of gas chromatography after distillation, using TG-WAXMS chromatographic column. The two methods had good linear relationship in the volume fraction of ethanol ranging from 0.01% to 5.00%. In traditional distillation method, the detection limit of volume fraction of ethanol was 0.003%, and the detection limit of static headspace was 0.001%. The results showed that due to the complicated pre-treatment processes, the recovery rate of the gas chromatography after traditional distillation was relatively low (83%~91%). While the method of direct determination of …

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Determination Of 45 Elements In Yingde Black Tea By Icp-Ms, Zhang Xiancai, Zhang Chunhua, Huang Xiaolan, Wu Huiqin Feb 2018

Determination Of 45 Elements In Yingde Black Tea By Icp-Ms, Zhang Xiancai, Zhang Chunhua, Huang Xiaolan, Wu Huiqin

Food and Machinery

The inductively coupled plasma mass spectrometry (ICP-MS) combined with microwave digestion was employed in this study for the determination of forty five elements in Yingde black tea. The results showed that 45 elements had good linearity and correlation coefficients all greater than 0.999 5. The limits of detection (LODs) were ranged from 0.000 1 to 20.090 0 μg/L. The recovery rates were between 82.58% and 119.19% with the relative standard deviations (RSDs) of 0.20%～7.03%. The RSD of all the elements except Sb was 0.15%～9.14% in precision experiments. The method was validated by standard reference material (GBW10083), the determination values of …

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Establishment Of Hplc Method For Anthocyanins Determination Of Purple Bud Tea Tree, Liu Lingfeng, Zhou Yang, Lin Ling, Xiao Wenjun, Gong Zhihua Feb 2018

Establishment Of Hplc Method For Anthocyanins Determination Of Purple Bud Tea Tree, Liu Lingfeng, Zhou Yang, Lin Ling, Xiao Wenjun, Gong Zhihua

Food and Machinery

The purple bud tea zijuan,zixuan9803,Hongyafoshou an An73 shoots were used as research objects. Using three plant anthocyanins as external standards,a HPLC method for simultanteous detection of various anthocyanins in purple bud tea tree was established. That is: after been extracted with 80% ethanol and refluxed, the tea is degreased with a volume ratio of 112 mixture of n-hexane:ethyl acetate:water. A C18 column was used with acetonitrile and 0.2% phosphoric acid ultra-pure water as the mobile phase. Gradient,the organic phase elution gradient: 0～55 min, 10%～40%, flow rate 0.8 mL/min, column temperature 30 ℃, detection wavelength 520 nm. Each anthocyanins can …

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Determination Of Ethephon Residues In Vegetables And Fruits Bysilane Derivation Gas Chromatography, Wang Jiebin, Hong Xia, Qian Yinwen, Chai Zonglong, Zhou Xinkui, Zhang Yanjun, Zhang Yaxin Feb 2018

Determination Of Ethephon Residues In Vegetables And Fruits Bysilane Derivation Gas Chromatography, Wang Jiebin, Hong Xia, Qian Yinwen, Chai Zonglong, Zhou Xinkui, Zhang Yanjun, Zhang Yaxin

Food and Machinery

A silane derivatization gas chromatography (GC-FPD) detection method was established to determine the residual amount of ethylene in vegetables and fruits. Samples from ultrasonic extraction by methanol, liquid-liquid extraction by ether, and concentrated blow drying，were compared the derivative effects of 2 kinds of silanylation reagents under different derivatization conditions.After that, they were determined by gas chromatograph with flame photometric detector (P filter), external scalar method. The optimum derivation was as follows.Adding 100 μL BSTFA and 50 μL acetonitrile to the dry extract , derivation 35 min in the oven at 65 ℃. The external has good linear relationship in the …

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Experience And Enlightenment Of European And American Exchange System Of Food Safety Risk, Li Changjian, Zhang Tianya Feb 2018

Experience And Enlightenment Of European And American Exchange System Of Food Safety Risk, Li Changjian, Zhang Tianya

Food and Machinery

Compared with developed countries in Europe and America, the construction of China's food safety law started relatively late, and there are still a series of imperfection at the legislative level. This paper uses literature analysis and comparative analysis to analyze the theoretical framework of the food safety risk exchange system, from the three aspects of the food safety risk exchange management department, the food safety risk exchange legislation system, and the food safety risk exchange mechanism. A comparative analysis of the food safety risk exchange system in Europe and the United States resulted in a useful inspiration for China's food …

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The Legal Regulation On The Use Of Non-Gm(O) Label On Food, Liu Xuxia, Wang Qi Feb 2018

The Legal Regulation On The Use Of Non-Gm(O) Label On Food, Liu Xuxia, Wang Qi

Food and Machinery

Non-GM(O) label is widely used on food in our country. The existence of information asymmetry increase the risk of misuse of non-GM(O) label,while the market mechanism itself can not regulate the misuse. In China,the legislation regulating the non-GM(O) label is not specific, thus misuse of non-GM(O) label was generally not considered to be illegal in judicial decision. Existing research mainly focuses on non-GM(O ) advertising instead of non-GM(O) label. By contrast, there are specific legislation which restrict the scope of food on which the non-GM(O) label can be used in Germany, Japan and the United States. The use of Non-GM(O) …

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Particle Mixed Behavior Research Based On Dem, Zhang Kaijie, Xu Qiang, Wang Tao Feb 2018

Particle Mixed Behavior Research Based On Dem, Zhang Kaijie, Xu Qiang, Wang Tao

Food and Machinery

In order to study particle rotary motion behavior and its mixing effect, five kinds of different speeds and fitted the mathematical model of particle mixing data applying to EDEM and MATLAB were stimulatedwith the model of Rotary mixing equipment and based on the theory of DEM simulated the. The virtual experiments predicted the best speed. The results showed that the virtual experiments not only could research particle cyclotron motion characteristics of the curve distribution, but also the method of DEM was conducive to study the mixing mechanism. Compared with the five speeds, the degree of mixing was 62.27%, closed to …

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Improvement Design Of Fumigation Furnace Based On Cfd, Zhang Lingling, Shen Shijia, Liu Hong Feb 2018

Improvement Design Of Fumigation Furnace Based On Cfd, Zhang Lingling, Shen Shijia, Liu Hong

Food and Machinery

A method of improving the flow distribution within the heating chamber to enhance the fumigating effect through changing the fumigation oven structure based on the CFD technology were investigated in this study.. We established a two-dimensional and three-dimensional simulation model for the heating chamber, and the distribution of the fumigation vapor oven was compared by simulation. The results which showed that the optimized structure of the heating chamber could improve the distribution of the vapor flow field.

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Research On Performance Of Meat-Barbecue Furnace Based On Fluent Software, Lu Zhongming, Xu Shenglin Feb 2018

Research On Performance Of Meat-Barbecue Furnace Based On Fluent Software, Lu Zhongming, Xu Shenglin

Food and Machinery

To solve the problems of daily barbecue furnaces in the barbecue process, such as severe environmental pollution, great heat loss and inconvenient cleaning and carrying, the author designs a kind of portable barbecue furnace taking outdoor flat gas tank as heat source and combining infrared flameless burner with rotary barbecue grill. This paper introduces the structure and operation principles of the barbecue furnace, and uses FLUENT software to conduct a simulated analysis of the temperature field in the barbecue furnace. The results showed that the barbecue furnace has the reasonable temperature distribution in the overall structure; uniform air flow; the …

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Design And Experimental Research Of High Clearance Universal Operation Chassis, Li Ze, Shi Yixin, Jiang Pin, Hu Wenwu, Lin Wei Feb 2018

Design And Experimental Research Of High Clearance Universal Operation Chassis, Li Ze, Shi Yixin, Jiang Pin, Hu Wenwu, Lin Wei

Food and Machinery

A high ground clearance hydraulic four-wheel drive universal operation chassis was designed. Through the preliminary survey data, the initial target value of the design was established, the structure of the chassis and hydraulic system were designed. Combined with the target value of performance parameter, the type of walking pump and walking motor was determined, and the finite element analysis of steering leg and frame structure design were completed. Based on that, the chassis was passed through the performance analysis to determine the relationship between the wheelbase, and the structural parameters. Finally, the prototype was tested and the pass test was …

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Thermal Physical Property Calculation And Freezing Time Numerical Simulation Of Shrimp, Tang Wan, Xie Jing, Wang Jinfeng, Zhou Hongjian Feb 2018

Thermal Physical Property Calculation And Freezing Time Numerical Simulation Of Shrimp, Tang Wan, Xie Jing, Wang Jinfeng, Zhou Hongjian

Food and Machinery

Based on the thermal physical parameters of shrimp, the equivalent heat capacity method was used to process latent heat in phase change, the finite difference method was proposed for modeling irregular shrimp, and the freezing times of symmetrical section in the shrimp freezing layer from the refrigerator bottom with 15 mm, 50 mm and 100 mm upwards were predicted, which were also validated by experiments. Compared numerical simulation results with experimental verification, it could be found that the correlation coefficient between simulated freezing time and test time curve was 0.996, the maximum error in the section center of shrimp was …

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Influence Of Air Supply Parameters On The Freezing Process Of Mashed Potatoes, Yue Zhankai, Wan Jinqing, Li Jianguo Feb 2018

Influence Of Air Supply Parameters On The Freezing Process Of Mashed Potatoes, Yue Zhankai, Wan Jinqing, Li Jianguo

Food and Machinery

In order to investigate the sensitivity of freezing time to air temperature and velocity, and analyze the variation of the freezing conditions and freezing time of mashed potatoes in different locations, a three-dimensional unsteady numerical model was established. According to the thermo-physical properties of mashed potatoes, the process of the temperature decreasing during freezing was simulated by Fluent. The unevenness of freezing conditions and time was obtained under different air velocity-inlet and temperature-inlet. The results showed that the change in the percentage of air temperature-inlet had a greater effect on freezing time than air velocity-inlet. With the increase of the …

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Cryoprotective Effects On Yeast Of Enzymatic Hydrolysates From Silver Carp, Xiong Sijia, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Guo Xingxin, Liu Yongle Feb 2018

Cryoprotective Effects On Yeast Of Enzymatic Hydrolysates From Silver Carp, Xiong Sijia, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Guo Xingxin, Liu Yongle

Food and Machinery

It is of great significance to improve the quality of frozen dough by selecting yeast antifreeze. The enzymatic hydrolysates from silver carp were prepared by enzymolysis with protamex, and their degree of hydrolysis (%), composition and electrophoresis profiles were analyzed. Moreover, the effects of enzymolysis time and concentration of enzymatic hydrolysates on the survival rate of yeast were also investigated. The results showed that yeast had poor frost resistance, with only 0.69% of survival rate after the first freeze-thaw cycle. Components of hydrolysates prepared by enzymolysis for 15, 30, 60, 120, 240 min were similar, but the products of 15 …

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Prediction Model Of Microbial Growth Based On Neural Network, Hou Qi, Liu Jing, Guan Xiao Feb 2018

Prediction Model Of Microbial Growth Based On Neural Network, Hou Qi, Liu Jing, Guan Xiao

Food and Machinery

Most of the existing predictive models are empirical models which contain too many parameters without biological explanations. In this study, a non-empirical growth prediction model based on neural network was proposed. A BP neural network secondary growth model was established by using Listeria monocytogenes as an example, using the temperature, pH value and Aw value of the experimental environment. The growth rate and double time of microbes were fitted in different environments. Subsequently, combining with the initial concentration of microorganisms, the primary model of microorganism growth with time was predicted. Finally, the growth data of Listeria monocytogenes were tested, and …

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A New Algorithm For Fruit Feature Extraction Of Apple, Chen Qianhui, Wu Degang Feb 2018

A New Algorithm For Fruit Feature Extraction Of Apple, Chen Qianhui, Wu Degang

Food and Machinery

At present, the main algorithm used in feature extraction of apple is the traditional Hough algorithm. The algorithm has the disadvantages of complicated operation and poor real-time performance. In view of this situation, a new algorithm of apple fruit feature extraction is proposed in this paper. A sliding Gaussian template and apple image are convoluted to extract apple circles in this algorithm. Experiments and simulation results show that this method can achieve high accuracy of apple fruit detection under single, adjacent and overlapping conditions. In the case of a single apple, the detec-tion accuracy of apple fruit can reach 96.6%. …

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Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen Feb 2018

Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen

Food and Machinery

The application of the glycerol monolaurate (GML) and glycerol monlaurate microemulsion (ME) in squid processing was studied. Effects of amounts and methods of ME addition on the preservation of squid shreds were investigated with the total number of colonies and sensory evaluation as the main evaluation index. The results showed that the effective bacteriostatic amount of GML monomer and ME was 0.50% and 1.00% (equivalent to GML monomer 0.12%) , respectively, in the processing of shredded squid, and the addition of two times seasoning was better than one seasoning. However, when the addition amount of GML monomer was more than …

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Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach, Cheng Peifang, Dong Tungalag, Chun Yan, Hu Jian, Yun Xueyan Feb 2018

Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach, Cheng Peifang, Dong Tungalag, Chun Yan, Hu Jian, Yun Xueyan

Food and Machinery

In order to investigate the fresh-keeping effect of PCL modified atmosphere packaging film on spinach. The effects of unpacked, LDPE film（control）and PCL film packaging treatments on postharvest quality of spinach during storage at 4 ℃ were studied. The results indicated that compared with the control group of unpacked both of the packaging films could improve the postharvest quality of the spinach, and PCL packaging treatment group could be better in the development of initial atmosphere suitable for the storage of spinach. Moreover, PCL film was better in delaying the increase of weight loss ratio and inhibiting the degradation of chlorophyll …

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Study On Effect Of Different Storage Temperatures On Ipomoea Aquatica, Yang Chong, Xie Jing Feb 2018

Study On Effect Of Different Storage Temperatures On Ipomoea Aquatica, Yang Chong, Xie Jing

Food and Machinery

The preservation effects of different storage temperatures (0，5，10，15 ℃) on ipomoea aquatica was studied on sensory evaluation, vitamin C, water migration by low-field nuclear magnetic resonance (LF-NMR) technique, etc.. The results show that the chilling injury happened easily under 0 ℃ cold store and senescence accelerated under 15 ℃. Under 5 ℃ and 10 ℃, the sensory quality, the content of chlorophyll, vitamin Cand other quality indexes of ipomoea aquaticawere maintained relatively well, and the quality above all maintained well for 8 d storage. Under 5 ℃, chilling injury happened at later storage (the tenth days later) and the quality …

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Extract Of Volatile Oil And Antibacterial & Insecticidal Activity Of Large Red Algae Gracilaria Lemaneiformis, Wang Guorui, Pang Jinlong, Zhang Demeng, Li Fang Feb 2018

Extract Of Volatile Oil And Antibacterial & Insecticidal Activity Of Large Red Algae Gracilaria Lemaneiformis, Wang Guorui, Pang Jinlong, Zhang Demeng, Li Fang

Food and Machinery

The volatile oil of Gracilaria lemaneiformis was extracted by direct steam distillation and solvent extraction-steam distillation, meanwhile gas chromatography-mass spectrometry (GC-MS) and antibacterial & insecticidal activity were conducted. The GC-MS showed that compared with direct steam distillation extraction, in solvent extraction-steam distillation extraction the relative content of aldehyde compounds which has lower odor threshold is 0.20%, meanwhile the relative content of carboxylic acid and ester is 21.54% in solvent extraction-steam and distillation extraction. The antibacterial activity of volatile oil on 5 kinds of pathogens （Escherichia coli O157, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Vibrio parahemolyticus） is moderate, and the median …

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Extraction And Antioxidant Activity Of Ursolic Acid From Amygdalus Communis L. Peel, Zhang Jun, Li Jin, Lu Haiying, Ma Xue Feb 2018

Extraction And Antioxidant Activity Of Ursolic Acid From Amygdalus Communis L. Peel, Zhang Jun, Li Jin, Lu Haiying, Ma Xue

Food and Machinery

Based on the results of single-factor experiments, orthogonal test of ursolic acid from Amygdalus communis L. peel were carried out to determine the optimum process parameters.The antioxidant activities were evaluated by the reducing power, DPPH free radical, hydroxyl free radical and hemolysis of mice red blood cells.The optimum extraction parameters were determined as follows: alcohol concentration 65%,extraction temperature 80 ℃; solid-to-solvent ratio 120 (g/mL); extraction time 1.5 h. Under these conditions, the experimental yield of ursolic acid was 2.89%. The concentration of ursolic acid was 0.1 mg/ml, ursolic acid of Amygdalus communis L. peel displayed a strong antioxidant activity, the …

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Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu Feb 2018

Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu

Food and Machinery

The oxidation value, acid value, color, fatty acid composition, volatile substances were measured to choose the optimum process for the preparation of chilli seed oil. The effects of two kinds of methods, enzymatic hydrolysis-ethanol-assisted and normal-temperature extraction, on the quality and aroma components of chilli seed oil were compared. The results showed that the chilli seed oil obtained by two kinds of preparation methods was orange-yellow, the acid value was less than 4.0 mg/g, the peroxide value was less than 12 meq/kg. The capsaicin contents of chilli seed oil obtained by enzymatic hydrolysis-ethanol-assisted extraction and normal-temperature extraction were 1.46,and 0.54 …

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Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin, Zhang Dejin, Chen Yiyong, Hu Yalin, Liu Xiang Feb 2018

Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin, Zhang Dejin, Chen Yiyong, Hu Yalin, Liu Xiang

Food and Machinery

In order to purify flavones from Vaccinium Bracteatum Thunb Leaves(VBTL) preliminarily, the static adsorption and desorption properties of four resins were compared. The purification technology of flavones from VBTL was investigated by dynamic adsorption and desorption experiments. The effect of sample concentration, loading sample volume, ethanol solution for desorption, flow rate of the eluent and volume of eluent on adsorption and desorption rate were studied. In addition, the purification effect was evaluated by removal rate of proteins and polysaccharides and HPLC. The results showed that NKA-II resin had a relatively high rate of adsorption and desorption as well as a …

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Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui Feb 2018

Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui

Food and Machinery

The polysaccharide obtained from the branches and leaves of Chrysanthemum indicum was extracted by microwave assisted extraction after its powders decolorized and degreased, and then the polysaccharide extraction content was determined by phenol-sulfuric acid method. The extraction process of the polysaccharide was studied by single factor experiment which controlled liquid-solid ratio, extraction temperature, extraction time, and microwave power, and the orthogonal experiment was tested and based on single factor experiment, then determined the best extraction process. Those free radical cleared effects of its polysaccharide were tested by Fenton reaction and DPPH reaction. The results showed that the polysaccharide extraction content …

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