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Articles 2641 - 2670 of 4889
Full-Text Articles in Food Processing
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping
Food and Machinery
This research focus on the efficiency of Alpinia Oxyphylla Fructus in urine-reducing and developing the method of separating and identifying its active components. Established a mice model with diuresis to validate the Alpinia Oxyphylla Fructus’ different components and purified by varying measures in reducing urine. The total urine volume in the first 2 and 6 hours of the mice was collected by metabolic cage. The values of urine weight/body weight were calculated respectively. The result showed that 75% ethanol extract of ethyl acetate phase was the most sensitive part in urine-reducing. Four pure monomer compounds were further separate from this …
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Food and Machinery
This study describes a method for isolating two luteolin glycosides from artichokes（Cynara scolymus L.）by preparative liquid chromatography. The partion A27~29 (4 g) of 50% ethanol eluent was achieved by two steps, 70% ethanol extract of artichoke adsorbed by AB-8 macroporous resin and eluted with 20% ethanol, 50% ethanol and 80% ethanol successively. 0.32 g of target part C16~19 with target components H-01 (10.4%) and H-02 (5.1%) was achieved by two steps, A27~29 adsorbed by RP-C18 stationary phase column (270 mm×80 mm, 40~60 μm) and eluted with 30%, 48% and 100% methanol successively. Taking the resolution and shape of target peaks …
Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli
Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli
Food and Machinery
On the basis of single factor test, response surface test were used to optimize the extraction process. In addition, by measuring the level of erythrocyte hemolysis, liver homogenate and liver mitochondrial malondialdehyde (MDA) in mice, the antioxidant capacitities of total flavonoids were determined. The results showed that the total flavone content of Ligustrumlucidum was 47.40 mg/g when the extraction time was 110 min, extract power was 640 W, the ethanol volume fraction was 60% and the liquid ratio was 65∶1 (mL/g). The total flavone of Ligustrumlu cidum Ait extracted under this condition can inhibit the hemolysis of mice erythrocytes and …
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Food and Machinery
In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and …
The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong
The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong
Food and Machinery
Using Pomegranate juice and Schisandra as raw materials, adding high activity yeast to optimize the fermentation process of their health wine, from which the total phenolic and flavonoids content and antioxidant activities were determined. The experimental results showed that the optimal fermentation conditions were: with the addition of 10% Schisandra extract and 3% yeast, fermented at 28 ℃ for 6 days. Under above conditions, the color of the liquor was bright and radiant, with the unique harmony fragrance of medical herbs and liquor aroma. Finally, the result showed that alcohol content was 12.8% (vol), the sensory score was 89 points, …
Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin
Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin
Food and Machinery
In order to explore the influence of the degree of complete combustion on the conventional smoke index in the smoldering state of cigarettes, the actual flammability rate and free burning rate of 50 different cigarettes in China were determined by self-made equipment, combined with the analysis of conventional smoke components in gas chromatography.The results show that: ① The actual flammability rate is significantly negatively correlated with the free combustion rate, that is, the more complete the smoldering of the cigarette, the slower the free burning speed. ② The actual flammability rate is significantly positively correlated with total particulate matter (TPM), …
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Food and Machinery
Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify …
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Food and Machinery
The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.
Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing
Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing
Food and Machinery
On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin
Food and Machinery
A ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) assay method has been developed and fully validated for the simultaneous quantification of lovastatin, simvastatin, mevastatin, lovastatin sodium hydroxide, dehydro lovastatin. The samples were extracted with methanol and separated on a Waters Acquity HSS T3 column. The mobile phase consisting of 0.1% aqueous formic acid solution and acetonitrile using gradient elution at a flow rate of 0.3 mL/min. The positive and negative ions were scanned simultaneously. The multiple reaction monitoring (MRM) mode was used for detection. The results showed that the five compounds were separated well within five minutes. The limits of …
Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe
Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe
Food and Machinery
The amylose and amylopectin were separated by jackfruit seed starch (JFSS), and the same amylose (50%) was mixed with five different types of amylopectin to prepare JFSS (M1′, M5′, M6′, M11′, and BD′) with different degree of amylopectin polymerization. The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated. M1′ had the lowest degree of amylopectin polymerization (189 506), while BD′ had the highest (431 481). As the degree of amylopectin polymerization increased, the syneresis, gelatinization enthalpy, peak viscosity, trough viscosity, breakdown, final viscosity, setback, relative crystallinity, and absorbance ratios of the five JFSS samples …
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Food and Machinery
The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, …
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Food and Machinery
The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission …
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Food and Machinery
The aim of the study was to explore quality of coix seed grown in Xingren, Guizhou (China) during storage. The results indicated that, color, ordor, main contents and correlate indexs of coix seed changed significantly during storage, which reflect the quality of coix seed decreases. Results: the color of coix seed changed with storing time lengthening. Original milky white, glossy coix seed became dimmed with yellowish and grayish with storing period lengthens. The odor was also from the original sweet aroma, which was ultimate rancidity. The rancidity of coix seed bacame stronger with storing time lengthening. During storage period, there …
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou
Food and Machinery
In order to avoid the influence of illumination condition, overlap and other occlusion on image recognition, an improved LeNet convolution neural network is used to improve the structure of the traditional content-based recognition method. An Apple target recognition model based on the improved LeNet convolution neural network is designed and used to avoid the influence of illumination condition, overlap and other occlusion factors on image recognition. The model trains and validates Apple images in different scenarios. The results show that the network model can effectively recognize apple images. The recognition rates of independent fruits, occluded fruits, overlapping fruits and adjacent …
Study On The Anti-Alcohol And Liver-Protection Efficacy Of Hydrolysate From Soft Tissue Of Corbicula Fluminea, Zhang Shuai, Zhang Chaohua, Gao Jialong, Qin Xiaoming, Zheng Huina, Hao Jiming, Zhan Gjing
Study On The Anti-Alcohol And Liver-Protection Efficacy Of Hydrolysate From Soft Tissue Of Corbicula Fluminea, Zhang Shuai, Zhang Chaohua, Gao Jialong, Qin Xiaoming, Zheng Huina, Hao Jiming, Zhan Gjing
Food and Machinery
The effect of hydrolysate from Corbicula fluminea soft tissue on the activation of alcohol dehydrogenase (ADH) in vitro was determined, and its effects of anti-alcohol and liver-protection on mice were also observed by measuring the drunk time, sober-up time, concentration of ethanol in serum, and the contents of malondialdehyde (MDA), triglyceride (TG) and glutathione (GSH) in liver tissue of mice. The results showed that hydrolysate from soft tissue of Corbicula fluminea could activate ADH in vitro with activation rate of 52%. It could also prolong the drunk time and shorten the sober-up time of drunken mice significantly, by 69.42% and …
Research On Properties And Kinetic Model Of Intermittent Microwave Drying To Pitaya Slices, Pan Yuyan, Duan Zhenhua, Liu Yan, Tang Xiaoxian, Li Dingjin
Research On Properties And Kinetic Model Of Intermittent Microwave Drying To Pitaya Slices, Pan Yuyan, Duan Zhenhua, Liu Yan, Tang Xiaoxian, Li Dingjin
Food and Machinery
In order to understand the drying characteristics of pitaya slices under microwave intermittent conditions, the effects were studied, including the microwave power, heating time, intermittent time and slice thickness on the drying characteristics of pitaya slices under different microwave intermittent conditions. The results showed that the microwave intermittent drying process of pitaya slices included acceleration, constant speed and deceleration stages, and the mathematical model was established according to the experimental data. The kinetic model of microwave intermittent drying of pitaya slices conformed to page model, which was suitable for predicting and describing the microwave intermittent drying process of pitaya slices.
Study On Extraction Of Capsaicin By Hot Dipping, Zhang Xiaoxu, Liu Hongqin, Zhou Xiqin, Yan Jiang, Xu Baocai
Study On Extraction Of Capsaicin By Hot Dipping, Zhang Xiaoxu, Liu Hongqin, Zhou Xiqin, Yan Jiang, Xu Baocai
Food and Machinery
Capsaicin with high purity has anti-inflammatory, bacteriostatic, analgesic and insecticidal effects, and is widely used in the pharmaceutical industry. Capsaicin was extracted from capsicum by hot dipping method, and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment. The results showed that the optimum extraction conditions were blanching temperature 60 ℃, extraction temperature 40 ℃, extraction time 3 h and chopping degree 0.5 cm (edge length). Under the condition the extraction rate of capsaicin could reach to 0.27%. Compared with the traditional ethanol reflux method, ultrasound-assisted …
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Food and Machinery
In view of the formation of harmful products of Maillard reaction in baked foods, different recipes of steamed cakes (sugar type, oil type, cake acidity regulator and the ratio between egg white and yolk) were selected to analyze the changes of glyoxal (GO), methylglyoxal (MGO) and advanced glycation end products (AGEs) in cakes, and the inhibitory effects of natural flavonoids (geneistein and luteolin) were investigated. The results showed that fructose (hexacarbohydrate) produced the highest MGO, xylose (pentose) produced the highest GO, GO and MGO contents were the lowest in cakes produced by xylitol; The influence of oil on the production …
Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu
Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu
Food and Machinery
The theoretical of the stress of capsule was analyzed in viscous liquid environment. and studied the dynamic characteris-tics of magnetic drive capsules with different sizes of round and oval heads under fluid-solid coupling in intestinal environment. The effects on the capsule exercise stress were also studied from the gut dynamic viscosity, the capsule size and capsule shape by COMSOL. According to the principle of similar mechanical properties, using superelastic solid material, the intestinal fluid model and the intestinal wall model were designed by multiple factors and levels of numerical simulation experiments. Results: At the same level of dynamic viscosity and …
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Food and Machinery
In order to explore the effects of pomegranate peel polyphenols (PPPs) on SR-B1 protein expression and cholesterol efflux, in this study, Raw264.7 macrophages derived from foam cells were used as the model to illuminate the effects of PPPs on cholesterol efflux mediated by HDL. Western blot method was used to analyze the expression of scavenger receptor B1 (SR-B1), acyl-coenzyme A1: cholesterol acyltransferase (ACAT1) and cholesteryl ester hydrolase (nCEH). Further, the activity changes of ACAT1 and nCEH were revealed. The results showed that PPPs promoted the HDL-mediated cholesterol efflux and up-regulated the expression of SR-B1 significantly (P＜0.05). In addition, the PPPs …
The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties, Fan Rui
Food and Machinery
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold …
Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge
Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge
Food and Machinery
In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs，low field nuclear magnetic resonance (Low-field NMR) was integrated to analyze the changes of the moisture status. Water relaxation time（T2）, proton density and relaxation area (A2) were explored by magnetic resonance spectroscopy (MRS), and water distribution was visualized by MRI. Meanwhile, the differences in traditional characteristic indices of gels such as texture properties (hardness, springiness, cohesiveness and chewiness) were also investigated. The results showed that the relative proportions of free water increased, and the relative proportions of immobilized …
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Food and Machinery
In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the …
Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin
Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin
Food and Machinery
Microwave irradiation was used to treat three kinds of luzhou-flavor liquors with different ages and qualities at different temperatures, and the contents of acetic acid and ethyl acetate in the liquor were measured every 20 min. The results showed that microwave irradiation could accelerate the reduction of acetic acid content in liquor, while ethyl acetate content increase with the extension of irradiation time. When the microwave irradiation time was between 20 and 100 min, the increasing trend showed an S-shaped curve. Through the fitting study, the logistic regression model could be used to describe the change of ethyl acetate during …
Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui
Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui
Food and Machinery
Metal-organic-frameworks is a new type of porous crystal material which is assembled by metal ions and organic ligands. Gd-MOF was prepared by GdCl3·6H2O and H3BTC, and its adsorption performance for phoxim pesticides was inves-tigated. The results showed that Gd-MOF could effectively adsorb phoxim pesticides from water, and the saturated adsorption amount of phoxim was 33.5 mg/g. When Gd-MOF was 40~80 mg, the adsorption rate of phoxim could reached 90%; and in all pH range 3~7, there was a certain adsorption force on the phoxim table. It is speculated that the adsorption of phoxim by …
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Food and Machinery
In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness …
Technology And Mechanism Of Decolorization For Brown Granulated Sugar By Magnesium Sulfate-Zinc Polysilicate Method, Li Weixia, Li Lijun, Yang Lanfeng, Mao Xiang, Cheng Hao
Technology And Mechanism Of Decolorization For Brown Granulated Sugar By Magnesium Sulfate-Zinc Polysilicate Method, Li Weixia, Li Lijun, Yang Lanfeng, Mao Xiang, Cheng Hao
Food and Machinery
The effect and mechanism of decolorization were studied with magnesium sulfate and amphoteric 2% polysilicate zinc on the brown granulated syrup under high pH conditions. The factors and levels of response surface analysis were determined on the basis of single factor tests. The decolorization process was optimized by response surface analysis to obtain the optimum process conditions: magnesium sulfate of 500 mg/L, dosage of 2% silica polysilicic acid zinc of 1.57%, and pH 11. Under this condition, the decolorization rate reached 92.21%. The composites and sugar juice system were characterized by scanning electron microscopy (SEM) and potential analyzer. The results …
Effect Of The Polarity Of Simulated Liquid On Migration Of Antioxidants In Polypropylene, Liu Yueyue, Zhang Qinfa, Jian Tiantian, Mo Yicheng
Effect Of The Polarity Of Simulated Liquid On Migration Of Antioxidants In Polypropylene, Liu Yueyue, Zhang Qinfa, Jian Tiantian, Mo Yicheng
Food and Machinery
The effects of the polarities of the simulated liquids were investigated on the migration of four antioxidants BHA, BHT, Irganox1076, and Irgafos168 migrated from polypropylene plastics to six different polar simulating solutions. Results, the solubility of antioxidant with polypropylene plastics was worse, the intermiscibility of antioxidant with simulated liquid was better, and the migration equilibrium distribution coefficient was higher. Beyond that, the closer the simulated liquid polarity was to polypropylene, the higher the migration diffusion coefficient was, and the smaller influence of molecular weight on the migration diffusion coefficient of antioxidants was. Conversely, the migration diffusion coefficient would be greatly …
Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao
Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao
Food and Machinery
In order to identify the inferior oat samples, and the samples from different local and imported brands, a nondestructive identification method based on near infrared spectroscopy and chemometrics methods was proposed. Spectra of five different brands of oat samples and inferior samples were obtained. Continuous wavelet transform was used for the baseline elimination. Wavenumber selection based on the standard deviation and relative standard deviation was discussed for improving the accuracy of the method, and 15 informative wavenumbers were obtained. Principal component analysis method was used for classification. The results showed that the baseline elimination was achieved by continuous wavelet transform …