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Articles 3031 - 3060 of 4889
Full-Text Articles in Food Processing
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin
Food and Machinery
The osbrone classification method was used to extract bamboo bean albumin, the response surface method was designed to optimize the extraction technology, and its subunit component was analyzed. Design-Expert 8.05b software was used to establish mathematical models for the extraction process of bamboo bean albumin. The best extraction technology was obtained: stirring rate: 356 r/min, extraction temperature: 44 ℃, extraction time: 1.5 h, ratio of material to liquid: 111.20 (g/mL). Under this condition, the extraction rate is 27.56% (n=3), which had no obvious difference with the predicted value of 27.25%. In this case, the purity of bamboo bean albumin was …
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying
Optimization On Preparation Of Osmanthus Extracts By Enzymes Treatment, Zhang Xuesong, Pei Jianjun, Zhao Linguo, Tang Feng, Fang Xianying
Food and Machinery
To improve the yield and quality of Osmanthus extracts, several techniques were applied including the enzymatic hydrolysis by β-glucosidase and pectinase complex along with petroleum ether extraction and GC-MS analysis. The enzymatic hydrolysis process was optimized usingresponse surface methodology, and a reliable multiple quadratic regression model was established. The results showed that the best levels of the factors were as followed: pH 4.7, time 2.6 h, temperature 46 ℃, ratio of material to liquid 19.81 (mL/g), and the amount of enzyme complex 54.4 IU/g with 48.1% β-glucosidase activity, which was confirmed by experiments with an extraction yield of 3.32%, an …
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure, Shu Zhitao, Xie Jing, Yang Dazhang
Research Progress On Performance Optimization Of Impingement Quick-Freezing Equipment With Nozzle Structure, Shu Zhitao, Xie Jing, Yang Dazhang
Food and Machinery
The equipment that impinges the object with high velocity airflow and freezes it quickly is called impingement quick-freezing equipment. The nozzle form of the equipment is one of the important factors to determine the flow field in the freezing zone, which affects the heat transfer characteristics between the object and the surrounding environment. Based on the nozzle structure of the impingement quick-freezing equipment, the influence of the inclined angle, arrangement and shape of the nozzle on the heat transfer characteristics of the flow field in the impingement quick-freezing equipment is discussed in this paper. Find that the nozzle-to-plate spacing（H/d）and the …
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Food and Machinery
Hemp seed oil has a good application prospects in function of hypolipidemic, anti-oxidation and anti-aging which can meet the needs of people's diet health. This review summarized different extraction methods and chemical components of Hemp oil, and the research on biological activity, looking forward to the development prospects of Hemp oil and providing the basis for its development and utilization.
Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun
Screening And Identification Of Special Yeast For Kiwi Wine, Jiang Cheng, Wei Miaohong, Liu Lu, Zhao Yaqin, Zhao Jianglin, Hou Xiaoyan, Chen Anjun
Food and Machinery
In order to screen raw and low-yield methanol kiwifruit yeast and provide special strains resources to the kiwifruit wine production. Strains were identified by colony morphology and 18S rDNA sequencing to determine the species relationship of the three strains of yeast. The fermentation capacity, alcohol and sulfur dioxide tolerance were evaluated. Additionally, the three strains were used for kiwifruit wine fermentation, and the physicochemical properties, methanol content and volatile flavor compounds of the product were determined. The three strains were identified as Pichia guilliermondii by molecular biology. Among them, Q3 had the strongest fermentation capacity, it could tolerate 16% of …
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea, Wang Xiulan, Liang Jin, Zhang Yifang, Liu Zhengquan, Zhou Yibin
Effect Of Extrusion Processing Parameters On The Polyphenol Content And Expansion Ratio Of Summer And Autumn Green Tea, Wang Xiulan, Liang Jin, Zhang Yifang, Liu Zhengquan, Zhou Yibin
Food and Machinery
In this paper, the extruded summer and autumn green tea powder processed with a twin screw extruder, the effects of material moisture, barrel temperature and screw speed on the content of tea polyphenols in green tea powder was studied after extruding. Moreover, the leaching functional components and microstructure changes were also studied. The results showed that the moisture content of the material increased, and the content of tea polyphenols decreased first and then increased; increasing the barrel temperature could increase the leaching of tea polyphenols, while the high temperature would lead to the loss of tea polyphenols; increasing the screw …
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Optimization On Starch Preperation From Broken Rice By Fractional Steps, Zhu Shuilan, Liu Guangxian, Zhou Jingying, Fu Xiaoji, Feng Jianxiong
Food and Machinery
The broken rice starch was prepared from the rice processing by-products. By single factor tests and orthogonal experiments, taking the extracting rate and purity as the indexes, the rice starch was prepared by alkaline hydrolysis method of microwave-assisted with alkaline protease extraction. The optimum conditions were as followed: the ultrasonic time 25 min, enzyme content 5 mg/g, enzyme hydrolysis time 2 h, enzyme hydrolysis temperature 45 ℃, ratio of solid to liquid 14 (g/mL). Under the conditions, starch extraction yield reached 98.56%, and the purity was 99.13%.
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Study On The Improvement Of Alum-Free Potato Vermicelli, Cheng Liying, Ren Hongtao, Wang Huirong, Huang Lili
Food and Machinery
The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Food and Machinery
To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment …
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Food and Machinery
Response surface methodology based on single-factor experiment was applied to optimize the extraction conditions of polysaccharide. As a result, the optimum extraction conditions were extraction temperature 65 ℃, ultrasonic time 22 min, liquid to material ratio of 221 （mL/g）. Under the control of such conditions, the extraction rate of polysaccharide from Radix Glehniae was 12.13%. The polysaccharide from Radix Glehniae had typical characteristics of polysaccharides, containing 90.4% of the total sugar and 1.22% protein, and the thermal degradation temperature was 300.32 ℃. The scavenging abilities of DPPH free radicals (IC50=1.99 mg/mL), OH free radicals (IC50=1.71 mg/mL) …
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Food and Machinery
In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure …
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Food and Machinery
Heat-not-burn tobacco product, a novel tobacco product with low harmful substances deliveries, is developing rapidly under current severe tobacco control policies. To better understand the characteristics of heat-not-burn reconstituted tobacco（HnB Recon）, 3 different kinds of HnB Recon were collected, including papermaking process(PP), rolling process(RP), and slurry process(SP) HnB Recon, and studied systematically in microstructural, fiber shape, strength tensile, chemical constituents, smoke constituents and sensory quality. Results, the microstructure of PP HnB Recon which completely different from RP HnB Recon and SP HnB Recon, was a network consisted of different fibers twisted randomly, while the microstructure of RP HnB Recon and …
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Food and Machinery
In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Food and Machinery
In this study, a set of real-time measuring device was designed based on LabVIEW virtual instrument technology to measure the fruit removal force, acquiring the signal of force, storing and displaying real-time data and etc. Wanshu 1, Changlin 1 and Dabieshan 1 were selected as experimental subjects. The diameter of the stalk and the geometric mean diameter and the degree of the ripeness of Camellia oleifera fruit were used as the experimental factors to design the orthogonal test. The fruit removal force of C. oleifera at different levels in three test factors was determined, and analyses about the relevant testing …
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Effect Of Ultrasounds Ynergistic Glycosylation On The Sensitization And The Structure Of Egg White Powder, Song Qidong, Tu Zongcai, Wang Hui, Yang Wenhua, Liu Guangxian, Lu Jianwei
Food and Machinery
The commercially available egg white powder was taken as the research object. The effects of ultrasound synergistic glycosylation on protein structure and sensitization were studied by electrophoresis, ultraviolet spectrum, fluorescence spectroscopy and ELISA. The results showed that ultrasound combined with glycosylation could reduce the sensitization of egg white powder significantly, and the reduce of hypersensitivity level was the largest when the ultrasound intensity was around 15 min and 600 W. This change was closely related to its structure, and the egg white protein molecular weight increased significantly after combined treatment. Moreover, the three stages of structure change significantly resulted in …
Effects Of Dynamic High Pressure Microfluidization Combined With Maillard Reaction On Structural Changes And Properties Of Α-Lactalbumin, Yang Ping, Tu Zongcai, Liu Jun, Shao Yanhong, Xie Yawen, Sha Xiaomei, Zhang Lu
Effects Of Dynamic High Pressure Microfluidization Combined With Maillard Reaction On Structural Changes And Properties Of Α-Lactalbumin, Yang Ping, Tu Zongcai, Liu Jun, Shao Yanhong, Xie Yawen, Sha Xiaomei, Zhang Lu
Food and Machinery
The Effects of dynamic high pressure microfluidization (DHPM) combined with Maillard reaction on structure and properties of α-lactalbumin (α-LA) were investigated by SDS-PAGE and spectroscopy. The results demonstrated that the fluorescence intensity and surface hydrophobicity (H0) of α-LA treated by DHPM firstly increased then decreased, with the maximum values at 110 MPa. After Maillard reaction (MR) with lactose, the fluorescence intensity of α-LA was declined. However, H0, emulsibility and anti-oxidation activity of α-LA was improved. These results illustrated that tertiary structure of α-LA was changed due to DHPM pretreatment, thereby promoting MR, emulsibility and anti-oxidation activity …
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Food and Machinery
In this study, macrophage RAW264.7 cells were used to study the effect of Agaricus brasiliensis polysaccharide on NO release and iNOS expression, and the phosphorylation level of IκBα protein was detected to explore its mechanisms. All the studies in the present paper could provide a new theoretical basis for the development of A. brasiliensis polysaccharide. The results showed that different concentrations of the polysaccharides enhanced the NO release and the expression of iNOS protein in RAW264.7 cells in the same dose-dependent manner. In addition, A. brasiliensis polysaccharide at 25 μg/mL promoted the expression of p-IκBα protein in RAW264.7 cells, and …
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Expression Of Bacillus Acidopullulyticus Pullulanase In Escherichia Coli And Its Optimization Of Fermentation, Yang Xianghui, Chen Sheng, Wu Jing
Food and Machinery
To increase expression and extracellular secretion of pullulanase of the recombinant strain E.coli BL21(DE3)/pET20b(+)-BapulA at 3 L fermentor level. Expression of recombinant pullulanase in E. coli and further optimization of fermentation at the 3 L fermenter Firstly. The effects were investigaged, including the fermentation temperature, pH, IPTG concentration, induction time and glycine concentration on the expression of recombinant pullulanase. The optimum fermentation conditions were showed as followed: the growth temperature and pH of the pre-induction cells were 30 ℃ and 7.0, respectively. When the cell density reached 50 OD600, the fermentation temperature was shifted to 25 ℃, and …
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Food and Machinery
Lactic acid bacteria with probiotic function were isolated and screened from the intestinal track of longevity crowd in Kashi, Xinjiang, and their ability to triglyceride-reducing in vitro were investigated. The results showed that the fourteen of forty-one strains of lactic acid bacteria with high triglyceride-reducing rates, were higher than 15%. Among them, strain A2-1, A1-2, A3-1, A4-6 and A4-1 with higher survival rates s in artificial gastric juice at pH 3.0 were 63.22%，60.01%，58.94%，56.14%，50.29%, respectively. Moreover, the survival rates of these 5 strains in MRS broth with 1, 3 and 5 g/L bile salt were also relatively high, and the survival …
Effect Of Ultrasound Treatment On Pasting, Rheological And Textural Properties Of Pea Starch, Li Wei, Zheng Jiong, Chen Yingheng, Zhang Fusheng
Effect Of Ultrasound Treatment On Pasting, Rheological And Textural Properties Of Pea Starch, Li Wei, Zheng Jiong, Chen Yingheng, Zhang Fusheng
Food and Machinery
Pea starch was used as the raw material, and was treated with ultrasound of 0, 150, 300 and 450 W respectively to explore the effect of the ultrasonic treatment on pasting, rheological and textural properties of pea starch. The results showed that the effects of the ultrasonic treatment on the pasting, rheological and textural properties of pea starch were significant. With the increasing of the ultrasonic power, the peak viscosity, final viscosity, setback value and the breakdown value of the pea starch paste decreased significantly, which showed the cold stability and the thermal stability were improved；the consistency coefficient k of …
Effects Of Enzymeon Physicochemical Properties Of Dough Liquor Extracted From Whole Wheat Mantou Dough, Jiang Zhijian, Liu Liya, Ding Lan, Zhou Sumei, Wang Li
Effects Of Enzymeon Physicochemical Properties Of Dough Liquor Extracted From Whole Wheat Mantou Dough, Jiang Zhijian, Liu Liya, Ding Lan, Zhou Sumei, Wang Li
Food and Machinery
The improved mechanism of steamed bread quality by pentosanase(Pn), glucose oxidase (Gox) and complex enzymes was revealed according to the changes in physicochemical characteristics of the dough liquor. The results showed that both Pn and Gox promoted the yield of the dough liquor, the contents of protein and pentosan in the dough liquor changed significantly, the foaming stability and particle size were significantly improved, and the adsorption membrane of protein became dense in texture. The change of the physicochemi-cal properties of the dough liquor caused by Pn or Gox, especially the improvement of foaming stability, may be one of the …
Comparison Of Physicochemical Properties Between Areca Taro Starch And Ball-Milling Esterification Modified Starches, Liu Cancan, Huang Qun, Sun Xiaopeng, Song Hongbo
Comparison Of Physicochemical Properties Between Areca Taro Starch And Ball-Milling Esterification Modified Starches, Liu Cancan, Huang Qun, Sun Xiaopeng, Song Hongbo
Food and Machinery
The compound modified starch was prepared from the areca taro native starch which was modified by ball-milling combined with octenyl succinic anhydride (OSA). The physicochemical properties of compound modified starch were studied and compared with the native starch, esterified starch and ball-milled starch. The results indicated that the solubility, swelling power and transparency of ball-milled starch were significantly improved (P＜0.05), especially the cold-water solubility, but the anticoagulation, freeze-thaw stability and apparent viscosity were reduced. The solubility, swelling power, transparency, anticoagulation, freeze-thaw stability and apparent viscosity of esterified starch and compound modified starch were significantly improved. It can be seen that …
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Food and Machinery
With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer …
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Preparation Of Crosslinked Welan Gum And Its Properties, Chen Qianwen, Tong Qunyi
Food and Machinery
The cross-link modification of welan gum was studied by single factor experiment with epoxychloropropane (EPC) as cross-linking agent. The best conditions for the preparation of cross-linked welan gum were EPC added amount was 12 μL/g, the reaction at the solution of pH 8, at 40 ℃ for 4 hours. The results showed that welan gum and crosslinked welan gum both had good acid and alkali resistance, but crosslinked welan gum had better viscoelasticity, salt tolerance than welan gum. After high temperature treatment, crosslinked welan gum got better temperature resistance. Then scanning electron microscopy proved that the cross-linking strengthened the network …
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Study On Correlation Between Organizational Structure And Puncturing Texture Of Jujube, Chen Kai, Zhou Tong, Xu Mingqiang, Fu Bing, Ma Xin, Li Huanrong
Food and Machinery
In order to analyze the correlation of the organizational structure and texture properties of fresh jujube fruits in Xinjiang,the three cultivars were studied as follows: Jun jujube, Hui jujube and Hami jujube. The results showed that the charateristics of Hui jujube, such as thickness of cuticle（6.34 μm）, epidermis thickness（36.41 μm）, epidermal cells（118.21 μm2）, near epidermis cavity（9 160.98 μm2）, near epidermal cells（892.71 μm2） and central cells（2 766.68 μm2） were smaller than that of Jun jujube and Hami jujube, there were significant differences in organizational structure except epidermal cells among the cultivars. While, skin …
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Food and Machinery
This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. …
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Determination Of 6 Fluoroquinolones Residues In Aquatic Products By Solid Phase Extraction And Ultra Performance Lquid Chromatography, He Jiang, Li Xiaoyue, Qiu Yujie, Li Boen, Yang Pinhong
Food and Machinery
Based on solid phase extraction (SPE) and ultra high performance liquid chromatography (UPLC) technique, a method has been developed for the simultaneous detection and analysis of 6 fluoroquinolones residues in aquatic products. The optimized process and parameters of this method were as followed: treated aquatic products were extracted with phosphate buffer, the extracting solution were purified by SPE and concentrated by blowing nitrogen, and the residues were then dissolved in 0.2% formic acid solution for UPLC analysis; Chromatographic column BEH C18 (1.7 μm, 2.1 mm×50 mm) were applied, and citric acid (0.05 mol/L)-ammonium acetate (0.1 mol/L) buffer were used …
Simultaneous Determination Of Diafenthiuron And Its Degradation Products In Teas By Dispersive Solid-Phase Extraction And High Performance Liquid Chromatography-Tandem Mass, Xiao Limin, Wang Meiling, Dai Jieyun, Dai Hua
Simultaneous Determination Of Diafenthiuron And Its Degradation Products In Teas By Dispersive Solid-Phase Extraction And High Performance Liquid Chromatography-Tandem Mass, Xiao Limin, Wang Meiling, Dai Jieyun, Dai Hua
Food and Machinery
A simple and efficient method based on QuEChERS and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed for the determination of diafenthiuron and itss degradation products in tea. The sample was extracted with acetonitrile and cleaned up with QuEChERS. In the chromatographic analysis, three target compounds were separated on a C18 column (150 mm × 4.6 mm, 3.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The mass analyzer was performed using positive scan mode with MRM monitor using external standard method. The results showed that the limits of …