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Full-Text Articles in Food Processing

Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli Sep 2016

Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli

Food and Machinery

In order to solve the pollution problems of chemical fumigation pest which commonly used in grain storage currently, based on the principle of thermal physics, microwave irradiation was used to inhibit egg hatching in grain. Through changing the microwave power and irradiation time, the relationship between the factors including microwave properties, grain temperature and grain vigor, and hatchability of eggs were found. The results showed that the effect depth of microwave was 7-10 cm, and the best time of irradiation was 90 s at 1 kW and 60 s at 2 kW, with no change on the grain appearance. Moreover, …

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Design And Energy-Saving Effect Analysis Of Intelligent Fresh-Keeping System Of Puree Draft Beer, Duan Lian, Han Jitian, Huang Huaqi, Cheng Xianyao, Song Bo, Guo Fangquan, Xu Zaixian Sep 2016

Design And Energy-Saving Effect Analysis Of Intelligent Fresh-Keeping System Of Puree Draft Beer, Duan Lian, Han Jitian, Huang Huaqi, Cheng Xianyao, Song Bo, Guo Fangquan, Xu Zaixian

Food and Machinery

The design procedures for the intelligent fresh-keeping system of puree draft beer, including the cylinder body, refrigeration, gas supplying, and intelligent control units were present in this study. The system we designed here could greatly prolong the preservation time and ensure the quality of puree draft beer. The performance of the system was evaluated along with the analysis of energy-saving effect.

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Optimization On Ultrasonic-Microwave Combined Extraction Of Gypenosides And Synergetic Effect Analysis, Cheng Yiqun, Zhang Fan, Zhou Shoubiao, He Rongrong, Ji Hangyan, Huang Yi, Ji Yali, Chen Chunhua Sep 2016

Optimization On Ultrasonic-Microwave Combined Extraction Of Gypenosides And Synergetic Effect Analysis, Cheng Yiqun, Zhang Fan, Zhou Shoubiao, He Rongrong, Ji Hangyan, Huang Yi, Ji Yali, Chen Chunhua

Food and Machinery

Optimization on ultrasonic-microwave combined extraction of gypenosides, and the analysis on the synergistic effect between ultrasonic and microwave, were studied. The optimal extraction condition of gypenosides was obtained by response surface methodology. Four factors effect on the yield of gypenosides such as microwave power, microwave processing time, extraction temperature and extraction time were investigated. The synergistic effect of ultrasonic and microwave was analyzed by the yield of gypenosides under different extraction conditions. The optimal extraction condition of gypenosides by ultrasonic-microwave was ultrasonic open (50 W), microwave power at 613 W, microwave processing for 145 s, extraction temperature at 62.0 ℃, …

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Effect Of Water Extract From Flos Chrysanthemi Indici On Heat Tolerance Of Drosophila Melanogaster, Zheng Yixin, Li Yijun, Lin Pu, Kong Xiangjia, Xie Yong Sep 2016

Effect Of Water Extract From Flos Chrysanthemi Indici On Heat Tolerance Of Drosophila Melanogaster, Zheng Yixin, Li Yijun, Lin Pu, Kong Xiangjia, Xie Yong

Food and Machinery

In order to investigate the effect of water extract from Flos Chrysanthemi Indici (WE-FCI) on the heat tolerance of organism, drosophila melanogaster was feed with 1%, 3%, 5%, 7% WE-FCI, respectively, to conduct heat exposure test and heat acclimatization test. The results showed: In heat exposure test, WE-FCI could significantly prolong the median lethal time (LT50)、the average survival time (T)and the maximum survival time (Tmax) of female drosophila melanogaster, which were compared to HE-control group; When the concentration of WE-FCI was ≥3%, it would improve the heat tolerance of male drosophila melanogaster. Under heat acclimatization …

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The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong Sep 2016

The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong

Food and Machinery

In order to clarify the flavonoids compositions of rape bee pollen and evaluate the assisted extraction effect for pulsed electric field (PEF), the ethanol extract of rape bee pollen and its acidolysis component were analyzed in detail by the method of TLC—DPPH and HPLC in this paper. The results showed that the quercetin and kaempferol in the ethanol extract of rape bee pollen could not be detected for their low contents. However, a large number of quercetin and kaempferol were generated after the acidolysis of ethanol extract, and this implied that the flavonoids compositions of rape bee pollen mainly existed …

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Optimization On Ultrasound-Assisted Extraction Process Of Crude Polysaccharide From Bulbil, Ren Jiali, Huang Rengui, Li Zhonghai Sep 2016

Optimization On Ultrasound-Assisted Extraction Process Of Crude Polysaccharide From Bulbil, Ren Jiali, Huang Rengui, Li Zhonghai

Food and Machinery

Response surface analysis was proposed to optimize the ultrasound-assisted extraction process of crude polysaccharides from bulbils. The effects of solid-liquid ratio, ultrasonic power and extraction time on crude polysaccharide yield were investigated by single factor experiments. Response surface analysis was carried out by using the crude polysaccharide yield as response value and the box Behnken method to design the experiments. The optimum extraction conditions were obtained as follows: solid-liquid ratio, 18∶1 (mL/g), ultrasonic power, 760 W; extraction time, 23 min and the crude polysaccharides yield could be up to 60.68%, which agreed with the predicted value (the relative error is …

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Optimization Of Microwave-Assisted Extraction Of Polysaccharide From Fortunella Margarita (Lour.) Swingle And Its Antibacterial Effect, Zeng Hongliang, Huang Cancan, Chang Qing, Xu Wenyan, Zhang Yi, Zheng Baodong Sep 2016

Optimization Of Microwave-Assisted Extraction Of Polysaccharide From Fortunella Margarita (Lour.) Swingle And Its Antibacterial Effect, Zeng Hongliang, Huang Cancan, Chang Qing, Xu Wenyan, Zhang Yi, Zheng Baodong

Food and Machinery

In order to investigate the optimum technology of microwave-assisted extraction of polysaccharide from Fortunella margarita (Lour.) Swingle and its antibacterial abilities, the effects of single factors on the yield of polysaccharide were evaluated in this paper. On the basis of these single factor experiments, the extraction technology was optimized by response surface methodology, and then its antibacterial effect was studied. The results showed that the optimum technology conditions were as follows: microwave power of 460 W, microwave time of 8.4 min, ratio of water volume to raw material weight (W/M ratio) of 38 mL/g and particle size of 60 mesh …

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Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao Sep 2016

Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao

Food and Machinery

The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U18 (95×62) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The …

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The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing Sep 2016

The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing

Food and Machinery

Using the response surface method, the process conditions of ultrasonic-asssisted extraction peanut red pigment from the peanuts red skin was optimized. Based on the single factor experiment, Plackett-Burman experiment design and the steepest ascent experiment, with peanut red pigment comprehensive extraction effect value as a response, using the response surface method studied the factors and their interactions of peanuts red pigment extraction effect, the prediction model was established. The results showed that the optimun conditions for ultrasonic assisted extraction of peanut red pigment are as follows: ethanol as solvent, ethanol concentration 68%, solid-liquid ratio 1∶30 (g/mL), working at 55 ℃ …

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Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong Sep 2016

Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong

Food and Machinery

[Objective] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. [Method] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. [Result] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 …

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Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing Sep 2016

Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing

Food and Machinery

The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.

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Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen Sep 2016

Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen

Food and Machinery

The new biomaterials were produced by soy protein isolate (SPI) as base material. The effects of film property such as film integrity, thickness, light transmittance, water soluble, water vapor permeability (WVP) and oil permeability (PO) were investigated by film forming conditions included SPI content, ethanol content, plasticizer (glycerol), reducing agents (Na2SO3), temperature, pH value of film-forming reagent and medium. With more addition of SPI concentration between 2% to 6%, it was more likely to form film, while the thickness, WVP, and PO of films increased and the film became dark. With no more than 2% addition …

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Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming Sep 2016

Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming

Food and Machinery

Effects of five different drying methods on sensory quality of upper flue-cured tobacco leaves were investigated. The flavor notes, aroma characteristics, smoke characteristics and taste characteristics (containing 21 subindices) of cigarette were measured. The positive and negative indicators were also analyzed to evaluate the sensory quality of upper flue-cured tobacco leaves with different drying methods. The results indicated that (1) casing proeess could significantly improve the sensory quality of upper flue-cured tobacco leaves; (2) The sensory quality subindices of upper flue-cured tobacco leaves significantly affected by drying method, partially relating to the pretreatment intensity and process complexity. The drum drying …

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Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo Sep 2016

Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo

Food and Machinery

UV spectrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corresponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1~2 times of 20 μg/mL Vc, a certain lipase and amylase activity and 3~7 kinds of organic acids. Therefore, enzyme foods have good antioxidant capacity, digestive function and intestinal flora regulation.

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Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang Sep 2016

Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.

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Electronic Nose Technology And Its Application On Tea, Pan Yucheng, Song Lili, Ye Naixing, Pan Yuhua Sep 2016

Electronic Nose Technology And Its Application On Tea, Pan Yucheng, Song Lili, Ye Naixing, Pan Yuhua

Food and Machinery

The basic principle and structure of the electronic nose was introduced in this paper. Moreover, the application of electronic nose in the quality evaluation of tea, the classification of varieties, the detection of components etc were also reviewed. Finally, it was summarized that the problems existed in the application of electronic nose in tea, and then the future development direction was prospected for its in-depth study.

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Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng Sep 2016

Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng

Food and Machinery

This essay summarizes the application of visible/near infrared spectroscopy, electronic nose, electronic tongue, machine vision and multi-sensor fusion techniques in detecting chilled pork freshness rapidly and nondestructively. The feasibility of THz spectroscopy analysis method used in nondestructively detecting pork freshness attributes is predicted and analyzed by molecular spectroscopy combined with chemometrics.

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A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan Sep 2016

A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan

Food and Machinery

This review made a summary of the functions and types of activated carbon nanoparticles for sustained drug delivery system. The physical and chemical properties of activated carbon nanoparticles as the carrier of natural extractives and medicine were reviewed. The research progresses in activated carbon nanoparticles as the carrier of traditional Chinese medicine or natural extractives from plants have been summaried. The technical bottleneck in preparation and utilization of activated carbon nanoparticles as the active ingredient sustained-release were also analyzed.

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Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation, Ren Wenlin Sep 2016

Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation, Ren Wenlin

Food and Machinery

With the emphasis on the cultivation of applied talents and the rapid development of information technology and economic globalization, the scientific English teaching to food science students is facing the new challenge of our ages. To examine the current situation of scientific English teaching, there are still a lot of problems. The author suggests to improve awareness of the importance on the profession, ensure systematicness and advancement of teaching content, construct the learning mode of the scene type, introduce the multiple evaluation system as well as grasp the way and method of obtaining industry information and professional literature, to improve …

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Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian Sep 2016

Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian

Food and Machinery

To detect infant complementary food supplements of folic acid, methds of microbiological method, solid-phase-extraction-HPLC and direct-ammonia-extraction-HPLC were utilized respectively. Analyses among the three methods were compared and the most accurate and rapid one was determined. The results showed the direct-ammonia-extraction-HPLC analysis by using the CH3OH-0.05 mol/L KH2PO4 (volum ratio,5∶95; pH 6.3) as mobile phase and controlling the peak time at 6.5 min, and the standard curve coefficient was 0.999 8 with detection limit 0.019 0 mg/L. Compared with the other two methods, this method was simple, rapid, sensitive and reproducible characteristics, and provided an effective theoretical basis to establish method …

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A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun Sep 2016

A High Precious Gutter Oil Detector Based On Complementary Metal Oxide Semiconductor, Yang Jie, Huang Haishen, Li Yangjun

Food and Machinery

Since the different conductivity of gutter oil and edible oil normally result in the different resistivity per unit volume, a linear detection module based on CMOS (Complementary Metal Oxide Semiconductor) was designed, which shorted to ground combined with directly selection the resistor string to divide voltage makes more linear precision voltage divider. Under the action of counting pulse, the count resistor divider compares with the reference voltage to achieve different number of high level, which not only can distinguish gutter oil and edible oil, but also come to the mass fraction of edible oil, which incorporates gutter oil. In the …

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Design Of Needle-Typed Moisture Content Detecting Instrument Of Grains, Wang An, Wu Yang, Liu Quan Sep 2016

Design Of Needle-Typed Moisture Content Detecting Instrument Of Grains, Wang An, Wu Yang, Liu Quan

Food and Machinery

In order to enhance the speed and precision of grain moisture content measurement, and to satisfy the need of online detection of drying machinery, a new symmetric needle typed moisture content sensor which direct thrust into the grain was proposed, which was cooperated with high precision testing circuit and optimization algorithm, and the corresponding new equipment was designed. The trial results indicated that the error of paddy moisture content measurement was no more than 1% and the response time was less than 2 s. Through simple parameters setting, this equipment could be applied to measure moisture content of other grains. …

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Separation Of Citral From Litsea Cubeba Oil By Phase Transfer Catalysis, Fu Hongjun, Peng Xianglian, Kuang Chuntao, Zhong Haiyan Sep 2016

Separation Of Citral From Litsea Cubeba Oil By Phase Transfer Catalysis, Fu Hongjun, Peng Xianglian, Kuang Chuntao, Zhong Haiyan

Food and Machinery

Randomly methylated- β-cyclodextrin (RM-β-CD) was used as phase transfer catalysis to separate citral from Litsea cubeba oil by addition reaction and hydrolysis reaction. The optimum separation conditions were obtained by single factor experiment design and Box-Behnken experiment design. The purity and yield of citral were 96.50% and 86.60%, respectively, which was gotten under the optimum conditions of reaction time 3.3 h, RM-β-CD amount 0.65% (molar fraction) and reaction temperature 15.0 ℃. Predicted value was in accordance with actual value. This proposed method was used to separate citral from Litsea cubeba oil with convenient and had high efficient advantages.

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Progress In Research Of Mycelial Morphology Control Of Filamentous Fungiin Submerged Fermentation, Jiang Xuewei, Li Hao, Yang Chen, Xu Yantao, Luo Xiaoming Sep 2016

Progress In Research Of Mycelial Morphology Control Of Filamentous Fungiin Submerged Fermentation, Jiang Xuewei, Li Hao, Yang Chen, Xu Yantao, Luo Xiaoming

Food and Machinery

Filamentous fungi are widely used in industrial fermentation. Its mycelial morphology is closely combined with objective product yield and fermented liquid viscosity, and it is one of the key factors in the fermentation process control. In this paper, the research progress was reviewed on the mycelia of filamentous fungi in the submerged fermentation,including its morphological characteristics, the analysis and characterization methods, the mechanism of mycelial pellet formation, and the influence of mycelial morphology control in fermentation. Therefore, the author indicated that quantitative description the growth of filamentous fungi was the foundation of precision control on fermentation process.

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Research Progress On Preparation Of Nano-Starch And Its Application In The Preparation Of Edible Films, Zhou Yujia, Xiao Qian, Deng Fangming Sep 2016

Research Progress On Preparation Of Nano-Starch And Its Application In The Preparation Of Edible Films, Zhou Yujia, Xiao Qian, Deng Fangming

Food and Machinery

Nano-composite natural polymer based film not only have low energy consumption, ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, but also realized the sustainable development of resources. Because of the enhancement of nano particles, the composite film shows more unique and excellent properties than conventional edible film, with low cost, rich available, regenerative and less pollution. Reviewed methods on the preparation of nano starch at home and abroad, including the, physical and chemical methods. Described the application in nano-composite edible films briefly, and summarized the researches on the improvement of …

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Breeding Of Temperature-Sensitive Mutant From Saccharomyces Cerevisiae, Yue Xijie, Jiang Xuewei, Luo Xiaoming, Zhou Hui, Liu Yongle, Chen Daiwen, Zhou Zhiming Aug 2016

Breeding Of Temperature-Sensitive Mutant From Saccharomyces Cerevisiae, Yue Xijie, Jiang Xuewei, Luo Xiaoming, Zhou Hui, Liu Yongle, Chen Daiwen, Zhou Zhiming

Food and Machinery

In order to obtain the efficient secretion of intracellular product in yeast, as the original strain,Saccharomyces cerevisiae (2n), (n) were mutagenized with UV treatment, five mutants strain may have temperature-sensitive were selected. To further identify, Y1 was used as the control bacterium, and its content of extracellular nucleic acids, proteins and FDP were determined, find that the highest degree of autolysis was Ts4(2n), it’s content of nucleic acid and protein in extracellular environment were 1.709, 1.483, the concentration of FDP in extracellular environment was 38μg/mL, higher than Y1 24.1%. Ts*2 (n) and Ts* …

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Influence Of Different Conditions On Mass Transfer Kinetics Of Rabbit Meat During Wet-Curing, He Cui, Xia Yangyi, Zhang Yan, Su Yan Aug 2016

Influence Of Different Conditions On Mass Transfer Kinetics Of Rabbit Meat During Wet-Curing, He Cui, Xia Yangyi, Zhang Yan, Su Yan

Food and Machinery

The influence of different curing conditions including brine concentration (6%, 10%, and 15%), temperature (4, 15, and 25 ℃) and stirred on mass transfer kinetics of fresh rabbit meat during wet-curing was analyzed. The results showed that the changes of water (ΔMwt), salt content (ΔMNaClt) and weight (ΔM0t) had good correlation with the square root curing time (t0.5) in different curing conditions, and k2 was affected by brine concentration, temperature and stirring. Our results showed that the brine concentration of 10% could cause the highest diffusion value (1.18×10-9 m2/s) ,and the biggest …

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The Analyses On Chemical Components In The Leaf Volatile Oils Of Zephyranthes Candida（Lindl.）Herb. And Their Antimicrobial Activities In The Fresh Milk, Wei Qiang, Shi Xuefeng Aug 2016

The Analyses On Chemical Components In The Leaf Volatile Oils Of Zephyranthes Candida（Lindl.）Herb. And Their Antimicrobial Activities In The Fresh Milk, Wei Qiang, Shi Xuefeng

Food and Machinery

Two kinds of volatile oil were extracted by steam distillation extraction (SDE) and supercritical fluid extraction of CO2 (SFE-CO2), and then they were identified by gas chromatography-mass spectrometry (GC—MS). The antimicroble effects of the extract on different rot funguses in fresh milk was evaluated in 4 ℃ within 10 days. There were 39 different components in the two kinds of volatile oil, including methyl cyclohexane, octacosane, 1,3-dimethyl-benzene, and dibutyl phthalate mainly found in the SDE volatile oil, and 4-(4-ethylcyclohexyl)-1-pentyl-cyclohexene, toluene, 1,2-benzenedicar-boxylic acid, diisooctyl ester, 1-ethoxy-pentane, 2-methoxy-4-vinylphenol, and 2,4-bis(1,1-dimethylethyl)-phenol mostly presented in the SFE-CO2 volatile oil. The differences among the contents …

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Analysis Of Aroma Components Ingeranium Oil By Gc/Ms Combined With Retention Index, Li Yuandong, Li Xianyi, Duan Yanqing, Liu Xiuming, Dangl Izhi, Huang Libin Aug 2016

Analysis Of Aroma Components Ingeranium Oil By Gc/Ms Combined With Retention Index, Li Yuandong, Li Xianyi, Duan Yanqing, Liu Xiuming, Dangl Izhi, Huang Libin

Food and Machinery

The aroma components of geranium oil were analyzed by GC/MS, and the peak area normalization method was used to calculate the relative content of each component. With the mass spectrometry library search, 61 compounds which account for 86.217% in the aroma components of geranium, were identified by using reference literature retention index. The cis(trans)-isomers were confirmed by using retention index, and the accuracy of compound qualitative analysis in natural flavor was improved. The aroma of the key aroma compositions of the geranium oil (Citronellol, Geraniol, Citronellyl formate, Menthone, Geranyl formate, Isomenthone, Geranyl tiglate, Rose oxide, Geranyl butyrate, et al) was …

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The Establishment Of Characteristic Fingerprints Of Faint-Scent Cigarettes, Ying Fei, Song Shiqing, Zhang Xiaoming Aug 2016

The Establishment Of Characteristic Fingerprints Of Faint-Scent Cigarettes, Ying Fei, Song Shiqing, Zhang Xiaoming

Food and Machinery

In order to test the quality and characteristics of faint-scent cigarettes by the technology of GC—MS and electronic nose fingerprint, the method of SDE combined with GC—MS and electronic nose were used to construct their standard and radar fingerprints. Samples of non faint-scent cigarettes were selected to study the standard fingerprint. Results of similarity calculation showed that six batches of faint-scent cigarettes had a much higher similarity with the standard fingerprint, and the extent similarity was more than 85%, while the other six batches of non faint-scent ones had a lower similarity. This indicated that the faint-scent and non faint-scent …

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