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Full-Text Articles in Food Processing

Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection, Liu Xingxing, Du Yuqian, Fang Feifei, Huang Xueyong, Luo Liping Jun 2015

Changes Of Soluble Sugar In Lotus Seeds In Storage By Hplc-Refractive Index Detection, Liu Xingxing, Du Yuqian, Fang Feifei, Huang Xueyong, Luo Liping

Food and Machinery

Lotus seed has always been regarded as precious food stuff for its rich nutrition health care ingredients and high medicinal value, but like other grains, aging deterioration also occurred during storage.Using HPLC—RI to analysis the 5 kinds of soluble sugar (sucrose, fructose, maltose, glucose and raffinose) in lotus seeds with different storage years. The results showed that the sucrose content of fresh lotus seeds was the lowest, only 0.573 g/L, but the maltose content was 0.172 g/L, the highest in fresh lotus seeds. Maltose content declined significantly after storage one year, the decrease degree is more than 87%. The value …

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Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers, Zheng Qingyun, Wang Dan, Ma Yue, Tong Junmao, Zhao Xiaoyan Jun 2015

Effects Of Hot-Air Drying Temperatures On Quality Of Green Peppers, Zheng Qingyun, Wang Dan, Ma Yue, Tong Junmao, Zhao Xiaoyan

Food and Machinery

The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (aw) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the …

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Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel, Cao Qingming, Wu Jingyu, Zhong Haiyan, Bao Liyuan, Sun Yajuan Jun 2015

Ultrasonic-Assisted Extracting And Antioxidant Activity Of Total Flavonoids From Leaves Of Camellia Oleifera Abel, Cao Qingming, Wu Jingyu, Zhong Haiyan, Bao Liyuan, Sun Yajuan

Food and Machinery

Technology of ultrasonic-assisted method was optimized to extract flavonoids from leaves of camellia oleifera Abel, and antioxidant activity of flavonoids was investigated. It showed that the optimized conditions were 50% ethanol of extracting solvent, 1∶20 of material-liquid ratio(m︰V), 70 ℃ of extracting temperature, 2 times under 300 W of electric power, 30 min of ultrasonic treatment time , The optimized extraction yield of total flavonoids was 47.01 mg RE/g. The extraction of flavonoids from leaves of Camellia Oleifera Abel. showed strong free- radical scavenging activities of DPPH, ABTS and hydroxyl with 15.12, 21.15 and 410 μg RE/mL as IC50, respectively.

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Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify, Xiang Xiaole, Yu Ji, Yang Wangeng, Ma Chengjin Jun 2015

Optimization Of Tea Seed Oil Hydrolysis Catalyzed By Lipase Tlim Under Probe Ultrasonic Emulsify, Xiang Xiaole, Yu Ji, Yang Wangeng, Ma Chengjin

Food and Machinery

Based on the single factor test, an Box-Benhnken design was used to optimize the parameters,Lipase TLIM dosage, bath temperature, speed of stirring, for tea seed oil enzymatic hydrolysis catalyzed by lipase TLIM under probe ultrasonic emulsify, and a mathematical regression model was established. The optimal parameters were obtained as follows: ultrasonic power 320 W, speed of stirring 840 r/min, reaction temperature 50.5 ℃, concentration of lipase TLIM 3.0%(as oil weight), initial pH value 8.5, reaction time 12 h. Under this conditions, the hydrolysis rate of tea seed oil reaches 73%, and has a good effect on tea seed oil enzymatic …

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Study On Dextran-Modified Sod And Its Enzyme Activity, Li Liang, Zhao Youxi, Ji Yizhi, Gong Ping Jun 2015

Study On Dextran-Modified Sod And Its Enzyme Activity, Li Liang, Zhao Youxi, Ji Yizhi, Gong Ping

Food and Machinery

After the dextran oxidized and activated by NaIO4, two aldehyde groups were obtained by ring-opening reaction. Then, the addition reaction happened between activated dextran and SOD. The modified SOD could keep its enzyme activity effectively, and the stability of the modified SOD in acid, alkali, ethanol, and at high temperature was improved, respectively. It approved that the SOD was modified by dextran successfully through the Infrared spectrum analysis of its structure.

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Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie Jun 2015

Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie

Food and Machinery

Supercritical CO2 extraction method was applied to essential oil from Thuja sutchuenensis in the present study. The composition of the essential oil was identified by GC-MS. The extraction conditions were optimized by orthogonal tests. Results: The main factors influencing the extraction yield are extraction pressure, extraction temperature and extraction dynamic time. The Optimization of process: filling coefficient was 0.68, the extraction pressure and temperature were 20 MPa and 50 ℃, dynamic time was 60 min and static time was 30 min. The essential oil extraction rate were 7.20%～7.31% under this condition. 28 components were identified in the Thuja sutchuenensis, primarily …

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Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology, Li Huanyu, Wang Min, Li Wuxia, Wang Xiaoqin, Du Lijuan, Ji Xiaolong Jun 2015

Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology, Li Huanyu, Wang Min, Li Wuxia, Wang Xiaoqin, Du Lijuan, Ji Xiaolong

Food and Machinery

With extraction ratio as response from Zizyphus jujuba cv. Muzao and citrate buffer solution as the extraction solvent, ultrasonic extraction technology were optimized by response surface methodology (RSM). The results showed that optimal ultrasonic extraction conditions were liquid-solid ratio of 23.1︰1(V︰m), extraction temperature of 68 ℃ and extraction power of 420 W, taking citrate buffer solution at pH 5.6 as the extraction agent. Under the optimal extraction conditions, and the resultant polysaccharides yield was (67.38±0.16)%, which was close to the predicted value of 67.63%. The results demonstrated that this method was feasible, and provided reference data for the extraction of …

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Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii, Chen Tiebi, Xiao Le, Yang Mengmeng, Peng Yunfeng Jun 2015

Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii, Chen Tiebi, Xiao Le, Yang Mengmeng, Peng Yunfeng

Food and Machinery

Single factor and L9 (34) orthogonal experiments were conducted to evaluate the effect of ethanol concentration, the liquid-solid ratio, and microwave power, extraction time on extraction yield of flavonoids from Osmamthus fragrans var. thunbergii flowers. The results show that the factors affecting microwave-assisted extraction yield of the flavones is extraction time, liquid-solid ratio, ethanol concentration, and microwave power in sequence. The optimum microwave -assisted extraction conditions are as follows: ethanol concentration of 50%, the liquid-solid ratio of 1︰35(m︰V), extraction time of 8×20 s and microwave power of 300 W, and the extraction rate under this condition is …

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Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey, Wang Yu, Shan Yang, Li Gaoyang Jun 2015

Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey, Wang Yu, Shan Yang, Li Gaoyang

Food and Machinery

The experiment is designed to get the optimum technological extraction conditions of phenolic compounds from wild osmanthus-scented honey. Response surface methodology was employed to optimize conditions for the ultrasonic-assisted extraction of phenolic compounds from wild osmanthus-scented honey, as main substrates. Based on the single factor experiments,the effect of solvent concentration, solid-liquid ratio,ultrasonic time and ultrasonic temperrature on phenolic rate were conducted as well as their relationship by experimental design.The optimal conditions for extracting phenolic from wild osmanthus-scented honey were determined as ethyl acetate volume fraction 62%, liquid to solid ratio 10 mL/g, ultrasonic time of 20 min and ulrasonic temperature …

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Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design, Li Xiaoyan, Li Gaoyang, Ren Guopu Jun 2015

Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design, Li Xiaoyan, Li Gaoyang, Ren Guopu

Food and Machinery

The influence of extraction solvent, pH and the extraction conditions on the extraction ratio of anthocyanin from purple sweet potato was optimized by single experiment and 2-level factorial design. By using 24 factorial design, the extraction time and temperature were identified as main factors, and the selected variables were further investigated by steepest ascent analysis and optimized by central composite design. The results indicated that hydrochloric acid with ethanol solution was the best solvent, meanwhile, the extraction temperature and time showed a higher influence to the extracting ratio. The optimized extraction ratio was obtained after 74 ℃ and 84 …

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Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder, Lv Guizhi, Li Gaoyang Jun 2015

Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder, Lv Guizhi, Li Gaoyang

Food and Machinery

The physicochemical properties and antioxidant activity of whole pumpkin powder and polysaccharide-removal pumpkin powder were studied. The results showed that: compared with the whole pumpkin powder, the reducing sugar content and porosity were decreased obviously, while the pentosan and β-carotene content were reduced slightly. The color brightness increased and yellow deepened were observed in polysaccharide-removal powder. Although the content of protein was decreased partly, the proportion of essential amino acid was increased, and the amino acid composition was more in line with the ideal model of the FAO/WHO. The scavenging capacity to DPPH was declined.

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Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou Jun 2015

Process Optimization Of High-Density Candida Utilis Feed Yeasts By Solid State Fermentation, Xu Su, Sun Libin, Yang Haiming, Sun Hui, Jiang Lianzhou

Food and Machinery

Probiotic feed yeasts were made from the raw materials of defatted soy meal, rice hull and corn straw by solid state fermentation. The culture medium ingredients were optimized by the orthogonal experiment. The model of fermentative condition was developed by the simplex-centrioid mixture design and analyzed by the response surface analysis．The results were as follows: defatted soymeal∶rice hull∶corn straw was in the ratio 5∶2∶2. Forty grams of the raw materials were added with 4 grams of glucose，0.2 grams of （NH4）2SO4 and 1× mono-microelement combination. The inoculum volum was 3.5%. The culture thickness was 1.3 cm. …

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Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian Jun 2015

Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian

Food and Machinery

The synthesis of one kind of functional syrup containing tagatose was studied with arabic gum as raw material and sodium aluminate as catalyst. The addition of sodium aluminate, reaction time and reaction temperature were studied as single factors to determine the conversion rate of tagatose. The response surface design was used to determine the optimal conditions on the basis of single factor experiment. The experimental results showed that the best reaction parameters in 100 mL hydrolysate containing 8.90 g galactose were: the addition of sodium alumnite 4.93 g, reaction time 3.5 h, reaction temperature 45 ℃. Under the above conditions, …

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Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming Jun 2015

Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming

Food and Machinery

In order to optimize and improve the technology parameter of the duck breast string leisure food, using ozone water control the initial number of bacteria before the sterilization of duck breast string to achieve lower heat sterilization intensity or use the purpose of irradiation sterilization. The results showed that the optimal parameters for bacterial reduction when thawing by immersing in ozone water were: thawing temperature of 10 ℃, ratio between meat and solution of 14︰100(m︰V), ozone water concentration of 7.7 mg/L and thawing duration of about 40 min. Compared with the controls, the total number of colonies in the duck …

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Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning Jun 2015

Optimization On Decolorizing Conditions For Perilla Leaf Polysaccharide (Ⅱ) By Active Charcoal, Zhang Lihong, Xie Sandu, Xu Fang, Lin Xiaoyan, Gao Ning

Food and Machinery

A high-efficiency and low-loss method was established, for decoloration of perilla leaf polysaccharide by using active charcoal. With the decoloration method of activated charcoal, the decoloration process of perilla leaf polysaccharide was optimized by using response surface methodology. The best processing conditions was determined as 0.58% activated carbon, pH 6.0, and decolorization temperature 50 ℃, decolorization time 15 min. Under those conditions, the decolorizing rate and the loss rate of polysaccharide reached 99.99% and 5.05%, respectively. The results suggested that the proposed method had ideal effect in decoloration of perilla leaf polysaccharide.

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Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin Jun 2015

Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin

Food and Machinery

Through the inspection of Hunan Province students 8～10 years old and the pregnant women urine iodine level and thyroid volume and salt iodine content, analysis of iodine nutrition level of residents in regions in Hunan, the current evaluation of iodized salt concentration can meet the iodine nutrition level of the people in Hunan, and provide basis for decision making of targeted scientific iodine. Through the investigation, the results showed that: in 2012 the iodized salt concentration after adjustment, Hunan province still reached the standard of eliminating iodine deficiency disorders (IDD). The level of iodine nutrition of pregnant women was suitable, …

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The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili Jun 2015

The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili

Food and Machinery

The food contaminants and residues from food processing and food packaging materials are threating the food quality and safety, such as pesticide residue, veterinary drug, illegal non-food substances and organic pollutants. Therefore, the advanced modern detection methods are indispensable for food analysis. Meanwhile, the complex of food matrix and diversity of the food contaminants and residues also propose the higher requirements for food detection technology. The time of flight mass as one of the mass techniques is considered as a superior analysis technique and has been applied in food quality and safety analysis as a result of its high sensitivity …

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Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian Jun 2015

Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian

Food and Machinery

The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.

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Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun Jun 2015

Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun

Food and Machinery

The number of kinds and the corresponding capacities of mineral elements in milk and dairy products are key criteria to evaluate their nutritional quality. Thus choosing an efficient, sensitive and rapid detection method for mineral elements is important to the research, production, and trade of dairy products. This paper first discussed the pretreatment method for digesting milk or diary products, and then made comparisons among different detection methods, including flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption specteometry (GFAAS), hydride generation atomic absorption specteometry (HGAAS), atomic fluorescence spectrometric (AFS), atomic emission spectrometry (AES), inductively coupled plasma-mass spectrum (ICP—MS), enzyme-linked …

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Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui Jun 2015

Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui

Food and Machinery

In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …

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Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing Jun 2015

Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing

Food and Machinery

Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.

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Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin Jun 2015

Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin

Food and Machinery

Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.

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Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing Jun 2015

Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing

Food and Machinery

Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …

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Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu Jun 2015

Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu

Food and Machinery

GM food is an important achievement in the development of biotechnology, and it has two sides as any other achievements. Taking into account the special nature of GM food, it needs to make effective legal regulation to regulate the impossible problems. Europe, Japan and other developed countries establish experimental and listing approval system, a isolation system and labeling system specifically. The US also sets up legal principle of non discrimination for supervision of GM food. Combined with the present situation of legal regulation on GM food in China, several steps should be taken, for adopting formal legislation, enacting specific workable …

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Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue Jun 2015

Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue

Food and Machinery

There are four major problems existing in China's food safety supervision and management. They are imperfection in the system of laws on food safety, obvious defect of current criminal law governing food safety crimes, insufficient understanding for supervisory staff to hazard of food safety crimes, absence of workable accountability system for supervisory staff who spoil their duty. Those existing problems have caused frequent crisis of food safety. To tackle these problems, a legally governing system, which should be mainly supported by the system of criminal law, needs to be established to unify names of crime for food safety crime and …

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Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao Jun 2015

Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao

Food and Machinery

With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …

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Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying Jun 2015

Food Safety Problems In Food Logistics And Related Measures, Zeng Yuying

Food and Machinery

Food safety and people's life and health are closely related, its importance is self-evident. The problem of food safety in food logistics mainly in several cases includes food spoilage, chemical pollution and breakage of packing and food expiring. The reasons for these food safety problems are many and varied, not only the logistics industry itself is inefficient, too many intermediate links, technology and self-discipline ability, lack of infrastructure investment, but also the unperfect legal system, the supervision in relevant departments. Therefore, the corresponding countermeasures should be found from two aspects in national and food logistics operator. National level can improve …

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Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong Apr 2015

Study On Ranking Ability Evaluation For Sensory Assessors Based On Rank Correlation Andcluster Analysis, Shi Bolin, Wang Houyin, Huan Chang, Zhang Lulu, Zhi Ruicong, Xie Nan, Zhao Lei, Chen Xiuhong

Food and Machinery

The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to …

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Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang Apr 2015

Study On Method Of Detection And Optiminzation Of Extracted Conditions For Citrinin In Sufu, Xu Yuanjin, Wang Xiangyang

Food and Machinery

Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R2=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were …

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Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen Apr 2015

Effect Of Temperature On Deterioration Site And Physiological Enzymes Activity During Wheat Storing, Liu Weilong, Li Cuixiang, Wang Yuli, Hu Yuansen

Food and Machinery

The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very …

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