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Articles 4141 - 4170 of 4759
Full-Text Articles in Food Processing
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li
Food and Machinery
Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui
Food and Machinery
In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.
Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng
Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng
Food and Machinery
Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling
Food and Machinery
The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.
Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei
Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei
Food and Machinery
In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Food and Machinery
Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the …
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice, Zhang Ning, Li Dongyao, Zhang Qiuxiang, Zhang Hao, Chen Wei
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice, Zhang Ning, Li Dongyao, Zhang Qiuxiang, Zhang Hao, Chen Wei
Food and Machinery
Effects of sodium citrate were investigated on the growth, the serum biochemical parameters and intestinal flora of mice. Mice were randomly divided into four groups: control group, low-dose group (added 0.65% sodium citrate), middle-dose group (added 2.6% sodium citrate) and high-dose group (added 5.2% sodium citrate).The diet intervention lasted for four weeks. Stool samples and weight data were collected weekly, and the composition of intestinal microbiota and the serum biochemical parameters were determined at the end of the fourth week. Results showed that the addition of sodium citrate made the body weight of mice less than control group. And the …
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm, Hao Yong, Zhao Xiang, Wen Qinhua, Chen Bin
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm, Hao Yong, Zhao Xiang, Wen Qinhua, Chen Bin
Food and Machinery
Near-infrared spectroscopy (NIRS) combined with two discriminative analysis methods including self-organization mapping (SOM) and support vector machine (SVM) were used for discriminant analysis of vinegar with different production year and brand. Continuous wavelet transform (CWT) was adopted for spectra preprocessing. Principal component analysis (PCA) was used for spectra dimension reduction and space distribution analysis. The results shown that CWT can effective eliminate spectra translation error. PCA can greatly reduce characteristic spectrum variables and improve modeling efficiency. For identification of vinegar with different production year, the CWT-PCA-SOM method can get 97.37% correct recognition rate (CRR), and the CWT-PCA-SVM method can get …
Study On Monosaccharide Component And Immunomodulatory Activity Of Water Soluble Polysaccharides From Lettuce Stem, Wang Mingchun, Nie Chenzhipeng, Zhu Peilei, Zhao Shiwei, Wang Naifu, Zeng Xiaoxiong, Zhou Yibin
Study On Monosaccharide Component And Immunomodulatory Activity Of Water Soluble Polysaccharides From Lettuce Stem, Wang Mingchun, Nie Chenzhipeng, Zhu Peilei, Zhao Shiwei, Wang Naifu, Zeng Xiaoxiong, Zhou Yibin
Food and Machinery
In order to study polysaccharides of lettuce stem, lettuce stem was used as materials to prepare water soluble polysaccharides with the method of water extraction-alcohol precipitation. Monosaccharide components and immunomodulatory activities of polysaccharides were measured by using HPLC and administration route of RAW 264.7 macrophage cells. The results demonstrated that lettuce stem polysaccharides were mainly composed of galacturonic acid, galatose and arabinose in a mole ratio of 22.60∶30.42∶17.88. In the range of 5～200 μg/mL of test concentrations, lettuce stem polysaccharides significantly promoted the proliferation, phagocytosis and NO product of RAW264.7 macrophage cells, which suggested that lettuce stem polysaccharides had a …
Study On Antioxidant Of Neferine From Lotus Powder, Ren Mei, Xia Yanbin
Study On Antioxidant Of Neferine From Lotus Powder, Ren Mei, Xia Yanbin
Food and Machinery
Neferine was studied as object in this study. Using total reducing power, hydroxyl radical system, superoxide radical system, DPPH system, and schaal oven-storage test to study the antioxidant activities and antioxidant activity in rapeseed oil of neferine from lotus powder, which prepared by HSCCC. The results showed: compared with VC, neferine showed better total reducing power and scavenging effect in free radical system, which its maximum scavenging rate of hydroxyl radical,superoxide radical and DPPH radical was 62.79%, 76.23%, 93.57%, respectively. In addition, different neferine dosage had both dose-effect on the relationship with the antioxidant effect of rapeseed oil. …
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function, Huang Jinghan, Xu Jingran, Liu Aiping, Xu Xinbiao, Liu Shuangping, Mao Jian
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function, Huang Jinghan, Xu Jingran, Liu Aiping, Xu Xinbiao, Liu Shuangping, Mao Jian
Food and Machinery
The process of browning seriously influence the cider quality, but the glutathione producing by yeast can inhibit browning in the production and storage of cider. The glutathione (GSH) producing strain Saccharomyces cerevisiae Y18 was chosen as the starting strain, and after ultraviolet mutagenesis and diethyl sulfate mutagenesis, the strain highly producing GSH was screened by 96-well plates. Secondary screening was carried out by comparing fermenting power and GSH concentration after strain culture in shaker. The mutant strains Y18-20 GSH after screening by 96-well plates producing 46.8 mg/L GSH in the simulation of cider fermentation conditions, and it’s cell capacity of …
Effects Of Barley Β-Glucan On Pasting And Rheological Properties Of Wheat Flour, Li Yuan, Zhou Huiming, Guo Xiaona, Zhu Kexue, Peng Wei
Effects Of Barley Β-Glucan On Pasting And Rheological Properties Of Wheat Flour, Li Yuan, Zhou Huiming, Guo Xiaona, Zhu Kexue, Peng Wei
Food and Machinery
In the present study, the influence was investigated from water extracted barley β-glucan (BBG) on the pasting and rheological properties of wheat flour. Results showed that the values of wet gluten content decreased with the addition ratio of BBG increased. The presence of BBG induced an increase of peak viscosity, trough viscosity, breakdown and peak viscosity, while the setback value showed a decreasing tendency. Compared with the control, with increasing of the water absorption of dough, the development time, the stability and the weakening value reduced. Lower modulus (G′, G″) and tan δ values were observed in dynamic viscoelasticity measurements.
Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice, Li Yan, Gao Wenming, Yi Cuiping
Residual Protein Treated By Alkali On Pasting Properties Of Indica Rice, Li Yan, Gao Wenming, Yi Cuiping
Food and Machinery
The rice starch (RS), yellow starch (YS) and white starch (WS), which protein content were 2.36%, 4.23%, 0.38% respectively, were obtained after indica rice flour (protein content was 7.85%) treated by alkaline, and their pasting and structure properties were then studied. Results of RVA indicated that the peak viscosity, hot pasting viscosity and final viscosity of rice flour had significantly lower than rice starch, yellow starch and white starch (P<0.01), which agree with the result of the pasting temperature tested by DSC; RVA analysis also found that the viscosity between rice starch and yellow starch had no significant effect(P>0.05), while DSC result believed that the pasting temperature were approached between yellow starch and white starch. The structure analysis of the samples showed that transparency decreased with indica rice …
Mechanism Of Azodicarbonamide’S Impact On Protein Cross-Linking And Quality Of Soy-Wheat Chinese Steamed Bread, Liu Sha, Guo Xiaona, Zhu Kexue, Liu Gang, Zhou Huiming
Mechanism Of Azodicarbonamide’S Impact On Protein Cross-Linking And Quality Of Soy-Wheat Chinese Steamed Bread, Liu Sha, Guo Xiaona, Zhu Kexue, Liu Gang, Zhou Huiming
Food and Machinery
Report on protein cross-linking mechanism of soy-wheat Chinese steamed bread treated with azodicarbonamide (ADA) was less while it was known as quality improvement agent of wheat flour. The content of free thiol (—SH) was determined by DTNB method. Meanwhile, size-exclusion high performance liquid chromatography (SE—HPLC) and confocal laser scanning microscope (CLSM) were used to analyze the content of sodium dodecyl sulfate extractable proteins (SDSEP）and gluten network respectively. In addition, the specific loaf volume of soy-wheat Chinese steamed bread was determined by rapeseed displacement method. TPA was used to test the texture and the software Image J was applied to analyze …
Studies On Degradation Of Pectin During Pepper Peeling By Solid-State Fermentation, Wang Mengjie, Liu Sixin, Chen Haiming, Hu Qisong, Li Congfa
Studies On Degradation Of Pectin During Pepper Peeling By Solid-State Fermentation, Wang Mengjie, Liu Sixin, Chen Haiming, Hu Qisong, Li Congfa
Food and Machinery
Infrared spectroscopy, ion chromatography and HPLC were used to analyze the changes of pectin components and their contents during pepper peeling by solid-state fermentation. The results showed that the water-soluble pectin and acid-soluble pectin were high degree of esterification pectin, while the chelating pectin was low degree of esterification pectin. The content of water-soluble pectin increased in the first 36 h and then decreased during fermentation, while the content of acid-soluble pectin and chelating pectin increased after ripening with ethephon and then decreased during the whole fermentation process. Galacturonic acid in the pectin backbone was degraded rapidly in 24～48 h. …
Correlation Between Sensory Evaluation And Instrumental Analysis Of Kamabokos Texture, Wang Dan, Jiang Qixing, Xu Yanshun, Xia Wenshui, Wang Haiou
Correlation Between Sensory Evaluation And Instrumental Analysis Of Kamabokos Texture, Wang Dan, Jiang Qixing, Xu Yanshun, Xia Wenshui, Wang Haiou
Food and Machinery
Texture is a decisive factor in the quality of Kamabokos. In order to find an objective evaluation method of Kamabokos’ texture，the correlation was studied between sensory evaluation and TPA results by collecting different brands Kamabokos. 10 kinds of Kamabokos, which were most popular in market, were collected, evaluated by the sensory evaluation.Meanwhile, the profile analysis was made by TPA (Texture Profile Analysis). Then PCA (Principal component analysis) and correlation analysis of the determination results were studied. The results showed that there was correlation between the sensory evaluation and TPA analysis by texture analyzer. For further evaluation of Kamabokos, stepwise regression …
Effect Of Pressure Associated Medium Temperature Sterilization On Pa/Pe Packaging Materials, Cao Yanli, Tang Yali, Zhao Wei, Lu Lixin
Effect Of Pressure Associated Medium Temperature Sterilization On Pa/Pe Packaging Materials, Cao Yanli, Tang Yali, Zhao Wei, Lu Lixin
Food and Machinery
To study the effect of pressure associated medium temperature treatment on PA/PE materials packed with four kinds of food simulation, the food simulation were distilled water, olive oil, 3%（volume fraction） acetic acid and 15% （volume fraction）ethanol. The treatment pressure were 200 MPa, 400 MPa and 300 MPa, the initial temperature was 10 ℃, 30 ℃ and 50 ℃ respectively, and the holding time was 15min. Changes of material structure were observed by scanning electron microscope, the mechanical and barrier properties of PA/PE were obtained by tests, reasons of the properties changes were further verified by DSC analysis. The high pressure …
Identification Of Bacteria And Screening Of Dominant Strains From Fermented Glutinous Rice, Chen Jin, Shao Bingjie, Zhu Xiaohao, Wang Suying
Identification Of Bacteria And Screening Of Dominant Strains From Fermented Glutinous Rice, Chen Jin, Shao Bingjie, Zhu Xiaohao, Wang Suying
Food and Machinery
In order to screen dominant lactic acid bacteria during the process of fried glutinous rice cakes making, 7 strains of bacteria were isolated from drain rice milk and fermented wet rice flour in the traditional production process. The strains were identified through morphological observation, Gram staining reaction, catalase test, glucose fermentation experiment and other physiological and biochemical characteristics, and 16S rRNA sequence analyzing. The results showed that, B1, B5-2, B7, B8 were Lactobacillus plantarum, B2 was Bacillus cereus, B5-1 and B6 were Acetobacter indonesiensis. The acid production capacity and growth rate of 4 strains of lactic acid were determined, and …
Study On Cell Adhesion And Probiotic Characteristics Of Dominant Lactic Acid Bacteria In Traditional Fermented Camel Milk-Shubat, Nuliyan Abudumilike, Sajitanmu Keyisier, Ayiguzha Yibulayin, Nuerguli Reheman
Study On Cell Adhesion And Probiotic Characteristics Of Dominant Lactic Acid Bacteria In Traditional Fermented Camel Milk-Shubat, Nuliyan Abudumilike, Sajitanmu Keyisier, Ayiguzha Yibulayin, Nuerguli Reheman
Food and Machinery
Adopting alternative culture 4 bacteria trains among the superior bacteria were screened from Xinjiang camel acid -milk. Identified as lactic acid bacteria, and own high ability of resistance to acid and salt. The adhensive ability of the strains to cell line Caco-2 was tested via morphological observation and cell counting under microscope. The amount of cholesterol assimilated by the bacteria was measured by high performance liquid chromatography ( HPLC). As results, Le2-1 （Leuconostoc lactis strain）, M4-3-2（Enterococcus sp.）, M3-1 （Enterococcus faecium strain）, M3-3 （Lactobacillus brevis strain） were adhensive to Caco-2. M3-1 was the most adhesive strain among the four tested strains.The …
Analysis Of Main Nutrients, Bioactive Compounds And Antioxidant Capacities Inpea Tip, Ma Jie, Sun Bo, Xue Shengling, Xia Xue, Tian Yuxiao, Zhang Fen, Wang Song
Analysis Of Main Nutrients, Bioactive Compounds And Antioxidant Capacities Inpea Tip, Ma Jie, Sun Bo, Xue Shengling, Xia Xue, Tian Yuxiao, Zhang Fen, Wang Song
Food and Machinery
The contents of main nutrients, bioactive compounds and antioxidant capacities among different edible parts (leaves, tendrils and stems) in pea tip were investigated. The results indicated that significant differences were found among different edible parts. The levels of soluble proteins, soluble solids, six bioactive compounds (chlorophyll, carotenoids, vitamin C, proanthocyanidins, flavonoids and total phenolics), and antioxidant capacities were followed as the trends of leaves> tendrils> stems; whereas the highest contents of total sugars and reducing sugars were observed in tendrils. Moreover, extremely significant positive correlation were found between antioxidant capacities and all bioactive compounds, and all the correlation coefficients associated …
Comparative Analysis Of Essential Oil Components In Eureka Lemon Peel From Different Producing Areas By Gc—Ms, Tu Xunliang, Lv Xiulan, Li Yabo, Yang Shuting, Zhang Li
Comparative Analysis Of Essential Oil Components In Eureka Lemon Peel From Different Producing Areas By Gc—Ms, Tu Xunliang, Lv Xiulan, Li Yabo, Yang Shuting, Zhang Li
Food and Machinery
The essential oil components in the fresh peels of Eureka Lemon from three main producing regions (Sichuan, Yunnan and Guangdong) were extracted by steam distillation extraction and identified by gas chromatography-mass spectrometry (GC—MS). The results indicated that 47, 41 and 39 kinds of compounds were identified in the peels of C_EUR, D_EUR, Y_EUR, and occupied 98.47%, 98.74% and 97.64% of total peak areas, respectively. Three tested samples gave priority to with terpenes, alcohols and aldehydes compounds, but alcohols and aldehydes existed obvious difference. Among the contents of 20 common components was relatively higher, including D-Limonene, γ-Terpinene, α-Terpineol, Terpinen-4-ol and Citral. …
Mechanical Compression Of Wen 185 Walnut Shell, Li Yong, Zhang Hong, Wang Ping, Shen Liuyang, Gao Yuanzhou, Wu Xiaowei
Mechanical Compression Of Wen 185 Walnut Shell, Li Yong, Zhang Hong, Wang Ping, Shen Liuyang, Gao Yuanzhou, Wu Xiaowei
Food and Machinery
In order to improve the design and manufacture of walnut processing machinery, mechanical properties for compression of whole solid, hollow walnut were analyzed to learn shell breaking process in different loading direction, and reduce mechanical damage of walnut seed in breaking shell process. Hollow walnut which H2O contents (4%, 6%, 8% and 10%) were compression tested by microcomputer controlled mechanical through different loading rate (100, 200, 300 and 400 mm/min). Meanwhile, the force-deformation curves were analyzed and the rupture force, rupture energy, rupture power, and elastic modulus were performed to the basic characteristic quantity in significance. The results showed that: …
A Description And Comparison On Software For Food Predictive Microbiology, Liu Jing, Du Guangquan, Guan Xiao
A Description And Comparison On Software For Food Predictive Microbiology, Liu Jing, Du Guangquan, Guan Xiao
Food and Machinery
In recent years, predictive microbiology and risk assessment software have obtained certain development. Predictive microbiology develops the models that describe and predict the growth or decline of microbes under specified environmental conditions. In this paper, an overall description and comparison of the 16 software tools are presented based on some different criteria ,such as the modeling approach, functional modules, the environmental factors (temperature, pH, aw), the different type of media and the different type of the provided microorganisms. For the fields of current food research and microbiological research, the study provide new idea and reference value for food predictive research …
Risk Pre-Warning Of Deterioration In Finished Sauce With Microbial Contamination, Jiang Xuewei, Ye Jing, Zhou Shangting, Xu Yantao, Fu Yulin, Chen Sheng
Risk Pre-Warning Of Deterioration In Finished Sauce With Microbial Contamination, Jiang Xuewei, Ye Jing, Zhou Shangting, Xu Yantao, Fu Yulin, Chen Sheng
Food and Machinery
In order to achieve the purpose of the risk pre-warning about the deterioration occurring in the finished sauce with microbial contamination, 4 kinds of physicochemical indexes were compared and analyzed, including the content of reducing sugar, total acid, ammoniacal nitrogen and diacetyl. The results showed that the finished sauce deteriorated because of the contamination of salt-tolerance bacillus, and its physicochemical indexes changed significantly. The reducing sugar content decreased drastically and the content of total acid, ammoniacal nitrogen and diacetyl increased obviously. It can be judged that the sauce is deteriorated while the decreasing amplitude of reducing sugar content reach to …
Synthesis Of Long Chain Parabens Catalyzed By Solid Superacids And Determination Of Antimicrobial Activity, Hou Yanbing, Liang Xiaowei, Yan Rian, Ou Shiyi
Synthesis Of Long Chain Parabens Catalyzed By Solid Superacids And Determination Of Antimicrobial Activity, Hou Yanbing, Liang Xiaowei, Yan Rian, Ou Shiyi
Food and Machinery
Segregative and recyclable solid superacids SO2-4/TiO2 and SO2-4/Fe2O3 were prepared by the method of coprecipitation and wet impregnation, used as catalysts in the synthesis of undecylparaben and dodecylparaben. The MIC(minimal inhibitory concentration) of the ethylparaben, propylparaben, undecylparaben and dodecylparaben against Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae,Trichoderma spp were determined. The synthesis conditions were optimized as follows: catalyst SO2-4/TiO2, ratio of alcohol and acid 6︰1, time 4.5 h, temperature 130～140 ℃, catalyst as 3.50% p-hydroxybenzoic acid, the yields were 55.29%, 57.02%. Second, catalyst SO2-4/Fe2O3, ratio of alcohol …
Rapid Detection Of Allura Red In Hard Candy Using Raman Scatter Spectroscopy, Chen Si, Guo Ping, Luo Pengjie, Wu Ruimei, Wang Wenjun, Fang Tian
Rapid Detection Of Allura Red In Hard Candy Using Raman Scatter Spectroscopy, Chen Si, Guo Ping, Luo Pengjie, Wu Ruimei, Wang Wenjun, Fang Tian
Food and Machinery
Raman spectroscopy was employed to detect the allura red in hard candy using portable raman spectrometer. After attributed and analyzed the raman peaks of allura red by density functional theory method and normal raman spectroscopy, six characteristic raman peaks were confirmed which were 1 222, 1 272, 1 330, 1 408, 1 500 and 1 580 cm-1, respectively. Then the standard curve was established under the characteristic raman peaks with 1 500 cm-1. The results indicated that the curve possessed a good linear relationship between 0.1～1.0 g/kg, the determination coefficient was 0.995, average recovery of allura …
Optimization On Determination Of Total Polyphenol Content In Sea Buckthorn Wine By Folin-Ciocalteu Colorimetric Method, Niu Guangcai, Yan Gongxin, Zhu Dan, Wei Wenyi, Li Shiyan, Liu Zhiming
Optimization On Determination Of Total Polyphenol Content In Sea Buckthorn Wine By Folin-Ciocalteu Colorimetric Method, Niu Guangcai, Yan Gongxin, Zhu Dan, Wei Wenyi, Li Shiyan, Liu Zhiming
Food and Machinery
Optimizeed the optimal conditions of Folin-Ciocalteucolorimetry, which was used to determine the total polyphenols content in sea buckthorn wine, and the sea buckthorn wine were investigated by orthogonal experiments combined with single factor experiments by using gallic acid as the standard. The results indicated that the total phenol contents of sea buckthorn wine could be well calculated according to their colorimetric absorption at 735 nm by applying Folin-Ciocalteu reagent 1.0 mL and 5 mL distilled water, 7.5%Na2CO3 3 mL, at 30 ℃ for colorimetric reaction, and there was a good linearity between content of phenol and absorbance in the …
Fast Determination Of Glyphosate And Aminomethyl Phosphonic Acid Residues In Tea By Quechers And Uplc/Ms/Ms, Cao Hui, Zheng Junke, Huang Liying, Sheng Huadong
Fast Determination Of Glyphosate And Aminomethyl Phosphonic Acid Residues In Tea By Quechers And Uplc/Ms/Ms, Cao Hui, Zheng Junke, Huang Liying, Sheng Huadong
Food and Machinery
A method was developed for determination of glyphosate and aminomethyl phosphonic acid residues in tea by QuEChERS and UPLC/MS/MS. The samples were extracted with water and cleaned up with dispersive-solid phase extraction. The target analytes were separated by CORTECSTM UPLC C18+ column with gradient elution using acetonitrile and 0.1% ammonium hydroxide solution as mobile phases. Negative electrospray ionization with multiple reaction monitoring mode was used in the detection. Internal standard method was used to determine the results. The linear ranges were 5 to 500 μg/L. The limit of detection (LOD) of this method were 10 μg/kg, and the limit …
Improvement Of Determination Method Of Total Flavonoids In Extract Of Ginkgo Biloba Leaves Of Capsules, Lei Aiqiu, Hua Yanglin, Sun Weizheng
Improvement Of Determination Method Of Total Flavonoids In Extract Of Ginkgo Biloba Leaves Of Capsules, Lei Aiqiu, Hua Yanglin, Sun Weizheng
Food and Machinery
Flavonoids are the pharmacologically important chemical groups. NaNO2-Al(NO3)3-NaOH colorimetry assay for determination of total flavonoids in health foods have some defects. In this work, contribution of six key flavonoids components of extract of Ginkgo biloba leaves to total flavonoids content in the NaNO2-Al(NO3)3-NaOH colorimetry assay were evaluated. Results showed that quercitin made the most contribution to total flavonoids content. Sample quantity, alcohol concentration of eluant, and ultrasonic times in this assay were evaluated. Alcohol concentration of eluant and ultrasonic times affected total flavonoids content in HZ Capsules. By …