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Articles 31 - 60 of 549
Full-Text Articles in Food Processing
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long
Food and Machinery
Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used …
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Food and Machinery
The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Food and Machinery
In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …
Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng
Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng
Food and Machinery
In order to classify the use direction of subcritical extraction technology in upper surplus tobacco of Henan, three upper surplus tobacco of Henan were used as materials and were extracted by dimethyl ether and butane, to evaluate the quality variation and characteristic of subcritical extraction sample from three aspects of conventional chemical component, mainstream smoke content and sensory quality, by normal sample as control. The result showed that: ① The subcritical extraction technique does not introduce extractant into the treatment of tobacco leaves. ② Subcritical extraction tobacco’s nitrogen, nicotine and protein content decreased significantly, and reach significant level with control, …
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan
Food and Machinery
Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, …
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Food and Machinery
In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …
Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng
Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng
Food and Machinery
The research progress of Siraitia grosvenorii flavonoids in recent years was reviewed, including the structural analysis, extraction and purification and biological activity, providing a theoretical guidance for the application research the flavonoids from S. grosvenorii.
Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong
Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong
Food and Machinery
The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Food and Machinery
This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.
Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen
Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen
Food and Machinery
The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the …
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Capstones
Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber
Graduate Theses and Dissertations
Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles, respectively) mixed with 2 …
The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards
The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards
Graduate Theses and Dissertations
Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility …
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Food and Machinery
A rapid quasi-deterministic quantitative method for the determination of 3-methyl-quinoxaline-2-carboxylic acid (MQCA) residues in olaquindox metabolites of animal-derived foods was developed, by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample tissue was extracted by alkaline hydrolysis to extract MQCA, purified by anion solid phase extraction column, and detected by LC-MS/MS, and then quantified by internal standard method. The results showed that MQCA had a good linear relationship in the concentration range of 0.5～50.0 ng/mL, and the correlation coefficient was 0.999 7. The detection limit of MQCA was 0.1 μg/kg. The recovery rate was 95.6%～108.2% at the addition level of 0.1, …
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Food and Machinery
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Food and Machinery
This study used seeds-watermelon seed protein as research object, and the effects of lipid per oxidation product, Malondialdehyde (MDA) on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc. The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to 2 459, and the β-sheet content in the secondary structure increased, and the irregular curl content decreased; the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate, the water-holding capacity first decreased and then increased, and the oil-holding trend was opposite; when the …
Analysis Of Children's Food Packaging Image And Color Preferences Based On Cognitive Psychology, Huang Lu
Analysis Of Children's Food Packaging Image And Color Preferences Based On Cognitive Psychology, Huang Lu
Food and Machinery
The rules of the development of modern children's cognitive psychology were expounded and the development characteristics of cognitive psychology and artistic performance of children aged 3~12 years were analyzed combined with the actual research results. After obtaining the children's preference for food packaging in terms of image and color, some suggestions on how packaging design could satisfy children's purchasing emotional and psychological needs were given, from both image and color according to children's physical and mental development characteristics.
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Food and Machinery
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control …
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Food and Machinery
To research the effects of tea polyphenol, chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃, the fresh-keeping effects were listed as follows: sensory, total volatile basic nitrogen (TVB-N) value and total viable counts. The ratio of the three preservatives was optimized by single factor and response surface methodology. The results showed that the three preservatives inhibited the sensory evaluation, TVB-N value and total viable counts of the fillets compared with the control group during storage. The fresh-keeping effects were as follows: chitosan>tea polyphenol>lemon juice. There was a significant interaction between …
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Food and Machinery
The effect of three different methods, including ultrasonic extraction，enzymatic extraction and ultrasound-assisted enzymatic extraction, and the extraction of sour jujube juice was optimized. Moreover, the total phenol, total sugar content and antioxidant activity of the extracts were compared. The response surface method was used to optimize the extraction process, and the antioxidant activity of jujube juice was evaluated by ABTS scavenging, DPPH scavenging and hydroxyl radical scavenging test. The results demonstrated that under the control of the optimal conditions, the extraction rates of ultrasonic method, enzymatic method and ultrasonic-assisted enzymatic hydrolysis were 67.37%, 69.47% and 74.49%. The optimal ultrasonic-assisted enzymatic …
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Food and Machinery
It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong
Food and Machinery
Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in …
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the …
Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum, Niu Haijia, Liu Aiguo, Liu Lizeng, Gao Xiaoxiayue, Wang Pengcheng, Qiang Feng
Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum, Niu Haijia, Liu Aiguo, Liu Lizeng, Gao Xiaoxiayue, Wang Pengcheng, Qiang Feng
Food and Machinery
The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6∶4, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG …
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Food and Machinery
In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe2+, Fe3+ and Mg2+ , inhibited by K+ and Ca2+ . In addition, low …
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Food and Machinery
Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, …
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Food and Machinery
The protein and amino acid composition of 24 rice samples from 8 late indica varieties in three production bases were determined. With FAO/WHO provisional pattern of amino acids as reference, a comprehensive evaluation model for rice protein was established by combining modified analytic hierarchy process (AHP) with grey correlation analysis, and the feasibility of the evaluation model in evaluating the nutritional value of protein was verified. The results showed that the quality of rice protein was significantly different among different bases and varieties (P<0.05). The correlation coefficient r of the weighted grey correlation method with PER and NPR was 0.959 (P=0.003) and 0.974 (P=0.001) respectively. The results demonstrate that the weighted grey correlation degree is highly correlated with biological indexes of protein quality, which can characterize the nutritional quality of rice protein scientifically and effectively.
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide, Song Yanfei, Chen Xianggui, Xiang Juncheng, Wang Wei, Yin Pengfei, Yang Xiao
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide, Song Yanfei, Chen Xianggui, Xiang Juncheng, Wang Wei, Yin Pengfei, Yang Xiao
Food and Machinery
The esterase activity of Chrysemyswas determined by Ellman method, and the indole acetate was used as substrate to determine the esterase activity of Tupaiabelangeri. The optimum reaction conditions were determined by orthogonal array design.and the inhibition effects of several specific enzyme inhibitors were compared; The enzyme inhibition method was used to investigated the sensitivity of esterase form Chrysemyse and Tupaiabelangeri to organophosphorus and carbamate pesticides. The optimum conditions of esterase activity determination of Chrysemys were: incubation temperature 35 ℃, incubation time 15 min, buffer pH 7.5; The optimum conditions of esterase activity determination of Tupaiabelangeri were: incubation temperature 25 ℃, …
Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks, Hu Biqing, Ye Jia, Li Qianlian, Pang Jie, Yan Zhiming
Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks, Hu Biqing, Ye Jia, Li Qianlian, Pang Jie, Yan Zhiming
Food and Machinery
A novel magnetic covalent organic framework (Fe3O4@COF-SCU1) was prepared via a facile method, and was used for the magnetic solid phase extraction (MSPE) of eight polycyclic aromatic hydrocarbons (PAHs) from dahongpao tea soup, which were analyzed by high performance liquid chromatography-UV (HPLC-UV). Fe3O4@COF-SCU1 was characterized by electron scanning microscope, electron transmission microscope, X-ray diffraction, nitrogen isothermal adsorption and desorption, and Fourier transform infrared. In this experiment, the composition of Fe3O4@COF-SCU1, the adsorption and elution conditions of MSPE were systematically optimized, and the qualitative and quantitative analysis method of …
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Food and Machinery
Purified by solid phase extraction column, using C18 column as separation column and formic water-acetonitrile as flow phase for gradient elution, qualitative and quantitative analysis of characteristic ions of target compounds were detected by LC-MS/MS in MRM mode. Results, this method was in the linear range of 0.1～10.0 μg/mL, linear correlation coefficient of ＞0.999 0, the detection limit of the method was 0.01 mg/kg, and the quantitative limit was 0.03 mg/kg. At the spiking levels of 0.03, 0.10, and 0.50 mg/kg, the recovery rate of the method was 88.3%～95.0%, with RSD was 5.2%～8.8%. The method has the advantages of …