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Articles 61 - 90 of 549
Full-Text Articles in Food Processing
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm, Yang Dong, Chang Qing, Yuan Jianghao, Cao Yang, Zhao Huiyi
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm, Yang Dong, Chang Qing, Yuan Jianghao, Cao Yang, Zhao Huiyi
Food and Machinery
In order to quickly and accurately detect the status of paddy during storage, the near infrared (NIR) technique was used to establish classification models for identifying the storage quality of paddy. The NIR data of 285 samples in the range of 1 000～1 800 nm were collected. Based on the measured fatty acid, the storage state of the sample was divided into three categories (good storage quality, moderate storage quality obviously tending to decline, and poor storage quality). The optimal 10 wavelengths were selected by neighborhood rough set (NRS) algorithm. The best classification model was established by the combination of …
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong
Food and Machinery
The spectrum of self-made staining in cigarette and actual staining in cigarette spots were collected by attenuated (ATR-FTIR). Through the methods of intuitive comparison, database retrieval and similarity calculation, the sources of cigarette pollution were analyzed. And the Bootstrap method was used to set the similarity threshold, and the identification model of the staining in cigarette pollution source was established. The results showed that the method could verify the correct rate of the sample with 100%, and realize the qualitative analysis of the source of the staining in cigarette pollution. The method has good precision and reproducibility, and the RSD …
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example, Zhang Hao
Food and Machinery
This paper analyzed the current situation of food safety in China, and then put forward the idea of constructing ubiquitous food safety network in view of the outstanding problems faced at present, and through the integration of new technologies, designed the ubiquitous food safety network system architecture. The results show that the construction of ubiquitous food safety network can solve many problems such as information asymmetry faced by consumers, enterprises and regulators, which can further improve the level of food safety management in China, and has important reference significance for promoting the application of emerging technology industries in China.
Mechanical Characteristics Analysis Of Face Pitting Damage On Helical Gear, Wu Dan, Zhang Limei, Zhao Huibo, Qi Bing, Lu Min
Mechanical Characteristics Analysis Of Face Pitting Damage On Helical Gear, Wu Dan, Zhang Limei, Zhao Huibo, Qi Bing, Lu Min
Food and Machinery
In order to study the influence of face pitting damage on helical gear, the helical gears on the secondary deceleration system was taken as an object and the geometric model of gears were built and assembled by SolidWorks. Using the finite element software Workbench, the meshing position of gears set surface contact, and the mechanical properties of intact and damaged gears were analyzed. Next, the analyses of variance were done including the factors of the driving wheel speed and the number of pitting corrosion. The results showed that the rotational speed and pitting damage had a certain influence on the …
Design And Analysis Of Radio Frequency Dryer For Small Particles (Containing Powder), Ling Zhengzheng, Ren Guangyue, Duan Xu, Lu Yingjie, Chen Xi
Design And Analysis Of Radio Frequency Dryer For Small Particles (Containing Powder), Ling Zhengzheng, Ren Guangyue, Duan Xu, Lu Yingjie, Chen Xi
Food and Machinery
In view of the simple drying method of small granular (powder) materials, low heat utilization rate and ineffective guarantee of the quality of dry products, a pilot-scale radio frequency dryer for small granular (powder) materials was designed by using radio frequency heating technology. The device consistd of a heating system and a conveying system. The heating system mainly comprised an RF generator and a finned heating tube. The main conveying part of the conveying system was a conveyor belt. At the same time, in order to ensure the uniformity of RF drying, a material thickness limiting device was also designed. …
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Food and Machinery
The control mode of motion controller in combination of PLC is adopted to realize the synchronous control of motion axis and the precise control of sealing temperature, and the parameter setting and operation status display of reciprocating pillow packing machine system are realized through touch screen. The system is applied to the prototype of the double-end reciprocating high-speed pillow packing machine, which can improve its packaging precision and speed and simplify the servo arrangement.
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Food and Machinery
Nano-zinc oxide is a kind of inorganic antibacterial agent, which had good antibacterial effect and didn’t produce drug resistance. Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health. In this paper, chitosan and konjac glucomannan were used as the film-forming substrates, two kinds of antibacterial agent were added to the biomass composite membrane. The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%, respectively. The film had a strong antibacterial effect. The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group …
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed, Chen Qinxue
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed, Chen Qinxue
Food and Machinery
Aiming at the phenomenon of lack of local feelings in the current local food packaging, it was proposed that the packaging design needed to thoroughly investigate and analyze the local cultural resources, and fully reflect the local feelings in terms of regionality, simplicity and originality in the form of multi-dimensional expression. The idea was to meet people's demands for their feelings. This design concept should become the future trend of local food packaging design, which is more conducive to the sustainable development of local food.
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
Food and Machinery
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
Application And Design Of Natural Packaging Materials In Food Packaging, Li Jihong
Application And Design Of Natural Packaging Materials In Food Packaging, Li Jihong
Food and Machinery
In view of the shortcomings and problems of food packaging materials such as plastics, paper, metal, etc., the development trend of reduction, simplification, light weight, non-toxic and harmless of food packaging materials was reviewed, and the application range of natural packaging materials in food packaging was pointed out. Moreover, the aesthetic value of natural packaging materials was revealed, and the selection principle and application principle of natural packaging materials were put forward, providing a reference for the maximum application of natural packaging materials in food packaging design.
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Food and Machinery
This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L* but increasing C* values. However, blanching decreased the formation of 5-HMF and the browning …
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Food and Machinery
The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing …
Effects Of Potassium Sorbate And Sodium Pyrosulfite On Storage Quality Of Choerospondias Axillaris Peel Pulp In Different Temperature, Wang Risi, Chu Beibei, Ling Huashan, Chen Mingshun, Chen Jun, Liu Chengmei, Liu Jiyan
Effects Of Potassium Sorbate And Sodium Pyrosulfite On Storage Quality Of Choerospondias Axillaris Peel Pulp In Different Temperature, Wang Risi, Chu Beibei, Ling Huashan, Chen Mingshun, Chen Jun, Liu Chengmei, Liu Jiyan
Food and Machinery
The effects of preservative (potassium sorbate or sodium pyrosulfite) on storage quality such as total colony number, colour L* value, polyphenol content, DPPH radical scavenging activity and pH of Choerospondias axillaris peel pulp at 4, 25 and 35 ℃ were first studied. The results showed that 0.050% potassium sorbate and 0.015%~0.050% sodium pyrosulfite could effectively inhibit the growth of microorganism. 0.015% sodium pyrosulfite had a good color protection effect during the pulping process and early storage stage of the pulp, but there was no significant difference between 0.015% sodium pyrosulfite and 0.050% potassium sorbate was found, when the storage time …
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Food and Machinery
To develop 50% loaded pumpkin seed oil microcapsules, using spray drying technology, with higher stabilities, the amount of surface oil and peroxide value of dispersion oil, during accelerated shelf life test, were selected as criteria for optimizing the composition of wall materials. The sodium caseinate and sodium starch octenyl succinate were tested as the main components of wall materials. Other antioxidants (sodium ascorbate, ascorbic acid and D-sodium erythorbate) and emulsifies (soybean phospholipid, mono- and diglycerides of fatty acids) were also applied and tested for the stability of pumpkin seed oil microcapsules. Polydextrose, a stuffing bulking agent, was also tested for …
Effects Of Red Ginseng Extracts Irradiated With 60Co-Γ On Type 1 Diabetes Mice, Qi Xin, Cui Chengbi, Jin Liying, Jiang Xin, Zhang Lu
Effects Of Red Ginseng Extracts Irradiated With 60Co-Γ On Type 1 Diabetes Mice, Qi Xin, Cui Chengbi, Jin Liying, Jiang Xin, Zhang Lu
Food and Machinery
In order to probe the effects of red ginseng extracts irradiated with 60Co-γ, the mice model of type I diabetes mellitus was induced by streptozotocin (STZ). The body weight and fasting blood glucose of mice were measured regularly during the experiments. After 30 days’ test, blood samples, which were collected from eyeball and glycosylated hemoglobin (HbAlc), were measured. Total cholesterol (TC) and triglyceride (TG) levels in serum were determined and analyzed. The organs of the heart, liver, spleen and kidney were dissected and the organ coefficients were measured. Results showed that the fasting blood glucose level of mice group …
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd, He Yan, Tan Chunliang, Li Na, Zhou Hongli, Wang Xiaoqin
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd, He Yan, Tan Chunliang, Li Na, Zhou Hongli, Wang Xiaoqin
Food and Machinery
The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design, and Bacillus licheniformis and Bacillus LAMI 002, which were separated from spoiled eggs were tested as inhibition objects. The results showed that ε-polylysine, lysozyme and nisin could effectively inhibit the growth of spoilage bacteria. LAMI 002, and had a strong inhibitory effect on the growth of Gram-positive bacteria. The optimal formulation of preservatives was determined by response surface methodology as follows: Lysozyme 0.185 2 g/kg, ε-polylysine 0.054 1 g/kg and nisin 0.066 3 g/kg. In the verification …
Study On The Compound Enzyme Extraction Process Of Glehniae Radix And Its Physicochemical Properties, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Han Yu, Liu Dongbo, Zheng Yuguang, Wu Lanfang
Study On The Compound Enzyme Extraction Process Of Glehniae Radix And Its Physicochemical Properties, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Han Yu, Liu Dongbo, Zheng Yuguang, Wu Lanfang
Food and Machinery
Response surface analysis were carried out to optimize the extraction process of polysaccharide from Glehniae Radix (GLP-E), and GLP-E was separated and purified with DEAE-52 ion exchanger. The monosaccharide composition, molecular weight, and the scavenging effect on DPPH free radicals were investigated. The results showed that the optimal extraction conditions of polysaccharides from G. Radix were as follows: the liquid-to-solid ratio was 30∶1 (mL/g), with the addition of 3% enzyme and the ratio of cellulase to papain at 3∶1, hydrolyzed at 70 ℃ for 3 h. Under the control of these conditions, the extraction rate of polysaccharides from G. Radix …
Preparation And Antioxidant Activity Of Protein Peptides By Enzymatic From Hohenbuehelia Serotina, Li Minghong, Jiang Yiyue, Zhang Xiaoyong, Cui Fushun
Preparation And Antioxidant Activity Of Protein Peptides By Enzymatic From Hohenbuehelia Serotina, Li Minghong, Jiang Yiyue, Zhang Xiaoyong, Cui Fushun
Food and Machinery
To prepare protein peptides from Hohenbuehelia serotina by enzymatic method, the composition of amino acids, structure and biological activity of protein peptide were analyzed. Proteolytic enzymes were selected with hydrolysis degree and DPPH scavenging rate to optimize the enzymatic hydrolysis conditions by response surface methodology. The protein peptides from Hohenbuehelia serotina was classified to P1 (＜3.5 kDa), P2 (3.5～10.0 kDa) and P3 (＞10.0 kDa), which were analyzed to get the amino acid composition and infrared spectral signature. The antioxidant activity was evaluated by using DPPH, ABTS, OH reduction capacity of free radicals scavenging activity and in vitro …
Optimization Of Spray Drying Preparation And Release Property Analysis Of Onion Essential Oil Microcapsules, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Optimization Of Spray Drying Preparation And Release Property Analysis Of Onion Essential Oil Microcapsules, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Food and Machinery
Spray drying technology was used to study the effect of different preparation conditions on the microencapsulation of onion essential oil. Taking Arabia gum and beta cyclodextrin as wall materials, the encapsulation rate as the index, the preparation process of microcapsules was optimized by response surface analysis. The content of thiosulfate (TS) in onion essential oil before and after spray drying was compared, and the extraction of onion essential oil microcapsules was also determined. The preparation technology of microcapsules was analyzed. The in vitro simulation experiment was carried out on microcapsules, and the volatilization rate of onion essential oil in microcapsules …
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii, Ju Haoyu, Yang Jingsong, Zhao Haiyan, Wang Hui, Gao Zhenjiang, Xiao Hongwei
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii, Ju Haoyu, Yang Jingsong, Zhao Haiyan, Wang Hui, Gao Zhenjiang, Xiao Hongwei
Food and Machinery
The effect of vacuum steam pulsed blanching pretreatment on drying characteristic of Lilium brownii was explored. The effects of different steam blanching time, cycle times, and vacuum degree on drying characteristics, moisture diffusion coefficients, color value and rehydration value of Lilium brownii were investigated. All the steam blanching time, cycle times and vacuum degree had significant influence on drying time. When steam blanching time, cycle times and vacuum degree were 30 s, 3 times and 90 kPa, respectively, the minimum drying time was achieved as to be 11.7 h under hot air drying of 60 ℃. Besides, under such blanching …
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products, Ni Xue, Zhang Gensheng, Xie Chunli, Ding Yidan, Wang Tiejun
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products, Ni Xue, Zhang Gensheng, Xie Chunli, Ding Yidan, Wang Tiejun
Food and Machinery
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products, including the DNA-based detection technology, protein-based detection technology, immunological detection technology and electrophoresis combined detection technology. Moreover, the principle, accuracy and advantages and disadvantages of different detection technologies were discussed.
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Food and Machinery
As an important component of grease, the composition and content of fatty acids vary with each other for different foods. The analysis of fatty acids can be used in traceability of origin, discrimination of varieties, analyzing food quality, and developing high-quality products. The application of fatty acid analysis in meat, milk and dairy products, vegetable oil, and medicinal and edible homologous food materials were reviewed, providing a new idea and starting point for the further research on food fatty acids.
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Food and Machinery
Mycotoxins are metabolized by filamentous fungi and have certain toxic effects. Based on the stable formation of human hepatocellular carcinoma cell lines (HepG2 cells), a variety of plasma proteins were secreted, which could effectively evaluate the in vitro toxic effects of mycotoxins. We reviewed the harm of major mycotoxins to food and their toxic effects on human cells, and this was significant for predicting and preventing the effects of mycotoxins on human and animal health in the future.
A Survey Of Green Walnut Processing And Complete Sets Of Equipment Between The United States And China, Yang Zhongqiang, Yan Shengkun, Cui Kuanbo, Wang Qinghui, Sun Lina, Abulizi Basiti
A Survey Of Green Walnut Processing And Complete Sets Of Equipment Between The United States And China, Yang Zhongqiang, Yan Shengkun, Cui Kuanbo, Wang Qinghui, Sun Lina, Abulizi Basiti
Food and Machinery
The development of walnut processing technology and complete set of equipments is the premise and basis of walnut industrialization processing. Processing of green walnut peeling, cleaning and drying and other key technology and complete set of equipments developing condition had been introduced in this paper, which had respectively compared on the green walnut processing technology and equipments between United States and China. Problems of green walnut processing in our country and the prospect of processing green walnuthad been put forward, which provide the basis for green walnut processing, and the development of mechanical equipment and complete sets of equipment.
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Food and Machinery
The particularities of Internet food safety supervision, including platform participation, business concealment, complex distribution, lagging law and backward mode, resulted in the problems of poor integration of resources of supervision departments, reduction of illegal cost of business safety, inadequate supervision of third-party food ordering platform, high cost of safeguarding rights and obtaining evidence. We should actively explore the government, ordering platform, industry associations, news media, consumers as one of the social co-governance mode of Internet ordering food safety supervision, and build a new pattern of Internet ordering food safety supervision.
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith
Department of Food Science and Technology: Dissertations, Theses, and Student Research
There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough …
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Food and Machinery
Oat protein isolate (OPI) was extracted from oat. The solubility, foaming properties, emulsifying activity and subunits properties of OPI under different pH and ionic strength were studied. The results showed that，at pH 5.0~6.0, OPI has the lowest solubility, the lowest foaming, the highest foam stability, and under alkaline conditions higher emulsification and emulsion stability. Acidic conditions of pH 2.0 and 3.0 cause partial hydrolysis of soluble OPI peptide chains, forming a subunit between 31.0 to 43.0 kDa. No significant difference was found under the alkaline conditions. The solubility was the lowest when the NaCl concentration was 0.05 mol/L, and The …
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Food and Machinery
The oil extracted by the low temperature twin-screw press is healthy. The structure of the low temperature twin-screw press is big and complicated, so it is not suitable for the rural market. In order to improve the quality of the oil for the peasants, a new small low temperature twin-screw press is improved and designed based on the large and media presses, which was composed of the srews, pressing and shearing rings. The shearing rings were new elements, which could shear the oilseed, increase the pressure and speed up the extrusion of the oil. The number and location of the …
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Food and Machinery
The acute blood stasis rat model was made by injecting norepinephrine, then rats stayed in ice water bath for 4 mins. Whole blood viscosity (WBV), erythrocyte sedimentation rate(ESR), coagulation parameters, 6-keto prostaglandin F1α (6-KETO-PGF1α), thromboxane B2 (TXB2), endothelial nitric oxide synthase (eNOS) and endothelin-1 (ET-1) were measured. Results: Model group significantly up WBV and ESR level, APTT, PT, TT were decreased whereas FIB content was increased very significantly in rats of the model group, meanwhile the 6-keto-PGF1α and eNOS level were lower and TXB2 and ET-1 level were higher. Lemon juice powder groups might down WBV …
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Food and Machinery
The main components of the alcohol extraction from peony stamen was analyzed by high performance liquid chromatography. H2O2 induced human umbilical vein endothelial cells (HUVEC) cells to establish a damage model to study the protective effect of peony flower extract. Results: the alcohol extraction from peony stamen mainly contain three monomers, namely rutin, quercetin and paeoniflorin, with contents of 44.25%, 15.50% and 17.00%, respectively. The alcohol extraction from peony stamen can reduce the content of MDA in cells and culture medium, increase the activities of SOD, GPX and GSH content in the calls. The alcohol extraction of …