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Articles 2671 - 2700 of 5782

Full-Text Articles in Food Processing

Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling Dec 2019

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 …

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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 Dec 2019

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 …

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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 Dec 2019

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, …

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Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan Dec 2019

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%, …

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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 Dec 2019

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 …

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Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng Dec 2019

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.

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Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong Dec 2019

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.

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Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye Dec 2019

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.

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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 Dec 2019

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 …

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Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli Dec 2019

Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli

Food and Machinery

An analytical method for the simultaneous determination of 19 kinds of organochlorine pesticides in apple-pear was established based on optimized solid-phase extraction coupled with gas chromatography-mass spectrometry（SPE-GC/MS）. Different extraction conditions, included extraction solvent, extraction solvent volume, sample weight, solid phase extraction clean-up and eluent were optimized during the sample pretreatment. The quantification were analyzed by GC/MS in selected ion monitoring （SIM） mode and the external standard method. The method showed good linearity (R2≥0.996 7) for all the pesticides. The recoveries at three spiked levels (20, 40, and 200 μg/kg) ranged from 86.1% to 108.9% with the relative standard …

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The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang Dec 2019

The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang

Food and Machinery

Four ferulic acid alkyl esters were obtained by the direct esterification reaction of ferulic acid with the respective alcohols (ethanol, butanol, octanol and dodecanol). The antioxidant efficiencies of ferulic acid and its alkyl esters in bulk methanol solution and in 2∶8 rapeseed oil-in-water emulsions were determined by the DPPH assay and the Schaal oven test, respectively. Results showed that ferulic acid had the highest antioxidant efficiency in methanol solution, with its DPPH scavenging abilities 0.967 mmol Trolox/mol. Ferulic octyl ester has a maximum of antioxidant efficiency in rapeseed oil emulsions. For the emulsions with the addition of ferulic octyl ester …

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Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei Dec 2019

Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei

Food and Machinery

According to the legal text and the practice of operation, the current Chinese criminal legislation on food safety mainly includes the regulations of food operators and food safety regulators. However, many problems were found currently in the relevant legislation on crimes in Chinese food safety, including neglecting the social characteristics of the victims, violating the principles of the entire process of food safety control, and seriously incompatible with social hazards. Therefore, it is necessary to improve the legal status of victims-priority in economic compensation, and establish a food safety offense system based on the principle of full-process control. It is …

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Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao Dec 2019

Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao

Food and Machinery

Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did …

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Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling Dec 2019

Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling

Food and Machinery

The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the …

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Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi Dec 2019

Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi

Food and Machinery

In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.

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Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard Dec 2019

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 …

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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 Dec 2019

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 …

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The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards Dec 2019

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 …

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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 Nov 2019

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.

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Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong Nov 2019

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 …

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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 Nov 2019

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 …

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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 Nov 2019

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 …

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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 Nov 2019

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 …

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Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping Nov 2019

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, …

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Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo Nov 2019

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.

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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 Nov 2019

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 ℃, …

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Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks, Hu Biqing, Ye Jia, Li Qianlian, Pang Jie, Yan Zhiming Nov 2019

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 …

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Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun Nov 2019

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 …

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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 Nov 2019

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 …

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Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong Nov 2019

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 …

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