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Articles 5221 - 5250 of 5782

Full-Text Articles in Food Processing

Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui Jun 2015

Determination Of Nitrite In Food Using Pt—Fe(Iii)/Mwcnts Modified Electrodes By Voltammetry Measurement, Hao Yucui

Food and Machinery

The platinum particles-Fe(III) and multi-walled carbon nanotubes (MWCNTs) modified glassy carbon electrodes(Pt—Fe(Ⅲ)/MWCNTs/GCE) were prepared by drop coating and electrochemical deposition. The electrocatalytic property of Pt—Fe(Ⅲ)/MWCNTs/GCE on NO2- were studied, the experimental conditions were optimized and a differential pulse voltammetric method for determining NO2- was established．The oxidation peak current of NO2- is proportional to the concentration of NO2- over the range of 3.0×10-7～2.0×10-3 mol/L with the detection limit of 1.0×10-7 mol/L (r = 0.999 3). The method was applied to the determination of NO2- in food, and …

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Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui Jun 2015

Determination Of Amylose And Amylopectin In Mung Bean By Dual-Wavelength Spectrophotometry, Huang Jianrong, Wang Zhijiang, Li Lichang, Oul I, Xu Jinrui

Food and Machinery

A method for the determination of amylose and amylopectin content in mung bean was established based on dual-wavelength spectrophotometry. The factors influencing the photometric absorption were also investigated. The precision of the method and the recovery of standard addition were investigated as well. The determination and reference wavelength of amylose were 610 nm and 498 nm, respectively, and that of amylopectin were 553 nm and 709 nm, respectively. The precision of the method was appropriate. The average recovery of amylose and amylopectin were 94.10% and 90.94%, respectively. The regression equation was established to calculate the amylose and amylopectin content in …

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Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying Jun 2015

Uncertainty Evaluation On Determination Of P-Hydroxy Benzoic Acid Ethyl Ester In Edible Betel Nut By Gas Chromatography Mass Spectrometry, Chen Xingying

Food and Machinery

To analyze the uncertainty evaluation of measurement results for p-hydroxy benzoic acid ethyl ester in edible betel nut by Gas chromatography mass spectrometry, the various factors were found, which affected uncertainty according to JJF 1059.1-2012 Evaluation and Expression Uncertainty in Measurement, and evaluated the synthetic uncertainty and expanded it, gave the uncertainty range of the measured value. It was provided support for methods discussing and evaluation on test reports. It is showed that three kind of factorshave significant contribution to the uncertainty synthesis, such as recovery factor, gas chromatography mass spectrometry and measurement repeatability.

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Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu Jun 2015

Detection And Classification Of Chinese Rice Wine With Different Wine Age By Znose, Zhang Zhen, Li Zhenfeng, Song Feihu, Li Jing, Xu Wanxiu

Food and Machinery

Wine age is one of the main indicators of Chinese rice wine in quality. There are many limits in time and place about chromatograph and spectrograph. Surface Acoustic Wave zNose can distinguish Chinese rice wine of different wine age real time, on-the-spot and on-line monitoring. GuYueLongShan Chinese rice wines which belong to different category were sampled. Data were analyzed by principal component analysis and discriminant function analysis, where 100% classification was achieved. The correlation coefficient of characteristic peak aera and regression equation were better, which were 0.990 2, 0.994 3, 0.987 6 respectively. The linear regression model could also distinguish …

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Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali Jun 2015

Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir, Qin Longbing, Li Zuxiang, Yang Yurong, Xiang Yanjun, Gou Tianpeng, Tang Huali

Food and Machinery

In order to evaluate the heavy metal contamination and the safe levels of vegetables, Six root vegetables in hinterland of reservoir area were detected by microwave digestion-flame atomic absorption spectrophotometer, the pollution of Pb, Cd, As, Sn, Cu and Cr in vegetables was evaluated by single pollution index and comprehensive pollution index. The result showed that the content of As, Sn and Cr in root vegetables on selling exceeded the standard, and were over the standard 27.08%, 12.50% and 8.33%, respectively. Single pollution index showed that as in carrot, Cr in carrot and radish were in the warning level, still …

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Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian Jun 2015

Flow Characteristics Analysis And Fluid Distribution Simulation For Ion Exchange Column Using Cfd Method, Lin Haibo, Pan Wangui, Wang Weiping, Ding Li, Yang Jian

Food and Machinery

Based on the numerical simulation method on computational fluid dynamics (Computational fluid dynamics, CFD), and using anion exchange resin (717) as internal chromatography media, the fluid distribution and flow resistance characteristics in ion exchange column were studied respectively. For the convenience of simulation, water was selected as feed liquid, at the flow rate of 3 m3/h, appeared laminar flow state in the exchange column. On the assumption that the fluid uniform premise, the flow resistance characteristics for the column ion exchange resin filler was simulated by the two-dimensional porous media model, and the effects of the exchange column of fluid …

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Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng Jun 2015

Research And Simulation On Drive System Of Cam Indexers Revolving Distiller’S Yeast Press Machine, Wei Jin, Qin Yu, Shao Liangfeng

Food and Machinery

Used the globoid indexing cam replace hydraulic motor and disc spring to control machine turntable. Determined the parameters of two levels of driving gear, and figured out resisting moment computation formula. Used Pro/E to build models and assemble, added the corresponding constraints during in Adams importing, then made a kinematics simulation. The results showed that turntable, under the globoid indexing cam controlled, can make the transmission and position integration, and the positioning error under the bounds of allowed. This paper demonstrates the feasibility of using globoid indexing cam to replace hydraulic motor control turntable, provide theoretical basis for the improvement …

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Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi Jun 2015

Simulation And Optimization On Coaxial Treatment Chamber For Pulsed Electric Field, Yao Wenlong, Ping Xueliang, Hu Dahua, Jiang Yi

Food and Machinery

PEF sterilization technology is a novel non-thermal sterilization technique, the processing chamber is applied directly, for loading the material to be processed in a processing chamber and pulsed electric field. A paper designed pilot scale electrode spacing is adjustable, replaceable processing chamber cavity coaxially novel process chamber, the system established by pulsed electric fields coupled three COMSOL software mathematical model of the electric field intensity of the processing chamber, the material flow characteristics and temperature distribution, provide the basis for structural optimization coaxial treatment chamber. Simulation results show that non-uniform electric field strength at the edge of the inner circle …

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Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian Jun 2015

Cfd Simulation Of Airflow Distribution With Different Inlets In Evaporative Condenser, Zhu Jinlin, Xie Jing, Wang Jinfeng, Du Zizheng, Zhou Hongjian

Food and Machinery

The variation of the internal temperature field and airflow field in the evaporative condenser was discussed when it was worked under an unsteady state numerical simulation by using CFD software. The performance of internal temperature field and airflow field was analyzed when the condenser worked within 5 s with different air inlet direction (single inlet, double inlets, and three inlets). The simulation results showed that when the condenser worked with single inlet, the cold airflow was easily infiltrated the bottom of the condenser horizontally, then rose and got heat exchange with coils under the effect of density difference. The condenser …

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Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu Jun 2015

Ansys-Based Vibration Characteristic Analysis On Rotor System Of Film Dryer, Li Naiyu, Li Qingsheng, Chen Guangyu

Food and Machinery

The modal analysis was carried out based on the 3D solid model of the A=0.4 m2 film dryer rotor by the ANSYS software, the first four orders of system inherent frequencies and vibration forms were initially attained, the critical speeds of main shaft were calculated; The harmonic response analysis was carried out based on the modal analysis of the rotor by the Full method, the influence of the eccentricity(c=2.5 mm) and the unbalance mass (m=0.1, 0.2 kg) on the rotor vibration were analyzed, and the bearing stiffness was changed to analyze the inherent frequency and vibration characteristic of the …

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Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu Jun 2015

Analysis On Drying Performance Of Calcium Propionate In Thin-Film Dryer, Chen Guangyu, Li Qingsheng, Li Naiyu

Food and Machinery

The thin-film dryer process calculation mathematical model was established, with 25% calcium propionate as the research object, using the numerical simulation software MATLAB, drying rate and drying length was obtained and the influence of feed temperature, rotate speed, feed rate, and heating temperature was also discussed. The results showed that feed rate and heating temperature had a great influence on drying rate and drying length, while feed temperature and rotate speed had less influence on drying rate and drying length, which provided the basis for calcium propionate drying.

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Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian Jun 2015

Optimizational Design And Simulation Of High-Speed Parallel Manipulator For Seed Separator, Fan Yong, Wang Zhengcan, Wang Hongbin, Shi Yongjian

Food and Machinery

For seed separator actuator working characteristics of the low speed and low load, a small high-speed parallel manipulator was designed as seed separator of actuators. Using SolidWorks and MATLAB software simulation technology, established the simulation model of robot hand fully, and Usesd full performance indicators to make optimization design for parallel mechanism. The results show that the manipulator work within the scope of the condition number of jacobian matrix is small, smooth fluctuations, and manipulator kinematics performance and driving performance are good. Research on the establishment of the prototype of the manipulator and the control method has certain reference value.

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Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp, Wang Zehe, Zhang Xiuhua, Zhang Lili, Yi Jinggang Jun 2015

Design And Experiment On Type Of Rollers Feeding Device Of Cutting Opening At Back Of Shrimp, Wang Zehe, Zhang Xiuhua, Zhang Lili, Yi Jinggang

Food and Machinery

A cutting device for shrimp was designed, and a series of tests were carried out on efficiency of back open of shrimp and sense evaluation, between on gear knife and knife, post and reverse rotation, rotation speeds. The results showed that: by using the positive-free geared knife to cut shrimp when it came to 350~400 r/min, the cutting result achieved best. The device is stable, efficiency and suiting practice.

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Properties Of Bay Scallop And Design Of V-Wheel Roller Grader, Wu Honglei, Yi Jinggang, Zhang Zhijun, Yin Xinling Jun 2015

Properties Of Bay Scallop And Design Of V-Wheel Roller Grader, Wu Honglei, Yi Jinggang, Zhang Zhijun, Yin Xinling

Food and Machinery

The morphological properties of the bay scallop affects weight properties were analyzed quantitatively, by determining the shell length as a key trait for grading work. By combining the characteristics of the physics properties of the bay scallop, a V-wheel roller grader was designs. and Slid-works was used to build a dimensional machine model of V-wheel roller grader. The results showed that the design of V-wheel roller grader was reasonable and the structural was novel, can achieve high efficiency and precision grade scallops.

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Design And Test On Continuous Peeling Device For Shrimp, Zhang Zeming, Wang Zehe, Zhang Xiuhua, Wang Wei, Yang Shuhua Jun 2015

Design And Test On Continuous Peeling Device For Shrimp, Zhang Zeming, Wang Zehe, Zhang Xiuhua, Wang Wei, Yang Shuhua

Food and Machinery

It proposed a program of continuous peeling for shrimp, and determined that the roller's nip angle was the major impact factor for shrimp peeling effecienby. The equipment was designed for continuous shrimp peeling, and tests were carried out to optimize structural parameters. Tests showed that with the decreases of the thickness of shrimp, the loss of shrimp gradually increased, while the sensory score represented by success rate and the difficulty of peeling increased, thus determining the classification level of peel shrimp 82～100 kg-1, fully guarantee the success rate of peeling; with the increase of the rotational speed, the …

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Study On A New Type Of Equipment For Yuba Production, Yuan Fucai, Sun Hailiang Jun 2015

Study On A New Type Of Equipment For Yuba Production, Yuan Fucai, Sun Hailiang

Food and Machinery

In order to ensure Yuba production for high quality, efficiency and continuousness, by analyzing the current situation of domestic and international in Yuba production, and study the Yuba production equipment commonly used features, a new type of equipment for continuous Yuba production was designed. By using "Pro/E" software, designed the virtual design of 3D view model in equipment and its key components. Through the virtual assembly and interference inspection indicaed that the device was reasonable in structure, and had no interference phenomenon. Has certain practical value and theoretical significance of the study.

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Design Of Coconut Husking Machine, Zhang Zhiqiang, Fan Junqing, Wang Tao Jun 2015

Design Of Coconut Husking Machine, Zhang Zhiqiang, Fan Junqing, Wang Tao

Food and Machinery

From the aspects of coconut shell dryer at home and abroad research results summary, analysis analyzed the merit and shortcoming of all kinds of research, combining the reality of life and the actual operation, based on the geometric, physical and mechanical properties of coconut research, design a kind of roller tooth coconut peel dryer was designed. Used in the design of tooth nail pierced into the coconut, and nail tooth as the roller gear shaft rotates, the coconut coat torn off. Ultimately, stripped of coconut processing production process realized mechanization, the The coconut stripped machine structure is simple, but itand …

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Kinetic Study Of Non-Enzymatic Browning In Chinese Jujube Concentrate During Storage, Han Xifeng, Li Shuqi, Qiao Jingcheng, Sun Yue Jun 2015

Kinetic Study Of Non-Enzymatic Browning In Chinese Jujube Concentrate During Storage, Han Xifeng, Li Shuqi, Qiao Jingcheng, Sun Yue

Food and Machinery

Changes of qualities related to non-enzymatic browning in Chinese jujube concentrate at different storage temperatures (4 ℃, 26 ℃and 37 ℃) for 7 months were evaluated. Changes of reducing sugar, vitamin C, 5-hydroxymethylfurfural (HMF) were fitted with zero-order, first-order models respectively. The results showed that the fit of the zero-order model was superior to the first-order model to explain the kinetic changes of reducing sugar, and the fit of the first-order model was superior to the zero-order model to explain the kinetic changes of Vc. At 4 ℃, 26 ℃ or 37 ℃, a correlation between HMF formation and A …

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Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid, Jin Yafang, Deng Yun Jun 2015

Quality And Storage Stability Of High Hydrostatic Pressure-Treated Squid, Jin Yafang, Deng Yun

Food and Machinery

Effects of high hydrostatic pressure (HHP) treatments on the quality and shelf life of squid were studied. Squid muscles were high-pressure processed at pressure levels of 200, 400, 600 MPa for 5, 10, 20 minutes (25 ℃). Then the treated samples were stored at 4 ℃ for 10 days. The effects of HHP on biochemical, pH and microbiological characteristics were analyzed. The results showed that HHP retained the moisture, protein and fat contents of fresh squid. And no significant changes were observed in pH after processing. HHP resulted in significant reductions (P＜0.05) in microorganisms. The total viable counts (TVC) decreased …

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Characteristic Of Water Holding Capacity And Color Changes Of Tan Sheep At Different Storage Temperatures, Wang Wei, Luo Ruiming, Li Junli, Zhang Ting Jun 2015

Characteristic Of Water Holding Capacity And Color Changes Of Tan Sheep At Different Storage Temperatures, Wang Wei, Luo Ruiming, Li Junli, Zhang Ting

Food and Machinery

In this paper, the water holding capacity and color of Tan sheep were investigated under various storage temperatures. The postmortem Tan sheep preservation at 0～4 ℃ and 15 ℃, dynamic of pH, cooking loss, water holding capacity, dropping loss and meat color were measured at 1～7 d during preservation. The research results indicated that Tan sheep muscle which were preserved at 15 ℃ had fast decreasing speed of pH value, rapid speed of water holding capacity rally and worse meat color. Cooking loss of Tan sheep at 0～4 ℃ showed no significant differences from 15 ℃（P>0.05), dripping loss, water …

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Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation, Du Zizheng, Xie Jing, Zhu Jinlin Jun 2015

Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation, Du Zizheng, Xie Jing, Zhu Jinlin

Food and Machinery

Two different cold store models, one with downward blowing fans and the other with back blowing fans, based on a medium practical cold storage were established to investigate the influence of different fans arrangement on airflow in the cold store (24.3 m×21.6 m×7.2 m). Steady-state simulation was performed by using fluent software and stacking cargos were considered as porous medium. Darcy-Forchheimer and ergun equations were used to describe the parameter of stacking cargo combined with former research. Essential analysis and comparison were also performed. The influence of different fans arrangement on stacking cargo and air flow in the cold store …

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Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia, Luo Zhiping, Meng Lanzhen, Xu Yuanfang, Zhang Qiling, Peng Ling Jun 2015

Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia, Luo Zhiping, Meng Lanzhen, Xu Yuanfang, Zhang Qiling, Peng Ling

Food and Machinery

The effects of 60Co-γ irradiation on sterilization and main physical and chemical qualities of bee pollen of camellia were studied. The results showed that irradiation had obvious sterilizing effects on bee pollen of camellia, for example, the sterilizing rate reached more than 99% at the irradiation dose of 6 kGy, at 10 kGy, all the microorganism indicators of irradiation treated bee pollen of camellia met the standards which published in national code of good irradiation practice for the control of microorganism in pollen. The staphylococcus aureus and salmonella were not been found in the normal and irradiation treated samples. …

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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