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Articles 5281 - 5310 of 5782

Full-Text Articles in Food Processing

Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje May 2015

Effects Of Chemical And Enzymatic Modifications On The Starch-Inclusion Complex Formation, Emily Arijaje

Graduate Theses and Dissertations

Starch-inclusion complexes have been proposed as delivery tools for bioactive molecules; however complexation yield is generally low with low solubility, which may limit the bioavailability of the included molecule. It was proposed that chemical (acetylation) and/or enzymatic (isoamylase and beta-amylase) modifications of starches prior to complex formation with fatty acids of different structures, including stearic, oleic and linoleic acid, may help increase complexation yield and solubility of the resulting starch complexes. Potato starch had a significantly higher complexation yield than common corn and high amylose (~70%) corn starches after debranching combined with a beta-amylase treatment. Debranched waxy maize starch and …

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Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan May 2015

Characterization Of Cellulase Enzyme Inhibitors Formed During The Chemical Pretreatments Of Rice Straw, Kalavathy Rajan

Graduate Theses and Dissertations

Production of fuels and chemicals from a renewable and inexpensive resource such as lignocellulosic biomass is a lucrative and sustainable option for the advanced biofuel and bio-based chemical platform. Agricultural residues constitute the bulk of potential feedstock available for cellulosic fuel production. On a global scale, rice straw is the largest source of agricultural residues and is therefore an ideal crop model for biomass deconstruction studies. Lignocellulosic biofuel production involves the processes of biomass conditioning, enzymatic saccharification, microbial fermentation and ethanol distillation, and one of the major factors affecting its techno-economic feasibility is the biomass recalcitrance to enzymatic saccharification. Preconditioning …

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Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos May 2015

Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste And Aroma Characteristics, Jorge Abraham Marcos

Graduate Theses and Dissertations

The general objectives of this research were to evaluate the interaction effects of sixteen different antimicrobial treatments throughout seven days of display on physical, chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic acid, pyruvic acid, levulinic acid, lactic acid/ citric acid blend, sodium diacetate, lemon juice and acetic acid. Prior to grinding, beef trimmings (80/20) were electrostatically sprayed with antimicrobial treatment solutions. Ground beef was processed into meat patties and sampled for …

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Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming Apr 2015

Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming

Food and Machinery

Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm-1 and 1 682 cm-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative …

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Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents, Ming Hongmei, Yu Huan, Zhou Jian, Guo Zhi, Xu Defu, Yao Xia Apr 2015

Screening Of Facultative Anaerobic Bacteria From Luzhou-Flavor Daqu And Determination Of Its Volatile Constituents, Ming Hongmei, Yu Huan, Zhou Jian, Guo Zhi, Xu Defu, Yao Xia

Food and Machinery

The facultative anaerobic bacteria in Luzhou-flavor Daqu were isolated and screened to study the species distribution of this kind of bacteria in the fermentation environment of Daqu. Then, the screened bacteria were further researched for the formation ability of the flavor components and their volatile constituents in order to improve the quality of Daqu. Through separation and purification of microorganism in the samples of Daqu by Candle jar method, 9 facultative anaerobic bacteria were obtained. Among them, the one which was coded as X3 provided with the prominent formation ability of the flavor components and was assigned as Corynebacterium …

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Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey, Liu Li, Li Li Apr 2015

Titratable Acidity And Antioxidant Activities Of Fermented Tofu Whey, Liu Li, Li Li

Food and Machinery

In order to obtain tofu coagulator of high quality, investigated the titratable acidity and antioxidant activities of the fermented tofu whey by 3 strains of Lactobacillus amylolyticus L5, L6 and Pichia amethionina Y, which were separated and purified from natural fermented tofu whey, with the single, double and three strains as starters. The results indicated that both of the Lactobacillus were able to grow and produce acid in the tofu whey, the titratable acidity of fermented tofu whey by L6 for 60 h reached 65.11 oT at the temperature of 35 ℃, displaying a better capacity in producing acids, …

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Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch, Cao Yu, He Shaokai, Tian Yingliang, Sun Chen, Guo Zhenfu Apr 2015

Study On Properties Of Cross-Linking Hydroxypropylated Waxy Maize Starch, Cao Yu, He Shaokai, Tian Yingliang, Sun Chen, Guo Zhenfu

Food and Machinery

Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst, propylene oxide as an ether reagent, sodium sulfate as a swelling inhibitor, and sodium trimetaphosphate (STMP) as a cross-linking reagent. The properties such as acid resistance, salt resistance, transparencies, and freeze-thaw stability were also studied. The result showed that：the anti-acid stability, anti-salt stability, paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation. The hydroxypropylation can improve the anti-acid stability, anti-salt stability and freeze-thaw stability of starches, and cross-linking …

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Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology, Chen Yaoqi, Hong Yuan, Zeng Lingjie, Xie Wenyan, Luo Changrong Apr 2015

Determination Of Release Behaviour Of Flue-Cured Tobacco By Simulated Pyrolysis Technology, Chen Yaoqi, Hong Yuan, Zeng Lingjie, Xie Wenyan, Luo Changrong

Food and Machinery

In order to investigate the heating-release behaviour of heated tobacco products, powdered Virginia tobaccos were decomposed at the temperature of 150, 200, 250, 300, 350 and 400 ℃ by pyrolytic technology respectively. It was shown that total volatiles increased with the increasing heating temperature. Compared with burned tobacco, only 5 percent of nicotine was released at 200 ℃, while 62% and 82% at 200 and 250 ℃ respectively. The heating temperature had obvious effects on the release of nicotyrine, myosmine, cotinine and 2,3'-dipyridyl. The content of nicotyrine reached the highest level at 350 ℃, up to 15.68% of the released …

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Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme, Jin Duxin, Liu Xiaolan, Zheng Xiqun Apr 2015

Preparation Of Corn Gluten Hydrolysate With Anti-Oxidative Activity By Synergistic Action Of Alcalase And Flavourzyme, Jin Duxin, Liu Xiaolan, Zheng Xiqun

Food and Machinery

Corn protein hydrolysates of high concentration were prepared by optimizing the hydrolyzing conditions of alcalase and flavourzyme respectively. Both of which were applied synergistically to hydrolyze corn gluten to obtain antioxidative corn protein hydrolysates. The results showed that the optimal hydrolysis by Alcalase was obtained at 50 ℃, pH 7.7 and E/S of 2% (V/m) for reaction time of 75 minutes, and under the optimized conditions, DPPH radical scavenging activity and reducing power of the hydrolysate were 74.34% and 0.984 respectively; the optimal hydrolysis by Flavourzyme was reacted at 53 ℃, pH 6.4 and E/S of 5% (m/m) for reaction …

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Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet, Su Bo, Nie Qianzhong, Shi Xiuqing Apr 2015

Effect Of Compound Hydrocolloids On Quality Of Beef Meat Fillet, Su Bo, Nie Qianzhong, Shi Xiuqing

Food and Machinery

In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P＜0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%，locust bean gum 22%，guar gum 19%, and …

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Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui Apr 2015

Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui

Food and Machinery

The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.

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Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02, Cai Qin, Zhang Wenju, Chen Qin Apr 2015

Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02, Cai Qin, Zhang Wenju, Chen Qin

Food and Machinery

The recombinant protein was induced by transforming recombinant plasmid pET-32a (+)-Ara h 2.02 into Rosetta (DE3)，and identified by SDS—PAGE and Western Blotting. The results showed that the molecule weight of His-Ara h 2.02 fusion protein was about 38 kDa. At the same time, effect of IPTG concentration, shaking speed, induced temperature and time on the production of soluble recombinant protein were determined. The best conditions were as followed, the IPTG concentration was 0.3 mmol/L, the shaking speed was 220 r/min, the induction temperature was 37 ℃and the induction time was two hours, respectively.

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Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation, Yang Feng, Liu Ting, Huang Yongchun, Ren Xiane Apr 2015

Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation, Yang Feng, Liu Ting, Huang Yongchun, Ren Xiane

Food and Machinery

In the present work, degradation of chitosan with swirling cavitation was investigated to strengthen the effect of degradation, reduce the molecular weight of chitosan and expand the range of application. Different operating parameters such as initial concentration, initial pH, solution temperature, outlet pressure, treatment time and the method of ventilate was investigate on the degradation of chitosan. And different gas such as air, oxygen and nitrogen was used to compare the effect of gas on the effect of cavitation. The results show that: Air has an obvious influence on the degradation of chitosan on the different reaction condition, and the …

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Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe Apr 2015

Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe

Food and Machinery

With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H2O2. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H2O2 was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.

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Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru Apr 2015

Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru

Food and Machinery

The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The …

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Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian Apr 2015

Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian

Food and Machinery

The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame …

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Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua Apr 2015

Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua

Food and Machinery

Objective: The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in eight areas (Jinghe of Xinjiang, Baiyin of Gansu, Nanliang of Ningxia, Zhongning of Ningxia, Huinong of Ningxia, Wulateqianqi Pioneer Town of Neimeng, Guyuan of Ningxia, Chaidamu of Qinghai) was determined by spectrophotometry and HPLC.Result: The method of HPLC to detect three major carotenoids of Lycium barbarum L. was simple and fast. The three major carotenoids could be qualitatived and quantitatived within 20 min. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was the highest in eight …

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Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen Apr 2015

Analysis Of Polyphenolic Content And Antioxidant Capacity Of Cabernet Franc Berries In Different Terrain Conditions, Jiang Bao, Luo Meijuan, Zhang Zhenwen

Food and Machinery

To understand the difference in the phenolic compounds and antioxidant activities of Cabernet Franc berries where were from two different terrain vineyards in the Loess Plateau region, the physicochemical index, antioxidant activities, the phenolic composition and concentration of grape samples were determined. The results showed that the different kind of phenolic compound contents of grape berries were not uniform variation law； The antioxidant activities of slope land berries was lower than the flat land berries； The total 17 individual anthocyanin compounds were identified in flat and slope land berries (including 12 anthocyanin deriatives and 5 basic anthocyanins); Terrain conditions had …

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Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua Apr 2015

Improved Research For Determination Of Nitrite And Nitrate In Meat Products By Ion Chromatography, Liu Lansong, Kang Shaoying, Zhang Li, Yang Hongmei, Zhang Jihong, Jing Huihua

Food and Machinery

Improvement of sample pretreatment conditions of ion chromatography method of national standard methods to determinate the nitrite and nitrate in meat products. The national standard methods employ filter paper to remove the fat in the sample extract. However, it is found the usage of filter paper can disturb the detection of nitrate, and cause serious high detection results. In this study, using chloroform to remove the fat can efficiently solve the disadvantages exist in the national standard methods. The generally exceed the standard of nitrate in the meats is not caused by the enterprise of illegal use of additives containing …

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Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan Apr 2015

Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan

Food and Machinery

A multiplex LAMP-melting curve method for simultaneous detection of Salmonella spp. and Staphylococcus aureus in food was developed. The primers were designed according to the sequences of invA gene of Salmonella spp. and nuc gene of Staphylococcus aureus, and the reaction system was optimized. The amplification products were analyzed by melting curves, electrophoresis, precipitation observation and fluorescence observation as well. No false positive and false negative results emerged during tests of 9 target and 23 non-target bacteria strains, and the pathogens could be determined by melting temperature on melting curves. DNA sequencing of LAMP products showed the sequences as deduced, …

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Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui Apr 2015

Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui

Food and Machinery

Fe3O4 magnetic nanoparticles were prepared by coprecipitation method and coated with SiO2 via a sol-gel process, then a magnetic molecularly imprinted polymers (Fe3O4—MIPS) of bisphenol A were prepared by emulsion polymerization using BPA as template, α-methacrylicas as functional monomer,divinylbenzene as cross-linker, azobisobutyronitrile as initior. The Fe3O4—MIPS were characterized by Fourier transform infrared spectroscopy (FT—IR),Transmission electron microscopy(TEM) and Sample vibrating magnetometry(VSM) in order to elucidate the morphology, magnetic and other properties, the results showed that they possessed uniform distribution of particle size, which was about 15 nm, and with …

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Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin Apr 2015

Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin

Food and Machinery

A novel method for the determination of vanillin in powdered milk by liquid-liquid extraction - solidification of acceptor phase droplet-reextraction combined with gas chromatography/mass spectrometry(GC/MS) was developed. The sample was extracted with ether and the supernatant was cleaned up using 0.01 mol/L 100 μL sodium hydroxide and the residue was reextracted with dichloromethane. The detection of vanillin was carried out by GC—MS in selected ion monitoring(SIM) mode and external standard method was used for quantitative determination. Under the optimum conditions, the linear range of the method was from 0.20 to 10.0 μg/mL and the linear correlation coefficient (R) was higher …

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Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong Apr 2015

Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong

Food and Machinery

The method of detection of clenbuterol hydrochloride in pork by high-performance liquid chromatography was established after simplifying the steps of the national standard method to optimize the chromatographic conditions.. The results showed that, the optimized conditions just require two processes of extraction and protein precipitation, by using Alsonsil C18 HPLC column, optimized parameters for HPLC running were mobile phase ratio of acetonitrile to ammonium acetate 25∶75, flow rate 1.0 mL/min, injection volume 20 μL, detection wavelength 243 nm and detection limit was 0.025 mg/kg. The coefficient of recovery was up to 88.55%~94.03% and the relative standard deviation (RSD) was less …

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Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan Apr 2015

Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan

Food and Machinery

A comprehensive analytical method based on high performance liquid chromatography (HPLC) was developed for measurement in foods of 6 phthalates-Dibutyl phthalate, Dioctyl Phthalate, Di-N-pentyl phthalate, Diethyl phthalate, Butyl benzyl phthalate, Diallyl phthalate. The extracts were analyzed by HPLC using an Inertsil C18 column. The two kind of organic mobile phases which are acetonitril and the methanol were compared. The acetonitril-water gradient elusion was found to be more advantageous. Under the optimal conditions, the calibration curves showed a good linearity (R2＞0.999 0) in the concentration ranged from 1.0～20.0 mg/L for 4 target compounds. Recoveries of 6 analyses at three spiked …

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Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing Apr 2015

Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing

Food and Machinery

Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better …

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Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua Apr 2015

Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua

Food and Machinery

An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …

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Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang Apr 2015

Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang

Food and Machinery

This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I3– is generated with Fe3 + reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which …

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Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie Apr 2015

Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie

Food and Machinery

CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu2+, the quantitative analysis of Cu2+ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×107 mol/L and the limit of detection is 1×108 mol/L.

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Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi Apr 2015

Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi

Food and Machinery

The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.

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Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying Apr 2015

Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying

Food and Machinery

Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result …

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