Preparation And Antioxidation Of Ergosteryl Lipoate,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng
Food and Machinery
To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et3N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et3N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability …
An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid,
2018
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510000, China
An Investigation On Flavors Formation Between The Reaction Of 5-Hydroxymeth-Ylfurfural And Amino Acid, Wang Ge, Zeng Rui, Qiu Ruixia, Huang Caihuan, Zheng Jie
Food and Machinery
The reaction of 5-hydroxymethylfurfural (HMF) with serine, threonine, gamma-aminobutyric acid and alanine, and the relative volatile substances were determined by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that 21 volatile components in total were detected from the reaction system of HMF and these amino acids, most of which were carbonyl compounds, furans and hydrocarbon compounds. In HMF-Serine system, the concentrations of pyrazine，5-methyl-2-furaldehyde and nonanal were the highest in the reaction system with the highest contents of the reactants and the longest reaction time. In HMF-Threonine system, the production of acetophenone, 3-methyl-pyrazine and 2,5-dimethyl-pyrazine was positively influenced by the reaction time. …
Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Isolation, Purification And Structure-Activity Relationship Of Silk Fibroin Peptides With Anti-Alcoholism Activity, Yuan Liang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping
Food and Machinery
Waste silk as raw material was dissolved with 40% CaCl2 solution at first, and silk fibroin was extracted after dialysis; Then the enzymolysis conditions of silk fibroin was optimized. Besides, silk fibroin peptides was fractionated by using HPGFC and separated ulteriorly by RP-HPLC, then their anti-alcoholism activity in vitro was detected by Valle＆Hoch’s method. The experiment results showed that the optimal enzymatic hydrolysis conditions of silk fibroin were as followed: time of 240 min, enzyme dosage of 2%, substrate concentration of 5%, pH 8.5 and temperature of 60 ℃, and the optimal degree of hydrolysis（DH）was 23.22%. In addition, the …
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies,
2018
China Academy of Science and Technology Development Strategy, Beijing 100038, China
Comparison Of Agricultural Technology At Home And Abroad And China's Coping Strategies, Chen Shibo, Wang Ge, Chen Yaping
Food and Machinery
Compared with the international frontier, the gap in agricultural technology in China is shrinking, and a basic pattern of a small number of leading, majority running and running is formed. In the new era, we should vigorously support the research of basic, cutting-edge and public welfare technologies in agriculture, increase the support of various national science and technology plans to the agricultural sector, accelerate the construction of agricultural IoT technology service platforms, and promote the integration of agricultural technology innovation.
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017,
2018
China Food and Drug Administration Institute of Executive Development, Beijing 100017, China
Analysis Of Notifications On China Food Safety By Eu Rapid Alert System For Food And Feed （Rasff） In 2016～2017, Yuan Yanfang, Chen Hui
Food and Machinery
This article analyzes the food safety notifications on China by EU Rapid Alert System for Food and Feed（RASFF）in 2016~2017 from five perspectives: number of notifications, notifying countries, notification types, product categories and hazard categories. It makes a summary on the characteristics of food safety notifications on China by RASFF in 2016~2017, and analyses the key food categories and risk factors focused by European Union. Finally, three suggestions are concluded to improve food safety supervision in China, including establishing a food safety early warning platform based on data analysis; accurately analyzing the characteristics of food safety risks notified by RASFF to …
Effect Of Distilled Spirit On The Structural Changes And Functional Properties Of Myofibrillar Protein In Saury,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Distilled Spirit On The Structural Changes And Functional Properties Of Myofibrillar Protein In Saury, Dong Wei, He Xuehua, Dou Chuanlin, Shang Yongbiao
Food and Machinery
In this study, the effect of distilled spirit on the myofibril protein solubility, emulsification, turbidity, surface hydrophobicity, gel properties and sulfhydryl content were investigated in the saury. The results showed that, with the increase of the additive amount of distilled spirit, the solubility, emulsification, gel hardness, elasticity, mastication, cohesion and water retention of myofibril protein first increased and then decreased. However, no significant change was found in the gel whiteness, and the turbidity, surface hydrophobicity and sulfhydryl content were first decreased and then increased. In conclusion, the distilled spirit processing had a great influence on the functional characteristics of the …
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins,
2018
College of Bioengineering and Technology, Tianshui Normal University, Tianshui, Gansu 741001, China
Effects Of Xylitol And Mannitol On The Structural And Functional Properties Of Peanut Proteins, Zhou Xiangjun, Yang Xuechun, Liu Haiyu, Gao Yixia
Food and Machinery
The changes of solubility, emulsibility, ultraviolet absorption spectroscopy, fluorescence emission spectroscopy and surface hydrophobicity of peanut proteins (PP) were investigated using the methods of 1-naphthalenesulfonicacid-8-(phenylamino)-sodium salt (ANS), ultraviolet and fluorescence spectroscopy. The results showed that, with the increasing of xylitol and mannitol, the solubility of PP increased within pH 3.0～6.0, reached minimum value almost at pH 4.0, while the emulsibility increased first and declined finally. We supposed that the tyrosine was wrapped into the inner core of PP, while the tryptophan exposed to the surface of PP, resulting in the fluorescence intensity of them reduced with the increasing of xylitol …
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts,
2018
College of Food Science in Southwest University, Chongqing 400715, China
Separation And Screening Of Lactic Acid Bacteria From The Traditional Yak Yogurt Resistant Against Of Acid And Bile Salts, Li Yang, Zhao Xin, Zhang Yu, Wang Hongwei, Suo Huayi
Food and Machinery
There are abundant lactic acid bacteria resources in traditional yak yoghurt. 48 strains of lactic acid bacteria were isolated and identified from yak yoghurt collected from Qinghai region. Screening of acid-tolerant and bile-resistant salts for 11 strains of lactic acid bacteria that thrive and can be used in foods. The results showed that 6 strains had a survival rate of >50.00% in pH 3.00 artificial gastric fluid, and 2 strains had a growth efficiency of >15% in 0.30% bile salt. Lactobacillus rhamnosus 2016SWU.05.0601 was the best resistant strain. The survival rate in artificial gastric juice is 119.53%, and the growth …
Effects Of Roasting Temperature On The Fatty Acid, Pigment And Ethanol-Extracts And Their Antioxidant Activities In Chlorella Pyrenoidosa,
2018
College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China
Effects Of Roasting Temperature On The Fatty Acid, Pigment And Ethanol-Extracts And Their Antioxidant Activities In Chlorella Pyrenoidosa, Wang Baobei, Jia Jing, Sun Hui, Liu Lei, Cai Shulin, Li Liting
Food and Machinery
Effects of roasting temperature and duration on the composition fatty acid and pigment and antioxidant attribute of Chlorella pyrenoidosa were studied. The results showed that oleic acid (C18:2) and linolenic acid (C18∶3,n3) were the predominant fatty acids species, and poly unsaturated fatty acid (PUFA) accounted for ca. 76.69% of total fatty acids in Chlorella. Roasting treatment had little effect on fatty acid content and composition when the temperature no higher than 150 ℃. However, remarkably decrease of PUFA content was found with 200 ℃. Both pigments and the antioxidant activity of ethanol extracts (scavenging DPPH) from …
Screening And Identification Of Dominant Strains Of Fermented Characteristic Lobster Sauce In Guizhou Sansui,
2018
Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China; College of Liquor Making and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Screening And Identification Of Dominant Strains Of Fermented Characteristic Lobster Sauce In Guizhou Sansui, Zhang Qin, Wang Xiujun, Shang Jingtian, Gao Xiaohong
Food and Machinery
In order to realize the stable quality and large-scale production of Guizhou Sansui characteristic bacteriallobster sauce.Pure cultivar and mixed bacillus fermentation was carried out to strengthen the dominantstrainsbased on the preservation of the original flavors. Thirteen strains were isolated and screened from traditional production techniques and inoculated into soybeans. Preliminary screen and rescreen by using sensory evaluation and determination of protease activity as indicators,five strains of dominant strains were selected for physiological and biochemical experiments. Finally, three strains of B, F and J were selected for 16Sr DNA sequencing ，and establishingphylogenetic trees. The results showed that strains of B, F …
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels,
2018
Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318026, China
Electronic Nose And Gc-Ms Analysis On Volatile Compounds In Essential Oils From Mandarin （Citrus Reticulata Blanco） Peels, Cao Xuedan, Fang Xiugui, Li Erhu, Xu Jianguo, Zhao Kai
Food and Machinery
The essential oils were extracted from four varieties of Citrus Reticulata peels (Citrus poonensis Hort. ex Tanaka, Citrus unshiu Marc., Citrus suceosa Hort.ex Tanaka and Citrus tardiferax Hort. ex Tanaka）by roll-pressed, and then volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS) technology. The results shows that: 5 kinds of the 18 sensors have a significant difference in the response values of the four kinds of Citrus Reticulata Blanco oils (P＜0.05), electronic nose was applied to distinguish the essential oils through the principal component analysis (PCA) and the classification index was above 86%. GC-MS analysis showed there …
Composition Analysis And Calculation Of Food-Grade Galacto-Oligosaccharides Based On Hplc Fingerprint,
2018
College of Biological Science and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Composition Analysis And Calculation Of Food-Grade Galacto-Oligosaccharides Based On Hplc Fingerprint, Dong Yining, Chen Wei, Deng Wenjun, Chen Haiqin
Food and Machinery
In this study, the High Performance Liquid Chromatography-Evaporative Light Detection (HPLC-ELSD) was used to establish the rapid comparison and content calculation of effective components of galacto-oligosaccharides based on the fingerprint analysis. Using this method, 11 anonymous commercial food-grade galacto-oligosaccharides products were compared based on the fingerprint composition comparison and content calculation of the effective component. The results showed that the composition of the commercial food-grade galacto-oligosaccharides product composition close to each other, and the non-effective components generally included glucose, galactose and lactose constitute. The number of effective ingredient peaks was 1 to 2, and the mass concentration range was 73.65～100.00 …
Screening Of Sudan Dyes Adulteration In Grape Juice Based On Hptlc-Sers Detection,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Screening Of Sudan Dyes Adulteration In Grape Juice Based On Hptlc-Sers Detection, Wang Liao, Ye Zhiyang, Wang Tiannan, Xu Xueming, Chen Yisheng, Yang Na, Wu Fengfeng, Jin Yamei
Food and Machinery
This paper presented a fast screening method for determining Sudan dye adulteration in grape juice, based on the combination of High Performance Thin-Layer Chromatography (HPTLC) and Surface Enhanced Raman Spectroscopy (SERS). Chromatography separation was achieved on silica gel plates using petroleum/acetone/acetic acid (9/1/0.1) as the mobile phase. After that, key factors including silver nano particle concentrations, electrolyte types/concentrations and incident laser wavelength was investigated with regarding to their effects on the quality of SERS results. Under optimized conditions, the method sensitivity reached to 0.01～0.05 mg/kg, while remarkable linearity (R2＞0.996) was obtained within the range of 1～20 mg/kg. Apart …
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry,
2018
Research and Development Center, China Tobacco Yunnan Industrial Co., Kunming, Yunnan 650231, China
Evaluation Of Uncertainty Of Vanillin In Tobacco By Solvent Extraction Direct Injection-Gas Chromatography-Mass Spectrometry/Mass Spectrometry, Li Chao, Xu Yong, Li Exian, Qin Yunhua, Wu Jiacan, Liu Xiuming, Wang Jiajun, Jiang Wei, Zhang Chengming
Food and Machinery
The content of vanillin in tobacco was determined by liquid solvent extraction direct injection -gas chromatography-mass spectrometry (LSE-GC-MS/MS). By calculating the uncertainty component and synthetic uncertainty of vanillin, the influence error on the detection results of vanillin content was achieved. The uncertainty of the measurement result of the substance was 1.37 μg/g.
Characteristic Analysis And Optimization Design Of Extrusion Cream Conveyor,
2018
Chengdu University of Technology, Chengdu, Sichuan 610059, China
Characteristic Analysis And Optimization Design Of Extrusion Cream Conveyor, Yang Jian, Li Xinwen, Liu Weibing
Food and Machinery
Objective By analyzing the working conditions of the conveyor, the factors affecting the transportation were studied and the mechanical characteristics model of the conveyor was determined. Methods Analytical mechanics method was used to obtain the mechanical characteristics model affecting the equal-pitch variable pitch factor. The three-dimensional model was built using Unigraphics NX and imported into Ansys workbench software. The static simulation, modal analysis and optimization design were performed. Results Through simulation analysis and optimization, the maximum deformation of the cream conveyor occurred at the top edge of the screw shaft, and the mass, total deformation and equivalent stress of the …
Design Of Stirring Mechanism In Milk Tanker Based On Triz Theory,
2018
School of Mechanical and Electrical Engineering, Beijing University of Technology, Beijing 100124, China
Design Of Stirring Mechanism In Milk Tanker Based On Triz Theory, Gao Guohua, Huang Juan, Liu Jichao
Food and Machinery
The TRIZ (theory of inventive problem solving) helped to solve the innovative design of the entire tank system. Through the analysis of the interaction between components, the conclusion was drawn that the use of artificially stirred iron ladles to agitate milk was insufficient. Using physical contradiction analysis, according to the degree of bending of the stirring device due to different heights during operation the dynamic characteristics A motor-driven, retractable and flexible mechanism was designed. The solid works of three-dimensional software was used to build a specific snoring mechanism model, and the feasibility of the flexible arm work was verified through …
Experimental Study On Negative Pressure Grading For Peanut,
2018
College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, Hebei 071000, China
Experimental Study On Negative Pressure Grading For Peanut, Yin Shuangshuang, Jiang Haiyong, Li Na, Feng Yongfei
Food and Machinery
A peanut negative pressure grading device with simple structure, good grading effect and easy operation was designed based on Laval nozzle structure. Five factors affecting the vacuum degree in negative pressure tube were simulated and the structure size of air duct was determined based on Fluent. CFD-DEM coupled simulation software was used to simulate the negative pressure sorting of two kinds of peanuts with the same volume and small density difference, and the sorting differences of high quality and inferior grade peanuts were obtained. On this basis, taking the sorting height, conveyor belt speed and air inlet speed as experimental …
Design Of Walnut Online Weighing System Based On Support Vector Regression,
2018
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture, Shihezi, Xinjiang 832000, China
Design Of Walnut Online Weighing System Based On Support Vector Regression, Jin Zuohui, Zhai Zhiqiang, Zhang Ruoyu, Zou Kunlin, Pang Yujie
Food and Machinery
In order to accurately detect walnut weight online, a walnut weight online testing system based on multi-sensor information fusion was designed, which was adopted the method of dynamic compensation and calibration to process signal collected from an acceleration sensor and symmetrical weight sensors and used the algorithm of support vector regression (SRV) to predict the walnut weight. Then, 400 walnuts were used to acquire weight data at speed of 0.02, 0.03 and 0.05 m/s respectively based on this system. Meanwhile the data were trained and verified. The better prediction model of walnut weight was determined as SVR model with linear …
Research On The Single Spherical Fruit Picking Terminal Device Based On A Binocular Vision,
2018
School of Information Engineering, Lingnan Normal University, Guangdong, Zhanjiang 524048, China
Research On The Single Spherical Fruit Picking Terminal Device Based On A Binocular Vision, Wang Runtao, Li Ming, Gong Zhenping
Food and Machinery
The terminal device was designed for spherical fruit picking. It was presented the working process and hardware structure of the device, including the binocular vision system, the embedded control core, the mechanical arm and the picker. The proposed algorithm of binding Hough transform circular detection could complete the occlusion fruit segmentation. Based on the improved PMF stereo correspondence point algorithm, the 3D matching of left and right fruit images was realized, and the 3D centered coordinates of fruit were also obtained. The results of the picking experiments on tomato, apple and citrus fruits showed that the module could coordinate and …
Design And Motion Simulation Of Automatic Packing Robot For Small Size Pouch Food,
2018
Sichuan Vocational and Technical College, Suining, Sichuan 629000, China
Design And Motion Simulation Of Automatic Packing Robot For Small Size Pouch Food, Cai Chuntang
Food and Machinery
In order to design an automatic packing robot for small size pouch foods placed in chaos, a parallel pick-up robot is designed on the basis of analyzing the actual requirement of bagged food packing, and its performance parameters and mechanical structure are determined. Then the space motion trajectory of the robot is planned, and Adams software is used. The planning path is simulated. The results show that the designed robot can grasp and release accurately, and move smoothly in the planned path, and the trajectory is standardized to meet the design requirements.
