Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity,
2016
Harbin University of Commerce, Harbin, Heilongjiang 150076, China; Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Yongzhou, Hunan 425100, China; Hunan University of Science and Technology, Yongzhou, Hunan 425100,
Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang
Food and Machinery
A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 1∶15（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide …
Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis,
2016
College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China
Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi
Food and Machinery
Bee pollen soluble dietary fiber was extracted by enzymatic extraction, and the physicochemical properties was analyzed, while, the products were compared with the bee pollen soluble dietary fiber by acid extraction and alkali extraction. The optimal enzymatic extraction conditions were determined as follows: extraction temperature 50 ℃, extraction time 2 h, enzyme 2.5%, pH 4. Under the conditions, the yield of bee pollen soluble dietary fiber was 4.11%. The product is milk-white powder, and has good smell. The swelling capacity, water holding capacity and the water-solubility of the fiber were 2.03 mL/g, 1.01 g/g, 91.26%, respectively. The bee pollen soluble …
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane,
2016
Shanghai Ocean University, Shanghai 201306, China
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane, Chen Jiyu, Yang Fuxin, Wei Lijuan, Du Yunpeng, Wang Haili
Food and Machinery
ObjectiveTo research the method of preparing polyvinyl alcohol modified non woven fabric antibacterial composite membrane and properties of composite membrane. Methods Solution blended process was used in this experiment to mix PVA mother liquid with different antibacterial agent to make antibacterial PVA mother liquid. Then surface coating method was used to coat antibacterial mother liquid onto non woven fabric to make composite films after drying. Test and compare the properties of different composite films. Results SD-PVA/NWF composite film was better than PS-PVA/NWF and SB-PVA/NWF not only in water absorption property ,but also in tensile strength and optical performance; The type …
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity,
2016
Anqing Vocational Technical College, Anqing, Anhui, 246003, China
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Food and Machinery
In this paper, the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide (IPS) from Penicillium camemberti, i.e. liquid-solid ratio, extraction time and temperature, and the antifreeze activity of IPS was also evaluated. The results showed that the IPS could be best extracted with liquid-solid ratio 36.7∶1 (mL/g) at 89.6 ℃ for 123 min, and the yield of it was about 12%. In addition, the antifreeze activity of IPS was almost equal to glycerol, and the livabilities of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum were significantly improved by 1%~2% IPS.
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine,
2016
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Food and Machinery
The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L*), redness (a*) and yellowness (b*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute …
The Batch Fermentation Kinetics Of Mulberry Fruit Wine,
2016
School of Food and Bioengineering, XiHua University, Chengdu, Sichuan 610039, China
The Batch Fermentation Kinetics Of Mulberry Fruit Wine, Hu Yongzheng, Li Mingyuan, Li Mei, Ding Wenwu, Kang Ling, Wang Chong, Chen Jianhua, Li Chunmei
Food and Machinery
The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×108 CFU/mL and the ethanol concentration reached 9.01%. The models fitted …
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties, Wu Xuewei, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
This research investigated the influence of setting temperature and time on the gel properties of glucono-δ-lactone (GDL)-induced surimi gel. The results showed that the acidification rate increased with the temperature increasing from 30 ℃ to 50 ℃. Consequently, the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel. It is indicated that protein subunits solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature. The content of total SH increased …
Quality Assessment Of Apple Chips Based On Data Fusion Processing And Nirs Method,
2016
School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
Quality Assessment Of Apple Chips Based On Data Fusion Processing And Nirs Method, Guan Xiao, Rao Li, Liu Jing, Kuang Jingyun
Food and Machinery
In this study, five quality indicators, i.e. moisture, soluble solid content, total sugar content, titratable acid content and hardness, of apple chips during processing period were analyzed by analytic hierarchy process, and quality scores was obtained. Near infrared spectroscopy (NIRS) combined with partial least-squares discriminant analysis (PLS-DA) was applied for the prediction of quality scores of apple chips. The results showed that the correlation coefficients between predicted category variable of calibration and the measured category variable were 0.84, 0.63 and 0.89, and the root mean square error of cross validation were 0.26, 0.34 and 0.22 for each quality category, respectively. …
Study On Variation Regularity And Characteristics Of Lycium Barbarum Polysaccharide In Different Mature Stage,
2016
Ningxia University, Yingchuan, Ningxia 750021, China
Study On Variation Regularity And Characteristics Of Lycium Barbarum Polysaccharide In Different Mature Stage, Duan Yue, Liu Dunhua, Li Shiyao, Zhao Yuhui, Fang Xiang
Food and Machinery
Studied the change of Lycium barbarum polysaccharides (LBP) in different growth periods, by using the wolfberries in different growth periods as research objects, and analyzed the LBP composition by HPLC. Taking VC as the control sample, the LBP’s activities of scavenging hydroxyl radicals, superoxide anions, DPPH and ABTS were analyzed and compared in different growth periods. The rheological characteristics of LBP in different growth periods were analyzed by a rheometer. The results indicated that the monosaccharide composition of LBP was the same in different growth periods, but the monosaccharide molar ratios of the polysaccharides were significantly different. The antioxidant activity …
Screening Of Streptococcus Used For The Fermented Walnut Mink Drink,
2016
Department of Life Science, Hengshui Univercity, Hengshui, Hebei 053000, China
Screening Of Streptococcus Used For The Fermented Walnut Mink Drink, Zhao Juanjuan, Wu Rongrong
Food and Machinery
In this study, 14 Streptococcus strains were isolated from sourdough bread, white silk mustard, pickles and cucumber sauce. Among those strains, four strains marked as HsS5, HsS6, HsS8, HsS9 could be used for the fermentation of the walnut milk after acid feature test, and they were identified as Streptococcus thermophilus through their morphologic, physiological biochemical characteristics and 16S rRNA gene sequence. The scores of sensory evaluation of these fermented walnut milks produced by HsS5, HsS6, HsS8, HsS9 with Lactobacillus acidophilus LA were 96, 91, 93, 86, respectively. Moreover, the contents of nine kinds of amino acid were found increased at …
Identification Of A Strain Of High Yieldacetic Acid Bacteria From Ferment And Its Acid-Producing Characteristics,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Identification Of A Strain Of High Yieldacetic Acid Bacteria From Ferment And Its Acid-Producing Characteristics, Lu Mengyao, Liu Shuliang, Hu Kaidi, Zhang Aiqing
Food and Machinery
A strain of high yield acetic acid bacteria LMY-1 was isolated from 10 kinds of ferment samples by isolation and purification, the acid qualitative and quantitative screen for producing. The strain was identified as Acetobacter cibinongensis by analysis of morphology, physiological and biochemical indicators and identification of 16S rDNA. The growth and acid-producing characteristics of strain LMY-1 was studied by fruit and vegetable culture medium with apple, pear and cucumber. Results, the optimum acid temperature for strain LMY-1 was 30 ℃； In 4 mL/100 mL ethanol content, strain LMY-1 produced the highest acid amount (22.72 g/L), higher than strain CICC7015(Acetobacter …
Determination Of Acetaldehyde In Wine By Gas Chromatography-Mass Spectrometry,
2016
South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Inspection and Quarantine Technology Center, Guangzhou, Guangdong 510623, China; Guangdong Key Laboratory of Import and Export Technical Measures of Animal, Plant and Food,
Determination Of Acetaldehyde In Wine By Gas Chromatography-Mass Spectrometry, Wei Xiaoqun, Zheng Xuan, Guo Qingyuan, Ling Li, Zeng Guangfeng, Huang Jin, Cai Chun
Food and Machinery
A method for determination of acetaldehyde in wine by gas chromatography-mass spectrometry (GC-MS) was established, in which the influence factor on the detected results were studied, such as extraction agent, desorption pH, derivatization reagents. As a result, the limit of determination (LOD) of vanillin and ethyl-vanillin was 0.12 mg/kg. linearity range was 0.2～100.0 mg/kg(R2=0.999 4), The spiked recovery was between 89.3%～113.0%, and the RSD ranged from 1.28%～9.42%(n＝6). This method was applicable for determination of acetaldehyde in wine.
Fast Ddetermination Of Malic Acid In Greenapple By Three-Wavelength Spectrophotometry,
2016
College of Chemistry and Chemical Engineering, Yangtze Normal University, Chongqing 408100, China; Chongqing Key Laboratory of Inorganic Special Functional Materials, Chongqing 408100, China
Fast Ddetermination Of Malic Acid In Greenapple By Three-Wavelength Spectrophotometry, Pang Xiangdong, Jiang Hong, Zhang Qin, Jiang Tianyan
Food and Machinery
A triple wavelength spectrophotometry to measure malice acid in green apples was established in this study. The reaction between malic acid and tris-hydrochloric acid buffer solution of malachite green showed that a green ionic association complex with three positive absorption peak locating in 568 nm, 644 nm and 424 nm, respectively, could be found in visible light generated area. Moreover, the malic acid with triple wavelength spectrophotometry and its related reaction condition and absorption spectral character were investigated. The result showed that the molar absorption coefficient of performance was 5.88×104 L/(mol·cm), and the quality concentration of malic acid was found …
Design Of Freshwater Fish Slitter By Belt-Clamp,
2016
College of Mechanical Engineering Huazhong Agricultural University, Wuhan, Hubei 430070, China
Design Of Freshwater Fish Slitter By Belt-Clamp, Huang Pengfei, Tan Hequn, Zhang Chunji, Wan Peng, Nie Jie
Food and Machinery
This study is about the design and manufacture of a new belt-clamp freshwater fish slitter which is based on the research of characteristic parameters of hypophthalmichthys molitrix.. The fish slitter consists of machine frame, nip-deliver system, cutting system. The key processing parameters of fish slitter can be adjusted, such as belt spacing of nip-deliver system, belt speed, circular saw height of cutting system. The rated power is 3.7 kW, consist of 1.5 kW cutting system motor and 2.2 kW nip-deliver system motor. The final results of experiments with (1.5±0.25) kg hypophthalmichthys molitrix: The level of belt spacing has significant impact …
Simulation Optimization And Test Of Pneumatic Separating Device For Lotus Seed Shell And Kernel Based On Cfd-Dem Coupling Method,
2016
School of Mechanical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Simulation Optimization And Test Of Pneumatic Separating Device For Lotus Seed Shell And Kernel Based On Cfd-Dem Coupling Method, Ma Qiucheng, Lei Lintao, Lu Ange, Li Chaozhong, Qin Feng
Food and Machinery
The simulation of separation channel airflow field distribution was implemented with FLUENT software. The CFD-DEM coupling method was used to simulate the separation progress of the mixtures in the separation channel. For fluid outlet velocity, inclination angel of inlet tube and inclination angle of separating channel factors was carried out by simulation experiment, determine the optimal technological parameter of separating channel as follows: inclination angel of inlet tube was 60°, inclination angle of separating channel was 35°, fluid outlet velocity was 7.881 m/s, and the results were the same with the physical prototype. The feasibility to use CFD-DEM coupling method …
Discussion On Influence Of Gear Tooth Shape On Flow Characteristic In Gear Pump,
2016
Hunan Province Key Laboratory of Safety Design and Reliability Technology for Engineering Vehicle, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Discussion On Influence Of Gear Tooth Shape On Flow Characteristic In Gear Pump, Wang Wen, Yin Yanmei, He Shanghong, Liu Guangming
Food and Machinery
The oil pump models with different gear tooth shapes were established and the internal flow field simulation were taken by utilizing Pumplinx. Then the characteristics of steady state flux and flow pulsation were analyzed. The results were as follows. Compared with the straight gear pump, the flow pulsation of other toothed gear pumps was much lower, although they flowed more slowly at the low and medium speeds. Especially the flow pulsation of dislocation gear pump was much lower than straight gear pump. Moreover, It decreased 27% at 1 100 r/min and 35% at 2 700 r/min comparing with the straight …
Effects Of Controlled Freezing-Point Storage Treatment On Quality Of “Hujingmilu” Juicy Peaches,
2016
Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
Effects Of Controlled Freezing-Point Storage Treatment On Quality Of “Hujingmilu” Juicy Peaches, Zhu Lin, Ling Jiangang, Shang Haitao, Lin Xudong, Yu Jingfen, Chen Shuyin
Food and Machinery
In order to provide theoretical basis for applying controlled freezing-point storage preservation technology to soft peaches in south China, this research investigated the effects of controlled freezing-point storage and different temperatures treatment on quality of “Hujingmilu” juicy peaches during storage. Controlled freezing-point storage(-0.8 ℃) were used to keep properties of peaches, and low temperature treatment as 3～4 ℃, (0±0.5) ℃ was taken as control. Changes in physicochemical indexes (flesh firmness, total soluble solids, titratable acidity, ascorbic acid and relative conductivity), sensory indexes (browning index, colouration and sensory evaluation) of different storage times and shelf-life were investigated. Factor analysis was used …
Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice,
2016
Food Science and Bioengineering College, Tianjin Agricultural University, Tianjin 300384, China
Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice, Zhang Jiyuan, Liu Jinfu, Xiao Ping, Liu Zixuan
Food and Machinery
In this paper, the type II diabetes model was established and the optimal dose of the pumpkin polysaccharide, pueraria flavonoids and pu-erh theabrowns were determined by measured blood glucose. On the basis, the fasting blood glucose (FBG), insulin (INS), insulin resistance (IR), high density lipoprotein (HDL) and low density lipoprotein (LDL) were also investigated. The FBG, INS, IR, HDL, LDL combined group was significantly better than the single component (P＜0.05). The results revealed that the combinations of pumpkin polysaccharide and pu-erh theabrowns, pueraria flavonoids and pu-erh theabrowns were effective. However, the pumpkin polysaccharide factorial analyses showed that the interactions of …
Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats,
2016
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei
Food and Machinery
To investigate the effect of wheat gluten hydrolysate(WGH) rich in glutamine prepared through the enzymatic hydrolysis by trysin on small intestinal mucosal by methotrexate induced mucositis model in rats. The results showed that the WGH can significantly increase intestinal mucosa weight, villus height, crypt depth, protein and DNA content, decrease diamine oxidase level in plasma and increase glutathione content of small intestine mucosa. The WGH can efficiently alleviate the intestinal mucosal injury in rats.
Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity,
2016
Pharmaceutical Institute, Xi’an Medical Universit, Xi’an, Shaanxi 710021, China
Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity, Chen Cheng, Luo Guoping, Yan Mengru, Wen Ming, Dang Sha
Food and Machinery
Taking the total flavonoids from Geum aleppicum by using ultrasound-assisted extraction and purification techniques, and test the scavenging ability to DPPH of total flavonoids. With extraction quantity of total flavonoids as dependent variable, the independent variables including ratio of liquid to solid, ethanol concentration, ultrasonic power, ultrasonic temperature and ultrasonic time were studied on extraction by single experiment and response surface methodology; the adsorption and desorption of total flavonoids were used to investigate adsorption and elution conditions of macroporous resin; the scavenging ability to DPPH was used to investigate antioxidant activity. The optimal extraction conditions were: ultrasonic power 300 W, …
