Analysis And Evaluation On Heavy Metal Content Of Root Vegetables In Three Gorges Reservoir,
2015
School of Life Science and Engineering, Chongqing Three Gorges University, Chongqing 404000, China
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 …
Characteristic Of Water Holding Capacity And Color Changes Of Tan Sheep At Different Storage Temperatures,
2015
College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China
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 …
Effects Of Two Different Fans Arrangement On Stacking Cargo In Cold Store Based On Numerical Simulation,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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 …
Study On Dextran-Modified Sod And Its Enzyme Activity,
2015
College of Biological and Chemical Engineering, Beijing Union University, Beijing 100023, China
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.
Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil,
2015
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie
Food and Machinery
Supercritical CO2 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 …
Study Of Optimization Of Extraction Process Of Polysaccharides From Zizyphus Jujuba Cv. Muzao With Acidic Buffer By Response Surface Methodology,
2015
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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 …
Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material,
2015
School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian
Food and Machinery
The synthesis of one kind of functional syrup containing tagatose was studied with arabic gum as raw material and sodium aluminate as catalyst. The addition of sodium aluminate, reaction time and reaction temperature were studied as single factors to determine the conversion rate of tagatose. The response surface design was used to determine the optimal conditions on the basis of single factor experiment. The experimental results showed that the best reaction parameters in 100 mL hydrolysate containing 8.90 g galactose were: the addition of sodium alumnite 4.93 g, reaction time 3.5 h, reaction temperature 45 ℃. Under the above conditions, …
Research Development On Preservation Methods Of Salmon,
2015
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing
Food and Machinery
Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.
Reasearch Progress On Application Of Fat Substitutes In Ice Cream,
2015
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin
Food and Machinery
Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.
Research On Legal Regulation Of Genetically Modified Food,
2015
Chongqing College of Humanities, Science & Technology, Chongqing 401524, China
Research On Legal Regulation Of Genetically Modified Food, Dou Yusi, Jiang Wenyu
Food and Machinery
GM food is an important achievement in the development of biotechnology, and it has two sides as any other achievements. Taking into account the special nature of GM food, it needs to make effective legal regulation to regulate the impossible problems. Europe, Japan and other developed countries establish experimental and listing approval system, a isolation system and labeling system specifically. The US also sets up legal principle of non discrimination for supervision of GM food. Combined with the present situation of legal regulation on GM food in China, several steps should be taken, for adopting formal legislation, enacting specific workable …
Criminal Law And Regulation Of Food Safety In China,
2015
Management Department of Guangdong AIB Polytechnic College, Guangdong, Guangzhou 510507, China
Criminal Law And Regulation Of Food Safety In China, Zhang Fengxue
Food and Machinery
There are four major problems existing in China's food safety supervision and management. They are imperfection in the system of laws on food safety, obvious defect of current criminal law governing food safety crimes, insufficient understanding for supervisory staff to hazard of food safety crimes, absence of workable accountability system for supervisory staff who spoil their duty. Those existing problems have caused frequent crisis of food safety. To tackle these problems, a legally governing system, which should be mainly supported by the system of criminal law, needs to be established to unify names of crime for food safety crime and …
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging,
2015
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging, Wang Wanjiao, He Xiaoguang, Wang Songlei, Liu Guishan, Wu Longguo
Food and Machinery
A hyperspectral imaging technology combined with the principal component analysis (PCA) and the minimum noise fraction (MNF) methods were developed for the detection of common defects in Lingwu long jujubes, and investigated the influence of the background to recognition of defects. Firstly, the hyperspectral images of jujube samples (insect hole, crack and intact jujubes) were acquired. Secondly, the PCA and MNF methods were used to reduce dimensionality of hyperspectral images and to separate the noise from signals effectively. The PC1 and M1 images of insect hole and intact jujube, PC2 and M2 images of crack jujube were selected to distinguish …
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk,
2015
ShangHai Ocean University, Shanghai 201306, China; ShangHai Bino Testing Service co., LTD, Shanghai 200436, China
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk, Wang Shuaishuai, Zheng Xiaoping, Meng Jin, He Yabin
Food and Machinery
A method was developed for simultaneous determination of 8 β-lactams in goat milk by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC—MS/MS). The milk was extracted with acetonitrile, purified with C18 and PSA sorbent and separated by an ACQUITY UPLC BEH C18 column using water (containing 0.1% formic acid) and acetonitrile as mobile phase. The mass spectrometric acquisitions were carried out by means of multiple reaction monitoring (MRM) in positive ionization mode. The linear relation of eight β-lactams was good and the correlation coefficient was more than 0.986. The recovery rates of the target analyte were between 83.8%～95.4%. The …
Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin,
2015
YingDong Institute of Food Science and Technology, Shaoguan University, Shaoguan, Guangdong 512005, China
Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin, Tang Hui, Zhong Ruimin, Xiao Zijun
Food and Machinery
The debittering conditions of pommelo juice were improved and optimized by D101 macroporous resin. The single-factor experiments and orthogonal experiments were evaluated by debittering rate of naringin and limonlids, the loss rate of Vc and the sensory evaluation, and were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value and so on. The results of best debitterize conditions by D101 macroporous resin were as follows: the resin usage was 1.7%, adsorption time was 18 min, adsorption temperature was 30 ℃ and juice's pH was 3.5. Under these conditions, the debittering rate of pommelo juice …
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Food and Machinery
To investigate the effects on cell viability and cell cycle of apigenin on BCPAP cell line, the MTT assay was used to detect the growth inhibition rates of BCPAP cells at 24 h which cultured with apigenin in different concentrations, and of BCPAP cells at 24, 48, 72 h which cultured with 12.5, 25, 50 μmol/L apigenin as well. The bright field images of cell morphology were analyzed. The effects were evaluated of different concentration of apigenin on the morphology of BCPAP cells, and the inhibition of cell growth. The cell cycle distribution was measured by flow cytometry. The different …
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice,
2015
Shaoyang University, Shaoyang, Hunan 422000, China
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua
Food and Machinery
In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus,
2015
College of Bioengineering, Sichuan University of Science﹠Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus, Ye Guangbin, Wang Caihong, Wang Yi, Zhen Pan, Wang Yong, Luo Huibo
Food and Machinery
The bacterial community structure of three types Fen-Daqus (Qingcha Daqu, Houhuo Daqu and Hongxin Daqu) were studied through construction of bacteria 16S rRNA gene clone library, sequencing and phylogenetic analyses. The results showed that the bacteria communities of three types Fen-Daqus were both distributed in Bacilli, Actinobacteridae, Gammaproteobacteria. But there are some specific differences in detail composition of the bacterial species among the three types Fen-Daqus. Lactobacillus and Staphylococcus were the dominant bacteria in Qingcha Daqu (the ratio to total clones were 37.78% and 22.22% separately); Lactobacillus, Staphylococcus, Bacillus and Weissella were the dominant bacteria in Houhuo Daqu (the ratio …
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion,
2015
College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Food and Machinery
With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity,
2015
State Key Laboratory of Food Science and Technology, Jiangnan Univrsity, Wuxi, Jiangsu 214122, China
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Food and Machinery
Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …
Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms,
2015
The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
Analysis Of Volatile Components In Green Tea Grown In Wuxi Using Headspace Solid-Phase Micro-Extraction And Gc—Ms, Li Ming, Zeng Qian, Sun Peidong, Cao Guangqun
Food and Machinery
The volatile components in two typical cultivars of green tea grown in Wuxi, Baikhovi tea and Taihu tea, were extracted by headspace solid-phase micro-extraction (HS—SPME) and analyzed by GC—MS respectively. The results showed that there were 74 and 56 volatile components in the two cultivars, representing 98.59% and 98.51% of the total peak area. Alcohols, aldehydes, alkanes, esters, carboxylic acids and ketones were the major constituents, but their relative contents in the two cultivars were different. The contents of aldehydes, ketones and carboxylic acids in Baikhovi tea were higher but the contents of alcohols, esters and alkanes were lower than …
