Rapid Determination Of 14 Glucocorticoids In Grass Carp Using Quechers Coupled With Uplc-Q/Orbitrap Ms,
2019
Hunan Provincial Food Quality Supervision and Inspection Institute, Changsha, Hunan 410111, China
Rapid Determination Of 14 Glucocorticoids In Grass Carp Using Quechers Coupled With Uplc-Q/Orbitrap Ms, Li Tao, Yang Xiao, Sun Guifang, Song Yang, Zhou Xinwang
Food and Machinery
A simple and rapid method for the simultaneous determination of 14 kinds of glucocorticoids in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatography quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 14 glucocorticoids ranged from 2.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.999. The LOD is in the range of 1.3~6.0 μg/kg and the LOQ is in the range of 4.5~20.0 μg/kg. The recoveries were in the range of 76.9% to 103.3%, with the precursor ions （n=6） in the range …
Design Of Monitoring System For Soybean Powder Spray Drying Tower Based On Fuzzy Pid,
2019
College of Mechanical Engineering, Jiamusi University, Jiamusi, Heilongjiang 154007, China
Design Of Monitoring System For Soybean Powder Spray Drying Tower Based On Fuzzy Pid, Hou Qiang, Xu Ying, Tian Siqing
Food and Machinery
Based on the characteristics of large delay and strong coupling in spray drying, a monitoring system of spray drying tower for soybean flour based on fuzzy PID is designed. According to the technological requirements, a cascade fuzzy control scheme is adopted for spray drying tower. The main circuit adopts fuzzy PID control, and the secondary loop adopts PI control. The upper and lower computer monitoring adopts Kingview and SIEMENS S7-300 series PLC. The simulation results show that the cascade fuzzy PID control has the advantages of fast speed, small overshoot and strong robustness compared with the conventional PID control.
Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions,
2019
Institute for Quality & Safety and Standards of Agricultural Products Research, Nanchang, Jiangxi 330200, China; Key Laboratory for Quality and Safety of Agricultural Products, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi 330200, China; Labo
Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang
Food and Machinery
In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 …
Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi,
2019
National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchan
Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui
Food and Machinery
The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content …
The Effect Of Irradiation On Preservation Of The Solenocera Melantho During Storage,
2019
School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Jiangsu, Wuxi 214122, China
The Effect Of Irradiation On Preservation Of The Solenocera Melantho During Storage, Hao Yunbin, Shao Honghong, Xiang Xingwei, Zhou Yufang, Xia Wenshui
Food and Machinery
To investigate the sterilization and preservation by radiation on the shrimp Solenocera melantho, the total number of colonies, TVB-N, pH value, amino acids, heavy metal content were measured. The results showed that 1 kGy irradiation dose could kill most of the microorganisms. The higher the irradiation dose was, the stronger the bactericidal effect did. Although the irradiation did not affect the TVB-N in the Solenocera melantho, but the TVB-N decreased with the increase of irradiation dose. The pH value of the irradiated shrimp decreased first and then rose, and the rising speed was higher than the unirradiated sample. The rate …
Lf-Nmr Combined With Electronic Nose To Analyze The Quality Changes Of Refrigerated Rainbow Trout Treated With Composite Preservative,
2019
Sichuan Technology and Business College, Dujiangyan, Sichuan 611830, China
Lf-Nmr Combined With Electronic Nose To Analyze The Quality Changes Of Refrigerated Rainbow Trout Treated With Composite Preservative, Shen Qiuxia, Zhu Keyong, Li Mingyuan, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Food and Machinery
In order to study the effect of composite preservatives (chitosan, tea polyphenols and lemon juice) on the quality of rainbow trout fillets during storage, The fresh-keeping effects were listed as follows: texture, pH, TBA, TVB-N and the total number of colonies. LF-NMR and electronic nose technology were used to explore the changes of moisture content and volatile components during the storage. The results showed that the composite preservative group could better maintain the texture characteristics of fillets compared with the control group, and at the same time, it also could delay the TBA value, TVB-N value and total viable counts …
Cherry Defect Detection And Recognition Based On Machine Vision,
2019
Beidou High Precision Positioning Service Technology Engineering Laboratory of Liaoning Province, Dalian University, Dalian, Liaoning 116622, China; Environment Sensing and Intelligent Control Key Laboratory of Dalian, Dalian University, Dalian, Liaoning
Cherry Defect Detection And Recognition Based On Machine Vision, Pei Yuekun, Lian Mingyue, Jiang Yanchao, Ye Jiamin, Han Xinxin, Gu Yu
Food and Machinery
Based on the machine vision technology, convolutional neural network (CNN) was used to detect and recognize, and verified the cherry defects. The results showed that the recognition accuracy of intact cherry was 99.25%, with the average recognition accuracy of defective cherry of 97.99%, and the recognition speed was 25 per second. Compared with other research methods, this method could accurately detect and identify various types of defects.
Effect Of Boletus Edulis Polysaccharides On Liver Protection To Ccl4-Induced Acute Hepatic Damage Mice,
2019
College of Life Science and Technology, Yangtze Normal University, Chongqing 408100, China
Effect Of Boletus Edulis Polysaccharides On Liver Protection To Ccl4-Induced Acute Hepatic Damage Mice, Zheng Qiaoran, Zhang Heng, Li Wenfeng, Tao Wen, Zhou Feng, Gao Xiaoxu
Food and Machinery
The mice in the treatment group were administrated with the BEP at doses of 200, 400, and 800 mg/(kg BW·d) for 30 consecutive days. The liver injury model was established by intraperitoneal injection of CCl4. The alanine transaminase (ALT), aspartate transaminase (AST) contents in serum, and superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px) and glutathione (GSH) levels in liver were measured. Meanwhile, a hepatic pathological examination was conducted. The results of this study showed that Boletus edulis polysaccharides could, to some extent, protect mice from CCl4-induced liver injury. In addition, Boletus edulis polysaccharides significantly prevent …
Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice,
2019
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping
Food and Machinery
Epimedium extracts was roughly separated by macroporous resin, and screened by mouse sleep aid and autonomic activity model. The active separation component is further screened by MCI and ODS chromatography column to separate the effective components to obtain 4 monomer ingredients. Identified by nuclear magnetic resonance structure, the four monomers were: epimedin C, epimedin B, icariin, icarisid. The results showed that epimedin C and icariin effectively increased the rate of sleep in mice, prolonged the sleep time, and reduced the number of activities and standing times. And the effect of epimedin C is better. The main functional component of epimedium …
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity,
2019
Third Level Laboratory of Traditional Chinese Medicine Preparation, State Administration of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long
Food and Machinery
Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used …
Study On Antioxidant Active Components Of Potatoes,
2019
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Food and Machinery
The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran,
2019
Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Food and Machinery
In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …
Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves,
2019
Henan Branch of China Tobacco Industry Co.， Ltd., Zhengzhou, Henan 450000, China
Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng
Food and Machinery
In order to classify the use direction of subcritical extraction technology in upper surplus tobacco of Henan, three upper surplus tobacco of Henan were used as materials and were extracted by dimethyl ether and butane, to evaluate the quality variation and characteristic of subcritical extraction sample from three aspects of conventional chemical component, mainstream smoke content and sensory quality, by normal sample as control. The result showed that: ① The subcritical extraction technique does not introduce extractant into the treatment of tobacco leaves. ② Subcritical extraction tobacco’s nitrogen, nicotine and protein content decreased significantly, and reach significant level with control, …
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine,
2019
Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai Academy of Agriculture and Forestry, Xining, Qinghai 810016, China; State
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan
Food and Machinery
Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, …
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Food and Machinery
In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …
Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii,
2019
Wuhan Huanghelou Flavors and Fragrances Co., Ltd., Wuhan, Hubei 430040, China
Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng
Food and Machinery
The research progress of Siraitia grosvenorii flavonoids in recent years was reviewed, including the structural analysis, extraction and purification and biological activity, providing a theoretical guidance for the application research the flavonoids from S. grosvenorii.
Efficacy And Research Status Of Rose Hip,
2019
Northeast Forestry University, Harbin, Heilongjiang 150040, China
Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong
Food and Machinery
The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.
Research Progress On Processing Technology Of Low-Salt Meat Products,
2019
College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Food and Machinery
This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.
Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine,
2019
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen
Food and Machinery
The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the …
Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction,
2019
Inspection Center of Yanbian Korean Autonomous Prefecture, Yanji, Jilin 133000, China
Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli
Food and Machinery
An analytical method for the simultaneous determination of 19 kinds of organochlorine pesticides in apple-pear was established based on optimized solid-phase extraction coupled with gas chromatography-mass spectrometry（SPE-GC/MS）. Different extraction conditions, included extraction solvent, extraction solvent volume, sample weight, solid phase extraction clean-up and eluent were optimized during the sample pretreatment. The quantification were analyzed by GC/MS in selected ion monitoring （SIM） mode and the external standard method. The method showed good linearity (R2≥0.996 7) for all the pesticides. The recoveries at three spiked levels (20, 40, and 200 μg/kg) ranged from 86.1% to 108.9% with the relative standard …
