Simultaneously Determination Of Nine Kinds Of Pesticide Residues In Dark Tea By Gas Chromatography-Tandem Mass Spectrometry（Gc-Ms/Ms）,
2018
China National Center of Quality Supervision and Inspection of Dark Tea Products, Yiyang, Hunan 413000, China
Simultaneously Determination Of Nine Kinds Of Pesticide Residues In Dark Tea By Gas Chromatography-Tandem Mass Spectrometry（Gc-Ms/Ms）, Cheng Shuilian, He Jianguo, Huang Jing, Lu Guiying
Food and Machinery
Developed a qualitative and quantitative analysis method which simultaneously determined nine kinds of pesticide residues in dark tea by gas chromatography in combination with triple quadrupole mass spectrometry. After being extracted by acetonitrile and purified by Cleanert TPT solid-phase extraction column,they were analyzed by GC-triple quadrupole MS.The results showed that the calibration cure for nine kinds of pesticide was the linear in the range of 0.4～3.2 mg/L and peak area,each correlation coefficient is above 0.99,and the relative standard deviation(RSD) was between 1.5% and 5.6%. At the same time, the average recovery was ranged from 81.6% to 98.6%,and the determining limits …
Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods,
2018
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410000, China
Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods, Xiang Jun, Wang Fangbin, Jing Huihua, Tang Wanli, Liu Sai
Food and Machinery
Two different methods for the determination of three kinds of sugar alcohols in bubble gum and beverage were analyzed and compared. Samples were extracted directly by water. Half part of the extracts was detected by high performance liquid chromatography with differential refractive index detection (HPLC-DRID), the rest part of the extracts was detected by high performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). Limits of detection (LOD) of xylitol, sorbitol and maltitol determined by HPLC-DRID were 0.037 5 g/100 g, the correlation coefficients were in the range of 0.999 21～0.999 29, and the recovery rates of spiked samples were in …
Quick Determination Of Chemical Constituents In Prunus Cerasifera Leave By Uplc-Uv-Qda,
2018
University and College Key Lab of Natural Product Chemistry and Application in Xinjiang, Yili Normal University, Yining, Xinjiang 835000, China
Quick Determination Of Chemical Constituents In Prunus Cerasifera Leave By Uplc-Uv-Qda, Liu Wei, Liu Tianqi, Ge Yuwei, Ouyang Yan
Food and Machinery
UPLC-UV-QDa technique, combined with the acidic hydrolysis experiment were applied to quantitative and qualitative analysis flavonoid aglycones and methanol extracts from leaves of four different kinds of Prunus cerasifera. The result showed that quercetin and kaempferol were well separated in 7.0 minutes and had good linear relationship, the average recoveries of two flavonoid aglycones were 98.65% and 102.02% with RSD 1.08%(n=3) and 1.17%(n=3), the method was proved to be fast, accurate and repeatable. There was some difference in the content of flavonoid aglycone from different kinds of Prunus cerasifera in different environment, two flavonoid aglycones were found in all kinds …
Research On Food Safety Traceability System Based On Iot And Blockchain Technology,
2018
School of Economics and Management, Changsha University of Science & Technology, Changsha, Hunan 410076, China
Research On Food Safety Traceability System Based On Iot And Blockchain Technology, Zeng Xiaoqing, Peng Yue, Wang Qi
Food and Machinery
According to the shortcomings of current food traceability system on account of inconsistency in technological standards, non-transparency in information, liability to be tampered, serious centralization and information islands, this paper explores the key standards and technologies of food traceability, establishes a traceability system structure and designs a food traceability process based on Internet of Things and blockchain. By adopting the alliance blockchain model and the Hyperledger development platform, implemented a traceability prototype system. It fully demonstrates that our technological solution can significantly improve efficiency and transparency of the food supply chain, which will obviously enhance the food safety and rebuild …
Design And Implementation Of A New Sandwich Making And Selling Machine,
2018
School of Electrical Engineering, Nantong University, Nantong, Jiangsu 226019, China
Design And Implementation Of A New Sandwich Making And Selling Machine, Zhou Yusong, Hua Liang
Food and Machinery
In view of the blank current situation of automatic sandwich making and selling equipment in the market, a new sandwich making and selling machine is developed. The design and manufacture of the whole new mechanical machinery body, vegetable throwing device, and loaf pushing device, etc. have been completed. The prototype has been tested and run. The functions of personalized meal selection, scavenging payment, cash payment, heating and cooling and disinfection, multi station feeding synergy, network monitoring and management are realized.
Effect Of Co2 Method On Monitoring Mildew Of Stored Grain In Warehouse And Its Main Influencing Factors,
2018
College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Effect Of Co2 Method On Monitoring Mildew Of Stored Grain In Warehouse And Its Main Influencing Factors, Bei Jingjing, Zhai Huanchen, Zhang Shuaibing, Lu Yangyong, Cai Jingping
Food and Machinery
The mildew of stored grain will affect the safety of food，which can be monitored by the method of detecting the change of carbon dioxide (CO2) concentration in grain bulk. As an indirect method, it is necessary to analyze comprehensively the related factors of grain bulk and the parameters of CO2 sensor, which cansignificantly affect the detection value. The results showed that the mould count in the initial stage of the stored grain fungi growth was synchronized with the change of CO2 concentration at different temperatures, and the correlation coefficient was greater than 0.99. CO2 production …
Study On Coating Preservation Of Litsea Cubeba Essential Oil And Chitosan On Kumquat,
2018
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and Byproducts Processing, Changsha, Hunan 410004, China
Study On Coating Preservation Of Litsea Cubeba Essential Oil And Chitosan On Kumquat, Peng Xianglian, Fu Hongjun, Fan Li
Food and Machinery
In order to prolong the shelf life of kumquat, kumquat fruits were treated with coating preservation of litsea cubeba essential oil and chitosan, then stored at room temperature conditions, the changes of weight-loss rate, soluble solids, titratable acid, vitamin C(VC), total sugar, sensory index in fruits during storage were investigated. The results showed that the composite coating of Litsea cubeba essential oil and chitosan inhibited the weight-loss of the kumquat, soluble solids, titratable acid, VC, total sugar and sensory of the treated group were better than the control group. The weight-loss rate, soluble solids, and V …
Algorithm On Apple Defect Detection Based On Visible Light-Infrared Light Image Fusion,
2018
Shangqiu Institute of Technology, Shangqiu, Henan 476000, China
Algorithm On Apple Defect Detection Based On Visible Light-Infrared Light Image Fusion, Chen Qianhui, Wu Degang
Food and Machinery
Aiming at the shortcomings of traditional apple defect detection methods such as high labor intensity, low productivity and high false positive rate,the apple defect detection algorithm is proposed based on visible light-infrared light image fusion. The algorithm uses different fusion methods for high and low frequency wavelet coefficients of visible and infrared images to obtain more prominent feature images. The results of simulations show that the recognition rate can reach 96% in the detection of apple fruit with scratches, bumps, fruit stems/flower buds and intact fruits, in addition, the recognition accuracy rate for scratches can reach 92%, and in the …
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis,
2018
Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis, Pan Zhao, Zhou Wenhua, Xiao Yuehuizi
Food and Machinery
The study was to accurately evaluate the quality of table grape,18 different varieties of table grapes were selected. 14 basic quality indicators were measured and analyzed by sensory scores and correlation analysis. Principal component analysis was employed to build a composite score mathematical model. The results showed that there was a significant difference in the quality indexes among different grape varieties, among them, hardness difference was largest (coefficient of variation is 51.18%). Correlation analysis showed that there was an independence and a certain degree of correlation between indicators. Principal component analysis was extracted from 4 principal component factors, and cumulative …
Effects Of Maillard-Type Glycosylation On Antioxidant Activity Of Corn Protein Hydrolysates,
2018
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Effects Of Maillard-Type Glycosylation On Antioxidant Activity Of Corn Protein Hydrolysates, Liu Xiang, Zheng Xiqun, Liu Xiaolan
Food and Machinery
Protamex and alcalase were synergistically used for hyolorlysis of corn protein and the hydrolysates were glycosylated with oligochitosan by Maillard reaction. The antioxidant activities of corn protein hydrolysates (prepared under different protein/enzyme rattios) and glycosylation products were studied. The resultsshowed that both of the enzymatic hydrolysates and glycosylation products had good antioxidant activity, and-the Maillard glycosylation reaction could improve the antioxidant activity of corn hydrolysates. When the protein concentration of glycosylation products was 5 mg/mL, clearance rate of·OH and DPPH· reached to 90.91% and 90.91%, respectively,which increased 48.78% and 32.26%, compared to non-glycosylated hydrolysates.Similarly,when the protein concentration of glycosylation products …
The Extraction Process Of Polyphenols From Porphyra Haitanensis And Their Antioxidant And Antimicrobial Activities In Vitro,
2018
College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian 362002, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362002, China
The Extraction Process Of Polyphenols From Porphyra Haitanensis And Their Antioxidant And Antimicrobial Activities In Vitro, Chen Hongbin, Song Lulu, Jin Jinxuan, Cheng Yongqiang
Food and Machinery
The Optimization of the extraction of polyphenols from Porphyra haitanensis and their antioxidant and antimicrobial activities in vitro were studied. The effects of liquid-material ratio, ultrasonic times and ethanol concentration on the contents of polyphenols from P. haitanensis were investigated. Moreover, the response surface analysis method was applied to determine the optimization of the extraction. The results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols was as follows: liquid-material ratio 35∶1 (mL/g), ultrasonic times 43 min and ethanol concentration 66%. Under the optimum condition, the contents of polyphenols was (6.85±0.13) mg GAE/g. The research of their antioxidant …
Extraction And Antioxidant Activities Of Flavonoids From Coreopsis Tinctoria Nutt Tea,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Extraction And Antioxidant Activities Of Flavonoids From Coreopsis Tinctoria Nutt Tea, Wang Jiani, Ming Jian, Tian Yong, Wang Rongjie, Li Fuxiang
Food and Machinery
The optimization of the flavonoids extraction technique of Coreopsis tinctoria Nutt tea and the vitro antioxidant activity of flavonoids was studied by taking the Coreopsis tinctoria Nutt tea as the raw material, and basing the single factor experiment and Box-Behnken methodology. Results:The optimal extraction conditions of flavonoids from Coreopsis tinctoria Nutt tea were: extraction time 13 min, extraction temperature 98 ℃, the ratio of solid to liquid 1∶78 (g/mL). Under the conditions, the flavonoids extraction rate was (20.39±0.07)%. The half inhibiting concentrations (IC50) to FRAP and DPPH free radical scavenging were (137.98±1.56) μg/mL and (82.40±1.98) μg/mL, respectively. The …
Study On The Bioactive Ingredients And Antioxidant Activities Of 6 Kinds Of Edible Flowers,
2018
Department of Food and Biological Engineering, Guangdong Industry Technical College, Guangzhou, Guangdong 510300, China
Study On The Bioactive Ingredients And Antioxidant Activities Of 6 Kinds Of Edible Flowers, Zhang Dongfeng, Liu Qi, Zhang Xinyue, Zhang Jiaqi, Fu Xinjing, Lu Jun
Food and Machinery
In this study, the bioactive compounds of 6 common edible flowers were extracted by ultrasonic extraction method and their antioxidant activities were assessed. The content of flower active ingredients such as polyphenols, flavonoids, anthocyanins and carotenoids were determined by ultraviolet spectrophotometry and HPLC. The content of these active compounds range from 6.20～63.17 mg GAE/g ·DW, 12.52～180.47 CE /g· DW, 4.17～40.91 mg CyA/g· DW and 0.33～0.68 mg/g ·DW, respectively. The antioxidant activities were assessed by DPPH, FRAP and ABTS assays, range from 45.13～1 092.49, 100.20～2 621.25 and 100.12～1 708.03 μmol TE/g DW respectively.
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application, Hu Xinying, He Zhifei, Li Hongjun
Food and Machinery
The paper describes the luminescent bacteria and the mechanism of detecting toxic and harmful substances. This paper reviews the recent advances in the application of luminescent bacteria in toxicity assessment and food safety testing. What’s more, the factors influencing the application of luminescent bacteria in food safety testing are pointed out, and the paper indicates the application research direction in this technical field.
Research Progress Of Specific Spoilage Organisms Quorum Sensing And Plant-Source Inhibitors In Aquatic Products,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering ﹝Shanghai Ocean University﹞, Shanghai 201306, China
Research Progress Of Specific Spoilage Organisms Quorum Sensing And Plant-Source Inhibitors In Aquatic Products, Lan Weiqing, Wang Meng, Chen Mengling, Xie Jing
Food and Machinery
The spoilage of aquatic products is mainly caused by microbial activities. In this paper, the Specific Spoilage Organisms (SSO) in aquatic products, Quorum Sensing (QS) signal of microbial molecules, the resource and function methods of QS inhibitors were described, respectively. The existing problems and solutions of current QS inhibitors from plant were proposed as well so as to provide the theoretical reference for the research of preservatives for controlling the QS in aquatic products.
Sources And Effects Of Trace Components In Traditional Chinese Liquor,
2018
Shaoyang University, Shaoyang, Hunan 422000, China
Sources And Effects Of Trace Components In Traditional Chinese Liquor, Cao Zhihua, Yu Yougui, He Hongmei
Food and Machinery
Based on the new achievements in the study of the trace components of traditional Chinese liquor, its sources and effects were systematically summarized for the first time. The main sources are three ways: catalytic reactions of microorganisms and enzymes during fermentation, chemical changes during storage, and chemical reactions of special components from raw materials, and which mainly playes three roles: the aroma and flavor-producing, style and aroma type-forming and physiological functions. In the future, the research focuses on the impact of raw materials on the trace components of traditional Chinese liquor, the construction and application of gene bacteria of high-yielding …
Advances On Extraction And Function Of Anoectochilus Roxburghii Polysaccharide,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Advances On Extraction And Function Of Anoectochilus Roxburghii Polysaccharide, Chen Chengli, Dong Quan, Zhou Yu, Yan Min
Food and Machinery
Anoectochilus roxburghii polysaccharide (ARP) is a kind of bioactive substance, consisting of monosaccharides polymerized by glycoside bonds. It is extracted from Anoectochilus roxburghii and has effective functions to decrease blood sugar and blood fat, and to protect liver and kidney. It also has excellent effects on sleep promotion, anti-tumor, and immunity enhancement. Based on the research of ARP in recent years, this article reviewes the extraction methods of ARP and mechanism of its biological activity, briefly analyzes the characteristic of its structure, and summarizes the differences in the content of different sources of ARP and the application of ARP in …
Effect Of Drying Methods On Quality And Antioxidant Properties Of Apricot Powder,
2018
College of Agriculture and Forestry, Longdong University, Qingyang, Gansu 745000, China
Effect Of Drying Methods On Quality And Antioxidant Properties Of Apricot Powder, Zhao Hongxia, Wang Yingqiang, Wen Jianhua, Wen Wen, Mao Yaqian, Song Wenli
Food and Machinery
The natural apricot powder was prepared by microwave drying (MD), hot air drying (HAD), microwave vacuum drying (MVD) and microwave convection drying (MCD) and their nutritional, physical, sensory and antioxidant propertieswere compared. Significant differences among the determined quality terms of the four products were observed（P＜0.05）, the MVD and MCD products had the higher total sugar and reducing sugarand the latter had the least loss in total phenol and VC content while the HAD product the best retention of total acid, the apricot meat powder prepared by MD had the lowest hygroscopicity and caking degree. The apricot meat powder prepared …
Optimization Of Fermentation Technology And The Activities Of Quinoa,
2018
College of Life Science and Engineering of Chongqing Three Gorges University, Chongqing 404100, China; Engineering Center of Characteristic Biological Resources in Northeast of Chongqing, Chongqing 404100, China
Optimization Of Fermentation Technology And The Activities Of Quinoa, Han Lin, Yang Renyi, Hu Yue, Jiang Wei
Food and Machinery
In order to enhance the nutritive value and functional activity of quinoa, response surface methodology was employed to optimize the fermentation technology based on the single factor experiment to increase the total phenols. Moreover, the antioxidant and α-glucosidase inhibiting activity of quinoa were compared. The results showed that the optimal fermentation conditions were as follow: yeast 1.7%, fermentation time 80 h, moisture content 16 mL, and the average content of total phenols from fermented quinoa was reached to (5.31±0.11) mg/g under these conditions, which was close to the predicted value with the relative error is only 1.12%. Moreover, compared to …
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder,
2018
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Effects Of Different Thickeners On The Quality Of Freeze-Dried Pleurotus Eryngii Powder, Wang Haiou, Gao Yingyu, Chen Shoujiang, Fu Qingquan, Zhang Wei, Wang Rongrong, Hua Chun
Food and Machinery
Effects of the addition amount of different thickeners (maltodextrin, xanthan gum, sodium carboxymethyl cellulose) on the quality of freeze-dried Pleurotus eryngii powder were studied by investigating the indexes of bulk density, hygroscopicity and instant solubility. In order to obtain a better product quality, the best combination of thickeners was optimized by single factor, orthogonal experiment and comprehensive analysis method. The results showed that adding three thickeners alone can improve the quality of freeze-dried Pleurotus eryngii powder. The effect of maltodextrin was the most significant, followed by xanthan gum and sodium carboxymethyl cellulose. The best combination was maltodextrin 15%, xanthan gum …
