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, …
Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting,
2016
Sanda University, Shanghai 200120, China
Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian
Food and Machinery
Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …
Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment,
2016
College of Horticulture, Sichuan Agricultural University, Wenjiang, Sichuan 611130, China
Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao
Food and Machinery
Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content …
Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut,
2016
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang
Food and Machinery
Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 1∶2. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 1∶1, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 …
Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality,
2016
Weinan Vocational & Technical College, Weinan, Shaanxi 714026, China
Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao
Food and Machinery
In our country, truck transport vibration is the important reason which leads to mechanical damage and quality decreased of fruits during storage and transportation. This paper was on the basis of the analysis of the vehicle vibration in the process of truck transportation, and influencing factors, focused on the latest process in effects of transport vibration on postharvest physiology properties and quality of fruits, providing a basis and reference for the reduced transport vibration damage of fruits.
Research Status And Progress Of Fatty Acid Analysis Methods In Beans,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili
Food and Machinery
In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.
Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin,
2016
Southwest University, Citrus Research Institute, Chongqing 400712, China
Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng
Food and Machinery
The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.
Research Of Volatile Components Of Lanzhou Fat-Tailed Sheep,
2016
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730124, China
Research Of Volatile Components Of Lanzhou Fat-Tailed Sheep, Li Zhenzi, Yang Jutian, Qi Gaozhan, Zang Rongxin, Liu Hongna, Long Ling, Cao Xin
Food and Machinery
It was aimed to analyze the volatile components and key volatile components of Lanzhou fat-tailed sheep in different gender in this study, and the small fat-tail sheep were chosen as control. The results showed that Lanzhou fat-tailed wethers contained totally 80 kinds of volatile materials, while ewes had 85 kinds. Aldehydes were found the key volatile components, and the relative contents were respectively 31.110% and 22.305%. The key volatile components contained decanal, octanal, nonanal, 2, 4-nonadienal, 2-nonenal, 2,4-decadienal and (E)-2-decenal, which smelled like wax, fat, mushroom and cucumber, and wethers contained 2 more kinds aldehydes than ewes. Compared to small …
Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility,
2016
University of Arkansas, Fayetteville
Effects Of Fermentation By Yeast And Amylolytic Lactic Acid Bacteria On Grain Sorghum Protein Content And Digestibility, Christina Day
Graduate Theses and Dissertations
Grain sorghum is an underutilized crop despite many advantages to its cultivation. A drought-tolerant plant with many pest-resistant cultivars, its applications are limited by problems with nutrient availability, particularly protein digestibility. Digestibility of grain sorghum protein is reduced by antinutritional compounds in the grain like tannins and phytates, and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility. Fermentation can also concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and used as a substrate for yeast fermentation. …
