Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro,
2016
School of Food Science and Technology, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
Optimization Of Polysaccharide Extraction From Taro And Its Binding Capacities Of Lipid And Bile Salts In Vitro, Liu Ping, Qi Xingpu, Liu Jing, Yao Fang, Li Zhifang
Food and Machinery
The extraction technology of water–soluble polysaccharides in fresh taro was investigated in this paper. Using simulated conditions of human digestion in vitro, its fat-binding, cholesterol-binding and bile salts-binding capacities were studied in order to evaluate its potential hypocholesterolemic activity in vitro. The results showed that the highest extraction efficiency of taro polysaccharide could be obtain under the conditon of using solid-liquid ratio at 1∶6, reacting at 80 ℃ for 6 h with 85% ethanol, and the extraction ratio reaches (4.92±0.18)%. Taro water–soluble polysaccharides exhibited much higher binding capacities of both fat and bile acid, while much lower one of cholesterol, …
Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction,
2016
State Key Laboratory of Sub-health Intervention Technology, Changsha, Hunan 410128, China; College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China
Comparison Of Volatile Components In Australia Mint Obtained By Supercritical And Subcritical Extraction, Zhang Si, Xie Hongqi, Liu Xuehui, Wang Jing, Liu Dongbo
Food and Machinery
In this study, the volatile components in Australia mint were extracted, using supercritical CO2 and subcritical butane, and then the extractives were analyzed by GC—MS. The results showed that the extraction rate of supercritical CO2 was 2.5%, and that of the subcritical butane was 1.4%. Through the analysis of GC—MS, 21 components were identified in the supercritical CO2 extraction, and the relative content of menthol was 70.33%. However, 11 components were identified in the subcritical butane extraction, and the relative content of menthol was 60.83%. Our results showed that the supercritical CO2 extraction of volatile components …
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction,
2016
South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Food and Machinery
Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha， Hunan410004, China
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Food and Machinery
The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates,
2016
College of Liquor and Food, Guizhou University, Guiyang, Guizhou 550025, China
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Food and Machinery
By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity,
2016
Shaanxi Sci-tech University Shaanxi Key Laboratory of Resource Biology, Hanzhong, Shaanxi 723000, China; Shaanxi Sci-tech University of Biological Science and Engineering, Hanzhong, Shaanxi 723000, China; National Engineering Research Center for Preservat
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan
Food and Machinery
The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of …
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear,
2016
Suzhou University, Suzhou, Anhui 234000, China
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao
Food and Machinery
Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties …
Development Of Degreasing Process And Equipment For Bone Extracts,
2016
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Development Of Degreasing Process And Equipment For Bone Extracts, Yue Jianying, Jia Wei, Zhang Chunhui, Wang Jinzhi
Food and Machinery
Protein and fat were coexist in bone extracts during extraction, and fat is prone to emulsion. The physical method used currently was incapable of degreasing quickly. In addition, the equipment was complicated to operate and its investment was high. Therefore, a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems. Four steps, control of heat treatment, limit of the outlet speed, gravity sedimentation and ultra-high speed centrifugal separation of 14 727×g, were utilized successively to obtain 99.5% of degreasing rate, while the content of fat in chicken bone extracts was 0.48% …
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong
Food and Machinery
Compared to the traditional desalination process, the effect of three-stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied. The results showed that the quality of the pickled mustard tubers treated by three-stage countercurrent desalination was better than others. It was found that the total radios of pickled mustard tubers and water was 1∶2(g/mL), 1∶1(g/mL), and 1∶1(g/mL) in the reaction level 3, 2 and 1, respectively, desalting for 3 min, and the level 1 was confirmed to be the best reaction among the three ones. In this case, the content of salt, total acid and total …
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
Food and Machinery
To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality,
2016
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan
Food and Machinery
In order to understand the effect of cigarette quality on the different application amount in different grades of cigarette lap adhesive, six gradient sizing of three different cigarette lap adhesive glue quantity have been tested in the same condition. The results showed that：1）the different cigarette lap adhesive glue quantity was influential of the sensory quality of cigarette, when the amount of the sizing agent was more than 1.5 mL per thousand cigarette, the cigarette sensory quality became worse with the increase of the amount of the glue, mainly manifested in the cigarette sensory stimulation increases, the miscellaneous gas and dry …
Study On Drying Process By Hot Air For Okra,
2016
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, China
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Food and Machinery
In order to seek the further processing technology of Okra after large scale planting, the drying process was researched by using the GZ-1 hot air convection drying apparatus. The specific energy consumption factor was presented from the formula of energy consumption, as an evaluation factor of energy consumption. The effects of different drying air temperature, wind speed and the layer number of laying on drying rate were tested. The drying rate, energy consumption, color and the change of polyphenols content were taken as the evaluation indexes. The optimum hot air drying conditions were temperature 80 ℃, double layer laying, wind …
Progress On Application Of Aptamers On Food Safety Detection,
2016
China Rural Technology Development Center, Beijing 100045, China
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Food and Machinery
This review mainly focuses on the progress on the application of aptamers on food safety detection. Firstly, the nature, mechanism and characteristics of aptamers were introduced; Secondly, four types of SELEX technology from the angle of the fixed objects and the composition of library were classified; finally, the application and development of aptamers in food safety detection were reviewed and prospected.
Production Process Of Microbial Surfactants And Its Application In Food Additives,
2016
Department of Food Quality and Safety, Jilin Medical University, Jilin, Jilin 132013, China
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Food and Machinery
Microorganisms can synthesize a wide range of surface-active compounds with high ability to reduce surface and interfacial surface tension, generally called microbial surfactants. Major types, sources, screening of producing strain, the use of cheap substrates, optimization of fermentation process, separation and purification on microbial surfactants and its application in food additives were reviewed. Finally, present problems during the research were discussed. This study can provide theoretical basis for the industrial production and application of microbial surfactants in food industry.
New Determination Methods Of Acrylamide In Food Products,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
Food and Machinery
Acrylamide (AA) is a kind of neurotoxin and potential carcinogen, formed in heating food treatment, has been aroused extensive attention in all over the word. Accurate determination of AA in complex food system is the first importance to evaluate its harmful effects on human health. In this paper, the disadvantages of traditional determination methods of AA, including liquid chromatography, gas chromotography and their coupling technique, were reviewed. Moreover, the complex of sample pretreatment process, requirement of necessary sample derivatives and professional analyzer, and expensive analytical instruments etc. were focused on. Furthermore, several new determination methods, such as capillary electrophoresis, enzyme-linked …
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing,
2016
College of Computer and Information Technology, China Three Gorges University, Yichang, Hubei 443002, China; Department of Beijing Research Center for Agricultural Standards and Testing, Beijing Academy of Agriculture and Forestry Science, Beijing 100097,
Ann-Based Electronic Nose System In The Application Of Food Nondestructive Testing, Wan Cihui, Jia Wenshen, Wang Jihua, Wu Nanjing
Food and Machinery
Electronic nose technique is a kind of emerging technology in gas analysis and has been widely applied in agricultural products and food testing, due to the advantages of its rapid response in a short time. In this paper, a number of ANN algorithm were illuminated, and the applications of ANN-based electronic nose system in destructive testing of fruit, meal, tea, milk and wine etc. were reviewed. Finally, the shortcomings of electronic nose technique and ANN algorithm and the development trend of them were also discussed.
Research Advances In Health Functions And Food Development Of Colored Potatoes,
2016
Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing 100081, China
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Food and Machinery
This paper analyzed the health benefit of colored potatoes and reviewed the advances in functional food development of colored potatoes. On the basis, the development of functional food and the utilization of colored potatoes were ahead, in order to provide a reference for their intensive processing.
Research Progress On Almond Cracking Technology And Equipment,
2016
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China;Xinjiang Research Center of Equipment for Characteristic Wood's Fruit, Urumqi, Xinjiang 830091, China
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Food and Machinery
This paper introduced a variety of almond cracking technology, and mainly focus on the structure, working principle and characteristics of existing almond cracking mechanical in China and abroad. Analyzed the current technology research and the existing problems of almond cracking mechanical, and proposed the application prospect. This paper provided a reference for almond cracking machine technique and equipment.
Experimental Study On Apricot Stone Extrusion Breaking Machine,
2016
Institute of Agricultural Mechanization Xinjiang Academy of Agricultural Science, Urumqi, Xinjiang 830091, China;Xinjiang Research Center of Equipment for Characteristic Wood's Fruit, Urumqi, Xinjiang 830091, China
Experimental Study On Apricot Stone Extrusion Breaking Machine, Zhu Zhanjiang, Li Zhongxin, Yang Liling, Liu Kui, Maihemujiang Batuer, Yang Zhongqiang
Food and Machinery
In this paper, a pricot stone breaking machine was designed to solve the current problem of low productivity and high rate of broken kernels in apricot stone breaking processing. The structure and stress situation of the machine had been analyzed. Various related factors were analyzed, and three primary factors including feeding speed, interspace of breaking device and rotating speed of active roll were focused on. Moreover, these three factors were selected for orthogonal experiments, using the Star apricot stone as material. The results showed that the clearance of breaking device had a significant effect on stone breaking efficiency, while the …
Timing Analysis And Methods To Improve The Speed Of The Packaging Machine,
2016
Wuhan Rentian Packaging Technology CO., LTD, Wuhan, Hubei 430205, China
Timing Analysis And Methods To Improve The Speed Of The Packaging Machine, Wu Yunzhang, Chen Liang, Feng Yu
Food and Machinery
It was focused on the automatic vertical bag forming-filling-sealing machine (packaging machine for short) and the exploring the relationship between its stability and action sequence in this study. Therefore, it was concluded that three important factors contributed to restricting the speed of the packaging machine, including the transverse sealing, the filling, and the carrying film action time. Moreover, a specific measure of improving the packaging speed was proposed, i.e., designing faster transverse sealing driving mechanism and adding a guide plate above the transverse sealing, trying to keep the bulk product dropping together, and changing the general motor to servo motor …
