Ultrasonic-Assisted Extraction Process And Characteristics Analysis Of Collagen From Schizothorax Prenanti Bone,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Ultrasonic-Assisted Extraction Process And Characteristics Analysis Of Collagen From Schizothorax Prenanti Bone, Yan Qiuping, Wu Yinglong, Li Yuee, Jiang Yan, Guo Yuchun, Qin Tao
Food and Machinery
The ultrasonic-assisted acid extraction technology of collagen from Schizothorax prenanti bone was studied using univariate analysis and orthogonal test to improve the extraction rate. The purified collagen was analyzed by the methods of polyacrylamide gel electrophoresis , ultraviolet spectroscopy, amino acid and denaturation temperature analysis. The results showed that ultrasonic pretreat-ment increased the collagen extraction rate significantly. The optimal extracting conditions were as followed: extracting temperature 30 ℃, ratio of, liquid-solid 751 (mL/g), time for pre-treating by the ultrasonic 20 min, and extracted time. In the conditions, the collagen extraction ratio was 6.91% and the purity reached 89.74%. In addition, …
Research Progress Of Detection Technology And Degradation Dynamics Of Spirotetramat In Fruits And Vegetables,
2017
Southwest University, Citrus Research Institute, Chongqing 400712, China
Research Progress Of Detection Technology And Degradation Dynamics Of Spirotetramat In Fruits And Vegetables, Ye Yufeng, Zhou Jie, Liu Yan, Ao Yan, Zhu Lisha, Zhang Jing, Jiao Bining
Food and Machinery
In order to get a comprehensive understanding of the residual level and metabolism of spirotetramat in fruits, vegetables and soils and reasonable evaluation of the medication safety, we discuss the research progress of the spirotetramat on its registration, limited standard, detection technology, degradation dynamics and residual status. Finally, the relative advises were put forward to solve the existing problems in the application of spirotetramat.
A Review Of The Development In Pretreatment Methods For Pcr Detection Of Food-Borne Pathogens,
2017
Institute for Agri-food Standards and Testing Technology, Shanghai Academy of Agricultural Science, Shanghai 201403, China
A Review Of The Development In Pretreatment Methods For Pcr Detection Of Food-Borne Pathogens, Bai Yalong, Suo Yujuan, Zhou Changyan
Food and Machinery
Molecular detection methods based on PCR (polymerase chain reaction) are widely used in the rapid detection of food-borne pathogens. However, in practical applications pretreatment method is also a critical step in rapid detection except the optimization of PCR. In this review, the pretreatment methods (including the centrifugation, membrane filtration, magnetic separation) for PCR detection of food-borne pathogens were systematically summeried. In particular, the magnetic separation was emphatically reviewed in the PCR detection of food-borne pathogens.
Application Of Radio Frequency Heating In Food Industry,
2017
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Tec
Application Of Radio Frequency Heating In Food Industry, Li Yulin, Jiao Yang, Wang Yifen
Food and Machinery
The radio frequency (RF) heating is a novel technology in food industry which has the advantages of fast and volumetric heating. The potential application of the radio frequency technology has been gradually developed in many fields including food drying, sterilization/pasteurization, dis-infestation, thawing and etc. However, there are still problems like non-uniform heating problem needs further research. It was reviewed the fundamentals, applications, and mathematical modeling techniques of radio frequency heating processes in this study, and the future research needs of it were also prospected.
Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques,
2017
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques, Feng Lili, Wu Xue, Huang Zhigang, Yu Jian
Food and Machinery
The purpose of the study was to produce soy protein isolate(SPI) micro emulsion droplet by ultrasonication and microfluidization Techniques. The changes of SPI emulsion temperature, average droplet diameter and size distribution were observed. The distribution curve of SPI droplet processed by ultrasonication has two peaks and that of SPI droplet processed by microfluidization has single peak. The results indicate that the SPI emulsion processed by high pressure is more homogeneous. The capability of reducing size by ultrasonic process (1 200 W) is very limited, and the SPI emulsion tends to agglomerate after a long time of ultrasonic process. Microfluidization (microseconds, …
Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles,
2017
School of Food Science and Engineering, Central South Forestry University of Science and Technology, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004,
Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles, Deng Hang, Zhou Wenhua, Li Lihua
Food and Machinery
In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The …
Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid,
2017
College of Food and Biology Technology, Bengbu University, Bengbu, Anhui 233030,China
Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid, Li Yan, Wang Jie, Cao Keke, Wang Zhanggui, Wang Di
Food and Machinery
To use the solid dispersion method that could improve the dissolution rate of chlorogenic acid.With the factor experiment design, chlorogenic acid solid was mixed with PVPK30 and PEG4000 respectively, with the feed auxiliary ratio of 12, 14, 16, 18. The finished product of solid dispersion prepared by four types of mixture ratio were compared in the vitro solubility, cumulative dissolution and stability, and the optimal mixture ratio was analyzed by SEM. The experiment showed that chlorogenic acid solid dispersion could be prepared by mixture ratio of 14, with PVPK30 as carrier. Compared with crude drugs, in vitro solubility and dissolution …
Analyses Of The Volume Of The Polybasic Acids And Higher Fatty Acids And Their Effect On Tobacco Quality,
2017
China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530001, China
Analyses Of The Volume Of The Polybasic Acids And Higher Fatty Acids And Their Effect On Tobacco Quality, Xue Yun, Long Zhangde, Yan Jun, Liu Hong, Li Xinqin, Hu Zhizhong, Pan Yongcheng, Lin Shunshun, Zhang Xiaoming
Food and Machinery
The relationship of polybasic acids and higher fatty acid content with sensory quality of tobacco raw materials from the different tobacco growing area in Hunan province was investigated, using non derivatization gas chromatographic method. Seven tobacco samples were collected from three districts/counties, and the content of polybasic acids and higher fatty acids of them were detected. The results showed that the highest content of seven kinds of tobacco among the polybasic acids was propionic acid, followed by 2-Methylbutyric acid and 3-methylvaleric acid. Among the higher fatty acids, the highest content of seven kinds of tobacco was palmitic acid, followed by …
Antibacterial Activity Of Fractions And Chemical Constituents Analysis Of Dichloromethane Fraction From Bletilla Striata,
2017
(College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Antibacterial Activity Of Fractions And Chemical Constituents Analysis Of Dichloromethane Fraction From Bletilla Striata, Wu Yongxiang, Cheng Manhuai, Jiang Haitao, Hou Shuzeng, Wan Zhibing
Food and Machinery
Bletilla striata extracts were prepared by methanol circumfluence extraction. Five different polarity fractions were obtained by extraction in turn with n-hexane, dichloromethane, ethyl acetate, n-butanol and water. The inhibiting effects on E. coli, S.aureus, B.subtilis and P.aeruginos were measured by using filter paper disc diffusion method and minimum inhibitory concentration (MIC) method. The chemical constituents of the active fraction were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the methanol extract, n-hexane and dichloromethane fractions exhibited significant inhibition against four common bacterial strains. Dichloromethane fraction presented the best antibacterial effect than other fractions (P＜0.05). Dichloromethane fraction exerted potent …
Extrusion Analysis Of Tianzi-Shaped Tray Of Food Based On Polyflow,
2017
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China; Plastic Beijing Municipal Key Laboratory of Health and Safety Quality Evaluation Technology, Beijing 100048, China
Extrusion Analysis Of Tianzi-Shaped Tray Of Food Based On Polyflow, Jiang Weixin, Huang Zhigang, Zhao Yulian, Gu Jin, Wang Xiaofeng, Zhang Kai
Food and Machinery
Using Solidworks 3D modeling software to establish the model of Tian-Shaped plastics profile extrusion die. One-quarter part of the Die was divided into ANSYS grid. The melt of poly lactic acid was used as fluid at 190 ℃ in Polyflow simulation analysis. The flow field simulation results of the normal die and the design of the inverse extrusion die were obtained. The flow field and extrusion shape of seven cross sections were compared and analyzed. And the flow chart of typical sections was compared in depth. The results showed that the flow velocity distribution in the die was more uniform. …
Effects Of 60Co Γ Ray Irradiation On Sterilization And Quality Of Sauced Chicken Claw,
2017
(Institute of Nuclear Agricultural Science and Space Breeding, Hunan Academy of Agriculture Sciences, Changsha, Hunan 410125, China; Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation, Changsha, Hunan 410125, Chin
Effects Of 60Co Γ Ray Irradiation On Sterilization And Quality Of Sauced Chicken Claw, Peng Ling, Xu Yuanfang, Zhang Qiling, Zhou Yiji, Mao Qingxiu, Li Wenge
Food and Machinery
The effects of the 60Co γ ray irradiation preservation on the sauced chicken claw were investigated by using different irradiation doses. The relationship was analyzed between the irradiation dose and the total bacterial count, nutrients, the composition of amino acids and fatty acids, AC, POV, TVB-N, nitrite as well as chroma. The results showed that the 60Co γ ray irradiation was effective on sterilization, and while the sample was irradiated at the dose of 4.09 kGy, with the total bacterial count reduced to no more than 4.09 kGy. However, no significant effect of the 60Co γ ray …
Biological Characteristics And Pathogenicity Of Botryosphaeria Parva Isolated From ‘Hongyang’ Kiwifruit,
2017
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Ya’an Polytechnic College, Ya’an, Sichuan 625000, China
Biological Characteristics And Pathogenicity Of Botryosphaeria Parva Isolated From ‘Hongyang’ Kiwifruit, He Jingliu, Qin Wen, Liu Xiaoyan, Li Hongyi, Shen Dandan
Food and Machinery
Objects: In order to understand the biological characteristics of Botryosphaeria parva causing soft rot of ‘Hongyang’ kiwifruit. Methods: The mycelial structure was observed by optical microscopy and transmission electron microscopy. The growth curve was established with dry cell weight. Multiple methods could be induced to sporulate. The optimum growth condition of Botryosphaeria parva, and its relationship between lethal temperature and lethal time, as well as its pathogenicity in other fruits were studied. Results: There were branching, diaphragm and intact cell for the mycelium of Botryosphaeria parva. The growth curve of Botryosphaeria parva was divided into three periods, including lag phase …
Effect Of Hyaluronic Acid Coating On Fresh Quality Of Crucian Carp (Carassius Auratus) During The Partial-Freezing Storage,
2017
College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Effect Of Hyaluronic Acid Coating On Fresh Quality Of Crucian Carp (Carassius Auratus) During The Partial-Freezing Storage, Guo Li, Wang Peng, Jiang Zhe, Guo Yanli, Zhou Fengchao, Chai Yunlei
Food and Machinery
The surface of Crucian carp (Carassius auratus) meat was coated with different concentrations of hyaluronic acid (HA) and stored at partial-freezing condition(-3 ℃) to study the effect of hyaluronic acid on its freshness preservation. The total volatile base-nitrogen (TVB-N), pH value, conductivity, thiobarbituric acid (TBA), water holding capacity, color and texture were measured as quality indexes to analyze the change of fish meat. The results showed that the meat quality of Crucian carp decreased slowly by combination of HA coating during the partial-freezing storage. The fish meat with 0.9% HA coating maintained its fresh quality on TVB-N (9.64 mg/100 g), …
Effects Of Leaf Crude Extracts From Gingo Biloba L. On The Preservation Of Litchi,
2017
Department of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan, 425199, China; Hunan Provincial Engineering Research Center for Ginkgo biloba, Yongzhou, Hunan, 425199, China; College of Life Science, Yanan
Effects Of Leaf Crude Extracts From Gingo Biloba L. On The Preservation Of Litchi, Li Ling, Yan Xuyu, Chen Tiebi, He Fulin
Food and Machinery
The leaf crude extracts were obtained from Gingo biloba L. using ethanol extraction method, and its preservation on litchi was studied on the aspects of color, VC content, weight loss rate, the total number of bacteria and sensory evaluation. The results showed that leaf crude extract of ginkgo biloba could reduce the loss of water, inhibit the browning, reduce the decrease of VC content, the infection of litchi flesh and the decay rate of litchi, and keep the sensory quality of litchi. Its ability of antibacterial effects and preservation was followed by 0.6% leaf crude extract of ginkgo …
Effect Of Anti-Aging On Human Epidermal Keratinocyte By Uvb Induced For Green Tea Crude Water Extract,
2017
Key Lab of Tea Science of China Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of Anti-Aging On Human Epidermal Keratinocyte By Uvb Induced For Green Tea Crude Water Extract, Wang Zhen, Liu Zhonghua, Cai Shuxian, Liu An, Wen Yi
Food and Machinery
In this study, anti-aging effects of green tea crude water extract were studied using human epidermal keratinocyte as model which induced by ultraviolet B (UVB). The green tea extract of 0～20 μg/mL was added to DMEM cell culture medium, then cells were induced by radiation of 60 mJ/cm2 UVB. The anti-aging effects were studied by cellular morphology, apoptosis level, cell viability, intracellular antioxidant enzyme activity, intracellular active oxygen cluster (ROS) content, malonaldehyde（MDA）content, cell mitochondrial membrane potential and Na+,K+-ATP enzyme activities. The results showed that the crude extract of green tea could obviously improve cell volume, …
Interventional Effects Of Wild Oenanthe Javanica Extract In Guizhou Province In Type 2 Diabetic Mice,
2017
Guiyang Nursing Vocational College, Guiyang, Guizhou 550081, China
Interventional Effects Of Wild Oenanthe Javanica Extract In Guizhou Province In Type 2 Diabetic Mice, Chen Xiaojing, Guo Xiaoqing, Wu Nayiyu, Dai Tiantian
Food and Machinery
After 5 weeks feeding, the type 2 diabetes mellitus was established by intraperitoneal injection of low-dose STZ (75 mg/kg), to measure and statistically analyz the body weight, blood lipid level, fastig blood glucose level. The extracs of Oenanthe javanica can prevent the increase of blood glucose and the reduction of blood weight in STZ-induced type 2 diabets mice. In the study, the type 2 diabetic mice modle using high glucose and high fat diet and low dose STZ injection occurred at 3weeks, the achievment ratio was 80%, the aqueous extracts composition mold rate was 40%, the alcohol extracts was 60%. …
Functional Properties And Optimization Of Microwave Assisted Alkaline Extraction Of Dietary Fiber From Pomelo Peel,
2017
College of Life Sciences and Chemistry Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; Key Laboratory of Comprehensive Utilization of Dominant Plant Resources in Southern Hunan, Yongzhou, Hunan 425199, China; Hunan
Functional Properties And Optimization Of Microwave Assisted Alkaline Extraction Of Dietary Fiber From Pomelo Peel, Yan Rongling, Liao Yang, Mao Longyi, He Fulin
Food and Machinery
The extraction technology of dietary fiber from Jiangyong pomelo peel by microwave assisted alkali method was established and the physicochemical properties and antioxidant activity of dietary fiber were analyzed. The results showed that, ensuring the extraction rate of soluble dietary fiber preferentially, the optimum extraction process of dietary fiber were solid-liquid ratio of 110 (g/mL), NaOH concentration of 8%, microwave time 40 s and microwave power 350 W. With the contrl of the optimal conditions, the maximum extraction yield rate of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) was 40.8% and 45.1%, respectively. Moreove, the dietary fiber showed …
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Total Saponins From Chenopodium Quinoa Peel,
2017
Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Total Saponins From Chenopodium Quinoa Peel, Yang Jie, Gao Fengxiang, Yang Min, Bian Hongyu, Zhang Shigang, Zhao Erlao
Food and Machinery
The microwave-assisted extraction process of total saponin from Chenopodium quinoa peel of quinoa was optimized by one-factor combined response surface method with total saponin yield as index. The antioxidant activities were evaluated by DPPH free radical, hydroxyl radical and ABTS free radical method. The results showed that the ethanol concentration, microwave power and solid-liquid ratio had a significant effect on the total saponin yield. The optimum conditions were ethanol concentration 68%, microwave power 455 W, solid-liquid ratio 132 (g/mL), microwave time 10 min, and extraction times 2 times. The yield of total saponin from Chenopodium quinoa peel was 26.329 mg/g. …
Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide,
2017
School of Chemistry and Biology Engineering, Changsha University of Science＆ Technology, Changsha, Hunan 410114, China
Study On Separation And Purification Process Of Fisetin From Cotinus Coggygria Leaves With Polyamide, Xu Na, Xu Kaiyang, Fang Fang, Shu Xiaoshun, Li Chiling
Food and Machinery
To study the separation and purification of fisetin from Cotinus coggygria leaves with polyamide by using the adsorption rate and elution rate of fisetin as index. The effects of sample flow rate, sample concentration, concentration of eluent and dosage on purification process were investigated from static and dynamic adsorption. The optimum process conditions were as followed: the sample flow rate was 1 mL/min, the sample concentration was 0.535 8 mg/mL, the sample volume was 2 BV, the eluent was 70% ethanol, and the eluent dosage was 4 BV. Conclusion: The crude extract of Cotinus coggygria leaves was refined three times …
The Technology Optimization Of The Freezing Microwave Treatment Assisted Extraction Of Phenols From Red Grape Juice,
2017
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
The Technology Optimization Of The Freezing Microwave Treatment Assisted Extraction Of Phenols From Red Grape Juice, Hong Meiling, Feng Zuoshan, Bai Yujia, Zheng Wancai, Ma Dexiu
Food and Machinery
In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice, taking cabernet sauvignon grape as raw materia, using non thermal processing technology combined with freezing microwave treatment. Based on the single factor experiment, choosing the anthocyanin and polyphenol content of dual response value. Factors such as sample quality, freezing time, freezing temperature, microwave time and microwave power were selected as optimization factors, designed optimization of response surface methodology based on Box-Behnken experimental design principle. The optimum conditions for the simultaneous optimization of the two indicators were as follows: The sample quality was …
