Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii,
2015
Department of Biology and Chemistry, Hunan University of Science and Engineering, Yongzhou, Hunan 425100, China
Microwave-Assisted Extraction Of Flavones In Osmanthus Fragrans Var Thunbergii, Chen Tiebi, Xiao Le, Yang Mengmeng, Peng Yunfeng
Food and Machinery
Single factor and L9 (34) orthogonal experiments were conducted to evaluate the effect of ethanol concentration, the liquid-solid ratio, and microwave power, extraction time on extraction yield of flavonoids from Osmamthus fragrans var. thunbergii flowers. The results show that the factors affecting microwave-assisted extraction yield of the flavones is extraction time, liquid-solid ratio, ethanol concentration, and microwave power in sequence. The optimum microwave -assisted extraction conditions are as follows: ethanol concentration of 50%, the liquid-solid ratio of 1︰35(m︰V), extraction time of 8×20 s and microwave power of 300 W, and the extraction rate under this condition is …
Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia,
2015
Institute of Nuclear Agricultural Science & Space Mutation Breeding, Changsha, Hunan 410125, China
Effects Of Irradiation On Sterilization And Quality Of Bee Pollen Of Camellia, Luo Zhiping, Meng Lanzhen, Xu Yuanfang, Zhang Qiling, Peng Ling
Food and Machinery
The effects of 60Co-γ irradiation on sterilization and main physical and chemical qualities of bee pollen of camellia were studied. The results showed that irradiation had obvious sterilizing effects on bee pollen of camellia, for example, the sterilizing rate reached more than 99% at the irradiation dose of 6 kGy, at 10 kGy, all the microorganism indicators of irradiation treated bee pollen of camellia met the standards which published in national code of good irradiation practice for the control of microorganism in pollen. The staphylococcus aureus and salmonella were not been found in the normal and irradiation treated samples. …
Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process,
2015
Hunan Agriculture University College of Food Science and Technology, Changsha, Hunan 410128, China
Study On Hurdle Technology For Pre-Packaged Duck Breast String Production Process, Bao Jun, Deng Fangming
Food and Machinery
In order to optimize and improve the technology parameter of the duck breast string leisure food, using ozone water control the initial number of bacteria before the sterilization of duck breast string to achieve lower heat sterilization intensity or use the purpose of irradiation sterilization. The results showed that the optimal parameters for bacterial reduction when thawing by immersing in ozone water were: thawing temperature of 10 ℃, ratio between meat and solution of 14︰100(m︰V), ozone water concentration of 7.7 mg/L and thawing duration of about 40 min. Compared with the controls, the total number of colonies in the duck …
Iodine Nutrition Survey In Hunan Province In 2014,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Iodine Nutrition Survey In Hunan Province In 2014, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Through the inspection of Hunan Province students 8～10 years old and the pregnant women urine iodine level and thyroid volume and salt iodine content, analysis of iodine nutrition level of residents in regions in Hunan, the current evaluation of iodized salt concentration can meet the iodine nutrition level of the people in Hunan, and provide basis for decision making of targeted scientific iodine. Through the investigation, the results showed that: in 2012 the iodized salt concentration after adjustment, Hunan province still reached the standard of eliminating iodine deficiency disorders (IDD). The level of iodine nutrition of pregnant women was suitable, …
Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil,
2015
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research On Supercritical Co2 Extraction Of Thuja Sutchuenensis Essential Oil, Wang Yaqi, Chen Yihong, Huang Weiwen, Mo Qiwu, Zhou Jie
Food and Machinery
Supercritical CO2 extraction method was applied to essential oil from Thuja sutchuenensis in the present study. The composition of the essential oil was identified by GC-MS. The extraction conditions were optimized by orthogonal tests. Results: The main factors influencing the extraction yield are extraction pressure, extraction temperature and extraction dynamic time. The Optimization of process: filling coefficient was 0.68, the extraction pressure and temperature were 20 MPa and 50 ℃, dynamic time was 60 min and static time was 30 min. The essential oil extraction rate were 7.20%～7.31% under this condition. 28 components were identified in the Thuja sutchuenensis, primarily …
Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material,
2015
School of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
Study On One Kind Of Syrup Containing Tagatose Using Arabic Gum As Material, Bai Yaqiong, Yan Jingtong, Zheng Jianxian
Food and Machinery
The synthesis of one kind of functional syrup containing tagatose was studied with arabic gum as raw material and sodium aluminate as catalyst. The addition of sodium aluminate, reaction time and reaction temperature were studied as single factors to determine the conversion rate of tagatose. The response surface design was used to determine the optimal conditions on the basis of single factor experiment. The experimental results showed that the best reaction parameters in 100 mL hydrolysate containing 8.90 g galactose were: the addition of sodium alumnite 4.93 g, reaction time 3.5 h, reaction temperature 45 ℃. Under the above conditions, …
Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin,
2015
YingDong Institute of Food Science and Technology, Shaoguan University, Shaoguan, Guangdong 512005, China
Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin, Tang Hui, Zhong Ruimin, Xiao Zijun
Food and Machinery
The debittering conditions of pommelo juice were improved and optimized by D101 macroporous resin. The single-factor experiments and orthogonal experiments were evaluated by debittering rate of naringin and limonlids, the loss rate of Vc and the sensory evaluation, and were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value and so on. The results of best debitterize conditions by D101 macroporous resin were as follows: the resin usage was 1.7%, adsorption time was 18 min, adsorption temperature was 30 ℃ and juice's pH was 3.5. Under these conditions, the debittering rate of pommelo juice …
Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder,
2015
Longping Branch Graduate School, Central South University, Changsha, Hunan 410125, China
Investigation Of Physicochemical Properties And Antioxidant Activity Of Polysaccharide-Removal Pumpkin Powder, Lv Guizhi, Li Gaoyang
Food and Machinery
The physicochemical properties and antioxidant activity of whole pumpkin powder and polysaccharide-removal pumpkin powder were studied. The results showed that: compared with the whole pumpkin powder, the reducing sugar content and porosity were decreased obviously, while the pentosan and β-carotene content were reduced slightly. The color brightness increased and yellow deepened were observed in polysaccharide-removal powder. Although the content of protein was decreased partly, the proportion of essential amino acid was increased, and the amino acid composition was more in line with the ideal model of the FAO/WHO. The scavenging capacity to DPPH was declined.
Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design,
2015
Central South University of Forestry and Technology College of Food Science and Engineering, Changsha, Hunan 410004, China
Optimization Of Processing Parameters For The Extraction Of Anthocyanin From Purple Sweet Potato By Response Surface Method Associated With Factorial Design, Li Xiaoyan, Li Gaoyang, Ren Guopu
Food and Machinery
The influence of extraction solvent, pH and the extraction conditions on the extraction ratio of anthocyanin from purple sweet potato was optimized by single experiment and 2-level factorial design. By using 24 factorial design, the extraction time and temperature were identified as main factors, and the selected variables were further investigated by steepest ascent analysis and optimized by central composite design. The results indicated that hydrochloric acid with ethanol solution was the best solvent, meanwhile, the extraction temperature and time showed a higher influence to the extracting ratio. The optimized extraction ratio was obtained after 74 ℃ and 84 …
Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey,
2015
Hunan Agriculture University College of Food Science and Technology, Changsha, Hunan 410128, China
Optimization Of Ultrasonic-Assisted Extraction Of Phenolic Compounds From Wild Osmanthus-Scented Honey, Wang Yu, Shan Yang, Li Gaoyang
Food and Machinery
The experiment is designed to get the optimum technological extraction conditions of phenolic compounds from wild osmanthus-scented honey. Response surface methodology was employed to optimize conditions for the ultrasonic-assisted extraction of phenolic compounds from wild osmanthus-scented honey, as main substrates. Based on the single factor experiments,the effect of solvent concentration, solid-liquid ratio,ultrasonic time and ultrasonic temperrature on phenolic rate were conducted as well as their relationship by experimental design.The optimal conditions for extracting phenolic from wild osmanthus-scented honey were determined as ethyl acetate volume fraction 62%, liquid to solid ratio 10 mL/g, ultrasonic time of 20 min and ulrasonic temperature …
The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection,
2015
National Testing Center For Food Quality and Supervision (Guangdong), Foshan, Guangdong 528300, China
The Development Of Time Of Flight Mass And Its Applications On Food Quality And Safety Detection, Wu Weiliang, Li Xiaoming, Zhu Wenliang, Long Shunrong, Cui Haiping, Huang Cuili
Food and Machinery
The food contaminants and residues from food processing and food packaging materials are threating the food quality and safety, such as pesticide residue, veterinary drug, illegal non-food substances and organic pollutants. Therefore, the advanced modern detection methods are indispensable for food analysis. Meanwhile, the complex of food matrix and diversity of the food contaminants and residues also propose the higher requirements for food detection technology. The time of flight mass as one of the mass techniques is considered as a superior analysis technique and has been applied in food quality and safety analysis as a result of its high sensitivity …
Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products,
2015
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; National Engineering Research Center of Milk for Maternal-Infant Health, Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing 100
Research Progress On Determination Method Of Mineral Elements In Milk And Dairy Products, Chen Danjin, Mu Guangqing, Jiang Tiemin, Liu Jichao, Zhao Junying, Li Hedan, Chen Lijun
Food and Machinery
The number of kinds and the corresponding capacities of mineral elements in milk and dairy products are key criteria to evaluate their nutritional quality. Thus choosing an efficient, sensitive and rapid detection method for mineral elements is important to the research, production, and trade of dairy products. This paper first discussed the pretreatment method for digesting milk or diary products, and then made comparisons among different detection methods, including flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption specteometry (GFAAS), hydride generation atomic absorption specteometry (HGAAS), atomic fluorescence spectrometric (AFS), atomic emission spectrometry (AES), inductively coupled plasma-mass spectrum (ICP—MS), enzyme-linked …
Research Development On Preservation Methods Of Salmon,
2015
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing
Food and Machinery
Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.
Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; China Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China
Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui
Food and Machinery
In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …
Reasearch Progress On Application Of Fat Substitutes In Ice Cream,
2015
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Reasearch Progress On Application Of Fat Substitutes In Ice Cream, Chen Long, Liu Aiguo, Ji Ruiqing, Cehn Zhenzhen, Li Xiaomin
Food and Machinery
Fat substitutes can replace the fat of traditional ice cream, reduce heat, and promote the health of consumers. This paper reviews the research methods and results of recent research scholars to apply fat substitutes in ice cream. Forecast the problem exist and development prospects of fat substitutes.
Experience And Reference Of Criminal Regulation On Food Crime In Taiwan,
2015
The Institute of politics and economy, Yancheng Normal University, Yancheng, Jiangsu 224051, China
Experience And Reference Of Criminal Regulation On Food Crime In Taiwan, Gu Yongjing
Food and Machinery
Food problem is a major issue related to national and social stability, but due to the constraints of various factors, food criminal regulation in Chinese exists provisions of "Criminal Law" and "Food Safety Law" lack of coordination, lack of support for food safety hazards regulation of a type of crime, lack of reasonable punishment setting and other issues. But Taiwan there are a rich experience in Taiwan, which not only focus on the convergence of food safety criminal law and other laws, but also has a wide range of criminal regulation of food safety in the penalty set Scientifically. Therefore, …
Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation,
2015
Southwest University Institute of Food Science, Chongqing 400716, China
Effect Of Endogenous Minor Constituents And Association Colloids In Vegetable Oil On Lipid Oxidation, Gao Wei, Ding Yangping, Yang Jian
Food and Machinery
The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.
Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility,
2015
Domestic Special Communication Board, Beijing 100017, China
Study On Disclosure Systems Of Accounting Information In Food Enterprises For Social Responsibility, Lin Haichao
Food and Machinery
With the continuous development of China's economy, food security issues have become increasingly prominent. An important reason for food safety problems is the lack of corporate social responsibility. Chinese food enterprises are lack of social responsibility accounting system. The social responsibility accounting information disclosure is imperfect and weak sense of corporate social responsibility to food companies. The relevant laws are inadequate. Food companies should be part of the social responsibility of compulsory disclosure of accounting information. The government should develop and improve social responsibility accounting of relevant laws and regulations, and also should strengthen supervision and promote corporate social responsibility …
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging,
2015
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging, Wang Wanjiao, He Xiaoguang, Wang Songlei, Liu Guishan, Wu Longguo
Food and Machinery
A hyperspectral imaging technology combined with the principal component analysis (PCA) and the minimum noise fraction (MNF) methods were developed for the detection of common defects in Lingwu long jujubes, and investigated the influence of the background to recognition of defects. Firstly, the hyperspectral images of jujube samples (insect hole, crack and intact jujubes) were acquired. Secondly, the PCA and MNF methods were used to reduce dimensionality of hyperspectral images and to separate the noise from signals effectively. The PC1 and M1 images of insect hole and intact jujube, PC2 and M2 images of crack jujube were selected to distinguish …
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk,
2015
ShangHai Ocean University, Shanghai 201306, China; ShangHai Bino Testing Service co., LTD, Shanghai 200436, China
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk, Wang Shuaishuai, Zheng Xiaoping, Meng Jin, He Yabin
Food and Machinery
A method was developed for simultaneous determination of 8 β-lactams in goat milk by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC—MS/MS). The milk was extracted with acetonitrile, purified with C18 and PSA sorbent and separated by an ACQUITY UPLC BEH C18 column using water (containing 0.1% formic acid) and acetonitrile as mobile phase. The mass spectrometric acquisitions were carried out by means of multiple reaction monitoring (MRM) in positive ionization mode. The linear relation of eight β-lactams was good and the correlation coefficient was more than 0.986. The recovery rates of the target analyte were between 83.8%～95.4%. The …
