25 June 2012, Volume 38 Issue 06
    

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    Food and Fermentation Industries
  • Analysis on Bacterial Communities in High Temperature Daqu of Sesame Flavor Liquor Through Culture-free Approach
    Yao Su, Ge Yuan-juan, Li Hui, Liu Yang, Zhao Ji-wen, Zhang Feng-guo, Xin Chun-hui, Cheng Chi
    Food and Fermentation Industries. 2012, 38(06): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.018
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    16S rDNA clone library technique was conducted to analysis the community diversity of bacterial in high temperature Daqu of sesame flavor liquor.Daqu bacterial communities included 24 OTUs,the dominant bacterium(abundance) was Thermoactinomyces sp.(51.99%),Kroppenstedtia sp.(17.38%),Saccharopolyspora sp.(13.87%),Lactobacillus sp.(6.95%)and Weissella sp.(4.96%).Thermoactinomyc vulgaris and Kroppenstedtia eburnean were first found in high temperature Daqu,3 strains were identified as potential new bacterial species.
  • Effects of Sodium Chloride Concentration on the Activities of Proteases and Amylases in Koji molds
    Chen Zhi-yao, Feng Yun-zi, Yi Wen-ying, Zhao Mou-ming
    Food and Fermentation Industries. 2012, 38(06): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.019
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    The activity of protease and amylase from four strains(j2,y2,42,x72) were compared with Aspergillus oryzae 3.042,and the changes with various salinity of 0%,5%,10%,15%,20% were measured.The activity of neutral protease decreased significantly(P<0.05) with the increase of salt concentration.The activity of acidic protease and glucoamylase were decreased drastically(P<0.05) under 5% salt concentration and followed by a gently decline.The activity of α-amylase at 5% salt concentration had no significant decrease(P>0.05) but followed by a steep drop.Besides,the amylase was much more stable than the protease in the same sodium chloride solution,and the residual activities of α-amylase and glucoamylase were up to 50% in five strains under 20% salt concentration.The decline rate of neutral protease from strain y2,j2 and acidic protease from strain x72 were all lower than those from control group.
  • The Decreasing of Soy Protein Isolate's Solubility during Long-term Storage——The Effects of Lipid Oxidation in SPI
    Li Zu-yin, Zeng Mao-mao, He Zhi-yong, Huang Xiao-ling, Chen Jie
    Food and Fermentation Industries. 2012, 38(06): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.011
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    This paper studies trace lipid's impact on the solubility decrease of soy protein isolate(SPI) in long-term storage.Three groups of SPI sample including SPI control,SPI with 2% non-oxidized soybean oil,and SPI with 2% oxidized soybean oil were prepared and sealed by vacuum.During 12 weeks storage,solubility,protein carbonyl content,surface free sulfhydryl group content,total sulfhydryl group content,and free amino group content were tested.It showed that the solubility of three groups decreased in a varied way: solubility of SPI with 2% non-oxidized soybean oil decreased the fast and its final solubility was the lowest in three groups.There was no significant difference in protein carbonyl content,total sulfhydryl group content,and free amino group content during storage,but surface free sulfhydryl group content of SPI(control) was constantly higher than other two groups.Results indicated that protein oxidation occurred in SPI during storage,oxidized oil speeded up the solubility decrase.However,oxidized oil was not the only factor affected protein oxidation.The main factor which caused the decrease of solubility needs to be further studied.
  • Study on Recombination Technology of Hairtail Mackerel Meat and the Digestibility of Protein in Vitro
    Zhang Yi-jie, He Fang, Yu Ji, Xu Xing, Yang Ronghua, Dai Zhiyuan
    Food and Fermentation Industries. 2012, 38(06): 17-21,27. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.020
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    Recombination technology of hairtail mackerel meat was investigated.Based on the results of single factor experiments,the parameters for recombination technology were optimized by response surface methodology(RSM) with gel strength as response value.The optimal parameters were as follows: the ratio of transglutaminase to meat was 1.25%,reaction time was 2.9 7h and the ratio of NaCl to meat was 1.01%.Under the optimized conditions,the gel strength of the recombined meat products was 2 437.41 g.mm and the digestibility of protein in vitro was 86.14% slightly higher than those of other groups.
  • Influence of Salt,Polysaccharides and Surfactants on the Emulsifying Properties of Whole Egg Powder
    Song Jun-jun, Chi Yu-jie
    Food and Fermentation Industries. 2012, 38(06): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.021
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    The whole egg powder(WEP) was used as emulsifier to prepare O/W emulsion.Emulsifying activity(EAI) and the emulsifying stability(ESI) were selected as indicators,influence of salt,polysaccharides and surfactants on the emulsifying properties of WEP were studied.Meanwhile,the heat stability under high temperature of different emulsions was investigated.The single factor experiment showed that WEP had the best emulsification when the concentrations of NaCl,xanthan gum,monoglyceride were 0.5 mol/L,0.08%,0.06% respectively.The orthogonal test showed that the order of these three additives effects were :xanthan gum>monoglyceride >salt.Under the optimized condition,the EAI and ESI increased 0.49 times and 14.43 times,respectively.Moreover,when xanthan gum was added to WEP,the heat stability improved remarkably.All of these results are good guidance for the application of WEP.
  • Reaserach on Protective Effect of Crude Extracts from Cold-induced Carrots on Lactobacillus acidophilus
    Cao Qing-qing, Guo-Cunzhen, Wang Zhi-geng, Mei Lin, Xue Xiu-heng
    Food and Fermentation Industries. 2012, 38(06): 28-32. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.022
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    To detect protective effect of crude extracts from cold-induced Carrots on Lactobacillus acidophilus,crude protein extracts from cold-induced Carrots were prepared for SDS-PAGE analysis.Six formulas for cryoprotectants were designed,and protective effect of crude extracts were detected with survival rate as index.The morphological characteristics of freeze-dried bacteria powder were observed under the scanning electron microscopy(SEM).The results showed that two bands from crude extracts of cold-induced carrots were found at 12.5 kD and 36 kD.There were significant differences among the protective effects of different protectants on freeze-dried lactobacillus acidophilus.After addition of such crude extracts into cryoprotective agents,the survival rate could reach 76.02%.The best protectants formula was as follows:10% skim milk,10% trehalose,10% maltodextrin,1.0% L-Cys,2.0% VC,2.0% glycerin,0.8% manganese sulphate,and 15% crude extracts from cold-induced Carrots.
  • Development of Pediocin's Purification and Stability
    Liu Chen, An Chao, Li Fei, Wang Yan
    Food and Fermentation Industries. 2012, 38(06): 33-37. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.023
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    Pediocin is often described as small,heat-stable,unmodified peptides.This antimicrobial peptide is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes.This review focused on the progress that has been made in the development of its Purification and Stability.The problem that exist in the research of pediocin also been discussed.
  • The Study on Inhibition of Angiotensin Converting Enzyme Activity by Wines
    Wang Rui-yan, Ma Xiao-yun, Gao Xiao-bo, Liu Xing-zhi, Li Jing-ming
    Food and Fermentation Industries. 2012, 38(06): 38-42. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.024
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    The activity of Angiotensin converting enzyme(ACE) was evaluated in the presence of 27 different kinds of wines in vitro.The results showed that all tested wines inhibited the activity of angiotensin-converting enzyme,but inhibition effects were significantly different with the differences of grape species,grape varieties and fermentation type.Among them,the Oriental Vitis species significantly was more effective than the V.vinifera,and red wines was more effective than white.When the impacts of ethanol,organic acids and polyphenols on ACE activity were analyzed,it was observed that ethanol in wines had no significant effect on ACE activity and the total content of acids showed no significant correlation with the inhibition rate of ACE while total content of phenols showed a significant correlation.Our results showed that polyphenols are beneficial in inhibiting ACE activity.
  • Cloning and Experssion of Key Enzyme Gene APT1 for ATP Synthesis in Actinomucor elegans
    Zhu Jia-rong, Yang Shan-yan, Chen Li-fen, Yang Guang-hui
    Food and Fermentation Industries. 2012, 38(06): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.001
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    To construct the engineering strain with genetic stability which can efficient to synthesize ATP,the key enzyme gene APT1 for ATP synthesis which from Saccharomyces cerevisiae was cloned by PCR.The sequence was cloned to corresponding site of pCB1004-Pgpd.Then the super expression plasmid pCB1004-Pgpd-APT1 which controlled by strong promoter Pgpd was obtained.PEG and CaCl2 mediated protoplast transformation of Actinomucor elegans with super expression plasmid was performed and ATP-overproducing transformants were obtained.The ATP yield and Moore conversion were increased 44.04% in comparison with those from original strain.
  • Cloning and Expression of Recombinant EGⅠ in Saccheromyces cerevisia
    Chen Hong-man, Zhang Xin, Li Yan-qiu, Kan Guo-shi, Ren Da-ming
    Food and Fermentation Industries. 2012, 38(06): 48-52. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.025
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    In this paper,a 1400 bp gene from mycelium of industrial production strain Trichoderma viride Sn-9106 was cloned using RT-PCR with total RNA as templates.Compared with the sequence of E00390 endoglucanase from Genbank,the proportion of homologous amino acids was 91%.The EG I gene was constructed into expression vector of pESC and the recombinant EG I mature protein was expressed in Saccheromyces cerevisia strain Fm135a under the control of GAL10 promoter.After primary purification,specific activity of the recombinant endoglucanase was 2.45 U/mg.The SDS–PAGE analysis showed a band with apparent molecular weight of about 49 kD.
  • Cloning and Expression of Glucoamylase Genes from Aspergilus niger cDNA Library in Pichia pastrois
    Tang Bin, Qian Peng
    Food and Fermentation Industries. 2012, 38(06): 53-56. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.012
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    An expression cDNA library was constructed from high-yielding glucoamylase strains of A.niger and the glucoamylase gene was isolated,then the expression of the gene in Pichia pastoris was studied.The cDNA sequence of glucoamylase from A.niger was obtained by RT-PCR.The cDNA fragment was cloned into the expression vector pPIC9K and the linearized recombinant vector was transformed to Pichia pastrois GS115 by electroporation.The positive clones were analyzed subsequently.The recombined Pichia pastrois were cultured in the MM medium,using 1% methanol to induce the expression of recombinant gene.The results showed that the maximum activity of glucoamylase was 15.6 U/mL after it was fermented for 72 h.Sequence analysis revealed that glucoamylase had 1908 bp,which encodes a putative polypeptide of 636 amino acids.The expressed protein was purified from the fermented supernatant using DEAE column and determined by SDS-PAGE.The result of SDS-PAGE also showed that the molecular weights of the enzyme was 80 kDa.The expression vector of the glucoamylase gene was constructed successfully,and it could express glucoamylase in Pichia pastrois.
  • Enzymatic Modification of Steviol Glycosides by Medium-temperature α-amylase
    Ye Fa-yin, Yang Rui-jin, Hua Xiao, Zhao Wei, Zhang Wen-bin
    Food and Fermentation Industries. 2012, 38(06): 57-60. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.026
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    Enzymatic modification of steviol glycosides using the glucosyl transfer activity of medium-temperature α-amylase BAN 480L has been investigated in this paper.Experimental results showed that,with potato starch and steviol glycosides as the substrates,transglycosylation reaction occurred mainly on stevioside that in need of improvement of the taste quality,while rebaudioside A,the component with the best quality of taste,was rarely transglycosylated.Under the optimized reaction conditions of steviol glycosides 20 g/L,potato starch 160 g/L,temperature 70 ℃,pH 6.5,enzyme loading 2 KNU/g starch,and reaction time 6 h,the conversion yield of stevioside was 38.9%.The removal of starch sugar and the purification of products were carried out by macroporous resin separation.Evaluation of the organoleptic properties of the product revealed the significant improvement for both the intensity and quality of the taste.
  • Prepareation and Transformation of Bifidobacteria Protoplast
    Wan Cui-xiang, Zhang Zhao-lin, Wang Bao-gui, Wei Hua, Gan Yan-yun
    Food and Fermentation Industries. 2012, 38(06): 61-65. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.027
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    Six factors involved in the preparation and regeneration of Bifidobacteria longum protoplast were investigated,including state of growing cells,Mutanolysin concentration,enzymolysis time,hydrolysis temperature,and osmotic stabilizers.The optimum conditions were as follows: a log phase(19 h) culture of the recipient strain was grown in MRS medium,Mutanolysin concentration was 5 μg/mL,enzymolysis time was 30 min,SMM was used as reaction buffer.Using these optimum conditions,the protoplast formation rate reached 81%,and the ratio of regeneration was 48% in the optimum regeneration medium.On this basis,a Bifidobacteria transformation system of pBAX with PEG was established.
  • Research on the Potential Application of Bacillus coagulans on Probiotics Candy Production
    Wang Zhen, He Zhi-yong, Chen Jie, Zeng Mao-mao, Qin Fang
    Food and Fermentation Industries. 2012, 38(06): 66-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.028
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    The objective of current study was to elucidate the availability of probiotic candy productions using B.coagulans.Initially,the D values of B.coagluan at different temperatures under the presence of different amounts of citric acid and different components were determined to evaluate the effects of processing conditions on the survival rate of B.coagulans.The results indicated that 90% of B.coagulans in hard candy was inactivated within 18.41 min at 110 °C.32.78 min of D value was obtained at 100 °C of harmonic temperature.However,most of B.coagulans strain were remained active during gums production at 70 or 75 °C.The thermal tolerance of B.coagulans could be reduced by adding 0.5%~1.5% citric acid,whereas no survival when tea powder was added to hard candy at 110 °C.Moreover,the addition of coco and whole mike powders at 110 and 100 °C respectively had no significant impact on the rate of B.coagulans.Therefore,it was believed that B.coagluan can be applied as one of probiotics to develop probiotic candy and partially be applied to toffee and hard candy productions.
  • The Research of α- amylase Hydrolyzed Rice Starch Fat Substituted in Mayonnaise
    Jiang Wen-xiang , Liu Juan , Fang Dong-lu , Wang Cui , Han Yong-bin
    Food and Fermentation Industries. 2012, 38(06): 70-74,79. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.029
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    Long rice(Oryza sativa subsp.hsien) starch hydrolyzed by α-amylase was partly used as fat substitute in low fat mayonnaise.The gel properties of the rice starch dextrins with different DE value were studied.The effect of different DE rice starch content on the quality of mayonnaise was also assessed.The results showed that DE value increased between 1.5 to 2.5,the viscosity,adhesion and resilience of the rice starch dextrins gel all enhanced except the hardness,chewiness and intensity.The G'(Storage modulus) and G″(Loss modulus) of mayonnaise were increased as temperature rises,which were independent on the fat substitute rate.Dextrins with DE value of 1.5 and substituted for 30% of fat had the best sensory quality.
  • Preparation and Characterization of Tea Polyphenol Nanoliposomes Suspension
    Bao Shi-bao, Zheng Hai-bo, Xu Shi-ying
    Food and Fermentation Industries. 2012, 38(06): 75-79. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.030
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    The effects of ultrasonication and high pressure homogenization on the encapsulation efficiency and particle size of tea polyphenol nanoliposomes suspension prepared by the ethanol injection method were investigated.Results showed that there is no significant difference on encapsulation efficiency between two types of post-processing,but the treatment of high pressure homogenization can reduce the average size of tea polyphenol nanoliposomes to a greater degree.Nanoliposomes prepared by the method of ethanol injection-high pressure homogenization were characterized and the results indicated that the average size and polydispersity index(PDI)of nanoliposomes were 91.4nm,0.114 and that the release kinetics of tea polyphenol nanoliposomes in PBS is consistent with the first release kinetic model.Additionally,it was found that the stability of tea polyphenol nanoliposomes suspension decreased with the increasing of storage temperature or time.
  • Preparation and Properties of Cross-linking and Esterifying Pregelatinization Starch of Mechanical Activated Maize Starch
    Yang Jia-tian, Chen Yuan, Zhu Wan-ren, Tan Yi-qiu, Huang Zu-qiang, Li Hong-fei
    Food and Fermentation Industries. 2012, 38(06): 80-86. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.031
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    Cross-linking and esterifying starch of mechanical activated maize starch was prepared by mechanical activated maize starch as raw material,and sodium trimetaphosophate as cross-linking agent and acetic anhydride in acetification.The effects of reaction temperature,cross-linking agent and esterifying agent dosage,pH value and cross-linking time on the cold viscosity of cross-linking and esterifying starch paste were investigated.The physical and chemical parameters of the cross-linking and esterifying starch of mechanical activated maize starch and cross-linking and esterifying starch of raw maize starch were studied.The structure of cross-linking and esterifying of mechanical activated maize starch were characterized by using Fourier transform infrared spectrogram(FTIR) and X-ray diffraction(XRD).The results indicated that the reaction conditions affected the preparation of cross-linking and esterifying mechanical activated maize starch.Under reaction temperature 40℃,1.0% amounts of natrium trimetpahophate,crosslinking pH at 10.0,crosslinking time 2.0 h,0.5 mL acetic anhydride amount,esterifying pH value 9.0,esterifying time 60 min,the cold viscosity of cross-linking and esterifying starch paste was enhanced from 446 mpa.s to 1 629 mPa·s.The stability,acidity-resistance,staling resistance of the viscosity of cross-linking and esterifying starch paste were significantly improved.FTIR and XRD spectra indicated that after dual-modification treatment,new chemical group was introduced,and type crystal starch was formed.
  • Optimization of Modified Lipid Deacidification with Liquid-liquid Extraction and Anion Exchange Resin
    Yuan Lu, Jiang Tu, Wu Wei-liang, Zhu Wen-liang, Huang Qiu-yan, Zheng Jian-xian
    Food and Fermentation Industries. 2012, 38(06): 87-91. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.013
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    Deacidification of modified Chinese tallow oil has been investigated using a strategy consisted of twice liquid-liquid extraction and deacidification process of D202 polymeric anion ion exchange.The effects of material ratio,reaction time and dosage of resin were investigated by central composite response design(CCRD) to obtain the optimum process.The optimum parameters were material ratio1:4.91,reaction time 7.28h,dosage of resin 9.23g.Under these optimum process parameters,acid value of modified lipid reduced to 0.11 mgKOH/g after deacidification of D202 resin.The sequences of three factors influenced on the deacidification of modified lipid were dosage of resin>extraction time>material ratio.
  • Adsorption Equilibria of Succinic Acid and Lactic Acid on HBCT-8 Resin
    Luo Jun-xia, Zhang Ning, Zhang Da-bing
    Food and Fermentation Industries. 2012, 38(06): 92-96. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.014
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    It was found that a HBCT-8 resin well separated succinic acid and lactic acid.On the basis of the selected adsorbent,the single-component adsorption Equilibration of succinic acid and lactic acid were measured using a staircase frontal analysis method at the liquid-phase concentrations up to 10 g/L.The adsorption data were correlated with the Langmuir and the bi-Langmuir adsorption models.The effect of temperature on the Langmuir and bi-Langmuir equilibrium constants was examined.The acid adsorption reaction on HBCT-8 was exothermic.This temperature effect was incorporated into each model equation.The temperature-dependent form of the model equation can accurate predict the adsorption equilibrium at 30 to 50 ℃.The adsorption equilibrium data and the model parameters reported in this study will be of great value in designing SMB process that is packed with the HBCT-8 resin and targeted at separating succinic acid and lactic acid.
  • Antibacterial Experiments of Lactobacillus plantarum NCU116
    Xiong Tao, Song Su-hua, Huang Tao, Li Ping, Xie Ming-yong
    Food and Fermentation Industries. 2012, 38(06): 97-101. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.032
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    L.plantarum NCU116 fermentation liquor,bacterial itself and metabolic products were studied to detect the antibacterial activity in vitro based on oxford plate assay system,using 9 species of normal pathogen and nonpathogens as indicator organisms.It was found that L.plantarum NCU116 has the strongest inhibition to Escherichia coli ATCC 25922,but has no inhibition to 3 species of probiotics.Further study included the effect of samples of different concentrations,different organic acid,eliminating interference of organic acid and hydrogen peroxide,pH adjustment,heat and enzyme treatment to anti-Escherichia coli ATCC 25922 activity.Results showed that no significant differences were seen with samples of different concentrations.The antibacterial substance contains other active materials besides organic acid,such as,low molecular weight peptide bacteriocin and hydrogen peroxide.Low content of pH is a necessity for antibacterial activity.In conclusion,antibacterial activity of L.plantarum NCU116 was attributed to itself and all sorts of organic acid,low molecular weight peptide bacteriocin.
  • Extraction of Volatile Oil from Kalimeris indica with Sub-critical Water and Study on Its Bacteriostetic Activities
    Zhang Can, Zhang Hai-hui, Duan Yu-qing, Wu Yan, Zhang Rui
    Food and Fermentation Industries. 2012, 38(06): 102-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.009
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    To optimize the technology parameter for extracting volatile oil from Kalimeris indica with subcritical water,the single factor and orthogonal experiment were conducted by taking volatile oil yield as index,and the bacteriostetic activities of volatile oil were studied.The results were as follows: the yield of volatile oil was 0.50% at 5.0 MPa,160 ℃ for 30 min with the liquid-solid ratio of 20∶ 1(mL∶ g),while the volatile oil yields of Kalimeris indica by steam distillation and Solex extraction method with aether were 0.34% and 0.23%,respectively.Compared with traditional extraction methods,extracting volatile oil from Kalimeris indica using subcritical water has obvious advantage in saving time and extraction ratio.In addition,the volatile oil extracted from Kalimeris indica was found to be possessed powerful bacteriostetic activities to Escherichia coli,yeast and Staphylococcus aureus within the range of experimental concentration.
  • Effect of Herba Epimedii Extract on NO2~- Scavenge
    Lin Min, Pu Bin, Wu Dong-qing, An Hong-gang, Ren Xue-feng
    Food and Fermentation Industries. 2012, 38(06): 106-109,113. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.002
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    On the basis of single factor experiment,the parameters of scavenging effect on sodium nitrite by herba epimedii was optimized by response surface methodology(RSM) based on a box-behnken design(BBD).The study showed that the optimum extraction was: ethanol concentration 58%,ratio of material to liquid 1∶ 37;extraction time 176min and extraction temperate 78℃.The maximum capabilities of scavenging was 75.64%.
  • Study on the Anti-oxidative Acticity of Exopolysaccharides from Cordyceps sinensis in vitro
    Yan Jing-kun, Ma Hai-le, Wu Jian-yong, Cui Hai-yin
    Food and Fermentation Industries. 2012, 38(06): 110-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.003
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    The anti-oxidative activity of exopolysacchrides(EPS) isolated from the cultured Cordyceps sinensis in vitro was studied.In vitro trials of antioxidant activities and spectrophotometry were chosen to evaluate the free-radical scavenging activity(O-2·,·OH) and Trolox equivalent antioxidant capacity(TEAC) of five EPS fractions in different systems.The results revealed that these EPS fractions could moderately scavenge O-2·,·OH,ABTS+· radicals.Among them,EPS-1A-F3 had stronger effects on free radicals than others.It has a great potential to be an effective antioxiant for dietary and therapeutic applications.
  • Research on Antioxidant Activities of Polyphenol Extracted from Rabdosia serra(Maxim.) Hara
    Li Zhen, Wu Hui, Lai Fu-rao
    Food and Fermentation Industries. 2012, 38(06): 114-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.015
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    Antioxidant activities of polyphenol extracted from Rabdosia serra(Maxim.) Hara were studied.DPPH radical scavenging assay,H2O2 scavenging assay,reducing power assay,β-carotene bleaching assay and inhibition of linoleic acid peroxidation assay were conducted.The antioxidant activities of polyphenol from Rabdosia serra(Maxim.) Hara was compared with VC.Results showed that the antioxidant activities of polyphenol from Rabdosia serra(Maxim.) Hara were better than that of VC.The IC50 of polyphenol from Rabdosia serra(Maxim.) Hara on DPPH radical scavenging assay,H2O2 scavenging assay,β-carotene bleaching assay and inhibition of linoleic acid peroxidation assay were 5.00 μg/mL,42.51 μg/mL and 66.58 μg/mL respectively;the above assay on VC were 5.99 μg/mL,56.74 μg/mL and 94.83 μg/mL respectively.These results indicated that the antioxidant activities of polyphenol from Rabdosia serra(Maxim.) Hara were better than that of VC.
  • Study the Antioxidant Activitiy of Phillyri on Edible Oil and Fat
    Qi Jian-hong, Zhao Yong-mei
    Food and Fermentation Industries. 2012, 38(06): 119-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.016
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    Antioxidation activity of Phillyri on edible oil and fat was studied by peroxide value(POV).The results indicated that Phillyri had good antioxidation effects on these edible oils and fats.Furthermore,the effect was stronger on butter,then on lard,followed by mutter fat.Therefore,Phillyri has the potential to be an atoxic natural food antioxidant.
  • Optimization of Formula of the Ganoderma lucidum-Pleurotus Yogurt by Response Surface Methodology and Nutrient Analysis
    Li Jing, Chen Wei, Cheng Fang, Liu Jin-xiu
    Food and Fermentation Industries. 2012, 38(06): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.033
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    Based on the principle of Box-Behnken design,response surface methodology(RSM) was applied for the optimization of the formula of Ganoderma lucidum-Pleurotus yogurt.Four factors and three levels of response surface experiments were designed according to the single factor experiment.The result showed that the optimal formula of the yogurt were obtained as follows: the inoculation ratio of Str to Lac was 1.17∶ 1,additive proportion of zymotic fluid of Ganoderma lucidum to Pleurotus was 2.24∶ 1 and accounted for 20%,amount of CMC was 0.21%,fermentation temperature was 41℃.Under these optimal conditions,the Ganoderma lucidum-Pleurotus yogurt with superior quality was obtained.In the yogurt with the submerged culture filtrate of fungal,the count of lactic acid bacteria was up to 108 cfu/mL,which was significantly higher than the control yogurt(107 CFU/mL).The acidity and WHC also were increased.Protein was degraded more fully.The content of amino acids was increased significantly.The content of polysaccharide was significantly higher than that in the control yogurt.The levels of Butanedione and acetaldehyde were higher than those in the control yogurt.
  • Research on Processing Technology of Mixed Fruit-vegetable Juice Lactobacillus Drink of Longan
    Xu An-shu, Tian Chun-mei, Liu Wei
    Food and Fermentation Industries. 2012, 38(06): 128-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.034
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    The development of production technology of lactic acid bacteria beverage mixed with Longyan from Fuling District,Chongqing and other fruits and vegetables juiceswas studied.Methods: activation and domestication were conducted using the juices of longyan,carrot and tomato with high quality as raw material,using Bulgarian subsp of Delbrueckii and Streptococcus thermophilus as inoculation strains.The optimum formulation for the intermediate seed expanding liquid,fermentation and fermentation beverage taste stability was determined via four factors and three levels orthogonal experiment.Results : Bulgarian subsp of delbrueckii and Streptococcus thermophilus with 1∶ 1 ratio were used as inoculation strains.The best formula of seeds expanding fluid was as follows: the ratio of lonyan to carrot to tomato juice was 3∶ 6∶ 1,3% glucose,4% skim milk,2% inoculum.Fermentation liquid formula was as follow: ratio of longyan to carrot to tomato juice was 3.5∶ 5∶ 1.5.Fermentation was carried out at 37 ℃ for 24 h and inoculum volume was 4%.The optimum formula of fermented beverage of fermented liquor was as follows: 6% of sugar,0.04% of citric acid,0.1% of CMC-Na and 0.01% yellow former glue.
  • The Synthesis,Properties and Application of γ-Polyglutamic Acid
    Peng Ying-yun, Zhang Tao, Miao Ming, Mu Wan-meng, Jiang Bo
    Food and Fermentation Industries. 2012, 38(06): 133-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.017
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    γ-polyglutamic acid is a biodegradable polymer which can be produced by microbial fermentation.γ-polyglutamic acid has a great variety of applications in food,cosmetics,medicine,agriculture and other fields for its properties of water-soluble,ion-adsorptive,biodegradable and nontoxic to human and environment.In this paper,the chemical constitution,properties,production and application of γ-polyglutamic acid are reviewed.
  • Research Progress on Application of Innovative Technologies in Concentrated Cider Processing
    Wang Xuan, Bji Jin-feng, Liu Xuan, Gong Li-gan, Yang Ai-jin
    Food and Fermentation Industries. 2012, 38(06): 139-143. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.035
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    Research progress and application situation of enzyme technique,membrane technology,resin adsorption technology,chitosan and nanometer technology in concentrated cider processing were reviewed in this paper.The purpose of this paper is to provide reference for technologies in concentrated cider processing.
  • CO2 Exhaust Analysis of Cassava Fuel Ethanol Life Cycle——Based on Cyclic Economy
    Chen Shi-zhong, Zhang Bing-long, Mei Yong-gang, Chen Xu
    Food and Fermentation Industries. 2012, 38(06): 144-147. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.046
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Mitigating energy tension,reducing CO2 emissions of greenhouse gases isthe main purpose of developing new energy.According to"Reduce,Reuse,Recycle"as the guide,In the early course of study,the task of Fuel ethanol project is optimizing the production process of cassava fuel ethanolin whole life cycle,reducing the use of external carbon source,reusingthe wastefrom planting to the production process,making full use of carbonin cassava raw material,and realizing the carbon closed loopduring production process.Replaced the fossil energy of the original production process by recycling of waste,we can reduce the CO2 emission.
  • Review on Polysaccharide from Coriolus versicolor
    Wang Fei-fei, Hao Li-min, Jia Shi-ru, Chen Qiang, Niu Shuang
    Food and Fermentation Industries. 2012, 38(06): 148-152. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In recent years,edible and medicinal fungi are paid more and more attention for their various biological functions and thus become a research focus.Polysaccharide of Coriolus versicolor is isolated from Coriolus versicolor or its broth,and took more interesting from the industries of medicine,food,cosmetics and even chemistry and so on because of its superior biological activity and functions.This is a review on the polysaccharide structure,properties,production,usage,market of polysaccharide from Coriolus versicolor.It's also a comprehensive survey and reference of polysaccharide for further research and development.
  • Distribution and Detection Methods of Mycotoxins in Feeds
    Zhang Li, Zhang Guang-le, Wang Jin-shui, Jia Feng
    Food and Fermentation Industries. 2012, 38(06): 153-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.004
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    Mycotoxins are fungal metabolites in most of animal feeds,which cereal would be infected easily during the crop growth,stored and transportation.These might cause the toxic symptoms of animal,even to die.Therefore,these become the reserch hotspot of food safty.The paper mainly reviewed the pogress on the distribution and detection methods of mycotoxins in feeds.
  • Determination of Deoxynivalenol in Soy Sauce by Means of Solid Phase Extraction Coupled Gas Chromatography-Mass Spectrometry
    Wang Ya-qin, Zhao Mou-ming, Zhao Hai-feng
    Food and Fermentation Industries. 2012, 38(06): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.007
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    An analytical method for determination of deoxynivalenol in soy sauce was developed by solid phase extraction and gas chromatography-mass spectrometry.Deoxynivalenol in soy sauce was extracted with a mixture of acetonitrile-water(86∶ 14 v/v),followed by being defatted with petroleum ether and purified with SupelcleanTM LC-18 SPE Tubes.The filtrate was derivatized by 1-Trimethylsilylimidazole-Chlorotrimethylsilane(10∶ 1) for 5 min.Gas chromatography-mass spectrometry was used for qualitative and quantitative analysis.Under the optimal conditions,linear range was 0.025-8.0 μg/mL for DON and the correlation coefficient(R2) was 0.999 5.The limit of detection(LOD) and the limit of quantification(LOQ) were 5 ng/mL and 16.67 ng/mL,respectively.At the spiked levels of 0.05,1.00 and 8.00 μg,the average recoveries were 82%-106% with the relative standard deviations of 5.0%-8.0%.The proposed method provides some advantages such as high yield of extraction,good cleaning efficiency and high sensitivity,which is suitable to detect deoxynivalenol in soy sauce.The established method has been successfully applied to determine DON in 19 commercial soy sauce samples,and the values were within the range of 0.04~1.24 μg/mL.
  • Detecting of Vbrio cholerae Using Molecular Motor Biosensor
    Zhang Jie, Xiang Li-ping, Wang Qi, Zhang Hui-yuan, Zhang Xin, Wang Yu, Gu De-zhou, Wang Pei-rong, Wen Zheng, Chen Guang-quan, Yue Jia-chang
    Food and Fermentation Industries. 2012, 38(06): 161-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The core technology was that the F0F1-ATPase molecular motor biosensor on chromatophore was used to rapidly detect Vbrio cholerae.Specific ompW probe were connected with ε subunit of F0F1-ATPase by avidin-biotin system,and then biosensors were constructed,and the test samples and negative sample were respectively combined with biosensors.After the ATP synthesis was catalyzed by them for 30 min,the content of ATP and Vbrio cholerae DNA in the samples were measured.The amount of ATP synthesis could be measured via the measurement of the amount of H+,while the amount of H+ was normalized by the fluorescence intensity of F-DHPE.According to the results of our experiments,optimum conditions for detection was under the presence of 0.078 mg/mL chro ompW and 40 ng/mL Vbrio cholerae DNA.After detection of the actual samples,we found that the method was in good agreement with the traditional detection methods and PCR detection method.
  • Investigation and Analysis of the Content of Biogenic Amines in Fermented Alcoholic Beverage
    Zhang Jing, Zhao Shu-xin, Xue Jie, Zhang Feng-jie, Zhao Cai-yun
    Food and Fermentation Industries. 2012, 38(06): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.037
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Biogentic amines were analyzed in thirty two samples of beer,twenty seven samples of wine and twelve samples of Chinese rice wine from the Chinese market,using HPLC detection after pre-column derivatization with dansyl chloride.The results showed that the content of biogentic amines in Chinese beer and wine samples was in a relatively low level,with the average being 4.787 mg/L and 11.240 mg/L respectively.While the samples of rice wine contained a high level of biogenic amines,reaching 78.304 mg/L.The monomer biogenic amines that had a relatively high level of content in the three alcoholic beverage mentioned above were all putrescine and tyramine.The content of histamine in wine from Chinese market is below the minimum requirements of existing international histamine standard.Significant differences in the content of histamine were found both among the samples of beer from different enterprises and the samples of wine with different origins.The content of biogenic amines varied widely among the samples of the rice wine,which ranged from 18.603 mg/L to 140.010 mg/L.
  • Studies on the Volatile Components of Artificial Culture of Cordyceps formosana
    Ding Hai-yan, Liu Yang, Yu Shi-jun, Zhang Long-wa, Li Chun-ru, Fan Mei-zhen
    Food and Fermentation Industries. 2012, 38(06): 171-176. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The volatile components in mycelia of Cordyceps formosana cultured under different conditions and artificial culture of fruiting bodies of C.formosana were extracted by simultaneous distillation and extraction(SDE) for the first time and analyzed with gas chromatography-mass spectrometry(GC-MS) in this paper.The results showed that culture conditions had great influence on the content and number of volatile components,but little impact on compound classes which mainly were alcohols,olefins,esters,phenols and ethers.There were 19 and 12 volatile components identified in mycelia of liquid and solid culture with the highest content of 1-octene-3-alcohl(51.63%) and 2-decene-5-lactone(41.13%),respectively.Fifteen compounds are identified from artificial culture of fruiting bodies,wherein the content of 1-octene-3-alcohl was highest(37.70%).The common volatile components of 3 kinds of artificial culture of C.formosana were 1-octene-3-alcohol,2-decene-5-lactone,butylated hydroxytoluene and 3-tert-Butyl-4-hydroxyanisole.This paper will provide experimental foundation and scientific basis for further development of C.formosana.
  • Evaluation of Uncertainty in Detecting Organic in the Sludge of Brewery Faltory by Potassium Dichromate
    Zhan Yong-ge, Gong Jian, Ma Dao-ming, Hu Guang-min, Wuang Wei-tong, Li Zhi-mei
    Food and Fermentation Industries. 2012, 38(06): 177-181. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.038
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The test results of whether the brewery sludge is suitable for agriculture fertilizer usually needs to consider the uncertainty.The uncertainty of Potassium dichromate titration in brewery sludge was evaluated based on the daily inspection record and the actual testing.The result showed that the uncertainty of measurement was mainly derived from the recovery and repeatability,but not from volume and quantity of the sludge.In addition,reducing the absolute difference between parallel experiments could significantly improve the judgment.Therefore,performing two parallel experiment and spiking standard samples,plus the specific evaluation for each individual case can improve the reliability of the daily testing.
  • Determination of AY in Corn Oligopeptides by High-performance Liquid Chromatography-Fluorescence Detector with OPA Precolumn Derivatization
    Pan Hong-yang, Wang Shu-ying, Jiang Bo, Jin Zheng-yu
    Food and Fermentation Industries. 2012, 38(06): 182-185. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A high-performance liquid chromatographic(HPLC) procedure for determining AY was described.The method was based on a reversed-phase column(Agilent Hypersil ODS column,125 mm×4.6 mm×5 μm) with precolumn derivatization withο-phthaldialdehyde and fluorometric detection(excitation wave length was 340 nm and emission wave length was 450 nm).AY were separated using gradient solution with the flow rate 1.0 mL /min.It allowed simultaneous determination of AY,free amino acids and other peptides in 30 min.Linearity for each amine was observed from 0.1 to 1 000.0 mg/L.Detection limit was 0.005 mg/L.The average recovery of AY from corn oligopeptides was 97.8%.The method was simple,fast,and reliable.It could be used to detect AY in corn oligopeptides.
  • Optimization of Detecting Injured Aeromonas spp. During Pork Thawing
    Dong Qing-li, Liang Na
    Food and Fermentation Industries. 2012, 38(06): 186-189. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.039
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to optimize the method for detection of injured Aeromonas spp.,thawed pork inoculated with Aeromonas spp.after frozen for 48 h under-18℃ was detected using Tryptic Soy Agar with 0.6% Yeast Extract(TSAYE),Nutrient Agar(NA) and Aeromonas Selective Agar(ASA),respectively.Then the selected medium was supplemented with 2% and 4% NaCl respectively for the study of salt-tolerance of Aeromonas spp.Furthermore,the medium was supplemented with 1.0%,1.5%,2.0%,2.5% and 3.0% NaCl,respectively,for selecting the proper injured Aeromonas spp.culture based on the analysis of variance.Moreover,the optimized comparison of repair substrate was conducted on the ratio of injuring and selecting medium counting,which based on the Phosphate Buffer System(PBS),Buffer Peptone water(BP) and Nutrient Broth(NB),respectively.Results showed that TSAYE was more appropriate than NA and ASA for the repair medium of Aeromonas spp.,and TSAYE with 1.5% NaCl could be used for counting injured Aeromonas spp.for the following studies.The number of injured Aeromonas spp.colonies was counted by difference between the numbers of colonies using TSAYE medium with and without 1.5% NaCl.The optimization results indicated that the proper repair temperature and culture medium for injured Aeromonas spp.was 25℃ and NB in liquid culture,respectively,and the repair time might be 1 h for this bacteria.
  • Effect of Lipid Oxidation on Protein Oxidation in Chinese-style Sausage
    Yu Hai, Qin Chun-jun, Wu Xue-yan, Ge Qing-feng, Wu Man-gang, Wang Zhi-jun
    Food and Fermentation Industries. 2012, 38(06): 190-195. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effect of package,temperature,illumination and antioxidant on lipid oxidation was studied in Chinese-style sausage during storage.The determination of lipid oxidation and protein oxidation were carried out during storage and the correlation between lipid oxidation and protein oxidation was analyzed in Chinese-style sausage.The results indicated that inhibition of lipid oxidation could significantly reduce total protein carbonyls(P< 0.01).Total carbonyl content in protein correlated strongly with primary and secondary products of lipid oxidation.Furthermore,loss of sulfydryl groups in protein was enhanced by secondary product of lipid oxidation,especially volatile aldehydes,rather than primary products of lipid oxidation.
  • Effects of High-temperature Air-drying on Flavor Compounds in Dry-cured Duck
    Li Feng, Wang Yong-li, Zhang Jian-hao
    Food and Fermentation Industries. 2012, 38(06): 196-202. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.041
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of high-temperature air-drying on flavor compounds in dry-cured duck were investigated in the study.Volatile flavor compounds and their relative contents in dry-cured ducks at stages of raw material,dry-curing,air-drying 24 h,48 h,72 h and 96 h were measured by solid-phase microextraction followed by gas chromatography/mass spectrometry(SPME-GC/MS)analysis.One hundred and ten flavor compounds were identified,including alcohols(38),hydrocarbons(24),aldehydes(19),ketones(9),amines(7),furans(4),esters(3),S-containing compounds(2),acids(2),ethers(1) and N-containing compound(1).The first principal component consisted aldehydes,alcohols and methyl ketones,and the second principal component consisted of hydrocarbons,alcohols and aldehydes.The flavor formation of dry-cured ducks was affected by oxidative of fat,protein degradation and microorganisms.Therefore,the flavor in finished product is controlled by those processing parameters.
  • Effect of Fat Addition on Textural Quality of Smoked and Cooked Sausages
    Liu Yong-an, Zhao Gai-ming, Huang Xian-qing, Zhang Qiu-hui, Liu Yan-xia, Zhang Jian-wei
    Food and Fermentation Industries. 2012, 38(06): 203-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The objective of this experiment is to study the effect of fat addition(0%,10%,20%,30%,40%,50%)on the textural properties and sensory qualities of smoked and cooked sausages.The results showed that,with fat content increasing,the hardness of sausages decreased gradually,the spring first increased rapidly and then decreased,the sense texture scores gradually decreased,the total evaluation among the fat content of 20%,30% and 40% were not significant(P>0.05).The fat had a significant effect(P<0.05)on the texture profiles(hardness,gumminess,resilience,cohesiveness and chewiness),these texture profiles were significantly decreased with fat increasing(P<0.05),but the changes in adhesiveness were not significant(P>0.05).The hardness and fat content had a good linear relationship,y=-1 075.9x+7 875.5(R2=0.932 8).This Fisher linear function can predict the different fat content in smoked and cooked sausages.
  • Effects of Methyl Jasmonate Treatment on Nutritional Quality of Fresh-cut Pear
    Wang Yan-ying, Hu Wen-zhong, Jin Li-ming
    Food and Fermentation Industries. 2012, 38(06): 209-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.043
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to develop new methods in keeping fruits and vegetables freshness,methyl jasmonate treatment was used.The effects of different concentrations on the nutritional composition of fresh-cut crystal pear during room temperature storage were investigated.The results showed that the contents of titratable acid and reducing sugar decreased gradually,the contents of soluble protein,total sugar,Vc increased during earlier storage and decreased during the later storage,the rate of weight loss increased gradually with the storage.The above indexes changes in methyl jasmonate treated pears were less than that of the control.The titratable acid,soluble protein,reducing sugar,total sugar and Vc,were all higher,but weight loss was lower than the control.The effect of 1 μmol/L methyl jasmonate was better than that of 10 μmol/L.
  • Effects of Modified Atmosphere Packaging on the Quality of Carambola
    Mai Xin-yun, Hu Chang-ying
    Food and Fermentation Industries. 2012, 38(06): 213-218. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.044
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Carambola were used as the raw materials to explore the effects of non-modified atmosphere packagings(non-MAP) and modified atmosphere packagings(MAP) with 21%O2+0%CO2+87%N2(passive MAP) and 5%O2+5%CO2+90%N2(active MAP) at 12℃ on preservative of Carambola.Results indicated that comparing to non-MAP,both MAP can delay the Carambola color browning.They all kept the weight loss under 2% and firmness above of 4×105 Pa.Active MAP was better than passive MAP in maintenance capacity on soluble solids concentration,pH,titratable acid and ascorbic acid with a significant difference(P≤0.05).There was no significant difference(P≤0.05)between active MAP and passive MAP in maintaining total phenol and flavonoid contents.MAP inhibited peroxidase activity and delayed the peak time of peroxidase activity from 25 d to 35 d.In addition,the color,weight loss and firmness were the signs of senescence.The shelf life of control,inactive MAP,active MAP were 20~25 d,25~35 d and 35~40 d,respectively.
  • Companison on Water Extraction and Methanol Extraction on the Quantitation of Catechins in Tea
    Xian Shu, Wang Xi, Yang Wei, Lin Dan, Tan Han, Wan Xiao-chun, Li Da-xiang
    Food and Fermentation Industries. 2012, 38(06): 219-223. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.045
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    using two tea standard samples,two different extraction methods from GB/T 8313 were compared to determine catechin content.The boiling water extraction method was adopted from former national standard GB/T 8313-2002 "Tea-Determination of tea polyphenols content" and methanol extraction is in the current national standard GB/T 8313-2008 "Determination of total polyphenols and catechins in tea".The results showed that the contents of catechins is very similar in water extraction method by three technicians,but have significant differences(at the 5% level of significance)when using methanol extraction.Particularly,the contents of catechin esters are different at the 1% level of significance.These suggest that boiling water extraction method is more suitable than methanol extraction method in the determination of catechin content in GB/T 8313-2008.
  • Study on Extraction and Separation of Resveratrol and Anthraquinone from Polygonum cuspidatum Sieb.et.Zucc
    Xu Ding-qiao, Zhou Jian-jun, Cao Liang, Liu Yi-hong
    Food and Fermentation Industries. 2012, 38(06): 224-228. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Resveratrol and anthraquinone were extracted and separated from Polygonum cuspidatum Sieb.et.Zucc.Methanol hot reflux orthogonal test was applied.Mixed solvent was used in purification and 50% ethanol was used in separation.The optimum conditions of extraction were: 98% methanol,solid-liquid ratio 1∶ 6,extracted 3 times and 1h/ each time.As a result,the content of resveratrol was 1.912% and the content of anthraquinone was 1.504%.The extraction efficiency of resveratrol was 90%,and the extraction efficiency of anthraquinone was 91.15%.Acetone:ether 1∶ 3 was used in purifying,then 50% ethanol was used to separate.Resveratrol and anthraquinone content in coarse product was 63.72% and 50.82%,respectively.This study provided experimental evidence for comprehensive development and utilization of Polygonum cuspidatum Sieb.et.Zucc.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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