茶树花多酚提取工艺的研究

用常规水浴浸提法和超声波辅助浸提法来提取茶树花中的多酚，研究了浸提温度、时间、料液比等因素对多酚得率的影响，比较得出超声波辅助浸提用时短，温度低的优点；通过正交试验设计，研究了各因素对多酚浸提影响的主次顺序，确定了最佳提取参数。实验结果采用统计软件（SPSS）进行分析，影响超声波辅助浸提各因素的主次顺序为料液比、温度、浸提时间,超声波辅助浸提最佳工艺为：温度50℃、提取时间10min、料液比1：30，在此工艺条件下多酚浸提得率75．13ms／g干花。为茶树花资源深度研究开发提供依据。     

不同方法提取甜荞麦麸皮总黄酮研究

为提高荞麦麸皮利用率,采用乙醇浸提法、超声波辅助提取法和微波加热提取法对提取甜荞麦麸皮黄酮类化合物工艺进行研究。实验结果表明,乙醇浸提法最佳工艺条件为:用50倍50%乙醇在70℃水浴中浸提2.5 h,浸提三次,总黄酮得率为2.4195%;超声波辅助提取法最佳工艺条件为:用60倍70%乙醇在70℃下超声波30 min,超声波提取三次,总黄酮得率为2.8953%;微波加热提取法最佳工艺条件为:用40倍50%乙醇在360 W功率下加热90 s,提取两次,总黄酮得率为2.7963%。比较三种方法结果,以超声波辅助提取法较优,更适于工业化生产。     

超声波乙醇浸提法提取甘薯茎叶中总黄酮的工艺研究

以鄂薯4号甘薯茎叶为材料,通过单因素和正交试验对超声波乙醇浸提法提取甘薯茎叶总黄酮的工艺进行研究。结果表明,超声波乙醇浸提法提取甘薯茎叶总黄酮的最佳提取工艺为:超声温度40℃、乙醇浓度70%、料液比1∶40(g/m L)、超声时间30 min,在此工艺条件下甘薯茎叶总黄酮的得率可达2.65%。     

响应面法优化红巨苋多酚的提取工艺及抗氧化性

以红巨苋为材料,采用有机溶剂浸提法,在单因素试验的基础上,选取乙醇体积分数、料液比、浸提时间进行三因素三水平的Box-Benhnken中心组合试验,并通过响应面分析法对提取工艺参数进行优化;同时,对红巨苋叶片多酚物质的DPPH和OH自由基的清除能力进行分析。结果表明,红巨苋叶片多酚最佳提取工艺条件为:乙醇体积分数70%,料液比1∶51g/ml,浸提时间31min;三因素对提取率的影响大小依次为乙醇体积分数、料液比、浸提时间。在此条件下,红巨苋叶片多酚得率实际平均为13.92%,与理论预测值13.94%相近。红巨苋叶片多酚类物质对DPPH和OH自由基的清除率都在一个较高的水平,具有明显的抗氧化作用。     

川楝果实中川楝素不同提取方法的研究

为了获得川楝素最佳提取方法,以川楝果实为材料,采用高效液相色谱法检测,通过正交实验,分别研究溶剂浸提法、索氏提取法和超声波法提取川楝素的最佳提取条件。结果表明:溶剂浸提法的最佳提取工艺条件为:乙醇浓度70%,液料比8:1(mL/g),提取时间20min,提取次数3次,川楝素得率0.482%;索氏提取法提取川楝素的最佳工艺条件为:乙醇浓度70%,液料比15:1,提取时间4h,川楝素得率0.599%;超声波法提取川楝素的最佳工艺条件为:乙醇浓度80%,液料比12:1(mL/g),提取时间35min,超声功率450W,川楝素得率0.580%。三种提取方法进行比较,索氏提取法川楝素得率最高,为川楝素的最佳提取方法。     

苹果多酚的提取及其抗氧化陛的研究

苹果多酚是苹果中所含的多元酚类物质的通称。本试验研究了超声波辅助乙醇浸提法提取苹果多酚的最佳提取工艺。以陕西富士、甘肃静宁富士和蛇果为试验材料,测定了各种苹果果皮和果肉中总酚的含量,并比较了三种苹果多酚的抗氧化性能。结果表明,果皮的总酚含量显著高于果肉,且不论在果皮还是果肉,蛇果中提取的总酚含量显著高于其他两种苹果;试验确定的苹果多酚的最佳提取工艺为超声波处理20mim、料液比1：8、乙醇体积分数70％,且料液比为最主要的影响因素;总体而言,蛇果的抗氧化性能较好,且随着多酚浓度的增加,抗氧化性增强。总之,苹果多酚是一种天然的优质的抗氧化剂,应广泛应用于食品工业生产中。     

核桃雄花中总多酚提取工艺的研究

采用单因素和正交试验研究核桃雄花中多酚类物质的最佳提取工艺条件。通过对4种不同溶剂(无水乙醇、甲醇、丙酮和乙酸乙酯)在相同试验条件下的浸提效果比较发现,甲醇是核桃雄花中总酚类物质的最佳提取试剂。然后分别采用常规水浴浸提法和超声波辅助浸提法对甲醇体分数、浸提温度、浸提时间和料液比等因素进行研究,在确定最佳单因素水平的基础上,再利用正交试验优化以甲醇为浸提剂的提取工艺条件,试验得出超声波辅助浸提法具有用时短、总多酚提取量高的优点,其最佳工艺条件为:料液比1∶30(g/m L)、甲醇溶液体积分数30%、温度70℃、浸提时间10 min。在此条件下,核桃雄花中的总多酚含量可达6.56%,明显高于其他条件下的。     

玫瑰果多酚的提取

以玫瑰果实为原料,采用乙醇浸提法提取玫瑰果多酚类物质。通过单因素及正交试验研究了不同的乙醇体积分数、固液比、提取温度、提取时间和提取次数对多酚得率的影响。结果表明:各因素对玫瑰果多酚得率影响的主次顺序为乙醇体积分数>提取温度>料液比>提取时间;优化提取工艺条件为乙醇体积分数75%,固液比1∶20(g∶mL),浸提温度70℃,提取时间40 min,提取2次。在该优化条件下提取,玫瑰果多酚得率达到9.18%。     

苹果多酚的提取及其抗氧化性的研究

苹果多酚是苹果中所含的多元酚类物质的通称.本试验研究了超声波辅助乙醇浸提法提取苹果多酚的最佳提取工艺.以陕西富士、甘肃静宁富士和蛇果为试验材料,测定了各种苹果果皮和果肉中总酚的含量,并比较了三种苹果多酚的抗氧化性能.结果表明,果皮的总酚含量显著高于果肉,且不论在果皮还是果肉,蛇果中提取的总酚含量显著高于其他两种苹果;试验确定的苹果多酚的最佳提取工艺为超声波处理20mim、料液比1.8、乙醇体积分数70％,且料液比为最主要的影响因素;总体而言,蛇果的抗氧化性能较好,且随着多酚浓度的增加,抗氧化性增强.总之,苹果多酚是一种天然的优质的抗氧化剂,应广泛应用于食品工业生产中.     

‘赤霞珠’葡萄皮渣中原花青素的提取工艺研究

研究乙醇浸提法和微波辅助浸提法提取“赤霞珠”葡萄皮渣原花青素的工艺。乙醇浸提法研究提取时间、提取温度、料液比、乙醇浓度四个因素对原花青素提取率的影响;微波辅助浸提法研究微波时间、乙醇浓度、料液比三个因素对原花青素提取率的影响。乙醇浸提法的最佳提取工艺为：提取时间55min,提取温度50℃,料液比1:8.5(g/ml),乙醇浓度55%,提取率为2.61%;微波辅助浸提法的最佳提取工艺为：微波功率320W,微波时间30s,乙醇浓度50%,料液比1:13(g/ml),50℃恒温水浴中浸提30min,提取率为3.99%。在最佳提取工艺条件下研究pH 值对原花青素提取率的影响。乙醇浸提法和微波辅助浸提法分别在pH4.5 和pH5 时,原花青素提取率最大,提取率分别为2.67% 和4.11%,表明酸提高了原花青素的提取率。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.     

National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the "13~(th) Five-Year Plan"

In Apri Commi major p Plan＂ （h 2014, the National Development and Reform ssion issued an announcement for selection of reliminary research projects for the ＂13th Five-Year ereafter referred to as ＂The Announcement＂）     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,