共查询到20条相似文献,搜索用时 62 毫秒
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通过利用复合酶对柑橘皮渣进行酶解,研究酶解时复合酶浓度、酶解温度、pH、酶解时间等因素对酶解效果的影响,并采用正交试验得出最佳酶解条件,复合酶用量0.004g、时间3.5h、pH4.8、酶解温度55℃,在此条件下酶解率达到96%。 相似文献
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传统柑橘果实加工后剩下的大量柑橘皮往往被随意丢弃,对环境造成污染的同时也造成浪费。利用其中的纤维素及果胶类物质可以提供碳源生产单细胞蛋白,并提高其中关键氨基酸(苏氨酸、甲硫氨酸、赖氨酸)的产量,以及促进单细胞蛋白在作为饲料时的吸收效率。经单因素实验可使关键氨基酸的总产量最大:苏氨酸、甲硫氨酸、赖氨酸分别为2.03×10-3、3.58、1.49×10-2g/L,共3.60g/L,占总氨基酸14.77%,优化后的培养基为60g/L柑橘皮渣、21g/L尿素,接种量为20%(V/V)的混菌(黑曲霉∶啤酒酵母=1∶1),最优发酵时间为5d。 相似文献
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Graham L. Pettipher 《Journal of the science of food and agriculture》1987,41(3):259-265
The establishment of a small-scale production facility for Pleurotus ostreatus is described and environmental and yield data are presented. The average yield was c. 50% fresh weight mushroom/dry weight substrate when grown on 40% cocoa shell waste, 40% softwood sawdust, 19% oatmeal and 1% carboxymethyl cellulose. The mushroom fruited when daily temperatures ranged between 11 and 27°C. 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(10):1538-1550
ABSTRACTAn efficient, sensitive, simple and fast method for the simultaneous determination of oxine-copper and pyraclostrobin in citrus fruit was developed and validated. The method uses ethylene diamine tetra-acetic acid as a competitive ligand to convert oxine-copper to soluble 8-hydroxyquinoline for analysis by QuEChERS and LC-MS/MS. Linear relationships were determined with correlation coefficients ranging from 0.9904 to 0.9998. The limits of detection for the analytes were 0.012–0.8 μg kg?1, and the limits of quantitation were 0.04–2.6 μg kg?1 in citrus. The average recoveries were 79.1–114.9% with relative standard deviations of less than 7.4%. The analyses of dissipation indicated that the half-lives of oxine-copper and pyraclostrobin were 1.94–3.67 and 1.79–2.48 days and the terminal residues were <0.08–8.99 and <0.02–1.90 mg kg?1, respectively. The risk quotients of oxine-copper and pyraclostrobin were 0.026–0.199 and 0.003–0.022, respectively. This risk assessment provides a reference for the safe and reasonable use of oxine-copper and pyraclostrobin and may help to establish maximum residue limits for these pesticides in China. 相似文献
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柑橘类精油的提取及应用现状 总被引:6,自引:0,他引:6
柑橘类果皮中富含柑橘精油,柑橘精油是天然香料精油中的一大类,其主要成分是萜烯类、倍半萜烯类以及高级醇类、醛类、酮类、酯类等组成的含氧化合物;无色透明,具有诱人的橘香味,在食品以及化妆品行业具有广泛的应用价值.本文主要介绍了柑橘类精油的物理性质;柑橘类精油的水蒸气蒸馏法、压榨法、溶剂提取法、超临界萃取法等提取方法以及影响提取效果的各种因素;柑橘类精油在糖果饮料等食品,化妆品以及在饲料等行业中的的应用现状以及发展趋势. 相似文献
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S. RAJARATHNAM ZAKIA BANO M. V. PATWARDHAN 《International Journal of Food Science & Technology》1983,18(2):153-162
Changes in the post-harvest storage of the mushroom Pleurotus jlabellatus at ambient temperature were studied. There was a decrease in respiratory rate and soluble carbohydrates along with loss in water content. With progress in period of storage, the fresh mushrooms showed an increase in the activities of 0-diphenoloxidases and proteases accompanied with decrease of total phenols and increase in free amino acids respectively. The degree of discoloration increased with the lapse of storage time.
Fresh mushrooms (200 g) packed in 25 μm thick polyethylene bags (16 × 25 cm) with one pin hole on either side stored up to a period of 24 hr at ambient temperature and up to a period of 6 days at 5 ± 2°C in the intact polyethylene bags. 相似文献
Fresh mushrooms (200 g) packed in 25 μm thick polyethylene bags (16 × 25 cm) with one pin hole on either side stored up to a period of 24 hr at ambient temperature and up to a period of 6 days at 5 ± 2°C in the intact polyethylene bags. 相似文献
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柑桔皮提取液的抗氧化作用研究 总被引:3,自引:0,他引:3
采用微波强化浸提法提取桔皮中的活性物质,测定提取液对羟自由基、超氧阴离子和过氧化氢的清除效果.实验结果表明:桔皮提取液对活性氧具有很高的清除作用,0.5 mL桔皮提取液对羟自由基的清除率达到100%,对超氧阴离子的清除率达到98%以上,稀释100倍的桔皮提取液0.7 mL对过氧化氢的清除率仍可达25%左右.在保藏猪油的抗氧化应用实验中,0.5%添加量的桔皮提取液的抗氧化效果与相同添加量的Vc的抗氧化效果相当. 相似文献
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桔皮色素的抑菌性及稳定性研究 总被引:1,自引:0,他引:1
探讨桔皮色素的抑菌性和稳定性.通过单因素试验确定桔皮色素对常见微生物的抑菌效果以及常用的食品添加剂和光照对色素稳定性的影响.结果表明:桔皮色素对常见的致病性细菌、酵母和霉菌均有不同程度的抑制作用;色素在室内自然光下稳定,在强光照射下易破坏,对热稳定,在100℃恒温1h色素保存率为88%;氧化剂H2O2对色素的稳定性影响较大,还原剂Na2SO3对色素的稳定性影响较小;色素抗Na+、Ca2+、Zn2+和K+的干扰能力强,抗Mg2+、Cu2+和Fe3+的干扰能力较弱;Vc、幕甲酸钠、蔗糖、葡萄糖等食品成分和添加剂对色素的影响不大. 相似文献
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文章主要对柑橘皮渣中的特色功能组分及其抗氧化、抑菌消炎、降糖降脂等生理活性功能进行了综述,总结了目前国内外柑橘皮渣的加工利用现状,探讨了柑橘皮渣综合加工利用的技术方案,并展望了柑橘皮渣未来的开发利用方向。 相似文献
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Yukiharu Ogawa Akiko Miyazawa Nami Yamamoto Akira Suzuki 《International Journal of Food Science & Technology》2012,47(12):2487-2492
To investigate the textural properties of edible fungi, raw and boiled cubic samples cut from stipe of the king oyster mushroom Pleurotus eryngii were compressed from various directions by different type utensils, and their deformed tissue structures were examined. Differences in the loads between compress directions were observed by the homogenous compression. A significant difference between the loads of the boiled upper (~10 N) and lower (~12 N) portions of stipe by intrusive compression from parallel to the growth direction was found. In the scanning electron microscopy (SEM) images, the arrangement of fibrous spawn in the lower‐portion tissue was characterised by curl‐like formations. The fibre also appeared tangled in irregular arrangements. The results of this study indicate that the firmness of mushroom tissue was produced by the complex attributes, which were the mechanical strength and physicochemical bindings of the fibre, and that the fibre arrangement and/or formation of the tissue. 相似文献
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目前柑橘的生理病变受到普遍关注,尤其柑橘果皮的生理病变—油胞下陷是影响柑橘品质的主要问题。柑橘果皮油胞下陷使柑橘果皮病变主要表现为油胞病和褐斑病,导致柑橘的商品性和耐贮性降低,因此如何减少柑橘果皮的病变是目前研究的热点。本文总结了减少柑橘果皮油胞下陷的因素和多种控制方法,希望能为进一步研究柑橘果皮油胞下陷的方法和根本机制提供技术支持。 相似文献