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1.
以番茄作为实验材料,采用超微粉碎协同微波对番茄中番茄红素的提取进行了研究。以番茄红素提取率为指标,在单因素实验的基础上进行正交实验,得出了番茄红素的最佳提取工艺条件。结果表明:超微粉碎协同微波提取番茄红素的最佳工艺条件为微波功率455 W,微波提取时间55s和料液比1∶7。在此优化条件下,番茄红素的提取率为6.46mg/100g。该实验的研究结果可为番茄红素及其他功能性食品成分的提取提供相应参考。  相似文献   

2.
研究加工型番茄植株总黄酮的微波辅助提取工艺。结果表明:4个因素对提取加工型番茄植株总黄酮影响的主次顺序为:乙醇浓度微波功率微波时间液料比;最佳工艺条件为:乙醇浓度70%,液料比30mL/g,微波功率280W,微波时间1min;优化条件下总黄酮的提取率为0.243mg/g。  相似文献   

3.
微波法提取无梗五加果挥发油工艺研究   总被引:1,自引:0,他引:1  
分别以乙醚和乙醇为提取溶剂,采用微波萃取法对无梗五加果挥发油进行提取.实验结果表明,以乙醚为提取溶剂,微波提取的最佳工艺参数为:功率中火,提取时间90s,液固比(mL/g)12.5:1;以乙醇为提取溶剂,微波提取的最佳工艺参数为:功率中高火,提取时间60s,液固比(mL/g)10:1,原料浸泡时间20min.  相似文献   

4.
超声波法和微波法提取番茄红素的比较研究   总被引:1,自引:0,他引:1  
以番茄皮渣为原料,比较了超声波、微波辅助提取2种不同的提取方法对番茄红素提取效果的影响。试验表明,微波辅助提取效果优于超声波辅助提取。微波提取番茄红素的最佳工艺条件:微波辐射功率400W,料液比1∶4,提取时间35s,提取2次,番茄红素提取率超过97%。  相似文献   

5.
微波法提取番茄红素的最佳提取工艺条件:微波360W,加热20s,固液比为1:0.9,浸提时间为5h。番茄中番茄红素的提取采用浸提法,以正己烷为重结晶的溶剂。结晶时间为30min,选择-5℃作为结晶纯化的温度。  相似文献   

6.
以焙炒云南小粒咖啡为原料,水为提取溶剂,研究并优化微波法提取咖啡中水溶性物质的最佳工艺参数,通过单因素试验和正交试验确定最佳提取工艺,结果表明:微波法提取咖啡中水溶性固形物的最佳提取条件为浸提比1:20,浸提功率为400W,微波时间400s,咖啡颗粒粒度40目。  相似文献   

7.
微波预处理法提取番茄皮中番茄红素的工艺研究   总被引:1,自引:0,他引:1  
本实验研究了微波预处理法提取番茄皮中番茄红素的提取工艺条件,探讨了浸润溶剂用量、液料比、微波预处理时间、微波功率对番茄红素提取效果的影响。本实验最佳提取工艺条件:浸润溶剂用量为8ml,液料比为8∶1,微波功率720w,微波预处理60s。  相似文献   

8.
首先优化出了微波提取韭菜籽油的最佳工艺参数,然后将微波提取和其它提取方法进行了对比.结果表明:微波提取韭菜籽油最佳工艺参数为:提取时间99s、液料比9.8mL/g以及提取功率193W,在该提取条件下,韭菜籽油的得率为22.24%;与其它提取方法相比,微波提取时间短,得率高.  相似文献   

9.
目的研究微波与乙醇梯度提取大豆芽中大豆异黄酮的工艺,并比较微波提取与水浴提取的效果。方法通过正交试验确定微波提取的最佳工艺参数,紫外分光光度法测定大豆异黄酮含量。结果微波提取大豆异黄酮的最佳工艺参数为:乙醇梯度95%∶70%∶40%,微波功率560 W,提取时间24 min。结论微波用于大豆芽中异黄酮的提取快速高效、方法简单。  相似文献   

10.
研究酶-微波联用法提取枸杞总黄酮的最佳工艺条件。采用纤维素酶提取枸杞总黄酮,在单因素试验基础上利用正交试验研究乙醇浓度、酶解温度和酶解p H值对提取率的影响,确定最佳酶解条件。在单因素试验基础上,通过正交试验确定微波提取的最佳工艺参数,采用微波法进一步提取酶解液中的枸杞总黄酮。酶解阶段最佳工艺参数为:乙醇浓度45%,酶解温度50℃,酶解p H4.0;微波阶段的最佳工艺参数为:液固比30 m L/g,微波温度65℃,微波时间4 min。该酶-微波联用法提取枸杞总黄酮的提取率达1.560%。  相似文献   

11.
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.  相似文献   

12.
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.  相似文献   

13.
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.  相似文献   

14.
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.  相似文献   

15.
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.  相似文献   

16.
17.
A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.  相似文献   

18.
19.
This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.  相似文献   

20.
<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  相似文献   

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