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Volume 23,Issue 5,2015 Table of Contents

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  • 1  Study on delaying the aging properties of glutinous rice starch products by additives
    张玉荣 高佳敏 周显青 邓峰 刘敬婉
    2015, 23(5):1-6.
    [Abstract](801) [HTML](0) [PDF 3.78 M](874)
    The inhibitory effect of compound modifiers on aging property of glutinous rice starch was researched by single factor experiment with the hardness of glutinous rice starch gel after being stored at low temperature as evaluation index. The amount of compound modifiers was optimized by response surface methodology. The results showed that the optimal formula of compound modifiers was as follows: xanthan gum 0.53 %, monoglyceride 0.43%, β-amylase 0.18 %. The order of the effect of modifiers to delay the aging properties of glutinous rice starch products was as follows: β- amylase>xanthan gum>monoglyceride. TPA, DSC, FT-IR were carried out for the study of anti-aging of glutinous starch gel. The results revealed that the hardness index, infrared absorbance ratio and enthalpy of compound modifiers were notablely lower than the control group, which indicated that the compound modifiers could control moisture migration, and inhibit the formation of the double helix structure of amylase and molecular cross-linking polymerization, shorten the length of amylose and the length of the straight branches of amylopectin, reduce the crystal seed concentration of amylopectin to hinder amylopectin recrystallization. The compound modifiers could inhibit the aging of glutinous rice starch.
    2  Effect of particle size of bran on the quality of whole-wheat flour dried noodle
    田晓红 刘艳香 汪丽萍 吴娜娜 刘明 谭斌
    2015, 23(5):7-10.
    [Abstract](720) [HTML](0) [PDF 2.20 M](353)
    The effect of different particle size bran, which was stabilized, on the whole-wheat flour noodle's quality and their storage stability was studied. The results showed: smoothness of the surface and hardness of the noodle increased, and the L* value decreased, while a* and b* values increased with the reduction of bran particle sizes, the significance level reached to P<0.05; there was no sensible difference in the cooking qualities of the noodle added with different particle size bran; the optimal particle sizes of bran for the high quality whole-wheat flour noodle was ≥80 screen mesh; Acidity values increased as storage time prolonged. Acidity values were 3.33~3.75 mL/10g when stored for 8 months, which met the professional standard.
    3  Preparation of the sorghum fresh wet noodle
    寇兴凯 徐同成 宗爱珍 刘丽娜 陶海腾 刘振华 李文香 杜方岭
    2015, 23(5):11-16.
    [Abstract](715) [HTML](0) [PDF 1.96 M](706)
    The fresh wet noodle was made of sorghum-wheat blended flour. The effect of different flour blending ratios and the amount of thickening agents, including konjak gum, sodium alginate and CMC, on the quality of the noodle was investigated. The processing technological conditions of sorghum noodle were optimized by orthogonal experiments. The results showed that with the amount of sorghum flour increased in the blend, the rate of broken noodle and cooking loss increased, therefore, the noodle quality declined. The addition of any of the three thickening agents mentioned above could improve the noodle cooking quality to some extent, and sodium alginate showed the highest effect. When the addition quantity of sorghum flour was 10%, the blended flour was added with 0.4% sodium alginate, 3% salt and 37% water, the fresh wet noodle with good quality could be obtained by a series of traditional processing technology.
    4  Effect of ratio of wheat flour particle size on the quality of steamed bread
    陈成 温纪平 王晓曦 马森 李方杰 王瑞 范玲
    2015, 23(5):17-23.
    [Abstract](731) [HTML](0) [PDF 6.45 M](685)
    Three particle sizes of wheat flour, 9XX/11XX, 11XX/13XX, 13XX/-, were blended to research its properties of physicochemical, rheological, gelatinization, fermentation and the quality of the steamed bread. The results showed that when the mass fraction of the flour with particle size of 11XX/13XX was 40%, the mass fraction of other two were 30%, the quality of steamed bread was the best with fermentation time 50 min.
    5  Production of xylan from corncobs by ultrasound-assisted alkali method
    2015, 23(5):24-26.
    [Abstract](688) [HTML](0) [PDF 1.92 M](733)
    Xylan from corncobs was obtained by the method of high temperature pretreatment and ultrasound-assisted alkaline hydrolysis. The extraction process of xylan was optimized by orthogonal experiment on the basis of single factor.The result indicated that the optimal parameters were as follows: the concentration of sodium hydroxide 7%, ratio of solid to liquid 1∶25, ultrasonic power 250 W, ultrasonic time 40 min, ultrasonic temperature 60 ℃. Under the optimized conditions, the yield of reducing sugar and total sugar in hydrolysate was 64.10 mg/g and 100.14 mg/g of raw corncobs, respectively. The yield of xylan was 9.01%.
    6  Development of cookies with residues of radix puerariae
    梅新 施建斌 蔡沙 关健 陈学玲 何建军
    2015, 23(5):27-31.
    [Abstract](840) [HTML](0) [PDF 2.35 M](679)
    Radix puerariae residues after radix puerariae starch being extracted were used as materials to make cookies, the effect of the factors, such as the addition of radix puerariae residues, butter, maltitol, milk powder and the particle size of radix puerariae residues, on the sensory evaluation score of the cookies were investigated by single factor test and orthogonal test successively. The cookies recipe was determined ultimately, which included weak flour 100%, radix puerariae residues 15%, butter 70%, maltitol 35%, milk powder 12%, and eggs 10%. Radix puerariae residues passed through 100 mesh sieve after being ground. The cookies with radix puerariae residues appeared light brown color, tasted crunchy, sweet but not greasy.
    7  Research on adsorption removal of phthalic acid esters in oil
    张明明 刘玉兰 杨金强 刘必衍
    2015, 23(5):32-36.
    [Abstract](882) [HTML](0) [PDF 5.29 M](1452)
    The effects of adsorbent type (10 types of adsorbents), adsorbent dosage, adsorption temperature and adsorption time on the removal of 5 plasticizers in camellia oil were investigated. The results showed that the optimal adsorbent was H-2 activated carbon, followed by 55F-A activated carbon, 55JN-C activated carbon, attapulgite and activated clay, when the adsorption temperature was 110 ℃, the adsorption time was 30 min and the dosage of adsorbent was 2.0%. Under the optimal condition (the adsorption temperature was 130 ℃, the adsorption time was 50 min and the dosage of the H-2 activated carbon was 2.0%), the removal rates of DMP, DEP, DIBP, DBP and DEHP were 76.7%, 50.7%, 52.4%, 22.2% and 6.1%, respectively. Removing DMP, DEP and DIBP from camellia oil by adsorption was efficient, while inefficient for high molecular weight DBP and DEHP.
    8  Study on synthesis of epoxidized cottonseed oil with high epoxy value
    张艳维 朱心奇 宋海香 王艳飞
    2015, 23(5):37-39.
    [Abstract](686) [HTML](0) [PDF 1.90 M](714)
    The effect of the important factors on the epoxy value, such as the amounts of hydrogen peroxide and catalyst, the reaction temperature and time, were investigated by the L16(44) orthogonal experiments. The technics were optimized. The results showed that the epoxy value of the product could reach 6.20% with the acid value 1.496 mg NaOH/g and the iodine value 2.58 g/100 g under the conditions of 100 g cottonseed oil, 0.8 g catalyst and 130 mL hydrogen peroxide under 60 ℃ for 7 h. The products were characterized by infrared and nuclear magnetic resonance to confirm that the cottonseed oil was epoxidized to epoxidized cottonseed oil.
    9  Physicochemical characteristic and compatibleness of oils and fats in chocolate coating
    牛跃庭 胡明明 Ooi Cheng Keat 张玉军
    2015, 23(5):40-44.
    [Abstract](703) [HTML](0) [PDF 3.28 M](496)
    Physicochemical characteristic and compatibleness of palm mid fraction, perhydro palm kernel olein and cocoa butter, as base oils and fats in chocolate coating, were studied. The result showed that, when content of palm mid fraction in the blend of palm mid fraction and hydrogenated palm kernel olein was below 30%, there was slight eutectic. The blend was suitable as chocolate coating without trans fatty acids. The addition of cocoa butter caused serious eutectic among the ternary system (palm mid fraction and hydrogenated palm kernel olein and cocoa butter); therefore it was inadvisable to add cocoa butter in the blend.
    10  Study on extraction of flavonoids from propolis and the activity of scavenging free radicals
    曹小燕 杨海涛
    2015, 23(5):45-49.
    [Abstract](786) [HTML](0) [PDF 1.70 M](689)
    Taking propolis as raw material, based on single factor experiments, orthogonal test was used to optimize the ultrasonic-assisted extraction of flavonoids, and antioxidant activity of the total flavonoids was studied. The results showed that the order of factors affecting the extraction was ratio of solid to liquid>ethanol concentration>extraction time>extraction temperature; the optimum extraction technology 〖JP2〗was A2B2C2D2, namely ratio of solid to liquid 1∶30, ethanol concentration 80%, extraction time 20 min, extraction temperature 50 ℃, under the condition the extraction rate of flavonoids in propolis was 9.60%. Propolis flavonoids had obvious inhibition effect on hydroxy radical and superoxide anion free radical, with obvious dose effect relationship, namely the ability of eliminating free radical strengthened along with the increasing of ethanolic extract density. Flavonoids of propolis with addition amount of 0.15 mg/mL had good antioxidant activity in scavenging free radicals, which was better than natural antioxidant Vc.
    11  A comparative analysis of nutrition components and functional active ingredients in Avena nuda and Avena sativa
    李笑蕊 王世霞 幺杨 贠婷婷 刘珊 任贵兴 綦文涛
    2015, 23(5):50-54.
    [Abstract](765) [HTML](0) [PDF 2.39 M](740)
    The differences of nutrition components and active ingredient between Avena nuda and Avena sativa were compared. The contents of basic components (moisture and ash), nutritional compositions (starch, protein and fat) and functional active ingredient (flavonoids, polyphenols and oligosaccharide) in 5 kinds of Avena nuda and 3 kinds of Avena sativa were determined. The results showed that there were no significant differences in the contents of moisture and ash between Avena nuda and Avena sativa. The contents of crud fat, crud protein, stearic acid, oleic acid, linoleic acid, linolenic acid, flavonoids and amino acid in Avena nuda were significantly higher than those in Avena sativa, while the contents of slowly digestible starch and stachyose in Avena nuda were significantly lower than those in Avena sativa. Both Avena nuda and Avena sativa had similar composition of nutritional and functional active ingredients but the contents of them higher in Avena nuda than in Avena sativa.
    12  Research on purification of roselle anthocyanins
    张赛男 李林福 陈毅勇 宗俊
    2015, 23(5):55-60.
    [Abstract](760) [HTML](0) [PDF 2.68 M](692)
    The purification of roselle anthocyanins was studied. The most suitable resin for roselle anthocyanin purification was HPD-100 macroporous resin, which was obtained by screening five kinds of macroporous resins: X-5, DA-201, HPD-100, D101 and AB-8. The purification conditions for HPD-100 macroporous resin were optimized by single factor and orthogonal experiments, which were: the sample′s concentration 1.5 mg/mL, flow rate 2 mL/min, pH 3. The adsorption rate can reach 91.988%. The optimal desorption process conditions were eluent concentration 70%, elution velocity 1.75 mL/min, dosage of eluent 60 mL. The desorption rate can reach 92.144%. After the purification,the color value of roselle anthocyanins was 38.5. Compared before and after the purification, the chromatograms by HPLC showed that roselle red pigment mainly contained five components. The cornflower anthocyanin content in the pigment increased significantly after being purified.
    13  Progress in soluble dietary fiber from apple pomace
    杨辉 任雁宇 王涛
    2015, 23(5):61-67.
    [Abstract](794) [HTML](0) [PDF 1.22 M](719)
    Soluble dietary fiber (SDF) is one of the important nutrients in apple, which has a variety of wholesome function to human body and great potential for development in the food and other industries. The composition, properties, biological activity and extraction of SDF, pectin and polydextrose in apple pomace, and the advantages and disadvantages of the technology were discussed. The research progress in the methods of decolorization and modification of SDF in apple pomace was summarized. The application and process development of the apple SDF were prospected.
    14  Absorption spectral characteristics and colour range of pigment in Nanyang grey wheat
    高向阳 朱盈蕊 高遒竹 王长青
    2015, 23(5):68-71.
    [Abstract](704) [HTML](0) [PDF 2.39 M](641)
    The absorption spectral characteristics and colour range of pigment in Nanyang grey wheat was studied, which provided reference for scientific utilization and development of the pigment. Nanyang grey wheat was soaked in acidic ethanol to extract pigment by ultrasonic. The pigment was determined by acid- base titration and spectrophotometry. The results showed that in the visible region the maximum absorption wavelength lied at 541 nm, colour range was pH 4.75~6.58. The pigment in grey wheat is a relatively ideal, economical and environmentally friendly acid-base indicator, it can be developed and used as a natural colorant and antioxidant in food.
    15  Determination of triglyceride in palm oil and animal fats by high-performance liquid chromatography/quadrupole-time of flying mass spectrometry
    张东 薛雅琳 朱琳 柴杰
    2015, 23(5):72-76.
    [Abstract](839) [HTML](0) [PDF 2.34 M](425)
    Triglycerides in palm oil and animal fats such as lard, beef tallow and suet were investigated by HPLC/Q-TOF. The results showed that the composition and content of triglycerides in each oil or fat were different. 16, 19, 15 and 13 triglycerides were identified in palm oil, lard, beef tallow and suet, respectively; in which the content of trisaturated glycerides were 9.13%, 1.46%, 13.75% and 9.05%, separately. PPO was the major triglyceride (34.41%) in palm oil, followed by PLO+SLL, PPL and PPP. OLS, PLO+SLL, POS and POO with content of 67.65% were the dominant triglycerides in lard. In beef tallow, the content of POS and OLS was 40.17%, the content of PPO、SSL and SOS was relatively high. SSL、POO、SOS and POS in suet was 73.12%. Meanwhile, 4 oils and fats were statistically analyzed using principal component analysis (PCA).
    16  Detection of organophosphorus pesticide based on novel acetylcholinesterase biosensor
    王静静 赵凤娟 卫敏
    2015, 23(5):77-81.
    [Abstract](769) [HTML](0) [PDF 2.81 M](666)
    Hollow carbon spheres-ionic liquid 1-butyl-3-methyl imidazole phosphotungstate (HCS-[Bmim]3PW12O40) was prepared to modify glassy carbon (GC) electrode. Acetylcholinesterase (AChE) was immobilized on the electrode surface by cross-linking reaction to obtain AChE/HCS-[Bmim]3PW12O40/GC sensor. Under the optimal condition, the organophosphorus pesticides, monocrotophos and carbofuran, were detected by the biosensor. The linear range of monocrotophos was 8.00×10-10~8.00×10-6 g/L, and that of carbofuran 1.00×10-10~1.00×10-7 g/L, with the detection limits of 7.58×10-11 g/L and 6.76×10-11 g/L, respectively, calculated by inhibition rate 10%. The biosensor exhibited high sensitivity and acceptable stability, and could be a promising tool for analysis of organophosphorus pesticides.
    17  Research progress in fumonisins′ degradation
    杨朋飞 王楠希 屈凌波 伍松陵 孙长坡
    2015, 23(5):82-85.
    [Abstract](737) [HTML](0) [PDF 1.19 M](793)
    Fumonisin (FB) is a kind of water soluble secondary metabolites produced from genus fusarium under a certain temperature and humidity condition. It not only greatly pollutes grain crops which will cause reduction of output but cause huge damage to humans and animals. Recently, degradation of FB has become a research hotspot. Although the traditional physical and chemical methods can reduce part of fumonisins the degradation is not complete, the nutritional components are damaged and some uncertainty is introduced, while the reactions by biological methods are mild, high efficiency and friendly to environment. Now, the research on degradation of FB has reached molecular levels. Correlative degrading bacteria have been filtrated and some degrading genes have been cloned. The research progress in degradation of FB was summarized. The advice for degradation of FB was proposed.
    18  Progress in polycyclic aromatic hydrocarbons in food
    李翠翠 马宇翔 陆启玉
    2015, 23(5):86-90.
    [Abstract](644) [HTML](0) [PDF 1.21 M](717)
    The progress in research on the formation mechanism, analytical methods and control measures about polycyclic aromatic hydrocarbons in food was summarized, in order to provide references for solving pollution problems caused by polycyclic aromatic hydrocarbons in food.
    19  Analysis of rice bran polysaccharides fermented by Lactobacillus plantarum and preparation of the beverage
    曹秀娟 熊犍 刘倩 张晓琳
    2015, 23(5):91-96.
    [Abstract](733) [HTML](0) [PDF 3.59 M](689)
    The water extract of rice bran meal was fermented by Lactobacillus plantarum in order to study the changes in the content of rice bran polysaccharides, monosaccharide composition and antioxidant ability of the water extract before and after fermentation. The results showed that after fermentation for 72 h, the content of rice bran polysaccharides were decreased by 25.74% and the percent of the glucose in polysaccharides was decreased significantly; the clearance rate of free radical, such as DPPH· and ·OH, can reach 73.26% with 2 mg/mL rice bran polysaccharide and 100% with 1 mg/mL rice bran polysaccharide, respectively; EC50 values were decreased by 46.55% and 21.05% respectively; antioxidant ability was significantly increased. Besides, water extract of rice bran meal was fermented by Lactobacillus plantarum to produce a kind of beverage. The optimum craft parameters of the beverage were: fermentation temperature 37 ℃, fermentation time 72 h, after-ripening temperature 4 ℃, after-ripening time 48 h, white granulated sugar 9%, citric acid 0.02%, CMC-Na 0.037 5%, and xanthan gum 0.037 5%. This product provides a novel approach for development and utilization of rice bran meal.
    20  Study on the inhibitory effect of aloe extracts on α-glucosidase activity
    2015, 23(5):97-100.
    [Abstract](824) [HTML](0) [PDF 3.58 M](353)
    The inhibitory effects of aloe extracts on α-glucosidase activity were investigated. The aloe with the best inhibitory effects on α-glucosidase was screened from 5 species, in order to obtain the functional composition of reducing the postprandial blood glucose. The best variety of aloe was determined according to the inhibition rate by α-glucosidase inhibitor screen model in vitro; and the type of enzyme inhibition was decided by enzyme concentration-response speed and L-B graphing method. Results showed that the ethanol extract of aloe arborescens miller showing the best effects had the highest inhibition rate of 87.95%; aloe extract was noncompetitive inhibitor of α-glucosidase and showed dose-dependent relationship. The Km value of aloe extract was 0.442 mmol/L. The enzyme inhibition kinetics process curve showed the time of initial velocity of reaction was 18 min. It suggested that aloe contained α-glucosidase inhibitors with high effects, and could be developed for the treatment and prevention of diabetes and its complications.
    21  Research progress in the acid-resistant thermostable α-amylase and strain breeding
    尹伊 屈建航 李海峰 焦国宝 丁长河 屈凌波 刘仲敏
    2015, 23(5):101-105.
    [Abstract](668) [HTML](0) [PDF 1.31 M](360)
    The acid-resistant and thermostable α-amylases is one of the important industrial enzyme preparation, which can hydrolyze starch under high temperature and low pH. The influence of thermal stability, pH stability and metal ions on the acid-resistant and thermostable α-amylases was outlined. The main strain resources were summarized. The research progress in strain improvement and archaea, including compound mutation of mutation breeding and gene engineering site-directed mutagenesis, was discussed.
    22  Study on the effect of prevention and control of maize weevil by loading heated wheat in warehouse
    田琳 贺培欢 齐艳梅 卢慧勇 胡韬纲 张宏宇 曹阳
    2015, 23(5):106-109.
    [Abstract](844) [HTML](0) [PDF 1.67 M](690)
    Wheat was loaded into granary for storage right after being heated in order to prevent pests, which is one of the frequently used methods in farmers. But at present the key factors of the method is unclear. The experiment of loading heated wheat in vat to check the effect of the method was carried out in a farmer in Henan province. The result showed: wheat was loaded into a vat after being heated could effectively kill maize weevil eggs and larvae, but little impact on wheat quality indicators. Monitoring data showed that oxygen concentration was almost constant and the wheat temperature was on the high side and continued for a period of time. Therefore, temperature is the main factor by the method.
    23  Research and application of solar photovoltaic ceramic tile on the roofs of grain warehouse
    黄志军 金建德 张云峰 刘林生 沈波
    2015, 23(5):110-113.
    [Abstract](635) [HTML](0) [PDF 1.63 M](690)
    Solar photovoltaic ceramic tiles were laid on the roof of grain warehouse to build an integrated closed-end solar PV building roof and distributed photovoltaic grid connected power station, which possessed the functions of building integration, heat insulation and cooling, photovoltaic power generation, conservation of land resources and many others. It made a beneficial attempt for grain storage industry to upgrade facilities and fresh keeping storage.
    24  Analysis and application of interconnection technology between grain information center and branch stations
    王涛 邢勇
    2015, 23(5):114-116.
    [Abstract](746) [HTML](0) [PDF 2.37 M](629)
    In order to guarantee more scientifically the national grain safety, it is necessary to eliminate the “information island” and achieve interconnection and interoperability of data. Combined with the existing network structure of grain industry and analyzed the data exchange and other related technology, the interconnection and interoperability technology between the dynamic information system in national grain information center and the provincial grain information system in branch station was discussed.
    25  Research on loss in rice processing and governance measures
    樊琦 刘梦芸 祁华清
    2015, 23(5):117-120.
    [Abstract](861) [HTML](0) [PDF 1.17 M](866)
    At present, the phenomenon of rice loss during processing is very serious, especially the product yield is in low level for a long time, the products nutrient loss is serious, which is the great threat to the national food security and the residents' healthy diet. The whole society still lack effective management measures. Discussion and research was carried out among domestic grain guild, research institutes and nine domestic rice processing enterprises. The main reasons to cause rice loss during processing included the concept of consumer spending, process configuration, product standard system and the way of paddy drying from the point of view of consumer, enterprise, industry management, the postproduction processing pattern and so on. The control measures were put forward, which included strengthening science popularization and advocating healthy grain consumption, formulating reasonable process and improving the revision of relevant standards, strengthening scientific and technological innovation and increasing technical equipment level, increasing the policy support intensity on rice dry of new agricultural management main body, strengthening the construction of professional and technical personnel to improve rice product rate, improving the industry admission system and promoting comprehensive utilization of resources.
    26  Design on Logistics storage System of Grain and Oil Commodity Trading Platform
    谢智勇 吴维吉 赵韫珂 杜宝峰
    2015, 23(5):121-123.
    [Abstract](733) [HTML](0) [PDF 1.29 M](356)
    The concept of logistics transaction is put forward by Warehouse Logistics System of Grain and Oil Electronic Exchange Platform.From setting about requirement of Grain and Oil,this paper analyses and Designs deeply Warehouse Logistics System supported by Grain and Oil Electronic Exchange System,Describes the overall design ideas,function of system and performance of system,which is helpful to innovation of Warehouse Logistics System for our country.

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