检索结果-南通市图书馆

Chinese Chemical Letters 2012年第4期23卷 492-495页

作者： Kang Ma Ya Nan Yang Xiao Xiong Jiang Min Zhao Ye Qiang Cai Division of Chemical Metrology and Analytical Science National Institute of Metrology of ChinaBeijing 100013China Division of Chemical Metrology Jiangsu Institute of MetrologyNanjing 210007China State Ke.v lztbotzltory of Bioactive Substances and Functions of Natural Medicines lnstitute of Materia MedicaChinese Academy of Medical Sciences and Peking Union Medical CollegeBeijing 100050China

An efficient and accurate analytical method was developed for the simultaneous determination of 20 synthetic food additives, including three sweeteners,seven food colorants,nine synthetic preservatives and caffeine,by high performance liquid chromatography （HPLC） with photodiode array detector（PDA）.This method permits the detection of food additives at very low concentrations（0.005-0.150μg/mL）.The applicability was verified by the determination of food additives present in various foodstuffs.

关键词： food additives Liquid chromatography Photodiode array detector Drinks

Research on Detection of food additives Based on Terahertz Spectroscopy and Analytic Hierarchy Process

在线全文

学校读者我要写书评

暂无评论

Instrumentation 2024年第1期11卷 30-37页

作者： Miaoyu Zhao Fang Yan Wenwen Li Yangshuo Liu Inner Mongolia University of Science and Technology School of Automation and Electrical Engineering BaotouInner Mongolia 014010China

Terahertz time-domain spectroscopy is a kind of far-infrared spectroscopy technology,and its spectrum reflects the internal properties of substances with rich physical and chemical information,so the use of terahertz waves can be used to qualitatively identify food additives containing nitrogen *** hierarchy process(AHP)was originally used to solve evaluation-type problems,and this paper introduces it into the field of terahertz spectral qualitative analysis,proposes a terahertz time-domain spectral qualitative identification method combined with analytic hierarchy process,and verifies the feasibility of the method by taking four common food additives(xylitol,L-alanine,sorbic acid,and benzoic acid)and two illegal additives(melamine,and Sudan Red No.I)as the objects of ***,the collected terahertz time-domain spectral data were pre-processed and transformed into a data set consisting of peaks,peak positions,peak numbers and overall trends;then,the data were divided into comparison and test sets,and a qualitative additive identification model incorporating analytic hierarchy process was constructed and parameter optimisation was *** results showed that the qualitative identification accuracies of additives based on single factors,i.e.,overall trend,peak value,peak position,and peak number,were 80.23%,70.93%,67.44%,and 40.70%,respectively,whereas the identification accuracy of the analytic hierarchy process qualitative identification method based on multi-factors could be improved to 92.44%.In addition,the fuzzy characterisation of the absorption spectrum data was binarised in the data pre-processing stage and used as the base data for the overall trend,and the recognition accuracy was improved to 94.19%by combining the fuzzy characterisation method of such data with the hierarchical analysis qualitative recognition *** results show that it is feasible to use terahertz technology to identify different varieties of additives,and th

关键词： terahertz time-domain spectroscopy analytic hierarchy process qualitative identification food additives

Consumers’ Perception and Knowledge of food additives in Senegal: A Pilot Study

在线全文

学校读者我要写书评

暂无评论

Open Journal of Applied Sciences 2024年第1期14卷 38-50页

作者： Alé Kane Hamidou Mbodji Papa Mamadou Dit Doudou Sylla Alioune Sow Abdoulaye Tamba Malick Mbengue Mady Cissé Laboratory of Biological Agronomic and Food Sciences and Complex Systems Modelling (LABAAM) University Gaston Berger (UGB) Saint-Louis Senegal UFR of Agronomic Sciences Aquaculture and Food Technology (UFR S2ATA) UGB Saint-Louis Senegal Department of Chemical Engineering and Applied Biology University Cheikh Anta Diop of Dakar Dakar Senegal

food safety has become a major concern for consumers, as well as a priority for regulatory authorities. Faced with the growing industrial and domestic use of food additives, many questions are being asked and concerns are being felt by consumers around the world. Consumer perception defines the acceptability or rejection of food products, and has an impact on consumption patterns and behavior. To assess the level of knowledge and perception of food additives, a pilot study was carried out on a sample of 200 people in Dakar and Saint-Louis. A questionnaire was used to assess the acceptance or rejection, use and impact of food additives by consumers in Senegal. The results revealed several aspects. On the whole, the people surveyed expressed great mistrust and even rejection of these substances added to food products. This consumer perception is shared throughout the world, as indicated in numerous surveys. It also emerges from this study that, although most consumers are aware of the existence of these additives and their uses in the home, they feel that the use of these substances in industrial production is too excessive. What’s more, consumers associate food additives with numerous pathologies such as cancer, diabetes, hypertension, stroke and even sexual impotence. For some of these indexed pathologies, scientific studies have reached the same conclusions, although controversy still persists. On the other hand, for some of the other adverse effects mentioned, no cause-and-effect relationship has been scientifically demonstrated. In these latter cases, it seems that negative communication, misinformation and misconceptions have a major influence on consumer perception of food additives.

关键词： Consumer Survey food additives Knowledge Perception Senegal

Effects of food additives on Rehydration Properties of Frozen Dumpling Wrappers

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Agricultural Biotechnology 2014年第6期3卷 61-66页

作者： Hua LI Xingli JIAO Xiang GUI Ying XIONG Junling LI Weihua WANG Feng CAO School of Chemical Engineering & Energy Zhengzhou University

With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.

关键词： Vacuum freeze-drying Dumpling wrappers food additives Drying rate Rehydration ratio Sense value

Network Management of food additives Quality Analysis and Inspection

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Chemistry and Chemical Engineering 2015年第7期9卷 468-471页

作者： Hairui Zhang Guofu Zhang Li Zhang City Institute oflnformation and System Science School of Information Engineering Lanzhou City University Lanzhou 730070 China School of Chemistry & Environmental Science Lanzhou City University Lanzhou 730070 China

In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.

关键词： food additives quality analysis Visual Basic language network management software development.

Facile preparation of nano-g-C_(3)N_(4)/UiO-66-NH_(2) composite as sorbent for high-efficient extraction and preconcentration of food colorants prior to HPLC analysis

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Chinese Chemical Letters 2022年第2期33卷 903-906页

作者： Xiaowan Zhang Yixin Yang Peige Qin Lizhen Han Wenli Zhu Shaofeng Duan Minghua Lu Zongwei Cai Henan International Joint Laboratory of Medicinal Plants Utilization School of Chemistry and Chemical EngineeringHenan UniversityKaifeng 475004China Institute for Innovative Drug Design and Evaluation School of PharmacyHenan UniversityKaifeng 475004China State Key Laboratory of Environmental and Biological Analysis Department of ChemistryHong Kong Baptist UniversityHong KongChina

In this work,the nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite was prepared by one-step solvothermal *** as-prepared composite was characterized by scanning electron microscopy,Brunner-Emmet-Teller measurement,energy dispersive spectrometer,X-ray diffraction,and Fourier transform infrared *** using nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite as sorbent,a dispersive solid-phase extraction coupled with high-performance liquid chromatography was developed to sensitive analysis of food colorants including tartrazine,amaranth,carmine,sunset yellow,allura red and bright *** experiment parameters including the amount of sorbent,adsorption time,the p H of adsorption solution,desorption time,desorption solvent,the p H of desorption solution as well as the proportion between desorption solvent and buffer solvent were *** the optimized conditions,the limits of detection(S/N=3) and limits of quantitation (S/N=10) were determined in the ranges of 0.08-0.8 and 0.2-2.0 ng/m L,*** the developed sample pretreatment method,carmine and brilliant blue were determined from blueberry juice by *** contents were calculated as 1.53μg/m L and0.17μg/mL,respectively.

关键词： Nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite Metal-organic frameworks Dispersive solid-phase extraction Sample pretreatment food colorants food additives High-performance liquid chromatography

Toxicity detection of sodium nitrite,borax and aluminum potassium sulfate using electrochemical method

在线全文

学校读者我要写书评

暂无评论

Journal of Environmental Sciences 2013年第4期25卷 785-790页

作者： Dengbin Yu Daming Yong Shaojun Dong State Key Laboratory of Electroanalytical Chemistry Changchun Institute of Applied ChemistryChinese Academy of Sciences

Based on the inhibition effect on the respiratory chain activity of microorganisms by toxicants, an electrochemical method has been developed to measure the current variation of a mediator in the presence of microorganisms contacted with a toxicant. Microelectrode arrays were adopted in this study, which can accelerate the mass transfer rate of an anaiyte to the electrode and also increase the total current signal, resulting in an improvement in detection sensitivity. We selected Escherichia coli as the testee and the standard glucose- glutamic acid as an exogenous material. Under oxygen restriction, the experiments in the presence of toxicant were performed at optimum conditions （solution pH 7.0, 37℃ and reaction for 3 hr）. The resulting solution was then separated from the suspended microorganisms and was measured by an electrochemical method, using ferricyanide as a mediator. The current signal obtained represents the reoxidation of ferrocyanide, which was transformed to inhibiting efficiency, IC50, as a quantitative measure of toxicity. The IC50 values measured were 410, 570 and 830 mg/L for sodium nitrite, borax and aluminum potassium sulfate, respectively. The results show that the toxicity sequence for these three food additives is consistent with the value reported by other methods. Furthermore, the order of damage degree to the microorganism was also observed to be： sodium nitrite 〉 borax 〉 aluminum potassium sulfate 〉 blank, according to the atomic force microscopy images of E. coli after being incubated for 3 hr with the toxic compound in buffer solutions. The electrochemical method is expected to be a sensitive and simple alternative to toxicity screening for chemical food additives.

关键词： food additives sodium nitrite borax aluminum potassium sulfate microelectrode arrays

Modern Biotechnology—Current Standards in Japan

在线全文

学校读者我要写书评

暂无评论

Biomedical and Environmental Sciences 2001年第1期14卷 40-43页

作者： YASUHISA NAKAMURA DeputyDirector StandardsDivisionDepartmentofFoodSanitationMinistryofHealth

In the past few years, a new technology, biotechnology, has come into practical use internationally. It is prospective that application of biotechnology in the field of food production may lead to improved food quality and productivity.　　Modern biotechnology, through the use of recombinant DNA techniques, has been used for food production for some time now. Therefore, particular attention should be paid to the safety of foods and food additives produced by recombinant DNA techniques. For this reason, Japan set out the “Guideline for Safety Assessment of foods and food additives Produced by Recombinant DNA Techniques” and “Guideline for Manufacturing foods and food additives Produced by Recombinant DNA Techniques,” in 1991.

关键词： food additives food production Safety Assessment new technology food quality

The effect of natural plant-based homogenates as additives on the quality of yogurt:A review

在线全文

学校读者我要写书评

暂无评论

food Bioscience 2022年第5期49卷 85-98页

作者： Xiankang Fan Xiefei Li Lihui Du Jianhao Li Jue Xu Zihang Shi Chunwei Li Maoling Tu Xiaoqun Zeng Zhen Wu Daodong Pan Key Laboratory of Animal Protein food Processing Technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo315832China State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingboZhejiang315211China

Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of *** paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of *** mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of ***,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt *** aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are *** the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win *** addition,research on the function of NPBH yogurt should focus on the clinical implications.

关键词： Yogurt Natural plant-based homogenates food additives Gel strength Flavor

Effects of Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Transactions of Tianjin University 2017年第1期23卷 51-61页

作者： Xiaohong Kou Yunfei Li Jiyun Wu Qiong Chen Zhaohui Xue School of Chemical Engineering and Technology Tianjin University Tianjin 300354 China

The development of edible coatings has been lauded with respect to their safety and effectiveness. In this study, we researched the effects of edible coatings (2% CaCl2, 1% chitosan and 1% pullulan) on the nutrient content and antioxidant abilities of jujube (Zizyphus jujuba Miller cv. Dongzao). Using the new analysis technique for order of preference by similarity to ideal solution (TOPSIS), we evaluated the effects of these coatings. Compared with the control fruit group, test results showed that coating treatment significantly delayed fruit senescence. Specifically, CaCl2treatment not only maintained fruit storage quality and antioxidant activity but also restrained the production and accumulation of malondialdehyde in jujube. Chitosan treatment delayed decreases in secondary metabolites and superoxide dismutase and catalase activity. Pullulan coatings performed better in terms of proanthocyanidin and cyclic adenosine monophosphate (cAMP). We also used TOPSIS to evaluate the preservation effect of different film coatings and found 2% CaCl2to be the best treatment for jujube, followed by 1% chitosan and 1% pullulan. Based on the appropriate materials and concentration of the film coatings, edible coatings have the potential to retain the quality and antioxidant capacity of the Chinese jujube cv. Dongzao. © 2016, Tianjin University and Springer-Verlag Berlin Heidelberg.

关键词： Agents Antioxidants Chitin Chitosan Enzymes Flavonoids food additives Fruits Metabolites Oxygen Plants (botany) Storage (materials)