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1دورية أكاديمية
المؤلفون: ZHANG Yan, WU Qian-kun, HAN Yi-tao, JIANG Yan, XIE Gang
المصدر: Liang you shipin ke-ji, Vol 31, Iss 6, Pp 107-112 (2023)
مصطلحات موضوعية: fractional preparation, aflatoxins b1, maize, partical size, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
الوصف: To evaluate the influence of grinded particle size on the determination of aflatoxin B1(AFB1), improve the sample preparation method and the repeatability of the current national standard detection method for the determination of AFB1 of corn raw grain samples, this study uses natural AFB1-positive corn as experimental material, and four grades of samples with different particle size ranges were obtained by means of graded preparation, so as to maximize the differences of particle size distribution of samples at all levels. The influence of sample preparation on AFB1 determination values was evaluated by AFB1 determination values and coefficient of variation in samples of all levels, and the optimal sample preparation requirements and sample size were obtained and verified. The AFB1 content of different particle size samples was inversely proportional to that of the sample after grinding. When the sample weight is 5 g, it should be crushed until all through the 0.6 mm sieve. When the sample weight is 10 g, it should be crushed until all through the 0.9 mm sieve, so that the test results meet the requirements of GB/T 32465—2015《Requirements for verification & validation of detection methods and internal quality control on chemical analysis》. The results give consideration to the determination accuracy and operation efficiency of AFB1, which can be applied to the detection of other mycotoxins and has important significance for improving the detection methods of mycotoxins in foodstuff.
وصف الملف: electronic resource
العلاقة: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230615Test; https://doaj.org/toc/1007-7561Test
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2دورية أكاديمية
المؤلفون: ZHU Shuai, HUANG Meng-ling, WU Qian-qian, YANG Rui-peng, ZHANG Min, LIU Yun
المصدر: Liang you shipin ke-ji, Vol 28, Iss 3, Pp 18-25 (2020)
مصطلحات موضوعية: egg yolk lecithin, molecular structure, extraction methods, biological activity, liposomes, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641
الوصف: This review article addresses the state-of-the-art of egg yolk lecithin based on several aspects of molecular structures, extraction methods, functional activities and liposomes applications. Egg yolk lecithin are amphiphilic molecules, which structure is mainly composed of glycerol, phosphate acid and fatty acids through acyl group bond. According to lecithin base group, there are six kinds of lecithin, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidic acid (PA), and phosphatidylglycerol (PG). Organosolvent extraction and supercritical CO2 extraction are the common approaches for egg yolk extraction. It has been investigated that egg yolk lecithin has many physiological biological activities, such as anti-oxidation, anti-microbial, anti-inflammatory, nueroprotection, and cardiocerebral vascular protection. Finally, the clasification of lecithin liposomes and its application are briefly presented in this review article. We are undoubtedly sure that this review will pave the way towards R&D of egg yolk lecithin in future.
وصف الملف: electronic resource
العلاقة: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200303?st=article_issueTest; https://doaj.org/toc/1007-7561Test
