62 results about "Food Analysis" patented technology

The present disclosure provides methods and systems for providing personalized food and health management recommendations. The method may include mapping a food product by abstracting information from data related to the food product to develop a food product ontology. The method may include collecting and aggregating a plurality of data sets related to food, health, or nutritional information of a user. The plurality of data sets may be provided in two or more different formats from multiple sources. The method may include converting the plurality of data sets into a standardized format that may be individualized for the user. The method may include applying a predictive model to the food body and the plurality of data sets of the user in the standardized format to determine an impact of food consumption of the user body.

The invention relates to the technical field of medical health monitoring and evaluation, and discloses a method and system for evaluating and monitoring the nutrition risk of a cancer palliative treatment patient, and the method comprises the steps: obtaining a daily diet image of the cancer patient through an image device, recognizing the type of food in the daily diet image, recognizing the weight of food in the daily diet image, and calculating the nutrition risk of the cancer palliative treatment patient; analyzing diner actions in the daily diet image; the daily diet condition of the cancer patient is analyzed according to the food category, the food weight, the diner action and the target food, the nutrition change item of the initial nutrition condition is determined according to the daily diet condition, and the nutrition risk condition of the cancer patient is identified according to the nutrition change item; determining target monitoring equipment of the cancer patient from non-image equipment; and constructing a nutrition risk sequence of the nutrition risk level, analyzing the nutrition risk trend of the cancer patient by using the nutrition risk sequence, and determining a nutrition risk monitoring result of the cancer patient. The convenience of nutrition risk assessment of the patient can be improved.

Techniques disclosed herein relate to food analysis and glucose level management. In some examples, the techniques involve determining a consumption of a first food item by a user, receiving data indicative of a glucose level of the user, determining an effect of the first food item on the glucose level of the user based on a change of the glucose level of the user, and storing the effect of the first food item on the glucose level of the user to a database that includes data indicating effects of individual food items on the glucose level of the user. In some examples, the techniques also involve providing one or more recommendations for managing the glucose level of the user based on the data in the database and a food item consumed by the user.

The invention discloses a method for simultaneously detecting 37 phenolic substances in a plant based on HPLC (High Performance Liquid Chromatography). HPLC-PDA (Personal Digital Assistant) is adopted for separation and detection; the detection conditions are as follows: the chromatographic column is a PFP chromatographic column; the detection wavelengths are 280 nm, 330 nm and 360 nm; the flow velocity is 0.5 to 0.8 mL / min; the sample size is 8-12 [mu] L; the column temperature is 28-32 DEG C; the mobile phase A is an aqueous solution containing 0.3% by mass of formic acid, and the mobile phase B is methanol; the elution gradient is 0-10 min, and the elution gradient is 5-10% B; in 10-16 min, 10%-25% of B is obtained; after 16 to 25 minutes, 25 to 40 percent of B is obtained; 25 to 50 minutes, 40 to 60 percent of B is adopted; and 60-67% of B is carried out in 50-55 min. The method is suitable for plant sample detection, is especially suitable for sea-buckthorn sample detection, can be applied to multiple fields of food analysis, plant research, component development and the like, and has wide application value.

The application discloses a kind of based on GC-IMS pure milk flavor sensory digitalization fast evaluation method, belong to food analysis and evaluation technical field.The pure milk sample to be measured is detected by headspace sampling using GC-IMS, and a fingerprint spectrum is obtained.The fingerprint spectrum data or characteristic volatile component data is input into the OPLS-DA model, and the preference degree of pure milk is evaluated according to the clustering result.The construction method of OPLS-DA model is as follows: different pure milk samples are selected, and CATA sensory evaluation method is used for sensory evaluation of pure milk samples.Different pure milk samples are detected by headspace sampling using GC-IMS, and a fingerprint spectrum is obtained.Partial least squares-discriminant analysis method is used for regression modeling using fingerprint spectrum data or characteristic volatile component data to obtain OPLS-DA model.The application uses GC-IMS to digitally and quickly evaluate the flavor of pure milk, which has high sensitivity, does not require sample enrichment and concentration, saves detection time, and avoids tedious pretreatment process.

The invention discloses a GC-IMS-based pure milk flavor sensory digitalization rapid evaluation method, and belongs to the technical field of food analysis and evaluation. The method comprises the following steps: detecting a pure milk sample to be detected by GC-IMS through headspace sampling to obtain a fingerprint spectrum, substituting fingerprint spectrum data or characteristic volatile component data into an OPLS-DA model, and evaluating the preference degree of the pure milk according to a clustering result; the construction method of the OPLS-DA model comprises the following steps: selecting different pure milk samples, and carrying out sensory evaluation on the pure milk samples by adopting a CATA sensory evaluation method; the method comprises the following steps: detecting different pure milk samples through headspace sampling by using GC-IMS to obtain a fingerprint spectrum, and performing regression modeling by using a partial least squares-discriminant analysis method by using fingerprint spectrum data or characteristic volatile component data to construct and obtain an OPLS-DA (Optical Partial Least Squares-Discriminant Analysis) model. According to the invention, GC-IMS is adopted to carry out digital rapid evaluation on the pure milk flavor sense organ, the sensitivity is extremely high, a sample does not need to be enriched and concentrated, the detection time is saved, and a tedious pretreatment process is avoided.

The application is suitable for the field of analog enzyme technology, and provides a light-controlled zein-based dual-enzyme-activity analog enzyme and a preparation method thereof.The preparation method comprises the following steps: under water bath conditions, dissolving zein in an alkaline aqueous solution and incubating; adding a hydroxylamine solution to the solution obtained in step S1 and continuing to react; and after the reaction is completed, obtaining the light-controlled zein-based dual-enzyme-activity analog enzyme.The application uses zein as a raw material, is modified by hydroxylamine, does not need any metal component to participate, has light-controlled switchable dual-enzyme activity, exhibits oxidase-like activity under visible light irradiation, presents peroxidase-like activity in dark conditions, and can realize reversible switching of the two enzyme activities by regulating light, effectively overcomes the problems that traditional artificial analog enzymes depend on metal ions, multiple enzyme activities coexist, interfere with each other and are difficult to accurately control, can be used for colorimetric detection of total antioxidant capacity, can be used for colorimetric detection of glucose in cascade reaction with glucose oxidase, has the advantages of simple operation, rapid response, high sensitivity, good selectivity, low cost and the like, and has a good application prospect in the fields of food analysis, clinical diagnosis and the like.

1. Name of the product in this design: Graphical User Interface for Food Analysis in Electronic Devices. 2. Intended use of this design: for use in an electronic device. 3. The key design feature of this product is its graphical user interface. 4. The image or photograph that best illustrates the design's key features: the front view. 5. Electronic devices are designed in a conventional way, so other views are omitted. 6. Purpose of the graphical user interface: Used for AI food expert analysis; the main view adds a food identification result page, clicking "AI" displays the interface change state (Figure 1) during food expert analysis, and after the analysis is completed, the interface change state (Figure 2) displays the results of the food expert analysis, clicking "More Nutrients" displays the interface change state (Figure 3).

The invention discloses a method for rapidly detecting monosaccharide composition in polysaccharide, and relates to the technical field of food analysis. The method comprises the following steps: firstly hydrolyzing polysaccharide by adopting TFA, then derivatizing PMP, and finally analyzing the monosaccharide composition of the derivatized polysaccharide hydrolysate by adopting UHPLC QQQ MS (Ultra High Performance Liquid Chromatography QQQ Mass Spectrometry). According to the method provided by the invention, the detection analysis of 18 monosaccharides can be quickly completed within 7 minutes, and the detection limit is also lower than that of a mainstream monosaccharide detection method HPAEC-PAD.

The invention discloses a method for identifying high-quality pepper based on differential volatile compounds and application of the method, and relates to the technical field of food analysis and detection. The method comprises the following steps: carrying out qualitative analysis and quantitative analysis on the volatile compounds in the high-quality pepper based on the combination of ultrafast gas phase electronic nose analysis and headspace gas chromatography-ion mobility spectrometry analysis; analyzing the difference of the volatile compounds in the high-quality pepper by combining principal component analysis and partial least square discriminant analysis; the ultra-fast gas phase electronic nose analysis comprises first sample pretreatment and gas phase electronic nose analysis, and the headspace gas chromatography-ion mobility spectrometry analysis comprises second sample pretreatment, gas chromatography separation and ion mobility spectrometry analysis; the producing area of high-quality pepper is selected from Guizhou province. The method can quickly, comprehensively and systematically reveal flavor characteristics of different varieties of high-quality peppers, and provides a scientific theoretical basis for variety selection, dominant breeding, processing raw material optimization and flavor quality comprehensive evaluation of the high-quality peppers.

The invention discloses a processing method and system for analyzing and displaying food performance evaluation data. The method comprises the following steps: obtaining to-be-processed food evaluation information; preprocessing the to-be-processed food evaluation information to obtain target evaluation feature information; the target evaluation feature information comprises first evaluation feature information and second evaluation feature information; and performing analysis conversion processing on the target evaluation feature information to obtain target food analysis display information.

The invention relates to preparation of an aluminosilicate unfired ceramic membrane-coated MOF (Metal Organic Framework) material for food safety analysis. The preparation method comprises the following steps: by taking a powder silicon-aluminum source after ball milling as an aluminosilicate source and 0.8-3 mol / L sodium hydroxide as an exciting agent, stirring for 5-60 minutes, pouring into a mold, curing at 40-100 DEG C, demolding, and drying for 4-48 hours to obtain an unfired ceramic membrane matrix; the preparation method comprises the following steps: adding PVP (Polyvinyl Pyrrolidone) into an MOF material prepared by a hydrothermal method at the hydrothermal temperature of 120-150 DEG C and the drying temperature of 60-90 DEG C to prepare slurry, uniformly coating a baking-free ceramic membrane with the slurry with the thickness of 1-3mm, and drying to obtain the aluminosilicate baking-free ceramic coated MOF material for food harmful impurity sample analysis.

The invention belongs to the technical field of food analysis and detection, and particularly relates to a method for simultaneously detecting carbonyl compounds in fermented soya beans. In order to solve the technical problem that the carbonyl compounds in the fermented soya beans cannot be accurately, precisely, simply and conveniently detected at the same time in the existing detection technology, the pretreatment conditions of the fermented soya beans are optimized, so that the extraction efficiency of the carbonyl compounds in the fermented soya bean extracting solution is higher; reacting a derivatization reagent 3-nitrophenylhydrazine hydrochloride with volatile and non-volatile acids and volatile and non-volatile aldehyde compounds in the fermented soya bean extracting solution under the action of catalysts N-(3-dimethylaminopropyl)-N '-ethylcarbodiimide hydrochloride and pyridine to obtain a derivatization reaction product; and finally, determining the 19 carbonyl compounds in the fermented soya beans by using an ultra-high performance liquid chromatography-tandem mass spectrometry method. The detection method disclosed by the invention is high in sensitivity and low in detection limit, can efficiently and accurately detect the carbonyl compounds in the fermented soya beans at the same time, and has important significance on flavor quality evaluation of the fermented soya beans.

The invention relates to the technical field of food analytical chemistry, and particularly discloses a method for analyzing volatile components in rice, which comprises the following steps: S1, aging a fiber head: aging a solid phase microextraction fiber head at a gas chromatography sample inlet at 270 DEG C for 30 minutes; s2, sample preparation: weighing 3g of a rice sample, putting the rice sample into a headspace sample injection bottle, adding 6mL of water, and sealing the headspace sample injection bottle; s3, headspace balancing: stirring and balancing the sealed sample injection bottle at the temperature of 80 DEG C at the speed of 250 rpm; s4, headspace extraction: placing the aged fiber head at a position 3 cm above the headspace of the sample, and carrying out adsorption extraction for 30 minutes; s5, thermal desorption: inserting the extracted fiber head into a GC-MS (Gas Chromatography-Mass Spectrometer) sample inlet, and desorbing for 6 minutes at 230 DEG C; and S6, performing chromatographic analysis on the desorbed sample. The method is simple, convenient and rapid to operate, capable of completing large-scale detection in a short time and wide in application range.

The invention discloses a method for the detection of sialate glycosyl casein glycomacropeptide by boronate affinity column enrichment-liquid chromatography-tandem mass spectrometry using phenylboric acid modified mesoporous silica as packing material, which belongs to the field of food analysis and detection. The method includes the following steps: (1) sample preparation; (2) enrichment and purification of boronate affinity column; (3) liquid chromatography-tandem mass spectrometry detection. The invention makes use of the affinity property of phenylboric acid to the special sugar group sialic acid on the serine and threonine residues in casein glycogiant peptide, regulates the adsorption and elution of casein glycogiant peptide with sialic acid group by changing pH. Combined with the high sensitivity and accuracy of liquid chromatography tandem mass spectrometry, it can be used for qualitative and quantitative analysis of casein glycomacropeptide with sialate glycol-group in phenylketonuria special medical formulations with complex matrix.

This invention discloses a 3,6-bis(4-boronic acid phenyl)carbazole compound in the field of organic chemistry, its preparation method, and its application in glucose detection. The invention efficiently synthesizes the target product through a five-step reaction involving Suzuki coupling, N-alkylation, boron esterification, and deprotection. This compound exhibits high fluorescence quantum yield, good water solubility and stability, and simple synthesis. In a DMSO / H2O mixed solvent, it can specifically bind with glucose to form a boron ester. The fluorescence intensity decreases with increasing glucose concentration through an intramolecular charge transfer effect, achieving highly sensitive, highly selective, non-enzymatic glucose detection in aqueous phase. This solves the problems of poor stability, high cost, and complex operation associated with traditional enzymatic methods, and is suitable for clinical blood glucose monitoring, food analysis, and environmental monitoring.

The present invention belongs to the technical field of food analysis, and specifically relates to a smooth taste evaluation model of milk tea based on oral tribology, a construction method and an application. The present invention conducts sensory evaluation on milk tea samples, and at the same time uses a rheometer to detect the friction coefficient of the milk tea samples, and correlates and analyzes the corresponding relationship between the smoothness score of the milk tea samples and the change law of the friction coefficient of the milk tea samples with the shear rate, so as to construct a smooth taste evaluation model of milk tea based on oral tribology. When using this model to evaluate milk tea, it can quickly, conveniently, accurately, stably and reliably predict the smoothness of milk tea products, meeting the actual needs of the milk tea beverage market.

The invention belongs to the technical field of food analysis and detection, and particularly discloses a method for rapidly detecting tartaric acid in wine based on a molecularly imprinted polymer (MIP) modified carbon fiber electrode. According to the method, a tartaric acid molecularly imprinted polymer layer is constructed on the surface of a carbon fiber electrode by adopting an electrochemical polymerization technology, and high-sensitivity and high-selectivity detection of tartaric acid is realized in a potential range of-0.5 to + 0.6 V (vs.Ag / AgCl) in combination with a differential pulse voltammetry (DPV). The modified electrode has excellent conductivity and specific recognition capability, the detection limit is as low as 0.05 [mu] mol / L, and the linear range is 1-800 [mu] mol / L. The method is simple and convenient to operate, the single detection only needs 20 seconds, the relative standard deviation is less than 3.5%, the recovery rate reaches 95-102%, the method can be directly applied to stock solution detection of complex wine matrixes (such as dry red wine, dry white wine and sweet wine), complex pretreatment is not needed, and an efficient and reliable analysis means is provided for wine brewing process monitoring and quality evaluation.

The present invention relates to a chewing system used in food analysis for performing a chewing test on a food sample in order to determine a textural property of a solid food throughout the oral process, wherein said system is integrable into all texture analyzers operating on a load-cell basis.

The application belongs to the technical field of food analysis, and discloses a comprehensive quality evaluation method of hot and spicy seasoning. The application firstly organically fuses the absolute content of key flavor substances determined by a GC-MS internal standard method, the total content of capsaicin substances determined by HPLC, and the total content of amides determined by ultraviolet spectrophotometry, constructs a comprehensive quality index (CQI), overcomes the defects of one-sidedness of single index evaluation, can scientifically distinguish the comprehensive quality differences of non-balanced samples such as "high spiciness and low fragrance" and "high numbness and low spiciness", and the evaluation result has high correlation with the comprehensive satisfaction of experts' senses.

The invention relates to the technical field of food analysis, and provides a method for analyzing the sensitization effect of natural carbohydrate chains on food allergens, which comprises the following steps: extracting and purifying tropomyosin freeze-dried powder in food muscle tissues, identifying the types of carbohydrate chains in the tropomyosin freeze-dried powder, and analyzing the types of glucosidic bonds; removing an N-carbohydrate chain and an O-carbohydrate chain in the tropomyosin freeze-dried powder by using one or more of a PNGase F enzyme removal method, a beta-elimination method and a trifluoromethanesulfonic acid method, so as to obtain a deglycoprotein; a phenol-sulfuric acid method, SDS-PAGE (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis) and PAS (Polyacrylamide Sulfate) dyeing are used for evaluating the anti An in vitro test and an in vivo test are used to evaluate the effect of the desugaring treatment on the allergenicity of tropomyosin. By analyzing the regulation influence of the natural carbohydrate chain on the allergenicity of the penaeus chinensis tropomyosin, a foundation is laid for deep research on the allergenicity of the penaeus chinensis tropomyosin, and an innovative perspective of analyzing the allergenicity characteristics of the penaeus chinensis tropomyosin is provided.

The invention relates to the technical field of food analysis and detection, in particular to a kit for detecting starch content and a detection method. The kit comprises 4000 to 7000 U / mL of heat-resistant alpha-amylase, 3000 to 6000 U / mL of amyloglucosidase, a GOPOD color developing reagent, a GOPOD color developing reagent buffer solution, a 1.0 mg / mL D-glucose standard solution and a standardized starch sample, and all the reagents are subpackaged in sealed bottles. The kit for detecting the starch content and the detection method have the advantages of simplicity and convenience in operation, rapidness in detection, accurate result, good stability and the like; the application range is wide, and the total starch content in various food, feed, plants and cereal products can be detected.

The invention relates to the technical field of food analysis and detection, and particularly discloses a plant meat flavor peptide quantitative detection method based on tandem mass spectrometry, which introduces a physical variable of energy dimension, constructs a dynamic cracking fingerprint database of a target peptide under different collision energies, and combines the characteristics of interferents trapped in a blank matrix to detect the target peptide. And three characteristic energy points with the maximum distinction degree are preferably selected to carry out stepping data acquisition. By converting the obtained multi-dimensional chromatographic data into observation vectors, the algorithm fuses space geometric similarity and energy dynamics curvature characteristics for dual discrimination, and the latent isomerism interference is effectively identified. And furthermore, aiming at the polluted mixed signal, by utilizing a least square method deconvolution technology, the contribution of the interferent vector is stripped on a mathematical level, the real response strength of the target flavor peptide is accurately analyzed, and high-specificity quantification of the trace flavor substance on low-resolution mass spectrum equipment is realized.

The utility model relates to the technical field of food inspection, in particular to a liquid adding device for food analysis and inspection, which comprises a base, a liquid storage tank and a waste liquid box capable of being horizontally pulled out are respectively mounted on the top surface of the base, an instrument support frame is mounted at the top of the base, and a shell support frame is mounted on one side of the base. A supporting rod and a flow guide box are installed on one side of the top face of the instrument supporting frame. The device has the advantages that the driving motor, the circular placement frame and the test tube placement frame are arranged, so that mounting positions are provided for a plurality of to-be-detected food sample test tubes, meanwhile, the driving motor drives a plurality of food samples to perform circumferential rotation, and the micro control pump is electrified to operate; the reagent in the liquid storage tank is pumped into the food sample test tube and is matched with the driving motor to replace manual operation to sequentially fill the reagent into the plurality of video sample test tubes, so that the dropping efficiency is greatly improved, and the device is simple in overall structure and convenient to popularize and use.

The food analysis, detection and cleaning device comprises a cleaning box, lifting grooves are formed in the opposite sides of supporting plates on the two sides of the cleaning box, and lifting blocks are slidably connected into the lifting grooves; lifting mechanisms used for moving the lifting blocks up and down are arranged on the two sides of the cleaning box. The top of a lifting plate fixedly connected to the lifting block is rotationally connected with a mounting plate, one side of the lifting plate is provided with a reciprocating rotating mechanism for rotating the mounting plate forwards and backwards in a reciprocating mode, the middle of the mounting plate is rotationally connected with a cleaning box, and the mounting plate is provided with an overturning mechanism for overturning the cleaning box; the lifting mechanism and the reciprocating rotating mechanism are in linkage action through a linkage mechanism; the lifting mechanism and the turnover mechanism are electrically connected with the controller. The cleaning box is driven to move up and down and rotate left and right in a reciprocating manner, so that the surface tension of a bottle opening of a small sample injection bottle is overcome, and the problem that cleaning liquid in the small sample injection bottle cannot be washed thoroughly due to the fact that the cleaning liquid or water in the small sample injection bottle cannot flow out smoothly for replacement is solved.

The invention discloses a method for establishing a high-resolution mass spectrum database for screening drugs in food and application thereof, and belongs to the technical field of food analys.The method comprises the following steps that methyl alcohol serves as a solvent to dissolve standard substances of equal-mass target compounds, a single-standard stock solution or a mixed-standard stock solution is obtained, and then a standard solution with the concentration being 1.00 mg / L is prepared; obtaining the retention time, fragment ion information and optimal collision energy of the target compound by using an ultra-high performance liquid chromatography-electrostatic field orbitrap high-resolution liquid chromatograph-mass spectrometer; the method comprises the following steps: accurately importing information of a target compound into TraceFinder software, and constructing a targeted screening acquisition method and a screening database; and calling the database in the TraceFinder software to carry out retrieval, and setting retrieval parameters. According to the method provided by the invention, 400 compounds (including isomeride) can be separated, the detection is more accurate, and the working efficiency of daily inspection and the risk monitoring level of illegal addition in food are greatly improved.

This invention relates to the field of food analysis and testing technology, specifically disclosing a method for predicting the papaya seed powder content in black pepper powder based on ICP-MS analysis of characteristic trace elements. The method includes: Step 1, detecting the relative content of characteristic trace elements in the sample to be predicted, including Zn, Tl, and Mo; Step 2, inputting the data into a prediction model and outputting the adulteration content of the sample, Y = 0.005S1 + 0.252S2 - 0.059S3 - 0.031, where S1 represents Zn, S2 represents Tl, and S3 represents Mo. This invention provides a faster, simpler, and more accurate new method for predicting the adulteration content of papaya seed powder in black pepper powder.

Techniques disclosed herein relate to food analysis and glucose level management. In some examples, the techniques involve determining a consumption of a food item by a user, receiving data indicative of a glucose level of the user, determining an effect of the food item on the glucose level of the user based on a change of the glucose level of the user, and storing the effect of the food item on the glucose level of the user that includes data associated with one or more effects of the food item on the glucose level of the user.

The invention relates to a food analysis, detection and cleaning device which comprises a cleaning box body, bearing plates are vertically and movably connected to the two sides of the cleaning box body, a containing box is rotationally connected between the two bearing plates, a turnover mechanism used for rotating the containing box is arranged in the bearing plate on one side, and a hollow disc is arranged below the cleaning box body. A plurality of spray needles are uniformly and fixedly arranged at the top of the hollow disc at intervals, sprayers are rotatably connected to the tops of the spray needles and can be driven by fluid sprayed by the spray needles to rotate, and the two sides of the bottom of the hollow disc are connected with a water source and a gas cylinder through a first connecting pipe and a second connecting pipe. A spray needle and a spray head at the top of the spray needle extend into a bottle from a bottle opening, high-pressure fluid sprayed by a tangentially inclined spray nozzle drives the spray head to rotate at a high speed, and after the sunken part of the bottom of the bottle and the periphery of the wall of the bottle are thoroughly washed, cleaned and cleaned, dry gas is switched to drive the spray head to continuously rotate for blowing, liquid in the bottle is thoroughly blown away and discharged, and the two modes are combined; and the cleaning and subsequent drying effects on the small sample injection bottle are improved.

The present application provides a flavor analysis method, apparatus, device, storage medium, and program product, relating to the field of food analysis technology. The flavor analysis method includes: in response to receiving a flavor improvement instruction for an object to be analyzed, obtaining flavor collection data of the object to be analyzed and a flavor to be improved, the flavor collection data including attribute data, metabolome data, and sensory evaluation data; determining, based on the flavor collection data, a causal relationship between a base node corresponding to the attribute data, a metabolome node corresponding to the metabolome data, and a flavor node corresponding to the sensory evaluation data, as well as node values of non-observed influencing nodes corresponding to the metabolome node and the flavor node, respectively; and determining, based on the flavor to be improved, the causal relationship, and the node values, a key causal node affecting the flavor to be improved. The present application can more accurately determine the key causal node affecting the flavor to be improved, thereby enabling flavor improvement of the object to be analyzed based on the key causal node.