59 results about "Food chemistry" patented technology

The invention relates to a method for detecting analytes and to a device for carrying out the method, for use for analysis or diagnosis in the fields of chemistry, biochemistry, molecular genetics, food chemistry, biotechnology, the environment and medicine. Marker particles (5) with different electrical properties or a different relative permeability to those of the measuring solution (3) surrounding them are used to detect the analytes (8). The marker particles (5) either bond specifically to the analytes (8) or to a base (2) in competition with the analyte. The analytes (8) are detected by the changes in an electrical field or an electrical current generated by electrodes (2) or in an electrical voltage applied to an electrode or in a magnetic field, said changes being caused by marker particles which have bonded with the analytes or by marker particles which have instead bonded to the base in an electrical field.

A computer implemented method for use in conjunction with a computing device, system, network, and cloud with touch screen two dimension display or augmented/mixed reality three dimension display comprising: obtaining, analyzing and detecting user blood and saliva chemistry data and mapping the blood and saliva data into a database associated with a specific user, applying the data with optimization equations and mapping equations to food chemistry such that a user may order food and beverage from a food/beverage distribution point or have food/beverage delivered to the user which has been specifically optimized for their specific blood characteristic target ranges. The method and system uses recursive techniques and neural networks to learn how to optimize food and beverage nutrient efficiency into the users blood chemistry.

The invention belongs to the field of food chemistry, and particularly relates to a method for converting RA (rebaudioside-A) which is taken as a raw material into RD (rebaudioside-D), and the key is stevia rebaudiana enzyme VI and a preparation method thereof. The converting method comprises the following steps: A, the RA of which the purity is higher than 90% is dissolved with water according to the weight measurement ratio of 1:6-1:10m/v; B, UDP-Glu (Uridine Diphosphate Glucose) is added according to the weight ratio that RA:UDP-Glu=15:5-15:9; C, the stevia rebaudiana enzyme VI is added according to the weight ratio that RA: stevia rebaudiana enzyme VI=(800-1200):1 (preferably 1000:1), and then reaction is carried out for 3-7h at the temperature of 40-60 DEG C and the pH of 6-8; and D, a reaction solution is filtered and dried to obtain RD-containing solid matter. The conversion rate of converting RA into RD is larger than or equal to 70%, and the RD content in the solid matter is 60%-70%, can achieve 80% after further separation and purification, and even can be larger than 90%.

The invention belongs to the technical field of food chemistry, and provides a method for measuring pyrethroid pesticides in grain by dispersion liquid micro-extraction-high performance liquid chromatography. Thymol or choline chloride is used as a hydrogen-bond acceptor, valproic acid, hexylic acid, heptanoic acid, caprylic acid, n-nonanoic acid or capric acid is used as a hydrogen-bond donor, the mole ratio of the hydrogen-bond acceptor to the hydrogen-bond donor is 1/5, 1/4, 1/3, 1/2, 1/1, 2/1, 3/1 or 4/1; a hydrophobic eutectic solvent formed by mixing the hydrogen-bond acceptor and the hydrogen-bond donor is used as an extraction agent, liquid micro-extraction is performed, and the pyrethroid pesticides in grain are measured by high performance liquid chromatography. The method provided by the invention has the advantages of being simple to operate, quick, sensitive, less usage of extraction agent, easy to collect, green and environment-friendly, can be used for detecting pyrethroid pesticides in a number of grain samples. The usage of harmful organic solvent can be avoided, and less extraction agent is used; and the method has the significant advantages of being simple and quick to operate, easy to collect, green and environment-friendly, and good in reproducibility.

The invention provides a preparation process of allium schoenoprasumL. oil, relating to the food chemistry field. The preparation process is characterized by comprising the following steps: (1) selecting fresh soybean salad oil and small allium schoenoprasumL., cutting off the stalks of the small allium schoenoprasumL. and cutting the leaves of the allium schoenoprasumL. into small sections as narrow and uniform as possible; (2) throwing the fresh soybean salad oil and small allium schoenoprasumL. prepared in the step (1) into a flask in a proportion of 1: 2, putting the flask into an electric jacket and switching on a temperature controller, controlling the temperature at 120-125 DEG C and heating the materials for 2 hours; and (3) filtering, standing and cooling the raw materials heated in the step (2) and taking the upper clear liquor after cooling, thus obtaining the allium schoenoprasumL. oil. The preparation process has the following beneficial effects: the process is simple and practical; the extracted allium schoenoprasumL. oil has pure smell, bright color and long shelf life and is not easy to change taste.

The present invention relates to the technical field of food chemistry and particularly relates to a high-efficient and safe aquatic product preservative. The aquatic product preservative consists of the following raw materials in percentages by weight: 10-15% of garlic concentrate, 10-20% of chitosan, 10-20% of tea polyphenols, and the balanced water. The object of the present invention is to provide the high-efficient and safe aquatic product preservative which is good in preservative effects and long in shelf life.

The invention belongs to the field of food chemistry, and discloses a method for enhancing the gel property of soybean protein by cold plasma. The soybean protein is dissolved in deionized water to obtain a soybean protein solution. The soybean protein solution is treated by cold plasma. Then first-stage water bath heating treatment is carried out, then the solution is cooled to room temperature,a coagulant is added for uniform stirring, second-stage water bath heating treatment is carried out, the obtained gel is fully shaped through refrigeration, and the soybean protein gel is obtained. The method for enhancing the gel property of soybean protein by cold plasma has physical and chemical effects, the soybean protein is modified at low temperature, and the strength and structural compactness of the soy protein gel are effectively enhanced.

The invention belongs to the technical field of cosmetics, medicines and food chemistry, and discloses benzophenone derivatives serving as tyrosinase activating agents and applications thereof. The benzophenone derivatives serve as the tyrosinase activating agents and are one or more than one of 2-hydroxybenzophenone, 3-hydroxybenzophenone, 4-hydroxybenzophenone, 4-methoxybenzophenone, 4-aminobenzophenone, 3-aminobenzophenone, 4, 4'-dihydroxy benaophenonel, 2, 4, 4'-trihydroxybenzophenone or 3-methoxyl-4, 4'-dihydroxy benaophenonel. The compounds disclosed by the invention have intense tyrosinase activation activity and obvious application prospect in medicines (such as treatment of leucoderma) and cosmetics (such as hair-blacking liquid shampoo).

The invention belongs to the technical field of pharmacy, food, chemicals and processing and manufacturing, and particularly relates to a continuous weighing system for small products and a weighing method thereof. The weighing system is installed on a support; and the support is used for supporting the weighing system. The weighing system comprises a discharging mechanism, a conveying and transferring mechanism, a push rod, a pushing mechanism, a reset mechanism, a weighing mechanism and a connecting rod following mechanism. The discharging mechanism is arranged at the top of the support; the conveying and transferring mechanism is arranged below the discharging mechanism; the conveying and transferring mechanism comprises a transferring wheel, a plurality of first channels, a plurality of sliding blocks, a plurality of first grooves and a guide base; the pushing mechanism is arranged on one side of the transferring wheel; the reset mechanism is used for pushing the sliding block connected with the push rod to slide in the initial direction along the first channel; and the weighing mechanism is arranged below the transferring wheel. By means of the conveying and transferring mechanism, the small products are not extruded to deform in the whole conveying and transferring process; and the risks of damage and powder leakage of the small products are reduced.

The invention relates to the technical field of food chemistry, in particular to a pectin graft copolymer as well as a preparation method and application thereof. The pectin graft copolymer takes pectin as a main body and ferulic acid as a graft. The pectin graft copolymer disclosed by the invention has the advantages of good oxidation resistance, more uniform and smoother surface structure, excellent comprehensive performance, environment-friendliness and easiness in biodegradation, and provides a new way for development of pectin derivative products.

The invention relates to preparation of a novel resveratrol derivative trans-3,5-dihydroxy-4'- acetylamido-stilbene, and belongs to the fields of organic chemistry and food chemistry. The invention aims to solve the technical problems by providing a preparation process of the resveratrol derivative tans-3,5-dihydroxy-4'- acetylamido-stilbene, wherein the preparation process has mild reaction conditions, high reaction selectivity, little side reaction, simple separation of products and high yield. The preparation process is characterized in that raw materials including 3,5-dimethoxybenzaldehyde, p-acetamido benzyl chloride, triethyl phosphite and boron tribromide are subjected to three step of chemical reactions to obtain the product trans-3,5-dihydroxy-4'- acetylamido-stilbene.

The invention relates to a stevioside derivative and application of the stevioside derivative and belongs to the technical field of food chemistry. The stevioside derivative takes a stevioside derivative compound (I) as a substrate so that the substrate is reacted in the presence of a glucosyl donor and under a catalytic effect of UDP (Uridine Diphosphate)-glucosyl transferase to generate a stevioside derivative compound (IV). The stevioside derivative has the advantages of green and safe production process, low production cost, short period and capability of extremely improving the competitiveness of a product. The stevioside derivative has the advantages of simplicity in operation, high conversion efficiency and easiness of purification, so that the purity of the obtained product is high and can be used for food and beverage industries; the product has an important application value.

The invention discloses a method for separating and detecting diphenylamine and rhodamine B by using a gold nano channel. A PC (polycarbonate) membrane is used as a template, and gold is deposited on hole walls of the PC membrane template with nano aperture by adopting a chemical deposition method to obtain a functional hydrophobic gold nano channel; diphenylamine serving as a hydrophobic molecule easily passes through the hydrophobic gold nano channel; the rhodamine B is a cationic compound, belongs to a hydrophilic molecule and can not migrate in the hydrophobic gold nano channel; separation of the diphenylamine and the rhodamine B is realized according to the difference of the hydrophobic property of the two; the transmission quantity of each of the diphenylamine and the rhodamine B passing through the gold nano channel is detected by using an ultraviolet detector. The method can be applied to the fields of contemporary medicinal chemistry, agricultural chemistry, food chemistry and biochemistry, and is particularly used for separating carcinogenic substances such as food dyes and protecting food safety and body health.

The invention discloses a low-sensitization Qianye tofu and a preparation method thereof, and the method comprises the following steps: soybean protein isolate and reducing sugar are subjected to a wet glycosylation reaction to obtain glycosylated modified soybean protein isolate; and adding an ice-water mixture, glutamine transaminase, soybean oil and corn starch into the glycosylated modified soybean protein isolate, and processing to prepare the low-sensitization Qianye tofu. The invention belongs to the field of food chemistry, and relates to a preparation method of low-sensitization Qianye tofu with glycosylation modified soybean protein isolate as a main raw material. According to the method, the sensitization of the soybean protein isolate can be reduced by 30-50%, and the Qianye tofu prepared from the glycosylation modified soybean protein isolate has good elasticity and chewiness, and has no obvious difference in elasticity, cohesiveness and chewiness indexes compared with common Qianye tofu.

The invention discloses a phenolic acid starch ester as well as a preparation method and application thereof, and belongs to the technical field of food chemistry. The preparation method comprises the following steps: (1) adding starch into water, heating, carrying out pre-gelatinization treatment, and dehydrating and drying to obtain pre-gelatinized starch; (2) mixing phenolic acid, pre-gelatinized starch, lipase, a solid acid catalyst and a water absorbent in an organic solvent, and reacting at 40-80 DEG C in combination with ultrasonic treatment to obtain a phenolic acid starch ester turbid liquid; and (3) carrying out solid-liquid separation on the phenolic acid starch ester turbid liquid to obtain the phenolic acid starch ester. According to the invention, ultrasonic treatment is utilized in the lipase catalytic reaction process to promote dispersion of starch and improve the enzyme activity, and the solid acid catalyst and the water absorbent are combined to synergistically promote the increase of the reaction efficiency. The preparation method is efficient and safe, and starch sources are not limited; the prepared phenolic acid starch ester has good biological activity, and has a good effect on preventing and treating metabolic diseases, especially diabetes and obesity.

The invention discloses a method for efficiently preparing a Maillard intermediate by utilizing spray drying-vacuum drying and belongs to the technical field of food chemistry. The method comprises the following steps: taking amino acid and reducing sugar as raw materials, and carrying out heating for 20-120 minutes at the temperature of 60 DEG C to 100 DEG C firstly to obtain a primary reaction solution; then, carrying out spray drying on the primary reaction solution to obtain Maillard primary powder; and finally, performing vacuum drying, thereby obtaining Maillard intermediate powder. According to the method, the synergistic effect of high-temperature instantaneous dehydration-vacuum drying and a thermal reaction is utilized, in a process that the content of free water is reduced and the fugacity of water not prone to flowing is improved, directional conversion of beta-elimination dehydration in molecules to bound water is promoted, conversion balance between N-glycosylamine and deoxidized amino sugar moves rightwards, and the purpose of efficiently preparing the deoxidized amino saccharide Maillard reaction intermediate is achieved; and meanwhile, the defects of high pollution, high toxicity and high cost of a traditional organic solvent preparation method are overcome, and the problem of low yield of a water-phase Maillard reaction is also solved.