142 results about "Tartrazine" patented technology

A point-of-care, screening kit for use by a heath care worker to create custom test strips for screening the bodily fluids of an individual for various, medical conditions includes: (a) a plurality of reagents (12), (b) a substrate (18) configured to: i) receive one of the reagents and react with it so as to cause it to acquire a first characteristic color, and, ii) upon the addition of the individual's bodily fluid to the substrate, acquire, as a result of the formulation of each of the reagents, a second, dichotomous characteristic color when the individual has a specific one of the various, medical conditions. This kit also includes: (c) a plurality of containers (10) having indicia (26) that are reflective of the reagent within the container and which of the various medical conditions is being screened for with the use of the container and the characteristic first and second colors which are indicative of the individual having a screened for medical condition, and (d) one of the reagents being a protein reagent that includes appropriate quantities of: water, isopropyl alcohol, citric acid monohydrate, sodium citrate iribasic monohydrate, tetrabromophenol blue and tartrazine.

The invention discloses a preparing method of lemon yellow through condensing, coupling and hydrolyzing, which improves switching rate and production purity with lower organic impurity content.

The invention discloses preparation of carbon quantum dots by use of aloe as a carbon source and a detection method of lemon yellow. The preparation method of the carbon quantum dots comprises the following steps that the fresh aloe and ultra-pure water are added into a reaction still, the reaction is conducted for 18 hours at the temperature of 180 DEG C, the mixture is filtered after being naturally cooled to be at the indoor temperature, dichloromethane of the same volume is added into the filter liquor to remove un-reacted organic matters, a light yellow aqueous solution at the upper layer is collected and packaged into a dialysis bag for purification, and a carbon quantum dot aqueous solution is obtained to be stored for use at the temperature of 4 DEG C. According to the preparation of the carbon quantum dots by use of the aloe as the carbon source and the detection method of the lemon yellow, the synthetic method of the carbon quantum dots is simple, economical and green, the raw materials are cheap and easy to obtain, the method is simple, green and environmental protection effects are achieved, and the obtained carbon quantum dots are high in fluorescence quantum yield and strong and stable in fluorescence properties. The selective and efficient fluorescence quenching effect of lemon yellow molecules on the carbon quantum dots is used, in the detection of the lemon yellow, the instruments used by the carbon quantum dots are cheap, the consumption of reagents is little, the time consumption is little, and the accuracy degree and reproducibility of the method are both good.

The invention relates to a production method of a fermented olive wine and a product thereof. The production method comprises the following steps of crushing and impregnating olive fruit and carrying out composite enzymatic hydrolysis with bentonite and gelatin for six hours to 10 hours; fermenting for 7 days to 10 days at a temperature of 15 DEG C to 20 DEG C and transferring to another tank, and post-fermenting a clear juice for 15 days to 20 days, wherein the final alcohol content is 10% vol to 12% vol; aging for one month at a temperature of 20 DEG C, carrying out freezing treatment twice, filtering and sterilizing, freezing and keeping still for 8 days at the temperature which is 0. 4 DEG C higher than the freezing point of wine, and keeping still at the temperature which is 0. 8 DEG C higher than the freezing point of wine; and finally, coarsely filtering and carrying out filtering twice by using a cardboard filter and a membrane filter, and precipitating tartrazine and black oily precipitate. The production method provided by the invention has a good low-temperature fermentation effect and high alcohol content; clarification is accelerated, the stability of wine is increased, and wine legs can be completely separated; and low-temperature freezing is carried out twice, and the tartrazine is precipitated, so that the stability of wine is further improved, and the flavor is kept. The method is applicable to the production of fermented olive wine.

The invention discloses a chromatographic determination method of synthetic colorants in food. The method comprises the steps of extracting a sample, purifying the sample, preparing artificial colorant mixing standard application solutions, injecting the artificial colorant mixing standard application solutions into a liquid chromatograph for determination, detecting wavelength: 428mm of lemon yellow, 521mm of amaranth, 608mm of indicarmine, 509mm of carmine, 483mm of sunset yellow, 507mm of allura red, 625mm of brilliant blue and 529mm of erythrosin, obtaining liquid chromatograms and peak areas of the eight artificial synthetic colorants, drawing a standard series linear equation, injecting a sample solution into the liquid chromatograph for the determination, obtaining a chromatographic peak of the sample, determining the nature by retaining time, substituting a peak area of the sample into the standard series linear equation, calculating concentration of a target compound, performing quantification by an external standard method, and calculating the content of the eight artificial synthetic colorants according to a formula as shown in the specification. The method is rapid, simple, convenient, high in sensitivity, low in interference, accurate in result and good in reproducibility, and can be better applied to detection of a practical food sample.

The invention discloses an environmental-friendly type polyurethane non particle spraying material used in stadium ground layer, which is formed by the mixing of component A and component B; wherein, the weight proportion of component A and component B is 1:3; the component A is obtained by mixing diphenylmethane diisocyanate and polyether glycol according to certain proportion; the component B is obtained by mixing polyether-tribasic alcohol, polyether glycol, dry process montmorillonite clay, 3, 5-methyl-sulfide base tolylene diamine, trimethylolpropane, epoxy resin, two-octyl, silica dioxide powder, calcium bicarbonate, organobentonite, iron oxide red or tartrazine-phthalo green mixture and metal carbonyl carboxylate according to certain proportion. The invention also discloses a preparation method of the material, which includes the steps: first preparing the component A and the component B respectively in specific condition, and mixing and stirring the component A and the component B to obtain the material of the invention. As the material of the invention contains no TDI and MOCA, the polyurethane non particle spraying material has no toxicity and safety hidden danger, and is an environmental-friendly material.

The invention discloses a method for rapidly detecting contents of lemon yellow and sunset yellow in a food. The method comprises the following steps of: preparing a standard solution of the lemon yellow and the sunset yellow; measuring the peak area of the standard solution of the pigments by using high performance liquid chromatography, and drawing a standard curve to obtain an equation of linear regression; filtering a liquid food sample or solid food sample solution, extracting by using an ionic liquid aqueous two-phase system composed of 1-butyl-3-methylimidzaole bromine salt and K2HPO4, and directly carrying out high performance liquid chromatography analysis on an ionic liquid after phase splitting; and respectively calculating the contents of the lemon yellow and the sunset yellow in the food according to the equation of linear regression. The method disclosed by the invention is simple in operation, free of a great deal of volatile solvents, short in separation time, good in ionic liquid phase mobility and capable of inter-dissolving with water or methanol and directly injecting for chromatography analysis. By using the method, the rapid, simple, convenient, environment-friendly, economic, qualitative and quantitative measurement can be provided for quality control departments and production enterprises.

The invention relates to a preparation method of a fertilizer colorant and an application method thereof. The preparation method comprises the following steps of: respectively dissolving water-soluble dyes such as bright red, rose red, acid blue, brilliant blue, golden yellow or lemon yellow into water; respectively adding 1-3% dispersing agent; stirring and respectively preparing into red inner colorant, blue inner colorant and yellow inner colorant for later use; respectively dissolving oil-soluble dyes such as lithol red, toluidine red, phthalocyanine blue, transparent blue, benzidine yellow or fluorescence yellow into base oil dissolvent; respectively adding the 1-3% dispersing agent; stirring and respectively preparing into red outer colorant, blue outer colorant and yellow outer colorant; directly stirring and blending the inner colorants and fertilizer raw materials; and spraying the outer colorants, so that the fertilizer is evenly colored. The preparation method can prepare the colored fertilizer which can not discolor under the functions of strong acid, strong base, strong reductant, strong oxygenant and microbe, and has the characteristics of small use amount of the colorant, stable coloration, low cost, pure color, good appearance, wide adaptability, high safety, good performance and the like.

The invention discloses a high-selectivity magnetic dye adsorbent and a preparation method thereof. The preparation method comprises the following steps: preparation of magnetic nano-Fe3O4; preparation of nano-Fe3O4-SiO2; surface amino modification of nano-Fe3O4-SiO2; bromination modification of nano-Fe3O4-SiO2-NH2; preparation of nano-Fe3O4-SiO2-PGMA (polyglycidyl methacrylate); and Lysine modification of nano-Fe3O4-SiO2-PGMA. The adsorbent is larger in specific surface area and rich in bisexual activated adsorption sites; high-selectivity separation can be performed on an organic dye such aslemon yellow and methylene blue; the adsorbent is higher in adsorption capacity and high in adsorption rate; due to the characteristic of good magnetic response, cyclic regeneration of a material isensured, and secondary pollution to water bodies can be prevented, and therefore, the adsorbent has a considerable application prospect in the aspect of treatment of water pollution caused by the organic dye.

The invention provides a plant collagen eye mask, and belongs to the technical field of daily chemicals. The eye mask is prepared from the following components: de-ionized water, hydrolyzed collagen,a herba portulacae extract, a grape seed extract, a laminaria ochroleuca extract, glycerol, propylene glycol, butylene glycol, a glycerol acrylate / acrylic acid copolymer, a PVM / MA copolymer, sclerotium gum, carbomer, disodium EDTA, hydroxyethyl cellulose, triethanolamine, sodium hyaluronate, methylparaben, phenoxyethanol, ethylhexylglycerin, p-hydroxyacetophenone, PEG-40 hydrogenated castor oil, borneol, essence and lemon yellow. According to the eye mask provided by the invention, the various types of pure natural plant extracts are added and are compounded with the hydrolyzed collagen and various moisture-keeping and skin-care components, so that the plant collagen eye mask has an excellent moisturizing effect and can be used for relaxing skin, resisting oxidization, resisting ageing relieving conditions including dark eye skin, wrinkles and the like, and effectively removing black eyes.

The invention relates to a preparation method of an artificial antigen applied to tartrazine, belonging to the technical field of biochemical engineering. According to the invention, a derivative TAR of the tartrazine is prepared by taking ethyl succinyl chloride and 2, 2-dimethyl-1, 2-dioxane-4,6-dione as raw materials through four-step chemical reaction, and the TAR which contains no sulfonic acid group is used as a hapten and coupled with the carrier protein BSA or OVA by adopting an active ester method to prepare the artificial antigen for the tartrazine; the coupling rate of the conjugate is measured by adopting the spectrophotometry; the specific antibody which corresponds to the tartrazine is generated in an immunizing manner; and the enzyme-linked immunodetection method is established. The method successfully synthesized the artificial antigen of the tartrazine which can be fully used for immunoassay with concise and effective steps, thus providing necessary artificial antigen of the tartrazine for the further research of people, and meeting the domestic demand for the research of the tartrazine.

The invention discloses a processing method of ready-to-eat tuna milt. The ready-to-eat tuna milt is processed through the following specific steps of performing pretreatment, performing low-temperature preserving, performing ageing, performing drying, performing vacuum packaging and performing sterilization. The processing method of the ready-to-eat tuna milt disclosed by the invention has the beneficial effects that deodorization is performed with deodorization fluid, so that the fishy taste of the milt is greatly weakened; the milt is preserved with a flavoring agent comprising 5-12 parts of table salt, 1-3 parts of white granulated sugar, 5-15 parts of chili powder, 1-3 parts of chili oil, 1-3 parts of a soy sauce, 0.1-0.5 part of potassium sorbate, 5-10 parts of water, 0.2-0.4 part of tartrazine, 1-3 parts of tween-80, 2-5 parts of gluconic acid and 1-4 parts of dilauryl thiodipropionate, so that the milt preserved by the flavoring agent is attractive in color, fresh and delicious in flavor, low in nitrite content and long in quality guarantee period; and through low-temperature hot air drying, the milt can be uniform to dry and has better chewiness. The processing method is low in cost, simple in technology, and convenient to operate, and the added value of tuna by-products is increased.

The invention relates to a yellow colorant for fertilizer coloration, comprising components by weight percentage of: 5-100 percent of lemon yellow, 0-75 percent of toner, 0-5 percent of antiseptic and 0-95 percent of solvent, wherein the chemical name of the lemon yellow is 1-(4-sulfophenyl)-4-(4-azosulfophenyl)-5-pyrazolone-3-carboxylic acid trisodium salt; the lemon yellow, the toner, the antiseptic and the solvent are added to a reaction kettle; and all of the components are stirred for 25-35min by steam heating for uniformly mixing and solving to obtain the yellow colorant for the fertilizer coloration. In the invention, the yellow colorant has the advantages of low cost, low using amount, no pollution, easy production and the like; simultaneously, the colored fertilizer produced by the yellow colorant is easy to popularize and use.

The invention discloses a preparation method of olive juice, which comprises the following procedures of: juicing fresh olive, pretreating, removing kernels, crushing and pulping, carrying out enzymolysis, filtering, diluting, blending, sterilizing, thermally filling or sterile-filling, inspecting, storing finished products and the like. 70-80 percent by weight of purified water, 18-22 percent by weight of fresh olive juice, 5-9 percent by weight of white sugar, 0.02-0.04 percent by weight of acesulfame, 0.08-0.13 percent by weight of citric acid, 0.03-0.07 percent by weight of sodium carboxymethylcellulose (CMC), 0.04-0.07 percent by weight of potassium sorbate, 0.02-0.04 percent by weight of vitamins and 0.0004 percent by weight of tartrazine are diluted and prepared. The invention has the advantages of simple and reasonable production process and high juice yield; and the olive is prepared into juice assisted with special additives, therefore, the olive juice can be stored for a long time, is beneficial to better developing the efficacy, and has functions of better relieving a cough, smoothing the lung, helping digestion and the like.

The invention relates to a green fertilizer coloring agent and a preparation method thereof. The green fertilizer coloring agent comprises the following components in part by weight: 5 to 8 parts of coloring agent, 0 to 3 parts of toner, 0 to 10 parts of dispersant and 0 to 10 parts of compatibilizer, wherein the coloring agent is food-grade lemon yellow 1-(4-sulfophenyl)-4-(4-sulfophenyl azo)-5-pyrazolone-3-carboxylic trisodium salt and / or food-grade brilliant blue di[-N-nethyl-N-3(sulfonic benzyl) aminophenyl]-2 sulfonic methylphenyl disodium salt, and the toner is food-grade rose bengal; the green fertilizer coloring agent is prepared by adding the substances into the water according to proportion, and grinding and uniformly mixing the mixture; and the using amount of the green fertilizer coloring agent in each ton of fertilizer is 0.20 to 3.5 kilograms, and the green fertilizer coloring agent is used for coloring the fertilizer to obtain corresponding green fertilizer. The green fertilizer coloring agent has the advantages of strong coloring capability, ecological environment protection, low cost, low using amount, pollution free and the like.

The invention discloses ginseng and cow bone concentrated soup paste and a preparation method thereof, and belongs to the technical field of food. The ginseng and cow bone concentrated soup paste is prepared from ginseng, astragalus membranaceus, celery, rice wine, beef marrow bone, fresh ginger slices, onion, anise, myrcia, cinnamon, thyme, rosemary, papain, neutral protease, alkali protease, trypsin, tartrazine, table salt, sodium glutamate, nucleotide disodium, sodium dehydroacetate, potassium sorbate, natamycin, carrageenan and xanthan gum by stewing, concentrating, enzymolyzing, adjusting color and taste, preparing glue and sterilizing. The ginseng and cow bone concentrated soup paste is flexible and elastic in texture, has no fluidic liquid, is convenient to carry and transport, and can be cut for multiple times to eat; one part of ginseng and cow bone concentrated soup paste is blended by 15 parts of boiled water, and is extremely good in re-dissolving property, the soup paste can be prepared within 20 seconds, and the soup paste can be used for family daily dining, hotel dining, fast food and travel dining, and provides convenient, rapid and nutritional ginseng instant soup for the public.

The invention discloses a reagent for detecting the blood calcium of milk in a semi-quantitative way. The reagent comprises a reagent 1, a reagent 2 and a reagent 3 which are independently packaged, wherein the reagent 1 comprises 10mu L of triethanolamine with the volume percent of 20%, and 2.5mu L of sodium sulfide solution with the mass percent of 2%; the reagent 2 comprises 10mu L of ammonia water-ammonia chloride mixed buffer solution with pH of 10 and 10mu L of sodium hydroxide with concentration of 2 mol / L; the reagent 3 comprises 150mu L of ethylenediamine tetraacetic acid disodium salt with concentration of 2.00-2.10 mol / L, 150mu L of Cal-Red with concentration of 2.00-2.10 mol / L and 30mu L of lemon yellow with concentration of 2.00-2.10 mol / L. The reagent does not need a special instrument and can be directly used; furthermore, the clinical difficulties of veterinarian can be overcome; the reagent can be operated without needing a special technicist, can be observed by naked eyes and can also be used by a common worker.

The invention relates to anti-bacterial agents for treating childhood infections and infectious diseases, which adopt erythromycin ethylsuccinate, sucrose powder, sodium alginate, steviosin, hydroxy propyl cellulose, sodium lauryl sulphate, tartrazine, orange essence and sodium carboxymethyl starch as raw materials. The preparation method comprises the following steps: 1) firstly screening the erythromycin ethylsuccinate, the sucrose powder and the steviosin, then mixing uniformly, later adding the sodium alginate, the hydroxy propyl cellulose, the sodium lauryl sulphate, the tartrazine and the sodium carboxymethyl starch in turn, then uniformly mixing and crushing as fine powder for further use; 2) adding the fine power obtained in the step 1) to a right amount of dilute ethanol liquor, then fully stirring to obtain soft material, and screening by a 30 meshes sieve to obtain wet particles; 3) drying the wet particles at 45 degrees centigrade, pelletizing by the 30 meshes sieve, adding the orange essence, uniformly mixing and packaging to prepare the dry suspension. The invention has unified specification, easily grasps the dosage, dose not limit the water quantity, can be conveniently carried and used, can be applied to children tastes and has obvious curative effects.

The invention discloses a preparation method of a lemon and yellow peach jam, and the jam thereof. The preparation method of the lemon and yellow peach jam comprises the following steps of: weighing yellow peach pulp, lemon juice, high fructose syrup, white granulated sugar, a stabilizer, water, tartrazine pigment, potassium sorbate and yellow peach essence; dividing the yellow peach pulp into twosets according to the weight ratio of 3:2, wherein the part, which is 3 / 5 of the total weight of the yellow peach pulp, is the first set, juicing the first set of yellow peach pulp to obtain yellow peach syrup, and mixing with the lemon juice, the white granulated sugar and the high fructose syrup to obtain a mixture A; mixing the stabilizer, the tartrazine pigment, the potassium sorbate, the yellow peach essence and the mixture A to obtain a mixture B; putting the second set of yellow peach pulp in soybean protein membrane solution to immerse, taking out, and performing air drying; then, cutting into pieces, putting the cut yellow peaches in new soybean protein membrane solution to immerse again, taking out, and performing air drying to obtain a mixture C; and, putting the mixture C intothe mixture B, stirring, and filling to obtain the finished product. The preparation method in the invention has the advantage of preventing oxidation of yellow peach grains during processing.

The invention belongs to the technical field of foods, and in particular relates to an instant food processed by seaweed foods. An instant undaria pinnatifida food is prepared from the following components in percentage by weight: 80 to 82% of undaria pinnatifida stalk silk, 1 to 1.5% of agaric, 1 to 1.5% of agar, 1.1 to 1.5% of sesame oil, 0.65 to 1% of sesame, 0.04 to 0.08% of chili circles, 2.0 to 2.4% of rice vinegar, 0.4 to 1% of salt, 1.1 to 1.5% of aginomoto, 5 to 7% of high fructose corn syrup, 0.7 to 1.2% of mirin, 1.7 to 2.3% of white sugar, 2.8 to 3.1% of hydrolyzed vegetable protein, 0.1 to 0.3% of xanthan gum, 0.005 to 0.007% of lemon yellow, and 0.005 to 0.007% of erioglaucine disodium salt. Compared with the traditional undaria pinnatifida foods, the instant undaria pinnatifida food has the advantages that 1, the price is low, the food can be instantaneously taken after being thawed, and the main nutritional components and crispy taste of the fresh undaria pinnatifida are remained; 2, the production is free of pollution, the finished product is easily carried and stored, and the food is the good foot for travel; 3, the fishy smell of seaweed products can be removed, and the food has great color, flavor and taste.

The invention relates to a method for determination of edible lemon yellow content by spectrophotometry, and the method comprises the following steps: 1, weighing 0.5000g of a to-be-detected lemon yellow sample; adding 100ml of distilled water into the weighed sample, stirring with a glass rod to dissolve the sample, then transferring the dissolved sample into a 1000ml volumetric flask, repeatedly washing for a plurality of times, pouring washing liquid into the volumetric flask, diluting to 1000ml, shaking evenly; 2, using a 10.00ml pipette to suck 10.00mL of the diluted liquid of the step 1 to put into a 500mL volumetric flask, adding the distilled water, diluting to 500ml, shaking evenly; 3, pouring the diluted liquid in the 500mL volumetric flask into a 1cm cuvette, using a 722 grating spectrophotometer for measuring the optical density A at the wavelength of 428nm, and calculating the lemon yellow content according to the formula that the lemon yellow content (%) = A / 530 * 1000 * 100%. The method can be used for fast, accurate, high efficiency and short analysis cycle detection and judgment of the lemon yellow content, and has the advantages of saving labor, improving work efficiency, reducing the relative error, and the like.

The invention provides a method for detecting artificially synthesized edible pigments. Multiple artificially synthesized edible pigments are simultaneously detected once by using a spectrophotometric method, whether eight artificially synthesized edible pigments of carmine, amaranth, tartrazine, sunset yellow, brilliant blue, indigo blue, erythrosine and new red are illegally and excessively added in foods can be detected, and an effective detection means is provided for controlling flowing of foods, to which the artificially synthesized edible pigments are illegally added, into the market. The method comprises the following steps: (1) extracting synthesized pigments; (2) separating the synthesized pigments; and (3) detecting the pigments.

The invention discloses a grosvenor momordica fruit sweet orange beverage and a preparation method thereof. The beverage comprises 10-30% of orange juice, 5-15% of apple juice, 0.6-1.3% of a concentrated mogroside solution, 0.1-0.3% of citric acid, 0.01-0.03% of sodium citrate, 0.06-0.1% of xanthan gum, 0.03-0.05% of sodium alginate, 0.07-0.1% of sodium carboxymethyl cellulose, 0.025-0.03% of vitamin C, 0.01-0.02% of beta-carotene, 0.03-0.05% of orange essence 1077-C, 0.06-0.08% of tartrazine and 84.005-52.94% of purified water. The method comprises the following steps: mixing the xanthan gum,the sodium alginate, the sodium carboxymethyl cellulose, the concentrated mogroside solution, the citric acid, the sodium citrate, the vitamin C, the beta-carotene, the orange essence 1077-C, the tartrazine, the orange juice, the apple juice and the purified water, and performing homogenization, degassing, sterilization and filling.

The invention relates to the technical field of pharmaceutical preparations, in particular to an eldecalcitol soft capsule and a preparing method thereof. The eldecalcitol soft capsule is composed ofa content and capsule skin. The content comprises, by weight, 0.05-0.5 parts of eldecalcitol, 1-100 parts of butyl phenol and 20000-40000 parts of medium chain triglyceride. The capsule skin comprises, by weight, 20000-30000 parts of gelatin, 100-2000 parts of lemon yellow, 2000-5000 parts of glycerinum and 50-500 parts of titanium dioxide. The prepared soft capsule is attractive in appearance, high in stability, controllable in quality and suitable for industrial production, and the preparing method is simple in process. There are fewer tachysterol trans-type related substances compared withthe reference and contrast.

The invention disclose a Fragrant spicy pea, which is prepared by frying raw materials in soybean oil, wherein the raw materials comprise, by weight, 72-80% of pea, 10-15% of starch, 4-7% of sugar, 1-3% of Cajun Spice, 0.1-0.5% of paprika, 0.001-0.005% of lemon yellow and the balance being salt. The fragrant spicy pea contains pea, starch, Cajun Spice and paprika, is prepared by frying the raw materials in soybean oil, is crispy, has a particular fragrant spicy taste and a sweet pea taste, is ready to eat, and is very suitable for popular taste.

The invention discloses a novel beautiful millettia root health-care beverage. The novel beautiful millettia root health-care beverage is prepared from beautiful millettia root, black tea, cortex moutan, radix notoginseng, eupatorium, cimicifugae foetidae, wolfiporia extensa, snow pear vinegar, ginkgetin, polypropylene pyrrolidone, potassium hydroxypropyl methyl cellulose, agar, DuPont EEA2112AC compatibilizer, food grade antioxidant 264, carrageenan, epoxidized soybean oil fatty acid, tartrazine, nisin, molybdenum element, manganese element, cobalt element, alanine, isoleucine, serine, tyrosine, vitamin E, vitamin B1, vitamin C, aspartame, starch sugar, dihydroisojasmone, ethyl vanillin, methyl-furfuryl fumarate, 51-disodium guanylate and potassium guanylate. The novel beautiful millettia root health-care beverage has rich nutrition, sweet and sour taste and rich tea aroma, is a novel beverage, has the effect of removing ozostomia after drinking, and has a significant role in curing or relieving ozostomia symptoms.

The invention discloses a jade green tubocapsicum anomalum cake and a processing technology thereof, and belongs to the field of foods. The jade green tubocapsicum anomalum cake comprises, by weight, 2 kilograms of flour, 2.4 kilograms of maltose, 260 grams of peanut oil, 7.5 grams of soda powder, 500 grams of honey, 600 grams of soft sugar, 200 grams of edible lemon yellow, 200 grams of edible indigo, 1 kilogram of drinking water, 110 grams of rose sugar and 3 kilograms of frying oil. The jade green tubocapsicum anomalum cake is obtained through certain procedures. The jade green tubocapsicum anomalum cake and the processing technology thereof have the advantages that the problem that there is no delicious jade green tubocapsicum anomalum nutrition cake in a current market is solved, and the jade green tubocapsicum anomalum cake is attractive in appearance, delicious, fragrant, sweet, soft in taste and capable of promoting metabolism, beautifying the features, promoting the blood circulation, improving the skin drying situation, aiding digestion, relieving pressure, adjusting mood, lubricating the intestines, relaxing the bowels, and has abundant nutrient elements such as calcium, Ferrum, magnesium, potassium and the like.

The invention discloses a method for detecting the content of lemon yellow in a beverage sample. By excitation of isatin p-phenylene diamine dischiff base with 386nm wavelength, a maximum fluorescence emission peak is shown at 483nm, after addition of nano graphene oxide suspension liquid into an isatin p-phenylene diamine dischiff base solution, the fluorescence intensity decreases linearly, after addition of the lemon yellow in the isatin p-phenylene diamine dischiff base solution, the isatin p-phenylene diamine dischiff base fluorescence intensity enhances, the fluorescence intensity change shows that the nano graphene oxide (rGO) and the lemon yellow (Tz) can be used as an isatin p-phenylene diamine dischiff base fluorescent molecule switch group, and a method for rapidly detecting the content of the lemon yellow by an isatin p-phenylene diamine dischiff base-graphene oxide fluorescent sensor is established. The experimental results show that when the lemon yellow concentration is in the range of 8.58ng / L to 327ng / L, the fluorescent intensity (F) has a good linear relationship with the lemon yellow solution concentration, the calculated linear regression equation is F = 0.4454CTz-2.9562, R = 0.991, and the detection limit is 0.34ng / L. The method has good precision and accuracy.

The invention relates to the technical field of lemon yellow production, in particular to a diazotization reaction device for lemon yellow production, which comprises a diazotization reaction kettle and is characterized by further comprising a diazotization reaction bin arranged in the diazotization reaction kettle, and a filler opening is formed in the top of the diazotization reaction bin. The diazotization reaction of p-aminobenzene sulfonic acid can be completed through the diazotization reaction kettle, diazonium salt required by subsequent condensation coupling reaction is produced, the lifting material distribution plate capable of moving up and down is arranged in the diazotization reaction kettle, and the lifting material distribution plate retracts into the sealed storage bin during reaction, so that the diazotization reaction kettle is convenient to use. After the reaction is completed, the diazotization reaction bin is pulled by the center connecting column to move upwards and be embedded into the sealing embedding groove, the diazotization reaction bin is evenly divided into two parts, and therefore two parts of diazonium salt can be prepared at a time, then the diazonium salt is evenly divided through the lifting material distribution plate, and compared with traditional processing equipment, the diazotization reaction does not need to be repeatedly conducted twice, and the production efficiency is improved. And the safety and the efficiency of overall processing and production are higher.

The invention relates to the field of natural pigments, and particularly discloses natural pigment compositions instead of a synthetic pigment and an application thereof. The natural pigment compositions are prepared by compounding gardenia yellow respectively with xanthophyll, monascus yellow and beta-carotene. The natural pigments which can replace the synthetic pigment lemon yellow applied to the tobacco thin sheet field are obtained by starting from the natural pigment and then compounding with various suitable-type natural pigments, and at the same time, the demand of people on safety and original tones is met.