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乳酸链球菌素脂质体的研究
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作者 金慧伟 杨晓刚 +3 位作者 芮昶 关荣发 黄斯 吴知盼 《食品研究与开发》 CAS 北大核心 2012年第8期238-240,共3页
乳酸链球菌素是一种具有良好防腐效果的天然生物保鲜剂,但其易被水解并与食品基质发生反应,不太稳定等问题降低了其保鲜效果,而利用脂质体包埋技术可有效地解决乳酸链球菌素使用中存在的问题,本文将对乳酸链球菌素脂质体的特点及其制备... 乳酸链球菌素是一种具有良好防腐效果的天然生物保鲜剂,但其易被水解并与食品基质发生反应,不太稳定等问题降低了其保鲜效果,而利用脂质体包埋技术可有效地解决乳酸链球菌素使用中存在的问题,本文将对乳酸链球菌素脂质体的特点及其制备的影响因素进行阐述。 展开更多
关键词 乳酸链球菌素 脂质体 特点 制备
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Research on Extraction of Anti-allergic Active Ingredient from Citrus Peels and Its Anti-allergic Activity
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作者 金慧伟 芮昶 +3 位作者 关荣发 何怡 刘光富 赵进 《Agricultural Science & Technology》 CAS 2012年第3期529-532,共4页
[Objective] This study aimed to determine the optimal process conditions for extraction of anti-allergic active ingredient from citrus peels. [Method] Crude anti- allergic active extracts of citrus peels were extracte... [Objective] This study aimed to determine the optimal process conditions for extraction of anti-allergic active ingredient from citrus peels. [Method] Crude anti- allergic active extracts of citrus peels were extracted. Effects of extraction conditions including extraction temperature, ethanol concentration, extraction time and liquid-to-solid ratio on extraction were explored with single-factor experiment, and the extrac- tion process was optimized with orthogonal experiment. [Result] Based on the single- factor experiment and orthogonal experiment, the optimal extraction condition for crude anti-allergic active extracts of citrus peels were determined to be under extraction temperature of 60℃, ethanol concentration of 70%, extraction time of 60 min, liquid-to-solid ratio of 1:25 and twice extraction. [Concluslon] This process condition is of simple operation and high extraction efficiency, which is environment-friendly and suitable for the extraction of crude anti-allergic active extracts from citrus peels. This study provided a new approach and research ideas for the effective and rapid extraction of anti-allergic active ingredient in citrus peels. 展开更多
关键词 Citrus peel Anti-allergic active ingredient EXTRACTION
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牛肉品质性状与感官指标关系的研究 被引量:11
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作者 李梦熹 黄斯 +3 位作者 关荣发 周延 金慧伟 冯燕乐 《畜牧与饲料科学》 2011年第7期91-93,共3页
随着人们膳食结构的不断变化以及对健康的日益关注,牛肉品质受到了前所未有的重视。对牛肉的色泽、pH值、大理石花纹、嫩度、持水力等感官指标与牛肉品质之间的关系进行了综述。
关键词 牛肉 品质性状 感官指标
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