CN102507550A - Manufacturing method of food odor visible sensor based on natural pigment - Google Patents
Manufacturing method of food odor visible sensor based on natural pigment Download PDFInfo
- Publication number
- CN102507550A CN102507550A CN201110319088XA CN201110319088A CN102507550A CN 102507550 A CN102507550 A CN 102507550A CN 201110319088X A CN201110319088X A CN 201110319088XA CN 201110319088 A CN201110319088 A CN 201110319088A CN 102507550 A CN102507550 A CN 102507550A
- Authority
- CN
- China
- Prior art keywords
- pigment
- value
- gas sensitive
- sensitive material
- visual sensor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Investigating Or Analyzing Non-Biological Materials By The Use Of Chemical Means (AREA)
Abstract
The invention discloses a manufacturing method of a food odor visible sensor based on natural pigment. The manufacturing method comprises the steps of: respectively adding 50-95% alcohol solution or 3-7% of citric acid solvent to black rice, azalea, peach flower and purple sweet potato raw materials, soaking in a 60-80 DEG C water bath pan, after obvious fading, filtering and concentrating to obtain four pigment concentrated solutions with water contents of 60-80%, adjusting the pH values of the four pigment solutions to 4, 5, 6, 7, 8 and 10 with water, 0.5-5% citric acid solution and 3-10% sodium bicarbonate solution respectively, detecting with a color difference meter and analyzing the color difference of each pigment under the conditions of different pH values by an LAB color space method, selecting the pigment with obvious AB value changes under the weak acid, neutral and weak basic conditions as a gas sensitive material, finally fixing the gas sensitive material to a substrate flat material, and drying to obtain a visible sensor array. According to the invention, the natural pigment is used as the gas sensitive material, thereby being nontoxic and harmless as well as eliminating the harm to human health.
Description
Technical field
The present invention relates to the method for making of the visual sensor of a kind of smell; Refer in particular to the method for making of natural colouring matter as the visual sensor of food smell of gas sensitive material.
Background technology
Food smell is to judge an important indicator of food quality and freshness, and invisible and easily collecting not is difficult to carry out qualitative, quantitative test owing to the most colourless naked eyes of food smell.Food smell has Acidity of Aikalinity and volatile usually, therefore can utilize this different characteristic to make the visual sensor of smell.The visual sensor of present existing smell is according to the change color before and after specific gas sensitive material and the gas reaction to be detected gas to be measured to be carried out qualitative and quantitative analysis.The patent No. is that the gas sensitive material that ZL200710024695.7, name are called in " method for making of color-sensitive gas sensor array " is generally porphyrins and hydrophobic pH indicator; Though these gas sensitive materials have higher sensitivity; But because it has chemical toxicity; Suitablely directly be used for food analysis, more can not with Food Contact.
Natural colouring matter is compared with traditional gas sensitive material has outstanding advantage; Cost is extremely low, and method for distilling is simple, and pigment content is big; Renewable pollution-free etc.; And the natural colouring matter of considerable part has chemical activity, and value of chromatism has obvious variation under different pH value environment, and therefore natural colouring matter capable of using is made the visual sensor of food smell as gas sensitive material.
Summary of the invention
The objective of the invention is to propose a kind of for overcoming the deficiency that traditional gas sensitive material is not suitable for food analysis
Method for making based on the visual sensor of food smell of natural colouring matter, the natural colouring matter that different pH are sensitive is made the nontoxic visual sensor of food smell as gas sensitive material.
The method for making that the present invention is based on the visual sensor of food smell of natural colouring matter is carried out according to following steps:
(1) extraction of natural colouring matter
Grind after earlier the black rice of choosing, azalea, peach blossom and four kinds of raw material for washing of purple potato being dried; The citric acid solvent that in every kind of raw material, adds 50 ~ 95% alcoholic solutions or 3 ~ 7% respectively; The mass ratio of every kind of raw material and solvent is 1:10 ~ 1:5; Respectively every kind of raw material and solvent were soaked 24 ~ 30 hours in 60 ℃ ~ 80 ℃ water-bath again; Treat to filter out extract after raw material obviously fades, then the extract evaporation and concentration being become water percentage is 60% ~ 80% concentrate, obtains black rice pigments, azalea pigment, peach blossom pigment and purple potato pigment respectively;
(2) choose based on the gas sensitive material of colour difference meter analysis
Water, 0.5 ~ 5% citric acid solution transfer to the Acidity of Aikalinity of 4,5,6,7,8,10 6 different pH values with the simulated foods smell with the pH value of black rice pigments, azalea pigment, peach blossom pigment and purple potato pigment respectively with 3 ~ 10% sodium bicarbonate solution; Use colour difference meter to detect and also adopt LAB color space method to analyze the value of chromatism of every kind of pigment under six different pH condition, be chosen under faintly acid, neutrality, the weak basic condition the tangible pigment of AB value variation as gas sensitive material;
(3) making of visual sensor
Extract said gas sensitive material with microscale sampler, and said gas sensitive material is fixed on the substrate plate material, obtain visual sensor array after the drying.
Beneficial effect of the present invention: the present invention uses the gas sensitive material of natural colouring matter as the visual sensor of smell, and nontoxic can the generation health endangered.For Food Quality and Safety provides a kind of new detection and monitoring method.
Description of drawings
Fig. 1 (a) and Fig. 1 (b) are that sensor array of the present invention was listed in the preceding mirror figure of reaction when the pork deterioration smell was detected:
Fig. 2 (a) and Fig. 2 (b) are that sensor array of the present invention was listed in reacted mirror figure when the pork deterioration smell was detected.
Embodiment
The present invention is starting material with black rice, azalea, peach blossom, purple potato; Use nontoxic method for distilling to extract natural colouring matter; Analyze these four kinds of pigments situation that value of chromatism changes under faintly acid and weak basic condition based on colour difference meter and select gas sensitive material; At last gas sensitive material solution is fixed on and processes visual sensor array on the base material, specifically:
Select for use these four kinds of raw materials of black rice, azalea, peach blossom and purple potato to extract natural colouring matter; Grind after earlier the black rice of choosing, azalea, peach blossom and four kinds of raw material for washing of purple potato being dried; The citric acid solution that in every kind of raw material, adds 50 ~ 95% alcoholic solutions or 3 ~ 7% respectively is as solvent; The mass ratio of every kind of raw material and solvent is 1:10 ~ 1:5; Respectively every kind of raw material and solvent were soaked 24 ~ 30 hours in 60 ℃ ~ 80 ℃ water-bath again, treat to filter out extract with qualitative filter paper after raw material obviously fades, then extract is used the Rotary Evaporators evaporation and concentration; It is 60% ~ 80% concentrate that evaporation and concentration becomes water percentage, obtains black rice pigments, azalea pigment, peach blossom pigment and purple potato pigment respectively.It is very important that wherein pigment extracts choice of Solvent, because natural colouring matter as the gas sensitive material of food inspection, has dissolubility and nontoxic character preferably so the solvent of extraction pigment should possess natural colouring matter therein.These four kinds of pigments all are dissolved in polar solvent, therefore select for use water, alcohol, citric acid etc. as the solvent that extracts pigment.
To resulting black rice pigments, azalea pigment, peach blossom pigment and purple potato pigment; Water, 0.5 ~ 5% citric acid solution and 3 ~ 10% sodium bicarbonate solution transfer to it pH value of 4,5,6,7,8,10 these six different gradients respectively, with the Acidity of Aikalinity of simulated foods smell.Re-use the aberration that colour difference meter detects each pH value pigment, and analyze the value of chromatism of four kinds of pigments under different pH condition respectively, the color difference analysis method adopts LAB color space method.LAB color space method is the lightness with L value representation color; The red green degree of A value representation, the A value is on the occasion of the red degree of expression, and A value negative value is represented green degree; B value representation champac degree: the B value is on the occasion of the yellow degree of expression, and B value negative value is represented blue degree.Being chosen under faintly acid, neutrality, the weak basic condition AB value changes significantly pigment and accomplishes and choose based on the gas sensitive material of colour difference meter analysis as gas sensitive material.
Extract gas sensitive material with microscale sampler and be fixed on the substrate plate material, obtain visual sensor array after the drying.The substrate plate material here can be anti-phase C
2Type silica gel plate, titania powder deposition plate, teflon flat board or ethene flat board etc. are used for fixing the flat board of gas look quick material.
Below provide 1 embodiment of the present invention with further elaboration the present invention.
Embodiment
Adopt following method to extract black rice pigments, azalea pigment, peach blossom pigment and these four kinds of natural colouring matters of purple potato pigment: 1, black rice pigments leaching process: to use the family expenses juice extractor that black rice is pulverized; Cross 40 mesh sieves; Accurately take by weighing sieve back black rice sample and 200 milliliter of 80% ethanol water of 20 grams and put into triangular flask, in 80 ℃ water-bath, leave standstill after 2 hours and take out.2 azalea pigment leaching process: with the azalea petal won clean drain after, take by weighing 3 gram petals, mash with 240 milliliter of 80% ethanolic solution with mortar and put into triangular flask together, lixiviate is 2 hours in 60 ℃ of water-baths.3 peach blossom pigment leaching process: with the peach blossom lobe of plucking, cleaning drains, and takes by weighing that 20 grams are smashed to pieces with mortar and 200 milliliter 80% ethanolic solution is put into triangular flask, and lixiviate is 2 hours in 30 ℃ of water-baths.4 purple potato pigment leaching process: get the purple potato of 20g and clean, be cut into the fourth shape and put into tissue refiner and smash to pieces, obtain slurries shape solution; Measure 20 milliliters of purple potatos with graduated cylinder and smash liquid to pieces, pour in the triangular flask, add 200 milliliter 5% citric acid again; Shake up, place 60 ℃ of thermostat water bath lixiviates 2 hours.After treating that four kinds of raw materials obviously fade; Qualitative filter paper with diameter 15cm filters out this four kinds of extracts; With the extract evaporation and concentration, being concentrated into water percentage is 60% ~ 80% with Rotary Evaporators, just extracted this moment without the pH value of four kinds of pigments regulating the pH value all in 3 ~ 4 scopes.The black rice pigments that obtains concentrating, peach blossom pigment, azalea pigment and purple potato pigment.
Analyze the character of different pH value pigments with the full-automatic colour examining colour-difference-metre of DC-P3 type: at first use acidometer (model: PHS-3TC; Shanghai) detect the pH value that concentrates the back pigment; Citric acid solution with 1% and 5% sodium bicarbonate solution are adjusted to pH=4, pH=5, pH=6, pH=7, pH=8, pH=10 respectively with every kind of pigment, six different target pH values.The current pH value of pigment that records when acidometer adds an amount of 1% citric acid solution during greater than target pH value and is adjusted to target pH value; The current pH value of pigment that records when acidometer adds an amount of 5% sodium bicarbonate solution during less than target pH value and is adjusted to target pH value.After hot 30min is met in the colour difference meter start, return to zero, adjust to white, the solution example of every kind of pigment under six kinds of different pH condition poured in the cuvette in order, successively the value of chromatism of test sample solution with standard white plaque.Observation black rice pigments, azalea pigment, peach blossom pigment, purple potato pigment are following in the situation of change of pH=4,5,6,7,8,10 o'clock AB values of chromatism: black rice pigments pH value during for faintly acid to neutrality value of chromatism red scale value in reddish yellow value scope be higher than yellow value degree; Show redness; But the yellow value degree of value of chromatism sharply rises above red scale value when the pH value becomes alkalescent by neutrality, shows yellow; Value of chromatism was always in red scale value and yellow value degree scope when the azalea pigment was faintly acid to neutrality in the pH value; Show aubergine, yellow value degree sharply rises during by neutrality to alkalescent, and becomes greenness index by red scale value; Be in yellow value degree and the greenness index scope, show yellow green; Value of chromatism is all in red scale value and yellow value degree scope under six kinds of pH value conditions for the peach blossom pigment, and the pH value is changed little by faintly acid value of chromatism when neutral, neutral red scale value and all sharply risings of yellow value degree during to alkalescent; Value of chromatism showed royal purple when purple potato pigment was faintly acid to neutrallty condition in the pH value in red scale value and Lan Du value scope, and value of chromatism is in yellow value degree and greenness index scope under neutrality to the weak basic condition, and yellow value degree is higher, shows yellow.Based on the analysis of colour difference meter, these four kinds of pigments AB value under faintly acid and weak basic condition changes all clearly, so these four kinds of pigments all can be used as gas sensitive material.
Based on these four kinds of results that pigment is drawn by the colour difference meter analysis, four kinds of gas sensitive material solution getting under concentrated pH=3 ~ 4 solutions of weak acidity well of 1 μ L with microscale sampler 100mm * 0.8mm kapillary are fixed on two base material anti-phase C
2On the type silica gel plate, process visual sensor array after the drying.
The visual sensor array of processing is detected the rotten smell that produces of pork; Following to detect the rotten situation of pork: as will to make two duplicate visual sensor arraies at the same terms and do contrast; Fresh pork is placed in the beaker then; To wherein again at the foraminate preservative film of covering bundle on the beaker, a visual sensor array is placed on (one side that is fixed with gas sensitive material is towards beaker) on the preservative film; The visual sensor array of another piece is placed on and does blank (one side that is fixed with gas sensitive material is towards beaker) on the sky beaker, places and observes the pigment situation of change after six days.The sensor array of just having processed as 1 figure (a) (b) shown in, the first exhaust body sensitive material is followed successively by peach blossom pigment, azalea pigment from left to right; The second exhaust body sensitive material is followed successively by purple potato pigment, black rice pigments from left to right.Two beakers are placed in 25 ℃ of closed environments observe variation phenomenon after six days; Visual sensor array shown in Fig. 2 (a) is classified as and is placed on the phenomenon of sky beaker after last six day, and the visual sensor array shown in Fig. 2 (b) is classified as and is placed on the phenomenon of beaker after last six day that pork is housed.Pork muscle after six days is matt, fatty celadon, and appearance is glued hand, and new tangent plane is clamminess, and the depression behind the finger pressure can not be recovered, and leaves sharp trace, frowziness, meat soup is muddy, and yellow floccus is arranged, and fat seldom floats on the surface, and frowziness has belonged to rotten meat.
Fig. 2 (a) compares look quick material color that sensor array lists and changes not quite with Fig. 1 (a), peach blossom pigment yellow green, azalea pigment lilac are played in first a row left side; It is red that purple potato pigment is played on second a row left side, the black rice pigments royal purple.Can find out obviously that by Fig. 2 (b) gas sensitive material that is placed on the sensor array on the beaker that pork is housed all has variation in various degree; A first row left side is played the peach blossom pigment and is similar to the brown of white by faint yellow Fig. 2 of becoming (b) of Fig. 1 (b), and the azalea pigment is become by lilac and is similar to oyster; A second row left side is played purple potato and is become the approximate and white of Fig. 2 (b) by Fig. 1 (b) redness, and it is light yellow that black rice becomes Fig. 2 (b) by Fig. 1 (b) royal purple.These variations that change the pigment AB value under different pH values that records with colour difference meter are identical, explain that selecting the method for gas sensitive material based on colour difference meter is that this sensor is a feasibility reliably.
Claims (2)
1. method for making based on the visual sensor of food smell of natural colouring matter is characterized in that carrying out as follows:
(1) extraction of natural colouring matter
Grind after earlier the black rice of choosing, azalea, peach blossom and four kinds of raw material for washing of purple potato being dried; The citric acid solvent that in every kind of raw material, adds 50 ~ 95% alcoholic solutions or 3 ~ 7% respectively; The mass ratio of every kind of raw material and solvent is 1:10 ~ 1:5; Respectively every kind of raw material and solvent were soaked 24 ~ 30 hours in 60 ℃ ~ 80 ℃ water-bath again; Treat to filter out extract after raw material obviously fades, then the extract evaporation and concentration being become water percentage is 60% ~ 80% concentrate, obtains black rice pigments, azalea pigment, peach blossom pigment and purple potato pigment respectively;
(2) choose based on the gas sensitive material of colour difference meter analysis
Water, 0.5 ~ 5% citric acid solution transfer to the Acidity of Aikalinity of 4,5,6,7,8,10 6 different pH values with the simulated foods smell with the pH value of black rice pigments, azalea pigment, peach blossom pigment and purple potato pigment respectively with 3 ~ 10% sodium bicarbonate solution; Use colour difference meter to detect and also adopt LAB color space method to analyze the value of chromatism of every kind of pigment under six different pH condition, be chosen under faintly acid, neutrality, the weak basic condition the tangible pigment of AB value variation as gas sensitive material;
(3) making of visual sensor
Extract said gas sensitive material with microscale sampler, and said gas sensitive material is fixed on the substrate plate material, obtain visual sensor array after the drying.
2. the method for making of a kind of visual sensor of food smell based on natural colouring matter according to claim 1, it is characterized in that: said substrate plate material is anti-phase C
2Type silica gel plate, titania powder deposition plate, teflon flat board or ethene are dull and stereotyped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110319088XA CN102507550B (en) | 2011-10-20 | 2011-10-20 | Manufacturing method of food odor visible sensor based on natural pigment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110319088XA CN102507550B (en) | 2011-10-20 | 2011-10-20 | Manufacturing method of food odor visible sensor based on natural pigment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102507550A true CN102507550A (en) | 2012-06-20 |
| CN102507550B CN102507550B (en) | 2013-11-20 |
Family
ID=46219657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110319088XA Active CN102507550B (en) | 2011-10-20 | 2011-10-20 | Manufacturing method of food odor visible sensor based on natural pigment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102507550B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103575771A (en) * | 2013-11-20 | 2014-02-12 | 江苏大学 | Gas sensor and fabrication method thereof |
| CN104062292A (en) * | 2014-07-03 | 2014-09-24 | 江苏大学 | Method for manufacturing all-solid visualized taste sense sensor array |
| CN104880422A (en) * | 2015-05-06 | 2015-09-02 | 江苏大学 | Signal characterization method of visual array sensor |
| CN105111474A (en) * | 2015-09-11 | 2015-12-02 | 江苏大学 | Method for preparing chitosan and gelatin composite membrane based on anthocyanidin |
| CN105588834A (en) * | 2016-01-08 | 2016-05-18 | 江南大学 | Method for intelligently displaying carbon dioxide of respiratory climacteric type fresh-cut fruits and vegetables |
| CN106290631A (en) * | 2016-08-04 | 2017-01-04 | 江苏今世缘酒业股份有限公司 | A kind of method of pigment array sensing technology Fast Evaluation original plasm wine quality |
| CN109717240A (en) * | 2019-02-01 | 2019-05-07 | 浙江大学 | A kind of production method of livestock meat instruction preservative film |
| CN109738411A (en) * | 2019-01-31 | 2019-05-10 | 中南民族大学 | A kind of bionic array sensor and its application based on quantum dot fluorescence quenching |
| CN112683893A (en) * | 2020-12-21 | 2021-04-20 | 南京康容健康科技有限公司 | High-sensitivity helicobacter pylori detection kit |
| TWI727623B (en) * | 2020-01-21 | 2021-05-11 | 台灣奈米碳素股份有限公司 | A game system based on the flavor of objects in the real world |
| CN112951128A (en) * | 2019-12-10 | 2021-06-11 | 台湾奈米碳素股份有限公司 | Device and method for providing food advertisement in color combination based on food flavor |
| CN113218940A (en) * | 2021-04-29 | 2021-08-06 | 邹好 | Low coffee ring effect freshness visualization sensor array and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1453584A (en) * | 2003-06-02 | 2003-11-05 | 江苏大学 | Fast non-destructive detection method and device of food smell based on gas sensor array technology |
| CN102050273A (en) * | 2010-11-11 | 2011-05-11 | 江苏大学 | Manufacturing method of packing material capable of sensing food freshness |
-
2011
- 2011-10-20 CN CN201110319088XA patent/CN102507550B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1453584A (en) * | 2003-06-02 | 2003-11-05 | 江苏大学 | Fast non-destructive detection method and device of food smell based on gas sensor array technology |
| CN102050273A (en) * | 2010-11-11 | 2011-05-11 | 江苏大学 | Manufacturing method of packing material capable of sensing food freshness |
Non-Patent Citations (2)
| Title |
|---|
| 吴丹 等: "杨梅汁色差分析", 《酿酒》 * |
| 黄星奕 等: "可视化传感技术在桃子质量评价中的应用", 《江苏大学学报》 * |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103575771A (en) * | 2013-11-20 | 2014-02-12 | 江苏大学 | Gas sensor and fabrication method thereof |
| CN104062292A (en) * | 2014-07-03 | 2014-09-24 | 江苏大学 | Method for manufacturing all-solid visualized taste sense sensor array |
| CN104880422A (en) * | 2015-05-06 | 2015-09-02 | 江苏大学 | Signal characterization method of visual array sensor |
| CN104880422B (en) * | 2015-05-06 | 2017-06-16 | 江苏大学 | A kind of characterization method of visualized array sensor |
| CN105111474A (en) * | 2015-09-11 | 2015-12-02 | 江苏大学 | Method for preparing chitosan and gelatin composite membrane based on anthocyanidin |
| CN105588834B (en) * | 2016-01-08 | 2018-01-23 | 江南大学 | A kind of method of the carbon dioxide intelligent display of climacteric type fresh-cut fruit and vegetable |
| CN105588834A (en) * | 2016-01-08 | 2016-05-18 | 江南大学 | Method for intelligently displaying carbon dioxide of respiratory climacteric type fresh-cut fruits and vegetables |
| CN106290631B (en) * | 2016-08-04 | 2018-11-27 | 江苏今世缘酒业股份有限公司 | A kind of method of pigment array sensing technology Fast Evaluation magma Quality of Liquors |
| CN106290631A (en) * | 2016-08-04 | 2017-01-04 | 江苏今世缘酒业股份有限公司 | A kind of method of pigment array sensing technology Fast Evaluation original plasm wine quality |
| CN109738411A (en) * | 2019-01-31 | 2019-05-10 | 中南民族大学 | A kind of bionic array sensor and its application based on quantum dot fluorescence quenching |
| CN109717240A (en) * | 2019-02-01 | 2019-05-07 | 浙江大学 | A kind of production method of livestock meat instruction preservative film |
| CN109717240B (en) * | 2019-02-01 | 2022-04-05 | 浙江大学 | Method for manufacturing indicating preservative film for livestock and poultry meat |
| CN112951128A (en) * | 2019-12-10 | 2021-06-11 | 台湾奈米碳素股份有限公司 | Device and method for providing food advertisement in color combination based on food flavor |
| TWI727623B (en) * | 2020-01-21 | 2021-05-11 | 台灣奈米碳素股份有限公司 | A game system based on the flavor of objects in the real world |
| CN112683893A (en) * | 2020-12-21 | 2021-04-20 | 南京康容健康科技有限公司 | High-sensitivity helicobacter pylori detection kit |
| CN113218940A (en) * | 2021-04-29 | 2021-08-06 | 邹好 | Low coffee ring effect freshness visualization sensor array and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102507550B (en) | 2013-11-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102507550B (en) | Manufacturing method of food odor visible sensor based on natural pigment | |
| Suebkhampet et al. | Effect of using aqueous crude extract from butterfly pea flowers (Clitoria ternatea L.) as a dye on animal blood smear staining | |
| CN107173810A (en) | A kind of method that tannin, polysaccharide and Chestnut shell pigment are extracted from chestnut shell | |
| CN101926378B (en) | Large yellow croaker coating preservation method | |
| CN101575381A (en) | No-waste production method for peeled sweet potato starch | |
| CN104770808A (en) | A production method for a suaeda salsa health food beverage by a water extraction method | |
| CN106124427B (en) | A kind of physical and chemical screening technique for being suitble to be processed into the rice special of rice noodles | |
| CN106491679A (en) | A kind of concocting method of Radix Ginseng | |
| Dieckert et al. | Food Processing, Bitter Principles of the Peanut. Isolation, General Properties, and Distribution in the Seed | |
| CN103399012B (en) | A kind of colorimetric sensing pad pasting and preparation method thereof | |
| Wainman et al. | Carbon fixation into lipid in small freshwater lakes | |
| CN108441372A (en) | A kind of preparation method of lotus leaf polyphenol yellow rice wine | |
| CN104366375A (en) | Full-potato steamed bread and preparation method thereof | |
| CN106769912B (en) | A kind of measuring method of fresh cordyceps sinensis freshness | |
| CN114917276A (en) | Processing method of Heishun tablet | |
| CN107247030A (en) | A kind of utilization pH shows that poor method determines purple chrysanthemum anthocyanin content so that it is determined that the method for optimal harvest time | |
| CN102589956B (en) | Method for identifying cordyceps sinensis through microscopic staining | |
| Meng et al. | Characteristics of burned phytolith from representative plants in Northeast China and implications for paleo-fire reconstruction | |
| CN108902406A (en) | In generation, makes tea and preparation method thereof | |
| CN104256847A (en) | Efficiently clarifying method for apple juice | |
| CN111155340B (en) | Method for controlling dyeing color depth of textile dyed by wood-based dye | |
| CN109627310B (en) | Method for extracting antimicrobial protein of Chinese mitten crab and food preservation application thereof | |
| CN106860498A (en) | It is a kind of while the method for extracting polyphenol and flavones | |
| Ruangchuay et al. | Effect of cleaning by whirlpool washing machine on heavy metal content and external contamination in commercially grown edible red seaweed, Gracilaria fisheri. | |
| Kopycinski et al. | Color photostability assessment of ultrasound-assisted extracts from European blueberry (Vaccinium myrtillus L.) obtained with the use of non-toxic solvents |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |