Determination of 16 EU Priority PAHs in Smoked and Roasted Meat Products by Dispersive Solid-Phase Extraction with Ultra-Low Temperature Liquid-Liquid Microextraction Combined with Gas Chromatography-Mass Spectrometry(分散固相萃取-超低温液液微萃取-气相色谱质谱法测定烟熏及烧烤肉制品中16种欧盟优控多环芳烃) [PDF]
Shipin kexue jishu xuebao, 2021 A fast and low-cost determination method of 16 EU (European Union) priority polycyclic aromatic hydrocarbons (PAHs) in smoked and roasted meat products by dispersive solid-phase extraction with ultra-low temperature liquid-liquid microextraction combined
TONG Lanyan(童兰艳) +5 more
doaj +1 more source
Study on Variation Rules of Volatile Flavors in Laobaigan Base Baijiu at Three Storage Methods(3种贮存方式下老白干原酒挥发性风味成分变化规律研究) [PDF]
Shipin kexue jishu xuebao, 2023 Aging process during storage is a key process in improving the quality of Baijiu. Laobaigan base Baijiu as a research project was stored for 156 d with three different methods, natural temperature storage (room temperature), constant temperature storage (
WU Huizhu(吴慧珠) +10 more
doaj +1 more source
Reducing Effect of Kafirin on Pit Mud-Like Odor in Strong Flavor Baijiu(高粱醇溶蛋白对浓香型白酒窖泥味的消减机制) [PDF]
Shipin kexue jishu xuebao, 2022 The pit mud-like odor is an unpleasant odor in strong flavor Baijiu, and the addition of kafirin can reduce the pit mud-like odor in strong flavor Baijiu.
ZHU Lin(朱琳) +8 more
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Simultaneous Determination of Nine Sweeteners in Food by Liquid Chromatography-Tandem Mass Spectrometry(液相色谱-串联质谱法同时测定食品中9种甜味剂) [PDF]
Shipin kexue jishu xuebao, 2020 A HPLC-MS/MS method was established for simultaneous determination of nine sweeteners in foods (acesulfame K, saccharin sodium, sodium cyclamate, aspartame, sucralose, alitame, stevioside, advantame and neotame).
TONG Lanyan(童兰艳) +5 more
doaj +1 more source
Research of Metheds for Determination of Reducing Sugar Content in Polydextrose(聚葡萄糖中还原糖含量测定方法研究) [PDF]
Shipin kexue jishu xuebao, 2014 Polydextrose is a kind of water-soluble dietary fibers. The reducing sugar content in polydextrose has a great influence on the quality of the products. The direct titration and the permanganate titration were used to determine the reducing sugar content
YANG Shao-xiang(杨绍祥) +5 more
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Discriminant Analysis of Volatile Components of Different Quality Grades of Edible Alcohol Based on GC×GC/TOF MS(基于GC×GC/TOF MS对不同等级食用酒精挥发性成分的判别分析) [PDF]
Shipin kexue jishu xuebao, 2022 The content of volatile components in edible alcohol is extremely low. However, these low volatile components directly affect the taste and grading of edible alcohol.
LI Lianghao(李良好) +6 more
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Optimization of Fermentation Conditions of Lactobacillus Plantarum YW11 for Exopolysaccharides Production(植物乳杆菌YW11生产胞外多糖的发酵条件研究) [PDF]
Shipin kexue jishu xuebao, 2016 The fermentation conditions for producing exopolysaccharides by Lactobacillus plantarum YW11 isolated from Tibetan Kefir were optimized. The experiment factors and levels were firstly selected by the single-factor test.
CAO Yongqiang(曹永强) +3 more
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Determination of Synthetic Food Pigments in Port Wine by HPLC(高效液相色谱法测定葡萄酒中人工合成色素) [PDF]
Shipin kexue jishu xuebao, 2013 A method for the determination of tartrazine, amaranth, ponceau, and sunset yellow in wines by high performance liquid chromatography -HPLC- was established.
ZONG Wan-li(宗万里) +1 more
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Development Status and Research Progress of Deep Processing Products of Lycium barbarum(枸杞深加工产品开发现状及研究进展) [PDF]
Shipin kexue jishu xuebao, 2020 As an economic fruit which is homology of medicine and food, Lycium barbarum is rich in polysaccharides, carotenoids, flavonoids, betaine, taurine and other functional components.
LIU Dunhua(刘敦华) +3 more
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Review Rules for “Complementary Food for Infant and Children Production License” (2017) in China(我国《婴幼儿辅助食品生产许可审查细则》(2017版)解析) [PDF]
Shipin kexue jishu xuebao, 2017 Nowadays, the Chinese infant complementary food industry is entering a rapid development period, which has opportunities and challenges. Based on foreign brands, domestic enterprises have developed a series of infant auxiliary products according to ...
CAI Weihong(蔡玮红) +3 more
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