Study on Extraction Technology of Chitin by Plant Lactobacillus Fermenting Shrimp Shell Protein

2013 ◽  
Vol 739 ◽  
pp. 218-221
Author(s):  
Qian Qian Liu ◽  
Hong Li
Keyword(s):  
Fermentation Process ◽  
Economic Benefits ◽  
Social Benefits ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Fermentation Time ◽  
Shell Protein ◽  
Shrimp Shell ◽  
Solid Liquid ◽  
Fermentation Technology

The method of plant lactobacillus fermentation was used to get rid of protein and extract chitin of the abandoned shrimp shell. The optimal fermentation technology was studied. The results suggested that the best fermentation process was as follows:fermentation temperature was 38°C, fermentation time was 96 h, glucose quantity concentration was 10%, solid-liquid ratio was 1.0:2.5 (m/v, g: ml), fermentation starting pH was 6.5.Using the optimal tecnology, the chitin yield was up to about 13.5%. This research has remarkable economic benefits and social benefits, and has good application prosptect.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

scholarly journals Optimisation of the Conversion and Extraction of Arctigenin From Fructus arctii Into Arctiin Using Fungi

2021 ◽  
Vol 12 ◽  
Author(s):  
Zheng Lu ◽  
Bin He ◽  
Jie Chen ◽  
Li-Jun Wu ◽  
Xia-Bing Chen ◽  
...  
Keyword(s):  
Loss Rate ◽  
Aspergillus Awamori ◽  
Liquid Volume ◽  
Average Yield ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Intestinal Microbes ◽  
Carbon And Nitrogen ◽  
Solid Liquid ◽  
Further Development

Fructus arctii is commonly used in Chinese medicine, and arctiin and arctigenin are its main active ingredients. Arctiin has low bioavailability in the human body and needs to be converted into arctigenin by intestinal microbes before it can be absorbed into the blood. Arctigenin has antiviral, anti-inflammatory, and anti-tumour effects and its development has important value. In this study, we used external microbial fermentation with Aspergillus awamori and Trichoderma reesei to process and convert arctiin from F. arctii powder into arctigenin, hence increasing its bioavailability. We developed a fermentation process by optimising the carbon and nitrogen source/ratio, fermentation time, pH, liquid volume, inoculation volume, and substrate solid-liquid ratio. This allowed for an arctiin conversion rate of 99.84%, and the dissolution rate of the final product was 95.74%, with a loss rate as low as 4.26%. After the fermentation of F. arctii powder, the average yield of arctigenin is 19.51 mg/g. Crude fermented F. arctii extract was purified by silica gel column chromatography, and we observed an arctigenin purity of 99.33%. Our technique effectively converts arctiin and extracts arctigenin from F. arctii and provides a solid basis for further development and industrialisation.

Optimization of Extracting Condition of Active Components in Perilla by Ultrasonic

2014 ◽  
Vol 1033-1034 ◽  
pp. 713-716
Author(s):  
Dan Huang ◽  
You Qing Liu ◽  
Yuan Liang ◽  
Xiang Mao
Keyword(s):  
Rosmarinic Acid ◽  
Extraction Rate ◽  
Ultrasonic Power ◽  
Single Factor ◽  
Liquid Ratio ◽  
Active Components ◽  
Extraction Technology ◽  
Extraction Solvent ◽  
Solid Liquid ◽  
Temperature Time

Using ultrasonic-extraction technology, the condition of extracting the active compounds-flavonoids and rosmarinic acid ofPerillawas studied. The effects of four main factors include ultrasonic power, temperature, time and solid-liquid ratio on the extraction-rate of the flavonoids and the rosmarinic acid ofPerillawere reviewed by single factor experiments,and the flavonoids and the rosmarinic acid was determined by NaNO2-Al (NO3)3-NaOH method and FeSO4method. On the base of single factor experiments, the extraction technique was optimized in the orthogonal test. The result showed that temperature was the most important factor in the influencing factors on the extraction-rate. The subsequence of importance was temperature > time > solid-liquid ratio > ultrasonic. The optimal extraction conditions were: extraction solvent 3%borax, solid-liquid ratio 1:50(w/v), ultrasonic power 300W, time 90min , temperature 75°C. Under the optimum technological conditions, 34.64mg/g of flavonoids and rosmarinic acid fromPerillacould be obtained.

Study on Steam Extraction Technology Assisted by Microwave of Anise Star Oil from the Fruit of Illicium verum Hook. f.

2011 ◽  
Vol 201-203 ◽  
pp. 2935-2938
Author(s):  
Guo En Yang ◽  
Gui Wu Wang ◽  
Zhi Ping Wu ◽  
Xiang Zhou Li
Keyword(s):  
Extraction Method ◽  
Steam Distillation ◽  
Influencing Factor ◽  
Extraction Process ◽  
Average Yield ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Steam Extraction ◽  
Illicium Verum ◽  
Solid Liquid

Evaluated with the yield of anise star oil, steam extraction method assisted by microwave is studied for the extraction of anise star oil from Illicium verum Hook. f. in contrast with the traditional steam distillation (SD) method in this paper. The new optimal steam extraction technology assisted by microwave of anise star oil is obtained as: extracting time 80 minutes, solid-liquid ratio(g/mL) 1:7, size of material 80~100 mesh and extracting temperature 80°C. Average yield of anise star oil is up to 11.6% (g/g) under the above technology. Size of material is the most important influencing factor in the extraction process. The optimal traditional steam distillation technology is: extracting time 120 minutes, solid-liquid ratio(g/mL) 1:6, size of material 80~100 mesh and extracting temperature 100°C , the average yield of anise star oil is only 9.81% (g/g). The steam extraction technology assisted by microwave has advantages in both the technological conditions and the yield of anise star oil than the traditional steam distillation technology.

Study on Water Extraction Technology of Litsea cubeba Essential Oil from the Seed of Litsea cubeba (Lour.) Pers. Assisted by Microwave and Ultrasonic

2010 ◽  
Vol 156-157 ◽  
pp. 1113-1116
Author(s):  
Guo En Yang ◽  
Xiang Zhou Li ◽  
Min Zhang ◽  
Ying He Li
Keyword(s):  
Essential Oil ◽  
Microwave Power ◽  
Extraction Process ◽  
Water Extraction ◽  
Average Yield ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Litsea Cubeba ◽  
Optimal Technology ◽  
Solid Liquid

Evaluated with the yield of litsea cubeba essential oil, water extraction technology of essential oil from the seed of Litsea Cubeba (Lour.) Pers. assisted by microwave and ultrasonic is studied for the first time in this paper. The optimal water extraction technology of litsea cubeba essential oil assisted by pure microwave is as follows: extracting time 40 minutes, microwave power 650 W, solid-liquid ratio 1:4 (g/mL). Average yield of litsea cubeba essential oil is up to 10.287% (g/g) under the above optimal technology. The optimal water extraction technology of litsea cubeba essential oil assisted by microwave together with ultrasonic is as follows: extracting time 8 minutes, microwave power 600 W, solid-liquid ratio 1:7 (g/mL), extracting temperature 85 . Average yield of litsea cubeba essential oil is up to 14.188% under the above optimal technology. Microwave and ultrasonic can effectively enhance the extraction process of litsea cubeba essential oil.

scholarly journals Study on Extraction Technology of Pitaya Polysaccharide

2021 ◽  
Vol 251 ◽  
pp. 02052
Author(s):  
Feng Xuehua ◽  
Song Zurong ◽  
Tao Ali ◽  
Gong Panpan
Keyword(s):  
Orthogonal Test ◽  
Raw Material ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Single Factor ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Solid Liquid ◽  
Optimum Extraction

Using pitaya as raw material, this paper used ethanol subsiding method to study the extraction technology of pitaya polysaccharide by single factor test and orthogonal test. Through orthogonal test, we have found the optimum extraction conditions of pitaya polysaccharide as follows: extraction temperature 60℃, solid-liquid ratio 1:30, extraction time 3h. Under the optimal extraction conditions, the yield of pitaya polysaccharide was 1.13%.

Extraction Technology and Determination of Total Flavonoid in Magnolia Liliiflora Petals

2014 ◽  
Vol 941-944 ◽  
pp. 1003-1007 ◽  
Author(s):  
Yi Hua Jiang ◽  
Xin Long Jiang ◽  
Cheng Gang Cai
Keyword(s):  
Ethanol Concentration ◽  
Orthogonal Experiment ◽  
Total Flavonoids ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Assisted Extraction ◽  
Irradiation Power ◽  
Maximal Yield ◽  
Solid Liquid

Orthogonal experiment optimization of microwave-assisted extraction (MAE) conditions of total flavonoids from Magnolia liliflora petals with the factors of ethanol concentration, extraction time,microwave power,solid/liquid ratio on the yield of total flavonoids were studied. The results showed that optimum extracting conditions of total flavonoids from Magnolia liliflora were as follows: adding 1:10 g·mL-1 of 40% alcohol and extracting for 5 min,microwave irradiation power 464W, under the optimal conditions, the maximal yield of flavonoids was of 2.08%.

scholarly journals OPTIMIZATION OF BREWING WASTE’S (TRUB) PHENOLIC COMPOUNDS EXTRACTION BY ULTRASOUND ASSISTED USING RESPONSE SURFACE METHODOLOGY

Química Nova ◽  
2020 ◽  
Author(s):  
Bianca Gandolpho ◽  
Aline Almeida ◽  
Gabriel Gandolpho ◽  
Daniele Freitas ◽  
Otávio Gasparini ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Ethanol Concentration ◽  
Operating Conditions ◽  
Extraction Temperature ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Ultrasound Assisted ◽  
Solid Liquid

The brewing waste, also known as trub, is an abundant by-product of the brewing industry. Such material presents high levels of phenolic compounds, which promote antioxidant, antimicrobial and antifungal effects, turning the trub economically attractive. In this study, the trub’s phenolic compounds were extracted by ultrasound-assisted extraction technology. Such experiments were conducted according to a central composite rotatable design (CCRD), with the evaluated parameters being ethanol concentration, solid-liquid ratio and extraction temperature. Response surface methodology (RSM) described the effect of process’ variables through second order polynomial models, adjusted appropriately for such analysis, and optimized the operating conditions, aiming to obtain the maximum extraction of phenolic compounds through the proposed technique. The extraction’s optimal conditions for the evaluated variables were ethanol concentration of 58%, solid-liquid ratio of 1 g per 32 mL, and extraction temperature of 36 ºC, during a 30 minute process. Considering such experimental conditions, the total amount of phenolic compounds was equal to 7.23 mg of gallic acid g-1 trub, indicating that a great concentration of phenolic compounds can be extracted from this material through the proposed technique. Thus, this indicates that trub might be a promising by-product that can be used in different industrial fields.

Optimization of the Water Extraction Technology of Flavonoids in Thlaspi arvense Linn

2013 ◽  
Vol 781-784 ◽  
pp. 1194-1198
Author(s):  
Yan Ge ◽  
Rong Kai Ma ◽  
Li Sheng Wang ◽  
Xuan Hai Li ◽  
Xuan Luo
Keyword(s):  
Water Extraction ◽  
Extraction Time ◽  
Single Factor ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Extraction Technology ◽  
Thlaspi Arvense ◽  
Orthogonal Experiments ◽  
Solid Liquid

Single factor experiments and orthogonal experiments were successively carried out to optimize the water extraction technology of flavonoids in Thlaspi arvense Linn. Results showed that the influential order of factors was extraction times >solid-liquid ratio >extraction time. The optimum conditions were adding 16 times amount of water, extracting 3 times and every time with 4 hours. Under these conditions, the yield of flavonoids from Thlaspi arvense Linn was 1.17%.

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