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  • IOP Publishing  (4)
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  • IOP Publishing  (4)
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  • 1
    Online Resource
    Online Resource
    Effects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp
    IOP Publishing ; 2019
    In:  IOP Conference Series: Earth and Environmental Science Vol. 267, No. 6 ( 2019-05-01), p. 062057-
    Details
    In: IOP Conference Series: Earth and Environmental Science, IOP Publishing, Vol. 267, No. 6 ( 2019-05-01), p. 062057-
    Abstract: The purpose of this paper is to investigate the effects of lactic acid bacteria (LAB) fermentation on the volatile aroma components and sensory qualities of hawthorn pulp (HP). High performance liquid chromatography (HPLC) and electrons Nasal combined with HS-SPME-GC-MS were used to analyze the effects of lactic acid bacteria fermentation on the organic acid content and volatile compounds of hawthorn pulp (HP). The results showed that the content and type of organic acids and volatile compounds in HP were significantly improved after fermentation of lactic acid bacteria, and the sensory score was also significantly increased.
    Type of Medium: Online Resource
    ISSN: 1755-1307 , 1755-1315
    URL: Article
    DOI: 10.1088/1755-1315/267/6/062057
    Language: Unknown
    Publisher: IOP Publishing
    Publication Date: 2019
    detail.hit.zdb_id: 2434538-6
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Effect of Lactic Acid Bacteria Fermentation on Antioxidation and Bioactivity of Hawthorn Pulp
    IOP Publishing ; 2019
    In:  IOP Conference Series: Earth and Environmental Science Vol. 267, No. 6 ( 2019-05-01), p. 062056-
    Details
    In: IOP Conference Series: Earth and Environmental Science, IOP Publishing, Vol. 267, No. 6 ( 2019-05-01), p. 062056-
    Abstract: Mixed fermentation was carried out for 12 h at 37 °C using Lactobacillusplantarum, Lactobacillus acidophilus and Lactobacillus casei. The effects of lactic acid bacteria (LAB) fermentation on the antioxidant activity and phytochemical concentration of hawthorn pulp (HP) were investigated by comparing the IC 50 value (μL/mL) of HP before and after lactic acid bacteria fermentation. Fermented hawthorn pulp (FHP) showed higher DPPH free radical scavenging ability, ABTS free radical scavenging ability and hydroxyl free radicals. Fermented hawthorn pulp (FHP) has higher Fe 3+ reducing ability using the absorbance values; LAB fermentation significantly increased the content of free phenol and flavonoids in hawthorn pulp, and the content increased by 34.14% and 53.15 % respectively.
    Type of Medium: Online Resource
    ISSN: 1755-1307 , 1755-1315
    URL: Article
    DOI: 10.1088/1755-1315/267/6/062056
    Language: Unknown
    Publisher: IOP Publishing
    Publication Date: 2019
    detail.hit.zdb_id: 2434538-6
    Location Call Number Limitation Availability
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Microwave-assisted Chelating Agent Extraction of Pectin from Hawthorn Wine Pomace
    IOP Publishing ; 2019
    In:  IOP Conference Series: Earth and Environmental Science Vol. 310, No. 4 ( 2019-08-01), p. 042003-
    Details
    In: IOP Conference Series: Earth and Environmental Science, IOP Publishing, Vol. 310, No. 4 ( 2019-08-01), p. 042003-
    Abstract: Pectin was extracted by microwave-assisted chelating agent (sodium hexametaphosphate) method from hawthorn wine pomace. Based on single factor experiments, the effect of chelating agent dosage, solid-liquid ratio, microwave power and microwave time on extraction rate of hawthorn pectin was evaluated by response surface methodology. The results showed that factors of effect on extraction rate in order from large to small were solid-liquid ratio, chelating agent dosage, microwave time and microwave power. The best process factors were: chelating agent dosage of 1.35 %, solid-liquid ratio of 1:9, microwave power of 440 W and microwave time of 80 s. Under these conditions the average extraction rate of hawthorn pectin was 72.89 ± 0.45 %, which was basically consistent with the predicted value. It was showed that this model was reliable.
    Type of Medium: Online Resource
    ISSN: 1755-1307 , 1755-1315
    URL: Article
    DOI: 10.1088/1755-1315/310/4/042003
    Language: Unknown
    Publisher: IOP Publishing
    Publication Date: 2019
    detail.hit.zdb_id: 2434538-6
    Location Call Number Limitation Availability
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    Online Resource
  • 4
    Online Resource
    Online Resource
    Optimization of Ultrasonic-Assisted Aqueous Two-Phase Extraction of Flavonoids from Hawthorn Leaves Using Response Surface Methodology
    IOP Publishing ; 2022
    In:  Journal of Physics: Conference Series Vol. 2329, No. 1 ( 2022-08-01), p. 012041-
    Details
    In: Journal of Physics: Conference Series, IOP Publishing, Vol. 2329, No. 1 ( 2022-08-01), p. 012041-
    Abstract: In this paper, using hawthorn leaves as raw materials, the effect of extracting total flavonoids from hawthorn leaves by aqueous two-phase system (ATPS) combined with ultrasonic assisted was studied. Through single factor test and response surface method Box-Behnken design (response surface method, BBD), according to the regression equation, the optimal process conditions were obtained as follows: the ratio of solid to liquid 1:37, ultrasonic time 40 min, ultrasonic power 360 w, ultrasonic temperature 65°C, and the yield of flavonoids was 2.869±0.0004%. This study shows that ultrasound combined with aqueous two-phase system (ATPS) is an effective method to extract total flavonoids from hawthorn leaves.
    Type of Medium: Online Resource
    ISSN: 1742-6588 , 1742-6596
    URL: Article
    DOI: 10.1088/1742-6596/2329/1/012041
    Language: Unknown
    Publisher: IOP Publishing
    Publication Date: 2022
    detail.hit.zdb_id: 2166409-2
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