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2 results on '"Yan, Ying"'

1. Physicochemical properties and in-vitro antioxidant capacity of Semen Astragali Complanati wine

Author

Xue-Hui Fan, Qing-An Zhang, Yan-Ying Yan, and Cheng-Rui Tian

Subjects
Physicochemical properties, in-vitro, antioxidant capacity, Semen Astragali Complanati, wine, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

In this paper, the physicochemical properties of the Semen Astragali Complanati wine was first investigated including the pH, electrical conductivity (EC), titratable acid, alcohol content, residual sugars, chromatic characteristics and flavonoids, and thereafter the in-vitro antioxidant capacity and its correlation with the total phenolic and flavonoids content were systematically evaluated and analyzed for the different fractions of the Semen Astragali Complanati wine by six antioxidant assays and the Pearson product–moment correlation, respectively. On a whole, there are no significant differences between the Semen Astragali Complanati wine and the grape wine regarding most of the conventional enological parameters. The antioxidant assays showed that the Semen Astragali Complanati wine exerts great antioxidant capacity, which is attributed to the high content of polyphenols and flavonoids contained such as complanatoside A and rhamnocitrin, since high correlations exhibited between the total content of phenols and flavonoids, and the in-vitro antioxidant activity, respectively. All these results indicate that the Semen Astragali Complanati could be fermented to wine and be as a natural source of antioxidants preventing damage associated with free radicals and offer alternatives to develop high value-added products to enhance health benefits.

Published
2017
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2. Online monitoring of electrical conductivity of wine induced by ultrasound

Author

Yuan Shen, Xue-Hui Fan, Yan-Ying Yan, Juan Francisco García-Martín, Quing An Zhang, Universidad de Sevilla. Departamento de Ingeniería Química, Universidad de Sevilla. AGR155: Obtención de Biocombustibles, National Natural Science Foundation of China, Natural Science Foundation of Shaanxi Province, Shaanxi Province, and Fundamental Research Funds for the Central Universities (China)

Subjects
Wine, Materials science, Online monitoring, business.industry, General Chemical Engineering, Sonication, digestive, oral, and skin physiology, Ultrasound, Vino, food and beverages, General Chemistry, Industrial and Manufacturing Engineering, Ultrasound treatment, Seguimiento online, Electrical resistivity and conductivity, Ultrasonido, Electrical conductivity, Ultrasonic sensor, Food science, business, Conductividad eléctrica, Ultrasound irradiation, Food Science
Abstract

7 Páginas; 1 Tabla; 5 Figuras, We assessed the effects of ultrasonic frequency, power, temperature and exposure time on the electric conductivity (EC) of wine to evaluate the feasibility of the online EC monitoring as an indicator to reflect the changes of wine quality under the ultrasound irradiation. Results showed that the continuously monitored curve of EC was significantly different from the values recorded at the beginning and end of sonication. An abrupt rise and a rapid drop of wine EC were observed at the start and end points of sonication, respectively, in all working conditions. With regards to the assayed wine temperatures, the effect exerted by this parameter on EC before sonication was totally different from that observed when the samples were cooled down after ultrasound treatment. All in all, these results suggest that the online EC monitoring of wine may be used as an efficient indicator to control and reflect the real changes of wine under ultrasound treatment., Hemos estudiado los efectos de la frecuencia de ultrasonido, la potencia, la temperatura y el tiempo de exposición en la conductividad eléctrica (EC) del vino para evaluar la viabilidad del seguimiento EC online como indicador para reflejar los cambios en la calidad del vino bajo irradiación de ultrasonido. Los resultados mostraron que la curva de EC supervisada en continuo fue significativamente diferente de los valores registrados al principio y al final de la sonicación. Se observaron un aumento brusco y una rápida caída de EC del vino al principio y al final de la sonicación, respectivamente, para todas las condiciones estudiadas. En referencia a las temperaturas testadas del vino, el efecto ejercido por este parámetro en EC antes de la sonicación fue totalmente distinto de aquel observado cuando se enfriaron las muestras después del tratamiento de ultrasonido. En resumen, estos resultados sugieren que el seguimiento online de EC del vino podría ser utilizado como un indicador eficiente para controlar y reflejar los cambios reales en el vino con el uso de tratamiento de ultrasonido., The project was supported by the National Natural Science Foundation of China [grant number 31101324]; the Natural Science Foundation of Shaanxi Province, China [grant number 2015JM3097]; the Technology Transfer Promotion Project of Xi’an, Shaanxi Province, China [grant number CXY1434(5)]; the Fundamental Research Funds for the Central Universities of China [grant number GK201302039], [grant number GK201404006], [grant number GK201505128].

Published
2016

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