评定会实地现场
大头照留念
On December 29, 2012, entrusted by the Shandong Provincial Department of Science and Technology, the Linyi Municipal Science and Technology Bureau organized relevant experts to conduct research on the "Microwave-assisted semi-bionic method for extracting flavonoids from peanut shells" and "Instant cereals (sorghum)" jointly completed by our company and Qingdao Agricultural University. The two projects of "key technologies for deep processing of barley, barley, and millet" were identified for scientific and technological achievements. The seven experts attending the meeting were from Shandong Academy of Agricultural Sciences, Ocean University of China, Shandong Agricultural University, Shandong University of Light Industry, and Rizhao Vocational College. City and county leaders who participated in this appraisal meeting include Fu Yanmei, Chief of the Achievement Section of the Municipal Science and Technology Bureau, Huang Weiping, Deputy Chief of the Achievements Section of the Municipal Science and Technology Bureau, Liu Jianfeng, Director of the County Science and Technology Bureau, Xu Shuling, Deputy Director of the County Science and Technology Bureau, and Tang Kuanfei and Li Xiaoyun of the County Bureau. Section Chief. Our company’s general manager Gao Guanyong, deputy general manager Cui Yanfeng, and R&D center director Chen Ning attended the appraisal meeting. Professor Sun Qingjie, Vice President of Qingdao Agricultural University, reported on the two projects on behalf of our company. The participating experts listened to the report of the research team, reviewed the relevant information, and formed the following appraisal opinions through questioning and discussion:1. "Microwave-assisted semi-bionic method for extracting flavonoids from peanut shells" project1. The identification information provided is complete, the test data is informative and reliable, and meets the identification requirements.
2. This project uses peanut shells as raw materials, uses microwave-assisted semi-bionic technology to extract active ingredients of flavonoids, and determines the best extraction process: temperature 65°C, microwave power 500W, pH of the first extraction solution 3.0, microwave for each extraction The irradiation time was 7 minutes (14 minutes in total) and the pH of the second extraction solution was 7.5. The extraction rate of peanut shell flavonoids reached 5.03%. Nano-starch particles were used to embed peanut shell flavonoids to prepare nano-microcapsules, with a normal distribution of particle size. . According to in vitro simulation tests, 78% of the active ingredients are released in 20 hours, which has a good sustained-release effect.
3. The peanut shell flavonoids extracted by this project have obvious antioxidant activity and significant antibacterial effect, and play an important role in the development of natural antioxidants and preservatives for food.
The expert group unanimously believes that this project has reached the international advanced level of similar research.
It is recommended to further analyze the characteristics of peanut shell flavonoids through fingerprints and prepare high-purity peanut shell flavonoids.
2. "Key Technologies for Deep Processing of Instant Grains (Sorghum, Job's Tears, Millet)" Project
1. The identification information provided is complete, the test data is informative and reliable, and meets the identification requirements.
2. This project uses biological enzyme pretreatment combined with ultra-high pressure technology to develop three new instant cereal products: sorghum, barley and millet, and optimizes and determines the best production process. The water absorption rate of instant sorghum reaches 44.67%, and the gelatinization degree reaches 90.22%; the water absorption rate of instant barley reaches 57.95%, and the gelatinization degree reaches 93.05%; the water absorption rate of instant millet reaches 55.33%, and the gelatinization degree of instant millet reaches 92.13%; The gelatinization degree of cereals is much higher than that of similar products at home and abroad (generally 70%).
3. This project uses microwave-assisted ultra-high pressure technology to extract glutathione from wheat germ, and determines the optimal process parameters. The extraction rate is 91.10%, and the purity reaches 92.33%.
The expert group unanimously believes that this project has reached the international advanced level of similar research.
It is recommended to further analyze the nutritional characteristics of instant cereal products and promote and transform them as soon as possible.
