Volume 34,Issue 8,2018 Table of Contents

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  • 1  Protective Effect of Total Polyphenolic Extracts from Pomelo Levels on LPS-induced Intercellular Hyperpermeability in Caco-2 Cells
    SONG Jia-le CHEN Cong HUANG Liu-yan ZENG Zhen GAO Yang WU Hua
    2018, 34(8):1-7. DOI: 10.13982/j.mfst.1673-9078.2018.8.001
    [Abstract](589) [HTML](148) [PDF 18.54 M](745)
    Abstract:
    To investigate the protective effect of total polyphenolic extracts from pomelo levels (PLTPE) on lipopolysaccharide (LPS, 2 g/mL) induced hypepermeability in Caco-2 cells in this paper. The cell survival rate was measured by MTT assay. The cellular level of lactate dehydrogenase (LDH) was determined by kit. Enzyme linked immunosorbent assay (ELISA) was used to determine the level of Interlukin (IL)-1β, IL-8, and tumor necrosis factor (TNF)-α. The transepithelial cell resistance (TEER) and fluorescein dextran (FD40) permeability were used to evaluate the permeability of cells. Quantitative real-time PCR (qRT-PCR) was used to detect the expression of IL-1β, IL-8, TNF-α, occludin, claudin-1, ZO-1, and myosin light chain kinase (MLCK). PLTPE treatment significantly increased the cell survival rate and inhibited the spillover of LDH in Caco-2 cells. PLTPE treatment effectively inhibited the secretion of inflammatory cytokines (IL-1β, IL-8, TNF-α) and reduced their mRNA transcription in Caco-2 cells. At the same time, PLTPE also significantly increased the mRNA levels of occludin, claudin-1, ZO-1, and inhibit the MLCK mRNA transcription to improve the intercellular permeability in LPS treated Caco-2 cells. These results suggest that the PLTPE showed a strong anti-inflammatory activity, and can improve the LPS induced high permeability of Caco-2 cells may associate with regulating the mRNA transcription of tight junction related factors.
    2  Removal of Cd (Ⅱ) from mouse model by EDTA-chitosan
    YANG Xi-hong XIN Rong-yu SONG Lin LI Yin-ping ZHAO Yu-kun SHI Bai-mei ZHANG Jun-yi LI Yu-jin XIE Wan-cui
    2018, 34(8):8-15. DOI: 10.13982/j.mfst.1673-9078.2018.8.002
    [Abstract](623) [HTML](153) [PDF 15.64 M](666)
    Abstract:
    Cadmium pollution through the food chain is a serious threat to human health, and it is thus of great significance to explore safe and effective ways to remove cadmium from organisms. In this paper, chitosan derivatives (ETC) were prepared via acylation with EDTA. The stability of ETC was characterized using TG-DSC technique. A mouse model of Cd contamination was established by intraperitoneal injection of 1 mg/kg CdCl2, according to two continuous and discontinuous exposure processes. The removal of cadmium in mice was determined when exposed to ETC, EDTA, and chitosan (CTS). The eyeballs were excised from living body. Heart, liver and kidney were excised by sacrificed mice. To track the cadmium in mice, the cadmium contents in blood, eyeball, liver, kidney, and heart were determined. The results showed that there were significant differences in the body weight and acute toxicity effects of different exposure methods on mice. The cadmium removal rates on the blood of EDTA, ETC, and CTS were 58.94%, 51.68%, and 37.43%, respectively. The removal rate of cadmium in mouse organs by ETC was much higher than that by other cadmium removal agents. The removal rates of cadmium in hearts and kidneys by ETC were 63.90% and 45.00%, respectively. The results provide a reference for the removal of heavy metals using chitosan derivatives.
    3  Anti-aging Effect of Rhodiola on the HSF and HaCaT Cell
    ZHOU Si-si JIANG Jian-guo
    2018, 34(8):16-23. DOI: 10.13982/j.mfst.1673-9078.2018.8.003
    [Abstract](894) [HTML](207) [PDF 71.97 M](807)
    Abstract:
    The anti-aging effect of four extracts (saponins, flavonoids, polysaccharides and volatile oils) from Rhodiola was investigated using the anti-aging model with damaged human skin fibroblasts (HSF) and (Human immortalized keratinocytes) HaCaT cells irradiated by medium-wavelength UV. The results showed that the test four extracts exhibited a concentration-dependent anti-aging effect on HSF and HaCaT cells, with the decreasing activity in the order: saponins > polysaccharides > flavonoids > volatile oils. The anti-aging activity of saponins at 800 μg/mL was 2 times that of the control (Vc). Flavonoids and polysaccharides have the similar repairing effects on demaged HSF cell, which were better than volatile oils. In the case of the HaCaT cell, polysaccharides, flavonoids and volatile oils had the same anti-aging effects. Therefore, it could be concluded that different extracts of Rhodiola have an anti-aging ability to repair demaged human skin cell, which may provide a theoretical basis for the development of Rhodiola products with anti-aging and anti-radiation activities.
    4  The Anti-fatigue Activities of Polysaccharides Extracted from the Agaricus Bitorquis (QuéL.) Sacc.Chaidam
    JIAO Ying-chun KUANG Hui WU Jia-nan HE Cheng-ri CHEN Qi-he
    2018, 34(8):24-30. DOI: 10.13982/j.mfst.1673-9078.2018.8.004
    [Abstract](1046) [HTML](187) [PDF 21.99 M](656)
    Abstract:
    In order to study the anti-fatigue activity of the polysaccharides from Agaricus bitorquis (Quél.) Sacc.Chaidam, polysaccharides were extracted from the sporocarp, fermentation broth and mycelium of Agaricus bitorquis (Quél.) Sacc.Chaidam by hot water, respectively. Then mice were treated by intragastric administration with three kinds of polysaccharides at the dose of 100 mg/kg for 35 days. After last treatment, mice were forced to swim, and the forced swimming time and the changes of hemoglobin (Hb) level in mice blood, the blood urea nitrogen (BUN), lactate dehydrogenase (LDH) and lactic acid (LA) levels in mice plasma and the hepatic glycogen (HG) level were recorded. The results showed that there were three kinds of fractions in the polysaccharides sporocarp (PS), polysaccharides from fermentation broth (PFB) and polysaccharides from mycelium (PM). In the forced swimming test of mice, the swimming time of mice in PS group, PFB group and PM group were 1.93, 2.33 and 3.03 times higher than that of the control group (29.65±1.92 min), respectively, and the PS, PFB and PM not only could increase the Hb level in mice blood, HG level in mice liver and LDH level in mice plasma, but also could decrease the BUL and LA levels in mice plasma. The PM showed better effects than PS and PFB, and the levels of Hb in mice in mice blood, LDH, BUN, LA in mice plasma and HG in PM group were 2.19, 1.27, 0.26, 0.38 and 3.05 times higher, respectively, than that of control group (236.72±15.20 g/L, 9.95±0.32 Ku/L, 16.28±0.04 mmol/L, 17.61±1.29 mg/g, respectively). These results indicated that the PS, PFB and PM from Agaricus bitorquis (Quél.) Sacc.Chaidam performed the anti-fatigue activity, improving the exercise endurance and reliving fatigue in exercise, and that the PM showed better anti-fatigue activity than PS and PFB.
    5  The Regulation of Lipid Metabolism in Rats with Hyperlipidemia by Salvianic acid via Enhanced Expression of LCAT and CYP7A1
    LI Shi-xia
    2018, 34(8):31-35. DOI: 10.13982/j.mfst.1673-9078.2018.8.005
    [Abstract](524) [HTML](139) [PDF 20.53 M](739)
    Abstract:
    To explore the regulation effect and the mechanism of salvianic acid on the rats with hyperlipidemia. 40 SD rats were randomly divided into normal control group(S, n = 10), hyperlipidemia model group (M, n = 10), salvianic acid high dose group(SAH, n=10) and low dose group(SAL, n =10). Except the control group, the model groupand drug groups were given the high-fat feed to exhibit the hyperlipidemia model. After eight weeks, the blood samples were collected from the abdominal aortic to determinate the serum lipid index in each groupsuch as total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), apoAI and apoB by ELISA. HE staining was employed for the detection of liver tissue pathology morphology, RT-PCR and Western-blot technology were also used to detect the mRNA and protein expressions of the lecithin cholesterol acyltransferase (LCAT) and cholesterol 7 alpha hydroxylase (CYP7A1). It was found that salvianic acid could obviously decrease the levels of TC, TG, LDL-C and apoB in the model rats with hyperlipidemia, increase the contents of HDL-C and apoAI, and enhance the expressions of LCAT and CYP7A1(p<0.05). In addition, Salvianic acid could also reduce fat liver lesions, which the effect of high dose groupwas more significant. Thus, salvianic acid could reduce the serum lipid levels in the rats with hyperlipidemia, which its mechanism might be related to the lipid metabolism of the apolipoprotein, LCAT and CYP7A1.
    6  Evaluation on the Antioxidant and Anti-inflammatory Activities of the Ethanol Extracts from Urtica Angustifolia in Vitro
    HE Zi-qian PENG Qing CAI Dao-lin WANG Ping
    2018, 34(8):36-43. DOI: 10.13982/j.mfst.1673-9078.2018.8.006
    [Abstract](775) [HTML](145) [PDF 72.29 M](709)
    Abstract:
    Urtica Angustifolia was used as raw material to evaluate its antioxidant and anti-inflammatory activities in this research in order to develop Urtica Angustifolia resources. Based on the single factor tests, the optimum extraction conditions were determined by response surface methodology. The results showed that the optimum extraction conditions were as follows: extraction time 114 min, solid-liquid 1:15, ethanol concentration 64%. Under the optimal conditions, the ethanol extracts yield was (10.00±0.26)%, and in which the content of active substances total phenols, total flavonoids, procyanidins, saponins, alkaloids were (160.77±0.01) mg/g, (366.85±0.05) mg/g, (7.81±0.01) mg/g, (516.76±0.04) mg/g, (2.01±0.02) mg/g respectively. Meanwhile, Vitamin C and diclofenac sodium were used as antioxidant and anti-inflammatory positive control respectively to evaluate the total reducing power, capacities of scavenging DPPH•, scavenging •OH and activities of inhibiting hyaluronidase and albumin denaturation. The reducing power of the Urtica Angustifolia ethanol extract was higher than Vc (p<0.001) and its EC50 was 0.04 mg/mL. The DPPH? and ?OH scavenging capacities were higher than Vc, and the IC50 on DPPH• and •OH scavenging were 0.02 mg/mL, 1.87 mg/mL respectively. The inhibition of the Urtica Angustifolia ethanol extracts on hyaluronidase and inhibited albumin denaturation activity were similar to diclofenac sodium, and their IC50 values were 2.43 mg/mL and 0.31 mg/mL respectively.
    7  Effect of Refrigeration Time on the Quality of Frozen Dough Steamed Bread
    HUANG Gui-dong HUANG Wei-zhi FENG Jie-hua TANG Su-ting WU Zi-ying ZHONG Xian-feng
    2018, 34(8):44-51. DOI: 10.13982/j.mfst.1673-9078.2018.8.007
    [Abstract](842) [HTML](149) [PDF 52.97 M](762)
    Abstract:
    In order to study the effect of refrigeration on the quality of frozen dough steamed bread, the growth activity of yeast, the texture profile analysis of steamed bread, the secondary structure of the gluten protein and the microstructure of the dough were analyzed to find the effects of the prolongation of refrigeration on the quality of the frozen dough steamed bread. The results showed the yeast activity decreased in the frozen dough with the increase of the cold storage time. After 1 week of refrigeration, the number of yeast in the surface and inner core decreased by 5.8 lg CFU/g. After 5 weeks of frozen storage, the hardness, chewiness and adhesion of the frozen dough steamed bread increased by 74.6%, 75.7%, 75.6%. In the secondary structure of protein, the alpha helix also decreased with the prolongation of refrigeration, and the stability of secondary structure of protein decreased gradually. Scanning electron microscope (SEM) analyses indicated that the structure of gluten network decreased gradually, the starch granules and the gluten structure were separated, and some starch granules were completely exposed. Therefore, the quality of frozen dough steamed bread will be reduced with the increase of the refrigeration time. The purpose of this study aims to provide a theoretical basis for improving the quality of frozen dough steamed bread.
    8  Composition and Antioxidant Activity of Flavonoids from Kacip Fatimah
    XI Hong-ru WU Hui LAI Fu-rao MA Juan-juan LIU Hui-fan CHEN Wen-bo
    2018, 34(8):52-56. DOI: 10.13982/j.mfst.1673-9078.2018.8.008
    [Abstract](913) [HTML](192) [PDF 12.00 M](977)
    Abstract:
    In this study, the flavonoids in stems and leaves of Kacip Fatimah were extracted using ethanol. The contents of flavonoids and isoflavones were analyzed by high performance liquid chromatography (HPLC), and their antioxidant capacities including the 2,2-diphenyl-1-picrylhydrazyl ( DPPH ) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging abilities as well as ferric reducing antioxidant power (FRAP) were also determined. The obtained results showed that the total flavonoid content in the stems and leaves of Kacip Fatimah was 27.52±4.21 and 35.43±14.16 mg rutin/g fresh weight (FW), respectively. The leaves contained catechins (9.18±1.182 mg/g FW), glycitin (2.55±0.031 mg/g FW), and rutin (2.92±0.022 mg/g FW), naringin (2.50±0.017 mg/g FW), and myricetin (10.16±2.347 mg/g FW). The stems contained genistin (2.44±0.012 mg/g FW), naringin (2.45±0.027 mg/g FW), and myricetin (10.16±2.443 mg/g FW). The flavonoids from the stems and leaves exhibited significant antioxidant capacities in different antioxidant assays: the flavonoids in the leaves had relatively greater DPPH and ABTS radical scavenging abilities (IC50: 0.99, 2.26 μg rutin/mL, respectively), compared to those in the stems (IC50: 1.91, 3.60 μg rutin/mL, respectively). In summary, the contents of myricetin and catechins in the leaves of Kacip Fatimah were relatively high, with the content of myricetin in the stem also being high. The flavonoids in the stems and leaves all exhibited high free radical scavenging abilities.
    9  Protein Hydrolysis of Xuanwei Ham during Processing
    ZHOU Yang LIU Shu-yun GU Da-hai XU Zhi-qiang WANG Gui-ying WANG Xue-feng FAN Jiang-ping PU Yue-hong ZHU Ren-jun LIAO Guo-zhou
    2018, 34(8):57-63. DOI: 10.13982/j.mfst.1673-9078.2018.8.009
    [Abstract](604) [HTML](149) [PDF 69.94 M](640)
    Abstract:
    The protein hydrolysis of egged biceps femoris of Xuanwei ham, produced from 30 green hams by the traditional processing techninology, during five periods of processing (24 h, 18 d, 125 d, 250 d, 360 d), was characterized using two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time of flight-time of flight-mass spectrometry (MALDI-TOF/TOF MS). The cathepsin activity was also monitored during the processing. The results indicated that, the mature protein spots of Xuanwei ham during 5 stage were 1533, 1523, 1402, 1196 and 1018, respectively, and the residual activity of cathepsin B and L in ham processing was 10.25% and 8.56%, respectively. The hydrolysis of muscle protein distinctly occurred during the processing of Xuanwei ham, which was more distinct at the stage from 250 to 360 days. The activity of cathepsin B and L decreased gradually during processing.
    10  Study on the Removal of Various Morphological Fluorine in Antarctic krill Meat by Calcium Salt
    FANG Bing WANG Zhi-he SHI Wen-zheng WANG Lin-lin CHEN Xuan-yi
    2018, 34(8):64-68. DOI: 10.13982/j.mfst.1673-9078.2018.8.010
    [Abstract](553) [HTML](196) [PDF 9.18 M](798)
    Abstract:
    In order to explore the effects of calcium salts and ultrasound on the removal of various forms of fluoride in Antarctic krill, and to determine the different forms of fluoride in Antarctic krill meat, ultrasound-assisted six different calcium salts were used to defluorinate Antarctic krill shrimp meat. The results showed that the different forms of fluorine contents in the Antarctic krill meat were as follows: exchangeable fluorine>water soluble fluorine>oxidized fluorine>residual fluorine>organic bound fluorine, accounting for 32.91%, 25.59%, 17.02%, 15.13%, 9.35% of the total fluorine content, respectively. Among them, the exchangeable fluorine and water soluble fluorine are dominant. The defluoridation rate of ultrasound-assisted calcium salt was greatly improved compared to the use of calcium salt alone, among which calcium citrate, calcium chloride and calcium lactate had the best defluorination effect, and the defluorination rate reached 40.81±3.29%, 40.15±0.06% and 40.06±1.42%, respectively. There was no significant difference between the three groups(p>0.05). Among them, water soluble fluorine and exchangeable fluorine were bioavailable fluorine, and the total removal rates of the two calcium salts, calcium lactate, calcium chloride and calcium citrate, reached 68.66%, 65.78% and 62.69%, respectively. The effect was best. The oxidized fluorine can be partially removed. The defluorination rates of calcium citrate, calcium chloride and calcium lactate were 27.5%, 24.45% and 23.14%, respectively; the organic bound fluorine and the residual fluorine were difficult to be removed, the highest removal rates were 11.45% and 6.82%, respectively. However, the oxidized fluorine, the organic bound fluorine and the residual fluorine are non-effective fluorine, which is not harmful to the human body. Therefore, calcium lactate, calcium chloride and calcium citrate are ideal defluorinating agents.
    11  Physico-Chemical Properties and Causes of the Precipitates in Bottled Coconut Juice
    DENG Fu-ming ZHAO Rui-jie WANG Yuan-yuan ZHANG Yu-feng TANG Min-min SONG Fei HUANG Hui-wen
    2018, 34(8):69-74. DOI: 10.13982/j.mfst.1673-9078.2018.8.011
    [Abstract](741) [HTML](176) [PDF 24.02 M](643)
    Abstract:
    In this paper, the macroscopic structure, particle size distribution, chemical composition, microstructure, and source of coconut juice precipitation were analyzed by microscopy, particle size measurement, inductively coupled plasma mass spectrometry, and scanning electron microscopy. Compared to the emulsion particles of coconut juice, the precipitate particles were dark in color, had relatively large sizes with irregular shape, and tended to aggregate. Moreover, 90%, 50%, and 10% of the precipitates sized below 184.00 μm, 41.90 μm and 3.86 μm, respectively. The precipitates in coconut juice were mainly composed of mineral salt (38.53%), crude fiber (29.73%), and hydrolyzable sugars (total content: 26.32%). The precipitates contained high contents of easily precipitated mineral elements such as Mg (1.64%), Fe (0.21%), P (5.10%), and Ca (6.75%). Scanning electron microscopy showed that most of the large precipitate particles (> 50 μm) were irregularly shaped and had rough surfaces along with a small number of flaky particles, whilst the small spherical particles (< 10 μm) with different sizes were spherical in size and smooth in appearance. It seemed that different causes led to the generation of precipitates with different compositions.
    12  Transport Vibration Decreases the Storage Quality of Garlic Shoots
    HU Yun-feng DU Wei WEI Zeng-yu
    2018, 34(8):75-80. DOI: 10.13982/j.mfst.1673-9078.2018.8.012
    [Abstract](554) [HTML](145) [PDF 15.58 M](523)
    Abstract:
    In order to explore the effects of different vibration frequencies often encountered during road transport on the storage quality of garlic shoot, the garlic shoots were placed on the vibration test bench and subjected to treatments with four different vibration frequencies. Comparisons were made on the changes in respiratory rate, hardness, relative conductivity, peroxidase activity, superoxide dismutase activity, catalase activity, and malondialdehyde content of the garlic shoots that have been treated at the four vibration frequencies and then stored at 20 ℃. The obtained results showed that the vibration treatment caused an decrease in the storage quality of garlic shoots. Especially after the storage of 16 days, the treatment group 2 (at 100 Hz) had an increased respiration rate (by 2.03 times), decreased soluble solids content (by 10.34%), d increased peroxidase activity (by 1.88 times), increased malondialdehyde content (by 1.07 times), increased superoxide dismutase content (by 1.33 times), increased catalase activity (by 1.88 times), and increased conductivity (by 1.09 times), compared to the untreated group (no vibration treatment). Results also showed that the endurance of garlic shoots to vibration at different frequencies varied, and the decreasing rate of quality followed this order: treatment group 2 (100 Hz) > treatment group 3 (50 Hz) > treatment group 4 (2 Hz) > untreated group. Among them, the treatment group 2 (which was exposed to the highest frequency, 100 Hz) caused significantly decreased quality of garlic shoots (p < 0.05).
    13  Low Temperature Combined with High-humidity Thawing Reduced the Physicochemical Quality Deterioration of Pampus argenteus
    CUI Yan LIN Xu-dong KANG Meng-li XUAN Xiao-ting SHANG Hai-tao YU Jing-fen ZHU Lin LING Jian-gang
    2018, 34(8):81-89. DOI: 10.13982/j.mfst.1673-9078.2018.8.013
    [Abstract](624) [HTML](158) [PDF 15.62 M](713)
    Abstract:
    In order to determine the effect of low temperature combined with high-humidity thawing (LT) on the quality and biochemical properties of myofibrillar protein of Pampus argenteus, the fresh fishes were frozen and treated with LT (-1~1 ℃, 2~4 ℃, 5~7 ℃ and 8~10 ℃, RH≥95%) and refrigerator thawing (RT, 4 ℃, RH 83±2%). The effect of LT on the thawing of Pampus argenteus was determined by investigating thawing time, and thawing loss. The changes in cooking loss, water binding capacity (WBC), pH, texture, lipid oxidation of fish muscle, as well as surface hydrophobicity, total sulfhydryl content, protein content, carbonyl content and Ca2+-ATPase activity of myofibrillar protein were also investigated. Results showed that high humidity was beneficial to the thawing of Pampus argenteus. Under the treatment of LT at 5~7 ℃, the thawing efficiency increased by 42.47% as compared with that of RT. LT treatment (-1~7 ℃) observably reduced the thawing loss and cooking loss, and remarkably increased the WBC. Compared to RT, the hardness, chewiness and gumminess levels of LT treatment (-1~7 ℃) were enhanced obviously, and were closer to fresh samples. With the treatment of LT (-1~7 ℃), the total sulfhydryl content, myofibril protein content, and Ca2+-ATPase activity were significantly increased, while the carbonyl content was remarkably reduced when compared to RT samples. It is demonstrated that LT can improve thawing efficiency and product yield, and reduce the physicochemical quality deterioration of Pampus argenteus during thawing process, suggesting a bright application potential of LT on thawing of frozen aquatic products.
    14  Effects of Different Oils and Antioxidants on Oxidative Deterioration of Toughened Biscuits
    LIU Rong WANG Hui
    2018, 34(8):90-98. DOI: 10.13982/j.mfst.1673-9078.2018.8.014
    [Abstract](610) [HTML](234) [PDF 839.15 K](876)
    Abstract:
    In this paper, the effects of different oils and antioxidants on the oxidative deterioration at 65 ℃ of toughened biscuits were studied. The rate of oxidative deterioration of the biscuits was determined through analyzing the changes in acid value, peroxide value, water content and sensory scores of biscuits at 65 ℃. It was found that when the butter was added to biscuits, the changes in the four indices were slower with a shelf life of 54 days at 65 ℃, whereas, the changes in the four indices were faster upon the addition of soybean oil with a shelf life of 48 days at 65 ℃. It seemed that addition of oil with a high saturated fatty acid content led to a lower oxidation rate, slower oxidation in biscuit and thus a longer shelf life; adding oil with a high unsaturated fatty acid content caused a higher oxidation rate, faster oxidation in biscuit and consequently shorter shelf life. All the tested antioxidants exhibited anti-oxidant effects: TBHQ was the best antioxidant among the synthetic antioxidants, whilst tea polyphenols were most powerful among the natural antioxidants. The combined use of 0.010% TBHQ and 0.020% tea polyphenols in biscuit making led to the greatest antioxidative effect with the slowest oxidation in biscuits and a shelf life of 60 days at 65 ℃. Therefore, different oils and antioxidants exerted impacts on the oxidative deterioration of biscuits. This study provides indicative information for extending the shelf life of biscuits.
    15  Citrulline Accumulated by Weissella confusa during Soy Sauce Fermented Process
    JIA Ai-juan ZHOU Kai SUN Yuan-ming XU Zhen-lin CHEN Yuan-jia WEI Xiao-qun
    2018, 34(8):99-104. DOI: 10.13982/j.mfst.1673-9078.2018.8.015
    [Abstract](768) [HTML](165) [PDF 26.20 M](980)
    Abstract:
    Ethyl carbamate (EC), a widespread by-product in fermented food, was classified as a group 2A carcinogenic compound, in addition to the occurrence of alcoholic beverages, EC can be found in fermented soybean products. In this work, the correlations of EC with urea and citrulline in soy sauce during fermentation were analyzed. Furthermore, the effects of Weissella confusa on the citrulline accumulation were discussed. Results showed that EC in soy sauce fermented liquor was formed when the pH was about 4.8, there was a significant correlation of citrulline with EC content. Lactic acid bacteria were isolated from moromi mash during this stage, and weissella confusa was the main lactobacillus, but their citrulline accumulation abilities were different. Citrulline accumulated stages of Weissella confusa in the medium with or without 18% NaCl are after stationary phase and the whole growing time respectively. The ability to accumulated citrulline by Weissella confusa was activated by saline stress, the optimal pH and high concentrate of glucose accelerated the citrulline accumulation.
    16  Effects of Ionic Strength and pH on the Properties of Collagen Fiber Film
    MA Yun-hao CHENG Shan TENG An-guo ZHANG Kai WANG Wen-hang
    2018, 34(8):105-109. DOI: 10.13982/j.mfst.1673-9078.2018.8.016
    [Abstract](599) [HTML](343) [PDF 47.12 M](690)
    Abstract:
    Collagen fiber film is one of the important edible protein films, but its performance is affected by a variety of external factors. In order to improve the performance of collagen film and make it more suitable for food packaging, this study investigated the effects of different pH values (2, 3, 5, 7, 11) and different ionic strengths (0.1, 0.2, 0.3 mol/L) on the mechanical strength and microstructure of collagen fiber film. The experimental results showed that the pH had no significant impact on film thickness, whilst the tensile strength and elongation at break of the films exhibited a V-shaped change with increasing pH, with the highest tensile strength of 67.67 ± 2.57 MPa occurring at pH 2 (where smooth and uniform film surface was observed). With the increase of ionic strength, film thickness and roughness increased whilst the mechanical strength decreased significantly, along with a disrupted fiber arrangement. Compared with the dry film, the tensile strength of the wet film reduced greatly whilst the elongation at break increased considerably. In addition, the swellability of the film increased, as the ionic strength rose and the pH of the film-forming solution deviated from the isoelectric point of the collagen fiber.
    17  Selection of ssDNA Aptamers of Listeria monocytogenes by Whole SELEX
    SUN Cheng XU Bao-xia XU Zhen-xia CHEN Fu-sheng WU Ren-wei
    2018, 34(8):110-115. DOI: 10.13982/j.mfst.1673-9078.2018.8.017
    [Abstract](877) [HTML](223) [PDF 31.64 M](774)
    Abstract:
    In this paper, aptamers against Listeria monocytogenes live cells were screened by systematic evolution of ligands by exponential enrichment (SELEX) from single-tranded DNA (ssDNA) library which contained 40 random bases. During the SELEX selection, affinity ability between ssDNA sub-library and L. monocytogenes was evaluated by enzyme linked aptamer absorbent assay (ELASA). The characteristics of aptamers including sequence, secondary structure, affinity and specificity to L. monocytogenes were studied. The results revealed that aptamers were enriched after 15 SELEX rounds and the affinity against target enhannced round by round. The aptamers of 23 different sequences obtained via sequencing were divided into 3 groups, according to the similarity of secondary structure predicted by RNA structure program. Also, it indicated that the secondary structure was related with the binding ability against the target. Two aptamers named Lma-21 and Lma-35 with high affinity could specifically recognize L. monocytogenes. This work provided necessary materials for the development of new type of detection reagents against L. monocytogenes.
    18  Enzymatic Preparation of Puerarin Ester Derivatives
    YUAN Ting-ting LI Xiao-feng YUAN Kun
    2018, 34(8):116-122. DOI: 10.13982/j.mfst.1673-9078.2018.8.018
    [Abstract](529) [HTML](144) [PDF 19.87 M](889)
    Abstract:
    In this paper, the catalytic efficiency of different kinds of enzymes on the acylation reaction of puerarin was studied in non-aqueous phase. Among 8 kinds of enzymes, immobilized lipases Novozym 435, Lipozyme IMTL and Lipozyme IMRM could efficiently catalyze the acylation reaction of puerarin and conversion rate was as high as 98%, but the activity and efficiency of other free lipases catalyzed the acylation of puerarin were very low. Under the same conditions, the conversion rate of puerarin catalyzed by porcine lipase was about 67%, pancreatic lipase and CRL lipase showed low catalytic activity, and peptidase and protease did not exhibit catalytic activity. And Novozym 435 showed the highest catalytic activity. Using Novozym 435 as catalyst, the optimum reaction medium, dosage of lipase catalysts, mole ratio of substrates, initial water content and reaction time were determined as THF, 1:30, 2 mg/mL, 0 and 6 h, respectively. Under the above reaction conditions, conversion of puerarin reached 99.5%. The products were purified and structurally identified using HPLC, mass spectrometry (MS) and fourier transform infrared spectroscopy (FT-IR) which showed that the lipase catalyzed the acylation of puerarin, the resulting product was puerarin propionate monoester, where the regioselectivity reached 98%.
    19  Optimization of Macroporous Resin Purification of Chenodeoxycholic acid and Preliminary Study on Its Lipid Lowering Function
    XI Xiao-zhi GUO Sha-sha CAO Hui CUI Xiao-wei ZHOU Ji-dong HU Chao-qun WANG Lei DUAN Tong-yao HUANG Lu-yao LI Jia
    2018, 34(8):123-129. DOI: 10.13982/j.mfst.1673-9078.2018.8.019
    [Abstract](745) [HTML](293) [PDF 24.89 M](726)
    Abstract:
    The purification process of deoxycholic acid and the hypolipidemic function of deoxycholic acid were studied in this paper. Single factor method was used to optimize the separation and purification of deoxycholic acid from chicken bile by macroporous resin. The changes of serum total cholesterol(TC), triglyceride(TG) and high density lipoprotein cholesterol (LDL-C) in hyperlipidemic rats were measured after the administration of the optimized goose deoxycholic acid to the hyperlipidemia rats after 28d. The results showed that D101 macroporous resin had better adsorption and elution effect on goose deoxycholic acid. The best purification conditions were 10 mg/mL, 2 BV/h, 7 BV55% ethanol elution and 5 BV75% ethanol elution. The purity of deoxycholic acid was 98% after elution by D101 macroporous resin. The contents of serum TC, TG and LDL-C were significantly reduced(p<0.05) in the middle and high dose groups of the hyperlipidemic rats fed with goose deoxycholic acid. The results showed that the purification process is simple, environmental pollution is free, the pure goose deoxycholic acid can be obtained, and the pharmacological experiment proved that goose deoxycholic acid has a certain effect on lowering blood lipid.
    20  Optimization of the Process Conditions of Walnut Meal Peptides by Solid State Fermentation-Bacillus subtilis and Aspergillus niger
    LIU Xiao GUO Li-na MA Hai-le WANG Ke WU Ping HONG Chen ZHAO Xing ZHANG Cheng
    2018, 34(8):130-137. DOI: 10.13982/j.mfst.1673-9078.2018.8.020
    [Abstract](662) [HTML](184) [PDF 26.26 M](748)
    Abstract:
    The fermentation performance of Bacillus subtilis (10160) and Aspergillus niger (GIM3.452) using walnut meal as raw materials was investigated. The fermentation conditions of the two strains were optimized to achieve theoptimum fermentation parameters. Firstly, the main factors affecting the yield of peptideswere determined during the solid state fermentation (SSF). The yield of the peptides was applied as an indicator to optimize the SSF conditions for fermentation of Bacillus subtilis and Aspergillus niger, respectively. For Bacillus subtilis,the optimum fermentation time, particle size, ratio of material-to-water, inoculum quantity and fermentation temperature were 3 d, 40 mesh, 1:1.25, 5% and 28 ℃, respectively. The peptide content in the resultant fermented products reached 243.97 mg/g (relative to 50.52 mg/g in raw material). For Aspergillus niger fermentation, the optimum fermentation time, particle size, ratio of material-to-water, inoculum quantity and fermentation temperature were 4 d, 40 mesh, 1:1.25, 15% and 28 ℃, respectively. The peptide content in the last products was 158.61 mg/g. Finally, the higher yield of peptides by Bacillus subtilis fermentation relative to that by Aspergillus niger was verified based on the molecular weight distribution analyses.
    21  Influence of Radio Frequency Heating on Thawing Efficiency of Pollack Surimi
    HU Xiao-liang WANG Xi-chang LI Yu-lin SHEN Jian
    2018, 34(8):138-144. DOI: 10.13982/j.mfst.1673-9078.2018.8.021
    [Abstract](665) [HTML](114) [PDF 39.60 M](670)
    Abstract:
    It takes a long time to defrost surimi using traditional methods. In order to rapidly thaw the frozen surimi and maintain its quality, in this paper, the effects of natural thawing, running water thawing, direct heating and intermittent heating of radio frequency on thawing efficiency and quality of frozen Pollock surimi were compared. The results showed that the temperature distribution of Pollock surimi was uniform by natural thawing and running water thawing. Local overheating occurred at the corner of the surimi during the radio frequency heating. Using radio frequency intermittent heating could effectively delay the excessive increase of the temperature of surimi surface. Radio frequency heating has features of rapidly raising temperature, it only cost 4.6 minutes to reach the central temperature over 1.8 ℃. The water holding capacity was 76.8% and the whiteness value was 61.7 for radio frequency heating. In addition, radio frequency heating could increase the elasticity of surimi and effectively inhibit the growth of the microorganism, the colony-forming unit of surimi was only 4.9×103 CFU/g. As a potential thawing method, radio frequency intermittent heating has a high efficiency of heating that can maintain the quality of frozen food.
    22  Preparation of Tea Polyphenol-rich Energy Gel and its Antioxidant Activity
    LI Guo-sheng MA Jie ZHAO Yu-hong
    2018, 34(8):145-154. DOI: 10.13982/j.mfst.1673-9078.2018.8.022
    [Abstract](697) [HTML](192) [PDF 792.08 K](648)
    Abstract:
    This study aimed to develop an energy gel with antioxidation properties. The product formulation was optimized by single factor test and response surface methodology, based on indicators such as sensory score, energy density, and DPPH? scavenging activity. The obtained results revealed the optimal formula for energy gel products: On the basis of the mass of gelatin solution, the concentration of the gelatin aqueous solution, 25% total sugar content (sucrose : maltose-oligosaccharide = 1:1, m/m), 62.43%; protein content (whey protein: soybean protein isolate = 3:1, m/m), 25.4%; vegetable oil, 24.92%; cocoa butter, 25%; multi-vitamins, 1.07%; tea polyphenols, 0.19%. Such a product had a sensory score of 9.13, with the energy density as 3.37 Kcal/g and DPPH• scavenging rate as 83.05%. Comparisons on the in vitro antioxidant capacity of present energy gel, commercial energy gels, and tea polyphenols-free energy gels revealed that the IC50 values (against ABTS+•) of the tea polyphenols-rich, commercial and tea polyphenols-free energy gels were 1.747 mg/mL, 3.215 mg/mL, and 5.855 mg/mL, respectively; the IC50 values (against •OH) were 0.015 g/mL, 0.034 g/mL, 0.095 g/mL, respectively; Total reducing power decreased in this order: tea polyphenols-rich energy gel > commercial energy gel > tea polyphenols-free energy gel. The energy gel product developed in this study possessed a strong antioxidant capacity and high energy density.
    23  Increasing Yields of Biomass and Astaxanthin by Chromochloris zofingiensis under Nutrient-enhanced Mixotrophic Conditions
    JIANG Xue-ya CHEN Jun-hui WEI Dong
    2018, 34(8):155-164. DOI: 10.13982/j.mfst.1673-9078.2018.8.023
    [Abstract](667) [HTML](126) [PDF 94.34 M](829)
    Abstract:
    This study systematically compared the effects of different glucose concentrations, nitrogen sources, and C/N ratios on the biomass and astaxanthin accumulation in Chromochloris zofingiensis under mixotrophic conditions. The aims were to obtain the highest biomass along with a relatively high content of astaxanthin in a short period of time, and provide a scientific basis for high-density seed-train expansion of Chromochloris zofingiensis and astaxanthin induction applied technologies. The results revealed that under mixotrophic conditions with a constant glucose concentration, NaNO3 was the most favorable nitrogen source for C. zofingiensis cell growth. The highest biomass concentration of 9.23 g/L was achieved on the sixth day of cultivation, with the average growth rate as 0.24/d, corresponding astaxanthin yield as 12.38 mg/L, and astaxanthin accounting for about 46.94% of total carotenoids in algal cells. As for the effects of different glucose concentrations and C/N ratios on cell growth and astaxanthin accumulation of C. zofingiensis, glucose concentration at 30 g/L and C/N ratio at 34 were found to be the optimal conditions for cell growth, resulting in the highest biomass of 11.28 g/L and average growth rate as 0.32/d, with significantly higher astaxanthin yield (21.77 mg/L, p < 0.05) and percentage of astaxanthin in total carotenoids (increased to 52.71%). The results obtained in this study will provide the guidance for rapid seed culture expansion and large-scale astaxanthin production by Chromochloris zofingiensis.
    24  Effects of Different NaCl Addition Levels on the Gel Properties of Egg Yolk Plasma
    YANG Hai-yan JIN Yong-guo SUN Xiu-xiu JIN Guo-feng MA Mei-hu
    2018, 34(8):165-171. DOI: 10.13982/j.mfst.1673-9078.2018.8.024
    [Abstract](701) [HTML](143) [PDF 53.38 M](821)
    Abstract:
    In order to explore the effect of salt on the quality of egg yolk plasma in the process of pickling, changes in texture and index of water in egg yolk plasma gel, colour, particle size distribution, rheology, protein composition and microstructure under different concentration of NaCl (treatment concentration 0%, 0.5%, 1%, 1.5%, 2%) were determined in this paper. Results showed that the egg yolk plasma gel under 2% NaCl treatment, the water holding capacity significant increase better(p<0.05). Under the 2% concentration treatment of NaCl, the gel hardness and chewiness of egg yolk plasma gel significantly decreased (p<0.05), while the springiness basically unchanged, rheology studies showed that under the treatment of NaCl, the cross linking degree of egg yolk plasma gel decreased, and the properties of it also decreased. with the effect of NaCl, the emulsion system were destroyed, result in the sizes of protein particles were large. In the plasma, proteins and lipids are distributed discontinuously with irregularly structured. However, NaCl treatment did not affect the structure of the protein peptide chain of plasma. The results showed that NaCl reduced the quality of yolk plasma gel. This study provided a theoretical basis for the changes of egg yolk plasma during salted egg.
    25  Optimization for Tenderization Process of Conditioning Pork Chop by Papain
    LIU Yan-xia ZHANG Hao ZHAO Li-jun ZHAO Gai-ming DUAN Ping
    2018, 34(8):172-179. DOI: 10.13982/j.mfst.1673-9078.2018.8.025
    [Abstract](667) [HTML](117) [PDF 12.48 M](898)
    Abstract:
    This manuscript took swine elbow meat as raw material to prepare conditioning pork chops. Response surface methodology was used to investigate the optimum conditions of pork chops-tenderizing by papain. Three parameters including enzyme addition, tenderization time and tenderization temperature were selected as the main tenderization conditions. Taking shear force and sensory properties as the main indexes, the best process parameters of pork chops-tenderizing by papain were determined by single factor experiment and response surface analysis. The results showed that enzyme addition, tenderization time and tenderization temperature had significant effects on the shear force, sensory properties, water holding capacity and texture of pork chops (p<0.05). Shear force could be reduced remarkably by using papain, and the quality of meat was improved. The optimal process of pork chops processing by papain tenderization was determined: enzyme dosage 340.00 U/g, tenderization time 15.00 min, tender temperature 49.00 ℃. Under these conditions, the conditioning pork chops were tender and had no bitter taste or other sensory properties, with a shear force of 2.48 kg and a sensory score of 90.14, which lay foundation for the application of enzyme tenderization technology to the industrialized production of meat products.
    26  Synthesis and Application of Pomelo Peel Cellulose-based Superabsorbent Polymers
    SUN Hui-hui YU Yuan-shan WU Ji-jun XU Yu-juan XIAO Geng-sheng
    2018, 34(8):180-186. DOI: 10.13982/j.mfst.1673-9078.2018.8.026
    [Abstract](861) [HTML](151) [PDF 15.52 M](613)
    Abstract:
    Superabsorbent resins have attracted high attention and research interest, because of their distinct water-absorbing and water-holding properties. In order to utilize pomelo peel and optimize the production process of super absorbent resins, cellulose-based superabsorbent resins with good water and physiological saline absorption properties were prepared via reversed-phase suspension polymerization using natural and non-toxic pomelo peel powder as the graft skeleton, acrylic acid as the grafting monomer, span 80 as the dispersing agent, cyclohexane as the oil phase, potassium persulfate as initiator, and N, N’-methylenebisacrylamide as the crosslinking agent. The effects of influencing factors, such as the amount of span 80, initiator, pomelo peel powder and crosslinking agent, and the neutralization degree of acrylic acid, reaction temperature and ratio of oil to water, on the water or physiological saline absorption rate of the resin were examined. The results showed that the maximum resin absorption rates in distilled water and physiological saline were 362.29 g/g and 42.49 g/g. respectively, when the following conditions were used: amount of span-80, 6.7%; amount of initiator, 0.5%; ration of pomelo peel power: AA, 1:5; amount of crosslinking agent, 0.67%; neutralization degree of acrylic acid, 40%; ratio of oil to water, 2:1; reaction temperature, 80 ℃.
    27  Optimization of β-cyclodextrin-maleate preparation using Response Surface Methdology
    LIANG Qian LI Yong-fu LONG Ming-xiu TIAN Zhu-xi HE Yang-bo SHI Bin
    2018, 34(8):187-193. DOI: 10.13982/j.mfst.1673-9078.2018.8.027
    [Abstract](598) [HTML](118) [PDF 61.97 M](662)
    Abstract:
    Cyclodextrins are cyclic oligosaccharides possessing hydrophobic cavity, the cavity size and the inner hydrophobicity are suitable for encapsulating a variety of guests, which could improve the solubility of hydrophobic drug and protect the natural medicine. Some binding compounds could decrease β-cyclodextrin solubility in water, which limits its applications. In this study, the β-cyclodextrin-maleate (CDM) was prepared to improve solubility of β-cyclodextrin for application to food and drug industries. A response surface methodology was used to obtain a mathematical model that described the process and the optimal parameters were determined: the maleic acid 4.327 mmol, solid-to-liquid ratio 0.408, reaction temperature 109.462 ℃ and ethanol concentration 48.213%. Under these optimum conditions, the esteri?cation rate could be up to 40.977±2.032%, which was closed to the predicted value (40.71%). Moreover, the obtained product was characterized and identified by IR and MS.
    28  Analysis of Food Safety and Quality in China in 2017
    XIA Hui-li ZHU Chun-hong
    2018, 34(8):194-199. DOI: 10.13982/j.mfst.1673-9078.2018.8.028
    [Abstract](840) [HTML](135) [PDF 11.25 M](878)
    Abstract:
    In this paper, the unqualified status of various types of foods throughout China in 2017 was sorted out through collecting and statistically analyzing the information on food safety supervision and sampling from the provinces nationwide and the official website of the State Food and Drug Administration. A focus was placed on the analysis of foods with a low pass rate and more problems, and these items were subjected to statistical analysis and categorization, to put forward a series of recommendations for accurate and precise food safety supervision and targeted sampling. The results showed that in 2017, a total of 460,859 batches of foods were sampled in 34 major categories (including catering foods and edible agricultural products). Among which, 9713 batches were unqualified, the unqualified rate reached 2.11%, and the unqualified items reached 251. It seems that the overall food safety situation in China remains stable and steadily getting better. The unqualified products mainly came from farmers' markets and small and micro-processing companies in food supply and distribution chain. The categories of foods ranked in the top 10 unqualified rate were convenience food, frozen drinks, beverages, alcoholic drinks, cakes, roasted and baked goods including seeds and nuts, special dietary foods, fruit products, vegetable products and catering foods. The use of food additives beyond the legal scope or limit and microbiological contamination remained the main cause of unqualified foods in our country.
    29  Prevalence and Antibiotic Resistance of Escherichia coli from A Pig Farm in Guangzhou
    HUANG Qin SHI Lei DI Hui-ling YAN He
    2018, 34(8):200-206. DOI: 10.13982/j.mfst.1673-9078.2018.8.029
    [Abstract](535) [HTML](131) [PDF 3.06 M](746)
    Abstract:
    This research investigated 147 samples collected from diarrhea pigs, healthy pigs and environment of a large-scale farm in Guangzhou. Escherichia coli strains were isolated and identified according to GB 4789.6-2016, and their susceptibility to 12 antibiotics and corresponding resistance genes were analyzed using the K-B disc diffusion method and polymerase chain reaction (PCR), respectively. Results revealed a total of 115 strains of E. coli. Drug resistance to sulfamethoxazole, levofloxacin, gatifloxacin and ciprofloxacin was high (over 30%), to gentamicin, ceftazidime and Aztreonam was moderate (20%~30%), and to polymyxin B, tigecycline and imipenem was relatively low (< 15%), with sensitivity to meropenem also detected. Multi-drug resistance (resistance to strains ≥ 3) was observed in 46.09% strains, with the strains from the diarrhea pigs being more resistant than those of the healthy pigs and environmental samples (p < 0.05, χ2-test). The isolated strains carried high levels of genes encoding resistance to drugs, among which the detection rates of ant(3'')-Ⅰa, aac(3')-Ⅰb, sul1, aac(3)-Ⅱb, blaTEM, blaCTX, tetM genes over 50%, thus suggesting the major resistance mechanism for the strains isolated in this study. The results of present study indicated the serious contamination with E.coli strains in this farm and their high antibiotic resistance. Relevant departments should provide supervision and guidance on the use of appropriate antibiotics for the effective prevention and treatment of diarrhea pigs.
    30  Comparative Analysis of the Equivalence of Filter Membrane Method and Plate Counting Method in Microbiological Examination of Filterable Liquid Beverages
    ZHOU Jin-zhen LIU Ting-ting CHEN Jian-yu GUO Wei-peng
    2018, 34(8):207-212. DOI: 10.13982/j.mfst.1673-9078.2018.8.030
    [Abstract](749) [HTML](178) [PDF 9.17 M](980)
    Abstract:
    The aim of this study was to investigate whether there is equivalence between filter membrane method and plate counting method in examination of microbiological indexes of filterable beverage which include total numbers of colony and the count of mold, yeast and coliform. Through pre-experimental results, 100 copies of filterable liquid beverage were collected and then added with quantitative bacterial fluid for examination of total numbers of colony and the count of mold, yeast and coliform by using filter membrane method and plate counting method respectively. After that, comparative analysis on results of the two methods was conducted based on ISO 17994:2014 "Water quality- Requirements for the comparison of the relative recovery of microorganisms by two quantitative methods ", so that the equivalence of the two methods in microbiological examination of filterable liquid beverage could be verified. The results indicated that, filter membrane method and plate counting method have equivalence in microbiological examination of filterable liquid beverage when its sampling quantity reaches 100. Thus, the two methods are alternative when applied to the examination of microbiological indexes of filterable liquid beverage.
    31  Development and Application of the Real-time Recombinase Polymerase Amplification Assay for Detection of Listeria monocytogenes
    WANG Jin-feng LIU Li-bing GENG Yun-yun SHI Rui-han SUN Xiao-xia NAN Hui-zhu JIANG Yan-fen WANG Jian-chang
    2018, 34(8):213-218. DOI: 10.13982/j.mfst.1673-9078.2018.8.031
    [Abstract](598) [HTML](146) [PDF 7.31 M](1028)
    Abstract:
    The aim of this study was to establish a method for the rapid detection of Listeria monocytogenes(LM) by real-time recombinase polymerase amplification (real-time RPA). The primers and exo probe real-time RPA were designed basing on the conserved region of the hlyA gene of LM, and the assay was performed successfully at 37 ℃ for 20 min. The real-time RPA assay could specifically amplify the genomic DNA of LM, but not other 20 bacteria. Using 10-fold serial dilutions of the genomic DNA of LM, the data showed that the limit of detection of the assay was 5×10-1 pg, which was the same as the real-time PCR. In the artificial contamination assays, the Listeria monocytogenes could be detected after 14 hours enrichment culture by the real-time RPA for the mutton and lettuce samples, which were inoculated initially with LM at the concentration of 3 CFU/25 g. The detection results of real-time RPA were the same as those of the traditional culture method and real-time PCR, while the reaction time was much less than the latter two assays. The developed real-time RPA assay is highly specific, highly sensitive, rapid, easy to perform, and is independent of the expensive fluorescence thermal cycler and good laboratory circumstance, which could be applied in the on-site detection of LM in the food safetyoutbreaksand is of great significance for ensuring the food safety.
    32  Research on Level Measurement Technology of Rice Wine Fermentation
    FAN Xue ZHANG Ai-liang SUN Shun-yuan
    2018, 34(8):219-224. DOI: 10.13982/j.mfst.1673-9078.2018.8.032
    [Abstract](578) [HTML](188) [PDF 25.06 M](731)
    Abstract:
    The material level measurement technology in the fermentation process of big pot rice wine was studied, using radio frequency admittance technology to achieve the measurement of material level, and the hanging problem was analyzed and improved to ensure the accuracy of fermentation process and to improve the quality of rice wine. The design of the material level measurement system, the accurate clock setting system scheme, and the sampling integral circuit and measurement circuit were performed to further improve the accuracy of level measurement technology. This technology fills the gap in measurement of the level measurement technology of rice wine fermentation. For level measurement technology to design a set of material level control system, the hardware part of the material level measuring system power circuit was designed by the microcontroller PWM output clock and sampling integral circuit two options, to further improve the accuracy of material level measuring technology. The mathematical model of fermentative admittance before and after the fermentation was proposed, and the monitoring system of upper computer was designed using visual studio 2015, so that the content in fermentation tank could be viewed online in real time. The linkage between fermentation tank was realized by using RFID technology and wireless communication between the monitoring system, not only improved the reliability of data transmission, also to filled the domestic blank in yellow wine yeast a measurement technology.
    33  Quality Discriminant of Xinyang Maojian Tea based on Near Infrared Spectroscopy
    LIU Yang YU Tian-xing LI Ming-xi WANG Min HUANG Ying-jie GUO Gui-yi WANG Zi-hao WAN Chun-peng
    2018, 34(8):225-230. DOI: 10.13982/j.mfst.1673-9078.2018.8.033
    [Abstract](617) [HTML](152) [PDF 28.08 M](687)
    Abstract:
    Near-infrared spectroscopy technology was widely used in many fields as a kind of fast nondestructive testing method, especially, which was more extensively used in the field of food science. As one of top ten Chinese green teas, Maojian tea is also well known abroad with high quality. In this study, near-infrared spectral data from 800 to 2500 nm for three different grades of Maojian tea were collected and analyzed. One-way analysis of variance of near-infrared spectral data was acquired from the three different grades of Maojian tea, in order to choose the most suitable wavelength range of near-infrared spectral data for further analysis. The original spectral signals were pretreated by wavelet transform for denoising. Orthogonal partial least-squares discriminant analysis (OPLS-DA) and partial least squares (PLS) were employed to distinguish the quality grades of Maojian tea. Results showed that the near infrared spectral data obtained in the wavelength range from 800 nm to 1800 nm can be used to predict the quality grades of Maojian tea. The three different grades of Maojian tea can be distinguished effectively by OPLS-DA analysis. PLS forecast model was established, the theoretical values and predicted values showed good correlation, while the correlation coefficient is 0.994, prediction accuracy is 100%, Root mean square error of cross validation is 0.090, which showed the accuracy and reliability of the models. NIRS combined with PLS analysis can be used for fast nondestructive testing of the quality grades of Maojian tea.
    34  The Application of Multi-Element Anlysis to Determine the Geographical Origin of Pu-erh Tea
    LIN Xin WANG Li LAN Shan-shan WEI Mao-qiong SHA Ling-jie YIN Ben-lin DU Li-juan LIU Hong-cheng
    2018, 34(8):231-239. DOI: 10.13982/j.mfst.1673-9078.2018.8.034
    [Abstract](779) [HTML](242) [PDF 5.28 M](959)
    Abstract:
    In order to establish prediction model for identifying the different regions of Pu-erh tea origin, it is demanded to determine the geographical origin of tea. Contents of fourteen trace elements (Mn, Fe, Li, Be, Ti, Co, Ni, Mo, Cu, Zn, Pb, Cr, Cd, As, Se), and sixteen rare earth elements (La, Ce, Pr, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu, Nd、Sc, Y) in tea and soil samples from three major producing Pu-erh tea regions including Xi-shuangbanna, Pu-er and Lincan City, were analyzed by inductively coupled plasma mass spectrometry (ICP-MS). The multivariate statistical methods such as variation analysis, correlation analysis, principle component analysis (PCA) and discriminant analysis were used for data analysis. The research showed that the mineral element fingerprints had distinct geographical features. The method of PCA could be used to classify the geographical origin of tea from different origins but with a cross in the scatter plot. Furthermore, five key variables (La、Ce、Pr、Sm and Se) were identified by stepwise discriminant analysis to develop the discriminant models by which 94.6% correct classification and 89.3% cross validation were achieved. The trace elements and rare earth elements of Pu-erh tea are affected by soil, which can form their own fingerprint characteristics in their habitats and regions and can be used to identify the origin of Pu-erh tea.
    35  Different Methods to Control and Eliminate the Microorganisms on the Surface of Sprouts
    WEI Chao DAI Xiao-hang GUO Ling-an
    2018, 34(8):240-245. DOI: 10.13982/j.mfst.1673-9078.2018.8.035
    [Abstract](566) [HTML](126) [PDF 42.19 M](721)
    Abstract:
    This research started with five different treatments of sprouts i.e. water washing, irradiation, cold and heat shocks, application of chlorine-containing disinfectant or cleaning agent with a labelled bactericidal component, to investigate in depth the changing trends of the microbial growth and decline and the population structure of microorganisms in the ready-to-eat vegetables under different treatments. The dynamic growth models for the total amount of microorganisms were then established. The changes in the abundance of microbial populations before and after the individual treatment were investigated by metagenomics, and matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF-MS) was used to identify the dominant population after selective culture. The experimental results showed that the total number of microorganisms in the ready-to-eat sprouts remained constant at an order of magnitude (5-6 lg CFU/g). The treatments broke the balance of the microbial population structure, however, the total number of microorganisms would return to the previous stable level after a certain period of time. Among the different treatments, irradiation exhibited the most obvious influence. The methods capably of altering water activity (i.e. water washing, cold and heat shocks and cleaning agent with a labelled bactericidal component) seemed less effective causing quicker recovery of microbial amounts, with the effect on microorganisms slightly varying with the different labelled bactericidal component. It was concluded that the differences in the working mechanisms underlying the treatments accounted mainly for the changes in microbial population structure. In addition, the irradiation method could change the dominant population in the sprouts, Pseudomonas Sp. and Lactobacillus Sp , into Bacillus Sp. (with Bacillus cereus detected), which increased food poisoning risk with its consumption. That is, the most effective method of suppressing the microorganisms in the ready-to-eat vegetables is not necessarily the safest method. In the control of microorganisms in ready-to-eat fruits and vegetables, not only the reduction of the total microbial amount but also other factors related to the microecology of microorganisms must be considered.
    36  Application of High Resolution Mass Spectrometry in the Screening and Analysis of Exogenous Risk Substances in Dairy Products
    JIA Wei DONG Xu-yang SHI Lin DAI Chun-ji XU Xiu-li CHU Xiao-gang
    2018, 34(8):246-254. DOI: 10.13982/j.mfst.1673-9078.2018.8.036
    [Abstract](517) [HTML](180) [PDF 5.22 M](727)
    Abstract:
    In recent years, the quality of dairy products has become the core competitiveness of enterprises in the future promotion of consumption. Food additives and illegal additives, residues of pesticides, veterinary medicine, plasticizer and other exogenous risk substances have caused widespread public concern. Therefore, it is of great practical significance and application value to establish screening methods of unknown exogenous risk substances in milk and dairy products. Milk and dairy products have complex components, while exogenous hazardous materials are mostly small molecules and have low contents. Therefore, they require high selectivity and high quality accuracy. High-resolution mass spectrometry allows the qualitative and quantitative analysis of trace components (mg/kg, μg/kg) in complex backgrounds, and it can measure hundreds of compounds at the same time, which greatly improves the detection efficiency. So the high-resolution mass spectrometry meets the demand of instruments for the screening of exogenous risk substances in milk and dairy products. This paper reviews the advantages and applications of high-resolution mass spectrometry screening of exogenous risk substances in milk and dairy products, and the prospective of its future application.
    37  Simultaneous Determination of Streptomycin, Dihydrostreptomycin and Kanamycin Residues in Fish Products by Solid-phase Extraction Coupled with High Performance Liquid Chromatography-tandem Mass Spectrometry
    WAN Yi-wen HUANG Xiang-rong WU Yuan-an XIAO Wei SUO Wen-wen
    2018, 34(8):255-259. DOI: 10.13982/j.mfst.1673-9078.2018.8.037
    [Abstract](596) [HTML](177) [PDF 10.58 M](853)
    Abstract:
    A simple and quick analysis method was established for the determination of streptomycin, dihydrostreptomycin and kanamycinresidues in fish products by solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry. The sample was extracted with sodium heptanesulfonate and phosphate buffer, and cleaned with C18, The separation was carried out on a ACQUITYUPLC BEH HILIC C18 column with a gradient elution using acetonitrile and 0.1% formic acid, The mass spectrometer was operated in the positive ion mode using selected reaction monitoring for the qualitative and quantitative analysis. The external standard calibration curve was used for the quantification. The linear ranges were from 5.0 to 100 μg/kg with a good linear relationship (R2>0.9992). The detection limit of this method was 2.5 μg/kg, and the limit of quantification was 5.0 μg/kg. The relative standard deviations ranged from 1.16%~7.35% (n=6) and the average recovery rates were from77.4%~107.3%. The method was suitable for the identification and quantification of streptomycin, dihydrostreptomycin and kanamycin residues in fish products due to high reproducibility and selectivity.
    38  Determination of Endogenous Phenolic Acids and Flavonoids in Honey by UPLC/MS/MS
    SU Shu-fang XUE Xia GONG Pi-xue SUN Shan-shan FU Ran ZHANG Ran LIU Yan-ming ZHU Jian-hua
    2018, 34(8):260-266. DOI: 10.13982/j.mfst.1673-9078.2018.8.038
    [Abstract](786) [HTML](169) [PDF 15.39 M](625)
    Abstract:
    In this study, an analysis method using ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry (UPLC-MS/MS) was developed for the determination of 18 endogenous phenolic acids and flavonoids in honey. The honey samples were extracted with an aqueous hydrogen chloride solution and purified with a Hydrophilic-Lipophilic-Balanced (HLB) column, and then separated on a high strength silica (HSS) T3 column and eluted with the mobile phase of acetonitrile-10 mmol/L ammonium acetate in a gradient mode, and analyzed by mass spectrometry in negative ion multiple reaction monitoring mode and using external standards. The obtained results showed that the established method exhibited a wide linear range and can be used for quantitative analysis of phenolic acids and flavonoids in various types of honey: A good linear relationship was found with a correlation coefficients (r2) not lower than 0.991. The detection limits for all the analytes ranged in 20~200 μg/kg, with the spike recoveries in the range of 69.2%~94.1% and relative standard deviations in the range of 0.9%~9.0%. It was found that the types and variations of phenolic acids and flavonoids in different honey sources differed largely, through analyses of 150 batches of natural mature honey, commercial acacia honey, and acacia honey blended with different proportions (20%, 40%, 60% and 80%) of syrup: the average content of ferulic acid in jujube nectar was the highest (550 μg/kg), the average content of apigenin in acacia honey was the highest (3910 μg/kg), and the content of caffeic acid in Vitex honey was the highest (1721 μg/kg), with the contents of the target compounds in the honey adulterated with syrup significantly lower than those in real honey. This analysis method exhibited advantages of simple pretreatment, high analysis speed and high accuracy, and can be used for simultaneous determination of various endogenous phenolic acids and flavonoids in various honeys. This method provides a technical reference for the establishment of honey fingerprints by comparing the contents of the phenolic acids and flavonoids in different samples.
    39  Analysis of Different Varieties of Rosehips
    ZONG Ning-yu ZHANG Zhi-guo WANG Bin
    2018, 34(8):267-272. DOI: 10.13982/j.mfst.1673-9078.2018.8.039
    [Abstract](854) [HTML](351) [PDF 605.30 K](784)
    Abstract:
    The contents of nutrients contained in different varieties of rose hips were determined and analyzed by using West Lake No.2, Pingyin No.5, Big Fruit, Beijing Single Red, Hybrid single red as materials. The results showed that there were differences between the nutrients contents of different rose hips. The highest content of ash, crude protein, fat, flavonoids and polyphenols is big fruit, which were 6.67%, 4.92%, 5.2% and 415.71 mg/100 g, respectively. The water content of West Lake No. 2 was the highest, reaching 82.7%. The content of total acid and total sugar of Hybrid single red was the highest. The highest content of Vc is Pingyin No.5, reaching 591 mg/100 g. Compared with other fruits. Rose hip is rich in amino acids, especially the lysine which is necessary for human body. The lysine contents in all five rose hips were higher than 100 mg/100 g. There are many types of minerals in rose hips, and the content of calcium is much higher than other mineral elements.
    40  Structures and Bioactivities of the Polysaccharides from Polygonatum Odoratum: A Review
    YU Jiang-nan JIANG Hui-yan XU Yao XU Xi-ming
    2018, 34(8):273-282. DOI: 10.13982/j.mfst.1673-9078.2018.8.040
    [Abstract](611) [HTML](338) [PDF 1011.99 K](815)
    Abstract:
    Polygonatum odoratum (Mill.) Druce belongs to the Polygonatum (Liliaceae) genus and is mainly distributed from Asia to Europe. As one of the main active ingredients in Polygonatum odoratum, polysaccharide has been confirmed to exhibit many pharmacological activities, such as antioxidant, antidiabetic, and enhancement of immune activity. Previous works indicated that the biological activities of Polygonatum odoratum polysaccharides is affected by their monosaccharide composition, the glycosidic bond type, and the space configuration. This review summarizes the technique of polysaccharide extraction, structure characteristics and pharmacological activities of Polygonatum odoratum achieved in the recent years, in order to provide basis for improving the extraction rate and further studying the relationship between structure and activity.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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