Volume 36,Issue 4,2020 Table of Contents

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  • 1  Anti-fatigue Effect and Acute Toxicity of American Ginseng Ultrafine Powder Based on Microbial Diversity
    BAI Xue-song LIU He SONG Yan LV Guang-fu YE Hong-bo LIN He LI Yin-qing
    2020, 36(4):1-8. DOI: 10.13982/j.mfst.1673-9078.2020.4.001
    [Abstract](528) [HTML](217) [PDF 51.96 M](898)
    Abstract:
    The anti-fatigue effect and acute toxicity of American ginseng ultrafine powder on mice were studied, and the potential mechanism of action was explored. The mice in each group were administered with continuous intragastric administration for 31 days. The body weight, behavioral index, biochemical index and intestinal microbial changes were measured during and after the administration. Compared with the blank group, the time of the rod, the running distance and the climbing time of mice in the American ginseng ultrafine powder group were prolonged, which were 31.03%, 15.67%, and 27.77%, respectively; hepatic glycogen and muscle glycogen, skeletal muscle ATP were increased by 35.78%, 29.29%, and 14.49%, respectively. The levels of MDA and BUN in serum were significantly decreased by 24.03% (p<0.05) and 13.27% (p<0.01), respectively, and T-SOD activity was increased by 12.71%. Ruminiclostridium_9 (p=0.0367) and Oscillibacter (p=0.0154) abundance decreased, and Turicisbacteria (p=0.0001) abundance increased. There was no obvious pathological change in HE in the gastrointestinal tract; 25.6 g/kg of ultrafine powder tablets were administered to KM mice within one day, and there was no significant change in body mass, behavior and gastrointestinal pathology. The results showed that the anti-fatigue effect of American ginseng ultrafine powder group was better than the other two modes of administration, which was directly related to increasing energy supply and reducing the accumulation of metabolic substances, and may be indirectly related to the change of intestinal flora; no acute toxicity to KM mice was observed.
    2  Effects of Arsenic Species in Rice on Arsenic Metabolism Distribution and Pathological Feature in Mouse Tissues
    WANG Jia-ting FANG Heng YANG Lin-jie ZHANG Gui-wei LIU Yun-gang GUO Lian-xian LI Hua-wen
    2020, 36(4):9-17. DOI: 10.13982/j.mfst.1673-9078.2020.4.002
    [Abstract](432) [HTML](137) [PDF 18.93 M](805)
    Abstract:
    This work was designed to investigate the toxicity of arsenic caused by oral exposure to rice-simulated arsenic species in four dose groups (C, S: 0.91 mg/kg, M: 9.1 mg/kg and H: 30 mg/kg) and its biotransformation. The arsenic content and arsenic species (iAsⅢ, iAsⅤ, MMAⅤ, DMAⅤ and AsB) distribution in the bowel, blood, liver and kidney of mice were determined by ICP-MS and HPLC-ICP-MS, respectively. The histological changes of bowel tissue, liver and kidney were observed by light microscope after H&E staining. The results showed that in the group of C, S, M and H, the total arsenic concentrations in the blood were 5.33, 8.24, 55.75 and 196.49 μg/kg, respectively; and in the liver were 14.34, 32.70, 237.10 and 708.74 μg/kg, respectively; The sum of the five arsenic species concentrations in the bowel were 27.97, 163.12, 892.78 and 3085.325 μg/kg, respectively; and in the kidney were 10.38, 25.79, 245.85, and 1654.14 μg/kg, respectively. The dominant arsenic species in the bowel were iAsⅢ and DMA. The ratio of organic arsenic to inorganic arsenic in the blood increased with the exposure dose. The main arsenic species in the liver and kidney is DMA. Compared with the control group, the degree of pathological damage in the bowel, liver and kidney of test group was deepened with the increase of arsenic exposure dose. This study shows that the short-term arsenic exposure in rice has no obvious damage to the metabolic tissues of the body, and the accumulation of arsenic in the tissues is less; the high-dose arsenic exposure in rice will cause serious damage to the pathological structure of the body; it suggests that the long-term low-dose arsenic exposure in rice might also cause damage to the body.
    3  Lipid Metabolism of Compound Dendrobium officinale Leaf Ultrafine Powder on Hyperlipidemia Mice
    LIU Ting SU Jie WANG Ya-jun XU Wan-feng YAN Mei-qiu CHEN Su-hong LYU Gui-yuan
    2020, 36(4):18-24. DOI: 10.13982/j.mfst.1673-9078.2020.4.003
    [Abstract](352) [HTML](118) [PDF 26.08 M](756)
    Abstract:
    To observe the effects of different proportions of compound Dendrobium officinale leaf ultrafine powder on the hyperlipidemia model mice induced by a high-fat and high-sugar diet. After successful modeling, the mice were administered with the compound Dendrobium officinale leaf ultrafine powder (with the ratio of the Dendrobium candidum leaf superfine powder to the refined extract of hawthorn as 1:1, 1:2, 1:4, 2:1, 4:1) for 8 weeks. The serum levels of total cholesterol (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL-c), low density lipoprotein cholesterol (LDL-c), glutamic-oxaloacetic transaminase (ALT), and alanine-glutamic transaminase (AST) were measured. After the last administration, the serum levels of superoxide dismutase (SOD), malondialdehyde (MDA) and oxidized low density lipoprotein (Ox-LDL) were measured. The cholesterol level in the liver was measured, and the liver tissue of the mice was examined by HE staining. The results showed that the compound Dendrobium officinale leaf ultrafine powder (at a ratio of 4:1) could effectively alleviate hyperlipidemia: decreased the serum levels of TC, LDL-c, MDA and Ox-LDL by 40.84%, 36.67%, 5.05% and 10.40% respectively (p<0.01), increased the serum SOD activity by 5.47% (p<0.01), decreased the liver TC level by 14.10% (p<0.01) and liver weight by 31.35% (p<0.01), and ameliorated liver fat deposition. The above results confirmed that the compound Dendrobium officinale leaf ultrafine powder (4:1) was effective and could ameliorate the dyslipidemia and liver lesions in mice induced by a high-fat and high-sugar diet.
    4  Learning and Memory Abilities Improvement of D-galactose-induced Aging Mice of Persimmon Vinegar
    YU Xiao-zhen ZHAO Qin LIANG Ying-ying WANG Zi-zeng LI Jing-jing
    2020, 36(4):25-30. DOI: 10.13982/j.mfst.1673-9078.2020.4.004
    [Abstract](346) [HTML](123) [PDF 6.97 M](680)
    Abstract:
    The aim of this study was to investigate the effects of persimmon vinegar (PV) on learning and memory abilities in D-galactose-induced aging mice and to analyze its main composition. Morris water maze test was used to detect the learning and memory abilities of aging mice, and the enzyme activity of superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px), as well as the total antioxidant capacity (T-AOC) and malondialdehyde (MDA) level in brain tissue of aging mice were determined. The results showed that persimmon vinegar was rich in polysaccharides, tannins and flavonoids, and the contents of polysaccharide, tannins and flavonoids were (2918.92±38.31) mg/100 mL, (29.60±0.52) mg/100 mL and (0.75±0.00) mg/100 mL, respectively. Pre-treatment with high concentration of PV significantly reduced the time spent on finding platforms by aging mice (p<0.05) and increased the number of aging mice crossing the platform, which also significantly increased the enzyme activity of SOD (p<0.05) and T-AOC activity (p<0.05) in hippocampus, and significantly increased the enzyme activity of GSH-Px (p<0.05) in brain of aging mice, meanwhile, significantly decreased MDA production in hippocampus (p<0.05) and brain (p<0.05). Therefore, persimmon vinegar has significant improvement effect on learning and memory ability in D-galactose-induced aging mice, and its mechanism may be related to reduce oxidative damage in brain tissues of mice.
    5  Lipid-lowering Effects of Suaeda sulsa on Hyperlipidemia Rats
    YIN Long-fei CHANG Zi-chen LI Ying ZHOU Ting LIU Chun-yan
    2020, 36(4):31-38. DOI: 10.13982/j.mfst.1673-9078.2020.4.005
    [Abstract](257) [HTML](176) [PDF 782.73 K](520)
    Abstract:
    In order to provide a reference for using Suaeda sulsa in the prevention and treatment of hyperlipidemia, the effect of Suaeda sulsa on blood lipids in the rats with hyperlipidemia was investigated. Fifty-six male SD rats were randomly divided into seven groups: the normal group, Suaeda sulsa prevention group, high-fat model group, positive control group, and Suaeda sulsa high-dose, medium-dose and low-dose intervention groups. Except for the normal group and prevention group, the other groups were fed with a high-fat diet. During the experimental period, the normal group and the model group were given the same amount of distilled water via oral gavage. After 6 weeks of intervention, the body weight, food intake, liver weight, periepididymal fat weight and serum lipid levels were measured. Results showed that compared with the high-fat model group, the body weight, food intake, liver weight and periepididymal fat weight of the intervention group and the Suaeda sulsa prevention group decreased, with the largest decreases being 22.20%, 34.72%, 37.17% and 60.06%, respectively. In terms of blood lipids, compared with the high-fat model group, the intervention group and the prevention group had lower TC, TG and LDL-C values (with the maximum decreases being 33.58%, 54.27% and 65.26%, respectively), but higher HDL-C value (increase by 53.95%). Compared with the positive group, the intervention group had similar TC level, same TG level, but significantly (p< 0.05) lower LDL-C value and higher HDL-C value. In particular, the high dose group exhibited the most significant impact: decreased LDL-C by 43.07% and increased HDL-C by 37.50%. Accordingly, Suaeda sulsa can prevent and control the increases of body weight, food intake, liver weight and periepididymal fat weight in rats with hyperlipidemia, and also prevent and reduce the abnormal increase of blood lipids.
    6  Protective Effect of Tea Branch Orange Peel Polysaccharide on Human Neural Cell U251 Induced by H2O2
    JING Xiao-li
    2020, 36(4):39-45. DOI: 10.13982/j.mfst.1673-9078.2020.4.006
    [Abstract](237) [HTML](133) [PDF 32.60 M](805)
    Abstract:
    In this work, the protective effect of tea branch orange peel polysaccharide H2O2 on human neural cell U251 was investigated. The polysaccharide was extracted by acid method and further purified. To The injury model of human neural cell U251 was established to detect the cell proliferation rate. The cell survival rate was calculated and the content of superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-PX) and glutathione (GSH) were measured by the intervention of 0.30 mg/mL, 0.60 mg/mL, 1.25 mg/mL and 2.50 mg/mL tea branch orange peel polysaccharide. The relative molecular weight of cpa-i was 7.96×104. The proliferation rate of 20, 50, 180 and 375 μmol/L H2O2 cells were 91.60%, 84.40%, 60.00%, 37.40% and 12.30% respectively, which was statistically different from that of the control group (p<0.05). The optimal concentration of H2O2 (180.0 μmol/L) for the injury of U251 cells. The cell survival rates of 0.30, 0.60, 1.25 and 2.50 mg/mL tea branch orange peel polysaccharide cells were 64.30%, 76.10%, 93.40% and 98.20%, respectively, which were higher than that of the model group (53.00%, p<0.05). The 2.50 mg/ml tea branch orange peel polysaccharide had the most obvious effect on cell injury model, and the strongest antioxidant effect. Tea branch orange peel polysaccharide had a certain protective effect on human neural cell U251 induced by H2O2, and played an antioxidant role by regulating the levels of SOD, GSH Px, GSH and MDA.
    7  Improving Effect of Papain on the Physico-chemical and Sensory Characteristics of Frozen Horse Meat Patties
    CHENG Yi-mei XUE Yu-fei GUAN Dong DAI Zhi-wei ZHANG Yue MA Jing MEI Jie KONG Ling-ming FENG Xian-chao
    2020, 36(4):46-53. DOI: 10.13982/j.mfst.1673-9078.2020.4.007
    [Abstract](351) [HTML](287) [PDF 17.42 M](815)
    Abstract:
    In order to improve the quality of frozen horse meat patties (FHMP), different amounts of papain were added to horse meat prior to making FHMP. The effect of papain addition on FHMP was evaluated in terms of water soluble total nitrogen, water holding capacity, color, pH, texture profile analysis, sensory evaluation, microstructure and the correlation between physico-chemical and sensory characteristics. The results showed that, compared with the control group, papain addition increased soluble total nitrogen and L* significantly (p<0.05) by 3.76 times and 3.63%, respectively, but had no signoficant effect on a* (p>0.05). Papain addition could also decrease thawing loss, baking loss, b*, pH, hardness, springiness and chewiness of FHMP significantly by 73.33%, 27.59%, 29.91%, 4.03%, 76.69%, 38.82% and 91.39%, respectively (p<0.05). Sensory evaluation showed that the overall acceptability of FHMP treated with 40 U/g papain was the highest. The scanning electron microscope of FHMP treated with 40 U/g papain indicated a three-dimensional network structure with uniform and fine pores. The tenderness of FHMP was negatively correlated with baking loss and hardness (p<0.05), and pH of FHMP was negatively correlated with tenderness and flavor (p<0.05), while the appearance of FHMP was positively correlated with chewiness (p<0.05). It was suggested that addition of proteases could significantly enhance water-retaining and overall acceptability, inhibit products becoming dark or yellow, improve textural propertiesa and form a uniform and fine pores microstructure. The results will provid a theoretical basis and a guidance method for meat patties products processing.
    8  Stepwise Extraction and Characterization of High Methoxyl Pectin from Lemon Peel
    HUANG Ying-xing QI Jun-ru
    2020, 36(4):57-62. DOI: 10.13982/j.mfst.1673-9078.2020.4.008
    [Abstract](256) [HTML](133) [PDF 51.33 M](704)
    Abstract:
    In this study, two high methoxyl pectins (HMP-1 and HMP-2) with different properties were extracted from lemon peel with organic acid using a stepwise method. The effects of extraction conditions on the yield and viscosity of HMP-1 and HMP-2 were systematically studied. The physicochemical properties of HMP-1 and HMP-2 were investigated, and the microstructure was examined by atomic force microscopy (AFM). Under the conditions of material to liquid ratio 1:20, pH 1.7, 70 ℃ and 1.5 h, the yield of HMP-1 was 19.22%, viscosity of 1% HMP-1 solution was 104.5 mPa·s, molecular weight of HMP-1 was 550.4 ku, degree of esterification (DE) of HMP-1 was 75.2%, and HMP-1 gel strength was 218.24 °SAG, with the absolute value of solution potential being relatively high near the isoelectric point of casein. In terms of HMP-2, under the conditions of material to liquid ratio 1:10, pH 1.7, 80 ℃ and 1.5 h, the yield was 9.74%, viscosity of 1% solution was 49.3 mPa·s, molecular weight was 424.7 ku, degree of esterification was 64.3%, and gel strength was 171.12 °SAG . The exainations with AFM showed that HMP-1 exhibited a relatively long linear shape, whilst HMP-2 was relatively dispersed and finely fragmented. In this study, the stepwise extraction of pectins was realized to obtain different types of pectins, which helps the diversification and precise application of pectins.
    9  Lipid Oxidation Deferring of Pine Pollen by Far-infrared Heating
    LIU Qi-song SHI Li-hua ZHAO Qiao-li SHAN Yue LI Jin-wei
    2020, 36(4):63-72. DOI: 10.13982/j.mfst.1673-9078.2020.4.009
    [Abstract](248) [HTML](130) [PDF 23.79 M](681)
    Abstract:
    The effects of far-infrared heating on bactericidal effect, enzyme-inhibiting effect, lipid oxidation and nutritional quality of pine pollen were investigated. The changes of color, peroxide value and volatilization of sterilization wall-breaking pine pollen during accelerated oxidation were also analyzed. The results showed that far-infrared heating significantly reduced the microbial content in the pine pollen, and the higher the heating temperature, the longer the action time, the more significant the sterilization effect. The sterilization requirements of pine pollen was achieved by heating at 100 ℃ for 15 min or 110 ℃ for 10 min. Under these conditions, the inactivation rate of lipase, the loss rate of carotenoids, free fatty acid content and peroxide value were 55.21%, 40.67%, 1.95 mg/kg, 0.46 meq/kg or 61.65%, 39.83%, 2.27 mg/kg, 0.45 meq/kg, respectively. In addition, no significant losses of essential nutrients and amino acids of pine pollen were observed. In the process of accelerated oxidation, the color of far-infrared sterilization wall-breaking pine pollen (FI-100-15 and FI-110-10) changed insignificantly, while the peroxide value, hexanal and hexanoic acid contents increased slightly. It indicated that far-infrared treatment at 100 ℃ for 15 min or 110 ℃ for 10 min could effectively inhibit microorganisms in pine pollen, delay the lipid oxidation rate and improve its storage stability, it can be regarded as a potential sterilization method of pine pollen.
    10  Physical and Chemical Properties of Dietary Fiber of Meizhou Golden Pomelo Peel
    ZENG Xin-yue HUANG Jia-yong YUAN Xian-he WANG Qin Charles Brennan LIU Hui-fan LIU Ying-jun
    2020, 36(4):73-81. DOI: 10.13982/j.mfst.1673-9078.2020.4.010
    [Abstract](311) [HTML](168) [PDF 12.09 M](719)
    Abstract:
    In this work, the total dietary fiber, water-soluble dietary fiber and water-insoluble dietary fiber in golden pomelo were extracted by enzymatic method. Their structure, physicochemical properties and intestinal function were evaluated. The results showed that the content of total dietary fiber in the peel was 65.72%, and the yield of soluble and water-insoluble dietary fiber were 15.13% and 43.21%, respectively. The structure of the total dietary fiber was porous coral. The water-soluble dietary fiber had many holes on the surface, and the structure of water-insoluble dietary fiber was smooth. All kinds of dietary fiber were rich in glucose, arabinose and xylose. The water holding capacity and swelling capacity of water-insoluble dietary fiber were better, which were 6.68 g/g and 27.61 g/g, respectively. In the 2.5 mg/mL and 10 mg/mL systems, water-soluble dietary fiber had a better inhibitory effect on glucose diffusion 0.11 mg/(mL·h). Water-insoluble dietary fiber had the best inhibitory effect on alpha-amylase, and alpha-amylase activity was 93.90%±0.02%. Water-soluble fiber had the strongest ability to destroy cholesterol, and the destruction rate were 7.20% and 9.40%, respectively. The water-soluble dietary fiber also had better DPPH· scavenging ability and iron reduction ability. The dietary fiber of pomelo peel obtained by enzymatic hydrolysis had better physicochemical properties and could be used as an excellent food additive in food.
    11  Comparison of Fatty Acid Component between Donkey Bones, Donkey Skin and E-jiao
    LI Lan-jie WEI Zi-xiang ZHANG Jing-jing LONG Yong SHI Jing JIAO Zhen-hai HAN Jun LIU Gui-qin
    2020, 36(4):82-87. DOI: 10.13982/j.mfst.1673-9078.2020.4.011
    [Abstract](106) [HTML](135) [PDF 2.77 M](326)
    Abstract:
    In order to investigate the difference of fatty acid composition between E-jiao and donkey bone glue, the fingerprints of total fatty acids in donkey bones, donkey skin, and E-jiao were established by gas chromatographic method. The content of linoleic acid, γ-linolenic acid in donkey skin and E-jiao were also studied. The results showed that fingerprints of total fatty acid in donkey skin and E-jiao were similar, except E-jiao containing arachidic acid (29.00). Compared with the donkey skin and E-jiao, the fingerprint of donkey bones showed some differences. The donkey bones contained a variety of specific fatty acids: caprylic acid (11.04), pentadecane acid (22.50), and cis-11, 14-eicosatrienoic acid (30.95), lacking linoleic acid (28.19) and γ-linolenic (29.50). As specific fatty acids, linoleic acid and γ-linolenic acid had higher content in donkey skin (12.90%, 1.10%) and E-jiao (45.25%, 5.48%). In conclusion, the fingerprints of total fatty acids in donkey bones, donkey skin, E-jiao, and the comparision analysis of the contents of linoleic acid, γ-linolenic acid in E-jiao would provide reference for quality control of E-jiao.
    12  Quality Evaluation of Xinjiang Apricot Based on Membership Function Model
    YUE Hui-hui TIAN Ying-zi
    2020, 36(4):88-97. DOI: 10.13982/j.mfst.1673-9078.2020.4.012
    [Abstract](340) [HTML](189) [PDF 16.94 M](806)
    Abstract:
    In order to provide theoretical basis and guidance for the development of Xinjiang apricot resources, 30 varieties of apricots in 5 series of Xinjiang were studied. Their physical indices and contents of moisture, ash, protein and fat were determined, with fatty acid composition and total content of apricot oil being analyzed in detail. On the basis of these results, the membership function model of apricot nutrient structure was established using the fuzzy comprehensive evaluation method, and the nutrient composition and quality of 30 different apricots were comprehensively evaluated. The results showed that Xinjiang apricots had a protein content of 17.78%~30.52% and fat content of 28.04%~53.87%. The apricot oil had an average content of saturated fatty acids of 8.39% and unsaturated fatty acids of 91.61%. A large difference was found in the component contents between different varieties. Through cluster analysis and the comprehensive analysis of membership function models, it was found that Juana, Akchoapan Pan, Sematy King, Akyayi and Kuchke Juana varieties had relatively high apricot quality and potential for promotion. It is recommended to increase the planting and comprehensive development and utilization of such characteristic apricot varieties of Xinjiang.
    13  Freshness Maintenance of Grass Carp Fillets during Cold Storage by using EGCG
    HUANG Yuan CAO Qiong-ju LIU Chen XIONG Shan-bai DU Hong-ying
    2020, 36(4):98-104. DOI: 10.13982/j.mfst.1673-9078.2020.4.013
    [Abstract](365) [HTML](287) [PDF 16.11 M](862)
    Abstract:
    As the most active component in tea polyphenols, Epigallocatechin gallate (EGCG) has excellent antioxidant and bacteriostatic properties. In this experiment, the freshness-keeping effect of grass carp filet treated with different concentrations (0.1%, 0.2%, 0.3%) of EGCG at 4 ℃ was obtained by sensory evaluation, chrominance, pH, texture and total volatile basic nitrogen (TVB-N). The results showed that EGCG treatment could effectively improve the fresh-keeping effect of grass carp meat. The sensory evaluation value of the EGCG treatment group was always higher than that of the control group. Based on the acceptable sensory score of the lowest 12 points, the EGCG treatment extended the shelf life of the fish fillet from at least 3 days to 12th days. The whiteness value of the EGCG group was always significantly higher (p<0.05, except for the 6, 9 d) than the control group, but there was no significant difference between the a* and b* values (p>0.05). The volatile salt nitrogen value of the treatment group was always lower than that of the control group and the standard value of national fresh frozen aquatic products of 20 mg/100 g. On the 15th day, the hardness of the fish fillets in the control group decreased by 78.77%, while that in the high dose group was only 59.76%. In addition, EGCG treatment can reduce the pH change of fish fillets and achieve the effect of slowing down the spoilage of grass fillets.
    14  In vitro Antioxidant Activity of Eucalyptus Leaf Polyphenols and Improvement of Broiler Thigh Muscle Meat Quality
    LI Wei CHEN Rong ZHANG Xiao-ying MENG Tian-meng CHEN Yun-jiao CAO Yong
    2020, 36(4):105-112. DOI: 10.13982/j.mfst.1673-9078.2020.4.014
    [Abstract](275) [HTML](200) [PDF 18.83 M](798)
    Abstract:
    In order to develop the functional components from eucalyptus leaves, the polyphenols in eucalyptus leaves (PE) were used as the research object. The total content, composition and in vitro antioxidant activity of the polyphenols, and their abilities to improve broiler thigh muscle meat quality were investigated. The results showed that low temperature continuous phase extraction led to the yield of PE as 25.78%, and the total polyphenol content as 312.55 mg/g. The results of HPLC analysis indicated that PE had oenothein B as the major component, along with gallic acid, 1,2,3,6-tetragalloyl-β-D-glucopyranose, ethyl gallate and hyperoside. PE exhibited relatively high in vitro superoxide anion (O2·) scavenging ability, total antioxidant capacity and reducing ability, with a dose-effect relationship. In addition, in vivo experiments also showed that 0.9 g/kg PE treatment significantly increased the contents of myoglobin 6.53 mg/g and guanylate 0.34 mg/g in the broiler thigh muscle (p< 0.05), while 1.2 g/kg PE treatment enhanced the phenylalanine content 4.47 mg/g (p< 0.05), indicating that the PE treatment significantly improved meat quality. Thus, it can be concluded that PE are novel and highly active polyphenols and have important research prospects and application value.
    15  Antibacterial Mechanism of Linalool against Escherichia coli
    GUO Feng-yu CHEN Wen-xue CHEN Hai-ming YUN Yong-huan CHEN Wei-jun ZHONG Qiu-ping
    2020, 36(4):113-118. DOI: 10.13982/j.mfst.1673-9078.2020.4.015
    [Abstract](375) [HTML](170) [PDF 29.97 M](994)
    Abstract:
    Linalool is derived from natural plants and has an antibacterial effects, although its mechanism of action against food-borne pathogenic bacteria remains unclear. The antibacterial mechanism of linalool against Escherichia coli was studied through examining the changes in morphology, cell contents and ATP of E. coli induced by the linalool treatment. The results showed that linalool exhibited good antibacterial activity against E. coli, and according to the growth curve, the growth of E. coli at 1×MIC and 2×MIC was completely inhibited. The results of cell morphology observations showed that the membrane potential decreased by almost 85%, with the intracellular protein leaked up to 238.64 μg/mL, the nucleic acid leaked almost 81%, and the ATP content decreasing to 18.46 μmoL/L. These results indicated that the inhibition started from the cell membrane. The hydrophobic effect of linalool enabled it to aggregate on the cell membrane, thereby affecting the structure and function of the cell membrane: increasing the permeability of the cell membrane, losing cell content, decreasing ATP content, causing cell dysfunction and cell death. Linalool has a remarkable antibacterial effect, and a new natural antibacterial agent is expected.
    16  The Relation between Carbon Source and the Antimicrobial Effect of Lactobacillus Reuteri Fermentation Supernatant
    WU Hui-zhen XIA Feng-geng CHEN Zhong HUANG Kui-ying LIN Wei-feng
    2020, 36(4):119-125. DOI: 10.13982/j.mfst.1673-9078.2020.4.016
    [Abstract](353) [HTML](161) [PDF 11.21 M](737)
    Abstract:
    This study investigated the influence of carbon source on the fermentation properties of Lactobacillus reuteri (LYS-1) and its antimicrobial effect of derived fermentation supernatant, as well as the relationship between the carbon source and the antimicrobial substance produced via LYS-1metabolism. LYS-1 was inoculated in the media formulated with different carbon sources, and then the changes in the acidity, viable cell count and the antimicrobial effect of fermentation supernatant were examined during the fermentation process. The results showed that the diameter of the inhibition zone of LYS-1was 9.84 mm, 8.55 mm and 7.65 mm, respectively, when glucose, sucrose or maltose was used as the carbon source, with no inhibition zone detected for fructose, lactose and glycerol. The inhibition zone appeared only when the viable cell count was not lower than 109 CFU/mL, and the increase in the viable cell count facilitated the increase of the diameter of inhibition zone. The combination of glucose and sucrose led to a greater antimicrobial effect, and an increase of sucrose in the range of 5%~10% could improve significantly the antimicrobial effect. Replacing sucrose with glucose and fructose in equivalent amounts resulted in the same antimicrobial effect. The antimicrobial effect was the greatest when the carbon source was 1.00% glucose + 10.00% sucrose or 6.26% glucose+ 5.26% fructose. Carbon source affected the metabolism of LYS-1 to produce antimicrobial substances, with glucose and fructose being the key factors affecting the antimicrobial effect of fermentation supernatant.
    17  Biodiversity Analysis of Fungal Pathogens from Soft-rotting Kiwifruit
    SHI Hao WANG Ren-cai WANG Fang-fang PANG Li WANG Yan BU Fan-wen ZHOU Qian
    2020, 36(4):126-137. DOI: 10.13982/j.mfst.1673-9078.2020.4.017
    [Abstract](194) [HTML](153) [PDF 161.16 M](657)
    Abstract:
    In this paper, the diversity distribution of kiwifruit soft rot diseases in main kiwifruit producing areas in Hunan Province was systematically analyzed. It provided basic data and theoretical basis for further study on the diversity of pathogenic fungi of kiwifruit soft rot in Hunan. Illumina HiSeq high-throughput sequencing technology was used to collect the second generation sequencing data of microbial ITS amplifiers from 15 groups of fruit samples of 5 soft-rotting kiwifruit (A, B, C, D, E), and bioinformatics analysis was performed. There were abundant fungi in five soft rotting kiwifruit fruits, and the fungi richness index and diversity index were higher, especially for A, B and C groups, relative to D and E groups, there were significant differences (p<0.01).Two dominant Phylum microorganisms were obtained from different kiwifruit fruits. Ascomycota was the most dominant phylum. It mainly distributed in D and E groups. The relative abundance of Ascomycota was 19.20%, which was much larger than that of Basidiomycota, 6.80%, which mainly distributed in A, B and C groups. It showed obvious advantages. The relative abundance of Diaporthe was the highest, It reached 14.00%, which was significantly different from other pathogens (p<0.01), The content of the bacteria was relatively high in groups of D and E, which reached more than 30% in these groups, and almost none in the other three groups. Next, Bullera was 4.90%, Groups A, B and C were slightly higher, reaching about 10% in these groups and about 5% in groups of D and E. Neofusicoccum was 3.20%, The content of the bacteria in Group E was relatively high, reaching more than 20% in this group, and almost none in the other four groups. Russula was 0.60%, and Tomentella, Phialocephala, oidiodendron and Cenococcum were few, among them, the genus of Homa, Penicillium and Simplicillium was the potential fungi for soft rotting kiwifruit fruit. The experiment provided a theoretical basis for the control of kiwifruit soft rot. In the future, the control of kiwifruit fruit soft rot disease can be targeted to kill the microorganisms of Diaporthe and Neofusicoccum.
    18  Yeast Promotes the Growth of Listeria monocytogenes
    CAO Yue SUN Rui LI Shu-yao WU Yan-tao WANG Dan CAI Xue-feng SONG Li-ping
    2020, 36(4):138-142. DOI: 10.13982/j.mfst.1673-9078.2020.4.018
    [Abstract](377) [HTML](139) [PDF 9.01 M](934)
    Abstract:
    In order to shorten the propagating time of Listeria monocytogenes and improve the detection efficiency, yeast (ATCC 9763) was added to LB1 medium of Listeria monocytogenes as a growth promoter. The results showed that the growth rate of Listeria monocytogenes could be increased about 100% by adding appropriate amount of yeast. Moreover, the promotion effect was related to the inoculation amount of yeast, dissolved oxygen in the medium and the culture mode. According to the analysis of the growth characteristics of yeast, maybe the degradation of saccharides and other nutrients by yeasts improved the growth environment, increasing the growth rate of Listeria monocytogenes. This result laid a good foundation for shortening the pre-enrichment time and improving the detection efficiency of Listeria monocytogenes. On the other hand, it also suggested that more attention to the food safety risk of fermented food contaminated by Listeria monocytogenes should be paid.
    19  High-level Expression and Activity Determination of Hypoglycemic Peptide Aglycin
    HUANG Min-hua LIN Jing-lian WANG Meng MA Yi WANG Ju-fang
    2020, 36(4):143-149. DOI: 10.13982/j.mfst.1673-9078.2020.4.019
    [Abstract](461) [HTML](128) [PDF 35.21 M](981)
    Abstract:
    In this study, based on the self-aggregation characteristics of the self-assembling ability of ELK16 in Escherichia coli, Aglycin was linked to the self-assembling peptide via an intein, Mxe GyrA, to construct a recombinant expression vector pET30a-Aglycin-Mxe-PT-ELK16 capable of self-cleavage in vitro. The recombinant plasmid was transformed into E. coli BL21 (DE3), and the protein expression conditions were optimized to obtain the target protein aggregates. Then, the DTT cleavage conditions were optimized for the aggregates. After further purification, Aglycin peptide with a purity of 98.15% and yield of 5.53 mg/g cell pellet wet weight was finally obtained. The yield of Aglycin peptide obtained by recombinant expression was almost 100 times higher than that of the currently used chemical extraction method. In addition, in vitro experiments have shown that the IC50 value (36.48 μmol/L) of Aglycin peptide for α-glucosidase inhibition was lower than that of acarbose (991.33 μmol/L), indicating that the inhibitory activity of Aglycin peptide against α-glucosidase was much stronger than that of acarbose. This further demonstrates the potential of Aglycin peptide as an α-glucosidase inhibitor.
    20  Inhibitory Actions of Biofilm-degrading Enzymes against the Biofilm Formed by Vibrio parahaemolyticus on 304 Stainless Steel
    DONG Ru-yue CHANG Jing SHI Guo-cui YU Xiao-qian LIU Zun-ying
    2020, 36(4):150-156. DOI: 10.13982/j.mfst.1673-9078.2020.4.020
    [Abstract](246) [HTML](113) [PDF 30.07 M](738)
    Abstract:
    Vibrio parahaemolyticus biofilm matrix was used as the target, and cellulase, lipase and protease K were screened and selected as single enzymes by the crystal violet staining assay using 96-well plates. These single enzymes were combined to form composite enzymes. On the basis of single factor experiments, response surface methodology was used to optimize the concentration of the combined enzymes. The inhibitory actions of the combined enzymes against Vibrio parahaemolyticus biofilm on 304 stainless steel were evaluated by the crystal violet staining assay, colony counting and scanning electron microscopy. The composite enzymes obtained by response surface optimization with 1.00 mg/mL of cellulase, 1.10 mg/mL of lipase and 1.50 μg/mL of protease K exhibited the highest inhibition rate (89.73%). The rate of inhibition for the composite enzyme against the Vibrio parahaemolyticus biofilm significantly increased compared with the single enzyme, which was generally in accordance with the predicted value. These results indicated that the model fitted well and the concentration of each enzyme in the composite enzyme was accurate and feasible. The optimized composite enzymes inhibited effectively the growth of Vibrio parahaemolyticus biofilm on 304 stainless steel with the inhibition rate as 59.35%. Examinations by scanning electron microscopy also confirmed the inhibitory effect of the composite enzymes. The composite enzymes can effectively increase the rate of inhibition against biofilm, which provides new ideas for the degradation and elimination of pathogenic bacterial biofilms.
    21  Isolation and Optimization of Bacillus subtilis W1 Strain with High Neutral/Alkaline Protease Activity
    LIU Xiao-yan FENG Jian HAN Ao GAO Ning LIAN Lian GUO Li-dong
    2020, 36(4):157-163. DOI: 10.13982/j.mfst.1673-9078.2020.4.021
    [Abstract](402) [HTML](192) [PDF 28.11 M](852)
    Abstract:
    To obtain the bacteria strain with high protease activity, high-protease-producing strain W1 was isolated from soybean products by casein plate method, and identified as Bacillus subtilis subsp. subtilis by phenotypical characteristics and 16S rDNA sequences. The strain W1 exhibited both neutral protease activity and alkaline protease activity, which were 28.99 U/mL and 33.19 U/mL, respectively. The single factor experiment was selected for preliminary optimization. The orthogonal experimental design was used to optimize the culture condition of Bacillus subtilis W1 strain based on the single factor results and the total protease activity was selected as an indicator. The optimal conditions were as follow: the initial pH 9.0 in the medium, 4% inoculation, culture temperature 37 ℃, and culture time 60 h. In the above conditions, the activity of neutral protease, alkaline protease and total protease were 40.39 U/mL, 52.02 U/mL and 92.41 U/mL, respectively. Thought optimization, the corresponding protease activities increased by 39.3%, 56.7% and 48.6%, respectively. These results will be helpful to further study the protease characteristics of the Bacillus subtilis W1 strain, and also enrich the resource library of Bacillus subtilis with protease activity.
    22  Screening of Cholesterol-Lowering Lactic Acid Bacteria and the Effects of Prebiotics on Their Growth
    Malina•KUERMAN GONG Yan-ni BAO Hong-tao BAO Yi-hong
    2020, 36(4):164-171. DOI: 10.13982/j.mfst.1673-9078.2020.4.022
    [Abstract](258) [HTML](147) [PDF 31.03 M](744)
    Abstract:
    In this study, a highly effective cholesterol-lowering strain was isolated from traditional naturally fermented drinks with high bile salt and acid tolerance. In the acid environment with a pH of 3, the acid resistance rate was 71.53%. The strain could tolerate bile salt for a long time with the tolerance rate of 42.09% after exposure for 16 h. With xylene as the adsorbent, the hydrophobicity of the strain was 35.91%, indicating good adhesion characteristics. The prebiotics not only promoted the growth of the strain, but also improved significantly the cholesterol-lowering ability. Among the four prebiotics, lactulose promoted the greatest increase of the biomass, and the biomass reached the highest level after 16 h. Lactulose exerted the greatest effect on the acid production, with the pH value decreasing to 3.56 and cholesterol removal rate reaching 41.10%. Inulin was poorly utilized by the strain, indicating that the strain exhibited selective metabolism to different prebiotics. Based on morphological observations, the strain was identified Lactobacillus paracasei, named Lactobacillus paracasei S0940. This study provides a theoretical basis for further study of cholesterol-lowering ability in vivo and the development of lactic acid bacteria-containing functional foods.
    23  Establishment of Growth Predictive Model for Listeria monocytogenes in Salted-duck
    ZHU Meng-ya WU Li-ting XU Guang-wei BAO Hong-duo ZHOU-Yan PANG Mao-da WANG Ran ZHANG Hui YANG Zhen-quan
    2020, 36(4):172-178. DOI: 10.13982/j.mfst.1673-9078.2020.4.023
    [Abstract](334) [HTML](133) [PDF 48.07 M](752)
    Abstract:
    To investigate the growth of Listeria monocytogenes in salted-duck, the four commonly used primary growth dynamics models (Gompertz model, Logistic model, Richards model and MMF model) were used to fit the growth curve of Listeria monocytogenes by determining the growth data at 4 ℃, 10 ℃, 16 ℃ and 25 ℃, respectively. By comparing the determination coefficients (R2) and mean square error (MSE) of each model, the optimal primary growth model was determined. The maximum specific growth rate (μmax) and lag phase (λ) obtained by the primary model were used to establish a temperature-dependent secondary model. The results showed that the growth curve R2 of the Gompertz model was above 0.99, which was the most suitable primary model for the growth of Listeria monocytogene. At 25 ℃, Listeria monocytogenes entered the logarithmic period after 0.78 h. When temperature increased from 4 ℃ to 10 ℃, the growth rate of Listeria monocytogenes in salted duck increased from 0.02 1g(cfu/g)·h-1 to 0.05 1g(cfu/g)·h-1, indicating that temperature had a greater impact on the growth of Listeria monocytogenes in salted ducks. The R2 of the relationship between temperature and μmax established by Ratkowsky square root model was 0.98, and the deviation factor (Bf) and accuracy factor (Af) were 0.99 and 1.01, respectively. The R2 of the relationship between temperature and λ established by the quadratic polynomial model was 0.99, and the Bf and Af were 1.01 and 1.08, respectively. The results showed that the secondary model could describe the growth of Listeria monocytogenes in salted-duck with satisfaction. This study will provide a reference for the food safety and the risk assessment of Listeria monocytogenes in salted-duck.
    24  Changes of Microflora of Penaeus vannamei Infected by Mycotoxins
    ZHONG Ping WANG Ya-ling FANG Zhi-jia SUN Li-jun ZHOU Lang-hua OUYANG Xin-ge
    2020, 36(4):179-184. DOI: 10.13982/j.mfst.1673-9078.2020.4.024
    [Abstract](269) [HTML](189) [PDF 13.02 M](921)
    Abstract:
    In order to find out the characteristics of microbial phase structure of Penaeus vannamei which was polluted by T-2 toxin, aflatoxin B1, ochratoxin A and vomit toxin in the process of culture, the method of determining the total number of colonies in the poisoned Penaeus vannamei was adopted based on the national food safety standard (GB 47892-2010), and the total number of colonies in the poisoned Penaeus vannamei was calculated, and then isolated, screened and identified from the poisoned Penaeus vannamei The number, species and change trend of microorganisms in different genera were compared with those in non poisoned prawn. The results showed that the microbial species of infected prawn muscle were kept at 2~4 and 4~7 in the first 8 days and 16-20 days of storage,respectively, and the total number of bacteria decreased first, then increased and then decreased. Seven strains of bacteria were isolated from the infected and uninfected prawns. They were identified by 16S rDNA sequencing as Corynebacterium, Chrysobacterium, Shiwanella, Campylobacter, Pseudomonas, Micrococcus and Microbacteria. The matching rate of each strain was over 97%, among them, the strains of chrysobacterium and shiwanella, which had strong corrupting ability to aquatic products, were more than 97% Bacteria and Pseudomonas were detected in the infected prawn, while only Schwarzschild was detected in the blank group. Mycotoxins change prawn muscle, resulting in the decline of prawn muscle quality, thus forming a growth environment suitable for bacteria with strong corruption ability, and generating new strains.
    25  Comparison of the Binding and Gel Properties between Different Edible Gums and Beef Paste
    ZHAO Gai-ming MENG Zi-qing ZHU Chao-zhi TIAN Wei HAN Ming-shan YU Zhi-wei
    2020, 36(4):185-191. DOI: 10.13982/j.mfst.1673-9078.2020.4.025
    [Abstract](370) [HTML](192) [PDF 16.12 M](732)
    Abstract:
    In order to resolve the problems associated with the water loss, oil loss and loose structure of beef meat mince products, the effects of the binding between a gum gel and beef meat mince on the structure of mince products were studied through setting up the blank control group, 3 g/kg guar gum group, 3 g/kg konjac group and 3 g/kg carrageenan group, and measuring the cooking loss, water migration, texture and microstructure (scanning electron microscopy). The results showed that the cooking loss, total juice loss, water loss and fat loss of the guar gum group decreased by 2.44%, 5.93%, 5.92%, and 1.42%, respectively, compared with the blank control. The mince-binding ability of the three gums was in the order of the guar gum group>konjac group = carrageenan group > blank control group. The hardness of the blank control group was 27286.00 g, with that of the guar gum group, konjac group and carrageenan group decreasing to 32.33%, 55.58% and 83.30% of the blank group respectively. The a* values of the blank control group, guar gum group, konjac group and carrageenan group were 8.35, 10.17, 10.26 and 9.76, respectively. The T22 values of the plant-derived gums were smaller than that of the blank control group (p < 0.05), indicating that the degree of restriction upon proton movements increased after the addition of a plant-derived gum. In terms of microstructure, fat particles of the guar gum group and the konjac gum group were evenly distributed throughout the network, with almost no large voids. In conclusion: The 3 g/kg guar gum group had the highest mince-binding ability and exhibited the greatest impact on the structure.
    26  Enzymatic Preparation of Antioxidant Peptides of Mulberry (Morus atropurpurea Roxb.) Leaf Protein
    SUN Chong-zhen TANG Xin SUN Chong-jun HAN Duo LAI Fu-rao SHAO Xin YANG Shi-gui WU Xi-yang WU Hui
    2020, 36(4):192-201. DOI: 10.13982/j.mfst.1673-9078.2020.4.026
    [Abstract](302) [HTML](229) [PDF 25.79 M](871)
    Abstract:
    In order to improve antioxidant activity of mulberry leaf protein (MLP), Alcalase, Protamex, Papain, Flavourzyme, Neutrase, and Trypsin were used to hydrolyze MLP. Effects of different enzymes on the chemical composition, molecular weight distribution, peptide yield, amino acid composition, radical scavenging activity and reducing power were investigated. Results showed that mulberry leaf protein was mainly composed of the fractions above 6.5 ku, while MLP hydrolysates were rich in the fractions of 0.3~0.6 ku and 0.6~6.5 ku. Limited hydrolysis of MLP could lead to higher antioxidant activity than extensive enzymatic hydrolysis. The radical scavenging activities of MLP hydrolysates were significantly correlated with the peptide yield (r=0.916~0.985). Hydrolysates prepared with neutrase, alcalase, and protamex showed significantly higher antioxidant activity than that of MLP and the other three hydrolysates. Meanwhile, the antioxidant activity of Neutrase hydrolysates was significantly better than the complex hydrolysates. Furthermore, the condition of an enzyme to substrate level of 1% (W/W), substrate concentration of 20 mg/mL and a hydrolysis time of 2 h was found to be the optimum conditions to obtain Neutrase hydrolysates (NH) with the highest antioxidant activity. In the further research, the antioxidant peptides of MLP will be prepared by Neutrase, and NH may be a promising antioxidant in food.
    27  Quality Comparison of Baked Potato Strips under different Baking Conditions
    LIU Miao WANG Bao-xin QI Li-bo JIANG Peng-fei LIU Chun-yu WEN Cheng-rong
    2020, 36(4):202-209. DOI: 10.13982/j.mfst.1673-9078.2020.4.027
    [Abstract](156) [HTML](159) [PDF 10.66 M](1142)
    Abstract:
    In order to investigate the baking process of baked potato strips, changes in moisture content, water state, antioxidative activity, total phenol content, flavor substances, degree of color and texture characteristics of potato strips prepared with different baking temperatures and baking times were analyzed . Increase of baking temperature and decrease of baking time could lead to the water moility and moisture content of baked potato strips decreased, while the degree of hardness and chewing decreased at first and then increased. The antioxidant activity and total phenolic content showed an upward trend with gradually deepened color. There were no significant effects on the main flavor species of baked potato strips, but the influence on the content was obvious. Under the baking condition of 160 ℃, 25 min, the hardness of potato strip was 1532.14 g, and the DPPH free radical scavenging rate was 85.25% and the total phenolic content was 279.18 mg/100 g, which were relatively high. The baked potato strips had bright flavor, bright color, indicating that this above baking condition was suitable. This study will provide a theoretical reference for selecting suitable baking conditions for the potato to be eaten or processed.
    28  Formulation Optimization and Safety Evaluation of the Compound Fuzhuan Tea Bag
    ZHOU Xiao-lu CHEN Chong-jun RAN Li-sha YANG Ya SONG Jia-yan ZHOU Cai-bi FU Dong-he
    2020, 36(4):210-219. DOI: 10.13982/j.mfst.1673-9078.2020.4.028
    [Abstract](348) [HTML](221) [PDF 1.16 M](803)
    Abstract:
    A compound fuzhuan tea bag was developed by using fuzhuan tea as the main raw material, with other medicinal and edible homologous plant materials such as hawthorn, chamomile and dried tangerine peel as the excipients. The optimal formula was obtained through orthogonal tests and sensory evaluation. The safety of the compound tea was assessed on the basis of acute toxicity tests, and through genetic toxicity tests including the Ames test, mammalian erythrocyte micronucleus test and in vitro mammalian cell chromosome aberration test. The results showed that the optimum formula was obtained through orthogonal experiments: 13.16% hawthorn, 13.16% dandelion, 26.32% fuzhuan tea, 15.79% mint leaves, 7.89% fennel, 13.16% tangerine peel and 10.53% chamomile. The optimal formula contained flavonoids 4.83%, polyphenols 11.59%, amino acids 4.12%, water extracts 37.56%, which were slightly higher than those of the combinations with the top 5 scores in the orthogonal test. The maximum tolerated dose of the compound fuzhuan tea bag in mice was higher than 21.285 g/ (kg·bw), which was 507 times as much as the recommended dose for humans, thus indicating non-toxicity. In addition, the results of the Ames test and in vitro mammalian chromosome aberration tests were negative (p>0.05) in the absence and presence of S9 mixture. The extract of the compound fuzhuan tea had no micronucleus-inducing effect on polychromatic erythrocytes of bone marrow in mice. These results showed that the compound fuzhuan tea had no genotoxicity and is safe for intake.
    29  Anti-caking Property of Sea-buckthorn Fruit Residue to Sea-buckthorn Powder
    LUO Li-rong CAI Yong-guo SUN Jing-yao HU Xu-dong YI Lixiati•Ai Reti ZHOU Yong KE Mibieti•Tu Erhan YANG Hai-yan
    2020, 36(4):220-227. DOI: 10.13982/j.mfst.1673-9078.2020.4.029
    [Abstract](550) [HTML](246) [PDF 53.01 M](795)
    Abstract:
    Hippophae rhamnoides fruit residue is a by-product produced in the production and processing of Hippophae rhamnoides juice, which has high nutritional and utilization value. In order to improve the utilization rate of seabuckthorn processing by-products, the remaining de-seeded fruit dregs were used as raw materials to compare with the pure seabuckthorn fruit powder. The effects of seabuckthorn fruit dregs, anti-caking agents, and the mixture of fruit dregs and anti-caking agents on the anti-caking conditions of seabuckthorn fruit powder were studied. The caking rate and fluidity of seabuckthorn fruit powder were taken as indicators, and the anti-caking conditions of seabuckthorn fruit powder were evaluated by the double index weighting method. The results showed that the anti-caking effect of the mixture of seabuckthorn fruit residue and anti-caking agent was good. According to the single factor test results, the response surface software was used to analyze the optimal conditions. When the particle size of fruit residue was 100 mesh, the amount of fruit residue was 14.50%, and the amount of silica was 1.30%, the repose angle of seabuckthorn fruit powder was 47.55°, the caking rate was 25.80%, and the comprehensive score was 69.92. The results showed that the mixture of seabuckthorn fruit residue and anti-caking agent could inhibit the caking of seabuckthorn fruit powder. This study provides a way to further solve the problem of seabuckthorn powder caking.
    30  Variation of Physical and Chemical Properties during the Processing of Dry-cured Donkey Ham
    ZHANG Jing-jing LIU Gui-qin WEI Zi-xiang LI Lan-jie
    2020, 36(4):228-234. DOI: 10.13982/j.mfst.1673-9078.2020.4.030
    [Abstract](182) [HTML](170) [PDF 15.23 M](636)
    Abstract:
    In order to explore the quality variation and flavor formation of dry-cured donkey ham, the changes in physical and chemical properties of donkey ham with seven different processing stages were studied. The results showed that the pH of dry-cured donkey ham kept stable (6.2~6.6) during the whole processing (p>0.05). The moisture content significantly decreased first (p<0.05) and finally became stable at 35%. The NaCl content increased during processing and reached 12.39% in mature period. The POV and TBA increased significantly first and finally became stable (p<0.05). The TVB-N content kept stable and rose steadily, and peaked at 85.76 mg/100g in the mature period of ham. And the ash showed a significant upward trend (p<0.05) first and finally became stable (p<0.05). In summary, the changes of physical, chemical and oxidation properties in ham affect the formation of ham quality and the final flavor in the processing of dry-cured donkey, and the better flavor of the ham was after fermentation for 6 months.
    31  Microwave-vacuum Drying Kinetics Model and Quality Analysis of Chinese Chestnut Slice
    ZHANG Le LI Peng WANG Zhao-gai SHI Guan-ying WANG Xiao-min CHENG Jing-jing JIANG Peng-fei ZHAO Li-li WANG Xu-zeng
    2020, 36(4):235-243. DOI: 10.13982/j.mfst.1673-9078.2020.4.031
    [Abstract](278) [HTML](181) [PDF 9.27 M](913)
    Abstract:
    In order to obtain chestnut products with a fast drying rate and high quality, fresh Chinese chestnut was used as the raw material for microwave-vacuum drying. The drying characteristics of chestnut slices under different vacuum degrees and microwave powers were investigated. Based on the experimental data, the kinetic model for the relationship between the moisture ratio and drying time of the microwave-vacuum dried chestnut slices was established and then tested by fitting. At the same time, the quality of chestnut slices prepared under different drying conditions was evaluated. The results showed that both the microwave power and vacuum degree had a significant influence on the drying time: the higher the microwave power, the higher vacuum degree, the faster the drying. In the test range, the effective diffusion coefficient of moisture increased with the rise of drying microwave power and with the increase of vacuum degree, with the effect of microwave power on the effective diffusion coefficient of moisture being more significant than that of vacuum degree. Using the Fick’s second law of diffusion, the range of moisture effective diffusivity (Deff) was 3.5462×10-9~2.128×10-8 m2/s. The Page model was found to be the best to simulate microwave-vacuum drying of chestnut slices among the four mathematical models. By fitting the mathematical drying kinetics model of chestnut slices, it was found that the Page model exhibited the best fit to the drying process of chestnut slices, with the predicted value of the model in good agreement with the experimental value, therefore, can be used to describe and predict the microwave-vacuum drying process of chestnut slices. Chinese chestnut slices dried under a vacuum degree of -20 kPa and microwave power of 3 kW had the greatest brightness (L* value: 71.77) and the best texture, and differed significantly from those obtained under other drying conditions (p<0.05). This study provides a technical basis for the application of microwave-vacuum drying technology in chestnut drying.
    32  Quality Improvement of Cabernet Sauvignon Wine Treated by Cold Maceration and Tannin
    QU Yi-ming YAO Yao ZHANG Ya-fei SHI Meng-meng LI Xue-wen
    2020, 36(4):244-251. DOI: 10.13982/j.mfst.1673-9078.2020.4.032
    [Abstract](286) [HTML](244) [PDF 38.27 M](850)
    Abstract:
    In order to study the effects of cold maceration and tannin treatment on the color stability of cabernet sauvignon wine, the cabernet sauvignon wine in the HeShuo production area was used as the research subject. The cabernet sauvignon grapes were subjected to cold maceration (8 ?C; 4 d, 8 d or 12 d) before fermentation, and VR tannin at different concentrations (TANIN VR COLOR; 0.10, 0.20, 0.30 g/L) were added during fermentation. The basic physicochemical indices, phenolic substances and CIELab color parameters of the resulting cabernet sauvignon wine were analyzed. The results showed that compared with the control group, the total acid content of the wine obtained after cold maceration for 4, 8 or 12 days increased by 17.63%, 15.70% and 26.96%, respectively. The total acid content of the wine treated with VR tannin at 0.10, 0.20 or 0.30 g/L increased by 1.33%, 16.74% and 13.04%, respectively. With the extension of cold maceration time, the contents of tannins and total phenolics in wine increased, with the content of anthocyanins reached the maximum (111.04 mg/L) for the wine obtained after 8-day cold maceration. The wine prepared with 20 g/L of added VR tannins had 28.40%, 26.78% and 25.42%, respectively, higher contents of tannins, total phenolics and total anthocyanins, compared with the control group. The a* and Cab values of the wine were the highest (38.85 and 42.29, respectively) for the wine obtained after 8-day cold maceration, while the b* and Hab values of the wine with 0.20 g/L of added VR tannin decreased by 1.61% and 1.84%, respectively, compared the control group. All the comparative analyses showed that cold maceration for 8 d and addition of 0.20 g/L VR tannin could effectively improve the color stability of cabernet sauvignon dry red wine.
    33  In vitro Antioxidant Activity of Alfalfa Leaf Powder and the Processing of Its Chewable Tablets
    LAI Si-tong CUI Qing-liang ZHANG Yan-qing ZHANG Yu-lei LIU Jun-li SUN Deng
    2020, 36(4):252-259. DOI: 10.13982/j.mfst.1673-9078.2020.4.033
    [Abstract](251) [HTML](134) [PDF 30.00 M](677)
    Abstract:
    In order to promote the development of alfalfa functional food, this paper compared the antioxidant activities of different parts and different particle sizes of alfalfa powder, and explored the effects of the addition amount of alfalfa leaves powder, the addition amount of flavoring agent and pressure on the hardness and crispness of chewing tablets. The results showed that the antioxidant activity of alfalfa leaves was higher than that of stem, and the antioxidant activity of upper leaves was the highest. The antioxidant activity of alfalfa leaves increased gradually with the decrease of grinding size from 0.02~0.03 mm to 0.06~0.08 mm. When the particle size was 0.06~0.08 mm, the scavenging rates of DPPH and ABTS were 50.85% and 73.08% respectively, and the reducing power of Fe3+was 117.91 μmol/g. The best processing parameters of alfalfa chewing tablets were: 30%, 15%, 10%, 44%, 1% of alfalfa leaves powder, oatmeal powder, flavoring agent, microcrystalline cellulose and magnesium stearate respectively, and the pressure was 20 kN. Under these conditions, the hardness of chewable tablets was 45.50 N, and the brittleness was 0.37%, which met the relevant requirements. In conclusion, this study provided theoretical guidance for the development of alfalfa functional food.
    34  Comparison of in vitro Antioxidant Activity of Peach Jiaosu treated with Different Bacteria and Enzymes
    JING Jin-jin LIN Bing-jie XU Wen-jing JIANG Xin-ping ZHANG Feng-xiang
    2020, 36(4):260-267. DOI: 10.13982/j.mfst.1673-9078.2020.4.034
    [Abstract](268) [HTML](123) [PDF 28.65 M](917)
    Abstract:
    Peach jiaosu was prepared by fermentation with different bacteria and pretreated with different enzymes, and the effects of fermentation with different bacteria and enzyme treatments on the fermentation and antioxidant activity of peach jiaosu were investigated. The pH value and soluble solids content of peach jiaosu decreased rapidly in the initial stage of fermentation and slowed down in the later stage. The ability of scavenging O2·ˉand DPPH· increased rapidly in the initial stage of fermentation, but slowed down after 50 h of fermentation. After 60 hours of fermentation, the soluble solids content of each group decreased from 5.00 °Brix to about 3.60 °Brix. Peach jiaosu produced by yeast had higher ability to scavenge O2·ˉ and DPPH·, 43.70% and 38.25% respectively. According to the sensory evaluation results from high to low score, the order of fermentation bacteria were yeast, bifidobacterium-7 and 10, streptococcus lactis-5 and lactobacillus plantarum. Both pectinase and cellulase 1.5 L could significantly increase the soluble solids content in peach juice. Enzymatic pretreatment could improve the ability of scavenging O2·ˉ and DPPH· of peach serum. The clarified peach fermentation liquid could be obtained by pectinase treatment, which could also improve the flavor of peach jiaosu. The peach jiaosu treated by pectinase SPL had the best aroma and taste.
    35  Analysis and Identification of Characteristic Flavor Components in Baiyaqilan Tea
    LIU Xin-ru LI Li-jun NI Hui HUANG Gao-ling WU Ling XIAO An-feng YANG Qiu-ming LI Qing-biao
    2020, 36(4):268-276. DOI: 10.13982/j.mfst.1673-9078.2020.4.035
    [Abstract](299) [HTML](128) [PDF 3.86 M](789)
    Abstract:
    The key aroma components of Baiyaqilan tea were analyzed and identified. Through headspace solid phase microextraction combined with gas chromatography and mass spectrometry, 36 volatile components were identified, including 9 of olefins, 7 of aldehydes, 5 of esters, 4 of alcohols, 4 of ketones, 3 of oxides and 4 others. Among them, 1-ethyl-1-hydropyrrole (753.60 μg/L), nonanal (430.57 μg/L), 2-ethylfuran (170.21 μg/L), hexanal (147.14 μg/L), 2-methylbutyraldehyde (148.49 μg/L), 2-methylpropanal (86.48 μg/L) and 3-Methylbutyraldehyde (73.53 μg/L) were higher in content. Furthermore, relative odor activity value and recombination results showed that flavor, 1-ethyl-1-hydropyrrole, nonanal, 3-Methylbutyraldehyde, 2-methylbutyraldehyde, decanal, 2-ethylfuran, octanal, hexanal, hexyl butyrate, 2-methylpropanal, linalool, heptanal, linalool oxide and limonene were the major aroma compounds of Baiyaqilan tea. In this study, the characteristic aroma components of Baiyaqilan tea were clarified, which provided reference data for the quantitative standard of aroma quality and quality management of Baiyaqilan tea.
    36  Volatile Components of Reheated Lateolabrax japonicus
    ZHOU Ming-zhu XIONG Guang-quan QIAO Yu LIAO Li XIANG Ya-fang WANG Lan WU Wen-jin LI Xin SHI Liu DING An-zi
    2020, 36(4):277-283. DOI: 10.13982/j.mfst.1673-9078.2020.4.036
    [Abstract](167) [HTML](152) [PDF 9.02 M](635)
    Abstract:
    The volatile components and their contents of reheated Lateolabrax japonicus were determined by SPME-GC-MS coupled with electronic nose. The results showed that the content of aldehydes in the fish flesh decreased first and then increased during cold storage. Compared with the cold storage treatment, reheating for 13 h increased the total peak area of nonanal and 1-octene-3-ol to 29.98×107 (increased by 8.8×107), indicating that reheating could accelerate the oxidation of fish fat and enhance the fishy smell. The electronic nose could distinguish the smell of the flesh refrigerated for 3 h, 8 h, 13 h and 18 h respectively. DFA analysis showed that the fleshes subjected to 3-h and 8-h treatment (reheating or cold storage) resembled in the smell, with those treated for 13 h and 18 h also having similar smell. The principal component analysis showed that compared with the cold storage treatment, reheating increased the fishy smell with the extension of time, with the eigen vectors of nonanal and 1-octene-3-alcohol b 0.810 and 0.621, respectively (which were the main volatile substances responsible for the fishy smell, and represented the major volatile compounds for the reheated flesh after a cold storage for 13 or 18 h).
    37  Establishment of Sensory Quality Evaluation System for Highland Barley Steamed Sponge Cake Based on Fuzzy Binary Contrast
    ZHANG Cheng-zhi ZHENG Bo LIANG Yi CHEN Ling
    2020, 36(4):284-289. DOI: 10.13982/j.mfst.1673-9078.2020.4.037
    [Abstract](255) [HTML](108) [PDF 906.96 K](722)
    Abstract:
    In this work, to establish a sensory quality evaluation system suitable for highland barley steamed sponge cake, the preferential sensory quality appraisal indexes, the priority ranking and weight were determined by means of questionnaire based on the fuzzy binary contrast decision. The results of investigation statistics showed that the preferential sensory quality appraisal indexes of highland barley steamed sponge cake were epidermis smoothness, flesh hole evenness, frangrance, taste, hardness, elasticity, viscosity and chewiness, respectively. The order of preferential indexes was as follow: frangrance, taste, hardness, elasticity, viscosity, flesh hole evenness, chewiness and epidermis smoothness, which were determined by the method of fuzzy priority ranking. In addition, the weight of preferential indexes were 21%, 16%, 15%, 14%, 12%, 10%, 9% and 3%, respectively. On this basis, the set of the universe of each preferential index and the method of sensory quality evaluation were determined, and the sensory quality evaluation table of highland barley steamed sponge cake were established ultimately. The study will provide basic data and impressive theoretical support for the sensory quality evaluation analysis and industrialization of highland barley steamed sponge cake.
    38  Establishment of Multiplex DPO-PCR Method for Detection of Shiga Toxin-producing Escherichia coli O26
    YANG Guang-zhu ZHANG Shu-hong HUANG Yuan-bin WU Qing-ping ZHANG Ju-mei
    2020, 36(4):290-295. DOI: 10.13982/j.mfst.1673-9078.2020.4.038
    [Abstract](200) [HTML](219) [PDF 19.14 M](792)
    Abstract:
    In order to develop a triple DPO-PCR assay for the detection of Shiga toxin-producing Escherichia coli O26 in foods based DPO primers, three sets of DPO primers were designed according to shiga toxin stx1, stx2 and O antigen wzx O26 genes. Their specificity, sensitivity and detection effect were evaluated. The results showed that an optimized system was established, which showed a high specificity and sensitivity. The amplification could product at 49~69 ℃. The detection limit of this assay for Escherichia coli O26 was 3.8×103 cfu/g. Further, this method demonstrated good detection results in artifical contaminated samples and natural food samples. The triple DPO-PCR assay in this work based on DPO primers possessed highly advantages of high efficiency, specificity and wide annealing temperature range, which can provide a reliable and efficient molecule assay for the rapid and accurate detection of Shiga toxin-producing E. coli O26 in food samples method.
    39  Isolation of Staphylococcus aureus from Pork Source and the Detection of Disinfectant Resistance Genes
    MENG Han LI Qing HE Su-wan SHI Chun-lei CHEN Juan TANG Jun-ni
    2020, 36(4):296-303. DOI: 10.13982/j.mfst.1673-9078.2020.4.039
    [Abstract](311) [HTML](113) [PDF 22.17 M](830)
    Abstract:
    In this work, the pollution of Staphylococcus aureus from pork purchased from the market was investigated. The MIC ranges of quaternary ammonium disinfectant to the isolated strains and the disinfectant resistant genes carrying were detected. The 576 samples of the commercial raw pork in four seasons were collected. The MIC values of the isolated strains were determined by broth dilution methods. The five anti-disinfectant-related genes (qacA/ B, qacC/ D, qacG, qacH, qacJ) were detected by PCR. The 297 strains of S. aureus were isolated from 576 pork source samples, and the total isolation rates was 51.56%. The 158 S. aureus strains were isolated from 374 samples that collected in spring and summer. The 139 S. aureus strains were isolated from 202 samples that collected in autumn and winter. The MIC ranges to benzalkonium bromide were 0.00125~0.01 μg/mL. Among 297 strains of S. aureus, 168 strains were found to carry the disinfectant-resistant genes, and the total detection rate was 56.6%. The positive detection rates for qacA/B, qacC/D, qacG, qacH, and qacJ were 2.36%, 19.86%, 40.74%, 6.73%, 0.67%, respectively. The result showed that the isolation rates from pork source and the resistance genes to disinfectant were relatively high. The S. aureus isolated from pork were sensitive to the quaternary salt-based disinfectant. This study will provides reference for the prevention and control of S. aureus pork isolates.
    40  Determination of Persistent Organic Pollutants (POPs) in Aquatic Products by Accelerated Solvent Extraction/Gel Permeation Chromatography/Gas Chromatography-tandem Mass Spectrometry
    RONG Mao YU Ting-ting JING Hai-bin LI Min JIANG Feng ZHU Xiao-ling LIU Di ZHANG Li
    2020, 36(4):304-315. DOI: 10.13982/j.mfst.1673-9078.2020.4.040
    [Abstract](137) [HTML](213) [PDF 28.09 M](699)
    Abstract:
    An improved method based on accelerated solvent extraction/gel chromatography purification/gas chromatography-triple- quadrupole mass spectrometry was set up to detect 46 POPs in aquatic products. The aquatic products were freeze-dried at -105 ℃ and 100 mbar and then uniformly mixed with diatomaceous earth. The accelerated solvent extraction and gel chromatography purification were used to remove grease. The quantitation and qualification analysis of 16 kinds of polycyclic aromatic hydrocarbons and 30 kinds of organochlorines were performed by gas chromatography-triple-quadrupole mass spectrometry (GCMS/MS) in the multiple reaction monitoring (MRM) mode, using Naphthalene-d, Acenaphthene-d, Anthracene-d, Chrysene-d as internal standards. 46 organic contaminants were extracted with dichloromethane:hexane (1:1, V/V) at 100 ℃ and 1500 psi, and their distillate (7.5~16 min) was collected. The separation of 46 POPs was good, and the correlation coefficient R2 was above 0.99. The recoveries of low (10 μg/kg), medium (50 μg/kg) and high (100 μg/kg) levels were between 81.0% and 121.0%, the relative standard deviations (RSD, n=6) were between 4.1% and 11.0%, and the detection limit was 0.0185 μg/kg~0.7377 μg/kg (dry weight). This method, with accelerated solvent extraction and gel chromatography purification as pretreatments, has good stability, low detection limit, and a high recovery rate. It is a promising method for analyzing trace POPs in aquatic products.
    41  Improving Wine Aroma by Using Beta-Glucosidase: a Review
    ZHANG Yang JIANG Lu GUO Zhi-jun ZHAO Yi-mei LIU Qing MIN Zhuo
    2020, 36(4):316-324. DOI: 10.13982/j.mfst.1673-9078.2020.4.041
    [Abstract](494) [HTML](115) [PDF 24.57 M](959)
    Abstract:
    Most of the terpenoids in wine exist in the form of bound glycosides, which are not easily released. β-glucosidase is a key enzyme in the hydrolysis of bound volatile aromatic compounds in wine, which plays an important role in the improvement of wine aroma. However, its application in wine is largely limited due to the great inhibition or destruction of high glucose, ethanol and low pH in wine on its activity and stability. In recent years, researchers have done a lot of work on how to improve the activity and stability of β-glucosidase in the complex winemaking conditions. On the basis of reading a large number of literatures, we have summarized the research advances of different strategies to improve the β-glucosidase activity and stability in the complex winemaking conditions, including the screening of β-glucosidase producing bacteria, enzyme immobilization technology, Saccharomyces cerevisiae cell-surface display technology and semi-rational design of protein. In addition, the use of β-glucosidase to improve the aroma of wine has been proposed.

    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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