Volume 34,Issue 1,2018 Table of Contents

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  • 1  Effects of Bisphenol S Exposure on Behavior and Growth of Caenorhabditis elegans
    ZHOU Xing-hua ZHANG Xiao-wei XIAO Xiang ZHOU Yue ZHAO Yan-sheng ZHU Ying ZHANG Jia-yan DONG Ying
    2018, 34(1):1-4. DOI: 10.13982/j.mfst.1673-9078.2018.1.001
    [Abstract](899) [HTML](741) [PDF 405.30 K](951)
    Abstract:
    Bisphenol S (BPS) has been widely used as a substitute for bisphenol A (BPA) in various products (bottles, food cans, thermal paper, etc.), but there were few studies on toxicology of BPS. In this study, BPS was used as the research object, and Caenorhabditis elegans (C. elegans) was used as model organism to analyze its effect on the motor behavior and growth of C. elegans. The results showed that when the exposure concentration reached 1μM, the frequency of body movement was significantly decreased. And when the exposure concentration reached 10 μM, the thrashing frequency of the head was significantly decreased in the acute toxicity test. With the increase of concentration, BPS also affected the life span and the number of progeny of C. elegans, resulting in shortened life span and fewer brood size. When the concentration of BPS reached 100 μM, the life span decreased by 35.42% and the brood size decreased by 30.47% as compared with the control group; BPS exposure could lead to a significant increase of the reactive oxygen species (ROS) free radicals content in the C. elegans, suggesting that high concentrations of BPS might cause oxidative damage to the C. elegans, and further affect the motor behavioral capacity, life span and the number of offspring.
    2  Protective Effect of Bornlisy on Murine Alcoholic-induced Liver Injury and Mechanisms Exploring
    TONG Yuan-hao MENGLONG Xi-yu ZHAO Ya-rong SHEN Su-nan ZHAO Shu-li DOU Huan
    2018, 34(1):5-12. DOI: 10.13982/j.mfst.1673-9078.2018.1.002
    [Abstract](895) [HTML](194) [PDF 699.35 K](1072)
    Abstract:
    In order to investigate the protective effect of probiotics compound preparations Bornlisy (BO) on murine alcoholic-induced liver injury and explore the underlying mechanisms, acute and chronic alcoholic liver injuries models were establishedin mice by gavage with different concentrations of liquor. Compared with the model group, the survival rate of acute alcoholic liver injury mice with BO treatment was significantly improved (p<0.05), while there was no such effect in BO supernatant treatment group. In chronic alcoholic liver injury model, BO could significantly reduce the increase of liver index and improve fatty pathological injuries and lipid accumulation (p<0.05). Levels of serum ALT and TG decreased significantly (p<0.05), and the activity of liver SOD and GSH-Px increased significantly by 43.30%(p<0.05) and 281.44% in BO treatment group (p<0.01), respectively, while BO supernatant treatment group had no certain effects. Through investigating the fatty acid metabolic pathways, we found that BO treatment could inhibit the decrease of mRNA levels of PPARα, ACOX1 and L-FABP significantly (p<0.05), while BO supernatant treatment had no significant effects (p>0.05). The detection results of SREBP-1c pathway showed that both BO and BO supernatant treatment had no significant effects on SREBP-1c and FAS mRNA expressions. Therefore, BO can protect mice from alcoholic induced liver injuries, which may be achieved by anti-oxidative stress and selectively enhancing PPARα pathway.
    3  Effects of EGCG on the Lipid Metabolism in Obese HFA Mice Induced by High-Fat-Diet
    HU Ling ZENG Ben-hua WANG Jie DONG Sa-shuang LIAO Zhen-lin WANG Li WEI Hong FANG Xiang
    2018, 34(1):13-18. DOI: 10.13982/j.mfst.1673-9078.2018.1.003
    [Abstract](1245) [HTML](333) [PDF 503.48 K](1381)
    Abstract:
    The lipid-lowering effects of (-)-epigallocatechin-3-gallate (EGCG) on obese human flora-associate (HFA) mice induced by high fat diet were investigated in this study. The aseptic Kunming (KM) mice were inoculated with healthy human excrement suspension to construct HFA model and randomly divided into two groups: high-fat group (40) and normal group (10) were fed with high-fat diet and normal diet, respectively. After 8 weeks, the mice were sacrificed and the body weight, liver weight, epididymal fat pad weigh, blood glucose, blood lipid and hematoxylin and eosin (HE) staining of liver and epididymal fat pad were measured. The obese mice were randomly divided into three groups: the control group, 0.2% EGCG low-dose group and 0.8% EGCG high-dose group, and fed with normal diet After 8 weeks, the mice were sacrificed and several indices mentioned above were assayed. The results showed that the epidihymal fat pad weight,total cholesterol (Tch) and low density lipoprotein content (LDL-C) in high dose group were significantly decreased by 48.15%, 28.64% and 43.16%, respectively, as compared to the normal group. Furthermore, EGCG treatment also normalized the cellular morphology of the epidihymal fat pad, and alleviated hepatic damage in a dose-dependent manner. These results suggested that EGCG had certain effects on lipid-decreasing and liver injury repair activity in obese HFA mice.
    4  Effect of the Compound Tartary Buckwheat Flour on the Defecation in Mice
    MENG Xue-mei MA Wen-fang ZHANG Ling-ling WANG Min
    2018, 34(1):19-23. DOI: 10.13982/j.mfst.1673-9078.2018.1.004
    [Abstract](1021) [HTML](238) [PDF 406.14 K](864)
    Abstract:
    Compound buckwheat powder can effectively improve intestinal peristalsis and promote defecation, improve constipation. Effects of the compound tartary buckwheat flour on the defecation were investigated by the laxative efficacy test in mice. Kunming mice were randomly divided into 5 groups, including blank control group, constipation model group, and compound tartary buckwheat flour in the low, middle and high dose groups. The mouse constipation model was established by intragastric administration of diphenoxylate. The effect of compound tartary buckwheat flour on the defecation function was evaluated by measuring the intestinal propulsion rate, first black feces time, the number of black feces in 6 hours and feces weight. After the mice were subjected to continuous intragastric infusion for 14 days, ink-pushing rate in high dose group was significantly higher than that in the constipation model group (p<0.05); the number of black feces in high dose groups was higher than that in the constipation model group (p<0.01), and the number of black feces in low and middle dose group revealed a significant increase when compared with that in the constipation model group (p<0.05); compared with the model group, the feces weight in each compound tartary buckwheat flour treatment groups were higher (p<0.01); however, there were no significant differences on the first defecation time between the compound tartary buckwheat flour treatment groups and the constipation model group. Compound tartary buckwheat flour could effectively improve defecation and intestinal peristalsis.
    5  Effect of Atractylodes Decoction Prescription on Regulating Gut Flora and Protecting Intestine
    ZENG Hong-liang XIAO Man CHEN Bo ZENG Wen-bin
    2018, 34(1):24-30. DOI: 10.13982/j.mfst.1673-9078.2018.1.005
    [Abstract](909) [HTML](197) [PDF 538.87 K](975)
    Abstract:
    Effects of Atractylodes Decoction prescription on regulating gut flora and protecting intestine were investigated in this study. After treatment with Atractylodes Decoction prescription for 30 days, compared with pre-treated animals, the intestinal Escherichia coli in high-dose group and enterococcus in middle- and high-dose groups were significantly decreased by 8.17%, 6.35% and 5.69%, respectively. Conversely intestinal bifidobacteria and lactobacillus in middle- and high-dose groups were increased significantly by 7.04%, 6.74%, 6.99% and 8.10%, respectively. Furthermore, when compared with galactooligosaccharide (GOS) group, the effect of Atractylodes Decoction prescription on intestinal bifidobacteria and lactobacillus were also significantly increased. But the pH value of cecal contents in middle-dose and high-dose groups were noticeably reduced by 6.58% and 5.26%, respectively. In the histopathological examination of intestinal tract, the ratio of the villus length to the corresponding crypt depth (A/V ratio) of duodenum and ileum in low-dose group, A/V ratio of duodenum, jejunum and ileum in middle- and high-dose groups, were markedly improved by 29.84%, 17.47%, 56.01%, 31.18%, 20.09%, 46.51%, 30.52% and 20.09%, respectively. In addition, the A/V ratio of the jejunum and ileum in middle- and high-dose groups were markedly increased when compared with the GOS group. In addition, the intestinal propulsion rates in treated animals were dose-dependently promoted by 43.92%, 69.93% and 98.31%, respectively. These data demonstrated that Atractylodes Decoction prescription improve intestinal microenvironment by regulating intestinal flora and showed improving effects when compared with GOS alone.
    6  Gelation Properties of Low Acyl Gellan-Whey Protein Mixed Gels
    LI Rong MA Hui-ting YAO Lan-ying CHEN Qing
    2018, 34(1):31-37. DOI: 10.13982/j.mfst.1673-9078.2018.1.006
    [Abstract](784) [HTML](191) [PDF 1.21 M](896)
    Abstract:
    The effects of ion type, ion concentration and polymer concentration on the mechanical properties, water-holding capacities, optical properties and pore size of low acyl gellan-whey protein mixed gels were investigated. The results showed that whey protein concentrations had little effect on the gelation properties of mixed gels. With the increase of low acyl gellan concentrations, the fracture stress, fracture strain, opacity index and water holding capacity increased, while the pore size decreased. Moreover, ion type and ion concentration affected the gelation properties of mixed gels significantly. Furthermore, the fracture stress and pore size increased with the increasing ion concentrations until ions reached a critical level, and then decreased after the concentration exceeded the critical level. The fracture strain and water holding capacity decreased with the increase of ion concentration. The opacity index of the mixed gel increased with the increase of the ion concentration, and the opacity index remained constant when the ion concentration exceeded a certain value. At optimum cation levels, gels with Ca2+ were stronger and firmer than gels with Na+. No synergistic effect between Na+ and Ca2 was found + in inducing gel formation.
    7  Physicochemical Characterization and Antioxidant Activity of Polysaccharides from Different Varieties of Moringa oleifera Leaves
    DONG Zhu-ping LI Chao FU Xiong
    2018, 34(1):38-44. DOI: 10.13982/j.mfst.1673-9078.2018.1.007
    [Abstract](881) [HTML](230) [PDF 747.17 K](1044)
    Abstract:
    In this study, three water-soluble polysaccharides were extracted from three varieties of Moringa oleifera leaves, including Periyakulam 1 (PKM1) leaves, Improved Periyakulam 1 (PKM2) leaves and M. stenopetala leaves. The physicochemical properties and antioxidant activities of these polysaccharides were comparatively investigated. The results showed that PKM1 leaves had the highest polysaccharide yield of 6.84%, followed by PKM2 leaves and M. stenopetala leaves. Three polysaccharides had different content of carbohydrate, protein, glucuronic acid and galacturonic acid. Structural analyses showed that three polysaccharides had different molecular weight distributions, and consisted of galactose, arabinose, fucose, and xylose. Fourier transform-infrared (FT-IR) spectra indicated that three polysaccharides were acidic furanose polysaccharides with β-configuration and have similar functional groups. Atomic force microscopy (AFM) and congo red analyses showed that PKM1 polysaccharide exhibited chain conformation, while PKM2 and M. stenopetala polysaccharides exhibited spherical conformation. In addition, they could form helical conformation in weak alkaline solution. In vitro antioxidant activity assay indicated that three polysaccharides had favorable antioxidant activities, and the polysaccharides from PKM1 and M. stenopetala leaves were higher than PKM2.
    8  Comparison of Quality of Potato Rice Noodles with Rice Noodles
    LIU Jia LV Du TANG Jian-bo LI Jun WANG Hui LIU Yong-xiang
    2018, 34(1):45-51. DOI: 10.13982/j.mfst.1673-9078.2018.1.008
    [Abstract](952) [HTML](294) [PDF 565.29 K](868)
    Abstract:
    In this study, the early indica rice was selected to produce the rice noodles by traditional technology. Based on the traditional process, potato powder was added as a rice noodles quality improver to produce potato rice noodles. The pure rice noodles and potato rice noodles with different additive dosages of potato powder were taken as the research object, they were analyzed and compared from four aspects, rehydration characteristics, cooking characteristics, nutrient content and sensory evaluation. The potato rice noodles with different additions of potato powder were compared to determine the best additive dosage of potato powder. The results indicated that the quality of potato rice noodles was better than that of rice noodles. The optimal addition dosage of potato powder was 40%. The potato rice noodles prepared by the traditional process had high rehydration rate, low cooking loss rate and broken rate, nutrients and minerals were more abundant. This study could provide theoretical basis for industrial production, and could also provide selection basis for consumers to choose potato rice noodles.
    9  Extraction and Antibacterial Activity of Coca-Cola Carbon Quantum Dots
    CHEN Qiao-ling CHEN Bi-sang LI Fei-ming YOU Yu-ting WU Xiu-ting
    2018, 34(1):52-56. DOI: 10.13982/j.mfst.1673-9078.2018.1.009
    [Abstract](1134) [HTML](188) [PDF 531.82 K](964)
    Abstract:
    The carbon quantum dots (CDs) were obtained from Coca-Cola directlyby concentration and dialysisfor the first time in this study. The structure of CDs was characterized by transmission electron microscopy (TEM), ultraviolet spectrophotometer (UV), infrared spectroscopy (IR) and fluorescence spectrophotometer, and the antibacterial activity was investigated by microorganism meathod. The results showed that CDs had a narrow particle size distribution and a good monodispersity, and the surface was rich in hydroxyl and carboxyl groups, which made it have a high solubility. The CDs have no inhibitory effect on single cell organisms such as Escherichia coli, Staphylococcus aureus, Candida albicans, Bacillus subtilis and Pseudomonas aeruginosa. In addition, the colonies of Escherichia coli and Staphylococcus aureus were significantly increased near the pore of culture medium when the concentration of CDs was greater than or equal to 100 mg/L, suggesting that CDs were beneficial to their growth but had no significant effect on the other three kinds of bacteria The results obtained in this study were of great significance for further expanding the synthesis pathway of CDs and the later applicantions.
    10  Antimicrobial Mechanism of (2E, 2E)-4,4-trisulfanediylbis(but-2-enoic acid) against Staphylococcus aureus
    HUANG Yi-na WU Tao LIU Rui ZHANG Min
    2018, 34(1):57-61. DOI: 10.13982/j.mfst.1673-9078.2018.1.010
    [Abstract](906) [HTML](197) [PDF 431.10 K](884)
    Abstract:
    The antibacterial mechanism of a novel compound (2E, 2E)-4,4-trisulfanediylbis -(but-2-enoic acid) (TSDB) against Staphylococcus aureus in foods was investigated in this study. The changes of bacterial protein, organic acids, and bacteria cell apoptosis were evaluated by SDS-PAGE, HPLC, and AnnexinV, respectively. The results suggested that bacterial protein in Staphylococcus aureus between 44.3 and 200 ku became blurred or disappeared with TSDB treatment The content of intracellular malic acid and citric acid significantly decreased by 65.16%and 56.18%, respectively.(p<0.05), while oxalic acid and lactic acid were not detectable. Phosphatidylserine on the inside of spoilage bacteria turned tocell surface when the cells apoptosised, which integrated with AnnexinV with a green fluorescent probe FITC, and then leaded the bacterial cells to be apple green. In conclusion, cell membranes permeability changes, organic acid metabolism disorders, and the synthesis of proteins are inhibited after the treatment with TSDB, which lead apoptosis or necrosis. Therefore, it plays an important significance for food preservatives development.
    11  Migration of Ti in Nano-TiO2 Modified LDPE Films into Food Simulants
    HUANG Hao LI Li QIN Yu LUO Zi-sheng CHEN Hang-jun RU Qiao-mei
    2018, 34(1):62-67. DOI: 10.13982/j.mfst.1673-9078.2018.1.011
    [Abstract](873) [HTML](201) [PDF 597.42 K](1046)
    Abstract:
    In order to study the migration of Ti into food simulants from nano-TiO2 modified LDPE films , the effects of different temperatures, microwave and ultraviolet treatment on the migration were studied based on the (EU) NO. 10/2011 using, distilled water, 3% acetic acid (m/V), 95% ethanol (V/V) and 10% ethanol (V/V) as the neutral, acidic, fatty and alcoholic food simulants, respectively.. The results indicated that the highest migration of Ti was in acidic simulants, followed in neutral, alcoholic and fatty simulants,, and the increasing temperature could promote the migration of Ti particles. The migration of Ti ranged from 0.0046 mg/kg to 0.61 mg/kg. Moreover, microwave treatment could also promote the migration of Ti particles, while ultraviolet had no such promotion. According to the maximum migration of Ti with 5mg/kg allowed by (EU) NO.10/2011, the results of migration test showed that LDPE films modified by nano-TiO2 might be used as a kind of safe food packaging film.
    12  Modification of Pectin Extraction Conditions on Physiochemical Properties of Sugar Beet Pulp
    LIU Zhan-peng GUO Xiao-ming PI Fang YU Shu-juan
    2018, 34(1):68-74. DOI: 10.13982/j.mfst.1673-9078.2018.1.012
    [Abstract](906) [HTML](245) [PDF 1.21 M](1002)
    Abstract:
    The modification of extractant type on the structure and morphology of sugar beet pectin was studied in this study. Sugar beet pectin showed a compact texture and the appearance was made up of irregularly folding architecture. After treatment with the oxalate ammonia (80 ℃, pH 5.2, twice), the calcium content in the sugar beet pulp decreased from 1.28% to 0.81%; the morphology of the sugar beet pulp changed into a highly loose and polyporous texture., while the major functional groups and the crystallinity of the sugar beet pulp did not change. After the heat-acid treatment (80 ℃, pH 1.5), the protopectin located in the pulp was gradually converted into soluble pectin. Meanwhile, the spectroscopic characteristics of FTIR and XRD changed accordingly; the absorption band of FTIR at 2930 cm-1 became stronger and the relative crystallinity increased to a higher level. The Yield of the pectins solubilized in oxalate ammonia was 2.6%, while that of the acid-soluble pectin reached to 13.1%. All pectin extracts were predominantly comprised of galacturonic acid and neutral sugars. The results obtained in this work showed that oxalate ammonia liberated some pectins from the cell wall by chelating intrinsic calcium ions, and decreased the compactness of the sugar beet pulp. The dilute acid leaded to a significant modification effect on the pulp because it not only solubilized both sugar beet pectins and calcium ions presented in the cell wall, but also improved significantly the relative crystallinity of the sugar beet pulp.
    13  Effects of Mixed Fermentation by Yeast and Chlorella vulgaris on B-Vitamin Content and Flavor Ingredients in Soybean Residue
    WANG Jing LIU Yu MA Yin-hua LU Cun-long DONG De-wu LIU Ai-min
    2018, 34(1):75-82. DOI: 10.13982/j.mfst.1673-9078.2018.1.013
    [Abstract](737) [HTML](265) [PDF 620.87 K](965)
    Abstract:
    Soybean residue had high nutritional value and was often discarded directly. Chlorella vulgaris was rich in single cell protein, which had a great value of development and utilization. Mixed fermented soybean residue, prepraed with yeast and chlorella, was a good way of resource utilization. In this experiment, fresh soybean residue was used as the raw materials, which was inoculated with Saccharomyces cerevisiae, Rhodotorula glutinis, Hanseniaspora uvarum (1:1:1) and Chlorella vulgaris for anaerobic semi-solid fermentation 5 days at 25 oC. The content of vitamin B2 (VB2) and B12 (VB12) in soybean residue before and after fermentation was determined by high performance liquid chromatography (HPLC), andthe flavor components before and after fermentation were analyzed by liquid-liquid extraction coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the content of VB2 and VB12 in soybean residue increased by about 0.5 times and 5.9 times, respectively after fermentation. In addition, 47 flavor components were identified by GC-MS, and the content of alcohols (8.26%), esters (4.84%), aldehydes (19.24%) and ketones (3.01%) were in relatively high levels, which were the characteristic flavor components of fermentedsoybean residue.
    14  Effects of Curcumin on Properties and Structure of Chicken Skin Gelatin Film
    LV Yan-xiao XUE Wei
    2018, 34(1):83-90. DOI: 10.13982/j.mfst.1673-9078.2018.1.014
    [Abstract](794) [HTML](386) [PDF 592.33 K](949)
    Abstract:
    The casting method was used to prepare curcumin-loaded chicken skin- gelatin film by using gelatin as the film-forming substrate and curcumin as antioxidant and/or antibacterial, which was aimed at developing a novel curcumin-chicken skingelatin composite film. The effects of curcumin at 0.5%, 1%, 2% and 3% on the physicochemical properties of chicken skin gelatin films were studied, and the compatibility of the composite films was characterized by infrared spectroscopy and thermal stability analysis. Results showed that the appearance color of chicken skin gelatin film gradually became yellow with the increase of curcumin laodings, and the barrier properties showed a trend of first decreasing and then increasing, which was the opposite of tensile strength.The elongation at break and water solubility gradually decrased while the antioxidation and antibacterial properties were significantly enhanced (p<0.05). In addition, the amide I was shifted to the right in the infrared spectrum, indicating that there were hydrogen bonds between curcumin and chicken skin gelatin, which changed the chicken skin gelatin film from α-helix structure to a stable three-helix structure. The thermal stability analysis showed that the addition of curcumin increased the thermal stability of chicken skin gelatin films, and the composite films had a best comprehensive performance at the curcumin concentration of 2%. Consequently, the development of curcumin-chicken skin gelatin composite films has a potential application value in food packaging and preservation.
    15  Effects of 60Co γ-irradiation on the Sterilization and Quality of Arachis hypogaea.L
    ZHENG Xiu-yan MENG Fan-bo LIN Mao LI Guo-lin HUANG Dao-mei CHEN Xi JIANG Li
    2018, 34(1):91-96. DOI: 10.13982/j.mfst.1673-9078.2018.1.015
    [Abstract](853) [HTML](300) [PDF 508.80 K](966)
    Abstract:
    To reduce microbial contamination in peanut, the bactericidal effect of 60Co γ-irradiation on the peanuts and the effects of 60Co γ-irradiation on the physicochemical properties and the texture characteristics and lipoxygenase of peanut were investigated. The results showed that 60Co γ-irradiation could significantly reduce the microbial content of peanut in a dose-dependent manner. The disinfection rates of total bacterial count, mold and yeast were 94.58% and 95.63%, respectively. The decimal reduction dose (D10) values of total bacterial count, mold and yeast were 2.33 kGy and 1.10 kGy, respectively. The sensory evaluation scores decreased with increasing irradiation doses, the sensory quality of peanuts was acceptable at the irradiation doses 1.5 kGy. At the range of dose of 0.00~4.50 kGy, irradiation had no significant effect on the moisture, fat, protein and fatty acids of peanuts, whereas, there was a significant decrease in the amount of coarse fiber when the irradiation dose was more than 1.50 kGy. Irradiation treatment could increase the hardness of peanuts to a certain extent, but had no obvious effect on the cohesiveness, elasticity, adhesiveness and chewiness of peanut. In addition, irradiation had no significant effect on lipoxygenase of peanuts. Therefore, when the dose of 60Co γ-irradiation dose was not more than 1.50 kGy, it could effectively kill the microbes in peanut and keep the maximal original edible quality of peanuts.
    16  Effect of Lactic Acid Bacteria on Urease in Viable Type Fermented Soybean Compound Protein Beverages
    YANG Xiao-juan HUANG Xiu-min BAO Zhi-ning HUANG Yi-hui DAI Nan-yi TAN Ying-chang
    2018, 34(1):97-103. DOI: 10.13982/j.mfst.1673-9078.2018.1.016
    [Abstract](832) [HTML](205) [PDF 527.02 K](1031)
    Abstract:
    In this study, the effects of four lactic acid bacteria on urease in viable type fermented soybean compound protein beverages were investigated. The Lactobacillus reuteri CICC6118, Lactobacillus casei GBHM-21, Lactobacillus bulgaricus CLB134-1 and Streptococcus thermophilus ST-L134-7-P were inoculated to the soybean milk culture medium without urease with different ratios. After cultivation for 8 h at 37 ℃, beverages were stored for 3 weeks at 4 ℃ and 25 ℃, respectively, and then the amount of viable bacteria and the activity of urease (qualitative and quantitative) were detected in these fermented soybean compound protein beverages during fermentation and storage. The results showed that the beverages fermented by either single or mixed lactic acid bacteria could generate the urease, which presented weakly positive, and the highest activity of urease didn’t exceed 0.020 U/g. The activity of urease in samples fermented by single bacterial was positively correlated with the amount of viable bacteria, but the urease activity showed no significant difference (p>0.05). The initial activity of urease in samples fermented by mixed bacteria had significant difference, while the activity of urease gradually transformed from a significant difference (p<0.05) to no significant difference (p>0.05) as the extension of fermentation time. The activity of urease could decline or disappear accompanying with the decrease of viable bacteria amount during the storage at 4 ℃ and 25 ℃.
    17  Effects of Tea Polyphenols Combined With Vacuum Packaging on the Quality of Micro-freezing Weever Fillets
    JU Jian HU Jia-hui QIAO Yu LI Dong-sheng HU Jian-zhong LIAO Li WANG Lan DING An-zi WU Wen-jin SHI Liu LI Xin
    2018, 34(1):104-110. DOI: 10.13982/j.mfst.1673-9078.2018.1.017
    [Abstract](760) [HTML](187) [PDF 541.59 K](930)
    Abstract:
    In order to explore the preservation method of weever fillets, the effects of air packaging, vacuum packaging and vacuum+tea polyphenols packaging treatments on the quality of weever fillets during a storage period of 21 days at -2 ℃ were comparatively investigated. During storage, physicochemical properties such as the total number of colonies, total volatile basic nitrogen (TVB-N), pH value and moisture distribution in weever fillets were determined on the 12th, 15th, 18th and 21st days, respectively.. The water relaxation time (T22) and relaxation area (p22) of weever fillets were illustrated by low-field nuclear magnetic resonance (LF-NMR) combined with sensory evaluation to evaluate the quality changes of weever fillets during storage. The results showed that with the extension of storage time, the total number of colonies and TVB-N of weever fillets increased with the prolongation of storage time under the three kinds of packaging methods during the period of micro-freezing, and the pH value decreased first and then increased, while T22, p22 and sensory scores all showed a decreasing trend with the extension of storage time. The results indicated that vacuum+tea polyphenols packaging treatment was the best for maintaining the quality of the weever fillets among the three different packaging treatments. In summary, the study showed that the vacuum packaging combined with tea polyphenols under micro-freezing conditions could better maintain the quality of weever fillets, and the results provided a theoretical basis for selecting the best storage conditions for weever fillets.
    18  The Noodle Quality Characteristics and Principal Component Analysis of Different Potato Varieties
    WANG Li LUO Hong-xia LI Shu-rong JU Rong-hui WANG Hui-hua LIU Xiao-fei JIA Hong-liang
    2018, 34(1):111-118. DOI: 10.13982/j.mfst.1673-9078.2018.1.018
    [Abstract](933) [HTML](164) [PDF 531.98 K](1290)
    Abstract:
    In order to study the characteristics difference of varieties of potato noodles and processing suitability of potato, the quality characteristics of 11 potato varieties noodles were analyzed and evaluated by principal component analysis. The results showed that the noodle quality characteristics of different potato varieties had significant difference with each other (p<0.05). The ΔE* and elasticity (r=0.594*), best cooking time and chewiness(r=0.748**), cohesiveness (r=0.648*), chewiness and elasticity (r=0.764**), cohesiveness (r=0.836**), elasticity and cohesiveness (r=0.625*), cohesiveness and viscosity (r=0.523*) had significant positive relationship. The principal component analysis results showed that the accumulative contribution rate of the first four components was 85.77%, which explained the most information of the noodle quality. The first principal component combined the taste characteristics, the second principal component synthesized the cooking characteristics, the third principal component combined the hardness characteristics and the fourth principal component synthesized the color characteristic. The comprehensive score was evaluated by the comprehensive evaluation model of noodles, and the more excellent varieties were the Longshu 9, LZ111 and Longshu 7. This research provides a basis for the selection of suitable potato varieties for noodles processing.
    19  Preparation Collagen Peptides from Antlers of Red Deer (Cervus elaphus) with the Activity of Promoting Proliferation of Human Skin Fibroblasts by Bi-enzymatic Hydrolysis
    YANG Cong-shan ZHANG Li-gang ZHAO Yu-hong
    2018, 34(1):119-126. DOI: 10.13982/j.mfst.1673-9078.2018.1.019
    [Abstract](767) [HTML](173) [PDF 783.18 K](947)
    Abstract:
    As the main component of the extracellular matrix, collagen was closely related to the proliferation and differentiation of the cells. In order to explore the suitable preparation conditions of the collagen peptides from red deer (Cervus elaphus) antler with the function of promoting the proliferation of the skin fibroblasts, the antler was used as the raw material and hydrolyzed by alcalase and trypsin . The degree of hydrolysis (DH), peptides yield and the proliferation rate of normal human dermal fibroblasts (NHDF) were used as the target to perform the single factor experiments and orthogonal experiments and determine the appropriate process conditions. The results showed that the optimal preparation conditions were as follows: alcalase was used for enzymolysis under the conditions of substrate concentration of 1%, enzyme substrate ratio of 2%, pH 9.0 and temperature of 60 ℃, and then trypsin was used for enzymolysis under the conditions of substrate concentration of 1%, enzyme substrate ratio of 6%, pH 8.0 and temperature of 42 ℃. The final hydrolysis degree of the hydrolyzate, the yield of peptides and proliferation rate of cells were 21.7%, 86% and 22.75%, respectively. Collagen peptide with promoting the proliferation rate of NHDF could be obtained from red deer antler by alcalase-trypsin bi-enzyme hydrolysis.
    20  Preparation of Starch-Zn Complex by Pulsed Electric Fields (PEF) Comined with Enzymatic Method and Its Microstructure Characteristics
    HAN Zhong WANG Jin-hua CHENG Jun-hu ZENG Xin-an
    2018, 34(1):127-133. DOI: 10.13982/j.mfst.1673-9078.2018.1.020
    [Abstract](724) [HTML](183) [PDF 607.52 K](799)
    Abstract:
    The effects of enzyme content, enzyme ratio and time on hydrolysis rate and oil-absorption rate of porous rice starch, which was prepraed byα-amylase and glucosidase, were studied by using the common southern rice starch from China as raw materials The optimized conditions for preparation of porous rice starch were as follows: enzyme content,1.0%, enzyme ratio, 1:12, processing time, 12 h, and the hydrolysis rate and oil-absorption rate of porous starch were 50% and 96.3%. Under this condition,, the original starch and porous rice starch (hydrolysis rate of 30%, 40% and 50%) were selected for strengthing thereaction of Zn complex by PEF treament with zinc-acetate solution (0.1 mol/L), and the conditions were as follows: voltage, 20 V, frequency, 1 kHz, fluid rate, 24 mL/min, treatment durations, 2.88×103 μs, 8.64×103 μs and 14.4×103 μs. In addition, the microstructure of the starch complex was investigated by scanning electron microscope (SEM) and infrared spectroscopy (FT-IR), and the zinc content of starch-Zn complex was determined by atom absorption spectroscopy. Consequently, the highest zinc contentwas 352.85 mg / 100 g with the hydrolysis-rate of 40% and PEF treatment time of 2.88×103 μs.
    21  High Throughput Screening of Mutant PGK Promoter Based on Egfp
    XU Jia PI Li ZHANG Yu CUI Dan-yao ZHANG Cui-ying XIAO Dong-guang
    2018, 34(1):134-140. DOI: 10.13982/j.mfst.1673-9078.2018.1.021
    [Abstract](850) [HTML](250) [PDF 625.62 K](1205)
    Abstract:
    The recombined vector pUC-PEBBK was constructed based on the pUC-19 as the base plasmid, which seclected PGK as the promoter and Egfp of the encodingenhanced green fluorescent protein as the reporter gene in this study. The recombinant cassette BATs-PGKp-Egfp-PGKt-KanMX-BATx was amplified by PCR,which was homologous recombination with Saccharomyces cerevisiae haploid AY15-α5 in order to construct the haploid recombinant α5-PEBBK. The expression of Egfp in Saccharomyces cerevisiae was detected using fluorescence microplateand fluorescence microplate. It was showed that the recombinant RFU of Egfp in the haploid recombinant α5-PEBBK was 523, which was 10.0 fold higher than the parental strain with RFU 53. It was concluded that the Egfp could be correctly expressed in Saccharomyces cerevisiae AY15-α5 under the control of PGK promoter. BSM1 was selected as the optimal medium for reducing the interference on fluorescence signal by the optimization of medium. The effects of inoculation quantity and time on Egfp fluorescence expression and microorganism growth were investigated. The optimal culture conditions were 40 μL of inoculation and 36 h of incubation time. The establishment of high efficient and sensitive high-throughput screening method provides a good foundation for the selection of subsequent series of expression intensity promoters.
    22  Application and Modeling Microwave Drying of Chinese Wolfberry Based on Weibull Distribution
    WANG He MU Song WU Jun XIE Ya-xing CHEN Xing-ming LIU Shuai-shuai
    2018, 34(1):141-147. DOI: 10.13982/j.mfst.1673-9078.2018.1.022
    [Abstract](863) [HTML](255) [PDF 625.29 K](1018)
    Abstract:
    In order to explore the factors of the parameters in the Weibull distribution function and its application in Chinese wolfberry microwave hot air drying, he drying processes of Chinese wolfberry in different pulse ratios (pulse ratio of 1.5:2 min/1 min; pulse ratio of 1.67: 3min/2 min; pulse ratio of 2: 1 min/1 min), microwave power (185, 200, 215 W) and moisture content of Chinese wolfberry (30%, 40%, 50%) were selected as the study objects The drying kinetics curves were simulated based on the Weibull distribution function, and the effective diffusion coefficient and dry activation energy during the microwave drying of wolfberry were analyzed by the established Weibull model. The results showed that the Weibull distribution function could simulate the microwave drying process of wolfberry well. The scale parameter alpha was related to microwave pulse ratio, microwave power and moisture content, and it decreased with the increase of microwave power, while increased with the increase of microwave pulse ratio and moisture content. The initial water content, pulse ratio and microwave power had less influence on shaping parameter beta. According to the water content analysis of Weibull, the water effective diffusion coefficient of Chinese wolfberry was 1.7×10-5~3.2×10-5 m2/h and the dry activation energy of Chinese wolfberry was 54.78 k J/mol.
    23  Preparation and Characterization of Starch/PVA Composite Films Incorporated with Anthocyanins of Purple Sweet Potato
    ZOU Xiao-bo JIANG Cai-ping ZHANG Jun-jun ZHAI Xiao-dong WANG Sheng ZHAO Hao LIANG Ni-ni
    2018, 34(1):148-153. DOI: 10.13982/j.mfst.1673-9078.2018.1.023
    [Abstract](884) [HTML](252) [PDF 539.39 K](1038)
    Abstract:
    The sweet potato starch/polyvinyl alcohol (PVA) combined with purple sweet potato anthocyanin extract (PSPE), was used as a film-forming substrate for the preparation of intelligent package films to analyze the freshness of milk, and the mechanical, spectral and color properties of composite films were studied. Results showed that the addition of PSPE improved the mechanical properties of composite films, and at the concentration of 24%, the composite films had a maximum elongation at breakof 87.73% with moderate tensile strength and thickness. The change of ultraviolet-visible spectrum (UV-Vis) of the composite films was consistent with that of the pigment solution, indicating that PSPE exhibited good compatibility with the film-forming substrateand the physiological activity was high. Fourier transform infrared spectroscopy (FT-IR) showed that the hydroxyl groups of PSPE interacted with the hydroxyl groups in film-forming substrate to form intermolecular hydrogen-bonding interactions without affecting the chemical components. In addition, an application test for analyzing the freshness of milk was conducted by using composite films.The results showed that the composite films presented a lilac color in fresh milk and then became reddish and lighter with time, which led to pH decreasing and milk deteriorating. Therefore, the PSPE composite films could realize the intelligent indication of milk spoilage, and the research could provide a reference for the development of intelligent indicator films for milk freshness.
    24  Extraction and Purification of Procyanidins from Black Bean Seed Coats
    ZHU Xue-shen ZHAO Wen LIN Shu-xin WANG Ren-lei
    2018, 34(1):154-160. DOI: 10.13982/j.mfst.1673-9078.2018.1.024
    [Abstract](899) [HTML](324) [PDF 565.84 K](1054)
    Abstract:
    In this study, extraction and purification methods of procyanidins from black bean seed coats was investigated. The procyanidins (PC) were extracted by ultrasonic assisted extraction and the crude extracts were purified by AB-8 macroporous resin adsorption method. The purified products were analyzed by infrared spectrum. The results of single factor experiments showed that the extraction method was more relatively effective when the concentration of ethanol was 60%, the extraction time was 50 mins, the solid-liquid ratio was 1:20 (m/V) and extraction temperature was 50℃. Whereafter, the results of orthogonal test showed that the optimal extraction conditions were as follows: the ethanol concentration of 60%, the extraction time of 50 mins, the solid-liquid ratio of 1:20 (m/V), and the extraction temperature of 60℃. The optimal dynamic adsorption and analytical conditions of the purification of AB-8 macroporous resin were as follows: 0.6 mg/mL procyanidins extract, the flow rate of 1 mL/min, the adsorption equilibrium time of 4 h, 60% ethanol solution as the eluent, elution flow rate of 1.5 mL/min, the elution balance time of 3 h. Qualitative analysis by infrared spectroscopy showed that the above conditions for the purification of proanthocyanidins were relatively effective.
    25  Production of Protease by Fermentation Duckweed with Serratia sp. SYBC H
    LI Gui-ying LIAO Xiang-ru CAI Yu-jie
    2018, 34(1):161-167. DOI: 10.13982/j.mfst.1673-9078.2018.1.025
    [Abstract](932) [HTML](212) [PDF 482.47 K](925)
    Abstract:
    The protease.was produced by microbial fermentation with a novel strain Serratia sp. SYBC H obtained by naturally screening and with protein-rich duckweed as organic nitrogen source, which provided a new approach for the high-valued utilization of duckweed resourceAt first, a single factor method was used to investigate a variety of variables affecting protease production, which contained carbon sources, C/N ratio, inorganic saltsand additives. The results demonstrated that wheat flour as carbon source, the ratio of wheat flour and duckweed as 1:2, NaCl and Tween 80 significantly improved the protease production by Serratia sp. SYBC H fermentation. Then, the orthogonal design was adopted to study the significant variables with levels for the protease production by Serratia sp. SYBC H fermentation. Within the experimental ranges, the significant factors with the optimal level for the maximum protease production by Serratia sp. SYBC H were wheat flour of 15 g/L, duckweek of 30 g/L, Tween 80 of 0.8 % (v/v), and NaCl of 0.05mol/L. The highest protease activity in the supernatant reached 1459.94 U/mL after fermentation for 18 h.
    26  Culture Condition Optimization for the Growth of Phaeodactylum tricornutum and Accumulation of Fatty Acid of under Outdoor Environment
    SONG Pei-qin LIU Lu WEI Dong
    2018, 34(1):168-175. DOI: 10.13982/j.mfst.1673-9078.2018.1.026
    [Abstract](752) [HTML](300) [PDF 725.75 K](910)
    Abstract:
    The content of fatty acids in microalgae was directly related to its application value, and the the environmental factors had a significant effect on the content of fatty acids in microalgae.,In this study, cell density, dry weight concentration and fatty acid content were used as the evaluation indexes to investigate the rules of outdoor growth and fatty acid accumulation of Phaeodactylum tricornutum under different environmental factors such as salinity (20‰, 25‰, 30‰), pH value (7.5, 8.0, 8.5) and nitrogen source (urea, ammonium bicarbonate). The results showed that the growth rate of P. tricornutum slowed down with the increase of salinity in culture medium. The maximum biomass (177.78 mg/g) was obtained under the condition of 20‰ salinity and the maximum fatty acid content was 123.99 mg/g under the condition of 30‰ salinity. In addition, the biomass and fatty acid content of P. tricornutum reached the maximum (166.39 mg/L and 145.92 mg/g, respectively) at pH 8.0, and the growth of P. tricornutum was inhibited at pH 7.5. The urea, used as nitrogen source, was more suitable than ammonium bicarbonate for the growth of P. tricornutum and the final biomass was 150.83 mg/L. Compared to urea, the ammonium bicarbonate was more advantageous for the accumulation of fatty acid, and the fatty acid content was 169.72 mg/g. Consequently, the optimum conditions for P. tricornutum were as follows: salinity, 20‰; pH, 8.0; , nitrogen source ,urea.
    27  Pretreatment Technology for Saccharification by Fermentation of Cassava Straw
    SHEN Juan TANG Chu-ying DONG Meng-yi
    2018, 34(1):176-180. DOI: 10.13982/j.mfst.1673-9078.2018.1.027
    [Abstract](827) [HTML](200) [PDF 465.62 K](945)
    Abstract:
    The technology for hydrolysis and saccharification of cassava straw, a kind of agricultural waste, was investigated in this paper for making full use of biomass resources. The effects of conventional alkali treatment, microwave/alkali treatment and ultrasonic/alkali treatment on the pretreatment of cassava straw were studied first by using the cellulose content as an index. The results showed that the cassava straw, obtained by the treatment of 2%(m/m)NaOH solution and microwave for 40 min, had the highest cellulose content (54.1%) and weight loss (61.3%). This was because that the microwave radiation increased the solubility of hemicellulose in alkali solution, which removed the hemicellulose and increased the cellulose content. Then, the cassava straw, obtained by three pretreatment methods, was fermented for saccharification, and results showed that the substrates, obtained after microwave/alkali treatment, would have the highest content of reducing sugar with the treatment of degradation by Trichoderma viride. Consequently, microwave/alkali treatment was an ideal pretreatment method for the pre-saccharification of cassava straw, which was beneficial to the fermentation of cassava straw in the furture.
    28  Study on the Preparation for Calcium-chelating Peptides from Eel Protein
    WU Chang-ping ZHONG Fang-fang HUO Guo-chang ZHAO Mou-ming SU Guo-wan
    2018, 34(1):181-187. DOI: 10.13982/j.mfst.1673-9078.2018.1.028
    [Abstract](807) [HTML](214) [PDF 530.61 K](867)
    Abstract:
    In this study, the calcium-chelating peptide was prepared from eel tail protein by using modern enzymolysis technology. Effects of different single and multiple proteases, enzymolysis time and addition levels of enzyme on protein recovery, peptides yield, calcium chelating ability were systematically evaluated, respectively. The optimal enzymolysis process was obtained as follows: trypsin hydrolysis (3.5‰) was performed at pH 8.0 and 55 ℃for 3 h, and then the pH of the mixture was adjusted to 4.0, followed by acid protease (3.5‰) hydrolysis for 2 h at 55 ℃to obtain eel peptides. The protein recovery and peptides yield were 66.61% and 52.46%, respectively. The effects of chelating temperature, pH value and mass ratios on the calcium chelating ability of eel peptides were investigated. The chelating conditions of calcium-chelating peptides were optimized as follows: 30 ℃, pH 9.0, the mass ratio of eel peptides to calcium 1:2 and chelating with calcium for 30 mins. The calcium content of calcium-chelating peptides was 56.78 mg/g. In addition, glutamic acid and aspartic acid were found to be a great contribution to chelating reaction between eel peptides and calcium via the amino acid composition analysis.
    29  Preparation and Structural Characteristics of Short Peptides Chelated Ferrous Ions from Channa Argus
    WANG Jing-yu ZHANG Ye-hui ZHANG You-sheng LIU Xue-ming ZHANG Xuan CHEN Zhi-yi CHENG Jing-rong WANG Xu-ping
    2018, 34(1):188-194. DOI: 10.13982/j.mfst.1673-9078.2018.1.029
    [Abstract](758) [HTML](293) [PDF 556.70 K](887)
    Abstract:
    In this study, the preparation process and structural characteristics of the short peptides chelated ferrous ions from channa argus were investigated. The short peptides were obtained from channa argus protein by trypsin hydrolysis. Single factor and response surface analyses were applied to optimize the preparation of higher chelating rate short peptides chelated ferrous ions from channa argus. Its structure was analyzed by means of amino acid analysis, spectral scanning and electron microscopy. The optimal chelating conditions were listed as follow: enzyme dosage of 35000 U/g, pH of 6.0, peptides/iron chloride of 3:1 (m/m), chelating temperature of 25 ℃, chelating time of 30 mins. The value of the highest chelating rate was 84.46 % at this condition. The amino composition analysis of the short peptides showed that the content of aspartic acid and glutamic acid had significantly increased after chelating reaction, suggesting that acid amino acid had stronger chelating effect on ferrous ions. Ultraviolet-visible (UV-VIS) spectrum, fourier transform-infrared (FT-IR) spectra were obviously polarized and the chelating connection of peptide-iron was formed before and after chelating reaction, suggesting that the amino and carboxyl of the short-peptide were involved in chelating reaction. The microstructure of the short peptides chelated ferrous ions was characterized by scanning electron microscope (SEM), transmission electron microscopy (TEM), suggesting that there was an adsorption effect between the short peptide and the ferrous ion, and the structure was close. This study provides some theoretical basis for the high value utilization of the channa argus.
    30  Optimization of Compound Process of Nianzhuan Anti-aging Additives by Response Surface Methodology
    HE Meng-ying ZHANG Kang-yi GUO Dong-xu WEN Qing-yu SHENG Wei HE Yan
    2018, 34(1):195-202. DOI: 10.13982/j.mfst.1673-9078.2018.1.030
    [Abstract](711) [HTML](227) [PDF 672.30 K](847)
    Abstract:
    In order to investigate the effects of compound anti-aging additives on retarding the aging of Nianzhuan, moisture content change, textural characteristic change, retrogradation degree and sensory evaluation were selected as the indexes toevaluate comprehensive scores. The effects of additive quantities of guar gum, sodium pyrophosphate (SPP) and sodium stearyl lactate (SSL) on anti-aging were investigated by single factor experiment and the response model of anti-aging effects was established by response surface methodology. The results showed that the established regression model of Nianzhuan anti-aging compound process was significant (R2=0.9339) and the experimental results were in good agreement with the predicted data. Ultimately, the model could be used to describe the effectiveness of anti-aging. The optimal ratio was that guar gum was 0.45%, SPP was 0.44% and SSL was 0.12%, while the anti-aging effect was the best under the optimal compound ratio. Meanwhile. under the optimal conditions, the retrogradation, sensory evaluation and the rate of changes in hardness, elasticity, chewiness and moisture content were 35.87%, 8.11, 12.20%, 2.30%, 13.30% and 2.40%, respectively.
    31  Study on the Process of Avicennia Marina Fruit Oysters Soft Cans
    MI Shun-li GAO Cheng-hai JIANG Shu YI Xiang-xi
    2018, 34(1):203-208. DOI: 10.13982/j.mfst.1673-9078.2018.1.031
    [Abstract](897) [HTML](223) [PDF 548.77 K](1215)
    Abstract:
    The process of Avicennia marina fruit oysters soft cans was investigated and the product quality inspection was carried out at the same time in this study. Through the single factor analysis and orthogonal experiment analysis, the optimum technological parameters of the deodorant of the oyster material during the production of Avicennia marina fruit oysters soft cans were obtained as follow, 1.0% high active dry yeast and fermentation for 1 hour at 25 ℃. In the case of known formula [A. marina fruit: oyster: compound seasoning = 75: 25: 6.9 (compound seasoning formula based on Table 2)], the optimal process parameters of vacuum infiltration were vacuum impregnation for 60 minutes at 25 ℃ at 0.05 MPa. The products were obtained by baking at 200 ℃ for 5 min, packaging with vacuum, sterilization with hot water at 85±1 ℃ for 20 min, and then cooled to 25 ℃. The products were detected for sensory, physical and chemical, nutritional ingredients, commercial sterility and other tests. The products had their own fragrance, no peculiar smell, no corruption, no mildew, no other visible foreign matter after opening, and the whole products were appropriate. The A. marina fruit were dark green, oysters were pale yellow, the shape were complete without damage, and the A. marina fruit and oysters had elastic when pressed with your fingers. The products were commercial aseptic with the NaCl content of 1.28±0.07%, the net content of 99.3±0.4%, and the solid content of 99.6±0.3%, which met the relevant national standards.
    32  Simultaneous Determination of Five Sterols in Infant Formula Rice Flour by Solid Phase Extraction-Isotope Dilution-Gas Chromatography-Mass Spectrometry
    HE Zhong-qiang LIN Xiao-jia CHEN Shu-dong WU Zhong-ling XU Li-zhu
    2018, 34(1):209-215. DOI: 10.13982/j.mfst.1673-9078.2018.1.032
    [Abstract](754) [HTML](190) [PDF 635.26 K](1003)
    Abstract:
    A method for simultaneous determination of 5 sterols in infant formula rice flour by solid phase extraction-isotope dilution- gas chromatography-mass spectrometry was established in this study. Samples were separated and extracted on a SPE column without saponification and derivatization and purified by adding deuterium isotope internal standard withsolid phase extraction. Then target sterols were separated on a HP-5MS (30 m×0.25 mm×0.25 m) column, detected by a selected ion monitoring (SIM) mode and quantified by internal standard method, which could achieve the accurate characterization and quantification of sterols. The results showed that the fivesterols had good linearity in their respective linear ranges with the correlation coefficients greater than 0.9995, and the detectionlimits (S/N = 3) were all 50 g/kg for. In addition, the recoveries were 91.9%~107% and the relative standard deviations (RSDs, n = 6) were in the range of 3.1~4.6%. The proposed method had the advantages of simple pretreatment, high sensitivity, good reproducibility and accuracy, as well as scientificity and operability, which was suitable for the simultaneous determination of 5 sterols in infant formula rice flour.
    33  Determination of Polypeptide Lunasin Content in Six Different Cultivars of Soybean Using NanoLC-Orbitrap Technique
    GAO Meng-di MENG Xian-bin XING Cen-can ZHANG Yue DENG Hai-teng WANG Feng-zhong
    2018, 34(1):216-220. DOI: 10.13982/j.mfst.1673-9078.2018.1.033
    [Abstract](756) [HTML](166) [PDF 432.22 K](876)
    Abstract:
    Soybean was rich in protein and polypeptide, of which lunasin was an important functional polypeptide. In this study, the lunasin in six kinds of domestic soybeans was separated and purifiedby SDS-PAGE for the determination of lunasin content in domestic soybeans, and a gel band containing lunasin was obtained, In addition, the specific peptides were analyzed by NanoLC-Obitrap and PRM after enzymatic hydrosis, and the lunasin content was determined. The results showed that content of lunasin was 4.66 mg/g in Wangdou35 (highest content among the six kinds of domestic soybeans) , 2.24 mg/g in Zhonghuang 13, 3.35 mg/g in Zhonghuang 75, 2.59 mg/g in Xu dou14, 2.03 mg/g in Qian Dou 7, and 2.87 mg/g in Heihe 43, indicating that the domestic soybean was rich in lunasin. The proposed method in this study had the advantages of simple pretreatment, good repeatability, accurate result and good linear relationship, which could be used to determine the content of lunasin in soybean and screen the soybean varieties that were rich in lunasin.
    34  Quantitative Analysis of Mutton and Pork in Meat Products by Micro Digital PCR
    CHEN Chen ZHANG Yan LI Yong-bo LI Peng LI Yong-yan ZHANG Tao ZHANG Wei ZHOU Wei ZHANG Zhi-sheng
    2018, 34(1):221-226. DOI: 10.13982/j.mfst.1673-9078.2018.1.034
    [Abstract](765) [HTML](267) [PDF 501.25 K](1055)
    Abstract:
    In order to realize the quantitative research of mutton and pork in meat products, a quantitative method based on the droplet digital polymerase chain reaction (ddPCR) was used for quantitative detection of meat products in this study. It was better to identify the adulteration of human factors or inadvertent bringing into during the process by designing single primers on housekeeping genes. The results of ddPCR showed that the relationships between the DNA concentration and DNA copy number(C) were close to be linear in a certain rage of meat weight and DNA concentration. This method was validated by artificial adulteration and commercial sample detection. The DNA concentration was utilized as an intermediate value to establish the formulae about the relationship between the original meat weight and DNA copy number: Movine=0.12C-10.6, Mpork=0.07C+4. By examining the mixed meat samples of known adulteration composition and commercially available samples, a more accurate method for detecting the adulteration meat was established. It shows that there is a certain adulteration in the market, and the droplet digital polymerase chain reaction(ddPCR) established in this paper has great potential in adulteration detection of mutton and pork and their products, which provides a scientific basis for the market supervision of adulterated meat products at present.
    35  Improved Method for Determination of Deoxynivalenol in Wheat Flour by Immunoaffinity-High Performance Liquid Chromatography
    HE Pan YAN Dong-ge CHEN Qu-ling LI Zao-zao
    2018, 34(1):227-232. DOI: 10.13982/j.mfst.1673-9078.2018.1.035
    [Abstract](637) [HTML](201) [PDF 520.42 K](1117)
    Abstract:
    The determination of deoxynivalenol in wheat flour by high performance liquid chromatography was studied in this paper. The detection of deoxynivalenol in wheat flour was very important for the storage and quality control of wheat flour, and the chromatographic conditions of immunoaffinity-high performance liquid chromatography, specified by national standard-GB 5009-2016, had a risk of false positives for the determination of deoxynivalenol in wheat flour. Conditions of liquid chromatography ,optimized based on national standard, were as follows: mobile phase, methanol-water (25:75, V/V); detection wavelength, 240 nm; scanning range,190 nm~400nm.In addition, the qualitative analysis was also studied using full wavelength scanning by diode array detector. The results showed that the recovery was 91.7% ~ 97.2% and the detection limit was 20 μg/kg, the linear correlation coefficient was 0.99989 in the concentration range of 50 ng/mL ~ 5000 ng/mLwith the precision of 0.83% ~ 3.21%. Consequently, the optimized method could not only avoid the risk of false positives by qualitative analysis, but maintain a high recovery rate and precision, wide linear range and low detection limit, which could be better and more accurately used for the detection of deoxynivalenol in wheat flour.
    36  Development of a Multi-Residue Colloidal Gold Detection Card for New Type Lean Meat Powder
    LUO Yi-ming
    2018, 34(1):233-238. DOI: 10.13982/j.mfst.1673-9078.2018.1.036
    [Abstract](794) [HTML](219) [PDF 523.19 K](978)
    Abstract:
    A new method of multi-residue colloidal gold detection card for detecting lean meat powder was estiblished and could be used for quantitative detection of a large number of samples. Applicated, Be used Colloidal gold immunochromatography assay and sodium citrate reduction method were used to mark the new type lean meat powder antibody, which was then sprayed onto a glass fiber. The new type lean meat powder was coupled with OVA and goat anti-mouse IgG on nitrocellulose membrane, and the sample pad, colloidal gold pad, nitrocellulose membrane and absorbent paper were assembled and cut into multi-mesidue colloidal gold detection cards for new type lean meat powder. The gradient color results obtained by investigating sensitivity, false positiveand false negative, showed that the sensitivities of the detection card were as follows: clenbuterol, 3 ng/mL, ractopamine, 5 ng/mL, salbutamol, 3 ng/mL, sima Tero, 5 ng/mL, bambuterol, 5 ng/mL, tulobuterol, 5 ng/mL, terbutaline, 8 ng/mL, clorprenaline, 5 ng/mL, mabuterol 5 ng/mL, brombuterol 8 ng/mL. The detection time was 3 min, and the optimal urine volume was 70~90 mL. In addition, the intra-and inter-reproducibility was 100%, and the false positive rate and false negative rates were both 0. The joint inspection technology, which could be used to supervise the production process and screen large quantities of samples, could realize rapid detection, improve the detection speed and accuracy and reduce the cost.
    37  Study on Nutritional Components of Tricholoma giganteum Cultivated with Mikania micrantha
    MO Mei-hua GAO Yi-bo MA Zi-ying XIE Wei-zhong LIU Chun-yan HUANG Mao-jun QIU Shi-qi XU Shao-chang YU Xiao-ming WU Ying
    2018, 34(1):239-244. DOI: 10.13982/j.mfst.1673-9078.2018.1.037
    [Abstract](771) [HTML](278) [PDF 440.34 K](931)
    Abstract:
    The nutritional components of Tricholoma giganteum cultivated with Mikania micrantha was studied in this study, and results showed that the content of total sugar, polysaccharide, crude fiber, crude fat, crude protein and ash were 54.24 g, 13.42 g, 5.52 g, 1.60 g, 15.55 g, 6.21 g in per 100 g dried fruiting body of Tricholoma giganteum, respectively. Tricholoma giganteum contained 17 essential amino acids, andthe total amount of amino acids was 15.13 g/100 g, of which essential amino acids accounted for 40.38%. The ratio of essential amino acids to non-essential amino acids (E/N) was 0.68, which met the requirements of FDA and WHO that the essential amino acid content of ideal protein should be above 40% and E/N should be above 0.6. In addition, the mineral elements content of K, Na, Ca, Mg, Cu, Zn, Fe and Mn was 27.58 g/kg, 0.24 g/kg, 0.23 g/kg, 0.90 g/kg, 69.72 mg/kg, 55.52 mg/kg, 51.46 mg/kg and 10.05 mg/kg, respectively, and the content of toxic heavy metals such as lead, cadmium and total arsenic content was lower than the limit standards for heavy metal content of edible fungi. Total mercury content was slightly excessive. The results of this study provided a theoretical basis for the further development and utilization of M. micrantha cultivated with T. giganteum and a new method for the comprehensive control of M. micrantha.
    38  Research Progress on Formation Mechanism and Inhibition Pathway of Nε-(1-Carboxyethyl)-L-Lysine in Food
    HAN Wen-feng TAN Xing-he LIN Xiao-li QIU Po MENG Hong-chang JIA Juan
    2018, 34(1):245-251. DOI: 10.13982/j.mfst.1673-9078.2018.1.038
    [Abstract](990) [HTML](332) [PDF 3.68 M](1941)
    Abstract:
    Nε-(1-Carboxyethyl)-L-Lysine (carboxymethyllysine or CML) in food is one of main advanced glycation end-products, which are produced by maillard reaction between reducing sugars and proteins or amino acid. CML has high acid stability and can be used as an important index to evaluate the chemical modification of protein, carbonyl stress and lipid oxidation in maillard reaction of food system. CML can be accumulated in different tissues and organs after entering the human body through a food medium, and would affect the function of tissues and organs in a certain amount. In addition, CML is closely related to many diseases in human body such as diabetes, kidney disease and atherosclerosis, as well as the aging of human organs. The control of CML content in food and the search for safe, efficient and natural CML inhibitors were one of the most research directions at home and abroad for the purpose of avoiding or reducing the harmfulness to human. In this paper, the research progress on formation mechanism and inhibition pathway of CML was reviewed to provide a basis for the effective control of CML content in food.

    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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