Abstract:The antioxidant activity of a pentapeptide Ala-Trp-Asp-Pro-Glu (AWDPE) derivated from hazelnuts of Changbai Mountain was investigated and its protective effect on oxidative stress injury in HUVECs were also evaluateded . The results showed that when, the radical scavenging rates of AWDPE (1 mg/mL) on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2‘-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) were 63.38 ± 2.44% and 69.38 ± 1.96%, respectively. Different concentrations of AWDPE had neither inhibitory nor promoting effects on the proliferation of HUVECs. HUVEC cell activity of AWDPE protection group was 1.51 times higher in than that of the angiotensin II (Ang II) injuried group (p < 0.01). The release rate of lactate dehydrogenase (LDH) in 100 μg/mL AWDPE protection group was 27.14 ± 1.16% , which was 0.62 times higher than that of the Ang II injuried group (p < 0.01). The methane dicarboxylic aldehyde (MDA) content in 500 μg/mL AWDPE protection group was 3.47 ± 0.28 nmol/mg, which was 0.73 times higher than that of Ang II injuried group. The content of catalase (CAT) in 100 μg/mL AWDPE protection group was 2.34 ± 0.11 U/mg, 1.39 times higher than that of the Ang II injuried group (p < 0.05). The total superoxide dismutase (T-SOD) content in 500 μg/mL AWDPE protection group was 23.55 ± 1.26 U/mg,2.48 times higher than that of the Ang II injuried group (p < 0.01). The glutathione peroxidase (GSH-PX) content was 33.9 ± 2.75 nmol/L in 500 μg/mL AWDPE protection group, which was 1.91 times higher than that of Ang II injuried group (p < 0.01 ). These results indicated that hazelnut pentapeptide AWDPE had significant protective effect against oxidative stress damage in HUVECs.

Abstract:The apple polyphenols were extracted by 80% acetone extraction. After simulated gastrointestinal digestion, , the polyphenols release of the extract and its antiproliferation activity on-HepG2 cell were determined. The results showed that the release contents of chlorogenic acid was the highest in the 80% acetone extracts from different apple varieties Crystal, Gala and Green, being of 30.72 ± 1.54, 22.37 ± 1.12 and 8.70 ± 0.44 mg/kg FW (Fresh weight, FW), respectively. After simulated gastric digestion, high amounts of protocatechuic acid, p-hydroxybenzoic acid, gallic acid, chlorogenic acid and other phenolic acids were released, while high contents of quercitrin, quercetin-3-glucoside, stearosine and other flavonols were released after simulated intestinal digestion. The cells survival rates were 26%, 42%, 44% and 23%, 28%, 28%, respectively, after HepG2 cells were treated with simulated gastric digestion and simulated intestine digestion of the apple extracts from Crystal, Gala and Green (concentrations of 297, 99, 255 mg/mL and 198, 154, 106 mg/mL, respectively) for 72 hours. This indicated that the simulated gastric digestion mainly promoted the release of phenolic acids, while the simulated intestinal digestion mainly promoted the release of flavonols. In a certain concentration range, apple extracts by simulated gastrointestinal digestion had strong antiproliferative activity against HepG2 cells.

Abstract:The glycemic index and blood glucose load of coarse cereal functional rice were investigated in this study, to provide reference for the diet selection of patients with chronic diseases such as diabetes mellitus. The glycemic index (GI), glycemic load (GL), as well as increased and decreased blood glucose rate of different staples (coarse cereal functional rice, thai fragrant rice, steamed bread and rice porridge) were measured to assess the blood glucose controlling ability of coarse cereals functional rice. The results showed that the GI values of coarse cereal functional rice, thai fragrant rice, steamed bread and rice porridge were 65.8, 76.3, 85.4, and 79.7, respectively, and the GL values of those were 9.83, 15.09, 15.82, and 15.76, respectively. Compared with the glucose, thai fragrant rice, steamed bread, and rice porridge, the GL value and the rate of blood glucose increase or decrease for coarse cereal functional rice were all the lowest. Therefore, its blood glucose response was the smallest, it was more suitable as the healthy staple food for diabetic patients. The results showed that coarse cereal functional rice had lower GI and GL values, which would help maintaining the stability of postprandial blood glucose.

Abstract:Changes of biochemical indicators and antioxidant activity in vitro of plant ferment during fermentation were studied, and the effects of plant ferment on the lifespan of Drosophila melanogaster and antioxidant activity in vivo were also investigated. The results showed that pH values decreased from 4.11 to 3.50 continually during fermentation. Reducing sugar content decreased firstly, increased subsequently and then decreased at last, reaching 78.78 ±3.24 mg/mL in the end of fermentation. The contents of total acids and total polyphenol content reached 9.80±1.06 mg/mL and 55.04±1.36 μg/mL, respectively. The DPPH free radical scavenging ability and reducing power of the plant ferment increased during the fermentation. Besides, the half death time, average lifespan, and maximum average lifespan of male drosophila were significantly improved with the addition of 2% plant ferment in basic culture medium (p<0.05), which were higher than those of the CK group (22.60%, 15.44% and 10.82%, respectively).. The half death time and maximum average lifespan of 2% dosage group of female were significantly higher than that of the control group, and the average maximum lifespan of 1% dosage group was also significantly higher than that of control group dramatically (p<0.05). In addition, the activity of SOD of Drosophila Melanogaster in 2% dosage group was higher and the content of MDA was lower than that of the control group (p<0.05). An obvious effect of plant ferment on decline degree of MDA content was also found.

Abstract:The changes of the various indicators of treated during storage under The effects of different temperatures (-4 ± 1℃, 0 ± 1℃, 5 ± 1℃, 10 ± 1℃, 25 ± 1℃) on the change rules and characteristics of survival rate, basic nutritional composition (moisture, glycogen, crude fat, crude protein and ash), biochemical characteristics (total volatile basic nitrogen, pH, SH content and Ca2+-ATPase activity of myofibrillar protein) and the total count of bacteria colonies in Razor Clams (Sinonovaculabsvula constricta). The results showed that the survival time of Razor Clams (Sinonovaculabsvula constricta) was 0 d, 11 d, 9 d, 5 d and 3 d, respectively, under different temperatures. The contents of moisture and crude protein kept stable during storage under different temperatures, meanwhile glycogen and crude fat were firstly consumed as energy source in turn. After 11 days of storage, the reduction of glycogen and crude fat were about 54.86%-69.45% and 21.69%-28.92%, respectively. The pH value was decreased and then increased. The SH content and Ca2+-ATPase activity of myofibrillar protein tended to decrease. The TVB-N value was shown to be increased within the acceptable TVB-N threshold (15 mg/100 g) in Razor Clams on the 11 d, 9 d, 7 d, 5 d, 2 d of storage processes. The total count of bacteria colonies in 7 d, 5 d, 3 d, 2 d was closed to 4.7 log(CFU/g) under different temperature of 0 ± 1℃, 5 ± 1℃, 10 ± 1℃ and 25 ± 1℃. The results indicated that Razor Clams maintained fresh at temperature of (0 ± 1)℃ due to their nutrient loss and change of biochemical characteristics slowly during the keep-alive process.

Abstract:The polysaccharides of Aurcularia auricular (AAP)sampled from Jinggang mountains, Jiangxi province, was extracted and structural identified. The optimal extraction method was established by comparing the content and yield of crude AAP by 4 different extraction methods, including ultrasound, cellulase, ultrasound synergistic cellulase, ultrasound synergistic cellulase and trypsin. The results showed that the content of AAP extracted by ultrasound synergistic cellulase method was the highest (85.93%), and the yield was 1.55%. Two kinds of A.auricular polysaccharides , named AAP3-20 and AAP3-60, were obtained when the volume fraction of isopropanol was 20% and 60%, respectively, after deproteinization, decoloration and alcohol precipitation. Monosaccharide analysis suggested that the monosaccharide composition of AAP3-20 was only glucose (77%) and the AAP3-60 was composed of mannose (51.91%), xylose (43.62%) and a small amount of glucose and galactose. Methylation analysis showed that the branching degree of AAP3-20 and AAP3-60 were 73.1% and 27.4%, respectively, and AAP-60 had an absorption peak at 669 cm-1, indicating that the polysaccharide might be in the form of β-pyran ring. This research could provide a theoretical basis for investigate the fine-strucure of AAP and the development of related products.

Abstract:The inhibitory effect of ozone (O3) on the quality of kiwifruit treated with expanding agents (N-(2-chloro-4-pyridyl)-N’-phenylurea, CPPU) during the storage was investigated. The postharvest Qinmei kiwifruit in the growth phase was treated with 20 mg/L CPPU and reserved in 0 ± 1℃, and then treated with 10, 40 and 70 mg/m3 ozone. The quality index, ethylene release, respiration intensity and resistance enzyme activity were studied. The results showed that 40 mg/m3 O3 could slow down the quality decline of CPPU-treated kiwifruit and the rise of soluble solids content. Besides, it can reduce the drop of titratable acid and Vc contents, maintain good hardness, inhibit the release of ethylene and respiration rate, and increase the activity of Phenylalanine ammonia lyase (PAL), β-1,3-glucanase (GLU) and Chitinase (CHI), thus reducing the decay rate of Kiwifruit fruit. O3 treatment could effectively reduce the negative effects of CPPU on the fruit of kiwifruit, and thus could better prolong the storage period.

Abstract:Daqu, the saccharifying ferments in Chinese traditional liquor fermentation, is rich in microorganisms, including various types of fungi, yeast and bacteria, providing necessary microorganisms, enzymes and flavor substances for the fermentation of liquor. The mold is a necessary microorganism in alcoholic fermentation, and can secrete some enzymes such as glucoamylase and protease and some metabolites such as organic acids , playing an important role in the quality of Daqu. In order to explore the function of mold in Daqu, 193 strains of fungi were isolated from Daqu in different fermentation periods. Analyzsis and by ITS4/5 rRNA sequence. showed that those strains can be identified to 13 species and the main strains included Aspergillus ruber, Rhizopus oryzae, Rhizomucor pusillus, Rhizopus azygosporus, Aspergillus fumigatus, Thermomyces lanuginosus, Aspergillus salwaensis, Aspergillus chevalieri, Aspergillus oryzae and so on. The construction of the M-L tree was established and the composition and variation patterns of mold in different stages of Daqu production were also explored. These results provided a foundation for further research on the brewing microorganisms of Chinese traditional liquor.

Abstract:The Auricularia auricula polysaccharides were prepared from wild Auricularia auricula in this study and the molecular weight was fractionated by Labscale TFF System laboratory ultrafiltration system to investigate the effects of acid-base property of extraction solvent and molecular weight on the antioxidant activity of Auricularia auricula polysaccharides The yield, purity and antioxidant activity of the Auricularia auricula polysaccharides were determined and the correlation between molecular weight and antioxidant activity were analyzed by SPSS software. The highest yield of acidic non-decolorized polysaccharides (12.48%) and the highest purity of the alkaline decolorized polysaccharides (68.78%) were obtained, and the neutral decolorized Auricularia auricula polysaccharides had the best antioxidant activity in vitro .The antioxidant experiment of neutral non-decolorized Auricularia auricula polysaccharides with different molecular weights showed that the antioxidant activity of polysaccharides with the molecular weight of less than 30 ku was best, which was similar to that of Vc, followed by the polysaccharides with the molecular weight of 30 ku to 100 ku , and the worst were those with the molecular weight greater than 100 ku .There was a significant correlation between molecular weight and antioxidant activity(p<0.01). The results provided a theoretical basis for the further development of antioxidant products of Auricularia auricula polysaccharide.

Abstract:In this study, the effects of collagen characters on the tenderness and texture of the beef was explored by heating beef to different center temperatures . The bovine semitendinosus muscle was heated untill the central temperature reached 60℃, 70℃, 80℃, 90℃, and 100℃ by using a 100℃ water bath. The results showed that with the increase of the center temperature, the shearing strength, collagen content, thermal dissolution, hydroxyl lysine pyridine, hardness, elasticity, adhesion and chewiness of bovine semitendinosus muscles were increased, while lysine pyridine, cohesion, adhesion and resilience were decreased. The collagen content and soluble degeneration of soluble collagen largely affected the tenderness of beef. The elasticity and chewiness of meat were associated with the content of collagen and the covalent crosslinking. The decrease in the hardness of beef was related to the destruction of the perimysium and endomysium.

Abstract:The enzymatic hydrolysis of schizophyllan by endo-β-1,3-glucanase produced by Schizophyllum commune fermentation was investigated to to achieve moderate molecular weight and better solubility of schizophyllan. The strain GIM5.43 with higher yield of polysaccharide and enzyme activity was selected from four stains(GIM5.42, GIM5.43, GIM5.44, Sc1),. The polysaccharide yield and the enzyme activity were 2.29 g/L and 0.28 U/mL, respectively. The addition time and dosage of optimum yeast extract and ammonium chloride for the growth of Schizophyllum commune, the yield of schizophyllan and the enzyme activity of β-1,3- glucanase were different. The batch feeding strategy was adopted to ensure the yield of schizophyllan. The initial concentration of yeast extract was 1 g/L and 0.10 g/L yeast extract was added on the 6th day. Under these conditions, the yield of schizophyllan was 4.16 g/L, which was improved by 61.24%, and the total enzyme activity was 0.34 U/mL, which was increased by 142.86%.

Abstract:In order to screen out the suitable wheat flour for making potato noodles, the effects of six different varieties of wheat flour on the cooking loss, tensile resistance, and TPA were compared in this study, including Shuang Fu 02-1, Yong Liang 4, Kui Dong 5, Ji Nan 17, Shan Nong 15 and Xin Dong 18, and the microstructures of potato noodles were observed by scanning electron microscope. The results showed that the edible qualities of Shan Nong 15 and Ji Nan 17potato noodles, such as cooking loss, tensile resistance, TPA and microstructures, were significantly better than those of the other 4 kinds wheat flour when the potato noodles were prepared by 80% different varieties of wheat flour, 20% potato granules and 35% dough moisture content. However, the overall edible qualities of potato noodles produced by Shuang fu 02-1 and Yong liang 4 were relatively poor. In conclusion, Ji Nan 17 and Shan 15 wheat flour are suitable for making potato noodles, while the potato noodles produced by Shuang Fu 02-1 and Yong Liang 4 wheat flour showed poor adaptability.

Abstract:In the present work,a novel method for preparation of nitro-terminal group-containing SEM hapten was established by a reaction of SEM with 4-(3-aldehyde-4-nitro-phenoxy)-butyric acid s, which introduced a reactive terminal nitro groups into SEM structure. The prepared SEM hapten was then coupled with bovine serum albumin (BSA) and ovalbumin (OVA) respectively to prepare SEM-BSA immunogen and SEM-OVA coating antigen. The BALB/C mice were immunized with immunogen SEM-BSA, and the monoclonal antibodies were prepared by cell cell fusion technology. The titer and specificity of the monoclonal antibodies were evaluated by using indirect competitive enzyme-linked immunoassay (ciELISA). The results showed that the prepared monoclonal antibody could specifically recognize the 2- nitrobenzaldehyde derivates (2-NPSEM) of SEM with a titer of 1:2560000. The established ciELISA method exhibited a good linear relationship in the range of 0.05~4.05 μg/L with a detection limit of 0.04 μg/L and a half maximal inhibitory concentration value (IC50) of 0.23 μg/L, and the cross reaction rates of NPAMOZ, NPAOZ and NPAHD were 0.03%, 0.02% and 0.26%, respectively. This methods for SEM hapten synthesis provided new ideas and ways for the high-efficient detection of nitrofurazone metabolite.

Abstract:Quercetin (Que), as a bioactive component, has very poor water solubility and chemical stability, which limits its application in the field of functional foods as an antioxidant. Wheat protein hydrolysate (WPH) was used to fabricate hydrolysate-quercetin nanoparticles in this paper. The colloidal properties, morphology, and the interaction between hydrolysate and quercetin were characterized. WPH exhibited good micelle formation and interfacial activities. Complex nanoparticles could be fabricated due to the self-assembly of amphiphilic polypeptides in WPH during a anti-solvent process. The water solubility of Que was significantly increased and reached 126 μg/mL when the protein hydrolysate concentration was 5mg/mL. The complex nanoparticles were spherical particles with a hydrodynamic diameter of less than 100 nm, which showed a good monodispersity and colloidal stability. Fluorescence and X - ray diffraction analysis indicated that the formation of complex nanoparticles might be attributed to the occurrence of hydrophobic interactions between protein hydrolysate and Que.

Abstract:In order to find new drying technologies of sea cucumber, the drying characteristics of sea cucumber with far infrared drying were studied in this paper. . The variation disciplines of relative moisture content, drying rate, shrinkage ratio and rehydration ratio of sea cucumber were analyzed, and the effects of drying temperatures on dried sea cucumber products were also studied. 13 kinds of dying models were selected for the best one to simulate the drying kinetics of sea cucumber with far infrared drying. The results showed that the drying temperatures have important influence on the relative moisture content, drying rate, shrinkage ratio and rehydration ratio. During the early stage of drying, the drying rates have positive correlation with the temperature, while negative correlation between the drying rate and temperature appeared in the middle and later stage. The shrinkage ratios and rehydration ratios increased with the increase of drying temperature, and higher temperature resulted in higher shrinkage ratio and rehydration ratio. In conclusion, for sea cucumber, the far infrared drying at 60 ℃ for 14 h was a preferable drying process, while the rehydration ratio reached 5.0 and had good quality. The two-term exponential model had the best precision among the drying models with R2 of 0.993, which could better predict of the changes of relative moisture contents of sea cucumber in far infrared drying.

Abstract:In this paper, high-concentration yeast wastewater was treated by ultrafiltration membrane separation method, and the changes of organic compounds in wastewater and its effects on the water quality characteristics were investigated. The results showed that the organic compounds in the wastewater were complex, mainly including phenols, alcohols, ketones, liquids and so on. The main organic compounds with relative contents of more than 5.00% were 3,4-dimethoxyphenol, phenyl ethanol, 3,4,5-trimethoxyphenol, phenol, 2,5-dimethoxy-1,4-hydroquinone and diamyl phthalate accounting for 69.81% of total organic matter content, while the highest content of phenolic compounds accounted for 58.44%. In addition, ultrafiltration membrane could effectively remove a lot of organic compounds in yeast wastewater from yeast wastewater, such as phenol, phenyl alcohol, 3,4-dimethoxyphenol and 3,4,5-trimethoxyphenol. And some caramel pigments can be recycled. Hence, by using membrane ultrafiltration, theutilization and biodegradability of yeast wastewater can be significantly improved. This research provided a new way for the efficient treatment of high-concentration yeast wastewater.

Abstract:In order to determine the optimum conditions of ultrasound-assisted decompression of alcoholic extraction of flavonoid from Osmunda japonica Thunb, the main process parameters were optimized by response surface methodology (RSM) with flavonoid extraction as an indicator. The results of variance analysis showed that the regression model could well reflect the relationship between extraction volume of flavonoids and the ratio of solid to liquid, the volume fraction of ethanol and the temperature of ultrasonic.The optimum extraction processing parameter was ascertained as follows: the solid-liquid ratio 1: 60, the volume fraction of alcohol 49.97%, ultrasonic temperature 70.19℃, ultrasonic time 70 min, ultrasonic power 300 W, and extraction pressure 0.08~-0.1 MPa. Under these conditions, the yield of flavonoids extracted from Osmunda japonica Thunb was (118.924 ± 1.950) mg/g. Antioxidant test results showed that: the IC50 of flavonoids extracted from Osmunda japonica Thunb by decompression-ultrasonic and atmospheric pressure ultrasonic extraction for 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 0.117 and 0.119, respectively. The IC50 of 2,2‘-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS+) were 0.072 and 0.076, respectively. The total reducing power: decompression- ultrasonic > atmospheric pressure ultrasonic > Vc. Under the same extraction conditions, the extraction of flavonoids by decompression-ultrasonic extraction method was 20.01 ± 1.64 mg/g higher than that by ultrasonic extraction, and the antioxidant activity of flavonoids was not affected.

Abstract:Using Chimonanthus salicifolius S. Y. Hu. leaves as raw material, the total flavonoids of Chimonanthus salicifolius S. Y. Hu. leaves were extracted by ultrasonic-assisted method. The effects of ultrasonic time, ultrasonic power, ethanol volume fraction, solid-liquid ratio on the yield were investigated. On the basis of single factor tests, Box-Benhnken center combination experiment was used to carry out four factors and three levels experiment design. The yield of total flavonoids of Chimonanthus salicifolius S. Y. Hu. leaves was used as the response value for the response surface analysis, and the effect of the flavonoids purified from polyamide resin on the trypsin activity was explored. The optimal process conditions were as follows: ultrasonic time 30 min, ultrasonic power 57.59 W, ethanol concentration 52.03% and solid-liquid ratio 1: 23.85. Under these conditions, the yield of total flavonoids was 19.38% ± 0.12%. The relative error between the actual value and the predicted value was only 1.9%, and the coefficient of variation was only 0.6%. The extraction method also showed good repeatability. A second mathematical model of total flavonoids extracted from ethanol solution was established, which has a good predictive value for the extraction of the target product. The total flavonoids obtained were purified by polyamide resin and concentrated by elution with 30% ethanol. The half-inhibitory concentration value (IC50 value) of the purified flavonoids on trypsin was 1.36 mg/mL.

Abstract:Potato starch processing water (PSPW) contains about 1.5% protein. The application of ultrafiltration in protein recovery from PSPW was analyzed in this study and the activity of protease inhititors was measured accurately by optimizing the experimental conditions. Under the experimental conditions, the results showed that: the protein concentration of the concentrated solution of ultrafiltration membrane packs of 10,000 MWCO and 30,000 MWCO increased to 4.35 and 3.90 times, respectively, and the protein recovery rates of the two ultrafiltration membrane packs were 67.61% and 62.98%, respectively, in the case of the concentration ratio of 5. SDS-PAGE results showed that there was no difference in protein composition between the two ultrafiltration membrane packs, both of which contained patatin protein and protease inhibitors, but the efficiency of 30000 MWCO was higher, because that the water and small molecules were easier to penetrate, so it was more suitable for the recovery of proteins of the PSPW. The trypsin inhibitor activities of ultrafiltration membrane packs of 10,000 MWCO and 30,000 MWCO were 124.38 and 95.25 mg/mg, respectively. Ultrafiltration is suitable for the recovery of natural active protein from potato starch processing juice.

Abstract:The effects of different preservative film treatments on the quality of tomato during shelf life at room temperature were investigated in this study. The tomatoes were packaged by four kinds of preservative films, including 20 μm polyethylene film (PE20), 30 μm polyethylene film (PE30), 50 μm polyethylene film (PE50) and 20 μm polyethylene micro-film (WK). Each package contained approximately 5 kg of samples and was stored at (25±1) ℃ and RH of 50%. The volume fraction of gas, weight loss rate, hardness, chromatic aberration, titratable acid (TA), total soluble solids (TSS), vitamin C (Vc) and malonaldehyde (MDA) were detected to determine the proper preservative film. No significant difference (p>0.05) in the weight loss between polyethylene micro-film group with other preservative film group was found on the 10th day, while the color a* and the content of MDA of polyethylene micro-film group was significant lower than that of other treatments (p<0.05). On the 4th day, the hardness, and the contents of TSS, TA and Vc of polyethylene micro-film group were markedly higher than those of other treatments (p<0.05). On the 2nd and 4th day, the lightness of polyethylene micro-film group was apparently higher than that of other treatments (p<0.05). Compared with other treatments, micro film treatment could reduce the weight loss rate of tomato, maintain the firmness and good color, keep the content of nutrients such as total soluble solids, titratable acid and vitamin C, and inhibit the accumulation of MDA, which had a good fresh-keeping effect on tomato.

Abstract:A super absorbent polymer was synthesized by means of free-radical graft copolymerization in the aqueous solution. The natural and cellulose-rich banana peel was used as the grafting skeleton and the acrylic acid was used as the grafting monomer to realize the waste reclamation of banana peel and optimize the production process of resin. The effects of acrylic acid neutralization degree, total water content of the system, amount of banana peel powder, initiator dosage and crosslinker dosage on the water absorption of resin in distilled water and 0.9% NaCl solution were investigated. The effects of sodium sulfite on polymerization time, temperature and the changes of resin temperature after the expansion of reaction system were also studied. Results showed that the dosage of each reagent had different effects on the water absorption of resin. The water absorption of the resin formed under the optimum process was 161.05 g/g and 46.03 g/g respectively for distilled water and normal saline. In addition, sodium sulfite could shorten the reaction time and reduce the initiation temperature. For a large-scale reaction, the graft copolymerization can be completed by its exothermic reaction. This study simplified the production process and optimized the production conditions, showing good application prospects.

Abstract:The refrigerated dough was made by deep-fried dough sticks premixed powder (aluminum free), and the fermentation ability of dough and the quality change of deep-fried dough sticks were studied under different refrigeration conditions. The effects of different refrigeration temperature, refrigeration time and pre-fermentation time on the dough fermentation and the quality of deep-fried dough sticks were investigated. The results showed that the pre-fermentation time, refrigeration temperature and refrigeration time had influences on the textural properties of the deep-fried dough sticks, and the sensory score first increased and then decreased with the increase of refrigeration time after the pre-fermentation of 60 min. Under the same conditions of fermentation time, the higher of the refrigeration temperature, the faster of the dough fermentation and the shorter the fermentation time. Under the same conditions of refrigeration temperature, the longer of the pre-fermentation time, the faster of the dough fermentation and the shorter the optimum fermentation time. The analysis of textural properties showed that the hardness changes was consistent with the shear force and opposite with the elasticity. Consequently, good textural properties of deep-fried dough sticks were obtained when the dough was refrigerated for 1 to 3 days at 2oC after the pre-fermentation of 40 min, and the shelf life of refrigerated dough was 3 days.

Abstract:The antioxidative effects of tea polyphenols, grape seed extracts and vitamin C (Vc) on frozen bovine meatballs were investigated in this study, using bovine meatballs with 0.02% butylated hydroxyanisole (BHA) as the control group and bovine meatballs without antioxidant treatment group as the blank. By measuring the peroxidate value (POV), the content of thiobarbituric acid reactive substances (TBARS), carbonyl value and other indicators during the frozen storage of bovine meatballs, the optimum dosages of three kinds natural antioxidants were determined. Then the ratio of the three kinds of natural antioxidants were optimized by L9 (33) orthogonal experiment and the best combined use of tea polyphenols, vitamin C and grape seed extracts were 0.5%, 0.03% and 0.05%,respectively. The natural compoundts tested in this study showed ideal antioxidant effects and potential applications value on lipid oxidation and quality improvement of bovine meatballs during frozen storage.

Abstract:The softening mechanism of chick peach was studied to provide new ideas for the preservation of chick peach in this study. . The distribution and status of water in the chick peach fruit were determined by LF-NMR, and the effects of treatments with CaCl2, ethylene adsorbent and heat shocking on the firmness, respiration, enzyme activity and pectin content of the peach were studied. The results showed that the peaches contain 3 states of moisture, of which free water accounted for about 90%. The hardness was positively correlated with the raw pectin content. During storage, the respiration peak occurred at 3d and 7d. With the extension of storage time, the firmness of fruit and the content of pectin decreased gradually, the activity of PME increased, and the soluble pectin increased firstly and then decreased.. All the above treatments could inhibit the changes of firmness, respiration rate, PME activity and pectin content, among which ethylene adsorbent was the best. This research can provide theoretical basis for the study of softening mechanism and preservation technology of chick peach.

Abstract:Leafy vegetables are the main source of folate in residents' diets, and there are many kinds of leafy vegetables in china. In order to obtain the folate content in leafy vegetables maximally, the folate contents in common leafy vegetables and the effects of cooking methods and storage on folate contents in common vegetables were investigated. The contents of 5-CH3-H4 folate and folate in eight common leafy vegetables were determined by liquid chromatography. The changes of contents of 5-CH3-H4 folate and folate in eight leafy vegetables in the process of boiling, frying, steaming and refrigerating were also determined. The results showed that 5-CH3-H4 folate content in spinach was highest for 75.32 μg/100 g, followed by baby bok choy, Chinese cabbage, romaine lettuce, purple cabbage, green bok choy, white cabbage and long leaf lettuce. Folate contents in leafy vegetables were much lower than that of 5-CH3-H4 folate, which were even not detected in white cabbage. The cooking methods had different effects on 5-CH3-H4 folate and folate contents in leafy vegetables. Steaming could keep well the folate content in leafy vegetables, boiling second, and the frying was the worst. In consideration of keeping folate, leafy vegetables should not be stored in 4℃ for more than two days. The loss of folate in leafy vegetables could be effectively reduced by choosing reasonable cooking methods and storage time, which was expected to improve the status of folic acid deficiency in residents.

Abstract:In order to investigate the effects of different intensity of LED yellow light on the biological characteristics and quality of Paris polyphylla var.yunnanensis, and to provide theoretical basis for the application of LED light source in the production of Paris polyphylla var.yunnanensis, 3-year-old seedlings of Paris polyphylla var. yunnanensis were used as experimental materials and 4 light intensity gradients of 25, 50, 75, 100 μmol/(m2·s) were set for irradiating the yellow light with a wavelength of 590 nm±5 nm. The fresh weight, photosynthetic fluorescence characteristics of leaves and saponins content of rhizome were studied. The results showed that the net photosynthetic rate, fluorescence index, stomata conductance and transpiration rate were the highest in leaves with 75 μmol/(m2·s) treatment and the fluorescence index was the lowest with 25 μmol/(m2·s) treatment. The saponins content of rhizome was the highest with 100 μmol/(m2·s) treatment and lowest with 25 μmol/(m2·s) treatment. Comprehensive analysis of photosynthetic characteristics of leaves and saponins content of rhizome showed that, 75 μmol/(m2·s) intensity of LED yellow light was favorable to promote the photosynthesis and 100 μmol/(m2·s) intensity could increase the saponins content in rhizome of Paris polyphylla var.yunnanensis. Consequently, the yellow light intensity should be controlled appropriately at 75-100 μmol/(m2·s) on the cultivation of Paris polyphylla var. yunnannensis.

Abstract:Baoning vinegar had a unique flavor due to the complex microbial system and unique brewing process. The flavor substances and nutrients were mainly produced by fermentation of various functional microorganisms. Lactobacillus was one of the most important strains, which played an important role in the formation of flavors and nutrients in Baoning vinegar. In this study, 12 strains of lactic acid bacteria were isolated from Baoning vinegar koji by dilution separation methods. Lactobacillus L7 was obtained with an acid-producing rate of 1.62% and polysaccharide yield of 191.98 mg/L, and was identified as Lactobacillusfemertum. . HPLC analysis showed that the contents of 3-hydroxy-2-butanone and acetic acid in fermentation broth were 36.22% and 45.76% respectively, and the contents of lactic acid and acetic acid were 66.56 mg/100 mL and 104.08 mg/100 mL, respectively. These results suggested that the strain L7 would be beneficial to improve the vinegar acidity and ligustrazine content. Consequently, the polysaccharide-producing lactic acid bacteria played an important role in the vinegar fermentation process, and the Lactobacillus obtained in this study had significance for improving the fermentation process and production of Baoning vinegar.

Abstract:The primes and a TaqMan probe were designed to amplify the specific sequences of wckD gene in O-antigen gene group of Escherichia coli O145, and real-time PCR method was developed to detect Escherichia coli O145. The sensitivity and the specification of the method were verified, and the method was applied to the food detection. The results showed that E. coli O145 could be amplified specifically by the method, while the other 27 different strains of non-O145 E. coli and 20 different strains of non-Escherichia coli had not shown any amplification curve, and the test sensitivity could reach 165 copies for each reaction mixture. A total of 339 samples had been detected by the real-time PCR method after enrichment in EC broth, and 31 samples showed positive results with the positive ratio of 9.1%.Therefore, the TaqMan probe real-time PCR method for detection of E. coli O145 in food was successfully established,. Food samples were enriched with EC broth for 24 h and heat-lyse treatment was selected for the nucleic acid extraction, and the detection time was reduced from 3 d ~ 7 d to only 2 h ~ 3 h for post-enrichment samples, and the whole time for food detection only needed about 28h,.The method provides a rapid detection of E. coli O145 in food for its specificity and easy operation verified in this study.

Abstract:Immunochromatography assay (ICA) was established in this study by using fluorescent microspheres (FMs) as the probe to obtain a rapid, sensitive and specific method for the detection of Salmonella typhimurium (ST). Anti- ST immunomagnetic beads (IMB) was prepared by coupling magnetic carboxyl-microspheres with antibodies, and FM-ICA was combined with IMB for enrichment and detection of ST in three food samples. Under optimal conditions, the linear range of FM-ICA was 3.16×106 ~ 2×109 CFU/mL with the recovery of 80% ~ 120%, and the coefficient of variation was less than 5%. The results showed a cross-reaction with Salmonella when the concentration of bacteria was more than 1×108 CFU/mL , and the test results of other 12 non-target bacteria were negative when the concentration was less than 1×108 CFU/mL.. The recoveries of three simulated foods by FM-ICA+IMB were 38%~55%. Thetomato samples had little effect on the recovery while eggs and pork showed significant effectson the recovery. In addition, the sensitivity of the combined method could be 1×105 CFU/mL, which was a 30 times higher than that of FM-ICA method, and the detection process could be completed within 2 hours. The combined method established in this study was of great significance for rapid screening of Salmonella typhimurium.

Abstract:The aroma components in three series of Fen-flavor liquor of Hengshan liquor were analyzed qualitatively and quantitatively by gas chromatography, headspace solid phase microextraction (SPME)/ liquid-liquid microextraction (LLME) combined with gas chromatography-mass spectrometry (GC-MS) to calculate the odor activity value (OAV) and identify the contributing aroma components. The liquor flavor was analyzed macroscopically and the contributing aroma components were further verified by sensory evaluation, and 57 kinds of aroma components were qualitatively and quantitatively identified. 14 kinds of important aromas components were determined by OAV values (OAV≥10), which were ethyl caprylate, ethyl valerate, ethyl butyrate, β-damascone, ethyl isovalerate, acetic ether, ethyl caproate, ethyl lactate, hexanal, isoamyl acetate, γ-nonalactone, pentanoic acid, geosmin, and octanal. 10 descriptors of sensory aroma were identified by sensory evaluation: vinegar, light aroma, wheat, fruity, soy sauce, Quxiang, distillers grains, empyreumatique, strong aroma and flowers. The experimental results provided some references for the improvement of quality, differentiated design and development of new products.

Abstract:The nutrition facts and anthocyanins contenst of the red rice bran, brown rice, polished rice and germ-left rice sampled from Yuanyang county of Yunnan province) were analyzed by the national standard method and high performance liquid phase (HPLC).Resulted showed that the contents of crude fat (13.96±0.31%), crude protein (12.74±0.21%), ash (7.13±0.03%), anthocyanin (198.62±5.02 μg/g), calcium (1132.09±21.2 μg/g), magnesium (7530.89±151.63 μg/g), iron (80.13±0.43 μg/g), total amino acids (90.03±0.98 μg/g), flavor amino acids (44.562±0.3 8μg/g), essential amino acids (41.64±36 μg/g) and 17 kinds of amino acids were higher in bran than in the other samples. Deeper processing resulted in the gradual reduce in the contents of other nutrients and anthocyanins except the starch content. The final content of crude starch in polished rice could reach 84.87±2.34 %. Moreover, the germ-left riceretained all kinds of nutrients, which were most closely related to the index of brown rice. In addition, high contents of protein, red rice pigment and minerals in bran were determined, which provided a theoretical support for the further processing of bran and a new direction for the utilization of bran in Yuanyang county.

Abstract:Eight species of threadfin bream (Nemipterus furcosus, Nemipterus japonicus, Nemipterus nematopus, Nemipterus virgatus, Pentapodus setosus, Scolopsis monogramma, Scolopsis taeniata and Scolopsis vosmeri) sourced from the South China Sea were collected from the market of Zhanjiang, Guangdong province of China. The contents of moisture and crude 1ipid in the tissue were measured by Soxhlet extraction method according to national standard method. Nineteen fatty acid components in muscle samples of threadfin bream were determined by capillary gas chromatography. The content of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were analyzed and compared respectively. The results showed that the moisture of Threadfin Bream body ranged from 65.32% to 73.46% and crude lipid accounted for 2.19%~2.92% of the dry weight. The contents of muscle saturated fatty acids, monounsaturated fatty acids, crude fatty acids and polyunsaturated fatty acids in eight species of Threadfin Bream were 34.61%~46.79%, 7.22%~23.96%, 2.19%~2.92% and 28.66%~55.51%, respectively. Among the polyunsaturated fatty acids of eight species of threadfin bream, the percentage of ω-6 and ω-3 fatty acids were 6.62%~14.22% and 19.38%~43.71%, respectively. The ratios of ω-6 vs ω-3 were from 2.1 to 4.1, which indicated threadfin breams had higher nutritional value. Nemipterus virgatus and Nemipterus nematopus had high contents of EPA + DHA (39.27% and 33.51%, respectively), showing high development and utilization value.

Abstract:In this paper, the high performance liquid chromatography (HPLC) method was studied for benzoic acid content in zanthoxylum. Based on the complex chemical compositions of zanthoxylum, mixed anion solid phase extraction column was used to purify the sample in the pretreatment. The separation was performed at 230 nm with Waters sunfire C18 column and with phosphate buffer solution - methanol (95:5) as mobile phase. This method had good linear relationship in the range of 1.0 -1.0 mg/kg with R2 0.999 and LOD was 2.0 mg/kg, which was lower than the national standard GB 5009.28-2016 detection limit of 5.0 mg/kg. The recovery ratio at 2.0, 5.0, and 20.0 mg/kg levels was 73.1% -73.1%, while RSD was 2.8%- 7.4%. This method also provided reference for the determination of benzoic acid in other complex matrix. Then 40 samples of zanthoxylum in Sichuan province were analyzed, and benzoic acid was detected in 39 samples with the content of 2.08 - 12.20 mg/kg, and the average content was 6.02 mg/kg. This study preliminarily determined the background level of natural benzoic acid in Sichuan peppercorns, which provided an important basis for the formulation or revision of relevant standards in the food industry.

Abstract:The physicochemical properties, fatty acid composition and antioxidant activity of kernel oils from different Korean pine varieties were investigated by gas chromatography, principal component analysis and four antioxidant assays, and the differences between the strains were compared in this study. Obvious differences in physicochemical properties of Pinus koraiensis kernel oil were observed among the different varieties. The iodine, acid andperoxide values were 88.13-127.22 g I2 /100 g, 0.72 -1.12 mg KOH/g and 0.167- 1.277 meq/kg, respectively. The extraction rates of 10 kinds of red pine seeds ranged from 61.33 to 69.05%, and the average oil extraction rate was 64.74%. Linoleic acid (43.203-46.135%) was the most abundant unsaturated fatty acids (70%) in Pinus koraiensis, which had a great nutritional value. There was no significant difference in the hydroxyl radical (82.71%), superoxide anion (70.46%) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability (60%) of different varieties of pine nut oil, but the interspecific difference of total reducing power (20-100 mmol) of FRAP was obvious. The contents of α-VE ranged from 23.07 ± 1.94 to 162.22 ± 6.55 μg/g. The stability of different oil varieties decreased in the order of 5#< 2#< 4#< 1#< 3#< 7#< 6#< 10#< 8#< 9#. Ten kinds of pine nut oil could be divided into three categories according to the combination of principal component factors (F1, F2 and F3): 1#025, 2#058, 4#066; 5#117; 6#118, 7#119, 8#124, 10#179 and 3#060, 9#148. The pine seed oil in the same groups showed similar fatty acid composition, oil content and antioxidant activity.

Abstract:A new method was established based on molecular imprinting solid phase extraction and gas chromatography tandem mass spectrometry (GC-MS/MS) to determine 4 polycyclic aromatic hydrocarbons (PAH4) in edible oil limited by EU, including benz (a) anthrancene (BAA), chrysene (CHR), benzo (b) fluoranthene (BBF) and benzo (a) pyrene (BAP). . The edible vegetable oil sample was dissolved by n-hexane with CHR-d12 and BAP-d12 as internal standards, and then the sample solution was passed through a BAP molecularly imprinted cartridge connected a silica gel cartridge above. After discarding the silica gel cartridge, the molecularly imprinted cartridge was rinsed with n-hexane and eluted with dichloromethane. The eluent solution was concentrated with nitrogen flow, and the detection was performed using GC-MS/MS MRM mode. All analysis showed that 4 PAH had good linearity (R2>0.999) in the range of 1~50 μg/L. The limits of detection and quantitation of PAH4 were 0.21-0.49 μg/kg and 0.70-1.63 μg/kg, respectively. The recovery rate of spiked levels at 5, 10 and 20 g/kg was 81.06-111.30%, and the relative standard deviation was 0.86 -5.65%. -. The results showed that BAA, CHR, BBF and BAP were detected in all the 26 commercial edible vegetable oil samples. The content of BAP was 2.04 ~ 6.16 μg/kg, and the content of PAH4 was 9.36 - 31.38 μg/kg. According to the Chinese national food safety standard, the content of BAP was in the safety level, but the total amount of PAH4 should be controlled for improving the safety quality according to the European Union limit standard.

Abstract:Volatile components in Chinese liquor fermented by different Saccharomyces cerevisiae strains with high ester yield and low higher-alcohol yield were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The main volatile flavor compounds were quantitatively analyzed by GC. 62, 56, 63, and 59 volatile compounds in liquor samples fermented by the stains AY15, AY15-BAT2, AY15-BAT2+ATF1, and AY15-IAH1+ATF1 were isolated and identified by GC-MS, respectively, mainly including i esters, alcohols, aldehydes, acids, alkane, aromatic hydrocarbon, phenols, and so on. Compared with liquor sample by AY15, the proportions of esters and higher alcohols were improved with various degrees in those by AY15-BAT2, AY15-BAT2+ATF1 and AY15-IAH1+ATF1. Among them, n-Butyl acetate, heptyl acetate, octyl acetate, phenylethyl acetate and acetic acid-methoxy-2-phenylethyl ester were newly identified in liquor sample by AY15-BAT2+ATF1. Quantitative analysis results indicated that the contents of ethyl acetate and isoamyl acetate were significantly improved by AY15-BAT2+ATF1 and AY15-IAH1+ATF1, while AY15-BAT2 did not affect the generation of the main esters. . Meanwhile, the contents of n-propanol, isobutanol and isoamyl alcohol were reduced with various degrees by AY15-BAT2, AY15-BAT2+ATF1 and AY15-IAH1+ATF1.

Abstract:The paper analyzed the pesticide residues and heavy metal pollution in vegetables of xibei village in hengshishui town, Yingde city. The gas chromatograph (GC)-flame photometric detector (GC-FPD) was adopted to determine the 20 organophosphorus pesticide residues of 24 vegetable samples, , including methamidophos, pharate, terbufos, parathion-methyl, fenitrothion, isofenphos-methyl, Profenofos, Phosalone, dichlorvos, acephate, sulfotep, omethoate, dimethoate, chlorpyrifos, malathion, paraoxon, isocarbophos, methidathion triazophos and phosmet. 12 pesticide residues , including α-BHC(benzene hexachloride), β-BHC, γ-BHC, δ-BHC, chlorothalonil, traidimefon, fenpropathrin, Pyridaben, cypermethrin, fenvalerate, deltamethrin and fipronil, were determined by gas chromatograph (GC)-electron capture detector(GC-ECD) In addition, the plumbum content was detected by atomic absorption- graphite furnace and the content of arsenic and mercury was detected by atomic fluorescence spectrophotometry . The detection results showed that none of the aforementioned 32 pesticides and 3 heavy metals were detected in vegetable samples. These results could provide a theoretical basis for the position of vegetables quality of xibei village in hengshishui town, Yingde city.

Abstract:This study reviewed the progress of three chromatographic techniques (liquid chromatography, gas chromatography, comprehensive two-dimensional chromatography) and their applications in coffee quality control. The importance and application prospect of chromatographic fingerprint technology were further revealed by describing the origin, distribution, main components and flavor characteristics of coffee, as well as the construction method of chromatographic fingerprinting. As a physicochemical separation and analysis method, chromatography overcame the shortcomings of traditional spectroscopy and mass spectrometrythat required complex sample processing and separation before analysis. As one of the most important analytical methods and one of the most widely used methods, chromatographic separation technology had the characteristics of high separation efficiency, fast analysis speed and high detection sensitivity, making it an indispensable position in the coffee quality control. . In practical applications, chromatography was often combined with chemometrics to achieve the quality control of coffee productsl.

Abstract:Carica Papaya is one of the widely cultivated tropical fruits with high nutritious values. As the waste of papaya pulp processing, papaya seeds contain glucosinolates, which account for about 7% of papaya weight. Glucosinolates mainly present in cellular vacuoles, which can be hydrolyzed to produce isothiocyanates (ITCs) when exposed to mustard enzymes. ITCs is a secondary metabolite of cruciferae with anti-cancer and antibacterial effects and also an important intermediate in organic synthesis. The benzyl isothiocyanate (BITC) is one of the most obvious biological effects in ITCs. BITC has a significant inhibitory effect on many cancers by blocking the proliferation and differentiation of cancer cells; and it can inhibit or even kill the pathogenic bacteria, which can act on bacteria and moulds. This review summarizes the research progress of anticancer and antibacterial functions of BITC, , and provides some theoretical basis for further processing of byproduct of papaya seed BITC as well as the improvement of comprehensive utilization rate of Carica Papaya.