Abstract:To explore the effect of blueberry extract on hepatic oxidative stress and apoptotic effects in aged rats, superoxide dismutase (SOD), malondialdehyde (MDA), glutathione (GSH) and protein carbonyl levels in serum of aged rats were determined after treatment with different dose blueberry extract for 30 days. Liver sections were examined by optical microscopy. In addition, the expression of antioxidant gene and apoptosis gene were detected by RT-PCR in liver tissue. The results showed that, MDA and protein carbonyl levels in the high dosage with blueberry extract were significantly reduced to 7.81±1.55 nmol/mL and 0.92±0.42 nmol/(mg prot), and SOD level of blueberry extract supplemented groups was significantly increased to 134.61±12.27 U/mL. The liver sections showed that the blueberry extract could keep the hepatocytes better in morphology. Moreover, the expression of antioxidant genes were significantly up-regulated (SOD1, GPx1, CAT and Gclm) and apoptosis genes were down regulated (Caspase-9 and Apaf1) in blueberry extract treatment groups. The results suggest that blueberry extract could relieve oxidative stress of aged rats and has a good hepatic-protective and anti-aging effect. Its mechanism may be related to promote antioxidant capacity and repress hepatocyte apoptosis.

Abstract:Hepatic cells and in vivo mice assay were used to investigate the potential protective mechanisms of PLE (Phyllanthus emblica L. extracts) against acetaminophen (APAP)-induced hepatotoxicity. The levels of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST) were detected. The contents of glutathione (GSH) and malondiadehyde (MDA) in liver tissue were measured by commercial kits. HE staining was performed to observe morphological changes of the liver. The protein expression of Nrf2 was detected by Western blotting. The mRNA expressions of mNQO1, mG6pdx, mSOD2 was tested by quantitative real-time PCR. The results showed that in HepG2 cells, APAP exposure induced the decrease of the cell viability and GSH content, which were both greatly restored by PLE pretreatment. The content of GSH was increased to 16.91 ± 4.34 and 25.19 ± 1.33 μmol/mg, respectively by PLE treatment. Compared with the model group, the serum activities of ALT and AST as well as MDA content remarkably reversed by the administration of PLE (100 mg/kg ), while GSH contents were elevated in liver tissues. The content of ALT and AST decreased to 263.7±87.1 IU/L, 188.4±45.9 IU/L and 640.9±224.6 IU/L, 155.9±50.6 IU/L, respectively. Nrf2 protein expression in the liver tissue as well as mRNA expressions of mNQO1, mG6pdx, mSOD2 increased. High-dose PLE can inhibit APAP-induced hepatotoxicity, and the mechanism might be associated with the activation of Nrf2 /ARE signaling pathway.

Abstract:In this work, the effect of Arctium lappa extract on the structure and properties of chicken skin gelatin film was investigated. The chicken skin gelatin film and the Arctium lappa extract were used as the substrate and the modified material, respectively. The concentration of Arctium lappa extract in the composite film were 0%, 1%, 3%, 5% and 7%, respectively. The physical properties of the composite film were characterized by structural characterization. The results showed that with the increase of the concentration of Arctium lappa extract, the water vapor transmission rate of the composite film decreased firstly and then increased. When the concentration of Arctium lappa extract was 3%, the water vapor transmission rate decreased by 11.27%. The water solubility gradually decreased, and stabilized at 5% Arctium lappa extract (the value of water solubility was 72.29% at 5%). The tensile strength increased firstly and then decreased. The maxium was 22.44% when the concentration of Arctium lappa extract was 5%. The elongation at break and the light transmittance gradually decreased. The haze gradually increased, and the maxium (38.97%) was found at the concentration 5%. Antioxidant and bacteriostatic activities increased gradually, which value were 15.02% and 11.01% at a concentration of 5%, respectively. The antibacterial activity against Escherichia coli was significantly better than that of G. aureus. The hydroxyl radical scavenging rate gradually increased. When the concentration was 5%, it reached 59.98%. Structural characterization analysis showed that a new chemical bond was formed between the Arctium lappa extract and the chicken skin gelatin film. Crystals were also observed. The optimum concentration of Arctium lappa extract was 5%.

Abstract:In this paper, the inhibition effect of curcumin/β-cyclodextrin polymer inclusion complex on the proliferation of HepG2 hepatocellular carcinoma cells was studied. MTT assay was used to investigate the effects of curcumin/β-cyclodextrin polymer inclusion complex with the different concentrations (40~640 μg/mL) and different periods of times (24 h, 48 h, and 72 h) on the cell viability of HepG2 cells. Then, the flow cytometry and measuring Caspase 3/8/9 activity were used to investigate the inhibiting mechanism of curcumin/β-cyclodextrin polymer inclusion complex on the proliferation of HepG2 cells. The results showed that with the increase in the treatment times and concentrations of curcumin/β-cyclodextrin polymer inclusion complex, the cell activity of HepG2 cells was gradually decreased. When the HepG2 cells were exposed to curcumin/β-cyclodextrin polymer inclusion complex (640 μg/mL) for 72 h, the cell activity reached the lowest as 9.81%±1.00%. Further flow cytometry analysis revealed that with the increase in the concentration of curcumin/β-cyclodextrin polymer inclusion complex, the number of apoptotic cells in HepG2 cells was gradually increased. When the cells were exposed to inclusion complex (640 μg/mL) for 72 h, the number of apoptotic cells (sub-G1) in HepG2 cells reached a maximum of 93.43%. The activity of Caspase 3/8/9 was also increased with the increasing concentration of curcumin/β-cyclodextrin polymer inclusion complex. The activity of caspase3/8/9 reached the maximum after the cells was exposed to inclusion complex (640 μg/mL) for 72 h. The results of western blot also showed that the protein expression level of Caspase 3/8/9 increased with the increase of the curcumin/β-cyclodextrin polymer inclusion complex concentration. The above results indicated that curcumin/β-cyclodextrin polymer inclusion complex inhibited HepG2 cells proliferation through mitochondrial pathways and death receptor pathways to induce HepG2 apoptosis.

Abstract:The adsorption kinetics of Gibberellazeae lipase (GZEL) onto different phospholipid monolayers was investigated based on monolayer technology. Meanwhile, was constructed to analyze the effect of deletion of C-terminal peptide (269-319 amino acids) on the adsorption kinetic parameters of GZEL onto various phospholipid monolayers was analyzed by the truncated mutation method. Results revealed that the adsorption kinetic parameters (adsorption constant ka, dissociation constant kd, adsorption equilibrium constant KAds) of GZEL onto different phospholipid monolayers were closely related to the type of phospholipid monolayer and initial surface pressure. Nonetheless, compared to the wild-type GZEL, a significant decrease of the adsorption constant ka and a significant increase of the dissociation constant kd towards different phospholipid monolayers were found after 269-319 peptide was deleted from GZEL. Both changes in adsorption and dissociation constants caused a significant reduction in the adsorption affinity (KAds) of the enzyme for various phospholipid monolayers. The order of preference for the wild-type GZEL for different phospholipid monolayers was: Phosphatidylserine > phosphatidylcholine > phosphatidylethanolamine. However, after the deletion of the 269-319 peptide, no significant difference was found in the affinity of the enzyme protein for the three phospholipid monolayers. The above results indicated that the 269-319 peptide played an important role in both the interfacial adsorption and selectivity of lipase GZEL to phospholipid monolayers.

Abstract:In this study, was substituted with, and subsequently, the effects of substituting low gluten-wheat flour (20%~80%, W/W) with whole barley flour (hereinafter referred to as barley flour) on the gelatinization properties of mixed flour, dough textural characteristics and baking quality of crackers. The results revealed that with the increase in the amount of barley flour added, the peak viscosity, trough viscosity, final viscosity, setback value and gelatinization temperature of the barley-wheat mixed flour increased significantly, while the dough’s hardness, resilience, gumminess and chewiness increasing significantly with the adhesiveness, cohesiveness and springiness decreasing significantly. The baking qualities of the mixed flour crackers changed after the addition of barley flour: The higher amount of adding barley flour, the darker the cracker and the higher the dietary fiber content; The cracker hardness increased gradually with the increase in the amount of barley flour for addition, and reached the peak value when the addition amount was 60%. The shape, mouthfeel, color and overall score all decreased continuously and the overall score dropped sharply, when the amount of barley flour added exceeded 60%. Therefore, the addition of barley flour is beneficial to increase the content of dietary fiber in crackers, but not conducive to the stability of dough, and the mouthfeel of barley bran and its dark color are still the key factors affecting the acceptance of whole barley processed foods.

Abstract:The bioaccessibility and anti-tumor cell proliferation activity of Citrus fruits (Citrus reticulata, Navel orange and Kumquat) polyphenol were evaluated by simulated gastrointestinal digestion. After the Citrus fruits were simulated for gastrointestinal digestion, the release of major polyphenols was determined by high performance liquid chromatography, and the activity of Citrus fruit extracts against HepG2 cells was determined by methylene blue method. The results showed that Citrus polyphenols with a large release amount (>20 mg/kg FW) were neohesperidin, phlorizin, naringenin, vanillic acid, protocatechuic acid, and the like. Simulated gastric digestion promoted the release of phlorizin, vanillic acid, and protocatechuic acid, and most of the polyphenols detected significantly degraded during intestinal digestion. After simulating gastrointestinal digestion, the Citrus fruits concentrations that produced cytotoxicity were significantly reduced. The cells survival rates were 65.46%, 37.20%, 24.19% and 21.32%, 43.52%, 12.31%, respectively, after HepG2 cells were treated with simulated gastric digestion and simulated intestine digestion of the Citrus reticulata, Navel orange and Kumquat extracts (Concentrations of 84.56, 93.74, 32.26 mg/mL and 121.23, 107.14, 40.03 mg/mL, respectively) for 72 hours. This suggests that the simulated gastric digestion promotes the release of active substances against HepG2 cell proliferation.

Abstract:The active components in the extracts of Prinsepia utilis Royle leaves (QCJ) to combat benign prostatic hyperplasia (BPH) were screened and the underlying mechanisms were studied. The BPH model was built on the castrated rats by subcutaneous injection of testosterone propionate. The anti-BPH activity of QCJ and its derived fractions eluted from the macroporous resin at a low dose (1.8 g/kg/d) and a high-dose (5.4 g/kg/d), were evaluated using a testosterone propionate-induced castrated rat model and finasteride and Pule’an as positive controls. The results showed that QCJ and each fraction could alleviate the pathological changes in BPH rats. Among them, the 5% aqueous ethanol eluate from the macroporous resin (Fr. A) could reduce the contents of serum prostatic acid phosphatase (PACP) and dihydrotestosterone (DHT) concentration by 22.78% and 28.01% (p < 0.01) in BPH rats. The 40% ethanol eluate (Fr. B) could significantly alleviate the pathological changes in the BPH tissues and reduced the prostatic index, serum PACP content and DHT content by 7.69%, 32.91% and 56.59%, respectively (p < 0.01). Among all the fractions, Fr. B showed the most effective, and can significantly improved the pathological symptoms such as increased prostate index and prostate epithelial cell thickness in BPH rats. The underlying mechanism may be related to the inhibition of PACP and DHT production.

Abstract:The effects of sorbitan monopalmitate (SMP, 1.0%, 2.0%, 4.0%) on solid fat content and thermal crystallization behavior of palm stearin (PS) were investigated. A PS-based shortening was prepared under the simulating industrial process parameters. The effects of SMP on texture and rheological properties of the shortening samples were studied. The results showed that SMP played a role in stabilizing the crystal structure of the mixture of PS and SMP. With the increase of temperature and concentration of SMP, the stabilization of crystal structure became more significant. At the temperature of 33.3 ℃, the solid fat content of PS and 4% SMP was 1.65% higher than that of PS. In the cooling process, the addition of SMP shortened the induction time of crystallization of PS and SMP. The addition of 1%, 2% and 4% SMP could increase the onset crystallization temperature of PS and SMP by about 5 ℃. The texture and rheological properties of the shortening samples with 2% and 4% SMP were basically the same. The hardness and modulus of elasticity of the shortening samples with 2% SMP were 30% and 15% higher than those without SMP respectively. Considering the product quality and production cost, adding 2% SMP can shorten the crystallization induction time and effectively improve the product performance.

Abstract:A Gram-positive bacterial strain named S was isolated from egg by traditional microbial culture method. The strain was identified by morphological observation, biochemical analysis and 16S rDNA. The phylogenetic tree was also constructed. The tolerance of the strain to egg white environment was investigated by inhibition zone and survival test. The whole genome of the strain was sequenced using De novo system and a draft map was obtained. The results showed that the physiological and biochemical characteristics of the strain were similar to Dermacoccus genus, and the homology of 16S rDNA sequence with Dermacoccus abyssi (Accession number AY894323) reached 99%. The strain S was identified as Dermacoccus abyssi. The strain can grow in the test tube containing egg white or lysozyme. There was no bacteriostatic zone showed in the pore with egg white or lysozyme. Functional annotations of protein-coding genes showed that there were abundant genes involved in membrane transport, ion binding, amino acid and carbohydrate metabolism and energy conversion. It was speculated that these function clusters might be implicated in the strain to survival in the antimicrobial environment of egg white. The tolerance of the strain to egg white and lysozyme provided favorable conditions for its survival in eggs.

Abstract:In this study, the fibrinolytic enzyme YG4 gene from marine Streptomyces sp. MY0504 was obtained and analyzed by bioinformatics methods. The genomic DNA of the extracted Streptomyces MY0504 was amplified by PCR using the degenerate primers designed based on the homologous sequences. The obtained DNA fragments were ligated to the pMD18-T vectors and transformed into competent Trans10 cells. The positive clones were then sequenced, and the obtained sequences were analyzed bioinformatically. Finally, the fibrinolytic enzyme YG4 gene from marine Streptomyces strain MY0504 sized 1083 bp was cloned. The obtained YG4 gene was introduced into the GenBank website, and then an alignment search and comparison was performed. The result showed that the YG4 gene exhibited 100% homology with the base sequence of the serine protease gene. The results of the 16s rDNA sequence analysis showed that the strain was closely related to Streptomyces daghestanicus, Streptomyces hydrogenans, Streptomyces albidoflavus and Streptomyces violascens. The primary structure, secondary structure, subcellular localization and tertiary structure of the protein encoded by YG4 gene were predicted and analyzed. The analysis results showed that the gene encoded 360 amino acids, and the encoded product was a stable hydrophilic protein. The secondary structure was mainly composed of alpha helix and beta sheet without signal peptides and transmembrane domains but with 40 phosphorylation sites. The high-order structure was dominated by random coils. The results of this study provided important information for investigating the expression mechanism of the fibrinolytic enzyme YG4 gene from marine Streptomyces MY0504 and for improving the expression level of a target protein.

Abstract:In order to explore the relationship between the tenderness and the apoptotic activity during yak meat postmortem aging. The longissimus dorsi muscles of the yak treated by conventional chilling and rapid chilling were taken as experiment objects. The changes of shear force, myofibrillar fragmentation index (MFI) and caspase-9,3 activity at different time points in postmortem were measured. The results indicated that rapid chilling accelerated the rate of decrease of temperature in the muscle center and decreased the rate of drop of pH value in early postmortem aging. The rapid chilling led to no significant change in activity of caspase-9 and MFI within 6 h in postmortem (p>0.05), which delayed the peak times of pH value, shear force and caspase-9,3 activities. In addition, the shear force value in rapid chilling group was higher than the value in conventional chilling group, and the MFI was lower in rapid chilling group compared to conventional chilling group. The MFI in rapid chilling group and conventional chilling group increased by 56.59% and 58.60%, respectively, at 168 h in postmortem aging, the difference was significant (p<0.05). The above research shows that the increase of temperature reduction rate during rapid chilling significantly slows down the reduction rate of pH, so that the apoptotic activity was inhibited in the early postmortem aging, leading to the weak degradation of myofibrillar protein, which reduced the tenderness of beef and prolonged the aging time of muscle.

Abstract:Eggs were added to rice vinegar emulsion (egg vinegar quality ratio 1:1, 1:2, 1:3, 1:4), to prepare functional vinegar-egg emulsion. The degree of egg protein hydrolysis, protein molecular weight distribution, protein particle size, protein secondary structure, and denaturation temperature were analyzed during the hydrolysis. Results showed that the ratio of egg to vinegar 1:4, the degree of hydrolysis reached a maximum of 12.82%±0.51% (p<0.05) after soaking for 72 h. Lysozyme, yolk high-phosphorus protein, IgY and low-density lipoprotein were not easy to decompose in rice vinegar. But the degradation of egg transferrin, ovalbumin, egg mucin and subunit, and high-density lipoprotein were very obvious. Treated by the rice vinegar, the α-helix and β-sheet of the egg protein decreased, and the β-turn increased, showing that the secondary structure of the protein was disordered. And the protein particle size of egg was lowered, the particle size distribution changed from a single peak to a double peak or even a triple peak. Compared to the egg liquid, the heat denaturation temperature of the vinegar-egg emulsion was increased, it meant that the thermal stability was increased. In summary, eggs hydrolyzed by rice vinegar produced a large number of peptides and small molecule oligopeptides, the structure and properties of proteins were changed. This study provides a reference for the study of quality characteristics and products of vinegar-egg emulsion.

Abstract:The present study was to investigate the in vitro fermentation characteristics of polysaccharides from Artocarpus heterophyllus Lam. Pulp (JFP-Ps) by human fecal inoculums. The change in the pH value, reducing sugar, total sugar and short-chain fatty acids of polysaccharide fermentation products were determined by potentiometric method, potassium ferricyanide method, phenol-sulphuric acid assay and gas chromatography, respectively. The results showed that the pH value of fermentation products of JFP-Ps significantly decreased from 5.78 (0 h) to 4.48 (48 h). The content of reducing sugar increased from 16.63%±3.03% (0 h) to 49.57%±1.65% (1 h), and then subsequently decreased to 9.37%±2.22% (48 h). The content of total sugar decreased from 64.51%±0.86% (0 h) to 16.98%±0.58% (48 h) and the levels of total short-chain fatty acids (SCFA), acetic, propionic and n-butyric acids were all significantly increased. These results indicated that JFP-Ps could be fermented by human gut microbiota, suggesting that JFP-Ps might have beneficial effects on intestinal health and could be used as prebiotics.

Abstract:To keep white mullet fish in a red color during cold storage, the effect of carbon monoxide (CO) treatment on the color and other qualities of white mullet meat was discussed preliminarily. By analyzing the effects of CO treatment on the color, total bacterial colonies, pH, water loss rate, texture profiles, TBA and sensory quality of the white mullet fish, it was found that with the increasing time of CO treatment, the a * value of the white mullet fish increased significantly (p<0.05) at first and then decreased. The a* value of white mullet fish meat stored for 13d was 8.66, and 18.79% higher than that of fresh white mullet fish. When the time of CO treatment increased, the total number of bacteria, water loss rate and TBA value increased as a whole, while the pH value decreased first and then increased, the hardness, chewiness and sensory score decreased as a whole. Therefore, CO treatment can make the white mullet fish to be kept in good red color during cold storage, but it has no obvious influence on the storage stability and other quality of the white mullet fish during cold storage. Therefore, using CO to treat the white mullet fish can maintain the red color of the white mullet fish.

Abstract:We have analyzed the antioxidant ability of four main antioxidants (gallic acid, rutin, vitamin C (Vc), glutathione (GSH)) of mango using vitro mimetic experiment and determined the influence of different antioxidant combinations on the scavenging capacities of hydroxyl radical (·OH), superoxide anion (O2-·) and 1, 1-diphenyl-2-picrylhydrazyl (DPPH). It showed that the highest scavenging rate of ·OH was gallic acid + rutin + GSH + Vc, which could reach 99%, however, the single Vc group was the lowest, 27% lower than the highest group. The highest scavenging rate of O2-· was GSH + Vc, which reached 87%, the complex group of gallic acid + GSH + rutin was only 4%. The rutin+GSH complex group had the highest clearance rate of DPPH (35%), while gallic acid + Vc was merely 2.50% on DPPH clearance rate. It indicated that the antioxidant capacity of the antioxidants may act alone or in combination, and the best effect on free radicals was GSH + Vc.

Abstract:This study aimed to reveal the mode of action and regulatory mechanism of rheology indices such as flow properties, viscoelasticity and shearing time-dependent viscosity, through analyzing the rheological properties, pH value and osmotic pressure of the designed complete nutrition medical food. The results showed that the unthickened specific complete nutrition medical food was a Newtonian fluid with a very low viscosity (only 0.01 Pa·s); Xanthan gum possesses a good thickening effect. Its addition at 0.50% could make the specific complete nutrition medical food possess an initial viscosity of 0.4 Pa·s, which meets the requirements for a desirable viscoelasticity with easy-to-adjust and shear-thinning characteristics. Its addition at 1%~2.50% made the rheological pH value and osmotic pressure of the medical food safe for consumption by dysphagia patients. Therefore, xanthan gum can be applied to adjust the rheological properties of the specific complete nutrition medical food for dysphagia. This paper provides the experimental basis and theoretical guidance for the regulation and mechanism of the rheological properties of the specific complete nutrition medical food.

Abstract:Enzymatic hydrolysates EP1 and EP2 were prepared from chicken salt-soluble protein and myofibrillar protein, respectively. Their molecular weight distribution, free amino acids, and reducing power, as well as ·OH free radical, O2-·free radical and DPPH· free radical scavenging powers were analyzed. The results showed that the molecular weights of EP1 and EP2 were below 5000 u, and their constituents with a molecular weight range of 180~1000 u accounted for 66.32% and 54.74%, while oligopeptides accounted for 57.79% and 47.70%, respectively. The analysis of free amino acids revealed that EP1 and EP2 contained many unconventional amino acids such as gamma-aminobutyric acid, taurine, carnosine and phosphoserine, besides 20 kinds of conventional amino acids. In addition, the contents of basic amino acids (26.01% and 29.43%) and hydrophobic amino acids (38.00% and 32.88%) were relatively high. EP1 and EP2 both had strong total reducing power, and ·OH radical, O2-·radical and DPPH· radical scavenging powers, that is, the ability of acting as both electron donor and hydrogen donor to scavenge free radicals. The high antioxidant activity of EP1 and EP2 resulted from the interaction of oligopeptides and amino acids.

Abstract:According to the solubility of protein in an aqueous solution, salt solution, alcoholic solution and alkaline solution, four types of different protein components were separated from walnut meal: albumin, globulin, gliadin and glutenin. Among which, the contents of globulin and glutenin were higher (16.90% and 71.40%, respectively). The defatted and dephenolated walnut meal, glutenin and globulin were used as raw materials to prepare the proteolytic solution, and the DPPH free radical scavenging rate and protein recovery rate were used as indices to optimize the proteolytic conditions and investigate the relationship between molecular weight distribution and antioxidant activity. The results showed that the enzymatic hydrolysate had higher DPPH· scavenging rate and protein recovery rate under the conditions: alkaline protease, pH 8, and enzymolysis time 9 h. The DPPH· scavenging rate for the enzymatic hydrolysate of the defatted and dephenolated walnut meal was higher (83.29%) than those of glutenin hydrolysate (79.25%), and globulin hydrolysate (72.27%), with their protein recovery rates being 69.83%, 66.42% and 73.71% respectively. The peptides in these protein hydrolysates were mostly small molecular peptides, and among which, those with molecular weights not more than 1000 accounted for 42.73% (hydrolysate of defatted walnut meal), 63.91% (hydrolysate of glutenin) and 55.10% (hydrolysate of globulin), respectively. It is speculated that their antioxidant activities may be related to the contents of small peptides.

Abstract:This study investigated the effects of Gluconacetobacter xylinus on the number of living Lactic acid bacteria, tolerance of Lactic acid bacteria to the gastrointestinal tract, main nutrients, and antioxidant capacity of a fermented mixed juice, were studied in this paper. The results showed that at 30 ℃, Lactic acid bacteria grew rapidly in the mixed juice. After 24 h fermentation, the number of living bacteria was over 8.50 log CFu/mL. The survival rate of Lactic acid bacteria in the single fermentation group and the co-fermentation group after digestion by simulated gastric juice and simulated intestinal juice were more than 60.00%. The survival rate of the juice fermentation group was improved by the bile salt and in vitro digestion as compared with that of the MRS broth fermentation group. Gluconacetobacter xylinus could enhance the bile salt tolerance of Lactic acid bacteria. The pH of the mixed juice after fermentation decreased to less than 3.90, the contents of glucose, malic acid and Vc all decreased significantly (p < 0.05), whilst the content of lactic acid and the antioxidant activity (oxygen radical absorbance capacity (ORAC) value) increased significantly (p < 0.05). Co-fermentation with Gluconacetobacter xylinus and Lactic acid bacteria significantly reduced the monosaccharide content in the mixed juice, but increased the yield of acetic acid and cellulose (p < 0.05). In summary, Gluconacetobacter xylinus could improve the gastrointestinal tolerance of Lactic acid bacteria to a certain extent, reduce the monosaccharide content of in the mixed fruit juice, and increase the acidity of juice and the content of bacterial cellulose.

Abstract:In this study, phytosterol-loaded nanoemulsions were prepared using soy protein-stevioside complex as a natural stabilizer, and then spray-dried into oil powder. The oil-water interfacial tension measurements revealed that the addition of STE concentration is beneficial to reduce rapidly the oil-water interfacial tension. The analyses of emulsion particle size and stability showed that the average particle size of the fresh emulsions stabilized by SPI alone was 282.9 nm, while the particle size of the emulsion stabilized by SPI-1 wt% STE and SPI-2 wt% STE complexes were 217.2 and 193.9 nm, respectively. Compared with the emulsion stabilized by SPI alone, the change in the particle size of emulsions stabilized by SPI-STE was smaller after storage at 4 ℃ for 30 days. This result suggests the addition of STE facilitated the reduction of the particle size of emulsions and improvement of their storage stability. The examinations by SEM and characterization of oil powder structure showed that the powder stabilized by SPI alone had a smooth and flat surface with few in spherical granules but relatively high viscosity. When STE (especially at 1 wt%~2 wt%) was added, the oil powders stabilized by SPI-STE complex hardly exhibited any viscosity with rough surfaces, and were covered with spherical particles of uniform size, indicating that phytosterols have been well encapsulated in the emulsion droplets. This analysis result was further confirmed by FT-IR and XRD examinations. This research used natural SPI-STE as the stabilizer to prepare phytosterol-loaded nanoemulsion and its powder, by which the water solubility and bioavailability of phytosterol have been improved, thus, phytosterol-loaded nanoemulsion stabilized by SPI-STE could be used as a novel phytosterol functional food ingredient.

Abstract:Hainan Wenchang green pepper were used as raw material. Six water quality indicators (COD, BOD5, pH, ammonia nitrogen, TN and TP) in sewage from traditional water retting (A), microbial enzyme (B) and frozen mechanical peeling (C), were measured and compared. The qualities of white pepper were compared and analyzed. The results showed that the water quality indicators by three kinds of peeling methods had great difference. COD value ranged from 742.31 ± 23.82 to 1.89×104 ± 332.90 mg/L, BOD5 value from 445.54 ± 23.68 to 9.21×103 ± 130.13 mg/L, pH from 5.03± 0.05 to 7.44±0.06, ammonia nitrogen value from 59.88 ± 4.56 to 164.47 ± 8.85 mg/L, TN value from 101.23 ±18.73 to 499.02±27.59 mg/L, TP from 17.78 ± 0.44 to 41.92 ± 2.95 mg/L. These were V water. The order of the pollution degree of the wastewater was A sample sewage > B sample sewage > C sample sewage. The BOD5 /COD of three kinds of peeling sewage was bigger than the 0.4. BOD5 /TN was greater than the 4.00. BOD5/TP was greater than 25. These indicated that the pepper desquamate sewage could be better biochemical, the carbon source content of the denitrification of the peeling sewage was sufficient, and the sewage water quality met the biological phosphorus removal demand. Wastewater treatment technology can be considered in a reasonable combination of various biochemical treatment technologies. The quality of white pepper obtained by microbial enzyme was the best and the time of frozen mechanical peeling was the shortest. In order to improve the quality and industrialization of pepper, the traditional water-retting peeling must be obsoleted and the new processing method of mechanical peeling and microbial enzymatic combination should be developed.

Abstract:Pear juice easily turns brown during processing, and lactic acid bacteria fermentation could effectively protect the color of pear juice. This study determined the changes in indices like color, polyphenol oxidase activity, contents of phenolics and ascorbic acid in pear juices during fermentation and storage, and compared with unfermented pear juice and citric acid-fortified pear juice to explore the mechanism underlying the color protection via Lactic acid bacteria fermentation for fruit and vegetable juices. During the 30-day storage, the browning index of unfermented pear juice changed from 0.073 to 0.310, which was significantly higher than that of fermented pear juice (0.134). The fermentation using Lactic acid bacteria effectively inhibited the activity of polyphenol oxidase, leading to a significantly higher retention rate (43%) for the phenolics in the fermented pear juice than that of the unfermented pear juice (16%). The stability of ascorbic acid in the fermented pear juice was higher with, the retention rate (85%) being higher than that of unfermented pear juice (50%), by which non-enzymatic browning was reduced. Lactic acid bacteria could inhibit the activity of polyphenol oxidase through producing organic acid via fermentation in pear juice, and preserve substances such as phenolics and ascorbic acid to protect effectively the color of pear juice.

Abstract:A method based on headspace solid-phase microextraction (HS-SPME) coupled to chromatography-mass spectrometry (GC-MS) was developed to quantify the volatile flavor compounds in Fujian Monascus vinegar (Yongchun aged vinegar and Yongchun aromatic vinegar). Optimal extraction conditions showed that incubation of 6 mL vinegar (diluted 10-fold) with 1.5?g of sodium chloride, an extraction time of 40?min, an extraction temperature of 50 ℃ using a DVB/CAR/PDMS fiber will give the best extraction. Under these conditions, totally 63 volatile flavor compounds were identified in Fujian Monascus vinegar, including esters (20), alcohols (12), acids (13), aldehydes (7), ketones(5), phenols (2) and others (4). Ethyl acetate, phenylethyl alcohol, benzaldehyde, isobutyl acetate, cedrol, acetoin and acetic acid were the main volatile compounds in Fujian Monascus Vinegar. Isobutyl acetate, 2-acetoxy-3-butanone and heptanoic acid were strongly associated with Yongchun aged vinegar, whereas octanoic acid, 2-dodecanol, butanoic acid, styrene, ethyl hexanoate and 1-nonanol showed statistically significant positive correlations with Yongchun aromatic vinegar.

Abstract:The effects of four extraction methods such as hot acid-water extraction, enzymolysis, ultrasound, and enzymolysis-ultrasound treatment on the content and structural characteristics of the pectins from okra were studied, and the hot acid-water extraction and enzymolysis-ultrasound methods were found more effective. At the ratio of dried okra to the HCl aqueous solution (pH 3) of 1:20, the extraction at 70 ℃ for 1 h (the hot acid-water extraction method) or with addition of 3‰ of pectinase, and the digestion at 50 ℃ for 90 min followed by an ultrasound treatment at 200 W for 10 min (the enzymolysis-ultrasound method), led to a pectin content (as the galacturonic acid mass in okra) of 43.61 and 32.59 g/kg, respectively. All the pectins produced by the four extraction methods was in the pyranose configuration, but the ester bond in the pectins prepared via the hot acid-water extraction or the enzymolysis method tended to degrade, causing the infra-red adsorption peak at 1725 cm-1 to be weakened or even disappear. Whereas, the ultrasound methods or enzymolysis-ultrasound treatment promoted the breakage of the pectin molecular chain, making its average molecular weight decrease from 533 ku (by the hot acid-water method) to 420~467 ku and 319 ku. The results showed that the okra pectin prepared via the hot acid-water extraction method had a higher extraction yield and narrow molecular weight distribution with a flake-like and densely arranged appearance. The results of this research has laid the foundation for the preparation of high quality okra pectin.

Abstract:With barley malt and mung-bean as the raw material to produce kvass drinks and the optimum production process conditions were determined by single factor experiment and orthogonal experiment. The volatile compounds in mung-bean kvass were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS). The organic acid was analyzed by reversed-phase high performance liquid chromatography. The results showed that mung-bean kvass had a better flavor without slag fermentation, and the mung-bean kvass flavor was better when it was fermented with Lager yeast. The optimum conditions for mung-bean kvass were: the ratio (1:9) of mung-bean to barley malt, optimum strain inoculation amount 3% (V/V), yeast to lactobacillus 2:1, fermentation temperature 29 ℃, time 18 h. A total of 47 volatile compounds were detected in mung-bean kvass, including alcohols (71.05%), esters (13.45%). The highest organic acid content in mung bean kvass was lactic acid (7.22 mg/mL), and the second was malic acid (2.12 mg/mL), the oxalic acid was not detected in mung-bean kvass. This experiment optimized the process of mung-bean kvass, and carried out preliminary analysis of its volatile components and organic acids, which provides a theoretical basis for the understanding of aroma compounds and organic acids in kvass. In addition, it provides theoretical guidance for the development of mung-bean related products.

Abstract:The effect of hot air drying conditions on the retention rate of carotenoids in fresh carrot, yellow pepper, sweet potato and broccoli were investigated by high performance liquid chromatography atmospheric with a C30 column and diode array detection coupled with atmospheric pressure chemical ionization-tandem mass spectrometry technique. Twelve carotenoids were identified in these materials, particularlyα-carotene and β-carotene and lutein. The environment of carotenoid matrix changed significantly after hot air drying, especially carrot and yellow pepper, but not broccoli. The retention rates of carotenoids in these materials were consistent, and all of them showed a decreasing trend with the increase of hot air temperature. The retention rate of lutein in the dried carrot was higher than that of the other three materials (p<0.05), ranging from 81.52% to 86.21%. The retention rate of β-carotene in broccoli was higher than that in other three materials (p<0.05), ranging from 74.02% to 78.21%.The retention rate of lutein in yellow pepper was in the range of 40%~50%. The retention rate of β-carotene in sweet potato was low, ranging from 27.90% to 35.22%. These results collectively indicate that the matrix environmental change of carotenoid was consistent with its retention rate after hot air drying, when the hot air temperature was 60 ℃, the carotenoids retention rate of broccoli was high.

Abstract:In order to explore the effect of texture on the sensory characteristics of vinegar soaked-soybean and improve the quality control system of vinegar soaked-soybean, quantitative descriptive analysis method (QDA) was used to evaluate and analyze the sensory characteristics of vinegar soaked-soybean in this work. The correlation between sensory characteristics and texture properties of vinegar soaked-soybean were studied. The processing of vinegar soaked-soybean was optimized by the quality prediction model and response surface methodology. The results indicated that there were significant differences in the sensory palatability (p<0.01) and sensory appearance (p<0.05) of different groups of vinegar soaked-soybean, and no significant difference in color, flavor and acidity. Furthermore, the sensory evaluation results could be predicted by the indicators measured by texture analyzer and the model equation was Y=-10.368-0.01X1+0.124X2-15.173X3. The response surface optimization obtained that the significant effects order of three factors were followed by vinegar-soybean ratio > soaking time > soaking temperature. The optimal soaking conditions of response surface methodology that provided the maximum palatability (6.60) were determined as follows: vinegar-soybean ratio 4.3, soaking temperature 25 ℃ and soaking time 67 d. The quality of vinegar soaked-soybean was optimal at this condition. It provided a theoretical basis for further improving the quality control system of vinegar soaked-soybean.

Abstract:Gelatin/chitin composite membranes were prepared by blending method. Tensile strength, elongation at break, water adsorption, WVP and SEM were used to characterize the samples prepared in different temperature. The results indicated that the tensile strength increased firstly and then decreased with graphite content increased. The tensile strength of the samples prepared at 35 ℃ (49 MPa~85 MPa) and -10 ℃ (23 MPa~40 MPa) were better than others. The elongation at break increased firstly and then decreased with graphite content increasing. The elongation at break of the samples prepared at 10 ℃ (70%~112%) and 0 ℃ (48%~110%) were better than others. The water absorption rate of the control sample increased faster than others. The water adsorption rate decreased with graphite content increased at the same temperature. WVP increased with temperature. For WVP, the graphite concentrations（0.5%、3%、5%）were better than others. For water solubility, the order of the temperature was 35 ℃ >25 ℃ >5 ℃ >15 ℃.

Abstract:In this paper, the adsorption efficiency of the low bromide in the drinking water based on six kinds of activated carbon, Xingguang K02 activated carbon, Xingguang K04 activated carbon and TAC (Taixi Activated Carbon) activated carbon was investigated, and TAC with the best adsorption effect was selected. The effects of different activation modes, different adsorption time and PH values in drinking water on the efficiency of low bromide (7.50 μg/L) in the drinking water adsorbed by TAC (Taixi Activated Carbon) were discussed. Two activation methods, soaked by distilled water and by diluted hydrochloric acid, were used in the experiment. The pH values of drinking water were adjusted to 6.00, 7.00 and 7.68 levels and bromide was detected at different times. The efficiencies of bromide adsorbed by TAC were different under different conditions. It was demonstrated that when the pH of drinking water was adjusted to 6.00, TAC soaking by dilute hydrochloric acid was used as the activation method, the best effect of TAC adsorption bromide was 85.35 % in two hours, and the content of bromide is 1.10 μg/L. Even in the subsequent ozone sterilization phase, the bromide was all oxidized to bromate, and the final content of bromate was within 5 μg/L, which is far less than the prescribed limit of bromate in GB 5749-2006 and GB 8537-2018(10 μg/L). At the same time,TAC has little influence on the major elements of drinking water, such as potassium, sodium, calcium, magnesium, trace elements strontium and metasilicic acid (less than 10%).Therefore, in actual production, the pH value in drinking water can be first adjusted to 6.00, and the low bromine ion in drinking water could be removed by TAC pretreated with hydrochloric acid solution.

Abstract:This study investigated the extraction of caffeine from Liupao tea by accelerated solvent extraction (ASE). The caffeine from Liupao tea was extracted with an accelerated solvent extractor and ethanol as the extraction solvent. The effect of ethanol concentration on the extraction rate by single factor experiments, with the instrument pressure set to 10 MPa. The L9(34) orthogonal test was carried out by selecting the factors affecting the caffeine yield such as extraction temperature, extraction time and cycle number. Taking the caffeine yield as the main index, the optimal extraction conditions for the ASE method were investigated and compared with the microwave-assisted extraction method. The results showed that the optimal extraction conditions for extracting caffeine from Liupao tea by ASE were: anhydrous ethanol as the solvent; static extraction 3 times at 120 ℃ with each lasting for10 min. The average yield of caffeine for the ASE method was 20.374 mg/g, and the treatment with a C18 solid phase extraction column could only remove most of the impurities in the obtained Liupao tea extract with little effect on the content of caffeine. The average yield of caffeine was 17.028 mg/g for the microwave-assisted extraction. These results indicated that the extraction rate of caffeine from Liupao tea by ASE was higher than that by microwave-assisted extraction, and the quality of the obtained extract could be guaranteed.

Abstract:In order to achieve the quantitative study of Actinobacillus pleuropneumonia (APP), a pathogenic bacterium for porcine pleuropneumonia, a primer was designed according to the conserved sequence of the specific ApxIV gene of APP in this study. An accurate and quantitative droplet digital PCR (ddPCR) detection method was developed through optimizing reaction conditions, and the specificity, sensitivity, stability and applicability of this method were verified and compared with those of the quantitative real-time PCR (qPCR) detection method. The results showed that the optimal annealing temperature of the ddPCR method was 52 ℃, and the linear correlation coefficient (R2) value was 0.9957, indicating good linearity; the sensitivity was 153.8 copies/μL, which was twice that of qPCR; a the specificity was good, and there were no cross-reactions with other common swine pathogens. In the actual tests, the Kappa coefficient of ddPCR and qPCR detection of the 110 samples was 0.9529, indicating that the results obtained by the two methods were highly consistent, and the ddPCR method was also capable of analyzing quantitatively suspicious samples that could not be differentiated by the qPCR method. The ddPCR method established in this experiment has high sensitivity and specificity, thus can be used for quantitative detection of APP.

Abstract:In this study, a rapid method was developed for determination of salicylic acid in aquatic products by high performance liquid chromatography-tandem mass spectrometry. Samples were directly extracted with 1% formic acid acetonitrile and purified with acetonitrile saturated N-hexane, then separated on a C18 (1.7 μm, 2.1 mm×50 mm i.d) column and eluted with the mobile phase of acetonitrile-0.10% formic acid aqueous solution, and analyzed by mass spectrometry in negative ion multiple reaction monitoring mode and using external standards. The results showed that good linearity was obtained in the range of 0.5~50 ng/mL for salicylic acid under the established method, and the correlation coefficients was 0.999. The limits of detection (LOD) was 2.5 μg/kg. The average recoveries of the method was ranged from 69.10% to 97.20% with relative standard deviations ranged from 2.30% to 13.40% in aquatic products (Monopterus albus, Snakehead, grass carp and lobster) at three spiked levels (n=6). This proposed method was advantageous in routine detection of salicylic acid residues in aquatic products for its simplicity and high sensibility. The established method was used to detect salicylic acid residues in real aquatic products, and trace the source analysis of the residues, which can provide a useful guideline for risk assessment of the food safety.

Abstract:To measure a newly recognized staphylococcal enterotoxin K (SEK), a double-antibody sandwich enzyme-linked immunosorbent assay (DAS-ELISA) was established in this study. The recombinant protein SEK was expressed in BL21 (DE3) pLysS cells and purified by Ni2+-NTA affinity chromatography. Using the protein as an antigen, the monoclonal antibody and polyclonal antibodies were prepared. They were employed for detection and capture of SEK in the DAS-ELISA system that was developed to be capable of detecting SEK in piked skimmed milk, LB medium and minced beef. Subsequently, the ELISA system was applied to determine SEK secretion for 7 sek positive S. aureus isolates with tea polyphenols and Nisin treatment. The results showed that the recombinant protein SEK was successfully expressed and purified with the expected molecular weight of 27.7 ku. The DAS-ELISA for SEK was developed with the optimal anti-SEK monoclonal antibody concentration 2.89 μg/mL, the serum dilution ratio 1:500, the regression equation y=0.2165x+0.1627(R2=0.9993), and the sensitivity 0.1 μg/mL. Using the developed ELISA assay, the recovery rates of SEK in spiked skimmed milk, LB medium and minced beef were more than 97%. Furthermore, both tea polyphenols and Nisin, especially tea polyphenols, inhibited the secretion of SEK at the concentration of MIC.

Abstract:A method was established for the determination of β-Carboline heterocyclic aromatic amines (HAs) in sauce braised meat products by solid phase extraction-high performance liquid chromatography. The sample was extracted with dichloromethane, purified by centrifugation and a MCX SPE column, and then detected by a fluorescence detector. The results showed that the correlation coefficients of both HAs were above 0.999 and the limits of detection were in the range from 0.17~0.30 ng/g. The recoveries of the two HAs spiked in chicken samples were 81.92%~93.37% with the relative standard deviations (RSD) between 3.66% and 7.49%. The method is simple, sensitive and effective, and can meet the requirements of actual sample analysis. Only Harman and Norharman were detected in the control group, and the inhibition ability of the six kinds of spices to heterocyclic amines were different. Under the additive amount of 5%, the inhibition rate of dried ginger, green prickly ash and cinnamon reached 42% to 60%, and that of red pepper, dried tangerine peel and black pepper was relatively weak. Furthermore, the scavenging ability of OH radical was related to the inhibitory ability of spices, which provided clues for studying the inhibitory mechanism in the future.

Abstract:In this study, the essential oils of the Rosa acicularis ‘Luhe’and Lindl were measured and their oil yield, the volatile components and fatty acid composition were compared. The results showed that the oil yield of ‘Luhe’ was significantly higher than that of Lindl (p<0.05). With gas chromatography-mass spectrometry (GC-MS), we have separated and identified the volatile components of two kinds of Rosa acicularis. After analysis, it was clear that the ‘Luhe’ contains 70 kinds of known ingredients and Lindl contains 68 components. The main volatile components were eicosane, pentadecane, triacontane and dibutyl phthalate. There was no significant difference in volatile components content among Rosa acicularis species(p>0.05).The composition and content of fatty acids were determined by gas chromatography (GC), and 29 fatty acids were detected in both ‘Luhe’ and Lindl. Among them, decanoic acid, palm oleic acid, trans oleic acid, and twenty carbonic acid were abundant. Compared to traditional Rosa acicularis Lindl, the Rosa acicularis ‘Luhe’, as an improved variety, retains the original characteristics of wild species (Rosa acicularis Lindl).

Abstract:A rapid method was developed for the simultaneous determination of catechins phenolic compounds in Camellia oil by ultra high performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS). The compounds were separated on a waters T3 C18 column with 0.1% (V/V) formic acid aqueous solution and methanol as mobile phase by gradient elution, then analyzed by positive electrospray ionization tandem mass spectrometry under multiple reaction monitoring (MRM) mode. Under the optimal conditions, 8 catechins phenolic compounds showed good linearity over tested concentration ranges with the correlation coefficients from 0.9966 to 0.9995 (r2). The 1imits of detection (LOD) were in the range of 0.2~1.1 μg/L. The average recoveries of different levels ranged from 76.4% to 93.4% with the relative standard deviations (RSDs) from 3.0% to 8.9%. This method was employed to detect 8 phenolic compounds including C, EC, EGC, ECG, EGCG in Camellia oil. The results indicated that the EGCG is much higher in Camellia oil. The method was accurate and reliable, quick and suitable for the analysis of phenols in edible oils.

Abstract:Three kinds of pesticides, organic phosphorus, organosulfur and neonicotinoids were used widely in the cultivation and production of leaf vegetables. The chromatographic methods are difficult to realize in situ detection. In this work, a surface-enhanced Raman scattering (SERS) approach for qualitative and quantitative detection pesticide residues in leaf vegetables was developed. The characteristic Raman peaks of pesticides were selected as correction peaks. The linear calibration equations were established with pesticide residues concentration and correction peak intensity. The limit of quantitation (LOQ) was calculated by substituting the correction peak intensity of SERS spectrum corresponding to the limit of detection (LOD) into the linear calibration equation. The results showed that the LOD for phosmet residues in pakchoi reached below 0.5 mg/kg with the correction Raman peak of 604 cm-1, and the correlation coefficient R2 was 0.95273, and the standard deviation (SD) was 2.89%~13.63%, the recovery rate was 96.00%~121.33%. The LOD for thiram residues in Chinese cabbage reached below 0.5 mg/kg with the correction Raman peak of 1385 cm-1, and R2 was 0.8905, and SD was 3.90%~8.39%, the recovery rate was 88.80%~112.44%. The LOD for acetamiprid residues in swamp cabbage reached below 1 mg/kg with the correction Raman peak of 1111 cm-1, and R2 was 0.93858, and SD was 2.12%~9.29%, the recovery rate was 87.67%~107.17%. These showed that the SERS method might be an effective method for the rapid and reliable detection of pesticide residues in leaf vegetables.

Abstract:Based on the irrigation water, soil, tumorous stem mustard, semi-finished pickle mustard and pickle mustard, the content and correlation of harmful elements in export pickle mustard in Chongqing city, P.R. China were comprehensively analyzed in this study, which provides a scientific basis for the safety evaluation of export pickle mustard. The content of Hg, As, Cd, Pb, Cr and Al in the samples were determined by atomic absorption spectrometry, atomic fluorescence spectrometry and inductively coupled plasma mass spectrometry. The results showed that the contents of Hg, Cd, Pb and Cr in irrigation water samples were lower than the national standard limits of China, among which As contents were higher than the standard limits in 3 samples, and the over-standard rate was 17%. The contents of As, Pb and Cr in soil samples were lower than the national standard limits. The content of Hg was higher than the standard limits in 1 sample, while Cd contents were higher than the standard limits in 4 samples, and the over-standard rates were 2.90% and 11.80% respectively. The contents of Hg, As, Cd, Pb and Cr in tumorous stem mustard, semi-finished pickle mustard and pickle mustard were lower than the national standard limits. The pickle mustard was clean. The comprehensive pollution index of tumorous stem mustard samples was less than 0.7. The tumorous stem mustard was clean. The ability of tumorous stem mustard to concentrate harmful elements was Cd>Al>Hg>Pb>As>Cr. The largest average concentration coefficient of cadmium in tumorous stem mustard was 0.09. In general, the planting environment and processing of export pickle mustard in Chongqing city were good. It is necessary to monitor irrigation water and soil quality in some planting bases, because the tumorous stem mustard is easy to concentrate Cd, Hg, Pb and Al in soil.

Abstract:In order to detect rapidly and efficiently the content of carminic acid (CA) in food, the artificial antigen of CA was prepared by hydroxydiimidazole method; A high-titer polyclonal antibody (Pab) against CA was obtained through immunizing New Zealand white rabbits to obtain antiserum (against CA) for further separation and purification by ammonium sulfate precipitation. The titer of the antibody was tested by checkerboard titration, and the effects of factors such as solution pH, ionic strength, and organic solvent were investigated to optimize the conditions of the enzyme-linked immunosorbent assay (ELISA) reaction. Under the optimal conditions, an indirect competitive ELISA inhibition curve for CA was established. Ultraviolet (UV) spectroscopy analysis showed that both the immunogenic antigen (CA-BSA) and coating antigen (CA-OVA) were successfully conjugated with carrier protein. The titer of the Anti-CA polyclonal antibody obtained after separation and purification was 1:16000; The optimal concentration of the detection antigen was 1 μg/mL, the optimum buffer for ELISA reaction was the phosphate buffer at pH 7.4 containing 50 mmol/L Na+ but no methanol. The linear range of the indirect competitive ELISA standard curve was 7.8~1150 ng/mL, with the limit of detection (LOD) as 1 ng/mL, and the sensitivity IC50 was 95.2 ng/mL. This study has laid the foundation for the development of a rapid CA rapid test kit for the determination of CA in food.