Volume 36,Issue 3,2020 Table of Contents

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  • 1  In vitro Hypolipidemic and Antioxidant Effects of Acidified Egg White Powder
    HUANG Lan-qing MA Mei-hu LIU Yuan-yuan CHEN Yu-jie
    2020, 36(3):1-8. DOI: 10.13982/j.mfst.1673-9078.2020.3.001
    [Abstract](508) [HTML](316) [PDF 739.78 K](926)
    Abstract:
    In order to investigate the effect of acidified egg white powder on the clearance of the accumulated fat in HepG2 cells induced by oleic acid in a high-fat model, the 1.0 mol/L oleic acid-induced HepG2 cells (induction time 24 h) were incubated with acidified egg white powder (mass concentration: 4 mg/mL, 2 mg/mL and 0.8 mg/mL respectively). Lipid deposition was observed with the aid of oil red O staining. The changes in TC and TG contents and SOD activity in cells, as well as the fluorescence intensity of ROS and the scavenging rates of DPPH radical and OH radical were measured. The results showed that acidified egg white powder had the most significant hypolipidemic effect when its concentration was 2 mg/mL, with the clearance rates of TG and TC as 27.27%±0.02% and 44.66%±0.02% respectively. The results of SOD activity and ROS fluorescence detection showed that with an increase of the concentration of acidified egg white powder, the antioxidant capacity of the cells showed an upward trend (The DPPH· and OH· scavenging capacities showed a significant dose-dependent upward trend).. When the concentration of acidified egg white powder was 18 mg/mL, the clearance rates were 88.58%±0.04% and 87.82%±0.03%, respectively. The results proved that acidified egg white powder had significant in vitro hypolipidemic and antioxidant effects.
    2  Anti-aging Effects of Phloretin on Female Drosophila melanogaster
    ZHANG Xiao-han ZHAO Jiang HAN Ying YAN Yong WANG Hui WANG Hao
    2020, 36(3):9-16. DOI: 10.13982/j.mfst.1673-9078.2020.3.002
    [Abstract](350) [HTML](189) [PDF 835.47 K](1109)
    Abstract:
    The anti-aging effects of phloretin on female Drosophila melanogaster and its potential mechanism were explored. By supplementing serially diluted phloretin (1.15 mM, 2.3 mM, 4.6 mM) to female Drosophila melanogaste, the effects of phloretin on survival rate, crawling ability, stress resistance, intestinal barrier function and microbial colonies, number of intestinal progenitor cells, activity of endogenous antioxidant enzymes of SOD, CAT and GSH-PX and content of lipid peroxidation product MDA, related antioxidant genes SOD2, CAT, MTH and foxo mRNA expression level were investigated. The Results showed that female Drosophila melanogaster treated with 4.6 mM phloretin was markedly extended the mean lifespan by 23.98%, crawling ability increased by 44.96% at 30 days, lifespan after H2O2 and SDS injury increased by 24.35% and 23.94%, respectively, the number of intestinal precursor cells reduced by 15.59%, the number of LMRS, ENT, ACE, NR in the gut of Drosophila melanogaster reduced by 23.73%, 33.33%, 43.24% and 27.50%, respectively, at 40 days of age. The activity of Mn-SOD, Cu/Zn-SOD, CAT and GSH-PX increased by 17.85%, 31.03%, 32.07% and 25.57%, respectively; the content of MDA decreased by 23.55%, the mRNA expression of foxo, CAT and SOD2 were increased by 67.21%, 32.54% and 36.27%, respectively, while the mRNA expression of MTH was decreased by 27.16%. Phloretin can improve the antioxidant enzymes activity and antioxidant gene expression levels, enhance the stress resistance, promote intestinal homeostasis and prolong the lifespan of female Drosophila melanogaster.
    3  Apoptosis of Sophora japonica Extraction on Hepatoma Rats
    YANG Xin WANG Le
    2020, 36(3):17-21. DOI: 10.13982/j.mfst.1673-9078.2020.3.003
    [Abstract](361) [HTML](216) [PDF 613.25 K](735)
    Abstract:
    To investigate the interventional effect and working mechanism of Sophora japonica ethanolic extract on apoptosis of hepatoma in rats. Fifty SD rats were selected, with 10 for the normal group and 40 set up to have hepatic carcinoma (which were divided into the model group, drug control group, low- and high-dose intervention group). The cell cycle distribution, proliferation and apoptosis of rats in each group were examined, and the expressions of PTEN, p-akt, mTOR, bcl-2, PI3K and Akt were analyzed. The results showed that the proportion of cells at G1 phase, apoptosis rate and PTEN relative expression level for the high-dose intervention group were 54.72%, 45.34% and 0.73, respectively, which were all higher than those of the model group, drug control group and low-dose intervention group (p < 0.05). The proliferation rate, the relative expression levels of p-Akt, mTOR, Bcl-2, PI3K and Akt were 13.33%, 1.33, 1.34, 1.31, 1.32 and 1.35, respectively, which were all lower than those of the model group, drug control group and low-dose intervention group (p<0.05). The intervention with sophora japonica ethanolic extract significantly regulated the cell proliferation and apoptosis of carcinoma tissues as well as the expression of PTEN, p-Akt, mTOR and the Bcl-2, PI3K and Akt in rats with liver cancer. These results indicate that, Sophora japonica ethanolic extract can block the cell cycle distribution, inhibit cell proliferation and promote apoptosis of carcinoma tissues in rats. Such capacities depend on the concentration of sophora japonica ethanolic extract, which provides certain reference value for clinical treatment of liver cancer symptoms.
    4  Analysis of Meat Quality Characteristics in Different Parts of Yunling Cattle
    ZHAO Gai-ming LI Jia-qi ZHU Chao-zhi JIAO Yang-yang YIN Feng LI Shan-shan HUANG Bi-zhi ZHANG Ji-cai
    2020, 36(3):22-28. DOI: 10.13982/j.mfst.1673-9078.2020.3.004
    [Abstract](299) [HTML](417) [PDF 487.42 K](852)
    Abstract:
    In order to explore the differences of meat quality characteristics in different parts of Yunling cattle, six parts ( rump, shoulder, silverside, knuckle, flank and shin ) of Yunling cattle aged 30 months were selected to determine the contents of water, fat, protein and collagen, pH value, color difference, texture, shear force, cooking loss, thawing loss, gel properties and emulsification characteristics. The results showed that compared with other breeds of cattle, Yunling cattle had the characteristics of high protein content and low fat content. The water content (75.80%), protein (24.00%), collagen content (13.68%), fat content (1.05%), gel property, tenderness and water retention of shoulder were good, but the emulsifying property was poor, and Knuckle content (21.30%) of the meat was the lowest. However, the content of fat (5.13%) and collagen (17.91%) was the highest, and rump meat had better gel and emulsification properties. The results showed that the quality characteristics of different parts of Yunling cattle were significantly different, shoulder was suitable for block product development, knuckle was suitable for barbecue product development, rump was suitable for intestinal product development.
    5  Antimicrobial Activity and Thermal Degradation Kinetics of Total Alkaloids from Berberis poireti
    BAO Yi-hong CAO Wei-hua FU Qun ZHANG Hai-ting LU Wei-hong MA Ying
    2020, 36(3):29-37. DOI: 10.13982/j.mfst.1673-9078.2020.3.005
    [Abstract](420) [HTML](246) [PDF 870.15 K](833)
    Abstract:
    Total alkaloids from Berberis poireti were extracted by the semi-bionic method. The stability of total alkaloids, antimicrobial activity and the thermal degradation kinetics were investigated through examining the effects of natural light, ultraviolet light, temperature, and pH, and tracking the changes in the content of total alkaloids in Berberis poireti and difference between the inside and outside inhibitory zone (Dd). The results showed that the total alkaloids extracted from Berberis poiretii exhibited inhibitory effects on Gram-positive and Gram-negative bacteria. The stability and antimicrobial activity were significantly influenced by temperature and pH, whilst natural lighting for 30 days and ultraviolet lighting for 3 hours did not exhibit such effects. The rate of thermal degradation for total alkaloids increased with increasing temperature. The antimicrobial activity decreased with an increase of temperature, and was completely lost at 90 ℃ for 20 hours or 100 ℃ for 4 hours. The antimicrobial activity of the total alkaloids was largely enhanced after the acidic-alkaline treatment, and, was retained after the treatment at 80 ℃ for 48 h. The research showed that the stability of total alkaloids, antimicrobial activity were greatly affected by temperature and pH, with acidification increasing the (D-d) by 13~18 mm, alkalization increasing by 3~5 mm after the acidification and, respectively. The acidification and alkalization could also enhance the thermal stability and led to D-d as 20~22 mm and 5~9 mm. The thermal degradation of total alkaloids conformed to the first order dynamic process with the activation energy (Ea) is 58.8 KJ/mol. The half-life (t1/2) was shortened with an increase of temperature. This study preliminarily revealed the antibacterial activity and thermal degradation kinetics of total alkaloids under different conditions, and provided a theoretical basis and reference for the extraction and processing of alkaloids such as berberine.
    6  Comparative Analysis of Three Glycerides on the Quality of Frozen Dough and Bread
    ZHOU Jin-feng WU Lei-yan ZHONG Ya-yun TU Jin DONG Wu-hui LUO Deng
    2020, 36(3):38-47. DOI: 10.13982/j.mfst.1673-9078.2020.3.006
    [Abstract](446) [HTML](313) [PDF 1.07 M](971)
    Abstract:
    In this work, the water migration of frozen dough and bread, the rheological properties of frozen dough during freezing and the quality of bread were determined by NMR, rheometer, texture analyzer and scanner, respectively, to investigate the effects of three kinds of glycerides (acetylated monoglycerin and diglycerin fatty acid esters (ACETEM), diacetyl tartrate monodiglyceride (DATEM) and hexaglycerol monooleate) on the quality of frozen dough and bread. The results showed that the quality of frozen dough and bread were improved by the three kinds of glycerides during freezing process. Before freezing process, compared with the control group, the three kinds of glycerides increased the proportion of bound water in the dough and bread. The dough increased by 4.21%, 7.02% and 11.23%, respectively, and the bread increased by 0.27%, 4.67% and 16.00%, respectively. After freezing process, the three kinds of glycerides reduced the moisture migration of the frozen dough and bread. During freezing process, the viscoelasticity of the frozen dough decreased and the loss tangent (tan δ) increased. After fermentation, the tan δ of the control dough increased by 11.90%, while the dough with 0.5% ACETEM addition increased by only 4.76%. After 60 days of freezing storage, the specific volume and hardness of bread containing 0.5% ACETEM were 3.29 mL/g and 2298.92 g, respectively, which were 23.50% larger and 19.18% softer than the control group. Therefore, the best improvement was achieved by adding 0.5% ACETEM.
    7  Antioxidant Activity and Combined Antioxidant Effect of Phenolic Acids and Glutathione
    RAN Ling HUANG Yan ZENG Hong-leng REN Yao HE Qiang
    2020, 36(3):48-55. DOI: 10.13982/j.mfst.1673-9078.2020.3.007
    [Abstract](455) [HTML](330) [PDF 884.83 K](926)
    Abstract:
    In order to investigate the antioxidant activities of glutathione and six phenolic acids (syringic acid, vanilic acid, gallic acid, caffeic acid, sinapic acid, ferulic acid) alone and in combination, ABTS+· scavenging ability, DPPH· scavenging ability, reducing power and oxygen free radical absorption capacity were used to evaluate their antioxidant activities, and the synergistic effect (SE) was used to analyze whether they have synergistic antioxidant. The results showed that glutathione had antagonistic effects with syringic acid and vanillic acid in the four antioxidant experiments, and had obvious synergistic effects with gallic acid only in reducing power experiment (p<0.05). There was no synergistic effect between glutathione and ferulic acid, but only synergistic effect with sinapic acid in DPPH· scavenging experiment. However, glutathione and caffeic acid showed significant synergistic antioxidant activity in ABTS, DPPH free radical scavenging experiment and reducing power experiment and its SE were 1.21, 2.20 and 1.29, respectively, which was the most potential synergistic antioxidant combination.
    8  Comparision of Metabolic Residues of Eugenol and Tricaine Methanesulfonate (MS-222) in Large Mouth Bass
    LI Ning BAI Chan XIONG Guang-quan LI Rui WANG Cai-xia ZHANG Jin-mu REN Hong-jia WANG Ju-guang LIAO Tao
    2020, 36(3):56-64. DOI: 10.13982/j.mfst.1673-9078.2020.3.008
    [Abstract](447) [HTML](362) [PDF 1.20 M](1115)
    Abstract:
    To determine the appropriate anesthetic method and dose for perch, hydrostatic anesthesia effects of two common fish anesthetics (MS-222 and eugenol) on perch under different concentrations was compared. An experiment of 24-hour anesthesia transport was carry out under the optimal anesthetic concentrations of MS-222 and eugenol. The changes of serum biochemical indexes, water quality pH, ammonia nitrogen and residual concentration of anesthetics were measured after 0.5, 4, 8, 16 and 24 h of anesthesia. The results showed that the anesthetic time was shortened and the recovery time was prolonged with the increase of anesthetics concentration. The concentrations of eugenol and MS-222 are suitable for long-distance transportation of perch at 18-20 mg/L and 50-60 mg/L respectively. The survival rate during the transportation and after 24 h of recovery for the anesthesia group were both 100%, there were significantly higher than those for the non-anesthetic transportation group (p<0.05). The serum cortisol (COR) in eugenol group and MS-222 group decreased from 336.83 pg/mL to 291.41 pg/mL and increased from 286.11 to 367.05 pg/mL (p<0.05) with the prolongation of anesthesia time, and the serum COR in eugenol group was significantly lower than that in control group. The glucose decreased from 14.36, 7.48 mg/dL to 7.36, 3.11 mg/dL (p<0.05), respectively. The concentrations of lactate dehydrogenase (LDH), alkaline phosphatase (AKP), glutamic oxaloacetic transaminase (GOT), urea nitrogen (BUN) in eugenol group were significantly lower than those in MS-222 group (p<0.05). Residual test results showed that the maximum eugenol content was 5.14 mg/kg at 0.5 h of anesthesia and the residual amount of eugenol was 0.45 mg/kg at 1 day of resuscitation in clear water. In MS-222 group, the maximum content was 36.24 mg/kg after 8 h of anesthesia, and it was almost eliminated after 4 days of resuscitation. The results showed that eugenol had low dosage, fast metabolism and fewer side effects in inducing oxidative stress and tissue damage.
    9  Antioxidant Activity Comparison and Stability Analysis of Anthocyanin from Blueberry
    ZHOU Li-hong
    2020, 36(3):65-71. DOI: 10.13982/j.mfst.1673-9078.2020.3.009
    [Abstract](487) [HTML](712) [PDF 635.94 K](946)
    Abstract:
    The effects of different extraction processes on the antioxidant properties of blueberry anthocyanin and the stability analysis of microwave-assisted extraction of blueberry anthocyanin were investigated. The antioxidant activities of blueberry anthocyanin extracted by different extraction processes were evaluated by 1,1-diphenyl-2-bitter hydrazine (DPPH·), hydroxyl free radical (· OH), superoxide free radical (O2-·). The stability of blueberry anthocyanin obtained by microwave-assisted extraction was tested, and the light, pH, temperature, glucose and organic acid were detected to analyze the effect of anthocyanin preservation rate of blueberry. The results showed that the yield rate of blueberry anthocyanin extracted by ethanol, acetone and microwave-assisted were 4.46%, 4.41% and 4.92%, respectively. The antioxidant activity of blueberry anthocyanin in vitro was concentration dependent in the range of 0.25~4.0 mg/mL. When the concentration of blueberry anthocyanin extracted by microwave-assisted was 4.0 mg/mL, the clearance rate of DPPH··OH and O2-· were 86.59%, 56.85% and 88.65%, respectively, which were significantly higher than that by ethanol extraction and acetone extraction (p<0.05). Blueberry anthocyanin was unstable in the environment of strong light, alkaline, high temperature and ascorbic acid, but glucose and citric acid could protect the stability of blueberry anthocyanin.
    10  Extraction of Sphingomyelin from Yak Butter and Analysis of Fatty Acids Composition
    LUO Xin SUN Wan-cheng LUO Yi-hao MA Hai-qing HONG Sen-sen
    2020, 36(3):72-79. DOI: 10.13982/j.mfst.1673-9078.2020.3.010
    [Abstract](612) [HTML](386) [PDF 654.65 K](810)
    Abstract:
    This study used yak butter as raw material to explore and optimize the extraction process of sphingomyelin from yak butter in organic solvent, and the fatty acid composition of sphingomyelin was analyzed. The optimum extraction conditions of sphingomyelin were obtained by single factor test and orthogonal test as follows: chloroform-methanol (2:1, V/V) and crude sphingomyelin: liquid-solid ratio 10:1 ml/g, extraction temperature 40 ℃ and extraction time 1 h. The extracted sphingomyelin was used as the raw material and the fatty acids were esterified by boron trifluoride methanol method, and analyzed by GC-MS. The results showed that sphingomyelin contained 82.79% of saturated fatty acid and 75.70% of long chain fatty acid, and the content of polyunsaturated fatty acid in sphingomyelin decreased from 7.98% to 2.83% after purification, the content of long chain fatty acid decreased from 85.04% to 75.70%, the content of super long chain fatty acid increased from 9.57% to 23.15%, and the content of branched chain fatty acid decreased from 10.43% to 8.69%, indicating that sphingomyelin is mainly composed by long chain fatty acid and saturated fatty acid.
    11  Comparison of Antioxidant Activity and Quality of Red Raspberry Seed Oil Extracted by Different Methods
    TANG Lin-lin SANG Ying CHEN Si-rui TANG Ying FENG Jian-wen SUN Li-na WANG Jin-ling
    2020, 36(3):80-88. DOI: 10.13982/j.mfst.1673-9078.2020.3.011
    [Abstract](507) [HTML](269) [PDF 772.11 K](834)
    Abstract:
    Red raspberry seed was used as raw material to extract red raspberry seed oil by soxhlet extraction, ultrasonic extraction and high-speed shear-ultrasonic extraction. The effects of three extraction methods on the physical and chemical properties of red raspberry seed oil, fatty acid composition, β-sitosterol and α-tocopherol content in seed oil and antioxidant capacity in vitro were invesigate to optimize the best extraction condition. The results showed that, compared to the other methods, red raspberry seed oil extracted by the high-speed shear-ultrasonic method had low acid value, low saponification value, low peroxide value and high iodine value. The 19 fatty acids were detected in red raspberry seed oil, accounting for 98.22% of the total composition of red raspberry seed oil, of which linolenic acid was 29.98% and linoleic acid was 48.07%. The content of β-sitosterol and α-tocopherol in red raspberry seed oil extracted by soxhlet extraction were 97.37 mg/100 g and 18.88 mg/100 g, respectively. The red raspberry seed oil extracted by soxhlet extraction had the strongest scavenging effect on ABTS free radicals. There was a significant difference between soxhlet extraction and the other methods. The red raspberry seed oil extracted by ultrasonic extraction had the strongest scavenging effect on DPPH free radicals. There was a significant difference between ultrasonic extraction and high shear-ultrasonic extraction. In conclusion, the high-speed shear-ultrasonic extraction method could be used to extract red raspberry seed oil, which has good quality, rich active ingredients and certain antioxidant activity.
    12  Preparation of Collagen-chitosan Film and its Preservation of Pork
    QU Wen-juan SONG Ya-ting ZHANG Xin-xin XUE Jia-ni GUO Shu-yan MA Hai-le
    2020, 36(3):89-98. DOI: 10.13982/j.mfst.1673-9078.2020.3.012
    [Abstract](560) [HTML](287) [PDF 799.57 K](996)
    Abstract:
    In order to delay the decay and deterioration of pork, extend the shelf life of pork and maintain the good quality of pork, the effects of collagen-chitosan composite film modified by ultrasound and gallic acid (GA) on pork preservation were studied. Under the condition of 4 ℃ refrigeration, the pork samples were treated by two methods: without film packaging (control group) and GA modified ultrasonic film packaging (film packaged group), and stored for 10 d. The pH, total volatile base nitrogen (TVB-N), total bacteria count, texture, ΔE value and sensory quality were taken as the study indexes. The results showed that in the control and film packaged groups, the pH, TVB-N, total bacteria count, and ΔE values were all increased with the increase of storage time. The values of film packaged group was 8.39%, 26.18%, 17.54%, and 8.23% respectively, which were lower than those of the control group. It indicated that film packaging treatment can significantly reduce the amount of alkaline nitrogen containing substances and bacteria production, and slow down the deterioration of color (p<0.05). The hardness, elasticity, and sensory evaluation values of pork in the control and film packaged groups all showed the decreasing trend with the increase of storage time. The values of film packaged group were 80.01%, 18.66%, and 160.38% respectively, which were higher than those of the control group. It indicated that film packaging treatment can significantly improve the texture and sensory indicators of pork (p<0.05). In general, it was concluded that compared to the control, film packaging treatment can effectively delay the decay and deterioration, and was helpful to extend the shelf life of pork by inhibiting the increases of pH, TVB-N and total bacteria count. After 10 days of film packaging treatment, the pork still maintains the good texture, color, and sensory quality.
    13  Improvement of Storage Quality of Silver Pomfret by Antifungal Slurry Ice
    HUANG Li-hua ZHANG Ye-hui ZHANG You-sheng WANG Jing-yu
    2020, 36(3):99-105. DOI: 10.13982/j.mfst.1673-9078.2020.3.013
    [Abstract](334) [HTML](324) [PDF 643.82 K](585)
    Abstract:
    In order to improve the quality of frozen marine fish, the effects of three antimicrobial slurry ice (ClO2, Nisin and DMDC) on the quality of silver pomfret were studied. The results showed that the TVB-N value and TBARS value of silver pomfret increased with the prolongation of ice freshness time, and the increasing range was significantly smaller than that of common slurry ice in the storage environment with an average temperature of 1 ℃ (p<0.05). The TVB-N value analysis indicated that the shelf-life of silver pomfret was 24 d for ClO2 sample (33.47 mg/mL), 20 d for DMDC sample (34.45 mg/mL), 16 d for Nisin sample (37.41 mg/mL), and common slurry ice sample (39.53 mg/mL). The shelf-life of silver pomfret was prolonged by antifungal Slurry Ice. The stability of pH value, hardness, elasticity and color of silver pomfret meat could be improved by antimicrobial slurry ice, and further proved that the freshness of ClO2 slurry ice sample was better than others. According to the dynamic changes of the indexes during the storage period of sliver pomfret, a microbiological logistic model was established to predict the shelf-life of sliver pomfret. The microbiological logistic model can accurately predict the shelf life of sliver pomfret at the temperature of -1 to 5 ℃, and the relative error range of 3.22%. The results were helpful to improve the storage quality and extend the shelf-life of silver pomfret and other marine fishes.
    14  Improvement of Storage Characteristics of Xinjiang Fresh Jujube by Ice Temperature Preservation
    HU Hui-hui ZHANG Hui ZHANG Wen-na ZHANG Jian-chao
    2020, 36(3):106-112. DOI: 10.13982/j.mfst.1673-9078.2020.3.014
    [Abstract](462) [HTML](290) [PDF 642.70 K](649)
    Abstract:
    To investigate the effects of ordinary refrigeration and ice temperature storage on jujube fruit quality and disease resistance, Xinjiang RuoQiang Winter jujube was used as experimental material, and ordinary refrigeration and ice temperature storage were selected. The decay rate, soluble sugar content, phenylalanine ammonia-lyase (PAL), chitinase, β-1,3-glucanase, malondialdehyde (MDA), proline content of Xinjiang RuoQiang Winter jujube were detected. The results showed that the ice temperature group could reduce the decay rate to 37.84%, and slow down the softening and decay of the fruit. The soluble sugar content of jujube fruit reached 9.67% when stored at ice temperature for 42 days. The activities of disease-resistant enzymes such as phenylalanine ammonia-lyase, chitinase, and β-1,3-glucanase increased and phenylpropanoid metabolism was strengthen under ice temperature storage. Ice temperature storage could also inhibit the accumulation of malondialdehyde and proline content. Compared to the control, their accumulation after 42 days was reduced by 56.26% and 13.33%. The method of ice temperature storage could increase the activity of protective enzymes and anti-pathogenic enzymes, the accumulation of disease-resistant substances. It could delay the ripening and senescence of the fruit, their metabolism, resulting in improving the disease resistance and storability of the jujube fruit. In conclusion, ice temperature storage is superior to ordinary refrigeration in this work.
    15  Antibacterial of ε-poly-L-lysine/Polyvinyl Alcohol Composite Film and its Preservation Effect on Fresh Duck Meat
    YANG Ping-ping GUO Si-qi HOU Wen-fu XU Wei WANG Hong-xun
    2020, 36(3):113-119. DOI: 10.13982/j.mfst.1673-9078.2020.3.015
    [Abstract](496) [HTML](319) [PDF 1.06 M](998)
    Abstract:
    In this work, ε-poly-L-lysine (ε-PL) was internalized in a polyvinyl alcohol film to obtain an ε-PL/polyvinyl alcohol composite film. Its mechanics, inhibition zone, the liquid growth curve and the quality of the packaged fresh duck meat were detected to analyze the antibacterial effect of the composite film and preservation effect of fresh duck meat. The results showed that, when the ε-PL concentration is lower than 4%, the composite film is well formed by dryingat 50 ℃ for 5 h. The tensile strain rate and tensile strength of the composite film of 3% ε-PL were the best. In Solid plate condition, the composite film had inhibitory effects on Enterococcus, Escherichia coli, Bacillus subtilis and Staphylococcus aureus, and the diameter of the largest inhibition zone were 26.78 mm, 26.48 mm, 32.93 mm and 27.83 mm, respectively. In the liquid system, after 20 h, the growth of these four strains was completely inhibited, and the antibacterial effect increased significantly with the increase of the concentration of the inhibitor (p<0.05). When storage at 10 ℃, compared with the blank group, the 4% ε-PL composite film effectively inhibited the increase of TVB-N, and reduced significantly the total number of colonies (p<0.05), resulting in extending the storage more than 4 days. Therefore, the ε-PL/polyvinyl alcohol composite film had good bacteriostatic properties and could be suitable for storage of fresh duck meat with good preservation effect.
    16  Comparison of Fresh-keeping Effects of Different Post-harvest Treatments on Yunnan Nectarine and Honey Peach
    PU Hong-mei LI Xue-rui YANG-fang SHUAI-liang YU Li-juan LI Hong
    2020, 36(3):120-126. DOI: 10.13982/j.mfst.1673-9078.2020.3.016
    [Abstract](340) [HTML](316) [PDF 667.17 K](876)
    Abstract:
    In this paper, gold nectarine and red peach from Wenshan in Yunnan province were used as research materials, and water treatment was used as control. 1-MCP, ClO2 and 2 coatings were used to treat golden nectarine and red peach and to study the effects of different post-treatment on peach fresh-keeping. The results showed that although the 1-MCP treatment has an effect on the maintenance of L*, a* and b* values of the two peaches, the suitable post-harvest treatment methods for Yunnan golden nectarines and red peaches are different. For the 1-MCP-treated gold nectarine, the difference was the biggest, after 25 days, the L*, a* and b* values were still high, the relative conductivity value was the lowest (54.43%), the mass loss rate was lower (1.05%), and the TSS content was 16.27%, indicating that 1-MCP treatment is more suitable for the storage and preservation of golden nectarine. ClO2 treatment is beneficial to the maintenance of the appearance of red peach. The a* value and b* value after storage for 25 days were higher than other treatments, and had the lowest mass loss rate and the highest TSS content. The relative conductivity value was 55.81%, lower than 1-MCP treatment, indicating that ClO2 treatment is more suitable post-harvest treatment of red peach.
    17  Molecular Typing of Foodborne Campylobacter jejuni and Analysis of Its Genetic Diversity
    WANG Zhi WANG Juan WU Qing-ping ZHANG Ju-mei NIE Xiang TANG Sheng-jun LIU Ming MA Guo-xiang WANG Hui-xian MA Zong-hao
    2020, 36(3):133-139. DOI: 10.13982/j.mfst.1673-9078.2020.3.018
    [Abstract](433) [HTML](382) [PDF 638.12 K](834)
    Abstract:
    In order to understand the genetic diversity of food-borne Campylobacter jejuni isolated in 2012~2014 from different cities of China, multilocus sequencing typing (MLST) was used for molecular typing of the 33 isolated strains. In the study, the housekeeping genes of 33 strains were amplified by PCR using 7 different pairs of primers, and the amplified products were identified by gel electrophoresis and sequenced. The sequencing results were compared with the Campylobacter database of PubMLST to obtain the corresponding sequence types, and the data of the new sequence type were submitted to the curator. A phylogenetic tree and minimum spanning tree were constructed according to MLST data. The results showed that 33 food-borne C. jejuni strains could be divided into 27 STs, of which 14 were new STs. They could form 11 clonal complexes, with the dominant clonal complexes being CC22 and CC45, and some CC-types were found clinically. There were 91 nucleotide polymorphism sites, with some alleles being recombined. These results demonstrate the genetic diversity of the strains isolated between 2012 and 2014 and their potential pathogen risks.
    18  Distribution of Cold-resistant Bacteria in Frozen Chicken and the Control of Dominant Bacteria
    ZHANG Yu-xiang WEI Jian-ping SONG Zi-han NIU Chen YUAN Ya-hong YUE Tian-li
    2020, 36(3):140-149. DOI: 10.13982/j.mfst.1673-9078.2020.3.019
    [Abstract](340) [HTML](325) [PDF 1019.71 K](962)
    Abstract:
    This project used commercially available frozen chicken leg, frozen chicken wing and frozen chicken feet as the research objects to evaluate the microbial contamination in frozen chicken meat and analyze the diversity of cold-resistant bacteria distribution. The results showed that the microbial contamination of frozen chicken feet was the most serious (up to 105 CFU/g). A total of 100 cold-tolerant bacteria were isolated from three types of chicken meat samples, of which Pseudomonas accounted for 49%, Psychrobacter and Serratia accounted for 13% and 12%, respectively. In the genus Pseudomonas, sixty-one percent of Pseudomonas were identified as Pseudomonas fragi. A phylogenetic tree was built for the 30 strains isolated from frozen chicken feet to estimate their phylogenetic positions. A P. fragi 30-1 strain was further selected to study its growth characteristics and subjected to the antibacterial test. The results showed that P. fragi 30-1 had strong cold resistance, could withstand a maximum of 2.5% NaCl, and is suitable for growth in a pH 6~8 environment. Chloramphenicol, roxithromycin, and tea polyphenols had good antibacterial activities against P. fragi 30-1, and the minimum inhibitory concentrations (MICs) were 0.31 mg/mL, 0.62 mg/mL and 0.62 mg/mL, respectively. This study provided a basis for understanding the safety of frozen chicken and also insights into the control of P. fragi contamination.
    19  Breeding of High ε-poly-L-lysine-producing Strain by Streptomycin Resistance
    LI Qin ZHAO Jun-jie LIU Yong-juan WANG Liang MAO Zhong-gui CHEN Xu-sheng
    2020, 36(3):150-158. DOI: 10.13982/j.mfst.1673-9078.2020.3.020
    [Abstract](352) [HTML](192) [PDF 877.57 K](1278)
    Abstract:
    Using a ribosome engineering-based breeding approach, the ε-Poly-L-lysine (ε-PL) biosynthesis capability of Streptomyces albulus M-Z18 was gradually enhanced by increasing streptomycin resistance in a stepwise manner. Firstly, the ε-PL production by S. albulus M-Z18 was increased from 1.6 to 2.43 g/L through screening low streptomycin-resistant (1~5 MIC) mutant strains. Subsequently, the streptomycin tolerance was further increased (5~10 MIC), to enhance ε-PL biosynthesis capability. Finally, a high ε-PL-producing mutant S. albulus SS-19 was obtained, with the yield of ε-PL and the unit cell synthesis capability as 3.13 g/L and 0.58 g/g, respectively, which were increased by 95.63% and 137.61%, respectively, compared with the original strain M-Z18. Results showed that the activities of the key enzymes involved in the central carbon metabolic pathway and ε-PL biosynthesis pathway were significantly enhanced, suggested that the anabolic metabolism of ε-PL was significantly enhanced. In the RSM medium with glucose as the carbon source, S. albulus SS-19 exhibited a greater ε-PL biosynthesis capability compared with the high-yield strains obtained from previous breeding. The above results indicated that the ε-PL production by Streptomyces albulus could be improved effectively by the screening method involving the gradual increase of streptomycin resistance.
    20  Fermentation Characteristics of Lactic Acid Bacteria in Blueberry Juice
    WU Wan-lin YU Yuan-shan XIAO Geng-sheng XU Yu-juan WU Ji-jun LI Lu ZOU Bo ZOU Ying
    2020, 36(3):159-166. DOI: 10.13982/j.mfst.1673-9078.2020.3.021
    [Abstract](753) [HTML](292) [PDF 822.97 K](1109)
    Abstract:
    The blueberry juice was inoculated with Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus plantarum and Lactobacillus acidophilus to compare the viable bacteria count, pH value, total titration acid, total sugar, reducing sugar, total Anthocyanins, total phenolics, antioxidant capacity and color change respectively. The results showed that the blueberry juice was rich in nutrients, and all the above lactic acid bacteria grew well in blueberry juice. After 24 h of fermentation, the viable counts reached 8.10 lg cfu/mL or more; in addition, the acid-producing abilities of L. plantarum and L. acidophilus were stronger than those of the other two lactic acid bacteria, and the titratable acid reached above 10.29 g/L, while L. plantarum had the strongest ability to consume sugar in blueberry juice, and the residual total sugar was 40.26%; L. plantarum and L acidophilus were also superior to the other two lactic acid bacteria in terms of the retention rate of anthocyanins, total phenols and antioxidant capacity. The difference of nutrient quality of blueberry juice between L. plantarum and L. acidophilus in single and mixed fermentation showed that there was no significant difference in antioxidant capacity and total phenol retention between the two groups, the mixed fermentation group was significantly superior to the single fermentation group in the retention of anthocyanins and color. In conclusion, the mixed fermentation of L. plantarum and L. acidophilus should be suitable for blueberry juice.
    21  Structure and Properties of Octenyl Succinate Starch and Alginate Composite Films
    LI Xiao-xi LU Ping ZHONG Yi-ping CHEN Ling LIANG Yi
    2020, 36(3):167-174. DOI: 10.13982/j.mfst.1673-9078.2020.3.022
    [Abstract](483) [HTML](187) [PDF 807.71 K](841)
    Abstract:
    In order to obtain film carrier materials for microencapsulating the functional factors targeting the lower end of the human digestive tract, this study regulated the carrier performance of octenyl succinate starch (OSAS)-sodium alginate composite film by changing the substitution degree of OSAS, molecular weight of OSAS, and sodium alginate-to-OSAS ratio of the composite. The effects of sodium alginate-to-OSAS ratio of the composite, and the substitution degree and molecular weight of OSAS on the film structure and carrier properties of OSAS-alginate composite films were studied by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and small-angle X-ray scattering (SAXS). Results indicated that sodium alginate interacted with OSAS molecules via hydrogen bonding. The increase in the proportion of sodium alginate and the degree of OSAS substitution along with a moderate decrease in the molecular weight of OSAS could promote the formation of ordered microdomains of the composite film and induce a decrease of the dissolution rate for the composite film in gastric juice by 12.10%~18.90%. In addition, increasing the proportion of sodium alginate and OSAS substitution could induce the reduction of the fast-digested components of the composite film by 3.6%~18.5% and the increase of the anti-digestion components by 11.1%~29.9%. The results laid the foundation for the OSAS-sodium alginate composite film as a carrier material of the delivery systems for functional factors targeting the end of the small intestine end or the colon.
    22  Comparison of Antibacterial Properties of Different Polylactic Acid Composite Film
    LIU Wen-long YAN Chen-ran WEI Meng LEI Ying-jie HUANG Jia-ling ZHANG Yin ZHAO Li-ming
    2020, 36(3):175-179. DOI: 10.13982/j.mfst.1673-9078.2020.3.023
    [Abstract](442) [HTML](284) [PDF 510.46 K](845)
    Abstract:
    In order to study the antibacterial properties of polylactic acid composite film after adding antibacterial agent, four antibacterial agents, chitosan, tea polyphenol, MgO and silver, were selected to form four composite films with polylactic acid and the effects of different antibacterial agents were compared. The structures of the composite films were characterized by FTIR. The experiment found that no matter which kind of antibacterial agent, it showed good antibacterial effect. When chitosan/polylactic acid and tea polyphenol/polylactic acid were combined into a composite film at a mass ratio of 5:5, the antibacterial percentages were 68.54% and 70.26%,respectively. When the amount of MgO added was 2%, the antibacterial percentage was 71.01%, while silver showed a strong antibacterial effect, the antibacterial percentage reached 98.53% when the amount was 1%. The light transmittance decreased to varying degrees with the addition of antibacterial agents, among which tea polyphenols had the greatest influence, from 88.67% to 33.75%. The DSC curve of the film showed that the films’ Tm was 80.3 ℃ with no antibacterial agent added. After adding Ag and MgO, the films’ Tm decreased by 1.7 ℃ and 1.4 ℃, respectively. This showed that the addition of antibacterial agents had almost no effect on the film Tm. It can be seen that the antibacterial effect of the natural antibacterial agent is slightly worse than the inorganic antibacterial agent.
    23  Complexation of Corn Starch for Allicin in Garlic and Antimicrobial Activity of Their Complex
    ZHANG Li-ming PENG Qiao-ling JIN Xue-qin YAN Peng-chao HE Xi-hong HAO Li-min LU Ji-ke
    2020, 36(3):180-188. DOI: 10.13982/j.mfst.1673-9078.2020.3.024
    [Abstract](503) [HTML](323) [PDF 1.06 M](809)
    Abstract:
    In this work, the complex of corn starch (CS) with allicin in fresh garlic was prepared by high-speed shear blending treatment, and its antimicrobial activity was evaluated. The results showed that, when the treatment time was 40 min and the garlic (dry base)/starch mass ratio was 3:2, the content of allicin in the complex was 1.17±0.02 μg/mg, and the embedding rate was 89.71%±1.20%. Iodine binding test showed that the complex between starch and allicin was formed by the host-guest interactions. The morphology of starch granules changed little after high-speed shear mixing, however, the morphology of starch granules changed greatly after co-treatment with garlic. The crystallinity of starch decreased after the formation of the complex, and the thermal stability of the starch complex is higher than that of garlic powder. When the mass ratio of garlic (dry base) to starch was 3:2, the inhibition zone diameters of complex against E. coli, S. aureus, B. subtilis and S. typhimurium were 19.92±0.03, 23.02±0.03, 34.51±0.20, 23.21±0.15 mm, respectively. Our results confirm that starch and allicin in garlic formed complex during the high-speed shear blending, which improved the biological activity of allicin.
    24  Process for Producing Flavored Liquid-core Hydrogel Beads by Reverse Spherification
    LUO Si-dan CHEN Hui-ling WANG Zhao-mei
    2020, 36(3):189-195. DOI: 10.13982/j.mfst.1673-9078.2020.3.025
    [Abstract](652) [HTML](633) [PDF 666.25 K](1852)
    Abstract:
    In this research, flavoured “explosive filling” hydrogel beads with a liquid core-shell structure were prepared using reverse spheri?cation technique based on the synergies between pectin and sodium alginate in the calcium ion system during gel formation. Using the maximum force and chewiness as the main indices, the processing conditions for making the beads were optimized through the evaluation of sphericity and texture analysis. The optimum formula for the flavoured “explosive” bead was obtained via orthogonal experiments with the sensory quality as the criterion. Results showed that the optimal process conditions for the preparation of flavoured “explosive” beads were: core liquid loading 350 μL, bead-forming reaction time 10 min, and concentration of the solidified solution (chitosan) 0.5% (W/W), with the formula for the liquid core as osmanthus flavor syrup 10% (W/W), white sugar 10% (W/W) and xanthan gum 0.2% (W/W). The obtained product appeared as regular spheres with an average diameter of 9.5 mm, thickness of 0.47 mm, maximum force of 471 g/cm2 and hardness of 2279 g. The flavoured “explosive” beads possessed good chewiness and liquid-exploding sensation. The research provides a reference for the industrial production of “explosive” beads in the milk tea industry.
    25  Improvement of Quality of Wet-fresh Noodles by Barley Flour
    JI Sheng-xin LI Zhen SUO Biao
    2020, 36(3):196-204. DOI: 10.13982/j.mfst.1673-9078.2020.3.026
    [Abstract](475) [HTML](210) [PDF 797.64 K](891)
    Abstract:
    To study the paste properties of barley-wheat mixed flour and the rheological properties of dough as well as the color, loss of cooking, broken rate, textural properties of wet-fresh noodles, different proportion of barley flour (10%~60%) were mixed into wheat flour. The results showed that adding barley flour at 30% caused the greatest rise in the peak viscosity, breakdown, final viscosity, setback of mixed flour, with the increase of 50 cP, 42 cP, 39.66 cP and 31.67 cP, respectively; The hardness, Cohesiveness and resilience of wet-fresh noodles increased by 23.77%, 6.85% and 8.64%, respectively; The breaking force and stretching distance were reduced by 13.80% and 70.22%, respectively; When the content of barley flour was 40%, the cooking loss rate and the broken rate of wet- fresh noodles were increased by 37.36% and 10.83%, respectively. As the proportion of barley flour increased, the elastic modulus and the viscous modulus of dough were increased, while the tanδ value was decreased. The brightness of dough sheet decreased significantly. Taken together, the mixed flour still had good processing properties and the overall quality of wet- fresh noodles was acceptable when whole-barley flour addition ratio was less than 30%, higher proportion of the addition would significant increase the loss of cooking and the hardness of the wet- fresh noodles.
    26  Preparation of Food-grade Ultrastable Foam via Multi-dimensional Assembly of Natural Saponin Glycyrrhizic Acid Nanofibers
    SU En-yi MA Lu-lu LI Qing WAN Zhi-li YANG Xiao-quan
    2020, 36(3):205-210. DOI: 10.13982/j.mfst.1673-9078.2020.3.027
    [Abstract](517) [HTML](300) [PDF 925.23 K](1085)
    Abstract:
    In this work, ultrastable foams were prepared by using the naturally occurring saponin glycyrrhizic acid (GA) as the foam stabilizer. In the process of homogenization at high temperature, the self-assembled GA fibrils could be rapidly adsorbed onto the the surface of the bubbles and form a multilayered interfacial fiber film. Then, rapid cooling enabled the unadsorbed fibrils were further self-organized into a hydrogel network through hydrogen bonding in the continuous phase, by which the bubbles were trapped and fixed (thereby forming stable foams). The stability tests showed that when the GA nanofibril concentration was greater than 4 wt%, ultrastable foams could be formed (which remained unchanged at room temperature (25 ℃) over 3 months. Microstructural observations revealed that with the increase of nanofibril concentration, the size of bubbles became smaller and more uniform and the fiber layers on the surface of the bubbles were more compact. The rheological results also showed that with the increase of GA nanofibril concentration, the foams exhibited a stronger viscoelastic respond, and the foam prepared at a high fiber concentration had higher viscoelastic moduli (G′ and G?): At 1 wt% and 8 wt% GA, respectively, G′ and G″were 5.954 and 4.084,. 1.6098×104 and 5.995×103, respectively, whereas, the yield stress were 8.087 and 8.982×102 respectively. These results indicated that the naturally occurring saponin GA could be used as a new type of foaming agent for the preparation of ultrastable foams with high formability. The preparation method was simple and uses mild conditions thus may have a broad prospective applications in food, pharmaceutical, cosmetic and other fields.
    27  Texture Analysis of Different Parts of Mucsles in Crisp Grass Carp (Ctenopharyngodon idellus C. et V)
    LIN Wan-ling WANG Rui-xuan WANG Jin-xu HOU Xiao-zhen ZHANG Bin LIU Mou-quan
    2020, 36(3):211-218. DOI: 10.13982/j.mfst.1673-9078.2020.3.028
    [Abstract](423) [HTML](551) [PDF 556.44 K](989)
    Abstract:
    In order to investigate the factors affecting textural characteristics in different parts muscles of crisp grass carps (CGC), the basic nutritional compositions, amino acids, fatty acids and minerals were compared. The results indicated that the differences in the hardness, springiness and chewiness among the back, abdomen and tail in CGC muscles were significant (p<0.05). Compared to the back and tail in CGC muscles, the contents of water, crude protein and ash in abdomen were lower, whereas the content of crude fat of the abdomen was the highest. These results illustrated that the textural characteristics of the back muscle might be related with the higher protein content and lower water, fat contents of CGC. For amino acid composition, the contents of glycine and proline in the back muscle were higher by 11.45%, 25.49% and 8.08%, 6.67%, respectively, than that of the abdomen and the tail. The content of sulfur amino acids in the back muscle was the highest, whereas the content of hydrophilic amino acids in the back was the lowest. Moreover, compared to the abdomen muscle, the contents of hydrophobic amino acids of the back and the tail muscle were higher by 3.96% and 2.88%, respectively. The results of amino acid composition further indicated that the higher contents of glycine, proline, sulfur amino acids and hydrophobic amino acids might be the key factors to determine the textural characteristics of CGC. In addition, the oleic acid, palmitic acid and linoleic acid of the back muscle, abdomen and tail muscle were highly correlated with their texture characterisics. For minerals, K, Na, and Ca were the major minerals in CGC muscle, and thees three minerals in the back, the abdomen and the tail muscle had significant differences(p<0.05). Moreover, the differences of the contents of Fe, Zn and Cu among the tail and the back, the abdomen muscle were very significant (p<0.01). These results further illustrated the differences in texture of the three parts of CGC. Concludly, the differences of texture in CGC muscle among the three parts were closely related to the substances in the CGC muscle.
    28  Process Optimization for Caramel Color Formulation
    MIN Er-hu PENG XU-dong CHEN Zheng-rong XU Sheng-ke HE Xiao-long
    2020, 36(3):219-225. DOI: 10.13982/j.mfst.1673-9078.2020.3.029
    [Abstract](523) [HTML](225) [PDF 928.92 K](1155)
    Abstract:
    In order to provide the scientific basis for the standardization and scientific production of caramel color, the optimal formula and production process of caramel color were explored. Using sensory score as the indicator, the influences of the amount of white sugar added, heating time and amount of boiling water added were studied by the single factor test and response surface method. The optimal formula and processing conditions for producing caramel color were: the amount of white sugar added 153.51 g, heating time 8.91 min, and amount of boiling water added 99.88 g. The caramel color product made by such a formula and processing conditions had a sensory score as high as 98.7, with a strong caramel flavor aroma, a dark reddish brown color and high luster. Finally, using halogen meat as the carrier, the effects of the caramel color, the commonly used food coloring agent dark soy sauce, and the caramel color-dark soy sauce mixture (dark soy: caramel color =1:1, m/m) on food color parameters including brightness (L* value), redness (a* value), yellowness (b* value) and chroma (c* value) were compared. Results showed that the three food coloring agents caused insignificant difference (p>0.05) in the brightness (L* value), yellowness (b* value) and chroma (c* value), but a significant difference (p<0.05) in redness (a* value) for the halogen meat, indicating that the caramel color could improve the gloss and redness of the halogen meat. These findings were consistent with the results of sensory evaluation.
    29  Cooking Progress and Flavor Release of Alaska Pollock Frame Soup
    BU Ying LI Yue YANG Wan-lin XU Wen-ting ZHU Wen-hui LI Xue-peng LI Jian-rong BI Lei YU Jian-yang
    2020, 36(3):226-233. DOI: 10.13982/j.mfst.1673-9078.2020.3.030
    [Abstract](367) [HTML](205) [PDF 771.29 K](853)
    Abstract:
    In this paper, the optimum process parameters for Alaska pollock frame soup were studied. The variation of flavor in high pressure fish bone soup was analyzed during cooking for 15, 30, 45, 60, 75, 90, 105 and 120 min, and the difference of flavor substances between normal and high pressure fish bone soup was also analyzed. The results showed that the optimum process condition for high-pressure process was material water ratio 1:2, temperature 110 ℃ and time 2 h, and the protein dissolution rate was (7.49±0.26) g/100 g. In the boiling process of high-pressure fish bone soup, peptides began to dissolve out steadily after 30 min, and finally stabilized at 2.00 mg/L. The concentration of the three nucleotides reached the highest within the interval of 90~105 min, and the content of lactic acid in organic acids reached the highest at 90 min, which was 67.91 mg/L. The results of gas chromatography-mass spectrometry analysis showed that aldehydes and ketones were the main components of the flavor of fish bone soup. The protein dissolution rate, polypeptide and the content of 5 '-AMP in taste nucleotides were 1.54, 1.20 and 4.87 times higher than those of normal pressure Alaska pollock frame soup respectively. Thirty-three and 37 volatile flavor substances were detected in the normal and high pressure fish bone soup respectively. Under high pressure, more aldehydes and ketones were produced, which have better flavor.
    30  Quality Characteristics and Aroma Components of Bitter Gourd (Momordica charantia L.) Powder Dried by Different Methods
    JIANG Peng-fei WANG Zhao-gai SHI Guan-ying ZHANG Le WANG Xiao-min CHENG Jing-jing ZHAO Li-li WANG Xu-zeng
    2020, 36(3):234-244. DOI: 10.13982/j.mfst.1673-9078.2020.3.031
    [Abstract](502) [HTML](411) [PDF 934.09 K](811)
    Abstract:
    With the purpose of choosing suitable drying process for the development of bitter gourd powder, the effects of four drying methods including sun drying, heat air drying, vacuum freeze drying, spray drying on processing property (moisture content, solubility, color, chlorophyll content), nutrition components (total phenolics, total flavonoid, saponin) and aroma components of bitter gourd powder were investigated. The results showed that the processing property and nutrition components of bitter gourd powder by different drying methods were significantly different (p<0.05). The processing properties of bitter gourd powder by spray drying process were better than other three drying methods, with the lowest moisture content (4.34%), the best solubility (64.07%), the highest chlorophyll content and the best color. The nutrition components of bitter gourd powder by vacuum freeze drying were significantly higher than the other three drying methods (the content of total phenolics, total flavonoid, saponin were 45.32 mg/g, 19.15 mg/g and 18.04 mg/g respectively). The number of nutrition components in the spray-dried bitter gourd powder was just second to that in the vacuum freeze-dried bitter gourd powder. Bitter gourd powder by sun drying and heat air drying had the poor processing property and nutrition components. A total of 107 aroma components were identified, 42, 48, 42, 36 and 50 of which were detected in fresh bitter gourd and bitter gourd powder by sun drying, heat air drying, vacuum freeze drying, spray drying, respectively. But only 7 identical compounds were identified in them. Alcohols and aldehydes compounds were dominantly present in them, accounts for more than 60%. All the above results suggested that the quality of bitter gourd powder by spray drying and vacuum freeze drying were superior to the sun drying and heat air drying. Through this study, it provides theoretical basis for further processing and utilization of bitter gourd powder.
    31  Enhancing Effect of Glutathion on the Bitter Taste and Thickening Sensation of L-Leucine
    HUANG Wen-lei LIN Ze-yuan BI Ji-cai
    2020, 36(3):245-251. DOI: 10.13982/j.mfst.1673-9078.2020.3.032
    [Abstract](312) [HTML](494) [PDF 1.15 M](1083)
    Abstract:
    In order to explore the relationship between glutathione (GSH) and bitterness, sensory evaluation of their mixed solutions was carried out. Box-Behnken center composite experimental design and response surface analysis method (using solution dilution value (TD), solution pH and dissolution temperature as the response factors) were used on the basis of single factor experiments for experimental data processing. The optimal parameters determined by single factor experiments were: temperature 40 ℃, pH 7, dilution value 15 (under which the concentrations of glutathione and L-Leucine were 16.67 mg/L and 3.00 g/L, respectively, with the concentration ratio of L-Leucine (L-Leu) to glutathione as 180:1). The optimum flavor-enhancing conditions obtained by the response surface optimization tests were: temperature 38 ℃, pH 7, dilution value 16.9, where CGSH ≈14.80 mg/L, CL-Leu: CGSH =202.8:1. This research provides a reference for the study on the synergistic effect of kokumi sensation, which is of significance, especially the demonstrated feasibility of further improvement of the unique flavor of the bitter beverage such as coffee and tea.
    32  Application of High-throughput Sequencing and Gene Barcode Technology in Species Identification of Animal-derived Products
    CAI Yi-cun LIN Ying-zheng LIU Qun-xiu WANG Qiang ZHANG Qiang XIONG Wei YUAN Yao-hua PAN Liang-wen
    2020, 36(3):252-259. DOI: 10.13982/j.mfst.1673-9078.2020.3.033
    [Abstract](736) [HTML](556) [PDF 663.19 K](880)
    Abstract:
    This study used high-throughput sequencing and DNA barcoding technology to make an exploratory study on the identification method of animal-derived components in biological products. Nucleic acid was extracted from common mammals, avian, fish species and a variety of mixed samples. PCR technology was used to amplify the 354 bp detection site of the mitochondrial gene 16S rRNA region. Illumina Miseq sequencing technology was used to obtain all sequence information, and the species composition in the samples was compared with GenBank database. The results showed that all the components of animal origin in the mixed samples were correctly identified; the minimum detection limit of nucleic acid of goose and duck was 0.5 ng/μL; two labels of commercial products of animal origin were found to be inconsistent after testing. The detection method achieved a one-time acquisition of mixed DNA fragment sequence information in a high-throughput sequencing and result comparison analysis experimental cycle. The test results are accurate and applicable in a wide range, and it is expected to provide technical support for animal product identification compliance inspection and anti-smuggling.
    33  False-positive Interfering Substance to the Measurement of Sodium Saccharin in Ice Cream Using UPLC-PDA/Q-TOF
    FANG Yan ZHANG Ya-li GAO Jun-hai SONG Wei XIAO Jin-jin
    2020, 36(3):260-266. DOI: 10.13982/j.mfst.1673-9078.2020.3.034
    [Abstract](323) [HTML](206) [PDF 681.83 K](941)
    Abstract:
    The false-positives to the detection of sodium saccharin in ice creams (according to the National Food Safety Standard GB 5009.28-2016 issued by the National Health Commission of the People's Republic of China) were examined, based on the ultra high performance liquid chromatography-photo diode array detector/quadrupole-time of flight tandem mass spectrometry (UPLC-PDA/Q-TOF) and the high resolution mass spectrometry-nontarget data acquisition-automatic spectrum peak identification strategy. It could be inferred that the positive and negative molecular ion mass-to-charge ratios of the interfering compound were 180.0626 and 178.0506 respectively, through UPLC-PDA positioning, MSE mode for full-scale online acquisition of mass spectrometric samples, UNIFI data processing software comprehensive analysis of interferences; The compound was speculated to be hippuric acid based on further structural analysis. MSMS mode along with the standard substance were used to verify the identification results, and it was found that the variation in retention time between hippuric acid and the interfering substance was 0.02 min, with the same mass-to-charge ratios of molecular ions and fragment ions (178.0509 and 134.0623, respectively), and the same chromatographic and mass spectrometric behaviors. Thus, the interfering compound was identified as hippuric acid. This work provided certain theoretical foundation and technical support for the detection of sodium saccharin and the qualitative study on unknown compounds, therefore, is of great significance for relevant dairy industries to control product quality.
    34  Origin Traceability of Chinese Geographical Indication-featured Pork Based on Mineral Element Fingerprints
    QI Jing LI Ying-ying JIANG Rui LIU Ru-yan ZHANG Chen WANG Cheng GUO Wen-ping WANG Shou-wei
    2020, 36(3):267-274. DOI: 10.13982/j.mfst.1673-9078.2020.3.035
    [Abstract](393) [HTML](233) [PDF 815.09 K](752)
    Abstract:
    The feasibility of tracing the origin of geographical indication-featured pork in China by analysis of mineral element fingerprints was invastigated. The contents of 33 mineral elements in Qingyu Black Pork from Bashan in Sichuan, Laiwu Black Pork from Shandong and Heiliu pork from Beijing were determined by inductively coupled plasma mass spectrometry (ICP-MS). Through element content screening and after the exclusion of the elements with contents below or close to the detection limit, 13 elements in the pork samples were screened out for further investigations. Statistical analysis of data was carried out through combining principal component analysis, multiple comparative analysis and discriminant analysis. Among them, the contents of the eight elements, Na, Fe, Co, Cu, Zn, Se, Rb and Sr, showed significant regional differences (p<0.05). Based on the comparison among Partial Least Squares Discriminant Analysis (PLS-DA), Orthogonal Signal Correction Based Partial Least Squares Discriminant Analysis (OPLS-DA), Support Vector Machine, Naive Bayesian, Decision Tree and Neural Network, OPLS-DA and decision tree classification models are more suitable for origin traceability of characteristic pork based on mineral element fingerprints. Mineral element fingerprint-based analysis has a long-term application prospect in origin traceability of geographical indication-featured pork in China.
    35  Determination of Higenamine in Spices by High Performance Liquid Thromatography-Tandem Mass Spectrometry
    YANG Ming CHEN Dan TU Feng-qin YI Jun DONG Qiu-hua LU Yue-peng YANG Yong WANG Yu-hong JIANG Xiao-ming
    2020, 36(3):275-280. DOI: 10.13982/j.mfst.1673-9078.2020.3.036
    [Abstract](536) [HTML](209) [PDF 591.12 K](874)
    Abstract:
    A rapid analytical method for determination of higenamine in spices had been developed by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) in this work. The sample pretreatment conditions and the HPLC-MS/MS conditions were optimized. The sample was extracted with 80% methanol water by volume, and then diluted with pure water for a certain number of times. The target compound was separated on a Waters XBridge C18 (150 mm×2.1 mm, 5 μm) column, and determined using electrospray ionization (ESI) source in positive mode with the multiple reaction monitoring (MRM) acquisition mode. It was quantified with the matrix-matched external standard method, which was performed to accurately quantify higenamine in spices. The results showed that this method exhibited a good linearity in the range of 0.05~20.0 ng/mL, with the correlation coefficients (r) of 0.9999. The limit of detetion (LOD, S/N=3) were 0.7 μg/kg, and the limit of quantitation (LOQ, S/N=10) were 2.33 μg/kg. At the three spiked levels, the average recoveries of star anise were in the range of 91.80%~99.97% with the relative standard deviations of 1.43%~2.35%. The method is simple, sensitive, accurate, stable and suitable for the rapid determination of higenamine in spices.
    36  Determination of Ginseng Saponin in Ginseng-milk with Liquid Chromatography-Quadrupole-Time of Flight-mass Spectrometry
    LI Hui WANG En-peng ZHU Min JIAO Chuan-xin LIU Shu-ying CHEN Chang-bao WU Wei WANG Wen-qing
    2020, 36(3):281-287. DOI: 10.13982/j.mfst.1673-9078.2020.3.037
    [Abstract](342) [HTML](257) [PDF 602.09 K](595)
    Abstract:
    Ginseng goat milk powder is a dairy product made by mixing ginseng ultrafine powder with milk powder. An extraction and separation method was established and validated for the recovery, precision and stability. The liquid chromatography- Quadrupole-Time of Flight -mass spectrometry (LC-Q-TOF-MS) was used for the identification and quantification of saponin monomers. The method had good stability, high precision (1.28%) and high recovery (101.1-105.3%). Twenty saponin monomers were fingerprinted and identified with MS2, then the peak areas were compared in two milk powers. The content of saponin in ginseng milk powder obtained by dry preparation method (3.44±0.51 mg/g) was higher than that of ginseng milk powder obtained by wet preparation method (2.38±0.14 mg/g). However, the uniformity was poor. No obvious degradation components were found in the total ion chromatograms, which were consistent with total saponin results. Saponin monomers contents in two milk power were: Rg1 (11.22±3.1 μg/g v.s. 8.03±2.9 μg/g), Re (22.99±5.5 μg/g v.s. 18.91±0.38 μg/g), Rb1 (7.43±0.41 μg/g v.s. 4.83±0.14 μg/g), Rb2 (65.29±5.32 μg/g v.s. 58.21±3.15 μg/g), Rc (11.64±1.02 μg/g v.s. 8.80±0.92 μg/g), Rd (10.09±0.69 μg/g v.s.7.81±0.52 μg/g). The method can provide a basis for saponin detection in complex matrices in food field.
    37  Rapid Evaluation on the Film Coating Effect of Pine Pollen Tablets by Near Infrared Spectroscopy
    LI Yan-qing GUO De-hui DING Shan-shan
    2020, 36(3):288-295. DOI: 10.13982/j.mfst.1673-9078.2020.3.038
    [Abstract](422) [HTML](174) [PDF 840.91 K](799)
    Abstract:
    In this study, near-infrared diffuse reflection detection technology was used to evaluate he film-coating effect of Guozhen pine pollen tablets and determine whether the tablets reached the coating end point. Fourier transform near infrared spectrometer was used to scan pine pollen tablet samples, and the obtained near-infrared original spectra were pre-treated to eliminate interfering factors using smooth (17 smooth points) + vector normalization + first spectrum pre-processing method. Within 7500~4000 cm-1, Guozhen pine pollen tablet conformity test model was established using OPUS analysis software with the model conformity test index set as 4, The conformity test method was used to establish a conformity determination model of pine pollen tablets to evaluate the film-coating effect of Guozhen pine pollen tablets. The results showed that this method could rapidly evaluate the coating effect of Guozhen pine pollen tablets and determine that 75.6% of Guozhen pine pollen tablets could reach its coating end point when the film coating time was 120 min. This method does not require chemical treatment of the sample and is convenient and fast. The method can rapidly and accurately evaluate the coating effect and determine whether the pine pollen tablets have reached the coating end point, providing a basis for the research on the online detection of the film coating end point of pine pollen tablets.
    38  Preparation of Portable Counting Card of Staphylococcus aureus
    DONG Na CUI Wen-wen XU Lin-lin ZHENG Hui-wen SHI Yan-yu CHEN Ping
    2020, 36(3):296-301. DOI: 10.13982/j.mfst.1673-9078.2020.3.039
    [Abstract](409) [HTML](184) [PDF 742.77 K](867)
    Abstract:
    In this paper, in order to develop a new type of portable counting card for the detection of Staphylococcus aureus in foods, optimization of medium composition of S. aureus count card by orthogonal experiment, the compounding ratio of the cold water soluble gel and the effect of the optimized surfactant on the texture properties of the composite gel were studied. The results showed that the medium components of S. aureus count card were tryptone 10 g/L, beef extract 5 g/L, yeast extract 1 g/L, glycine 12 g/L, lithium chloride 5 g/L, urea 0.2 g/L, potassium tellurite 10 mg/L, yolk powder 6 g/L, the optimal concentration of surfactants were D-mannitol 4 g/L, sodium pyruvate 5 g/L, the proportion of cold water soluble gel was guar gum: sodium polyacrylate=7:3. The optimal gel texture was obtained by adding the optimized cold water soluble gel of D-mannitol and pyruvate. The hardness and viscosity of the composite gel were 1362.04 g and 630.41 g respectively. Compared with the national standard plate counting method, the test results of this study have a good correlation (R2=0.995), which can reach the same level of detection limit of 2 CFU/mL and sensitivity (100%). The S. aureus count card studied in this paper can be applied to the quantitative detection of S. aureus in foods.
    39  Comparison of Mycotoxins Limit Standards and Control Measures of Grain and Oil Foods between China and European Union: A Review
    ZHAI Chen MU Lei YANG You-you
    2020, 36(3):302-309. DOI: 10.13982/j.mfst.1673-9078.2020.3.040
    [Abstract](501) [HTML](410) [PDF 666.00 K](1324)
    Abstract:
    The quality and safety of grain and oil foods are very important to the national economy and ’consumer health. Nowadays, mycotoxins have became a major threat to the quality and safety of grain and oil food. In recent years, one of the biggest obstacles to the export of Chinese agricultural products to the EU is the excessive amount of mycotoxins. In this paper, the types of mycotoxins, food classification and maximum levels of the mycotoxins limit standard in China and the European Union are compared. It found that the species of mycotoxins in EU is more than that in China. In addition, when the EU sets the limits, comprehensive factors were considered, including food categories, processing techniques and people who may eat them. While ensuring food safety, the interests of production enterprises are also considered. Through the analysis of these differences, a reference for setting the standards of quality and safety of grain and oil food in China was provided. For the control measures of mycotoxins, the similarities and differences between standards of China and EU were reviewed. It was helpful to further improve the self-inspection of small and medium-sized grain and oil enterprises, hoping to provide a reference for promoting the coordination of standards systems between China and EU.
    40  Status of the Quality and Safety Standards for Crayfish in China: A Review
    XIA Zhen-zhen ZHAGN Jun-xian ZHOU You-xiang PENG Li-jun ZHEN Dan ZHANG Xian HU Xi-zhou XIA Hong
    2020, 36(3):310-318. DOI: 10.13982/j.mfst.1673-9078.2020.3.041
    [Abstract](654) [HTML](204) [PDF 803.77 K](1152)
    Abstract:
    The issue of food quality and safety has already drawn widespread attention from the society. Crayfish is an important economic shrimp that has emerged in recent years. China is its largest producer. In 2018, the production of crayfish reached 1,638,700 tons, with economic profit as 369.7 billion yuan. At present, the breeding mode of crayfish mainly includes rice-crayfish and pond-crayfish cultures, with the rice-crayfish culture becoming one of the main ecological agriculture development modes. However, the existing crayfish standards are less developed (with most of them being transferred from the existing food standards), and there is a lack of specific standards based on the characteristics of crayfish species. Therefore, it is necessary to sort out the relevant standards for crayfish in China and provide a basis for the standard development. In this article, a focus is placed on the quality and safety, production and industrial status of crayfish. The quality and safety indicators and limit requirements related to crayfish as well as the production standards related to the comprehensive rice-crayfish culture are introduced separately. According to the characteristics and shortcomings of the existing standards for crayfish, the prospects and research directions associated with these standards are also given in order to provide a theoretical basis and reference for the government and the standard-setting personnel.
    41  Comparison of Quality of Fresh Pork Packaged by Different Method during the Cold Chain Transportation
    WU Yi-ming
    2020, 36(3):127.136-132. DOI: 10.13982/j.mfst.1673-9078.2020.3.017
    [Abstract](284) [HTML](385) [PDF 580.57 K](1578)
    Abstract:
    In order to maintain the quality of fresh pork during the cold chain transportation, the effects of three different packaging methods on the quality of fresh pork were investigate. In this work, fresh pork was selected as the research object. The content of TVB-N, pH, bacterial flora and lipid oxidation (TAB) of fresh pork with different packaging methods were determined. Through the analysis of these parameters, the certain data of fresh pork quality during the cold chain transportation with different packaging methods were obtained. According to the experimental analysis, the content of TVB-N of fresh pork with modified atmosphere packaging method was below 15 mg/100 g, and the pH value of fresh pork with three different packaging methods ranged 5 to 7, all within a reasonable range. Modified atmosphere packaging method can effectively inhibit the bacterial flora during cold chain transportation of fresh pork. The number of bacterial flora of fresh pork can be controlled between 103 CFU/g and 104 CFU/g during the cold chain transportation. The highest TBA value was 0.45 mg/kg under vacuum packaging method, which could effectively inhibit lipid oxidation of meat.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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