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Volume 36,Issue 9,2020 Table of Contents

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    • 1  Structural Characterization and Immunomodulatory Activity of Polysaccharide Extracted from Pomelo Fruitlets
    LIN Nuo-yi ,  LIU Hui-fan ,  WANG Qin ,  CHENG Jian ,  LIANG Jia-xi
    2020, 36(9):1-8. DOI: 10.13982/j.mfst.1673-9078.2020.9.0244
    [Abstract](422) [HTML](232) [PDF 24.33 M](1062)
    Abstract:
    In order to develop the pomelo industry and improve the utilization of pomelo fruit, in this study, the crude polysaccharide from pomelo fruitlets (PFCP) was extracted by ultrasound-assisted enzymatic method, with a PFCP yield of 9.12%. Scanning electron microscope analysis, particle size analysis, infrared spectrum analysis, and gas chromatography analysis were used to characterize the structure of PFCP. The results showed that PFCP was a heteropolysaccharide with a molecular weight of 3.31 ku, a particle size of 101 μm, and a porous network of spatial structure. The PFCP was composed of rhamnose, arabinose, galactose, glucose, mannose and galacturonic acid in a molar ratio of 0.056:0.138:0.463:0.059:0.186:0.285 with benzene and pyran rings, in which -OH, C=O, C-O, C=C, and N-H structures were contained. In addition, by RAW 264.7 cells model, PFCP has no significant toxic at the range from 62.5 μg/mL to 1000 μg/mL. In terms of cytokine expression, PFCP can effectively promote the expression of three cytokines: NO, TNF-α, and IL-6 in a dose-dependent manner. Among them, the expression of cytokines was the highest at 1000 μg mL of PFCP, and the expression of NO was 42.87 μM, the secretion of TNF-α was 14759.47 pg/mL, and the expression of IL-6 reached 62.20 pg/mL, indicating that PFCP has immune activity. This study may provide some useful information for the pomelo industry.
    2  Aquatic Vegetable Extract Inhibits the Proliferation of Human Hepatoma HepG2 and Human Gastric Cancer SGC7901 Cells
    WANG Jun-nan ,  HU Xiao-xiao ,  SHAN Tian-tian ,  YI Yang ,  WANG Hong-xun ,  WANG Li-mei
    2020, 36(9):9-16. DOI: 10.13982/j.mfst.1673-9078.2020.9.0068
    [Abstract](324) [HTML](257) [PDF 4.82 M](783)
    Abstract:
    In order to investigate the effects of the extracts from different parts of aquatic vegetables on the proliferation of human hepatoma HepG2 cells and human gastric cancer SGC7901 cells. In this study, 15 kinds of alcohol extracts and 15 kinds of water extracts were obtained from different parts of 7 common aquatic vegetables including water chestnut, gordon euryale seed, lotus root, water taro, wild rice stem, chufa and arrowhead. The effects of different extracts on the proliferation of human liver cancer HepG2 and human gastric cancer SGC7901 cells were detected by the CCK-8 method. The results showed that the alcoholic extract of water chestnut shell, alcoholic extract of euryale shell and water extract of euryale shell exhibited significant and dose-dependent inhibitory effects on the proliferation of HepG2, with the inhibition rates being 70.2%, 83.52% and 71.89% respectively, at 400 μg/mL (the inhibition rate of positive drug, the entafluorouracil (5-Fu), was 73.19% at the same concentration). The alcoholic extract and water extract of water chestnut shell, alcoholic and water extracts of euryale shell, alcoholic extract of euryale flesh, alcoholic extract of lotus root, and alcoholic extract of water chestnut peel exhibited significant inhibitory effect on SGC7901 proliferation in a dose-dependent manner, with the inhibition rates at 400 μg/mL as 58.86%, 46.79%, 41.27%, 67.11%, 49.93%, 57.3%, and 58.96% respectively (the inhibition rate of 5-Fu was 49.33%). Pearson correlation analysis revealed that the effects of aquatic vegetable extracts on tumor cell proliferation were related to the contents of flavonoids and polyphenols.
    3  Isolation and Screening of Lactic Acid Bacteria from Pickle and its Improvement Effect on Oxidative Stress Level in Mice
    ZHOU Xian-rong ,  TAN Qian ,  MU Jian-fei ,  ZENG Song ,  ZENG Yi-tao ,  ZHAO Xin
    2020, 36(9):17-25. DOI: 10.13982/j.mfst.1673-9078.2020.9.0248
    [Abstract](365) [HTML](291) [PDF 21.06 M](1046)
    Abstract:
    In order to screen lactic acid bacteria with good in vitro resistance and antioxidative effect in vivo, 12 strains were isolated from natural fermented pickle in Chongqing farmhouse. 16S rDNA species analysis showed that 4 strains are Lactobacillus plantarum, 7 strains are Lactobacillus fermentum, and 1 strain is Lactobacillus brevis. The in vitro resistance of lactic acid bacteria were tested using artificial gastric juice (pH 3.0) and 0.3% of bile salt, it was found that all 12 strains of Lactobacillus had good resistance in vitro. The survival rate of 10 strains of Lactobacillus in artificial gastric juice at pH 3.0 for 3 h exceeded 80%; the survival rate of 2 strains of Lactobacillus in 0.3% bile salt exceeded 60%. L. fermentum CQPC-11, which has good resistance in vitro and is a usable strain of food, was selected as the experimental strain, and its improvement effect on activated carbon ice water-induced oxidative damage in mice was evaluated. The results showed that the enzyme activities of T-SOD, GSH-Px and CAT in the serum of mice in the H-LF CQPC11 group were 67.73±5.42 U/mL, 2742.35±107.35 enzyme activity units, and 136.59±18.72 U/mL, respectively, which were significantly higher than the model group (p<0.05), and the content of MDA was 1.99±0.14 nmol/L, which was significantly lower than the model group (p<0.05). In summary, L. fermentum CQPC-11 not only has good resistance to gastric acid and bile salts, but also reduces oxidative stress response in oxidative stress model mice. The specific mechanism of the anti-oxidant effect of this strain can be explored through subsequent experiments, so as to provide a theoretical basis and available strains for the development of new micro-ecological preparations and functional lactic acid bacteria food.
    4  Isolation and Identification of Predominant Decaying Molds from Dried Betelnut during Storage
    ZHANG Rong-hu ,  DENG Hao ,  XING Fu-neng ,  ZHUANG Guang-hui ,  FENG Jian-cheng ,  LIU Jian-zhuo ,  ZHANG Chan
    2020, 36(9):26-33. DOI: 10.13982/j.mfst.1673-9078.2020.9.0223
    [Abstract](288) [HTML](333) [PDF 99.76 M](794)
    Abstract:
    The quality of dried betelnut during the storage was directly affected by microbial contamination. The separation and identification of predominant decaying molds were key steps in the safe storage of dried betelnut. In order to determine the species of dominant decaying molds in the storage of betelnut, 11 molds were isolated and purified from 5 batches of betelnut produced in Wanning, Hainan after 3 months of storage under high temperature and high humidity. Two mold strains were verified as preponderant decaying molds through the return infection experiments. By traditional morphological characteristics and microscopic structure observation, a preliminary identification was obtained. The ITS regions of the strains were amplified by polymerase chain reaction (PCR). The ITS gene sequences of 529 bp and 571 bp in length were obtained. Through comparison and analysis of those sequences, the phylogenetic trees were constructed. The strains were identified as Aspergillus glaucus and Aspergillus awamori, respectively. It provided a simple and reliable method for quick identification of spoilage mold in areca nut, and laid a good foundation for the optimization of storage conditions and the choice of the method for dried betelnut sterilization.
    5  Improved Performance of Selenium-Enriched Candida utilis Using a Two-stage pH Control Strategy
    WANG Da-hui ,  LIU En-cheng ,  WANG Dong-hua ,  WEI Gong-yuan
    2020, 36(9):34-40. DOI: 10.13982/j.mfst.1673-9078.2020.9.0180
    [Abstract](211) [HTML](257) [PDF 27.74 M](899)
    Abstract:
    Effects of different pH control modes on yeast cell growth, glutathione biosynthesis and organic selenium (Se) transformation during fed-batch culture of Se-enriched Candida utilis were investigated. Based on the results derived from both flask culture and batch culture, the fed-batch culture was carried out to improve the performance of Se-enriched C. utilis. A two-stage pH control strategy of shifting pH from 3.5 to 5.5 at 12 h (pH 3.5→5.5) was found to be the optimum condition for the increase in intracellular GSH and organic Se contents of Se-enriched C. utilis. The maximal intracellular glutathione, organic selenium content and organic selenium bioconversion rate of 13.09 mg/g, 1.88 mg/g and 94.69% were achieved, respectively, under pH 3.5→5.5. According to the assay of key enzyme activity involved in glutathione biosynthesis, the measurement of intracellular oxidoreductases, and the determination of energy metabolism substance ATP, the two-stage pH control strategy of pH 3.5→5.5 was found to favor the increase in catalase activity and the decrease in malondialdehyde content of Se-enriched C. utilis. Results indicated that pH 3.5→5.5 provided appropriate intracellular redox environment for selenium assimilation and transformation, as well as glutathione biosynthesis and accumulation, all of which ultimately improved the performance of Se-enriched yeast.
    6  Transcriptional Regulation of Cordycepin by a Ribonucleotide Reductase Gene
    LIU Wen-yan ,  WANG Tian-tian ,  CHEN Si-xiu ,  ZHAI Ying-nan ,  LI Ming-cheng ,  SUN Li-yuan
    2020, 36(9):41-46. DOI: 10.13982/j.mfst.1673-9078.2020.9.0276
    [Abstract](356) [HTML](211) [PDF 31.85 M](773)
    Abstract:
    The relationships between relative mRNA expression levels of the large ribonuclease reductase subunit (RNR-LC) and small subunit (RNR-M2) genes and cordycepin content in different Cordyceps militaris strains were determined and analyzed to investigate the transcriptional regulation of the cordycepin synthesis pathway by RNR. Cordycepin content in various C. militaris strains was measured, and quantitative analysis of mRNA expressed by the RNR-LC and RNR-M2 genes was performed by quantitative fluorescent PCR with the use of two internal control genes for experimental data correction. Wild C. militaris, which had the lowest cordycepin content, was used as control. Results indicated that mRNA expression levels of the RNR-LC and RNR-M2 genes in the rice-cultivated C. militaris group were 1.28 and 1.47 times that of the control group, respectively. The corresponding mRNA expression levels of the silkworm chrysalis-cultivated C. militaris group were 2.35 and 3.84 times that of the control group, respectively. Compared with the control group, the mRNA expression level of RNR-M2 generally increased with an increase in cordycepin content. There were significant differences in the relative expression levels of both genes among different C. militaris strains (p<0.05). Obvious dominant expression of the RNR-M2 gene was observed in strains with high cordycepin content, while the expression level of the RNR-LC gene did not change significantly with cordycepin content. Therefore, a synergistic regulatory role does not exist between the two genes. It can be deduced that the RNR-M2 gene plays a key role in the positive regulation of the cordycepin synthesis pathway.
    7  Improvement of the Antioxidative Activities of Flos Lonicerae japonicae through its Solid-state Fermentation with Monascus
    XU Wen-liu ,  BEI Qi ,  LIANG Shi-ya ,  ZHANG Jing-yuan ,  WU Zhen-qiang
    2020, 36(9):47-53. DOI: 10.13982/j.mfst.1673-9078.2020.9.0473
    [Abstract](385) [HTML](327) [PDF 19.37 M](1222)
    Abstract:
    The effects of solid-state fermentation of Flos Lonicerae japonicae (FLJ), in the presence of Monascus anka, on its polyphenolic content and antioxidative activities were investigated. The optimal fermentation conditions were found to be a substrate water content of 50%, an inoculum size of 10%, and a fermentation period of 9 d. The total polyphenolic content of the fermented FLJ was 36.00 mg GAE/g DM, which was 62.32% higher than that of the unfermented FLJ. The total flavonoid content was also higher (by 40.40%) at 70.49 mg RE/g DM. According to the HPLC results, chlorogenic acid (at 20.55 mg/g) was the most abundant component in the polyphenolic extract, and the caffeic acid content was 55.56% higher than that of the unfermented FLJ. The flavonoid content was also significantly increased in the fermented FLJ, with isoquercitrin and quercitrin reaching amounts of 1.65 mg/g and 0.24 mg/g, respectively, which were 12 and 18 times higher than those of the unfermented FLJ. The fermented FLJ also exhibited stronger antioxidative activities, with the ABTS+ radical- and DPPH radical-scavenging activities increased by 61.39% and 59.28%, respectively. Taken together, these results indicate that the solid-state fermentation of FLJ in the presence of M. anka can effectively increase the polyphenolic content and antioxidative activities of this Chinese herb.
    8  Optimization of Mixotrophic Growth Conditions for High-yield Production of Phycobiliprotein by Galdieria sulphuraria
    ZHENG Ya-li ,  ZHU Bao-jun ,  WEI Dong
    2020, 36(9):54-61. DOI: 10.13982/j.mfst.1673-9078.2020.9.0931
    [Abstract](838) [HTML](293) [PDF 29.86 M](902)
    Abstract:
    In order to improve the phycobiliprotein production in unicellular red algae Galdieria sulphuraria under mixotrophic conditions, systematic optimization of environmental factors including the culture temperature, C/N ratio, initial cell density and light intensity were performed by using cell density and PBP content as the evaluation indices. The results showed that moderate reduction of culture temperature and C/N ratio of medium was beneficial for improving the accumulation of phycobiliprotein. Increasing the light intensity and initial cell density could promote the cell growth and phycobiliprotein synthesis. The study indicated that the optimal conditions for cell mixotrophic culture were determined as 30 ℃, C/N ratio of 6, initial cell density of 1×108 cells/mL, light intensity of 110 μmol/(m2·s). In the optimized culture system, the maximum cell density (5.48×108 cells/mL) could be achieved after mixotrophic cultivation for 8 days, leading to the highest biomass yield of 11.65 g/L which was 1.46 times that before optimization. The content of phycobiliprotein was 13.63% of dry cell weight, with the corresponding yield of 1588.36 mg/L which was 187.91% higher than that before optimization. Therefore, the systematical optimization of mixotrophic culture conditions was the effective strategy to enhance the biomass and phycobiliprotein production in G. sulphuraria.
    9  Changes of Soluble Sugars, Organic Acids and Respiration Rates of Not-from-concentrate Apple Juice in Different Processing Stages
    LI Xiao-lei ,  YUAN Chao ,  MENG Xin-tao ,  MA Yan ,  XU Bin ,  ZHANG Ping ,  PAN Yan
    2020, 36(9):62-70. DOI: 10.13982/j.mfst.1673-9078.2020.9.0194
    [Abstract](246) [HTML](270) [PDF 42.40 M](720)
    Abstract:
    The changes of sugar and acid flavor substances and respiratory rate of Embden-Meyerhof-Parnas, Tricarboxylic Acid Cycle Pathway, Pentose Phosphate Pathway, Cytochrome Pathway and Alternative Pathway in samples of Non-From-Concentrate (NFC) apple juice processing including raw materials, juice extraction, enzyme inactivation, homogenization, ultrasound, sterilization, and canning were detected. Then, the key links affecting flavor quality and the approximate ways of flavor substance conversion during fruit juice processing were clarified and the basis for further optimizing the industrial production process of NFC apple juice processing was provided. The results showed that the flavor quality change during NFC apple juice processing could be divided into two stages: from raw material to the juice squeezing section and from the enzyme inactivation to canning. In the first stage, the contents of glucose and sorbitol were increased by 49.12% and 20.59% , respectively, the content of malic acid was increased by 8.06%, the content of oxalic acid was decreased by 7.01%, the respiratory rate of the TCAC pathway was increased by 0.64 times and CP was decreased by 0.85 times; In the second stage, the changes of fructose, glucose, malic acid and oxalic acid content and total soluble solid/titratable acidity were normally distributed, which were related to the changes of EMP, TCAC and AP respiration rate. Therefore, the effects of different processing stages on the sugar acid and acid flavor components and respiratory rate of the fruit juice are different. Heat treatment is the key link of controlling flavor quality during NFC apple juice processing. The central metabolic enzymatic reaction of the juice should be strengthened to optimize the flavor quality.
    10  Enrichment and Interaction of Zinc, Cobalt and Selenium during Soybean Germination
    ZHANG Shi-bo ,  JIANG Cheng-ming ,  LI Xiu-hua ,  YU Yi-gang
    2020, 36(9):71-80. DOI: 10.13982/j.mfst.1673-9078.2020.9.1133
    [Abstract](188) [HTML](280) [PDF 19.64 M](905)
    Abstract:
    In this study, soybean germination was investigated by using the uniform table of U10 (103) with the function of disclosing the interactive correlation of different factors. The enrichment of three human essential trace elements, Zn, Co, and Se, was carried out during the germination of soybean and growth of soybean sprouts. The amounts of enriched zinc, Co and Se and their amounts after organic enrichment were evaluated, and the regression relationships between the amounts of exogenous zinc, Co and Se after bioaccumulation and the exogenous concentrations of zinc, Co and Se in different treatments were examined. The interactions of exogenous concentrations of Zn, Co and Se with their enrichment as well as the enrichment trends of Zn, Co and Se were found. The results showed that the interactions took place in the late stage of sprout growth (after 30 h), and the interactions of [Zn×Co] and [Co×Se] were synergic. The absorption of Zn by sprouts was promoted through double synergic effects of the exogenous Se, and antagonism was found between [Zn×Se] and [Zn×Co×Se]. The absorption of Se by sprouts was inhibited through double antagonistic effects of the exogenous Zn. The organic conversion rates of the elements were low at the early stage of sprout growth (for the first 30 h), with the enrichment of the elements mainly via physical dialysis and absorption. In the late stage of sprout growth (after 30 h), organic enrichment took place through the interactions of exogenous concentrations of the elements. The comprehensive evaluation revealed that the 3rd, 6th and 9th treatments were particularly effective for simultaneous enrichment of Zn, Co and Se in the sprouts, especially with the 3rd treatment (Zn2+-Co2+ mixture: [Zn2+]=1200 μg/L, [Co2+] =30 μg/L; Se4+ solution: [Se4+]=180 μg/L) applied for 45 h (which led to the optimized enrichment of Zn, Co and Se: Zn2+=8.58 mg/kg, Co2+=63.10 μg/kg, Se4+=48.30 μg/kg). The organic conversion rates of Zn, Co and Se were 49.50%, 25.94%, and 56.25%, respectively. The total amounts of the three enriched elements all essentially reached their recommended intakes indicated by the Chinese dietary guidelines. The obtained results provide references for the production of healthy vegetables enriched with multiple elements like Zn, Co and Se.
    11  Analysis of the Changes in Chemical Composition of Portulaca oleracea by HPLC-IT-TOF before and after Processing
    SU Wen-long ,  CAO Wen-zheng ,  LI Jun-ge ,  JIANG Chang-peng ,  LI Xin-tong ,  LI Han-yang ,  DAI Lu-bin ,  GAO Hong-mei
    2020, 36(9):81-87. DOI: 10.13982/j.mfst.1673-9078.2020.9.1197
    [Abstract](308) [HTML](209) [PDF 15.73 M](848)
    Abstract:
    Using High performance liquid chromatography-ion trap-time-of-flight mass spectrometry (HPLC-IT-TOF), the chemical composition of different processed products of Portulaca oleracea was analyzed. The relationship of the different constituents in the processed products and the processing method was also discussed. The high performance liquid chromatography conditions were: ZORBAX SB-Aq C18 column (5 μm, 250×4.6 mm); mobile phase composed of acetonitrile and water in gradient mode; flow rate 1 mL/min; column temperature 30 ℃; injection volume 5 μL. Mass spectrometry conditions were: HPLC-IT-TOF and ESI ion source; MS data collected in both positive and negative modes. Among the chromatographic peaks for the raw, steamed and boiled Portulaca oleracea products, the contents of 17 compounds were found largely different, in particular, the contents of flavonoids increased after processing, and the contents of fatty acids and alkaloids decreased after processing. By the use of HPLC-IT-TOF, an analytical method with high sensitivity, high degree of separation and rapid analysis speed was established for differently processed Portulaca oleracea products. This research also showed the changes in the composition of various Portulaca oleracea processed products, which lays the foundation for the subsequent quality control and pharmacological research.
    12  Multiple Enzyme Hydrolysis Improved the Quality of Fermented Chickpea Milk
    ZHANG Xue ,  ZHANG Zhen ,  LIAN Wei-shuai ,  ZOU Jian ,  SUN Zhi-da
    2020, 36(9):88-95. DOI: 10.13982/j.mfst.1673-9078.2020.9.0142
    [Abstract](355) [HTML](265) [PDF 9.03 M](911)
    Abstract:
    This study investigated the effects of combined enzymatic hydrolysis with protease, α-amylase and glucosidase on the quality improvement of fermented chickpea milk. After such combined enzymatic hydrolysis, the solid content and total sugar content of the chickpea milk increased significantly (by 23.76% and 8.22% respectively),with the pH of the samples decreasing, and water holding capacity, viscosity and stability increasing. With the extension of fermentation time, the water holding capacity of each fermented milk group increased in0~24 h, with that of the C4 group(involving the three-enzyme combination) increasing by 17.25%. After 24 hours, except for the C0 group (the blank), the increase in the water holding capacity of the other groups slowed down, and their reducing sugar contents all decreased with the prolongation of fermentation time, and the reducing sugar content of the C4 group increased by 3.22% in12~48 h. Sensory evaluation showed that the smell, appearance, taste and texture of fermented chickpea milk were affected significantly by the enzymatic treatment. Compared with the C0 group, the sensory indicators of the C4 group were all improved after the treatment with the three enzymes, with the overall acceptability score increasing from 6.13 to 8.53 (an increase of 39.15%). These results indicated the combined enzymolysis is beneficial for improving the quality of fermented chickpea milk.
    13  Calcium-binding Ability and Physicochemical Properties of Two Casein Phosphopeptide Products
    GUO Bao-yan ,  LIU Guo ,  LIANG Cao-wen ,  HE Ze-qi ,  LUO Min-na ,  LIU Fei ,  HUANG Jing-sheng ,  MO Xi-qian ,  ZENG Qi-ying ,  MIAO Jian-yin ,  CAO Yong
    2020, 36(9):96-100. DOI: 10.13982/j.mfst.1673-9078.2020.9.0571
    [Abstract](377) [HTML](216) [PDF 6.79 M](1260)
    Abstract:
    In this study, the differences in physicochemical properties and calcium ion-binding ability of two commercially available casein phosphopeptides (CPPs) were investigated. The results of the calcium ethanol method showed that the purity of two CPP products differed significantly (p<0.05), with the purity of CPP2 being 1.36 times as high as that of CPP1. The results of the in vitro calcium chelation method showed that the calcium ion binding capacity of CPP2 (142.56 mg/g) was significantly higher than that of CPP1 (107.15 mg/g) (P <0.05). There were significant differences in the tapped density, Hausner ratio and Carr's index between CPP1 and CPP2 (P <0.05). The Hausner ratio of CPP1 (1.52) was significantly higher than that of CPP2 (1.36) (p <0.05), and the Carr's index of CPP1 (34.40) was significantly higher than that of CPP2 (26.51) (P <0.05). The Hausner ratio and Carr's index can be used to reflect power compressibility and fluidity. The analysis results of these two indices showed that CPP2 had better fluidity than CPP1. The angles of repose of CPP1 and CPP2 were both higher than 40°, indicating that both CPP1 and CPP2 had a certain degree of cohesion. The angle of repose of CPP2 was lower than that of CPP1, suggesting that the mobility of CPP2 was slightly higher than that of CPP1, which was consistent with the results of the Hausner ratio and Carr's index. The solubility results based on 30% ethanol showed that CPP1 (93.49%) and CPP2 (7.46%) exhibited significant solubility differences in 30% ethanol. There were differences in composition between the two CPP products. The purity of the two CPP products was directly proportional to the calcium-binding capacity. Both powders had a certain degree of cohesion with normal fluidity (CPP2 was stronger than CPP1). The highly different solubilities in 30% ethanol between the two CPP products, indicating that this may be the main factor affecting the quality of calcium tablets. This research provides a scientific basis for the application of CPP as a food additive.
    14  Comparison of Fatty Acid Composition in Muscles of Six Species of Balistoidei
    ZHUANG Hai-qi ,  LIU Jiang-qin ,  ZHONG Yu ,  CUI Liao ,  LUO Hui
    2020, 36(9):101-108. DOI: 10.13982/j.mfst.1673-9078.2020.9.0259
    [Abstract](311) [HTML](357) [PDF 6.96 M](911)
    Abstract:
    Six species of Balistoidei (Stephanolepis cirrhifer, Canthidermis maculata, Triacanthus biaculeatus, Monacanthus chinensis, Thamnaconus hypargyreus, and Aluterus monoceros) were collected from the market of Zhanjiang City, Guangdong Province of China to compare the fatty acid composition in their muscles. The moisture and crude fat contents were measured using the Soxhlet extraction method according to national standard. The determination of fatty acid components in the muscle samples of Balistoidei was performed using capillary gas chromatography, and 24 fatty acid components were identified. The contents of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) were analyzed and compared respectively. The results showed that the moisture content in Balistoidei body ranged from 67.21% to 72.95%, and the crude fat content ranged from 1.05% to 1.42% of dry weight. The contents of SFA, MUFA, and PUFA in muscles of the six Balistoidei species were in the range of 34.21%–43.45%, 11.84%–19.43%, and 34.39%–48.86%, respectively. The content of PUFA was relatively higher than that of SFA and MUFA. ω-3 fatty acid content was higher than ω-6 fatty acid content. The ω-3/ω-6 ratios ranged from 1.0 to 4.7, indicating a relatively high fatty acid nutritional value. In addition, the ω-3/ω-6 ratios of C. maculata and T. hypargyreus were 3.3 and 4.7, respectively. The content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) in the muscles was high (17.20%–37.49%) in all the six species and in the order of T. hypargyreus (37.49%) > C. maculata (30.29%) > M. chinensis (25.73%) > S. cirrhifer (23.82%) > T. biaculeatus (18.82%) > A. monoceros (17.20%). The EPA + DHA content in T. hypargyreus was as high as 37.49%±2.67%, indicating high edible and medicinal values.
    15  Effects of Ozone Treatment on the Quality and Antioxidant Activity of Preserved Orange Peel
    LIN Ting-ting ,  CHEN Jia-shu ,  HUANG Gui-ying ,  XIN Yan-ping ,  ZENG Xiao-fang ,  CHEN Hai-guang ,  YE Shao-huan ,  ZHANG Kun ,  FENG Wei-hua ,  HUANG De-xian
    2020, 36(9):109-116. DOI: 10.13982/j.mfst.1673-9078.2020.9.0087
    [Abstract](239) [HTML](252) [PDF 27.71 M](704)
    Abstract:
    The effects of ozone treatment at different concentrations on the nutritional quality and antioxidant capability of preserved orange peel were examined. After 15 minutes of the treatment with ozone at three low, medium and high concentrations, the fresh orange peels were processed into preserved orange peels. Comparison was made between the untreated group and the ozone treated group on the Vc content, flavonoids content, total color difference and antioxidant activity. The results showed the decreasing order for the Vc content, flavonoids content, total color difference as well as the reducing power, DPPH· scavenging rate, ·OH scavenging rate, O2-· scavenging rate, and ABTS+· scavenging rate of preserved orange peel as: ozone treatment at the medium concentration (9.10 mg/L)> ozone at the low concentration (13.78 mg/L)>ozone at the high concentration (22.23 mg/L)> the untreated samples. Compared with the untreated samples, the Vc content increased from 1.25 mg/g to1.40 mg/g, the flavonoid content increased from 0.57 mg RE/g to 0.68 mg RE/g, and the total color difference value decreased from 34.88 to 28.80. Ozone water treatment had significant effects on the nutritional value and color of preserved orange peels (p<0.05), and the product antioxidant activity was also significantly improved (p<0.05). Among them, there is a significant positive correlation between the antioxidant capability and the contents of Vc and flavonoids of preserved orange peel. Accordingly, a short-term treatment with ozone benefits the quality and antioxidant activity of preserved orange peel.
    16  Effect of pH on the Emulsifying Activity of C-phycocyanin
    CHEN Xu-hui
    2020, 36(9):117-125. DOI: 10.13982/j.mfst.1673-9078.2020.9.1138
    [Abstract](277) [HTML](323) [PDF 34.22 M](746)
    Abstract:
    The effect of pH on the physicochemical properties and emulsifying characteristics of C-phycocyanin (C-PC) was examined. The physicochemical properties of C-PC at different pHs (3, 5, 7, 9, 11) were determined through examining C-PC’s solubility, surface potential (ζ), surface hydrophobicity (H0), spectroscopic behaviors, and surface features (by transmission electron microscopy (TEM)). Using C-PC as an emulsifier and soybean oil as the oil phase, emulsion (oil ratio φ=0.2) was prepared, and the oil droplet size distribution, extents of flocculation and coagulation, creaming index and oxidation products were be determined to evaluate the effect of pH on the emulsifying properties of C-PC. The results showed that the 1 wt% C-PC solutions all had good solubility in the experimental pH range (minimum solubility: 69.15%); At pH 3 or 11, the C-PC polymer would depolymerize, with the peptide chains unfolding and the surface hydrophobicity increasing significantly. H0 was 200~650 at pH 5~7, whereas, the H0 values were 1703 and 1261 at pH 3 and 11, respectively. Therefore, at pH 3 or pH 11, emulsification was achieved to a greater extent along with smaller particle size and higher storage stability. The emulsifying ability of C-PC at other pHs was relatively low and the corresponding emulsion was unstable. In addition, oil oxidation was inhibited in all of the C-PC emulsions at different pHs, but slightly greater inhibition of oil oxidation was achieved at pH 5~9 than at pH 3 or 11. As shown in this paper, C-PC exhibits good emulsifying properties at acidic and alkaline pHs and possesses superior antioxidant activity, therefore, has the potential to be a natural and antioxidative emulsifier.
    17  Preharvest Methyl Jasmonate Treatment Improves Storage Quality of Vitis vinifera L. cv. Red Globe Grapes
    HE Qing ,  ZHENG Su-hui ,  ZHANG Jian ,  QIN Nan-nan ,  ZUO Zhi-qiang ,  WU Bin
    2020, 36(9):126-133. DOI: 10.13982/j.mfst.1673-9078.2020.9.0019
    [Abstract](257) [HTML](298) [PDF 33.35 M](605)
    Abstract:
    Red Globe grapes were used as the research materials. Methyl jasmonate (MeJA; 0, 50, 100, and 200 μmol/L) was sprayed during the expansion period, the color change period, and 2 days before harvest (pre-harvest period). The treated fruits were stored at 0±1 ℃. The results showed that under the in vitro conditions, MeJA had insignificant effect on the growth and colony diameter of Botrytis cinerea (p< 0.05), although higher concentrations of MeJA had a certain inhibitory effect on its growth. During storage, MeJA can significantly inhibit the occurrence of post-harvest fruit decay, delay the decline of fruit hardness, increase the content of fruit soluble solids, and maintain the titratable acid content of fruits. The MeJA treatment at 100 μmol/L worked better than those at other concentrations. At Day 50 of storage, the incidence rate of the CK group was 86.09%, which was 1.53 times that of the MeJA treatment group (which had a soluble solids content of 17.3% and a titratable acid content of 0.675%). At Day 40, the fruit hardness for the MeJA treated group was 7.5 N (which was 1.59 times that for the CK group), and the CHI activity of the MeJA treated group was 370.12 U/g. At Day 20 the GLU activity of the MeJA-treated group was 105.86 U/g (which was 1.11 times that of the CK group). At Day 10, the PAL and POD activities for the MeJA treatment group were 2.43 U/g and 0.506 U/g, which were 1.18 and 1.58 times, respectively, those of the CK group. Preharvest MeJA spraying can effectively induce the increase of PAL, POD, CHI and GLU activities of the fruits, indicating that this treatment can increase the resistance to post-harvest diseases, improve grape storage outcome and reduces post-harvest decay through inducing and increasing the enzymatic activities in grapes.
    18  Improving the Storage Quality of Eggplant Stored with Modified Atmosphere Packaging by Low Temperature Treatment
    CHEN Qing ,  WANG Zu-lian ,  LI Huan-xiu ,  GAO Jia ,  ZHU Yong-qing ,  LUO Fang-yao ,  TANG Yue-ming
    2020, 36(9):134-141. DOI: 10.13982/j.mfst.1673-9078.2020.9.0204
    [Abstract](217) [HTML](363) [PDF 23.55 M](827)
    Abstract:
    The effects of four temperatures (6, 8, 10 and 12 ℃) on gas composition in package bag, storage quality and chilling injury of eggplants stored with modified atmosphere packaging were studied with “Heiguan” eggplant. The changes of O2 and CO2 contents in package bags, flesh color parameters L* value and Hue value, fruit firmness, appearance index, decay index, chilling injury index, peroxidase (POD), catalase (CAT) and polyphenol oxidase (PPO) activities were periodically measured during storage. The results showed that severe chilling injury happened to eggplant at 6 ℃ in the 10th day, and the chilling injury index was up to 50.00. Severe chilling injury happened to eggplant at 8 ℃ on the 20th day, the chilling injury index was 47.50. With the aggravation of chilling injury of these two treatments in late stages, the O2 and CO2 contents in the package were greatly fluctuated, the flesh color parameters L* value and Hue value, fruit firmness, CAT and PPO activities were greatly decreased, and the POD activity was rapidly increased, the deterioration of quality of eggplant at 6 ℃ was the most serious, and the appearance index dropped to 37.22 at 20 d, the decay index and the chilling injury index were 42.50 and 52.50, respectively. The commodity of eggplants stored with MAP at 12 ℃ was the best, the flesh color parameters L* value and Hue value and fruit firmness were significantly higher than those at 6 ℃ and 8 ℃ (p<0.05), and the activities of POD, CAT and PPO were maintained relatively stable, and was not prone to chilling injury.
    19  Analysis of Factors Affecting the Color Stability of Dehydrated Chive
    CHEN Xue-ling ,  ZHANG Li-hui ,  FAN Chuan-hui ,  MEI Xin ,  SHI Jian-bin ,  CAI Sha ,  SUI Yong ,  HE Jian-jun
    2020, 36(9):142-147. DOI: 10.13982/j.mfst.1673-9078.2020.9.0249
    [Abstract](195) [HTML](383) [PDF 13.06 M](755)
    Abstract:
    The effects of dehydration methods, light and temperature on the chlorophyll content, chroma, peroxidase, chlorophyll enzyme and magnesium chelate enzyme of dehydrated chive were studied to explore the factors affecting the color stability of dehydrated chive. The results showed that the chlorophyll content and a * value of freeze-dried chives were 1.59 times and 84.81% of those of hot-air-dried chives, respectively. When stored in dark for 28 d, the content of chlorophyll increased by 14.3%, the a * and ΔE values decreased by 13.13% and 10.86%, respectively, and the activities of peroxidase, chlorophyllase and Mg-dechelatase were remarkably decreased, compared with the chives stored in natural light. When stored at 4 ℃ for 28 d, compared with at 37 ℃, the chlorophyll content of dehydrated chive increased by 37.95%, the a * value decreased by 34.53%, and the activities of peroxidase, chlorophyll enzyme and Mg-dechelatase were down to 75.20%, 66.86% and 57.89%, respectively. Dehydration method, light and storage temperature are the important factors affecting the color stability of dehydrated chive. Freeze drying, storage at 4 ℃ and in dark all significantly alleviated the degradation of chlorophyll, inhibited the activities of peroxidase, chlorophyll enzyme and Mg-dechelatase, and effectively maintained the green of dehydrated chive. Therefore, the color stability of dehydrated chive will be effectively maintained when they are processed by freeze-dried and stored in low temperature and dark, which provides a theoretical basis for their quality maintenance.
    20  Numerical Simulation and Distribution of Ambient Temperature and Humidity Field in Qu Fang
    HUANG Hai-fei ,  TIAN Jian-ping ,  WANG Kai-zhu ,  FU Lei ,  YANG Hai-li ,  HUANG Dan
    2020, 36(9):148-155. DOI: 10.13982/j.mfst.1673-9078.2020.9.0251
    [Abstract](371) [HTML](293) [PDF 82.42 M](852)
    Abstract:
    The purpose of this study was to obtain the law of the changes in the environmental parameters of Daqu during fermentation, to analyze the difference in temperature and humidity of Daqu during different periods of fermentation, and the difference in temperature and humidity of all Daqu in the same fermentation room during the same period. Applying fluid mechanics (CFD) software Fluent, taking fermentation room as the research object, the real-time fermentation temperature of Daqu during the fermentation process was imported through the profile, and the porous media model and component transport model were used to establish a three-dimensional turbulent model inside the chamber. Then the non-steady-state calculation method was used to simulate the temperature and humidity distribution characteristics of the internal environment of the fermentation room at different fermentation stages. At last, the temperature and humidity changes at the corresponding detection points were detected and verified. The research results showed that the maximum error between the simulation results and the measured results was 7.74% for temperature and 8.42% for relative humidity, both of which were within the allowable error range of less than 10%, which proved that the convective heat transfer and mass transfer in curved room environment were accurate enough. The heat and humidity transfer in the fermentation is coupled, the relative humidity is relatively low in the middle layer with higher temperature, and the relative humidity is higher in the lower layer with lower temperature. At the same time, the temperature and humidity data of other undetected areas in the fermentation room were obtained by analyzing the temperature and humidity distribution laws and differences of the fermentation room environment at different fermentation stages. It provides a model reference for subsequent fermentation room risk control strategies, and provides a theoretical basis for further optimization study of the temperature and humidity sensor position.
    21  Process Optimization and Performance Analysis of Composite Modified Starch Films
    PAN Bo ,  JIA Xue ,  ZHI Chao-hui ,  LI Yun-gao ,  MIAO Ming
    2020, 36(9):156-163. DOI: 10.13982/j.mfst.1673-9078.2020.9.0420
    [Abstract](386) [HTML](300) [PDF 46.50 M](899)
    Abstract:
    Starch films, which were prepared using starch composites that had been modified through enzymatic debranching and etherification processes, were further enhanced by the addition of citric acid and glycerin and their structural characteristics and relevant mechanisms were investigated. From the process optimization experiments, a 3% starch-based material concentration, 30% glycerin content, 10% citric acid content, and 95°C processing temperature were found to result in a starch film with the best physicochemical characteristics. The film had a tensile strength of 4.11 MPa, an elongation at break of 38% (a 45% increase over the non-enhanced film), and a water vapor permeability coefficient of 0.51 g·mm/(m2·h·kPa) (a 39% decrease over the non-enhanced film). Structural analysis revealed the starch film to have a relatively open crosslinked network structure, in which the starch chain was preferentially combined with the ester formed by citric acid and glycerin. Additionally, the network structure was weakened by the hydrolysis effects of citric acid. Therefore, the addition of citric acid can effectively improve the mechanical and barrier properties of modified starch films, enabling the preparation of composite films with excellent overall performance. The results of this study provide a scientific basis for future studies on the applications of starch-based food packaging materials.
    22  Preparation and Antioxidant Activityof Caffeic Acid Arabinoxylanesters from Corn Bran
    LI Yan-li ,  SUN Jing-yi ,  YANG Cheng
    2020, 36(9):164-171. DOI: 10.13982/j.mfst.1673-9078.2020.9.0096
    [Abstract](170) [HTML](226) [PDF 24.33 M](739)
    Abstract:
    Arabinoxylan (CAX) was extracted from corn bran by the alkali-H2O2 method, and then caffeic acid (CA) was connected to CAX through ester bonding to yield caffeic acid arabinoxylanesters (CA-CAX). The structure of CA-CAX was characterized by FT-IR and H- and C-NMR, and its degree of substitution (DS) was determined by HPLC.CA-CAXs with different DSs (s represents degree of substitution) were obtained through using different amounts of CA, and their molecular weights were determined by high performance gel permeation chromatography(3.09×105, 3.36×105 and 3.68×105 g/mol for CAX, CA-CAX-0.27, CA-CAX-0.51 and CA-CAX-0.65, respectively). UV detection showed that CA-CAX-s had higher UVB absorption, and its aqueous solution exhibited significantly increased viscosity. Both the UV absorption and viscosity increased with an increase of CA content. In terms of DPPH free radical scavenging activity, the IC50 values of CA-CAX-0.27, CA-CAX-0.51 and CA-CAX-0.65 were 0.28, 0.13 and 0.12 mg/mL, respectively. Lipid peroxide detection of CA-CAX-0.65 at 4 mg/mL could reduce the content of malondialdehyde (MDA) from 120 ng/mL to the lowest value of 51.80 ng/mL. The analysis of antioxidant capacity index (ORAC) showed that the modified CA-CAX-s could delay the disappearance of fluorescence from 13 min to over 60 min, and also increased the ORAC value from 7 to 62.83.The antioxidant activity of CA-CAX was significantly higher than that of CAX, and a higher CA content led to a higher antioxidant activity of CA-CAX-s.
    23  Comparison of Nutrition and Processing Characteristics of Whole Wheat Flours with Different Particle Sizes
    ZHOU Wan-xia ,  LI Yi-hong ,  CHEN Yan ,  LIU Fang-mei ,  ZHAO Lei ,  HU Zhuo-yan ,  WANG Kai
    2020, 36(9):172-180. DOI: 10.13982/j.mfst.1673-9078.2020.9.0151
    [Abstract](241) [HTML](347) [PDF 13.23 M](850)
    Abstract:
    This study investigated the chemical composition, viscosity changes and processing characteristics of the whole wheat flours with different particle sizes, in order to provide a theoretical basis for the application of whole wheat flour in food processing. The results showed that the whole wheat flour samples with various particle sizes had insignificantly different ash contents but significantly different protein, fat and starch contents. The whole wheat flour with the particle size <100 μm had the highest protein and fat contents (15.34% and 2.25%, respectively), with the four with the particle size of 300~600 μm having the lowest protein content (10.91%), and the flour with the particle size >1430 μm having the lowest fat content (0.81%), respectively. The highest starch content (66.23%) was found in the sample with the largest size (>1430 μm), with the others flour samples showing in significant differences. In addition, the content of damaged starch in whole wheat flour increased gradually with the decrease in particle size. When the particle size was reduced from>1430 μm to <100 μm, the content of damaged starch in whole wheat flour increased from 0.28% to 4.79%. In terms of processing characteristics, the reduction of particle size from>1430 μm to <100 μm increased the viscosity of whole wheat flour, and raised the water-holding and oil-holding abilities by 33.19% and 39.32%, respectively, and increased the solubility and swelling degree. In the meantime, the decrease in particle size of whole wheat flour could improve its freeze-thaw stability, and made the water separation rate at the initial stage of a freeze-thaw cycle reduce effectively from 68.67% (>1430 μm) to 48.69% (<100 μm). These results indicate that inappropriate particle size of whole wheat flour (too large or too small) could have negative influences on the nutrition and processing characteristics of whole wheat flour, and it is possible to ensure the nutritional properties while improving the processing quality of wheat products through monitoring precisely the particle size of whole wheat flour.
    24  The Processing Performance of Dough and Steamed Bread Quality Regulated by Degraded KGM
    CHEN Zhi-jun ,  LI Bin ,  LI Jing
    2020, 36(9):181-187. DOI: 10.13982/j.mfst.1673-9078.2020.9.0190
    [Abstract](211) [HTML](196) [PDF 33.10 M](892)
    Abstract:
    In this study, in order to increase the amount of dietary fiber addition to the steamed bread without affecting the processing performance and its quality, the effects on characteristics of dough and the quality of steamed bread were investigated by hydrothermal degradation konjac glucomannan with different degrees. It was found that the slightly degraded KGM (KGM-1, 420 ku) had less effect on the farinographical properties, tensile properties, rheological properties, and microstructure of dough, compared to the non-degraded KGM (654 ku), and slightly degraded KGM also had less impact on difficulty and efficiency of processing. When the KGM was added, the specific volume of steamed bread was the largest which increased from 2.32 mL/g (Control) to 2.55 mL/g. KGM-1 had the greatest effect on the texture characteristics of steamed bread, the springiness was increased to 0.97, meanwhile, the hardness and chewiness were reduced to 878.55 g and 660.33 respectively, which were significant different (p<0.05) compared with the control, and the effect of suppressing steamed bread retrogradation was also enhanced significantly. To sum up, the slightly degraded KGM (420 ku) was more conducive to the quality and long-term storage of steamed bread, compare with the original KGM (654 ku) and the relatively more degraded KGM (190 ku, 104 ku, 56 ku). The mildly hygrothermal degradation can increase the addition amount of KGM, reduce the effect on processing characteristics and improve the initial quality and long-term storage quality. And this discovery indicated the target for the preparation of dedicated KGM for steamed bread.
    25  Comparison Analysis of Physicochemical Properties of Cooked Crayfish by Different Thawing Methods
    ZHENG Jing-jing ,  LIN Lin ,  ZHANG Yan-ling ,  LU Jian-feng ,  JIANG Shao-tong
    2020, 36(9):188-194. DOI: 10.13982/j.mfst.1673-9078.2020.9.0209
    [Abstract](276) [HTML](272) [PDF 14.33 M](687)
    Abstract:
    To compare the effects of different thawing methods on the physical and chemical properties of crayfish with and without shell, including ultrasonic thawing, microwave thawing, thawing in static water, thawing in air, thawing in refrigerator and thawing in low-voltage electrostatic field. Using frozen cooked crayfish as raw materials, based on the analysis of thawing time, thawing loss rate, water holding capacity, thiobarbituric acid reactive substances (TBARS), total thiol content and microstructure, the effects of 6 different thawing methods on the physical and chemical properties of cooked crayfish were investigated. The results showed that among the six thawing methods, the microwave thawing time was the shortest, and the refrigerator thawing time was the longest. The thawing time of crayfish without shell was significantly shorter than that of shell crayfish. The thawing loss rate of crayfish with shell was lower than the crayfish without shell significantly. The thawing loss rate of crayfish without shell thawed by ultrasonic was the highest (11.14%). The quality of crayfish was significantly affected by thawing methods. It was shown that the effect of thawing in low-voltage electrostatic field was better than the other methods from the water holding capacity, TBARS value and total sulfhydryl content of crayfish meat. After microwave and ultrasonic thawing, the contents of sulfhydryl group in crayfish meat without shell were low (0.47 and 0.54 μmol/g, respectively), which indicated that degree of the protein oxidation in the crayfish meat was high. The TBARS values (0.30 and 0.28 mg/kg of crayfish meat without and with shell, respectively) of crayfish thawing in air were high. The scanning electron microscope (SEM) images showed that the integrity of crayfish meat tissue was kept well after thawing in low-voltage electrostatic field. Low temperature thawing at 4 ℃ (refrigerator thawing, low voltage electrostatic field thawing) was more beneficial to the quality maintenance of frozen crayfish. This study provided theoretical basis for the comprehensive utilization of frozen crayfish.
    26  Extraction and Antitumor Activity of Proanthocyanidins from Corn Silk
    XIONG Chuan ,  WANG Yue ,  JIN Xin ,  ZHANG Juan ,  ZHANG Li ,  LI Ping ,  LI Qing ,  ZHU Yu
    2020, 36(9):195-201. DOI: 10.13982/j.mfst.1673-9078.2020.9.0272
    [Abstract](214) [HTML](351) [PDF 14.92 M](753)
    Abstract:
    The optimal conditions for the extraction of proanthocyanidins from the corn silk of the pigmented corn cultivar “Zinuo 8” (PCZ) were investigated and the antitumor activity of the extracted PCZ was measured. An orthogonal experiment with four factors and levels was designed to investigate the influences of pH, extractant concentration, extraction temperature, and extraction time on PCZ yield. A free radical scavenging experiment was performed to measure the antioxidant activity of PCZ. HeLa cells were treated with different concentrations of PCZ, and cell viability was determined using the MTT assay. Subsequently, Bax/Bcl-2 expression and Caspase-3 activity were measured to evaluate the anti-tumor activity of PCZ and elucidation of relevant mechanisms. The optimum conditions for the extraction of PCZ were as follows: pH 6; temperature 50°C; extractant concentration 70%; ethanol; time 3 h. Results indicated that PCZ had high scavenging activity towards DPPH, with a clearance rate of 86.09% achieved with 4 mg/mL of PCZ. The cell experiment showed that 100 μg/mL of PCZ significantly inhibited HeLa cell proliferation in a dose-dependent manner, resulting in 88.83% cell viability. In addition, it was found that PCZ enabled an increase in the Bax/Bcl-2 ratio, initiation of apoptosis, and enhancement of the activity of the apoptosis executioner Caspase-3. Therefore, corn silk can be used in the development of health products with antioxidant and antitumor activities.
    27  Enhancing the Quality of Sweet Potato Powder with Four Polysaccharides Instead of Alum
    SHI Bin ,  LI Yong-fu ,  LONG Ming-xiu ,  HE Yang-bo ,  TIAN Zhu-xi ,  LIANG Qian
    2020, 36(9):202-210. DOI: 10.13982/j.mfst.1673-9078.2020.9.0263
    [Abstract](295) [HTML](252) [PDF 8.99 M](945)
    Abstract:
    Alum in the traditional production of sweet potato powder was replaced by four kinds of natural polysaccharides: Arabic gum, sodium alginate, xanthan gum, and pectin. By quantifying additive types as the factors and additive dosage levels, the quality of sweet potato powder was tested by single factor and compound composition experiments. The experiments showed that the four additives had different effects on sweet potato powder quality. Arabic gum had a great influence on the breaking rate of the sample, and when the addition amount of Arabic gum was 0.1%, the breaking rate of the sample was the lowest, at 23.51%. Sodium alginate mainly affected the rheological properties of the sweet potato starch. At an addition level of 0.5%, the corresponding stress, viscosity, and normal stress were 76.97 Pa, 3.85 Pa·s, and -12.53 Pa, respectively. The effect of xanthan gum on sweet potato powder hardness was great. When the addition level was 0.2%, the hardness reached 18.83 N. Pectin mainly affected sample cohesion and chewiness. When the addition levels were 0.3% and 0.1%, the cohesion and chewiness of the sample reached 0.70 ratio and 20.51 mJ, respectively. The composite additives consisting of 0.1% arabic gum, 0.4% sodium alginate, 0.4% xanthan gum, 0.3% pectin, and that containing 0.2% arabic gum, 0.3% sodium alginate, 0.4% xanthan gum, and 0.1% pectin significantly improved the sweet potato powder properties and quality. The tensile forces of the samples were 0.60 N and 0.62 N, respectively, and the breaking rates were 23.25% and 24.66%, respectively. This result shows that the harmful substance alum that is used in the production of sweet potato powder can be effectively replaced by the method of compounding natural polysaccharides
    28  Optimization of Process Conditions of Fermented Golden Pomfret Surimi Production and Analysis of Quality Changes in Fermentation in Process
    ZHANG Da-wei ,  ZHANG Jie ,  TIAN Yong-hang
    2020, 36(9):211-218. DOI: 10.13982/j.mfst.1673-9078.2020.9.0182
    [Abstract](348) [HTML](197) [PDF 19.36 M](858)
    Abstract:
    Using golden pomfret Surimi as the main raw material and hairy mould as the fermentation strain, the optimum fermentation conditions were obtained by single factor test. At the same time, the changes of protease activity, physicochemical index and texture characteristic were studied. The experimental results showed that the optimum fermentation conditions of golden Pomfret surimi production were as follows: the fermentation time was 48 h, the fermentation temperature was 26 ℃, and the inoculation amount of suspension was 5%. The water content of golden pomfret surimi production decreased gradually during fermentation, at 48 h, the water content decreased to 49.08%, pH decreased from 6.86 to 6.23, the total acid increased from 0.03% to 0.51%, the volatile base nitrogen increased from 1.16 mg/100 g to 20.57 mg/100 g compared with control group, the amino acid nitrogen increased from 0.04% to 0.51%; the protease activity increased from 0 to 65.05 U/g. During the fermentation process, the hardness of golden Pomfret was increased first and then decreased, the hardness was 248.36 g after fermentation, the adhesive property was increased first and then decreased, and the adhesive property was 18.15 after fermentation, which was obviously lower than that of the control group, but the elasticity was higher than that of the control group (0.63 after 48 hours). The masticatory property decreased first and then increased and then tended to be stable. After the fermentation, the masticatory property was 264.58, which was significantly higher than that of the control group. Based on the final product quality, the quality of the golden pomfret surimi production after fermentation significantly improved. It lays a theoretical and technical foundation for the development of fermented golden Pomfret surimi production.
    29  Extraction Process of Polysaccharides from Lanzhou Lily Cores and Evaluation of their Antioxidant Activity in vitro
    WANG Zhao-jun ,  LIU Xiao-fen ,  XU Ye
    2020, 36(9):219-227. DOI: 10.13982/j.mfst.1673-9078.2020.9.0258
    [Abstract](383) [HTML](251) [PDF 49.60 M](858)
    Abstract:
    The Lanzhou lily core in Gansu Province, China was used as the raw material for this study. According to the DB62/T 412 standard for grading, the core (lily slice width ≤14.90 mm) was extracted from the lily. The technological conditions for isolating polysaccharides from lily cores by hot water extraction were studied, and the antioxidant activity was compared and analyzed. Based on the single-factor test, the material-liquid ratio, extraction time, and extraction temperature were selected for the three-factor three-level Box-Benhnken test. The experiment data were analyzed using Design-Expert 11.0 software to obtain the best extraction conditions, and the crude polysaccharides that were extracted under the best conditions were evaluated for antioxidant activity. The results showed that the best lily core polysaccharide extraction conditions were a material-liquid ratio of 1:11.50, an extraction temperature of 69.18 ℃, and an extraction time of 53.82 min. Under these conditions, the polysaccharide yield was 10.30%, and the response surface test verification result was 10.29%. The relative error was 0.09%, which was relatively small. Lily core polysaccharides had different antioxidant activities in different antioxidant systems. Specifically, lily core polysaccharides had the best antioxidant activity at a concentration of 1.0 mg/mL, with an OH scavenging rate of 65.00% and a DPPH scavenging rate of 58.00%. However, the reducing power of lily core polysaccharides was weak and much lower than that of Vc at the same concentration. Therefore, the Box-Benhnken response surface method can be used in the lily core polysaccharide extraction process, and the optimization effect is good. At the same time, lily core polysaccharides have certain antioxidant activities, and the extraction of polysaccharides can be applied to lily cores in order to maximize the utilization of lily resources
    30  Optimization of the Ma Tang Shui Fermentation Process and Analysis of its Antioxidant Activity
    LI Gang-feng ,  ZHU Cheng-cheng ,  DUAN Xiao-yan ,  WU Su-hua ,  WANG Huan ,  XIONG Xiao-yan
    2020, 36(9):228-236. DOI: 10.13982/j.mfst.1673-9078.2020.9.0252
    [Abstract](359) [HTML](252) [PDF 9.07 M](802)
    Abstract:
    Sweet potato was used as the raw material, sensory score and acid yield were used as the evaluation indexes, and Ma Tang Shui was prepared by fermentation. Through orthogonal experiments, the technological conditions of Ma Tang Shui, such as the material-liquid ratio, distiller's yeast inoculum size, fermentation time, and initial fermentation pH were optimized, and the nutritional components and antioxidant activity of the Ma Tang Shui produced in this study and commercial Ma Tang Shui were compared. The results showed that the optimum fermentation conditions for Ma Tang Shui were as follows: solid-liquid ratio 1:3 (g/mL), sugar degree of sweet potato syrup 23 °Brix, sugar liquefaction at 60 ℃ for 3 h, distiller's yeast 0.19%, pH=4.5, fermentation at 30 ℃ for 9 d. After fermentation, the Ma Tang Shui sensory comprehensive score was 90 points, reducing sugar content was 6.85 g/100 g, total sugar was 7.20 g/100 g, crude protein was 6.65 g/100 g, flavone was 0.92 mg/100 g, total free amino acid was 0.27 mg/100 g, DPPH radical scavenging rate was 64.60%, total antioxidant capacity was 365.47 mmol/L, and hydroxyl radical scavenging rate was 89.99%. The reducing sugar content in commercial Ma Tang Shui was 7.84 g/100 g, total sugar was 8.00 g/100 g, crude protein was 1.43 g/100 g, flavone was 0.41mg/100 g, total free amino acid was 0.18 mg/100 g, DPPH scavenging rate was 80.25 %, total antioxidant power was 446.80 mmol/L, and hydroxyl radical scavenging rate was 41.25 %. The content of reducing sugar, total sugar, DPPH radical scavenging rate and total antioxidant capacity of the optimized Ma Tang Shui were lower than those of commercial Ma Tang Shui, while the content of crude protein, flavone, and total free amino acid, and the hydroxyl radical scavenging rate were higher than those of commercial Ma Tang Shui. A comprehensive analysis showed that the hydroxyl radical scavenging rate, flavone content, and total free amino acid of the Ma Tang Shui optimized by the optimal fermentation process were higher than those of the commercial Ma Tang Shui, which aligns with the selection of low-sugar and high-nutrition products by the middle-aged and elderly people. Therefore, the optimized Ma Tang Shui is more suitable for drinking.
    31  Preparation of Octenyl Succinic Starch Ester by the Alcohol Phase Method and Analysis of its Physicochemical Properties
    CHEN Yan-fang ,  ZHANG Ben-shan ,  LU Cai-yuan ,  YANG Liang
    2020, 36(9):237-244. DOI: 10.13982/j.mfst.1673-9078.2020.9.1076
    [Abstract](461) [HTML](365) [PDF 21.51 M](730)
    Abstract:
    Cassava starch, as the raw material, was pretreated in alcohol-water phase, by which esterification reaction between the treated starch and octenyl succinic anhydride (OSA) was facilitated to yield OSASs with different degrees of substitution (DS). The influences of the starch concentration, reaction temperature, pH, dosage of octenyl succinic anhydride and reaction time on DS and reaction efficiency (RE) were studied. The preparation process of OSAS was optimized through orthogonal experiments, and the obtained optimal production conditions were: reaction time 4 h, reaction temperature 35 ℃, OSA dose 30%, pH 8.5, and starch concentration 35%. Under such conditions, the obtained OSAS had a DS of 0.0889 and RE of 38.47%. However, the degree of substitution and the reaction efficiency of esterified starch prepared with original cassava starch under the same condition were 0.0323 and 13.98% respectively, indicating the pretreatment could significantly improve RE. FT-IR analysis showed that the octenyl succinic acid groups were successfully introduced into the starch molecules. XRD analysis showed that the pretreatment made the original cassava starch transform partly from A-type crystal structure to V-type crystal structure, with its crystallinity decreasing from 21.48% to 8.61%. Esterification occurred firstly on the surface and in the amorphous region of starch, and then attacked the crystalline region and the inner structure, causing the decrease of crystallinity. The viscosity, retrogradation and the transparency of starch ester were significantly improved after esterification.
    32  Comparative Analysis of the Quality of Pickled Cowpeas from Different Fermentation Methods
    SHANG Ying ,  DU Xiao-hong ,  XIONG Rong-yuan ,  LUO Tong-biao
    2020, 36(9):245-250. DOI: 10.13982/j.mfst.1673-9078.2020.9.0262
    [Abstract](493) [HTML](842) [PDF 567.33 K](860)
    Abstract:
    The quality of pickled cowpeas fermented by different methods was compared and analyzed in this paper. Fresh beans with tender and crisp texture, uniform strip shape and no diseases and insect pests were selected as raw materials. Pickled cowpeas were prepared by natural dry fermentation, natural wet fermentation and pure breeding wet fermentation. The pH value, reducing sugar content, total acid content, total sugar content, nitrite content and amino acid nitrogen content in the fermentation process were detected, and the effects of pure breed wet fermentation and natural wet fermentation on the quality of sour beans were analyzed. The results showed that the pH value and reducing sugar content of pure breeding wet fermentation were 3.92 and 0.03%, respectively. The contents of total acid, total sugar, nitrite and amino acid nitrogen were 0.25%, 0.04%, 0.01 mg/kg and 0.01%, respectively, which were lower than those of natural wet fermentation. In addition, the content of methoxyacetic acid, ethyl acetate, water content and sensory score were 0.37%, 0.51%, 81.15% and 45.52 respectively, which were higher than that of natural dry fermentation The results showed that the wet fermentation had the best effect on the quality of sour beans. The content of nitrite decreased significantly in the later stage of fermentation, and the sensory score was higher. It provided a good reference value for the industrialized production of soybean.
    33  Process Analysis of the Stewing Method of Silky Fowl Soup Based on Intelligent Gas Stove
    HUANG Jia-lu ,  WANG Feng-li ,  LIU Ruo-nan ,  LIU Dong-mei ,  QIN Li-ming ,  YAO Jia-qian ,  ZHOU Peng
    2020, 36(9):251-259. DOI: 10.13982/j.mfst.1673-9078.2020.9.0205
    [Abstract](324) [HTML](249) [PDF 9.70 M](967)
    Abstract:
    The relationship between the quality of chicken soup and stewing way was explored by using silky fowl and intelligent kitchen gas as raw material and equipment, respectively, and the effects of different stewing way and time on the sensory quality of chicken soup were analyzed through determining the contents of free amino acid and purine, and the volatile aromatic compounds were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The best silky fowl soup stewing condition was determined: cooking the silky fowl soup to a boil for 10 min, and then turning to low heat and cooking for 30 min. The results showed that the stewed chicken soup under this condition had little grain of floating oil with creamy yellow color and the viscosity was moderate with rich aroma and delicious taste. The soup was found to contain 17 free amino acids and 4 purines, and their contents were 35.47 mg/100 ml and 154.74 mg/L, respetively. A total of 33 volatile components were identified in the soup, including 12 hydrocarbons, 12 aldehydes, 3 ketones, 4 alcohols, and 2 nitrogen compounds and sulfur compounds, and the percentage were accounted for 13.4%, 71.26%, 2.29%, 11.73%, 0.4% and 0.92%, respectively. Compared with the samples of four kinds of stewing modes, the samples with medium-grade boiling for 10 min and low-grade stewing for 30 min have good flavor, rich nutrition, low purine content and short time, which is a kind of healthy and nutritious stewing way.
    34  Chemometric Discrimination of Different Aged Kang Brick Teas based on Tasty and Aroma Compounds
    QIAO Xiao-yan ,  CAO Jun-xi ,  CHE Jin ,  CHEN Dong ,  LIU Zhong-hua
    2020, 36(9):260-269. DOI: 10.13982/j.mfst.1673-9078.2020.9.0178
    [Abstract](379) [HTML](327) [PDF 34.48 M](760)
    Abstract:
    To explore the change patterns of tasty and volatile components during storage, chemical components and volatiles were determined for different aged Kang brick teas selected as the experimental materials. The different aged Kang brick teas were differentiated based on chemical components and volatiles combined with chemometrics algorithms. Results showed that the content of components including tea polyphenols, catechins, gallic acid, caffeine, total soluble sugar and glucose, decreased during the first 10-year storage, but increased during the next storage period of 20 years. The contents of maltose and theabrownin significantly increased during the whole 30-year storage. The amount of characteristic volatile components gradually decreased, and then increased during this period. Esters and heterocyclics gradually replaced unsaturated aldehydes, alcohols and phenols as important aroma components of Kang brick teas. According to the storage periods of Kang brick teas, the taste characteristics were divided into three patterns, including the period of 1~6 years, the period of 10~15 years and the period of 22~30 years. The stage of the aroma profile included the period of 1~6 years, the period of 10~22 years and the period of 25~30 years. Therefore, the 10th year during the storage was supposed to be the turning point in the conversion of the tasty and aroma from new teas to aged teas. It was feasible to employ chemometrics coupled with biochemical components and volatiles to identify aged Kang brisk tea. Both of the flavor characteristics and aroma profile could be a reference to estimate the economic value of Kang brisk tea.
    35  Comparison of Different Tannins for Improving the Quality of Cabernet Sauvignon Red Wine
    WANG Wen-xuan ,  DONG Rong ,  MU Jing-yi ,  WANG Jing ,  ZHANG Zhen-zhen
    2020, 36(9):270-276. DOI: 10.13982/j.mfst.1673-9078.2020.9.0104
    [Abstract](252) [HTML](411) [PDF 6.82 M](1120)
    Abstract:
    In this study, Cabernet Sauvignon grapes grown in Shihezi production area of Xinjiang were used as the experimental raw materials. Four different types of tannins (oak tannin, condensed tannin, grape tannin, ellagitannin) were added at two different concentrations (200 mg/L, 400 mg/L) before alcohol fermentation, to investigate the effects of the four tannins at different doses on the color and taste of red wines produced in Xinjiang. The results show that when the tannin was added at 200 mg/L, the wine color was improved, in particular, the influence of condensed tannin at 200 mg/L was the greatest leading to a color value of 21.52. Under the same conditions, the chroma was 27.25% higher than that of the control group, and with the aging process progressing to 6 months, adding condensed tannin at 200 mg/L led to the highest chroma (chroma value 24.38), higher color stability (body color: dark ruby red), and relatively intense aroma with a licorice fragrance. Experimental results showed that the addition of tannins could improve the color stability of the wine after aging, while making the aroma more intense. This experiment provides a theoretical basis for actual wine production in the Shihezi production area of Xinjiang.
    36  Evaluation of Nutritional Value and Detection of Aroma Components of Wild F.nilgerrensis Schlecht in Yunnan
    ZHAO Qian ,  YANG Jing ,  ZHOU Li-mian ,  CHEN Guang-hui ,  BAI Zhong-bin
    2020, 36(9):277-283. DOI: 10.13982/j.mfst.1673-9078.2020.9.0175
    [Abstract](207) [HTML](364) [PDF 6.86 M](781)
    Abstract:
    This paper analyzed the characteristics of fruit quality and aroma components of strawberry F.nilgerrensis Schlecht, and compared the differences of cultivated varieties, which laid a foundation for the evaluation of their quality characteristics and the utilization of their aroma. Reducing sugar, total acid, total phenol, anthocyanin, vitamin C, hardness of four kinds of strawberries (F.nilgerrensis Schltdl, Mibao, Hani, R7) were determined by direct titration, acid-base titration, folin-phenol method, direct method, 2,6-dichloroindophenol titration, texture analyzer method, respectively, and the qualities of four kinds of strawberries were compared comprehensively. The aroma components of strawberry fruits were analyzed by headspace solid-phase microextraction (HSSPME) and gas chromatography-mass spectrometry (GC-MS), and then the cluster analysis was performed. In terms of nutritional value, the comprehensive score of F.nilgerrensis Schlecht was ranked second after Hani, higher than Mibao and R7. In terms of fruit aroma, 83 species of aroma substances were identified in F.nilgerrensis Schltdl, 66 species in Mibao, 64 species in Hani, and 57 species in R7. Among the four kinds of strawberry volatiles, esters were the main volatiles (30.23%~52.70%), and the esters in F.nilgerrensis Schltdl were the highest (52.70%). the main components of the characteristic aroma of F.nilgerrensis Schltdl were aroma esters, such as ethyl isovalerate, ethyl caproate, ethyl octanoate, octyl formate, ethyl decanoate, decanol acetate, trans-2-hexene-1-alcohol of aroma alcohol. The results of the cluster analysis showed that F.nilgerrensis Schltdl and three other cultivars could be divided into two categories, whose components of aroma were significantly different from those of other three cultivars. F.nilgerrensis Schltdl is rich in a variety of valuable compounds needed in flavors, fragrances and washing and protecting products, which have great application potential in food, daily chemical and other fields.
    37  Determination of Seven Chiral Pyrethroid Organic Pollutants in Eggs using Gas Chromatography-Tandem Mass Spectrometry with Modified QuEChERS Method
    CHEN Li ,  ZHU Zheng-wei ,  RONG Mao ,  WANG Wei ,  WANG Xiao-hua ,  SHI Meng-ling ,  WEN Hong
    2020, 36(9):284-292. DOI: 10.13982/j.mfst.1673-9078.2020.9.0291
    [Abstract](263) [HTML](247) [PDF 18.33 M](641)
    Abstract:
    The modified quick, easy, cheap, effective, rugged, and safe (QuEChERS) method, as a pre-treatment method, combined with gas chromatography-tandem mass spectrometry (GC-MS/MS), was established for the determination of seven chiral pyrethroid organic pollutants in eggs, so as to provide a basis for the establishment of the pyrethroid residue limit in eggs. The egg samples were extracted with 80% ethyl acetate-acetone, purified by ethylenediamine-N-propylsilane (PSA), and dehydrated by anhydrous magnesium sulfate. The obtained extracts were further separated using a HP-5MS capillary column. The seven compounds were determined using an electron impact (EI) ion source and multi-reaction monitoring (MRM) mode and quantified using the matrix-matched calibration curve external standard method. The results showed that this method could effectively separate the seven chiral pyrethroids. The seven compounds showed good peak shapes, displayed good linearity over the range of 1~200 μg/L, and the correlation coefficients were greater than 0.99. The limits of detection (LODs) were 0.46~1.59 μg/kg, the limits of quantitation (LOQs) were 1.52~5.29 μg/kg, and the recovery rates were in the range of 72.1%~117.5% with relative standard deviations (RSDs) between 1.6% and 15.1% (n = 6). This pre-treatment method was proven to be simple, accurate, efficient, and suitable for rapid screening and quantitative analysis of chiral pyrethroid organic pollutants in eggs.
    38  Determination of Phthalic Acid Esters in the Inner Boxes of Self-Heating Hot Pots by GC-MS
    GUO Tian-rong ,  KOU Lu ,  XIAO Quan-wei ,  YE Mei ,  KE Huan ,  MA Jian ,  ZHANG Yin ,  WU Wen-lin
    2020, 36(9):293-299. DOI: 10.13982/j.mfst.1673-9078.2020.9.0279
    [Abstract](236) [HTML](281) [PDF 2.65 M](721)
    Abstract:
    To investigate the migration of phthalic acid ester (PAE) plasticizers in the inner boxes of self-heating hot pots on the market under heating conditions, a gas chromatography-mass spectrometer (GC-MS) was used to establish the method for detecting 18 types of PAE plasticizers, and the migration amounts of PAEs in 182 self-heating hot pot inner boxes made of four different materials were tested. Based on establishing the PAE determination method with standard PAE samples, the inner boxes of self-heating hot pot packages were pre-treated with reference to the related national standard of China,, and then, the content of PAEs was detected. The results showed that when using the HP-5MS quartz capillary column as the separation column, the 18 types of PAEs were separated effectively. The detection limits were 0.005~0.02 μg/mL, the linear range was 0.05~5.14 μg/mL, the correlation coefficients (R) were all greater than 0.999, the relative standard deviations were less than 10%, and the recovery rates were 92.0%~99.6%. No PAEs were detected in any of the 182 self-heating hot pot inner boxes. In summary, the established GC-MS method for PAE determination can be characterized by its simplicity, high efficiency, strong practicality, low detection limit, high precision, and high recovery rate. It is suitable for the rapid detection of PAEs in the inner boxes of self-heating hot pots.
    39  Comparison Analysis of Osmotic Pressure of Formula Food for Special Medical Purpose by Different Methods
    WANG Wen-te ,  WU Hong-min ,  FU Jun-qing ,  TIAN Hong-yun ,  REN Xue-mei
    2020, 36(9):300-308. DOI: 10.13982/j.mfst.1673-9078.2020.9.0227
    [Abstract](429) [HTML](604) [PDF 2.71 M](1237)
    Abstract:
    The result difference of osmotic pressure test of formula food for special medical purpose by different instruments and different methods, and osmotic pressure status of all kinds of formula food for special medical purpose at domestic and abroad at present were studied. 38 samples of formula food for special medical purpose at domestic and abroad were collected and tested with German GONOTEC 3000-D osmometer. Some representative samples were selected to use other freezing point instruments and dew point instruments for instrument comparison and method comparison at the same time. The range for osmotic pressure test results of 38 samples determined by freezing point method was 89 mOsmol/kg~869 mOsmol/kg, and the relative standard deviation was 0.25%~0.97%; among the samples for comparison, the average range for the test results of freezing point method was 168 mOsmol/kg~640 mOsmol/kg, and the relative standard deviation was 0.18%~1.70%; the average range for the test results of dew point method was 162 mOsmol/kg~594 mOsmol/kg, and the relative standard deviation was 0.61%~4.81%. The samples with high osmotic pressure were mainly amino acid formula and total nutrition formula, and the infants formula samples results of osmotic pressure test were low; the result of dew point method was lower than that of freezing point method, and the stability and repeatability of the test results were not as good as the freezing point method. The detection error can be reduced by keeping the temperature and humidity of the environment and the stability of the instrument, and using reasonable injection quantity.
    40  Rapid determination of nitrite by in-situ growth -Co(OH)2 nanosheets modified electrode
    LIU Zhan
    2020, 36(9):309-313. DOI: 10.13982/j.mfst.1673-9078.2020.9.0674
    [Abstract](236) [HTML](442) [PDF 28.92 M](646)
    Abstract:
    In this work, cobalt hydroxide nanocrystal sheet was prepared by one-step electrodeposition with cobalt nitrate as a precursor. The electrocatalytic behavior to NO2- ion of cobalt hydroxide was studied and the electrochemical sensor was constructed. The morphology and properties of Co(OH)2/GCE were characterized by scanning electron microscopy (SEM), elemental energy spectrum analysis (EDX) and electrochemical techniques, and the electrochemical behavior and electrocatalytic mechanism of NO2- ion were rapidly detected by the modified electrode. The results show that the same concentration of NO2- ion has a proportional relationship between different scanning rates and current, and the electrochemical process of the Co(OH)2/GCE interface is controlled by adsorption. Co(OH)2/GCE showed a good electro-catalytic performance for NO2- ions, with a linear range of 1~15 mmol/L and a detection limit of 0.29 mmol/L (S/N=3).The sensor exhibited rapid preparation, good catalytic activity and easy operation, which is suitable for rapid field screening of nitrite.
    41  Progress in Toxicity and Risk Assessment of Three Common Heavy Metal Pollutants in Aquatic Products
    XU Ying-jiang ,  LIU Huan ,  PENG Kai-xiu ,  LIU Ge ,  HAN Dian-feng ,  LIU Yong-chun ,  WANG Ming-lei ,  CAO Wei ,  LENG Nan ,  YANG Yu-fang ,  GONG Xiang-hong ,  TIAN Xiu-hui
    2020, 36(9):314-324. DOI: 10.13982/j.mfst.1673-9078.2020.9.0155
    [Abstract](458) [HTML](398) [PDF 784.54 K](1308)
    Abstract:
    China is a major producer and consumer of aquatic products, and heavy metal pollution is one of the main safety problems for aquatic products. The industrial wastewater containing heavy metals is discharged into the water bodies through the river and deposited in the sediments at the bottom of the water, causing the pollution of the aquaculture environment. Through the food chain, the heavy metals are enriched in the organisms, causing health problems to aquatic organisms and humans who eat contaminated aquatic products. This paper reviews the research status of heavy metal pollution in the water bodies and sediments in recent years, summarizes the toxicity of three seriously polluted heavy metals, Cd, As and Pb, and finally summarizes the main methods and research status of risk assessment of aquatic products. Through the analysis of the references cited in this paper and comparison of the heavy metal pollution in the water bodies, the extent of pollution in the sediments was found larger (most of which exhibited moderate ecological risk, indicating a great impact on the heavy metal pollution of aquatic products). Heavy metals have very strong toxic effects on the human body and aquatic products. According to the results of many risk assessment studies, heavy metals in aquatic products exceeding the standard level were commonly found, with most of the single factor pollution index and risk quotient index smaller than 1. These indicate that there is no potential health risk but highly complex pollution.
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    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

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