Volume 37,Issue 8,2021 Table of Contents

  • Display Type:
  • Text List
  • Abstract List
  • 1  Hypoglycemic and Hypolipidemic Effects of Non-starch Polysaccharide from Dolichos Lablab L in Type Ⅱ Diabetic Rats
    FU Wang-wei WU Rui-ting WAN Min LI Rui-cheng CHU Yue-lei WU Qiong-lin LI Wen-juan
    2021, 37(8):1-7. DOI: 10.13982/j.mfst.1673-9078.2021.8.1201
    [Abstract](386) [HTML](340) [PDF 1.23 M](732)
    Abstract:
    This study investigated the hypoglycemic and hypolipidemic effects of non-starch polysaccharide from dolichos lablab L (NS-DLP) in type Ⅱ diabetic rats. A type Ⅱ diabetic rat model was established and a NS-DLP gavage intervention was used. After the 4-week administration, the pathological changes in the pancreatic tissues of each group of rats were examined, and their fasting blood glucose, blood lipids, serum insulin, pancreatic inflammatory factors and oxidative stress parameters were also determined. The results showed that compared with the model group, the fasting blood glucose and serum triglyceride levels of the diabetic rats with a NS-DLP high-dose treatment (100 mg/kg bw) were significantly reduced by 10.36% and 29.93%, respectively. Pathological experiments revealed that the area and cell number of pancreatic islets increased in the NS-DLP high-dose group. Moreover, the levels of serum insulin and pancreatic malondialdehyde, interleukin-6 and tumor necrosis factor-α in the NS-DLP high-group were significantly reduced by 26.36%, 39.13%, 41.18% and 47.18%, respectively, whilst the levels of superoxide dismutase and catalase increased significantly (by 10.38% and 148.03%, respectively). Accordingly, the administration with NS-DLP could exert hypoglycemic and hypolipidemic effects in type Ⅱ diabetic rats, through improving pathological changes in pancreatic tissues, reducing insulin resistance, decreasing pancreatic inflammation, and inhibiting pancreatic oxidative stress.
    2  Protective Effect of the Enzymatic Peptide from Deer Antler Blood Against Lipopolysaccharide-induced Cardiomyocyte Damage in H9c2 Rats
    YIN Xin-xue LAN Meng ZHI Hui ZHANG Hui LI Jing-feng
    2021, 37(8):8-13. DOI: 10.13982/j.mfst.1673-9078.2021.8.1196
    [Abstract](237) [HTML](303) [PDF 625.60 K](637)
    Abstract:
    In order to investigate the protective effect of the enzymatic peptide from deer antler blood aginst lipopolysaccharide (LPS)-induced H9c2 rat cardiomyocyte damage, this study used LPS to stimulate H9c2 cells to establish an injury model. Captopril was selected as the positive control drug. MTT method was used to determine the effects of different concentrations (25, 50, 100, 200, 400 μg/mL) of the enzymatic peptide from deer antler blood on H9c2 cell proliferation-inhibitory activity; Enzyme-linked immunoassay was used to determine the contents of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and interleukin-1β (IL-1β) in the cell supernatant. The amino acid composition of the enzymatic peptide from the antler blood was analyzed. The results showed that compared with the model group, different concentrations (25, 50, 100, 200, 400 μg/mL) of deer antler hemolyzed peptides could significantly inhibit the proliferation of damaged H9c2 and the release of TNF-α, IL-6 and IL-1β (p<0.05). The contents of the released TNF-α, IL-6 and IL-1β in the model group were 531.05, 185.41, and 70.03 (pg/mL), respectively. At a mass concentration of 200 μg/mL, the enzymatic peptide from the deer antler blood exhibited the greatest inhibitory effect on the release of the three above-mentioned inflammatory factors (p<0.001), with the released amounts as 357.93, 148.69, and 62.72 (pg/mL), respectively. Lys was rich in the enzymatic peptide from the antler blood that exhibited protection on the injured H9c2 cells induced by LPS, accounting for 17.81% of the total amino acids. These results indicate that the enzymolyzed peptide from deer antler blood can inhibit the proliferation of injured H9c2 cells, while reducing the release of inflammatory factors TNF-α, IL-6 and IL-1β, and exert its effect on LPS-induced H9c2 cells through inhibiting the secretion of inflammatory factors.
    3  In Vitro Digestion Properties of Polygonatum sibiricum Polysaccharide and Its Regulatory Action on the Gut Microbiota in T2DM Mice
    YANG Ming-chen YUAN Meng-xin LU Wei BAO Yi-hong CHAI Yang-yang
    2021, 37(8):14-21. DOI: 10.13982/j.mfst.1673-9078.2021.8.1181
    [Abstract](389) [HTML](335) [PDF 1.20 M](643)
    Abstract:
    In this study, the in vitro digestion characteristics, in vitro hypoglycemic activity and regulatory action of Polygonatum sibiricum polysaccharides towards gut microbiota in type 2 diabetes (T2DM) mice were investigated. With the blank as a control, Polygonatum sibiricum polysaccharide was subjected to in vitro digestion, and the changes in the content of reducing sugars and molecular weight of Polygonatum sibiricum polysaccharides during the digestion were evaluated by the DNS method and gel chromatography. The in vitro fermentation of Polygonatum sibiricum polysaccharide was conducted, and the resulting products were subjected to 16S rDNA analysis to examine the effect of Polygonatum sibiricum polysaccharide on gut microbiota of T2DM mice. The obtained results showed that During the simulated stomach digestion, the molecular weight of Polygonatum sibiricum polysaccharides decreased from 24.19 ku to 20.39 ku, and during the simulated intestinal digestion, the molecular weight decreased from 28.85 ku to 24.35 ku. These results showed that most of Polygonatum sibiricum polysaccharides could reach the end of intestine after digestion and could be utilized by gut microbiota, with a small amount being directly digested and absorbed. Through the analysis of α diversity and β diversity based on the 16S rDNA sequencing analysis of the bacteria in the fermentation liquid, Polygonatum sibiricum polysaccharides were found to increase significantly the abundance and diversity of the gut microbiota and change the composition of the microbiota. At the phylum level, Polygonatum sibiricum polysaccharides significantly changed the relative abundance of the dominant phylum Firmicutes, Proteobacteria and Bacteroides. At the genus level, Polygonatum sibiricum polysaccharides changed significantly the relative abundance of dominant genus such as Lactobacillus, Veillonella, Escherichia and Klebsiella. The results showed that Polygonatum sibiricum polysaccharides could improve the condition of diabetic mice through regulating their gut microbiota.
    4  Preventive Effect of an Aqueous Extract from Leaves of Panax notoginseng on 5-Fluorouracil-Induced Intestinal Mucositis in Mice
    QI Xin DAI Tian-yi ZHAO Hong-mei TIAN Yang BAI Zhong-bin
    2021, 37(8):22-29. DOI: 10.13982/j.mfst.1673-9078.2021.8.1156
    [Abstract](225) [HTML](304) [PDF 1.73 M](496)
    Abstract:
    The objective of this study was to explore the preventive effect of an aqueous extract of Panax notoginseng leaves on 5-fluorouracil (5-FU)-induced intestinal mucositis. Kunming male mice were selected. Each group was administered intragastrically before 5-FU was injected intraperitoneally to establish an intestinal mucositis model. The changes in the body weights of mice were recorded. The morphological changes of the jejunum were examined by HE staining. The expression of proliferating cell nuclear antigen (PCNA) in the jejunum was examined by immunohistochemistry. The mRNA expressions of MUC2, ZO-1, Occludin, IL-1β, IL-6 and TNF-α were determined by real-time fluorescence quantitative polymerase chain reaction. Compared with the model group, the body weights of the mice in the high-dose group increased by 49.24%, and their jejunum villus length increased by 22.92%, crypt depth decreased by 16.27%, villus length-to-crypt depth ratio increased by 42.32%, and expression of PCNA in the jejunum increased by 21.54%. The mRNA expressions of MUC-2, ZO-1 and Occludin in jejunum of high-dose group increased by 157.66%, 167.73% and 212.14% respectively, the mRNA expression of IL-1β, IL-6 and TNF-α in the jejunum of the high-dose group decreased by 34.24%, 35.18% and 33.52% respectively. The above-described results showed that the aqueous extract of Panax notoginseng leaves could prevent 5-FU-induced intestinal mucositis in a concentration-dependent manner.
    5  Hypolipidemic Effects of Shan Qing Camellia nitidissima Tea on Hyperlipidemic Mice
    QIN Jian-feng SU Zi-xia HAO Er-wei LAN Di CHEN Feng SUN Yan-lian WEI Wei DU Zheng-cai HOU Xiao-tao DENG Jia-gang
    2021, 37(8):30-35. DOI: 10.13982/j.mfst.1673-9078.2021.8.0927
    [Abstract](267) [HTML](467) [PDF 368.04 K](526)
    Abstract:
    To obtain a scientific basis for the development and application of Shan Qing Camellia nitidissima tea, its effects on the body weight, lipid profile, and liver functions of hyperlipidemic mice were investigated. In total, 40 C57BL/6 male mice were randomly divided into the following five groups: a blank control group, model group, positive control group, low-dose Shan Qing Camellia nitidissima tea-treated group, and high-dose Shan Qing Camellia nitidissima tea-treated group. The blank control group was fed with ordinary feed, whereas the other groups were fed a high-fat feed. The body weight, liver weight, and serum lipid levels as well as the superoxide dismutase (SOD) activity and malondialdehyde (MDA) level in the liver of each mouse were measured after 8 weeks of oral administration of the tea. The results showed that the total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) levels in the mice treated with the tea were 20%, 16.08%, and 21.54% lower, respectively, than the levels in the model group of mice. Additionally, the high-density lipoprotein cholesterol (HDL-C) content had increased by 27.60%, whereas the atherosclerosis index (AI) and liver index had decreased significantly in the tea-treated mice. Moreover, the SOD activity had increased by 19.29%, whereas the MDA content in the liver had decreased by 16.27%. Obviously, Shan Qing Camellia nitidissima tea can regulate the lipid levels of hyperlipidemic mice and protect their liver.
    6  Anti-angiogenesis by Volatile Oil of Citrus medica var. sarcodactylis from Hejiang on U87 Cells through the VEGF/VEGFR Signaling Pathway
    HAN Jiang-yun CHEN Xiao-xia YANG Li-juan LIU Rui-han YANG Wen-ya ZHANG Dan
    2021, 37(8):36-43. DOI: 10.13982/j.mfst.1673-9078.2021.8.1174
    [Abstract](235) [HTML](382) [PDF 1.59 M](643)
    Abstract:
    To study the in vitro antitumor activity of the volatile oil of Citrus medica var. sarcodactylis from Hejiang and its anti-angiogenic effects on the transplanted human glioma cells U87 in nude mice, a CCK-8 assay was used to screen tumor cells sensitive to the volatile oil in vitro. Tumor models were established by transplanting the U87 cells to nude mice to observe the effects of volatile oil (at 12.5, 25, and 50 mg/kg) on the tumor growth, microvessel density (MVD), expressions of vascular endothelial growth factors (VEGF), and expressions of the receptors VEGFRs (flt-1 and KDR) of the transplanted U87 cells in vivo. As the IC50 values of the volatile oil on four tumor cell lines, namely U87, MCF-7, A549, and HepG2 are 82.19 μg/mL, 173.99 μg/mL 215.83 μg/mL, and 192.87 μg/mL, respectively, U87 cells are the most sensitive to the oil. After the oral administration of the volatile oil, the tumor volume (TV), relative TV, and relative tumor proliferation ratio decrease significantly; therefore, the volatile oil can significantly inhibit the growth of transplanted tumors in nude mice. The microvessel distribution of the volatile oil-treated group is sparse compared to that of the control. Meanwhile, the MVD value decreases from 63.24 (control) to 30.65, 46.88, 40.18, and 36.56, whereas the relative expression of VEGF decreases from 0.93 to 0.19, 0.52, 0.33, and 0.16. The relative expression of flt-1 reduces from 0.82 to 0.18, 0.50, 0.32, and 0.09, whereas that of KDR reduces from 0.78 to 0.14, 0.48, 0.30, and 0.11. In short, the volatile oil exhibit significant in vitro antitumor activity, with its effects on U87 cells being the most evident. The in vivo antiglioma effects may be realized via the VEGF/VEGFR signaling pathway to achieve antiangiogenesis in tumors.
    7  Structural Characterization and Anti-inflammatory Activity of Chicken Breast Cartilage Polysaccharide/Peptide Hydrolysate
    WANG Rui-qi GUO Yu-jie SHEN Qing-shan LIU Yun-he LIU Ji-qian ZHANG Zhi-qiang ZHANG Chun-hui
    2021, 37(8):44-52. DOI: 10.13982/j.mfst.1673-9078.2021.8.1148
    [Abstract](269) [HTML](259) [PDF 1.50 M](821)
    Abstract:
    The collagen peptides and chondroitin sulfate were isolated from chicken breast cartilage hydrolysate, and their structures and anti-inflammatory activities were investigated in this study. The yields of collagen peptide and chondroitin sulfate were 68.32% and 18.82% (dry weight basis). The amino acid analysis showed that the content of glycine in the collagen peptide was the highest (14.05 mg/g), followed by glutamate (9.09 mg/g) and proline (7.44 mg/g); The results of UV spectroscopy and circular dichroism analyses showed that the extracted samples were conformed to the typical characteristics of collagen peptide; Analysis by high performance liquid chromatography revealed that 92.38% of collagen peptides had a molecular weight smaller than 1000 u. Fourier infrared spectroscopy, agarose gel electrophoresis and disaccharide composition analysis showed that the extracted chondroitin sulfate was mainly composed of chondroitin sulfate A, with a relative purity of 91.87%. By establishing a rat model of arthritis, the effects of polysaccharide/peptide hydrolysate on the levels of inflammatory factors, TNF-α, IL-1β, PGE-2 in rats with arthritis were examined, compared with the model group (TNF-α 39.90 pg/mL, IL-1β 22.38 pg/mL, PGE-2 89.41 pg/mL), intragastric cartilage hydrolysate, collagen peptide and chondroitin sulfate could significantly reduce the levels of TNF-α, IL-1β and PGE-2 in arthritic rats (p<0.05). The results of this experiment showed that cartilage hydrolysate, collagen peptides and chondroitin sulfate can be used to inhibit the levels of inflammatory factors, TNF-α, IL-1β and PGE-2, and reduce the inflammatory response in arthritic rats.
    8  Protective Effect of Low Polarity Saponins of American Ginseng on Mice Infected with Listeria monocytogenes
    JING Jin-jin ZHANG Ruo-yu LIN Bing-jie LIN Chao-hui XIONG Zhi-qin ZHANG Feng-xiang XUE Peng
    2021, 37(8):53-61. DOI: 10.13982/j.mfst.1673-9078.2021.8.1139
    [Abstract](181) [HTML](235) [PDF 1.47 M](561)
    Abstract:
    In this study, the protective effect of heat-transformed saponins of American ginseng (HTS) on mice infected with listeria monocytogenes (Lm) was investigated. Mice in the HTS group and American ginseng leaf-stem saponins (AGS) group were infected with Lm after 14 days of continuous intervention. After the infection, gavage was continued for another 7 days, to examine the protective effect of HTS on infected mice. In vitro antibacterial experiments showed that HTS had a significant antibacterial effect, with an inhibition zone diameter of 18.47 mm. The liver and spleen coefficients of the HTS pretreatment group (0.0593 and 0.00433, respectively) and the negative group (0.0518 and 0.00678, respectively) were statistically different (p<0.05). The kidney coefficients between the HTS pretreatment group (0.0155) and blank group (0.0155) was statistically different (p<0.1). Compared with the blank group, the liver color of the negative group was abnormal, and the liver section showed obvious inflammatory cell infiltration, loss of nuclei and hypertrophy. The color and texture of the liver of the HTS pretreatment group were normal, with no obvious pathological changes. The numbers of white blood cell (WBC) and neutrophil (NEUT) of the HTS pretreatment group (5.62 and 2.19, respectively) were smaller than those of the negative group (6.13 and 2.40, respectively). The levels of IL-1β and IFN-γ in the liver of the HTS pretreatment group (76.75 pg/mg and 74.67 pg/mg, respectively) were significantly lower than those of the negative group (115.14 pg/mg and 335.45 pg/mg, respectively), with the differences being statistically significant (p<0.05). Therefore, HTS can reduce the damage of infected mice by reducing the secretion of inflammatory cells, alleviating pathological forms such as inflammatory cell infiltration in the liver tissue, and reducing the release of inflammatory cytokines, thereby exerting a protective effect on the liver of infected mice.
    9  Inhibitory Effects of Dioscin on the Proliferation of HepG2 Cells
    LIANG Yu-qiong HUANG Qing CHEN Liang-ke SU Xiao-jun SUN Jun LIU Yu-shan
    2021, 37(8):62-66. DOI: 10.13982/j.mfst.1673-9078.2021.8.0623
    [Abstract](264) [HTML](329) [PDF 685.93 K](567)
    Abstract:
    The inhibitory effects of dioscin on the proliferatino of HepG2 cells were investigated. HepG2 cells were first treated with dioscin at different concentrations for 24 h. The proliferation ability, mitochondrial membrane potentials (MMP), reactive oxide species, and the Bcl-2 and Bax expressions of cells were detected by MTT assay, Hoechst 33258 staining, JC-1 staining, and western blotting. Results show an inhibition rate of 41.69% on the HepG2 cells treated with dioscin at 2.00 μmol/L. This rate is higher than that noted for the group treated with 1.00 μmol/L dioscin. After dioscin treatment, the distribution density of HepG2 cells reduces, and the cells become rounded, detached, and dead. At the same time, the ROS level increases, whereas the MMP decreases. Furthermore, the Bcl-2 protein expression is inhibited and that of Bax is enhanced. The experimental groups show significant differences from the control group. The relative expression levels of Bcl-2 and Bax in the 2.00 μmol/L dioscin-treated group are 0.08 and 0.10, respectively. The aforementioned results indicate that dioscin can effectively inhibit the proliferation ability and induce the apoptosis of HepG2 cells. This may be realized given that dioscin can reduce the MMP through mitochondrial pathways. As such, dioscin can enhance the protein expression of Bax and inhibit that of Bcl-2.
    10  Ethyl Carbamate Formation During Solid-state Fermentation of Sesame-flavored and Strongly Flavored Baijiu
    LI Yong-jun CHEN Wen PI Xiao-di WU Ting ZHOU Kai
    2021, 37(8):67-74. DOI: 10.13982/j.mfst.1673-9078.2021.8.0360
    [Abstract](166) [HTML](192) [PDF 739.97 K](630)
    Abstract:
    Ethyl carbamate (EC) is a Group 2A carcinogen and exerts cytotoxic and genotoxic effects. In China, high EC levels in baijiu have attracted extensive attention. In this study, the EC level, precursor content, and fluctuations in acidity during solid-state fermentation of strongly flavored and sesame-flavored baijius were investigated. In addition, the effects of pH, and urea and citrulline concentrations on EC formation during solid-state fermentation were analyzed through simulations. At the beginning of fermentation, the EC concentrations in the fermented grains of the two types of baijiu were >20 μg/kg. During fermentation, the fermented grains of the sesame-flavored baijiu displayed a significantly higher EC formation rate (4.40×10-7μmol/kg·s) and a considerably higher EC content (140.55 μg/kg) than the grains of strongly flavored baijiu. EC accumulated in the fermented grains of the sesame-flavored baijiu during the second to fourth weeks of fermentation. During the first three weeks of fermentation, the ethanol and urea contents of the fermented grains in sesame flavored and strong flavored baijiu rose by 679.31%~181.89% and 87.54%~117.87%, respectively. Cumulative citrulline concentrations were higher after three weeks of fermentation. Although EC concentrations exhibited no significant correlations with citrulline or urea concentrations during grain fermentation in sesame-flavored baijiu, simulation revealed that addition of urea and citrulline increased EC content by 23.70-84.82%. Furthermore, urea promoted EC formation more vigorously than citrulline. Lastly, a pH lower than 4.0 promoted EC formation during early stage fermentation. These findings provide new strategies to reduce the EC accumulation in baijiu during fermentation.
    11  High-efficiency Expression of Recombinant β-amylase in Bacillus subtilis and Its Application in Glycation
    ZENG Jun-rui PAN Li WANG Bin
    2021, 37(8):75-83. DOI: 10.13982/j.mfst.1673-9078.2021.8.0954
    [Abstract](254) [HTML](318) [PDF 2.28 M](842)
    Abstract:
    β-amylase (AmyM) is an important industrial enzyme, which is mainly used in beer brewing and sugar industry. In this study, AmyM was first amplified from Bacillus megaterium DSM 319, and its expression in B. subtilis ATCC 6051△10 was analyzed. First, recombinant strains were successfully obtained using different single and dual promoters, and they were then cultured in shaking flasks. AmyM synthesized under the control of the P43-P43 dual promoter showed the maximum enzymatic activity (approximately 2950.76 U/mL) after 27 h culture. Subsequently, the impact of carbon catabolite repression on the expression of recombinant AmyM was examined. Results showed that site-directed mutagenesis of bases at sites controlled by catabolite control protein A could effectively alleviate carbon repression, increasing the enzymatic activity of AmyM up to 4663.03 U/mL. Finally, recombinant AmyM was used for glycation, where a maximum maltose conversion rate of 57.62% was achieved. In summary, this study provided a high-efficiency expression scheme for AmyM in B. subtilis and supported the production of recombinant AmyM for industrial applications.
    12  Application of Rhizopus oryzae Bran Koji to Increase Ethyl Lactate Content in Chi-flavor Baijiu
    GUO Jin-ning LIU You-qiang HE Song -gui CAO Rong-bing XU Xue-feng
    2021, 37(8):84-90. DOI: 10.13982/j.mfst.1673-9078.2021.8.0269
    [Abstract](207) [HTML](251) [PDF 667.17 K](528)
    Abstract:
    The content of ethyl lactate in Chi-flavor Baijiu is easily affected by the factor of production season. The content of ethyl lactate in summer is low. The bran koji was prepared by different strains of Rhizopus oryzae, Rhizopus chinonsis and Monascus, which were added to the main fermentation of Chi-flavor Baijiu. It was found that the content of ethyl lactate in crude liquor was increased using bran koji made by Rhizopus oryzae RO2 strain. Through single factor test of water content of bran koji, amount of lipase inducer, incubate temperature ,incubate time, and orthogonal test of four factors and three levels, the optimized production process of bran koji was determined as follows: the strain was RO2, the moisture content of bran koji was 60%, 0.25% soybean oil was added and cultured at 33 ℃ for 48 h. The main fermentation pilot scale test of Chi-flavor Baijiu was added dry bran koji 2%, the ethyl lactate content of crude liquor increased 2.88 times than that of blank sample (0.08 g/L), reaching 0.31 g/L. The research results effectively solved the problems of low content of ethyl lactate in Chi-flavor Baijiu, improved the aroma of the liquor and the fullness of the liquor body, stabilized the product quality, and laid a technical foundation for upgrading the Chi-flavor Baijiu.
    13  Kinetic Characterization and Immobilization of Tannase Produced by Aspergillus niger N5-5
    HE Ze-qi LIU Guo KAN Qi-xin YANG Guo-hang CAO Yong
    2021, 37(8):91-96. DOI: 10.13982/j.mfst.1673-9078.2021.8.0633
    [Abstract](207) [HTML](338) [PDF 562.31 K](625)
    Abstract:
    Tannase produced by Aspergillus niger N5-5 has been independently isolated in our laboratory, and proven to efficiently hydrolyze propyl gallate. To explore industrial applications for tannase, we cultivated large quantities of tannase and investigated the kinetics of its hydrolysis of tannin, and the effects of immobilization on its enzymatic activity. Fermentation began with growth in liquid media, followed by fermentation on solid media. After enzyme extraction, ceramic membrane filtration was used to purify and concentrate the enzyme. Two different drying methods, (lyophilization and spray drying) were adopted. Activated resins were used to immobilize tannase. The purified tannase solution has an enzymatic activity of 258.53 U/mL. It can hydrolyze 10%~50% tannic acid solutions, and its performance is better when substrate concentrations are less than 30%. Lyophilization has little effect on enzyme activity, while spray drying decreases enzyme activity to 174.02 U/mL. In addition, tannase immobilized on resin can be reused at least 4 times under experimental conditions. This research has established a theoretical basis for improving production efficiency of tannase from Aspergillus niger N5-5, reducing the cost of enzymatic hydrolysis, and realizing commercial enzyme production.
    14  Comparative Analysis of the Effects of Different Organic Acids on Copigmentation and Stability of Anthocyanins in Purple Cabbage
    PAN Ying GAO Qing-chao SUN Chen-chen LIANG Ying WANG Shu-lin
    2021, 37(8):97-108. DOI: 10.13982/j.mfst.1673-9078.2021.8.1216
    [Abstract](218) [HTML](237) [PDF 2.51 M](684)
    Abstract:
    The present research was aimed at studying the copigmentation effect of organic acid on purple cabbage anthocyanin in water system. The results showed that with the increasing concentration of tartaric acid, erucic acid, ferulic acid, tannic acid and caffeic acid, the absorbance and preservation rates of the purple cabbage anthocyanins were increased, the maximum absorption wavelength red-shifted, and the browning index was decreased, indicating that organic acid had copigmentation effect for anthocyanin and the effect improved with the increasing concentration of organic acid; At 70, 80 and 90 ℃, organic acid copigmentated anthocyanins were in line with the first-order degradation kinetic model, and activation energy Ea was improved. Ea of tartaric acid group was increased by 67.70%, and t1/2 was 42.52, 36.87 and 13.15 h, respectively, which were significantly higher than those of the control group (9.47, 8.25 and 6.48 h, respectively). The thermal stability of anthocyanins was significantly improved (p<0.05). The Gibbs free energy ΔG and enthalpy change ΔH of the five organic acid auxiliary colors were positive, and the entropy ΔS was negative, indicating that the copigmentation was an endothermic nonspontaneous process with decreased variance. After anthocyanin copigmentation, L* showed an upward trend with the increase of temperature and the extension of time, while A * decreased, and tartaric acid group was significantly higher than the control group (p<0.05). The purple cabbage anthocyanins did not change before and after the copigmentation treatment, and it is speculated that the secondary color reaction was non-covalent bonding. It is concluded that organic acids have copigmentation effect on anthocyanin of purple cabbage, and it can be considered as cochromic agent to improve the stability of anthocyanin in food processing.
    15  Comparison of Structures and Physicochemical Properties of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii Starches
    LU Zi-jun CAI Fang WANG Shao-hua HE Jian-jun SHI Jian-bin CAI Sha SUI Yong XIONG Tian CHEN Xue-ling FAN Chuan-hui MEI Xin
    2021, 37(8):109-118. DOI: 10.13982/j.mfst.1673-9078.2021.8.1098
    [Abstract](286) [HTML](297) [PDF 2.24 M](706)
    Abstract:
    The compositions and physicochemical properties of the starches of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii were compared in this study. The structural properties of the two types of starch as well as their amylose and amylopectin were also investigated. The fat, fiber, and ash contents of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii starch differed significantly (p<0.05), while the starch, protein, and amylose contents showed no significant differences (p>0.05). The starches of Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii had average particle sizes of 26.15 μm and 8.65 μm, respectively, in the form of C-type crystals, whereas the amylose in both species existed as V-type crystals and the amylopectin crystals were amorphous. The transmittance of the Pueraria lobata (Willd.) Ohwi starch paste was lower than that of the Pueraria lobata var. thomsonii starch, but the whiteness of the former was higher than that of the latter. Additionally, the swelling power and solubility of the former were higher than those of the latter. The retrogradation curves of the Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. thomsonii starches were similar with no noticeable differences. The To and Tc values of Pueraria lobata (Willd.) Ohwi starch were 59.06 ℃ and 75.24 ℃, respectively, which were lower than those of Pueraria lobata var. thomsonii starch (73.24 ℃ and 85.64 ℃, respectively). After starch paste aging for three and seven days, the aging degrees of Pueraria lobata (Willd.) Ohwi starch were 18.88% and 42.00%, respectively, which were significantly lower than those of Pueraria lobata var. thomsonii starch (63.45% and 85.90%, respectively). The gel recovery of Pueraria lobata (Willd.) Ohwi starch was 18.45%, which was considerably higher than that of Pueraria lobata var. thomsonii starch (12.73%). In addition, the hardness, adhesiveness, and chewiness of Pueraria lobata (Willd.) Ohwi starch were 10.53 g, 11.20 g and 3.14 g, respectively. These values were significantly lower than those of Pueraria lobata var. thomsonii starch (12.55 g, 20.71 g and 3.79 g, respectively). However, there were no significant differences in other properties such as elasticity (p>0.05). Therefore, the starches of the two species had different structures and physicochemical properties. The results of this study can provide a theoretical basis for the application and product development of Pueraria lobata var. thomsonii starch.
    16  The Abilities of Cinnamon Polyphenols to Scavenge Free Radicals and Inhibit α-Glucosidase
    LONG Xiao-shan LIAO Sen-tai LIU Shu-cheng LIU Fan LI Er-na PANG Dao-rui MU Li-xia WANG Wei-fei ZOU Yu-xiao
    2021, 37(8):119-126. DOI: 10.13982/j.mfst.1673-9078.2021.8.1159
    [Abstract](256) [HTML](318) [PDF 574.47 K](655)
    Abstract:
    The main aim of this study to investigate the in vitro antioxidant activity and ability to inhibit α-glucosidase of the cinnamon polyphenols, to provide theoretical basis for their development and applications. The total phenolic contents of the cinnamon polyphenols were determined by the folin-phenol method. The ABTS+, Fe3+, DPPH? and OH- scavenging abilities and the inhibition of α-glucosidase activity of the cinnamon polyphenols were detected using the kits and organic reagents. The results showed that the content of cinnamon polyphenols was 64.43 mg/g (dry weight), and significant scavenging abilities towards ABTS+, Fe3+, DPPH? and OH- were detected with the IC50 values (half inhibitory concentration) being 0.71, 0.27, 0.18 and 0.97 mg/mL, respectively). The scavenging abilities of the cinnamon polyphenols towards the above-mentioned free radicals were in the order of DPPH?>Fe3+>ABTS+> OH-, and exhibited in a dose-dependent manner (scavenging ability increased with an elevated mass concentration). The cinnamon polyphenols had a significant inhibitory effect on α-glucosidase in a dose-dependent manner, with an IC50 value as 0.048 mg/mL, and such inhibition was significantly greater than that of acarbose. Therefore, the cinnamon polyphenols possess significant abilities to scavenge ABTS+, Fe3+, DPPH?, OH- radicals, and inhibit the activity of α-glucosidase.
    17  Digestive Characteristics and Bioaccessibility of Two Different Types of Algal Oil Based on an in vitro Dynamic Digestive System
    CHEN Qiong ZHENG Yi-rui TANG Xin CHEN Wen-rong XU Dan-ling ZHAO Xiao-gan LI Wei
    2021, 37(8):127-134. DOI: 10.13982/j.mfst.1673-9078.2021.8.0701
    [Abstract](228) [HTML](297) [PDF 1.03 M](774)
    Abstract:
    The digestion rate and bioaccessibility of two different types of docosahexaenoic acid (DHA) algal oil products, namely DHA gel candy and DHA softgel, were evaluated using an in-vitro dynamic digestive system. The two DHA algal oil products were digested in vitro; their particle sizes, surface potentials, microstructures, and DHA contents were determined to evaluate their digestive characteristics. The results showed that in the pancreatin supplement group, the particle size of DHA gel candy was significantly smaller than that of DHA softgel (p<0.01) after 60 minutes of intestinal digestion. However, in the group without pancreatin, the particle size of softgel was significantly larger than that of gel candy (p<0.05) after 30–90 minutes of intestinal digestion. In the pancreatin supplement group, the zeta potential of the products from intestinal digestion of gel candy increased with time, and they were all higher than 30 mV. There was a sustained release of non-esterified fatty acid (NEFA) by gel candy, which gradually increased with time. In contrast, there was no obvious relationship between the NEFA released by softgels and digestion time. In addition, the digestion products of gel candy were in the form of small droplets with similar shape and size and uniform dispersion in fluorescent images, whereas those of softgels varied in shapes and sizes with non-uniform distribution. In summary, compared to DHA softgels, DHA gel candy is more easily digested, its oil is gradually released and sustained, and has a better dispersion performance at all stages of digestion. Moreover, the DHA content released by gel candies was 6.75 times that of softgel, indicating better bioaccessibility of gel candy.
    18  Interaction between Juglone and Peptidyl-prolyl Cis-trans Isomerase NIMA-interacting 1 by Spectroscopic Combined with Computational Simulation
    JIANG Xiao-yu MA Chao YU Kai ZHOU An ZHU Guo-fei
    2021, 37(8):135-141. DOI: 10.13982/j.mfst.1673-9078.2021.8.0044
    [Abstract](222) [HTML](290) [PDF 1.28 M](650)
    Abstract:
    Juglone is an important active substance in Juglandaceae walnut plant nuts chinense (Jugland mandshurica Maxim) and walnut (Juglans regia L), and peptidyl-prolyl cis-trans isomerase NIMA-interacting 1 (Pin1) is a small molecule proteasome that mainly plays a role in signaling transduction. In order to explore the inhibition mechanism of juglone on Pin1, the interaction between Pin1 and juglone was studied by site-directed mutagenesis, computational simulation techniques and multiple spectroscopy. The fluorescence spectra showed that juglone could effectively quench the endogenous fluorescence of Pin1. At 293 K, the quenching constant (Ksv) was 1.36×104 L/mol, the binding constant was (Ka) 2.32×104 L/mol, and the binding number (n) was 0.85. With the increase of temperature, Ksv and Ka decreased gradually, which indicated that the quenching mechanism was static quenching, and the binding number n was close to 1, which indicated that they could form 1:1 complex. Synchronous fluorescence spectrum revealed that the combination of juglone with Pin1 could decrease the hydrophobicity and increase the polarity of the microenvironment around the tyrosine and tryptophan residues of Pin1. Circular dichroism revealed that the combination of juglone with Pin1 resulted in the reduction of α-helical structure in Pin1. Thermodynamic parameters showed that ΔH=12.97 kJ/mol, ΔS=127.83 J/(mol·K), and ΔG=-24.49 kJ/mol at 293 K, which indicated that juglone and Pin1 could combine spontaneously, and the main action force was hydrophobic action. Molecular docking showed that hydrogen bonds and van der Waals forces also played important roles in the process. Molecular docking, fluorescence titration and molecular dynamics simulation further revealed that catalytic residue Cys113 of Pin1 played a crucial role in the binding of juglone to Pin1.
    19  Effects of UVC-GA on the Microflora and Quality of Tilapia Skin Stored at 0 ℃
    LYU Min GAN Hui HE Jin-zhao FENG Peng-fei FU Yu-chun CHEN Xiu-li ZHAO Yong-zhen QIN Liang-ju MA Hua-wei
    2021, 37(8):142-151. DOI: 10.13982/j.mfst.1673-9078.2021.8.0918
    [Abstract](169) [HTML](343) [PDF 1005.14 K](565)
    Abstract:
    A new antibacterial solution, UVC-GA was prepared by exposing gallic acid (GA) to UV-C for 12 h. Tilapia skins were treated with UVC-GA, GA, or deionized water (DI), and then stored at 0 ℃. Results showed that the sensory shelf-lives of the skin samples treated with DI, GA, and UVC-GA were five, seven, and eight days, respectively. The dominant bacterial genera in the DI-treated skins on day five (DI5) were Pseudoalteromonas (31.31%), Candidatus-Bacilloplama (21.5%), and Litorimicrobium (17.11%). The dominant genera in the GA-treated skins on day seven (GA7) were Aliivibrio (42.4%), Pseudoalteromonas (20.51%), and Psychrobacter (10.32%). The dominant bacterial genera in the UVC-GA-treated skins on day eight (UVC-GA8) were Aliivibrio (29.81%), Candidatus-Bacilloplama (20.9%) and Moritella (11.11%). The relative abundance of Aliivibrio and Pseudoalteromonas in UVC-GA8 was lower than that in DI5 and GA7. In addition, the amounts of quality-related chemical indicators, including TVB-N, TVC, putrescine, cadaverine, inosine, and hypoxanthine were lower in the UVC-GA-treated samples than those in the DI- and GA-treated samples; whereas inosine-5′-monophosphate content was higher in the UVC-GA-treated skins. The K value of UVC-GA8 was significantly lower than that of DI5 and GA7. V-shaped pH-time curves were obtained for both the DI and GA groups, whereas the pH decreased with time in the UVC-GA group. These results suggested that UVC-GA inhibited the deterioration of tilapia skin quality. The prolongation of the shelf life of tilapia skins might be attributed to UVC-GA-induced alterations in the microflora, changes in the contents of TVB-N, TVC, biogenic amines, and ATP complexes, and decrease in the K value of the skins stored at 0 ℃.
    20  Shelf Life Extension of Metapenaeus ensis by Chitosan-litchi Wood Essential Oil Edible Films
    ZHENG Yu-xi YAN Xiu-ling HE Yu-xuan ZHU Hai-hong DONG Lei HAN Ming
    2021, 37(8):152-159. DOI: 10.13982/j.mfst.1673-9078.2021.8.1165
    [Abstract](212) [HTML](237) [PDF 978.68 K](550)
    Abstract:
    To evaluate the preservation performance of chitosan-litchi wood essential-oil edible films for Metapenaeus ensis, shrimp were first subjected to dip coating to apply chitosan films with 8% litchi wood essential oil (V/V, based on the volume of chitosan solution) and then stored at 4 ℃ for six days. Variations in the sensory and quality indices, including pH, total volatile base-nitrogen (TVB-N), texture, color difference, and the total number of bacterial colonies during storage, were determined. The results show that chitosan-litchi wood essential oil edible films can significantly prolong the shelf life of Metapenaeus ensis by doubling it from three days to six days. Meanwhile, the quality deterioration is slowed down considerably. The TVB-N content of shrimp in ordinary preservative films is 31.58 mg/100 g at day 4, indicating that the shrimp have no edible value. In contrast, the TVB-N content of shrimps in composite films is still lower than 30 mg/100 g at day 6. Furthermore, the pH of shrimps in ordinary preservative films exceeds 7.6 at day 4, while the shrimps in composite films have no edible value at day 6. The total number of bacterial colonies in shrimps in ordinary films equals 6.89 lg (CFU/g) at day 3, suggesting that decomposition reaches its end, while shrimps in composite films are still first-grade fresh in terms of the total bacterial colony number. In summary, chitosan-litchi wood essential oil edible films can preserve Metapenaeus ensis reasonably well and double its shelf life. This study provides a reference for the use of chitosan-essential oil composite films to preserve aquatic products.
    21  Analysis of Quality Characteristics of Fermented Milk with Hemp Seed Meal Protein Peptide
    CHEN Xia XIAO Xiao WANG Peng SHAO Tong MA Xin-yi GU Rui-xia
    2021, 37(8):160-167. DOI: 10.13982/j.mfst.1673-9078.2021.8.0039
    [Abstract](249) [HTML](216) [PDF 986.73 K](668)
    Abstract:
    Protein was extracted from hemp seed meal by alkali solubilization and acid precipitation. A protein peptide (HSMPP) was obtained after proteolysis by alkaline protease for 12 h. The hydrolysis degree was 16.62%. The effect of HSMPP addition amount on curd time, texture, titratable acidity, pH, water retention, viable count and sensory evaluation of the fermented milk during storage were investigated. The results showed that the addition of 3%~12% HSMPP into fermented milk significantly shortened the curd time; reduced the acidity, hardness and adhesive; and improved the cohesion and elasticity. The results on the storage characteristics of fermented milk indicated that the post-acidification degree of fermented milk during 21 days of storage at 4 ℃ delayed significantly; the water retention rate and the viable bacteria number were increased dramatically by adding HSMPP into the fermented milk. The highest water retention rate was 31.24% on the 14th day of storage, while the viable bacteria count was as high as 9.23 log (CFU/g) and the sensory score was reached to 86.0 on the 21st day of storage. These results suggested that the addition of protein peptide extracted from hemp meal could effectively improve the quality of fermented milk and significantly enhance its storage stability. The results in the present study provide the theoretical knowledge for the application of hemp seed meal protein peptide.
    22  Characteristics of Tartary Buckwheat-wheat Mixed Flour Dough and the Development of Fresh and Wet Noodles
    ZHOU Xiao-li MA Si-jia ZHU Si-yi JIANG Yue LI Yun-long ZHOU Yi-ming
    2021, 37(8):168-175. DOI: 10.13982/j.mfst.1673-9078.2021.8.1132
    [Abstract](299) [HTML](435) [PDF 1.17 M](847)
    Abstract:
    In this study, the effects of different proportions of Tartary buckwheat flour and wheat flour on the rheological properties of the flour dough and the quality of fresh and wet noodles were investigated, which provides a theoretical basis for subsequent processing and applications. The rheological properties of the dough were measured by a mixing experimental instrument and a blowing bubbler, and the interaction of starch and protein in the mixed flour dough was examined. The microstructure, sensory score, cooking quality and texture characteristics of the fresh and wet noodles were used as the evaluation indices to find the optimal addition ratio of Tartary buckwheat flour to wheat flour. The results showed that in the absence of any additives, an increase of Tartary buckwheat powder led to a steady decrease in water absorption of dough, and a gradual increase in the difference between the formation time and stability time. When the Tartary buckwheat powder was added not higher than 30%, the product quality was improved, and the C3-C4 value and C5-C4 value were reduced to 0.08 N·m and 0.51 N·m, respectively. At the same time, the quality of fresh and wet noodles gradually declined, with the P value increasing to 73.7 nm and the L value and W value decreasing to 5.3 nm and 16 nm, respectively. When the Tartary buckwheat flour content was not lower than 30%, there was no elasticity. The analyses of the microstructure, cooking quality and texture of the noodles revealed that when the content of Tartary buckwheat flour was 10%, the noodles not only had a good mouthfeel (sensory score was 83), but also had good quality (broken rate of cooked noodles was 6.67%, cooking loss was 6.67%, hardness was 3831.16g, elasticity was 0.87). In summary, the maximum amount of Tartary buckwheat powder in fresh wet noodles was 30%, and the optimal addition ratio was 10%. Key words:
    23  Preparation and Characterization of Chitosan-type SO2 Sustained-release Material
    YANG Xiao-jun ZHOU Jing XIE Yuan WANG Qiu-ping DING Ze-ren ZHAO Li-yan JIN Peng
    2021, 37(8):176-183. DOI: 10.13982/j.mfst.1673-9078.2021.8.1158
    [Abstract](131) [HTML](254) [PDF 2.56 M](555)
    Abstract:
    In this study, chitosan-type SO2 sustained-release material (CS-SO2SM) was prepared by metal ion complexation reaction, vulcanization reaction and embedding technology, in order to develop a new SO2 preservative for grapes based on molecular structure. Through single factor experiments, the best metal ion(s) and vulcanizing agent(s) were screened. In combination with the factorial experiment design, the amount of released SO2 and the antibacterial activity were determined by the iodometric method and inhibition zone test, respectively. The preparation process of CS-SO2SM was optimized through taking the SO2 release curve and release days as the main examination indices. Its morphology was observed by the field emission environmental scanning electron microscope-energy spectrometer, and the changes of its functional groups were examined by a Fourier infrared spectrometer. The optimal process conditions: Cu2+ as the metal ion, 0.5 g of dipentamethylenethiuram tetrasulfide (TRA), 0.5 g of sodium pyrosulfite, and preparation duration (with stirring) as 1.5 h. The prepared CS-SO2SM was a dark brown powder which appeared as flocculated clouds under the electron microscope. The characteristic absorption peaks of the main functional groups, -OH, -NH and -CONH showed blue shifts compared with chitosan. The SO2 release curve showed a rise first and then a slow decline. The materials prepared under these conditions had an average diameter of 19.25 mm for the inhibition zone and exhibited the strongest antibacterial effect. The research has shown that CS-SO2SM prepared by coordination reaction, vulcanization reaction and embedding technology is expected to be a new type of SO2 preservative with a certain application prospect.
    24  Crude Enzymatic Solution of Strawberry Promotes Fermentation and Improves the Physicochemical Quality of Autumn Black Tea
    AI Ze-yi LI Rong-lin YE Yu-tong ZHAO Fei MA Sheng-zhou PANG Fu-hua MU Bing YANG Yi-yang
    2021, 37(8):184-191. DOI: 10.13982/j.mfst.1673-9078.2021.8.1188
    [Abstract](217) [HTML](281) [PDF 629.40 K](508)
    Abstract:
    In order to improve the quality of autumn black tea, a crude enzymatic solution of strawberry was used to promote the black tea fermentation, and the sensory quality, taste characteristics, main chemical components and aroma compositions of the obtained black teas were investigated for comparison. The results of sensory evaluation and electronic tongue evaluation showed that adding the crude enzymatic solution of strawberry promoted the fermentation process, and alleviated the bitterness and astringency and improved the aroma quality of the autumn black tea. Analysis of quality and aroma components revealed that the addition of the crude enzymatic solution of strawberry had a greater influence on the contents of tea polyphenols, soluble sugars, catechins, amino acids and aroma components. Compared with the control, the tea polyphenol content decreased significantly in black tea at a crude enzymatic solution-to-rolled leave mass ratio of 10% (CM3), among which the contents of C, ECG and EGCG were reduced by 30.92%, 27.34% and 17.87%, respectively, while the contents of soluble sugars and theaflavins in black tea increased by 18.70% and 15.93%, respectively. Among the aroma compositions, the contents of dehydrolinalool and nerolidol increased by 58.79%, 61.67%, respectively, and the contents of linalool, nerol, phenylacetaldehyde and beta-pinene also reached the highest level for the treatment. These aroma components increased greatly the black tea aroma. In addition, the CM3-treated black tea exhibited the strongest DPPH free radical scavenging activity (IC50=85.01±0.85 μg/mL). In conclusion, the addition of the crude enzymatic solution of strawberry promoted the fermentation of black tea, alleviated the bitter taste and astringency, and improved the aroma quality of autumn black tea. Moreover, the addition ratio for crude enzymatic solution and tea leave at 10% led to the greatest quality improvement and an increase in the antioxidant activity of black tea. Key words:
    25  Development the Fresh, Hot and Dry Noodles Containing A Fermentation Broth of Tremella sanguinea
    YAO Fen PAN Chang GAO Hong YIN Chao-min SHI De-fang PENG Heng FAN Xiu-zhi
    2021, 37(8):192-199. DOI: 10.13982/j.mfst.1673-9078.2021.8.1195
    [Abstract](166) [HTML](216) [PDF 358.09 K](484)
    Abstract:
    In order to improve the quality of fresh, hot and dry noodles for consumption and realize the effective utilization of the fermentation broth of Tremella sanguinea, the sensory score, cooking quality and texture were used as the evaluation indices for the investigations on the effects of the concentration and the amount for addition of the fermentation broth of Tremella sanguinea, amount of added salt, amount of added edible alkali and amount of added wheat gluten on the quality of noodles for consumption. A comprehensive scoring method based on the orthogonal test was used to optimize the formular of fresh, hot and dry noodles containing a fermentation broth of Tremella sanguinea. The results showed that the order of factors influencing the noodles was: edible alkali > salt > wheat gluten > fermentation broth of Tremella sanguinea, with the optimal formula as: 0.3 g of edible alkali, 34 mL of fermentation broth of T. sanguinea, 1 g of salt and 2 g of wheat gluten per 100 g flour. Under such an optimal condition, the quality of the noodle for consumtion was the highest, with a comprehensive score of 81.05, sensory score of 86.67, breaking rate as zero, cooking loss rate as 5.13% and water absorption rate as 68.31%. After optimization, the shelf life of the fresh, hot and dry noodles was doubled. The results obtained from the present study may provide ideas and a basis for the development of functional staple food with edible fungi.
    26  Formulation Optimization of Fresh Potato Crisp Biscuit Using Response Surface Method
    GAO Jing-yan FU Bao-shang LIU Xin-xin QI Li-bo WEN Cheng-rong
    2021, 37(8):200-207. DOI: 10.13982/j.mfst.1673-9078.2021.8.1227
    [Abstract](273) [HTML](237) [PDF 1.80 M](578)
    Abstract:
    Potato biscuit was prepared by two-step baking process with fresh potato as major raw material. The effects of the ratio of mashed potato to low-gluten flour, the ratio of ammonium bicarbonate to sodium bicarbonate, and the ratio of liquid whole egg to palm oil, on the shearing force, color difference and sensory score of biscuits were studied. The results showed that when the ratio of mashed potato to low-gluten flour was 13:2, the ratio of ammonium bicarbonate to sodium bicarbonate was 5:2, and the ratio of liquid whole egg to palm oil was 5:5, the shear forces of potato biscuits were in the range of 2000~2500 g, and the sensory scores of potato biscuits were higher than 80. Based on the results, through the three-factor and three-level response surface methodology optimization, the optimal formula of biscuit was obtained as follows: potato 55.00%, low-gluten flour 20.00%,ammonium bicarbonate 0.50%, sodium bicarbonate 0.13%, liquid whole egg 6.86%, palm oil 5.00%, sugar 6.82%, light cream 5.69%. The potato crisp biscuit under this formula had good potato flavor, crisp taste and good quality, with the sensory score of 87.20. It was consistent with the predicted value of the response surface model. The study could be used as theoretical basis for the development of potato baking product.
    27  Degradation Effect and Kinetic Analysis of Bongkrekic Acid by Ultraviolet Light
    HU Jun-peng LIANG Ming CHEN Rong-qiao XIAN Yan-ping WU Yu-luan HOU Xiang-chang DAI Hang WANG Bin WANG Li
    2021, 37(8):208-213. DOI: 10.13982/j.mfst.1673-9078.2021.8.0125
    [Abstract](216) [HTML](389) [PDF 495.03 K](630)
    Abstract:
    Bongkrekic acid is a highly toxic compound, in order to study the degradation effect of bongkrekic acid (BA) after ultraviolet irradiation, the standard solution of bongkrekic acid (BA) - methanol/water was used as the research object in this research, and the degradation effect of UV irradiation intensity, initial concentration of bongkrekic acid and thickness of liquid layer were investigated, and the degradation curve and degradation equation were fitted. Results showed that the UV irradiation can effectively reduce bongkrekic acid, and the higher degradation rate can be achieved under the higher UV intensity, the lower initial bongkrekic acid as well as the smaller thickness of the liquid layer; a degradation rate of 96.82% can be reached under 187 μW/cm2 of intensity and 2.5 μg/mL of initial concentration as well as a 2 mm of thickness liquid layer. Using SPSS software to establish a separate model of each factor and photolysis rate constant, and the linear regression was conducted, the model fitting degrees of the three factors were 0.9540, 0.9347 and 0.9643, respectively. On this basis, the comprehensive model of UV irradiation intensity (X1), initial concentration of myelic acid (X2), liquid layer thickness (X3) and UV irradiation constant (Y) was established by multiple linear regression method, the fitting degree of the model was 0.972, meaning that the regression equation was significant. The results of this study provide a theoretical basis for the degradation of bongkrekic acid by ultraviolet irradiation.
    28  Experimental Study on An Integrated Device for Cleaning and Grading Scallops
    JIANG Da KONG De-gang YI Jing-gang WANG Jia-zhong LI Shan-shan
    2021, 37(8):214-219. DOI: 10.13982/j.mfst.1673-9078.2021.8.0004
    [Abstract](315) [HTML](236) [PDF 511.65 K](643)
    Abstract:
    The processing device that integrates scallop cleaning and grading work is designed by analyzing the various stages of scallop processing and combining the development status of domestic and foreign scallop processing machinery. A double-row brush roller cleaning method was employed according to the structural and physiological characteristics of scallop shells, and a double-roller scallop grading device was designed according to the scallop shape and size characteristics, and the cleaning and grad ing work were connected through the food conveyor belt to achieve cleaning and grading simultaneously. The two rows of cleaning brush rollers move at different speeds, the upper row of brush rollers has a speed of 200 r/min, the speed of the brush roller in the bottom row is 120 r/min on both sides, and the speed of the brush roller in the middle is 360 r/min, the cleaning effect is enhanced by working with high-speed airflow. The cleaned scallops are conveyed by the food conveyor belt to the grading part, the spiral roller is used for grading, the speed of the grading roller is 67 r/min. The diameter and inclination can be adjusted to improve the accuracy and reliability of classification. The device integrating scallop cleaning and grading reduces the labor input in the scallop processing, saves the scallop processing time, ensures the freshness of the scallop, and provides reliable processing tools for the scallop processing industry.
    29  Study on the Stability of Ginkgo Beverage
    WANG Hai-lan YAO Fang QI Xing-pu TANG Jin-song SHI Shuai JIANG Qi-kui
    2021, 37(8):220-225. DOI: 10.13982/j.mfst.1673-9078.2021.8.0373
    [Abstract](286) [HTML](214) [PDF 421.89 K](547)
    Abstract:
    The effects of different stabilizers on the stability of ginkgo beverage were studied. Ginkgo beverage was used as the main raw material, and citric acid, sugar, sodium carboxymethyl cellulose, carrageenan, sodium alginate and other auxiliary materials were added. Ginkgo beverage plant beverage was prepared by pretreatment, beating, filtering, grinding, blending, homogenization, degassing, sterilization and canning. The optimal ratio of three kinds of compound stabilizers was studied by single factor experiment and orthogonal experiment. The sedimentation rate and sensory score of juice were used as evaluation indexes. The optimal ratio of compound stabilizer for ginkgo beverage was 0.05% sodium carboxymethyl cellulose, 0.08% carrageenan and 0.06% sodium alginate, and the sedimentation rate was 2.45%. At the same time, the ginkgo beverage has bright color, uniform texture, no precipitation and stratification. It has unique aroma of ginkgo beverage, delicate and lubrication taste, moderate viscosity, sweet and sour taste. It is a kind of plant beverage suitable for all ages, and provides reference for the research of food processing of ginkgo beverage.
    30  Antioxidant Stability of Fermented Sour Meat Peptides
    GUO Shi-liang WU Hui-lin ZHU Yao-di ZHAO Li-jun FENG Qing-jun LI Miao-yun HAO Yun-peng ZHAO Gai-ming
    2021, 37(8):226-233. DOI: 10.13982/j.mfst.1673-9078.2021.8.1124
    [Abstract](268) [HTML](245) [PDF 925.26 K](539)
    Abstract:
    Extraction of fermented sour meat peptides was performed via alkaline protease hydrolysis, and the effects of different pHs, temperatures, metal ions, food raw materials, lighting and simulated gastrointestinal environment on the OH radical scavenging rate, DPPH clearance rate, metal ion chelating ability and reducing power of sour meat peptide were examined. In the pH range of 3~11, the antioxidant activity of the sour meat peptide increased first and then decreased with an increase of pH. When pH=7, DPPH radical scavenging rate, Fe2+ chelating ability and reducing power of Fe2+ were the highest (85.56%, 93.21% and 85.61% respectively). In the temperature range of 20~100 ℃, the antioxidant activity of the sour meat peptide first increased and then decreased with an increase of temperature. When temperature was 40 ℃, the scavenging rates of OH radical and DPPH radical, and the chelating ability and reducing power of Fe2+ were the highest (90.88%, 91.64%, 74.54% and 72.58% respectively). The antioxidant activity of sour meat peptide was lower in the environment with Cu2+ or Zn2+ ion, but the rate of bioactivity retention was higher in the environment with K+ or Ca2+ ion. The presence of environmental glucose or NaCl exhibited a certain inhibitory or destructive effect on the sour meat peptide. The antioxidant activity of the sour meat peptide decreased with an extension of storage time, and a dark environment was more beneficial to the antioxidant stability for sour meat peptide. Under simulated gastrointestinal conditions, the order of the antioxidant stability of the sour meat peptide was gastric juice digestion > gastrointestinal digestion. In summary, in order to maintain a higher antioxidant activity of the fermented sour meat peptide, it is necessary to avoid strong acid, strong alkali, high temperature, contacts with Cu2+ and Zn2+ ions, high sugar, high NaCl , and light during storage.
    31  Effect of Different Cooling Methods on the Flavor and Microbial Safety of Cooked Pork Ham
    LIAO Cai-hu LI Yi-fei LUO Dan-xian ZHONG Rui-min XIE Si-yun
    2021, 37(8):234-243. DOI: 10.13982/j.mfst.1673-9078.2021.8.0122
    [Abstract](183) [HTML](191) [PDF 832.63 K](566)
    Abstract:
    Based on the author’s previous study, immersion vacuum cooling with ultrasonic assistance (IVCUA), is further compared with immersion vacuum cooling (IVC), vacuum cooling (VC) and air blast cooling (AB) for the change of volatile compounds and microbial count in cooked pork ham. Electronic nose analysis results indicated that the differences on the volatile flavor compounds of cooked pork hams treated by different cooling methods could be sensitively detected using the electronic nose. The results of GC-MS analysis demonstrated that there were significant difference on the compounds of volatile flavor of cooked pork ham treated by different cooling methods, and 66, 70, 77 and 106 volatile flavor compounds were detected for VC, IVC, IVCUA and AB samples, respectively. VC, IVC and IVCUA samples had a higher loss on alcohol and hydrocarbon compared to those treated by AB. However, these losses didn’t produce a significant effect on the total produced flavors. Compared to IVC and VC samples, IVCUA samples had more compounds of volatile flavor including aldehydes, ketones and esters, which play an important role in the formation of total flavors. In addition, it was concluded that samples treated by IVCUA had a lower total viable count and lactic acid bacteria count compared to those subjected to AB, VC and IVC treatment during cold storage, indicating a longer shelf-life. Results confirmed that IVCUA is reasonable to cool the cooked meat products as an innovative cooling technology.
    32  Flavor Components in Different Processing Stages of Twice-cooked Pork
    BAI Ting ZAN Bo-wen WANG Zheng-xi ZHANG Jia-min ZHANG Yin WANG Wei
    2021, 37(8):244-257. DOI: 10.13982/j.mfst.1673-9078.2021.8.0359
    [Abstract](186) [HTML](274) [PDF 1.16 M](777)
    Abstract:
    To analyze the flavor characteristics of twice-cooked pork in different processing stages (raw meat, boiling, frying, seasoning, and packaging and sterilization), volatile component contents in these stages were measured using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Meanwhile, taste characteristics of flavor components were compared and analyzed through odor activity value (OAV) analysis, principal component analysis (PCA), and cluster analysis (CA). The results suggest that the types and amounts of flavor components increase progressively as the pork is further processed, and they reach their maxima (43 kinds and 32487.59 ng/g, respectively) in the final packaging and sterilization stage. A total of 24 key volatile flavor components (OAV≥1) were identified. In addition, PCA and CA analysis results show that seasoning, packaging, and sterilization are the main stages of key flavor component formation. Furthermore, the overall flavor is primarily affected by PC1 ((E,E)-2,4-decadienal, phenylacetaldehyde, (methylthio-) propionaldehyde, butyl acetate, tetradecane, and (E)-2-decenal), whereas the fried flavor is largely due to PC2 (1-octene-3-ol, n-hexanal, and (E)-2-heptenal). Lastly, PC3 (benzaldehyde, anethole, and estragole) is the most influential in the seasoning stage. In summary, this study revealed the different kinds of flavor components and their corresponding amounts in different processing stages of twice-cooked pork.
    33  Solvent-free Microwave Extraction and Composition of Cinnamon Essential Oil
    CHEN Jue-xi ZHANG Jun-feng LI Yuan-dong XIA Jian-jun
    2021, 37(8):258-265. DOI: 10.13982/j.mfst.1673-9078.2021.8.1119
    [Abstract](423) [HTML](259) [PDF 1.31 M](879)
    Abstract:
    A solvent-free microwave extraction (SFME) process was optimized to extract cinnamon essential oil, and the components of the extract were analyzed by gas chromatography/mass spectrometry. The in vitro antioxidant capacity and surface micromorphology of the cinnamon essential oil extracted by SFME were also examined and compared with those of cinnamon essential oil extracted by steam distillation (SD). Using the oil yield as an indicator, the optimal extraction conditions were obtained by conducting orthogonal tests. The conditions are as follows: extraction time, 60 min; microwave power, 450 W; moisture content, 60%; and infiltration time, 2.5 h. The essential oil yield under these conditions was 3.15%, which is 35.78% higher than that of the traditional SD. Gas chromatography/mass spectrometry was used to analyze the composition of the extracted cinnamon essential oil, and the results were verified using mass spectrum library and retention indexes. In total, 24 compounds were identified. The main components include cinnamaldehyde (67.69%), eugenol (11.36%), linalool (4.26%), and limonene (2.40%). The cinnamaldehyde and limonene content in the cinnamon oil extracted by SFME was 14.49% and 34.51% higher, respectively, than that extracted by SD, indicating that the cinnamon oil extracted by SFME has superior pharmacological activity. The SEM results suggest that the solvent-free microwave extracted cinnamon essential oil has distinct voids and many irregular cavities. The IC50 values for DPPH (2.10 mg/mL) and hydroxyl free radicals (0.17 mg/mL) in the cinnamon oil extracted by SFME are higher than those for the cinnamon oil extracted by SD. In summary, SFME is a suitable method for extracting cinnamon essential oil because high extraction efficiency, high oil yield, and excellent oil quality can be achieved using this method.
    34  Analysis of the Flavour Difference between Xinhui Green Citrus Tea and Tangerine Peel Pu'er Tea
    JIANG Jin-jin JIA Qiang XIE Pei-hua DONG Lei CHEN Feng-hua RENG Fang
    2021, 37(8):266-274. DOI: 10.13982/j.mfst.1673-9078.2021.8.0330
    [Abstract](241) [HTML](462) [PDF 842.46 K](629)
    Abstract:
    In this paper, the flavor differences between Xinhui green citrus tea and tangerine peel Pu'er tea were studied. The nutritional components and flavor of three kinds of green citrus tea and tangerine peel Pu'er tea were analyzed by high performance liquid chromatography (HPLC), gas phase ion mobility spectroscopy (GC-IMS), solid phase microextraction (SPME)-gas chromatography mass spectrometry (GC-MS), sensory quantitative description analysis and color difference analysis. The results showed that the kinds and contents of free amino acids in green citrus tea were higher than those in tangerine peel Pu'er tea. The total content of free amino acids in green citrus tea cpt1 was the highest (421.21 mg / 100g), the contents of theanine and catechin in cpt3 were the highest when the particle size was about 50 mm, reaching 2.35 mg/100 g and 5. 30% respectively. With the maturity of citrus peel, the polysaccharide content of green citrus tea increased gradually to 51.81 mg/g, the color of the soup deepened and the aroma of tangerine peel faded. The content of polysaccharide in tangerine peel Pu'er cpt4 was the highest, which was 57.03 mg/g. The two kinds of tangerine peel Pu'er had similar and stable tea color and flavor. The results showed that limonene, γ-terpinene, pinene and methyl 2-methylaminobenzoate were the aroma active components of green citrus tea and hydrocarbon, terpineol and linalool oxide were the aroma active components of tangerine peel Pu'er tea. α-terpineol, limonene, carvacrol, pinene, octanal, decanal, perillaldehyde, carvone, myrcene, terpinene, geranyl acetate and caryophyllene were identified as the key characteristic volatile compounds of green citrus tea.
    35  Optimization of Enzymatic Process for Removing Bitterness and Analysis of Aroma Components in Pomelo Wine
    JIANG Fei-feng HU Peng-gang TIAN Tai-jiang TAN Xiao-hui PAN Xue-mei YAN Jing
    2021, 37(8):275-285. DOI: 10.13982/j.mfst.1673-9078.2021.8.1207
    [Abstract](500) [HTML](157) [PDF 1.55 M](693)
    Abstract:
    At the same time, headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile aroma components in the grapefruit body before and after the bitter removal, and the bitter removal effect was determined by sensory analysis. The results showed that the optimum debittering conditions were as follows: enzymolysis temperature 50 ℃, enzymolysis time 60 min, naringinase dosage 2.0 g / L and liquor pH 4.0. The content of naringin in grapefruit wine decreased from 165.69 mg/L to 76.76 mg/L, and the content of limonin decreased from 17.08 mg/L to 9.87 mg/L, with the removal rates of 53.67% and 42.19% respectively. Without debitterizing process, 69 kinds of aroma components were isolated and identified from pomelo wine, including esters, alcohols, acids, aldehyde, ketone and olefin etc.; after debitterizing process, the volatile aroma components reduced pelargonic acid methyl ester and nutmeg acid, but generated Ethyl cis-9-Hexadecanoate, ethyl caproate and normal propyl alcohol, the three kinds of aroma components improve the flavor of wine. The results showed that naringinase had a good debittering effect on grapefruit wine, and retained the essential characteristics of grapefruit wine body, which provided technical reference for the preparation of grapefruit wine and laid a theoretical foundation for the development of grapefruit wine with local characteristics.
    36  Production of Anti-fenitrothion Biotinylated Nanobody and the Application in the Development of Immunoassay
    WANG Yu ZHANG Yi-feng SHEN Yu-dong CHEN Zi-jian LIU Jia CAI Wei-yi ZENG Xi XU Zhen-lin
    2021, 37(8):286-294. DOI: 10.13982/j.mfst.1673-9078.2021.8.0444
    [Abstract](195) [HTML](308) [PDF 2.49 M](593)
    Abstract:
    In this study, an enzyme-linked immunoassay (ELISA) based on oriented biotinylated nano-antibody was developed for the determination of fenitrothion residues in food. The nano-antibody genes was obtained from peripheral blood mononuclear cells of the alpaca after four times of immunizations based on the artificial antigens of fenitrothion. The nano-antibody gene library was constructed with the capacity of 107 cfu. Nine clones of nanobodies with different amino acid sequences were isolated from the library after four rounds of panning by phage display technology, of which Nbsm6 showed the highest sensitivity. The Nbsm6 gene was cloned into the pINQ vector for biotinylation expression to prepare biotinylated nano-antibody and used for the development of indirect competitive ELISA. Under the optimization condition, the proposed assay showed an IC50 of 2.0 ng/mL, a detection linear range (IC20~IC80) of 0.6-6.9 ng/mL and a limit of detection (IC10) of 0.3 ng/mL. The assay was applied to determine fenitrothion in Chinese cabbage, lettuce and orange samples. The sample was extracted and purified by QuEChERS and then diluted by 20 time to eliminate matric effects. The recovery rate of addition was between 88.9%~117.4%, and the coefficient of variation (CV) was between 6.2%~16.3%. The proposed assay has high sensitivity and is convenient for sample pretreatment, thus can be used for rapid screening of fenitrothion.
    37  Determination of Nine N-nitrosamines in Dried Aquatic Products by QuEChERS Gas Chromatography-triple Quadrupole Tandem Mass Spectrometry
    CHEN Li-xiang CHEN Jia-min CHEN Yan-min HAN Qiu-zhen FENG Zhi-qiang
    2021, 37(8):295-301. DOI: 10.13982/j.mfst.1673-9078.2021.8.0327
    [Abstract](204) [HTML](220) [PDF 984.35 K](615)
    Abstract:
    A method for the simultaneous determination of nine N-nitrosamines in dried aquatic products by gas chromatography-tandem mass spectrometry (GC-MS/MS) was established. After quick, easy, cheap, effective, rugged, and safe (QuEChERS) pretreatment, the samples were subjected to acetonitrile extraction, followed by the application of Agilent bond elut enhanced matrix removal-lipid (EMR-Lipid). The compounds of interest were separated by a HP-INNOWAX column (30 m×0.25 mm×0.25 μm). They were subsequently analyzed by GC-MS/MS in the multiple reaction monitoring mode (MRM) and quantified by an external standard method. The experimental results show good linearity for the nine N-nitrosamines in the range from 0.30 to 50.00 μg/L, with linear regression coefficients R2 higher than 0.999. The limits of detection are 0.3 μg/kg, and the limits of quantification are 1.0 μg/kg. The average recovery rates of the nine N-nitrosamines were between 80.41% and 113.73% when 1.00 μg/kg, 4.00 μg/kg, and 10.00 μg/kg of N-nitrosamines were added to dried squids, shrimps, oysters, and scallops. Meanwhile, the relative standard deviations (RSDs) were 1.34% to 11.80% (n=6). Different levels of N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopyrrolidine, and N-nitrosodiphenylamine were detected in dried aquatic products available in the market. The proposed method enables simple pre-treatment, and it is inexpensive, highly sensitive, reasonably stable, and quantitatively accurate. It can rapidly determine and quantitatively analyze nine N-nitrosamines in dry aquatic products.
    38  Establishment of Multiplex PCR Detection Methods for Four Cod Species
    SUN Xiao-fei WAN Chao SONG Da-he JIA Yun
    2021, 37(8):302-307. DOI: 10.13982/j.mfst.1673-9078.2021.8.1114
    [Abstract](291) [HTML](240) [PDF 936.10 K](943)
    Abstract:
    To establish a PCR method for specific cod DNA detection, DNA sequences of pantophysin (Pan I) of four cod species, including those of Pacific cod (Gadus macrocephalus), Atlantic cod (Gadus morhua), Atlantic pollock (Pollachius pollachius), and Saithe (Pollachius virens), were obtained first from GenBank. The base sequence of the DNA of these four cod species was compared using Bioedit 7.0. According to the basic principles of primer design, cod fragments showing more significant base sequence differences from those of other fish species were selected for specific PCR primer design for the above-mentioned four cod species. These primers were used in the PCR amplification of DNA extracted from muscles and organ tissues of seven cod and fourteen other fish species. Combinations of two, three, and four primers were adopted for multiplex PCR experiments. The results showed clear 597, 392, 266, and 527 bp bands for Pacific cod, Atlantic cod, Atlantic pollock, and Saithe, respectively. In addition, no interference between the four primers was noticed, they are thus highly specific. The described method is highly sensitive and provides accurate results even for mixed samples with a concentration as low as 4 ng/μL.
    39  Analysis of Virulence and Drug Sensitivity of Vibrio parahaemolyticus in Aquatic Products
    HUANG Zhi-shen XU Xi-lin ZHANG Ming-ming XIAO Jian LEI Yan
    2021, 37(8):308-316. DOI: 10.13982/j.mfst.1673-9078.2021.8.0144
    [Abstract](305) [HTML](209) [PDF 668.21 K](624)
    Abstract:
    In order to investigate the virulence gene carrying status and drug sensitivity of Vibrio parahaemolyticus in aquatic products, 60 strains of Vibrio parahaemolyticus were isolated and identified from aquatic products by the isolated cultivation method from GB 4789.7-2013, VITEK 2 compact automatic bacteria identification system and real-time PCR. The distribution of 4 virulence genes of Vibrio parahaemolyticus isolates was detected by conventional PCR. Meanwhile, drug susceptibility of the isolates was tested by using VITEK 2 compact automatic bacteria identification system. Results showed that in 60 strains of Vibrio parahaemolyticus isolated from commercial aquatic samples, the gene carrying rates of tlh, toxR/S, tdh, trh were 100.00%, 100.00%, 95.00%, and 65.00%, respectively, and quad-virulence genes carrying rate was 61.67%. Results of drug susceptibility test using 19 types of antibacterial agents indicated that all of the 60 isolates were highly resistant to ampicillin, and the resistance rate was 96.67%. The phenomenon of multiple drug resistance was not prominent, for just only 4 isolates were resistant to 2 drugs. The results indicated that the virulence gene carrying rate of Vibrio parahaemolyticus from the commercial aquatic samples was high, and most of the isolates carried multiple virulence genes. The drug resistance of Vibrio parahaemolyticus from the commercial aquatic samples was not outstanding, but the resistance rate to ampicillin was high, so we should be alert to the potential threat of Vibrio parahaemolyticus in aquatic food.
    40  Establishment and Application of Visual Loop-mediated Isothermal Amplification of Brucella spp.
    ZHANG Meng YANG Ai-guo AN Cui-hong HOU Wei GUO Li YUAN Dong-bo YIN Jie MO Qian GUO Yang WU Xuan GAO Lu WANG Xin
    2021, 37(8):317-325. DOI: 10.13982/j.mfst.1673-9078.2021.8.1218
    [Abstract](192) [HTML](195) [PDF 3.01 M](526)
    Abstract:
    Brucellosis is a zoonotic disease caused by Brucella, which affects the healthy development of animal husbandry, even threatens the health and safety of human beings, and causes serious economic and social losses. Therefore, the prevention and control of Brucellosis is very necessary. In this study, based on Omp2a, a conserved gene of Brucella, three pairs of primers were designed by online website, and the reaction conditions and reaction system were optimized. At the same time, the established LAMP method was compared with PCR detection method, and was used for the detection of actual samples by Center for Disease Control and Prevention of Shaanxi. The results showed that the amplification results of LAMP could be observed by naked eyes based on HNB indicator. The LAMP detection method can accurately distinguish Brucella from non-Brucella, and the detection limit is 2.56×10-4 ng/μL. In the actual sample detection, the sensitivity and specificity of LAMP were 100% compared with conventional separation and identification methods. Therefore, the LAMP detection method established in this study has the advantages of strong specificity and high sensitivity. The detection results can be observed by naked eye after 45 min amplification, which is suitable for field and grass-roots detection.
    41  Determination of Eight Elements in Amomum villosum by Super Microwave Digestion/Inductively Coupled Plasma Mass Spectrometry
    NI Ming-long QIU Zhi-chao XUE Xue
    2021, 37(8):326-332. DOI: 10.13982/j.mfst.1673-9078.2021.8.0765
    [Abstract](163) [HTML](298) [PDF 397.80 K](480)
    Abstract:
    A rapid super-microwave-digestion/ICP-MS method was established for the simultaneous determination of aluminum (Al), chromium (Cr), nickel (Ni), arsenic (As), tin (Sn), cadmium (Cd), mercury (Hg), and lead (Pb) in Amomum villosum, a plant with medicinal and nutritional value. A HNO3-H2O super microwave digestion system was employed to digest the Amomum villosum samples, and the contents of the aforementioned elements were determined by ICP-MS in kinetic energy discrimination (KED) mode. Moreover, the internal standard method was adopted to improve the matrix effect and interference. The detection limits of all the investigated elements were found to be low (0.00025~0.25 μg/kg). Adequate linear relationships between the signals and concentrations, and correlation coefficients (r) within 0.9997~1.0000 were obtained [r(Hg)=0.9935]. The proposed method was validated using standard reference materials, namely rice (GBW10010) and Salvia miltiorrhiza (GBW(E)090066), and the results were found to be within the recommended ranges of the references. The spiked recovery rates of Amomum villosum samples sourced from Guangdong were found to be 85.71%~109.09%, with relative standard deviations of 1.93%~8.01%. The analysis of Amomum villosum samples sourced from different locations (Guangxi, Yunnan, Hainan, and Guangdong) revealed variations in the contents of the target elements, with the differences being primarily reflected in the shell components. The Al content in the shells was found to be the highest (455.59~613.45 mg/kg), with the Guangxi-based samples exhibiting the highest Al content among the samples. The content of Pb in the shells was found to be in the 0.68~4.56 mg/kg range, with the samples sourced from Hainan exhibiting the highest Pb content. The Ni contents of the shells (0.42~2.06 mg/kg) and nuts (0.22~2.29 mg/kg) were found to be similar. The Cr content of the shell was estimated to be 0.53~1.05 mg/kg, and the Cd content was below 0.04 mg/kg. Hg and Sn were found to be present only in the shells. In particular, the content of Hg was ascertained to be 0.01 mg/kg in all the samples. The highest contents of Sn (0.10 mg/kg) and As (1.05 mg/kg) were detected in the shells of samples sourced from Hainan. The proposed method exhibits high precision and accuracy, and sufficient suitability for the determination of multiple elements in Amomum villosum. The contents of Cd, Hg, Sn, and As are all lower than the limits recommended by national standards. Additionally, the inclusion of Pb, Ni, and Al in risk monitoring indicators was recommended.
    42  Ultra Performance Liquid Chromatography Detection of β-Lactoglobulin in Milk
    YANG Ai-jun JI Kun-fa YANG Mei-feng LI Zhi-feng XING Yi-jun HE Ying
    2021, 37(8):333-339. DOI: 10.13982/j.mfst.1673-9078.2021.8.0666
    [Abstract](505) [HTML](211) [PDF 603.46 K](852)
    Abstract:
    The heat treatment degree of milk can be determined by measuring its β-lactoglobulin content. In this paper, rapid and sensitive ultra performance liquid chromatography was used to determine the β-lactoglobulin contents in pasteurized milk and ultra-high temperature processed milk at a 210 nm detection wavelength. Results show that, when the calibration curve method is used for quantitative analysis, the coefficients of variation (CV) of the standard working solutions lie between 0.04% and 0.23%, and R2=1.00. The average spiked recovery of β-lactoglobulin in ultra-high temperature processed milk is 97.15%~99.11%, and the CV is between 0.53% and 0.71%. Meanwhile, the average spike recovery of β-lactoglobulin in pasteurized milk is between 96.56% and 98.43%, and the CV lies within 0.04%~0.15%. For the proposed method, the detection limit of β-lactoglobulin is 20.41 mg/kg (S/N=3), and the limit of quantification is 61.23 mg/kg. These meet the standard requirements listed in GB/T 27417-2017, Guidelines for validation and verification of chemical analysis methods for conforming assessments. In short, the proposed method is simple, relatively easy to implement, accurate, precise and can be used for the quantitative analysis and determination of β-lactoglobulin in liquid milk.
    43  Health Effect of Longan and Its Present Situation and Prospect of Healthy Food Development
    HAO Juan DONG Li-hong CHI Jian-wei MA Yong-xuan ZHOU Qiu-yun ZHANG Rui-fen BAI Ya-juan
    2021, 37(8):340-349. DOI: 10.13982/j.mfst.1673-9078.2021.8.1220
    [Abstract](303) [HTML](331) [PDF 1.04 M](918)
    Abstract:
    Longan is a typical representative of tropical fruit in China. It plays an important role in supporting the development of agricultural economy of Guangdong province. The tonic effects of longan, such as “appetizing and invigorating spleen, tonifying deficiency and replenishing intelligence", were recorded in traditional Chinese medical books. Developing healthy food with longan is an effective way to promote the development of longan industry. In this paper, the bioactive ingredients and biological activities of longan, as well as the healthy food with longan were reviewed. Polysaccharide is the most widely studied active ingredient in longan. There have been in-depth and systematic researches on its structural characteristics and immune regulation mechanism. However, the understanding of other active ingredients and bioactive mechanism in longan are still very limited. Up to now, there are 133 functional foods with longan in the market, which belong to the second generation of functional food. Meanwhile, the diversified and functional foods with longan need to be further expanded. Creating special processing technology of longan is an important way to guide diversified processing of longan and promote the development of longan industry.
    44  Recent Application of Ultrahigh Pressure Processing for Meat Sterilization and Quality Improvement
    ZHEN Zong-yuan LI Zhi-jie LIANG Di LI Jing-jun LI Xian-bao
    2021, 37(8):350-356. DOI: 10.13982/j.mfst.1673-9078.2021.8.1070
    [Abstract](400) [HTML](551) [PDF 421.73 K](1182)
    Abstract:
    Ultrahigh pressure (UHP) processing, a new non-thermal food processing technique, has high application potential for meat sterilization and quality improvement. Thus, it has attracted significant attention recently. However, because of several limitations it has not been widely used in the meat industry. This review discusses four aspects of the UHP mechanism: the effects of non-covalent forces, protein structures, cell structures, and water distribution in cells. Furthermore, ongoing applications of UHP and research into the improvement of meat tenderness, water retention, gelation and color, meat sterilization, and frozen meat quality by UHP are summarized. It is concluded that future research should focus on ways to improve the tenderness, water retention, and gelation of meat and meat products by UHP. To promote large-scale UHP application in the meat industry, meat-processing facilities would be required to upgrade their equipment and optimize the efficiency, range, and overall functionality of the UHP process for meat sterilization and quality improvement.
    45  Research Progress on the Antitumor Mechanism of Metformin
    CUI Lin-lin WANG Yang GUAN Hua-nan YUAN Tian SHEN Guang-huan
    2021, 37(8):357-363. DOI: 10.13982/j.mfst.1673-9078.2021.8.1155
    [Abstract](235) [HTML](272) [PDF 800.47 K](1206)
    Abstract:
    Metformin is a first-line drug for the treatment of type 2 diabetes mellitus (T2DM). In recent years, it has been widely studied as a potential anti-tumor drug. There are various anti-tumor mechanisms currently known for metformin. Metformin can directly or indirectly regulate the LKB1/AMPK/mTOR signaling pathway via AMPK to and induce ACC phosphorylation. Metformin can also inhibit the insulin receptor/IGF-IR signaling pathway via an AMPK-independent mechanism, induce autophagy and apoptosis, up-regulate Micro RNAs, and suppress tumor growth through regulating the P53/REDD1 pathway, exerting immune function, undergoing oxidation, and acting as a synergistic drug therapy. In this paper, the possible anti-tumor mechanisms of metformin in recent years are classified and summarized, which lays a good theoretical foundation for related research in the future.
    46  Research Progress on Functional Active Peptides in Fermented Foods and Their Application
    HUANG Xiao-chen CAI You-hua MA Jin-kui ZHANG Shao-ping XIE Ying-yu XIE Xue-min YU Yu-jian
    2021, 37(8):364-374. DOI: 10.13982/j.mfst.1673-9078.2021.8.1083
    [Abstract](301) [HTML](426) [PDF 533.49 K](1287)
    Abstract:
    The prevalence of individuals with suboptimal health and chronic diseases has increased steadily with the increase in aging populations worldwide. Owing to increasing health awareness, the consumer demand for natural, nutritious, and functional foods has grown substantially and become more diversified and personalized. Active peptides, which are a class of multifunctional small molecular compounds composed of amino acids, have demonstrated excellent taste-enhancing, antibacterial, antioxidative, blood pressure-lowering, and immune-regulating properties. Because they are important active components in functional foods, condiments, and medicines, active peptides have become the most popular research topic in recent years and are considered as functional factors with great prospects in the international field of food science. Aside from having unique flavor qualities and significant probiotic effects, fermented foods are in fact natural sources of active peptides. A variety of functional peptides with good nutritional functions, excellent taste-enhancing properties, and high physiological activities have been identified from various fermented foods. Herein, the current research progress on the classification, production mechanism, taste enhancement properties, and physiological activities of active peptides in fermented foods are reviewed. Additionally, the potential applications of these active peptides in the food industry are discussed. This review is expected to serve as a reference guide for the further research, development, and utilization of active peptides from fermented foods.

    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

    • Most Read
    • Most Cited
    • Most Downloaded
    Press search
    Search term
    From To