Volume 38,Issue 5,2022 Table of Contents

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  • 1  Evaluation of the Hypoglycemic Effects of Cyclocarya paliurus Based on a Zebrafish Biological Model
    LIU Jun LI Qiang TAN Rong
    2022, 38(5):1-7. DOI: 10.13982/j.mfst.1673-9078.2022.5.0733
    [Abstract](293) [HTML](395) [PDF 817.48 K](600)
    Abstract:
    In this study, 5 dpf zebrafish was used to investigate systematically zebrafish’s tolerance to glucose (GLU) and alloxan (ALX). Then, the feasibility and effectiveness of using the combination of GLU and ALX to establish a biological model of diabetic zebrafish were evaluated. On this basis, the tolerance of zebrafish to Cyclocarya paliurus (CP) was examined, and the evaluation of the hypoglycemic effect of CP was conducted. The results showed that the induction with the combination of 10 mg/mL GLU and 3.60 or 7.20 μg/mL ALX for 24 h could significantly increase the GLU levels by 51.52% (p<0.05) and 68.32% (p<0.05), respectively. The treatments with 200, 400 and 800 μg/mL acarbose decreased the GLU levels of zebrafish by 27.28% (p<0.05), 33.69% (p<0.05) and 38.75% (p<0.05), respectively, suggesting that the 24 h treatment with the combination of 10 mg/mL GLU and 3.60 μg/mL ALX could effectively establish diabetic zebrafish model. In addition, the research revealed that 400 and 800 μg/mL CP treatments could significantly decrease the GLU levels of 10 mg/mL GLU solution-treated zebrafish by 37.59% (p<0.05) and 38.57% (p<0.05), respectively. The treatments with 200, 400 and 800 μg/mL CP could significantly decrease the GLU levels by 27.43%, 32.75% (p<0.05) and 29.20% (p<0.05), respectively, in diabetic zebrafish. The results showed CP had obvious hypoglycemic effect, based on the evaluation of zebrafish with normal physiology and pathogenetic zebrafish. CP has a broad application prospect in the development of auxiliary hypoglycemic functional drinks.
    2  Ginsenoside F2 Improves Insulin Resistant in 3T3-L1 Adipocytes via the PI3K/Akt Signaling Pathway
    HAN Shengqiang XIE Yuan LI Fu HU Yeye ZHOU Jing HU Weicheng ZHANG Ji
    2022, 38(5):8-15. DOI: 10.13982/j.mfst.1673-9078.2022.5.0789
    [Abstract](249) [HTML](404) [PDF 1.19 M](647)
    Abstract:
    In this study, the effect of ginsenoside F2 (GF2) on insulin resistance in 3T3-L1 adipocytes and the underlying mechanisms were investigated. After 3T3-L1 preadipocytes were induced to differentiate and mature, they were treated with 1 μmol/L dexamethasone for 48 h to establish an insulin resistance model. The insulin-resistant cells were treated with 10 μmol/L rosiglitazone (positive control) and 25, 50 or 100 μmol/L GF2 for 12 h, and the uptake of 2-NBDG by the cells was determined. After the experiments, real-time quantitative PCR was used to evaluate the relative mRNA expression levels of glucose transporter 4 (GLUT-4) and insulin receptor substrate 1(IRS-1) in each group of cells. The protein expression and phosphorylation level of the PI3K/Akt signaling pathway were also evaluated by western blot. The results showed that compared with the model group, 25, 50, and 100 μmol/L GF2 promoted the uptake of 2-NBDG in insulin-resistant 3T3-L1 adipocytes in a dose-dependent manner (increased by 12.58%, 29.07% and 34.62% respectively; p<0.05). After the 12 h treatment with ginsenoside F2, the relative mRNA expression levels of GLUT-4 and IRS-1 as well as the phosphorylation levels of PI3K and Akt increased remarkably (p<0.01. This research shows that GF2 could activate the PI3K/Akt pathway, and improve glucose metabolism and insulin resistance, through promoting the relative mRNA expressions of GLUT-4 and IRS-1 in insulin-resistant 3T3-L1 adipocytes, and increasing the phosphorylation levels of PI3K and Akt proteins.
    3  Inhibitory Effect and Molecular Mechanism of Cocoa Powder on Dextran Sulphate Sodium (DSS)-induced Colitis in Mice
    SUN Jingjing JI Ying WANG Mian MOU Mingjun ZOU Jing HUANG Yefei
    2022, 38(5):16-23. DOI: 10.13982/j.mfst.1673-9078.2022.5.0752
    [Abstract](193) [HTML](286) [PDF 3.24 M](625)
    Abstract:
    A mouse model of ulcerative colitis was established through feeding C57BL/6 mice continuously 3% dextran sulfate sodium salt (DSS) for 7 days, to examine the anti-inflammatory effect of cocoa powder (CP) and its molecular mechanism. Twenty mice were randomly divided into four groups: control group (drinking water regularly), model group (3% DSS drinking water), and CP low and high dose treatment groups (50 and 100 mg/(kg•d) gavage plus 3% DSS drinking water). The results showed that compared with the control group, the model group lost more body weight, with its colon length (6.89 cm) significantly shorter than that of the control group (9.85 cm), and its histopathological score (5.20) significantly higher than that of the control group (0.60). In the meantime, the mRNA and protein expression levels of pro-inflammatory cytokines TNF-α, IL-6 and IL-1β in the intestinal tissues of mice increased by 9.72 times, 7.08 times, 7.39 times and 0.93 times, 0.44 times and 0.52 times, respectively, while the phosphorylation levels of a key protein of the NF-κB signaling pathway, p65, and IκBα protein increased by 4 times and 2.12 times, respectively, with the differences being statistically significant (p<0.01). Compared with the model group, the weight loss, colon length and histopathological score of the low-dose and high-dose CP-treated groups were significantly reduced, with the colon lengths and histopathological scores being 8.16 cm and 9.19 cm, and 3.20 and 2.00, respectively. The mRNA expression levels of pro-inflammatory cytokines TNF-α, IL-6 and IL-1β decreased by 0.64, 0.72 and 1.05 times, and 2.03, 2.27 and 2.07 times, respectively, the protein expression levels decreased by 0.22, 0.14 and 0.18 times, and 0.58, 0.37 and 0.68 times, respectively, and the phosphorylation levels of p65 and IκBα proteins decreased by 0.62 and 2.07 times, and 1.69 and 2.19 times, respectively. All the differences were statistically significant (p<0.05). In summary, CP exhibited a significant inhibitory effect against DSS-induced colitis in mice, and its molecular mechanism was related to the inhibition of NF-κB p65 signaling pathway activation.
    4  Effect of Alcohol Extract of Xinjiang Ramulus Rose on Fatty Acid Induced Lipid Accumulation in HepG2 Cells
    HOU Xinqi WANG Qiuyu CHEN Lige MA Hongmei LAN Wei
    2022, 38(5):24-32. DOI: 10.13982/j.mfst.1673-9078.2022.5.0865
    [Abstract](195) [HTML](334) [PDF 2.04 M](538)
    Abstract:
    To explore the influence of the alcohol extract of Xinjiang Branchlets Rosa rugosa Thunb. on the accumulation of fat in HepG2 cells, the alcohol extract of Branchlets Rosa rugosa Thunb. was used as the object, HepG2 cells were induced with free fatty acids (FFAs) to establish a fatty acid load model in vitro. The safe concentration of Branchlets Rosa rugosa Thunb. in the HepG2 cells was determined by MTT method. The triglyceride (TG) kit was used to measure the TG content of each group of cells after the intervention of the alcohol extract of Branchlets Rosa rugosa Thunb. Intracellular lipid droplet accumulation and lipid content of each group were determined by oil red O staining. Western blotting method was used to detect the protein levels of PPARα, ACOX1, and CPT1A in each group. The results showed that the safe concentration of alcohol extract of Branchlets Rosa rugosa Thunb. in HepG2 cells was equal to or less than 200 μmol/L. The fatty acid load model of HepG2 cells in vitro could be successfully established with FFAs concentration of 1.5 mmol/L for 24 h. Compared with the model group, the ethanol extract of Branchlets Rosa rugosa Thunb. markedly decreased the intracellular TG and lipid content induced by FFAs in a dose-dependent manner (p<0.05). The TG level decreased by 47.17%~60.38%, and the lipid content decreased by 25.00%~36.61%. Compared with the model group, the ethanol extract of Branchlets Rosa rugosa Thunb. could obviously up-regulate PPARα, ACOX1and CPT1A protein expression (p<0.05). The ethanol extract of Branchlets Rosa rugosa Thunb. can improve FFAs-induced lipid accumulation in HepG2 cells, and its anti-lipidemia effect isachieved by activating PPARα-mediated fatty acid oxidation metabolism pathway, and then reducing intracellular TG and lipid content.
    5  Characteristics of Pigment Production from Fermentation of Different Varieties of Rice by Monascus purpureus
    XIA Xinxin CHEN Di JIANG Ling LIU Manli SUN Jingjing GUO Mingwei WU Xingquan
    2022, 38(5):33-42. DOI: 10.13982/j.mfst.1673-9078.2022.5.1075
    [Abstract](318) [HTML](239) [PDF 2.55 M](606)
    Abstract:
    A Monascus purpureus strain with a stable pigment yield was used to examine pigment production in different varieties of rice (namely, japonica, indica, and glutinous), which were used as substrates for shaking flask fermentation. Growth of Monascus was analyzed by measuring biomass, glucose content, and rice composition. In addition, the color characteristics and consumption safety of the produced pigments were evaluated by chromatographic methods such as HPLC and TLC. The results showed that the extracellular color value of Monascus during fermentation of japonica rice was the highest, reaching 19.07 U/mL at 505 nm, which was 2.28 and 2.53 times that of indica and glutinous rice, respectively. The intracellular color value of Monascus was 947.46 U/g (505 nm) in indica rice after 3~4 days of fermentation, which was 1.24 and 1.33 times that of glutinous and japonica, respectively. On the 6~7th day, the intracellular color value of Monascus after fermentation of japonica was higher, reaching 1762.80 U/g at 505 nm, which was 1.41 and 1.86 times that of indica and glutinous rice, respectively. The late-stage fermentation of japonica rice was more conducive to the accumulation of M9 pigments. The yield of six main Monascus pigments was measured by HPLC. It was found that fermentation of indica and glutinous rice significantly promoted the accumulation of two orange pigments, O1 and O2, in the cell, yielding 5.00 and 6.31 times that of japonica rice on the 7th day of fermentation, respectively. Furthermore, fermentation of japonica rice was found to be more conducive to the production of red (R1, R2) and yellow pigments (Y1, Y2). Among the three rice varieties, japonica exhibited the lowest citrinin content during fermentation; therefore, it might be safer to use japonica rice for fermentation and pigment production. In general, when japonica rice was used as the substrate for fermentation, yields of the red and yellow pigments were higher, while higher yields of orange pigment were obtained for glutinous and indica rice.
    6  Effects of Different Mustard Varieties on the Quality of Fermented Pickle
    LUO Wenshan ZHANG Yan XU Yujuan JIANG Biao YU Yuanshan FU Manqin LI Lu
    2022, 38(5):43-55. DOI: 10.13982/j.mfst.1673-9078.2022.5.0726
    [Abstract](230) [HTML](242) [PDF 1.93 M](533)
    Abstract:
    In order to explore the differences in the quality and volatile substances of different varieties of mustards after fermentation, 12 mustard varieties were selected in this study for fermentation through analyzing total sugar contents of different varieties of fresh mustards. The sensory analysis, microbial analysis, and measurements of pH, total acids, organic acids, nitrites, antioxidant capacity, biogenicamines, and volatile flavor substances of the fermented mustards were performed. Results showed that all the physical and chemical indexes of the fermented Zhuchong mustard were better than those of other fermented mustards. Among which, the fermented Zhuchong mustard had a sensory score of 87.0, total colony of 1.18×107 CFU/g, lactic acid bacteria of 1.01×107 CFU/g, pH of 4.80, total acid content of 1.73 g/kg, nitrite content of 11.82 mg/kg, DPPH radical scavenging rate of 84.60%, organic acid content of 1543.69 mg/100 g, and biogenicamine content of 30.03 mg/kg. All the physico-chemical indices of fermented Zhuchong mustard were ranked frontier than other fermented mustards. In addition, a total of 40 volatile compounds were detected in fermented Zhuchong mustard, with a total content of 21.0 μg/g (which exceeded the average level of the tested varieties). This research provides a theoretical basis for the selection of fermented mustard varieties.
    7  Optimization of Fermentation Conditions of Kombucha Sauerkraut
    LIU Qingjing ZHAO Ping GUO Yingying ZOU Jihong DOU Qingquan
    2022, 38(5):56-63. DOI: 10.13982/j.mfst.1673-9078.2022.5.0772
    [Abstract](230) [HTML](231) [PDF 2.40 M](519)
    Abstract:
    In this study, Northeast Chinese cabbage was used as the raw material, Kombucha (acetic acid bacteria, yeast, lactobacillus) was used as strains to investigate the fermentation process of Kombucha sauerkraut. Firstly, three factors (fermentation time, fermentation temperature, inoculation amount) affecting the sensory quality, total acid content and nitrite content of sauerkraut were screened through single factor experiments. Then, three factors and three levels were optimized by the response surface method. The experimental results revealed that the inoculation amount of Kombucha was 16.036%, the fermentation temperature was 29.791 ℃, and the fermentation time was 7.143 d. Considering the convenience of actual production, the conditions were adjusted to the inoculation amount of 16%, fermentation temperature at 30 ℃, and fermentation time for7d. After adjustment, the sensory score of fermented Kombucha sauerkraut was 35 points, the total acid content was1.87 g/100 g, and the nitrite content detected in the product under these conditions was0.84 mg/kg. The metabolites produced by Kombucha itself have many health-care effects, and then combined with Chinese cabbage. The two were fused to each other to ferment a new type of sauerkraut. This process not only improves the utilization value of Kombucha, but also adds color to the diversification of sauerkraut market.
    8  The Effects of pH on Structure and Physicochemical Properties of Lactose-Lactoferrin Complex
    HUANG Lihua CHEN Shuai ZHANG Yehui ZHANG Yousheng JIANG Rulan ZHONG Weirui JIAO Wenjuan ZHAO Tiantian
    2022, 38(5):64-70. DOI: 10.13982/j.mfst.1673-9078.2022.5.0929
    [Abstract](183) [HTML](261) [PDF 4.62 M](700)
    Abstract:
    The turbidity, particle size, microstructure, Fourier transform infrared spectroscopy, circular dichroism chromatography and SDS-PAGE electrophoresis of the LF/lactose complex were measured for determining the structure and characteristics of LF-lactose complex under different pH conditions. The results showed that LF-lactose existed in different forms at different pH. LF and lactose were in a co-solvent state in acidic environment (pH 2 and 4). The turbidity of the solution did not change significantly after heat treatment, and the particle size was maintained at about 10 nm. LF and lactose formed a complex in a weakly acidic and alkaline environment (pH 6~10), it’s particle size increased from 10 nm to 460 nm. Scanning electron microscopy (SEM) showed the process of the complex structure from scattered distribution to linear aggregation, and then to cluster aggregation. Infrared spectroscopy (FT-IR) showed the amide band and changes of characteristic peaks of β-glycosidic bonds at 890 cm-1 after the formation of the complex. Circular dichroism (CD) showed that the α-helix decreases from 20.62% to 18.23% with the increase of pH, and β-folding gradually increased from 33.35% to 37.17%. The SDS-PAGE showed that aggregates with non-disulfide bonds as the main force were formed under alkaline conditions. The results expand the application of lactoferrin in food.
    9  In Vitro Anti-oxidant, Hypoglycemic, and Hypouricemic Activities of Sanghuangporus vaninii Extracts
    LI Yuhong YIN Chaomin FAN Xiuzhi SHI Defang YAO Fen LI Chen LIU Ying CHENG Yaqing GAO Hong
    2022, 38(5):71-80. DOI: 10.13982/j.mfst.1673-9078.2022.5.0956
    [Abstract](419) [HTML](188) [PDF 987.38 K](723)
    Abstract:
    To understand the biological activities of different extracts from Sanghuangporus vaninii, crude polysaccharides and ethanol extracts were prepared by ultrasound-assisted methods, and their main components, as well as the contents of various components, were analyzed. In addition, the in vitro antioxidant, hypoglycemic, and hypouricemic activities of the extracts were compared. The results showed that total sugar, protein, uronic acid, and sulfate group contents in the crude polysaccharides were 74.87%, 6.61%, 4.84%, and 2.59%, respectively. Furthermore, total phenol, flavonoid, triterpene, and sterol contents in ethanol extracts were 35.72%, 8.98%, 5.82%, and 7.36%, respectively. In addition, the crude polysaccharides and ethanol extracts exhibited strong scavenging activity and reasonable reducing power against DPPH, ABTS, and hydroxyl free radicals. The hypoglycemic and hypouricemic in vitro assays revealed that crude polysaccharides and ethanol extracts have some inhibitory effect on α-amylase, α-glucosidase, and xanthine oxidase, while the ethanol extracts exhibited significantly better hypoglycemic and hypouricemic activities than those of the crude polysaccharides. Moreover, the IC50 of ethanol extracts for α-glucosidase inhibition was 0.43 mg/mL, which was much lower than that of acarbose (0.87 mg/mL). Compared to crude polysaccharides, ethanol extracts exhibited stronger antioxidant, hypoglycemic, and hypouricemic effects in vitro. Thus, our findings provide a theoretical basis for the extensive use of S. vaninii and the development of functional foods or health products from this fungus.
    10  Comparison of the Physicochemical Properties and Flavors of Whole Chestnut Powder Produced by Different Drying Processes
    SHI Jianbin SUI Yong CAI Sha HE Jianjun XIONG Tian FAN Chuanhui CHEN Xueling JIA Zhiwen WANG Shaohua CAI Fang JIANG Xiujun MEI Xin
    2022, 38(5):81-86. DOI: 10.13982/j.mfst.1673-9078.2022.5.0716
    [Abstract](164) [HTML](190) [PDF 1.25 M](504)
    Abstract:
    The physicochemical properties and flavors of the whole chestnut powder prepared by different drying processes were compared and analyzed. Results showed that ash, starch, protein and fat contents of the obtained whole chestnut powder were 0.28%~0.35%, 45.11%~5.07%, 4.74%~5.51% and 1.61%~2.68% respectively. The L values of the whole chestnut powders dried by freeze drying and low temperature drying followed by Vc-initiated color protection treatment were 87.29 and 87.55, respectively, which were significantly different from those for the other drying processes (p<0.05). The ΔE values of the whole chestnut powders were in the range of 0.06~1.89, which were within the acceptable range. Three chestnut powders prepared by the high-temperature drying process had gelatinization degrees of 86.06%~91.57%. The gelatinization degrees of the whole chestnut powders prepared by natural drying and low-temperature hot air drying were lower (34.04% and 33.76%, respectively). The water-holding capacity and oil-absorbing capacity of the whole chestnut powder prepared by vacuum freeze-drying were the highest (3.56 g/g and 1.63 g/g, respectively, which were significantly different from other samples; p<0.05). The flavor substances of the whole chestnut powder mainly came from nitrogen oxides, methane, sulfur compounds and ethanol. This study showed that the different drying processes could affect significantly the physicochemical properties and flavors of the whole chestnut powders. This study also provides an important theoretical basis for the intensive processing of chestnut, product development, comprehensive utilization of by-products.
    11  Seabuckthorn Pomace Powder Preparation by Superfine Freeze Pulverization and Characterization of Its Physicochemical and Structural Properties
    ZHAO Xuexu WU Rui YI Chunmin WU Anqi MA Peixuan SHAN Liang
    2022, 38(5):87-95. DOI: 10.13982/j.mfst.1673-9078.2022.5.0919
    [Abstract](156) [HTML](180) [PDF 3.08 M](492)
    Abstract:
    Seabuckthorn pomace is rich in a variety of nutrients and functional components, but it has not found efficient value-adding utilization as yet. In this study, a seabuckthorn pomace powder obtained via mechanical pulverization under room temperature was used as the control group, seabuckthorn pomace powders with different finenesses were prepared via superfine freeze pulverization under a series of host frequency in the range 20~50 Hz, and their functional component contents, physicochemicalproperties and structural characteristics were compared. The results showed that a pulverization motor frequency of 30 Hz produced the experimental group with maximum soluble dietary fiber, Vc content and water holding capacity, which were 7.63%, 3.46 mg/100 g and 25.12%, respectively, in contrast to the control group with the corresponding indices being 4.01%, 2.28 mg/100 g and 23.86%, respectively. The cation exchange capacity of the powder prepared at the frequency of 40 Hz was the strongest, reaching 1.82 mmol/L, which was better than 0.92 mmol/L in the control group. The total flavone dissolution, brightness, swelling and water solubility of the powder prepared at the frequency of 50 Hz were the highest, while the median particle size was the smallest, which were 5.67 mg/g, 71.16, 8.10 mL/g, 23.32% and 21.72 μm respectively. It was better than 4.34 mg/g, 65.57, 6.17 mL/g, 15.51% and 325.91 μm in the control group. The superfine freeze pulverization technologycan minimize the damage of heat to the heat sensitive substances in seabuckthorn fruit residue powder during crushing, and improve the retention rate, dissolution rate and functional characteristics of nutritional and functional components of crushed products, while the main structure and groups have not changed greatly. The results provide a theoretical basis for the development and utilization of seabuckthorn fruit residue.
    12  Regulation of Hydrogen Peroxide on the Lignification of Chinese Flowering Cabbage after Harvest
    WANG Ling CHEN Ruiwen CHEN Minhui YE Mingqiang CHEN Feiping Qi Yingwei LUO Zheng DAI Fanwei WU Jijun YUAN Zhaofei CHEN Yulong
    2022, 38(5):96-107. DOI: 10.13982/j.mfst.1673-9078.2022.5.0895
    [Abstract](241) [HTML](288) [PDF 3.62 M](554)
    Abstract:
    The effect of hydrogen peroxide on the storage and preservation of Chinese flowering cabbage were investigated by soaking in 5 mmol/L hydrogen peroxide and stored at 4 ℃. The changes of lignin content, activity of enzymes and relative expression levels of genes that involved in lignin biosynthesis in stem were carried out to explore the influence of H2O2 signal on the regulation of lignin synthesis of Chinese flowering cabbage. The results showed that respiration rate, lignin content, and endogenous H2O2 content of Chinese flowering cabbage were promoted by the hydrogen peroxide treatment. When stored for 12 days, the stem lignin content increased by 35.78% and H2O2 content increased by 2.71 times. Meanwhile, the activity of enzymes involved in lignin biosynthesis were accelerated by H2O2 treatment i.e., the activity of phenylalanine ammonia-lyase (PAL) and cinnamyl alcohol dehydrogenas (CAD) was increased by 85.70% and 15.53%, respectively, after storage for 9 days. The relative gene expression levels of lignin biosynthesis gene and involved in reactive oxygen generating, SOD1, SOD2, SOD3, and CAT3 involved in reactive oxygen scavenging were upregulated by H2O2 treatment during storage. These results indicated that the lignification of stalk in Chinese flowering cabbage was promoted by 5mM H2O2 treatment. It is concluded that H2O2 may alter the endogenous H2O2 content by affecting the homeostasis of ROS system, thereby, regulating the biosynthesis of lignin to affect the stalk lignification.
    13  Quality Variations in Flat Peaches Wrapped in Different Plastic Wraps during Cold Storage and Shelf Storage at Room Temperature
    XUE Youlin LI Xinyue ZHANG Peng JIA Xiaoyu LI Jiangkuo
    2022, 38(5):108-117. DOI: 10.13982/j.mfst.1673-9078.2022.5.0959
    [Abstract](203) [HTML](237) [PDF 3.60 M](510)
    Abstract:
    Flat peaches were packed with different plastic wraps to study preservation performance in cold storage and shelf storage at room temperature. Beijing Pinggu flat peaches were used in this study and were divided into four groups. For the control group (CK), ordinary plastic wraps were adopted. The peaches in the three experimental groups were wrapped in anti-fog, PE, and PLA films. The peaches were first placed in cold storage and then placed onto shelves at room temperature for 3 days before taking measurements. Measurements were recorded every 10 days to analyze variations in the sensory quality, hardness, physiological indexes, and nutrient levels. The results demonstrate that all the three plastic wraps used in the experimental groups enabled air flow. On the 40th day, the highest oxygen content (20.53%) and the lowest carbon dioxide content (0.21%) were measured for the CK group. The oxygen levels for the groups using the anti-fog, PE, and PLA films were 19.90%, 20.33%, and 20.10%, respectively, and the carbon dioxide levels were 0.93%, 0.63%, and 0.98%, respectively. During both cold storage and shelf storage at room temperature, the rotting and browning indices increased. Rotting and browning were noted first in the CK group, and the indices in this group were the highest. The sensory quality was the highest for the PLA-wrapped peaches. Compared to the peaches in the CK group, those in the other three experimental groups aged relatively slowly and the nutrient losses reduced. SPSS analysis results suggested that the comprehensive scores of the different groups ascended in the following order CK group < anti-fog film group < PE film group < PLA film group. Optimal preservation performance was noted for the PLA-wrapped peaches. In summary, using plastic wraps helps to keep peaches fresh during both cold storage and shelf storage at room temperature. In particular, PLA films outperform other types of wrapping.
    14  Antibacterial Activity and Mechanism of Tea Saponin against Foodborne Spoilage Yeasts
    DU Jinting ZHANG Yan LI Yan WANG Jiajia LIAO Na ZHONG Lihuang LUO Biqun LIN Jiang
    2022, 38(5):118-125. DOI: 10.13982/j.mfst.1673-9078.2022.5.0926
    [Abstract](181) [HTML](186) [PDF 2.79 M](565)
    Abstract:
    In this paper, the bacteriostatic ability of tea saponin against three foodborn spoilage yeasts, Saccharomyces cerevisiae, Zygosaccharomyces routeri and Candida albicans, was evaluated by measuring the inhibitionzone, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Furthemore, the antibacterial mechanism was explored by using the time sterilization curve, biofilm inhibition rate, cell morphology, cell membrane permeability, cell membrane integrity, genetic material, protein leakage and total intracellular protein. The results of bacteriostatic ability test showed that tea saponin had bacteriostatic effect on three kinds of foodborne spoilage yeast. The inhibition zone of tea saponin on S. cerevisiae which had the most significant bacteriostatic effect was 16.00 mm, MIC and MBC were 0.05 mg/mL and 0.10 mg/mL respectively. The bacteriostatic mechanism of S. cerevisiae as indicator bacteria indicated that tea saponin could make the bacteria directly enter the depletion period, significantly inhibit the formation of biofilm and cause irreversible collapse and distortion of bacterial cells. Furthemore, it can not only destroy the integrity of cell membrane, increase the permeability of cell membrane, and leak a large number of intracellular nucleic acids and proteins, but also interfere with the normal synthesis of DNA and block the synthesis and expression of proteins. Therefore, tea saponin is expected to become a natural food preservative for foodborne spoilage yeast in food processing, and this study can also provide a theoretical basis for expanding the application of natural preservative in hypertonic food.
    15  Storage Quality Change and Shelf-life Prediction of Fast Microwave-cured Black Rice
    XU Zhicun WANG Junren JIANG Jie ZHANG Congnan FENG Xiaoyu CHEN Zhengxing WANG Li
    2022, 38(5):126-135. DOI: 10.13982/j.mfst.1673-9078.2022.5.0842
    [Abstract](173) [HTML](154) [PDF 861.54 K](430)
    Abstract:
    Taking the fast microwave-cured black rice as the research object, and sensory score, moisture content, anthocyanin content, fatty acid value (FV), malondialdehyde (MDA) content and total colony forming units (CFU) as the evaluation indexes, the changing trends of storage quality of the microwaved black rice at 20, 30 and 40 ℃ were studied. The results showed that at different temperatures, the overall sensory score and anthocyanin content of fast cured black rice decreased with the increase of time, whilst FV and MDA increased. The higher the temperature was, the higher the change rate was. After 35 days of storage at 40 ℃, the overall sensory score decreased to 55.6, the anthocyanin content decreased by 14.62%, and FV and MDA increased by 2.81 times and 2.74 times, respectively, with the moisture content and CFU changing insignificantly. The overall sensory score had no significant correlation with the moisture content and CFU, but was significantly correlated with the anthocyanin content, FV and MDA (p<0.05), with the overall sensory score having extremely significant and negative correlation with FV (p<0.01). FV was chosen as the key indicator, and the shelf-life prediction model of fast microwave-cured black rice was established through combining the Arrhenius equation and zero-order reaction kinetics model. The relative error between the predicted value and the measured value of the shelf-life prediction model was within 8%, indicating the high reliability of the model. This study provides technical support for predicting the shelf-life of fast cured black rice and similar products.
    16  Quality Changes of Small Steamed Barbecue Pork Buns under Simulated Cold Chain Conditions
    TANG Yangchun GAO Tong OUYANG Haoji WU Chunmei BAI Weidong LIU Xiaoyan BAI Yongliang
    2022, 38(5):136-144. DOI: 10.13982/j.mfst.1673-9078.2022.5.0775
    [Abstract](123) [HTML](175) [PDF 747.40 K](431)
    Abstract:
    In order to understand the correlation between the quality of quick-frozen buns and temperature, transportation time and vibration in the process of cold chain logistics, the quick-frozen barbecue pork steamed buns were used as the research object, simulation experiments were performed according to the cold-chain logistics process. The influences of cold storage time (1, 2, 3, 4, 5 d), ambient temperature (25 ℃), vibration frequency (20, 40, 60, 100, 120 r/min) and transportation time (1, 2, 3, 4 h), temperature fluctuation at the logistics stage on the quality of quick-frozen barbecued pork steamed buns were investigated, including changes in water holding capacity, textural characteristics and sensory quality. The results showed that the texture of barbecue pork steamed buns was the best when the cold storage time was two days; At the ambient temperature, compared with the buns stored at the refrigerated temperature of -18 ℃, the elasticity and resilience of barbecue pork steamed buns decreased significantly, whilst the hardness and chewiness increased significantly (p<0.05), and the water-holding capacity of the barbecue pork steamed bun became weaker, with its sensory attributes becoming worse; With a higher vibration frequency, longer transportation time and greater temperature fluctuation, the elasticity and resilience of barbecued pork steamed buns decreased significantly, whilst the hardness and chewiness increased significantly (p<0.05) and the water-holding power decreased, with the sensory at tributes becoming worse. The results showed that the quality of barbecued pork steamed buns was the best when the whole cold chain conditions were -18 ℃, 20 r/min and 1 h. This study provides a reference for the selection of cold chain transport conditions for small steamed barbecue pork bun. Key words:
    17  Comparative Analysis of Gel Properties of Different Cassava Starch to Freeze-thaw Konjac Glucomannan Gels
    XU Cong LI Junguang ZHANG Xuyue ZHAO Dianbo CHEN Lishui SUN Fangfei BAI Yanhong
    2022, 38(5):145-151. DOI: 10.13982/j.mfst.1673-9078.2022.5.0893
    [Abstract](156) [HTML](268) [PDF 2.02 M](581)
    Abstract:
    In order to explore the influence of different cassava starch on gel properties of freeze-thaw konjac glucomannan (KGM) gels, four kinds of commercially available starch: cassava starch (CS), cassava acetate starch (SA), cassava acetylated di-starch adipate starch (ADA) and cassava acetylated di-starch phosphate starch (ADP) were used to replace 37.5% KGM to prepare the freeze-thaw deacetylated KGM/starch composite gel. The changes of the gel properties were investigated by using texture analyzer, Fourier transform infrared spectroscopy, synchronous thermogravimetric analyzer and cold field scanning electron microscope. The results showed that four cassava starch could significantly improve the gel properties of freeze-thaw KGM gel, but there were differences among different cassava starch. KGM/ADP gel showed the best water retention and thermal stability. Compared with KGM gel, the water separation rate decreased from 29.75% to 8.71%, the water retention rate increased from 73.68% to 87.42%, and the hardness decreased from 274.36 g to 176.33 g. There were no significant differences in elasticity, cohesion and recovery. Different cassava starch did not affect the deacetylation behavior and crystal morphology of glucomannan, but ADP could change the microstructure of freeze-thaw KGM gel and improve its shrinkage resistance. In summary, ADP can replace part of KGM to improve the properties of freeze-thaw KGM gel, which provides guidance for its application in konjac gel food.
    18  Improvement of the Quality of Dehulled Flaxseed Protein Puree Beverage by Dry Heat Treatment and Optimization of Its Preparation Conditions
    DONG Siyuan GAO Wei ZHANG Shuning XU Jiahao CAO Feng HAO Jian ZHONG Xianfeng HUANG Guidong
    2022, 38(5):152-164. DOI: 10.13982/j.mfst.1673-9078.2022.5.0762
    [Abstract](130) [HTML](183) [PDF 2.19 M](441)
    Abstract:
    In this study, dehulled flaxseed kernels were used as the main raw material, and soluble protein yield and L* were used as indicators. The effects of liquid-material ratio, baking soda dosage, grinding temperature, baking time, baking temperature and number of grinding on the quality of dehulled flaxseed puree beverage were studied on the basis of single factor experiments. The preparation process of dehulled flaxseed kernel puree was optimized through Plackett-Burman design screening and Box-Behnken design to provide high-quality raw materials for dehulled flaxseed kernel beverage. The results of response surface methodology showed that the regression equation established by the regression model had a good fit to the data, and the optimal process of dehulled flaxseed kernel puree obtained from this model was as follows: grinding temperature50 ℃, material-to-liquid ratio 1:8 g/mL, amount of edible baking soda 0.25%, baking time 45 s, baking temperature 120 ℃, and coarse grinding once with a soybean milk machine plus fine grinding once with a colloid mill. The actual soluble protein yield was 70.15% and L* was 77.32. The experimental results were similar to the theoretical values, with the relative errors being 0.046% and 0.012%, respectively. The prepared puree was fine and milky white with roasted aroma, indicating that proper dry heat treatment could improve the quality and nutritional value of the puree of dehulled flaxseed protein beverage.
    19  Preparation of Cellulose Acetate/Polyvinylpyrrolidone/ε-Polylysine Nanofibrous Membrane and Its Antibacterial Property
    LI Keer ZHU Jingwen XIE Linglong LIU Yuting ZHUANG Mingqi XIANG Hongjia WANG Hong WEN Peng
    2022, 38(5):165-173. DOI: 10.13982/j.mfst.1673-9078.2022.5.0830
    [Abstract](182) [HTML](212) [PDF 4.85 M](613)
    Abstract:
    Cellulose acetate/polyvinylpyrrolidone/ε-polylysine (CA/PVP/ε-PL) antibacterial nanofibrous membrane was prepared by electrospinning technology, and its structure and properties were also characterized. The results showed that the solution viscosity and electrical conductivity had a great influence on the fiber morphology. When the mass fractions of CA, PVP and ε-PL were 70, 35 and 20 g/L, respectively, the diameter of the fiber membrane was uniformly distributed between 150~250 nm. The results of Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry showed that ε-PL was successfully encapsulated in the fiber membrane and there were strong interaction among different components. The results of thermogravimetric analysis revealed that the CA/PVP/ε-PL nanofiber membrane had a thermal degradation temperature of 441.30 ℃, and exhibited good thermal stability. The results of the antimicrobial test demonstrated that the CA/PVP/ε-PL nanofibrous membrane exhibited a higher antibacterial activity than that of the casting film, and its inhibition zone diameter/membrane massratio against Escherichia coli and Staphylococcus aureus ranged from 0.53 cm/mg to 0.67 cm/mg, with the ability to prolong the storage time of fresh meat by more than 3 days. In summary, CA/PVP/ε-PL nanofibrous membrane possessed a good antibacterial activity and fresh-keeping effect on fresh meat, which can be used for antimicrobial and fresh-keeping effects on foods. The results of this research provide a theoretical basis for the practical application of ε-PL-loaded antibacterial nanofibrous membrane.
    20  Stabilization of Tannic Acid-loaded Zein Nanoparticles by Anionic Polysaccharides with Different Charges
    LIANG Xiao HU Yong XU Jinrui HU Kun
    2022, 38(5):174-182. DOI: 10.13982/j.mfst.1673-9078.2022.5.0801
    [Abstract](193) [HTML](211) [PDF 3.08 M](824)
    Abstract:
    Tannic acid-loaded zein nanoparticles (TZP) were fabricated by the anti-solvent method, and the TZP dispersion was dispersed into a polysaccharide solution with a pH of 4.0 at a volume ratio of 1:2. The effects of different anion-charged polysaccharides (propylene glycol alginate, PGA; gum Arabic, GA; high-methoxyl pectin, HMP; low-methoxyl pectin, LMP) on the stability of TZP were investigated. The results showed that the polysaccharide at a low concentration decreased the surface charge of particles, causing the precipitation of nanoparticles, with the minimum concentration required to stabilize the particles being 0.055% (m/V) for PGA, GA and HMP, and 0.022% (m/V) for LMP. The changes in the stability of TZP/polysaccharide composite nanoparticles with pH or NaCl were associated with the ζ-potential of anionic polysaccharides. GA with a lower potential led to the precipitation of nanoparticles at pH 2.0, 6.0 or 6.5 and a low NaCl concentration, whereas, LMP with the highest potential stabilized the nanoparticles in the pH range of 2.0~8.0, with the particles precipitating at a sodium chloride concentration of 30 mmol/L. After freeze-drying, the yield of TZP/LMP nanoparticles reached 95.10% with the tannic acid loading rate as 88.97% and tannic acid content as 5.39%. The research showed that zein/LMP nanoparticles could be used for encapsulating and delivering hydrophilic bioactive compounds, which are expected to be used in the functional food or pharmaceutical industries.
    21  Separation of Kinsenoside by Silica Gel Column Chromatography
    YUAN Xin SHI Fan HOU Yi LAI Minting HU Songqing
    2022, 38(5):183-188. DOI: 10.13982/j.mfst.1673-9078.2022.5.0245
    [Abstract](133) [HTML](206) [PDF 586.80 K](541)
    Abstract:
    In order to improve separation and purification efficiency of kinsenoside from Anoectochilus roxburghii, in this study, the deep eutectic solvent crude extract of kinsenoside was prepared for the further separation, and the effect of macroporous resin chromatography and silica gel column chromatography on the separation of kinsenoside was compared. In addition, the conditions for the separation of kinsenoside by silica gel column chromatography were optimized. The results showed that the adsorption capacity and desorption rate of kinsenoside on DM130 macroporous resin were 24.69 mg/g and 17.89% respectively, and macroporous resin could not selectively separate kinsenoside while silica gel column chromatography had a good effect on the separation of kinsenoside. The optimal conditions for the separation of kinsenoside by silica gel column chromatography were measured as elution solvent of ethyl acetate/ethanol/acetic acid (6:4:0.2, V/V/V), loading volume of 0.60 g and elution rate of 1.25 mL/min. The kinsenoside recovery rate of 79.29% was obtained under these conditions. Then the elute fraction could be purified to >99.00% purity by semi-preparative high performance liquid chromatography. In this work, a simple and efficient process was established to separate and purify kinsenoside from the deep eutectic solvent crude extract, which is beneficial to the development of Anoectochilus roxburghii industry and provides theoretical support for subsequent research work.
    22  Extraction, Purification and Composition Analysis of Flavonoids from Sea Buckthorn Leaves
    GUO Jianfeng QIE Haoran WANG Fang WANG Haibin LIU Zichao HU Peiyi GUO Shiwei
    2022, 38(5):189-198. DOI: 10.13982/j.mfst.1673-9078.2022.5.1170
    [Abstract](262) [HTML](188) [PDF 2.52 M](994)
    Abstract:
    Sea buckthorn leaves are rich in flavonoids; nevertheless, in the past, the leaves were mostly discarded as waste after processing, resulting in a waste of resources. Herein, Chinese sea buckthorn leaves were used for flavonoid extraction. Microwave-assisted ethanol solvent extraction, isoelectric precipitation, and ion-exchange resin purification of flavonoids were optimized by response surface methodology, and the composition of the extracted flavonoids were identified by ultra-performance liquid chromatography-high-resolution mass spectrometry. The highest total flavonoid yield (70.98%) and associated flavonoid content (42.11%) were obtained when the processing conditions are as follow: solid-to-liquid ratio of 1:30 (g/mL), alkali dissolution at 92 ℃ and pH 9.50, and acid precipitation at pH 2.70. A total of 15 flavonoids were identified in the sea buckthorn leaf. In particular, rutin, quercetin-3-rhamnoside, quercetin-3-O-glucopyranoside, and quercetin accounted for 89.67% of the total flavonoid content. The herein proposed method can be used to extract and refine high-purity flavonoid products from sea buckthorn leaves, thereby contributing to the field of fine processing and utilization of sea buckthorn leaf resources in the future.
    23  Optimization of Ultrasonic Pretreatment Process for Cauliflower and Analysis of Moisture Status during Drying
    YANG Huizhen XIAO Yadong WANG Juan YANG Yiwen NIE Meimei SONG Jiangfeng LIU Chunquan LI Dajing
    2022, 38(5):199-208. DOI: 10.13982/j.mfst.1673-9078.2022.5.0866
    [Abstract](332) [HTML](213) [PDF 3.34 M](509)
    Abstract:
    In this study, ultrasonic pretreatment of cauliflower was used before drying, and the effects of different levels of ultrasonic pretreatment conditions on the quality of dried cauliflower products were explored. Meantime, the moisture status and distribution of cauliflower during hot air drying were analyzed. Based on single-factor experiments, taking color, rehydration ratio, vitamin C content and DPPH free radical scavenging capacity as response values, ultrasonic time, ultrasonic frequency and ultrasonic power density were selected to perform a three-factor three-level response surface center combination design experiment. And the ultrasonic conditions with better quality of dried cauliflower products were obtained. The results showed that the optimal process for ultrasonic pretreatment of cauliflower was ultrasonic time 6.00 min, ultrasonic frequency 80 kHz, ultrasonic power density 0.22 W/cm2. Under these conditions, the b* value of the dried cauliflower product was 30.58, the rehydration ratio was 2.97, the Vc content was 311.78 mg/100 g, and the DPPH free radical scavenging ability was 7.20 μmol Trolox/g. The results of low-field nuclear magnetic resonance found that free water was firstly removed during the process of hot air drying of cauliflower, followed by semi-bound water and partially bound water. After ultrasonic pretreatment, the degree of freedom of hydrogen protons in cauliflower was increased, so the water removal rate could be accelerated during the drying process. Therefore, to improve the quality of dried cauliflower products and reduce drying time, the response surface center combined design experiment and LF-NMR technology can be used to optimize the pretreatment process of dried cauliflower products and analyze the moisture changes during drying.
    24  Extraction of Total Flavonoids from Sophora japonica L. by Acidic Oxidized Electrolyzed Water
    WANG Ziqian GAO Sheng WANG Ming HENG Yaping WU Zhenzhen REN Zhandong ZHU Yuchan
    2022, 38(5):209-217. DOI: 10.13982/j.mfst.1673-9078.2022.5.0935
    [Abstract](161) [HTML](175) [PDF 2.70 M](697)
    Abstract:
    In order to explore the pretreatment effect of acidic electrolyzed oxidizing water (AEOW) on the extraction of total flavonoids from plants, Sophora japonica was selected as experimental material and extracted by two-step method of AEOW pretreatment and ethanol reflux. Based on the results of single-factor experiment, the Box-Behnken method was used to optimize the extraction process of total flavonoids from Sophora japonica. The antioxidant activity in vitro was evaluated by measuring the ability of scavenging DPPH and hydroxyl free radicals. The results have confirmed that the pretreatment process of AEOW can obviously improve the yield of total flavonoids, because AEOW contains a certain amount of chlorine in oxidation state. When the available chlorine content (ACC) increased from 13.61 to 322.22 mg/L, the flavonoid yield increased from 7.16% to 20.88%. The optimum extraction process of total flavonoids from Sophora japonica was as follows: the ACC of AEOW was 250 mg/L, the pretreatment time was 160.53 min, the volume fraction of ethanol was 60.89%, and the ratio of liquid-to-solid was 36.60: 1 mL/g. The yield of total flavonoids from Sophora japonica was 19.67%. The antioxidant activities in vitro showed that the highest scavenging rates of total flavonoids from Sophora japonica on DPPH and hydroxyl free radical can reach 96.38% and 92.30%, respectively, indicating that it has good antioxidant activity and can be used as a natural antioxidant. In this research, AEOW was applied to the pretreatment of plant extraction for the first time, and a two-step extraction process of AEOW pretreatment and ethanol reflux was proposed, which provided experimental support and theoretical analysis for the extraction of total flavonoids from plants.
    25  Humidification Pipe Structure Design and Evaluation in Qu Fang
    WU Xiangdong TIAN Jianping HUANG Haifei HUANG Dan YANG Haili GAO Jian
    2022, 38(5):218-225. DOI: 10.13982/j.mfst.1673-9078.2022.5.0975
    [Abstract](109) [HTML](224) [PDF 932.35 K](627)
    Abstract:
    The relative humidity of traditional Qu workshops is controlled by opening and closing doors and windows as well as spraying water manually in the workshop. This humidity control method is greatly affected by the natural environment, and it is difficult to ensure a constant humidity. Consequently, it is difficult to maintain a consistent quality of Daqu at different locations in the workshop. To realize real-time control of relative humidity in the workshop, it is necessary to understand how the humidifying devices in the workshop affect humidity control during Daqu fermentation. A three-dimensional turbulent flow model of the Qu workshop, coupled with porous media and component transport models, was adopted to study the relative humidity during humidification of the workshop. Numerical simulation of the humidification process in the workshop was performed using Fluent. Furthermore, the model of the workshop was verified using the humidification test setup currently available. The maximum deviation between the simulated and experimental values of the relative humidity during humidification was 1.1%, and that for the humidifying time was only 6.5 s. These results demonstrate the effectiveness of the humidification model established for the workshop. The effects of the pipeline diameter, number of openings, and opening size on the humidification performance were examined experimentally. The humidification device parameters and their combination were optimized with the help of the single-factor and orthogonal test methods. Humidification was found to be optimized with 80 mm-diameter pipelines with six 30 mm-diameter openings. The humidifying time needed was reduced by 6.6% after parameter optimization compared to that before optimization. The findings of this research provide a reference for model construction in subsequent humidity control research for Qu workshops in terms of both theory and data.
    26  Effects of Different Polysaccharides on the Quality of Fermented Hollow Dried Noodles
    HU Zhiyuan LIU Chong ZHENG Xueling
    2022, 38(5):226-234. DOI: 10.13982/j.mfst.1673-9078.2022.5.0870
    [Abstract](152) [HTML](336) [PDF 26.20 M](1233)
    Abstract:
    The hollow dried noodle fermented by yeast is a new type of industrialized dried noodle product, which has the characteristics of rich nutrition and unique flavor. However, there are still some problems to be solved, such as poor toughness, easy breaking and insufficient elasticity of cooked noodles. In this paper, the effects of five commonly used polysaccharides, namely guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose and konjac flour, on the microstructure, mechanical properties, cooking characteristics, textural quality and sensory quality of fermented hollow noodles were investigated. The results showed that when 0.1% guar gum, sodium alginate, sodium carboxymethyl cellulose and konjac flour were added alone, the cooking loss of the noodles decreased from 6.5% to 5.8%, 5.7%, 5.3% and 5.9%, respectively, compared with the control; when 0.5% xanthan gum was added, the dried noodles were denser, the optimal cooking time of the noodles increased by 1.25 min, the cooking loss decreased by 0.41%. The noodles at this added amount of xanthan gum had the best edible quality, with a sensory evaluation score of 89. The five polysaccharides all significantly improved the flexility of dried noodles and the elasticity, chewiness and tensile properties of the cooked noodles. Among them, xanthan gum was more effective in improving the microstructure, mechanical properties, cooking characteristics, textural and sensory quality of the fermented hollow dried noodles.
    27  Comparative Analysis of Different Muscle Parts from House-fed Hu Sheep in Southern Xinjiang
    YU Pengxin SI Yeqing LIU Yang WANG Yuhe SUBINUER Tuniyazi BATUER Abulikemu
    2022, 38(5):235-243. DOI: 10.13982/j.mfst.1673-9078.2022.5.0968
    [Abstract](136) [HTML](198) [PDF 950.92 K](479)
    Abstract:
    Herein, the differences in the edible characteristics, nutritional quality, and flavor of muscles from different parts of Hu sheep fed in houses in southern Xinjiang were investigated. The edible quality and some nutritional indexes were measured in 6-month-old Hu sheep and compared, and the flavor compounds in different muscle body-parts were analyzed by headspace solid-phase microextraction followed by gas chromatography–mass spectrometry chromatography. The pH value of the gluteal muscle was normal and its tenderness was 69.03 N. The cooking loss of this muscle was moderate, and its fat content was of approximately 17.87%. Noteworthy, the protein content of the longissimus dorsi muscle was the highest, reaching up to 24.99%, with a low cholesterol content. A total of 83 effective volatile components were detected, mainly including seven categories (such as alcohols, aldehydes, and acids). The alcohol content in the longissimus dorsi muscle was high (40%~50%), and had various aldehydes. Furthermore, the alcohol content in the shoulder muscle was relatively high, and its volatile flavor was better as compared with the other muscle samples. Few differences were observed between the samples concerning acids. In conclusion, the gluteal muscle has the highest moisture content, better tenderness, and a low fat content; thus, it is relatively suitable for subsequent processing. In turn, the longissimus dorsi muscle is protein rich, with relatively good flavor quality and light mutton flavor. This study provides a scientific basis for the processing and sales of Hu sheep meat, as well as theoretical guidance and technical support for the production and utilization of Hu sheep.
    28  Comparative Analysis of the Characteristics of Fish Gelatin in the Presence of Different Cations
    LIU Min ZHANG Fengxiang ZHAO Li
    2022, 38(5):244-253. DOI: 10.13982/j.mfst.1673-9078.2022.5.0836
    [Abstract](146) [HTML](201) [PDF 4.28 M](827)
    Abstract:
    Fish gelatin solutions containing one of the 5 common cations (Ca2+, K+, Mg2+, Na+ and Fe3+) at different concentrations (0.01, 0.05, 0.1, 0.5, 1.0 mol/L) were prepared. DHR rheometer and texture analyzer were used to conduct temperature scanning experiments and TPA texture analyses of fish gelatin solutions, and their foaming and emulsifying properties were measured, and the effects of the common cations occurring in foods on the rheological and textural properties along with foaming and emulsifying characteristics of fish gelatins. The results showed that adding K+, Mg2+ or Na+ at a low concentration (0.01~0.05 mol/L) increased the elastic modulus (G') and viscous modulus (G'') of the fish gelatin solutions , thereby increasing their thermal stability. The melting point and freezing point of fish gelatin could be significantly increased by the addition of K+ or Na+ at a low concentrations (0.01~0.05 mol/L). The hardness and chewiness of fish gelatin could be significantly increased by adding K+ or Na+ at a low concentration (0.01~0.05 mol/L). Foamability and foam stability were improved after the addition of K+, Na+ or Fe3+ at a high concentration (0.1~1.0 mol/L); Emulsifiability and emulsion stability could be improved by adding one of the 5 cations at a low concentration (0.01~0.05 mol/L). The results indicated that the properties of fish gelatin could be effectively improved by adding different cations at a certain concentration, with K+ and Na+ at low concentrations being the most effective for modification. The results of this research provide a scientific basis and a theoretical foundation for broadening the application of fish gelatin in the food field.
    29  Effect of Lactobacillus plantanum Fermentation on the Flavor of Kiwifruit Juice by GC-IMS
    LI Ke ZHU Yongqing WU Yinglong YUAN Huaiyu PAN Cuiping ZHOU Yan LIAO Maowen LI Huajia
    2022, 38(5):254-260. DOI: 10.13982/j.mfst.1673-9078.2022.5.0913
    [Abstract](151) [HTML](203) [PDF 1.94 M](525)
    Abstract:
    Kiwifruit was used to investigate the effect of Lactobacillus plantanum fermentation on the flavor of kiwifruit juice. Gas migration ion chromatography and partial least squares discriminant analysis (PLS-DA) were employed to analyze and compare the flavor components of pasteurized kiwifruit juice, Lactobacillus plantarum fermented juice and fermentation control group. The results showed that the colony number of Lactobacillus plantanum B-1 was increased from 6.21 lg CFU/mL to 8.60 lg CFU/mL in 24 hours, the total acid increased from 0.60% to 1.33%, indicating that Lactobacillus plantanum B-1 hada good fermentation performance in kiwifruit juice. The results of GC-IMS combined with PLS-DA analysis showed that Lactobacillus plantarum fermentation could increase the contents of (E)-2-hexenal, hexanol, linalool, ethyl acetate, ethyl butyrate, acetone, 4-heptanone, 2-nonone, increase the fruit flavor. Besides, it also could reduce the loss of 1,8-cineole, (E)-2-hexenol, hexanal and other characteristic flavor substances of kiwifruit, inhibit the production of ethanol, funeral and other substances which have adverse effects on the flavor, so as to improve the flavor quality of kiwi fruit juice. This study provides theoretical support for the application of Lactobacillus plantarum in kiwifruit juice products.
    30  Changes in Volatile Flavor Components of On-shelf Ponkan Juice Resulting from Ultraviolet A Irradiation
    LI Guijie CHENG Yujiao TAN Xiang YI Ruokun WANG Jun AO Xiang YU Bo ZHANG Wanchao
    2022, 38(5):261-269. DOI: 10.13982/j.mfst.1673-9078.2022.5.0953
    [Abstract](187) [HTML](190) [PDF 624.52 K](476)
    Abstract:
    Herein, the effects of ultraviolet A (UVA) irradiation on the flavor proprieties of on-shelf not-from-concentrate (NFC) Ponkan juice were evaluated and compared with those under dark storage. Polyethylene terephthalate-bottled NFC Ponkan juice was stored at 25 ℃ and subjected to UVA irradiation for 30 days. Bottles of Ponkan juice stored in the dark were used as controls. Volatile compound composition and contents of Ponkan juice were analyzed by headspace solid-phase microextraction with gas chromatography-mass spectrometry/pulsed flame photometric detection at day 0 and 30 days after storage in the dark or exposure to UVA. The odor active value (OAV) was used to screen flavor components significantly affected by the UVA irradiation, and the overall flavor of the on-shelf juice was evaluated. Overall, 43, 51 and 53 volatile compounds were detected in juice samples collected on day 0, day 30 after storage in the dark, and day 30 after UVA exposure, respectively. Among the components showing significant concentration differences after dark storage and UVA irradiation, a total of 22 key flavor components with OAV≥1 were identified, which included six alcohols (such as linalool), six aldehydes (such as phenylacetaldehyde), four hydrocarbons, three volatile sulfur compounds (such as dimethyl sulfide), two esters, and one ketone. Moreover, the odor intensities (in terms of OAVs) of floral flavor components from the three samples were as follow: day 0 (583)> day 30 in the dark (456)> day 30 of UVA irradiation (400), whereas those of off-flavor components showed the opposite order (83, 135, and 284, respectively). Sensory evaluation further verified the detected changes in the odor attributes of on-shelf juice, including enhanced dimethyl sulfide production rate upon UVA exposure. In conclusion, UVA irradiation speeds up flavor deterioration of Ponkan juice by modifying the compositions and concentrations of flavor components.
    31  Analysis of Similarities and Differences between GB 31650 and CAC Standards Based on Veterinary Drug Residue Limits
    CHEN Yan LIU Wenwen GENG Anjing YANG Hui LIAO Ruoxin WANG Fuhua
    2022, 38(5):270-277. DOI: 10.13982/j.mfst.1673-9078.2022.5.0885
    [Abstract](179) [HTML](246) [PDF 433.16 K](466)
    Abstract:
    Animal-derived agricultural products are the main source of protein for human consumption. However, veterinary drug residues in animal-derived agricultural products have gradually become one of the hot issues of food safety. In this study, China's latest veterinary drug residue limit standard GB 31650-2019 and CAC standard CX/MRL2-2018 were compared from the categories of animal derived products and veterinary drugs, the limit values of livestock products, poultry products, aquatic products and banned veterinary drugs. The results showed that 94 kinds of veterinary drugs and 1548 residue limit values were involved in the standard of GB 31650-2019, which exceeded the CAC standard CX/MRL2-2018 in quantity. However, there are still differences in the categories of veterinary drugs between GB 31650-2019 and CX/MRL2-2018, of which four and three veterinary drugs for livestock product and aquatic product prescribed by CX/MRL2-2018 are not listed in GB 31650-2019. Therefore, it is necessary to further strengthen the investigation of usage and risk assessment of these veterinary drugs in China, and promote the integration with international standards. The results of this study are helpful to understand the gap between GB 31650-2019 and CX/MRL2-2018, promote the improvement of China’s veterinary drug residue limit system for animal-derived agricultural products, and provide reference for the production and safe use of veterinary drugs in China.
    32  Antibacterial and Virulence-attenuating Effects of Protocatechuic Acid against Vibrio parahaemolyticus
    LU Ping LIU Huan XIAO Miao LI Yingyu ZHAO Yanni
    2022, 38(5):278-285. DOI: 10.13982/j.mfst.1673-9078.2022.5.0855
    [Abstract](210) [HTML](175) [PDF 6.31 M](600)
    Abstract:
    In order to reveal the mechanisms underlying the antibacterial function of protocatechuic acid (PCA), the antimicrobial activity and virulence-attenuating effect of PCA was investigated. To evaluate the antibacterial activity of PCA against Vibrio parahaemolyticus and its effect on the integrity and permeability of cell membranes, the minimal inhibitory concentration (MIC), growth curve, nucleotide and protein leakage, and malondialdehyde (MDA) content were measured, and the morphological changes of V. parahaemolyticus were examined by scanning electron microscopy. Meanwhile, the virulence-attenuating effect of PCA against V. parahaemolyticus was further investigated through detecting the effects of PCA at sub-inhibitory concentrations (SICs) on the synthesis of virulence factors of V. parahaemolyticus. The experimental results showed that the MIC of PCA against V. parahaemolyticus was 2 mg/mL. After the treatment with PCA at MIC, V. parahaemolyticus was severely invaginated and ruptured. The contents of nucleic acid, protein, and MDA in the supernatant were 2.65 times, 1.94 times, and 10.05 times those of the control group, respectively. In addition, the inhibition rates of PCA against extracellular polysaccharides, extracellular proteases, and biofilms were 40.57%, 19.79%, and 26.04%, respectively, at a PCA concentration of 1/4 MIC, and 52.85%, 28.38% and 34.69%, respectively, at a PCA concentration of 1/2 MIC. PCA mainly acted on cell membrane, inhibited the growth of V. parahaemolyticus through affecting the integrity and permeability of the cell membrane, and at sub-inhibitory concentrations reduced effectively the virulence of V. parahaemolyticus.
    33  Simultaneous Determination of Three Pesticides and Their Metabolite Residues in Litchi and Longan by High Performance Liquid Chromatography-Tandem Mass Spectrometry with QuEChERS
    WANG Siwei WANG Xiaonan CHANG Hong SUN Haibin LIU Yanping
    2022, 38(5):286-295. DOI: 10.13982/j.mfst.1673-9078.2022.5.0901
    [Abstract](170) [HTML](178) [PDF 899.63 K](420)
    Abstract:
    An analytical method was established for the determination of difenoconazole, chlorantraniliprole, cyantraniliprole and their metabolite J9Z38 residues in litchi and longan by QuEChERS pretreatment method with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) technique. Residues in litchi and longan samples were extracted with acetonitrile, purified with 50 mg C18, 50 mg PSA, and 10 mg Nano-ZrO2, and then detected by HPLC-MS/MS with separation column of 75 mm InfinityLab Poroshell 120 SB-C18, and 0.1% formic acid-acetonitrile as mobile phase with gradient elution under multi-reactive ion monitoring (MRM) and quantified by external matrix-matched standard. Good linearities for the four analytes in the range of 1~100 μg/kg were obtained and the correlation coefficients (r2) were from 0.9896 to 0.9999. The limits of quantitation (LOQs) were among 0.10 to 10 μg/kg. The recoveries in the litchi and longan were ranged from 82.48% to 99.17%, the intra-day precisions and inter-day precisions were 4.11%~7.77% and 6.10%~13.27%, respectively. The developed method have several advantages: easy to operate, simple and rapid, and high sensitivity. The method can be used for monitoring of difenoconazole, chlorantraniliprole, cyantraniliprole and their metabolite J9Z38 in real litchi and longan samples.
    34  Determination of Four Aristolochic Acids in Asarum by Ultra-high Performance Liquid Chromatography-tandem Triple Quadrupole Tandem Mass Spectrometry
    OU Aifen HUANG Jiale DONG Yangjing ZHAO Suqing
    2022, 38(5):296-303. DOI: 10.13982/j.mfst.1673-9078.2022.5.0788
    [Abstract](143) [HTML](190) [PDF 2.02 M](522)
    Abstract:
    In this study, an analytical method for the simultaneous determination of four aristolochic acids in asarum by ultra-high performance liquid chromatography-tandem triple quadrupole mass spectrometry (UPLC-QQQ-MS/MS) was established. The samples were dissolved with 70% methanol, extracted ultrasonically, and separated on a Waters ACQUITY UPLC HSST3 chromatographic column (2.1 mm×100 mm×1.8 μm) using 0.1% formic acid in water -methanol as the mobile phase in gradient elution. The flow rate was 0.3 mL/min, and the column temperature was 40 ℃. Aristolochic acid A, aristolochic acid B, aristolochic acid C and aristolochic acid D were analyzed using electrospray ionization (ESI), positive ion mode scanning and multiple reaction monitoring mode (MRM). Results showed that aristolochic acid A, aristolochic acid B, aristolochic acid C and aristolochic acid D showed good linear relationships within the concentration range of 4~100 μg/L (r≥0.995). The detection limits were 3.00 μg/kg, 5.00 μg/kg, 25.00 μg/kg and 20.00 μg/kg, respectively, with the spiked recoveries ranging from 91.97% to 106.40% and RSD≤4.24% (n=9). The method had high specificity, accuracy, precision and wide linear range, and is suitable for simultaneous determination of aristolochic acids A, aristolochic acid B, aristolochic acids C, aristolochic acids D in asarum. The test results show that asarum and asarum-containing Chinese traditional medicine had certain amounts of aristolochic acid A and aristolochic acid D, but did not contain aristolochic acid B and aristolochic acid C. The data provide a scientific basis for safe daily consumption and medicinal use of asarum, and the quality control of asarum-containing Chinese traditional medicines.
    35  Construction and Application of Chlorogenic Acid Electrochemical Sensor Based on ZIF-8@Ag/MWCNTs
    DONG Leichao WANG Honglei CHEN Xuanhong NAN Xijun JI Wei LI Jiayi SHENG Guihua ZHOU Quancheng
    2022, 38(5):304-312. DOI: 10.13982/j.mfst.1673-9078.2022.5.0873
    [Abstract](196) [HTML](213) [PDF 2.35 M](462)
    Abstract:
    ZIF-8@Ag/MWCNTs electrochemical sensors were prepared and used for the quantitative analysis of chlorogenic acid. Ag nanoparticles have good electrical conductivity and electrocatalytic ability, and they can be effectively dispersed by the excellent specific surface area of ZIF-8. Therefore, ZIF-8@Ag nanocomposites were prepared by Ag+ in-situ reduction on the surface of ZIF-8 after ZIF-8 was synthesized at room temperature. Then, MWCNTs was used as the substrate and compounded with ZIF-8@Ag to form a modified working electrode, a highly sensitive electrochemical sensor was obtained for the analysis of chlorogenic acid. The electrochemically sensing capability of ZIF-8@Ag/MWCNTs/GCE was explored via cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS), and differential pulse voltammetry (DPV) techniques. Under the optimized experimental conditions, the standard substance concentration of chlorogenic acid had a good linear relationship with oxidation peak current in the range of 5×10-8 mol/L~1×10-5 mol/L. The detection limit can be as low as 1.36×10-8 mol/L (S/N=3). The anti-interference ability, repeatability, and reproducibility of the modified electrode were investigated, and the results showed that the electrode had a strong anti-interference ability, and performed well in repeatability and reproducibility. When it is used for the detection of the actual sample green coffee bean diluent, the recovery rate was between 96.34%~103.34%. The method is simple and reliable, and can be used for rapid quantitative analysis of chlorogenic acid and actual samples of chlorogenic acid.
    36  DNAzyme-Fluorescence Resonance Energy Transfer (FRET) Based Rapid Detection of Lead Pollution in Food
    LIU Yumei SHI Yachen REN Yao DENG Ruijie ZHAO Zhifeng HE Qiang
    2022, 38(5):313-319. DOI: 10.13982/j.mfst.1673-9078.2022.5.0857
    [Abstract](189) [HTML](197) [PDF 1.92 M](383)
    Abstract:
    To achieve rapid detection of lead (Pb2+) pollution in food samples, here, a simple “Turn on” Pb2+ sensor based on DNAzyme and Fluorescence Resonance Energy Transfer (FRET) was established. The quencher BHQ1 worked as the FRET acceptor and quenched the fluorescence of EvaGreen. In the presence of Pb2+, the specific cleavage of the substrates weakened the reaction between EvaGreen and BHQ1, the quencher BHQ1 released as the substrate cleaved and was far away from the FRET donor EvaGreen, so the FRET effect was weakened, the fluorescence of the donor EvaGreen was retained. The weakening of FRET effectand the enhancement of EvaGreen fluorescence signal induced by Pb2+could be used for qualitative and quantitative analysis of Pb2+pollution. When the armlength of the DNAzyme was 15 nt~5 nt, the concentration of EvaGreen, Substrate (GR-B) and DNAzyme were 1×, 400 nmol/L and 100 nmol/L, respectively, the limit of detection and linear range were explored. The reaction could be finished within 3 minutes at room temperature and had a high specificity for Pb2+, which could distinguish different metal ions. And it has been successfully applied to the quantitative analysis of Pb2+ in fresh eggs and tap water samples, which showed a satisfactory recovery rate from 86.79 % to 113.32 %. In summary, the proposed “Turn on” sensor could be used for rapid one-tube test at room temperature, amplification was not required, which might provide some ideas for detecting Pb2+pollution in food.
    37  Risk Analysis of Toxin Production by Pseudomonas cocovenenans subsp. farinofermantans Cultured in Wet Rice Noodle and Its Raw Materials
    CHEN Rongqiao CHEN Hanjin HU Junpeng XIAN Yanping WU Yuluan LIANG Ming HOU Xiangchang WANG Li
    2022, 38(5):320-327. DOI: 10.13982/j.mfst.1673-9078.2022.5.0128
    [Abstract](291) [HTML](187) [PDF 474.55 K](575)
    Abstract:
    To study and analyze the growth and toxin production law of Pseudomonas cocovenenans subsp farinofermantans (hereinafter referred to as “Pseudomonas cocovenenans”) and the associated risks in three food matrixes, different concentration(103, 105 and 107 cfu/mL) Pseudomonas cocovenenans was added into wet rice noodle, its raw rice and rice pulp, then these foods were cultured at the best toxin production temperature (26 ℃) and the best growth temperature (36 ℃) and toxin (i.e., bongkrek acid) content changes among them were determined. The result shows that bongkrek acid production of Pseudomonas cocovenenans was positively correlated with the quantity of Pseudomonas cocovenenans in food matrix and had a great correlation with food properties and water content. Bongkrek acid production in wet rice noodle is much higher than that in its raw rice and rice pulp under the situation of same quantity of strain, cultured temperature and time (Up to about 5000 times). When the inoculation concentration in wet rice noodle was 105 cfu/mL and cultured at 26℃ and 36℃ for 48 hours, bongkrek acid content could reach 27 mg/kg, it was high risk level, bongkrek acid content in raw rice during 35 days cultured was in the range of 0.7~16 µg/kg, it was low risk level. The study suggests that the whole chain of raw materials, production, storage and transportation, management and consumption should be strengthened to prevent and control the pollution of wet rice noodle by Pseudomonas cocovenenans.
    38  Research Progress on Iron Absorption in Human Body and Unique Properties of Plant Ferritin for Iron Supplementation
    YUN Shaojun WANG Shengnan LYU Chenyan ZHANG Xiaorong YANG Haoyu SHEN Jiaojiao FENG Cuiping
    2022, 38(5):328-336. DOI: 10.13982/j.mfst.1673-9078.2022.5.0418
    [Abstract](207) [HTML](486) [PDF 1.94 M](771)
    Abstract:
    Iron-deficiency anemia is still one of the public problems related to health nutrition currently facing the world, and the nutritional function of iron is closely related to its absorption and utilization in the body. Plant ferritin, with its unique cage structure, has broad application prospects in iron supplementation. This article reviews mainly the absorption pathways of iron from various sources by the human body, the structure of plant ferritin and its characteristics as an iron supplement. Regarding the ways of iron absorption in the body, a focus is placed on the absorption approach in the human body for iron from various sources, such as heme iron and non-heme irons like Fe2+, Fe3+ and ferritin. Moreover, the factors affecting the iron absorption were also reviewed. Then, the basic structure of plant ferritin and its special structure compared with animal ferritin are described. Finally, t he iron supplementation characteristics of plant ferritin exhibited in cell experiments, animal experiments and clinical research, and its application in the field of ano-encapsulation are summarized. The purpose of this review is to lay a foundation for in-depth study on the body’s iron metabolism and nutritional characteristics of plant ferritin.
    39  Flavor Contribution and Biosynthesis Mechanism of Lactone Compounds in Food
    YU Haiyan YAO Wenqian CHEN Chen YUAN Haibin HUANG Juan LOU Xinman TIAN Huaixiang
    2022, 38(5):337-349. DOI: 10.13982/j.mfst.1673-9078.2022.5.0954
    [Abstract](211) [HTML](384) [PDF 739.84 K](954)
    Abstract:
    Lactones in food, which mainly include γ-lactone, δ-lactone, fenugreek lactone, and whisky lactone, play an important role in the formation of the overall flavor. They can grant the food a milky, fruity, and nutty flavor, as well as caramel and other excellent flavor characteristics. Thus, it is of great significance to the food industry to better understand the flavor contribution and biosynthesis mechanism of lactones in food. The type, composition, and aroma contribution of lactones commonly found in food were herein reviewed and their biosynthesis mechanisms were summarized, including the hydroxy fatty acid-lactone formation pathway of δ-lactone and γ-lactone, the one-step molecular lactone exchange pathway, the aldol condensation pathway of fenugreek lactone, the fatty acid-acyl CoA-lactone formation pathway in fruit, and the unsaturated fatty acid-hydroxy fatty acid-lactone formation pathway in fruit. Issues in current research and future research directions are also summarized and discussed. The purpose of this study is to provide theoretical references for comprehensive understanding of lactone flavor compounds and their formation, which may contribute for improving food flavor and food quality, and consequently transform and enhance the use of lactones in the food industry.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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