Abstract:Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm^-1 and 1 682 cm^-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative analysis was obtained by iterative curve fitting. The results showed that there was an increase in β-sheet structure and random structures accompanied by a decrease in turns and alpha helix, with the increase of oxidizing agent (AAPH<3.00 mmol/L). Higher level oxidation (5.00 and 10.00 mmol/L) would induce fragmentation through direct breakage of peptide bonds, resulted in changes in the secondary structures. The hydrogen bonds and hydrophobic interactions played an important role in the formation of PPI aggregates.

Abstract:The facultative anaerobic bacteria in Luzhou-flavor Daqu were isolated and screened to study the species distribution of this kind of bacteria in the fermentation environment of Daqu. Then, the screened bacteria were further researched for the formation ability of the flavor components and their volatile constituents in order to improve the quality of Daqu. Through separation and purification of microorganism in the samples of Daqu by Candle jar method, 9 facultative anaerobic bacteria were obtained. Among them, the one which was coded as X₃ provided with the prominent formation ability of the flavor components and was assigned as Corynebacterium with preliminary identification. Through analyzing the volatile components in the products by solid-state fermentation with HS—SPME—GC—MS, it showed that some volatile substances such as pyrazines, phenethyl alcohol, ethyl phenylacetate and guaiacol were be accord with Luzhou-flavor Daqu.

Abstract:In order to obtain tofu coagulator of high quality, investigated the titratable acidity and antioxidant activities of the fermented tofu whey by 3 strains of Lactobacillus amylolyticus L5, L6 and Pichia amethionina Y, which were separated and purified from natural fermented tofu whey, with the single, double and three strains as starters. The results indicated that both of the Lactobacillus were able to grow and produce acid in the tofu whey, the titratable acidity of fermented tofu whey by L6 for 60 h reached 65.11 ^oT at the temperature of 35 ℃, displaying a better capacity in producing acids, while, it also reached 65.44 ^oT when the tofu whey was fermented by the starter of L5+L6+Y under the same condition. The ability of reducing Fe³⁺ and scavenging DPPH radical of fermented tofu whey by L6 increased slightly, but the power of iron(II)-chelating significantly enhanced, with the power of 54.45%. In contrast, the power of iron(II)-chelating of fermented tofu whey by L5 decreased with the increasing fermentation time. The abilities of producing acids, reducing Fe³⁺, iron(II)-chelating and DPPH radical scavenging of fermented tofu whey by L5+L6+Y were strong than those by L6+Y. In summary, Lactobacillus amylolyticus L6 was the best strain to produce acid and antioxidant activities in tofu whey among the 3 single strains, while, L5+L6+Y was the best combination among the multi-strain starters.

Abstract:Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst, propylene oxide as an ether reagent, sodium sulfate as a swelling inhibitor, and sodium trimetaphosphate (STMP) as a cross-linking reagent. The properties such as acid resistance, salt resistance, transparencies, and freeze-thaw stability were also studied. The result showed that：the anti-acid stability, anti-salt stability, paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation. The hydroxypropylation can improve the anti-acid stability, anti-salt stability and freeze-thaw stability of starches, and cross-linking can reduce the paste transparency.

Abstract:In order to investigate the heating-release behaviour of heated tobacco products, powdered Virginia tobaccos were decomposed at the temperature of 150, 200, 250, 300, 350 and 400 ℃ by pyrolytic technology respectively. It was shown that total volatiles increased with the increasing heating temperature. Compared with burned tobacco, only 5 percent of nicotine was released at 200 ℃, while 62% and 82% at 200 and 250 ℃ respectively. The heating temperature had obvious effects on the release of nicotyrine, myosmine, cotinine and 2,3'-dipyridyl. The content of nicotyrine reached the highest level at 350 ℃, up to 15.68% of the released nicotine content at the same temperature. However，the nicotyrine delivered from burned tobacco was only 35% of released nicotyrine from the heated tobacco at 350 ℃. Cotinine showed the similar changing behavior to nicotyrine. The released myosmine increased quickly with increasing temperature, compared to the burned cigarette, reached 2.57%, 18.78%, 39.39%, 65.62%, 85.72% of the content of delivered myosmine respectively. Heated at below 250 ℃, the aromatic substances were vaporized and no harmful or potential harmful substances formed basically. With the elevated temperature, the harmful substances formed and increased with the increasing heated temperature. The main harmful or potential harmful substances included phenol, methyl phenol, ethyl phenol, hydroquinone, 1,2-benzenediol, benzofuran derivatives, benzyl nitrile and benzenepropanenitrile.

Abstract:Corn protein hydrolysates of high concentration were prepared by optimizing the hydrolyzing conditions of alcalase and flavourzyme respectively. Both of which were applied synergistically to hydrolyze corn gluten to obtain antioxidative corn protein hydrolysates. The results showed that the optimal hydrolysis by Alcalase was obtained at 50 ℃, pH 7.7 and E/S of 2% (V/m) for reaction time of 75 minutes, and under the optimized conditions, DPPH radical scavenging activity and reducing power of the hydrolysate were 74.34% and 0.984 respectively; the optimal hydrolysis by Flavourzyme was reacted at 53 ℃, pH 6.4 and E/S of 5% (m/m) for reaction time of 50 minutes, and under the optimized condition, DPPH radical scavenging activity and reducing power of the hydrolysate were 70.55% and 0.715 respectively. During the process of dual-enzyme hydrolyzing corn gluten, antioxidant activities of corn protein hydrolysate that catalyzed by Alcalase+Flavourzyme were higher than that by Flavourzyme+Alcalase. At 110 min, DPPH radical scavenging value and reducing power of corn protein hydrolysate that catalyzed by Alcalase+Flavourzyme reached the highest in the whole reaction process, which were 91.32% and 1.341 respectively.

Abstract:In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P＜0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%，locust bean gum 22%，guar gum 19%, and the optimal addition amount was 0.8%. Under these conditions, the hardness, water-holding capacity and gel strength of produced beef meat fillet were 2 267 g, 82.1%, and 1 561 g·mm, respectively.

Abstract:The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.

Abstract:The recombinant protein was induced by transforming recombinant plasmid pET-32a (+)-Ara h 2.02 into Rosetta (DE3)，and identified by SDS—PAGE and Western Blotting. The results showed that the molecule weight of His-Ara h 2.02 fusion protein was about 38 kDa. At the same time, effect of IPTG concentration, shaking speed, induced temperature and time on the production of soluble recombinant protein were determined. The best conditions were as followed, the IPTG concentration was 0.3 mmol/L, the shaking speed was 220 r/min, the induction temperature was 37 ℃and the induction time was two hours, respectively.

Abstract:In the present work, degradation of chitosan with swirling cavitation was investigated to strengthen the effect of degradation, reduce the molecular weight of chitosan and expand the range of application. Different operating parameters such as initial concentration, initial pH, solution temperature, outlet pressure, treatment time and the method of ventilate was investigate on the degradation of chitosan. And different gas such as air, oxygen and nitrogen was used to compare the effect of gas on the effect of cavitation. The results show that: Air has an obvious influence on the degradation of chitosan on the different reaction condition, and the influence of oxygen is better than that of air, but nitrogen is inhibiting the degradation of chitosan. The experiment was performed under the following conditions: a solution concentration of 3 g/L, pH 4.4,a temperature of 60 ℃, a pressure of 0.3 MPa and a treatment time of 3 h, compared with degradation of chitosan in the condition of no-gas swirling cavitation , the aeration of air, oxygen make the intrinsic viscosity reduction rate of chitosan increased by 15.92% and 9.1%.But the aeration of nitrogen make the intrinsic viscosity reduction rate decreased by 9.89%. Therefore, the addition of air and oxygen can improve the degradation rate of chitosan effectively. This study will provide a useful theoretical basis for the development and application of chitosan.

Abstract:With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H₂O₂. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H₂O₂ was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.

Abstract:The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The total plate count of VC samples is lower than that of DC samples, and the coccus is becoming dominant bacteria. After baked and smoked, the VC's water content, salt content and sodium nitrite residue are higher than those of the DC's, and the L* of VC samples is higher than that of DC. Lower a* and b* make the smoked meat have a better color,like the pleasant rose pink .The quantity of coccus and mold of VC is higher than that of DC, which becoming the dominant bacteria, and the others were no significant differences. The types and relative content of volatile compounds in VC is higher than that of DC. So the VC method can improve the water-retaining property of smoked meat and promote to absorb the curing agent, it also can ameliorate the color and the flavor of the smoked meat.

Abstract:The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame seeds. With the extension of the drying time or increasing of temperature, the acid value of sesame oil was decreased (4.11～21.35 mg KOH/g), and the peroxide value increased (the maximum is 0.71 mmol/kg). Component of sesame volatile gases contained hydrocarbons, aldehydes, alcohols, esters, acids, etc, and the relative content of them reduced sequentially.

Abstract:The commonly used tastes of sweet and sour were respectively set to six concentrations system as the test samples for ranking ability screening of sensory assessors. In consideration of the sensory adaption, 12 assessors were asked to rank three times to each taste. Firstly, the accuracy of every assessor was evaluated by Spearman test. And Kendall test was used to evaluate the repeatability of the assessor. Finally, the ranking ability of each assessor was evaluated and analyzed comprehensively through fusion the data characteristics of accuracy and repeatability by clustering analysis. The results were showed that No. 5 assessor need to be eliminated for his poor performance and No. 3 assessor need to be trained more, while No. 1, 6, 7, 8 assessors showed good ranking ability and No. 2, 4, 9, 10, 11, 12 could directly carry out the test because of their excellent ranking ability. It was also found that W value of Kendall test and r_s value of Spearman test were overall positively related. However, W value of Kendall test could distinguish the ability more accurately among assessors. This paper provides theoretical guidance and practical experience for assessor screening and maintenance in sensory analysis laboratory.

Abstract:Objective: The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in eight areas (Jinghe of Xinjiang, Baiyin of Gansu, Nanliang of Ningxia, Zhongning of Ningxia, Huinong of Ningxia, Wulateqianqi Pioneer Town of Neimeng, Guyuan of Ningxia, Chaidamu of Qinghai) was determined by spectrophotometry and HPLC.Result: The method of HPLC to detect three major carotenoids of Lycium barbarum L. was simple and fast. The three major carotenoids could be qualitatived and quantitatived within 20 min. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was the highest in eight areas. The Lycium barbarum L. in eight areas was divided into two categories by cluster analysis. The Lycium barbarum L. in Zhongning, Guyuan, Qinghai was a category, the other was a category.

Abstract:To understand the difference in the phenolic compounds and antioxidant activities of Cabernet Franc berries where were from two different terrain vineyards in the Loess Plateau region, the physicochemical index, antioxidant activities, the phenolic composition and concentration of grape samples were determined. The results showed that the different kind of phenolic compound contents of grape berries were not uniform variation law； The antioxidant activities of slope land berries was lower than the flat land berries； The total 17 individual anthocyanin compounds were identified in flat and slope land berries (including 12 anthocyanin deriatives and 5 basic anthocyanins); Terrain conditions had no effect on anthocyanin composition, but had effect on anthocyanin concentration in different extent; The concentration of 5 basic anthocyanins from slope land vineyard berries were higher than flat land berries. So the terrain condition of vineyard could really influence the phenolics composition and content, antioxidant activity of Cabernet Franc berries.

Abstract:Improvement of sample pretreatment conditions of ion chromatography method of national standard methods to determinate the nitrite and nitrate in meat products. The national standard methods employ filter paper to remove the fat in the sample extract. However, it is found the usage of filter paper can disturb the detection of nitrate, and cause serious high detection results. In this study, using chloroform to remove the fat can efficiently solve the disadvantages exist in the national standard methods. The generally exceed the standard of nitrate in the meats is not caused by the enterprise of illegal use of additives containing nitrate,and it is caused by the usage of spice, which is rich in nitrate, and peppers etc. plant material in the process of machining. Experiments proved that the improved method is simple, rapid, sensitive, accurate and suitable for the quantitative determination of nitrite and nitrate in meat products. Nitrite and nitrate in the measured concentration range showed a good linear relationship with the peak area. The recoveries were between 94.5% and 100.5%. The relative standard deviations were between 0.70% and 3.5%.

Abstract:A multiplex LAMP-melting curve method for simultaneous detection of Salmonella spp. and Staphylococcus aureus in food was developed. The primers were designed according to the sequences of invA gene of Salmonella spp. and nuc gene of Staphylococcus aureus, and the reaction system was optimized. The amplification products were analyzed by melting curves, electrophoresis, precipitation observation and fluorescence observation as well. No false positive and false negative results emerged during tests of 9 target and 23 non-target bacteria strains, and the pathogens could be determined by melting temperature on melting curves. DNA sequencing of LAMP products showed the sequences as deduced, confirming the correct LAMP amplification. The detection limits for each pathogen were both 10 fg/μL. The tests result of 232 samples showed that 2 pieces of raw pork were contaminated by Staphylococcus aureus. This method showed high specificity, and could be used to detect foodborne pathogens rapidly.

Abstract:Fe₃O₄ magnetic nanoparticles were prepared by coprecipitation method and coated with SiO₂ via a sol-gel process, then a magnetic molecularly imprinted polymers (Fe₃O₄—MIPS) of bisphenol A were prepared by emulsion polymerization using BPA as template, α-methacrylicas as functional monomer,divinylbenzene as cross-linker, azobisobutyronitrile as initior. The Fe₃O₄—MIPS were characterized by Fourier transform infrared spectroscopy (FT—IR),Transmission electron microscopy(TEM) and Sample vibrating magnetometry(VSM) in order to elucidate the morphology, magnetic and other properties, the results showed that they possessed uniform distribution of particle size, which was about 15 nm, and with a good magnetic property.The results of adsorption experiment indicated that the Fe₃O₄—MIPS have a much higher adsorbability than Fe₃O₄—MNIPS, and it had a high selective adsorption for BPA, the Scatchard analysis results demonstrate that the maximum apparent adsorption quantity of BPA was 126.44 μmol/g.

Abstract:A novel method for the determination of vanillin in powdered milk by liquid-liquid extraction - solidification of acceptor phase droplet-reextraction combined with gas chromatography/mass spectrometry(GC/MS) was developed. The sample was extracted with ether and the supernatant was cleaned up using 0.01 mol/L 100 μL sodium hydroxide and the residue was reextracted with dichloromethane. The detection of vanillin was carried out by GC—MS in selected ion monitoring(SIM) mode and external standard method was used for quantitative determination. Under the optimum conditions, the linear range of the method was from 0.20 to 10.0 μg/mL and the linear correlation coefficient (R) was higher than 0.999 5. The limit of detection (S/N=3) was 0.004 mg/kg. The relative standard deviation of the method was less than 6.83% with the recovery values ranging from 82.0% to 98.0%. The proposed method which is very simple, rapid and highly sensitive can meet the needs of determination of vanillin in powdered milk.

Abstract:Extracted conditions for citrinin were optimized in sufu. Citrinin was extracted completely by toluene-ethyl acetate-formic acid(7∶3∶1, V/V) at 50 ℃, with 10 min ultrasonic processing. A method for determining citrinin in sufu was established by high performance liquid chromatography (HPLC) with fluorescence detection. Citrinin was separated by mobile phase of water(pH 2.5)- acetonitrile (70∶30) on Hypersil ODS 2 column. The results were showed that there was good linear relationship between the fluorescence detection values and citrinin concentration in the range of 0.01～100.00 μg/mL (R²=0.999 99). The limit of detection was 0.005 mg/kg and the recovery of citrinin were between 90.4% and 107.9% and relative standard deviation(RSD, n=6) value were less than 6%.

Abstract:The method of detection of clenbuterol hydrochloride in pork by high-performance liquid chromatography was established after simplifying the steps of the national standard method to optimize the chromatographic conditions.. The results showed that, the optimized conditions just require two processes of extraction and protein precipitation, by using Alsonsil C18 HPLC column, optimized parameters for HPLC running were mobile phase ratio of acetonitrile to ammonium acetate 25∶75, flow rate 1.0 mL/min, injection volume 20 μL, detection wavelength 243 nm and detection limit was 0.025 mg/kg. The coefficient of recovery was up to 88.55%~94.03% and the relative standard deviation (RSD) was less than 2%. This method is accurate, rapid, low-cost and simple ,which is suitable for rapid detection of clenbuterol in pork .

Abstract:A comprehensive analytical method based on high performance liquid chromatography (HPLC) was developed for measurement in foods of 6 phthalates-Dibutyl phthalate, Dioctyl Phthalate, Di-N-pentyl phthalate, Diethyl phthalate, Butyl benzyl phthalate, Diallyl phthalate. The extracts were analyzed by HPLC using an Inertsil C₁₈ column. The two kind of organic mobile phases which are acetonitril and the methanol were compared. The acetonitril-water gradient elusion was found to be more advantageous. Under the optimal conditions, the calibration curves showed a good linearity (R2＞0.999 0) in the concentration ranged from 1.0～20.0 mg/L for 4 target compounds. Recoveries of 6 analyses at three spiked levels ranged from 85.57% to 109.90%, with relative standard deviations (RSD) less than 10%. The detection limits of the method ranged from 0.179 to 0.425 mg/L. This method is sensitive and simple, and is suitable for the rapid determination of the phthalates added in the food.

Abstract:Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better performance, and most of the rejection rate reached 100%. While the discriminative modelof specialand senior grade Jinhua ham showed unsatisfactoryresult, because of the similar odor between them.

Abstract:An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated with high content of fructose and glucose.

Abstract:This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I₃^– is generated with Fe^{3 +} reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which the relative standard deviation is less than 2%, and the average recovery rate of iron is between 96.7%～101% when adding standard solution to the samples.

Abstract:CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu²⁺, the quantitative analysis of Cu²⁺ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×10⁷ mol/L and the limit of detection is 1×10⁸ mol/L.

Abstract:The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the ¹³⁰Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.

Abstract:Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result of the deviation in line with the requirements of methodology is reliable.

Abstract:The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can almost completely removing nuts allergen protein, is the best way to desensitization.

Abstract:Polygonum and Scrophulariaceae Herbs such as roots and tubers produced in Guizhou were studied, to analysis the concentrations of heavy metals in roots, stems and leaves, and to compare the heavy metal content in roots and stems of Polygonum collected from different production places in Guizhou. The results showed that the contents of 5 kinds of heavy mentals, such as Cu, Cr, Cd, As and Pb, in roots of Polygonum were lower than that in stems and leaves. For the roots of Scrophulariaceae, of which heavy metal content except Cu was far below that in stems and leaves. The content of Cd in the whole Scrophulariaceae and Pb in leaves were beyond the limit of the indicator of the Green Industry Standards of Medicinal Plants and Preparation of Foreign Trade (WM/T2-2004). The enrichment of Cr and Cd in different parts of Polygonum,Scrophulariaceae was the same, for Cr, leaves>stems>roots; and for Cd, stems>leaves>roots, the content of Cd in roots of Scrophulariaceae was much larger than that of Polygonum, which could prove that the roots of Scrophulariaceae were easier to enrich Cd than that of Polygonum. The contents of Cu, Cr, Cd, As and Pb in the stems of Shibin Polygonum were higher than that in the roots of Duyun Polygonum, the contents of As, Pb in roots of Shibin were lower than that of Duyun Polygonum, the remaining heavy metal contents were higher than that of Duyun Polygonum.

Abstract:Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the middle number is between 27.58～33.70 mg/kg, which are on the rules of GB 5461—2000 and GB 26878—2011, The ratio of qualified iodine in iodized salt is between 95.55%～100%, showed a steady increasing trend.

Abstract:Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is numerical fitted Then a function of inlet temperature of U pipe, the layer number of U pipe and the temperature of outlet is get, and a temperature decreasing mathematical model of the layer number and the temperature of outlet is built. The function can reflect the trend of the temperature decreasing efficiently, so it provide a theoretical reference for actual design.

Abstract:Pistachio sorting technique research using impact acoustics is a method, which is to make pistachio vibrating and sounding when impacted, and get the connection between its signal features and structure characteristics through acoustics analyzing. Pistachio is considered as a nested ball , and analyses the whole process from the ground until the last moment of free vibration attenuation, and explains that the time domain and frequency domain characteristics of pistachio will perform different vibration characteristics based on the levels of opening. A new selecting method based on time-domain signal integrated logarithmic decrement is presented, and sorting effect is obvious.

Abstract:In order to solve the electromagnetic clutch type ZB45 packaging machine box trademark paper feed drive system, the movable friction plate limiting ring is easy to shift, a reset spring ring and the clutch friction surface wear, resulting in trademark paper supply system not to the bank paper conveying trademark paper laminated or feeding jam fault problem. Based on the electromagnetic clutch structure analysis, using the way of reduction to replace the original spacing ring, replace the original spring ring spring to plug with screw limit, including the improvement of re design positioning ring, spring and frame structure of the technology, practical application, fault problem from each machine occurs at least 6 times / years reduced to 0, improves the production efficiency of equipment, with less labor intensity of the maintenance and repair, simple, rapid adjustment, and repair costs decreasing.

Abstract:Focusing on the current red chill powder made by the stamp mill lacks the traditional taste, a new small multi-functional stamp mill is designed. This machine uses the motor to drive the transmission shaft, then drive the sheave to elevate the tamper, so the red chill will be stamp crushing by the weight of the tamper. At the same time, rotating of the cylinder barrel increases the chance for stamp crushing. And the split design of the tamper adds the flexibility and adjustability. The practical testing results show that this machine could keep the traditional taste by imitating the traditional stamping way, and it will consume less energy and compensate for current shortage.

Abstract:To reduce artificial participation in the manufacturing process of the bay scallop. The spiral brush roller type cleaning method was used to clean the bay scallop. Combined with the related cleaning mechanism in view of the characteristics of the bay scallop to improve and innovate design the main feature. Hollow spiral brush roll at the same time play a role in cleaning and transport, and there is a water pipe arranged above every brush roll, brush roll and water together to make a better cleaning effect.

Abstract:Streamlined as a style is unique, it is mainly due to the condition of scientific research and industrial production rather than aesthetic theory. The new era requires new forms, new symbol, and it is up to the demands of early American commercial design. Streamlined design expanded food packaging design tool value to the unique esthetic connotation, significantly enhance the food packaging design validity and pertinence. Streamlined design aesthetic, the mutual influence of streamline design and industrial, commercial, have far-reaching role in the enlightenment to our modern design.

Abstract:In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with mixed gas in vacuum> packing with carbon dioxide in vacuum> vacuum packing > air packing.Through the experiment,the optimum storage effect was using the five layer coextrusion bag filled with nitrogen gas to package peanut kernels.It could effectively restrain peanut fat oxidative rancidity.

Abstract:To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding time under certain circumstances, increasing the pressure is good to the shelf life of food contents, the higher the pressure, the more obvious the effect; Pressure under certain conditions, holding time does not produced regularity impact on the food contents and packaging materials. Pressure and storage of period can produce influence on the food simulant and material.

Abstract:The changes were discussed in wheart storage in the initial deterioration site and physiological enzymes activity. The variation of enzymes activity was detected in natural aging and artificial aging wheat by setting three temperature of 30 ℃, 40 ℃ and 50 ℃. And the embryo tissue was also observed by microscope to ensure the deterioration region of wheat. The results showed that the physiological deterioration began with the cap of radical, and then extend to the radical, at last reached the plumule. In the process of deterioration at different temperatures, the catalase activity gradually decreased and remains at a very low level in the end. However, the activity of dehydrogenase and amylase increased gradually at the beginning and then dropped down little. In several of storage temperature，the higher the temperature is, the more intense changes of enzyme activity.

Abstract:Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.

Abstract:In order to establish the growth model of Staphylococcus aureus，the frozen surimi product was inoculated with S. aureus and Gompertz model, Logistic model, Richards model, etc, were selected to fitting the growth data of S. aureus at 10, 15, 20 and 25 ℃, respectively. Residual distribution and degree of fitting (RSS, RSE, AIC) analyses were used to evaluate model fitting ability and choose the optimal model for the growth of S. aureus in frozen surimi. The results of the comparison showed that the smallest RSS, RSE and AIC values fitted by Logistic model at 10 ℃ were 0.742, 0.352 and -4.458, respectively. The smallest RSS, RSE and AIC values achieved by Gompertz model were 0.403，0.259，-9.961；0.285，0.239，-13.089 and 0.273，0.234，-13.473, respectively. Compared comprehensively, the optimal growth model of S. aureus in the frozen Surimi was Logistic and Gompertz model was appropriate for 10 ℃ and 15 ℃, 20 ℃, 25 ℃, respectively.

Abstract:The active substance was extracted from seven kinds of spices: nutmeg, cinnamon, thyme, Helichrysum italicum, Hypericum perforatum, licorice and rosemary, by use of ethanol. Then determined the minimal inhibitory concentration (MIC) of different extracts against 4 pathogenic bacteria: Escherichia coli, Staphyloccocus aureus, Vibrio parahaemolyticu and Salmonella typhimurium. The result suggests that, the MIC of nutmeg extraction was above 0.5% (V/V). The MIC of cinnamon extraction against Escherichia coli, Staphyloccocus aureus were both 0.2% (V/V), and the other MIC of different extraction were all 0.5% (V/V). According to the MIC results, this experiment chosen the other six kinds of spices except nutmeg as the raw material to prepare a kind of natural herbal bacteriostatic agent, and the antibacterial performance was evaluated. The experimental results indicated that, this natural herbal bacteriostatic agent had significant bactericidal effect against six experimental bacteria and the sterilization rate reached 99.99%. In strawberries preservation, this natural herbal bacteriostatic agent showed a better effect, and extending shelf life from 7 days to 10 days.

Abstract:As the evaluation indexes with the sensory characteristics, weight loss and nutrition, the effects were studied, including fresh-cut lettuces through using controlled storage temperature, choosing different packaging films as well as using modified atmosphere packaging technology. The results showed: if its water loss ratio reaches 3%～5%, and the chlorophyll content is less than 2.2 mg/g, they would lose food value. The best storage temperature is 5～10 ℃. By using the nanomaterials to package fresh-cut lettuces until 14 days under certain conditions, the weight loss was 1.4% and Vc content was 1.38 mg/100 g. By using the MAP technology to package fresh-cut lettuces in the 18th days under certain conditions, chlorophyll content was 2.1 mg/g and Vc content was 1.5 mg/100 g, and was 1.4 times and 3.5 times to control group, respectively.

Abstract:The effects of fish brain phospholipids on lipid levels in mice were measured. ICR mice were chosen as experimental animals, which were randomly divided into five groups, normal control group fed the basal diet, the rest of the groups fed with high fat diet. The results showed that the fish brain phospholipids can significantly reduce serum TC, TG and LDL-C levels. The results showed that the fish brain phospholipids have hypolipidemic effect.

Abstract:In order to optimize the extraction process and analysis of subunit component of glutelin from Euryale ferox seed, the effect of four variables including liquid/material ratio, temperature, time and sodium hydroxide concentration on the extraction yield of glutelin was investigated by alkali solution and acid isolation. The glutelin extraction model was fitted by means of Box-Behnken design. Moreover, the subunit component of glutelin from Euryale ferox seed was analyzed. The results indicated that the optimum conditions for glutelin in Euryale ferox were determined as 10.3 (V/m), 51 ℃, 2.2 h, 4.5 g/L for liquid/material ratio, temperature, time and sodium hydroxide concentration, respectively. Under these conditions, the extraction yield of glutelin was 32.45%, which was no significant difference with the theoretical value of 32.55% (P>0.05). Thus, the regression model has good predictive performance, and can be used to guide extraction of glutelin in Euryale ferox seed. And the molecular mass of about 15 kD is the major subunit component of glutelin from Euryale ferox seed, which accounts for 52.4%. It can be used to construct the Euryale ferox glutelin fingerprint and provide a theoretical basis.

Abstract:Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further purified by ethanol precipitation. The amount of selenium-protein in obtained product was 78.26%, and the loss rate of protein during purification was 7.21%.

Abstract:Technology conditions for diacylglycerol preparation from rice bran oil were optimized by response surface methodology. On the basis of four single factor experiments, for reaction temperature, reaction time, immobilized lipase addition quantity and reactants weight ratio were chosen as influence factors, through four-factor quadric orthogonal regression test and structure matrix constructing, quadratic regression model with diacylglycerol yield as response value was set up and analyzed. The results showed that optimal preparation conditions were reaction temperature 26 ℃, reaction time 10 h, immobilized lipase addition 8.5% and reactant weight ratio 14∶1. Under these optimized conditions, the theoretical yield was 60.36%, practical yield was 58.31% with relative error 3.4%.

Abstract:With pepper residues as raw materials,extracting the protein through simple alkali method and ultrasonic waves alkali method were researched.The single-factor experiments showed that ultrasonic waves alkali method was much better than simple alkali method by increasing the protein extraction rate and largely reducing the extracting time.On the basis of orthogonal experimental design,it was concluded that the maximum protein extracted from alkali solution was 86.41% and 60.09% from the sediments after acidification and lyophilization.The best conditions were acquired by the material-liquid ratio 1∶25(m∶V), NaOH 0.3 mol/L, ultrasonic for 120 min with the temperature of 50 ℃ and the ideal isoelectric point tested at pH 3.6.

Abstract:Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl₂ with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei in gastric digestion is around 58.97%. Incubation experiments in the pancreatin-bile solution indicated the Lactobacillus paracasei could be released basically after 45 min. Alginate-microencapsulation method is suitable to the industrialized application of lactic acid encapsulation.

Abstract:In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, whereas 280 ℃ heating test showed the oil met the requirements of the second grade.

Abstract:Using DH (degree of hydrolysis) as the main index, hydrolysis effects on Sipunculus nudus protein of seven proteases were compared. On the basis of single factor experiment, response surface methodology and Box-Behnken model were employed to establish the quadratic model for optimization the hydrolysis conditions. Results showed that the DH of Protamex was higher than those of others. The optimum hydrolysis conditions were as follows: the ratio of enzyme to substrate of 7.8%, hydrolysis time of 4 h and the hydrolysis temperature at 50 ℃. Under this condition, DH reached 24.81%. This study was aimed to provide theoretical basis for the development and utilization of S. nudus.

Abstract:Neurodegenerative diseases (NDs) are caused by the loss of neurons, and worsen with the passage of time, to result in dysfunction. A large number of studies have found most neurodegenerative diseases had associations with the oxidative process and free radical damage. In recent years, foodborne antioxidants such as vitamin, flavonoids and other polyphenolics, polysacharides and saponins are used in the prevention and treatment of the NDs. This review indicates the relationship between oxidative stress and NDs, and focuses on the role of various foodborne antioxidants in the prevention of neurodegenerative diseases.

Abstract:Several preservatives commonly used for cold fresh chicken are briefly introduced in this paper, and the recent research of biological preservatives such as tea polyphenols, oregano essential oil, Nisin, lactobacillus fermentation, chitosan, bacteriolysis enzyme and combined biological preservatives were elaborated in detail. The combined biological preservatives may obtain more advantages for further development in cold fresh chicken preservation due to their safety and high-efficiency.

Abstract:With the development of modern industrial society, it becomes an increasingly serious problem of excessive heavy metals in food. For cumulative heavy metals will harm human health, there are many studies about the detection and removal technologies of heavy metals in food. The detection and their removal technologies of heavy metals in food were reviewed, and the development prospects of removal technologies were summarized at last.

Abstract:Blueberry polyphenols, as efficient bio-active substances, play an important role in anti-oxidation and subhealth improvement. Besides of conventional resolving extraction, methods of high efficiency and extraction rate also have been applied to it with the development of technology; functional studies also have gradually developed to the molecular and cellular level. For the purpose to offer an advisory opinion for further discuss, the research progresses of solvent, ultrasonic, enzymatic, microwave-assisted extraction process; and the ability of slowing down the occurrence of malignant diseases, improving sub-health state of human body of blueberry polyphenols are summarized in this passage.

Abstract:Xiang-lotus is rich in nutrition with numerous health benefits and nutrition will be improvement after germination. This paper introduced the nutrient value and health care function of Xiang-lotus, development and utilization in food industry. It can provide a research reference for intensive processing and comprehensive utilization as well.

Abstract:Large scale sports events of food logistics safety is directly related to all persons and events related to the health of the diet, can be held smoothly plays a very important role, A framework for food logistics security system should be constructed for the scientification and effectiveness. This paper first analysis of food logistics safety of large-scale sports events involved in the procurement and distribution of food ingredients two aspects, analysis of the subject involved, including suppliers, suppliers of food ingredients and the organization itself, points out the main problems that may arise, including food quality and safety of individual suppliers, storage temperature control, key equipment and manpower shortage temporary employment personnel and volunteers, health and safety, and emergency accidents caused problems. Therefore, a unified coordination and management should be established including the leadership mechanism, independent of the disinfection and sanitary detection mechanism, and establish and improve the mechanism for staff training, the participants to strengthen publicity and education, to ensure that the key equipment and human accidents and make the appropriate redundancy plans and other measures, in order to ensure that the framework of security system in the large scale sports events of food the logistics of the effective and scientific construction, to ensure the smooth running of the event.

Abstract:Guard on food additives should be paid high attention that is important in food safety concerning people’s safety and the development of market. But our mechanism on food additives is out of date including its law regulation and regulators. Learn from EU and JPN’s experiences of guarding food additives. Not only amend the law regulations, innovate supervision system, but also integrate the social supervision mechanism.

Abstract:The management of food enterprise contains several problems, such as lacking of strict quality management system, consciously adding prohibited toxic chemicals, the lack of ability of crisis management, sale management and consumer demands. The causes of these problems are the consciousness of enterprise management personnel quality and safety management, the lack of basic occupation ethics, neglecting the interaction with consumers, and old-style of sales management. To solve the dilemma of food enterprises, some corresponding measures should be taking, including establishing the concept of "people-oriented", promoting the establishment of quality and safety management, the establishment of the third party quality safety management system, the establishment of mechanism of management system, and the establishment of a new management of customers-center mode. These outlets could solve the plight of food enterprises, which makes food enterprise management embarked on the track of healthy development.

Abstract:CDIO is the English abbreviation of Conceive, Design, Implement and Operate, whose concept is to provide a realistic social practice and standards of engineering education for students. With the guidance of CDIO theory, CDIO engineering education mode was introduced into the teaching reform of food chemistry course. Three changes of teaching concept were proposed, and teaching mode was actively reformed based on these changes. By those reform, the independent learning ability, practice and innovation ability, communication ability,team spirit, and the whole CDIO process capability of students were cultivated or exercised.