Abstract:The acute toxicity test, genotoxicity and subchronic oral toxicity of hemp seed oil were investigated. Results indicated that LD₅₀ from the acute toxicity test of mouse was higher than 40 mL/kg. The negative results were showed in Ames test, micronucleus test of bone marrow and sperm abnormality test. No significant differences were found in body weight, food efficiency and blood endpoint values between testing groups and control group. Furthermore, the values of serum biochemical endpoints separately fell into the ranges of their normal specific concentrations. An absence of histological changes in rat organs was observed. It is concluded that no toxic effects of hemp seed oil were observed in this study.

Abstract:A bacteriocin-producing lactic acid bacteria strain designated as NLB-3 was isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H₂O₂ to antibacterial activity of indicator bacteria, and after the fermentation broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35 ℃, after 16 hours fermentation, the pH value reached 3.45 and it had a wider range of salt tolerance, but when the NaCl concentration was greater than 10%, and the growth of this strain was significantly inhibited.

Abstract:16 samples were obtained from 8 sample points such as the soil of oil mill, restaurant, lampblack absorber. 9 strains were gotten by primary screening with bromocresol purple plate and secondary screening with shaking flask fermentation, and a strain, which producing lipase with 12.9 U/mL was determined original strain. By single factor and orthogonal experiment the optimum condition for high lipase-producing of the strain A7 was obtained, which was soybean oil 5 g/L, peptone 20 g/L, MgSO4·7H2O 0.4 g/L, pH 6.0, culture temperature 30 ℃, rotation speed 200 r/min. The enzyme activity of strain A7 was 19.8 U/mL under the optimum condition.

Abstract:The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid and linoleic acid, and of which were the highest in C. brevistylaoil with 82.96% and 92.89%,respectively. It means that the major fatty acids present in camellia seed oil were the unsaturated fatty acidswhich are easily digested.

Abstract:Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters (RPP) were positively correlated with sensory score. The crude protein and each PC content of rice had certain negative effects on sensory score, especially prolamin, but no significant effect, and had different little effect on RPPs. Rice albumin content had high negative correlation with RPPs (but adhesiveness low), but globulin and most RPPs showed no significant positive correlation (except negative correlative adhesiveness). However，Rice prolamin and glutenin had different degree of negative correlation with most RPPs (except positive correlative adhesiveness), especially rice prolamin. Therefore, rice albumin had negative effects on physical and sensory properties, globulin on the contrary and prolamin had higher negative effects on physical and sensory properties than glutelin. But the advantage of the rice glutenin content was highest among four PCs determines it could play a major role.

Abstract:The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and that of Ba-you 1 were 69.00% which was the least. The variation coefficient of crude protein was 10.51%, ranged from 13.37% to 18.43%. The detected amino acid of Ba-you 3 was 139.60 mg/g which was the highest, and the essential amino acids accounted for 59.07%: The amino acid of Hua-zao 2 was 110.09 mg/g which was the least and the essential amino acids accounted for 59.34%. The variation coefficient of total polyphenol was 39.26% ranged from 4.27% to 19.53% which was the least. The variation coefficient of total flavonoids was 29.64%, ranged from 20.84% to 44.34%. The variation coefficientb of β-glucan was 25.22%, ranged from 2.74% to 5.72%. These data would be important references for the research and development of oak oat food and health care products.

Abstract:The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3～11) on pasting properties was found. HBS gel shows strong adhesiveness and moderate hardness, as well as good refrigeration stability and bad freeze/ thaw stability.

Abstract:According to the principles，the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7.0～8.0 and thermal reaction temperature of 70 ℃, the optimum conditions for maillard reaction of extracts were as follows: reaction time of 13h, and the ratios of exogenous amino acids to carbohydrates being Pro︰Gly︰Phe︰Cys︰peptides︰fructose as 13︰13︰13︰2︰0.3︰70. GC—MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally smoking group. Flavor components, such as Furfural and Megastigmatrienone were effectively increased via Maillard reaction, and unfavorable adverse ingredients of tobacco sheets, such as 5-Methyl-2-furanmethanol and Lauryl ether, were significantly reduced. Therefore, the maillard reaction is an effective method to improve the quality of tobacco sheets.

Abstract:Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects, hardness and springiness as measurement index, this study aimed to investigate the effects of pectin concentration, sucrose concentration, calcium concentration and pH value on the texture properties of pectin gel. Through single factor experiment, it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin. The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows: concentration of pectin was 1.3 g/100 mL, concentration of sucrose was 20 g/100 mL, concentration of calcium was 35 mg/g and pH value was 3.6, the hardness and springiness of the low-methoxyl amidated pectin gel were 47.06 g and 3.81 mm, respectively.

Abstract:In Jingxing village, Changsha city, soil samples and their respective hybrid rice samples were collected. Based on the content of Pb and Cd in the soils and hybrid rice, whether put in lime before heading had an effect on the accumulation and distribution of Pb and Cd was analyzed. The results showed that, in the common red soil, 94.20% of Pb was distributed in root, only 54.00% of Cd was distributed in root. In red soil with lime, the total distribution of Pb and Cd in root, stem and leaf were increased 2.20% and 17.20%, but the distribution decreased by 0.78% and 11.30% in unpolished rice. In red soil with lime, the bioaccumulation factor in unpolished rice was 0.02% and 2.60% less than the common red soil. Therefore, lime can be added to the common red soil before heading to decrease the accumulation of Pb and Cd in the unpolished rice, which provided a measure that was affordable and suitable for farmers to reduce the content of heavy metals.

Abstract:Magnetic nanobeads are more and more widely used in the fields of biology and medicine. However, there are still some shortcomings about the magnetic nanobeads such as nonuniform size, poor dispersity, weak magnetism and low functionalization degree after modification. This study was focused on how to acquire magnetic nanobeads by overcoming these drawbacks. Firstly, a highly magnetic nucleus with homogenous sizes, Fe₃O₄, was prepared. Then, it was successively modified by tetraethoxysilane and 3-aminopropyltriethoxysilane, giving functionalized magnetic nanobeads Fe₃O₄@SiO₂ or Fe₃O₄@SiO₂—NH₂, respectively. The influence factors on magnetism, dispersity and functionalization degrees were further studied. Rusults: Fe₃O₄ could be stable for 8 d in EtOH and exhibit a strongest magnetic strength of 56 eum/g, when prepared at room temperature under ultrasonic condition with the amount of ammonia (1 mol/L) for 50 mL. When the amount of TEOS was 0.5 mL, Fe₃O₄@SiO₂ could be prepared and stable for 12 d in EtOH with a strong magnetic strength of 30 eum/g. When functionalized in toluene at 70 ℃, Fe₃O₄@SiO₂—NH₂ could be prepared and stable for 14 d in EtOH with a still strong magnetic strength of 25 eum/g. Moreover, it reached a biggest NH₂ group grafting degree of 2.306 mmol/g, which was higher than that reported in the literatures. In a word, both of these modified magnetic nanobeads show better dispersity and still strong magnetism. And above all, they bear active hydroxyl or amino groups on their surfaces, which make them easier to bind with organic molecules and so better for applications in the fields of biology and medicine.

Abstract:Toxic of Pb²⁺, Cd²⁺, Hg²⁺, Pb²⁺+Cd²⁺, Cd²⁺+Hg²⁺, Pb²⁺+Hg²⁺ and Pb²⁺+Cd²⁺+Hg²⁺ were investigated using luminescent bacteria test. The joint toxicities of heavy metals mixtures were assessed by toxic unit method and additive index method. Results showed that the joint toxicity of Pb²⁺ with Cd²⁺ was synergetic in action while the joint toxicities of Cd²⁺with Hg²⁺, Pb²⁺ with Hg²⁺, and Pb²⁺ with Cd²⁺, Hg²⁺were antagonistic.

Abstract:Thioglycolic acid capped CdTe quantum dots (QDs) was prepared via hydrothermal synthesis method. Based on the synchronous fluorescence enhancement of CdTe QDs in the presence of streptomycin, a synchronous fluorescence method for the determination of streptomycin residue was established. Influence factors including pH value of buffer solution, concentration of CdTe QDs and reaction time were investigated. The samples were extracted with methanol by ultrasonic processing, and were added into the solution which was composed of 1.0 mL of CdTe quantum dots (3.5×10^-5 mol/L) and 1.0 mL of Tris—HCl buffer solution (pH=6.0). After standing for 10 min, the synchronous fluorescence intensity were measured at 345 nm (Δλ=230 nm). The relative synchronous fluorescence intensity showed good lined relationship to streptomycin concentration in the range of 5.0×10^-7～1.0×10^-5 mol/L with the correlation coefficient of 0.999 7. The detection limit was 1.0×10^-8 mol/L. With the advantages of simple, rapid and high sensitivity, the proposed method can be used in the determination of streptomycin residue in tomatoes samples.

Abstract:Sugar content (SC) is one of the important internal qualities of Nanshui pears. In this research, Visible/near infrared (Vis/NIR) spectroscopy was used to detect SC of Nanshui pears on-line. Transmission speed of Nanshui pears was 0.3 m/s, and USB4000 spectrometer was used to acquire the spectra of Nanshui pear samples in the wavelength range of 470～1 150 nm. Then three variable selection methods were used to select sensitive wavelength variables, and partial least squares (PLS) was used to develop calibration models of SC for Nanshui pears, also performance of calibration models was compared. The results indicate that Vis/NIR spectroscopy combined with variable selection method is feasible for on-line detection of SC for Nanshui pears. Competitive adaptive reweighted sampling (CARS) method is superior to uninformative variable elimination (UVE) and successive projections algorithm (SPA) methods. CARS method can simplify calibration model and improve performance of calibration model. The correlation coefficients in prediction and root mean square errors of prediction (RMSEPs) of full-PLS and CARS—PLS models of SC for Nanshui pears are 0.940,0.951 and 0.467%,0.420%, respectively.

Abstract:High performance liquid hromatography (HPLC) was developed to detect fructose, glucose, maltose, sucrose, glycerol, propylene glycol and sorbitol in tobacco. Samples were separated in Hi-Plex Ca cation ion exchange column with ultra pure water as mobile phase, refractive index detector as detector, and injection volume 15 μL, velocity of 0.4 mL/min, column temperature 80 ℃. The results show that the recoveries of sugars and polyols ranged from 97% to 108% with RSD of 0.89%～1.39% in the limit of detection of 1.5～2.0 mg/L. Meanwhile. Thirteen domestic and imported cigarette brands were analyzed by using this method. Results indicate that the propylene glycol, fructose, glucose, maltose and sucrose were detected in all cigarettes, while glycerol detected only in domestic cigarette No.1 and imported brand series C, this means that most cigarettes did not use glycerol as humectant. And it was found that imported brand series with two different prices use different proportions of glycerol and propylene glycol. Thus, the humectant formula of imported cigarette may give full consideration in tobacco leaf type, and it maybe worth exploring.

Abstract:Determining the content of procyanidins from chestnut shells respectively with two kinds of methods. The average purity of purified product was 74.78% (RSD=0.99%) by using HPLC. Firstly optimizing molysite catalytic chromogenic condition of colorimetry to determine the colorimetric optimization of procyanidins from chestnut shells (CSPCs) by colorimetry with ferric ions as catalysis agent, on the basis of single-factor experiments, an orthogonal experimental design was employed, with Absorbance of extract as an index, to optimize four factors. The optimum colorimetric conditions were Fe³⁺ concentration of 0.01 g/mL, reaction time of 40 min, reaction temperature of 100 ℃, butanol-hydrochloric acid volume ratio (V/V) of 93∶7, the average purity of purified product was 74.67% (RSD=1.68%) by using colorimetry with ferric ions as catalysis agent. The results showed that both methods have the the advantage of good accuracy and high sensitivity, of which the HPLC method is more reliable with lower RSD. Therefore, the HPLC method can dectect the content of CSPCs purified product in a swift, accurate and practical way.

Abstract:The optimal extraction fiber was selected by comparing the extraction effect of different extraction fiber. Under this condition, response surface methodology was employed to optimize HS—SPME extraction conditions for volatile components in flavor pickle goose. The effects of extraction temperature, extraction time and desorption time on the total of peak area and the total number of volatile substances. The volatile compounds in flavor pickle goose were determined through SPME—GC—MS. Results indicated that the optimal extraction conditions of flavor pickle goose was obtained as follows: extraction fiber 75 μm CAR/PDMS, extraction temperature 55 ℃, extraction time 53 min, desorption time 4 min, under this condition, the total of peak area was 3 645 270 362, the total number of volatile substances was 60; Totally 63 kinds volatile flavor were identified by SPME—GC—MS in flavor pickle goose, and were hydrocarbons, aldehydes, esters, ketones, alcohols, sulfurs and ethers, phenols, etc.

Abstract:Headspace solid-phase microextraction (HS—SPME) and gas chromatography coupled with mass spectrometry (GC—MS) were used for the qualitative determination of aromatic components in Sichuan Xiaoqu Chinese spirit samples. The effect factors of HS—SPME were optimized, such as alcohol content in sample，sample volume in headspace glass vial, concentrations of sodium chloride, equilibrium temperature and time, desorption time. The best extraction performance was achieved under the following conditions: 20% vol alcohol content in sample，45% sample volume in headspace glass vial with addition of 0.1 g/mL sodium chloride, 30min equilibrium time at 45 ℃, 30 min headspace adsorption time. In this condition, there were 45 aromatic components were extracted, including 29 esters, 5 higher alcohols, 1 aldehydes, 10 others.

Abstract:The hollow fiber liquid phase microextraction high performance liquid chromatography (HF—LPME—HPLC) of bisphenol A in canned food were determined to establish a simple, fast and accurate detection method. Mainly use the two-phase hollow fiber (HF) of liquid phase microextraction (LPME) technology, combined with high performance liquid chromatography to the determination of bisphenol A (BPA) content, so as to realize the optimization of the extractant, sample solution pH, extraction temperature, extraction time and stirring rate and other basic data parameters optimization,The results of the study show that: to octanol as the extractant, the selection of the determination of food sample solution pH value of 6.1, and the corresponding extraction temperature is 40 degrees Celsius for 40 min, relative standard deviation was 4.3%. The detection limit was 12.7 g/L and bisphenol A in food sample enrichment times the number reached 200 times, the average sample recovery rate in between 86.1%～105%.

Abstract:Development of mineral resources along Xiang River has brought serious pollution of heavy metals. What’s more, heavy metals migrate from environment into organism which bring a consequence of security threat. Studied the pollution situation and migration regularity of 7 kinds of heavy metals in water,sediment,plankton and aristichthys nobilis. The results showed that: The concentration of heavy metals in water were below the first class standard limit value of the national surface water environment quality; The pollution degree of heavy metals in sediments were found with the order: Cd>Zn>Pb>Cu>Cr>As>Hg, and the comprehensive pollution grading had reached high levels of pollution degree; The concentration of heavy metals in plankton were found with the order: Zn>Cu>Pb>Cr>As>Hg>Cd; The concentration of heavy metals in aristichthys nobilis were found with the order: Zn>Cu>Pb>Cr>As>Hg>Cd, and all the concentration of heavy metals were below the national and industry standards limited; The concentration of heavy metals in plankton mainly depend on the concentration of heavy metals in water, partly depend on the sediment; Cd and Pb are more inclined to migrate from environment into aristichthys nobilis, while Zn and Hg are more inclined to migrate from food into aristichthys nobilis.

Abstract:In this paper, analyzes the status quo of China's potato starch processing, in view of potato planting more dispersed and intolerance storage features, a machine design ideas was put for small potato starch processing, to avoid the traditional potato starch factory wastewater concentration of waste pollution problem, and its application prospect was analyzed.

Abstract:In order to study the effects of structural parameters on volume flux and correction factor of jet of nozzles used lubricating gears, single phase flow model of the jet flow field of three dimensional nozzles is simulated by employing the Large Eddy Simulation based on the FLUENT. The rationality of the simulation results of the single phase flow model of jet flow field of three dimensional nozzles were demonstrated by the volume flux of jet oil measured by the method of weighting jet oil. The results indicate that the volume flux of jet is influenced by the orifice diameter, the axial length of orifice and the angle between the axis of nozzle orifice and the axis of upstream flow channel influencing the water head loss. The correction coefficient of quantity of flow increases as the orifice diameter, the angle between orifice axis and upstream axis increase and as the orifice axial length decreases.

Abstract:A new automatic vending machine was designed. The principle of the selecting and pushing of vending machine was introduced, and the three dimensional model was established. The software ADAMS was used to carry out dynamic simulation and optimization analysis. The vending machine can transport the goods to outlet rapidly and steadily. When the pushing velocity was kept at the speed of 150 mm/s left and right, the goods have low wiggle and high stability, and it can provide the experimental basics for the practical design. In the case of equal occupancy area, comparing to the height of the market vending machine of drink and wine, this vending machine is about 1/3 high to that on the market. with lower whole volume and higher storage amount, It is not only satisfied with the use of the general population, but also convenient to operate for the short and small crowd.

Abstract:Based on the principle of servo, an egg fruit automatic processing device with theoretical computational analysis and structure overall design was designed, . Experimental studies showed that egg fruit automatic processing device,based on the principle of servo, could process fresh fruit 1.1 t averagely per hour, and its obtaining rate of juice reached 28%. Juice, with high quality and purity, presented little foreign flavor. Rate of peel collection was up to 97%, and 26% energy consumption lower than that of P6G-300 type machine. It also obtained self-adaptive ability, thus could separate out juices of high quality in a rapid speed, and collect peels and seeds at the same time according to different size of fruit.

Abstract:With the times development, people pays more attention to the food processing industry. Analyzed the wording principles and efficiency of the formal potato peeling machine by Solid Works a three-dimensional simulation, and based on the formal pelling process, an new vertical peeling machine was designed which had a continuous potato peeling recycle system, including elaborated preparing，washing, peeling processing and unloading. It could greatly reduces the manual links, and improved the efficiency of potato peeling. The visual simulation of potato peeling was finished by Solid Works software.

Abstract:In order to realize the mechanized shelling operation and improve the shelling efficiency in rubber fruit processing, a sheller mechine was developed. The shelling principle of the proposed mechanism is based on the ripping and rubbing effects produced by the compression and shearing action together. The shelling unit comprises cutting means, pressing means and separating means. The rubber fruit to be shelled fall into the cutting unit by gravity and are shelled by cutting and squeezing action. The shelled kernels and the broken shell drop to the separating means to be separated. The shelling machine is simple, easy to operate and lower cost, and can be as the reference for the development and comprehensive utilization of rubber fruit.

Abstract:Establishes growth/no growth model of Staphylococcus aureus in the factors of temperature, pH and salt concentration, by R, a software for statistical analysis. The P value was obtained by the model for model parameter values were below 0.01, so reached highly significant. When the temperature at 10 ℃ to 25 ℃, the pH at 4.5 to 5.5, the Sodium chloride salt concentration from 0.5% to 14.5%, each single factor’s effect on Staphylococcus aureus’ growth/no growth was significant, and three factors affected collaborative in other selected range of values.

Abstract:In order to investigate the effect of the packing materials on the storage quality of green radish, the main physical physics and chemistry indicators and sensory indexes of Weiqing radish were compared at (2.0±0.5) ℃, which treated by the polyethylene film (PE) and micro-perforated film. The results showed that, the contents of vitamin C, acidity, soluble solids content and weight loss rate of the treated by micro-perforated film were higher than those of the PE film group. The amylase activity, contents of reducing sugar and nitrite in the treatment of PE film were higher than those in micro-perforated group. The texture index and sensory index of the Weiqing radish treated by micro-perforated film were superior to that of PE film group. The color difference was not obvious. The best edible period of micro-perforated packaging was storage for 5 weeks, the best preservation period for 10 weeks. The quality of PE group decreased gradually with the extension of storage time, the best storage period for 9 weeks. The quality of micro-perforated group was significantly better.

Abstract:The influence of different concentration of paraben on properties of chitosan/paraben composite films was studied. The structure characterizations of films were characterized by FT-IR and SEM. Transmittance, color, mechanical properties, water vapor permeability, swelling degree and antibacterial properties were also tested. Results: with the increasing of concentration of paraben, the transmittance of composite film decreased and the color became yellow. The highest tensile strength was 37.0 MPa, and the elongation at the break was 55% when the concentration of paraben were 5%(WT) and 25%(WT), respectively. The water vapor permeability was 7.5×10^-14 g/(m²·s·Pa) when concentration of paraben was 5%(WT), in which case composite films witness a good swelling degree and gas barrier property. The antibacterial property of chitosan/paraben composite films on Staphylococcus aureus was better than on Escherichi coli，the maximum value of bacteriostatic circle diameter was 10.8 mm.

Abstract:In order to clarify the relationship between muscle quality and ATP-related compounds of grass carp muscle chilled storaged at 4 ℃, ATP-related compounds of grass carp muscle was investigated using high -performance liquid chromatography (HPLC), and K value was calculated. The results showed that the variation tendency of ATP-related compounds of dorsal and abdominal muscle in grass carp was similar during chilled storage. IMP contents were increased at first and then decreased. Hx and HxR contents increased continuously. K values of dorsal and abdominal muscle of fresh grass carp were 7.72% and 7.78%. The fish began to decay when K value was close to 60%. According to the variations of ATP-related compounds and K values of grass carp muscle, grass carp shelf life was 6 d in the chilled storage at 4 ℃.

Abstract:In order to study the effect of transport vibration on storage quality of Hami melons (Cucumis melo var. saccharinus), transport vibration of semi-trailer was simulated. The melons treated by transport vibration was compared with the untreated melons while melons were stored 28 d at room temperature (23 °C). The result showed that: when stored at 28 d, respiration rate of vibration-treated melons was higher than untreated, it was indicated that the transport vibration will accelerate respiration rate and after-ripening, accelerate aging, and the rate of decrease in hardness, speed up the generation of MDA and membrane lipid oxidation, thereby the integrity of the cell membrane was undermined, and ultimately accelerate the aging corruption of melons.

Abstract:In order to study and analyze the effect of different dates on qualities of walnut (Juglans siggillata L.), main qualities of wen 185, xin 2, zha 343 were determined and analyzed on September first, tenth, twentieth, thirtieth and October tenth 2014. The results showed that the contents of reducing sugar, fat and protein in wen 185, xin 2 and zha 343 increased and reached the peak on October tenth. The contents of Vitamin E and ash of walnuts were comparatively high, and less moisture was lost. Over all, there were significant differences between nutrients in every single specie, as well as three kinds of walnuts in different harvesting dates. The detection of qualities of three walnuts during different dates indicated that 30^th September was the best date for walnut harvesting.

Abstract:In order to obtain higher antioxidant activities of oat bran oil, used n-hexane and ethanol as extraction solvent were seleted as the extracting solvents. The effects of volume ratio of n-hexane to ethanol, mass ratio of extraction solvent to oat bran, extraction time and temperature on the yield and the antioxidant activities of oat bran oil were investigated. The result showed that the optimum extraction conditions of oat bran oil were volume ratio of n-hexane to ethanol 11, the liquid-solid 81 (V/m), extraction time 2 h, extraction temperature 50 ℃; In this condition, the yield and the IC₅₀ of DPPH radical scavenging of oat bran oil were 7.08% and 1.347 mg/mL, respectively. The content of phenolic compounds, Tocopherols(V_E), and sterols in oat bran oil were (1 297.94±4.04) mg/kg, (73.15±2.76) mg/kg and (516.20±5.69) mg/100 g, respectively. Finally, oat bran oil was analysed by GC—MS and the results showed that there were 8 fatty acids, including palmitic acid, oleic acid and linoleic acid. Unsaturated fatty acid in total fatty acid was 79.35%, and polyunsaturated fatty (the main component was linoleic acid) acid was 34.87%.

Abstract:Using organic solvent method to extract polyphenols in lentils, the extraction process was optimized by making response surface experiment. Results of the study indicated that, when the mass ratio of solid and solvent was 190︰1 (V︰m); the temperature was 82.60 ℃; the concentration of acetone was 12.96%, a better extraction effect could be obtained, and the average extraction rate could reach 26.94%(m/m). High performance liquid chromatography (HPLC) analysis has showed that the polyphenols of lentils which extracted by this method were mainly composed of vanillin, p-coumaric acid, rutin and quercetin.

Abstract:Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which increased 1.25% comparing with the sample without microwave treatment. The analysis of GC—MS indicated that the main content of volatile oil was composed of ethyl benzoylformate, spathulenol and phthalic acid, which was 11.68%, 5.24% and3.94%, respectively.

Abstract:In order to optimize fermentation conditions for production preparation of Yak blood antioxidant peptides with Bacillus subtilis, ·OH scavenging rate was taken as index to analyze the effects of fermentation time, inoculum concentration, substrate concentration on the antioxidant result with response surface methodology. The optimum fermentation conditions were determined as followsfollowed: 75 g/L of substrate concentration, 69.5 h of fermentation time, 2.5%(V/V) of inoculum concentration. Under such conditions, the ·OH scavenging rate was 74.48%, which was close to the theoretical value of 75.77%. Eventually, the content of peptides in fermented supernatant was 2.31 mg/mL.

Abstract:In this study, byproducts of crucian were used as the raw materials to prepare angiotensin converting enzyme (ACE) inhibitory productsthrough enzyme hydrolysis. On the basis of the inhibitory rate of hydrolysate, pepsin was identified as the optimal enzyme from alkaline protease, flavor protease, neutral protease, trypsin, papain, and pepsin. On the basis of single factor experiment, the optimal hydrolysate conditions of crucian were obtained through Box-Benhnken central combination design and RSM. Simulating the prediction model of quadratic equation, the optimal enzymatic hydrolysate conditions were liquid-material ratio of 14.4(mV), hydrolysis concentration of \[E\]/\[S\]=521 U/g, hydrolysis time of 5.3 h. Under the optimal conditions, the ACE inhibitory rate of enzymatic hydrolysate reached up to 72.34%, it was in close agreement with the predicted values of 76.17%.

Abstract:The effect of pulverization treatment on the yield of Camellia seed oil and the stability of emulsion formed during the aqueous enzymatic extraction was investigated. The result showed that when the particle size of Camellia seed reached to 37.92 μm by hammer mill, the yield of total oil and free oil reached 96.85% and 91.34% respectively. However, further pulverization of the Camellia seed had no significant change on the particle size, but the amount and stability of emulsion increased, resulting in a serious loss of the oil yield and an increase in the difficulty for the following demulsification process. There was no significant difference in the quality between the crude oils extracted from dry milling and wet milling Camellia seed by aqueous enzymatic extraction. The general physicochemical indexes fitted the national standards of camellia oil well, and the heavy metal contents were below the detection limit in 0.005 mg/kg, which indicated that hammer mill was a safe and feasible pulverization treatment for camellia seed.

Abstract:The powder of black rice bran anthocyanins liposome (proliposome) was prepared by lyophilized methods. The effects of pre-frozen temperature and different protectants of mycose, sucrose, mannitol on the qualities of lyophilized anthocyanin liposome were investigated by inspecting the leakage rate, particle size and Zeta potential of reconstituted liposome. The results showed that the pre-frozen temperature had no significant effect on the qualities of lyophilized liposome. The leakage of reconstituted liposome were decreased by using protectant mycose or sucrose alone, and reached lowest value of 16.64% and 12.50% respectively by control the mass ratio between soybean lecithin and protectant at 31. Combination using of mannitol with mycose or sucrose showed a synergistic protective effect. When W_{Soybean lecithin}W_sucroseW_mannitol=132, the reconstituted anthocyanin liposome had the lowest leakage rate of 7.45% and the average particle size of 346.1 nm. While, when W_{Soybean lecithin}W_mycroseW_mannitol=132, the leakage of reconstituted liposome was 9.65% with the average particle size of 364.6nm. The Zeta potential became more negative after reconstituted the lypholized liposome, which suggested that the stability was increased. The results indicated that the lyophilized anthocyanin had best quality when the mixture of sucrose and mannitol was used as protectant.

Abstract:The effects of whole wheat flour (WWF) on the qualities of Shi Mei Pan Xiang Bing (SMPXB) dough and product were investigated in this research. Briefly, the refined wheat flour in the SMPXB recipe was substituted by WWF at different level, and their properties had been measured. The optimal formula for producing WWF SMPXB was obtained by sensory evaluation. The results showed when the refined wheat flour were whole substituted by the WWF, water absorption (WA) increased by 9.5%, the development time (DDT) and farinograph quality number (FQN) raised by 3.9 and 4.5 times, respectively. Compared with the control, the value of dough extensibility significantly declined from 98.00 to 74.00 mm when the content of WWF increased from 0 to 100%. Meanwhile, the values of peak viscosity and breakdown were decreased by 54.5% and 38.0%, respectively. The dough formula of SMPXB was optimized as following: WWF 80 g, refined wheat flour 20 g, fresh egg 10 g, granulated sugar 15 g, Margarine 15 g, water 52 g. The final product has good quality with low sugar, low fat and high nutrition.

Abstract:Addition of transglutaminase (TG) was used to improve the quality of buckwheat noodles. The effect of TG on the water absorption, cooking loss, texture properties and microstructure of buckwheat noodles was investigated, as well as protein polymerization and the mechanism impacting on the quality of noodles by SDS—PAGE and SE—HPLC. The results indicated that addition of TG significantly (P < 0.05) decreased the water absorption and cooking loss of noodles, increased the hardness and tensile force. When adding 0.01% TG, the lowest cooking loss of buckwheat noodles was obtained. In addition, with the increase of TG, RVA viscosity properties of buckwheat noodle flour increased except for breakdown. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weight was observed in SDS—PAGE patterns and the SDS extractable protein decreased, which demonstrated that TG promoted the protein cross-linking in the buckwheat noodles. And a tight and continuous protein network was observed by CLSM, which made the starch granules be well embedded in it and thus impacted the quality of buckwheat noodles.

Abstract:The wheat flour was partly replaced by whole wheat flour (WWF) to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles’ hardness, chewiness and resilience decreased, while adhesiveness increased. WWF darkened the surface color of the noodles, and the rehydration time was extended from 390 s to 600 s when the content of WWF increased from 60% to 80%. The addition of WWF respectively increased the surface oil content (SUOC), structural oil content (SOC) and total oil content (TOC) from 2.31%, 17.55% and 19.86% to 3.01%, 24.03% and 27.03% respectively. However, when the content of WWF was more than 80%, the SUOC, SOC and TOC values were little changed (respectively about 3%, 19% and 27%). The suggesting substitution level of WWF was 60% based on the results of this research.

Abstract:Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.11.0 (mm), core wall ratio was 2.21（mm）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.

Abstract:Monascus-rice was prepared through solid-state fermentation, and red pigment was extracted in nature . Taking the color value as the index, the effects were studied, including light, temperature, heating time and metal ions on the stability of Monascus pigment. The results showed: The order of the lighting effect on the stability of Monascus pigment was: Light > UV >dark. The influence of light on the stability of Monascus pigment was the most obvious; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal ions, the effect of Fe³⁺ on Monascus pigment maximum, while Cu²⁺ and Zn²⁺ effects were not significant.

Abstract:The Internet marketing model based on the Internet is not restricted by region and the information communication is convenient and cheap. Today, internet is becoming more and more popular. Through the review of Chinese green food marketing model, many problems can be found. Although the network marketing of green food in our country has been a great development. But, the problems still exists such as the internet technology under developed, the legal system construction of imperfection, the single means of network marketing, high price, unreasonable structure etc.. Therefore, it is necessary by strengthening the legal construction of the infrastructure of the internet, network marketing, the government's efforts to support and making full use of the network marketing channels, low development cost, marketable green food and other measures to ensure the food of our country green network marketing model to construct smoothly.

Abstract:Development of Chinese food industry tourism nowadays possesses a series of advantages and profound necessity. Facing good prospects, food industry tourism yet confronts problems from of the development environment, concept, design of product development, and team construction. Through analyzing the food tourism mode of Changsha, in the future, developing food tourism needs explore useful ways on policy, environment, products and staff.

Abstract:The breakthrough and development of the packaging of Chinese spirits depended largely on the innovation and upgrading of packaging material. Ecological packaging materials must firstly be selected to achieve ecological packaging of Chinese spirits. The necessity, basic characteristics, classification and development trend of ecology packaging material of Chinese spirits were introduced. The realization of ecological packaging materials of Chinese spirits would help to promote the health of consumers and the protection of ecological environment. The ecological packaging material of Chinese spirits has 4 basic characteristics, including the characteristics of excellent protecting products, good processing and use, excellent visual design and excellent recovery. Ecological packaging materials of Chinese spirits can be divided into 3 categories: directly natural biodegradable materials, recyclable and recycled materials, recyclable and preparing energy and degradable materials. Packaging of Chinese spirits will enter the stage of ecological packaging, and the development trend of its ecological packaging materials will be embodied in 6 aspects, including safety and non-toxic packaging material, simple and original ecology packaging material, nanometer functional packaging material, lightweight packaging materials, degradable plastics packaging material, and resource recycling packaging material.

Abstract:Carbon nanotube (CNT) is a new material of nano-carbon materials. In this paper, it describes the non-covalent and covalent modification methods of carbon nanotubes, and its application in the field of pesticide and veterinary drug residues, heavy metals testing, food additives testing and detection of genetically modified foods, and its development direction in the field of food testing was discussed.

Abstract:Foxtail millet was one of the important positions in grain crops. With the completion of its whole genome sequencing, it had greatly promoted the development of molecular markers of foxtail millet. As the second generation, with a simple operation, good reproducibility and reliable results and other advantages, SSR markers technology had been widely adopted in crop genetic diversity, construction of genetic linkage map, analysis of quantity shape, species identification and other research. The application in genetic diversity and other research of SSR markers in foxtail millet were reviewed, and it was expected to provide information and reference for the development of SSR markers in foxtail millet.

Abstract:Aquatic products are good resources of protein, inorganic salt and vitamin, which are tend to be deteriorated easily and affect the circulation of aquatic products. Fresh ice is one of the fresh-keeping methods with ice, such as ozone, electrolyzed water, bio-preservatives and electronic beam etc, so as to achieve the best effect of preservation. The application progress in fresh-keeping effects of aquatic products with traditional ice, ozone ice, slurry ice, electrolyzed water ice and bio-preservative ice were reviewed in this paper. The application of electronic beam and composite bio-preservative with ice were also introduced at the same time. The main problems on preservation for aquatic products with fresh ice were analyzed systematically and the suggestions of these problems were given. Furthermore, the application prospects and developmental aspects of fresh ice were outlooked.

Abstract:PET packaging materials was widely used in food packaging, a certain amount of the UV absorber were added in it for improving its Anti-light oxidation. As the same time, the long-term storage may lead to the migration of UV absorber. Therefore, the types and the migration principle of UV absorbers in PET packaging materials, the domestic and foreign related transfer were summarized.

Abstract:The rapid optical analysis technology, which is a fast and nondestructive testing technology, has been widely used. This essay summarizes the application of Near infrared spectroscopy, Raman spectroscopy and Hyperspectral imagimg techniques in detecting adulterated food, including, but not limited to, dairy products, edible oil and meat. This review also proposes the existing technical problems in the present stage of optical fast analysis methods and looks forward into the future of the technology.

Abstract:Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.

Abstract:Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.

Abstract:Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance the ability of resistance to alternaria fungi, and to extend period of fruit postharvest storage and to promote the value of the goods.