Abstract:The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L^*), redness (a^*) and yellowness (b^*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a^* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute to the redness of the black rice wine. In addition, the scavenging ability on hydroxyl radical was in accordance with the changes of flavonoids and anthocyanins for the black rice wine. Moreover, some of the parameters in the ultrasonically treated wine coincide with the changing trend of the wine aged by convention method, suggesting that ultrasound can accelerate the ageing of black rice wine in a certain extent.

Abstract:The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×10⁸ CFU/mL and the ethanol concentration reached 9.01%. The models fitted well for cell growth, product formation and substrate consumption. The R² of models was 0.974, 0.988 and 0.991 respectively. Meanwhile, the models could reflect and predict the fermentation process of mulberry wine well.

Abstract:The effect of pH value in preparation process on proximate composition, yield and functional properties including gel strength, melting temperature and turbidity of gelatin from bighead carp (Hypophthalmichthys nobilis) scale was investigated. Moreover, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to evaluate the change of molecular weight distribution for fish gelatin. The results indicated that regardless of pH values in the range of 3.0~7.0 for preparation process, fish gelatin had a high quality with high protein content and low ash content. With pH value increasing, the yield of fish gelatin gradually decreased, however, turbidity showed an increased trend. When pH value increased from 3.0 to 7.0, gel strength and melting temperature of fish gelatin increased at first, and then decreased. In addition, gel strength of gelatin from bighead carp scale was related to molecular weight distribution in some extent. Above results in this study could give some technical support in the preparation of fish gelatin with special application.

Abstract:This research investigated the influence of setting temperature and time on the gel properties of glucono-δ-lactone (GDL)-induced surimi gel. The results showed that the acidification rate increased with the temperature increasing from 30 ℃ to 50 ℃. Consequently, the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel. It is indicated that protein subunits solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature. The content of total SH increased with temperature indicating the reduction of disulphide bond content. The results of SDS-PAGE revealed that the temperature has little impact on the MHC band intensity. The microstructure is compact and fine through the SEM under the condition of 30 ℃, 3.5 h.

Abstract:In order to improve the quality and add the value of silver carp surimi, the effect of different process conditions such as egg white powder, rinsing, heating, and frozen storage on gel properties of egg white silver carp surimi was investigated by using the texture profile analysis. The results showed that egg white powder had significant effect on gel strength with 7.0%. Silver carp surimi made by washing two times with water and one time with 1.0% NaCl solution, however, rinsing solution with Ca²⁺ was inadvisable. After processed under the heating method of 2-phase, 40 ℃ hot-watering for 60 min andthen 85 ℃ steaming heating for 30 min, the best gel strength was obtained. Egg white silver carp surimi will go bad obviously under refrigerated for 7 days. The gel properties of egg white silver carp surimi were significantly improved through the optimum conditions.

Abstract:\[Purpose\] The different influencing factors are investigated on producing AGEs by Lysine in Maillard reaction, and the different between single amino acid (Lysine, or Argine) -reducing and mixed Lys- Arg -reducing sugar system are compared. \[Method\] Fluorescence spectrometry (λex / λem =370 / 440 nm) is used to detect the amount of AGEs, the factors of sort and concentration of sugar, metal ion, temperature, pH and genistein concentration in Maillard reaction and proportion of lysine and arginine in Lys/Arg-reducing sugar system was discussed. \[Result\] The increasing of sugar concentration, pH, or temperature, the more amounts of AGEs was produced. Fe²⁺ and Mg²⁺ could promote the formation of AGEs. But metal ion (Ca²⁺) could inhibit the formation of AGEs; at the present of 9 mmol/L genistein, the inhibitory ratio is the best. The lysine played an important role on the Lys-Arg cross-linking with glucose in Lys/Arg-reducing sugar system. \[Conclusion\] All the factors have a little bit impact on the formation of AGEs, and genistein can significantly suppress the formation of AGEs. The reaction time is the main point on the formation of AGEs, the second is pH and temperature. Additionally, the lysine played an important role on the formation of fluorescent AGEs in Lys-Arg-glucose system.

Abstract:This paper adopts SLIC-based superpixel segmentation method in the granular image detection. SLIC method segments the granular image into superpixel block which will reduce the complexity of the subsequent image processing. As SLIC superpixel segmentation method doesn’t use the texture feature in the distance calculation, the detail of the outline for the granular object is lost. This paper adopts the CRLBP local texture operator as the texture feature to improve the SLIC segmentation’s distance calculation and searches the similar pixel in circle neighborhood pixels to guarantee the processing speed. The test on cotton seed image shows that the improved SLIC superpixel segmentation method is more efficient than watershed and original SLIC method.

Abstract:The optimized preparation conditions of the concentration of IgG in yak blood after salting out of saturated ammonium sulfate by single factor experiments, including the selection of the hydrolysis time, pH, temperature and the amount of enzyme, as well as the Central Composite experiment, was investigated in this study. The activity of IgG was detected by ELISA and analyzed by using the Response Surface analysis (RSA). The results showed that the optimal concentration of IgG was 27.13 mg/mL when hydrolyzed for at 39 ℃ for 2 h, and enzymolyzed at pH 4.4,

Abstract:Several physicochemical properties of potato powder were studied, including the material moisture, extrusion temperature and screw speed's influence. The results indicated that with the increase of material moisture, the water-solubility, iodine blue value of potato powder decreasing, water-absorption, oil-absorption increasing, expansibility increased firstly and then decreased, which was the largest in moisture of 35%, while the gelatinization temperature decreased firstly then increased, and the peak, valley, final viscosity, gelatin increasing gradually. Thermal stability was the strongest in the moisture of 30%. With the increasing of extrusion temperature, the water-solubility, iodine blue value increased gradually, water-absorption, oil-absorption decreasing, and the expansibility increased firstly then decreased, which was the largest in 170 ℃. Gelatinization temperature increased gradually, and the peak, valley, final viscosity, thermal stability and gelatin decreasing gradually. With the increasing of screw speed, the water-solubility, iodine blue value increased, but the water-absorption and oil-absorption decreased. Expansibility increasing firstly then decreasing, which was the largest at the speed of 360 r/min. Gelatinization temperature decreased gradually, but the peak, valley and final viscosity and gelatin increased, while, the thermal stability decreased firstly than increased, which was the lowest at the speed of 280 r/min.

Abstract:In this study, five quality indicators, i.e. moisture, soluble solid content, total sugar content, titratable acid content and hardness, of apple chips during processing period were analyzed by analytic hierarchy process, and quality scores was obtained. Near infrared spectroscopy (NIRS) combined with partial least-squares discriminant analysis (PLS-DA) was applied for the prediction of quality scores of apple chips. The results showed that the correlation coefficients between predicted category variable of calibration and the measured category variable were 0.84, 0.63 and 0.89, and the root mean square error of cross validation were 0.26, 0.34 and 0.22 for each quality category, respectively. The discrimination accuracy for this model were found 83.33%, 80% and 93.33%. Thus, this suggested that NIRS combined with PLS-DA method was a potential way to assess quality of apple chips processing period.

Abstract:It was aimed to analyze the volatile components and key volatile components of Lanzhou fat-tailed sheep in different gender in this study, and the small fat-tail sheep were chosen as control. The results showed that Lanzhou fat-tailed wethers contained totally 80 kinds of volatile materials, while ewes had 85 kinds. Aldehydes were found the key volatile components, and the relative contents were respectively 31.110% and 22.305%. The key volatile components contained decanal, octanal, nonanal, 2, 4-nonadienal, 2-nonenal, 2,4-decadienal and (E)-2-decenal, which smelled like wax, fat, mushroom and cucumber, and wethers contained 2 more kinds aldehydes than ewes. Compared to small fat-tail sheep, Lanzhou fat-tailed was found containing more key volatile components and higher ROAV values.

Abstract:Studied the change of Lycium barbarum polysaccharides (LBP) in different growth periods, by using the wolfberries in different growth periods as research objects, and analyzed the LBP composition by HPLC. Taking VC as the control sample, the LBP’s activities of scavenging hydroxyl radicals, superoxide anions, DPPH and ABTS were analyzed and compared in different growth periods. The rheological characteristics of LBP in different growth periods were analyzed by a rheometer. The results indicated that the monosaccharide composition of LBP was the same in different growth periods, but the monosaccharide molar ratios of the polysaccharides were significantly different. The antioxidant activity in vitro of the polysaccharides of the first-crop fruits was the strongest. The polysaccharides viscosities of green wolfberries, coloring wolfberries, first-crop wolfberries, summer wolfberries and autumn wolfberries were 1.02, 1.26, 1.53, 1.49 and 1.37 Pas, respectively. This study provided the theoretical basis for the future study on the accumulation and change of LBP and the formation principle of LBP in different growth periods.

Abstract:In this study, 14 Streptococcus strains were isolated from sourdough bread, white silk mustard, pickles and cucumber sauce. Among those strains, four strains marked as HsS5, HsS6, HsS8, HsS9 could be used for the fermentation of the walnut milk after acid feature test, and they were identified as Streptococcus thermophilus through their morphologic, physiological biochemical characteristics and 16S rRNA gene sequence. The scores of sensory evaluation of these fermented walnut milks produced by HsS5, HsS6, HsS8, HsS9 with Lactobacillus acidophilus LA were 96, 91, 93, 86, respectively. Moreover, the contents of nine kinds of amino acid were found increased at different degrees in these four kinds fermented walnut milk, especially in HsS5, increased most significantly from 0.67% to 1.75%. According to the above results, strain HsS5 was more valuable for fermented walnut milk production than other strains.

Abstract:A strain of high yield acetic acid bacteria LMY-1 was isolated from 10 kinds of ferment samples by isolation and purification, the acid qualitative and quantitative screen for producing. The strain was identified as Acetobacter cibinongensis by analysis of morphology, physiological and biochemical indicators and identification of 16S rDNA. The growth and acid-producing characteristics of strain LMY-1 was studied by fruit and vegetable culture medium with apple, pear and cucumber. Results, the optimum acid temperature for strain LMY-1 was 30 ℃； In 4 mL/100 mL ethanol content, strain LMY-1 produced the highest acid amount (22.72 g/L), higher than strain CICC7015(Acetobacter pasteurianus subsp.pasteurianus)(19.05 g/L); When the bottom acid concentration of 1～5 mL/100 mL, the acid-producing amount of strain LMY-1 and strain CICC7015 decreased first, then increased and decreased again with the change of fermentation time; In the same condition, the acid-producing rate of strain LMY-1 was better than that of strain CICC7015; Both strains produce 2 kinds of organic acid, which included acetic acid and oxalic acid, and acetic acid content was much higher than oxalic acid. Strain LMY-1 is suitable for fruit and vegetable ferment production.

Abstract:Based on the shortcomings of the traditional detection methods for meat freshness, such as time-consuming, laborious, low efficiency, loss and other defects, and put forward using hyperspectral imaging (HSI) technology to predict cooked beef freshness index of volatile basic nitrogen (TVB-N) content. Firstly, the hyperspectral data of cooked beef samples were obtained by HSI system, and the black and white correction was carried out. And then, the hyperspectral data was preprocessed using the moving average smoothing and the multiple scattering corrections. Finally, the support vector regression (SVR) method was used to establish the prediction model of TVB-N content based on the whole spectral feature, single spectral feature, single texture feature and PCA fusion feature. The experimental results showed that the Average Predicting Accuracy (APA) for the TVB-N content index of freshness could reach 85.13% by SVR model with PCA fusion feature, also showed that hyperspectral imaging technology combined with information fusion technology could improve the prediction accuracy of the model.

Abstract:A method for determination of acetaldehyde in wine by gas chromatography-mass spectrometry (GC-MS) was established, in which the influence factor on the detected results were studied, such as extraction agent, desorption pH, derivatization reagents. As a result, the limit of determination (LOD) of vanillin and ethyl-vanillin was 0.12 mg/kg. linearity range was 0.2～100.0 mg/kg(R²=0.999 4), The spiked recovery was between 89.3%～113.0%, and the RSD ranged from 1.28%～9.42%(n＝6). This method was applicable for determination of acetaldehyde in wine.

Abstract:A triple wavelength spectrophotometry to measure malice acid in green apples was established in this study. The reaction between malic acid and tris-hydrochloric acid buffer solution of malachite green showed that a green ionic association complex with three positive absorption peak locating in 568 nm, 644 nm and 424 nm, respectively, could be found in visible light generated area. Moreover, the malic acid with triple wavelength spectrophotometry and its related reaction condition and absorption spectral character were investigated. The result showed that the molar absorption coefficient of performance was 5.88×104 L/(mol·cm), and the quality concentration of malic acid was found to be 0.008~1.900 mg/L, conforming to Lambert-Beer's Law. It was also found that the limit of quantitation was 0.003 2 g/100 g, and the adding standard recovery rate was 98.23% to 102.9%, with a relative standard deviation at 1.8%~2.4%. This method could be used for the determination of malic acid in green apple.

Abstract:This study is about the design and manufacture of a new belt-clamp freshwater fish slitter which is based on the research of characteristic parameters of hypophthalmichthys molitrix.. The fish slitter consists of machine frame, nip-deliver system, cutting system. The key processing parameters of fish slitter can be adjusted, such as belt spacing of nip-deliver system, belt speed, circular saw height of cutting system. The rated power is 3.7 kW, consist of 1.5 kW cutting system motor and 2.2 kW nip-deliver system motor. The final results of experiments with (1.5±0.25) kg hypophthalmichthys molitrix: The level of belt spacing has significant impact on charging, cutting and discharging; it can be 100% success rate when the level of belt spacing is L=40 mm. The level of circular saw height has significant impact on cutting quality, for the fish fully cut open from the head to the tail requires circular saw height not more than 190 mm, for complete preservation of the swim bladder requires circular saw height not less than 210 mm, for not to destroy the fish bile requires circular saw height not less than 180 mm. The fish slitter running stable and has the best cutting quality when the level of belt spacing of nip-deliver system is L=40 mm, the level range of circular saw height of cutting system are from 180 mm to 190 mm.

Abstract:The simulation of separation channel airflow field distribution was implemented with FLUENT software. The CFD-DEM coupling method was used to simulate the separation progress of the mixtures in the separation channel. For fluid outlet velocity, inclination angel of inlet tube and inclination angle of separating channel factors was carried out by simulation experiment, determine the optimal technological parameter of separating channel as follows: inclination angel of inlet tube was 60°, inclination angle of separating channel was 35°, fluid outlet velocity was 7.881 m/s, and the results were the same with the physical prototype. The feasibility to use CFD-DEM coupling method to study the separation device for lotus seed and its contaminates was verified. The result of this study can be taken reference for the research on separating equipment for lotus seed kernel and shell.

Abstract:The oil pump models with different gear tooth shapes were established and the internal flow field simulation were taken by utilizing Pumplinx. Then the characteristics of steady state flux and flow pulsation were analyzed. The results were as follows. Compared with the straight gear pump, the flow pulsation of other toothed gear pumps was much lower, although they flowed more slowly at the low and medium speeds. Especially the flow pulsation of dislocation gear pump was much lower than straight gear pump. Moreover, It decreased 27% at 1 100 r/min and 35% at 2 700 r/min comparing with the straight gear pump. Finally the straight gear pump flow was practically tested and the experimental results match the simulation very well. Therefore, it was proved that the internal flow field models were correct, and then this might technically support the oil pump development.

Abstract:The CAD/CAE technical was used to study structure and dynamics characteristics of thin-walled parts. Based on a type of thin-walled part, its finite element model of was set up on WorkBench platform, and some low order natural frequency and vibration mode of its structure were also calculated and analyzed. Four structure design schemes about improving dynamic characteristics of the part was established, and then an optimal structure of it was determined through calculating and analyzing its dynamic parameter. The results indicated that vibration resistance of the part could be strengthened effectively by using the cross rib structure, and it was also advantageous to vibration noise reduction and high speed operation of machinery equipment as well. The study provided some important technical reference for structure design and dynamics optimization of thin-walled parts.

Abstract:According to the non-linearity and large-lag phenomena in temperature and humidity in hot air drying process, conventional PID control and fuzzy control were combined using fuzzy PID control theory in the system. A Fuzzy PID controller was designed to achieve the PID parameters’ online self-tuning. Results: when the target temperature is set at 15 ℃, compared with the conventional PID control, the maximum overshoot of the hot air drying control system based on fuzzy PID control is decreased by 3 ℃, the adjustment time is reduced by 10 min and the steady state error is ± 0.5 ℃, with better dynamic and static response characteristics, and in the case of parameter changes can better adapt to the hot air drying oven engineering applications.

Abstract:Fresh Hang cabbage, through fresh cutting, was selected to study the effects of preservation with different cleaning sterilization methods (sodium hypochlorite solution with active chlorine with 0.1 g/L; electrolysis of water with: pH 2.3; ozone water: active oxygen concentration of 1.8 mg/L). The results showed that: ozone water was preferable to maintain fresh-cut Hang cabbage sensory quality, bringing the total number of colonies maintained at a low level, significantly delayed ascorbic acid content (P＜0.05), chlorophyll content reduction, and effectively extended the shelf life of Hang cabbage for 6 d.

Abstract:To recognize the effect of aging technology on quality of white pulp wine, samples were preprocessed by ultrasonic, microwave and cold and hot treatment. The results showed that the three different aging treatments all could lower total acid slightly and increase chroma of loquat wine, and aging by cold and hot treatment got higher scores than ultrasonic as well as microwave treatment in sensory evaluation. The species of aroma substances detected decreased while proportion of undetected compounds increased after aging treatment. The highest content were alcohols and esters, hot and cold, ultrasonic and microwave treatment, accounted for 79.8%, 78.3% and 88.97%, respectively, which was less than that of the original wine 91.24%. Aging treatment increased the proportion of the other aroma components, which was beneficial to enhance the overall aroma of the wine. Alcohols, aldehydes, acids and esters were the main factors influencing quality of wine, and further analysis showed that the scores of aroma were followed by microwave, cold and hot and ultrasonic treatment. Sensory evaluation, principal component analysis and determination of undetected component should be considered to estimate the wine, thus white pulp loquat wine aged by hot and cold treatment was of better quality.

Abstract:In order to provide theoretical basis for applying controlled freezing-point storage preservation technology to soft peaches in south China, this research investigated the effects of controlled freezing-point storage and different temperatures treatment on quality of “Hujingmilu” juicy peaches during storage. Controlled freezing-point storage(-0.8 ℃) were used to keep properties of peaches, and low temperature treatment as 3～4 ℃, (0±0.5) ℃ was taken as control. Changes in physicochemical indexes (flesh firmness, total soluble solids, titratable acidity, ascorbic acid and relative conductivity), sensory indexes (browning index, colouration and sensory evaluation) of different storage times and shelf-life were investigated. Factor analysis was used to evaluate the quality changes. Two principal components were extracted to instead of original indexes, which could explain products overall quality difference of 91.703%.

Abstract:Compared the sterilization effect and the volatile components loss of rose water after two different sterilization treatments, namely the ultra-high temperature (135 ℃, 5 s) sterilization and the high pressure processing (400 MPa, 15 min) sterilization. The storage stability of rose water in storage, which was sterilized by high pressure processing, was also studied. The result showed that high pressure processing sterilization had advantages over ultra-high temperature sterilization in the processing and production of rose water product. This study investigated several physicochemical properties of the rose water during storage period. The results showed that after the high pressure processing sterilization, the microbe mount, pH and volatile components of rose water had no significant changes, thus the rose water product sterilized by the high pressure processing has a good quality during storage period and its predicted shelf life was about 12 months.

Abstract:ObjectiveTo research the method of preparing polyvinyl alcohol modified non woven fabric antibacterial composite membrane and properties of composite membrane. Methods Solution blended process was used in this experiment to mix PVA mother liquid with different antibacterial agent to make antibacterial PVA mother liquid. Then surface coating method was used to coat antibacterial mother liquid onto non woven fabric to make composite films after drying. Test and compare the properties of different composite films. Results SD-PVA/NWF composite film was better than PS-PVA/NWF and SB-PVA/NWF not only in water absorption property ,but also in tensile strength and optical performance; The type of the antibacterial agent makes composite films with different sealing temperature; Also, the addition of antibacterial agent decreased the thermostability of composite films; Compared with PS-PVA/NWF and SB-PVA/NWF composite film with the same additive amount, SD-PVA/NWF composite film has the best antibacterial property.

Abstract:Because of its good thermal property, nano-graphite (nano-GnPs) materials has became a research hotspots. The best adding amount of polyester type dispersant of dispersed system of nano-GnPsparaffin composite phase change materials (PCMs) was 2% by mechanical and chemical modification methods with nano-GnPs as stuffing. The stable uniform dispersion of composite PCMs was obtained by precipitation and separation. The adding amount of nano-graphene had no effect on the starting and termination points and peak of phase change. However, the adding amount of nano-GnPs will lower the phase change latent heat of composite PCMs in some degree. Phase change latent heat of composite PCMs was 0.7% higher than pure paraffin when the adding amount of nano-GnPs was 1.5%. Moreover, a good stability in the process of circulation with nano-GnPs as stuffing was found in composite PCMs.

Abstract:Tomato quality is one of the most important factors ensured the consistency of tomato market factors. A color analysis method was proposed for classifying the fresh tomato, with reference to the national standard GB 8852—88, defining the classification standards of tomato maturity. In this study, tomato was divided into the four categories, full ripe, ripe, half ripe, and green ripe. RGB images of tomato were collected, removing the background and filtering de-noising, and then they were converted to HIS and HSV color models. Through the MATLAB programming, the mean values of the color components R, G, B, H, S, V, and I were obtained, and the determination and selection of combination components were carried on using SPSS software. Moreover, the discriminant analyses were then performed using Matlab. The results showed that the identification rates of the green ripe and validation sets were the best of all the three different discriminant functions, reached 100.00%, and the highest discrimination rates of half ripe tomato set was 94.74%. However, the identification rates of training and validation sets of ripe tomato were the lowest, identified as 76.67% and 70.00%, respectively. Those of the training and validation sets of full ripe were the highest, about 90.00%. In general, the discrimination and classification of tomato with different maturity were realized using the machine recognition system in the present study.

Abstract:The effects of proso millets on the antioxidant activity of liver were evaluated by the high-fat diet C57BL/6 mice model, and the relationship of antioxidants with the contents of main bioactive compounds in proso millets were also studied based on the chemical and cellular analyses of the polyphenols and flavonoids contents. The results showed that the high-fat diet reduced the hepatic antioxidant capacity of liver, while the addition of proso millets could improve it significantly with a high-fat diet. The contents of both polyphenols and flavonoids were significantly different among different breeds of proso millets. The variation coefficient of total polyphenol was 63.61％, ranging from 0.78 to 3.44 mg/g, while that of the total flavonoid content was 68.46％, ranging from 0.89 to 10.17 mg/g. The Oxygen Radical Absorbance Capacity (ORAC) and cellular antioxidant activity (CAA) of different breeds of proso millets were found different. Moreover, both of the ORAC and CAA of proso millet were correlated with the total contents of polyphenols and flavonoids, shown a positive linear relationship, and the linear coefficients (R²) were 0.81 and 0.57, respectively.

Abstract:In this paper, the type II diabetes model was established and the optimal dose of the pumpkin polysaccharide, pueraria flavonoids and pu-erh theabrowns were determined by measured blood glucose. On the basis, the fasting blood glucose (FBG), insulin (INS), insulin resistance (IR), high density lipoprotein (HDL) and low density lipoprotein (LDL) were also investigated. The FBG, INS, IR, HDL, LDL combined group was significantly better than the single component (P＜0.05). The results revealed that the combinations of pumpkin polysaccharide and pu-erh theabrowns, pueraria flavonoids and pu-erh theabrowns were effective. However, the pumpkin polysaccharide factorial analyses showed that the interactions of the three substances were interactive. The synergistic experiment showed that pumpkin polysaccharide combined with Pueraria lobata flavonoids or combination with tea-flavonoid significantly reduced TG content (P＜0.05). The combination of theaflavin and pueraria flavonoids in reducing the content of FBG, TC, LDL was significantly better than flavonoids, and the effect of TG and INS was better than that of thepueraria flavonoids and pu-erh theabrowns group (P＜0.05). The molecular mechanism experiments showed that a single one and two of the three components played an important role in the expression of PI3K / Akt protein pathway.

Abstract:To investigate the effect of wheat gluten hydrolysate(WGH) rich in glutamine prepared through the enzymatic hydrolysis by trysin on small intestinal mucosal by methotrexate induced mucositis model in rats. The results showed that the WGH can significantly increase intestinal mucosa weight, villus height, crypt depth, protein and DNA content, decrease diamine oxidase level in plasma and increase glutathione content of small intestine mucosa. The WGH can efficiently alleviate the intestinal mucosal injury in rats.

Abstract:The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives for functional food.

Abstract:Taking the total flavonoids from Geum aleppicum by using ultrasound-assisted extraction and purification techniques, and test the scavenging ability to DPPH of total flavonoids. With extraction quantity of total flavonoids as dependent variable, the independent variables including ratio of liquid to solid, ethanol concentration, ultrasonic power, ultrasonic temperature and ultrasonic time were studied on extraction by single experiment and response surface methodology; the adsorption and desorption of total flavonoids were used to investigate adsorption and elution conditions of macroporous resin; the scavenging ability to DPPH was used to investigate antioxidant activity. The optimal extraction conditions were: ultrasonic power 300 W, ethanol concentration45%, the ratio of liquid to solid 161（mL/g）, extraction time 102 min, extraction temperature 73 ℃. Under the conditions, the extraction amount of flavonoids was 17.02 mg/g. AB-8 macroporous resin purification techniques conditions were: concentration of feed 0.5 g/mL, the ratio of diameter-height 1:6, the volume of polyphenols sample 20 mL (2 BV), elute ethanol concentration 40%, elute volume 60 mL (6 BV). After eluted with AB-8 resin, the retention rate of total flavonoids was 83.3%, the refined multiples was 4.5 times, the content of total flavonoids was 61%. The result of experiment on scavenging ability to DPPH showed that IC₅₀ value of purification was obviously less than that of extracts of total flavonoids, and a little higher than that of V_C, the scavenging order was V_C＜purification of total flavonoids＜extract of total flavonoids, and the IC₅₀ values of DPPH free radical scavenging was 57.4 μg/mL.

Abstract:Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 140, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and was 316.0 after purification. By spectroscopic, melanin from Tremella fuciformis residue was identified to be DOPA. The half clearance rates of DPPH radical and ·O^-₂ radical were 1.74, 1.08 mg/mL, respectively.

Abstract:A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 115（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide showed stronger clear ability of DPPH than that of BHT at concentration 4 mg/mL, and 0.5% polysaccharide had comparable antioxidant effect on lard with that of BHT.

Abstract:The antioxidation of chilli seed was investigated in this study. The unmilled and milled chilli seeds, and the ethanol extracts from them, with different concentration were added into lard oil, respectively, and put at (63±2) ℃. The POV value of the lard oil under different period was determined. The regression model between POV and storage time was established, and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capacity of chilli seed. The results showed that the three kinds of chilli seed added in lard had antioxidant capacity. Best antioxidant effect was showed when unmilled added in 7%, milled chilli seedadded in 11%, extract concentration for 0.12%. Moreover, no significant difference was found among the extracts with different concentrations, and a low concentration extract showed an achieve antioxidant effect. Therefore, a good antioxidant capacity was confirmed in chilli seeds.

Abstract:Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 120 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, which may be related to the effect of UMAE on destroying cellular structure of paprika and thus making capsaicinoids into the extractant.

Abstract:In this paper, the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide (IPS) from Penicillium camemberti, i.e. liquid-solid ratio, extraction time and temperature, and the antifreeze activity of IPS was also evaluated. The results showed that the IPS could be best extracted with liquid-solid ratio 36.71 (mL/g) at 89.6 ℃ for 123 min, and the yield of it was about 12%. In addition, the antifreeze activity of IPS was almost equal to glycerol, and the livabilities of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum were significantly improved by 1%~2% IPS.

Abstract:Bee pollen soluble dietary fiber was extracted by enzymatic extraction, and the physicochemical properties was analyzed, while, the products were compared with the bee pollen soluble dietary fiber by acid extraction and alkali extraction. The optimal enzymatic extraction conditions were determined as follows: extraction temperature 50 ℃, extraction time 2 h, enzyme 2.5%, pH 4. Under the conditions, the yield of bee pollen soluble dietary fiber was 4.11%. The product is milk-white powder, and has good smell. The swelling capacity, water holding capacity and the water-solubility of the fiber were 2.03 mL/g, 1.01 g/g, 91.26%, respectively. The bee pollen soluble dietary fiber was composed of 7 kinds of monosaccharide, such as mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose, and has the absorption peak of polysaccharides. Compared with alkali extraction and acid extraction, The bee pollen soluble dietary fiber has better water solubility and sensory quality, and is easier to apply enzymatic extraction to the beverage products development.

Abstract:Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content of total amino acids and sweet amino acids were significantly increased, while bitter amino acids were significantly decreased （P＜0.05）. The content of NETC, EC and CG were significantly increased, while TP, total catechins, ETC, CAI and CAF were significantly decreased （P＜0.05）. In aroma components, aging smell main aroma substance included 1-pentene-3-alcohol, 2,4-heptyl diene formaldehyde, 3,5-symplectic diene-2-ketone, 5,6-epoxy-β-ionone decreased sharply. Sweet and fragrant fruit smell substance included benzyl alcohol, phenethyl alcohol, beta ring citral, geranyl acetone besides baking smell substance including 2-amyl furan, 1-ethyl-2-formyl pyrrole and so on increased sharply.

Abstract:Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 12. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 11, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 g/cm³, their Angle 35.45 degrees, solubility 92.91%, and hygroscopicity 0.77%. It was also confirmed that the effect of reconstituted milk emulsifying was good, with relatively stable solution, and the main particle size was about 353.3 nm. Additionally, the results of scanning electron microscopy (SEM) measurement showed that the cashew microcapsule particle was full spherical and uniform distribution, and the diameter of most of them was about 25 nm, showing good embedding effect.

Abstract:The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran, through sensory quality, texture profile analysis and SPME-GC-MS analysis. The Angel Yeast and Hungary yeast considered as control groups. The results showed that: the order of sensory evaluation was mixed strains (82.2±2.3) > Hungary yeast (80.9±1.3) > Angel yeast (77.1±1.4); the hardness, chewiness, cohesiveness, gumminess and resilience of fermented steamed bread with mixed strains was the best one; on the springiness, the steamed bread fermented with Hungary yeast was the best one. In flavor compounds, Angel yeast, Hungary yeast and mixed strains were distinguish detected in 44, 49 and 52 flavors, respectively. the content of aldehydes, furans, esters, phenols which in mixed strains were higher than Angel yeast and Hungary yeast, and, there were three special esters detected in mixed strains, which means the mixed strains was more better for the formation of flavor in the buckwheat bran steamed bread. The mix strain is better for the fermentation of buckwheat bran steamed bread, which is more acceptable to consumers, and the strudy provided a theoretical support for mixed strains application.

Abstract:The effects of cigarette machine operating parameters were studied on the yield of different grades of cigarettes. The effects of operating parameters, such as the amount of running silk, yarn feeding and yarn supply and the volume of ticking, on the yield of cigarettes A, B and C were studied by uniform design method. The results were as follows. ① The polynomial models of the running parameters and yield of different grades cigarettes were established. for A grades, it was Y_A=27.500+0.704X₂+1.72E-03X^2.08₁-2.110E-03X₁X₃; for B grades, it was Y_B= 98.250 +8.29E-03X₃-1.170E-03X₂X₄; and for C grades, it was Y_C=72.991+1.262X₄+7.550E-05X₂X₃. R² were 0.990, 0.994, and 0.999 respectively, and they showed good descriptions of the relationship between the operating parameters and the yield. ② Optimization of operating parameters was found to be increasing the total amount of wire and adjusting appropriately the secondary air damper opening. It was confirmed by practical producing that the optimized yield was enhanced, and the yield was increased by 2.6%. Finally, a certain optimization effect on improving the yield was obtained.

Abstract:In our country, truck transport vibration is the important reason which leads to mechanical damage and quality decreased of fruits during storage and transportation. This paper was on the basis of the analysis of the vehicle vibration in the process of truck transportation, and influencing factors, focused on the latest process in effects of transport vibration on postharvest physiology properties and quality of fruits, providing a basis and reference for the reduced transport vibration damage of fruits.

Abstract:In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.

Abstract:The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.