Abstract:Lactic acid bacteria (LAB) with ability of acid and bile salt resistance were isolated from the feces of the longevity population in Rugao by using selective medium, artificial gastric juice and bile salt medium, and the ability of cholesterol reducing and manner were studied. The results showed that the survival rate of all isolated 60 strains of LAB in the pH 3.0 artificial gastric juice was more than 30%, the LAB from the middle-aged group, elderly group and longevity group was significantly higher than that in the youth group (P＜0.05); the survival rate of LAB in the 0.3% and 0.5% bile salt culture medium was more than 20%, of which the LAB in elderly group and longevity group was significantly higher than that of youth group and middle-aged group (P＜0.05). The ability of cholesterol lowering of the LAB from the longevity group was significantly higher than that of middle-aged group (P＜0.05), the ability of cholesterol reducing of lactobacillus spp. and Weissella spp. was significantly higher than that of Enterococcus spp. (P＜0.05), the main manners of cholesterol lowering of LAB were cell absorption and sedimentation. The LAB come from longevity population have the strong ability of acid and bile salt resistance and cholesterol lowering, and the longevity group are higher than others from other age groups.

Abstract:This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice treatment at pH 3.0, growing well at 1, 2 and 3 g/L bile salt. These showed that the strain has probiotic potential, through further verification was expected to carry out further development and utilization.

Abstract:The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, Enterococcus and Pseudomonas were different in different fermentation stages appears. The results showed that the microbial community structure was complicated during the fermentation of Aspergillus flavus, and the main flora was relatively stable. However, the relationship among flora, quality and flavor, safety evaluation deserved further attention.

Abstract:In this paper, it was studied that the changes of fungal community in the production of Daqu between the summer and autumn by using high-throughput sequencing technology and multivariate statistical methods. It was showed that the main fungi in the production of Daqu in summer were 14 genera as well as that were 17 genera in autumn. The main fungi in the production of Daqu in summer were all existed in Daqu produced in autumn. Pichia, Saccharomycopsis and Wickerhamomyces were the main fungi in the beginning of Daqu production in the two seasons of summer and autumn, and Pichia was the main fungus in the whole production of Daqu in autumn. Thermoascus was the main fungus in the late stage of Daqu production in summer. The fungi species in the production of Daqu in autumn were more than that in summer, but the distribution of fungi in the production of Daqu in summer was more uniform than that in autumn. The Daqu production can be divided into two stages whose dividing lines were respectively 8 d and 12 d in the summer and autumn. It was more easily affected by external conditions when Daqu produced in autumn, especially in the early stage of production.

Abstract:To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The structures were analyzed in detail for compounds 2 and 5, which were isolated from Camellia semiserrata Chi. for the first time, and compound 3 extracted from the camellia genus for the first time. For these three compounds ¹H and ¹³C chemical shifts were fully affiliated.

Abstract:In this study, 2 strains of Enterococcus faecalis HYD09 and HYN06 isolated from traditional fermented food were used to determine the enzyme activity of fermentation supernatant, and evaluate the basic safety of the strains. The safer strain were tested for gastrointestinal viability; meanwhile, the fermentation supernatant was subjected to protease; the crude enzyme was obtained from the fermentation broth and its activity was measured by Native-Page. The results showed: the enzyme activities of HYD09 and HYN06 fermentation supernatant were 115.3 U/mL and 107.2 U/mL, respectively; HYD09 and HYN06 indole test, nitrate reductase assay, amino acid decarboxylase test hemolysis test were negative, no multiple antibiotic resistance to 14 kinds of antibiotics. Moreover, no virulence gene was detected in strain HYD09, while the virulence gene esp was detected in strain HYN06. This confirmed that HYD09 strains were safe. Further studies showed that the HYD09 had the ability of acid resistance and bile salt tolerance; besides, the fermentation supernatant of strain HYD09 still had fibrinolytic activity after pepsin and trypsin treatment. Two main components were found in the crude enzyme of the fermentation supernatant of HYD09 strain, and one of them had fibrinolytic activity.

Abstract:In order to increase the metabolites of the strain BD3900 inhibiting the S. mutans biofilm formation, the inhibition rate of biofilm formation by Streptococcus mutans was used as indexes. The effects of the cultivation time and temperature, the carbon resources, the concentration of sucrose and the inoculum amount were investigated. The results showed that optimal cultivation conditions were composed of a cultivation period of 16 h, a cultivation temperature of 34 ℃, and a sucrose concentration of 1 g/100 mL. Under the optimized cultivation conditions, the inhibitory ability of the strain BD3900 on the formation of S. mutans biofilm was increased by 10%, compared with the results before optimization. The mechanism involved in the inhibiting of S. mutans biofilm formation by the strain BD3900 was probably decreasing the insoluble exopolysaccharides synthetization.

Abstract:Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule size and digestion rate (K). These findings suggest that smaller starch granules could be used as materials for porous starch and larger starch granules could be applied to prepare resistant starch.

Abstract:To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the amount per batch; the peroxide value increased rapidly with the frying time, and then decreased slowly; the number of frying batches also increased with the frying temperature. According to the MRI comparison method, with the prolongation of the frying time, the dark red proton accumulation, dense flocculation, blurred edge, and liquid fluidity deviation were observed.

Abstract:A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping to quantitatively detect bisphenol A, which had the advantages of good selectivity, high sensitivity and good specificity. The results showed that this detection system had a linear relationship (R²=0.978 4) in the concentration range of 0～100 ng/mL, and the limit of detection was as low as 0.5 pg/mL. This work provideed strong technical support for detection of bisphenol A in future.

Abstract:This study collected the near infrared (NIR) hyperspectral images of 150 astringent persimmons, with the spectra are in 900~1700 nm. Monte Carlo-uninformative variable elimination (MC-UVE) algorithm and successive projections algorithm (SPA) were adopted to the optimization of wavelengths obtained from the region of interest (ROI). Eight wavelengths were selected by MC-UCE-SPA. These feature wavelengths were 924.69, 928.05, 1 112.72, 1 270.91, 1 365.3, 1 402.42, 1 453.06 and 1 547.69 nm, respectively. The spectral reflectance of the 8 feature wavelengths were applied to establish the detective model for the soluble solid content (SSC) of persimmon by partial least squares regression (PLSR) method. The correlation coefficient and root mean square error of prediction set are r_pre=0.942, RMSEP=1.009 °Brix. The results indicated that MC-UVE-SPA could effectively extract the characteristic information related to the SSC and develop a better predictive model with fewer wavelengths. This work can provide technical support and research basis for the nondestructive detection, grading and processing equipment for persimmon quality.

Abstract:Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm^-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of determination coefficient for prediction is 0.91, with the interactive authentication root mean square error (RMSECV) 0.62. However, the square of determination coefficient for prediction was 0.98, with the interactive authentication root mean square error (RMSECV) 0.26 in the model for moisture content in the noni fruit powder from 5.00% to 9.00%. It showed that the predicted value of moisture content was close to the measured value. The infrared spectroscopy could be used to detect the content of the water (0.44%～9.00%) in the noni fruit with high accuracy in the moisture content range from 5.00% to 9.00%.

Abstract:A rapid detection method of using the near-infrared spectra（NIRS）to determine the concentration of syrup (trehalose, maltose and glucose ) in producing trehalose by synthase was established. The 65 NIRS samples of trehalose syrup were divided into a calibration set of 48 samples and a prediction set of 17 samples. Calculation results showed that the first derivative and savitzky-golay filter pretreatment is optimal, and the partial least squares (PLS) was more robust and predictive than the principal component regression (PCR) in building model by TQ analyst. Using PLS, 1D and savitzky-golay filter combination pretreatment model could not only reduce the background noise of the spectrum, but also improve the robustness of the model. The RMSEC, C_c and RMSEP, C_p of trehalose syrup showed in order that the trehalose model was 0.188, 0.995, 0.089, 0.989; the maltose model was 0.143, 0.997, 0.131, 0.969; the glucose model was 0.147, 0.997, 0.094, 0.999. The NIRS detection was fast and non-destructive, could be used to detect the composition of the trehalose syrup in producing it by synthase.

Abstract:A method of determining the content of hydrazodicarbonamide(HDC) in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry (HPLC-APCI-MS) was established. Using 80 ℃ water as extractant, N-hexane extraction was used to remove sample impurities. And then the samples purified were separated by using Xbridge BEH Prep OBD Amide column. The gradient elution was performed by using wateracetonitrile (37) (v/v), with the flow velocity 0.6 mL/min. The ionization were achieved by using APCI source positive ion mode with MRM scan mode. The internal standard calibration curves were used for quantitative. The method of adding-recovery were used to test. The results showed good linearity in the range of 0.2～10.0 mg/L, and the correlation coefficient was 99.5%～99.9%. The indoor average recovery was between 82%～110% and the precision of the laboratory was less than 10.3%, which could satisfy the general requirement of analysis method. Moreover, the method is simple, rapid and sensitive, which is suitable for the determination of HDC in bread.

Abstract:In order to properly improve the integrity and reliability of the results, the LC-MS/MS method was used to determine the discrepancy of the detection results of papaverine, narcotine, thebaine in soup flavor seasoning powder. This paper based on “DB 31/2010—2012 of local standards for food safety, the Determination of Papaverine, Morphine, Narcotine, Codeine and Thebaine in Hot Pot Food by Liquid Chromatography-Tandem Mass Spectrometry”, analyzed the residue results of papaverine, narcotine, thebaine in soup flavor seasoning powder and the sources of the uncertainty of measurement. It also synthesized the total uncertainty. The results showed that the synthesis of relative standard uncertainty for papaverine, narcotine, thebaine were 0.475, 0.575, 1.897, respectively. The source was mainly comes from configuration of the standard solution, standard curve and experimental repeatability.

Abstract:The isotope ratio of five kinds of heavy metal elements in tea samples from different areas was measured, and the variance, cluster and discriminant analyses were undertaken using SAS (statistical analysis system) software. The results showed that ²⁰⁶Pb/²⁰⁷Pb, ⁶⁶Zn/⁶⁷Zn, ⁶⁸Zn/⁶⁷Zn, ¹¹⁴Cd/¹¹⁰Cd, ¹¹²Cd/¹¹⁰Cd, ²⁶Mg/²⁵Mg 6 indexes existed significant differences in the three regions (99% significant level). The cluster analysis results of the six indexes showed that the clustering accuracy of samples form three regions as Guzhang (78.26%), Shimen (94.44%) and Anhua (92.10%). The discriminant analysis results showed that the discriminant accuracy of samples form three regions , they were 86.96%, 94.44% and 97.37% respectively. Moreover, these two methods of identification are consistent with each other. Therefore, the otherness of isotope ratio combined with the cluster and discriminant analyses of SAS software could be used to identify the tea producing areas.

Abstract:Compared with general tort, food damage infringement has such characteristics as victim scale, infringement subject diversification and serious damage. However, the current food tort litigation relief mechanism has not paid enough attention to these characteristics, resulting in a series of problems, such as the difficulty in providing evidence by victims, high litigation costs, and too loosetort liability. So it is necessity to establish a science public interestlawsuit system for food tort litigation, reverse the burden of proof in the food tort litigation, , and increase the food tort liability, so that to promote the smooth realization of the function of food tort litigation relief mechanism to protect the legitimate rights and interests of victims.

Abstract:Operators of food safety crime is the main target of the current field of food safety criminal legislation. From a legal perspective, the relevant provisions did not fully reflect the reality that food safety crime is becoming popular, and the harm to public safety is getting serious. Which has a series defects, such as narrowing the subjects, lighting sectencing, and too rigid fine punishment, etc. As the operators’ food safety crime has evolved into a endangering public safety crime, it is necessity to take measures, such as expansion of the food safety criminal regulation scope, more strict punishment, and adopt a more flexible fine punishment system, so that to to better play its important role in protecting the public food safety.

Abstract:To determine the optimum working parameters of the egg orientation, the influence of convey roller’s material and roughness on egg’s directional movement was studied. The results showed that the horizontal deflection angle of the egg was the largest on the aluminum alloy roller and the smallest on the nylon roller. Convey rollers of different materials had no significant influence on the axial displacement and the guiding distance of guide rod. The surface roughness of carbon steel roller, aluminum alloy roller and organic glass roller had few effects on the rolling distance, the effect of nylon roller on that was relatively obvious. The change of the egg’s side-slip angle on the nylon roller, the carbon steel roller and the aluminum alloy roller was not obvious, but that on the organic glass roller was relatively obvious. The optimal parameters were determined: the material was carbon steel roller, surface roughness was level 2, the diameter was 40 mm, the spacing was 15 mm, the rotate speed was 70 mm/s and guide rod angle was 30°.

Abstract:In this paper, the heat and moisture balance of heating type heat pump drying system (HHPDS) is analyzed from the point of view of air conditioning. The ability that to effectively control the drying temperature and humidity is defined as the control capability. The relationship between the control capability and the drying temperature and humidity, the temperature and humidity of the environment and the amount of material is explained based on the principle of heat pump. Through the qualitative analysis of the influence of various factors, the conditions of determining the control ability of the HHPDS were obtained and it also pointed out the scope of judgment and the non judgment range. On the basis of theoretical analysis, the phenomenon, which the low temperature and high humidity is difficult to control in autumn is explained.

Abstract:Aiming at overcoming the shortcomings of the existing material dispensing technology, a semi-automatic pellet racking machine was designed, which multiply controlled the entire packaging process by the controlling system. Combining the bilateral asymmetric oscillating structure with the conveyor belt powered by the stepper motor, the racking machine distributed the pellets apart by taking two steps. The infrared count structure and aggregate silo were used to make the pellets discharged in accordance with a certain number of packaging, while the total number of pellets and the number of times were recorded. The device was concise, ingenious and could ensure the accuracy and efficiency of the entire packaging process through the multi-control program. With this device, not only the shortage of the manual packaging in the safety and health aspects could be avoided, but also the user requirements on the granular material dispensing accuracy could be met.

Abstract:Workspace of industrial robot with six joints is derived and simulated by MATLAB software. With the quintic interpolation calculation, the path of industrial robot with six joints is designed. The simulation analysis of the path of industrial robot with six joints is carried out by MATLAB software. The results show that the workspace of industrial robot with six joints can basically meet needs of work in food packaging process. Moreover, the movement of industrial robot with six joints is very smooth. And the curve of angle, velocity, acceleration of each joint is continuous. And the planned path of welding robot with six joints is reasonable.

Abstract:Originning from professional and syllabus of the food machinery and equipment curriculum, for the purpose of improving the students' knowledge and understanding of the mechanical structure and the principal of food machinery, abandoning the traditional teaching mode of intersecting, a virtual reality technology is adopted in the teaching of food factory equipment and machinery, and a virtual dismounting software is designed, so as to make the principal of food machinery more intuitive for students, and grasp the structure of then well. Finally it can improving and deepening the students' unstanding and recognition of the food machinery, and achieve the goal of improving class teaching effectiveness.

Abstract:The 3D sugar painting printer based on FDM technology was designed. It included the mechanical mechanism, control system and HMI interface. The mechanical mechanism consisted of the feeding mixing device and the Core XY axis linkage system. The feed mixing mechanism could accurately feed and stir the raw materials. The control system was based on CPU1214C, controlling the system motion, temperature, and stirring feeding. Siemens OP73/Micro touch screen was used to install WinCC Flexible as development platform, helping to realize human-computer interaction. This equipment could be used to print out any complex structure and delicious 3D sugar painting.

Abstract:Aiming at the manufacturer's needs of appearance, man-machine and color of the existing milk packing robot, the application of kansei engineering theory were promoted to collect and analyze the related vocabulary of milk packing robot. By means of visual simulation scoring method (VAS) and KJ method, qualitative and quantitative studies were carried out, and the perceptual demands of users for milk packing robots are obtained. Moreover, the cognitive errors between designers and users could be reduced, and the theoretical research results were applied in product design. Therefore, this would provide reference for milk packing robot innovative design.

Abstract:As an art for the manifestation of Chinese characters, calligraphy and painting is always one whole group, and Chinese characters originated from painting are naturally endowed with pictographic and ideographic features. From the point of view of artistic characteristics, Chinese characters in calligraphy can be regarded as an endless variety of traditional culture symbols or patterns, and therefore, these calligraphy elements are hopefully to be used as elements for main-body designs or decoration shades in the traditional food packaging design by smart and reasonable methods. This paper also put forward rules that should be followed duringthe application of Chinese calligraphy in traditional food packaging designs.

Abstract:Clove oil was loaded into β-Cyclodextrin (β-CD) using the saturated aqueous solution method. Antibacterial film was prepared by adding the microcapsule into Soy Protein Isolate (SPI) film, microcapsule embedding ratio, the mechanical properties of films and the bacteriostatic action to Bacillus subtilis and Escherichia coli were determined. The results showed that the embedding ratio was （67.42±3.82）%; the effect of bacteriostatic action to Bacillus subtilis and Escherichia coli of film adding more microcapsule was better，but the mechanical properties were not very well.

Abstract:In order to optimize the expression of antifreeze protein SF-P, using Nisin as the inducer to induced the expression of recombinant Lactococcus lactis. The expression conditions of induction time, induced pH, induced temperature and inducer Nisin concentration were optimized. The optimal expression conditions were determined by SDS-PAGE and Western blot. Furthermore, the physiological characteristics of recombinant bacteria under freezing stress were investigated by comparing the growth status, the acid production of bacteria and the changes of sodium and potassium contents before and after freezing stress. The results showed that the optimal expression conditions were determined: pH of 7.0, Nisin concentration of 15 ng/mL, temperature of 25 ℃, and incubation time of 6 h. The recombinant strain SF-P2 could significantly improved the growth of Lactococcus lactis in the logarithmic phase and the stable growth lag following freezing, and had a significant improvement in fermentation of L. lactis following freezing. It also could effectively reduced the effect of freezing stress on the permeability of cell membrane, which played a role in protecting the physiological function of cells. The results showed that the recombinant strain SF-P2 had significant protective effects against cold stress.

Abstract:The pads containning different weight content of MMT-Ag (3%, 5%, 8%, and 10%) were put on the bottom of the tray with the corn bracts on the top as the separate layer, on which the ground fresh meat was placed. After wrapping by PE films, the ground meat was stored at 4 ℃. The total viable counts, TVB-N, TBARS, pH value, moisture content, cooking loss, and sensory evaluation scores of the meat were measured everyday, in order to investigate the effects of MMT-Ag content in the pad and application of separate layer on the preservation of chilled meat. The results showed that the preservation effects of pad were improved with the increasing content of MMT-Ag. When the MMT-Ag content was 10%, the effect was obvious. The shelflife of chilled meat packaged with the pad was 6 days, 3 days longer than that of the control group without pad. The presence of this antibacterial pad significantly inhibited the microbial growth in meat could retard the increasing of TVB-N, TBARS, and pH, decrease the moisture content and cooking loss, and improve the sensory qualities of meat. The application of the separated layer of corn bracts slightly comprimised the preservation effects of the antibacterial pad, but has no significant effect on the shelflife of meat.

Abstract:The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Results: It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows: drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm². Under these conditions, the time for drying the products to moisture content of 25.41% was only 6 h, and the products exhibited favorable appearance, color and texture. Comparing to the traditional natural drying and hot air drying technology，the drying time was reduced by 72.73% and 40.00% respectively. Compared with the traditional drying technology, heat pump drying was an ideal drying technology for preserved fruits due to its shorted drying time and resulting products with good quality.

Abstract:The effects of two extraction methods (pressing extraction, aqueous extraction) on the quality and volatile flavor compounds from macadamia nuts oil were investigated. The investigation focused on the composition of triglyceride, sterol, fatty acid and volatile flavor components, as well as the contents of tocopherols and mineral elements in macadamia nuts oil. For the fatty acid composition, triglyceride composition, and contents of tocopherols, the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil. Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid, palm acid and palmitic acid, containing more than 86.0%. The triglyceride contained 18 kinds of triglycerides, the content of OOO, POS and POO were more than 53.0%. Additionally, pressing extraction oil had a higher content of sterol (1,439.79 mg/kg) than aqueous extraction oil (1,351.08 mg/kg). However, the aqueous extraction oil had a higher content of mineral elements and volatile flavor than the pressing extraction. Moreover, the volatile flavor components was identified to be 41 components consisting of 7 categories of compounds, including olefins, aldehydes, phenols, alcohols, esters, hydrocarbons and ketones. Among them, the content of olefins and alcohols was the highest, reaching 82.1%. Therefore, they contributed to the main flavor substance in macadamia nuts oil by pressing extraction. The results provided a scientific basis for industrial production of macadamia oil, and the present research supported necessary data for the green extraction method of edible oil in food industry.

Abstract:Single factor combined with uniform design were used to optimized the extraction process of protein from Momordica charantia residue by salt dissolving method, and the inhibitory activity in vitroon K562 cell proliferation of crude extract was determined by MTT assay. The test results showed that the optimal conditions were as followed: salt concentration of 0.25 mol/L, time 3.59 h, pH=9, ratio of liquid-material 10.36︰1 (mL/g) and the temperature of 25 ℃, extracting twice. Under this condition, the actual extraction rate was 9.28%. In the range of experimental concentration, the crude protein from Momordica charantia residue had a significant inhibitory effect on proliferation of K562 cells in vitro, and showed dose-effect relationship.

Abstract:The polysaccharides were extracted from Radix Glehniae, by using hot water extraction, ultrasonic extraction, microwave extraction, lye extraction, acid extraction and cellulase extraction, and the corresponding polysaccharide was GLP-W, GLP-U, GLP-M, GLP-L, GLP-A and GLP-E. The extraction rate, soluble sugar content, viscosity, structural characteristics, solid morphology, antioxidant activity and hypoglycemic activity of each polysaccharide were measured. The results showed: the extraction rates of polysacchar-ides were GLP-A(39.62%)＞GLP-E(38.33%)＞GLP-L(24.80%)＞GLP-W(23.93%)＞GLP-M(18.92%)＞GLP-U(12.68%); The viscosity of the polysaccharide solution by different extraction methods were increased with the increase of polysaccharide solution concentration, and at the same concentration, GLP-L had the largest viscosity. The content of soluble sugar was GLP-A(74.05%)＞GLP-L(67.57%)＞GLP-W(65.41%)＞GLP-U(63.25%)＞GLP-E(33.03%)＞GLP-M(28.71%). The antioxidant activity and the inhibitory activity against α-glucosidase showed that, with the increase of polysaccha-ride concentration, the activity gradually increased. However, when the concentration reached a certain range, the activity tended to be stable. Ultrasonic extraction of R. Glehniae polysaccharide scavenging of DPPH and hydroxyl radicals was the highest, and the IC₅₀ were 3.091 mg/mL and 1.999 mg/mL, respectively; The strongest inhibition of α-glucosidase was obtained by alkali extraction, the IC₅₀ was 1.437 mg/mL.

Abstract:The extraction conditions of volatile oil from Chinese elder herb by supercritical CO₂ were optimized by single factor experiment and response surface methodology. Flow rate of CO₂, the pressure, temperature and time of extraction were employed to examine the influences of the yield of volatile oil. The chemical constituents were separated and identified by Gas chromatography-mass spectrometry (GC-MS). The optimal extracting conditions were flow rate of CO₂ 25 L/h, extraction pressure 30.5 MPa, at 45.0 ℃ for 2.8 h. The extraction rate of volatile oil from Chinese elder herb was 0.86%. 16 kinds of volatile compounds were separated from Chinese elder herb and accounted for 93.87% of the total extractions. The contents of the more compounds were 3-methylpentanoic acid (29.37%), 3-methylbutanoic acid (13.83%), 4-hexene-1-ol (8.27%), and 3-(ethylthio) butanoic acid (6.46%), respectively.

Abstract:To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pulverization were also studied, and the empirical formula was obtained by dimensional analysis. The results showed that the average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization when the cycle number reached three. The empirical formula could predict the fiber grain size D₀ and power dissipation W within the error ≤15%. Meanwhile, the optimal technological parameters to prepare the full bean milk using minuteness wet pulverization method were obtained at last which were n=9 000 rad/min，Z_r=216，T=3.

Abstract:Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases, and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates, then iron-chelating peptides were prepared by the optimal protease. Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed iron-chelating peptide, and the effects, including substrate concentration, enzyme/substrate ratio, hydrolysis pH, temperature, time on iron-chelating ability of hydrolysate were studied. The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed protein. The optimal hydrolysis conditions were as followed: the substrate concentration 27.70 mg/mL, enzyme concentration 0.09 mg/mL, pH 10.47, hydrolysis temperature 65 ℃ and time 2.5 h. Based on this condition, the hydrolysate performed higher iron-chelating ability and degree of hydrolysis, which were 585.66 mg EDTA/g·Protein and 7.23% respectively.

Abstract:Kelp liquefaction rate as technical index, by biological enzymolysis technology, the enzymatic hydrolysis conditions were optimized, such as granularity, substrate concentration, reaction temperature, reaction time and pH, and the monosaccharide composition and oligosaccharide polymerization degree of kelp enzymatic hydrolysate were also analyzed separately by the high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC). The result suggested that the optimum conditions of rapid liquefaction of kelp were as followed: the size of raw material 100 mesh, the ratio of material to liquid 1︰12 (g/mL), pH 8, reaction temperature 50, and reaction time 12 h. Under this condition, the liquefaction rate of kelp could reach to 71%. Analysis results of monosaccharide composition and oligosaccharide polymerization degree of kelp enzyme solution: the contents of non saccharide impurities, oligosaccharides and monosaccharides were 54.8%, 18.9%, 27.2%, respectively, in the dry matter of kelp enzymolysis liquid; the content of oligosaccharide above 6 sugar were larger than 3～6 suger; the content of uronic acid was the highest in monosaccharide. In this paper, the kelp enzyme solution has the advantages of simple process, convenient operation, high enzymolysis efficiency, and small molecular substances degraded from large molecules are more conducive absorption to animal and plant. The method expand the application field of kelp enzyme solution.

Abstract:Cooking loss, heat shrinkage rate, color, shear force, and texture of yak meat were measured, which were heated by water and steam at 10, 20, 30, 40, 50, 60 min, respectively, and the correlation of heat time and quality were analyzed. The results showed that cooking loss of yak meat significantly increased with the extension of heat time (P＜0.05), and the increased rate of cooking loss heated by water 21.21% higher than by steam. The heat shrinkage rate of yak meat by water bigger than by steam after being heated from 10 min to 40 min, and the heat shrinkage rate of heated by steam was bigger than by water after heated from 40 min to 60 min. The L^* value and a^* value decreased 4.82% and 13.63% of yak meat heated by water 10 min to 60 min, respectively. And the L^* value increased 3.84% of yak meat heated by steam 10 min to 60 min; the a^* value decreased at first then increased later. The shear force of yak meat heated by steam larger than heated by water, and the shear force of yak meat which heated by steam and water 40 min is (7.79±0.16) kg and (4.96±0.79) kg.The hardness of yak meat heated by water and steam increases significantly with the extension of heat time (P<0.05), the cohesiveness and springiness were fluctuating, gumminess and chewiness had the tendency of decrease. Correlation showed that the time of heated by water have strong correlation with L^* value, hardness, springiness and gumminess, and the time of heated by steam have strong correlation with cooking loss, heat shrinkage rate, a^* value, shear force, cohesiveness and chewiness. In summary, the yak meat which heated by water and steam 40min will have better quality, the yak meat heated by water will have larger cooking loss and better texture, and the yak meat heated by steam will have small cooking loss and worse texture.

Abstract:The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. When the substitute proportion was 10/90 to 30/70, the retraction rate was conducive to the improvement of cake quality. However, when the substitute proportion was 30/70, no obvious change was found in the specific volume, sensory score, hardness, chewiness and cohesiveness of the cake. When the substitute proportion was higher than 40/60, the retraction rate, baking loss rate, hardness and chewiness of cake increased significantly（P＜0.05）, with the specific volume, sensory score, moisture content, springiness and cohesiveness significantly reducing（P＜0.05）, and the quality of cake were also declined.

Abstract:Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer model ccould better reflect the surface temperature change of cut tobacco in the process of convection drying; ② The relationship between characteristic temperature of cut tobacco and alkaline aroma constituents and acidic aroma components, aroma quantity, filling value of tobacco was very significant. While the total alkaloid, total sugar and reducing sugar had no significant relationship with the characteristic temperatures.

Abstract:To design a suitable cigarettes weight, on the basis of filling power of cut tobacco, build designing model for cigarette unit weight considertng the specification of cigarette, cigarette paper, tipping paper, ecreteur and the weight of filter rod. The examples indicated that the hardness of the cigarette whose weight designed by the modelis suitable.By evaluation, the sensory quality of the cigarette meets the design requirements, and nothing quality defects such as loose-end and fall of burning cone appeared during the process of evaluating. The unit cigarette weight designed by the model could not only guarantee the physical index and sensory quality of cigarette, but also reduce consumption as possible, the model provides a reference for designing suitable cigarettes unit weight.

Abstract:Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, but changed with different filters.

Abstract:Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.

Abstract:The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.

Abstract:As an internal heating technology, ohmic heating is a method using the inherent electrical resistance of food materials to generate heat. Compared with other heating methods, ohmic heating is faster and more uniform in heating. In this review, the main components of ohmic heating equipment and its effects on electrical conductivity of food were discussed. The mathematical simulation of the temperature distribution of food during ohmic heating was also summarized. Moreover, the applications of ohmic heating for food including blanching, evaporation, dehydration, fermentation, extraction, thawing, and sterilization were classified. In addition, the research prospect of ohmic heating for food was presented.

Abstract:This paper describes the main components and basic physical properties of the pigment of pitaya fruit， summarizes the extraction technology and purification technology at home and abroad. Gives a comprehensive introduction to the bioactivity of the pitaya fruit and analyzes the problems exist in the research of the pigment as well as the application of the pitaya fruit pigment in daily life.