Abstract:The acetylated starches from corn were prepared under ultra high pressure (UHP) by acetic anhydride as reaction reagent, and NaCl as the reaction medium. The structure and properties of acetylated starches were analyzed by using light microscope, X-ray diffractometer and rapid viscosity analyzer. The results indicated that the granular acetylated starch showed a similar crystallite structure as that of native starch. In addition, the acetylated starches were gelatinized when treated at 600 MPa and the structure of starch granules was gradually destroyed, whereas the crystal structure was transformed from the A-type crystallite to the V-type crystallite. However the gelatinization negatively affected the degree of substitution of acetylated starch. The appropriate amount of NaCl favored the maintenance of starch granular structure under UHP, which would effectively increase the degree of substitution of acetylated starch. The degree of substitution and peak viscosity of acetylated starch reached the highest value (0.090 and 400.00 cP, respectively) when corn starch was treated at 400 MPa with the concentration of the solution at 1.0% and the amount of acetic anhydride at 2.0%.

Abstract:In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The result showed that the amylose and ash content of wheat had extremely significant negative correlation (P＜0.01) with the sensory evaluation score of fresh noodles, while, had extremely significant positive correlation (P＜0.01) with the TPA parameters: hardness, gumminess and chewiness; the contents of amylopectin, protein, ash and wet gluten had extremely significant positive correlation with the sensory evaluation score of fresh noodles, while had extremely significant negative correlation (P＜0.01) with the TPA parameters: hardness, gumminess and chewiness. However, the content of fat had significant negative correlation (P＜0.05) with the quality of fresh noodles. As for the correlation between wheat flour farinograph property and quality of fresh noodle made from those flour, we found that the stability and quality number of wheat flour had extremely significant positive correlation (P＜0.01) with quality of fresh noodle; the softening and MTI of wheat flour had extremely significant negative correlation (P＜0.01) with quality of fresh noodle; the development time and bandwidth at peak of wheat flour had significant positive correlation (P＜0.05) with the quality of fresh noodles; the water absorption of wheat flour had significant negative correlation (P＜0.05) with the quality of fresh noodles. Then, the multiple linear regression model between the quality characters of wheat and the sensory evaluation score of fresh noodles were along with the TPA parameter: hardness was established by multiple linear regression analysis. The value of R of those two models were 0.983 and 0.993, respectively; The significance of those two models were all extremely significant (P＜0.001). The verify experiment showed that the actual value of the sensory evaluation score of fresh noodles was 71 with the predicted value from model was 70.3; The actual value of TPA hardness was 5.938 kg with the predicted value from model of 6.050 kg. The model can predict the quality of fresh noodles by wheat quality.

Abstract:The purpose of the study was to produce soy protein isolate(SPI) micro emulsion droplet by ultrasonication and microfluidization Techniques. The changes of SPI emulsion temperature, average droplet diameter and size distribution were observed. The distribution curve of SPI droplet processed by ultrasonication has two peaks and that of SPI droplet processed by microfluidization has single peak. The results indicate that the SPI emulsion processed by high pressure is more homogeneous. The capability of reducing size by ultrasonic process (1 200 W) is very limited, and the SPI emulsion tends to agglomerate after a long time of ultrasonic process. Microfluidization (microseconds, 35 MPa) can provide high energy and has the rather better affection for micronizing the treated SPI emulsion (hundred micrometers), and the mean droplet diameter D_\[3,2\] and D_\[4,3\] are exponentially shortened.

Abstract:The polysaccharides from the seeds and peel of Sophora japonica L. were extracted respectively by double enzymes, The basic structure of polysaccharides were identified by using infrared spectroscopy,and antioxidant activity, moisture absorption and retention capacities of polysaccharides were evaluated. The results indicated that the polysaccharides extraction yield of Sophora japonica L. seeds and peel were 11.6% and 24.7% respectively. The IR spectrum indicated peel and seed polysaccharides had typical characteristic absorption peaks of polysaccharides and pyran ring structure, seed polysaccharides contained a-glycosidic bonds, peel polysaccharides contained α and β glycosidic bonds.The radical scavenging experiment showed that two different polysaccharides of Sophora japonica L. had a certain radical scavenging capacity. Within a certain concentration range, the radical scavenging activity of seeds polysaccharides was better than that of peel polysaccharides, and had the positive correlations with concentration of polysaccharides. Compared with the positive control vitamin C(V_C), the ABTS and DPPH radical scavenging ability of two polysaccharides were weak, but the scavenging effect of seeds polysaccharide on superoxide anion was better than that of V_C. Compared with the positive control EDTA, determination of two polysaccharides on ferrous ion chelating ability were weak. In the same conditions, moisture absorption capacities of two polysaccharides of sophora fructus were close to that of chitosan but lower than that of glycerin. Moisture retention capacities of two polysaccharides of sophora fructus were equivalent, lower than glycerin, but higher than chitosan. These results demonstrated that polysaccharides of Sophora japonica L. had good radical scavenging activity and moisture retention capacity which had the development and utilization value.

Abstract:The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time, and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients. The results showed that the hardness, elasticity, adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific frequency. However, no significant linear relationship was found in the studies on the white bread.

Abstract:The hardness and crispness of potato chips were tested by texture analyzer in the present study. Moreover, the fractured acoustic signals were collected to analyze the relationship between the crispness of potato chips and the acoustic characteristics, and the acoustic rating of physical properties were evaluated. The relationship between the hardness crispness and flexibility of three different potato chips and their acoustic characteristics were investigated. The results showed that the more crispness of potato chips had, their hardness and toughness were lower, and the sound of breaking was louder. However, no significant linear correlation were found between the characteristics.

Abstract:The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature, 50, 60, 70, 80 ℃, respectively. The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition. It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence. Moreover, the color difference and rehydration ratio were olso found better.

Abstract:Taking softened radish pickles as research object, the present study explored the differences in physicochemical property and flavor substance of normal pickles and pickles with different softness, determined the flavor and analyzed the main ingredients of pickles with eadspace solid-phase microextraction-gas chromate graphy-mass spectrometry, HS-SPME-GC-MS. The experimental results showed that the acidity and salinity of softened pickles were higher than those of normal pickles. The texture index, sensory evaluation of normal pickles were all better than softened pickles, and the 4 kinds of pickles were all yellowish green. 41, 32, 37 and 30 volatile ingredients were detected in normal pickles and 3 kinds of pickles with different softness. The dimethyl trisulfide is the flavor substance to distinguish normal pickles and softened pickles. Meanwhile, the characteristic flavor substance of seriously softened pickles is glycolaldehyde dimethyl acetal, and its relative content is 32.09%. With the softening of the pickles, the quality was becoming worse gradually.

Abstract:To use the solid dispersion method that could improve the dissolution rate of chlorogenic acid.With the factor experiment design, chlorogenic acid solid was mixed with PVPK30 and PEG4000 respectively, with the feed auxiliary ratio of 12, 14, 16, 18. The finished product of solid dispersion prepared by four types of mixture ratio were compared in the vitro solubility, cumulative dissolution and stability, and the optimal mixture ratio was analyzed by SEM. The experiment showed that chlorogenic acid solid dispersion could be prepared by mixture ratio of 14, with PVPK30 as carrier. Compared with crude drugs, in vitro solubility and dissolution of chlorogenic acid solid dispersion increased obviously. With the SEM, chlorogenic acid existed in PVPK30 as the form of non-crystal, the surface with many small holes that could improve the dissolution and absorption. Chlorogenic acid-PVPK30 solid dispersion improves the properties of solubility and dissolution, better than those of raw medicine.

Abstract:The relationship of polybasic acids and higher fatty acid content with sensory quality of tobacco raw materials from the different tobacco growing area in Hunan province was investigated, using non derivatization gas chromatographic method. Seven tobacco samples were collected from three districts/counties, and the content of polybasic acids and higher fatty acids of them were detected. The results showed that the highest content of seven kinds of tobacco among the polybasic acids was propionic acid, followed by 2-Methylbutyric acid and 3-methylvaleric acid. Among the higher fatty acids, the highest content of seven kinds of tobacco was palmitic acid, followed by linoleic acid and oleic acid. Moreover, the content of these volatile and non volatile acid in upper leaves was found higher than in middle leaves. Using partial least squares regression analysis (PLSR) method, the correlation analyses of polybasic and higher fatty acids and their sensory quality of the tobacco leaf samples were also conducted. The results showed that the higher the content of polybasic acids was, the lower the sense of oral irritation was, and the more obvious of the smoke incense and the stronger of the smoke permeability as well. However, the higher fatty acids could only improve the suction of tobacco, and had a bad effect on other sensory indexes.

Abstract:The eggs of Sansui’s characteristic sheldrake duck were researched to enrich its foundation and deepen the objective evaluation. Moisture content, crude protein content, amino acid composition and its content, crude fat content, composition and content of fatty acids, cholesterol content and the content of calcium, zinc, magnesium, iron, copper, manganese, lead and selenium of 3 kinds of egg samples in Guizhou were determined by the methods of China national standard, chromatography of gases, Inductively coupled plasma atomic emission spectrometry and spectrofluorimetry. Amino acid and fatty acids were scientifically evaluated by the method WHO/FAO Amino Acid Scoring Model, the chemical score and the Thrombus index used internationally. The results showed that the contents of protein, fat, cholesterin, and Ca, were 11.97%, 12.81%, 498.55 mg/100 g, and 504.17 mg/kg, respectively. Moreover, the score of amino acids was above 100, and the AI and TI values were 0.36 and 0.79 respectively. The results showed that the eggs of Sansui’s characteristic sheldrake duck had the property of higher amino acid and fatty acid value, and content of mineral, and lower incidence of atherosclerosis and thrombus were found in them.

Abstract:The uncertainty in the measurement for determination of the total sugar, reducing sugar, chlorine, potassium in tobacco by the continuous flow method was evaluated with the actual instance. The influence factors on the uncertainty in the measurement for determination of total sugar, reducing sugar, chlorine, potassium content were analyzed, the component and combined uncertainties were calculated, and the expanded uncertainties of the above three components were 0.44%, 0.40%, 0.02% and 0.06%, respectively, which providing the credibility and confidence interval to the measurement results.

Abstract:To evaluate the pollution of heavy metal in east Dongting Lake and analyze the differences of enrichment of heavy metal between silver carp and aristichthys nobilis, this experiment determined the concentration of five different heavy metals, including Cr, Cu, Cd, Pb and Hg, in sediment and tissues of silver carp and Aristichthys nobilis. Results show that the concentration of Cr in sediment belongs to the first state level in soil standard, the concentrations of Cu, Pb and Hg belong to the second state level in soil standard, the concentration of Cd is 2 times of the third state level in soil standard; The sequence of tissues of silver carp and aristichthys nobilis arrayed by the concentration of heavy metal is consistent, the sequece arrayed by the concentration of Cr is gill ＞ liver ＞ brain ＞ meat, Cu is liver ＞ brain ＞ gill ＞ meat, Cd is liver ＞ gill ＞ brain ＞ meat, Pb is gill ＞ liver ＞ meat ＞ brain, Hg is meat ＞ liver ＞ brain ＞ gill; According to the BSFAs of fish, compare to Cr and Pb, silver carp and Aristichthys nobilis are more likely to enrich Cu, Cd and Hg, and silver carp is easier to enrich Cd, while Aristichthys nobilis enrichs Hg easier; Except the concentration of Cd in the liver of silver carp and aristichthys nobilis beyond the industry standard limited, the others are all below the limited. In conclusion, the pollution of Cd in east Dongting Lake is the most serious; Differences of enrichment of heavy metals in different fishs do exist, while the sequence of tissues of different fishs arrayed by the concentration of heavy metal is consistent due to the same physiological function; Compare to gill and liver, meat and brain have weaker affinity for heavy metals.

Abstract:To study the antimicrobial potential of vapor-phase Eucalyptus essential oil, the antimicrobial activity and minimum inhibitory concentrations (MIC) were evaluated against the tested microorganisms in vapor, liquid and solid phases. The chemical constitutes of Eucalyptus essential oil and its vapor were analyzed by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction (SPME) GC-MS. The results demonstrated that Eucalyptus essential oil vapor had obvious antimicrobial effect on the tested microorganisms. The antimicrobial activities of Eucalyptus essential oil vapor against Escherichia coli and Staphylococcus aurous were stronger than that against Aspergillus niger. The MIC value (0.045～0.36 mg/mL) in the vapor phase to the tested microorganisms was significantly lower than that in the liquid-phase MIC (4.5～18.0 mg/mL) and the solid phase MIC (4.5～18.0 mg/mL). The dominant components, mainly terpenes and alcohols, showed not significant difference between the Eucalyptus essential oil and its vapor. The antibacterial activity of Eucalyptus essential oil vapor was related to α-pinene, D-Limonene, 3-Carene, Terpinolene and Myrcene, and the relative increase in terpene contents led to the stronger antibacterial activity.

Abstract:Bletilla striata extracts were prepared by methanol circumfluence extraction. Five different polarity fractions were obtained by extraction in turn with n-hexane, dichloromethane, ethyl acetate, n-butanol and water. The inhibiting effects on E. coli, S.aureus, B.subtilis and P.aeruginos were measured by using filter paper disc diffusion method and minimum inhibitory concentration (MIC) method. The chemical constituents of the active fraction were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the methanol extract, n-hexane and dichloromethane fractions exhibited significant inhibition against four common bacterial strains. Dichloromethane fraction presented the best antibacterial effect than other fractions (P＜0.05). Dichloromethane fraction exerted potent inhibitory effects on E. coli, S.aureus, B.subtilis and P.aeruginos in a dose-dependent manner. Its MIC against four common bacterial strains was 2 mg/mL. Eleven compounds representing 94.16% of the total constituents were identified by GC-MS analysis. The main constituents of dichloromethane fraction were 2-methyl-3,4-benzophenanthrene (39.97%), ethyl homovanillate (25.25%), trans-4′-fluoro-4-(methylthio) chalcone (9.44%), dioctyl sebacate (7.34%), and linoleic acid (3.86%). In conclusion, B.striata fractions exerted potent antibacterial activity. Dichloromethane fraction was found to be the most active, and aromatic series, esters, organic acids might be potential bioactive components.

Abstract:In this study, V type slit nozzle and straight seam hole plate in a quick freezer was used to invetigatethe effect by the change of distance (H) between the nozzle and the plate surface on the internal flow field and the pressure field in a freezer with these two kinds of nozzle structures under the same air condition. Moreover, the metal surface heat transfer characteristics were also studied. The results showed that the flow resistance of the straight slot seam orifice was smaller than that of the V type slot nozzle along the cross-flow direction. The pressure range along cross flow direction of the V slot nozzle was significantly less than that of the flat nozzle, when the jet-to-plate spacing Hs（Hs=H/s）was at the small value, and the V slot nozzle outlet velocity uniformity was higher than that of straight slotted orifice. The velocity along cross-flow direction in flat nozzle was higher than that of the V slot nozzle, which was not good to safe and effective production for an air impact freezer. Compared with the flat nozzle quick freezer, the difference of the Nu number on the surface of the steel strip of the V slot nozzle was obviously smaller, and the average Nu number of the V slot nozzle was greater than that of the flat nozzle. The overall flow and heat transfer characteristics of the V slot nozzle was better than those of flat nozzle, and the heat transfer uniformity of metal surface of the V slot nozzle was also better than that of flat nozzle.

Abstract:Using Solidworks 3D modeling software to establish the model of Tian-Shaped plastics profile extrusion die. One-quarter part of the Die was divided into ANSYS grid. The melt of poly lactic acid was used as fluid at 190 ℃ in Polyflow simulation analysis. The flow field simulation results of the normal die and the design of the inverse extrusion die were obtained. The flow field and extrusion shape of seven cross sections were compared and analyzed. And the flow chart of typical sections was compared in depth. The results showed that the flow velocity distribution in the die was more uniform. The flow rate in the die increased slightly and then decreased to a stable value and the shape of final section was composite requirement.

Abstract:It is an important method to break rubber seeds with the principle of collision. In order to study the breaking mechanics of rubber seeds in the collision process, the instantaneous impact force of rubber seeds was measured by RFP data acquisition system. In this experiment, single factor method was adopted to select the height, angle and initial velocity factors to analyze the influence of various factors on the impact force of rubber seeds. The experimental results showed that (the perspective of the range is 0° to 90°) : When height increased from 0.5 m to 2.0 m, the collision force increased from 1.712 to 3.461 N. When the Angle increases from 30 degrees to 90 degrees, the impact force increases from 0.831 N to 2.401 N. When the initial velocity increased from 0.5 to 5.0 m/s, the impact force increased from 1.781 to 3.311 N. Through the SPSS software was used to estimate the curve and fitting out the optimal model, and it couuld concluded that the height, angle and initial velocity were positively correlated with the impact force, and the correlation was significant. The results of homogeneity test showed that the variance of the three groups was homogeneity in height, initial velocity and angle. According to the experimental data, the formula was derived by multiple linear regression analysis. The results can be combined in different cases of the size of the rubber seed crushing force, which provide a test to design the reasonable structure of cutting, enabling the machine to complete the shell work more efficiently.

Abstract:The integration of Chinese cultural elements in the modern food packaging design, has many important functions, such as catering to the national identity of the domestic consumers, meeting the needs of foreign culture of foreign consumers, and realizing the modernization of Chinese traditional culture. Therefore, it is necessary to make full use of the representative of Chinese culture，such as characters, colors and patterns and their combinations, then through some specific path, including the traditional culture inheritance and innovation, integrating it into the overall brand strategy for food enterprises, and closely integrated with modern science and technology, so that it can attract more attention of domestic and foreign consumers on related food, and promote related food enterprises to enhance market competitiveness.

Abstract:Mycotoxin contamination caused by Zearalenone (ZEN) and Ochratoxin A (OTA) is widespread for being prone to happen and hard to degrade. In this paper, the effects of ozone and electron beam irradiation (EBI) on the degradation of Zearalenone and Ochratoxin A were investigated. After 10 s of 2.0 mg/L ozone treatment, the ZEN content decreased from 50 μg/mL to concentration undetectable. After 12 kGy of EBI, the degradation rate of ZEN was up to 86% and concentration of ZEN within 0.5～5.0 μg/mL had no significant different (P＜0.05), with the degradation of ZEN being faster in acetonitrile than methanol. After 30 s of 50 mg/mL ozone treatment, the degradation rate of 5 μg/mL OTA was up to 22%, with no significant improvement of 180 s treatment. After 12 kGy of EBI, the degradation rate of OTA was up to 90% and the concentration of OTA had no significant different (P＜0.05), with the degradation of OTA being faster in acetonitrile than methanol. In general, the degradation of ZEN by ozone was easier than EBI, with EBI being easier than ozone for the degradation of OTA. In this study, a comprehensive study of the application of ozone and EBI on degradation of ZEN and OTA was intended for providing theoretical and practical reference.

Abstract:Egg freshness is an important index to measure the economic quality of eggs, and 98 eggs’ image information of different storage time were collected. In the meantime, the conventional index, includes the weight, the height of protein and chamber of the egg which reflects the egg freshness were measured. To receive a method of nondestructive examination, using MATLAB image processing toolbox as a research tool to measure the area ratio of egg yolk, chamber height and length of the whole egg size. Analyzing the regression model between weight and chamber height, whole egg’s major-minor axis, the regression model between protein height and yolk area ratio, chamber height, etc. by SPSS; The egg weight and albumen height were selected to be characteristic parameter to establish the prediction model of fresh grade with DBN(Deep Belief Network), and the well trained network is used to estimate the degree of freshness of the corresponding target. Experimentally found that the correlation coefficients were 0.942 and 0.925 which made by the prediction model of weight and Albumen Height, and the DBN’s classification accuracy of fresh-ness grade is 93.3%. The results showed that the design of egg freshness prediction based on image processing data has high accuracy and low cost, which can be used to estimate egg freshness.

Abstract:The effects of the ⁶⁰Co γ ray irradiation preservation on the sauced chicken claw were investigated by using different irradiation doses. The relationship was analyzed between the irradiation dose and the total bacterial count, nutrients, the composition of amino acids and fatty acids, AC, POV, TVB-N, nitrite as well as chroma. The results showed that the ⁶⁰Co γ ray irradiation was effective on sterilization, and while the sample was irradiated at the dose of 4.09 kGy, with the total bacterial count reduced to no more than 4.09 kGy. However, no significant effect of the ⁶⁰Co γ ray irradiation on the moisture content was found. The protein content changed slightly before and after irradiation, while no correlation with the irradiation dose was detected. With the increasing of irradiation dose (P＜0.05), the fat content increased and then decreased, and it was significantly higher than that in the control group (P＜0.05) when 5.74 kGy. Though no significant changes in the contents of amino acids and fatty acids were found in the irradiated group, some new fatty acid components raised in all the irradiated groups. In the irradiated groups, the content of fatty acids in the irradiated group was significantly higher than that in the control (P＜0.05). In the 1.88 kGy group, TVB-N was lower than that in the control (P＜0.05), and higher than that in the control at 5.74 kGy (P ＜0.01). No significant change in a value at 0.00～4.09 kGy (P＞0.05) was found, but b value was significantly higher in all irradiated groups than in the control (P＜0.05), and reached a significant level at 5.74 kGy (P＜0.05). This study provided a reference for the establishment of irradiation sterilization technology and the application of irradiation technology in the industrialization of poultry meat products in China.

Abstract:Objects: In order to understand the biological characteristics of Botryosphaeria parva causing soft rot of ‘Hongyang’ kiwifruit. Methods: The mycelial structure was observed by optical microscopy and transmission electron microscopy. The growth curve was established with dry cell weight. Multiple methods could be induced to sporulate. The optimum growth condition of Botryosphaeria parva, and its relationship between lethal temperature and lethal time, as well as its pathogenicity in other fruits were studied. Results: There were branching, diaphragm and intact cell for the mycelium of Botryosphaeria parva. The growth curve of Botryosphaeria parva was divided into three periods, including lag phase (0～36 h), logarithmic phase (36～96 h) and stationary phase (96～168 h). The pathogen did not produce spores. Botryosphaeria parva grew well in 30 ℃, pH 6, glucose, and beef extract. Botryosphaeria parva was not sensitive to illumination. Botryosphaeria parva was died of 42 ℃ for 10min or 43 ℃ for 5 min. The 10 kinds of fruits could be contaminated by Botryosphaeria parva through a wound.

Abstract:The surface of Crucian carp (Carassius auratus) meat was coated with different concentrations of hyaluronic acid (HA) and stored at partial-freezing condition(-3 ℃) to study the effect of hyaluronic acid on its freshness preservation. The total volatile base-nitrogen (TVB-N), pH value, conductivity, thiobarbituric acid (TBA), water holding capacity, color and texture were measured as quality indexes to analyze the change of fish meat. The results showed that the meat quality of Crucian carp decreased slowly by combination of HA coating during the partial-freezing storage. The fish meat with 0.9% HA coating maintained its fresh quality on TVB-N (9.64 mg/100 g), TBA (0.15 mg/kg), conductivity (847 μS/cm), color and texture during 24 d partial-freezing storage, compared with indexes of untreated fish (P＜0.05).

Abstract:The leaf crude extracts were obtained from Gingo biloba L. using ethanol extraction method, and its preservation on litchi was studied on the aspects of color, V_C content, weight loss rate, the total number of bacteria and sensory evaluation. The results showed that leaf crude extract of ginkgo biloba could reduce the loss of water, inhibit the browning, reduce the decrease of V_C content, the infection of litchi flesh and the decay rate of litchi, and keep the sensory quality of litchi. Its ability of antibacterial effects and preservation was followed by 0.6% leaf crude extract of ginkgo biloba＞0.4% leaf crude extract of ginkgo biloba＞0.2% leaf crude extract of ginkgo biloba＞control. It indicated that the positive correlation was found between the preservation effect on litchi and the concentration of crude extract of ginkgo biloba leaves within a certain range. Theerefore, it was found that the leaf crude extract of ginkgo biloba had better preservation effect on litchi.

Abstract:In this study, anti-aging effects of green tea crude water extract were studied using human epidermal keratinocyte as model which induced by ultraviolet B (UVB). The green tea extract of 0～20 μg/mL was added to DMEM cell culture medium, then cells were induced by radiation of 60 mJ/cm² UVB. The anti-aging effects were studied by cellular morphology, apoptosis level, cell viability, intracellular antioxidant enzyme activity, intracellular active oxygen cluster (ROS) content, malonaldehyde（MDA）content, cell mitochondrial membrane potential and Na⁺,K⁺-ATP enzyme activities. The results showed that the crude extract of green tea could obviously improve cell volume, cell shape, and nuclear volume of induced cells. Apoptosis of cells was inhibited, and the survival rate was increased by (30.52±8.69)%. The activity of antioxidant enzyme in cells was obviously improved. ROS content was decreased by 17.16%. The content of MDA was reduced by (50.69±6.81)%. The average light density of red green fluorescence in JC-1 dyeing was increased by 13.75%. Besides, the activity of Na⁺,K⁺-ATP enzyme was increased by (103.95±3.64)%. The experimental results show that green tea extracts have anti-UVB induced aging effect on human epidermal cell, and this study may provide scientific basis to develop anti-aging products of green tea.

Abstract:After 5 weeks feeding, the type 2 diabetes mellitus was established by intraperitoneal injection of low-dose STZ (75 mg/kg), to measure and statistically analyz the body weight, blood lipid level, fastig blood glucose level. The extracs of Oenanthe javanica can prevent the increase of blood glucose and the reduction of blood weight in STZ-induced type 2 diabets mice. In the study, the type 2 diabetic mice modle using high glucose and high fat diet and low dose STZ injection occurred at 3weeks, the achievment ratio was 80%, the aqueous extracts composition mold rate was 40%, the alcohol extracts was 60%. Therefore, Oenanthes Javanicae extracts on high glucose and high-fat diet induced STZ mice with type 2 diabetes mellitus model has certain intervention effect.

Abstract:Antioxidant and antibacterial activities in vitro of three major components dl-limonene, γ-terpinene and α-terpineol contained in Eureka lemon peel essential oil as well as its compound were explored in mainly in the determination of DPPH free radical as well as OH· free radical scavenging ability and its bacteriostasis size and MIC against Escherichia coli, Bacillus subtilis and Staphylococcus aureus of the three major components. Results showed that dl-limonene, γ-terpinene, α-terpineol had certain scavenging effect on OH· free radical with clearance rate between 48.45%～77.94%; and the scavenging effect of DPPH free radical was higher than that of LEO at the same concentration. Antibacterial activity test results indicated that dl-limonene, γ-terpinene, α-terpineol showed certain inhibitory effects against the three tested bacteria and lower than that of LEO at the same concentration, α-terpineol showed a best antibacterial effect on Escherichia coli and Bacillus subtilis with MIC 3.9 μL/mL and 1.0 μL/mL respectively, while dl-limonene had better antibacterial effect on Staphylococcus aureus with MIC 1.0 μL/mL; compound composed of dl-limonene, γ-terpinene, α-terpineol showed better antimicrobial effect than monomers. Overall experiment results showed that dl-limonene, γ-terpinene and α-terpineol had certain influence on LEO’s antioxidant and antibacterial activity.

Abstract:The extraction technology of dietary fiber from Jiangyong pomelo peel by microwave assisted alkali method was established and the physicochemical properties and antioxidant activity of dietary fiber were analyzed. The results showed that, ensuring the extraction rate of soluble dietary fiber preferentially, the optimum extraction process of dietary fiber were solid-liquid ratio of 110 (g/mL), NaOH concentration of 8%, microwave time 40 s and microwave power 350 W. With the contrl of the optimal conditions, the maximum extraction yield rate of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) was 40.8% and 45.1%, respectively. Moreove, the dietary fiber showed fine water holding capacity (SDF: 5.3 g/g; IDF: 3.5 g/g), swelling capacity (SDF: 5.1 mL/g; IDF: 2.4 mL/g) and oil holding capacity (SDF: 4.6 g/g; IDF: 2.1 g/g). In addition, the a good antioxidant activity was also found in the dietary fiber, which could scavenge DPPH radicals and inhibit the oxidation of vegetable oil. The free radical scavenging rate of SDF was significantly higher than that of IDF and BHT (t-test, P＜0.05) when these concentration reached 2 mg/mL.Finally, the inhibitory effect on POV of vegetable oil under the same mass fraction was SDF＞IDF＞BHT.

Abstract:The microwave-assisted extraction process of total saponin from Chenopodium quinoa peel of quinoa was optimized by one-factor combined response surface method with total saponin yield as index. The antioxidant activities were evaluated by DPPH free radical, hydroxyl radical and ABTS free radical method. The results showed that the ethanol concentration, microwave power and solid-liquid ratio had a significant effect on the total saponin yield. The optimum conditions were ethanol concentration 68%, microwave power 455 W, solid-liquid ratio 132 (g/mL), microwave time 10 min, and extraction times 2 times. The yield of total saponin from Chenopodium quinoa peel was 26.329 mg/g. The IC₅₀ of DPPH, ABTS⁺andOH scavenging rate were 34.74, 48.18 and 5.45 μg/mL, respectively. The results indicated that the total saponins of Chenopodium quinoa peel had strong antioxidant activity.

Abstract:The ultrasonic-assisted acid extraction technology of collagen from Schizothorax prenanti bone was studied using univariate analysis and orthogonal test to improve the extraction rate. The purified collagen was analyzed by the methods of polyacrylamide gel electrophoresis , ultraviolet spectroscopy, amino acid and denaturation temperature analysis. The results showed that ultrasonic pretreat-ment increased the collagen extraction rate significantly. The optimal extracting conditions were as followed: extracting temperature 30 ℃, ratio of, liquid-solid 751 (mL/g), time for pre-treating by the ultrasonic 20 min, and extracted time. In the conditions, the collagen extraction ratio was 6.91% and the purity reached 89.74%. In addition, SDS-PAGE results suggested that the collagen was comprised of α1, α2 and β chain, which might be classified as type I collagen. Maximum UV absorption wavelength of collagen was between 220～232 nm. Schizothorax prenanti bone collagen contained high percentages of Gly (31.21% of total amino acid), and its denaturation temperature was 31.4 ℃.

Abstract:To study the separation and purification of fisetin from Cotinus coggygria leaves with polyamide by using the adsorption rate and elution rate of fisetin as index. The effects of sample flow rate, sample concentration, concentration of eluent and dosage on purification process were investigated from static and dynamic adsorption. The optimum process conditions were as followed: the sample flow rate was 1 mL/min, the sample concentration was 0.535 8 mg/mL, the sample volume was 2 BV, the eluent was 70% ethanol, and the eluent dosage was 4 BV. Conclusion: The crude extract of Cotinus coggygria leaves was refined three times under optimum conditions, which increased from 10.30% to 79.82%, and the purity increased 6.75 times.

Abstract:In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice, taking cabernet sauvignon grape as raw materia, using non thermal processing technology combined with freezing microwave treatment. Based on the single factor experiment, choosing the anthocyanin and polyphenol content of dual response value. Factors such as sample quality, freezing time, freezing temperature, microwave time and microwave power were selected as optimization factors, designed optimization of response surface methodology based on Box-Behnken experimental design principle. The optimum conditions for the simultaneous optimization of the two indicators were as follows: The sample quality was 74 g, the freezing temperature was -18 ℃, the freezing time was 16.3 h, the microwave time was 40 s, and the microwave power was 450 W. The anthocyanin and polyphenol contents were 239.272 mg/L and 573.153 mg/L. The results showed that using the combination of microwave technology can produce frozen bright high anthocyanin grape juice products, the maximum extent possible to maintain the grape color, flavor, nutritional value and efficacy of the active ingredient.

Abstract:The Optimization of the microwave drying process was investigated using the response surface method in the “Jiuyeqing” Zanthoxylum schinifolium,with enzyme-inactivated by steam. The effects of microwave power, volume and intermittent microwave time on the content of volatile oil in microwave-dried Z. schinifolium were studied, and the suitable influence range was determined. On the basis of single factor experiment, the content of volatile oil was based on the Box-behnken Center combination test design principle, and the microwave drying regression model of it was established. The results showed that the optimal microwave drying parameters were as follows. The microwave power was 354.26 W, and the volume was 211.93 g and the intermittent microwave time was 51.4 s. Under this condition, the content of essential oil after drying was 0.087 748 5 mL/g, and the error of optimization result was 0.85%, with reliable optimization results.

Abstract:In order to improve the utilization rate and economic benefit of lignocellulose, the hydrolysis of corncob was studied by the method of using dilute acid as catalyst under microwave irradiation. Through single factor and orthogonal way ,the influences of microwave radiation time, microwave power, acid concentration, solid-liquid ratio and particle size of corncob were discussed with sugar yield and raw material conversion rate as index ; Raw materials and three methods of treatment of hydrolyzed residue were analyzed by scanning electron microscopy (SEM) and infrared spectroscopy (FT-IR).The results showed that the optimal reaction conditions were as follow: corncob was crushed to 60～80 mesh, the solid-liquid ratio was 18 (g/mL), the acid concentration was 13%, the microwave power was 130 W, and the reaction time was 20 min. At this time the yield of reducing sugar was 66.41%, the conversion rate of raw materials was 52.70%. SEM and FT-IR analysis showed that the effect of microwave acid was good, and the surface structure of the corncob after the reaction was seriously damaged. In the corncob hydrolytic residue of microwave radiation and dilute acid catalyzed, the hemicellulose was completely hydrolyzed, and some of the cellulose was hydrolyzed.

Abstract:The mixed fermentation process of enzymatic brown rice was optimized by the response surface method. In order to optimize the growth of Saccharomyces cerevisiae and Lactobacillus plantarum in short-term mixed fermented brown rice, the fermentation medium components of the traditional brown rice enzyme were optimized and the interaction between the constituent components was analyzed. Firstly, the main factors were analyzed by pre-experiemntal. The vital influencing factors of biomass, such as honey, brown rice and NaCl, were determined by Plackett-Burman test. The direction and step size of the steepest climbing test are set according to the three important factors effect intensity. Finally, the Box-Behnken test was used to design a 3-factor 3-level response surface analysis test. The optimum fermentation medium was honey 3.38 g/100 mL, brown rice 10.71 g/100 mL, NaCl 0.24 g/10 0mL, malt 0.25 g/100 mL, barley germ 0.5 g/100 mL, (NH₄)₂SO₄ is 0.5 g/100 mL, tea powder 0.025 g/100 mL. After cultivating with the above culture medium, viable count was 5.35×10⁷ CFU/mL, which was close to the prediction, and was 9.37 times as much as that of basic medium with 5.71×10⁶ CFU/mL.

Abstract:In order to get a comprehensive understanding of the residual level and metabolism of spirotetramat in fruits, vegetables and soils and reasonable evaluation of the medication safety, we discuss the research progress of the spirotetramat on its registration, limited standard, detection technology, degradation dynamics and residual status. Finally, the relative advises were put forward to solve the existing problems in the application of spirotetramat.

Abstract:Molecular detection methods based on PCR (polymerase chain reaction) are widely used in the rapid detection of food-borne pathogens. However, in practical applications pretreatment method is also a critical step in rapid detection except the optimization of PCR. In this review, the pretreatment methods (including the centrifugation, membrane filtration, magnetic separation) for PCR detection of food-borne pathogens were systematically summeried. In particular, the magnetic separation was emphatically reviewed in the PCR detection of food-borne pathogens.

Abstract:The radio frequency (RF) heating is a novel technology in food industry which has the advantages of fast and volumetric heating. The potential application of the radio frequency technology has been gradually developed in many fields including food drying, sterilization/pasteurization, dis-infestation, thawing and etc. However, there are still problems like non-uniform heating problem needs further research. It was reviewed the fundamentals, applications, and mathematical modeling techniques of radio frequency heating processes in this study, and the future research needs of it were also prospected.

Abstract:Corn bran was the major byproducts of corn processing, which contained a variety of functional and active components. Based on the literature learning method and summarization, the Chinese research progresses on the extraction technology of corn bran active components in recent ten years were reviewed in this article. The research prospect of the corn bran active components had also been presented, which provided a reference for its overall and further research and development.