Abstract:The effects of pressure and temperature on the activity and the stability of Rhizopus chinensis lipase during high hydrostatic pressure treatment were studied. Based on the two-state model, the thermal denaturation of the enzyme was investigated and the isokineticity diagram was obtained. Within 0.1～200.0 MPa the enzyme activity increased with the pressure and the maximum activity was achieved at 200 MPa, which was 116% of that at atmospheric pressure. The activity began to decrease at pressure above 200 MPa and this tendency accelerated upon the pressure superior to 400 MPa. The high pressure treatment did not modify the optimal temperature of the enzyme. The enzyme exhibited the highest stability when it was treated at 200 MPa and 40 ℃. Its stability declined obviously when it was treated under pressure above 350 MPa. The above behavior could be explained by the isokineticity diagram.

Abstract:Using chitosan modified by cinnamaldehyde to decorate carbon nanotubes, a novel cinnamaldehyde/ chitosan/ carbon nanotubes composites were synthesized. The modified composites and its corresponding intermediates were characterized by FT-IR, XRD, high-resolution SEM and TGA. Taking porcine pancreatic lipase as a model, explored the properties of cinnamaldehyde/ chitosan/ carbon nanotubes composite materials. The results indicated that when the conditions were: molar ratio of cinnamaldehyde to chitosan of 41, pH =7.0 and the enzyme concentration of 5 mg/mL, and the maximum load of 248 mg/g and the enzyme activity of 8 064 U/g were obtained. The enzyme activity was still above 69% after seven recycles.

Abstract:In order to explore the effect of glutinous and non-glutinous sorghums on Chinese liquor’s quality, the SPE column was used for adsorbing bound precursors, and then, which were hydrolyzed by acid to release volatile compounds. The HS-SPME coupled with GC-MS was employed to identify and quantify sorghums’ bound aroma compounds. 21 kinds of aroma compounds were detected in two sorghums, including 5 alcohols, 7 aldehydes and ketones, 5 aromatic compounds, 3 terpenoids and 1 furan. Among these, 3 volatiles were identified tentatively. The total content of glutinous and non-glutinous sorghums’ bound aromas was 7 192 μg/kg and 6 922 μg/kg. The content of aroma compounds in the glutinous sorghum was 3.90% higher than in the non-glutinous sorghum and major differences of these compounds were aldehydes and ketones followed by terpenoids. 2,2,6-trimethylcyclohexanone, TDN, isophorone were first detected in sorghums’ bound aromas.

Abstract:The pesticide-degrading bacteria was isolated and selected from Zaopei of Luzhou-flavor Liquor by the enrichment culture and plate separation technology, then the phylogenetic analysis of these strains were carried out by 16S rRNA gene sequence. The results showed that 52 strains were isolated from Zaopei of Luzhou-flavor Liquor, and 25 strains had degradative capability for Propiconazol, and 10, 17 had degradative capability for, Atrazine, 2,4-D butyl ester respectively. 51 strains belonged to 22 species of 6 genera (Bacillus, Lysinibacillus, Pseudomonas, Acinetobacter, Brevibacillus, Stenotrophomonas), and 1 isolate was presumed to be variety of Bacillus thuringiensis (with 97.3% sequence similarity). Bacillus was the shared and dominant genus for, degradation three kinds of pesticides (Propiconazol, Atrazine, 2,4-D butyl ester) with 37 strains (accounting for 71.2% of 52 strains). Stenotrophomonas and Brevibacillus was the specific genera for Atrazine and 2,4-D butyl ester degradation respectively.

Abstract:The 26 strains isolated from traditional fermented yak milk in Yangbajin-Tibet and Yunnan-Shangrila area. In this study, the inhibitory spectrum of the selected strain was determined by Oxford cup double agar diffusion method Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Yeast was taken as the indicator, to screen out lactic acid bacteria with high antibacterial activity from various stains. At the same time, according to the exclusion of organic acids, hydrogen peroxide and proteolysis detection, speculated that the inhibitory effect of lactic acid bacteria may come from lactobacillin. The results showed that 3, 21, 23, 24, 25 strains have higher antibacterial activity. And 5 strains were identified by 16S rDNA sequence analysis. The 3, 23 and 24 as Lactobacillus casei, 21 as Lactobacillus plantarum, 25 as Lactococcus lactis subsp. lactis. Antibacterial spectrum test showed that lactobacillin could effectively inhibit some food-borne gram positive and negative bacteria. All isolated strains had no antimicrobial activity against fungi.

Abstract:Dimethyl sulfoxide (DMSO) is the key reagent to dissolve starch in the starch structural analysis. In this paper, solubility and structural changes of corn starch in DMSO/water system were studied. Corn starch achieved maximum solubility of 97.15% in 90% DMSO solution when the dissolution time reaches 12 h. With the excessive dissolution, no significant change in solubility was detected. Scanning electron microscopy (SEM) analysis showed that starch granules structure were the largest damaged in 90% DMSO, which confirmed that 90% DMSO was the best solvent for starch. High performance size exclusion chromatography (HPSEC) and high performance anion-exchange chromatography (HPAEC) found that the molecular weight and radius of gyration of starch dissolved in 90% DMSO gradually decreased with the extension of the dissolution time, which indicated that starch molecules were degraded. Furthermore, theB₂ and B₃ chains of amylopectin were more easily to degrade, and the B₁ chains were relatively stable.

Abstract:In order to increase the production of the antimicrobial substances by P.bovis BD3526 in wheat bran broth，the effect of individual fermentation parameter including cultivation temperature, period, inoculum ratio, age of the inoculum and concentration of wheat bran on the inhibitory intensity of the fermented wheat bran broth was determined, employing Micrococcus luteus as the indicator. Based on the results of single factor tests, four variables i.e. cultivation temperature, cultivation period, inoculum ratio and concentration of wheat bran were employed to further optimize the fermentation conditions for antimicrobial components production by the strain BD3526 by response surface methodology. The optimal cultivation conditions for BD3526 to produce antimicrobial substance were composed of a cultivation temperature of 29 ℃, a cultivation period of 73 h, an inoculum ratio of 3.2% and a wheat bran concentration of 4.2%. The inhibitory zone of the cultivated wheat bran broth under the optimal condition on M.luteus reached 19.88 mm in diameter, and the potency of bacteriocin produced under the optimal conditions was raised by 100% and 300% as compared to that produced under the original fermentation conditions.

Abstract:With sweet potato residue as raw material, cellulose nanocrystals (CNCs) were achieved through ultrasonic-assisted acid method. Carboxymethyl cellulose nanocrystals (N-CMCs) were produced by carboxymethylation of CNCs. Transmission electron microscopy (TEM) showed that the N-CMCs were still typical spherical nano particles and slightly larger with a uniform diameter ranging from 30 nm to 50 nm. They were more loosely packed than the CNCs and had a porous surface structure. The crystallinity index of the N-CMCs (52.83%) was lower than that of CNCs (73.27%), whereas the thermal stability of the former was higher. N-CMCs could be used as an excellent food additive, with low viscosity less than 25 mPa瘙簚s, high purity more than 99.5% and nano-sized scale.

Abstract:In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with the raw rice bran. In addition, the results of amino acid analysis showed that the contents of methionine and threonine were increased by 73.92% and 22.99% respectively compared with the original rice bran.

Abstract:The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with the higher of pressure (P<0.05). After high pressure treatment, the cohesiveness of the blue cheese and cream cheese increased significantly by 21% and 15%, respectively. Under the ultra-high pressure treatment, the parmesan cheese and cheddar cheese mainly had no significant change in the functional characteristics, but mozzarella cheese, blue cheese, cream cheese were significantly differences, mean that the cheese which has higher moisture content its texture effected more significantly by ultrahigh pressure processing.

Abstract:Hyperspectral techniques were used to study the sugar content of different parts of citrus, and the sugar content detection models with hyperspectral information of calyx, stem and equator part were established respectively. The results showed that the model established by calyx was better than that of stem and equator. The detection models of partial least squares regression (PLSR), principal component regression (PCR), and stepwise multivariate linear regression (SMLR) were established respectively, and the results of these three models were close. The PLSR model was found to the best among them, after Norris derivative pretreatment methods were applied, the prediction correlation coefficient (r_pre) and the root mean square error of prediction (RMSEP) were 0.950 and 0.636 °Brix. This result inclined that it was feasible to use the hyperspectral technology to detect the sugar content in different parts. The study indicated that the calyx part could be the prior choice for the sugar content detection site in the citrus quality testing, and the conclusion has great significance for the way of citrus place in the actual production. Moreover, the PLSR method was used to establish the model of hyperspectral information and average sugar content in calyx, stem and equator part. The highest prediction r_pre and RMSEP of models was in the calyx and only to be 0.913 and 0.621 °Brix, which was not excellent enough. Therefore, it was limited to predict the citrus average sugar content with the hyperspectral information of a certain part.

Abstract:It was focused on setting a effective way for tracing the producing area of Zanthoxylum in this study, by using infrared fingerprints. The methods of dual-indexes and cluster had been applied to analyze the infrared fingerprints so as to investigate similarity of 17 samples. Moreover, the relationship between the producing area and prime substances in Z. bungeanum Maxim. has been researched by analyzing second derivative of the infrared fingerprints of Z. bungeanum Maxim. The infrared spectras of Zanthoxylum had the similar characteristic peaks, but there were still some differences in the number and intensity of the absorption peaks in the range of fingerprint region 3 500～2 800 cm^-1 and 1 700～1 000 cm^-1. The degree of similarity of 17 samples were accurate when used sequential analysis of dual-indexes. The peak heights of infrared fingerprints after reckoned second derivative were used to cluster analysis by SPSS 22.0, and 17 samples were divided into five categories, obviously. In this study, a simple and convenient method for identification of Zanthoxylum was explored.

Abstract:A method was established to direct determination of organic selenium in food. The organic selenium was extracted by adding cyclohexane in aqueous solution with pH value of 7.0, and the content of organic selenium was determined by inductively coupled plasma mass spectrometry after microwave digestion. In the best test conditions, the limit of detection and quantification were 0.45 μg/kg and 1.5 μg/kg, respectively. The recoveries ranged from 93.5% to 103.0%. The method has many advantages such as simple operation, high precision, wide linear range and so on, and can be used for accurate determination of selenium in food. So it has a wide application prospect in practical detection.

Abstract:Na-montmotillonite (Na-MMT) was organically modified using Octadecy Trimethyl Ammonium Bromide (OTMAB) as a modifier to improve its adsorption capacity of aflatoxin B₁ (AFB₁). The modified Na-MMT is characterized by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM), and Thermogravimetric analysis (TGA). The results showed that the OTMAB was intercalated into the Na-MMT, expanded its interlayer spacing (d_0.01), and increased its specific surface area. The adsorption isotherm of AFB₁ on the modified Na-MMT is followed the Langmuir equation. The maximum adsorption capacity (q_max) and the Langmuir adsorption coefficient (k) of modified Na-MMT for AFB₁ were 34.25 mg/g and 3.65 L/mg, respectively, which were both larger than those of Na-MMT (i.e. q_max=28.74 mg/g, k=2.37 L/mg), indicated that the organic modification could increase the adsorption capacity of Na-MMT for AFB₁.

Abstract:One kind of heat treatment machine for powder material was designed to use the metal screw impellor inside the sterilization chamber as the heating component connected to high frequency electricity. As strong magnetic field was generated during the process, the accuracy of temperature at critical control point (CCP) of the material measured by platinum resistor would be influenced, and this entailed the electromagnetic shielding (EM shielding). Based on both theoretical analysis and virtual simulation, our research was intended to design the shielding device. The relationships between the shielding effectiveness and the relative permeability, relative conductivity and thickness of different materials were analyzed. After narrowed down to several kinds of materials with various thickness, the shielding effectiveness of these materials was calculated by virtual simulation. It was found that Mn-Zn ferrite would be the proper shielding material for platinum resistor and the effectiveness of a 3 mm thick Mn-Zn ferrite cylinder shield could be higher than 40 dB. The shielding effect of this device prototype was proved to be acceptable in this study.

Abstract:The method of computational fluid dynamics with RNG κ-ε turbulence model and Eulerian multiphase flow model was used to the simulation of solid-liquid two-phase feed mixer. Distribution of fluid field and volume fraction of solid-phase were analyzed in the stirred tank of horizontal mixer under the effect of agitator blade with different installing space of mixing blades and various lengths of mixing arms. Based on the results, the appropriate structure parameters could be selected and the simulation also provides theoretical basis for the optimizing design.

Abstract:The contrast mixing experiments of easy-clean, plant-scale twin-shaft paddle mixer and V-type mixer with one over ten thousand of the tracer were carried out. The results showed that the coefficient of variation of horizontal twin-shaft paddle mixer was under 3% after 180 s mixing, while that of V-type mixer was under 4% after 20～25 min mixing. However, the different characteristics of materials should be considered in the design of this equipment.

Abstract:The bottle cleaning as a basis for the subsequent steps necessary at present, the bottle washer machine on the market ignored the bottle mouth and bottle cleaning thread, while the thread is the most dirty part of the bottle. Using TRIZ theory, analysis revealed summed up the problems in the design process, using innovative principle, field research, combined with the actual needs, set up product innovation design, rendering the physical map, get the user experience results. A Washer Machine model is established for the thread bottle, which solves the defect that the traditional bottle washer machine cannot effectively clean the screw thread, and improves the user's health experience degree.

Abstract:In order to solve low collection efficiency and low automation existing in present plates collection equipments, an electromagnetic double row of chain equipment for recycling and cleaning of plates is proposed. Diners place plates on the electromagnetic adsorption module, then plates with different models and materials is cleaned up and collected through automatic adsorbing, cleaning, stacking, and calculating stages. The equipment has good practicability and economy which design with compact structure and simple operation. The maximum speed of equipment is 240 pieces /min, the speed and pressure can be adjusted according to actual need. Equipments do not contact ort during collecting, and cleaning medium does not produce secondary pollution, thus the food safety problems are reduced greatly.

Abstract:The shape irregularity and size diversity of the vertical bags made it difficult to fill them. A stable performance of automatic vertical packaging was explored in order to solve the problems of its poor stability, based on the research of the motion controller as well as adopting the Delta2 robot structure, and this might provide a set of control solutions for the vertical packaging.

Abstract:A PU vacuum sucker manufacturing process for the automatic production line of packing food was introduced in this study, and its difficulty in manufacturing process was also analyzed. Therefore, and develops a porous sheet soft colloidal pressure molding solution was developed. The UG software was used to build a model on the base and a small core of concave cavity, and then it was equipped with a high precision CNC engraving and milling machine. It adopted a hierarchical and subregional milling methods of the cavity milling, depth contour machining, and specifying the cutting region to ensure the position accuracy of the interaction between the 102 fine holes, and then a soft colloidal forming was achieved. Finally, the solution was verified to meet the requirements.

Abstract:From the perspective of user demand, constructing the complete process on flattening design of food packaging. Through the combination of the concept of flattening and Maslow's Hierarchy of Needs, this paper puts forward the five-dimensional food packaging design, which includes the flat design factor and flat design model, and constructs a complete food packaging flattening design process. Taking the design of gum packaging as the typical case, verify the feasibility of food packaging design with flattening design theory.

Abstract:In order to investigate the change of biogenic amines, and the correlation between quality indices and characteristics of biogenic amines, the change of pH, TVB-N, TVC, sensory evaluation and biogenic amines of grass carp and silver carp fillets during cold storage at 4 ℃ were detected. The results showed that TVB-N and TVC increased with the cold storage time; phenethylamine, putrescine, tyramine and the total biogenic amines of grass carp and silver carp fillets changed obviously. All kinds of biogenic amines of grass carp and silver carp fillets significantly changed at the 10^th and 8^th day. Significant differences (P＜0.05) existed in putrescine and tyramine of grass carp and silver carp fillets after corruption. The contents of putrescine and tyramine in grass carp fillets and silver carp fillets respectively were (23.39±0.40) mg/kg and (44.46±1.88) mg/kg, (25.01±1.85) mg/kg and (50.84±1.50) mg/kg at 12^th day. Correlation analysis showed that there was significant correlation（P＜0.05）between phenylethylamine, putrescine, tyramine and quality indices in grass crap fillets. Quality indices were significantly correlated（P＜0.05）with phenylethylamine, putrescine, cadaverine, tyramine in silver crap fillets. Therefore, phenylethyla-mine, putrescine, and tyramine could be used as the quality evaluation indices of grass carp fillets. Moreover, the quality of sliver carp fillets could be evaluated by phenylethylamine, putrescine, cadaverine, tyramine. In addition, the critical value of tyramine and total biogenic amines in grass carp fillets and silver carp fillets during the chilled storage respectively were similar, which could also be used as the quality evaluation indicators of grass carp and silver carp fillets.

Abstract:Emulsions were prepared with sodium caseinate as emulsifier, inulin and gum Arabic as stabilizer, oregano essential oil as oil phase embedding resveratrol, to avoid the shortage of strong aromatic odor of oregano essential oil, low solubility of resveratrol and poor stability of them. Antimicrobial activities of oregano essential oil (OEO), resveratrol, OEO-resveratrol and their emulsions against Salmonella typhimurium as well as antimicrobial effects during storage at 4 ℃ and 25 ℃ were investigated. Application in fresh cut cabbages was also preliminarily studied. The results showed that OEO and resveratrol had a synergistic inhibition effect on S. typhimurium, and 2.0% inulin and gum Arabic could improve the bacteriostatic activities of them. Emulsions could reduce the decomposition rate of OEO and resveratrol and protect their bioactivities during storage, and emulsions still showed inhibitory effect on S. typhimurium stored at 4 ℃ for 20 days and at 25 ℃ for 12 days. S. typhimurium on fresh cuts cabbage showed reductions from the control of 1.52 (OEO-resveratrol), 2.04 (sodium caseinate), 2.67 (sodium caseinate-inulin) and 2.98 lg CFU/g (sodium caseinate-gum Arabic) stored at 8 ℃ for 4 days, respectively.

Abstract:The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L^* value of color in three groups treated with Sous Vide were quite stable and higher than the control during the storage significantly (P＜0.01). Sous Vide treatment could delay the decrease of catfish hardness and the increase of total volatile basic nitrogen content in the later periods of refrigerated storage, and significantly inhibit the microbial growth and reproduction during the entire storage (P＜0.05). By comprehensively analyzing, Sous Vide technology could effectively extend the shelf life of catfish during refrigerated storage when heated at the center temperature of 70 ℃ for 5 min.

Abstract:This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch. By using differential scanning calorimetry (DSC), Avrami equation and Hyperchem 8.0 software, we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum, Carrageenan and Konjac Glucomannan. Meanwhile, build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch. Results showed that the temperature range（T₀₁～T_c1) of the pasting of the polysaccharide and fresh-noodle system is from 55.30 ℃ to 72.82 ℃; the dextrinize enthalpy of the polysaccharide and fresh-noodle system（ΔH₀）are greater than blank group; the retrogradation enthalpy value（ΔH）which Melting and recrystallization amylopectin of the polysaccharide and fresh-noodle system needs are smaller than that of blank group; The range of ucleation mode (n₁) of the polysaccharide and fresh-noodle system is: n₁=0.742～0.816. They are greater than blank group （n=0.732）, and constantly tend to be spontaneous nucleation; The changed range of growth（k₁） of the recrystallization of the polysaccharide and fresh-noodle system is k₁=0.251～0.309 and are smaller than that of blank group (k=0.388); After using Hyperchem 8.0 software can found the hydroxyl of the starch molecule and the hydroxyl of the polysaccharide molecules competitive gather a large number of water molecules and then delay the water molecules around the starch molecules to distribution. Adding 0.4% Guargum(relatively to the quality of the flour) inhibition of retrogradation is the best, The storage of 21 d the maximum degree of retrogradation: 45.21%(CK: 68.25%), The equation of aging kinetic is Y=0.816x-1.382 (R²=0.947).

Abstract:The effect of light emitting diode (LED) light irradiation on the rind and pulp color of ethephon-degreened mandarin fruits was investigated in this study. The effects of LED light wavelength, treatment time and the intensity of the light on the coloration of mandarin fruit were all taken into consideration. LED light treatments can effectively improve the color index, the chromatographic parameters (a*, b*, a*/b* and C*) and the carotenoid content of ethephon-degreened mandarin fruit, and reduced the H* value, the chlorophyll a and chlorophyll b content. Blue LED light irradiated fruit had a better degreening rate and color index. Ethephon-degreened mandarin fruit could develop a better color after a blue LED light treatment at intensity of 300 lx for 10 h.

Abstract:According to the current national grain storage technology standard as the basis, combined with the local ecological environment of stored grain and the situation of the grain. Using the method of accurate detection of water, reasonable layout of ventilation network, mechanical ventilation, moisture balance daocang precipitation, By optimizing the experimental, solve the excessive drying of the grain in specific drying process, ventilation precipitation process and bottleneck phenomenon caused by drying effect got decreased and grain heap each part of the moisture gradient is large. For other grain ecological zones and other varieties of grain drying and provide reference.

Abstract:Objective: To study the best preparation technology of maize yellow pigment by ultrasonic assisted with enzymatic method, and the inhibitory effect of them on the growth of human gastric cancer cells (BGC-823). Methods: The optimum conditions of maize yellow pigment were extracted by ultrasonic assisted with enzymatic method by single factor and response surface experiments. The inhibition of maize yellow pigment on BGC-823 cells was detected by morphological observation and MTT assay to evaluate the antitumor activity. Results: the maize yellow pigment best extraction condition of ultrasonic with enzymatic method is: enzyme activity 10 000 U/g, ultrasonic power 400 W, enzymolysis temperature 35 ℃, the maximum extraction yield was (72.64 ± 0.42) μg/g under the condition, the maize yellow pigment has a certain inhibitory effect on BGC-823 cell were studied by cell morphological observation and MTT test. Conclusion: The extraction of maize yellow pigment by ultrasonic assisted with enzymatic method is a kind of effective extraction method, the maize yellow pigment prepared has strong inhibitory effect on BGC-823 cells.

Abstract:The polysaccharide in Gleditsia japonic.miq was researched. Based on the single factor level determination, the major factors including liquid/material ratio, extraction temperature and time were investigated by response surface analysis, and then its antibacterial activity was studied by filter paper diffusion method. The results showed that the optimum technology condition were using liquid/material at 50 mL/g, extracted at 65 ℃ for 80 min. Under these conditions, the yield of polysaccharide was (31.52±0.54) %. Furthermore, when the concentration of polysaccharide was 100 mg/mL, the antibacterial activity was in this order, S.typhimurium＜Escherichia coli＜Bacillus cereus＜Bacillus subtilis＜Staphylococcus aureus, and the minimal inhibitory concentrations of polysaccharide against Staphylococcus aureus, Escherichia coli, S.typhimurium, Bacillus subtilis, and Bacillus cereu were 25, 50, 50, 25, 50 mg/mL, respectively.

Abstract:The anthocyanins were extracted from purple sweet potato (PSP) tuber. Influencing factors of ultrasonic-enzyme combined extraction of anthocyanins were studied by single factor experiments. On the basis of this, the extraction process was optimized by three factors and three levels of response surface analysis method, using yield rate as response value. The optimal process parameters of the extraction process were: extraction temperature 60 ℃, extraction time 35 min, liquid to solid ratio 361（mL/g）. Under these conditions, the yield of anthocyanins from purple sweet potato was 2.003 mg/g. The results showed that the determination of reducing power of purple sweet potato anthocyanins and the scavenging rate of ·OH increased with the increase of concentration. The scavenging rate of ·OH was 80.2％ at the concentration of 30.00 mg/L. The study revealed that the anthocyanins from purple sweet potato have high antioxidant activity in vitro and can be used as a natural antioxidant.

Abstract:Steam distillation (SD), solvent extraction (SE) and supercritical CO₂ extraction (SFE-CO₂) were individually used to extract the essential oil in mango peel. The components and contents of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 80 compounds were identified in essential oils obtained by the three methods, including 22 terpenes, 8 hydrocarbons, 19 alcohols, 8 carboxides, 14 esters and 9 acids. The three methods detected 49 (SD), 56 (SE) and 59 (SFE-CO₂) compounds respectively. Comparison of the three methods showed, SD suit for the extraction of low boiling point and volatile compounds, SE suit for the extraction of esters and acids, SFE-CO₂ was the most effective method which could keep the components of essential oil of mango peel.

Abstract:In order to compare the activities of different extracts using several polar fractions of extracts from Angelica Keiskei, the crude extracts were adsorbed by HPD-600 macroporous resin, and 50% ethanol eluents were collected as products. The products were separated into three different polar solvents for extracting, i.e., ethyl acetate fraction, n-butanol fraction and aqueous fraction, and extracted by organic solvents of different polarities based on liquids-liquids extracting method. Moreover, the contents of total phenolic and flavonoid in different extracts were determined, and then the activities on scavenging DPPH, ABTS radical, ferric-reducing power and inhibiting to α-glucosidase were also studied. The results showed that the ethyl acetate-soluble fraction had high contents of total phenolic and flavonoid with the strongest antioxidant and α-glucosidase inhibitory activities. The antioxidant activity and inhibitory rate of α-glucosidase of the extracts from A. Keiskei increased according with the their concentration increasing.

Abstract:To investigate the effect of microwave-two enzymes synergistic extraction methods on dietary fiber yields in lotus shell, the sieving mesh number of the lotus seed shell, ratio of solid-liquid, papain and glucoamylase dosages and extraction time were set out to conduct the orthogonal tests based on the results of single factor experiments. The optimal extraction conditions were as followed: sieving mesh of 60, ratio of liquid-solid 201, papain dosage 3%, papain extraction time of 6×20 s (extracting 6 times, each time for 20 s with intervals of 2 min), dosage of glucoamylase 4%, and glucoamylase extraction time 8×20s (extracting 8 times, each time for 20 s with intervals of 2 min). Under the optimal conditions, the extraction rate of dietary fiber in lotus shell was 72.36%. Compared with enzyme extraction, microwave-two enzymes synergistic extraction can save 70% time, and greatly improve the extraction rate over 82.87% than two enzyme method.

Abstract:Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH₄)₂SO₄, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH₄)₂SO₄ were added. It was found that the best extraction conditions were 30%(w/w) ethanol/20%(w/w) (NH₄)₂SO₄, 3%(w/w) grape seed powders, pH=4.0, microwave power 100W, ,and microwave time 5 min. Under these best extraction conditions, the recovery rate of procyanidin was 94.1%, and its yield was 25.8 mg/g.

Abstract:The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten: with the ratio of solid to liquid 115(g/mL) to dissolve highland barley powder, pasting and cooling to 45 ℃, addition of 8.9 U/g α-amylase, 2.0% glucoamylase, 3.5% bromelain, incubating for 20 min and then heating to 60 ℃, incubating for saccharification to the iodine test showing colorless, getting highland barley enzyme saccharification liquid by filtration. Under the condtion, the content of reducing sugar was up to 5.68% and the content of amino acid nitrogen was 0.47 g/L, which could be used to produce probiotic fermented highland barley beverage.

Abstract:The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor compounds were less in the former.

Abstract:The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the color was better, the comprehensive sensory index value was higher than that of vacuum freeze-dried product. The color of Rhodomyrtus tomemtosa’s powder was significantly correlated with its anthocyanin content and color difference a* value. Results suggested that the taste of the Rhodomyrtus tomemtosa’s powder was significantly correlated with its total sugar content, reducing sugar, and total acid content. There was a significant correlation between the texture of the powder and its physical properties such as flowability and solubility. In summary,the vacuum freeze-dried produces high quality Rhodomyrtus tomemtosa’s powder, while the spray drying makes Rhodomyrtus tomemtosa’s powder with better comprehensive sensory index and suitable for industrial production.

Abstract:The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, pectin showed positive correlation to EMC, while other components showed less correlation.

Abstract:In order to improve the quality and efficiency of coffee blend, a method based on interactive genetic algorithm (IGA) for it was studied. The blending solutions were used as individuals, with the improved adaptive crossover and mutation probability, and the interactive interface provides 10 indexes for individual fitness, and then five users participated the optimization. The results showed that the method was easy to operate, a consistent satisfactory solution could be obtained within 4～5 generations, with the difference of component ratio less than 5% and the fitness more than 85. Compared with the traditional cup testing, the results showed that the IGA optimization method was superior to the traditional one. Based on the successful application in evolutionary optimization of IGA, this research provided a new intelligent way for coffee blends.

Abstract:Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.

Abstract:Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. Based on the comparison of the different DNA extraction methods, we focus on the research progress of DNA extractions of liquor brewing environment and the large fragments.

Abstract:Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. It can be widely used in food fresh keeping, packaging and other fields, and the application prospects of starch-based film were also discussed.

Abstract:Dark tea is one kind of peculiar post-fermented tea in China,while pile-fermentation was the key process for forming the quality. This review summarized the recent progress in pile-fermentation of dark tea including the essence of pile-fermentation, which was the result of the combination of hot-humid environment, microbial effect and enzyme action. The change of the aroma, color and taste of dark tea were analyzed by functional components in the process of pile-fermentation. Furthermore, the idea of using inoculated microorganisms and adding exogenous materials as innovative pile-fermentation, as well as the development and application of automated pile-fermentation workshop including turning device and fermenter were put forward. Combined with the above aspects,the paper for the purpose of provide direction and opinion to the further research on pile-fermentation of dark tea.