Abstract:In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and NL2 have strong stress resistance. The morphological and physiology characteristics of NS2 and NL2 were measured by microscopic observation, assimilation of carbon and nitrogen. Then the two strains were identified by 18S rDNA sequencing and the phylogenetic analysis. In the end, NS2 was identified as Pichia kudriavzevii, NL2 was identified as Candida tropicalis. They can be used in the technology of acid reduction in the hawthorn wine in the future.

Abstract:The existence of endophytes significantly contributes to plant health and metabolism, however, the effects of endophytes on the volatile organic compounds (VOCs) metabolism of aromatic plant Cymbopogon citratus are still unclear. In this study, the endophytic bacteria from C. citratus grown at different seasons were isolated, and a dominant endophytic bacterium Bacillus sp. CcLf-2 was identified, with a fragrance-producing property. After seasonal analysis of the VOCs of C. citratus by headspace gas chromatography-mass spectrometry, found that the abundance pattern of CcLf-2 had a similar trend with the emission profile of citral, the primary and valuable composition of VOCs, in C. citratus. By inoculating CcLf-2 into C. citratus aseptic seedlings obtained by tissue culture, endophyte reisolation test verified the colonization of CcLf-2 in plants and the presence of CcLf-2, which can increased the citral proportion, obviously. Moreover, quantitative real-time PCR analysis of relevant genes in the citral biosynthesis pathway revealed that they were significantly up-regulated (at least P <0.05) with the existence of CcLf-2. The endophytic bacteria may enhance the citral production by modulating the expression of genes related to biosynthesis. And implies the possibility of using endophytic bacteria as a regulator to improving yields of some important VOCs in its host.

Abstract:Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA. The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making. After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation. The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase. Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28). M12, which appeared the highest activity was used in raisin sourdough fermentation and bread making. Compared with the common yeast bread, the number and the peak area of the aroma compounds in raisin sourdough bread increased by 52.9% and 65.5%. Besides, raisin sourdough bread is more acceptable than common yeast bread and raisin yeast bread in sensory evaluation.

Abstract:A high-purity compound was extracted by solvent extraction, liquid-liquid separation, silica gel chromatography and high-performance liquid semi-preparative chromatography by using seeds of Camellia semiserrata Chi. as raw materials. The compound was identified as kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)- 2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside, an acetyl flavonoid glycoside, by physical and chemical properties, mass spectrometry and nuclear magnetic resonance. Two-dimensional nuclear magnetic resonance (2D-NMR) techniques including H-H COSY, HSQC, HMBC and TOCSY were used to affiliate its ¹H and ¹³C NMR chemical shift and explain the structure.

Abstract:Four groups of algas, isolated from the Taklimakan desert, were identified by morphological characters in this study. The pH effect of the growth of algae is analyzed according to the growth curve, and the phylogenetic tree was pictured. It shows that the group a belongs to the oval algae, and group b, c and d belong to the spherical algae. The optimum suitable pH values for the group a desert algae was 6.0, 8.0 for the group b and d; the same value of original BG-11 for the group c. Four representative strains of desert algae gene sequences were identified by using the 18S rDNA sequence analysis method. It shows that the strain of 3YS16① (group a) and the strain of 3YS21-1 (group c) have close genetic relationship with the Chlamydomonas incerta; the strain of KXII(2) (group b) has close genetic relationship with the Chlorosarcinopsis bastropiensi; the Strain of YS2-3 (group d) has close genetic relationship with Chlorosarcinopsis communis. This study determined the classification status of four groups of algae and the optimal pH growth conditions, and provided theoretical basis to the molecular biology studies of desert algae and applications in food industry.

Abstract:In order to investigate the effects and mechanization of curdlan on the free-thaw stability of surimi, gel strength and water holding capacity of myosin gel model in freeze-thaw cycles were observed. The intermolecular force, water distribution and microstructure were determined by LF-NMR, FT-IR and SEM respectively. The result showed that 1% curdlan increased the gel strength and water holding capacity and alleviated the reduction of gel strength and water holding capacity during freezing and thawing cycle. The addition of curdlan strengthened the hydrogen bonding inter myosin，which led to the formation of a compact three-dimensional network structure of myosin gel. Moreover, the liquidity of different components of water and the immobile water shifted into free water decreased, and the freeze-thaw stability and water holding capacity were increased.

Abstract:Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T₂ relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) respectively. Comparing to the samples without xanthan gum, samples with xanthan gum had apparently lower hardness. Moreover, the microstructure was significantly changed by adding xanthan gum, and a higher ratio of small molecules such as water and polyols remained relatively high mobility.

Abstract:Nano-starch has many characteristics, such as the small particle size, large specific surface area，nanometric size effects and nano enhancement. In this study, the corn nano-starch was prepared by a double screw extrusion with six cylinders and the morphology, crystalline property and rheological properties of nano-starch were also characterized. The results showed that the D₅₀ particle size of corn nano-starch was reached to 225.8 nm when the dosage of glycerol was 20%, the dosage of glyoxal was 2.0% under the condition of screw speed was 160 r/min and the second to sixth cylinder temperature is 80, 100, 110, 115, 120 ℃, respectively. The structure of nano starch was integrity and its surface is smooth. The glyoxal reacted with the hydroxyl groups of starch to form the acetal compound and a new absorption peak was appeared in the FTIR spectra. Its TG spectra are similar to the original corn starch, and has the similar thermal stability with the corn starch. The XRD peak of nano-starch was weakened compared with the original corn starch and its crystallization area was obviously destroyed. Nano-starch paste is a pseudoplastic fluid with shear thinning properties as the original corn starch, and with the decrease of particle size of the nano starch, the transmittance of its paste increased. The corn nano-starch has broad application prospects in food processing, preservation and packaging due to its unique nano properties.

Abstract:Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native starch. The viscosity of all the pastes formed by AH-HMT RS3 were less than 13 mPa·s with breakdown and setback values below 3 mPa·s. All gels made with AH-HMT RS3 were of low strengththeir hardness values were 73.82～85.41 g (starchwater = 1 g1 g) and 78.50~87.84 g (starchwater = 1 g3.5 g). The gelatinization temperatures and their ranges increased significantly, compared with native starch. The gelatinization enthalpy decreased to 39.29%～49.22% (starchwater = 1 g1 g) and 30.75%～42.08%(starchwater = 1 g3.5 g) that of the native starch. These quantitative differences in the effects of AH-HMT RS3 were also related to the type of organic acid used. Considering their high solubility, low viscosity, and low gelatinization enthalpy, AH-HMT RS3 could be suitable for adding to edible oils and fats, butter and other processed foods, and of great significance for controlling the quality of these foods.

Abstract:The correlation between eleven chemical composition and sensory properties of fifty Puer ripe tea was studied. The data analyses with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results showed that quality characteristics were positively related with water extract, total sugar, tea polysaccharides, tea polyphenol, amino acid and tea pigment; negatively related with water content, total ash, pH, crude fiber and caffeine.

Abstract:The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) increased from 35% to 38%; Polyphenols and flavonoids content were dropping after increasing firstly, then decreasing, the peak values were 1.76 mg/g and 2.8 mg/g after sprouting 36 hours and 60 hours respectively. From early stages of germination to 72 hours, the content of γ-aminobutyric acid (GABA) was rising continuously to the highest (185.6 mg / 100 g, 3.4 times of not sprout quinoa), then followed by a slightly decline. Saponins content dropped rapidly at the beginning of the germination (6 hours), kept steady during 6~42 hours and then up to highest content (7.80 mg/g) after sprouting of 96 hours, it began to decline after 120 h.

Abstract:Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.

Abstract:Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions to membrane fouling were further studied Results showed that when crossflow velocity increase from 0.06 m/s to 0.30 m/s, the value cake layer formation mechanism constant decreased from 6.03×10⁸ s/m2 to 6.28×10⁷ s/m2. This research provided theoretical basis in reducing membrane fouling and optimize membrane cleaning procedure.

Abstract:To research the influence factors of each parameter in the Weibull distribution function, with lily at different infrared radiation heater’s temperature, different pressure of drying chamber and different thickness of materials being taken as subjects, Weibull distribution function was used to simulate and analyze the dynamic curve of lily. The results showed that Weibull distribution function could simulate the vacuum far-infrared drying process well (R²=0.995 3～0.999 7 ); the size parameter α of the model was significantly correlated with the infrared radiation heater’s temperature (P＜0.01). The scale parameter β of the model was related to the pressure of the drying chamber and the materials’ thickness, while temperature did not have significant influence on it; the diffusion coefficient of moisture during drying process ranges was between 0.401 3×10^-9～1.307 5×10^-9 m²/s and the activation energy of lily during vacuum far-infrared drying process was calculated, equal to 55.130 3 kJ/mol, less than the hot air drying 86.911 2 kJ/mol. Reducing the pressure of the drying chamber does good to keeping the content of the total phenol; both the infrared lily can keep good color in radiation heater’s temperature of 140 ℃ and the pressure of the drying chamber of 12 kPa.

Abstract:Maillard reaction intermediates are important aromatic precursor substances in cigarettes, which can reconcile smoke and improve the taste of tobacco. In this study, Maillard reaction intermediate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco. The analysis method of exogenous HRP was studied. The optimal extraction conditions of HRP were determined as follows: methanol as the extraction solvent, solvent/solid ratio of 201 (mL/g), the extraction temperature of 25 ℃, and the extraction time of 40 min. The extraction efficiency reached 95% in the conditions above. The HRP in the extraction solution was quantitatively analyzed by LC-MS/MS. The stability of exogenous HRP during tobacco storage, shredding and baking process was researched and the change of HRP content in tobacco during the process was determined. Little loss of exogenous HRP in the storage leaves and shredding process was showed in the research results, while the concent of HRP during the baking process was reduced 23.6%. The tobacco shred was used to prepare cigarette after baking. The content and species change of aroma components in the cigarettes during burning were analyzed by GC-MS. The improving effect of the HRP derived from fructose and phenylalanine on cigarettes aromas was proved.

Abstract:In order to study the changes and the influencing factors of dynamic suction resistance during cigarette combustion, selecting 3R4F as the experimental samples and building the calculation methods for dynamic suction resistance investigated the change of dynamic suction resistance with the position of the combustion line during the combustion. Analyzed the effects of tobacco density, different suction conditions and different suction modes on the dynamic suction resistance of cigarette. Conclusions can be drawn as the following: the dynamic suction resistance of cigarette was increasing first, then decreasing and stabilizing with the position of combustion line, and then increasing; the parts with larger density of the cigarettes had larger dynamic suction value and the intermediate parts with stable density of the cigarette have relatively uniform dynamic resistance; the static suction value obtained in the different suction mode was similar; the dynamic suction resistance of the first half of the cigarette was not much different and the dynamic resistance of the latter part was different, which was conducive to the cigarette design of different groups according to the different suction modes, so as to achieve the purpose of improving the sensory quality of cigarettes.

Abstract:In this study, the electrochemical cyclic voltammetry method was developed for the determination of activity of glucose oxidase. The ferrocene methanol was introducing as the redox probes on cyclic voltammetry, using glassy carbon electrode as working electrode, saturated calomel electrode as reference electrode, platinum wire electrode as the counter electrode and the peak current value of different enzyme activity was required . There was a linear relationship between the peak current in enzyme concentration of 1.282～2.377 U/mL with the correlation coefficient as 0.998, the detection limit as 1.282 U/mL. The enzyme activity of spores from dormancy to germination was detected by this new method, as the enzyme activity of spores decreased after increasing first, reaching the maximum (2.130 U/mL). The traditional methods were tested at the same time. Compared with the traditional method, the proposed electrochemical method has the characteristics of accurate, fast and convenient.

Abstract:Rhodium (¹⁰³Rh) was used as internal standard substance, and the recovery rates of lead in samples with different salt concentration of 4%, 8%, 12%, 16% were determined by using internal standard correction method and standard addition method of Inductively Coupled Plasma Mass Spectrometry(ICP-MS). The experimental results show that: When determined by internal standard correction method, as the table salt sample’s concentration increased from 4% to 20%, the recovery rates of the internal standard reduced from 54.8% to 5.1%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table salt were between 90%～112%; When determined by standard addition method, the internal standard recovery rates of each matrix of different salt concentration remained about 100%, and the recovery rates of lead in high, medium and low standard addition samples with different concentration gradients of table salt were between 91%～114%; Both the two analytical methods can accurately determine the content of lead in different concentration of table salt samples, and the accuracy of the methods did not affect although the matrix of table salt’s concentration increased from 4% to 20%.

Abstract:The Cairina moschata DNA component can not be detected by the current duck DNA component detection methods. By downloading Cairina moschata,and Anas platyrhynchos domestica and similar species 12S rDNA sequences and compareing them by using Clustal X2 software to find a specific sequence, a pair of universal primers and two individual specific probes were designed based on the sequence, which construct specific detect Cairina moschata and Anas platyrhynchos domestica DNA components real-time PCR system. This detection system can detect as low as 0.1% adulteration. Results: Using this detection system can detect Cairina moschata and Anas platyrhynchos domestica DNA components from the adulteration samples. This method, compares with normal PCR method or single real-time PCR method, requires lesser labor force, and has higher detection efficiency. This method also complements the deficiency of standard detection methods, and provides technical support for more effective identification of adulterated meat.

Abstract:To establish a GC-MS method for determination of pindone in meat products. The effects of ways of extraction and purification on the recovery have been studied. The samples were extracted by acetone and (hexane 11) with dSPE purified column. GC-MS was used for determination by EI. The average recoveries were in the range of 81%～89% at spiked levels of 0.5～5.0 mg/kg. The relative standard deviation of the methods were 3.0%～8.4%, and the limit of quantification reached 0.005 mg/kg which meet the requirement of technical parameters for analysis with fast and simple determination and high sensitivity.

Abstract:The experimental heat pump two-effect direct contact membrane distillation system was developed, and its performance was alsostudied systematically. The results showed that the device could concentrate thermal-sensible liquid under low temperature at atmospheric pressure and run under setting conditions by regulating the auxiliary cooler. The membrane flux and thermal efficiency could be greatly increased with the increasing of material temperature. Under the influence of the combined effect of the membrane component thermal efficiency and the heat pump coefficient, the gained output ratio could achieve 1.58 at 66 ℃.

Abstract:A kind of screw extrusion device for shrimp head-cutting was designed. According to the physiological and somatic characteristics, using the characteristic that shrimp head and the shrimp body poor connection, the device relied on the thread groove,which is formed by two parallel helical rollers, to hold the shrimp head and squeeze the shrimp head, to realized the seperation of shrimp body and head. The experimental study on the sample shrimps were selected with a body length from 120 mm to 150 mm. The results showed that the device of using the screw extrusion head-cutting was well, the head-cutting rate was 95%, the meat yield was 68%, and the work efficiency was double, which provided reference for the development of shrimp head-cutting device.

Abstract:In order to explore the influencing factors of water loss rate per unit time during rapeseed drying, the optimum drying technological parameters of rapeseed under whirlwind drying were studied. The drying experiments were also carried out by using the self-made whirlwind drying machine of rapeseed. The singleand multi factors rotating orthogonal tests were undertaken by choosing the main factors including drying temperature, air velocity and the diameter of the inner diameter of the whirlwind dryer. The single factor test showed that the drying temperature, the air velocity and the diameter of the inner hole of the whirlwind dryer were the three main factors that affected the water loss rate per unit time of the rapeseed: The drying temperature is 70～90 ℃, the air flow rate is 17～22 m/s, and the diameter of the inner hole of the classifier is 130～140 mm. The multi factor test on the other hand showed that the significant factors affecting the water loss rate per unit time of the rapeseed were in the order of Drying temperature, airflow speedand classifier inner hole diameter. It was also found that the optimum drying technological parameter of rapeseed in whirlwind mode drying at 85 ℃, with airflow velocity 19 m/s and grading hole diameter 136 mm. The research provided a theoretical basis for the drying process optimization of the rape whirlwind dryer.

Abstract:Based on machine vision technology, a non-destructive sorting system for full surface information of jujube is designed. The whole machine consists of several parts, including automatic feeding mechanism, sorting mechanism, conveying and attitude adjustment mechanism, grading actuator, detecting and controlling part. Based on theory of mirror reflection principle, an inspection mechanism that can provide the full surface information to the Image processing software is designed to capture a top image, a bottom image and two side images of jujube at the same time, then the problem that the previous sorting system cannot acquire a whole surface information of the red jujube in the condition of high speed transportation is solved. The grading software is designed to process the acquired images in real time, and obtains the surface information such as fruit shape, surface quality and texture. Finally, information fusion technology is used to sort the red jujube with the surface information. The test result shows that the sorting speed of this system is fast, and the sorting accuracy is more than 90%. It can meet the production requirements of detecting and sorting jujube rapidly in an automated way.

Abstract:Fatigue destruction is the main way for scissors arms to lose effectiveness in the scissors aerial work platform in the actual situation. Through finite element modeling of scissors arms established by ANSYS and static strength analysis, the region of stress concentration of scissors arms has been concluded. Stress condition of different locations in scissors structure has been found by setting monitoring sites. It has been showed that the stress condition of the initial position of scissors arms is the biggest, and the maximum stress location lies in the hinge hole of legs of lifting cylinder at the bottom of the scissors arms, which indicates the driving force of lifting cylinder has a great impact on the intensity of scissors arms. Moreover, the test results are in accord with the stimulation result. Using nominal stress method, fatigue life analysis of scissors arms in scissors aerial work platform in ANSYS, the fatigue life can be predicted, which will provide the reliability design and structure perfection of scissors aerial work platform with proof and evidence. The fact that the fatigue life of scissors arms can be predicted by using nominal stress method and fatigue life curves of scissors arms in scissors aerial work platform, provides proof and evidence for the reliability design and structure optimization of scissors aerial work platform.

Abstract:The kinematics characteristic of planar-linkage mechanism is analyzed based on mechanism theory. Through digital modeling and dynamic simulation technology, a functional simulation model of crank-rocker mechanism is set up, and then the design parameters of kinematic are obtained. Because boundary conditions of the finite element model is defined through seamless input of dynamic loads on Simulation modules, stress and deformation analysis of individual component and different subassembly are realized conveniently, and the accuracy and reliability of the statics analysis is improved effectively. Frequency and vibration mode of the mechanism in limit position are calculated through modal analysis. Besides, modal characteristic of the mechanism in limit position is optimized by ANSYS software, and then dynamic characteristic of the mechanism is improved effectively.

Abstract:The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat emulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidation of the meat emulsion get slow by the combination of the chilli seed oil and the vacuum packaging. The TBARS of control group had reached 1.95 mg/kg on the 9th day but only 1.39 mg/kg in the chilli seed oil group, the TVB-N value of the control group reached 28.7 mg/100 g at the 9th day, while the chilli seed oil group reached the 16.8 mg/100 g. It can effectively extend the shelf life of meat more than 2 days in the combination of chilli seed oil and vacuum packaging.

Abstract:In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L^* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation of MDA content, delay weight loss and softening, keep brightness and total phenol content, maintain the content of total soluble solid, soluble sugar and reducing sugar, and has better sensory quality. This formula extended the shelf life of fresh-cut yam about 6 d compared with the control group.

Abstract:Compared with fresh chrysanthemum, drying, freeze-drying, 4 ℃ and -20 ℃storage of fresh chrysanthemum were used to study the effects of different processing and storage methods on the main chemical component of edible chrysanthemum. The results showed that the contents of main chemical component of edible Chrysanthemum were different for processing and storage in different way. Amino acid and chlorogenic acid contents of drying chrysanthemum were higher than those of the fresh chrysanthemum, while the other contents were obviously less than those the fresh chrysanthemum; soluble sugar content of freeze-drying chrysanthemum was higher than that of the fresh chrysanthemum. The comprehensive quality of chrysanthemum decreased obviously on 4 ℃and -20 ℃storage. In conclusion, fresh chrysanthemum is better as food. However, the drying was the suitable way to process and store the edible chrysanthemum from the perspective of safeguarding the main components.

Abstract:The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip loss rates rose; pH vaule decreased rapidly and then decreased, at the three different temperatures. Compared to refrigeration, the partial freezing and freezing storage could more effectively inhibit the decline of sensory, the growth of microbial, the increase of pH and TBA value as well as the production of TVB-N. However, under the condition of partial freezing, the sensory score of the loach was higher than that under the frozen condition, and the drip loss rates was smaller than that of the frozen; the shelf life of chilled, partial frozen and frozen loach were 6, 20 and 25 d respectively.

Abstract:The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant when transferred from the raw materials to the four phases during aqueous medium extraction processing, whereas they were not detected in oil and emulsion phase. Most of the glucosinolates entered the water phase and a small amount were stayed in the sediment phase. The glucosinolates content in the rapeseed meal was 0.3% to 0.8%, lower than the cake of traditional method. This suggested that aqueous medium extraction processing could extract the rapeseed oil and the most glucosinolates simultaneously. About 66.46%～74.52% glucosinolates of untreated rapeseed entered the water phase, and 27.30%～36.15% was stayed in the sediment phase. The glucosinolates that entered the water phase were respectively increased 5%～15% after roasting and 9%～13% after boiling.

Abstract:In this study, different doses of konjac gum powder (KGM) were administered to Kunming mice to study their the anti-drunk hangover effects and its mechanism, and the model was made by intragastric administration of 56 %vol liquor of Red Star Erguotou, China. The results showed that the middle dose (240 mg/kg) and high dose (400 mg/kg) of KGM could effectively prolong the climb time and Latency time of drunkenness, and could significantly shorten the drunken mice sleeping time and sobering time. The ethanol concentration of serum in the high and middle dose groups was significantly lower than that in the model group, and the contents of alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH) and cytochrome P450 (P450) in liver homogenate significantly increased in high dose group. The contents of malondialdehyde (MDA) in gastric mucosal tissues and serum in the middle and high dose groups significantly decreased, while the activities of superoxide dismutase (SOD), nitric oxide (NO) and prostaglandin E2 significantly increased. The anti-alcohol hangover mechanism of KGM might be as follows. On the one hand, alcohol absorption was inhibited by the KGM and the ethanol concentration in serum is reduced. On the other hand, the decrease of MDA content, and the increase of SOD activity, NO and PGE in gastric mucosa and serum decreased the damage of gastric mucosa, and increased the ADH, ALDH, P450. Thusand the alcohol metabolism was accelerated through alcohol dehydrogenase and ethanol oxidase system, then its anti-drunk hangover role was played.

Abstract:Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH₄)₂SO₄, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH₄)₂SO₄ 0.20 g/mL, ultrasonic temperature 51 ℃ and liquid-solid ratio 241 （mL/g）. Flavonoids yield of (6.37±0.08) % was obtained under such conditions. The extracted flavonoids showed strong reducing ability, DPPH and hydroxyl radicals scavenging activities. Moreover, the antioxidant effected by ultrasonic-assisted aqueous two-phase extraction was much higher than those of reflux extraction.

Abstract:The in vitro antioxidant and the antimicrobial activities of four flavonol compounds (Galangin, Kaempferide, Kaempferol and Quercetin) extracted and separated of Alpinia officinarum Hance rhizomein were studied. The results showed that quercetin had most significant antioxidant activity among the four flavonoids. Moreover, the antioxidant activity of the other three flavonol compounds in order, Kaempferol (highest), Kaempferide, Galangin (lowest). However the ABTS radical scavenging experiment results showed that the antioxidant activities of the three compounds were the same. The further antimicrobial experiment results showed that four flavonol compounds had antimicrobial activity to Staphylococcus aureus. S. aureus and Bacillus subtilis were two of the most sensitive among all the test strains to quercetin, and the MIC and MBC were detected to be 1.25 and 2.5 mg/mL, and 2.5 and 2.5 mg/mL respectively. However, all the four compounds showed very weak resistance against Escherichia coli, P. aeruginosa, Aspergillus niger and Monilia albican.

Abstract:The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h and the shearing for 5 min.

Abstract:The content of polysaccharide was determined by phenol sulfuric acid method. The research investigated FL-3 resin on the adsorption and desorption effect of Gentiana scabra Bunge polysaccharide. FL-3 resin was used to purify the polysaccharide. Using the adsorption rate and desorption amount of polysaccharide as the index, the FL-3 resin purification process of polysaccharide was studied. The optimum conditions for the adsorption and resolution of polysaccharide by FL-3 resin were obtained. The experimental results showed that the polysaccharide can be effectively adsorbed and desorbed by the FL-3 resin. The optimum purification conditions were as follows: the sample concentration was 5 mg/mL, the sample flow rate was 2 BV/h, the sample volume was 4 BV, the elution flow rate was about 2 BV/h, and the concentration of ethanol solution was 30%，the elution volume was 200 mL. After purification, the color of polysaccharide become shallow, and the content of that was increased from 26.42% to 71.29%.The recovery rate of polysaccharide was 49.52%.

Abstract:The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T₀, T_P, T_C, T_C－T₀ and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated starch had lower pasting viscosity, breakdown and setback than those of native starch. And, there were obvious increases in hardness, springiness, chewiness and resilience. However, after heat-moisture treatment, the whiteness of rice starch reduced from 89.7 to 80.3. In addition, the starch noodles made from 20% treated starch had higher sensory evaluation score and better texture properties than those of the noodles made by pure untreated rice starch. Meanwhile the broken rate decreased by 5.67%, and cooking loss decreased by 10.13%. Furthermore, the study also inferred that the solubility, swelling power, amylase content, paste viscosities and gel texture of rice starch could become a practical method for predicting the quality of the derived noodles.

Abstract:Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and stability of soymilk, single factor and orthogonal experiments were carried out to enhance the parameters of soymilk. Optimum grinding time, material-to-water ratio, and heat preservation time for making of slurry-cooked soymilk were 120 s, 111 (g/mL), and 30 min, respectively. Optimum grinding time, material-to-water ratio, and heat preservation time for making of whole soybean soymilk were 120 s, 112 (g/mL), and 15 min, respectively. Compared with traditional whole soybean soymilk, the average particle size of dry-pulping whole soybean soymilk decreased 66.43%, the content of total soluble solid (TSS) and soluble protein increased 14.41% and 16.57%, respectively. In addition, compared with traditional slurry-cooked technics, the average particle size of dry-pulping slurry-cooked soymilk increased 78.03%, and the content of TSS and soluble protein increased 42.36% and 42.76%, respectively. Finally, there was no significant difference in sensory evaluation between traditional soymilk and dry-pulping soymilk (P<0.05).

Abstract:To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 mg/g, while, the quercetin content decreased from 1.468 mg/g to 1.099 mg/g.

Abstract:The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato were sugar content 50 °Brix, treated at 53.37 ℃ for 4.88 h. Under this optimal condition, the ratio of maximum water loss and predicted solid gain was 7.24.

Abstract:To solve the problems on determining comprehensive level of pipe tobacco technology via pipe tobacco quality, equipment operation and production consumption, the Fuzzy comprehensive and neural network evaluation models were built based on analytic hierarchy process, linear projection method. The modeling results of the three groups based on the mass coefficient and cutting material condition from September to December indicated that neural network evaluation model could not only verify the rationality and accuracy of multi-factor fuzzy comprehensive evaluation model, but also could independently determine the comprehensive level of pipe tobacco technology. It not only offers scientific evidence to improve production levels of pipe tobacco, but also provides support to find negetive factors in process quality, equipment operation and production consumption by combing with the two methods.

Abstract:The effects on physical characteristics, chemical characteristics of tobacco stem, tobacco stem extraction rate and pulp properties after high pressure steam and conventional pretreatiment were investigated in this study. The results showed that the contents of hot water and ethanol soluble in the stem of the high pressure pretreatment increase to a certain extent, and the efficiencies of extraction and the production line were improved. The amount of fine fibers produced by the high pressure pretreatment after the defibrination was less, and this was beneficial to the improvement of the product yield. The dynamic filtration performance of the stem pulp after the high pressure pretreatment was better than that of the conventional pretreatment, which was good for paper making.

Abstract:The pH value of cigarette smoke can reflect the proportion of free nicotine in smoke, and the content of free nicotine is closely related to the quality of cigarette. Therefore, it is of great significance to study the pH value of cigarette smoke. In this paper, the current pH value determination methods of cigarette smoke were reviewed, the influences of parameters determination were discussed, such as the methods and counts of cigarette smoking, extraction composition and ratio, object extraction liquid absorption and extraction time and volume. The samples in the literature and the range of pH value were analyzed. The problems in the research of pH value of cigarette smoke were analyzed, and the development was also prospected.