Abstract:In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy(CLSM) of frozen cooked noodles were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, the pasting properties including peak viscosity (PV), final viscosity (FV), breakdown viscosity (BDV) and setback viscosity (SBV) of wheat flour decreased significantly (P≤0.05). Meanwhile, the swelling power of wheat flour increased significantly (P≤0.05). Furthermore, the hardness, chewiness, springiness and adhesiveness of frozen cooked noodles increased with the addition of damaged starch. However, as the content of damaged starch increased, it was observed by CLSM swollen damaged starch destroyed the gluten network structure of frozen cooked noodles to some degree. The amount of freezable water, cooking loss and broken rate increased while tension force and tension distance decreased significantly (P≤0.05). The results provided an important reference to the unique characteristics of wheat flour for the frozen cooked noodles.

Abstract:Resistant starches from potato (RS3) were modified by acid hydrolysis combined with heat-moisture treatment (AH-HMT). The effects of changing the starch slurry concentration, the type of acid and its concentration on the structure of RS3 were also studied. The results showed that after AH-HMT, the X-ray pattern remained practically the same with only small changes in the average degree of polymerization (DP), specific surface area (SSA), microstructure (MS), and relative crystallinity (RC). Compared with untreated RS3, the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by low concentrations of acid. However, the changes in the surface microstructure of RS3 were much more complex. The influence of the five types of organic acid studied on the structural properties of RS3 varied from strong for citric acid, followed by acetic acid, succinic acid, malic acid to weak for lactic acid.

Abstract:Ultrasound pretreatment of wheat germ protein can increase the activity of hypoglycemic peptides prepared from enzymatic hydrolysis, and it is of great theoretical and practical significance to clarify the effect of ultrasonic wave on the structure of wheat germ protein. In this study, wheat germ protein was pretreated by ultrasonic wave with different time, and the structure of the protein was analyzed by fluorescence and Raman spectroscopy, and then the structure of lyophilized protein was analyzed by IR spectroscopy. The results showed that ultrasonic pretreatment influenced the enzymatic hydrolysis of hypoglycemic peptides, and the activity raised to the highest at 30 min. The fluorescence spectroscopy indicated that the pretreatment could induce the transferring of tryptophan residues from hydrophobic to hydrophilic regions in wheat germ protein. However, the protein structure was not found significant damage. Raman spectroscopy showed that protein structure was strongly affected at 30 min, and the content of β-sheet decreased to the lowest. Infrared spectroscopy analysis showed that protein structure changed with time, and the maximum change was at 35 min. Moreover, the α-helix content decreased significantly, while the random-coil content increased significantly. Raman spectroscopy and infrared spectroscopy provided more information than the fluorescence. Raman spectroscopy provided more accurate substrate structure in water-soluble enzyme catalytic system, and this showed more instructive for the protein enzymatic reactions.

Abstract:In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. In addition, with the increase of water content, textured properties, including hardness, resilience and chewiness, first increased, and then decreased at high water contents. Furthermore, an obvious decrease in bulk density was observed while the highest rehydration ratio was obtained at 40% water content. Scanning electron micrographs showed that TWP under 40% moisture content possessed a more compact microstructure. Consequently, TWP with 40% water content showed a good textured characteristics and compact microstructure.

Abstract:The speciation analytical method was developed to detect the arsenic (As) and research its styles, contents and distribution in Acori tatarinowii. The arsenic speciation was separated by high performance liquid chromatograph with anion exchange column (HAMILTON PR-X100, 4.1 mm×250 mm，10 μm). Mobile phases were ultra-pure water (A) and 50 mmol/L ammonium carbonate with 1% methanol（pH 8.5, B）. Inductively coupled plasma emission and mass spectrometry was involved to detect arsenic speciation. The linear ranges were between 0.995 and 0.999, and the rate of recovery ranged from 89% to 97%. The method was confirmed to be accurate, stable and reliable. The results showed that leaves soaked in different contents As (III) solution for different times, only inorganic speciation of As was found, among which As (III) was the main speciation. The rhizome of A. tatarinowii was the main enrichment position absorbing the inorganic arsenic. Both the rhizome and the leaves could transform the As (III) to As (V).

Abstract:CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance and chromatic aberration have also been found by color spectrophotometer. On the other hand, purple rice has higher content of anthocyanin, total phenols and flavonoids than white rice, and mainly existed on free states. Based on HPLC and HPLC-MS method, the phenolic acids and flavonoids were analyzed, mainly including protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, epicatechin, p-coumarin, rutin and ferulic acid, and anthocyanins are mainly knapweed-3-glucoside, mallow-3-glucoside and peony-3-glucoside. This study may provide experimental basis for further quality evaluation method and development research on functional active substances in the purple rice.

Abstract:The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of Brie Cheese was derived from ketones such as undecanone, while in the two kinds of cheese, caproic acid, nonyl ketone and phenyl ethanol give fumes and rancidity, and the specific compound 1-octanol of Brie Cheeses were also the cause of discomfort odor. Emmental Cheeses were strongest milky because of the highest relative activity of butyric acid in the eight cheeses, while the high activity of hexanoic acid and 2-nonanone gives the cheeses fumes and rancidity.

Abstract:The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. The results showed that the peroxidation of Staphylococcus aureus changes in the amount of catalase. The amount of catalase in the bacteria increases with the increase of the amount of bacterial membrane, and decreases with the autolysis of the membrane. This study would provide a theoretical and research basis for the study of oxidative metabolism in Staphylococcus aureus.

Abstract:To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of Phe was 27.60 g/kg, and was the highest among that of essential amino acids. Two principal components were extracted by principal component analysis and the comprehensive evaluation model F=0.827 4F₁＋0.089 7F₂ was established. Comprehensive scores and clustering analysis showed that there were regional differences in amino acid contents of the Chinese traditional dough fermentation starter in different regions, and the samples collected from Gansu Dingxi have the highest quality, while the lowest was Shaanxi Wugong samples.

Abstract:Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus rate increased significantly (P＜0.01); when the dose is 5 g/kg瘙簚bw and 2.5 g/kg瘙簚bw, cassava silkworm chrysalis could significantly increase the male and female mice bone marrow micronucleus rate respectively (P＜0.05); in 5 g/kg瘙簚bw, cassava silkworm chrysalis could significantly increase the odds of male mice sperm aberration (P＜0.01). Conclusion: Under experimental condition, the acute toxicity of cassava silkworm pupa was not observed, but the genetic toxicity could be observed in high doses.

Abstract:Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation results were compared to analyze and evaluate the results of numerical simulation. Simulation can observe and avoid the hot and cold spots. The appropriate microwave power and vacuum were also selected by simulation to reduce the temperature difference and ensure heating uniformity. The results showed that blackberry under the condition of the microwave power of 400 W and vacuum degree of -80 kPa after heating 2 min, the temperature of the hot spot was maintained at about 60 ℃, with the temperature difference about 0.27. The heating uniformity was consequently ensured to meet the drying requirements of the blackberry.

Abstract:In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system decreased slightly and the loss tangent rose. With the addition of CMC, the hardness, elasticity, cohesion, water retention and chewiness of the gel increased, and these properties reached maximum when the addition of CMC was 0.3%. The microstructure showed that the addition of CMC contributed to the formation of the gel. In addition, when the amount of CMC was 0.3%, the gel has more pores with more dense structure, nevertheless, too much CMC could influence the stability of the gel network.

Abstract:Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO₃-H₂O₂ was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES were in the range of 0.68～18.10 μg/L while ICP-MS were in the range of 0.001～0.093 μg/L. The relative standard deviations (RSDs) were in the range of 0.84%～8.42%, and the recoveries of 46 trace elements were in the range of 87.2%～113.6%. The proposed method was applied in the analysis of reference material bush branch and leaf \[GBW07603 (GSV-2)\], giving results in consistency with the certified values. The analytical results showed that large amounts of elements were embodied in Osmanthus fragrans. There were 13 kinds of elements with their contents in Osmanthus fragrans more than 10 mg/kg, the contents of beneficial elements Na, Mg, P, S, K, Ca, Fe and Zn and harmful elements Al, Ni, Ba and Pb in Osmanthus fragrans were high. Conclusion This analysis method was simple, rapid, accurate and could be applied for simultaneous determination of elements in Osmanthus fragrans.

Abstract:Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.

Abstract:Magnetic Ascorbic Acid-coated Fe₃O₄ Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles in line with both the Langmuir adsorption of Cr (VI) thermodynamic model and HO secondary dynamic adsorption one.

Abstract:A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.

Abstract:An automatic grading equipment of jujube was designed, and its mechanism characteristics and working principle of automatic grading were analyzed in this study. This design consisted of feed mechanism for the composition of vibrator, hopper, hopper inside baffle, and the grading mechanism for the composition of cylindrical sieve shaft, conical sieve axis, a baffle plate, transmit mechanism for the composition of stepping motor, bevel gear, belt drive; storage device for the composition of a storage hopper and a discharging channel. The grading equipment of deformation finite element was analyzed, ensuring the classification mechanism ran correctly. Moreover, the finite element of the deformation of the grade bar was analyzed to ensure the accurate operation of the grading mechanism.

Abstract:To explain the phenomenon of poor separation effect of powder separator in the process of collecting powdered sugar, simulation analysis of powder separator was made with using Fluent software. Based on the existing structure, changing the outlet structure, increasing the height, reducing the diameter of the separator and installing spiral guide vane respectively, to make comparison of the effects of different structures of separator. In addition, the influence of air intake mode is discussed. Weak separation capacity close to separator outlet section leads to powder splash; Equipped with spiral vanes is more conducive to improve the separation capacity than other separator structure; Air intake mode has some influence on separation effect, using imported air way contributes to separation effect than export suction air way, but air intake mode has less effect on the separation ability of sugar powder separator; Sugar powder separator with spiral guide vane is more suitable for collection and separation of sugar.

Abstract:According to the different characteristics of the thickness and toughness between the coconut and coconut shell, a new double spring rotary separation machine for the coconut and coconut shell was designed based on single chip microcomputer. The simulation results showed that the machine worked at an effective area ratio of 98.68%, the average error area of each coconut was not more than 4%. In addition, the average processing time for each coconut was 12 seconds, and 286 coconuts could be processed per hour.

Abstract:In order to research the change rules of rubber fruit shelling efficiency with the related parameters and determine the optimum conditions of shelling efficiency, a rubber fruit shelling test machine was developed according to the principle of extrusion-grind. By using the single factor and orthogonal tests to analyze the influence rules of shelling rate with different extrusion pressures, friction velocity and material, and the optimal operating parameters of the machine was found. The results were as follows. With the increase of friction velocity, shelling rate firstly increased and then decreased, and it increased linearly with the increase of extrusion pressure. Moreover, it was also found that the shelling rate gradually reduced, when friction material were steel, plastic, wood, rubber. The influence factors of rubber fruit shelling rate from high to low in order were extrusion pressure, friction material, friction velocity. When it worded with extrusion pressure at 700 N, friction speed at 46 mm/s, with steel friction material, the shelling rate reached 81.8%. The results could provide test bases for the whole design of rubber fruit sheller.

Abstract:In order to precisely predict the remaining shelf life of Penaeus Vannamei, the relationship between quality indexes and remaining shelf life and the quality change process of it during the storage process were studied. The sensory and physical-chemical indexes, and microorganisms of P. Vannamei at 277 K, 272.2 K and 255 K were first tested in this study. Then, the prediction models of the shelf life of P. vannamei were established for the comprehensive and some key indexes of its quality, and this were based on both the support vector machine and the BP neural network models. The results showed that the prediction accuracies of the shelf-life prediction models based on the comprehensive indexes of P. Vannamei (97.71% for SVM model and 91.41% for BP model) were higher than those of the prediction models based on several key indexes (84.08% for SVM model and 83.76% for BP model). Meanwhile, the prediction accuracies of the prediction models based on support vector machine (84.08% for key indexes and 97.71% for comprehensive indexes) were higher than those of BP prediction models (83.76% for key indexes and 91.41% for comprehensive indexes). Moreover, the prediction accuracy of the support vector machine (SVM) model based on the comprehensive indexes was 97.71%, which were the highest among the four models. The conclusion also provided a reference for the application of support vector machine and selection of prediction indexes in the shelf-life of other food fields.

Abstract:It was conducted to evaluate the effects of different preservative treatments on the quality of three cultivars of citrus fruits, i.e. ‘Newhall’ navel orange, Fengjie 72-1 navel orange and Valencia orange, during the storage in this study. Four treatment solutions were prepared by using 2,4-D (2,4-dichlorophenoxyacetic acid) composite chitosan oligosaccharide, “Huolixian” commercial fungicides, Pichia membranaefaciens and low dose carbendazim with Pichia membranaefaciens, respectively. Citrus fruits were soaked in each treatment solution, then dried and bagged. Then the citrus fruits were stored at room temperature or low temperature (5 ℃), and the disease incidence and quality changes were monitored. The results suggested that all treatments had different effects on disease control of citrus fruits compared with the control, the “Huolixian” commercial fungicides in combination with 2,4-D was the best; the preservation effect of low dose carbendazim in combination with Pichia membranaefaciens and 2,4-D was better than Pichia membranaefaciens in combination with 2,4-D; the preservation effect of the chitosan oligosaccharide in combination with 2,4-D was better under the low temperature compared with room temperature storage. Each treatment had no significant effect on soluble solids (TSS) and titratable acid (TA) content of citrus fruits. However, low temperature could significantly delay the decrease of TSS content, TA content and fruit weight, compared with room temperature.

Abstract:This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry (DSC), analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day; The recrystallization melting temperature T_p and the retrogradation enthalpy △H of the second complex peak in the SSL and β-CD added groups were higher than that CK group (P＜0.05); The amylopectin retrogradation enthalpy of fresh wet noodle which was deproteinized was more than that in the untreated group after stored at 4 ℃ for 14 day, but no significant difference; The recrystallization melting temperature and the retrogradation enthalpy of the second complex peak in the fresh wet noodle which was deproteinized was more than that in the untreated group, but no significant difference in the retrogradation enthalpy; There were no significant difference in the amylopectin thermodynamic feature of fresh wet noodle which was degreased and noodle was untreated after stored at 4 ℃ for 14 day; The recrystallization melting temperature and the retrogradation enthalpy of the second complex peak in the fresh wet noodle which was deproteinized was significantly more than that in the untreated group (P＜0.05); Two emulsifiers interfere the combination of amylose and lipid, they and amylose and lipid form a new complex to against the retrogradation of fresh wet noodle during the shelf life.

Abstract:In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined at the end of the 16 week. The results indicated that supplementation of chitosan could reduce body weights, decrease the levels of serum lipid, and alleviate the liver lipid peroxidation of HF mice. Also, high weight molecular chitosan showed better hypolipidemic effect than low weight molecular chitosan.

Abstract:CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and Sephadex^TMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC₅₀ value of 0.24 mg/mL after 48 h treating. In addition, radical scavenging tests revealed that CFP-2 showed significant function of antioxidation activity.

Abstract:To comprehensively develop and utilize Camellia resources, fractions of ethanol extract of Camellia semiserrata Chi. cake were separated and identified. Five purified compounds with purity of 99.2%, 95.4%, 97.5%, 99.1% and 97.4%, respectively, were achieved. By using affiliated molecular formula of generator by Agilent high-resolution mass spectrometry workstation Qualitative Analysis B.06.00, formula of MS fragmentation of molecular ions were calculated, combining with fragmentation patterns of compounds and physical and chemical properties, the compounds were identified as protocatechuic acid and four kinds of flavonoids.

Abstract:Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied. The effects of liquid-material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilaria lemaneiformis were investigated. Based on this, the response surface analysis method was applied to determine the optimization of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed: ratio of liquid-material 401 (mL/g), extraction temperature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g. Research of its antioxidant activity in vitro shows that the polyphenols from Gracilaria lemaneiformis have scavenging capabilities of DPPH free radical and hydroxyl free radical, and their IC₅₀ are 56.67 and 18.78 μg/mL, equivalent to 15.89 and 536.4 μg/mL of ascorbic acid.

Abstract:The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was 50.88%. Extracted polypeptide showed good antioxidant activity in a dose-dependent manner.

Abstract:The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(3⁴) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using the ratio of materials to liquid of 115 (g/mL) at pH 4.0, ultrasonic treated at 60 ℃ for 40 minutes, the yield of pectin was 20.45%. The water-holding capacity of okra pectin was 10.22 mL/g, and the degree of esterification was 72.43%. In addition, the weight loss, ash and pH value were in accordance with QB 2484-2000 (food additive pectin) standard. The results showed that the yield of okra pectin extracted by ultrasonic wave was higher, and okra pectin was highly esterified.

Abstract:The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic and wild Artemisia argyi Levl. et Vant was 66.352% and 51.473% respectively. While the total contents of terpenoid in the leaves of domestic and wild A. argyi Levl. et Vant were 74.336% and 73.186%, respectively. Trough the principle component analyses, the main volatile chemicals of domestic and wild A. argyi Levl. et Vant were the plant ketone, farnesene, pinene, eucalyptus oil, camphor, caryophyllene, and myrcene.

Abstract:In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water content was reduced from 8.74% to 0.55%. Meanwhile, this bird’s nest is also the most popular one in sensory testing. After stored at room temperature for 12 months, the quality of the bird's nest did not change significantly. As a result, braising in 60% trehalose solution was chosen as the final processing technique.

Abstract:Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score of noodle was positively correlated, but the impact was not significant. The optimum parameters for extrusion type quick-frozen highland barley fish noodle were: water addition 18.84%, mixing time of 12 min, settling time of 25 min and freezing temperature of -32 ℃.

Abstract:The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid content reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were also detected by using HS-SPME/GC-MS in this study.

Abstract:In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.

Abstract:Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), isoleucine (r=0.675 0), arginine (r=0.744 5) and color of debittered apricot kernels. It could be inferred that the drying temperature of 100 ℃ was the suitable temperature because the content of major nutritional composition was relative high, and color of drying products was light.

Abstract:To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na₂ (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na₂, 0.212 6% Sodium D-isoascorbate, 0.543 4% L- cysteine and 0.191 7% citric acid. In that condition, the inhibition rate was 77.14%.

Abstract:In order to investigate the influence trend of moisture and temperature on the filling and cigarette quality distribution of the cut tobacco, environment temperature (5～40 ℃) and humidity (30%～80%) conditions of different season of Henan province were simulated respectively, and the different packaging and distribution of tobacco and cigarette quality was analyzed, under conditions of low temperature and wet, drying, high temperature and wet, normal temperature and dry. The results showed that cigarette quality under normal temperature conditions on the distribution of tobacco was less than those under the low and high temperature conditions; cigarette quality under the damp conditions was less than that in the dry environment; the quality of the sealed cigarette was less than that of the unsealed packaging ones. Under the environment temperature (15～30 ℃) and sealed conditions, when tobacco cut was balanced for 8 h at environment temperature (25±3) ℃ and with humidity（65±5）%，the cigarette quality keeps more consistent.

Abstract:Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.

Abstract:Time of flight mass spectrometry (TOF-MS) has been widely applied in food, biological medicine, environmental monitoring for its great precision, wide range of detection and high speed of analysis. TOF-MS with various techniques in tandem plays an important role in the structure identification of polyphenols. In this review, it was outlined the application of time of flight mass spectrometry in the structure identification of plant polyphenols to provide some references for the study of plant polyphenol.

Abstract:The optimum extraction techniques of five kinds of bioactive substances in chrysanthemum were reviewed, and the principle and technical parameters of each extraction process were expounded in order to provide theoretical basis and technical reference for scientific research and industrial production of chrysanthemum.

Abstract:Cooking oil is now mainly packagedby cans and PET bottles in China. However, there are problems of serious illegally refilling waste cooking oil, limited shelf life and high costs. In this paper, the structure of the Bag in Box (BIB), the advantages of the packaging for the cooking oil, the existing problems, and the prospect of the application in the packaging of the cooking oil were reviewed. BIB has been widely used in the packaging of various liquid products, which can be used in cooking oil to save raw materials and costs, improve the shelf life, and exclude illegally refilling waste cooking oil, etc.. At present, because of the limit of technical level, BIB usage also existed leakage caused by malposition pressing cap into neck in the filling process, pinhole leakage caused by stab of film by sharp edges and burrs in the filling process, and pinhole leakage caused by knead and rub in the transport process etc. Therefore, the quality standards need to be further improved. Domestic cooking oil market is huge, with further strengthen of the policy of the provinces and municipalities to prohibit bulk cooking oil in the future, and the BIB packaging cooking oil market may usher in substantial growth.

Abstract:Shearing equipment for stipe Lentinula edodes alleviates the restriction of shearing stipe Lentinula edodes by labor intensive, ensures the processing quality of the Lentinula edodes and improves the efficiency of Shearing for stipe Lentinula edodes. Therefore, this paper does deep analysis on research progress of shearing equipment for stipe Lentinula edodes, and points out that: the research of shearing equipment for stipe Lentinula edodes started later, and the development of hardware and software was poorer; the design of equipment was simple and humble; , and the key techniques such as sorting, positioning did not conquer; degree of mechanization was lower. The paper put forward feasible suggestions for the government, industry associations, enterprises, researchers and so on，and provided the reference for the research content and direction in the future research work of Shearing shearing stipe Lentinula edodes.