Abstract:The inhibitory effects of L-theanine on the activities of α-amylase and trypsin were studied by establishing the best reaction system and adopting research method on graph in order to provide reference for the deep development of L-theanine. The results showed that the inhibitory effects of L-theanine on both enzyme activities were positively associated with its concentration. IC₅₀ (26.078 mg/mL) of L-theanine on the activities of α-amylase was achieved by prewarming enzyme at a concentration of 0.018 mg/mL in the presence of L-theanine at 37 ℃ for 5 min before addition of 1% starch and allowing reaction to proceed for 3 min. Km of α-amylase was 2.247 mg/mL on the premise that the enzyme amount was 18 518.52 U. L-theanine exhibited the half inhibition on trypsin (196.299 mg/mL) by prewarming their mixture at 40 ℃ for 5 min followed by addition of 1% casein as the substrate and permitting the reaction for 15 min. When the amount of enzyme was 1 055 931 U, Km of trypsin was 5.189 mg/mL. Statistics results showed that the inhibitory effect of L-theanine on the activity of α-amylase was superior than that of trypsin.

Abstract:This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.

Abstract:In order to investigate the changes of organic acids and free amino acid during fermentation process of Sichuan bran vinegar, 7 kinds of organic acids and 17 kinds of free amino acid content were determined by high performance liquid chromatography (HPLC) and automatic amino acid analyzer. The results showed that during fermentation process, acetic acid and lactic acid were the main organic acids of Sichuan bran vinegar, and the contents increased significantly. The contents of oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were low, and there was no obvious change. The contents of free amino acids increased significantly from 668 mg/100 g to 1 470 mg/100 g during the early stage. Among them, Asp, Ser, Glu, Gly, Ala, Val, His, Ile, Tyr, Pro gave a great contribution to the Sichuan bran vinegar.

Abstract:Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T₀=1.102 3B+199.4, and that at the maximum rate was T_p=2.102 3B+251.9. However, the final temperature of mass reduction was T_f= 2.602 3B+315.23. The DSC curve showed that the process of melting and decomposition proceeded at the same time. The activation energies Ea of thermal degradation process obtained by Friedman method and Ozawa-Flynn-Wall method were 180.90 kJ/mol and 168.76 kJ/mol respectively. This study aimed to provide more important basic theory data on the mechanism of thermal degradation and offer suggestions for future works.

Abstract:In order to understand the characteristics and mechanism of the thermal process of liquor fermentation system, which have great significance to the temperature control of the fermentation process and the mechanization of the fermentation system. The temperature distribution of fermented grains and the soil surrounding the cylinder are compared in different seasons. The process of biological heat generation and diffusion during the Fen liquor fermentation was confirmed. The temperature variation characteristics of fermented grains and heat conduction is the main mode of heat transfer in fermentation is determined. The important influence of temperature on the thermal process of fermentation is discussed. The numerical simulation of the thermal process of the fermentation system has been realized by measuring the thermal physical parameters of the fermentation system and using the finite element method of partial differential equation, which lays a foundation for the detection and control of fermentation process. The change pattern of fermented grains temperature in fermentation process is the basic characteristics and requirements of liquor fermentation, research and production of liquor should meet.

Abstract:40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object. Through the tests of acid resistance, anti gastric juice and bile salt resistance, actic acid bacteria with good resistance in traditional pickles were determined, using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria. The experimental results showed that MFR-28 and MFR-30 facing to artificial gastric juice and bile salt had a strong tolerance in 40 strains of actic acid bacteria, and survival rates in the artificial gastric juice were 85.21% and 90.47% respectively, and the growth of efficiency in 0.3% bile salt were 11.84% and 7.37% respectively; through the analysis of 16S rDNA sequence and phylogenetic tree, MFR-28 and MFR-30 were Lactobacillus casei. In this study, 2 strains of resistant lactobacillus casei can be used as potential probiotics to further explore their physiological functions and to develop probiotic products.

Abstract:From four kinds of Vitis davidii, widely planted in Hunan Province, an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification. Its physiological and biochemical characteristics were investigated, including the cultivation of growth curve, assimilation test, methyl red test and high osmotic pressure test. Moreover, its 16S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium. The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%. Therefore, the strain was identified as Enterobacter xiangfangensis 10-17.

Abstract:Headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor. The results showed: more than 85 of volatile compounds which belonged to distinct chemical families were analyzed. A total of 47 compounds in fresh adlay seeds were identified (including 12 alcohols, 11 aldehydes and ketones and 22 hydrocarbons), the major volatile components in fresh adlay seeds were (+)-Limonene, benzene, 2-pentyl furan, hexanal, 1-nonanal, n-octanal, 2-heptanone, 1-pentanol, 1-hexanol, 1-octen-3-ol and linalool; While, there were 58 compounds in adlay seeds with off-flavor (including 17 hydrocarbons, 8 alcohols, 10 esters, 5 acids, 14 aldehydes and ketones), the major volatile components in adlay seeds with off-flavor were 1-pentadecene, hexanal, 1-nonanal, decanal, n-octanal, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid and nonanoic acid. The main reason for the difference in the type and content of acid compounds in the main volatile components from fresh adlay seeds and those with 0ff-flavor may be the oxidation of fresh adlay seeds during storage.

Abstract:In this work, the enzymatic hydrolysis of bovine bone collagen was studied by pre-purified bone-specific collagenase (BSC). As evaluated in terms of degree of hydrolysis. The enzymatic hydrolysis process was studied through single factor and quadratic general rotary unitized design experiments. The results showed that the optimum hydrolysis conditions were as follows: reaction temperature 46 ℃, the amount of bovine bone collagen 5.14 g/100 mL, the amount of BSC enzyme 0.42 g/100 mL, reaction time 6 h, pH 6.5. Under these conditions, the degree of hydrolysis value was 34.98%. The structural properties of bovine bone collagen and its hydrolysate were characterized by ultraviolet, fluorescence, fourier transform infrared spectroscopy, and differential scanning calorimetry. The UV analysis showed that the BSC degradation enzyme damage the bone collagen three helix structure, a large number of free amino acid; FS analysis showed that the collagen molecular surface C═O, CONH₂ and COOH gradually increased, collagen peptide chromophore distribution also changes; FT-IR analysis showed that the degrada-tion of collagen from bovine bone collagen peptide after the the peptide chain of —NH⁺₂— repulsion effect gradually weakened, mainly in the beta angle; SEM showed that the enzyme damaged the surface of bovine collagen molecular structure, and made it loose.

Abstract:In order to study the anti-microbial effect of the six kinds of tea under the same processing raw materials, the spring tea fresh leaves of C.sinensis cv.Bixiangzao were processed into fixation of fresh leaves, green, yellow, dark, white, oolong, and black tea. The anti-microbial activity against Staphylococcus aureus (S. aureus), Escherichia coli (B. subtilis), Escherichia coli（E. coli）, Aspergillus niger,（A. niger）, Saccharomyces cerevisiae (S. cerevisiae) of 7 samples were determinded by the Oxford cup method. The Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of 7 samples were determined by the method of two times dilution using the microplate of the 96 hole. Experimental results showed that 7 samples had inhibition effect of bacteria and had no obvious effect of A. niger and S. cerevisiae. The antibacterial circle size of 7 samples of S. aureus, B. subtilis, and E. coli showed that the trend of antimicrobial activity was: fixation of fresh leaves＞green＞yellow＞dark＞white＞oolong＞black tea. The MIC showed that the trend of antimicrobial concentration was: black tea＞oolong, white tea＞dark, yellow, green tea, fixation of leaves. The MBC showed that the trend of antimicrobial concentration was: black tea＞oolong, white, dark, yellow tea＞green tea, fixation of leaves. The antimicrobial activity of green tea and black tea was significantly different from other teas (P<0.05).

Abstract:The distribution of microbes in the process of green bean sprouts, and the treatment and effect of the two different types disinfectants were studied. The results showed that the total amount of microorganisms in the mung beans sprouts was 5.8 × 10⁷ CFU/g, and the microbial species were mainly Klebsiella, Acinetobacter, Enterobacter and Pseudomonas. The total amount of microorganisms in the mung bean sprouts was decreased to 1.0 × 10⁵ CFU/g when the effective chlorine concentration was 1 000～3 000 mg/L NaClO, while the model control group decreased to 1.0 × 10³ CFU/g. The effect of Ag ⁺ was worse than NaClO, but it also showed a similar law. Using the scanning electron microscopy（SEM）to observe the sprouts, the surface of microbes formed a visible biofilm, which significantly enhanced the tolerance of bacteria to disinfectants.

Abstract:A high sensitivity fluorescence detection method for ochratoxin A (OTA) based on OTA aptamers and gold nanoparticle (AuNPs) was established, which employed OTA aptamers as recognition element and AuNPs to quench the fluorescence emission from fluorescein. The results indicated that the detection limit is 10 nmol/L and a linear relationship between the fluorescent intensity ratio and the logarithm of OTA concentration was plotted in the range of 25～1 000 nmol/L (R²=0.991). The detection method showed high feasibility and reliability. Compared with traditional method, this method greatly improved the detection efficiency and provided technical support for more effective identification of OTA.

Abstract:In this paper, the Fapas ability was used to verify the chloramphenicol residues in shrimp meat by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the uncertainty was evaluated. Uncertainty was given. First, a mathematical model for determining the uncertainty of chloramphenicol residues in shrimp was established, and then the source of uncertainty was analyzed. The uncertainty of the uncertainty was 0146 2 μg/kg (k = 2) when the chloramphenicol residues in the shrimp were 0.820 8 μg/ kg, and the results were in accordance with the Fapas ability test. Specify the scope. The results showed that the UPLC-MS / MS method was used to determine the uncertainty of the process of determination of chloramphenicol in shrimp，sample weighing, sample extraction, calibration curve, mass spectrometry and calibration curve etc were the major infact for uncertainty. The standard series solution formulation and the fitting of the standard curve were introduced with the greatest uncertainty.

Abstract:Ultrasonic assisted extraction coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry was developed for the determination of mercury speciation in aquatic products. Using ultrasonic assisted extraction for sample in HCl + L- cysteine system, with 10 mmol/L ammonium acetate +0.10% L- cysteine buffer and methanol (982) system consisting of mobile phase, and detected the content of inorganic mercury and methyl mercury and ethyl mercury by high performance liquid chromatography- inductively coupled plasma mass spectrometry. The detection limits (3S/N) of inorganic mercury, methyl mercury and ethyl mercury were 0.18, 0.09, 0.15 ng/mL, respectively. The correlation coefficient (R) of the regression equation of the standard curve was above 0.999. Inorganic mercury and methyl mercury, ethyl mercury were spiked in actual samples, the rate of recovery was 78.5%～96.8%, the relative standard deviation (RSD)≤3.0%. The standard substance was detected by this method, and the measured value was consistent with the standard value. The method is accurate, reliable, simple, rapid and accurate. It can be applied to the analysis of mercury speciation in aquatic products.

Abstract:A detection method was developed for benazolin residues in oil-bearing crops and its products. The oil-bearing crops and its products were extracted with acetonitrile saturated by n-hexane, degreased with n-hexane saturated by acetonitrile, and refined with Florisil SPE column in order to prepare test liquids. The test liquids were analyzed by gas chromatography with electron capture detector for getting the benazolin residues in oil-bearing crops and its products.The liner relation of benazolin was good and the correlation coefficient was 0.999.The recovery rates of benazolin were between 91.2%~122.7%. The variation coefficients were between 2.23%~816%. The limit of detection (LOD) of benazolin was 0.005 mg/kg. The pretreatment technology of the method is suitable for oil-bearing crops and its products. This method could be accurate, sensitive, simple and rapid determination of operating benazolin residues.

Abstract:Based on the theory of globoidal cam mechanism, the double globoidal cam-type stepping-driven manipulator is designed to realize the step-by-step movement of the actuator output “lifting, forward, falling, retreating”. According to the target rotation of the robot output, design the motion cycle diagram. Finally, the kinematic simulation analysis based on ADAMS, the displacement of the actuator, the velocity, the acceleration curve and the curve of the collision force and the collision torque were analyzed by using Creo3.0 to build the digital prototype of the double globoidal cam-type stepping-driven manipulator . To verify the correctness of the design results.

Abstract:Red jujube pitting machine is an automatic equipment which can pit abundant red jujube quickly. A type of red jujube pitting machine was designed in this study, this type of pitting machine could realize such functions: loading material, location, transportation, pitting, slicing and falling the material, and finally produced edible red jujube sheet. This study had designed the transmission system of the red jujube, and had analyzed the kinematics of the Geneva mechanism in the Pro/E, and improved the motion performance of the Geneva mechanism.

Abstract:The different cutting methods can directly affect the quality of fruits and vegetables in cutting fruit and vegetable. The Elastic Modulus of the Fuji apples were measured by the compression experiment, and the physical model of the pulp was established. In this study, the finite element model of simulated cutting apple was established by Ansys-Workbench, and the maximum elastic strain and the maximum shear stress were also analyzed under different tool shape, wedge angle, and material, and the cutting speed. It was determined that the shape of the tool suitable for apple cutting was rectangular, the wedge angle is 11°～15°and the material was 45 steel. The faster the cutting speed could get the greater distortion strain and shearing stress. The study identified the way to cut apples and provided some reference for industrial cutting of fruits and vegetables.

Abstract:The multi-functional tea packing machine has the problems of poor packing, appearance folding and material burning and so on. The control system of tea packaging machine based on SIEMENS S7-1200 CPU and TIA Portal is developed. A seal temperature control system of multi-function packaging machine based on Fuzzy-PID control algorithm is designed. Firstly, the working principle, hardware selection and communication network configuration of multi-functional tea packing machine are introduced. Secondly, complete the hardware configuration of the packaging machine control system in the TIA Portal V13 environment and Fuzzy- PID control algorithm is implemented based on OPC technology. Finally, the man-machine interface design of the control system is completed. Field operation shows that the temperature control deviation is ±1.8 ℃ and the accuracy is less than 1.5%. The application shows that the multifunctional tea packing machine system runs stably and has high rate of finished products.

Abstract:Dried-nuts point stick machine is composed of multi-free degree movement mechanisms, including the X, Y, and Z linear motion one, the arm pitching motion one, the matrix point stick one and the objective table rotation motion one. This structure was designed for dried-nuts adhesion to the surface of the various shape cakes with multi-angle. The matrix point stick mechanism (its key components) designed to be a 3×3 matrix point stick plate structure, and nine point stick heads with running independently were installed in a point stick disc in the matrix way, with the point stick function of multiple points meanwhile. The point stick needles (point stick head executing mechanism) driven by electromagnetic mechanism were used to take and put Dried-nuts. The point stick head was driven overall by a motor and screw nut transmission mechanism to control its telescopic movement, implementing multiple point flexible point stick model of dried-nuts in curved surface cakes.

Abstract:In order to improve the shelling effect of cashew husk machine, the factors including speed of shifting fruit, spring’s squeeze removing of the cutter device, the whole kernel rate, the sliding rate and the shedding rate during the shelling process were investigated. The results showed that shifting speed had a significant effect to shelling efficiency (including whole kernel, slide and shedding rates) (P＜0.01）, and the spring’s squeeze removing affected the whole kernel rate significantly (P＜0.01). However, no effect on sliding and shedding rates（P＞0.05）were found. The fruit position while it was feeding has a effect to whole kernel rate and sliding rate（P<0.01）, and it had no effect to shedding rate（P＞0.05）. When the a1 mode was used to feed the cashew, with the blade spacing 9.1 mm and shifting speed 19.8 r/min, the spring’s squeeze removing was 16.7 mm, and the whole kernel rate was improved by 15%, reached to 69.76%.

Abstract:In order to solve the problem in the process of coconut juicing during labor consumption, inefficiency, wasting of coconut resources and other issues, we designed an automatic coconuts tapping machine based on the PLC combined with Hooke's Law, machine group and the cam spring link group release, and storage of potential energy regularly. With the studying by the transfer of coconut, opening and other processes, and completing the process of coconut punch awl periodic entry and exit, we also used PLC (Programmable Logic Controller) to make coconut opening efficiency visualized, feeding and opening of coconut during belt start-stop control. The machine was found to show excellent performance, working stably and safely and easily operated. The machine could promise a prospect of automation coconut juicing application.

Abstract:Optimized the key technical parameters of the flexible winnowing machine, to improve the sign out rate and the product purity. By the significant analysis on the main process parameters of equipment, determined the main parameters which influence the whole factor test, and the application of response surface method was used to find the best control model. And applied the model to the actual production after validation, to determine the best parameter combination. Results: Among the three main parameters of flexible winnowing machine technology, for the wind speed, throttle opening and the frequency of needle roller, the wind speed and the throttle opening has a significant influence on the sign out rate. When the wind speed was 19.0 m/s, the throttle opening was 11.5%, the target control could be achieved. When the wind speed of flexible winnowing machine was controlledin 19.0 m/s, and the opening of the throttle was controlled in 11.5%, the sign out rate can be controlled within the 90% target, stable.

Abstract:Assembly line detection more depend on the machine vision technology, and image segmentation is the key step in the detection. To solve the problem of slow speed and low accuracy of defects segmentation methods to the surface defects of food packing, proposed a segmenting method based on image difference and mathematical morphology in OpenCV. Firstly, compute the template image of the target image and filter them by a low pass filter. Secondly, differential operation is happened on the two pretreated images to obtain the differential image. Finally, using morphological opening operation to remove the noise on the difference image and get the position of defects image. In this paper, 30 groups of defect samples, such as stain, misting and stripping, were selected and the experimental results were recorded. The results showed that the average accuracies of the proposed method were 91.51%, 93.41%, 94.14%, respectively, and the average segmentation time was only 46.6 ms.

Abstract:On the questions of unclear orientation of present liquor packaging design, and the phenomenon of brand characteristics weakened,this paper discussing the relationship between the regionality of liquor , characteristics of regional culture, and location of liquor packaging design. An idea of design development was proposed on the fusion of liquor packaging design with the regional culture.

Abstract:In order to purify honeysuckle peroxides and study the enzymatic properties and inhibition kinetics,DEAE cellulose DE-52 ion exchange chromatography was used for purification of peroxidase from Lonicera Japonica Thunb prepared preliminarily by three-phase partitioning. Two kinds of peroxidase, HSPⅠ（honeysuckle peroxidaseⅠ）and HSPⅡ（honeysuckle peroxidaseⅡ）, were purified,the specific activity were 3 312.3 U/mg and 564.8 U/mg respectively. The double substrate enzymatic reaction type was PingPong reaction analyzed by the reaction kinetics. Citric acid, Sodium metabisulfite showed irreversible inhibition to Lonicera Japonica Thunb peroxidase, L-cysteine showed reversible inhibition, and L-cysteine was a competitive inhibitor that the inhibition constant K_I was 0.053 mmol/L.

Abstract:Freezing is recognized as one of the important technology in food preservation. Considering the change of physical characteristics in beef under the process of the freezing, the equivalent heat capacity method was utilized to process latent heat in phase change, and then the computational fluid dynamics (CFD) numerical simulation technology was applied to simulate the freezing process and establish the differential equations of three dimensional food freezing process. Through the numerical simulation of freezing time, the error between each experimental measuring point (T1, T2, T3, T4 and T5) value and simulation calculation of freezing time were detected to be 5.45%, 3.9%, 5.8%, 4.24%, 5.8%, respectively, and each point temperature real-time simulation of the average error was 1.79 ℃. The results showed that the numerical simulation could predict the beef to freeze time well.

Abstract:In order to develop green preservation technology of blueberry, Southern highbush blueberries were treated by using different doses of UV-C (1.0, 2.0, 4.0 kJ/m²), and storaged at (4±0.5) ℃, changes of the quality were measured every 7 d during storage period, control samples was untreated. The results showed that UV-C treatment had better effect on improving the storage quality of blueberry, and 2 kJ/m² treatment was the best on preservation effect of blueberry, which can effectively inhibit weight loss and rotting of postharvest blueberry; when storaged for 35 days and compared to the control group, the weight loss rate reduced 11.4%, decay rate decreased 14.8%, disease time was delayed for 7～14 d, hardness was improved 16.74%, total flavonoids content was increased 765%, total phenolic content was increased 9.93%; PAL, CAT and PPO enzyme activity were increased by 1.08 times, 1.45 times and 1.28 times, respectively. This showed that proper UV-C dose could inhibit the decay of blueberry and enhance the quality and defense enzyme activities of blueberry.

Abstract:The effect of different hypobaric conditions on the storage quality of postharvest mangos with Tainong No. 1 is studied in this paper. The results showed that the hypobaric and refrigerated preservation technology could effectively slow down the reduction of titratable acid, V_C and soluble solids content of the fruit, keep the hardness of mango, inhibit the yellowing of mango and the increasing of membrane permeability. The preservation effect of 3 kinds of pressure by comparison showed that the storage quality of mango under the 10 kPa and the 20 kPa was better than under the 30 kPa, the mango under 10 kPa could keep lower yellowing index and higher hardness, and the mango under 20 kPa could sustain the V_C, organic acids and any other nutrients better. In practical production, take both storage effect and costs into account, 20 kPa pressure is relatively appropriate for the postharvest storage of mango.

Abstract:According to the analysis of sensory, physic-chemical characteristics(VFA) and microbiological characteristics (total bacterial) for Ponkan fruit wine, using Weibull Hazard Analysis(WHA)，chemical reaction kinetic model and Arrhenius equation, the shelf-life prediction models were established under two different kinds of indexes, respectively. The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620, 436, 310 and 222 d, respectively, and the relative error was in the range of -5.48% to 5.52%. The predicted end points of the shelf-life under the evaluation index of volatile acid were 633, 450, 319, and 227 d, respectively, and the relative error was in the range of -2.74% to 896%. The correlation between the changes of the total number of bacteria and the storage temperature were not obvious, and this was not suitable for the establishment of shelf-life prediction model. The verification results showed that the prediction model based on the sensory evaluation index was better. Thus, this could provide the further basis data for the early warning of the quality and storage of Ponkan fruit wine.

Abstract:This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi. At first, salt-soluble protein, total sulfhydryl, Ca²⁺-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks). When the addition of trehalose was 6%, the inhibitory effect on protein denaturation was the best. Then, the determination of structure characteristics of the group with the addition amount (6%) was conducted after surimi was frozen for six months. Results: the gel strength of the group with best addition amount reached 3 026 g·mm, much higher than the control group (P<0.01). Scanning electron microscope found that ultrafine 3-dimentional network structureof surimi gel was firmer, more compacted and tougher. The trehalose (6%) has an inhibitory effect on the protein denaturation of grass carp frozen surimi，delays the reduction of frozen surimi quality, and has a good application prospect as a potential commercial surimi antifreeze.

Abstract:This study aimed to investigate the correlation between the content of active substances and antioxidant activity in three kinds of Aronia Melanocarpa. The total phenolic content was determined by Folin-Ciocalteu method, the anthocyanins content was determined by pH-different method, and the flavonoids was determined by Al(NO₃)₃-NaNO₂ system method. Then, determining the DPPH^＋· scavenging capacity, ABTS^＋· scavenging capacity and reducing power of active substances. It was shown that the phenolic content ranged from 11.916 to 14.550 mg GAE/g·FW, which have the best antioxidant properties, the DPPH^＋· scavenging capacity and ABTS^＋· scavenging capacity of polyphenols in Elliott was the strongest, while Kelan have stranger reducing power; the anthocyanins ranged from 3.094% to 3.771%, the anthocyanins in Elliott exhibited the best antioxidant properties; the flavonoids ranged from 19.519 to 23.399 mg RE/g·FW, The DPPH^＋· scavenging capacity of flavonoids in Kelan was the strongest, Elliott possessed the strongest ABTS^＋· scavenging capacity, while Viking have stranger reducing power. Correlation analysis showed that there were positively correlations between the anthocyanins content and antioxidant activity, including DPPH^＋· and ABTS^＋· scavenging capacity; meanwhile significant positive correlation were observed between ABTS^＋· scavenging capacity and the flavonoids content; but no significant correlations were found among the rest of the index.

Abstract:The polysaccharide was extracted by the ultrasonic-assisted aqueous two-phase technology from germinated brown rice. The phase separation ability of different in PEG/(NH₄)₂SO₄ system was studied according to the polysaccharide yield. The yield of polysaccharide substance of germinated brown rice was determined by orthogonal experiment. The optimum process conditions were determined. Results were showed as follows: the mass fraction of PEG6000 was 15.7%, the mass fraction of ammonium sulfate was 14.8% and extraction time was 40 min. The yield of polysaccharide substance from germinated brown rice was 81.07% in the optimum conditions. Morever, the anti-oxidation of polysaccharide substance from germinated brown rice were studied by methods of DPPH, pyrogallol autoxidation and phenanthroline. The results showed that the polysaccharide of brown rice had stronger antioxidant effect to DPPH, ultra oxygen anion and hydroxyl radicals.

Abstract:The Box-Behnken design and response surface methodology (RSM) were employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil and the antioxidant activities of the extracts was also investigated in this study. Results obtained from the RSM showed that the optimum extraction process parameters within the experimental ranges would be the extraction temperature of 53.1 ℃, pressure of 33.9 MPa, and extraction time of 3.6 h. Under these conditions, the oil yield was 26.95%. The results of the antioxidant experimental also showed that the extracted oil have a potent reducing power and the relative antioxidant ability of oil to scavenge the DPPH· radicals was found to be 80%. Based on these results it can be concluded that supercritical carbon dioxide extraction could be applied to the oil extraction of the passion fruit and the extracted oil have shown promise as a natural antioxidant resource.

Abstract:The essential oils of Yichang honeyorange peel were extracted by subcritical fluid extraction, and the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) method was applied to analysis the volatile components and fatty acids. O/W-type essential oil microemulsion was prepared by using SE-15 as emulsifier to determine the optimum amount of emulsifier, optimum ratio of oil-to-water and optimum homogenization condition of emulsifier for stable microemulsion. The results showed that the yield of essential oil was 1% by subcritical fluid extraction. And the volatile components in essential oil were mainly composed of hydrocarbons compounds and acid compounds, accounting for 58.68% and 40.34% of the total, respectively. GC-MS analysis of fatty acids showed that the essential oils mainly include unsaturated fatty acids, which account for 77.35%. linoleic acid account for 37.80% of the total. Saturated fatty acid mainly included palmitic acid, accounting for 14.18%. To prepare the homogeneous microemulsion, the optimum emulsifier content is 6%, the optimum quality ratio of oil to water is 125, the optimum homogenization condition is: pressure 50 MPa, the number is 4 times.

Abstract:In order to study the function effects of Panax ginseng stems and leaves extract on type I diabetic, 40 male CL grade Kunming mice were injected with STZ at 120 mg/kg body weight to induce type I diabetes mice model, and body weight and blood glucose were measured during the experiment. After 20 days’ test, blood serum was obtained by eye’s blood of mice and the total cholesterol(TC), triglyceride(TG), superoxide dismutase(SOD) and malondialdehyde(MDA) were all measured by kits. The results showed that the extract of ginseng stems and leaves at a certain dose can improve the antioxidant capacity of type I diabetic mice and reduce the serum lipid which to alleviates the complications of diabetes mellitus.

Abstract:To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours, rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed. And then made the semidry-milled rice flour after heat treatment of rice grains, the changes of microbial decomination, damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%. The semidry-milled rice flours after three heat treatment methods(60 ℃ 90 min, 120 ℃ 15 min and 180 ℃ 1 min)were screened, and its microbial content were effectively inhibited. However, high-temperatures and short-time (120 ℃ 15 min, 180 ℃ 1 min) of heat processing showed a significant faster effect than the low-temperatures and long-time(60 ℃ 90 min) did, damaged starch content and whiteness of rice flours were close to wet-milling. Therefore the degree of increase of grains surface fissures could be judged by moisture content measurement, and its semidry-milled rice flours can provide similar properties with wet-milled rice flours.

Abstract:The ratio of effective volume between tempering layer and drying layer of traditional paddy dryer in batch was usually 4～8, and some problems such as power consumption and damaged paddy caused by moving parts were increased during continuous operation. Therefore, paddy dryer of multi-drying layer in batch was designed, which the ratio of effective volume between tempering layer and multi-drying layer was less than 1, and the technique of intermittent circulating combined static drying and cycle drying was applied. Spot testing has showed that the technique can reduce the power consumption by 40%, and cut down the damage rate of paddy by 50%, caused by mechanism of material lifting, distributing and discharging compared with the present drying technology. Meanwhile the new type paddy drier in batch can increase production about 3% compared with that of same volume and the drying quality can be ensured.

Abstract:By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51% ,and the rapseed has low acid value and peroxide value, relatively high germination rate and the lowest erucic acid.

Abstract:In order to promote the quality of chondroitin sulfate, Sevag reagent was used to deprotein the extraction of chondroitin sulfate through the single factor and the orthogonal tests to optimize the process of deproteinization. The optimal conditions were ratio of chloroform to isoamyl alcohol 21 (V/V), Sevag reagent dosage 1/2 fold compared with the volume of chondroitin sulfate extraction, treated for 25 min and repeated treatment for 3 times. The factors influenced the extraction in the order of ratio of chloroform to isoamyl alchohol,treatment time , treatment times, and Sevag reagent dosage. Under the optimal conditions, the retention rate of chondroitin sulfate was 87.98%, and the deproteinization rate was 52.15%. No specific absorption of 280 nm was observed with ultraviolet (UV) scanning from 190 to 350 nm, and the configuration of chondroitin sulfate was confirmed untransformed with Fourier-transform infrared spectroscopy (FTIR) analysis. The results suggested that this deproteinization method was stable, reliable and suitable for deproteinization of chondroitin sulfate in industry.

Abstract:7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that enzyme, microwave, steaming and alkali had the best softening effect; from the five needle puncturing test, microwave, alkali, acid, enzyme and steaming had the best softening effect; the taste index analysis showed that boiling and steaming can remove acid, bitterness and astringency, but will reduce the umami, microwave and freezing had little influence on flavor, the alkali can remove acids, increase saltinessand umami, but will bring the bitterness and astringency, while acid bring the acid and bitterness, and enzyme have slight effect on remove acid and astringency. In summary, steaming, microwave, enzyme and alkali have the characteristics of softening effect and little influence on flavor, which is more suitable for practical production.

Abstract:This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.

Abstract:The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.

Abstract:Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.

Abstract:Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.

Abstract:JNK signaling pathway plays an important role in the pathogenesis and development of tumor. In this study, the composition and activation mechanism of JNK signaling pathway was reviewed. Moreover, the ability of inhibiting the proliferation, invasion and apoptosis of breast cancer, prostate cancer, liver cancer, etc by plant anthocyanin was summarized, in order to provide a certain basis for the application of plant anthocyanins in developing clinical medicine and drugs.