Abstract:The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were ranked from high to low as follows:roller-drying, extruding, streaming.

Abstract:Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar ratio method; meanwhile, due to the advantage of less interference factors and especiallyno need of drawing a complicated phase diagram, its calculation process was much simpler than the phase solubility method.

Abstract:The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. Metal ions Cu²⁺ and Zn²⁺ had a larger effect on the antioxidant stability of collagen peptides from swimming bladders than Ca²⁺ , and Mg²⁺ and K⁺ showed no significant effect. collagen peptides from swimming bladders had a good digestibility, and gastrointestinal enzymes had no effects on its activity.

Abstract:Effects of exogenous oxidative stress on glutathione production by Saccharomyces cerevisiae mutant Y518 were researched by addition of exogenous hydrogen peroxide. The results showed that the addition of hydrogen peroxide inhibited the growth of Y518 cells, but promoted the synthesis of glutathione of Y518. The best addition time and amount of hydrogen peroxide were respectively 24 h and 0.6 mmol/L. The content of gluconate reached (13.69±0.28) mg/g, increased by about 14% compared to that without hydrogen peroxide. Exogenous oxidation stress on Y518 was produced by adding 0.6 mmol/L hydrogen peroxide at 24 h, which activated the transcription regulation factor YAP1 and SKN7 to control expressions of γ-glutamylcysteine synthetase, then that of glutathione synthetase encoded genes GSH I and GSH II, and finally enhanced the activities of γ-glutamylcysteine and glutathione synthetases to promote glutathione synthesis in Y518. Therefore, the addition of exogenous hydrogen peroxide could produce exogenous oxidation stress on Y518 and further promote Y518 to synthesize glutathione.

Abstract:In order to screen the strains without producing biogenic amines, some microorganisms were isolated from the fermentation mash and rice soaking water of Chinese rice wine. It was found that three strains had no amino acid decarboxylase activity, and had a certain ability of biogenic amines degradation. Moreover, the metabolic characteristics of the three strains were analyzed. The results showed that OD₆₀₀ of the three strains reached a considerable level in the culture medium of 2.50%Vol. In the 8.80%Vol culture medium, strains 5-4 and 8-3 were inhibited whose OD₆₀₀ was significantly lower than that of strain 14-2-1. In 15.70%Vol culture medium, the three strains were seriously inhibited and scarcely grew. The strain 14-2-1 identified as Lactobacillus plantarum had better acid production capacity, showing a certain superiority. Therefore, strain 14-2-1 could be used in Chinese rice wine brewing, and effectively reduce the biogenic amines of Chinese rice wine.

Abstract:To study the variation trend of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation and its transformation direction, the hydroxy-α-sanshool, a typical alkylamides of Zanthoxylum bungeanum, was extracted, separated and purified from Zanthoxylum oil and exposed to UV radiation. The alkylamides content was detected by using HPLC after different hours of radiation. The results indicated that hydroxy-α-sanshool under UV radiation decreased rapidly by 95.9% in 8 hours. Furthermore, the concentration and time obeyed the first order reaction rate equation C=490.68e^{-0.346 9t}, meanwhile it transformed into hydroxy-ε-sanshool, which was 8.56 times of its initial content after 3 hours. Moreover, another isomer hydroxy-β-sanshool kept deceasing under UV radiation，which indicated that UV radiation made a big difference on the numb-taste of Zanthoxylum bungeanum and its products.

Abstract:Some potato resistant starches (AH-HMT RS3) were made by using acid hydrolysis combined with heat-moisture treatment (AH-HMT), and the effects of different types and concentration of organic acids and the starch slurry concentration on the formation of slowly digestive starch (SDS) and resistant starch (RS) in potato RS3 were investigated. The results demonstrated that the starch slurry concentrations had no effect on the formation of SDS and RS when the potato starches were modified by no acid combined with heat-moisture treatment (HMT). Compared with no acid-HMT, the RS contents in potato AH-HMT RS3 made by AH-HMT increased 21.89%～45.09%, non-influenced by the starch slurry concentration. As to the improvement of RS formation, high acid concentration was better that the lower one. The increased levels of RS from high to low were ordered as citric acid, acetic acid, succinic acid and latic acid. With the increase of RS content, the potato AH-HMT RS3 had stronger effect on the proliferations of bifidobacteria and lactobacilli and could promote more short chain fatty acids (SCFAs), especially butyric acid formation. Therefore, potato AH-HMT RS3 had the developmental potential of a new probotic.

Abstract:Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little effect. The change of rheological properties indicated that γ-PGA had a certain effect on the formation of myofibrillar protein gelatin. SDS-PAGE studies indicated that the cross-linking reaction between γ-polyglutamic acid and myofibrillar protein.

Abstract:Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of soluble protein and soluble sugar. For catechins, the contents of EGC, EGCG, EC, ECG decreased, whereas C and GCG contents increased. With the increase of baking degrees, the particle size of tea infusion was decreased, whereas its transmittance, brightness, precipitation amount and clarity were gradually increased. However, heavy baking degree could cause the scorched and bitter flavor to tea infusion. Therefore, Wuyi rock tea at light and medium baking degree showed the best qualities of brightness and taste.

Abstract:Camellia osmantha is a new species found in Guangxi Province. In this study the oil quality was measured compared with other camellia species in respect of iodine value, saponification value, fatty acid, triglyceride composition and other attributes. Acid value, peroxide value, iodine value and saponification value of tested samples ranged as 0.38～1.47 mg/g, 2.15～4.56 mmol/kg, 79.39～85.86 g/100 g and 187.97～196.37 mg/g, respectively. The acid value and iodine value of C. osmantha were 0.42 mg/g and 2.98 mmol/kg that reached Grand one of Oil-tea camellia seed oil standard. Thirteen kinds of triglycerides were detected and the fatty acid contents were as followed: C_18:1, 77%～85%; C_18:0, 6%～11%; C_18:1, 3%～11%; C_16:0, 2%～4%; C_18:2, 0.5%～0.8%. It was found that C. osmantha could be a good clustering and quite different compared with other similar species through statistics analysis.

Abstract:The changes of quality, protein composition and volatile flavor compounds of grass carp were studied at 60, 70, 80, 90 and 100 ℃, shape, texture, nutritional value and flavor were set as the evaluation indexes. The results showed that the weight loss rate of fish increased with the treatment temperature, and the L^* value of fish increased, but the a^* value decreased. The hardness, cohesion, amino acid content, E/N ratio showed an upward trend. 87 types of volatile compounds were detected by SPME-GC-MS, including 24 kinds of alkanes, 19 kinds of aldehydes, 14 kinds of acids, 12 kinds of esters, 9 kinds of alcohols, 4 kinds of ketones and 5 other compounds,. Among them, alcohol and aldehydes substances in all samples relative content of were the highest.

Abstract:In this study, the purified triacylglycerols (TAG) of selected marine fish oils (anchovy, tuna and salmon oils) were subjected to stereospecific hydrolysis by an sn-1, 3-specific lipase (Lipozyme RM IM) which cleaves selectively the sn-1 and sn-3 position ester bonds of TAG yielding to sn-2-monoglycerides (2-MAG). After lipase hydrolysis, the released free fatty acids and sn-2-MAG were isolated by thin-layer chromatography (TLC). The original TAG and sn-2-MAG were respectively converted to fatty acid methyl esters (FAME), then analyzed by gas chromatography(GC). Results showed that TAG of these marine fish oils were made up of unsaturated fatty acids mainly accounting for 60%. Polyunsaturated fatty acids are preferentially located at sn-2 position, whose percentage is more than 50%, while saturated fatty acids and monounsaturated fatty acids are most distributed in sn-1,3 position. The ratio between n-3 and n-6 PUFAs is greater than 10, which is in line with the FAO/WHO recommended intake standard (> 4) and is ideal for n-3 PUFA natural nutritional supplements.

Abstract:Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GC-MS. The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties, and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4. Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5, that 35 kinds of flavor substances were detected in NO.3, that 28 kinds of flavor substances were detected in NO.4. About the detected flavors, 28 are common among the three lotus varieties, which are mainly esters, alkanes and aromatic hydrocarbons. The number and content of flavor substances in NO.5 were significantly higher than those in NO.4 and NO.3, especially the more material content of esters, accounting for 68.8% of the total detected substances. The volatile substances of lotus root by electronic nose was consistent with the result of different flavors of lotus root detected by GC-MS. The comprehensive evaluation showed that hybrid variety NO.5 of lotus root was good quality lotus root.

Abstract:The thermophysical properties of tobacco and smoke agent (the mass ratio of glycerol and propylene glycol is 51) was measured by transient plane heat source method, and the effects of moisture and smoke agent content on reconstituted cut tobacco and flue-cured were measured. The results showed that with the increase of temperature (22～75 ℃), thermal conductivity \[0.06～0.12 W/(m·K) and 0.06～0.16 W/(m·K\] and volume heat capacity \[0.17～2.70 MJ/(m³K) and 0.15～1.45 MJ/(m³K)\] increased; however, the thermal diffusivity decreased (0.33～0.05 mm² / s and 0.40～0.09 mm² / s, respectively). With the increase of moisture content (0%～13%) , the thermal conductivity and the volume heat capacity of tobacco materials increased, however, the thermal diffusivity decreased. With the increase of smoke agent content (0%～25%), the thermal conductivity of tobacco material \[0.005 W/(m·K) and 0.006 W/(m·K)\], the volume heat \[0.106 MJ/(m³K) and 0.138 MJ/(m³K)\] increased slightly, but the thermal diffusivity decreased ( 0.069 mm² / s and 0.069 mm² / s, respectively).

Abstract:A new spectrophotometric method for determination of chromium content was developed. In both polyvinyl alcohol and phosphoric acid medium, chromium (VI) could react with potassium iodide and safranine T at room temperature, leading to coloration after microwave digestion sample and oxidation of chromium (III) to chromium (VI) with potassium permanganate under alkaline conditions. The effects of the factors such as absorption spectra, reaction conditions and coexisting ions on the reaction were discussed. The results showed that under the optimum determination conditions, Beer-Lambert law was obeyed in the mass concentration range of 0.0～0.5 μg/mL for chromium with the maximum absorption peak at 460 nm. The detection limit was 14.55 μg/L. The apparent molar absorption coefficient was 6.90×10⁴ L/(mol·cm). This method had been applied to the determination of chromium content in beer yeast. The results obtained by this method agreed well with those obtained by atomic absorption spectrometry. RSD was in the range of 1.3%～2.1% (n=5), and recovery was in the range of 97.9%～101.7%. Moreover, a large number of common coexisting ions did not affect the determination.

Abstract:A fast method of separating and detecting the polar compounds in frying oils by preparative FLASH chromatography was established in this study. Applying the EOPC type medium pressure liquid preparative chromatography system as hardware platform and EOPC-specified FLASH column as separation & preparation column, petroleum etherdiethyl ether(8713) as elution solvent, 25 min/min as flow speed, we found polar components(PCs) and non-polar components(non-PCs) in frying oils could be separated properly when elution time of non-PCs was 11min. Separation speed was fast, as the time took by preparative FLASH chromatography was only 41 min, repeatability RSDs of preparative FLASH chromatography were no more than 5%, which were both better than that of traditional manual column chromatography. The results acquired by preparative FLASH chromatography were almost equal to those acquired by traditional manual column chromatography, as their relative deviations were within ±6% according to the results acquired by traditional manual column chromatography.

Abstract:A set of grain moisture detection device based on incident microwave was designed, and the STC89C52 chip was used as the main processor to control the execution order of each component. Moreover, the photoelectric switch was used to keep the amount of the loading material in line. In order to eliminate the influence of temperature, it was detected in real time, and the temperature compensation model is established. To avoid the thermal effect of microwave, the sequential control system was applied to collect temperature and microwave signals, ensuring the accurate measurement of grain moisture. The results showed that the correlation coefficient between actual moisture content and microwave moisture content was greater than 0.96, and it could meet the requirements of actual test.

Abstract:In order to improve the dynamic performance of cam mechanism with high clearance. The two-state impact sub-model is used to simulate the gap between the cam and the follower to construct the dynamic model of the gripping cam mechanism considering the damping. The finite difference method is used to solve the dynamic equation with the cycloidal cam curve as the excitation function. The time domain and frequency domain analysis of the gap dynamics model are carried out, and the corresponding acceleration time domain and frequency domain response map are drawn. The influence of the damping ratio and the cycle ratio on the dynamic response is obtained. Then, several high speed cam curves are kinetics analysis. It is concluded that the existence of the gap will lead to the deterioration of the response accuracy of the system. The effect of the gap on the accelerating section of the follower is small, which has a great influence on the deceleration and deceleration period. The application of traditional theory in gap dynamics is limited.

Abstract:The vibration loose machine was designed to pre-loose the strips being cut. It was beneficial to increase the moisture regain of the stem. The Single Vibrating Motor was placed transversely on the vibrating body as an excitation source of the vibration loose machine. The differential equation of its vibration was established based on analyzing the structure of the vibrating body when the rubber elastic component was regarded as a rigid body. The motion equation and trajectory of the vibrating body could be obtained in more details. The vibration characteristics were analyzed comparatively by the two kinds of calculation method. The result indicated that the motion trajectory of the vibrating body was an elliptic when the rubber elastic component was regarded as a rigid body. Conversely, the inertia force of the vibration motor in the vertical direction was all almost balanced by the rubber components. The excitation force was mainly derived from the transverse component of the rotational inertia force of the vibration motor. Therefore, the motion of the vibration body was an approximate linear ellipse. The structure design could meet the use requirements and achieve the purpose of reducing cost to increase benefits.

Abstract:The problems of uneven flow field and low drying efficiency in the negative pressure electric heating dryer were found and supposed to solve in this study. Based on Fluent, numerical simulation of wind velocity field and temperature field in negative pressure electric heating dryer was carried out. And by using the improved design of SolidWorks internal structure of the dryer, the main factors influencing the drying efficiency of the working parameter and structure parameter were tested. By using changing the working parameters and optimize the structure, the internal flow field uniformity of the optimal effect of dryer were achieved. The results showed that the SolidWorks optimization design of dryer internal flow field uniformity was obviously improved compared with the original structure, and the optimized structure parameters could meet the design requirements. Therefore, this method greatly improved the work efficiency of heat utilization of dryer.

Abstract:A novel ultra-high-gravity mini-hydrocyclone was designed. One-factor experiments and two-factor experiments were conducted to study the effects of the feed flow rate, split ratio, feed concentration and vortex finder diameter on separation performance of rice starch and potato starch, respectively. The results indicated that the effects of the feed flow rate, split ratio and feed concentration on the total separation efficiency for rice and potato starch were remarkable in the one-factor experiments; the feed flow rate, split ratio and vortex finder diameter significantly affected the total separation efficiency in the two-factor experiments. The interaction effects between the feed flow rate and split ratio significantly affected on the total separation efficiency, and the interaction effect between the feed flow rate and split ratio had a high significance to the total separation efficiency.

Abstract:Alkaline noodle loosening device of automated production was designed, and the overall scheme was then researched. It was carried out the research on the structure design of roller with multiple stirring rod, wheel and bracket, conveyor belt and so on, and its parameters were given. Alkaline noodle loosening device waas modeled by using Adams software. The rationality of the design was verified through kinematics simulation from the two aspects such as rotary speed and angular acceleration of the roller. The contact force of the conveyor belt and contact force of the roller were tested through dynamic simulation, providing the reference for optimization design of alkaline noodle loosening device and building automatic production line of alkaline noodle.

Abstract:The electrical-mechanical brake device with food bucket elevator was designed, based on the traditional hydraulic braking effectiveness. The calculation of "motor + planetary gear reducer + spiral" was conducted, and the movement conversion device, dc torque motor and deceleration moment were analyzed. Moreover, the test was studied by using the similarity principle. The results showed that brake equipment operation of the electrical-mechanical brake device with food bucket elevator was stable and reliable, and brake disc vibration was small. The brake block was quickly, with the parts running normally, and structure design was reasonable. Finally, the food oil free, and the sterile productions were realized. The design could satisfy the food bucket elevator normal brake job needs and the food hygiene requirements.

Abstract:The occasional communication conflict between PU control system and Wincc in the process of PU control for the beer pasteurization machine were investigated in this study. The sterilization machine automatic PU control system were put forward based on OPC and Wincc. Use the C++ to write OPC client and the Wincc as OPC server to realize the data exchange between Wincc and C++ client. In order to realize the intelligent control of PU, the mathematical model between the PU value of the tunnel sterilizer and the temperature of the nozzle was established, and then the PU control algorithm in the process of beer sterilization was written in high-level language. Moreover, the real-time data transmitted to the PU control software by OPC channel to simulate was used to analyze and calculate the temperature of the spray nozzle to control the temperature of each zone for sterilizer. Finally, the control data was transmitted to the bottom equipment, realizing the real-time automatic control and adjustment of the beer sterilizer. The operation test showed that PU OPC and Wincc beer sterilization machine control system could effectively control and improve the accuracy of sterilization, and increase the beer sterilization process benefit.

Abstract:The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na₂ or ε-poly-L-lysine was observed indifference against E. coli and L. monocytogenes. PLA combined with sodium benzoate or potassium sorbate exhibited synergistic effect against E. coli, and additive effect against L. monocytogenes. The dosage of PLA was decreased 75%, and that of sodium benzoate or potassium sorbate reduced 50%, when PLA combined with sodium benzoate or potassium sorbate against E. coli.

Abstract:Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm² (0.14% of total area), which decreased the weight losses, postponed the decrease of ascorbic acid content, soluble protein content, total polyphenol content, soluble sugar content, chlorophyll content, flavonoid content, reduced the accumulation of MDA, inhibited PPO activities so as to keep storage quality of Toona sinensis better.

Abstract:In order to prepare fresh rice noodle through starter, the survival rate of L. plantarum YI-Y 2013 isolated from natural fermentation liquid was used as target. 3 kinds of protective agent through single factor experiment and Plackett-Burman test were screened, i.e., sorbitol, maltodextrin and glycerin. Moreover, the response surface analysis and fit the regression equations were carried out, and the results indicated that the best protection formula was: sorbitol 1.1 g / 100 g, maltodextrin 24.8 g / 100 g, and glycerol 2.4 g / 100 g. The bacteria survival rate was found arriving to (76.08±2.68)%, close to the prediction model.

Abstract:During the process of apple blemish detection based on machine vision technology, due to the color similarity between stem/calyx and blemish, which greatly decreases the accuracy in apple detection, a method was proposed based on Decision Tree-Support vector machine (DT-SVM) to solve the challenge problem. Firstly, the single threshold method is used to remove the background. Then in the R channel, Connected Component Labeling method and Otsu method were employed to extract object regions (stem, calyx, blemish)，which were used to compute the color, texture and shape features. In the end, adopted the DT-SVM method to distinguish blemishes from the stem and calyx of apple images. By conducted on 600 apple images, the average accuracy of experiments was 97.7%. Compared to 1-V-1 SVM method and AdaBoost method, the DT-SVM method had a higher accuracy and less time-consuming, which could actually validate the effectiveness of the proposed method in recognizing the blemish of the apples.

Abstract:The effects of selenium germanium yeast on the deposition of selenium and germanium and the quality of Yanbian cattle beef were studied. Test results showed that: selenium enriched germanium yeast could significantly increase the accumulation of selenium and germanium in the striploin and rump. With the increase of the amount of selenium-enriched germanium yeast, the deposition amount of selenium and germanium in Yanbian cattle beef also increased, and the brightness value, pH, TVB-N and drip loss decreased during storage. Red value is on the rise.

Abstract:To evaluate the antioxidant, whitening effect and skin safety of rose fermented broth. Method: Rose fermented broth was acquired by fermenting saccharomyces cerevisiae with rose. The skin safety, antioxidant effect and whitening effect were evaluated. The human whole gene expression profile chip was used to explore the whitening mechanism of rose fermented broth. The results showed that the scavenging effect of rose fermented broth on DPPH radical scavenging was obvious and its inhibitory effect on the activity of extracellular tyrosinase was in direct proportional to the concentration. The intracellular tests showed that rose broth had inhibitory effect on tyrosinase activity and melanin synthesis. The gene chip detection showed that the possible mechanism of whitening was inhibiting the growth of melanoma cells by down regulating the gene expressions of NGF and FGF2 in the melanoma pathway. Human patch test showed that none positive reaction was caused by rose fermented broth. Conclusion: the rose fermented broth had a high skin safety as well as antioxidant and whitening effect. The whitening effect might be caused by down regulation of NGF and FGF2.

Abstract:In order to screen a suitable extraction method for polysaccharides from Gastrodia elata Bl., the hot water extraction, ultrasound extraction and enzymatic hydrolysis were applied to extracting polysaccharides from G. elata Bl.f. glauca S. Chow from Pingwu in Sichuan province, then the polysaccharides extraction ratios and their antioxidant activities were compared. The polysaccharides extraction ratios and antioxidant activities were obviously influenced by the extraction methods. Of them, the extraction ratio of enzymatic hydrolysis was the highest with the value of 50.315%, which was extremely different from the other extraction methods (P＜0.01). The antioxidant activities were in the following order: ultrasound extraction, enzymatic hydrolysis and hot water extraction by using DPPH free radical scavenge capacity and FRAP values. However, the antioxidant activities were in the following order: enzymatic hydrolysis, ultrasound extraction and hot water extraction by using ABTS free radical scavenge capacity. In conclusion, due to the higher extraction rate and antioxidant activity, ultrasound extraction and enzymatic hydrolysis were efficient to extract polysaccharides from G. elata.

Abstract:To realize the high comprehensive utilization on the byproduct of silver carp, taking the testis sacs of silver carp as the raw material, the effects were studied, including the concentration of citric acid, the temperature, ultrasonic power, ultrasonic time, solid-liquid rate and extraction times on the efficacy extraction of silver carp spermary. On the base of single-factor experiments, and through the orthogonal test, the optimization experiment conditions were as followed: concentration of citric acid 0.45 mol/L, extraction temperature 55 ℃, the ultrasonic time 20 min , ultrasonic power 400 W, ratio of solid-liquid 130, and the extraction times 3 times. The extraction ratio of chub protamine was 3.25% at the optimized conditions. Four groups chub protamine were purified and separated through sepharose fast flow ion-exchanged chromatography. By studying the antibacterial activities of the four group, excepting the precursor protein, the other groups had a good inhibition on the salmonella, staphylococcus aureus and escherichia coli, especially the group II and III.

Abstract:The optimization of phycoerythrin extraction from Porphyra haitanensis were investigated by single experiments and response surface methodology. The single experiments were used to explore the effects on the extraction rate and purity of phycoerythrin by different enzyme amount, ultrasonic time, ultrasonic power, pH and solid-liquid ratio. The best pH and solid-liquid ratio were determined as 5.0 and 140 (g/mL), respectively. Meanwhile, the enzyme amount, ultrasonic time and ultrasonic power were investigated through response surface experiment. The optimal extraction conditions were determined as follows: enzyme amount 0.05 g, ultrasonic time 40 min and ultrasonic power 90% of the rated one. Under these conditions, the extraction rate and purity of phycoerythrin were reached (1.808±0.007)% and 0.460±0.001, respectively.

Abstract:Zanthoxylum was used as the material. Combined cellulase hydrolysis with response surface method to optimize the Zanthoxylum oleoresin (Z瘙簚oleoresin) extraction process. Results showed that the optimum extraction conditions of Z瘙簚oleoresin as follows: 50% ethanol as extractant, cellulase dosage was 62.3 mg/L, enzymolysis time was 2.3 h, enzymolysis temperature was 50 ℃, liquid ratio was 47.41(mL/g). In this condition, the extraction efficiency of Z瘙簚oleoresin was 37.22%. A total of 47 compounds were identified by gas chromatography-mass spectrometry (GC-MS). Main ingredients were D-limonene, linalool, lauricacid, limonene glycol, alpha-terpineol, ascaridole, citronellyl myristate, xanthoxylin, etc.

Abstract:The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture, shear stress, flesh color, cooking loss, total protein content, pH, TVB-N, and TBARS values. The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one. Compared to thawing at other temperature, the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast, and the total numbers of colony as well as the degree of oxidation and degradation of fat and protein in it was lower. The color and total texture of the chicken breast thawed under 16 ℃ were better, and the loss of total protein content and the loss of cooking were lower, with the better water retention. Therefore, we suggested that hydrostatic thawing of packed chicken breast at 12~16 ℃ could maintain the quality better.

Abstract:In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the hardness was 16.069 N, cohesive was 0.606, elasticity was 0.876, gumminess was 9.738 N, chewiness was 8.530 mJ. The hardness, adhesiveness and chewiness of ultrasonic permeation sugar preserved fruits were significantly different from those of vacuum and osmotic sugar.

Abstract:Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins. As a result, the peak yield and purity of flavonoids can reach 38.56% and 67.80% respectively, when using 20% ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits, and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.

Abstract:The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO₂ and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.

Abstract:The effects of water-unextractable arabinoxylans (WUAX) on the properties of the dough and the final qualities of traditional Chinese Youtiao were investigated. For Youtiao mixed powder, the water holding capacity had been improved, the change of gelatinization temperature was not significant and peak viscosity fell from 2,222.67 to 2,053.00 mPa·s. The farinographic properties of Youtiao dough was slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM microstructure of dough showed that the uniform starch granule structure could not be formed in youtiao dough with 4% extra WUAX. The specific volume of Youtiao with 4% WUAX was only 3.68 cm³/g, which was 27.45% lower than that of control. The moisture content increased from 27.17% to 31.74%, and the hardness was almost four times as high as that of the control. Most importantly, the total oil content of Youtiao with 4% WUAX was only 12.29%, which was 37.31% less than the control. Our results suggested that WUAX could be used in Youtiao production to provide a low-fat option with improved nutrition.

Abstract:In order to selectively reduce the release amount of aldehyde compounds in mainstream cigarette smoke, the acetylated acetylated cellulose was synthesized on the base of microcrystalline cellulose. According to the aldehyde reduction effect, the synthesis conditions were optimized, and then the synthesized material were added in the cigarette filter tip.Results (1) The optimum synthesis conditions of acetylated acetylated cellulose were: cellulose ion concentration 5%, derivatization reagent molar ratio of diketenecellulose=21, the reaction time 3 h, reaction temperature 110 ℃, DMAP as catalyst. (2) When the acetylated acetylated cellulose material were added a dual-filter of cigarette at the amount of 30 mg/cig, the release of aldehyde compounds in the mainstream smoke was reduced by 21.6%, while conventional mainstream smoke indexes and sensory quality not changed obviously, which showed that the material had perfectly selectively adsorption aldehyde compounds in mainstream cigarette smoke.

Abstract:In order to study the blending effect of different stem morphology with leaf silk and understand the influence of different stem morphology on the comprehensive quality of slim cigarette, the mixing uniformity of filamentary and flake stems with leaf silk in processing were compared. Moreover, the influence of two kinds of stems on the quality stability of cigarette physical, smoke, sensory and combustion were investigated. The results showed that, compared with the flake stem, filamentary stem blending with leaf silk had higher mixing uniformity and good stability in the process of mixed silk and rolling. The physical quality of slim cigarettes blended with filamentary stem was better, but the single weight and the resistance were bigger. This may be related to the filamentary structure and filament ratio. The smoke index of the slim cigarettes blended with filamentary stem had better stability and the cigarette damage index was lower. The sensory quality was slightly better, and the number of the suction port and the smoke nicotine were higher. The slim cigarette blending with filamentary stem had better combustion stability and could reduce the combustion temperature 18 ℃ during slim cigarette aspiration.

Abstract:As the modern biological technology has such advantages as strong specificity, high sensitivity and accuracy in detection，it has good application prospect in food inspection. In this paper, discuss and study the application of biological sensor technology, the biochip technology, the ELISA (ELISA) and the PCR in the field of food inspection so as to provide some references for the food test in the future.

Abstract:With the development of media, the role of media in the supervision of food safety industry is becoming more and more important, and the impact of media to the subject of supervision and regulation is also growing. Based on the existing literature, this paper elaborates the influence of media regulation on consumers, enterprises and government. To consumers, the media regulation can transmit food safety knowledge and improve the bad condition of information asymmetry; to government, the media regulation can make up the shortages of the government supervision; to enterprises, the media regulation can improve their production behavior. However, the media regulation has its disadvantages. The study clarify the role of the media in food safety supervision and put forward a way to improve media supervision behavior.

Abstract:It plays an important role in domestic and foreign higher education to use advantages of multi disciplines to cultivate students' innovation ability. Facing the problems existing in food science talent cultivation in our country, paying attention to the knowledge and neglect to cultivation of students' innovative ability, combining the characteristics of the food science, this review presented some research and practice of Jiangsu University in food science students' innovation ability training from food science crossing with engineering, physics and medicine.

Abstract:On the basis of the necessity and importance of educational internationalization in the discipline of food science, the paper probes into approaches to the internationalization for food science education in terms of construction of teaching staff, cultivationof talent, improvement of curriculum system, development of education resource, reform on teaching method, and construction of administration staff after analyzing the current situation of educational internationalization in the discipline of food science at home and abroad.