Abstract:Rice pollution by cadmium in China is becoming a crucial problem in food safety. It is of great importance for the future design of cadmium-removal strategy by studying the binding behaviors of cadmium to different fractions of rice proteins (RPs). In this study, the thermodynamics and kinetics involved in the bindings of cadmium to four different RP fractions, i.e., glutelin, prolamin, globulin and enzyme-extracted proteins, were investigated. The results showed that cadmium was readily bound to each fraction of RPs, and the equilibrium was attained within 30 min. Of all the protein fractions, prolamin obtained the highest binding capacity with a binding q of 23.78 mg/g, whereas globulin had the lowest binding of 3.64 mg/g. The bindings of cadmium to all of the protein fractions belonged to a quasi-second-order kinetics model, and two experimental models, i.e., Freundlich and Langmuir equations were applied to the reactions. Compared to Freundlich equation, Langmuir equation displayed better fitting of the binding reactions. The fitting parameters ΔG°<0 and ΔH°>0 indicated that the bindings were spontaneous and endothermic. The bindings of cadmium to enzyme-extracted proteins, glutelin, and prolamin had ΔH° of 41.44, 40.32, and 58.75 kJ/mol, respectively, implying that the bindings were due to coordinating, and the binding of cadmium to prolamin was a result of multidentate coordination. The differences in amino acid compositions might attribute to the variations of the bindings. It was found that the sum of glutamic acid and aspartic acid was significantly correlated with the q value with a correlation coefficient of 0.967.

Abstract:Based on the previous ultrafiltration separation of chitosan hydrolysate, the technical conditions were investigated, for the nanofiltration separation of ultrafiltrate using roll-type nanofiltration membrane with a relative molecular weight cutoff of 500 Da. The effects of process parameters including the operating pressure and temperature, as well as the pH value of filtrate on the separation and purification of chitosan hydrolysate were studied by indicators of membrane flux, glucosamine removal rate, conductivity and pH value. The optimal operating parameters for nanofiltration were as followed: operation presure 0.50 MPa, operation temperature 35 ℃, and pH 3.0. The final product with 1.21% glucosamine content, 0.15% ash content and 70.25% chitooligosaccharide of 3～6 glucosidic bonds was obtained, and the product yield was 70.12%.

Abstract:The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity than that from fresh dough, and the addition of enzymatic hydrolysates and collagen peptides not only alleviated the defect of frozen dough, but also improved the bread color. These results demonstrated that the enzymatic hydrolysates and fish collagen peptides have good cryoprotective activity, which provided an experimental reference for improving the quality of frozen dough.

Abstract:In this paper, beef mixed with a variety of spices were fried to different degrees. The physical and chemical characteristics, such as moisture content, color and tenderness, and the spectra in 370~1 023 nm were measured. Then the quality detection models and visualization method were constructed. The results showed that the moisture content decreased, and the shear force increased during the frying process, and the change was significant (P＜0.05). There was no significant difference in color between the samples and visible spectrum. While NIR spectra (800～1 023 nm) increased with cooking, and the changes were significant. Based on 100 beef data, by using Principal Component Analysis to reduce the spectral data and Support Vector Machine algorithm to establish regression model, optimizing the parameters with Particle Swarm Optimization, the values of prediction R² of beef moisture and shear force were 0.908, 0.763, and RMSEP were 1.096 and 2.097, respectively. This experiment verified the detection ability of hyperspectral imaging technology for complex food mixed with various spices. And it provides an early exploration for the intelligent production and quality monitoring of prepared meat.

Abstract:The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical properties, the shear force, hardness and chewiness of the steak with 90 degree cut of muscle texture were the smallest, which were 14.48 N, 110.00 N, 283.27 mJ, respectively. In the flavor matter, a great difference was found in the variety and content of the beef in different cutting methods and heating methods. The content and types of aldehydes, alcohols and esters in the steak of 90 degree vertical cutting and roasting was the highest, showing 70.5%, 8.24% and 6.89% respectively. At the same time, the microscopic characterization also proved that the 90 degree roasted beef had higher muscle fiber compactness, smaller fascicular space and the best eating quality.

Abstract:Beef flavor were manufactured from minced beef-bone using the hot-pressure extraction, enzymatic hydrolysis and Maillard reaction control integration technology in this study. Fat moderate oxidation were used to further enhance their flavor. The different oxidized tallows were added during the Maillard reaction, and the oxidation degree of tallow were analyzed. Thereafter, the flavor of oxidized beef flavor was analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry. The addition of oxidized tallow could increase the content of aroma compounds in oxidized beef flavor. When the oxidation time was 2 h, it would have the greatest contribution to the aroma of the characteristic beef, while the content of the characteristic aldehydes in the thermal oxidation and enzyme oxidation groups was 5.57% and 4.16% respectively.

Abstract:The effects of different thawing methods, including microwave, high-temperature water bath, and room temperature air, on the rheology and protein of frozen chicken soup (freezing at －20 ℃ and －40 ℃) were investigated. The results showed that thawed frozen chicken soup had pseudoplasticity. Under the same shear rate, the viscosity and shear stress of frozen chicken soup at －20 ℃ were greater than those in the －40 ℃ frozen chicken soup. However, the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same, both were lower than the room temperature air thawing group. The frozen collagen solution, soluble protein content, sulfhydryl content and emulsifying activity of the same frozen chicken soup were significantly higher than other thawing methods (P＜0.05), but the carbonyl content was significantly lower than other thawing methods (P＜0.05). Therefore, the rheological and protein oxidation characteristics of frozen chicken soups with different thawing methods changed greatly, while the effects of microwave thawing and high temperature water bath thawing on frozen chicken soups were greater than room temperature air thawing.

Abstract:In order to explore the comprehensive utilization value of L. macranthoides, investigated the particle structure, effective compositions contents, dissolution rate and antioxidant activity of L. macranthoides processed ultrafine and common grinding. It was found that the ultrastructure of L. macranthoides was changed by ultrafine grinding, and its cell wall and crude fiber structure were destroyed. The dissolution contents of chlorogenic acid, Macranthoidin B, Dipsacoside B, Luteolin 7-glucoside and caffeic acid were increased after ultrafine grinding. The dissolution rate of chlorogenic acid from ultra-fine griding powder was significantly higher than that of common griding power of L. macranthoides. Furthermore, scavenging ability of DPPH· were investigated. The DPPH· scavenging ability of L. macranthoides power were increased to 1.36 times by ultrafine grinding. Ultrafine grinding improved the physical-chemical properties of L. macranthoides, destroyed its intact structure of tissues and cells at the original state, improved its antioxidant capacities, and had a certain potential in the application of food and medicine industries.

Abstract:Effects of six drying methods were evaluated, including vacuum freeze, hot air drying, microwave pretreatment and ultrasonic pretreatment drying on six indexes of drying dynamics characteristics, color, polyphenol content, total flavonoid content, polysaccharides content and antioxidant activity of Boletus edulis. The results showed that the smallest color changes were detected in materials treated under vacuum freeze drying, while the most significant color change was observed under microwave pretreatment drying. Boletus edulis treated under vacuum freeze drying showed significantly higher amount in total flavonoids, polyphenol, polysaccharides contents and stronger antioxidant activity than the other samples. Taking the cost into account, 60 ℃ hot air drying method is the best choices because they had good performance in maintaining color and active components in Boletus edulis.

Abstract:In order to classify the use direction of different strip sizes of tobacco in cigarette products and improve the value of tobacco leaves, the middle and upper matching module of robust flavor style flue-cured tobacco leaves were used to analyze the quality variation characteristics among different strip sizes of from aspects of chemical component, neutral aroma substances and sensory evaluation. The results indicated that: ① The contents of total sugar, reducing sugar, potassium, nicotine, the ratio of sugar and nicotine, nitrogen and nicotine, the total sensory evaluation score and the scores of sensory indexes except irritant among different strip sizes had significant or extremely significant differences. ② The strips of 25.40～42.00 mm that can replace the higher grade tobacco leaves had highest content of sugar, ratio of sugar and nicotine and lowest contents of protein, the evaluation score of chemical components, the contents of neutral aroma substances, and the sensory evaluation score were all higher than the other sizes and Mix. ③ The chemical components evaluation score, the content of neutral aroma substances, and the sensory evaluation score of 2.36～6.35 mm are all the lowest. ④ The strips of bigger than 42.00 mm have highest content of potassium, ratio of potassium and chlorine, and the overall quality only lower than 25.40～42.00 mm. ⑤ The leaves of different strip sizes by sieved can be reclassified used for widening the scope and improving the value of tobacco leaves.

Abstract:The unprocessed macadamia protein was extracted by alkali-soluble acid precipitation method, and the rat and rabbit polyclonal antibodies were prepared respectively. The rabbit and the murine polyclonal antibodies were used as the capture and detection antibodies respectively to establish a double-antibody sandwich enzyme-linked immunosorbent assay. The detection limit of this method was (0.95±0.17) ng/mL. The method had no obvious cross-reaction with soybean, walnut, hazelnut, almond, peanut, pistachio, cashew and wheat protein, which proved that the method was specific. The recovery rate of macadamia protein in baked macadamia nuts and baked biscuits is in the range of 73.67%～77.03%. This method was not only suitable for the accurate detection of unprocessed macadamia protein, but also for the quantitative detection of macadamia protein after hot processing and baked goods.

Abstract:In view of the possible inclusion of Staphylococcus aureus in dairy products, a magnetoelastic S. aureus wireless sensor was developed to study the detection the mechanism of its magnetoelastic sensor in dairy products. By comparing the magnetic resonance wireless sensor's resonance frequency shift and fluorescent experiment in bacteria and aseptic dairy liquids, the analysis results showed that the resonant frequency of the magnetoelastic sensor could better reflect the weight of the sensor. When the mass of the sensor decreases or the liquid increased, the resonance frequency of the sensor decreased. It was also confirmed that the viscosity of the liquid was significantly suppressed by the viscosity of the magnetoelastic sensor. Even though the viscosity changed only 0.15 mPa·s, the resonance frequency shift could reach 0.5 kHz.

Abstract:In order to eliminate the influence of scattering, the original spectrum was processed by multiplicative scatter correction (MSC). The effective band was selected according to the correlation coefficient method, and 8 characteristic wavelengths were selected by continuous projection algorithm combined with information entropy. Finally, the effective bands and different features were used to establish prediction model for mildew maize aflatoxin B₁ and gibberellin content at wavelength by BP neural network. The results showed that the prediction model established by spectral information at 8 kinds of characteristic wavelengths was the best, with the correct prediction rate of aflatoxin B₁ content of 98.74%, the root mean square error of 0.048 5, and the correct rate of gibberellin content prediction of 100%, and the square root error of 0.160 5. Therefore, the method of hyperspectral coupled with neural network is feasible to detect the aflatoxin B₁ and gibberellin content in moldy maize.

Abstract:The water content and activity of rice samples were determined by direct drying method and water activity meter, respectively. The measured values are considered as reference values. Furthermore, rice samples were measured by LF-NMR, and the transverse relaxation data of the samples were generated. A multivariate calibration model was created by using chemometrics algorithm to rapidly determine the water content and activity of rice. PLS and BP-ANN methods were used to train 160 calibration set samples and establish the multivariate calibration models, respectively. 90 prediction set samples were predicted by the calibration models. The results show the correlation coefficients between the predicted and reference values of the moisture content of the predicted set samples for the PLS and BP-ANN methods were 0.937 6 and 0.955 5, respectively, and the predicted root mean square deviations were 0.005 8 and 0.004 6, respectively. The correlation coefficients between the water activity prediction value and the reference value for the PLS and BP-ANN methods were 0.983 0 and 0.993 4, respectively, and the predicted root mean square deviations were 0.009 2 and 0.006 2, respectively. The results showed that both methods can quickly and accurately predict the moisture content and activity of rice.

Abstract:Thirty-three fungal strains were isolated from the healthy tissue of marine sponge by three different media. They were identified by morphology characteristics analysis and rDNA ITS sequence analysis．The species of each strain was determined, and the dominant fungi of Aspergillus and Penicillium were found. Among them, M3 was Aspergillus versicolor. The antimicrobial activity of the metabolites of the symbiotic fungi of marine sponge was studied by 96-well plate method with the standard strain of Escherichia coli. The results showed that the secondary metabolites of seven strains of symbiotic fungi had certain antimicrobial activity. The inhibition rate of M3 on Escherichia coli was (56.66±2.28)%, followed by M1, with the inhibition rate was (51.23±6.24)%. Both of them of higher than 100 mmol/L penicillin.

Abstract:Oil samples were extracted with methanol, and BHA, BHT and TBHQ in food were detected by gas chromatography. Result: When the concentration of BHA, BHT and TBHQ was in the range of 0.01~0.20 mg/mL, all of the correlation coefficients of BHA, BHT and TBHQ had good linear relation with r>0.999, with the detection limits<0.5 μg/mL. The recovery rate of the method met the requirements of laboratory determination, and the standard deviation was between 1.07~3.10 and the relative standard deviation was less than 5%.

Abstract:In order to investigate mixing uniformity in microwave reactor, the microwave reactors with dual stirring structure were designed, combined by the upper and lower impellers A100(A1), the upper impeller A200 and lower impeller A100(A2), and the upper impeller A100 and lower impeller A200(A3). Based on Computational Fluid Dynamics (CFD) method, laminar model, component diffusion model and multi-reference frame method (MRF) were used to simulate flow mixing characteristics of the alcohol-oil mixture in these microwave reactors. The flow characteristics of the alcohol-oil mixture and mixing time characteristics at different feeding positions in these microwave reactors were obtained. The results showed that there was a circulation flow surface with axial velocity approaching zero between the upper and lower impellers in microwave reactor with combined impeller A1, which affected the axial flow mixing of the mixture. The combined impeller A2 and A3 improved the axial velocity distribution on circulation flow surface, with the maximum axial velocity 1.22 times and 2.28 times of the combined impeller A1, respectively. Meanwhile it enhanced the axial migration capability of mixture between the upper and lower impeller. The position of the feeding point could affect the mixing time of mixture in microwave reactor. The combined impeller A3 obtains the shortest mixing time at the ideal feeding point B. The study provided a practical theoretical reference for the design, selection and application of the microwave reactor combined impellers.

Abstract:Finite element model of waist mounting bracket of MD-1200YJ palletizing robot was established, and the accuracy of the finite element model was verified by modal analysis, the modal test, and static analysis. Taking dynamic factors into account, based on the quintic non-uniform, the rational B-splines motion law was carried out, and the analysis showed that this part had the potential of lightweight design. The mass, the maximal stress, and the maximal deformation were minimized as the optimization objectives were determined. The structure parameters as design variables, the first and second natural frequency no reducing and boundary conditions of design variables as the constraint conditions, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM, and the accuracy of these models were verified. The multi-objective optimization mathematical model was established by the methods mentioned above. The optimal solution was obtained by using NSGA-II algorithm, and the optimized model of waist mounting bracket was also gained. The contrastive analysis results between optimized model and initial model showed that the mass reduction was 8.2%, as the first two natural frequencies were increased, bounding with the maximum stress and deformation within allowable values range. The validity of this optimization design method was verified.

Abstract:A cooking robot based on a new parallel mechanism is proposed. Firstly, analyzed the movement of the cookware during artificial cooking, and designed four basic actions of rotating the cookware, bumping the cookware, stir fry and tilting the cookware. Then according to the four basic actions, the 2RRPS/SPS parallel mechanism is designed as the working platform of the cooking robot. The analytic geometry method is used to obtain the forward and reverse solution expressions of the working platform, and the MATLAB software is used to analyze the example and exercise simulation to verify the effectiveness of the cooking robot.

Abstract:A soft pneumatic actuator for soft robots was designed in this study. Based on the Yeoh model and the principle of virtual work, the nonlinear relationship between the drive pressure and bending deformation was deduced. The finite element model and prototype were used to verify its validity, and this results provided the basis for the parameterized design and optimization of the soft actuator.

Abstract:Aimed at problem that low efficiency, labor-intensive and harsh environments, and there is secondary pollution in tableware cleaning sterilization packaging, according to the characteristics of tableware, a automatic feeder was design by TRIZ to solve these problem. This automatic feeder included conveyor systems and sorting systems,while, the sorting system including holder, sub-feeding device, and the adjusting device, which can adjust the finishing device by adjusting the height limit component and the width limit of the dispensing device. The components could be used for tableware of different heights and calibers, and the transportation system could realize the conveying of tableware. Finally, the tableware was achieved automatic sorting in front of the packaging.

Abstract:A control system for t tea green-removing machine using infrared source was developed based on LabVIEW and Arduino, with the And Arduino as the the slave computer and LabVIEW as principal computer. The front panel of the control system was designed using LabVIEW. The control buttons of temperature, humidity and roller speed were designed on the front panel. First, the data of temperature, humidity in the roller and roller speed were collected by Arduino. Then, these data were uploaded to LabVIEW and were analyzed and processed by LabVIEW. According to the processing results, the opening and closing of infrared tube, the positive and negative rotation of fan motor, the positive and negative rotation of the drum and the control of the drum rotation speed were automatically controlled by Arduino. And in this way, the temperature and humidity in the roller could be simultaneously controlled , so that the fresh tea leaves were not burned and heaped for yellowing. And the positive and negative rotation of the drum could ensure that the fresh tea leaves were killed evenly. The control system was used for tea green-removing in prototype. And the prototype test proved that the system was stable, and could achieve uniform and favorable effect of tea green-removing.

Abstract:Aiming at the defects and shortcomings of the present microwave expansion device for tobacco stem, we developed a steam microwave synergistic expansion equipment. The equipment was mainly composed of material transferring system, microwave system, steam circulation system and heating chamber, using steam and microwave as compound heating energy, and resulted in reducing the microwave power and obtaining high expansion degree. That gave full played to the quality advantages of microwave expansion, and effectively prevented the occurrence of microwave ignition phenomenon. Compared with pure microwave expansion equipment, the expansion degree for tobacco stem had an average increase of 578%; the effective expansion rate had an average increase of 406%; the full value for obtained stem wire had an average increase of 0.46 cm³/g; the whole wire rate had an average increase of 2.03% and broken silk rate had an average decrease of 0.95%. Sensory quality got a significant improvement.

Abstract:To monitor promptly changes of quality characteristics and predict shelf life of half-smooth tongue sole(HTS) fillets during cold store, HTS fillets were stored at 270, 273, 277, 283 K and sensory evaluation, physicochemical properties (electrical conductivity, dripping loss, cooking loss, TVB-N value and K value), and the total viable counts were measured regularly. Besides, the shelf-life model of every index varying with storage temperature and storage time was established by using first-order kinetic model combined with Arrhenius equation, which was further verified using quality changes of HTS fillets at 280 K. The results showed that the sensory evaluation values decreased with the extension of storage time, while the physicochemical and microbial indexes showed an upward trend. Furthermore, the kinetic models constructed with all indexes had excellent accuracy. And the relative error was less than ±10% between predicted shelf life and actually measured shelf life of all indicators, especially the models of TVB-N value and cooking loss. Above results demonstrated that first-order kinetic model combined with Arrhenius equation has great significance and practical guides in the evaluation of quality characteristics and prediction of shelf life of HTS fillets during cold chain logistics process.

Abstract:The effects of different pretreatment methods (including blanching, color protecting liquid and ultrasonic) on the quality of vacuum freeze-dried apple slices were analyzed. The results showed that the FD apple slice in the blanching pretreatment group presented obvious collapse and shrinkage in the cell wall morphology, and obtained the lowest content of vitamin C, the highest rehydration ratio 4.97 and the highest content of soluble solids after rehydration(P＜005). In the color protection pretreatment group, FD apple slices obtained firmer network skeleton with full and complete shape of the cell walls, the highest hardness value 7.17 N, the highest color difference index ΔE, brighter and whiter appearance(P＜0.05). In the ultrasonic pretreatment group, FD apple slices obtained thinner, looser and more porous network organization of cell walls, the shortest FD time 10 hours, the highest content of vitamin C and the lowest content of soluble solids after rehydration(P＜0.05).

Abstract:In order to study the effect of propolis compound coating agent on fresh-cut apple. The compound coating agent was prepared with 0.00%, 0.25%, 0.50% and 0.75% water-soluble propolis, 150% chitosan and 1.00% calcium chloride to coat the fresh-cut apple. The weight loss rate, browning degree, titrate acid contents, ascorbic acid content and hardness of fresh-cut apples in different periods were detected to investigate the effect of propolis to fresh-cut apple. The physical and chemical indexes of fresh-cut apple in different storage periods were compared and analyzed. The coating agent with 0.50% water-soluble propolis was added to the hardness and titratable acid of fresh-cut apple. The coating agent with 0.75% water-soluble propolis had better effect on weight loss rate, browning degree and ascorbic acid content of fresh-cut apple, while the coating agent with water-soluble propolis had some negative effects on the total colony of fresh-cut apple. To sum up, adding proper amount of water-soluble propolis in the coating agent could improve the quality of fresh-cut apple in short term.

Abstract:DEAE C-52 cellulose anion exchange chromatography was used to fractionate and purify the fucoidan from Sargassum henslowianum. The highest yielding fraction was named HF1. And free radical oxidative degradation was used to obtain HDF1 and HDF2. The higher HDF2 was separated and purified using Superdex 75 gel column chromatography to obtain HDF21 and HDF22 components. HepG2 cells were cultivated in vitro and it were affected with different concentrations of each component to determine the intracellular cholesterol content. The results showed that after degradation, the polysaccharide content, sulfate content and fucose content of HDF1 were higher than HF1, but the uronic acid content was lower than HF1. The degradation had the greatest influence on the chemical composition of HDF21. The four components of HF1, HDF1, HDF21 and HDF22 could reduce the intracellular cholesterol content after HepG2 cells were treated, and the best effect was at high concentration (500 μg/mL). After 72 hours of treatment in high concentration group, the intracellular cholesterol content was decreased most significantly (P<0.01), and HDF21 had the best cholesterol-lowering effect.

Abstract:In order to select suitable lactic acid bacteria species for fermenting of Feng Dan petals, the differences of phenolic substances, color difference and antioxidant activity of Feng Dan petals were compared after fermentation by 8 kinds of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei and Streptococcus thermophiles).The results showed that the concentrations of total phenolics and flavonoids increased significantly after fermentation by L. plantarum, which increased by 4.95% and 12.51%, respectively (P<005). The color difference ΔE was significantly changed (P<0.01). The scavenging activity was the highest, the DPPH free radical scavenging rate increased by 11.14% (P<0.01), the ABTS free radical scavenging rate increased by 6.58% (P<0.05), and the reducing power increased by 16.19% (P<0.05).The rutin and quercetin increased by 3.16% and 0.81%, respectively (P<0.05) after fermentation by L. bulgaricus.

Abstract:The preliminary separation and purification of selenium-protein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation, and the ratio of organic selenium, amino acid composition, functional properties and antioxidant activities were determined. The results indicated that the decolorization rate was (93.78±0.84)% when the optimum decolorizer was hydrogen peroxide. The selenium-protein sample was prepared at pH 3.5, which was the optimal precipitation point. The ratio of organic selenium in sample was 79.37%. Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations. The maximum solubility of selenium-protein sample was only (52.99±159)%, and its emulsibility, emulsifying stability, foamability and foaming stability were (60.16±1.61)%, (96.12±2.55)%, (17.56±1.90)%, (57.45±2.57)%, respectively. The selenium-protein sample also exhibited the different levels of scavenging activities for DPPH, ABTS and hydroxyl radicals.

Abstract:The influence of ethanol concentration, solid-liquid ratio, amount of ammonium sulfate, microwave power and microwave radiation time, on the yield of flavonoids, was investigated by microwave-assisted aqueous two-phase method. The experimental model, in which flavonoids were extracted, was established by Box-Behnken experimental design. The results showed that when the ethanol volume fraction was 60%, the solid-liquid ratio was 1∶40 (g/mL), the amount of the ammonium sulfate was 4 g, the microwave radiation time was 90 s, and the microwave power was 270 W, the yield of the flavonoid was 20.74%, which relative error was 0.97% for the model calculated value 20.94%. The product had good doze-effect relationship for DPPH·, and the scavenging ability was stronger than V_C and rutin in 1.5 μg/mL.

Abstract:In this study, the aqueous enzymatic extraction of idesia polycarpa oil was investigated, and the optimum technological conditions were optimized to provide a feasible basis for industrial production of idesia polycarpa oil. Idesia polycarpa was crushed into 40 mesh sieve and then extracted by centrifugation to obtain idesia polycarpa oil. Taking oil extraction efficiency as an index, the optimum technological conditions for idesia polycarpa oil by aqueous enzymatic method were determined: roast temperature was 150 ℃, roast time was 15 min, pH was 6.0, solid-liquid ratio was 1∶5 (g/mL), amount of compound enzyme was 2.0%, enzymatic hydrolysis time was 5 h, enzymatic hydrolysis temperature was 50 ℃. Under this technological condition, the oil extraction efficiency of aqueous extract was 93.88%. Moreover, the oil extracted by aqueous enzymatic method have a good fragrance. The physical and chemical indexes such as acid value and peroxide value were all good, no needing any refining, but could be obtained through simple and precise filtration, with the high yield of linoleic acid and vitamin E.

Abstract:The paper focuses on the changes of the ginseng’s function with radiation. Under the dose of 1～6 kGy of ⁶⁰Co-γ ray, the preservation rate of fresh ginseng significantly increased by 20% to 30%, while up to 98% when combining with other method and meanwhile reduce consumption of energy, which surely has a great advantage over the general dry treatment. Besides preservation after 10 kGy irradiation ginsenoside Rb1 significantly reduced, 21 kGy irradiation resulting in the damage of C—O—H functional units of the pyran ring aldohexose and new chemical composition, 30 kGy irradiation will cause a partial conversion from ginsenoside Rb1 to ginsenoside Rg3, but at the same time vitamins and other heat-sensitive compounds have been destroyed. But because of the significant enhancement of the content of Rg1, Rg3, Rh1, Rh2, Rh4 and CK after irradiation, which can enhance immunity of body to the virus, relieve Alzheimerin mouse model by improving the pathology of amyloid and activation of PKA/CREB signaling pathway thus play a neuroprotective role; inhibit the growth of VGF, which reduce the thrombosis caused by malignant aggregation of platelets and play a role in anti-cancer; down-regulate lipogenic and inflammatory genes to alleviate the occurrence of obesity and hypercholesterolemia; promote insulin sensitivity, which improve insulin resistance, improve glucose uptake and thus reduce fast blood glucose levels in diabetic subjects. As for toxicity of ginseng after irradiation, no accumulation of toxicity, abnormal toxicity and genotoxicity was found.

Abstract:Food colours are added to different types of commodities to increase their visual attractiveness or to compensate for the natural colour variations. There is a growing concern about the safety of some commonly used legal food colourants with the widely used of synthetic colours. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. The aim of this review was to summarize the difinitions, classifications, properties, together with the detaction technologies of the food colours and illegal dyes in both domestics and abroad. Moreover, the key points, difficulties and the developments of the detection technologies in food colours were also pespected.

Abstract:This paper reviewed extraction method, physical and chemical property,biological activity andstructural components of rosered pigment. Theproblems and development prospects were discussed in the research.

Abstract:The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers.

Abstract:2-O-α-D-glucopyranosyl L-ascorbic acid(AA-2G) was transformed by marine microorganism cyclodextrin glucanotrans-ferase (CGTase) using L-ascorbic acid and β-cyclodextrin(β-CD) as substrate. The qualitative and quantitative analyses of AA-2G were undertaken by LC-MS and HPLC. On the basis of single factor experiment Plackett-Burman design was carried out to determine three main effective factors (pH, substrate concentration, enzyme concentration). Then Box-Behnken design using three factors and three levels was applied to optimize synthesis conditions of AA-2G. The results indicated that the optimum conditions were pH 9.07, enzyme concentration 90.78 U/g·β-CD, substrate concentration 56.81 g/L, the ratio of substrate 1∶1(volume ratio), reacting for 24 h, at 45 ℃. Under this condition the yield of AA-2G was 10.62 g/L.

Abstract:Changes of water content, whiteness value, texture characteristics, cooking loss and flavor of the infant noodles dried at 25～40 ℃ for 4～7 h were studied. The results showed that with the time and drying temperature increasing, the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles (P＞0.05), while the whiteness value of noodles was affected more obvious (P＜0.05). However the whiteness value was not affected under the drying condition of 25～30 ℃ for 5 h. The texture quality of noodles was affected by drying, and the elasticity decreases, while the hardness increased from the deepening of drying. It was concluded that 30 ℃, 5 h was the best technological condition.

Abstract:Influences of vacuum freeze drying, heat pump drying and hot air drying on the antioxidant and antibacterial properties, volatile flavor components and sensory properties of Chuzhou Chrysanthe-mum was studied using fresh Chuzhou Chrysanthemum as a raw material. The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying (T₁) exhibited the strongest scavenging activity of free radical, inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli), and has the best sensory qualities. The biological activities and sensory scores of each sample decreased in the order of T₁ (vacuum freeze drying) ＞ T₂ (heat pump drying) ＞ T₃ (hot air drying). The volatile flavor components of Chuzhou Chrysanthemum dried by three drying methods were analyzed by gas chromatography-mass spectrometry (GC-MS) with solid-phase micro-extraction (SPME). A total of 71, 88 and 56 volatile flavor components were detected in T₁, T₂ and T₃, respectively. Among them, Terpenes were main flavor compounds, the content of which was exceeded by more than 45%. Therefore, vacuum freeze drying was the best dehydration process of Chuzhou Chrysanthemum.

Abstract:Redryed tobacco in Xingyi, Guizhou was used as the material, and the effects of moisture, inoculum amount, fermentation temperature and time on the content of petroleum ether extracts were investigated by using solid fermentation of aroma producing yeast. Then, the fermentation conditions were optimized by using orthogonal test. The aroma and conventional chemical composition in tobacco under the optimal condition were determined. The results showed that ① the effective factors on the content of petroleum ether extracts were the order of inoculation amount ＞ fermentation temperature ＞ fermentation time ＞ tobacco moisture. The optimal fermentation process were tobacco moisture 30% inoculum amount 5 mL, fermentation temperature 30 ℃, fermentation time 2 d. The petroleum ether extract content was upto 8.45%. ② Under the optimal fermentation conditions, many kinds of tobacco aroma were newly increased, such as alcohol, farnesol, and β-cyclocitral, and neophytadiene, which of the content was increased upto 78.07 μg/g.

Abstract:This paper summarizes the development course, development characteristics and management experience of functional food in Japan, puts forward the enlightenment to the development of Chinese medicinal food industry. It points out that the government departments in charge should clarify the management responsibility and strengthen the market supervision. Meanwhile, the enterprises need to enhance scientific and technological innovation, absorb the excellent Chinese medicine culture, so as to explore the product essence of the homologous products of medicine and food, and strive to develop new products.

Abstract:As a kind of high-efficiency quality-preserving extraction technology, the subcritical fluid extraction equipment is getting more and more attention in its industrial application. The review summarized the basic concepts, types and development of subcritical fluid extraction technology and equipment. Moreover, the development of subcritical fluid extraction equipment was reviewed from the aspects of laboratorial equipment and industrial equipment. The unique advantages and problems of subcritical fluid extraction technology in the processing of agricultural products were briefly described, and the development trend of subcritical fluid extraction equipment was also forecasted.

Abstract:The development status, quality and safety management status of large-scale edible agricultural product wholesale markets at home and abroad were analyzed and discussed. Focusing on the weak areas, puts forward targeted improvement suggestions and provides references for strengthening the quality and safety management of large-scale edible agricultural product wholesale markets in China.

Abstract:On the basis of reviewing domestic and foreign literatures, this paper focuses on the latest progress and existing problems of air classification technology in food processing, and prospects for the application of future air classification technology in food, which provides research basis for better application of air classification technology to food processing (especially grain processing).