Abstract:The reaction of 5-hydroxymethylfurfural (HMF) with serine, threonine, gamma-aminobutyric acid and alanine, and the relative volatile substances were determined by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that 21 volatile components in total were detected from the reaction system of HMF and these amino acids, most of which were carbonyl compounds, furans and hydrocarbon compounds. In HMF-Serine system, the concentrations of pyrazine，5-methyl-2-furaldehyde and nonanal were the highest in the reaction system with the highest contents of the reactants and the longest reaction time. In HMF-Threonine system, the production of acetophenone, 3-methyl-pyrazine and 2,5-dimethyl-pyrazine was positively influenced by the reaction time. However, the reactants concentration had no significant effect on their production. In the HMF-aminobutyric acid system, the production of decanal increased as the reaction time prolonged, and the reactant concentration has significant effect under long-time reaction condition. In HMF-Alanine system, the production of nonanal and decanal increased as the reaction time prolonged, while decreased as the initial reactant concentration increased.

Abstract:Waste silk as raw material was dissolved with 40% CaCl₂ solution at first, and silk fibroin was extracted after dialysis; Then the enzymolysis conditions of silk fibroin was optimized. Besides, silk fibroin peptides was fractionated by using HPGFC and separated ulteriorly by RP-HPLC, then their anti-alcoholism activity in vitro was detected by Valle＆Hoch’s method. The experiment results showed that the optimal enzymatic hydrolysis conditions of silk fibroin were as followed: time of 240 min, enzyme dosage of 2%, substrate concentration of 5%, pH 8.5 and temperature of 60 ℃, and the optimal degree of hydrolysis（DH）was 23.22%. In addition, the better alcohol dehydrogenase (ADH) activation rate of SFP-II-8 obtained by HPGFC and RP-HPLC was measured under the concentration of 2 mg/mL, and it can up to 44.51%. UPLC-Q-TOF-MS analysis showed that its amino acid sequence was L-G-G-V-G-A.

Abstract:In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of ＞100 kDa was reduced, the content of α-helix and β-turn in protein molecules decreased by 26.99% and 10.54%, respectively, while the β-sheets and random coil were increased by 14.65% and 20.23%. Heat treatment with only 50～90 ℃/40 min conditions showed no significant changes in the structure, solubility, and surface hydrophobicity; however, the emulsifying, emulsifica-tion stability, and foaming property increased as the temperature increased, and the maximum values were obtained at 90 ℃, which were 2.41, 1.09, and 1.62 times that of the untreated rice protein, respectively. The results showed that the structure of rice protein changed after alkali treatment and heat treatment, but the solubility improvement effect was not obvious.

Abstract:Methods The 30 rats were randomly divided into normal control group, the non-treatment group of liver fibrosis model and the treatment group of liver fibrosis model. Each group of rats are take the following operation: Western blotting test OPN protein expression after eitht weeks。The PCR detection of TGF-β1 mRNA expression level. Results This study showed that the treatment group of liver fibrosis model of HA, LN, PCIII, CIV radioimmunoassay were higher than the treatment group have significant differences (P＜0.01), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time（P＜0.05）. The non-treatment group of liver fibrosis model of HA(Hyaluronic acid), LN(Laminin), PCIII(Procollagen type III), CIV radioimmunoassay showed significant differences compared to the treatment group of liver fibrosis model （P＜0.01）. Using the treatment group of liver fibrosis model of OPN protein expression level, differences were found inthe normal group（t=2.236, P＜0.05), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time (t=1.024, P＜0.01). Using the treatment group of liver fibrosis model of TGF-β1 mRNA expression level of numerical difference compared with normal group (t=2.245, P＜0.05), and compared with the non-treatment group of liver fibrosis model had significant difference (t=1.024, P＜0.01). Conclusions The P. scandens granule could inhibit the OPN protein expression, inhibition of TGF-β1 mRNA expression, slow down the progress of liver fibrosis. Through the experiments, it showed that OPN associated with TGF-β1 regulation of signaling pathway and the specific signaling pathways regulating needs further research.

Abstract:The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content of single phenolic acid and total phenolic contents. Moreover, sonochemical effect was dynamic and uneven in different positon, the contents of single phenolic acid and total phenolic improved greatly in the local position of P5. A good liner correlation was investigated between Trolox-equivalent antioxidant capacity (TEAC) value and the content of total phenolic acids after ultrasonic treatments. The correlation coefficients for the ultrasonic temperature of 15, 30, 40 ℃ were 0.708 3, 0.746 9， 0.718 9 (the treatment time varied from 10, 20, 30, 45 to 60 min at both temperature levels), the positons of (P1, P2, P3, P4, P5) were 0.971 2 and 0.735 0 at four ultrasonic power levels, respectively. The correlation coefficient for the locally ultrasonic positions was found largest.

Abstract:Based on the preparation of sesame peptides, the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1∶2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide, and the reducing power, ABTS⁺ radical scavenging rate, DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%, 304.5%, 81.2% and 103.2%, respectively. The contents of lysine methionine and tyrosine were reduced, but the contents of alanine and valine were increased, moreover, aspartic acid, glutamic acid, cysteine and glycine were produced by Maillard reaction of sesame peptides. Browning degree and graft degree increased with the prolongation of Maillard reaction time. When the reaction was carried out for 4 hours, the browning degree and graft degree were 1.42%and 26.4% respectively. The Maillard reaction products have absorption peaks at 210 nm and 260 nm, and with the increase of reaction time, the absorption peak intensity was increased gradually. It was related to the change of peptide bond and the increase of melanoidin content in the Maillard reaction products. Therefore, the Maillard reaction had a certain effect on the antioxidant activity of sesame peptides.

Abstract:The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.

Abstract:At present, commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However, commercial refined chicken fat contains a large amount of anti-oxidant, which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing, we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis, which was with the lipolytic ratio, fatty and greasy taste as evaluation indexes. Under the conditions that the substrate concentration of chicken fat was 30%, pH was 8.0 and temperature was 40 ℃, 60 U lipases were added per 1 gram of chicken fat and reaction time was 6 hours, the lipolytic ratio was up to 45.18%, which were the optimum conditions for the mild thermal oxidation of chicken fat. Compared with the natural chicken broth, GC-MS-O showed that the flavor made by refined chicken fat appeared less characteristic chicken meaty and fatty, and the one made by high temperature oxidation of chicken fat had obvious off-flavor. Moreover, the flavor from enzymatic hydrolysis-mild thermal oxidation of chicken fat showed the highest degree of similarity.

Abstract:Chitosan was chosen as wall material to prepare the Na2SeO₃-loading microspheres with emulsion-crosslink method. Then, the microspheres’ appearance, drug loading capacity, encapsulation efficiency and its sustained-release property were chosen as evaluation criteria to optimize the process condition through the single factor experiments and the orthogonal tests. In addition to this, the structure of the microspheres was characterized preliminarily by the scanning electron microscopy (SEM), infrared spectroscopy (IR), atomic fluorescence, thermogravimetric analysis (TG), and its sustained-release property were researched in vitro under the circumstance of the simulated body fluid (SBF) which was prepared by ourselves. The best process condition to prepare the microspheres shown by the experimental results were as follow: the temperature was 65 ℃, the concentration of chitosan and sodium selenite was 3% and 0.8%, the dosage of crosslinking agent was 15%. Under such environment, the appearance of microspheres was pretty good, its encapsulation efficiency and drug-loading rate was 65.89% and 5.05% respectively and the average particle size was about 10 μm. The sustained-release rate of microspheres became stabilized after releasing for 482 h and its valid sustained-release time could last for 35 d. This experiment was expected to provide a new way to supply Se reasonably for the Se-shortage population.

Abstract:Volatile flavor compounds in three parts of meat from Yanbian yellow cattle were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The extraction fibers were optimized by comparison of 65 μm PDMS/DVB, 75 μm CAR/PDMS and 100 μm PDMS. The results showed that 65 μm PDMS/DVB had the best extraction effect on the volatile components of meat from Yanbian yellow cattle. Furthermore, the volatile components in Longissimus dorsi, rump and Sirloin of Yanbian Yellow Cattle were respectively investigated, and the differences of the volatile components in the three parts were analyzed with principal component analysis. The results showed that there were differences on the amounts and types of volatile components and areas of chromatography peaks among the three parts. There was no regularity in categories of volatile components. 155 compounds were extracted from three parts and 15 compounds were common including 6 alcohols, 7 aldehydes, 1 ketone, and 1 other chemical.

Abstract:At present, the vibration nondestructive testing method has high requirements on hardware system and test conditions, and few practical application systems have been designed..In order to solve this problem, a portable vibration test detection system was built. The time signal was denoised by the method of wavelet threshold denoising. The sub-band spectrum centroid of a certain watermelon variety was extracted. The product of square of transverse diameter and the longitudinal diameter was proposed as the volume parameters. It is found that the frequency point of sub-band spectrum centroid is negatively correlated with the quality of watermelon and the volume parameters, and is less dependent on the intensity of the excitation. Using stepwise multivariate linear regression analysis and surface modeling established the sugar detection model, and the quality of watermelon, the frequency point of sub-band spectrum centroid and the volume parameters were variables. The model established by surface modeling method is better. The determination coefficient of the model reached 0.881 1, the standard deviation of the prediction set sample RMSEP was slightly larger than the standard deviation of the calibration set RMSEC, and RMSEP and RMSEC were both less than 10% of the maximum sugar content. The model can be well used to predict the sugar content of the watermelons of the maturity of 80% to 100% with the frequency point of sub-band spectrum centroid of 216 to 268 Hz.

Abstract:To establish a GC-MS method for determination of 14 photo-initiators in fatty food. The homogeneous samples were extracted by acetone-hexane(2∶8,v:v) for 15 min at room temperature. The supernatant was purified by HLB column, and the eluent was then collected, which was further purified by PSA. The purified eluent was centrifuged and determined by GC-MS. The recoveries were between 73.0%～92.4% at spiked levels of 0.000 2～0.001 0 mg/kg, and the relative standard deviation of the methods were 4.1%～8.9%, with the LOD ranging from 0.02~0.20 μg/kg. It was in accordance with the requirement of technical parameters for analysis with fast and simple determination and high sensitivity. It was suitable for the simultaneous determination of 14 photo-initiators in fatty food.

Abstract:Hyperspectral imaging technology was applied to develop a rapid, accurate and non-destructive detection method for honeysuckle mildew degree levels. The original spectral data were analyzed by three pretreatment methods with Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and SG-MSC. A comparison was made among SG, MSC and SG-MSC based on Partial Least Squares (PLS), of which the best pretreatment method was SG-MSC. The Successive Projection Algorithm (SPA) and Competitive Adaptive Reweighted Sampling (CARS) were used to extract the characteristic wavelengths after SG-MSC pretreatment. Partial Least Square Discriminant Analysis (PLS-DA) and Last Squares Support Vector Machine (LS-SVM) were applied to build discriminant analysis models based on characteristic wavelengths. The results showed that the LS-SVM model based on CARS performed the optimal discriminant performance for honeysuckle’s mildew degree levels, with the accuracy of 100% for training set and validation set. Therefore, hyperspectral imaging technology can be used to identify mildew degree in honeysuckle effectively and non-destructively based on characteristic wavelengths.

Abstract:A simple and sensitive high performance liquid chromatographic method for simultaneous determination of eight kinds of neutral monosaccharides, two kinds of uronic acid and one kinds of glycosamine by precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) has been developed. The polysaccharides hydrolyzed effects of hydrolysis time, temperature and trifluoroacetic acid (TFA) concentration were investigated. HPLC were established for analyzing the monosaccharide composition and the content of polysaccharide from Nostoc sphaeroides Kützing extractive. The results showed that the recoveries of nine kinds of monosaccharides, such as Man, GlcUA, Glc, Xyl, were 81.08%～102.1%. Compared with the chemical method. The established method is accurate, goodlineal relation，reproducible and specific, which could be used for the determination of qualitative and quantitative analysis in Nostoc sphaero-ides Kützing extractive.

Abstract:Rice starch was used as an adsorbent to adsorb the dyeing wastewater simulated by methylene blue in mini-hydrocyclone. The single experiments were used to explore the effect of starch concentration, split ratio and feed flow rate on the efficiency of adsorption and separation. Moreover, the response surface analysis method was used to optimize process parameters. The results showed that the starch concentration, split ratio and feed flow rate all influenced the efficiency of adsorption and separation. The order of effect on adsorption efficiency was as followed: starch concentration > split ratio > feed flow rate, and the order of effect on separation efficiency was as followed: split ratio > Feed flow rate > starch concentration. The optimal parameters condition obtained by response surface method was as followed: starch concentration was 1.0%, split ratio was 19%, and feed flow rate was 1 080 kg/h. Under the control of these conditions, the efficiency of adsorption and separation was 69.2% and 74.3%, respectively.

Abstract:At present, the sorting and labeling of round fruits in peasant household is still depending on the manpower with low efficiency. This paper presents a solution for the integration of sorting and labeling. An automatic sorting and labelling machine is designed for selecting and labeling the size of round fruit in peasant household. This machine is mainly composed of roller type sorting device and automatic labelling device, which can automatically complete the sorting and labeling of round fruit. The optimal parameters of each part were determined through the elaboration of the whole structure and the working principle of each part and the theoretical calculation of the main element parameters. Test results show that the prototype sorting and labeling integration work mode can automatically complete the sorting and labeling work, with the fruit sorting accuracy rate of 97%, the labeling the percent of pass of up to 98.7%, sorting time of about 1/2 compared with the workers. The design cost of the prototype is much lower than the commercial sorting and labeling machine, which provides a new innovative technology for the automatic sorting and labeling of small round fruits.

Abstract:In view of the uncertainty in the evaluation of the design of food filling machine, a new evaluation method for the design of food filling machine was proposed. Firstly, the evaluation index system of the design scheme of the food filling machine was set up, and the grade of the design scheme evaluation and the interval number of the food filling machine were put forward. Moreover, the interval number weight of the evaluation index of the design scheme of the food filling machine was determined by the interval analytic hierarchy process. Furthermore, an evaluation model of food filling machine design scheme based on interval analytic hierarchy process and membership degree was constructed. Finally, an evaluation example was used to evaluate the design scheme of a multi-purpose chili filling automatic filling equipment, which verifies the rationality and validity of the evaluation model.

Abstract:Based on the hypothesis of continuous medium in theoretical mechanics, the friction resistance model of screw rotary extrusion material was established. The influence of multiple structural parameters of screw on friction resistance was analyzed by using this model, and the range of parameter selection was also given. The friction force between screw and material was the target, and the screw structure parameter was the variable, using Matlab optimization toolbox to optimize the design of screw structure parameters. Moreover, the friction force of the material flow in the optimized screw was analyzed by Ansys. The results showed that the friction stress of the optimized screw was decreased, and the deformation of the screw caused by the material was improved.

Abstract:Thermo-sensitive α-lipoic acid molecularly imprinted polymers (ALA-MIPs) were synthesized through pre-polymerization using α-lipoic acid as a functional monomer and N-vinylcaprolactam (NVCL) as both thermo-sensitive monomer and functional monomer. Poly(acrylonitrile) (PAN) and Poly(vinylidene fluoride) (PVDF) were used as the main raw material to synthesis molecularly imprinted membranes through the heterogeneous particle-filling method by adding ALA-MIPs. The morphology of the molecularly imprinted membrane(MIM) was investigated by scanning electron microscopy. The mechanical properties, hydrophilic properties, water absorption abilities, and ALA release properties of the membrane were also investigated. The results show that the PVDF membrane has better mechanical properties and hydrophobic properties when adding PVDF for 12 g/100 g, whereas the PAN membrane has better release abilities of ALA at 20 ℃. By measuring the POV value of rapeseed oils, the PAN-MIM was found to has better antioxidant effects.

Abstract:Food packaging in the countryside deeply reflects a kind of intimate complex relationship between human and design, human and tradition, human and natue. We incorporate design ethics with the process of food packaging design, as to make people to think about this comprehensive relationship from the perspective of ethics and introduce ethical care into design practice from top to bottom, and finally we can establish clear design ethics awareness for future country food packaging.

Abstract:Eggshell-powder as reactant react with AgNO₃ and NaBH₄ through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.

Abstract:Fruit bodies of Volvariella volvacea V23 strains were stored at 15 ℃ after harvest. Morphological and physiological indexes were measured at 0, 12, 24, 36, 48, 60, 72 and 96 h after storage, respectively. The results showed that the sensory score of V. volvacea fruit bodies decreased with storage time, while weight loss rate, relative electric conductivity, and malondialdehyde content gradually increased with the prolongation of storage time. The contents of soluble sugar and protein were in a state of continuous decomposition and synthesis. No significant change was found in the activities of acid protease, while the activities of the neutral and alkaline proteases increased firstly and then decreased during storage.

Abstract:The temperature fields of the incubators were investigated based on the fundamental model of incubator, using finite element method by applying finite elements. Moreover, the Thermal-Fluid Couple by Fluent was analyzed, and the temperature field was validated by experiment. Three common thermal insulation material including XPS, EPU and VIP were selected, and the temperature fields distribution of different materials were studied by the computer simulation. The results showed when using the different insulation materials, the internal temperature field were different, and the internal temperature of VIP incubator were closest to the phase change temperature of cool storage agent and with the temperature distribution uniformity best. The three materials showed excellent thermal barrier properties, and among them VIP had the best thermal barrier performance with lowest temperature comparing to EPU and XPS.

Abstract:The effect of sedation was observed by sleeping method and the content of dopamine(DA) in hippocampal region of the experimental mice, which was measured by high performance liquid chromatography (HPLC). The structure of active ingredients was inferred by physical and chemical testing and HPLC-MS and NMR. The research showed that the active ingredient of hypnosis was the elution fraction of 70% ethanol in MCI, and it was Saponins, which were isomers of each other, with nitrogen(s) and a sugar chain consisting of three sugars.

Abstract:Three phase partitioning was used to purify the polysaccharide from peony stamen and its physicochemical properties were analyzed. The optimal conditions of purification were obtained as follows: pH 7, ammonium sulfate concentration(w/v) 10% and ratio of t-butyl alcohol/crude extract(v/v).Under this condition, the polysaccharide recovery was 69% and the protein removal rate was 73%. The purity rate of the purified polysaccharide was 99.24%, and 95.36% pigment was removed by three phase partitioning. The Rresult of high performance liquid chromatography (HPLC) analysis showed that it was composed of rhamnose, galacturonic acid, glucose, galactose and arabinose, and the molar ratio was 1.24∶1.59∶2.00∶9.11∶1.68. The results of the Fourier transform infrared spectroscopy(FR-IR) and ¹H nuclear magnetic resonance (¹H NMR) showed that the polysaccharide from peony stamen was an acidic polysaccharide mainly composed of galacto-pyranose, and there are both α-and β-configuration, in which β-configuration accounted for a large proportion.

Abstract:To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et₃N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et₃N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability is about 1.5 times of ergosterol.

Abstract:The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could be directly used for fermenting kiwifruit wine for hypertension or as the original strain for breeding new strain.

Abstract:The Micro-Crystalline Cellulose （MCC）was prepared by acid hydrolysis method from Artemisia. The effects of solid to liquid, concentration of hydrochloric acid, temperature of acid hydrolysis and time of acid hydrolysis on the yield and degree of polymerization of Artemisia MCC were studied by single factor experiment. The preparation process of MCC was optimized by response surface methodology, and the structure and properties of the microcrystalline cellulose were analyzed. The optimum preparation conditions of MCC were as followed: ratio of solid to liquid 1∶30 （g/mL）, concentration of hydrochloric acid 15%, temperature of acid hydrolysis 70 ℃, and time of acid hydrolysis 60 min. Under the optimum conditions, the yield of MCC is 85.14%, the degree of polymeriz-ation is 182.7, the crystallinity is 72.85, the swelling power is 12.5 mL/g, and the hydraulic capacity is 13.875 g/g. The obtained Artemisia MCC has good properties, and is an ideal dietary fiber.

Abstract:In order to improve the utilization of lemon peel, the optimal processes for essential oil extraction of lemon peel were studied by Cellulase-Assisted Hydrodistillation(CAHE). Based on the single-factor test, taking the enzyme dosage, solvent to material ratio, enzymolysis time, and distillation time as the influce factors, the response surface methodology was applied to optimize the parameters of extraction. Meanwhile, the volatile composition were determined by GC-MS. Additionally, the microscopic structural changes of sample before and after extraction are observed to understand the characteristics of different extraction methods. The optiaml extracting conditions were as followed: enzymolysis temperature 50 ℃, pH 5.0, enzyme dosage 1.1%, ratio of solvent to material 16∶1 （mL/g）, enzymolysis time 63 min, distillation time 140 min. Under the conditions, the yield of essential oil reached 2.12%. A total of 27 compounds were identified, in which the limonene was the major constituent. Scanning electron microscopy demonstrated that cellulase effectively destroyed the cell structure of lemon peel, which accelerated the release of essential oil. Furthermore, the extraction efficiency of essential oil extracted by CAHE was similar in quantity (yield) and quality(chemical composition) to hydrodistillation, but less time comsuming.

Abstract:The ultrasonic assisted extraction technique was employed to obtain phenolics from CWCP and different factors on the phenolics yield were considered, including the solvent type, ratio of liquid to solid, extracting temperature, ultrasonic power and ultrasonic time. Based on the single factor tests, an appropriate solvent for more consistent extraction of phenolic compounds would be defined, and response surface experiments would be used to optimize the extraction parameters. The results showed that the optimum conditions for total phenolic extraction were determined: ratio of methanol to solid 1∶15 (g/mL), extracting at 55 ℃ for 55 min with, ultrasonic power 270 W. Under the control of these conditions, the yield of total phenolic content (TPC) was 4.42 mg/g. The optimum conditions for total flavonoid extraction were shown as ratio of methanol to solid 1∶20 (g/mL), extracting temperature 60 ℃, ultrasonic power 240 W and ultrasonic time 55 min and the yield of total flavonoid content (TFC) was 15.20 mg/g under these conditions.

Abstract:To develop the phenol resources in Lactarius hatsudake Tanaka, solvent extraction with ultrasonic assisted was used. On the basis of single factor test, the solvent, solvent concentration, liquid ratio, ultrasonic time and extraction times were selected as optimum conditions. The results showed that the optimum extraction conditions were ethanol concentration of 56%, solid-liquid ratio of 1∶25 (g/mL), extraction time of 80 min, and extract two times under this condition. The result of ultrasonic assisted extraction is 1.05%, and the result is reliable.

Abstract:In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.

Abstract:In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.

Abstract:In recent years, the energy consumption of our country is becoming more and more serious, and the energy consumption of cold storage occupies a considerable proportion in that of all industries. Therefore, it has become more and more important to reduce the energy consumption of cold storage. The energy conservation, the efficient refrigerating system of three commonly used temperature range with －18 ℃ and above, －18 to －60 ℃, 60 ℃ to 100 ℃ was summarized in this review, respectively, and the single-stage compression cycle, two-stage compression cycle and cascade and auto cascade compression cycle several commonly used refrigeration cycle from the perspective of energy consumption were also analyzed and compared. In addition to the PLC control, and a variety of cold storage sensor, PC software automation technology were summarized, which led to the importance of cold storage and its automation control technology, and the future development trend of energy saving of cold storage was also proposed.

Abstract:As one of the novel nonthermal methods, pulsed light (PL) is a technology for the fast, mild and residue free surface decontamination of food and food contact materials. This paper introduces the appliance and mechanism of PL firstly, and then details its application in food sterilization and removal of toxins and allergens. At last, the drawbacks of PL and its possible developments in food industry are discussed.

Abstract:The effects of different concentration of ethanol, ratio of fatty acid to urea, ratio of fatty acid to ethanol, inclusion time, inclusion temperature and times of inclusion on pinolenic acid in pressed pine seed oil were studied. Based on results from single factor test, the optimal experimental design was carried out according to the principle of Box-Behnken central combination test design. The urea inclusion regression model of pinolenic acid was established using the comprehensive score of pinot acid content and loss rate as the response value. The results showed that the fatty acid∶urea =1∶2.88（g/g）, fatty acid∶ethanol =1∶7.98 （g/mL）, inclusion time was 23.44 h, and the inclusion temperature was 4.18 ℃. Under this condition, the content was increased from 39.27% to 53.36%, with 17.24% loss of pinolenic acid, and the comprehensive score was 0.954 3, and the comprehensive evaluation index was the highest.

Abstract:Fruits of Dateplum persimmon were dried to flours by five different drying methods, including hot-air drying, microwave drying, spray-drying, explosion puffing drying, vacuum freeze-drying, and the physical properties of the five powders were measured, such as wetting sinking time, dispersity, solubility, bulk density. The effects of different drying methods on D. persimmon powder quality characteristic was investigated. The Weight of Variation Coefficient were used to determine comprehensive score of the powders to determine the best method to dry. The results showed that the dispersibility, wet sinking ability, moisture absorption, solubility property of the five powders accounted for a larger proportion, which were represented 0.239, 0.236, 0.217, 0.168. Comprehensive score results showed that the best drying methods wasspray-drying, followed by vacuum freeze-drying, then explosion puffing drying and microwave drying, the hot-air drying worst, which were represented: 0.161, 0.026, －0.026, －0.06, －0.089, respectively. In conclusion, D.persimmon powder made by explosion puffing drying has better quality characteristic with high drying efficiency and low cost, which was suitable for industrial production.

Abstract:In order to improve the gel properties of low-salt surimi, the optimum conditions for the low-salt silver carp surimi gels by ultra-high pressure processing (UHPP) were obtained by means of response surface methodology (RSM), with the gel strength and water holding capacity (WHC) as indicators. The gel properties (texture, gel strength, WHC, protein pattern and microstructure) of the optimized low-salt surimi (1.5% NaCl, 300 MPa), low-salt surimi (1.5% NaCl, 0.1 MPa) and the standard percentage of added salt of surimi (2.5% NaCl, 0.1 MPa) were compared. The results showed that the optimum conditions of low-salt silver carp surimi gels by UHPP were 300 MPa and 25 ℃ for 10 min. Meanwhile, compared to the low-salt surimi gels (1.5% NaCl, 0.1 MPa) (203.92 g·cm), the gel strength of the optimized low-salt surimi (1.5% NaCl, 300 MPa) increased by 26.04%, and reached 258.24 g·cm. Moreover, it was significantly higher than that of the standard percentage of added salt of surimi gels (2.5% NaCl, 0.1 MPa) (214.87 g·cm) (P＜0.05), and the WHC was also significantly increased (P＜0.05). The UHPP treatment significantly enhanced (P＜0.05) cohesiveness and resilience of low-salt surimi gels. The myosin heavy chain (MHC) band intensity of low-salt surimi gels by UHPP weaken obviously, and the gel network structure was also more denser and uniform. Therefore, the UHPP technology could effectively improve the quality of low-salt silver carp surimi gels, which provided a good method basis for the subsequent development of low-salt surimi by UHPP.

Abstract:The fermentation condition of Chinese yam ferment liquid was optimized with single factor experiments and orthogonal experiment. The Chinese yam ferment powder was prepared using spray drying. The changes in superoxide dismutase (SOD) activity between Chinese yam ferment liquid and recovery ferment liquid were analyzed. The abilities to remove superoxide anions and hydroxyl radicals were measured using the methods of pyrogallol autoxidation and H2O2/Fe system. the optimum fermentation process parameters of Chinese yam ferment liquid were as follow: sugar concentration 12%, inoculum concentration 6%, fermentation time 30 h, fermentation temperature 42 ℃. Under the control of this condition, the SOD activity of the Chinese yam ferment liquid was 15.35 U/mL. There was no significant change in the SOD activity between Chinese yam ferment liquid and powder after spray drying (P＞0.05). The results of antioxidant activity showed that the superoxide anion and hydroxyl radical could be effectively eliminated by the recovery ferment liquid.

Abstract:Starting from the concept of traditional Chinese medicine dietary food, this paper analyzes the problems that Chinese current laws and regulations on food and drug administration restrict the development of traditional Chinese medicinal dietary food,and points out that there is no clear quality standard for traditional Chinese medicinal dietary food industry at present. In view of the above，it is necessary to draw lessons from the current world food and drug certification system,then formulate the certification system of traditional Chinese medicinal diet in line with the characteristics of the traditional Chinese medicinal diet industry, so as to promote the standardization and industrialization of the traditional Chinese medicinal diet.

Abstract:The health food industry is closely related to the cultural background. Korea and China have similar cultural backgrounds. In order to improve the laws, regulations, and management measures of health foods in China, it is necessary to learn the management experience from South Korea. This article reviews the specific methods for the management of Korean function health foods, in order to provide reference materials for health food research workers and law-making authorities in China.

Abstract:There is a common phenomenon in domestic and foreign higher education with food engineering talents cultivation process which place particular emphasis on science and neglect toward engineering innovations. With a new perspective of new engineering disciplines, it is a new opportunities of economic development to seize the food industry technical innovation. Construction concept with keep pace with the times and shape talent in the future is developed to advance the new thought for creative train of food engineering. The aim of reform is to cultivate diversity, innovative food engineering talents integrating education resources inside and outside the university. Among the scientific and rational training program programs, the supporting role of the food physics course group will be highlighted in the training process of engineering talents. Based on the knowledge system of physical classes, engineering curriculum system will be constructed for food talents from basic physics, engineering physics and applied physics. Innovation and entrepreneurship mechanism is more and more strengthen by integration of industry resources into university and intellectual resources into industrial. Ecosystems of full-cycle engineering education are being formed by common innovation between industry and universities.