Abstract:The commercially available egg white powder was taken as the research object. The effects of ultrasound synergistic glycosylation on protein structure and sensitization were studied by electrophoresis, ultraviolet spectrum, fluorescence spectroscopy and ELISA. The results showed that ultrasound combined with glycosylation could reduce the sensitization of egg white powder significantly, and the reduce of hypersensitivity level was the largest when the ultrasound intensity was around 15 min and 600 W. This change was closely related to its structure, and the egg white protein molecular weight increased significantly after combined treatment. Moreover, the three stages of structure change significantly resulted in the increase of surface hydrophobicity, and the decrease of endogenous fluorescence and free amino groups. These structural changes led to the decrease of their sensitization.The results showed that ultrasound combined with glycosylation was a good way to reduce the sensitization of egg white powder, and this provided a more practical basis and theoretical guidance for the development of desensitized egg products.

Abstract:Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca²⁺, Ba²⁺, Mn²⁺ and Cu²⁺) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba²⁺ and Cu²⁺ decreased with the addition of pulsed electric field energy and samples with Ca²⁺ and Mn²⁺ increased first and then decreased; ② With the increase of pulse electric field treatment time, the conductivity of protein solution with metal ions increased first and then decreased, among which Ca²⁺ had the greatest effect on the conductivity of protein solution; ③ the electrical activity and quantity of conductive materials decreased with the addition of four metal ions. Besides, the values of redox potential reduced gradually with increasing the treatment times.

Abstract:The Effects of dynamic high pressure microfluidization (DHPM) combined with Maillard reaction on structure and properties of α-lactalbumin (α-LA) were investigated by SDS-PAGE and spectroscopy. The results demonstrated that the fluorescence intensity and surface hydrophobicity (H₀) of α-LA treated by DHPM firstly increased then decreased, with the maximum values at 110 MPa. After Maillard reaction (MR) with lactose, the fluorescence intensity of α-LA was declined. However, H₀, emulsibility and anti-oxidation activity of α-LA was improved. These results illustrated that tertiary structure of α-LA was changed due to DHPM pretreatment, thereby promoting MR, emulsibility and anti-oxidation activity of Maillard reaction products. DHPM pretreatment combined with MR was an effect method for protein modification.

Abstract:In this study, macrophage RAW264.7 cells were used to study the effect of Agaricus brasiliensis polysaccharide on NO release and iNOS expression, and the phosphorylation level of IκBα protein was detected to explore its mechanisms. All the studies in the present paper could provide a new theoretical basis for the development of A. brasiliensis polysaccharide. The results showed that different concentrations of the polysaccharides enhanced the NO release and the expression of iNOS protein in RAW264.7 cells in the same dose-dependent manner. In addition, A. brasiliensis polysaccharide at 25 μg/mL promoted the expression of p-IκBα protein in RAW264.7 cells, and the highest expression was in 45 min (0～60 min), demonstrating that it could activate NF-κB signal transduction pathway. In conclusion, A. brasiliensis polysaccharides enhanced the release of NO in macrophages through up-regulating the iNOS expression by NF-κB pathway.

Abstract:To increase expression and extracellular secretion of pullulanase of the recombinant strain E.coli BL21(DE3)/pET20b(+)-BapulA at 3 L fermentor level. Expression of recombinant pullulanase in E. coli and further optimization of fermentation at the 3 L fermenter Firstly. The effects were investigaged, including the fermentation temperature, pH, IPTG concentration, induction time and glycine concentration on the expression of recombinant pullulanase. The optimum fermentation conditions were showed as followed: the growth temperature and pH of the pre-induction cells were 30 ℃ and 7.0, respectively. When the cell density reached 50 OD₆₀₀, the fermentation temperature was shifted to 25 ℃, and the pH was adjusted to 6.2 with lactose flow rates of 0.4 g/(L·h). During the fermentation process, glycine was added at the concentration of 1.5 g/L when the cell density of OD₆₀₀ reached 15, 45 and 75, respectively. When OD₆₀₀ reached 105, glycine was added at a concentration of 3 g/L. The optimal total and extracellular pullulanase activity were 1 910.1 U/mL and 659.0 U/mL, respectively, which represent 45.4 and 100-fold compared with those observed under initial conditions.

Abstract:Lactic acid bacteria with probiotic function were isolated and screened from the intestinal track of longevity crowd in Kashi, Xinjiang, and their ability to triglyceride-reducing in vitro were investigated. The results showed that the fourteen of forty-one strains of lactic acid bacteria with high triglyceride-reducing rates, were higher than 15%. Among them, strain A2-1, A1-2, A3-1, A4-6 and A4-1 with higher survival rates s in artificial gastric juice at pH 3.0 were 63.22%，60.01%，58.94%，56.14%，50.29%, respectively. Moreover, the survival rates of these 5 strains in MRS broth with 1, 3 and 5 g/L bile salt were also relatively high, and the survival rates of A1-2 were the highest, which were 46.61%, 42.65%, 16.32%, respectively. The 5 strains of lactic acid bacteria had strong properties of acid resistant, bile-salt-tolerant and depredating the triglyceride acid resistant and were biochemical identifying the 16S rDNA. Finally, A1-2 and A4-1were confirmed to be Lactobacillus plantarum andLactobacillus paracasei respectively. A2-1, A3-1 and, A4-6 were identified to be Enterococcus faecium.

Abstract:Pea starch was used as the raw material, and was treated with ultrasound of 0, 150, 300 and 450 W respectively to explore the effect of the ultrasonic treatment on pasting, rheological and textural properties of pea starch. The results showed that the effects of the ultrasonic treatment on the pasting, rheological and textural properties of pea starch were significant. With the increasing of the ultrasonic power, the peak viscosity, final viscosity, setback value and the breakdown value of the pea starch paste decreased significantly, which showed the cold stability and the thermal stability were improved；the consistency coefficient k of the system decreased and the fluid index n increased gradually, which showed the thixotropy decreased and the stability increased; the G′ and the G″ of the system decreased, and the tanδ increased, so that the viscoelastic decreased. In addition, the hardness, elasticity, cohesion, adhesion and chewiness of the pea starch gel after ultrasound showed a downward trend, the hardness and adhesion decreased the most significant among them. The results of scanning electron microscopy indicated that the ultrasonic effect caused the surface of the pea starch granule to appear potholes and creases, and some of the granule became incomplete.

Abstract:The improved mechanism of steamed bread quality by pentosanase(Pn), glucose oxidase (Gox) and complex enzymes was revealed according to the changes in physicochemical characteristics of the dough liquor. The results showed that both Pn and Gox promoted the yield of the dough liquor, the contents of protein and pentosan in the dough liquor changed significantly, the foaming stability and particle size were significantly improved, and the adsorption membrane of protein became dense in texture. The change of the physicochemi-cal properties of the dough liquor caused by Pn or Gox, especially the improvement of foaming stability, may be one of the important reasons for the increase of the specific volume, the decrease of hardness, and the formation of a more uniform and delicate internal structure of whole wheat Mantou.

Abstract:The compound modified starch was prepared from the areca taro native starch which was modified by ball-milling combined with octenyl succinic anhydride (OSA). The physicochemical properties of compound modified starch were studied and compared with the native starch, esterified starch and ball-milled starch. The results indicated that the solubility, swelling power and transparency of ball-milled starch were significantly improved (P＜0.05), especially the cold-water solubility, but the anticoagulation, freeze-thaw stability and apparent viscosity were reduced. The solubility, swelling power, transparency, anticoagulation, freeze-thaw stability and apparent viscosity of esterified starch and compound modified starch were significantly improved. It can be seen that the quality of native starch and ball-milled starch after esterification with OSA is significantly improved. Above all, the apparent viscosity of compound modified starch was significantly increased, which showed its better thickening properties.

Abstract:With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer for all samples. Also, the outer layer of Goumang Zanba powder was presented with stronger flavor characteristics than that of Zangqing 320 and Zangqing 2000. This study provides fundamental basis for the processing of Zanba.

Abstract:The cross-link modification of welan gum was studied by single factor experiment with epoxychloropropane (EPC) as cross-linking agent. The best conditions for the preparation of cross-linked welan gum were EPC added amount was 12 μL/g, the reaction at the solution of pH 8, at 40 ℃ for 4 hours. The results showed that welan gum and crosslinked welan gum both had good acid and alkali resistance, but crosslinked welan gum had better viscoelasticity, salt tolerance than welan gum. After high temperature treatment, crosslinked welan gum got better temperature resistance. Then scanning electron microscopy proved that the cross-linking strengthened the network structure of welan gum solution. These were conducive to the development of welan gum in the field of food industry and other fields.

Abstract:In order to analyze the correlation of the organizational structure and texture properties of fresh jujube fruits in Xinjiang,the three cultivars were studied as follows: Jun jujube, Hui jujube and Hami jujube. The results showed that the charateristics of Hui jujube, such as thickness of cuticle（6.34 μm）, epidermis thickness（36.41 μm）, epidermal cells（118.21 μm²）, near epidermis cavity（9 160.98 μm²）, near epidermal cells（892.71 μm²） and central cells（2 766.68 μm²） were smaller than that of Jun jujube and Hami jujube, there were significant differences in organizational structure except epidermal cells among the cultivars. While, skin puncture strength（1 700.30 g）, fruit peel toughness（729.95 g瘙簚s）, pulp firmness（1 132.20 g）, pulp fiber index（17.05）and pulp initiation intensity（1 450.43 g） of Hui jujube were the highest, while the peel rupture was the smallest. In addition to the toughness of peel and the initial strength of pulp, the epidermal puncture intensity, the rupture distance of peel, the average firmness of pulp and the pulp fiber index showed significant difference among the three fresh jujubes. There were different correlation in keratinous thickness, epidermis thickness and central cavity between Jun jujube, Hui jujube and Hami jujube, while similar in epidermal puncture intensity and peel rupture and fruit toughness and pulp average firmness and pulp initiation intensity which showed a significant positive correlation. The correlations in texture properties and sensory evaluation of three cultivars above were consistent.

Abstract:This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. 1 and PI198294 was significantly lower than that of PI305192, but significantly higher than that of PI401479 and PI470942. Among them, the content of soluble protein in Chuanhong No. 1 sprouts was the highest, but there was no significant difference compared with PI305192 and PI198294.The contents of free amino acid and soluble sugar of PI198294 and Chuanhong No.1 was significantly higher than the other varieties (lines). The total polyphenol content in Chuanhong No.1, PI198294 and PI544040 were higher compared to other varieties (lines). The total flavonoid content in Chuanhong No.1 was high; while the content of total flavonoids in PI198294 was not low . Therefore, Chuanhong No 1 and PI198294 sprouts had a better quality. It was also found that the content of linoleic acid in safflower seeds was significantly positively related to edible fresh weight, edible dry weight and soluble protein content of sprouts, while the oleic acid content in safflower seeds showed significant negative correlation above indexes. Overall, yield and quality of safflower varieties (lines) which had higher oleic acid content was relatively better. The results of this study can be used to guide the production of safflower sprouts.

Abstract:A rapid, simple and sensitive flow injection chemiluminescence (CL) method was developed for the determination of deoxynivalenol in drink water. The method was based on the enhancement effect of deoxynivalenol on the CL reaction of luminol-H₂O₂ in alkaline medium. The influences of various experimental factors, including sodium hydroxide, luminol, hydrogen peroxide, Tween 80 concentrations were investigated. Under the optimum conditions, the enhanced CL intensity was linearly related to the concentration of deoxynivalenol in the range of 0.001～4.000 mg/L with a detection limit (3σ) of 0.001 mg/L. The precision was calculated by analyzing sample containing 0.2 mg/L deoxynivalenol (n=11) and the relative standard deviation (RSD) was 1.89%. The recovery rates were 67.33%～94.50% under different standard levels. This technique method could be applied to the on-line detection and emergency warning of sudden contamination of deoxynivalenol.

Abstract:Based on solid phase extraction (SPE) and ultra high performance liquid chromatography (UPLC) technique, a method has been developed for the simultaneous detection and analysis of 6 fluoroquinolones residues in aquatic products. The optimized process and parameters of this method were as followed: treated aquatic products were extracted with phosphate buffer, the extracting solution were purified by SPE and concentrated by blowing nitrogen, and the residues were then dissolved in 0.2% formic acid solution for UPLC analysis; Chromatographic column BEH C₁₈ (1.7 μm, 2.1 mm×50 mm) were applied, and citric acid (0.05 mol/L)-ammonium acetate (0.1 mol/L) buffer were used as the mobile phase with 0.42 mL/min. the sample volume was 0.2 μL, column temperature was 50 degree centigrade, and the excitation and emission wave length of fluorescence detector were 278 nm and 465 nm, respectively. The proposed method is simple and effective, with recovery rate range between 63.69% and 90.83%, limit of detection range between 0.5 and 1.8 μg/kg, and relative standard deviation less than 10%.

Abstract:A simple and efficient method based on QuEChERS and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed for the determination of diafenthiuron and itss degradation products in tea. The sample was extracted with acetonitrile and cleaned up with QuEChERS. In the chromatographic analysis, three target compounds were separated on a C₁₈ column (150 mm × 4.6 mm, 3.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The mass analyzer was performed using positive scan mode with MRM monitor using external standard method. The results showed that the limits of quantitatiom ( LOQ, S /N≥10) of diafenthiuron, diafenthiuron-methanimidamide and diafenthiuron-urea were 0.01 mg/kg, 0.005 mg/kg, 0.003 mg/kg, respectively. The average recoveries of the three compounds spiked at three level concentration were in the range of 62.2%～99.6%， with the relative standard deviations( RSDs) of 1.3%～9.4%. This method is simple, fast, credible and high sensitivity can be applied to simultaneous identification and quantitation of diafenthiuron and its degradation products in teas, and the same time this method can effectively reducing the degaragation of diafenthiuron in the pretreatment process. This method meet the requirements for determination of diafenthiuron and its degradation products in tea.

Abstract:In order to identify Lonicerae Japonicae Flos and Lonicerae Flos rapidly and precisely, a hyperspectral imaging technology combined with chemometric methods was applied to develop the nondestructive identification models for Lonicerae Japonicae Flos and Lonicerae Flos. Firstly, the original spectral data were analyzed by three pretreatment methods including Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and Standard Normal Variate Transformation (SNV). A comparison was made among SG, MSC and SNV based on Partial Least Squares (PLS), of which the best pretreatment method was SNV. The Regression Coefficient (RC) and Successive Projection Algorithm (SPA) were used to extract the characteristic wavelengths after SNV pretreatment. Extreme learning machine (ELM) and Last Squares Support Vector Machine (LS-SVM) were applied to build the classification models based on characteristic wavelengths. This results revealed that the LS-SVM model based on SPA performed the optimal classification, with the accuracy of all 100% for modeling set and prediction set. Therefore, hyperspectral imaging technology can be used to identify Lonicerae Japonicae Flos and Lonicerae Flos effectively and non-destructively based on full wavelengths and characteristic wavelengths.

Abstract:Retinol palmitate and retinol acetate in formulas for special medical purposes intended for infants was determined using NP-HPLC. The HPLC system consisted of NH₂ column (150 mm×4.6 mm, 5.0 μm), mobile phase of n-hexane-25.0% tert-butyl methyl ether n-hexane solution (955), flow rate of 1.0 mL/min, injection volume of 50 μL, column temperature of 30 ℃, UV detector detection wavelength of 325 nm. Results showed that retention time of retinol palmitate and retinol acetate were 3.5 min and 6.0 min, respecitively the linearity was good in the range of 0.05～10.0 μg/mL with a correlation coefficient of 0.999 9, the detection limits were 2.0 and 2.5 μg/100 g respectively. The content of retinol palmitate and retinol acetate in formulas for special medical purposes intended for infants were 0～817.0 and 0～8 683.0 μg/100 g, the precision were 0.9%～9.4% and 3.3%～6.3% respecitively. The recoveries of spiked samples at three levels were 81.0%～90.0%. The developed method presented the benefits of simplicity, rapidity, good separation, high accuracy, high precision.

Abstract:On basis of the simulation of the metal contact behavior under low temperature condition, an experimental device for metal simulation testing under low temperature was designed and fabricated; then its designing method, operation, key technological parameters, and points for attention in usage and components such as rolling testing bench, computer control system, cooling system which are introduced in detail. The testing machine has many advantages as follow: Range of -60～0 ℃ ambient temperature can be simulated steadily, which can be offset automatically and precisely through low temperature solenoid valve; The experimental speed of specimenⅠ/ specimenⅡ can be adjusted independently as well as the sliding rate.

Abstract:This paper studied the temperature distribution of different mode of liquid supply in plate freezer under the same working condition, and analyzed the reasons for the inequality freezing rate of the flat plate. The freezing experiment of the fluid supply with ejector and the expansion valve at the same condense temperature in 35 ℃ was carried out respectively. The results showed that: at the end of freezing, the minimum temperature reached to -35.9 ℃ by using expansion valve, and the maximum temperature difference of frozen products was 17.55 ℃. The temperature difference of each layer was large, and the temperature distribution of plate was chaotic. In mode of ejector supplying liquid, frozen temperature distribution was uniform, the maximum temperature difference was 5.54 ℃ at the end of experiment. Meanwhile, each layer plate of temperature decreases gradually from top to bottom, freezing rate increases gradually, and the bottom plate freezing time was shorter than the top about 9.1%. To a certain extent, this study can prove the effect of the temperature difference distribution of the evaporated plate on the freezing time and energy consumption.

Abstract:In order to maintain the stability of heating, the effect of frequency shifts range on heating pattern of domestic microwave was invested based on the numerical simulation method. In this study, the frequency of a microwave oven was measured under no-load and load conditions and a computational simulation model was developed to investigate the effect of frequency shifts on heating pattern of microwave heating. The results showed that the frequency of microwave was constantly changing during microwave heating in the oven; when the frequency shifts was large, the temperature distribution was not stable even heating the same food; the heating pattern is more stable as the frequency shifts reduced; when the range of frequency is limited to the centre frequency ±2 MHz, the heating pattern of food heated in microwave oven would be almost consistent.

Abstract:The rotary Lu'an Guapian baker was designed, according to the Lu'an Guapian traditional baking process. Far-infrared radiation heating unit was used in the tea baker, and an intermittent heating mode was used at the same time. The rotary table was droved by 0.5 kW AC motor, with the electric heating unit power 36 kW, heating and stopping time form 3 s to 5 s. The intermittent heating control system and the strong anti-jamming infrared light emitting and receiving circuit were designed in the study. Double 555 multivibrator is used as infrared emission circuit, and UPC1373 and audio PLL IC LM567 were used as a frequency selective receiver. The Lu'an Guapian baking experiment was done with the prototype. The results showed that the control of machine baking time and temperature was more precise, compared with artificial baking. This machine scores closed to the traditional manual baking tea when the control temperature was 68 ℃, and the machine baking score was higher than the traditional artificial baking when the control temperature was 73, 82 and 87 ℃ respectively.

Abstract:As fruit picking must overcome the connection force between fruit stalk and fruit, the tensile force and torsion moment of tomato picking were measured by test for revealing the size and its change of tomato fruit picking force during tomato fruit picking practice.The test results show that the size of the ripe processing tomato picking force is related to the movement direction of the fruit in picking operation. When the fruit is moving in a direction, the picking force is smaller with the tilting angle of the stalk being greater, the force of tomato fruit picking has a linear correlation to tensile inclination angle, and energy consumption of picking fruit is the same at different fruit moving directions. For the fruits with short and high stiffness stalks, the turning angle of stalk is small and the fruit is easy to be picked.

Abstract:The corn nano-starch/cellulose nanocrystalline(CNC) composite film was prepared by casting method with corn nano-starch as substrate, glycerol as plasticizer and CNC as reinforcing agent. Film forming substrate and drying temperature have influences on film formation of nano-starch, and PVC matrix plate is better. When drying temperature is 25 ℃, the film forming is smooth and good. The effects of corn nano-starch, glycerol and CNC content on the strength properties of nano-starch/CNC composite film were investigated by single factor, and three factors and three levels orthogonal test were also carried out. Orthogonal optimization study showed that the tensile strength of composite film was: CNC > glycerol>corn nano-starch. The optimum results of orthogonal experiment were as followed: CNC 2%, glycerol 8% and corn nano-starch 10%, and the tensile strength of composite film can be reached 20.18 MPa. FTIR analysis also showed that corn nano-starch, glycerol, CNC were mixed evenly, and a homogeneous and stable nano-starch/CNC composite film was formed. The corn nano-starch/CNC composite film has a good application prospect in the field of edible packaging of food and drugs.

Abstract:By filtering the white noise method to simulate the incentive model in food transportation, a conventional seven degree of freedom dynamic model for a foam material liner is established, and the vertical displacement and deflection displacement response of the food lining system under virtual excitation excitation are obtained. The MATLAB software is used to program the random Gauss white noise and filter, and the ode45 module is used to solve the differential equation of the system dynamics. The vertical vibration displacement of all legs is consistent. The numerical value is less than 0.007 5 m, the deflection angle between 0.006 0～0.007 8 rad and the vertical displacement response of transported food is lower than 0.006～0.007 m, which validates the cushioning characteristics of the cushioning pad under this working condition. Under the action of vibration and damping, the food integrity of transportation is effectively protected, and it is consistent with the linear trend and measured data, which achieves the purpose of pre operation simulation.

Abstract:To develop a new type of fruit and vegetable preservative with low toxicity and harmLess, the bio-liquid was used as the main experimental material, and the antibacterial effects and mechanism of bio-liquid on the Colletorichum orbiculare and the effect on the preservation of muskmelon were studied. The results showed that the bio-liquid had obvious antibacterial effect on the Colletorichum orbiculare, and the EC₅₀ and EC₇₀ ere 1.8% and 2.4%, respectively. The bio-liquid could destroy the membrane structure of the Colletorichum orbiculare and the rupture the cell membrane, which caused the exudation of proteins, nucleic acids, and carbohydrates. Treated with bio-liquid could delay the decrease of pulp’s hardness, soluble solid content, titratable acid content, besides, it could inhibit polyphenol oxidase activity and polygalacturonase activity, and also delay the consumption of phenolic substances and inhibit the increase of soluble pectin content. The higher the concentration of bio-liquid was, the more obvious the effect of muskmelon preservation had.

Abstract:To investigate the antibacterial activity of camphor tree leaves’ polyphenol in food preservation, the effect of camphor tree leaves’ polyphenol was studied, on 7 strains of pathogenic bacteria and spoilage bacteria, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Furthermore, the effect of camphor tree leaves’ polyphenol on the total colony, pH value, total volatile basic nitrogen (TVB-N) content and trimethylamine content of grass carp meat during cold storage was investigated. The camphor tree leaves’ polyphenol inhibited these strains effectively, the MIC on Pseudomonas fluorescens, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Penicillium citrinum, Aspergillus niger, Mucor mucedo were 0.500, 0.625, 1.250, 1.250, 2.500, 2.500 mg/mL, respectively, and the MBC were 1.000, 1.250, 2.500, 2.500, 2.500, 2.500, 2.500 mg/mL, respectively. The camphor tree leaves’ polyphenol can significantly inhibit the growth of microorganisms in the fish, and the pH value, TVB-N content, and trimethylamine content increased slower than that of the control, the shelf life of refrigerated fish increased from 3 days to 6 days, 8 days for 5, 10 mg/g treatment, respectively. The camphor tree leaves’ polyphenol could be used as effective natural antibacterial agent in fish meat preservation.

Abstract:In order to solve the problem in the accuracy of circularity of apple, the improved algorithm of the particle swarm was adopted. Firstly, mathematical model circularity of apple was established. Secondly, particle swarm algorithm was improved, which was included inertia weight fuzzy control based on membership function of generalized bell shaped distribution, adaptive Z shaped membership function adjustment process, and selecting fitness function. Finally, the algorithm termination condition and flow were given. The experimental simulation results showed that the improved particle swarm optimization algorithm convergence was faster than the particle swarm optimization, and the accuracy of Jonakin and Fuji Apple roundness detection, about 96% and 97%, was higher than that of other algorithms. In conclusion, this could algorithm be used for circularity of apple measurement.

Abstract:Ultrasonic microwave-assisted extraction of oligosaccha-rides from lotus (Nelumbo nucifera Gaertn.) seeds (LOS) was investigated. The five parameters, ultrasonic time, ultrasonic temperature, microwave power, microwave time and solid to liquid ratio were optimized using the Box-behnken design with a quadratic regression model built by using Response Surface Methodology (RSM). The highest oligosaccharide yield, (10.525±0.017)%, was obtained under optimal conditions for ultrasonic time, ultrasonic temperature, microwave power , liquid to solid ratio and microwave time at 10 min, 45 ℃，100 W，100 min and 301 (mL/g), respectively.

Abstract:In order to further develop the resources of Podocarpus Nagi, the technology of ultrasonic assisted soxhlet extraction for the extraction of Podocarpus nagi was optimized by single factor and response surface tests. The physicochemical properties and fatty acid composition were analyzed. The results showed that the optimum extraction conditions were as follows: the extraction temperature 75 ℃, the solid-liquid ratio 140 （g/mL）, the extraction time 150 min and extraction solvent n-hexane. Under this condition, the yield of bamboo nut oil was 29.32%. The analysis via GC-MS method showed that nine kinds of fatty acids were detected in the bamboo nut oil, including 95.81% unsaturated fatty acids and 76.27% polyunsaturated fatty acids, which were significantly higher than monounsaturated fatty acids (19.54% ),of which linoleic acid content was the highest and was rich in oleic acid, eicosadienoic acid and eicosatrienoic acid.

Abstract:The extraction conditions of yellow pigment from Rosa sterilis D. shi were optimized by extraction agent screening and uniform experimental design, and the effects of light, pH, oxidant, reducing agent, metal ions and sugar on their stability and antioxidant capacity was investigated. The optimum extraction conditions of Camellia oleifera cake were obtained as follows: 80% acetone, the ratio of material to liquid is 116 （g/mL), each time ultrasonic assisted extraction for 3.5 h at 58 ℃, and extraction 2 times. The yellow pigment was unstable in the sunlight, but showing a strong antioxidant capacity. Yellow pigment and its antioxidant capacity was relatively stable in the pH 5～7. H₂O₂ destroyed the color and its antioxidant capacity of yellow pigment. Na₂SO₃ could significantly increase the absorbance, FRAP and TRPA of yellow pigment. It was stable to Zn²⁺, Cu²⁺, K⁺, Mg²⁺, Na⁺ and Al³⁺, but unstable to Fe³⁺, the tested metal ions had a certain effect on antioxidant capacity of yellow pigment. Glucose, sucrose and maltose had little effect on stability of yellow pigment, while maltose could improve the FRAP.

Abstract:The process of extracting the insoluble dietary fiber (IDF) of purple potato by ultrasonic-assisted enzymatic method was studied, and its antioxidation in vitro was also evaluated. The effect of five factors (ratio of material to liquid, ultrasonic time, ultrasonic power, alpha amylase dosage and enzyme hydrolysis temperature) on insoluble dietary fiber extraction rate were determined. Orthogonal optimization test was carried out on the basis of single factor test, and the antioxidant level of IDF was evaluated by hydroxyl radical (·OH) in vitro. The single factor test showed that among the factors, the enzymolysis temperature played the most significant role on the extraction. Further orthogonal experiment get the optimum process parameters of purple potato IDF as follows: the ratio of material to liquid 115 (g/mL), ultrasonic time 40 min, ultrasonic power 160 W, and the enzymolyzing at 75 ℃. Under this condition, the IDF extraction could be as high as 38.32%. Finally, the anti-oxidation of purple potato IDF was determined by the method of removing hydroxyl radical (·OH). The results showed that the purple potato IDF has good cleaning effect on ·OH, and a certain concentration-response relationship was observed. Its IC₅₀ was calculated to be 39.27 mg/mL, and indicated that the antioxidant activity was stronger than V_C.

Abstract:Static adsorption and desorption experiments were carried out to determine the types of macroporous resins for purifying flavonoids from eggplant leaves, to optimize its technological conditions, and to comparatively analyze the antioxidant activities of eggplant leave flavonoids before and after purification. The results showed that NKA-II was the optimal adsorbent. The optimum conditions for purification of flavonoids from eggplant leaves were listed as follows: sample concentration of crude extracts 0.362 6 mg/mL, sample pH 2, the static absorption time, 2.5 h. After 40 minutes desorption with 70% ethanol (pH=3), the content of flavonoids was increased from 17.91% before purification to 64.59%, the rate of purification was improved by 3.61 times. Compared with rutin, scavenging activity of flavonoids after purification on ABTS+· and DPPH· was less, and scavenging activity of flavonoids after purification on ABTS+· was stronger than before purification.

Abstract:In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.

Abstract:Fungus and their harmful substances become one of the most serious contamination in food. This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years. Comparing the application of traditional detection methods and rapid detection techniques in dairy products, it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.

Abstract:Ice slurry is used for the preservation of aquatic products with high cooling efficiency and good preservation effect, which could utilize the seawater directly. In recent years, the study of ice slurry has become a hot spot. In this review, the research situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. The combination of ozone and ice slurry was given to use the bactericidal and bacteriostatic effect of ozone to slow down the process of corruption of catches and extend the shelf life of products. Moreover, the future and development of the combination of ozone and ice slurry for the preservation of aquatic products were also prospected.

Abstract:The optimum enzymatic conditions of extracellular polysaccharide of Porphyridium creuntum (EPS) were investigated in this research. Based on the results of single factor experiment, by using the Box-Behnken response surface method array design, the optimum conditions for hydrolyzing EPS to obtain antioxidant hydrolysates with the highest hydroxyl radical scavenging activity were as follows: enzymolysis reaction time 6.3 h, enzymolysis reaction pH 8.0, enzymolysis temperature 63 ℃, and enzyme-to-substrate ratio 2.7 U/mg. Under the conditions, the scavenging rate of hydroxyl radical was 70.64%. Subsequently, the antioxidant activity of the enzymatic hydrolysates were determined in vitro. The results showed that the enzymatic hydrolysates had good scavenging abilities on ·OH, DPPH·, ABTS⁺· and O^-₂·, the half-scavenging concentration values of the crude hydrolysates against ·OH, DPPH·, ABTS⁺· and O^-₂· radicals were (1.67±0.58)mg/mL, (1.08±0.01) mg/mL, (0.64±0.01) mg/mL and (4.16±0.01) mg/mL respectively.

Abstract:Ginkgo cloudy juice was produced for investigation in the present study. Orthogonal design was carried out to optimize the hydrolysis conditions of enzymic hydrolysis starch from ginkgo cloudy juice. The results showed that a high hydrolysis degree of 55% could be obtained under the optimum enzymatic treatment conditions: a-amylase dosage of 35 U/g kernel, glucoamylase dosage of 60 U/g kernel, hydrolysis temperature of 65 ℃. Ginkgo cloudy juice with different degree of hydrolysis were prepared by controlling hydrolysis time. The suspension and storage stability and some other physical properties including viscosity, droplet size and Zeta potential were characterized to research the stability of ginkgo cloudy juice. The results showed that the viscosity of ginkgo cloudy juice decreased very quickly, droplet size increased, and Zeta potential firstly decreased and then increased with the increasing of the enzymatic hydrolysis time. Dextrose equivalent value (DE value) of ginkgo cloudy juice after hydrolysis could be above 70%. However, the both value of suspension stability and storage stability of ginkgo cloudy juice were the highest when the DE value was of 40%～55%, which indicated ginkgo cloudy juice of this condition had the best stability. Therefore, it could conclude that for the stability of ginkgo cloudy juice was not tightly related to the hydrolysis time.

Abstract:The particle size, microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured. The three kinds of mulberry leaf powder was obtaind, fine powder, micro powder, and superfine powder. Compared with fine mulberry leaf powder, the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82% and 91.39% respectively. The content of DNJ (1-deoxynojirimycin) increased by 107.86% and 118.75% (P<0.01), and the content of total phenolics increased by 0.40% and 4.91%. Moreover, the content of polysaccharides increased by 18.86% and 36.57% (P<0.01), and the content of flavonoids increased by 28.47% and 31.86% (P<0.05)，with the contents of amino acid nitrogen increased by 20.00 % and 45.00 %. The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%, 324.84% and 554.92% (P<0.01). Insoluble dietary fiber decreased by 53.31% and 86.59% (P<0.01). Therefore, the fine pulverization increases the amount of the functional properties dissolution.

Abstract:In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment, the pork was salted by four kinds of low salt concentration, then was made into sausages and fermented. The effects of pH, nitrite, TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation. The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration. Number of lactic acid colonies increased rapidly at the first 6 h after fermentation, and increased slowly after 6 h fermentation. When the salt concentration reached 2.5%～3.0%, the growth and reproduction of lactic acid bacteria were inhibited to a certain extent. With the salt concentration reaching 2.0%～3.0%, the colony growth and reproduction was significantly inhibited. The salt concentration had the greatest effect on the total number of colonies, and under the salt concentration range of 1.5%～3.0%, the total number of colonies after 6～9 h of fermentation decreased significantly with the increase of salt concentration. Moreover, the salt concentration also affected the pH value of fermented sausage, and the pH value decreased more rapidly under low salinity conditions. Under salt concentration of 1.5%～3.0%, the content of nitrite in sausage increased with the increase of salt concentration after 6～9 h of fermentation, and increased with the prolongation of fermentation time. In addition, TVB-N content was also affected by the concentration of salt. The probiotic fermented sausage has better nitrite and microbiological safety with 2.0%～2.5% of salt concentration.

Abstract:In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant noodles was 4.93 min, and the sensory score was 88.9. The average relative error was 1.47%, weight （60±5） g, while the moisture content was 6.75% and the quality index of the product was good.

Abstract:Appropriate excipients were selected for direct compression process of Lycium ruthenicum Murr. Tablets according to the powder properties were screened. The influence of different excipients was investigated based on single factor test with hardness, friability and disintegration time as comprehensive scores. Then, through the Box-Benhnken design of response surface method, the best prescription of the direct compression of Lycium ruthenicum Murr was made. The impact of the different environment on tablets quality also was detected. Conclusion: Microcrystalline cellulose SH102, anhydrous lactose, colloidal silicon were selected as excipients. powders was obtained as follows: microcrystalline cellulose SH102 content of 29.56%, anhydrous lactose content of 26.91%, colloidal silicon content of 6.24%. It was also manifested that the tablets which compression under the low temperature and low humidity had the best scores which is 0.806, and the tablets with excipients had the obvious advantages in the storage and transportation.

Abstract:In order to study the mainstream smoke of the super slim cigarettes with perforation cigarette paper. The tar and nicotine deliveries on a puff-by-puff basis of the super slim cigarettes with different cigarette paper perforation parameters were measured under ISO and HCI regimes respectively. The results showed that: 1) Under ISO regime, tar deliveries of the perforation super slim cigarettes decreased, and there were no obvious variations of nicotine between the perforation cigarettes and the control samples. 2) Under HCI regime, tar and nicotine deliveries of perforation cigarettes increased, and the perforation had a negative effect on the total tar and nicotine deliveries of super slim cigarettes. 3) The tar growth rate of the first three puff showed that the variation tendency of tar release per puff under ISO regime was larger than that under HCI regime. 4) Under ISO regime, the total nicotine/tar ratios of perforation cigarettes were larger than that of the control samples. The total nicotine/tar ratio increased with the increase of perforation band under the same number of perforation, and the nicotine/tar ratio increased with the increases of the number of perforation under the same perforation band. There were no regular variation of the nicotine/tar ratio between perforation cigarettes and control samples under HCI regime.

Abstract:The influence of the moisture content of the tobacco blend on physical, structural distribution of the tobacco blend, static burning rate, firecone falling, mainstream smoke release, as well as cigarette taste of the slim cigarette were investigated. The results showed that the tobacco blend constituent, firecone falling and cigarette taste were greatly influenced by the moisture content of the tobacco blend when that was between 11.5% to 13.8%. With the increasing of the moisture content of tobacco blend, its degrading resistant property of the tobacco blend became better and the coarse fraction of the tobacco blend constituent was dominating. With the increasing of the moisture content of the tobacco blend, the firecone falling ratio of the slim cigarette during smoking was obviously reduced and it was reduced from 65% to 30% when the moisture content increased from 11.5% to 12.9%. The wetter cigarette tasted weaker while the dryer cigarette tasted stronger. Besides, the hardness, the static burning rate and the mainstream smoke of the slim cigarette were slightly changed by increasing the moisture content of the tobacco blend. It was advised that the perfect moisture content of the tobacco blend is between 12.5% and 12.9% for the slim cigarette manufacture.