Abstract:Compared with the international frontier, the gap in agricultural technology in China is shrinking, and a basic pattern of a small number of leading, majority running and running is formed. In the new era, we should vigorously support the research of basic, cutting-edge and public welfare technologies in agriculture, increase the support of various national science and technology plans to the agricultural sector, accelerate the construction of agricultural IoT technology service platforms, and promote the integration of agricultural technology innovation.

Abstract:This article analyzes the food safety notifications on China by EU Rapid Alert System for Food and Feed（RASFF）in 2016~2017 from five perspectives: number of notifications, notifying countries, notification types, product categories and hazard categories. It makes a summary on the characteristics of food safety notifications on China by RASFF in 2016~2017, and analyses the key food categories and risk factors focused by European Union. Finally, three suggestions are concluded to improve food safety supervision in China, including establishing a food safety early warning platform based on data analysis; accurately analyzing the characteristics of food safety risks notified by RASFF to do a better export foods administration, following-up EU standards and improving the industry responsibilities.

Abstract:In this study, the effect of distilled spirit on the myofibril protein solubility, emulsification, turbidity, surface hydrophobicity, gel properties and sulfhydryl content were investigated in the saury. The results showed that, with the increase of the additive amount of distilled spirit, the solubility, emulsification, gel hardness, elasticity, mastication, cohesion and water retention of myofibril protein first increased and then decreased. However, no significant change was found in the gel whiteness, and the turbidity, surface hydrophobicity and sulfhydryl content were first decreased and then increased. In conclusion, the distilled spirit processing had a great influence on the functional characteristics of the myofibrillar protein in saury, and the improvement effect on the gel characteristics was better when the additive amount of distilled spirit at 5%～7%. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) studies indicated that the distilled spirit could promote the dissolution of protein and make the dissolved proteins form macromolecular substances through polymerization.

Abstract:The changes of solubility, emulsibility, ultraviolet absorption spectroscopy, fluorescence emission spectroscopy and surface hydrophobicity of peanut proteins (PP) were investigated using the methods of 1-naphthalenesulfonicacid-8-(phenylamino)-sodium salt (ANS), ultraviolet and fluorescence spectroscopy. The results showed that, with the increasing of xylitol and mannitol, the solubility of PP increased within pH 3.0～6.0, reached minimum value almost at pH 4.0, while the emulsibility increased first and declined finally. We supposed that the tyrosine was wrapped into the inner core of PP, while the tryptophan exposed to the surface of PP, resulting in the fluorescence intensity of them reduced with the increasing of xylitol and mannitol. The surface hydrophobicity was found increasing gradually when treated with xylitol, while that of mannitol increased first and then declined finally.

Abstract:There are abundant lactic acid bacteria resources in traditional yak yoghurt. 48 strains of lactic acid bacteria were isolated and identified from yak yoghurt collected from Qinghai region. Screening of acid-tolerant and bile-resistant salts for 11 strains of lactic acid bacteria that thrive and can be used in foods. The results showed that 6 strains had a survival rate of >50.00% in pH 3.00 artificial gastric fluid, and 2 strains had a growth efficiency of >15% in 0.30% bile salt. Lactobacillus rhamnosus 2016SWU.05.0601 was the best resistant strain. The survival rate in artificial gastric juice is 119.53%, and the growth efficiency in 0.30% bile salt is 41.64%.

Abstract:Effects of roasting temperature and duration on the composition fatty acid and pigment and antioxidant attribute of Chlorella pyrenoidosa were studied. The results showed that oleic acid (C_18:2) and linolenic acid (C_18∶3,n3) were the predominant fatty acids species, and poly unsaturated fatty acid (PUFA) accounted for ca. 76.69% of total fatty acids in Chlorella. Roasting treatment had little effect on fatty acid content and composition when the temperature no higher than 150 ℃. However, remarkably decrease of PUFA content was found with 200 ℃. Both pigments and the antioxidant activity of ethanol extracts (scavenging DPPH) from C.pyrenoidosa were sensitive to roasting temperature. Obviously degradation of chlorophyll and carotenoids were found when roasting temperature was higher than 100 ℃, while the antioxidant activity of ethanol extracts from chlorella decreased dramatically with roasting treatment over 150 ℃.

Abstract:Purpose: The total flavonoids content was determined by the colorimetric method of NaNO₂-Al(NO₃)₃, and the changes of the contents of five kinds of flavonoids were detected by the high performance liquid chromatography (HPLC) to study on the content of flavonoids in the brewing process of the different processing of the semen astragali complanati, which provided an important reference for the brewing and quality control. Results: The contents of other flavonoids in semen A complanati showed a increase trend in the beginning, then followed by a decrease, which was consistent with the changing trend of total flavonoids. Compared with the untreated group, all the contents of flavonoids in the treated group were higher in the brewing process except myricitrin. Conclusion: The flavonoids content could be improved by soaking and germination of semen A. complanati before brewing.

Abstract:The effect of fermentation with different yeast on the organic acids of fig wine was investigated. Five different commercial yeast were used in this test, and the content of organic acids in fig wine and juice was determined. Moreover, the relationship between quality of fig wine fermented by different yeast and the organic acid was investigated through the PCA analysis. The results showed that, content of total organic acid, including acetic acid, succinic acid, citric acid, maleic acid in fig wine fermented by five different yeast raised. The contents of acetic acid and succinic acid in wine fermented by D254 were 3 805.99 mg/L and 2 194.29 mg/L, respectively. The content of citric acid in KD fermenting wine was 1 635.31 mg/L. Moreover, all of the contents of fumaric acid and oxalic acid in wine fermented by different yeast declined. And the content of oxalic acid in KD fermenting wine (104.99 mg/L) was higher than others. The PCA analysis indicated that, organic acid such as malic acid, citric acid, tartaric acid and oxalic acid showed apparent reciprocity with KD. The results of this experiment can provide theoretical basis to fig wine production.

Abstract:In order to realize the stable quality and large-scale production of Guizhou Sansui characteristic bacteriallobster sauce.Pure cultivar and mixed bacillus fermentation was carried out to strengthen the dominantstrainsbased on the preservation of the original flavors. Thirteen strains were isolated and screened from traditional production techniques and inoculated into soybeans. Preliminary screen and rescreen by using sensory evaluation and determination of protease activity as indicators,five strains of dominant strains were selected for physiological and biochemical experiments. Finally, three strains of B, F and J were selected for 16Sr DNA sequencing ，and establishingphylogenetic trees. The results showed that strains of B, F and J belong to the subspecies of Bacillus, which are the dominant strains of the characteristic bacteria-type lobster saucein Guizhou Sansui. They can lay the foundation for the preparation of the compound inoculants for lobster sauce fermentation.

Abstract:The essential oils were extracted from four varieties of Citrus Reticulata peels (Citrus poonensis Hort. ex Tanaka, Citrus unshiu Marc., Citrus suceosa Hort.ex Tanaka and Citrus tardiferax Hort. ex Tanaka）by roll-pressed, and then volatile compounds were analyzed by electronic nose and gas chromatography-mass spectrometry (GC-MS) technology. The results shows that: 5 kinds of the 18 sensors have a significant difference in the response values of the four kinds of Citrus Reticulata Blanco oils (P＜0.05), electronic nose was applied to distinguish the essential oils through the principal component analysis (PCA) and the classification index was above 86%. GC-MS analysis showed there were 38, 37, 37 and 36 compounds identified from the four kinds of essential oils, respectively, with the total of 72 compounds, 11 common compounds only, and their unique compounds amounting to 30.

Abstract:In this study, the High Performance Liquid Chromatography-Evaporative Light Detection (HPLC-ELSD) was used to establish the rapid comparison and content calculation of effective components of galacto-oligosaccharides based on the fingerprint analysis. Using this method, 11 anonymous commercial food-grade galacto-oligosaccharides products were compared based on the fingerprint composition comparison and content calculation of the effective component. The results showed that the composition of the commercial food-grade galacto-oligosaccharides product composition close to each other, and the non-effective components generally included glucose, galactose and lactose constitute. The number of effective ingredient peaks was 1 to 2, and the mass concentration range was 73.65～100.00 g/100 g. It was mainly composed of a mixture of galacto-oligosaccharides with a degree of polymerization greater than 3, and the effective component in some products was exclusively iso-lactose. The establishment of this method has enabled the effective evaluation of the quality of galacto-oligosaccharides products.

Abstract:This paper presented a fast screening method for determining Sudan dye adulteration in grape juice, based on the combination of High Performance Thin-Layer Chromatography (HPTLC) and Surface Enhanced Raman Spectroscopy (SERS). Chromatography separation was achieved on silica gel plates using petroleum/acetone/acetic acid (9/1/0.1) as the mobile phase. After that, key factors including silver nano particle concentrations, electrolyte types/concentrations and incident laser wavelength was investigated with regarding to their effects on the quality of SERS results. Under optimized conditions, the method sensitivity reached to 0.01～0.05 mg/kg, while remarkable linearity (R²＞0.996) was obtained within the range of 1～20 mg/kg. Apart from that, the established method showed satisfactory accuracy (standard-spiking recovery rates 72%～104%) and precision (RSD 4.5%～9.6%) in the validation with the grape juice sample.

Abstract:Flavor of fresh rice noodles at different temperature were detected during 0～30 h storage through electronic nose to evaluate the freshness of fresh rice noodles, verified by total plate count and sensory evaluation by electronic nose. Results: The freshness of fresh rice noodles worsen with the storage temperature rise and time extension. At 4 ℃, there was no significant change in flavor of fresh rice noodles, the fresh rice noodles could maintain freshness for more than 30 h. At 25 ℃ and 37 ℃, respectively, the fresh rice noodles with peculiar smell at 24 h and 18 h. Response values of PEN3 with principal component analysis (PCA) electronic nose could identify fresh rice noodles samples stored at different conditions; In addition, the Loadings analysis proved that sensors W5S, W1W and W2W in the electronic nose PEN3 have an important impact during the detection.

Abstract:The content of vanillin in tobacco was determined by liquid solvent extraction direct injection -gas chromatography-mass spectrometry (LSE-GC-MS/MS). By calculating the uncertainty component and synthetic uncertainty of vanillin, the influence error on the detection results of vanillin content was achieved. The uncertainty of the measurement result of the substance was 1.37 μg/g.

Abstract:In order to fast evaluate the hygiene situation of electronic cigarette liquids, the fast examination of total colony numbers in electronic cigarette liquids has been achieved which was based on the adenosine triphosphate (ATP) bioluminescence method.The method has been optimized, and the examination results of total colony by ATP method was compared with the results by National standard microbial detection method . Results showed: (1) the optimal temperature for ATP examination was 25 ℃, optimal time for bioluminescence reaction was 30 s, the detection limit of ATP was 2.36 × 10^-12 mol/L, RSD was 3.5%～8.2%, and the sample recovery rate was 97%～108%. (2) Samples with low Colony-Forming Units (CFU) were examined after enriching with filtration membrane. Mixed cellulose esterfiltration membrane had better enrichment effect than poly-carbonate membrane and cellulose acetate membrane. It showed good logarithmically linear correlation between the fluorescent light after membrane filtration and thetotal colony before filtration ( r²＞0.96 ). There was no significant deference on the total colony numbers calculated between the ATP method and standard plate count method (P＞0.05). And the evaluation results of electronic cigarette liquids are identical. Therefore, ATP bioluminescence method could instantly calculate the total colony numbers in e-liquids, which was constructive in safety and hygiene risk evaluation in electronic cigarette industry.

Abstract:Objective By analyzing the working conditions of the conveyor, the factors affecting the transportation were studied and the mechanical characteristics model of the conveyor was determined. Methods Analytical mechanics method was used to obtain the mechanical characteristics model affecting the equal-pitch variable pitch factor. The three-dimensional model was built using Unigraphics NX and imported into Ansys workbench software. The static simulation, modal analysis and optimization design were performed. Results Through simulation analysis and optimization, the maximum deformation of the cream conveyor occurred at the top edge of the screw shaft, and the mass, total deformation and equivalent stress of the optimized structure were reduced by more than 10%. Conclusion This method could provide a theoretical reference for mechanical research and structural design of conveyors.

Abstract:The TRIZ (theory of inventive problem solving) helped to solve the innovative design of the entire tank system. Through the analysis of the interaction between components, the conclusion was drawn that the use of artificially stirred iron ladles to agitate milk was insufficient. Using physical contradiction analysis, according to the degree of bending of the stirring device due to different heights during operation the dynamic characteristics A motor-driven, retractable and flexible mechanism was designed. The solid works of three-dimensional software was used to build a specific snoring mechanism model, and the feasibility of the flexible arm work was verified through experiments. The test results showed that the flexible arm could complete the compression, elongation, bending, twisting and other gestures, and achieve a wider range of agitation.

Abstract:A peanut negative pressure grading device with simple structure, good grading effect and easy operation was designed based on Laval nozzle structure. Five factors affecting the vacuum degree in negative pressure tube were simulated and the structure size of air duct was determined based on Fluent. CFD-DEM coupled simulation software was used to simulate the negative pressure sorting of two kinds of peanuts with the same volume and small density difference, and the sorting differences of high quality and inferior grade peanuts were obtained. On this basis, taking the sorting height, conveyor belt speed and air inlet speed as experimental variables, the negative pressure grading experiment of peanut was carried out by setting up a negative pressure grading test bench. The experiment proves that the negative pressure sorting device based on Laval nozzle structure can complete the negative pressure sorting operation of peanuts.

Abstract:In order to accurately detect walnut weight online, a walnut weight online testing system based on multi-sensor information fusion was designed, which was adopted the method of dynamic compensation and calibration to process signal collected from an acceleration sensor and symmetrical weight sensors and used the algorithm of support vector regression (SRV) to predict the walnut weight. Then, 400 walnuts were used to acquire weight data at speed of 0.02, 0.03 and 0.05 m/s respectively based on this system. Meanwhile the data were trained and verified. The better prediction model of walnut weight was determined as SVR model with linear kernel function, and the best test speed was determined as 0.03 m/s. Finally, 200 walnut samples were tested online at the speed of 0.03 m/s. The results showed that r² of linear fitting between the walnut weight prediction and their actual weight was 0.85, and the average absolute error of linear fitting was 1.67 g. The results indicated that the system can accurately online test walnut weight.

Abstract:The terminal device was designed for spherical fruit picking. It was presented the working process and hardware structure of the device, including the binocular vision system, the embedded control core, the mechanical arm and the picker. The proposed algorithm of binding Hough transform circular detection could complete the occlusion fruit segmentation. Based on the improved PMF stereo correspondence point algorithm, the 3D matching of left and right fruit images was realized, and the 3D centered coordinates of fruit were also obtained. The results of the picking experiments on tomato, apple and citrus fruits showed that the module could coordinate and work steadily with 87.5% of successful recognition rate and 85% of picking rate of the mature fruits.

Abstract:In order to design an automatic packing robot for small size pouch foods placed in chaos, a parallel pick-up robot is designed on the basis of analyzing the actual requirement of bagged food packing, and its performance parameters and mechanical structure are determined. Then the space motion trajectory of the robot is planned, and Adams software is used. The planning path is simulated. The results show that the designed robot can grasp and release accurately, and move smoothly in the planned path, and the trajectory is standardized to meet the design requirements.

Abstract:This paper makes a theoretical analysis of cam mechanism on the capping machine of beer production line, and using SolidWorks and VB to extract the cam contour line, then obtain the speed, acceleration and pressure angle data of cam and roller follower by combining MATLAB with dynamic analysis. The analysis shows that the cam is unreasonable. In order to improve its performance, three spline curves are used to improve the cam profile. After analyzing the cam profile fitted with three spline curves, the flexible impact of the present cam mechanism is reduced and the performance of the capping machine is improved.

Abstract:In this study, nano-titanium dioxide was incorporated into polyvinyl alcohol, and polyvinyl alcohol active films with different concentration of nano-titanium dioxide (0.0%, 0.5%, 1.0%, 3.0%, 5.0%, and 7.0%) were prepared by solution casting method. The moisture absorption and antimicrobial properties of polyvinyl alcohol films modified with nano-titanium dioxide was studied. The hygroscopic properties of the films were studied through isothermal hygroscopicity experiments, and the experimental data were fitted and characterized based on GAB isothermal hygroscopic model. The antimicrobial properties of the films were analyzed through the growth inhibition experiments of Staphylococcus aureus and Escherichia coli, respectively. The results showed that nano-titanium dioxide could give excellent hydrophobicity to polyvinyl alcohol films. The hygroscopicity of the films was decreased with the increasing addition of nano-titanium dioxide, and when the relative humidity was 11%, 33%, 57%, 75% and 84%, respectively. Compared with pure PVA films, the equilibrium moisture content of polyvinyl alcohol films containing 7% nano-titanium dioxide was significantly reduced by 1.53%, 3.97%, 4.10%, 7.20%, and 10.70%, respectively (P＜0.05). The hygroscopicity of polyvinyl alcohol active film incorporated with different concentration of nano-titanium dioxide could be fitted by GAB isothermal moisture absorption model, and the model's fitting R² was all above 0.99. The overall variation trend of the GAB isothermal adsorption model curve of the six PVA active films was similar, which belonged to the type II isothermal moisture absorption curve. The antimicrobial properties of the polyvinyl alcohol film were modified by adding nano-titanium dioxide. The OD₅₉₅ growth trend of S.aureus and E. coli colonies decreased with the increase of the nano-titanium dioxide concentration in the film. The polyvinyl alcohol film modified with nano-titanium dioxide had good hydrophobicity and antibacterial performance, indicating that it might have a beneficial effect in the storage process of food packaging, and provide a reference basis for the future research and development of food packaging preservation technology.

Abstract:In order to solve inner packaging caused by food packaging machine faults, a food inner packaging detection device was designed based on the machine vision. The device was mainly composed of image acquisition, image processing system, judging and eliminating system. Depending on ultra-small CCD cameras to detect inner liner, at the same time the defective inner liner was determined and rejected via PLC program. By adopting different defective inner liner and FLUKE thermal imager, the detection rates of the machine vision and the stability of the equipment were tested. The results showed that the detection accuracy of the machine vision based device for defective inner liner reached 95%. After development, the defective cigarette packs on white shift, eve shift and night shift reduced by 13.3, 8.4 and 8.0 packs per month, respectively, and all instruments met the requirements of long-term stable operation.

Abstract:The purpose of this study is to apply the concept of Kansei Engineering and Kano Model to improve the design of ceramic containers for food packaging to better meet the needs of customers. Kansei Engineering is used as a design element to capture and transform the perceived (Kansei words) of the consumer. The design object should be examined in a comprehensive context. The paper used sampling method, case analysis method and questionnaire method. The result of this study was that the main factors that affect the consumer satisfaction of the ceramic container for food packaging could be divided into appearance and performance factors. Appearance factors became more preferable in product design and development. Efforts should be made to find out the appearance factors that should be included between Kansei and Related words and design elements. The comprehensive form of ceramic products should complement each other and function flexibly. Therefore, the ceramic packaging container products should have parabolic design elements, artificial plane decoration, glaze, texture and block / closed color.

Abstract:The degradable active antibacterial PLA/PHA films were prepared with 5% tea tree oil and 5% eucalyptus essential oil, respectively by extrusion-casting method. Fresh blueberries were stored at (4±1) ℃ and then packaged in PLA/PHA cling film, tea tree oil/PLA/PHA cling film and eucalyptus oil/PLA/PHA cling film, respectively. The basic properties of the three films were measured. The content of oxygen and carbon dioxide in the bags, decay rate, weight loss rate, firmness, total soluble solids content, total phenol, anthocyanin, and vitamin C content of blueberries were measured every 7 days. The quality of blueberries with different films were compared during storage time. The results showed that the active antibacterial film containing essential oils could effectively reduce the rate of fruit rotting and weight loss of blueberry and delayed the decrease of anthocyanins and vitamin C content of fruits compared with the control group, while maintaining the firmness of fruits. Eucalyptus oil/PLA/PHA cling film packaging is better for maintaining blueberry fruit freshness, reducing fruit moisture evaporation, and maintaining total phenolic content.

Abstract:Antibacterial activity of N^α-lauroyl-L-arginate ethylester(LAE) against five pathogenic microorganisms of fruits and vegetables were investigated in this study. Bacteriostatic test in vitro was taken to research the antibacterial activity of LAE. Penicillium digitatum, Penicillium italicum, Botrytis cinerea, Alternaria alternate and Pectobacterium carotovorum subsp. Carotovorum were treated as the model bacteria of pathogenic microorganisms of fruits and vegetables, and the minimum inhibitory concentration(MIC) of LAE against these model bacteria were determined. The inhibition of LAE to the hypha growth for moulds and the bactericidal effect of LAE for bacteria were also determined. Then the combined antibacterial effects of LAE and other preservative were explored. The results showed that the MIC of LAE against Botrytis cinerea, Alternaria alternate, Penicillium italicum, and Penicillium digitatum were 400, 200, 400, 400 μg/mL respectively. When the concentration of LAE reached the MIC of each strain, the high mycelial inhibition rate of the four molds could be maintained at 100%（16 h）, 78.2%(48 h), 81.8%(48 h), and 79.1%(48 h) respectively. The MIC of LAE against Pectobacterium carotovorum subsp. Carotovorum was 25 μg/mL, and LAE with the concentration of 50 μg/mL could completely kill the tested bacteria within 90 min. Morever, the combination of LAE and sodium chloride could exert the best inhibitory effect on the model bacteria.

Abstract:“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the increases in the activities PPO, POD and PAL, thus improving the storage quality and prolonging the storage life of fresh-cut sweet potato.

Abstract:Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM exhibited no significant difference with 0.02% BHT samples during the storage（P＞0.05）. All the treated samples except the 5% PM treated one represented stronger antibacterial capacity than the control ones（P＜0.05）, and the total bacterial count of 20% PM treated samples showed no significant difference with the ones treated with 0.02% BHT for 4 d. Furthermore, compared with control samples, the addition of PM increased total phenolic content but decreased pH observably（P＜0.05）. The addition of PM showed lower a^* value and higher b^* value significantly（P＜0.05）, enhancing the juiciness, reducing greasy feel and improving sensory characteristics.

Abstract:The polysaccharide from from roots of Radix Tetrastigma were extracted by water bath, and the yield of polysaccharide was determined by response surface methodology. Based on the single factor test, The optimum conditions were as followed: temperature 96 ℃, ratio of water to liquid 34∶1 （mL/g）, extraction time 2 h. Under the conditions, the yield of polysaccharide was (21.23±0.77)%. After deprotein with sevage method, fractionated and purified by DEAE-Cellulose 52 anion exchange column and Sepharose CL-4B gel fltration column, successively . The purifed polysaccharide was designated as RTP-3-1 and its components, molecular weight, primary structure and domains were identified by high performance gel permeation chromatography (HPGPC), fourier transform infrared spectroscopy and hydrogen nuclear magnetic resonance spectroscopy (HNMR). The results showed that RTP-3-1 was high purity polysaccharides with a molecular weight of 1 244.2 kDa，and had the characteristic absorption peak of acidic polysaccharide. ¹HNMR showed RTP-3-1 was an α-type polysaccharide.

Abstract:The protective effect of sea buckthorn procyanidins soft capsules on acute liver injury induced by alcohol in mice were investigated. The sea buckthorn procyanidins soft capsules were made from sea buckthorn seed extract, sea buckthorn oil and perilla seed oil. The procyanidins concentration was signature component, with regarding to the recommended daily intake (3 g/person/day) and average weight (60 kg) of an adult, the dosage for feeding mice is 0.05 g/kg·BW and is expanded to 10, 20, 30 times as low, medium and high level (0.5, 1.0, 1.5 g/kg· BW) in this study. The mice were intragastrically administered with corresponding drugs, respectively, for 30 days. Then 50% ethanol (14.0 mL/kg ·BW) was given to the mice 1 hour after the last administration. All the mice were sacrificed for 16 hours, and their liver samples were collected. The body weight and the contents of malondialdehyde (MDA), reduced glutathione (GSH) and triglyceride in liver tissues were measured.There was no significant difference on body weight in different groups of mice. However, the MDA, GSH and TG levels in liver tissue were significantly decreased by sea buckthorn procyanidins at the high dosage level.Sea buckthorn procyanidins soft capsule have protective effect on acute alcoholic liver injury.

Abstract:A natural heparin-like compound was isolated from swim bladder and its anticoagulant activities were determined. The response surface analysis based on Box-Behnken design was adopted to examine effects of protease consumption, extracting time and temperature on heparin-like compound extraction. The anticoagulant activity of swim bladder heparin-like compound was evaluated by APTT， PT and TT method. Consequently, the optimum conditions were as follows. The concentration of protease from Bacillus licheniformis was 5.4 mg/mL, extracted at 50 ℃ for 20 h. Under the control of these conditions, the predicted extraction rate by mathematical model was (1.79±0.05)%, and the standard error was 3.24%. In addition, the heparin-like compound from swimming bladder (HSB) showed negligible in vitro anticoagulant activity, and played a role through the exogenous coagulation pathway and the common coagulation pathway.

Abstract:Morinda officinalis polysaccharide is an important bioactive substance, in terms of its anti-depression, immune enhancement, anti-viral and anti-tumor effects, and polysaccharide holds great potential in function food and drug development. In this study, the Box-Behnken design principle and one-factor-at-a-time experiments were employed to optimize the extraction parameters of polysaccharide from Morinda officinalis How in Deqing area, Guangdong province. The in vitro antioxidant activities of extracted polysaccharides were also investigated. The results showed that the optimal extraction conditions were as follows: extraction time was 2 h, extraction times was 3, and solid-liquid ratio was 1∶11 （g/mL）. Under the control of these conditions, the polysaccharide yield of Morinda officinalis was 6.71%, which was only less 0.11% than the theoretically predicted value. The obtained Morinda officinalis polysaccharides have a potent O^-₂· and DPPH· scavenging capacity, indicating that the optimized process conditions were stable and feasible. The blood urea nitrogen (BUN) and arterial blood lactate concentration (LACT) were decreased while the hepatic glycogenosis (HG) was increased after treated with different concentrations of polysaccharides of Morinda officinalis How in NIH mice, which indicates that the polysaccharides of Morinda officinalis How has anti-fatigue in vivo.

Abstract:As a new extraction technology, subcritical fluid extraction has received more and more attention, due to its high efficiency and quality. The paper first introduces the basic principle of subcritical fluid extraction, and analyzes the effects of extraction solvent, temperature and pressure, time and frequency, and volume of solvent on the extraction efficiency. Furthermore, the kinetics and thermodynamics of the subcritical fluid extraction process are explained. Then, the quality of the oils obtained by subcritical fluid extraction and other extraction techniques is compared, indicating the migration of bioactive concomitants in the subcritical fluid. Finally, the future research direction of subcritical fluid extraction theory is prospected.

Abstract:On the basis of the analysis of fish transportation stress, the blood biochemical indexes, non specific immune cells and antioxidative functions were integrated, and the stress in the transportation of fish was reviewed in detail from different stress angles, such as hypoxia stress, ammonia nitrogen stress, density stress, objective transportation condition stress, temperature stress and so on. The reaction inducing factors and effects in the process of fish live transportation were proposed, in order to provide reference for the circulation and sale of live fish.

Abstract:The components of Gardenia jasminoides Ellis and their healthy functions were summarized in this review. The relative products of the leaves and fruits were also introduced, which was helpful to the development and application of the Gardenia fruit.

Abstract:Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.

Abstract:In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia offcinarum extracts possesses more melodious aroma and distinct style, which may be related to the suitable abundant of eucalyptus oil detected by GC-MS.

Abstract:In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 h. Under the optimum conditions, the cross-linking degree of cross-linked inulin was 0.013 7±0.001 2, which was well consistent with the predicted value of 0.014 0. It can be found that the average degree of polymerization of cross-linked inulin increased and it has higher viscosity，larger average particle size, lower solubility and better gel properties compared with inulin, that means cross-linked can well improve the food texture and rheological properties.

Abstract:Response surface methodology was used to optimize the components of fermentation medium and the fermentation conditions affecting the exopolysaccharides (EPS) production of Weisssella cinerea SJ-02. Taking EPS production as an index, the effects of carbon sources and nitrogen sources in the medium on the yield of exopolysaccharides were explored. The results showed that using MRS as basal medium, keeping its 2% glucose and replacing peptone with 1.5% soy peptone increased the EPS production of strain SJ-02. The Box-Behnken central combination design was used to study the effects of exopolysaccharides production. The optimal fermentation conditions were as follows: inoculation amount 3.00%, fermentation time 34 h, fermentation temperature 37 ℃. Under these conditions, the theoretical prediction of EPS production is 335.03 mg/L, and the production of EPS by verification test is 331.47 mg/L, which is 17% higher than before.

Abstract:In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.

Abstract:Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented for 42 h hat 31 ℃. The main physical and chemical indicators of the product were found to include 236.9 g/L of total sugar, 4.3 g/L of total acid , and 1.39 g/100 mL of alcohol. . Under the control of these conditions, the black rice was fermented to be glutinous rice, and it was purple-red, transparent and shiny, sweet and sweet, refreshing, rich aroma, soft taste, unique style and high nutritional value of black rice glutinous rice.

Abstract:The aim of this study was to investigate the relationship between bitterness and amygdalin content. Sensory evaluation was conducted with quinine as the standard to evaluate the debitterized apricot kernels (debitteriizng temperature 70 ℃, solid-to-liquid ratio 1∶12, debittering time 6 h), and a certain samples were taken every 30 minutes. Then the sensory evaluation was performed on each sample and the content of amygdalins in samples was determined by high performance liquid chromatography (HPLC). The results showed that the content of amygdalin in bitter apricot kernels was positively correlated with the bitterness by sensory evaluation. After debitterizing of 5 hours in hot water, the content of amygdalin in the apricot kernels was as low as 0.91 mg/g, and the bitterness level of sample was reduced to the grade Ι, with no bitterness. Based on these results, we can conclude that the content of the amygdalin in apricot kernels is closely related to the bitterness of sensory taste. The degree of the bitterness can be evaluated by the residue content of amygdalin determined by HPLC in the apricot kernels during the bitterizing,. which can provide a theoretical base for rapid monitoring the bitterizing in the apricot kernels processing.

Abstract:In order to improve the cut tobacco recovery efficiency of deposed cigarettes in its manufacturing department , the processing parameters of S400 tobacco recovery machine were optimized by using response surface methodology. The results indicated that belt conveyor speed, frequency of draught fan (I) and (II) were determined as the significant influencing factors for the tobacco recovery efficiency. The optimized parameters were improved as followed: belt conveyor frequency was 25 Hz; the draught fan (I) frequency was 53.4 Hz; the draught fan (II) frequency was 35 Hz. After improving, tobacco recovery efficiency was increased from 47.1% to 56.1%. Mereover no significant change on the long strands proportion of the recovered cut tobacco was found and a stable quality of it was obtained.