Abstract:With L-cysteine as an indicator, the Maillard reaction intermediates (MRIs) derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation temperature and time of the MRIs were 80 ℃ and 60 min, respectively. By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips, it was found that the MRIs could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, the MRIs could also improve the color of baked potato chips. The principal component analysis (PCA) clearly revealed the difference between volatile composition in baked potato chips added with the MRIs and with Maillard reaction products (MRPs). In addition, the kinds and relative content of volatile compounds in baked potato chips were improved with addition of the MRIs. The MRIs of gluten peptides and xylose could enrich the chemical profile and provide potential flavoring properties to baked potato chips.

Abstract:This research was to investigate the efficacy and mechanisms of removal of deoxynivalenol (DON) in wheat flour by Bacillus natto 16-1 by ELISA and high performance liquid chromatography / tandem mass spectrometry (HPLC-MS). The results show that, after 5 hours of culture, the DON removal rates were above 53% in different concentrations of bacterial suspension, fermentation supernatant, bacterial lysis liquid, crude enzyme liquid and cell wall suspension. And there were significant differences among different concentrations of bacterial suspension treatments, and high concentration of cell wall suspension treatment of DON removal rate was up to 62.85%. After 10 hours of culture, the DON removal rate of different bacterial components was above 57%, and there were significant differences among different concentrations of fermentation supernatant, bacterial lysis liquid and cell wall suspension treatment. Except for the cell wall treatment group, all other groups can degrade DON as a small molecule mass substance. The cell components of Bacillus natto 16-1 have a scavenging effect on DON, and this effect is somehow related to the concentration of the cell components and the treatment time. The mechanism of DON removal by each cell component is mainly biodegradation, and the cell wall may removal of DON by biosorption.

Abstract:The bacteriostatic action and mechanism of both against Bacillus cereus were studied by using ε-polylysine hydrochloride and nisin alone and in combination. The alkaline phosphatase content, UV absorbing content, pyruvic acid content and SDS-PAGE gel electrophoresis were used as indicators to comprehensively evaluate the antibacterial activity of ε-polylysine hydrochloride and Nisin against Bacillus cereus. The results showed that ε-polylysine hydrochloride and Nisin had a synergistic inhibitory effect on Bacillus cereus. Nisin mainly destroyed cell wall membrane structure and increased the permeability of cell wall membrane, while ε-polylysine hydrochloride mainly affected the growth and metabolism of bacteria by affecting ATPase activity, protein synthesis and expression, and energy metabolism. The combination use of the ε-polylysine hydrochloride and nisin can achieve better bacteriostatic effect at lower concentrations.

Abstract:The amylose and amylopectin were separated by jackfruit seed starch (JFSS), and the same amylose (50%) was mixed with five different types of amylopectin to prepare JFSS (M1′, M5′, M6′, M11′, and BD′) with different degree of amylopectin polymerization. The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated. M1′ had the lowest degree of amylopectin polymerization (189 506), while BD′ had the highest (431 481). As the degree of amylopectin polymerization increased, the syneresis, gelatinization enthalpy, peak viscosity, trough viscosity, breakdown, final viscosity, setback, relative crystallinity, and absorbance ratios of the five JFSS samples decreased from 72.87%, 16.59 J/g, 4 755 cP, 3 548 cP, 1 207 cP, 5 751 cP, 2 203 cP, 33.22%, and 1.56 (M1′) to 66.79%, 11.04 J/g, 2 717 cP, 1 971 cP, 746 cP, 3 158 cP, 1 187 cP, 27.94%, and 1.45 (BD′), respectively. However, the transition temperatures and pasting temperature increased from 48.19, 60.39, 75.32 ℃and 77.55 ℃(M1′) to 52.39, 64.54, 78.47, and 81.60 ℃ (BD′), respectively. The results of the freeze-thaw stability, thermal properties, crystalline structure, and short-range molecular order indicated that the degree of amylopectin polymerization is an important structural factor that can affect thephysicochemical properties of starch.

Abstract:The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, and the dough retention rate was better, the gas leakage time of dough late. The buckwheat CSB produced by the corresponding number has a larger specific volume, moderate hardness, elasticity and chewiness, and the sensory evaluation has a higher total score. The surface of the buckwheat CSB made from flour with an ash content of less than 0.4 g/100 g is bright and uniform in color. The above results are as follows: the wet gluten content is between 33% and 34%, the protein content is between 11% and 12%, the water absorption is between 58% and 60%, and the ash content is less than 0.4 g/100 g. The buckwheat CSB produced is of good quality and is suitable for preparing buckwheat Chinese steamed bread premix.

Abstract:Based on the four dimensionless factors derived by dimensional analysis, the dimensionless prediction model for fluid-to-particle surface heat transfer coefficients (h_fp) was fitted by multivariate regression analysis. After modified the model with the residual analysis method, the final corrected coefficient of determination values R2 reaches 0.973. Furthermore, the five groups of verification set data were used to verify the accuracy of the constructed model, the predicted value of the theoretical model had a high consistency with the calculated value of the measured data, and the average relative error was 2.79%. The research indicated that dimensional analysis combined with numerical simulation has advantages of good reliability and wide applicability on oil frying process h_fp predict, which can meet the needs of food processing and cuisine engineering.

Abstract:In order to select excellent strains for the fermentation of Chinese bayberry wine in Hunan province, 172 strains of yeast were isolated from fruits, leaves and soil of bayberry in different arbutus orchard. The three strains with excellent comprehensive performance were screened at four levels by chromogenic method, duchenne tube method, sugar fermentation method and bayberry wine fermentation method. It was identified as Saccharomyces cerevisiae RY1, Hanseniaspora opuntiae DY5 and Hanseniaspora pseudoquilliermondii JW14 by morphology and molecular biology. Through fermentation performance studies, it was found that all 3 yeasts were able to withstand an environment with a soluble solid content (SSC) of 32%, an SO₂ addition of 200 mg/L, an alcohol content of 16% Vol, and a pH of 2.0. RY1 yeast has strong fermentation performance and tolerance. It is suitable for fermenting bayberry wine. DY5 and JW14 yeast have good aroma-producing ability, and it is suitable for auxiliary fermentation to enhance the aroma of bayberry wine.

Abstract:In this study, a complete experimental method of wholemeal diet combine with sports were established, and analysis the effect in androgen expression level of this method. A series tests were conducted, ① by analysis the androgen relevant indicators in blood, the expression level of wholemeal diet with sports group（group A）was significantly increase (P<0.05); ② by analysis the expression level of blood lipid and inhibin B in blood, the wholemeal diet with sports group（group A）was improved significantly (P<0.05). Through security analysis, it is proved safe and effective in this experimental method.

Abstract:A method for the determination of volatile compounds from Colla Corii Asini by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrome-try(GC-MS) combined with AMDIS was established.The total peak area and number of peaks of the volatile compounds were used as indices to optimize the different extraction conditions by single factor and orthogonal test. The results showed that the influence of extraction temperature was larger. The better extraction conditions were: the sample amount of 5 g, equilibration time 10 min, extracted for 50 min at 70 ℃ by 50/30 μm DVB/CAR/PDMS fiber and then desorbed 5 min. Under these conditions, 41 species of volatile components from Colla Corii Asini were identified, including 10 pyrazines, 8 aldehydes, 5 esters, 6 ketones and 13 others. Among of these, the higher relative contents were pyrazines and aldehydes, accounting for 48.95% and 26.37% of the total components, respectively.The average RSD of the peak area of volatile compounds was 6.25%，which showed that the repeatability of the method was well.This method provides a theoretical basis for the quality control and product research and development of Colla Corii Asini.

Abstract:A ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) assay method has been developed and fully validated for the simultaneous quantification of lovastatin, simvastatin, mevastatin, lovastatin sodium hydroxide, dehydro lovastatin. The samples were extracted with methanol and separated on a Waters Acquity HSS T3 column. The mobile phase consisting of 0.1% aqueous formic acid solution and acetonitrile using gradient elution at a flow rate of 0.3 mL/min. The positive and negative ions were scanned simultaneously. The multiple reaction monitoring (MRM) mode was used for detection. The results showed that the five compounds were separated well within five minutes. The limits of detection and the limits of quantification were 15 μg/kg and 50 μg/kg, respectively. The recoveries were between 94.6%~105.7%, and the relative standard deviation of the methods were lower than 10%. 17 batches of hypolipidemic health food were tested by this method, lovastatin, lovastatin sodium hydroxide salt and dehydro lovastatin were detected in one batch of samples. The method was simple, rapid, sensitive and accurate, and it was suitable for the rapid determination of lovastatin and its analogues in functional foods.

Abstract:In order to improve the ability of accurate detection of pesticide residues on tomato surface, a method of nondestructive detection of pesticide residues on tomato surface based on visual image recognition was proposed. The image of pesticide residues on tomato surface was collected by laser imaging, and the spectral feature of pesticide residue was analyzed to extract the edge profile of pesticide residue area on tomato surface. Based on the feature extraction results, the region of pesticide residue on tomato surface was reconstructed by visual image reconstruction, and the partition matching technique was used to segment the region of pesticide residue on tomato surface. The detection and recognition of pesticide residues on tomato surface are realized by using adaptive block feature matching method. The simulation results show that the method has good nondestructive effect on pesticide residue on tomato surface and high information saturation of output image, which improves the ability of accurate detection of pesticide residue on tomato surface. It has good application value in tomato pest control and pesticide removal.

Abstract:The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission electron microscopy connected with energy spectrometer (TEM-EDS). The results showed that the spiked samples were determined to contain hydroxyapatite component in the XRD test. The needle-like nano-hydroxyapatite can be observed under electron microscope, thus verifying the feasibility of this method for detecting nano-hydroxyapatite. Among five samples, one sample contained hydroxyapatite in the XRD test and a spherical nano-component with unknown structure (the element composition was C, O, P, Cl); while three samples contained crystalline calcite and one sample did not contained crystalline hydroxyapatite.

Abstract:The possible factors of aluminum residue in the manufacturing process of potato noodles were analyzed, and the basic level of aluminum content in the noodles as analyzed, including the background value of aluminum in potato starch, water, and the contact pollution during the manufacturing process. The results showed that, aluminum content in natural background of most potato starch was less than 20 mg/kg, and that in the water ranged from 0.015 to 0.405 mg/kg. The aluminum residue in potato starch added with alum in traditional process was at least 285 mg/kg. Therefore, aluminum-containing additives used in the actual production process should not exceed 2.6 g/kg.

Abstract:Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and lotus core axis is developed. Furthermore, an accurate measurement of the contour parameters of each section of the fresh lotus seed is implemented with the coordinate measuring machine. Based on the obtained measurement model, the center, diameter and roundness error values of the fitting circle for each section can be calculated. The measured data shows that the roundness error of fresh lotus along the direction of the lotus core approximates the parabolic law The roundness error is minimal the maximum section circle and vice versa. The average value of the maximum section circle is 0.347 3 mm. Therefore, the contour near the maximum section is chosen as the positioning reference, in order to achieve optimal centering accuracy. Finally, the circle center data of five section fitting circles near the maximum section are selected, based on the proposed approach. An approximate geometric axis of the fresh lotus seed is fitted. The average coaxially error between the geometrical axis of lotus seed and the lotus core axis is 0.914 0 mm. It can be seen that the size of the punch should be at least 0.914 0 mm larger than the size of the lotus core, during the mechanical operation process. The measurement results provide a basic dataset for the development of the mechanical centering machine of the fresh lotus seed. The proposed method also provides a reference for the geometric center measurement of irregular objects, which have similar attribute to lotus seeds.

Abstract:This study focused on the optimization of the structure of built-in vertical clapboard in the rapeseed fluidized bed dryer. Based on standard k-ε turbulence model and Euler two-fluid model, the number of region and the arrangement mode of clapboard was optimized through numerical simulation calculating software of Fluent. The results showed that the inhomogeneous three region clapboard was the best built-in vertical clapboard for rapeseed fluidized bed drying, enhancing the circulation of hot air, and reducing hot air accumulation in local areas. Finally, it realized the normal fluidization of gas-particle two-phase flow, and achieved the goal of uniform distribution of rapeseed particles in fluidized bed, without the groove flow and dead zone.

Abstract:In order to calibrate the joint angle of industrial robot quickly and accurately, a calibration system of industrial robot based on point constraint is designed. The principle is to calibrate the laser beam to irradiate in the center of the first PSD (Position Sensing Device) and reflected to the second PSD center in four positions by controlling the laser pointer on the end-effector of the industrial robot, and obtain four groups of joint angles, and calculate the linear equations of the position and orientation of the end-effector by the joint angles respectively. According to the fact that the intersection point of each linear equation is the same point (point constraint), the Isqnonlin function is used to search the angle deviation of industrial robot joint. Based on the model of calibration system, six calibration experiments are carried out with ABB Company's IRB120 industrial robot as the experimental platform. The experimental results show that the industrial robot calibration system based on point constraints can calculate the J2~J6 joint angle deviation of the industrial robot quickly and accurately, and the joint angle J1 cannot be calibrated temporarily because of the transformation matrix.

Abstract:On-line dynamic weighing is an important part of the unpacked foods packaging production line, which can realize the functions of error prevention, leakage prevention, packing and filling. It was investigated the formation of the structure, control system, sorting mechanism, data processing and preservation of weighing workstation in this study, based on the function of continuous online dynamic weighing an subsequent processing in packaging production line. The interval sampling and numerical averaging methods were used to collect and calculate dynamic weight data, and the difference of the product between the dynamic weight value and the static were minimized. The system could be quickly built according to the function of achieving the weight of the product collection, comparison, sorting, packaging etc. Therefore, this system could be used widely for rapid secondary development of docking packaging line, with the simple structure, low cost and high accuracy.

Abstract:In order to overcome faultiness and shortcomings of the existing clamping mechanism on non-standard mould, as a basis of load bearing on the mechanism, the arch frame structure was topological optimization designed with variable density method. Through analyzing and comparing the results of topology optimization from three manufacturing constraints, the adopted time of the “symmetrical and draft constraints” was finally found, and the arch frame had better morphological characteristics and manufacturability. moreover, its quality was reduced by about 55.5% compared with the original structure. the lightweight design of the mechanism was realized while improving material utilization ratio. The results of finite element static analysis showed that the arch frame optimized by topology was accorded with requirements of structural strength and stiffness design. In conclusion, the clamping mechanism could service two more years, and the damage of it was also less in the actual use process.

Abstract:The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the diffusion coefficient and release ratio of cyanidin and nano-titanium dioxide from the film to the oily food simulating liquids were the highest, the diffusion coefficient was 5×10^-11 cm²/s and 1.29×10^-13 cm²/s, the release ratio was 0.966 and 0.357, respectively. Then, the lipophilic food simulating liquid and the acidic food simulating liquid were followed, the aqueous food simulating liquid was the lowest, the diffusion coefficient was 1.34×10^-11 cm²/s and 0.85×10^-13 cm²/s, the release ratio was decreased to 0.25 and 0.121, respectively. The release law of cyanidin and nano-titanium dioxide into four food simulants from polyvinyl alcohol active films can be characterized by Fickian+ first-order kinetic model, and the fitting accuracy R² is above 0.98. The overall variation trend of the Fickian+ first-order kinetic model release curve of the cyanidin and nano titanium dioxide in four food simulants was similar, and showing a rapid rise and then gradually flattening. In this paper, the Fickian+ first-order kinetic model was used to study the release law of active substances from polyvinyl alcohol active films in these four food simulants with the changes of time, and provide a reference basis for the development of future release active films and the research on controlled-release technology.

Abstract:A new type of degradable composite packaging film, limonene-corn starch composite film, was prepared by casting film forming method using corn starch, limonene and glycerin. The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties, water vapor transmission rate, water absorption rate and the like. Results: compared with the pure corn starch film, the addition of limonene reduces the light transmittance of the composite film, and the mechanical properties and moisture barrier properties are improved, especially the elongation at break of the composite film is greatly improved. With the addittion of corn starch of 20 g, glycerin added of 6 g, and limonene of 1.6 g, the elongation at break was the highest of 42.92%, and the tensile strength was the highest of 15.02 MPa. The composite packaging film is expected to be useful as a novel food packaging material.

Abstract:In order to reduce the breakage rate of eggs in circulation, the drop impact simulation of Expanded Polystyrene (EPS) and Expandable Polyethylene (EPE) commonly used in cushioning packaging of eggs were studied based on the fluid-structure coupling model by ABAQUS. Moreover, the strength of eggs was determined by strength test for providing the egg damage standard for simulation analysis. The results showed that the cushioning effect of EPE was better than that of the EPS at the same thickness. The cushioning material thickness of EPE (≥10 mm) and EPS (≥25 mm) could effectively satisfy the requirement avoiding the breakage of eggs.

Abstract:To understand the user's perceptual needs more accurately in design, a product form design method based on semantic difference method is proposed. Through the selection and establishment of kansei image vocabulary, the selection of samples and the establishment of kansei image semantic and morphological feature mapping model, information entropy is introduced to obtain the evaluation information entropy of user image. Value, as the constrained design of kansei image semantic quantification, has carried on the innovative design to a wine bottle, preliminarily verified the feasibility of this method, provides the reference for the innovative design of distilled wine bottle, and also provides a new method for reducing trial error of design and stimulating innovative ideas of designers in the early stage of product design.

Abstract:Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. Under 4 ℃, the storage period of the first grade chilled meat was extended from 4 days to 8 days, suggesting the Lactobacillus bacteriocin has a positive effect on prolonging the storage period of chilled chicken.

Abstract:To verify the effect of plasma-activated water (PAW) ice on shrimps (Penaeus Orientalis) preservation, we stored shrimps with PAW ice and tap water (TW) ice at 20 ℃ and compared their differences in pH, TBA, TVB-N, total number of colonies, bacteria diversity, texture and color. The results showed that during 0~6 days storage period, the TBA and pH growth rate of the shrimps treated by PAW ice decreased, and the TVB-N value increased much faster than the TW ice-treated group. Moreover, the hardness of the shrimps treated with PAW ice was also less than that of TW ice-treated. This work also showed that PAW ice could significantly retard the bacterial growth in shrimps. On the 6^th day, the total number of colonies in TW ice-treated shrimps was 2 lg CFU/g higher than that in PAW ice group. In addition, the results from high-throughput sequencing revealed that PAW could inhibit Vibrio. On the 6^th day of preservation, the proportion of vibrio in the control was 62.52%, while it was only 40.45% in the treated group.

Abstract:Ascorbic acid and hydrogen peroxide were used as free radical initiators to induce the grafting of gallic acid onto sodium alginate, in order to enhance new properties of sodium alginate such as antioxidation and bacteriostasis, so that it could have potential in food preservation application. Folin-Ciocalteu method was used for determining the grafting degree of sodium alginate-gallic acid derivative. The results showed that the highest grafting degree was 4.260 mg/g when 5.54 mmol of hydrogen peroxide and ascorbic acid (molar ratio 3.51.0) was added. Infrared and Raman analysis showed that new peaks were appeared in the spectra of the derivative, indicating that gallic acid was successfully grafted onto sodium alginate. Differential scanning calorimetry showed that the thermal stability of the grafted sodium alginate was changed, and scanning electron microscopy showed that the surface of the derivative became rough. When sodium alginate-gallic acid derivative concentration was 4 mg/mL, the scavenging rate of scavenging 1,1-diphenyl-2-trinitrophenylhydrazine radical was 92.0%, which was close to that of gallic acid, far higher than that of sodium alginate. The results showed that the antioxidant activity of the sodium alginate-gallic acid derivative increased significantly. Better preservation of cherries was obtained by the coating of sodium alginate-gallic acid derivative than by the coating of sodium alginate.

Abstract:In order to definite the suitable modified atmosphere packaging materials and temperature for postharvest storage of broad bean (Vicia faba L.), the effects of polyethylene (PE), polyvinyl chloride (PVC) and micro-porous (W) film packaging on beans which were stored at （1.0±0.5） ℃, and PE film packaging stored at （5±1） ℃ were investigated. Quality indexes including firmness, colouration and water content, were investigated in this study. The results showed that, quality of beans which stored at （1.0±0.5） ℃ and packed with PVC films was better than the other treatments, and the preservation period of beans could be prolonged for 28 days.

Abstract:The aim of the study was to explore quality of coix seed grown in Xingren, Guizhou (China) during storage. The results indicated that, color, ordor, main contents and correlate indexs of coix seed changed significantly during storage, which reflect the quality of coix seed decreases. Results: the color of coix seed changed with storing time lengthening. Original milky white, glossy coix seed became dimmed with yellowish and grayish with storing period lengthens. The odor was also from the original sweet aroma, which was ultimate rancidity. The rancidity of coix seed bacame stronger with storing time lengthening. During storage period, there was no significant difference in protein, starch and ash contents, but moisture content declined gradually (decreaesd 37.06%), fat content reduced obviously (reduced 15.00%). Fatty acid value, peroxide value, electric conductivity, malondialdehyde and reducing sugar content of coix seed increased with storing time lengthening, and increased 272.56%, 416.21%, 123.78%, 99.91% and 5.83%, respectively. While, the acidity and lipase activity increased at first and then decreased. The fatty oxidation of coix seed was the main cause of the decrease in quality.Changes in fatty acid value, peroxidation value, malondialdehyde content, lipase activity and electric conductivity sensitively reflect the fat oxidation of coix seed with storing period lengthens, and reflect the decline of coix seed quality.

Abstract:In order to avoid the influence of illumination condition, overlap and other occlusion on image recognition, an improved LeNet convolution neural network is used to improve the structure of the traditional content-based recognition method. An Apple target recognition model based on the improved LeNet convolution neural network is designed and used to avoid the influence of illumination condition, overlap and other occlusion factors on image recognition. The model trains and validates Apple images in different scenarios. The results show that the network model can effectively recognize apple images. The recognition rates of independent fruits, occluded fruits, overlapping fruits and adjacent fruits are 96.25%, 91.37%, 94.91% and 89.56% respectively, and the comprehensive recognition rate is 93.79%. Compared with other methods, this algorithm has stronger anti-jamming ability, faster image recognition speed and higher recognition rate.

Abstract:To investigate the protective effect of yak blood oligopeptides on hypoxic injury of H9c2 cardiomyocytes and its mechanism. The hypoxia injury model was established by culturing H9c2 cardiomyocytes in vitro, randomly divided into 5 groups (n=6): normal control group, hypoxia group, low-dose yak blood oligopeptide group, middle-dose yak blood oligopeptide group and high-dose yak blood oligopeptide group. The results showed that: the cell survival rate of hypoxia group was significantly lower than that of control group (P＜0.01), the rate of apoptosis was significantly increased (P＜0.01), the release level of LDH was significantly increased (P＜0.01), mitochondrial membrane potential decreased significantly (P＜0.01), which showed that hypoxia could cause damage to H9c2 cardiomyocytes. At the same time, compared with the anoxic group, yak blood oligopeptides could inhibit mitochondrial membrane potential decline, improved the T-AOC level of cells, reduced the level of TNF-α, inhibited the release of cytochrome C, upregulated the expression of anti-apoptotic proteins (Survivin, p-Akt, Akt), decreased the activity of apoptosis protein (Caspase-3/9), and affected the level of mRNA encoding of the above protein. The above results showed that the protective effect of yak blood oligopeptides on H9c2 cardiomyocytes was closely related to the inhibition of PI3K-Akt signal transduction pathway and the protection of mitochondrial structural and functional integrity.

Abstract:The effect of hydrolysate from Corbicula fluminea soft tissue on the activation of alcohol dehydrogenase (ADH) in vitro was determined, and its effects of anti-alcohol and liver-protection on mice were also observed by measuring the drunk time, sober-up time, concentration of ethanol in serum, and the contents of malondialdehyde (MDA), triglyceride (TG) and glutathione (GSH) in liver tissue of mice. The results showed that hydrolysate from soft tissue of Corbicula fluminea could activate ADH in vitro with activation rate of 52%. It could also prolong the drunk time and shorten the sober-up time of drunken mice significantly, by 69.42% and 13.40%, respectively, with the comparation of the negative group. It reduced the concentration of ethanol in mice serum significantly (P<0.05) and the contents of MDA and TG in liver tissue of mice significantly (P<0.05), and slowed down the consumption of GSH in mice significantly (P<0.05). Therefore, the hydrolysate from Corbicula fluminea soft tissue could activate ADH in vitro, with the function of anti-alcohol and protecting liver in drunk mice.

Abstract:This research focus on the efficiency of Alpinia Oxyphylla Fructus in urine-reducing and developing the method of separating and identifying its active components. Established a mice model with diuresis to validate the Alpinia Oxyphylla Fructus’ different components and purified by varying measures in reducing urine. The total urine volume in the first 2 and 6 hours of the mice was collected by metabolic cage. The values of urine weight/body weight were calculated respectively. The result showed that 75% ethanol extract of ethyl acetate phase was the most sensitive part in urine-reducing. Four pure monomer compounds were further separate from this part by MCI and ODS-D columns, including two fatty acids. The structure of components were identified as (1) 3-methoxy-4-Hydroxy-diphenylhexane, (2)20-propyl-β-sitosterol, (3)oleic acid and(4) linoleic acid respectively, by the methods of NMR and other spectroscopy technology. Compound 1 and Compound 2 were separate from Alpinia Oxyphylla Fructus and confirmed to have effects on urine-reducing for the first time.

Abstract:This study describes a method for isolating two luteolin glycosides from artichokes（Cynara scolymus L.）by preparative liquid chromatography. The partion A27~29 (4 g) of 50% ethanol eluent was achieved by two steps, 70% ethanol extract of artichoke adsorbed by AB-8 macroporous resin and eluted with 20% ethanol, 50% ethanol and 80% ethanol successively. 0.32 g of target part C16~19 with target components H-01 (10.4%) and H-02 (5.1%) was achieved by two steps, A27~29 adsorbed by RP-C18 stationary phase column (270 mm×80 mm, 40~60 μm) and eluted with 30%, 48% and 100% methanol successively. Taking the resolution and shape of target peaks as optimization conditions, the effects of five different mobile phase combinations and two kinds of flow rates on the separation of target peaks were studied. Based on the optimal conditions, H-01 and H-02 with purity of 97.8% and 96.5%, respectively, were obtained. H-01 and H-02 were identified as luteolin-7-rutinoside and luteolin-7-O-β-D-glucoside, respectively, by mass spectrometry, ¹H-NMR and ¹³C-NMR analysis. This method can effectively reduce the impurity level under the condition of high recovery, and provide a new method for the development of the separation and purification process of luteolin compounds.

Abstract:On the basis of single factor test, response surface test were used to optimize the extraction process. In addition, by measuring the level of erythrocyte hemolysis, liver homogenate and liver mitochondrial malondialdehyde (MDA) in mice, the antioxidant capacitities of total flavonoids were determined. The results showed that the total flavone content of Ligustrumlucidum was 47.40 mg/g when the extraction time was 110 min, extract power was 640 W, the ethanol volume fraction was 60% and the liquid ratio was 651 (mL/g). The total flavone of Ligustrumlu cidum Ait extracted under this condition can inhibit the hemolysis of mice erythrocytes and reduce the formation of liver homogenate and liver mitochondrial MDA in the concentration range of 200~1 000 mg/L, with a dose-effect relationship.

Abstract:In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and red-shiftness was also found, meaning that the chemical groups tended to be more unstable. Moreover, the concentration and proportioning of the main components in spirit under these condition were the closest to the natural aging, such as ethyl acetate, ethyl caproate, ethyl lactate, acetic acid , caproic acid , etc. In addition, new aroma-producing and flavoring-producing substances, including propionic acid, valeric acid, hexyl caproate and ethyl decanoate, were also detected.

Abstract:In order to understand the drying characteristics of pitaya slices under microwave intermittent conditions, the effects were studied, including the microwave power, heating time, intermittent time and slice thickness on the drying characteristics of pitaya slices under different microwave intermittent conditions. The results showed that the microwave intermittent drying process of pitaya slices included acceleration, constant speed and deceleration stages, and the mathematical model was established according to the experimental data. The kinetic model of microwave intermittent drying of pitaya slices conformed to page model, which was suitable for predicting and describing the microwave intermittent drying process of pitaya slices.

Abstract:Using Pomegranate juice and Schisandra as raw materials, adding high activity yeast to optimize the fermentation process of their health wine, from which the total phenolic and flavonoids content and antioxidant activities were determined. The experimental results showed that the optimal fermentation conditions were: with the addition of 10% Schisandra extract and 3% yeast, fermented at 28 ℃ for 6 days. Under above conditions, the color of the liquor was bright and radiant, with the unique harmony fragrance of medical herbs and liquor aroma. Finally, the result showed that alcohol content was 12.8% (vol), the sensory score was 89 points, and the total acid content (in lactic acid) was 4.4 g/L. The sugar (with glucose) was 63.0 g/L, and the flavonoids and total phenol content were 13.29 mg/L and 413.00 mg/L, respectively. The results of antioxidant assay showed that the sample had preferable FRAP reduction activity. In addition, the DPPH and ABTS free radical scavenging rates were 92.38% and 95.20%, respectively. After the sample was diluted ten folds, the OH radical scavenging rate reached 91.54%.

Abstract:Capsaicin with high purity has anti-inflammatory, bacteriostatic, analgesic and insecticidal effects, and is widely used in the pharmaceutical industry. Capsaicin was extracted from capsicum by hot dipping method, and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment. The results showed that the optimum extraction conditions were blanching temperature 60 ℃, extraction temperature 40 ℃, extraction time 3 h and chopping degree 0.5 cm (edge length). Under the condition the extraction rate of capsaicin could reach to 0.27%. Compared with the traditional ethanol reflux method, ultrasound-assisted organic solvent method and other methods of capsaicin extraction, such as decompression internal boiling method, the extraction rate of capsaicin had been significantly improved.

Abstract:In order to explore the influence of the degree of complete combustion on the conventional smoke index in the smoldering state of cigarettes, the actual flammability rate and free burning rate of 50 different cigarettes in China were determined by self-made equipment, combined with the analysis of conventional smoke components in gas chromatography.The results show that: ① The actual flammability rate is significantly negatively correlated with the free combustion rate, that is, the more complete the smoldering of the cigarette, the slower the free burning speed. ② The actual flammability rate is significantly positively correlated with total particulate matter (TPM), nicotine, tar, and suction port number in conventional flue gas, among which TPM has the strongest correlation; Free burning speed and TPM, the indexes of nicotine, tar and suction mouth were all significantly negatively correlated, and the correlation with TPM and tar was strong. Comprehensive analysis indicates that the more complete smoldering of cigarettesis, the slower the free burning speed has, with more the number of suction ports, and the tar content higher.

Abstract:Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify of their structures were stressed because that amino acid residues, hydrophilicity and hydrophobicity, acid-basicity, sequence and spatial conformation in the primary structure of antioxidant peptides play important roles on the bioactivity of antioxidant peptides. It was suggested that shellfish antioxidant peptides had potential application in functional food and cosmeceuticals as antioxidant active ingredient.

Abstract:The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.

Abstract:On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.