Abstract:Aiming at the lack of key link in banana industry chain, a new concept of ‘storage processing’ was put forward, including the storage-products and the relative processing technology. Restricted by the absence of key node in industrial chain, banana processing industry is always difficult to achieve substantive breakthrough. Based on modern food processing technologies, such as integrated crushing, browning control, thickening, low temperature preservation or drying, the whole banana fruit is processed into full fruit banana sauce or full fruit banana powder, by developing some storable and easy-to-mix whole jam or whole fruit powder. This can effectively achieve the storage of banana processing raw materials, promote the processing and marketing of all kinds of banana food, effectively extend the banana industrial chain, and promote the modernization transformation and healthy and stable development of the banana industry.

Abstract:Boron affinity molecular imprinting technology has the advantages of high imprinting efficiency, strong affinity, and the combination and release of pH regulation because of the reversible covalent binding of boric acid ligands to cis-dihydroxy compounds, and it is widely used in separation and enrichment of cis-diol complexes base molecule. We introduced the application of boron affinity molecular imprinting technology in the identification and enrichment of nucleotides, sugars, glycoproteins, cells and bacteria, and prospected for the future development of this technology.

Abstract:A mathematical model was established to characterize the freeze concentration process based on the volume increase of materials, which was correlated with the crystallinity of the solution. The relationship between the height of liquid column and the solute concentration was measured on a multi-pass freeze concentrator. The results were compared with the model prediction and were used for model modification and the goodness of fit was high. The crystallization rate error was within 5%.

Abstract:In view of the morphological and structural characteristics of brown rice, use the non-contact laser scanning technology to acquire original point cloud on brown rice surface in the multi-section circular scanning way. The Poisson reconstruction algorithm is used to reconstruct the smoothed point cloud with normal information to obtain the ideal three-dimensional model of brown rice surface. The results show that the reconstructed brown rice model has smooth surface, clear outline, and obvious details such as rice ditch and germ, which can provide an effective digital model for the later improvement of rice processing technology.

Abstract:With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R² greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited kinetics andfirst grade release. When the relative humidity was 54%~92%, the light intensity was 0~10 000 lx, and the release mechanism parameters were all greater than 1, which belonged to the first-order release kinetics. This indicated that the fish oil microcapsules could be better preserved at low temperature, drying and avoiding light. The particle size decreased from 15.82 μm to 2.98 μm after 270 min, and the release rate reached 80.6%, indicating that the microcapsule had sustained release behavior in the simulated digestive tract.

Abstract:Four ferulic acid alkyl esters were obtained by the direct esterification reaction of ferulic acid with the respective alcohols (ethanol, butanol, octanol and dodecanol). The antioxidant efficiencies of ferulic acid and its alkyl esters in bulk methanol solution and in 28 rapeseed oil-in-water emulsions were determined by the DPPH assay and the Schaal oven test, respectively. Results showed that ferulic acid had the highest antioxidant efficiency in methanol solution, with its DPPH scavenging abilities 0.967 mmol Trolox/mol. Ferulic octyl ester has a maximum of antioxidant efficiency in rapeseed oil emulsions. For the emulsions with the addition of ferulic octyl ester at the volume fraction of emulsifier 1.0% and the oil to water ratio 28, the time to reach a conjugated diene value of 1 and the p-anisidine value of 6 was 51 and 40 d, respectively. The pseudophase kinetic model was used to determine the percentages of ferulic acid and its alkyl esters in the interfacial region of the emulsions. The results showed that ferulic octyl ester was the most efficient antioxidants in the emulsions because its percentage in the interfacial region was highest.

Abstract:N-{N-\[3-methyl-3-(3,4-methylenedioxyphenyl) butyl\]-α-L-aspartyl}-L-phenylalanine methyl ester is a new sweetener of neotame analogues. In this paper, to synthesize this sweetener, designed the strategy to obtain the key intermediate 3-methyl-3-(3,3- methylenedioxyphenyl) butyraldehyde. Use 3,4-methylenedioxybenzenboronic acid and 3,3-dimethylacrylic acid as starting material through Heck reaction, esterification and DIBAL-H reduction to get the intermediate successfully. Then the target sweetener was synthesized by the reductive amination of 3-methyl-3-(3,4-methylenedioxyphenyl) butyraldehyde with aspartame, which was catalyzed by palladium/carbon under the hydrogen atmosphere. The structure of the final product was identified by NMR, IR and HRMS, and the results matched with the desired sweetener. After being verified by sensory evaluation, the sweetness is about 30 000 times than sucrose.

Abstract:In this study, the static adsorption behavior and desorption effects of 9 kinds of macroporous resins on natamycin were investigated. The static adsorption kinetics and isothermal adsorption process of the resins were discussed. The in-situ adsorption effects of the macroporous resins on natamycin were also studied in Streptomyces natalensis HW-2 fermentation broth. The results showed that the adsorption and desorption effects of HPD300 and HPD450 resins on natamycin were better, the adsorption rates were 83.47% and 96.14%, respectively. The desorption rates were 95.22% and 85.42%, respectively, and the adsorption capacity was 0.63 and 0.72 mg/g dry resins, respectively. HPD450 was more suitable for the adsorption and analysis of natamycin. According to the Langmuir and Freundlich parameters of isothermal adsorption of HPD450 resin, the adsorption of HPD450 resin conformed to Langmuir equation and was mainly monolayer adsorption. With the Addition of 4 g/30 mL HPD450 resin in 48 hours of fermentation to the fermentation broth for in-situ adsorption, the total yield of natamycin was increased by 66.27%.

Abstract:Homomorphic filtering and improved k-means algorithm were used to solve the problem of apple surface reflection and apple shadow caused by uneven light during apple grading. Before homomorphic filtering, the apple image was converted from RGB space to HSV space. Then the V component of HSV space was enhanced by homomorphic filtering to minimize the impact of uneven light. For the traditional K-means clustering algorithm, distance measurement method, determination of clustering number and initial center point were newly added, which can better remove the influence of apple shadow on image segmentation. The Qin Guan apples in Fu Xian county of northern Shaanxi were classified from five aspects, such as size, shape, quality, color and defect. Compared with the artificial and mechanical classification, the classification success rate reached 97%. Using homomorphic filtering algorithm and improved k-means algorithm to process apple images can greatly improve the accuracy of apple classification.

Abstract:Based on the traditional experience of liquor-receiving according to liquor hop, Computer vision is used instead of human eyes, the video images of liquor-receiving is captured by CCD, and the images of hops with different liquor degrees are preprocessed by histogram equalization and image corrosion to eliminate the influence of high light noise. Then hops contour is compared with different edge detection algorithms. Besides, the combination of OTSU algorithm and Canny edge detection algorithm can better realize the segmentation of hops and background, and clear edge contour is extracted. Through the pattern recognition of Daqing flower and Xiaoqing flower images, an effective grading basis for liquor-receiving automation is provided. This intelligent grading method can improve the stability and accuracy of the graded liquor-receiving process, and it is easy to realize the intelligent automation of the graded liquor-receiving process.

Abstract:Combined with optical simulation analysis of Trace pro software, a delivery tray suitable for online detection of pomelo fruit is designed. Through the method of structure optimization and material replacement, the tray model with high irradiance/illumination value in the simulation results was processed in kind pomelo fruit was placed on a tray, and the diffuse transmission spectra of pomelo fruit were collected and compared on an independent spectral platform. The optimal tray with test results and pomelo fruit were used for spectral collection. After the spectral data pretreatment, the spectral characteristic points were extracted by continuous projection algorithm (SPA), and the prediction model of PLSR was established for the soluble solid content (SSC) of pomelo fruit. The optimal prediction determination coefficient R_pre² was 0.957. The root means square error (RMSEP) was 0.271 °Brix. The results show that the prediction ability and accuracy of the model are better, and the design of the transfer tray is reasonable.

Abstract:Fresh cattle longissimus dorsi muscle was heated at 110, 115 and 121 ℃ for 5, 10, 15, 20 min respectively. The effects of high temperature on fatty acid composition and fat oxidation in cattle longissimus dorsi muscle were researched by gas chromatography. The results showed that: at 121 ℃, the oxidation rate of intramuscular fat was significantly higher than that at 110 ℃ and 115 ℃ (P<0.05); the content of saturated fatty acid (SFA) increased significantly (P<0.05), and the content of unsaturated fatty acid (UFA) decreased (P<0.05); SFA was not significantly affected by high temperature treatment temperature (110, 115 ℃) (P>0.05), and was significantly affected by treatment time (P<0.05), while heat treatment temperature and time had significant effects on UFA content (P<0.05); the content of short chain and medium chain fatty acids increased due to the fracture and degradation of long chain saturated fatty acids.

Abstract:The effect of damaged starch (DS) content on dough rheological properties of fermentation and steamed bread quality were studied by using medium gluten flour and high gluten flour as raw materials. The results showed that the rheological index of fermentation, specific volume, whiteness and sensory scores of steamed bread first increased and then decreased with the increasing DS content. When the medium gluten flour DSUc was 25.11 and high gluten flour DSUc was 25.60, the dough exhibited better fermentation property with the maximum value of Hm, gas production and holdup rate of CO₂, steamed bread had a higher specific volume, exhibited more whiteness and a higher sensory value. Meanwhile, a kind of higher quality steamed bread was obtained, which showed good-looking appearance, smooth surface, homogeneous inner structure and excellent flavor. When the DS content of medium gluten flour and high gluten flour ranged from 21.65 to 25.11 and 23.56 to 25.60, respectively, it was the optimal DS contents for making high-quality steamed bread.

Abstract:The water diffusion characteristics of drying dioscorea opposite during by far infrared were investigate. The dehydration of Dioscorea opposite by Far-infrared drying equipment. The technology of low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were applied to measured moisture content of D. opposite during drying. Comprehensive consideration results of LF-NMR, MRI, drying curve and drying rate. Water diffusion characteristics of D. opposite with different slice thickness (4, 8, and 12 mm) during drying were analyzed, and the thin-layer drying were modeled. The results showed that the drying rate shortly and rapidly increased and then gradually decreased. The drying time of 4 mm thick D. opposite was 36.33% and 53.33% shorter than that of 8 mm and 12 mm respectively. The peak of T₂ were moves to the left and its area decreased. Free water was depleted during drying. At the end of drying, the internal moisture of D. opposite was mainly bound water (87%) and a small amount of weak bound water (13%). Water inside of D. opposite has density gradient, and moisture migrated from high to low density zone. Decreasing the thickness of D. opposite properly could promote the decrease of H⁺ proton density and improve the drying efficiency. Page model fitted well (R²＞0.9), it could characterize and predict the process of drying D. opposite by far infrared well. In conclusion, the results provided the theoretical basis for the selection of material thickness and the prediction of drying process of D. opposite.

Abstract:A method for rapid determination of pentachlorophenol in fishery water was established by surface-enhanced Raman spectroscopy (SERS). The concentrated gold colloid was prepared to use as Raman substrate according to the classic method, and the optimal SERS enhancement effects were obtained by adjusting the pH of the system, optimizing the coagulants, nanoparticles volume and adsorption time. The method had a good linearity between the peak intensity and the pentachlorophenol concentration in the range of 0.2～4.0 μg/mL, and the detection limit was 0.5 μg/mL. The recovery ranged from 78.74% to 112.30%, and the relative standard deviation was between 6.1%～11.3%. The sensitivity and specificity of the SERS method were over 95%, and the rates of false positive and false negative results were less than 5%, which were all conform to the evaluation specification of food rapid analysis method. The method is fast, accurate and easy to operate, and it provides a good foundation for the rapid detection of pentachlorophenol in fishery water.

Abstract:An analytical method for the simultaneous determination of 19 kinds of organochlorine pesticides in apple-pear was established based on optimized solid-phase extraction coupled with gas chromatography-mass spectrometry（SPE-GC/MS）. Different extraction conditions, included extraction solvent, extraction solvent volume, sample weight, solid phase extraction clean-up and eluent were optimized during the sample pretreatment. The quantification were analyzed by GC/MS in selected ion monitoring （SIM） mode and the external standard method. The method showed good linearity (R²≥0.996 7) for all the pesticides. The recoveries at three spiked levels (20, 40, and 200 μg/kg) ranged from 86.1% to 108.9% with the relative standard deviation below 10%. The limit of detection ranged from 3 to 6 μg/kg and the limit of quantification ranged from 10.0 to 20.0 μg/kg the for 19 kinds of pesticides, respectively. The method was simple, accurate and showed high sensitivity for screening and detection of the 19 kinds of pesticides in apple-pear.

Abstract:Surface-enhanced Raman spectroscopy (SERS) using gold (Au) nanoparticles and NaCl solution as SERS enhanced substrate was applied to rapidly identify furaltadone metabolite (AMOZ) and nitrofurantoin metabolite (AHD) residues in chicken samples. The background interference was eliminated by using adaptive iterative re-weighted penalized least squares (air-PLS), and the spectra data was preprocessed by standard normalization. The samples of four groups, i.e. chicken extract containing AHD, AMOZ, AHD and AMOZ, and control, were marked in sequence, and the identification model was established by combining the principal component analysis and linear discriminant analysis (PCA-LDA). The experimental results showed that the correct discriminant rate of the calibration set was 90.48%, and the correct discriminant rate of the prediction set was 94.29%. Consequently, AHD and AMOZ residues in chicken samples could be identified effectively by using SERS and PCA-LDA.

Abstract:A simple and rapid method for the simultaneous determination of 14 kinds of glucocorticoids in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatography quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 14 glucocorticoids ranged from 2.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.999. The LOD is in the range of 1.3~6.0 μg/kg and the LOQ is in the range of 4.5~20.0 μg/kg. The recoveries were in the range of 76.9% to 103.3%, with the precursor ions （n=6） in the range of 1.6%~6.3%. The method was simple, rapid, accurate, and suitable for the rapid detection of glucocorticoids in grass carp.

Abstract:According to the legal text and the practice of operation, the current Chinese criminal legislation on food safety mainly includes the regulations of food operators and food safety regulators. However, many problems were found currently in the relevant legislation on crimes in Chinese food safety, including neglecting the social characteristics of the victims, violating the principles of the entire process of food safety control, and seriously incompatible with social hazards. Therefore, it is necessary to improve the legal status of victims-priority in economic compensation, and establish a food safety offense system based on the principle of full-process control. It is also very important to set sentencing standards consistent with the dangers of food safety crimes, and ensure the crimes related to food safety can be effectively restricted.

Abstract:Based on the characteristics of large delay and strong coupling in spray drying, a monitoring system of spray drying tower for soybean flour based on fuzzy PID is designed. According to the technological requirements, a cascade fuzzy control scheme is adopted for spray drying tower. The main circuit adopts fuzzy PID control, and the secondary loop adopts PI control. The upper and lower computer monitoring adopts Kingview and SIEMENS S7-300 series PLC. The simulation results show that the cascade fuzzy PID control has the advantages of fast speed, small overshoot and strong robustness compared with the conventional PID control.

Abstract:In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 ℃, the dominant bacteria on its surface was Pseudomonas spp., which was over 99.45%. When the vacuum packaging chicken breast was preserved for 11 days under 4 ℃, Pseudomonas spp.(81.08%) was also the dominant bacteria, but other anaerobic bacteria, such as Lactobacillus spp.(6.93%) cannot be ignored. When stored in the 25 ℃ aerobic state, there were other spoilage bacteria such as Enterobacteriaceae(28.54%) except Pseudomonas spp.(60.23%) on the surface of chicken. Combined with the change of the total number of colonies and TVB-N value and the surface bacterial diversity, is showed that Pseudomonadaceae, the cold-loving bacteria was the common SSO of chicken stored the tray aerobic package and vacuum package under 4 ℃. The SSO of chicken stored in the tray aerobic package at 25 ℃ include Enterobacteriaceae, Bacillaceae, Enterococcaceae and Clostridiaceae.

Abstract:The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content increased first and then kept stable. An adverse trend was observed on amino nitrogen content as compared to that of the crude protein content between 0~6 days. The amino acid score illustrated that the nutritional value of protein decreases after efflorescing. According to the results of Illumina Miseq sequencing, the bacteria and fungi OTUs of Douchi were all reduced after efflorescing, and the ratio of Bacillus in bacteria was increased, with the ratio of Aspergillus in fungi reduced. Therefore, the efflorescing would reduce the nutritional value of Douchi and decrease the diversity of bacterial community. However, the diversity of fungal community could be increased, with the destroy of the original flora composition.

Abstract:To investigate the sterilization and preservation by radiation on the shrimp Solenocera melantho, the total number of colonies, TVB-N, pH value, amino acids, heavy metal content were measured. The results showed that 1 kGy irradiation dose could kill most of the microorganisms. The higher the irradiation dose was, the stronger the bactericidal effect did. Although the irradiation did not affect the TVB-N in the Solenocera melantho, but the TVB-N decreased with the increase of irradiation dose. The pH value of the irradiated shrimp decreased first and then rose, and the rising speed was higher than the unirradiated sample. The rate of increase in total amino acid content of the shrimps irradiated by 7 kGy reached 7.3%. Less than 20 kGy irradiation in the shrimps, the metal elements were not obvious.

Abstract:In order to study the effect of composite preservatives (chitosan, tea polyphenols and lemon juice) on the quality of rainbow trout fillets during storage, The fresh-keeping effects were listed as follows: texture, pH, TBA, TVB-N and the total number of colonies. LF-NMR and electronic nose technology were used to explore the changes of moisture content and volatile components during the storage. The results showed that the composite preservative group could better maintain the texture characteristics of fillets compared with the control group, and at the same time, it also could delay the TBA value, TVB-N value and total viable counts change of fillets. The T₂₁ amplitude of the two groups decreased gradually during the storage with the low field nuclear magnetic resonance(LF-NMR) measuring. In the late storage period (12~14 d), the proportion of free water in the treated group was significantly lower than the control group (P<0.05). Comparing with the initial period, the proportion of free water of two groups increased. Both principal component analysis(PCA) and linear discriminant analysis(LDA) could better distinguish the quality of fish fillets during storage. Loading analysis(LA) showed that the components that caused the bad freshness of fish fillets were mainly nitrogen oxides, inorganic sulfides, aromatic components, ethanol and so on. The results of PCA indicated that the control group began to spoilage on the 6th day, while the treated group began to spoilage on the 10th day. In summary, the results of LF-NMR and electronic nose were consistent with the results of physical and chemical indicators.

Abstract:Based on the machine vision technology, convolutional neural network (CNN) was used to detect and recognize, and verified the cherry defects. The results showed that the recognition accuracy of intact cherry was 99.25%, with the average recognition accuracy of defective cherry of 97.99%, and the recognition speed was 25 per second. Compared with other research methods, this method could accurately detect and identify various types of defects.

Abstract:The mice in the treatment group were administrated with the BEP at doses of 200, 400, and 800 mg/(kg BW·d) for 30 consecutive days. The liver injury model was established by intraperitoneal injection of CCl₄. The alanine transaminase (ALT), aspartate transaminase (AST) contents in serum, and superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px) and glutathione (GSH) levels in liver were measured. Meanwhile, a hepatic pathological examination was conducted. The results of this study showed that Boletus edulis polysaccharides could, to some extent, protect mice from CCl₄-induced liver injury. In addition, Boletus edulis polysaccharides significantly prevent the increase in liver index spleen index, serum ALT, AST, and liver MDA levels, caused by CCl₄ in mice. Boletus edulis polysaccharides could also markedly increase the activities of liver SOD, GSH-Px, GSH. Among the tested doses, 800 mg/(kg BW·d) showed the best effect. Histopathological examinations further confirmed these results.

Abstract:Epimedium extracts was roughly separated by macroporous resin, and screened by mouse sleep aid and autonomic activity model. The active separation component is further screened by MCI and ODS chromatography column to separate the effective components to obtain 4 monomer ingredients. Identified by nuclear magnetic resonance structure, the four monomers were: epimedin C, epimedin B, icariin, icarisid. The results showed that epimedin C and icariin effectively increased the rate of sleep in mice, prolonged the sleep time, and reduced the number of activities and standing times. And the effect of epimedin C is better. The main functional component of epimedium with improved sleep is epimedin C, and icariin also has a good sleep aid function.

Abstract:Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to isolate the mixture containing antioxidant peptides (the purity of antioxidant peptide reached 90%). In vitro antioxidant activity showed that DPPH free radical scavenging rate, ABTS free radical scavenging rate and ORAC of the antioxidant peptide were the highest, and there was no significant difference between ORAC and glutathione (P＞0.05). Through the determination of antioxidant enzymes and MDA increase value in mice, except for GSH-Px, there was no significant difference between the test group and glutathione positive control group (P>0.05), indicating that the anti-inflammatory effect of this study was obtained. Oxidized peptide has the same antioxidative effect as glutathione, and has deep development and utilization value.

Abstract:The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in Fiverite, and the lowest in Zhuangshu 3 was 33.17 mg/100 g. Chlorogenic acid was the main kind of phenolic acids in all varieties of potatoes, and Heimeiren had the highest account (91.46%). It was found that chlorogenic acid content was significantly positively correlated with phenolic acids and flavonoids content (P<0.01). The correlation between phenolic acids content and ABTS scavenging ability was the highest, and flavonoid content was significantly negatively correlated with hydroxyl radical scavenging ability (P<0.01). The content of chlorogenic acid had the greatest correlation with ABTS scavenging ability.

Abstract:In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 mg/g. Both total polyphenols and anthocyanins were higher than those of highland barley whole grains. Radical scavenging capacities of DPPH and ABTS were lifted with the increase of bran sample concentration. In addition, the contents of anthocyanins and total polyphenols of black highland barley bran were significantly higher than those in white highland barley bran, while the other nutritional components were similar. Therefore, highland barley bran could be used as a potential deep processing raw material in functional foods or as a nutritional fortifier to enhance the processing additional value of highland barley bran.

Abstract:In order to classify the use direction of subcritical extraction technology in upper surplus tobacco of Henan, three upper surplus tobacco of Henan were used as materials and were extracted by dimethyl ether and butane, to evaluate the quality variation and characteristic of subcritical extraction sample from three aspects of conventional chemical component, mainstream smoke content and sensory quality, by normal sample as control. The result showed that: ① The subcritical extraction technique does not introduce extractant into the treatment of tobacco leaves. ② Subcritical extraction tobacco’s nitrogen, nicotine and protein content decreased significantly, and reach significant level with control, ratio of sugar and nicotine increased obviously and potassium changed little, the chemical comprehensive score of A1, A2, B1, B2 increased by control. ③ Subcritical extraction tobacco’s total grain phase, water, nicotine and protein content decreased significantly，carbonic oxide content decreased obviously, draw resistance and puff number changed little. ④ Each upper surplus tobacco’ s sensory evaluation score increased after subcritical extracting. ⑤ The chemical comprehensive score, result of reducing the tar and sensory evaluation score of upper surplus tobacco extracted by dimethyl ether were better than by butane. ⑥ Subcritical extraction technology could wide the scope and improve the value of upper surplus tobacco leaves.

Abstract:Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 14 （g/mL）, yeast addition amount of 4.0%, and the fermentation temperature of 30 ℃. The phenolic compounds increased first and then decreased during the main fermentation period, and the total phenolic and total flavonoids content reached the maximum of 163.75 and 14.00 μmol/100 g·DW, respectively. During the fermentation period of 1~8 d, polypeptide content also increased first and then decreased, and further tended to be stabilized. The maximum polypeptide content of 4.95 g/L was obtained at fermentation 4th day. DPPH and ABTS⁺ free radicals scavenging activity of the quinoa fermentation liquid were the highest at the 3rd and 4th day, respective-ly. While it’s FRAP iron reducing power remained at a high level at the first 1~3 d, and decreased to 12.86 μmol/100 g·DW at 7~8 d and tented to be stable. Dynamic changes of these active substances might be the important material basis for the formation of Chinese quinoa rice wine anti-oxidation activity.

Abstract:The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the maceration temperature, but for a long time macerating could cause plant and chemical odor, which will enhance the astringent and bitter taste of wine samples, but short time and low temperature impregnation of taste quality improvement was not obvious. According to comprehensive analysis, under the condition of 12 ℃,the CM 5 d wine sample have high color and quality, with strong fruit and floral aroma, full body, round palatability and strong typicality, which can be applied to the practical production of high quality dry red wine.

Abstract:Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did not change the flavor of the product; based on physicochemical changes and sensory results, the substituting of 9% L-Arginine with 21% potassium lactate or 12% L-arginine with 18% potassium lactate could be the optimum substituting parameters.

Abstract:The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the bread flour, the ash content and wet gluten content increased gradually; gluten index and gelatinization viscosity decreased, the dough water absorption capacity and weakness increased; the stabilization time and malleability of dough showed a decreased trends; the mixing and fermentation time of dough were both prolonging; lower specific volume and quality scores were obtained. However, the bread with 10% of the fine wheat bran powder still exhibited well-accepted baking performance and sensory quality, and the nutritional value was significantly improved.

Abstract:In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying efficiency, lower shrinkage rate, and more complete tissue structure. The optimum process conditions were as follow: time 60 s, ratio 21, temperature 80 ℃, the sweet potato leaf rehydration rate, chlorophyll content and color were slightly higher after the blanching treatment, and the texture was tight and uniform, with a high cell opening rate, and a low total energy consumption.

Abstract:In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.

Abstract:This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.

Abstract:The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.

Abstract:The research progress of Siraitia grosvenorii flavonoids in recent years was reviewed, including the structural analysis, extraction and purification and biological activity, providing a theoretical guidance for the application research the flavonoids from S. grosvenorii.