Abstract:Under the guidance of professionals, medical nutrition therapy (MNT) is very important for diabetes management by changing nutritional status or intake to improve health or treat diseases. The basic objectives are to promote and support healthy eating patterns, to achieve personalized nutritional needs according to cultural background, knowledge structure, eating habits and self-control, and to emphasize the humanization of food choices. Scientific restrictions on food choices and practical tools for providing daily dietary planning for diabetic patients. This paper mainly reviews the related knowledge of MNT and its application in diabetes mellitus according to the consensus report published in 2019 in diabetes care magazine aimed at providing evidence-based guidance on adult diabetes or prediabetic individualized nutritional treatment. According to the dietary structure and cultural background of traditional Chinese medicine (TCM), the dominant system of nutritional intervention (chinese medical nutrition therapy, CMNT) of traditional Chinese medicine (TCM) was constructed, and its prospect in the prevention and treatment of diabetes mellitus was prospected.

Abstract:Site specific polyethylene glycol modification (PEGylation) catalyzed by transglutaminase (TGase) was applied to modify β-lactoglobulin (β-LG) at glutamine residues and its effect on the antigenicity of β-LG was explored. The modification rate of the modified product was analyzed by SDS-PAGE combined with gel filtration chromatography. According to single factor experiment, the optimal modification conditions were obtained as follows: reaction pH was 7.0, reaction temperature was 25 ℃, molar ratio of β-LG to PEG was 115, mass ratio of TGase to β-LG was 31, the amount of ethanol added in buffer was 25% (v/v). Under the optimal modification conditions, the modification rate of PEGylated product was 60.17%. The PEGylated product was purified by cationic exchange chromatography, the SDS-PAGE analysis result showed that the PEGylated product had an apparent molecular mass of about 28 kDa, which was mono-PEGylated product. The result of reversed phase high performance liquid chromatography showed that the obtained PEGylated product was homogeneous and without other isomers existed. The indirect competitive ELISA result showed that the antigenicity of β-LG was significantly reduced after PEGylation, and the antigenicity reduction rate was 59.04%.

Abstract:In this study, buckwheat flour was used as raw material to analyze the effect of extrusion cooking on its room temperature viscosity and gel properties. The molecular weight distribution of starch was analyzed by size exclusion chromatography, and the mechanism of pregelatinizing to improve the gel properties of buckwheat flour was discussed. Finally, based on the texture evaluation method of dough sheet, the proportion of pregelatinized buckwheat flour in 50% buckwheat noodles was optimized. The results showed that the buckwheat flour can form a gel in cold water without heating after extrusion cooking, and the viscosity of pregelatinized powder significantly increased at room temperature. The pregelatinized buckwheat flour has the most amylopectin chain length of DP 6~50 and the strongest gel strength，under the processing conditions of a main zone temperature of 200 ℃, a moisture content of 18%, and a screw speed of 220 r/min. When the amount of pregelatinized buckwheat flour was 10%, the dough sheet was the excellent in tensile strength with acceptable adhesiveness. In summary,the specific amylopectin chain length of DP 6~50 in pregelatinized starch was positively correlated with the gel strength of pregelatinized buckwheat flour. Adding an appropriate amount of pregelatinized powder to 50% buckwheat noodles can significantly improve the processing performance of noodles.

Abstract:Diabetic zebrafish model was established quickly by combination of 20 g/L glucose solution immersing and 10% cholesterol feeding for 20 days. The model established was used to evaluate the in vivo hypoglycemic activity of 3 000～100 Da AKEH. The effects of it on physicochemical indexes such as DPP-IV activity, glucose, triglyceride, cholesterol and expression levels of relative gene such as Insa, Glucagon and Pck1 of diabetic zebrafish were investigated. The results showed that the physicochemical index and blood glucose related gene expression level of the 1.35 g/L and 2.7 g/L concentrations were not significant difference. 3 000～100 Da AKEH of 5.4 g/L could be reduced the level of physicochemical index, significantly inhibited DPP-IV activity, the expression level of Glucagon and Pck1 gene and improved Insa expression level. Therefore, 3 000～100 Da AKEH has certain hypoglycemic effects.

Abstract:The effects of light, heat, oxygen (air), acid, alkali, enzyme and high temperature and high pressure on the stability of the sesaminol-triglucoside were investigated in this study. The results showed that the light, heat, oxygen (air), alkali (sodium hydroxide), high temperature and high pressure, and α-glucosidase treatments had no significant effects on the stability of the sesaminol-triglycosides. However, the hydrochloric acid, β-glucosidase, α-galactosidase and β-galactosidase treatments resulted in significant decreases in the stability of sesaminol triglucoside. It was indicated that sesaminol-triglucoside was unstable under the treatment of specific acid or enzyme, and could be converted into other compounds.

Abstract:In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.81.0, mass ratio of chitosan to sodium tripolyphosphate 51. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average parti-cle size was 175 nm. Encapsulation of clove essential oil by nanocapsule technology can effectively improve the stability of clove essential oil in food processing and expand its application in food industry.

Abstract:In order to widen the application of the root-derived starches in South China, the pasting, rheology and gel characteristics of different kinds of root-derived starche form yam and taro were investigated in this study. It turned out that the rheological and gel properties of starch were significantly different, while the differences among different varieties were relatively small. The pasting temperature of all kinds of starch ranged from 69.77 ℃ to 84.37 ℃，but the pasting temperature and peak time of yam and taro starch was higher than that of tapioca starch. The loss of tapioca starch was higher than those of yam and taro starch. The elasticity modulus G′ and viscosity modulus G″ of the seven kinds of root-deroved starchincreased with the increase of frequency, and the loss tangent angle (tanδ) was less than 1, showing a typical weak gel dynamic rheological pattern. The gel strength, hardness and gumminess of taro and tapioca starch were similar, and were lower than those of yam starch. The springiness and cohesiveness of tapioca starch gel were higher than those of yam and taro starch. The wide variability in pasting rheological and gel properties could be useful in different applications of tuber starch.

Abstract:This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C_16:0), stearic acid (C_18:0), oleic acid (C_18:1) and linoleic acid (C_18:2) were detected as the major fatty acids. The content of saturated fatty acid (SFA) in the head of the lion head changed significantly (P<0.05), the content of monounsaturated fatty acid (MUFA) increased significantly (P<0.05) and the content of PUFA decreased significantly (P<0.05). All in all, the lion head in the cooking process decreased fat content, fat moderate oxidation, fatty acid composition has changed.

Abstract:The efficient degrading and high-temperature resistance bacteria in kitchen waste were isolated according to the characteristics of domestic kitchen waste. The microorganisms in the kitchen waste were cultured for 48 hours under the conditions of a temperature of 55 ℃ and a relative humidity of 50% RH using a nutrient agar medium (LA), and then they were screened and separated according to the colony morphology. 20 strains of bacteria were obtained, and their decomposition effects of starch, protein, oil and cellulose were determined. X13, which has the best decomposition effect, was selected and identified to be Bacillus licheniformis by morphology, physiology, biochemistry and molecular biology. The microbial agent prepared by X13 strain was used to decompose the kitchen waste. After running for 48 hours in the small kitchen waste disposer, the decomposition of the kitchen waste reached 72.82%. The results showed that the microbial agent could effectively improve the decomposition efficiency of the kitchen waste and shorten the decomposition time. Therefore, the B. licheniformis could be used in the kitchen waste decomposition industry.

Abstract:120 volunteers were randomly divided into three groups: high fat diet group, high sugar diet group and high fiber diet group. The changes of intestinal microflora were analyzed, DNA was extracted, PCR amplification and product purification were carried out, and biological indexes were tested. The effects of high-fat diet on intestinal microbial metabolism were studied. It was found that high-fat diet could increase body mass and promote intestinal harmful microbial metabolism. The diversity of intestinal microorganisms in the experimental group was higher than that in the control group. To study the effect of high-sugar diet on intestinal microbial metabolism, it was found that the body weight of the subjects in the experimental group was significantly higher than that of the control group, and the high-sugar diet structure could increase the blood glucose level. The intestinal microbial diversity of the control group was higher than that of the experimental group, and the content of sclerenchyma in the experimental group was significantly higher than that of the control group, while the bacteroides was significantly lower than that of control group. To study the effect of high fiber diet on intestinal microbial metabolism, there was no significant difference in richness, Shannon index and homogeneity between high fiber control group and experimental group. There was no significant change in the number of bacteria. It was concluded that high-fat and high-sugar diet structure could promote the metabolism of harmful microorganisms and high-fiber diet structure could promote the metabolism of beneficial microorganisms.

Abstract:In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products, three popular commercial products were smoked. The aroma components were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that: ① The release of neutral and basic aroma components per unit puff was higher than that of acids flavors. ② The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G. ③ The quality and quantity of aroma components which originated from natural tobacco leaves, were lower in heat-not-burn tobacco products than in traditional ones. And that may cause a weakness in tobacco specific flavor, which could be improved by adding tobacco extractives or smoky components in tobacco materials of heat-not-burn tobacco products.

Abstract:The application of high temperature treatment to food is one of the most common methods for eliminating microbial contamination. In this study, high temperature tolerance of Salmonella Derby（SD）was obtained by high temperature culture and the effect of the heat-stressed SD on its response to environment stresses The survival rate of high temperature domesticated SD was 1.5 time higher in 55 ℃ for 20 min than the control group. The survival rate of high temperature domesticated SD was better in pH 3.0 and pH 2.4 acid challenge. The high temperature tolerant bacteria had enhanced sensitivity to alkali, ethanol and NaClO. The survival of the control group was 33.83%, but the high temperature tolerance SD did not survive in pH 12 for 30 min. On the other hand, The survival rate of thermotolerant SD was 30.05% better than the control group under 125 mmol/L H2O2 stress. The control group was more susceptible to -20 ℃. Temperature stress enhance tolerant SD to acid, H2O2 and -20 ℃ low temperature and sensitivity to alkali, ethanol and NaClO. The combination of environmental stress helps to improve the sterilization effect of thermotolerant SD.

Abstract:The O-2,4-dichlorophenoxyacetic-oligochitosan (Dcpo-O-COS) was synthesized by chitosan oligosaccharide (COS) and 2,4-dichlorophenoxyacetic acid. The steps were as followed: amino protecting of chitosan oligosaccharide, carboxyl acyl chlorination of 2,4-dichlorophenoxyacetic acid, hydroxyl of COS reacted with acyl chlorination 2,4-dichlorophenoxyacetic acid, amino deprotection. Fourier transform infrared (FTIR), UV-Vis absorption and ¹H nuclear magnetic resonance (NMR) were used to characterize the structure of the final product. The results exhibited that Dcpo-O-COS was successfully synthesized. Moreover, both stability, tested by X-ray diffraction (XRD) and Thermogravimetric Analysis (TGA), and antibacterial activity, toresistance to Escherichia coli and Staphylococcus aureus, of Dcpo-O-COS were higher than COS.

Abstract:The pathogenicity of isolated strains of Lilium brownii var. Viridulum Baker was studied by using conventional tissue separation method. The pathogenicity of the isolated strains was verified by Koch's law. The morphological and molecular biology techniques were used to identify the spoilage bacteria. Moreover, the inhibitory effects of nine food-grade preservatives on dominant spoilage bacteria were explored. The results showed that the dominant bacteria causing the decay of lily bulbs was Fusarium oxysporum. The optimal temperature for growth and sporulation of the mycelium was 30 and 25 ℃, respectively. The lethal temperature of hyphae was 66 ℃ for 10 min. The growth rate was the fastest at pH 7 and 8, and the sporulation was the highest at pH 7. A variety of carbon and nitrogen sources could be used, which were grown on a medium with glucose and D-fructose as the carbon source and beef extract as the nitrogen source. In the case of D-xylose as a carbon source, with beef extract and L-phenylalanine as a nitrogen source, it was more conducive to sporulation; light was conducive to mycelial growth and sporulation. The antibacterial test results of 9 kinds of food-grade preservatives against the dominant bacteria showed that natamycin, sodium dehydroacetate and sodium metabisulfite had a significant antibacterial effect against the bacteria (P<0.05), and the minimum inhibitory concentration (MIC) were 150, 125, 100 mg/L, respectively.

Abstract:The gas holdup in a new self-inspirating gas-liquid stirred tank with dual impellers was studied. The effects of blades angle of gas dispersion channel, stirring speed, medium viscosity and impeller combinations on gas holdup were analyzed. The results showed that when the blades angle of gas dispersion channel was 30°, more gas could be induced at the same speed or inputting power. The gas holdup increases with the increaseed of stirring speed and medium viscosity. The suitable impeller combination was 6SBDT+6PBUT. This combination had a higher rate of gas induction and ability of gas dispersion, and had a higher gas holdup. The relationship between gas holdup and unit volume power consumption was ε∝（P_g/V）^2.4, as the unit volume power consumption increasesed, the gas holdup increasesed signific-antly, the effect of gas-liquid dispersion was better, and the mass transfer efficiency was higher.

Abstract:Because traditional design method is difficult to analyze the movement process of gunpowder tea particles in frying pan, the 3D geometric model of the double-pan roasting machine was designed based on Solidworks, the tea particle model of geometric and contact mechanics was established based on the discrete element method, the models were imported into EDEM, and the key technical parameters were set up according to the actual frying process of gunpowder tea. The swing amplitude and swing speed of the key kinematics parameters of the frying plate were simulated based on EDEM in order to improve the shaping rate of gunpowder tea and reduce the broken rate of gunpowder tea, the kinematics and dynamics curves of gunpowder tea particles in the shaping process were obtained. The orthogonal experiment of 2 factors and 3 levels was designed in order to test the correctness of the simulation. The results showed that: the main factors affecting the shaping quality of gunpowder tea were swing speed and swing amplitude respectively. The shaping rate of gunpowder tea was 91.1% and the broken rate of gunpowder tea was 6.5%, when the swing speed of the frying plate was 85 r/min and the swing amplitude was 80 degrees, the tea quality was good. The EDEM simulation results were basically consistent with the orthogonal test results.

Abstract:Aiming at the conveying characteristics of the horizontal screw conveyor under the action of gravity, a simplified model of the conveying motion is proposed, and the constraint relationship between the parameters is calculated inference. By calculating the relationship between the conveying speed of the screw conveyor and the height of the material drop, the concept of “full filling state” is proposed, and the relationship between the design speed and other dimensional parameters in this state is calculated; the material conveying is determined. The minimum blanking length in the axial direction; through the calculation of each parameter, the relationship between the conveying amount and the rotational speed is obtained.

Abstract:To solve the problem of low production efficiency of Citrus pericarp in the process of making citrus-puer tea, a kind of Citrus pericarp remover was designed. Based on the working principle of circumcision cap, tool cavity opening and high pressure air blowing, the mechanism design of the device was carried out. Taking the pulp removal rate and production efficiency as evaluation indexes, the optimum combination of parameters of the air-blowing mechanism was determined by means of orthogonal test and comprehensive scoring method. The optimum combination of parameters of the air-blowing mechanism was as follows: the diameter of the air hole of the nozzle was 3 mm, the air-blowing pressure was 0.65 MPa, the lift speed of the nozzle was 25 mm/s, and the rotation speed of the nozzle was 150 r/min. Concentrated experiments were carried out on this parameter combination. The results showed that the removal rate of citrus pulp reached 99%, and there was no case of shell damage. The time of capping and peeling is about 6 seconds, and the efficiency was about 3 times of the artificial method, and this effectively improved the production of citrus pericarp.

Abstract:In wet processing, starch separation is one of the most important steps to prepare pea protein from pea slurry. The effect of single stage hydrocyclone on the separation of starch in pea slurry was investigated under different conditions such as feed pressure, stock ratio and feed liquid concentration. According to the experimental results, when the feed pressure was 0.6 MPa, the stock ratio of bottom overflow was 0.32, the soluble component was 2.86% and the insoluble component was 8.61%, the separation efficiency of starch and other insoluble components in pea slurry entering the bottom flow reaches 84.50%, and that of protein and other soluble components entering the overflow reached 73.74%. The operating conditions of the single-stage cyclone provide the basis for the separation process research of the multi-stage cyclone.

Abstract:Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 ℃, an internal circulation time interval of 0.5 hours and maintenance time of 0.5 hours, an external circulation time interval of 8 hours and maintenance time of 0.5 hours. The test results show that the salting period of salted eggs can be shortened from 30 days to 12 days by this system, which reduces the breakage rate of salted eggs from 10.6% to 3.2%. The salted eggs are fresh and delicious, the saltiness is moderate, and the egg yolk has obvious oil after cooking.

Abstract:Fresh orange peel extract was used as a reducing agent and a stabilizer to synthesize rGO loaded with Ag nanoparticles (rGO-Ag), which can be used as an antibacterial nano-filler to fabricate antibacterial food packaging materials. The effects of reaction time, temperature and AgNO₃ concentration on the reaction rate, average particle size and dispersion stability of rGO-Ag were investigated by single factor experiments. The orthogonal experiment was conducted to optimize the reaction conditions using the average particle size of rGO-Ag as an indicator. Results revealed that extending the reaction time, increasing reaction temperature and AgNO₃ concentration improved the reaction rate and reduced the average particle size of rGO-Ag. However, these factors had little effect on the stability of rGO-Ag dispersions. The effects of these factors on the average particle size of rGO-Ag from large to small was as follows: reaction temperature>reaction time>AgNO₃ concentration. The optimum conditions for rGO-Ag synthesis were: reaction time 4 h, reaction temperature 100 ℃, and AgNO₃ concentration 25 mmol/L. TEM, Raman and FTIR results revealed that AgNPs with an average particle size of 21 nm were successfully loaded onto rGO sheets.

Abstract:To evaluate the moisture-absorbability of tipping paper and its influence on machine applicability, 6 types of tipping paper were used to reveal the relationship of stripping resistance and moisture-absorbability. Stripping resistance was measured by texture analyzer, and moisture-absorbability were studied by different methods including Cobb value, penetration time, contact angle and infrared spectroscopy. The results showed that the stripping resistance mainly depended on the reverse moisture-absorbability, and enhanced with its increasing. The hydrophobic coating on the tipping paper was against the absorption of water-soluble adhesive, and consequently reduced the stripping resistance.

Abstract:It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential oil. The films formed from oregano essential oil exhibited higher flexibility than those from clove and cinnamon essential oil. The results indicated that it was suitable to use nanoemulsions with active components for the preparation of the edible films, with better physical and mechanical properties.

Abstract:Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, while the TBA value, TVB-N content, and total bacteria counts increased linearly with prolonged time. The hardness, whiteness and brightness of the muscles near the incision decreased, but the yellowness increased. However, fish brain showed the lowest pH value, the muscles near the incision gave the largest total bacteria counts. The TVB-N contents of fish brain and eye muscles raised fiercely after 48 h, and their TBA value’ growth faster than the muscles near the incision. When the simulated transportation time was over 60 h, some liquid omitted from the fish heads obviously, and the sensory quality reduced significantly, with some strongly fishy flavor occurring. It could be concluded that the time from the packaging to the consumption of bighead carp’s heads should not exceed 60 h, during the conventional fresh logistics transportation, otherwise the nutrition and sensory quality could be reduced greatly.

Abstract:Ponkan fruit were used as test materials, which were treated with different doses (0.25, 0.50, 0.75, 1.00 kGy) of γ-irradiation to study the irradiation intensity on the postharvest physiology and biochemistry of the fruit. The results showed that suitable irradiation treatment effectively reduced weight loss ratio of Ponkan fruit, inhibited the respiration intensity and the increase of the malondialdehyde (MDA) content, delayed the decline of soluble solid, titratable acid and Vc content, maintained the activities of peroxidase (POD) in fruits. The best result was obtained when irradiation dose was 0.5 kGy.

Abstract:The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the effect of maintaining the activity of SOD, CAT, and POD, maintaining chlorophyll and V_C, delaying the decay and the decrease of the sensory score was significant. On the 9th day of storage, the sensory score was still 4.7 (5-point), and the decay rate was only 5.98%, which was significantly better than the control and other treatment groups.

Abstract:Effects of supersonic treatment (ST), instant controlled pressure drop (ICPD) treatment and steam blanching treatment (SBT) on functional components and antioxidant activity of Prunus mira Koehne were investigated. Diverse methods, including DPPH, ABTS and FRAP, were used to evaluate antioxidant activity of functional components extracted from Prunus mira Koehne. Relationship between contents of antioxidant substances and antioxidant activities was analyzed by linear fitting method. Compared with the control group, ST induced a significant decline in contents of antioxidant substances and their antioxidant capacity except pectin (P<0.05); ICPD could increase contents of polysaccharide and pectin and improve their antioxidant activities. However, ICPD had adverse effects on polyphenol and flavonoid；SBT induced a remarkable increase in contents of functional components and enhanced their antioxidant capacity (P<0.05). Moreover, SBT reserved more chlorogenic acid, catechin and neochlorogenic acid than other treatment method. Extacts of Prunus mira Koehne had the highest contents of polyphenol \[(15.05±0.04) mg GAE/g DB\] when treated with steam blanching for 1 min. As steam blanching processing time increased to 3 min, the contents of flavonoid, polysaccharide and pectin of Prunus mira Koehne reached their peak value, (67.40±0.74) mg RE/g DB, (143.95±0.37) mg GE/g DB and (61.81±1.10) mg GalA/g AIR, respectively. Line fitting analysis (P<0.05) presented a positive correlation between contents of polyphenol, flavonoid, polysaccharide and their DPPH radical scavenging activity (R²=0.756, 0.991, 0.820, respectively) . Above all, SBT is supposed to be an effective pretreatment before further processing for Prunus mira Koehne .

Abstract:The content of five kinds of catechins in eleven types of famous teas in Jiangxi, including Catechin, L-Epicatechin, (-)-epigallocatechin, Epigallocatechin gallate and (-)-Epicatechin gallate, was determined by high performance liquid chromatogra-phy. Moreover, the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes, i.e. the free radical scavenging ability of DPPH, ABTS⁺, ferric reducing antioxidant power, and the total reduction ability. The results showed that the content of the five kinds of catechin in the tea was different, the content of total catechin did not differ significantly, and the contents of the total and different kind of catechin in green tea and white tea were higher than those in black tea. All types of tea showed obvious antioxidant capacity, but stronger antioxidant capacities in green tea and white tea were detected than that in black tea. For the antioxidant and anti-aging purpose, Jinggang and other kinds of green tea as well as Zixi and Jingan white tea were suggested.

Abstract:Considering the influence of ethanol concentration, extraction time, extraction temperature and liquid-to-material ratio on the extraction rate, the experiments were proposed for procyanidins extraction, which was from small black bean coats in Northern Shaanxi, by single factor method and response surface methodology. The experiments were designed by the Box-Behnken of response surface software. The mathematical model of the extraction process and the regression equation of the model were established through experimental data. The optimum conditions of the extraction process were calculated by the mathematical model, and the antioxidant anctivity of procyanidins was also studied . The results showed that the optimum extraction conditions of the procyanidins from small black bean coats were as follows: extraction time 4.2 h, extraction temperature 53 ℃, the liquid to material ratio 221 (mL/g) and ethanol concentration 60%. Under the optimized condition, the average extraction rate was 5.38%. The antioxidant activity study showed that abilities of procyanidins in black bean coasts to scavenge DPPH and hydroxyl radical and superoxide anion were good, and the IC₅₀ were 0.075, 0.590, 0.220 mg/mL respectively.

Abstract:Four kinds of dry edible fungi, induding Pleurotus geesteranus mushroom, were used to study the effects of different enzymolysis conditions on the preparation of fresh mushroom solutions and the enzymatic hydrolysis processes were optimized by using response surface method. The results showed that the optimal enzymatic hydrolysis conditions were protease hydrolysis temperature 42 ℃, protease pH 7.30, and cellulase concentration 0.10%, and under this circumstance, the hydro-lysis degree was 18.510%.

Abstract:1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) method, β-carotene bleaching method and nitric oxide (NO) method were used to determine the antioxidant activities of different extracts from Acalypha australis L.; All the extracts were evaluated for their bacteriostatic effect using microporous turbidimetry method, and three gram-negative bacteria: Escherichia coli, Pseudomonas aeruginosa, Helicobacter pylori and four gram-positive bacteria: Staphylococcus epidermidis, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus were determined in our research. The results showed all the extracts we determined had the activities of better scavenging DPPH, NO free radicals and inhibition of β-carotene bleaching. At the concentration was 2.0 mg/mL, the n-butanol extract had the strongest power to scavenge DPPH free radicals and inhibit β-carotene oxidation activity. The DPPH free radical scavenging rate was 94.60% and the β-carotene inhibition rate was 83.15%. Furthermore, the ethyl acetate extract had the strongest ability to scavenge NO radicals, and the clearance rate was 82.72%. In addition, the results of bacteriostatic experiments showed that all the extracts had good antibacterial effect, and its inhibitory effect against Gram-positive bacteria was higher than that of Gram-negative bacteria. Especially, the petroleum ether extract had the best inhibitory effect on Escherichia coli, Staphylococcus epidermidis and Staphylococcus aureus, and the minimum inhibitory concentration (MIC) values were 0.625, 0.315 and 1.250 mg/mL, respectively. In conclusion, the extracts of Acalypha australis L. have better anti-oxidation and antibacterial effects and this research was profitable for the further study of the separation of avtive compounds from Acalypha australis L..

Abstract:Firstly, the soymilk was produced by oxygen-insulated and normal grinding processes. The basic components and protein components were test. Then the soymilk was used to make yuba. And the yield, components, color, elongation ratio and boiling fastness of two kinds of yuba were compared. There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes. Oxygen-insulated soybean milk had a low degree of oxidation according to the SDS-PAGE. The yield of the two soybean milk products was similar. The change trends of protein contents in different yuba were different, and the fat content of oxygen-insulated yuba was generally higher than the normal one. The color uniformity of oxygen-insulated yuba was good, and it was bright yellow. While the browning reaction of the normal yuba was serious. The elongation ratio and boiling fastness of oxygen-insulated yuba were better, which were 35% and 25% higher than that of normal yuba respectively.

Abstract:With the power density, roasting time, spinning speed of roller and wind speed of microwave as the experimental factors, and the bulk density and roasting color value of coffee beans as the indexes for evaluation, the single factor test and the four-factor four-level (44) orthogonal test were conducted. It was shown by the results of optimization that the optimal technology parameters were: the microwave power density 8 W/g, the roasting time 12 min, the speed of roller 70 r/min, and the wind speed 1.5 m/s. Through experiments, it was confirmed that the bulk density of microwave roasted coffee beans under the optimized technology parameters was 0.286 g/mL, and the baking color value was 32.1. Moreover, with the degree of roasting being dark, no coking occurred in coffee beans and the quality was good. The prediction model of fracture force for coffee bean was obtained by regression fitting, with the determination coefficeint of 0.998 after cerrection, good model fitting, and there is obvious relationship of quadratic regression between fracture force F, bulk density b, and roasting chromatic value C.

Abstract:With the polysaccharide content, whiteness and rehydration rate as evaluation indexes, the microwave vacuum drying process of yam was optimized by single factor and quadratic rotation orthogonal experiment, and the functional active components and antioxidant capacity of dried yam were evaluated. The results showed that the regression model established by quadratic rotation orthogonal experiment could reflect the relationship between factors and indexes appropriately. The optimum production conditions were found to be the 3 mm-thick slices were vacuumed with -0.08 MPa at 55 ℃. Under the control of these conditions, the polysaccharide content, whiteness and rehydration rate of dried yam were (4.12±0.08)%, （78.04±0.82） and (223.29±1.31)%, respectively. The IC₅₀ of dried yam scavenging DPPH radical, hydroxyl radical and superoxide anion radical were (18.61±0.11), (19.86±0.15) and (21.06±0.14) mg/mL, respectively. The contents of polyphenols, flavones and allantoin were (0.71±0.05), (1.32±0.04) and (6.86±0.08) mg/g, respectively. Microwave vacuum drying yam had strong antioxidant capacity and good product quality. Microwave vacuum drying technology could reduce the loss of active components and had a good application prospect in the drying of agricultural products.

Abstract:In this study, fresh tea leaves with one bud and one leaf in summer of BiXiangZao were used as raw materials. The rotation (sun withering, cooling, rotating, spreading) were integrated into the spreading process on the basis of traditional green tea processing technology. Through sensory evaluation, analysis of flavor and aroma quality components, the technology of “rotation” for making flower-scented green tea with leaves in summer was optimized and screened. The results showed that the summer green tea processed by the “rotation” technology of sun withering for 5 min, spreading for 0.5 h, sun withering for 5 min, spreading for 0.5 h, rotating 10 r at rotation speed of 10 r/min, spreading for 1 h and rotating 60 r at rotation speed of 15 r/min had a pleasant floral fragrance, a mellow taste and a lower bitterness and astringency. Compared with green tea made from traditional technology, the contents of water extract, amino acid and soluble sugar increased by 1.29%, 11.08% and 10.50%, respectively. While the contents of tea polyphenols, catechins, phenol-ammonia ratio, and the ratio of ester catechin to simple catechin decreased by 6.05%, 2.35%, 15.38% and 19.15% separately. Besides, benzyl alcohol, cedar alcohol, alpha-leucocene, citral and other floral components were added, and the relative content of vanilla alcohol and orange alcohol was also higher than that of traditional green tea. Which indicating that the flower-scented summer green tea can be processed by integrating the technology of “rotation” scientifically into the spreading process of traditional green tea processing.

Abstract:In order to obtain the optimum process of thermosonication treatment（TST）sterilization of dried bean curd（DBC）, on the basis of single factor, the ultrasonic power, ultrasonic time and temperature were selected as the factors, and the decreased logarithm value of bacteria, color difference ΔE^*, L^*, a^*, b^*, hardness, chewiness, resilience, springiness, cohesiveness, protein content were used as indicators, the three-factor box Benhnken test was designed and the characteristic index for evaluating the quality of the DBC was screened out by factor analysis, the model was established and the best parameters were optimized. Results: the characteristic index for evaluating the quality of DBC were chewiness, color difference and resilience, The model of the decreased logarithm value of bacteria and the characteristic index for evaluating the quality of the DBC could be used to analyze and predict the effects of the TST parameters on the sterilization of the DBC and its effect on quality. The optimal process parameters for sterilization of DBC by the TST were: ultrasonic treating time 90 min, ultrasonic power 876 W, and temperature at 78 ℃. TST has the advantages of low temperature, high bactericidal efficiency and good preservation of texture and color of DBC. TST can be used for the DBC sterilization.

Abstract:In order to provide a practical foundation for the production of potato noodles, comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted, and the basic formula of different proportions of potato noodles were optimized, based on orthogonal experiments. The results showed that the optimized basic formula of noodles was 0.6% salt, 0.4% dietary alkali, 55% water and mixed for 7 min, when the potato flour was 25%. However, when the potato powder ratio was 30%, the optimized formula was 1.2% salt, 0.4% dietary alkali, 60% water and mixed for 6 min. When the potato powder ratio was 35%, that was 0.8% salt, 0.6% dietary alkali, 65% water and mixed for 8 min. When the potato powder ratio increased to 40%, the optimized formula should be 0.8% salt, 0.6% dietary alkali, 72.5% water and mixed for 5 min. The sensory scores of the potato noodles were higher than 80 in most groups except that with 40% of potato powder, and the overall quality of the noodles was good under these conditions. The noodles with 25% potato flour recorded the highest quality scores among those groups.

Abstract:Correlation analysis and regression analysis were used to study the correlation between cut tobacco size and main physical indexes of short cigarettes, and analyzed the specific tobacco sizes that affect the physical quality and stability of short cigarettes. Results: ① the sizes of cut tobacco which had a main influence on physical quality and stability of short cigarettes were layers X1 (>7.00 mm), X3 (3.35~5.00 mm), X5 (1.00~2.50 mm), and X6 (<1.00 mm); ② layer X1 was linearly positively correlated with the standard deviation of weight, layer X5 was linearly negatively correlated with the draw resistance, hardness and their standard deviation, there was a respectively linear negative correlation and linear positive correlation between the layer X3 and the layer X6 with the end of the amount of silk and the end of containing rate. In actual production, the physical quality of the short cigarettes and its stability could be improved by increasing the short and medium-long cut tobacco, decreasing the long and ultra-short cut tobacco according to the physical indexes with large fluctuations.

Abstract:Firstly, analyzes the current situation of Chinese liquor products export to the international market. It compares the relevant market of liquor export from the perspective of country, region in terms of amount, quantity and average price. Proposed the main characteristics of the international market of Chinese liquor export: the wide distribution of export market and the obvious differences among different markets, the concentration of export market still being dominated by the traditional Asian market, and the obvious periodicity of liquor export. The influencing factors of liquor export in China were analyzed: the relation with population quantity, GDP and GDP per capita of importing countries, the relation with competition pattern of domestic liquor market, and the relation between liquor export patterns and domestic provinces.

Abstract:This paper discussed the regulation mechanism of plantpolyphenols on intestinal microecology, summarized and analyzed the effects of different kinds of polyphenols and mixed polyphenols extracts on the change of intestinal flora community structure, and prospected the research direction of plant polyphenols and the development of related products in the future.

Abstract:This paper from the aspects of covalent bonding or blending of chitosan with phenolic compounds, the preparation of chitosan with gallic acid, caffeic acid and ferulic acid, the mechanical, antioxidant and antibacterial of covalent bonding film were reviewed at first. Then summarize the effect of curcumin, tea polyphenols and apple polyphenols on mechanical, antioxidant and antibacterial of blending film.

Abstract:Crayfish (Procambarus clarkii) industry is rapidly developed in China, and product quality is the key effect to ensure the healthy development of the industry. In the present review, factors affecting the quality of crayfish products were summarized, from the whole process of “breeding-processing-storage”. In the process of aquaculture, the environment had a significant impact on the safety quality of crayfish, such as heavy metal pollution. In the process of processing, the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products. And in the process of storage, storage temperature, pre-freezing and packaging methods, and the use of preservatives can significantly affect the products storage resistance. Based on these reviews, the direction of further research was put forward, including the attaching importance to breeding of fine varieties of crayfish, strengthening the research of crayfish culture, innovating crayfish processing technology and breaking through crayfish product storage technology. This review could provide theoretical and technical basis for the quality control and improvement of crayfish products.