Abstract:To investigate the immunomodulatory effects of the three non-digestible oligosaccharides, fructooligofructose, xylooligosaccharide and galactooligosaccharide, and their combinations on mice,140 BALB/c female mice were randomly divided into 7 groups in this experiment, including blank control group, FOS group, XOS group and GOS group, XOS and GOS group, XOS and FOS group, FOS and GOS group. Each group was intragastrically administered at a dose of 400 mg/kg once a day for 15 days. The immunomodulatory effects of different non-digested oligosaccharides and their combinations on mice were evaluated by measuring immune organ index, macrophage phagocytosis, serum hemolysin level, DTH delayed type hypersensitivity, and spleen lymphocyte proliferation. The results showed that the immunological indexes of the single oligosaccharide-administered group and the combined oligosaccharide-administered group were significantly higher (P<0.05 or P<0.01) than the control group. The immune index of combined oligosaccharide gavage group rats was higher than the single oligosaccharide gavage group, and the combination of xylooligosaccharide and galacto-oligosaccharide (11.5) was the best. The above results indicated that non-digestible oligosaccharides could enhance the immune response ability of mice and the combination of them had better effect.

Abstract:Thirty rats were randomly divided into normal control group (group A), non-paederia scandens treatment model group (group B) and paederia scandens treatment model group (group C). The expression of mRNA of TGF-β1, Smad3 and Smad7 was detected by real-time quantitative fluorescence method after 8 weeks. The results showed that, according to the ELISA data of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), the difference between group C and group A was extremely significant (P<0.01), which is the same as between group B and group A, and that the difference between group C and group B was significant (P<0.05). The difference between group B and group A was extremely significant (P<0.01). After treatment with paederia scandens, the expression of TGF-β1 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.245, P<0.05), and the difference between group C and group B was extremely significant (t=1.142, P<0.01). After treatment with Paederia scandens, the expression of Smad3 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.149, P<0.05), and the difference between group C and group B was extremely significant (t=1.206, P<0.01). Afterwards, the expression of Smad7 mRNA was increased, the difference between group C and group A was significant (t=2.201, P<0.05), and the difference was significant between group C and group B (t=1.007, P<0.01). Paederia scandens can inhibit the expression of TGF-β1 mRNA, decrease the expression of Smad3 mRNA, and increase the expression of Smad7 mRNA. It is shown in our study that in the mechanism of liver fibrosis, there exists a linear channel effect of Smad3 mRNA-(TGF-β1 mRNA)-Smad7 mRNA.

Abstract:In order to study the difference between four different varieties of hops wine, the aroma components of four hops(HLA, JKA, KSKTA and XMA) wine were detected by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the species of aroma volatile substances in hop wine was increased by adding KSKTA, JKA and XMA.Different hos increase different aroma components. The results of PCA showed that HLA, KSKTA and XMA had the same characteristic aroma substances. The hops wine was clustered into two groups by clustering analysis. In the first group, there were HLA,KSKTA and XMA, while JKA was clustered in the second group. The conclusion was consistent with the result of principal component analysis. The two analysis methods could distinguish the different hops wine and provide theoretical basis for brewing hops wine.

Abstract:The aim of this study was to screen the representative indexes of melon nutritional quality and identify the nutritional quality characteristics of different varieties of melon. Based on the data of 18 nutritional quality indexes of melon, the principal component analysis (PCA) was used to select the representative indexes of melon quality. The results showed that the loading values of ash, fat, V_B1, niacin, tartaric acid, sucrose, total sugar, soluble solids and total acid in the corresponding principal components of the 18 indexes were relatively high, which could better reflect the overall variation of the data. The 13 kinds of melon can be grouped into 2 groups. The second category was represented by Jiashi Gua and Xizhou Mi 25. In conclusion, ash, fat, V_B1, niacin, tartaric acid, sucrose, total sugar, soluble solids, and total acid could be used as the representative characterization indexes of melon quality characteristics. One kind of melon, represented by 86, was rich in ash, V_B1, niacin, tartaric acid, sucrose, total sugar, and soluble solids. The melon of Jiashi type was rich in fat and total acid. The results of this study could provide a characteristic index basis for evaluating the nutritional quality of melon and lay a foundation for the subsequent classification and classification of melon.

Abstract:β-sitosterol acetate liposomes were prepared by thin-film ultrasonic method, and the effects of different incorporation concentrations on the particle size, PDI and storage stability of the liposomes were investigated, besides, the interaction between β-sitosterol acetate ester and phospholipids in the membrane was explored. The results showed that the size and PDI of the liposomes were consistent with that of the β-sitosterol liposomes under the same conditions when the addition amount of β-sitosterol acetate ester was 2 mg and 4 mg. It has good storage stability for low dosage of the β-sitosterol acetate ester liposomes at 4 ℃ for 30 days. The results showed that there was interactions between β-sitosterol acetate ester and P═O and (CH₃)₃N of phospholipids by FTIR. There was a stabilizing effect on liposome membrane structure at low dosage of β-sitosterol acetate ester by TGA.

Abstract:The effects of soy protein isolate, tapioca starch and transglutaminase on the carp surimi products were investigated and the optimal addition amount was determined. It was found that when the addition amount of soy protein isolate was 6%, the amount of cassava starch 9% and the amount of transglutaminase added were 4 U/g·protein, the water retention capacity of the fish meal was effectively increased, and the cooking loss was reduced without causing The surimi has a light yellow color of soy protein isolate, and at the same time, it improves the gel strength of the surimi and obtains a good quality fish carp product; then it is found by low field nuclear magnetic resonance and scanning electron microscopy that it is not added. In the control group, the gel structure was completely destroyed after 6 freeze-thaw cycles, and the peak area of unmovable water A₂₃ decreased by 25%. The gel structure of the experimental group was still very dense, and A₂₃ decreased by 11%. It was further verified that this combination of formulas has a protective effect on the stability of the gel structure of the surimi during the freeze-thaw cycle.

Abstract:Whole wheat bread was made with the mass ratio of whole wheat flour to wheat flour of 73. The optimum formulation of the compound glue for whole wheat bread was screened by using Konjac gum, Xanthan gum and Sodium stearoyl lactate as hydrophilic colloids and emulsifiers. The parameters of flour curve were taken as criteria, and the single factor test and response surface optimization test were carried out. The results showed that the powder quality index was 129 mm after adding Konjac gum 0.47%, Xanthan gum 0.07%, and SSL 0.12% to the flour. When applied to the whole wheat bread making process, the specific volume of whole wheat bread was 4.46 cm³/g, which was better than that of blank control groups of 3.37 cm³/g, and the water content, hardness, elasticity and chewiness at different storage times were all performed well, with the aging rate decreasing significantly, and the sensory quality greatly improving.

Abstract:Engineered Pichia pastoris strain secreting and expressing β-glucosidase gene of Bacillus pumilus was constructed and enzymatic properties of recombinant enzyme were investigated. Based on the codon usage of Pichia pastoris, the codon of the β-glucosidase gene of Bacillus pumilus was optimized, the whole gene sequence was designed and synthesized, and the expression vector was constructed and transferred into Pichia pastoris. The results showed that the β-glucosidase gene of Bacillus pumilus had been successfully transferred into the yeast and secreted and expressed. The activity of the fermentation broth after 72 h induction could reach 25.39 U/mL. The optimum temperature and pH for the recombinant β-glucosidase were 45 ℃ and 9.0, and the K_m and V_max of recombinant enzyme were 1.26 mmol/L and 32.15 μmol/(min·mg), respectively. The relative activity of recombinant β-glucosidase to soybean glycoside hydrolysis was 248% of that of pNPG, and the transglycosylation activity catalyzed the enzymatic synthesis of gentiobiose yield of 34.25 g/L using 50% glucose as the substrate.

Abstract:The mycelium and yeast-like cells of Tremella fuciformis were adopted to construct transcriptome sequencing library by RNA-Seq. 13.16 G data and 16 190 Unigene were generated from de novo splicing. Among the Nr database annotated Unigene, 55.75% and 13.35% of them had similar sequence to T. mesenterica and Cryptococcus neoformans, respectively. 7 203 Unigenes were annotated in the COG database, which could be divided into 25 terms. 3 921 Unigene were annotated in the GO database, and divided into 3 major categories and 46 branches. From the KEGG analysis, differential expressed genes were enriched in pathways, including the metabolism of amino and nucleotide, and Intracellular phase. All the results provided abundant data resource for further investigating of T. fuciformis on polysaccharides and amino acid metabolism pathways and the important genes involved in them.

Abstract:The volatile flavor compounds in donkey, pig, cattle and sheep leg meat were qualitatively and quantitatively detected by gas electronic nose and gas chromatography-mass spectrometry, and the fatty acid composition was also determined by gas chromatography analyzer. The results of gas-phase electronic nose showed that the flavor difference between the leg meat from donkey and pig was not obvious. However, the significant difference between that from donkey and beef was observed, with 76 volatile substances detected by GC-MS, mainly aldehydes. Aldehydes accounted for 70.71%, 75.36%, 48.76%, 55.94% in donkey, pig, beef and sheep, respectively. The content of n-hexanal with faint scent and grass smell was the highest, accounting for 29.89%, 20.46%, 12.74% and 10.78% of the total flavor respectively. The total content of main saturated fatty acids in donkey, pig, beef, and sheep was 30.01%, 39.05%, 36.34%, and 48.42%, and unsaturated fatty acids were 63.19%, 57.10%, 49.03%, and 43.71%, respectively. In conclusion, the main compound affecting the flavor characteristics of donkey meat was n-hexanal, which originated from the oxidative decomposition of linoleic acid.

Abstract:The changes of volatile flavor substances, free amino acids and texture of the samples in the traditional sauce process of pork were studied. The electronic nose principal component analysis (PCA) found that the flavor of the sample changed significantly during the sauce process. The gas chromatography-mass spectrometry (GC-MS) was used to further analyze the volatile components of the sample, and the flavor substances related to the spices in the sample were found. Most of them (o. umbellifera, terpenes, etc.) were detected and accumulated in the late stage of soy sauce (60～120 min), and the flavor substances (hexanal, etc.) associated with fat oxidation, amino acid degradation, and Maillard reaction are mostly detected in the early stage of the sauce (0 to 60 min) and rapidly accumulated in a short period of time. The content of total free amino acids in the samples changed significantly. The total free amino acid content in the raw meat was 289.45 mg/100 g, which generally increased during the sauce preparation process. The maximum value reached 415.60 mg/100 g after processing for 120 minutes. During the process of sauce preparation, the hardness and chewiness of the samples increased first and then decreased. Combined with the sensory evaluation, the texture of the sample (hardness of 3 000～3 500 g and chewability of 1 300～1 600 g) was found good when the sauce was processed for 40～60 minutes. The better flavor could be obtained with longer processes, though it was not conducive to the formation of the texture of the sample. The overall sensory evaluation indicated that the sample quality was best when the sauce was processed for 100 minutes.

Abstract:The contents of eight metal elements in 42 different brands of cigarette ash, cut rag, and cigarette paper were determined by flame atomic absorption spectrometry and the effects of metal contents on the free burning speed were studied. The results showed that, potassium, sodium, magnesium, manganese, zinc, and copper were closely related to the free burning speed of cigarettes. Among them, potassium promoted the free burning speed and magnesium inhibited the free burning speed. The other elements showed different influence trends due to different sources (cigarette paper or cut rag).

Abstract:The effect of Rho18 treated with different methods on the removal of deoxynivalenol (DON) from wheat flour was determined by ELISA and HPLC-MS. Processing results showed that the different ways of rice root mildew Rho18 clearance to DON in wheat flour were all increased with the concentration increase with the extension of incubation time, as well as the high concentration of the treatment group. After 10 h incubation with the rest of the concentration of treatment group were significantly different, the cell walls of a high concentration of suspension and wheat 10 h incubation conditions to DON removal effect is best (51.62%). Three kinds of new substances with relative molecular weight of 277, 279 and 281 were produced by Rho18 and DON treated in different ways. The results showed that Rho18 of Rhizopus oryzae treated in different ways had certain scavenging effects on DON, and the effect was related to concentration and incubation time, and its scavenging mechanism was mainly the action of biological enzyme system.

Abstract:The pretreatment method of antibiotic residues in fresh milk was established and optimized. At the same time, 72 kinds of compounds were effectively extracted and purified, and analyzed by ultra performance liquid chromatography-tandem mass spectrometry. In this paper, the effects of different extraction solvents and purification methods on the recovery rate of the target were investigated and the conditions were optimized. 72 antibiotics were linearly good in the range 1.0?Symbol~A@100.0 μg/L. The LOD of the five compounds was 10.0 μg/kg, the LOD of the 15 compounds was 5.0 μg/kg, and the LOD of the remaining 52 compounds was no more than 2.5 μg/kg. The recoveries of 72 kinds of antibiotics were 74%~118.8%, 63.8%~122.6% and 43.9%~139.7%, respectively, at low, medium and high levels, and the relative standard deviations were 1.37%~29.61%, 1.79%~30.27% and 6.03%~39.70%. The method has good reproducibility, short detection time and simple operation, and provides a new rapid detection method for detecting antibiotic residues in fresh milk.

Abstract:To prepare complete antigen of oxytetracycline (OTC) and obtain mouse polyclonal antiserum with good immunological characteristics and establish immunological detection method of OTC. In this study, carboxyl groups were introduced into OTC molecules by diazotization, and then complete antigens were prepared by coupling with carrier proteins using an improved carbodiimine method. The coupling effect of complete antigen was identified by IR, UV and SDS-PAGE. Then the BLAB/c mice were immunized with complete antigens to obtain antiserum(pAb) and identify the antiserum immunological characteristics. After optimizing the reaction conditions of ELISA, indirect competitive ELISA method of OTC was established. The results showed that complete antigen has good coupling effect, and the titer of antiserum of all four mouse were higher than 112 800, indicating that the serum of all four mouse had inhibitory effect. The antiserum produced by mouse number 2 was the best. The sensitivity (IC₅₀) of the indirect competitive ELISA to assay OTC was 32.92 ng/mL, and the limit of detection (LOD) was 1.3 ng/mL. The addition recovery rate of milk samples was between 84.70%～87.45%. The cross-reaction rates with Chlortetracycline and Tetracyclines were 5.27% and 4.10% respectively, and the cross-reaction rates with other competitors were less than 0.4%. This study successfully synthesized OTC complete antigens and prepared OTC antiserum with good immunological properties, and initially established immunological detection method of it.

Abstract:Based on GB 23200.92-2016, the samples were detected, and a mathematical model was established. Moreover, each uncertainty of the whole analysis procedures was analyzed and quantified. It was found that, when the pentachlorophenol residue was 14 μg/kg, the extended uncertainty was 3 μg/kg (k=2) under the 95% confidence interval. The results showed that the main sources of measurement uncertainties are derived from the final volume of sample, measurement repeatability, standard solution preparation, and the calibration fitting.

Abstract:In this study, the contents of rutin and isoquercetin in flavonoids of Apocynumvenetum tea was determined by high performance liquid chromatography (HPLC), and the antioxidant effect in vitro was evaluated. A good separation of rutin and isoquercetin from flavonoids of Apocynumvenetum tea was achieved by vacuum heating reflux combined with macroporous adsorption. Rutin and isoquercetin were separated effectively in the extract of Apocynum venetum teaflavonoids. The results showed good linear relationship, the range of rutin was 0.453 1~9.062 5 μg (r=0.999 55) and that of isoquercetin ranged from 0.258 3 to 5.166 5 μg (r=0.999 65). The recoveries of rutin and isoquercetin were 99.91% and 100.05% (n=9). The accuracy RSD of this method were respectively 0.11% and 0.10% (n=5). The contents of rutin and isoquercetin in Apocynum venetum tea flavonoids were 0.059 4, 0.673 4 mg/g respectively. Moreover, the antioxidant experimental results showed that Apocynum venetum tea flavonoids had higher scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and hydroxyl radicals than V_C positive control. It can be found that rutin and isoquercitrinwere the main components of flavonoids in Apocynumvenetum tea. The flavonoids in Apocynumvenetum tea had good antioxidant activitiesin vitro.

Abstract:The DNA of Fritillariae cirrhosae bulbus was extracted by alkali lysis. The effects of different proportion of lysate on DNA quality and electrophoretic success rate were investigated, which compared with the current methods. Results, The alkaline lysis buffer had the best effect on DNA extraction, which was made of 200 mmol/L NaCl, 5 mmol/L Mg₂Cl, 1% Triton X-100, 1% PVP, 1% SDS, 2 mmol/L EDTA and 0.1 mol/L Tris-HCl. The DNA electrophoretic bands extracted by this alkali lysate were in accordance with the current method. The method can save 15~20 minutes, and the cost of single sample testing can be reduced to 0.01 yuan. This method was used to identify 25 samples of Fritillariae cirrhosae bulbus on the market. The results showed that Fritillariae cirrhosae bulbus could be identified quickly.

Abstract:Five strains were isolated and purified from moldy cigarettes, and were identified by fungal morphology and microscopy. It was found that there were 2 strains of Aspergillus, 1 strain of Penicillium, 1 strain of Alternaria, and 1 strain of Cladosporium. Through the 18S rDNA-ITS sequence analysis and the construction of phylogenetic tree, the mildew microorganism of cigarettes were identified as five species, such as Aspergillus sydowii, Aspergillus flavus, Cladosporiumtenuissimum, Penicilliumdigitatum and Alternaria. It was concluded that Aspergillus flavus was the main strain causing mildew in cigarette products by the mildew experiment.

Abstract:Building risk communicationsystem is one of the most important means to prevent and manage food problems in the field of international food safety. It has become the consensus of all countries to apply it to the management of food safety. This paper systematically expounds the mechanism of food safety risk communication in Japan, EU and USA, and analyses its framework and functions, aiming at exploring the mechanism of food safety risk communication in foreign countries, and providing enlightenment for the establishment and implementation of the mechanism of food safety risk communication in China.

Abstract:The industry self-discipline management of tourism industry associations is very important to the improvement of the efficiency of tourism food safety management. However, in the practice of self-discipline management, lacked the relevant systems to regulate industry self-discipline management, specialized professionals and institutions of industry self-discipline management, as well as the coordination system between government supervision and industry self-regulation. The inherent mechanism of these problems was that the particularity of tourism food safety management was not given necessary attention, the professionalism of tourism food safety management was neglected artificially, and the limitation of government supervision ability was not correctly recognized. Therefore, it is necessary to take pertinent measures to realize the safety of tourism food by clearly stipulating the legal obligations of self-regulation management of tourism food safety industry, establish a special self-regulation institution and personnel training system for tourism food safety industry, and establish a division of labor and a cohesion system under the joint supervision of the government and trade associations. So that to improve the self-discipline management system of the industry in the overall governance.

Abstract:Relying on the R404A/R23 cascade ultra-low temperature refrigeration test bench, and using the method of controlling single variable, the evaporation temperature and condensation temperature of the compressor compression ratio, exhaust gas temperature, suction pressure and refrigerant flow rate in the cascade refrigeration cycle were studied. The effect of the refrigeration coefficient. The results showed that when the evaporation temperature was reduced from -50 ℃ to -55 ℃, the system refrigeration coefficient declined the fastest, reaching 2.1%; when the condensation temperature was raised from 28 ℃ to 30 ℃, the system refrigeration coefficient declined the fastest, with 1.7%. And the evaporation temperature dropped by 1 ℃ and the condensation temperature rised by 1 ℃, which had a greater influence on the system performance coefficient. In addition, when the evaporation temperature was -55 ℃, and the condensation temperature was 36 ℃, the compressor discharge temperature reached a maximum of 90 ℃. At this time, the system performance coefficient was at least 1.5, so effectively control the compressor discharge temperature to the system safety and efficient operation is essential.

Abstract:The ICEM software was used to mesh the model of turbo air classifier and numerical simulation was performed by Fluent software to characterize separation process of potato starch. The effect of parameters such as rotational speed, inlet velocity and number of rotor blades on the cut size were studied. The response surface analysis method was used to optimize process parameters on turbo air classifier. The results indicated that the rotational speed, inlet velocity and number of rotor blades all influenced the cut size of potato starch. The order of effect on cut size was as followed: rotational speed＞inlet velocity＞number of rotor blades. The optimal parameter condition obtained by response surface method was as followed: rotational speed was 3 378 r/min, inlet velocity was 19 m/s, and number of rotor blades was 16. Under the control of these conditions, the cut size of turbo air classifier was 11.2 μm.

Abstract:To reduce the stem sliver content in cut tobacco of slim cigarettes and the cut tobacco content in online removed stem sliver, improve cut tobacco size distribution, and enhance product quality and its stability of slim cigarettes, a three-stage flexible pneumatic separation system was designed adapting to high-flow pneumatic separation of cut lamina of slim cigarettes based on the two-stage pneumatic separation system of cut lamina. The system was mainly made up of input unit, loosening roller, three-stage pneumatic separation tanks, cyclone blanker (settling blanker), transportation unit, output unit, dust extraction pipe and other parts. Its first and second stage pneumatic separation system could screen stem sliver out from cut tobacco at the largest degree, and the third stage pneumatic separation system screened cut tobacco out from removed stem sliver, realizing the effective decrease of the stem sliver content in cut tobacco and increasing recycle of cut tobacco in removed stem sliver. A brand of slim cigarette of Huanghelou was test on the new pneumatic separation system, and the results showed that it could decrease the stem sliver content in cut tobacco and the cut tobacco content in removed stem sliver effectively. The rate of cut tobacco content in removed stem sliver decreased by more than 20%, and the rate of stem sliver content in cigarettes was reduced from 1.06% to 0.74%. The physical indicators of cigarettes have been improved to varying degrees, and the appearance quality defects such as puncture of cigarettes have been effectively ameliorated. The system improved the product quality and the comprehensive utilization rate of raw materials at the same time, and provided a technological support for sustainable and healthy development of slim cigarettes.

Abstract:In view of the current Chinese red wine packaging design lack of national cultural identity, positioning is unclear, brand characteristics weakened and other phenomena. Explore the concept of fengshui, fengshui keeping in good health and fengshui aesthetics in Chinese traditional fengshui culture, and its inheritance and use on the “Hong Kong red” wine brand shaping and packaging design，the purpose is to create the “fengshui red wine” series of products. In trying to bring health and good luck of people's daily life, at the same time, realize their own “good fengshui, good life” management value idea.

Abstract:Starting from the Kazakh traditional wooden receptacles, the shapes, patterns and colors with ethnic symbols are used to transform the Kazakh traditional food packaging design, forming a unique packaging language and visual characteristics, in order to promote the promotion of traditional food.

Abstract:Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca²⁺-ATPase) were used as indicators to investigate the time interval. The next series of tracking tests and analysis. Result: The different pre-cooling temperatures had a significant effect on the TVB-N value, total number of colonies, TBA and Ca²⁺-ATPase of the fillets. The TVB-N value and the total number of colonies of the pre-cooled fish fillets decreased. \\ The lower the cold temperature was, and the slower the growth rates of fish fillets and the process of fish spoilage were. At the same time, the degree of fat oxidation and protein denaturation of fish fillets was relatively small, and the pre-cooling treatment at -30, -60 ℃ could better maintain the fish meat quality. During the storage period, the pH value of the fillets of each treatment group showed a trend of decreasing first and then increasing, but the pre-cooling treatment significantly inhibited the pH rise of the fillets. The hardness, chewiness and adhesiveness of the fillets of the pre-cooling treatment group and the control group decreased with the storage time. The shelf life of the fillets under pre-cooling treatment at -30, -60 ℃was 17 d, which was 6 d longer than the control group. In summary, the pre-cooling treatment can further inhibit the microbial growth and spoilage of fish fillets, and improve the quality of tilapia fillets.

Abstract:In this study, the quality and dominant spoilage flora in products of crayfish during 4 and 25 ℃ storage were studied. The shelf life was determined by measure its physical and chemical indicators. Microbial genomic DNA was extracted from the collected samples, and the changing trend of microbial community was analyzed by high-throughput sequencing technology. Results showed that, with the extension of storage time, species diversity decreased gradually. The dominant flora at 4 ℃ were Oceanobacillus (81.522%) and Shewanella (3.625%). The dominant flora at 25 ℃ were Hathewaya (78.700%), Bacillus (12.380%) and Clostridium sensu stricto (8.707%). This study provided a theoretical basis for extend the shelf life of conduct of crayfish and targeted research on preservation and preservation technology.

Abstract:In this study, a moisture diffusion model of two-component food rice made wafer under a non-permeable packaging condition was established on the basis of water adsorption kinetics experiment and water diffusion coefficient theory under the condition of 23 ℃; The relation between water content and time change of water diffusion among components was calculated based on the Fick’s law, initial conditions, boundary conditions and moisture sorption isotherm, and then the model-calculated of moisture diffusion were tested and analyzed by experiment when the moisture content was between 0.02 and 0.12. The results showed that the experimental data could be tted with the theoretical model very well.

Abstract:In order to improve the detection and recognition ability of potato internal diseases and insect pests, image visual feature recognition method was used to detect potato diseases and insect pests, and a method of potato internal diseases and insect pests feature recognition based on machine vision image was proposed. A two-dimensional visual image acquisition model of potato internal diseases and insect pests was constructed, and the visual images of potato internal diseases and insect pests were detected by block fusion, and the characteristics of diseases and insect pests were detected according to the distribution of potato green leafin texture. The visual fractal features of potato internal diseases and insect pests were extracted, the surface texture registration and block adaptive detection methods were used to calibrate the feature points of diseases and insect pests, and the wavelet transform method was used to decompose the visual images of potato internal diseases and insect pests. According to the difference of color gradient change, the characteristics of potato diseases and insect pests under machine vision were recognized. The simulation results show that the accuracy of the method is close to 90%, which improves the ability of the prevention and identification of the internal diseases and insect pests of potato.

Abstract:Eight kinds of sweet orange peels extracts were investigated to compare their antioxidant active ingredients and antioxidant capacity. The results showed that the highest level of the content of polyphenols, flavonoids, tannins and vitamin C were found in Mayang Bingtang sweet orange peel extracts, which reached 7.60 mg gallic acid equivalent (GAE)/per gram dried sample (g·m_d), 4.57 mg rutin equivalent (RE)/g·m_d, 17.90 tannin (TAE) mg/g·m_d, 17.86 mg vitamin c (VC)/g·m_d, respectively. Meanwhile, Mayang Bingtang orange peel also showed the highest ferric reducing power (81.50±0.93 μmol Trolox equivalent (TE)/g·m_d), and very high 1,1-diphenyl-2-trinitrophenylhydrazine (1,1-diphenyl)-2-picrylhydrazyl (DPPH) free radical scavenging capacity (15.77±0.64 μmol Trolox/g·m_d) and 2′- hydrazine-bis-3-ethylbenzothiazoline-6-sulfonic acid (2, 2′-azino- Bis(3-ethylbenzothiazoline-6-sulfonic acid), (ABTS) free radical scavenging ability (77.70±0.75 μmol Trolox/g·m_d). Spearman correlation analysis showed that the contents of polyphenols, flavonoids, tannins and vitamin C were significantly correlated with antioxidant activity. Five major flavonoids such as hesperidin, naringin, hesperetin, nobiletin and tangeretin in orange peel were identified by high performance liquid chromatography, and the highest content was hesperidin (2.63±0.21～4.65±0.33 mg/g·m_d). Principal component analysis and hierarchical cluster analysis results showed that the eight kinds of sweet oranges could be divided into three groups. The first group include Yongxing Bingtang orange (A), Hongjiang Bingtang orange (B), Mayang Bingtang orange (D) and Liuyang navel orange (H), and the second group include Shimen Bingtang orange (C) and Shimen navel orange (E), and the third group consisted of Mayang navel orange (F) and Shaoyang navel orange (G). Especially in the first group rich in polyphenols, flavonoids, tannins, vitamin C content and high FRAP and ABTS radical scavenging capacity. The antioxidants content and antioxidant activity of sweet orange peel can be used as an important index to distinguish sweet orange from different producing areas.

Abstract:With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, before and after 15 d storage. Feed the fish oil and fish oil microcapsule group of high density lipoprotein cholesterol (HDL-C) were significantly higher than the high fat model group, total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) were significantly lower than feeding high-fat model group, suggesting that fish oil microcapsules and fish oil could significantly reduce blood cholesterol.

Abstract:In this paper, the lung cell A549 was used as a model. The protective effect of camphor (C. camphora) leaf essential oil on the A549 exposed to PM2.5 was investigated. Less than 1 mg/mL of essential oil had no effect on A549 cell proliferation, and low concentration had a certain promotion effect. 0.05～1.00 mg/mL essential oil had a significant antagonistic effect on cytotoxicity induced by PM2.5 (P＜0.05). The essential oilsignificantly reduced the content of MDA in the infected cells and increased the activity of SOD and CAT and the content of T-AOC (P＜0.05), indicating that the camphor leaf essential oil could antagonize the cytotoxicity of PM2.5 through antioxidant stress. The camphora leaf essential oilsignificantly reduced the content of TNF-α and IL-6 in the infected cells (P＜0.05), indicating that the camphor leaf essential oil could antagonize the cytotoxicity of PM2.5 by inhibiting the inflammatory reaction.

Abstract:Using freeze-dried pitaya peel and pulp samples as raw materials, response surface methodology was used to optimize the cellulase-ultrasonic extraction process of pigment from pitaya peel and pulp. The optimal extraction process of pigment from pitaya pericarp was as followed: extraction time 24 min, extraction temperature 39 ℃, ultrasonic power 325 W, ethanol concentration 23%, the yield was (81.661 3±0.762 0) mg/100 g; The optimum extraction conditions of pigment from pitaya pulp were as follows: extraction time 34 min, extraction temperature 41 ℃, ultrasonic power 315 W, ethanol concentration 23%, and the yield was (278.660 4±1.084 2) mg/100 g.

Abstract:The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the three successive extractions. Chemical profiling by UPLC further confirmed nine phytochemicals in these infusions, in which epigallocatechin gallate, caffeine, and epigallocatechin predominated, respectively.

Abstract:Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0 °Brix apple cider vinegar. By adjusting the stirring speed and the cold medium temperature, comprehensive energy consumption, time and other factors, explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively. And at the same time, used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar, all levels of concentrated compound liquid, two-stage entrainment solution, entrainment recovery solution and ultimate entrainment. Results: The apple cider vinegar 5 °Brix 50 kg -10 ℃ still keep 3 h and then turn to -16 ℃, stirring speed 900 r/min, 21 h after get 12.5 °Brix concentrate 14.74 kg. The 50 kg of 12.5 °Brix vinegar -16 ℃ keep into -24 ℃ after 4 h, 900 r/min, after 28 h can get 25 °Brix concentrate 15.11 kg. The two levels of concentrated power consumption were 72 kW·h and 135 kW·h, respectively. There were 14 kinds of aromatic substances in apple cider vinegar, and the characteristic components with high content were benzaldehyde, octanoic acid, 4-ethylphenyl-2-butyl ester, benzene ethanol, phenyl-ethyl acetate, etc. The retention rate of aromatic substances after primary concentration was 80.23%, and the retention rate of secondary concentration was 87.73%. The retention rate and total loss rate of apple cider vinegar were 70.39% and 2.61%, respectively. Therefore, the concentration device can obtain the apple cider vinegar with a higher concentration and a higher retention of aromatic substances effectively by two-stage concentration of apple cider vinegar and recycling the entrainment, and it has to be useful for further improvements to the equipment and other materials.

Abstract:Taking the tea varieties of Bixiangzao, Jianbohuang and Taoyuandaye in summer with a bud and one leaf as raw materials, which were processed into yellow tea, respectively. The yellow tea suitability of three tea varieties was discussed via analyzing sensory quality, taste quality and aroma quality. The results showed that compared with Taoyuandaye and Bixiangzao, the fresh leaves of Jianbohuang were more suitable for processing yellow tea, and the yellow tea made from Jianbohuang had golden color in dried tea, delightfully fresh with sweetness, mellow and refreshing in taste, golden with light brightness in the color of tea soup and leaf bottom. The contents of water extract, amino acids, tea polyphenols, flavones, soluble sugar and the flavins were relatively higher, and were 43.80%, 2.27%, 23.09%, 1.06%, 4.13%, 0.24%, respectively. Besides, the ratio of phenol to ammonia of yellow tea made from the fresh leaves of Jianbohuang was the smallest, which was 10.17. The contents of total catechin, simple catechin and ester catechin were 14.21%, 5.49% and 8.72%, respectively, and the ratio was 0.61. At the same time, yellow tea made from Jianbohuang has the most aromatic substances and the best quality. Ten characteristic aroma components of Jianbohuang were damascone, heptadecane, α-terpineol, dibutylphthalate, 4-\[2,2,6-trimethyl-7-oxadicyclic\[4.1.0\]heptane-1-yl\]-3-butene-2-keone, beta-pinane, alkene, 3,6-nonadienyl-1-alcoholacetate, 3,7,11-trimethyl-1,3,6,10-dodecane-4-methyl, 1-methyl-4-(2-methylethylene oxide)-7-oxaheterocyclic \[4.1.0\] heptane, which indicates that tea variety Jianbohuang is an excellent variety resource for processing yellow tea.

Abstract:This paper briefly described the development status, discharge mode, diagnosis and characterization of active components of cold plasma technology, and discussed the changes of macromolecules such as starch and protein structure in food systems and microbes inactivation in foods, which provides an important theoretical reference and new technical means for the regulation of food quality by cold plasma technology, and also provides theoretical support for the engineering application of this technology.

Abstract:In this paper, based on the research references on smoke coolants in recent years, based on its classification and synthesis methods, the paper summarizes the common analysis and detection methods of coolants in cigarettes and their effects on the safety of cigarette smoking, and the future smoke.

Abstract:Improving the survival rate of lactic acid bacteria in human gastrointestinal tract, the article outlines the definition and development history of microcapsule encapsulation technology, and the commonly used and new microcapsule encapsulation technology. The advantages and disadvantages of interfacial polymerization, phase separation, spray drying, extrusion and high-pressure electrostatic spray drying methods were analyzed. The method of lactic acid bacteria encapsulation was discussed with the common wall materials of lactic acid microcapsules. Combined with the common wall materials of lactic acid bacteria microcapsules, the lactic acid bacteria encapsulation method was discussed, and the effects of compound encapsulation, multi-layer encapsulation and prebiotic supplementation on lactic acid bacteria were pointed out.

Abstract:This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.

Abstract:This paper reviews the research progress of heat pipe-heat pump and infrared-heat pump dry agricultural products with the advantages of short time, good quality and energy saving. The drying efficiency and drying quality change in the drying process are analyzed. The problems of heat pipe-heat pump drying technology and infrared-heat pump drying technology are summarized, which provides new ideas for optimizing dry agricultural products.

Abstract:Red rice contains proteins, amino acids, vitamins, trace elements, and some biological active ingredients. Recently, its health benefits had been reported, including lowering blood glucose and total cholesterol level, antioxidant ability, antitumor activity, and so on. This review summarized the nutrients, health benefits and comprehensive utilization of red rice.

Abstract:Chinese medical diet, like foods for special dietary uses, can provide special or targeted physiological substances and nutrients for specific groups with scientific methods, so as to improve the basic nutrition metabolism of specific groups and reduce unnecessary metabolic burden .This article suggests that the traditional Chinese medicine diet with national characteristics and a long history should be integrated with the special diet food industry, so as to promote the rapid growth of the special diet industry with Chinese characteristics and enhance the international competitiveness of China's special diet food.