Abstract:The aim of the present study is to investigate the potential anti-atherogenic effect of 4-hydroxyphenylacetic acid (4-HPAA), a major microbiota-derived metabolite of polyphenols, on macrophagepolarization and the formation of macrophage derived-foam cells as well as the underlying molecular mechanisms. 4-HPAA treatment could-significantly decrease the secretion and mRNA levels of TNF-α, IL-6 and IL-1β of M1 macrophages induced by lipopolysaccharide (LPS) and interferon-γ (IFN-γ),indicating its ability to inhibit the polarization of macrophage cell into pro-inflammatory M1-typemacrophage. The results of oil red O staining revealedthat 4-HPAA significantly inhibited theaccumulation of lipid droplets in a dose-dependent manner compared with the model cells. In addition, 4-HPAA significantly decreased the content of intracellular cholesterol esters.RT-PCR results showed that compared with the model group, 4-HPAA significantly up-regulated ABCG1 and down-regulated CD36 gene expression level (P ＜ 0.05), which was associated with macrophage cholesterol efflux. In conclusion, the results showed that the potential role of 4-HPAA in preventing M1 macrophage polarization and foam cell formation, which may play an important role in the anti-atherogenic effect of polyphenols.

Abstract:Rice protein is a kind of high-quality plant protein, and its application in the food industry is restricted due to its low solubility. In this study, the rice protein was modified by heat treatment at different temperature, high pressure microfluidization treatment under different pressure and freezing and grinding at different temperature, and its solubility, emulsifying activity (EA), emulsifying stability, foaming activity (FA) and foaming stability of protein were investigated. After heat treatment at 200 ℃, the solubility of rice protein increased from 4.4% to 17.4%, and EA and FA were 3.2 and 1.9 times as high as the original, respectively. The solubility increased to 9.5% after the modification by high-pressure microfluidization at 100 MPa, and EA and FA were 3.4 and 1.7 times, respectively. As the modification by freezing-milling at 60 ℃, the solubility increased to 34.3%, and EA and FA were 4.2 and 2.3 times of the original, respectively. However, the emulsifying stability and foaming stability of the three methods were decreased.

Abstract:The samples of Anyue ceramic-pot sealed meat produced in January, April, July and October were collected and analyzed by electronic nose, electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Artificial sensory evaluation showed that there was no significant difference in the flavor of each Anyue ceramic-pot sealed meat sample (P＞0.05). Electronic nose analysis showed that Anyue ceramic-pot sealed meat had significant difference in odor between January and April (P＜0.05), while other samples had no significant difference (P＞0.05). Electronic tongue analysis showed that Anyue ceramic-pot sealed meat produced in January and October had significant difference in taste (P＜0.01), and other samples also had significant difference (P＜0.05). GC-MS analysis showed that there were significant differences in the types and relative contents of volatile substances among the samples. 53 kinds of volatile substances were detected in the ceramic-pot sealed meat of January, and 56 kinds of them were detected in the ceramic-pot sealed meat of April, with the relative content of volatile substances as high as 88.60%. 73 kinds of volatile substances were detected in the ceramic-pot sealed meat of July, with the relative content of volatile substances only 50.68%, and 70 kinds of them were detected in the ceramic-pot sealed meat of October. The characteristic flavor substances in fermented Anyue ceramic-pot sealed meat mainly include ethanol, acetaldehyde, 1-octene-3-alcohol, 3-hydroxy-2-butanone, acetic acid and ethyl acetate. Moreover, the characteristic flavor substances in Anyue ceramic-pot sealed meat produced in different seasons were different. Isoamyl alcohol, 2,2,4,6,6-pentamethylheptane, 4-hydroxy-2-butanone and ethyl propionate may be the characteristic flavor substances of Anyue ceramic-pot sealed meat produced in January. Amyl formate, furan, acetone, n-hexane and carbon disulfide may be the characteristic flavor substances of Anyue ceramic-pot sealed meat produced in April. 1,3,5-trimethylbenzene may be the characteristic flavor substance of Anyue ceramic-pot sealed meat produced inJuly. Butyl acetate, ethyl propionate, 3-ethyl-2,5-methylpyrazine, 1,3-divinylbenzene and n-ethylpropionamide may be the characteristic flavor substance of Anyue ceramic-pot sealed meat produced in October. Low temperature and long term fermentation was beneficial to the formation of characteristic flavor substances in Anyue ceramic-pot sealed meat.

Abstract:The physicochemical characteristics, including water holding capacity, oil holding capacity, swelling capacity, particle size, solubility, and thermal properties, of chickpea dietary fiber (DF), grape DF, soybean DF and wheat bran DF were evaluated in this study. The structural properties of DFs were characterized by Fourier transform infrared spectrum and scanning electron microscope. The results showed that chickpea DF had the best water holding capacity and oil holding capacity, at 2.45 g/g and 1.97 g/g, respectively. Wheat bran DF had the best swelling capacity (3.18 mL/g). The solubility of four dietary fibers were positively proportional to temperature, among which the solubility of chickpea DF was the highest. Fourier transform infrared spectral analysis indicated the infrared absorption spectrum of four DFs were basically the same. And they all had C—H, O—H, C O, C—O—C. Thermal characteristics analysis showed that the modified temperature of beans DFs were higher than others and the thermal stability of wheat bran DF was best. Scanning electron microscopic analysis confirmed chickpea DF had irregular folds on the surface. DF with folds showed higher water holding capacity and oil holding capacity. In order to improve product quality, chickpea DF can be applied in meat products, dairy products and other food processing, as a good water and oil retention agent.

Abstract:The resistant starch (RS₃) was prepared by ultrasonic and thermal-press processing using the starch from Eleusine cor-acana (L.) Gaertn (finger millet) as a raw material. The physicochemical properties and digestive characteristics of the finger millet RS₃ were characterized. The results showed that compared with the raw starch of finger milletraw, RS₃ had greater solubility, thermal stability and freeze-thaw stability; while its swelling and settling properties were small, and these characteristics could be used to improve the texture of the food and increase the crispness of the food. Compared with ordinary corn RS₃, the finger millet RS₃ had better freeze-thaw stability and coagulability. Electron microscopy results showed that the surface of the finger millet RS₃ was much rougher than that of corn RS₃. From the perspective of in vitro digestion, the finger millet RS₃ had stronger digestion resistance than corn RS₃, and could be used to develop functional foods for lowering blood glucose level.

Abstract:To study the difference of nutritional value of Zhedong geese and Landes geese, the contents of nutritional component in chest and leg muscle of Zhedong geese and Landes geese were determined. The results showed that crude fat content of Zhedong geese was higher than that of Landes geese. However, crude protein and crude ash contents were almost same in Zhedong geese and Landes geese. Both Zhedong geese andLandes geese had a wide variety of amino acids, and their essential amino acids (EAA) compositions and structures fit in FAO/WHO recommended pattern for amino acids. The first limited amino acid in Zhedong geese and Landes geese was methionine + cysteine, and the essential amino acids index(EAAI) ranged 79.46~88.28. However, the content of free delicious amino acids in Zhedong geese was higher than that in Landes geese. The two kinds of geese were rich in oleic acid. Compared with Landes geese, Zhedong geese had a higher level of monounsaturated fatty acids (MUFA) and lower level of polyunsaturated fatty acids (PUFA). The ratio of PUFA/saturated fatty acids in Zhedong geese and Landes geese met with the UK Department Health standard. The content of carnosine in Landes geese was higher than that in Zhedong geese, however, the content of anserine in Zhedong geese was higher than that in Landes geese. These results indicated that the nutritional value of Zhedong geese and Langes geese was very high.

Abstract:To provide a basis of quality control and safety evalua-tion for developing medicine and functional food of Inonotus obliquus, 4 kinds of heavy metals including lead, cadmium, mercury, arsenic and 18 kinds of microelements including aluminum, boron, barium, calcium, tin, cobalt, copper, iron, potassium, magnesium, manganese, sodium, nickel, phosphorus, strontium, titanium, vanadium, zinc in different color, different part, and different products were detected by national standard, and relative statistical analyses were also carried out. Results showed that the contents of 22 inorganic elements in crude I. obliquus products were higher than that in refined I. obliquus products, while the contents of micronutrient in dark I. obliquus were higher than the light one especially in aluminum, barium, tin, iron, magnesium, titanium, and vanadium. The contents of micronutrient in inside of I. obliquus were higher than that in coat especially in aluminum, calcium, copper, iron, sodium, and phosphorus. The contents of heavy metals in raw materials and deep processing products of I. obliquus from Russia origin were within the scope of the national standards. The microelement was different depending on different materials. It ensures the efficiency for development of I. obliquus.

Abstract:In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma quantity, concentration, differed between different sections extremely significantly. The first three principal components, which might be regarded as sensory factor (53.62%), full flavor style factor (24.76%) and stimulating factor (8.34%), account for 86.72%. The comprehensive score of section L1~L4 had no significant difference, and was higher than other sections significantly. This study advised that full flavor flue-cured tobacco leaf was sliced into 3 sections. The upper section was from L1 to L5, the medium section L6 to L8, and the lower section L8 to L10. The comprehensive scores were ranked as the upper section (1.13)＞the medium section (0.55)＞the lower section (0.16), and the variation reached a significant difference among the three sections. Therefore cutting and processing could promote the feasibility and utilization of flue-cured tobacco.

Abstract:In this paper, employed an inter-standard quantitative method for determination of benzo[a]pyrene and its structural isomers (B[b]F, B[k]F, B[j]F, B[j]A, B[e]A, B[e]P, PER) in mainstream cigarette smoke by GC-MS/MS. The results showed that the LODs and the LOQs of target PAHs could achieve 0.056 6~0.181 7 and 0.188 6~0.605 5 ng/cig, respectively, while the linear correlation efficiencies are larger than 0.998 for all PAHs. The Intra-assay and Inter-assay precisions measured by 15 repeat runs are 1.91%~3.97% and 2.54%~4.46%, respectively. And with three different added-levels, the recovery rates for the target PAHs lie between 92.60% and 107.60%. It was proved that the developed method is environmentally friendly, highly sensitive and selective.

Abstract:A method for rapid screening and qualitative and quantitative determination of three biguanides, MH, PH and BH, in Jiangtang capsules by reversed-phase ion-pair-LC-MS was established and validated. Anagilent technologies C18 column (4.6× 250 mm, 5 μm) was used for the determination at 235 nm. A methanol-B ammonium acetate solution (0.01 mol/L) was used as the mobile phase for gradient elution at a flow rate of 0.5 mL/min. After the HPLC detection, the mass spectrometer for positive ion mode scanning was used for screening. The recovery of standard addition was 87.5%~108.4%, and the relative standard deviation was 0.5%~7.4%, with good precision and accuracy.

Abstract:The characteristics of food supply chain and risks formation mechanism of key links of food safety based on the perspective of supply chain were reviewed, and the countermeasures of food risk management in the post-epidemic period was discussed. We proposed that strengthening the food safety risk management and establishing an information-sharing platform for food safety supply chain are urgent, and this will optimize the food safety organization and coordination mechanism, improving the food safety monitoring system.

Abstract:Based on the investigation of the civil law of food safety and the food safety law, it was found that the current legislation of civil infringement of food safety was lack of special legislation on civil infringement of food safety. Moreover, the legal compensation of the injured consumers was not effectively guaranteed, and the cost of safeguarding the rights of civil infringement of food safety was too high, and the spiritual compensation was lack of scientific operational provisions needed attention. This review put forward some suggestions on the improvement and construction of the legislation system of civil tort of food safety from the aspects of constructing the special system of civil tort of food safety, setting up the compulsory liability insurance system of food safety, clarifying the civil public interest litigation system of food safety and formulating scientific detailed rules of spiritual compensation for food safety infringement.

Abstract:False propaganda lies in the use of "information asymmetry". Effective regulation of false propaganda not only needs to eliminate any possibility of the occurrence of prior information asymmetry from the source, but also needs to take effective legal means to deal with the moral hazard caused by subsequent information asymmetry. In this review, we sorted out the research results of the externality problem of false publicity and the existing legislation of relevant problems, and analyzed the causes of the externality of false publicity. The ways to solve the externality problem were explored, and the existing problems in China's current legislation were pointed out, with suggestions for improvement put forward. Using the theory of information economics and public economics, we analyzed the logical relations between false publicity of health food and information asymmetry, and between information asymmetry and externality, which proved that the externality of false publicity was actually caused by information asymmetry. The current problems in Chinese system in regulating and solving the externalities of false publicity were pointed out, economic law and civil law and administrative law were suggested to be applied as the adjustment methods of economic law, and to solve the externalities caused by information asymmetry.

Abstract:In order to shorten the filtration period of wort in the lauter tun and improve the quality of wort, A bionic raking knife suitable for the operation of the lauter tun was designed. The biological model of mole cricket claw teeth of its digging foot was reconstructed, and the dynamic process of claw teeth wedging into soil was simulated. According to the simulation results, the claw tooth T4 has the highest similarity with the design objectives of raking knife. The key contour curve is extracted from the biological model of claw tooth T4, and the curve formula is fitted with the coordinates of several points of the curve, and the fitted curves are generated. The fitting curves are applied to the design of plow contour line of bionic raking knife and the main contour line of horizontal section of blade board. Finally, the design scheme was verified by simulation. The results show that, compared with the prototype, the maximum shear stress on the surface of the raking knife is reduced by 18.90%; the maximum shear stress on the inner wall of the lauter tun is reduced by 19.01%; and the maximum fluid velocity is reduced by 11.46%.

Abstract:In using the kinematics model to realize the control of the upper retort robot, for the special structure of the rotary upper retort robot, the forward kinematics model was established by improving the Denavit-Hartenberg method, and then the inverse solution expression was analyzed and verified. The simulation results of the workspace showed that the upper retort robot designed in this experiment could complete the tasks of tiling the whole layer and detecting the upper retort. Meanwhile, the hybrid curve method was used to generate the motion trajectory, and the time history of joint angle, angular velocity and acceleration were analyzed. It showed that the method was suitable for the retort robot and provided a basis for the follow-up trajectory tracking control.

Abstract:The palletizing robot was analyzed through its constructure, and constructed its kinematics model and expressed the function of the model. On this basis, used the cubic spline function to carry out reasonable trajectory planning according to the working conditions of the robot, and established the time and jitter as the most optimization model of optimal target. And then used particle swarm optimization to optimize the target model. Through further experimental verification, the results show that the trajectory planning method proposed in this paper can improve the efficiency of the palletizing robot while ensuring stability.

Abstract:Aiming at the problem that the film tension control system of food packaging machine has the characteristics of multi-interference, time-varying and non-linearity, and the traditional PID is difficult control, a fuzzy fractional PID film tension control system is designed. Using expert knowledge and mature experience, combined with fractional order control, the control rules of five parameters of fractional order PID are designed, and the on-line real-time tuning of fractional order PID parameters is realized, which improves the precision and stability of bag film tension control. With PLC and touch screen as the core and TIA protal as the development platform, the hardware design, network configuration and program design of the control system are completed, and the control system is upgraded. The simulation results show that the fuzzy fractional PID controller has the advantages of fast response speed, good robustness of model mismatch and strong anti-interference ability. The control system can meet the requirements of precision and stability of tension control of packaging machine bag film.

Abstract:In order to reduce the influence of defrosting heat on the temperature fluctuation of the cold storage, this experiment uses two cooling fans in parallel on the basis of continuous defrosting, and studies the influence of defrosting heat on the temperature fluctuation of the cold storage under four working conditions: The resultsindicate that the average temperature of each section of the empty storage is always higher than that of the top cold storage in the process of defrosting; the temperature fluctuation of the top cold storage is 2.52 ℃ and 2.94 ℃ lower than that of the empty storage under the frost and no frost conditions, and the energy consumption of defrosting is 1.36% and 1.81% lower than that of the empty storage, respectively. The results show that the cold storage plate on the top of the cold storage can effectively reduce the temperature fluctuation during defrosting, which is of great significance to ensure the quality of food stored in the cold storage.

Abstract:In order to solve the problems of uneven fermentation of koji bticks, multiple temperature measurement points, complicated temperature structure and unsuitable fine-tuning and control of the temperature system in the traditional koji bank, a dual neural network control algorithm and internal circulation pipeline structure were proposed to achieve real-time temperature measurement and control of the koji bank. The internal air circulation in the room is also introduced. After experimental testing, the system works stably, and can accurately measure and control the ambient temperature of the koji bank during the fermentation process of the koji bricks, so that the temperature in each area of the koji bank can be kept uniform.

Abstract:When the betel nut bittern is in the process of betel nut bittern, the betel nut needs to be loaded first. In this process, there will be some places in the wobble plate that are not equipped with betel nut. In turn, it will cause the machine to perform bittern on empty positions, causing waste of bittern and reducing the efficiency of bittern. In view of the situation that the machine is leaking or emptying the betel nut on the betel nut swing plate, it is necessary to identify the betel nut on the bittern plate before the bite point. Due to the large difference in color between the betel nut and the betel nut wobble plate, in order to be able to completely segment the betel nut from the wobble plate without over-segmentation or under-segmentation, an image segmentation method based on H component is proposed to identify betel nut. In this method, the acquired RGB color image is first gamma-enhanced and then transferred to the HSV color space, the HSV color space is separated, and the H channel image is obtained. The H component image is segmented by the Otsu image segmentation method, combining image morphology and regional growth The method removes the holes and small connected areas in the binary image, and finally marks the identified betel nuts by drawing a rectangular frame. Experimental results show that using this method can completely separate betel nuts from the background, without over-segmentation or under-segmentation, Thus accurately identifying betel nuts.

Abstract:In order to adapt to the demand of diversification of gift box packaging, aiming at the low efficiency and high cost of the current production mode of artificial assembly line in packaging enterprises, an adhesive device for mounting box was designed. The device was based on the process of assembly line production mode and mainly composed of image acquisition unit, spray unit, grab unit and press unit. The image processing of a shell product and the motion simulation analysis of the manipulator were carried out in Matlab respectively. The result of image processing showed that Canny operator had better effect on the feature detection of shell image. The motion simulation analysis obtained the real-time variation of the displacement, velocity, acceleration data of each joint during the motion of the manipulator, the motion error of the manipulator was verified within the expected range by fitting the motion path of the manipulator in the simulation test and the preestablished one, which illustrates the comply with the design requirements.

Abstract:In order to improve the welding quality of the aluminum foil at the bottom of the coffee capsule, a coffee capsule aluminum foil welding device based on a grooved cam drive was designed. The key transmission system of coffee capsule aluminum foil welding equipment was designed in detail, including the transmission system structure design, the calculation of groove cam motion curve, the derivation of convex contour curve, etc. In ADAMS, the key transmission system model in aluminum foil welding equipment was established, and a simulation environment was built to perform kinematic analysis on the designed transmission system. Rigid-flexible coupling analysis was carried out on the key component of the transmission shaft. The feasibility of the design of aluminum foil welding equipment was verified by simulation results.

Abstract:In this study, the application of infrared thermal imaging technology in the detection of fresh agricultural products in cold chain of food was explored. Two fresh agricultural sugar beets and cucumbers were selected and placed on a tray, each covered with three materials (Tyvek, Metallized PET, Metallized Foam PET) to produce a different coated food tray. The food tray was placed in the cold room during the simulation distribution. The surface temperature of the food tray was detected and compared with the infrared thermal imaging camera and the needle detector. The results showed that the temperature measured by the infrared thermal imaging camera and the detecting thermometer was 1.9~6.0 ℃. High emittance of the metal PET results in significant temperature reading errors on the food tray when measured with an infrared thermal imaging camera. Tyvek's emission rate was similar to that of the infrared thermal imaging camera, which obtained a lower temperature error. This study could provide theoretical explanation and data support for the application of infrared thermal imaging technology to temperature monitoring of food pallet.

Abstract:In the context of increasingly-prominent global resources and environmental issues, this paper takes thewhole life cycle assessment as the basic principle, combining the basic characteristics of the supply chain network system of food packaging industry, and uses the core links-market investigation-packaging design-material selection-manufacturing and supporting manufacturing-recycling and processing-are the entry point. The green food packaging industry management process and technical system based on the strategic management of the supply chain cycle are initially constructed, and put forwards the practice path and future trend of the green food packaging system in the new era.

Abstract:On the basis of analyzing the current development of children's snack food and its packaging design, children’s psychological cognitive characteristics during growth were discussed, and the important meanings for innovating packaging design of their snack food according to those characteristics were also put forward. Combined with the information from relevant literature, it was pointed out that the multi-dimensional interesting expression of children's leisure food packaging design should adhere to the basic principles of “safety first, interest and safety considered, and ‘people-oriented’ personalization”. The interesting expression of children's leisure food packaging should be realized through the multi-dimensional expression of color, image, shape and structure. Finally, the future development direction of children's leisure food packaging design was summarized.

Abstract:In view of the main problems of tourism food packaging at present, this paper points out the important values of introducing regional cultural elements into tourism food packaging design, and elaborates the expression strategies of regional cultural elements in tourism food packaging design from the perspective of theoretical bases, translation processes and existing typical cases, and finally puts forward the development direction of regional cultural symbol innovation design into tourism food packaging in the future, aiming at realizing the "win-win" between spreading regional characteristic culture and promoting the benign development of tourism food.

Abstract:In order to evaluate the effect of novel cryoprotectants composed of pectin, collagen peptide and trehalose on the quality of quick-frozen pumpkin puree and relative mechanism, the stability of the pumpkin puree was characterized by the water separation proportion, average particle size and Zeta potential value, and the product quality was evaluated by texture properties, color and total soluble solid content. Scanning electron microscope (SEM) and laser scanning confocal microscope (CLSM) were also used to observe the microstructure of the sample. The results showed that the cryoprotectants could significantly slow down the increase tendency in WSP and particle size, and also prevent the decrease in the L*, a*, b* value, hardness, cohesiveness, total soluble solid content and Zeta potential value. The observation result of SEM and CLSM showed that cryoprotectants could effectively protect the microstructure of quick-frozen pumpkin puree and reduce the degree of particle aggregation. The findings of this study provide theoretical guidance for the development of pumpkin puree frozen prepared food.

Abstract:In this study, near infrared spectroscopy combined with chemometrics building models to was used to detect the soluble solid contents from watermelon,through four methods, K nearest neighbors regression, Random forest regression, convolution neural network, convolution neural network added residual-block. Some deep learning modules with image processing, coding modules in 1-d ways and apply in Visible/Near-infrared spectroscopy for modeling exploration was used. As a result, deep learning modules showed great potential in Visible/Near-infrared spectroscopy data processing, and CNN model got 0.855 9 correlation coefficient and 0.778 1 °Brix RMSEP in prediction-set. The Res-CNN model achieved 0.893 2 correlation coefficient and 0.710 4 °Brix RMSEP in prediction-set. The results of this study could provide a reference for the rapid and non-destructive model development of watermelon quality.

Abstract:An apple grading method based on decision fusion of discriminant tree and improved support vector machine was proposed. The method of discriminant tree classification was used to classify fruit diameter, defect area and color, and the particle swarm optimization (PSO) was used to optimize the SVM classification model. The high dimensional features, such as fruit shape, texture and maturity, were used to classify, and the kernel principal component analysis (KPCA) was used to reduce the dimension. While, the concept of decision fusion was introduced to comprehensively evaluate the sample level combined with single feature. The results showed that the method was feasible, and its classification accuracy was more than 98%, which can be used for apple grading effectively.

Abstract:The extraction process of the general flavonoids from Diaphragma juglandis Fructus (DJF) in Yunnan was optimized. and the ability of the general flavonoids extracts to scavenge hydrogen peroxide (H₂O₂), superoxide anion free radicals (O ·), hydroxyl free radicals (·OH) and DPPH free radicals (DPPH·) and the role of reducing fatty degeneration L02 liver intracellular total cholesterol (TC) and triglycerides (TG) were investigated. The results showed that the best extraction process for general flavonoids from Yunnan DJF was extraction with 55% ethanol at 80 ℃ for 80 min. Under the control of these conditions, the extraction yield of general flavonoids was 9.88%; 25 μg/mL general flavonoids from DJF removed 77.87% of DPPH; 89.39%, 89.56%, and 88.04% of H₂O₂, O · and ·OH were removed by 1 000 μg/mL of general flavonoids. Compared with the model group, 300 μg/mL and 400 μg/mL general flavonoids from DJF significantly reduced the content of TC and TG in steatosis L02 hepatocytes. The general flavone of DJF from Yunnan present high antioxidant activity and reduced TG and TC activities of steatosis L02 hepatocytes.

Abstract:To evaluate the auxiliary blood glucose-lowering function of compound nutritional powder made from whole milk powder, erythritol, almond powder, resistant dextrin, polydextrose, inulin, mogroside, etc., on diabetic rats. Establish a rat model of insulin resistance glucose/lipid metabolism disorder, and evaluate the effects of compound nutritional powder on normal rats and insulin resistance glucose/lipid metabolism disorder model rats. The compound nutritional powder had no significant effect on the blood sugar of normal rats; the glucose tolerance index of insulin resistance glucose/lipid metabolism disorder model rats was positive, the blood lipid index was negative, and there was no significant change in insulin resistance. The compound nutritional powder has a positive effect on the auxiliary hypoglycemic function of diabetic rats.

Abstract:In this study, the optimum extraction parameters of polyphenols from leaves of Boehmeria nivea var. tenacissima were optimized, and the antioxidant activity of polyphenols from ramie leaves was evaluated by using gallic acid as a control. Results of polyphenols extraction experiment showed that the ultrasonic power and ultrasonic time have less effect on the amount of polyphenols extraction, and the influence of three factors on polyphenols extraction was ordered as: ethanol concentration (significantly)＞ extraction temperature ＞ solid-liquid ratio. Finally, the optimized polyphenols extraction process parameters were verified and determined as: 1∶33 (g/mL) of liquid-solid ratio, 40% of ethanol concentration and 42 ℃ of the extraction temperature and the amount of polyphenols extraction could reach at 47.97 mg/g under this conditions. The results of antioxidant activity evaluation showed that polyphenols from leaves of green leaf ramie had good antioxidant effects, and the DPPH free radical scavenging ability [IC50 value (0.15±0.00) g/mL], ABTS free radical scavenging ability [IC₅₀ value (2.28±0.03) g/mL] and oxygen free radical absorbing ability [ORAC value (42.41±0.01) g Trolox equivalent /g polyphenol] were significantly superior to gallic acid.

Abstract:The ethanol concentration, solid-liquid ratio, ultrasonic time and temperature were optimized by response surface-satisfaction function with extraction rate of polysaccharide and flavonoid from Curcuma Longa as response values. The results showed that the optimum extraction conditions of C. Longa polysaccharide and flavonoids were as follows: water as extraction solvent, ultrasonic temperature 50 ℃, material-liquid ratio 1∶22 (g/mL), ultrasound time 20 min. The extraction rate of polysaccharide and flavones were 1.01% and 0.23% respectively, and the satisfactory degree is 0.823 7. The difference between the predicted value was very small, which showed that the extraction process was reliable and feasible. The antioxidant activity test showed that the maximum scavenging efficiency of polysaccharide and flavones to DPPH free radical was (42.91±0.54)% and (65.46±0.38)% respectively, and the maximum free radical scavenging rate to ABTS was (33.28±0.69)% and (34.26±0.18)%, respectively. This indicated that they had obvious scavenging ability to these two kinds of free radicals, and the flavonoids were stronger than the polysaccharides.

Abstract:Using bitter intestines as the test material, the effects of the addition amount of baking soda and soda, temperature and time of action on the debittering effect of bitter intestines were investigated through a single factor test. On this basis, response surface analysis was used to optimize the baking soda debittering process conditions. The effect of debittering treatment on the quality of the bitter bowel was studied. The results show that the addition amount of baking soda, the action time and the action temperature have an important effect on the removal of bile acids from the bitter intestine. When the addition amount of baking soda was 4%, the action time was 40 min, and the action temperature was 40 ℃, the actual removal rate of bile acids from the bitter intestine could reach 40.47%, and the bitterness value can reach 14.03, which was close to the predicted value of the model. After optimizing the debittering conditions, the content of bile acid in the bitter intestine was significantly reduced, and there was no obvious bitter taste in the taste. The water content of the bitter intestine increases, the collagen content decreases, the muscle fibers are broken, and the structure is loose.

Abstract:The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F_综合=1.214 2×(0.386 2F₁₊0.241 2F₂+0.196 2F₃). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of Malus doumeri fruits, inoculating 5 mL/100 mL of LGG, fermentation time 28 d, F_综合=3.42.

Abstract:In order to study the effects of cut tobacco width and drying methods for different cigarette sizes on cigarette physical characteristics, mainstream cigarette smoke and cigarette making machine operating conditions, tobacco with cutting width of 0.8, 0.9, and 1.0 mm and drying methods of KLD and HDT were selected for experiments on middle, slim and short cigarette making machines. For the same size cigarettes, cigarette circumference and weight was instant. Results show that: ① Compared to cylinder drying, for the pneumatic drying cigarettes, pressure drop was increased, hardness was increased, and content of loss of tobacco from the ends was decreased. ② Compared to cylinder drying, trimmer disc position of cigarette making machine with pneumatic drying tobacco was increased, density amount was decreased. ③ With the cut tobacco width decreased, dust content of cigarettes was increased, mainstream cigarette smoke amount of CO, Tar, TPM and Nicotine was increased, and loose and rate of slim and middle cigarettes was decreased. ④ Cut tobacco width of 0.8 and 0.9 mm was recommended for slim and middle cigarettes to solve the problem of high loose and rate. ⑤ HDT pneumatic drying tobacco was recommended for short cigarettes to solve the problem of high content of loss of tobacco from the ends.

Abstract:In order to optimize the processing technology of natto, improve the flavor of the product, and to explore the effect of double-bacteria mixed fermentation on the quality of natto, two better strains were screened through the ratio of the diameter of the hydrolytic colonies (C/H), growth curve of the strains, nattokinase activity and volatile base nitrogen content. The single-factor and orthogonal experiments were used to optimize the process conditions of the two-bacteria fermentation of natto, with nattokinase activity and volatile base nitrogen content as the indicator. The optimal fermentation process of natto with two strains is the ratio of strains (m_N5∶m_N3) 4∶1, inoculation volume 9%, fermented for 25 h at 35 ℃. Natto prepared under this fermentation condition has a nattokinase activity of 481.84 U/g, which increased by 36.8% compared with single-bacteria fermentation; the volatile base nitrogen content was 205.21 mg/100 g, which was reduced by 42.3%, compared with the highest value of single fermentation. The results showed that using two strains of Bacillus natto to optimize the fermentation process could provide a way to enhance enzyme activity and improve the flavor.

Abstract:The working principle and technical characteristics of cryogenic liquid quick-freezing technology was introduced in this paper, then the research and development of freezing medium was discussed. The current research status, technical issues and the development trend of the application of cryogenic liquid quick-freezing technology in aquatic products processing was mainly summarized and discussed.

Abstract:Microwave has extremely strong penetrability and highly selective heating of only polar molecules, and its radiation effect can enhance the heat and mass transfer efficiency of moisture in the drying process. Therefore, microwave treatment technology has been widely used in the field of food drying. The mechanism and characteristics of microwave treatment were discussed in this review. Compared with the traditional drying method, the microstructure of materials under microwave treatment has more pores and less collapse, which is conducive to the removal of water, increases the mass transfer rate, reduces the drying energy consumption and improves the storage rate of nutrients. Meanwhile, the applications of microwave drying, combined drying and assisted drying were compared. The drying energy consumption, drying time and material quality were also compared, and microwave treatment technology was prospected to has a good prospect in the field of food drying.

Abstract:This review focused on the situation and toxicity of aflatoxin, deoxynivalenol, and alternaria toxin contaminated food, and the current commonly used mycotoxin detection methods at domestic and abroad were summarized, with the advantages and disadvantages of each method being analyzed and compred. Finally, the development direction of mycotoxin detection method in the future was prospected.

Abstract:Temperature is an important factor that affects the preservation of food logistics, and the quality of food in the process of food logistics. The application research of wireless temperature sensors in food logistics preservation were summarized in this review, from three aspects including different types, installation locations and packaging forms of wireless temperature sensors. The application trend of wireless temperature sensor in food logistics preservation was also predicted.

Abstract:Natural astaxanthin has stronger stability, biological activity and safety than chemically synthesized astaxanthin. Haematococcus pluvia-lis is the most important biological source of natural astaxanthin and more attentions have been paid to the extraction of astaxanthin from H. pluvialis. This work focuses on the development methods of cell-wall disruption of H. pluvialis and the extraction of astaxanthin, which can provides a theoretical basis for the efficient extraction and comprehensive utilization of natural astaxanthin from H. pluvialis.