Abstract:In this article, the recent research progress and therapeutic mechanism of marine-derivedactive substance against inflammatory bowel disease are reviewed.The multiple action targets of macromolecular active substances under the existing experimental model are proposed. And the possibility and potential mechanism of fatty acids, polysaccharides, biological peptides and other substances as adjuvant therapy of inflammatory bowel disease are discussed, which will hopefully provide a theoretical basis for the high value utilization of seafood and the development of supplements for inflammatory bowel disease.

Abstract:The raw materials of Paocai after sterilization were inoculated with Weissella cibaria NCU034005 and Leuconostoc citreum NCU027003, and fermented for 7 days at room temperature. The volatile and non-volatile substances (glucose, organic acids, amino acids, etc.), pH, and odor activity value in the Paocai liquid were detected during the fermentation. The results showed that the pH value of Paocai inoculated with W. cibaria NCU034005 and L. citreum NCU027003 dropped to varying degrees, and two strains of lactic acid bacteria have different metabolic capacity for carbohydrates, organic acids and amino acids. Principal component analysis (PCA) showed that metabolites and flavors in Paocai inoculated with NCU034005 were significantly different from that inoculated wit NCU027003, and different lactobacillus species had their own representative metabolites and flavor factors. This study showed that W. cibaria NCU034005 and L. citreum NCU027003 had significant effects on Paocai metabolites and flavor.

Abstract:The full-length cDNA of the soybean seeds was obtained by RT-PCR, and amplified by self-designed primers to obtain the target gene α_c, The target gene was linked to the vector to construct a recombinant cloning vector pGEM-α_c, which was identified by double digestion with XhoⅠ/EcoRⅠ and ligated with vector pET-28a to construct a recombinant plasmid pET-28a-α_c. After correctly transferred into competent cells E.coli BL21 (DE3), the recombinant protein of α-subunit core region was expressed by inducing with the OD_{600 nm} value 0.8, isopropylthiogalactoside (IPTG) 0.2 mmol/L at 37 ℃ for 9 h, and the molecular weight of the protein was about 50 kV. The cell of engineering bacteria pET-28a-α_c-BL21 was ultrasonically broken and centrifuged at low temperature. Target protein in the supernatant was purified with AKTA protein purification system using nickel ion affinity chromatography column.

Abstract:Neurospora crassa was used to ferment the bean dreg, and the fermentation was operated under the optimal conditions for protease production. The peptide, total phenol, total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured. Experiments results showed that the contents of peptide, total phenol and total flavone of soybean dregs increased with the progress of fermentation, as well as the antioxidant capacity. The maximum contents of total phenol (2.513±0.032) mg/g and total flavone (0.787±0.052) mg/g were detected at 60 h after fermentation; after fermentation for 84 h, the peptide reached (75.602±3.599) mg/g, and the total antioxidant capacity reached (31.651±0.191) μmol/g. Moreover, the superoxide anion radical scavenging rate was found to reach (35.537±1.408)%, and that of DPPH reached (70.131±0.552)%.

Abstract:The starch ferulic acid polymer were prepared by twin-screw extrusion technology, and changes of were studied, including the rheological properties, shear thinning and thixotropy. The results showed that after gelatinization of starch ferulic acid polymer, the paste conformed to the power function Ostwald de Waele model, showing the characteristics of pseudoplastic fluid. With the apparent viscosity increased with increasing of fluidity, the paste obeyed the shear thinning. The thixotropy increased with the increase of sample concentration.

Abstract:Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased with temperature, showing stronger interaction with water.

Abstract:The effects of sodium chloride on the properties of starch paste were studied by analyzing the size, viscosity, regeneration, enthalpy and gelatability of starch paste after adding sodium chloride. The results showed that the starch in da hong pao with low amylose content showed higher initial temperature, final viscosity and enthalpy of gelatinization than that in baoqing and pearl, with lower peak viscosity and smaller particle size; After the addition of 2% sodium chloride, the average particle size, peak viscosity, attenuation value and rejuvenation value of the three kinds of red bean starch gelatinized decreased significantly (P＜0.05). Gelatinization temperature and setting property of starch increased significantly (P＜0.05). The influence of sodium chloride on the gel characteristics was reflected in the significantly decreased gel strength (P＜0.05), and the viscosity of starch gel decreased. Amylose content wan found to be the key factor affecting the change of starch paste properties.

Abstract:Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl₂ addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca²⁺on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked strands and large cavities, and the water holding capacity of gels was low. Hydrophobic interactions were responsible for the heat-induced gel formation of myosin. During the gelation process, the addition of 10 mmol/L CaCl₂ promoted the unfolding of myosin and caused α-helices to partially turn into β-sheets with the reduced hydrogen bond interactions, thus resulted in stronger disulfide linkages between myosin molecules (P＜0.05), which contributed to the ordered and dense three-dimensional network with significantly improved water holding capacity of myosin gel (P＜0.05). Moreover, this improvement was more obvious at 1 mmol/L NaCl. Therefore, an appropriate amount of CaCl₂ can effectively improve the gel properties of myosin under low salt conditions.

Abstract:The study aims to screen potential anti-inflammatory phytochemicals and explore its mechanism from Tetrastigma hemsleyanum Diels et Gilg based on their molecular docking with Keap1 protein and low-grade inflammatory model of vascular endothelial cells, and further analyzes the effects of active ingredients on the gene and protein expression of pro-inflammatory factors. Results showed that kaempferol-3-O-rutinoside, isoquercitrin, and rutin in root and 5-caffeoylquinic acid, vitexin, and orientin in leaf had significant interactions with Keap1 protein, all of which occurred in the binding cavity of Keap1 with Nrf2 protein, possibly leading to the dissociation of Nrf2 and activation. All of these six phytochemicals could alleviate vascular low-grade inflammation, and among which vitexin had the strongest protective effect. It was further found that vitexin could significantly up-regulate Nrf2 gene and protein expression in cells, while down-regulate Keap1 protein expression, indicating that Nrf2 was activated. In addition, vitexin was highly stable in cell culture medium and buffer salt solution, and it could be absorbed by vascular endothelial cells in a prototype form. Furthermore, vitexin significantly inhibited the gene and protein expression of IL-6, IL-1β, and ICAM, as well as the phosphorylation level of NF-κB p65 in a dose-dependent manner. Therefore, vitexin may have a strong anti-inflammatory function by directly binding with Keap1 to potentially activate Nrf2 and affecting the activity of NF-κB pathway.

Abstract:In this study, extruded reconstituted rice was prepared by using extrusion processing technology, using aging early indica rice flour as the main raw material, with coarse grains such as buckwheat, barley, quinoa, chickpea, oat bran . The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains, and their different additions (0%, 5%, 10%, 15%, 20%, 25%) on the gelatinization characteristics of recombinant rice. The results showed that when the amount of oat bran added was greater than 15%, the oat bran and quinoa and barley could significantly increase the peak viscosity of the reconstituted rice (P＜0.05). The small amount of oat bran and buckwheat and chickpeas can significantly reduce. Peak viscosity of recombinant rice (P＜0.05); The addition of quinoa, buckwheat, and barley increased the valley viscosity of the reconstituted rice significantly (P＜0.05), and the addition of oat bran and chickpeas significantly reduced the valley viscosity of the reconstituted rice (P＜0.05); Buckwheat, barley, quinoa, and oat bran added more than 20% can significantly increase the final viscosity of the reconstituted rice (P＜0.05), and the small additions of oat bran and chickpea can significantly reduce the recombination. The final viscosity of the rice (P＜0.05); Oat bran, added more than 20% barley, added more than 15% quinoa can significantly increase the attenuation value of recombinant rice (P＜0.05). Chickpeas, buckwheat and small amounts of barley and quinoa wheat could significantly reduce the attenuation value of recombinant rice (P＜0.05). The addition of five kinds of coarse grains all significantly increased the regeneration value of recombinant rice (P＜0.05).

Abstract:In order to determine the change rule of polysaccharides content in fresh rice grains at different mature stages, the polysaccharides were extracted from fresh rice grains at different mature stages by ultrasonic-microwave synergistic extraction method. The composition of polysaccharides was analyzed by HPLC, and the antioxidant activity of polysaccharides was determined by antioxidant test in vitro. The results showed that the content of polysaccharides in fresh rice was the highest at the stage of late milk, up to 46.89 mg/g. Mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose were the main components of polysaccharides at this stage, while mannose and fucose were not detected in polysaccharides of fresh rice at full ripening stage. The scavenging effects of polysaccharides on ABTS⁺, DPPH free radical, hydroxyl free radical and superoxide anion in fresh rice grains at later milk stage were 86.18%, 56.81%, 75.62% and 41.69% respectively, which were higher than those at other stages. This study has practical significance for the comprehensive utilization of fresh rice, and can provide reference for the development and utilization of fresh rice in functional food.

Abstract:Strains with biodegradability of biogenic amines were screened from lactic acid bacteria strains from different sources preserved in the laboratory, and their growth ability at different salt concentrations and pH values were determined. The results showed that three strains with the capability of degrading biogenic amines were screened out. Based on 16S rDNA sequence analysis, strain HM22 was identified as Lactobacillus fermentum, strain HM24 as Lactobacillus plantarum, and strain YF10042 as Enterococcus faecalis. Among them, Lactobacillus plantarum HM24 has the best degradation ability. The degradation rates of tryptamine, phenethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine are (25.90±2.30)%, (35.75±2.71)%, (27.61±3.94)%, (25.91±3.76)%, (22.54±2.64)%, (34.55±1.90)%, (39.25±1.86)%, (55.66±7.08)%, respectively. When the salt concentration is 4%~10%, the tolerance of 3 strains decreased with the increase of salt concentration; When pH is 3.5~9.5, all three strains can grow.

Abstract:In this study, magnetic molecularly imprinted biochar microspheres for specific adsorption of tetracylines (TCs) were prepared by Pickering emulsion polymerization using tetracyline (TC) as template and Fe₃O₄ and biochar as co-stabilizers. The adsorption properties of the imprinted microspheres for TC were studied by adsorption kinetics test, adsorption isothermal test, and selectivity adsorption test, exhibiting the excellent specific adsorption for TC with imprinting factor of 3.97. Further more, the imprinted materials were used as adsorbents for extraction and purification of TCs in real samples, and the content of TCs were detected through high performance liquid chromatography (HPLC). Under the control of the optimum conditions, the established method showed a good linearity in the range from 5 μg/L to 160 μg/L with the precision of 1.23%~9.99%, limits of detection (LOD) of 1.42~1.58 μg/L, and high recoveries of 90.6%~103.4%. This indicated that the proposed method could be applied for the accurate analysis of TCs at trace level in food.

Abstract:Aiming at the problem of wine identification, the odor information of 7 kinds of wine was collected through the electronic nose, the LightGBM algorithm was used to learn the odor characteristics of the wine, and the TPE hyperparameter optimization algorithm is used to adaptively optimize the HyperGB parameter of the LightGBM algorithm. Verification is an indicator to evaluate the performance of the model. The experimental results showed that the discrimination model established by LightGBM had a 96.62% accuracy rate for wine samples, which was superior to traditional support vector machines, random forests, and neural networks. It verifies the superiority of LightGBM in wine variety identification and provides wine identification a fast, reliable and effective analysis method is also suggested, and more excellent algorithms can be introduced into the field of wine smell data mining machines.

Abstract:By using a three-electrode setup consisting of a working electrode made up of glassy carbon, a counter electrode made up of platinum, and a reference electrode made up of saturated calomel, the cyclic voltammetry was utilized to measure the content of tartrazine and sunset yellow FCF in five goods sold in the market and the measurement method was optimized. The result indicated by the cyclic voltammetry curve that the peak current was linearly correlated to the analyte concentration within the range of 0.1~0.8 μg/mL. The concentration of tartrazine and sunset yellow FCF in the five samples were measured to be respectively in the range of 4.88~6.06 mg/kg and 4.37~5.22 mg/kg, which were both lower than the national standards. The Method Detection Limit (MDL) of this measurement of the concentration of tartrazine and sunset yellow FCF was 1.12 mg/kg and 1.43 mg/kg respectively. Their relative standard deviations of the test results for lemon yellow and sunset yellow were 2.1% and 2.3% (n=6). With satisfying accuracy, this approach featureed a recovery rate of the target component ranging from 91.5% and 114.5% when the fortified level was 2.0 mg/kg.

Abstract:In order to evaluate the long-term and short-term dietary intake risk of quizalofop-p-ethyl and quizalofop-p-acid in adzuki bean, the final residue of them was determined. Using the application concentration of 0.3~0.6 mL/m2, the application frequency of 2~3 times with various picking intervals, the residue of quizalofop-p-ethyl in adzuki bean was 0.03~1.07 mg/kg, and that of quizalofop-p-acid was 0.05~1.20 mg/kg. The long-term dietary intake risk quotient (RQc) and short-term dietary intake risk quotient (RQa) were 1.98%~19.70% and 0.50%~1.30%, respectively.

Abstract:In this study, an inter-standard quantitative method was used for determination of PAHs in gum-based chewing tobacco by GC-MS/MS. Under the control of the optimized experimental conditions, the LODs and the LOQs of 19 target PAHs could achieve 0.04~0.14 ng/mL and 0.14~0.46 ng/mL, respectively, while the linear correlation efficiencies were larger than 0.998 for all PAHs. With three different adding-levels, the recovery rates for all PAHs ranging from 92.26% to 109.46%. And the Intra-assay and Inter-assay precisions for the PAHs were 0.77%~3.85% and 1.57%~4.86%, respectively. The method developed was reliable and suitable for routine analysis of PAHs, and was verified to be one of the effective methods for quality control of gum-based chewing tobacco.

Abstract:In many changes of food safety legal system in the United States, consumption ethics, business ethics and administrative ethics are integrated into it. Based on the perspective of legal ethics, it is an effective way to gradually build a food safety standard system that adheres to “fairness and goodness” to achieve the legal ethics concepts of government fairness, corporate efficiency and consumer safety as much as possible. This may alleviate the food safety problems, and promote the modernization of food safety legal system in China.

Abstract:The structure and principle of the scraped-surface heat exchanger were systematically summarized, and the relative process applications, internal flow laws, shear rate, heat transfer mechanism, residence time distribution and power consumption were also reviewed. Moreover, the future development trend and research direction of the scraped-surface heat exchanger were prospected.

Abstract:In order to obtain the high-speed and stable automatic stacking, a high-position automatic stacking of bagged materials was designed, by using synchronous pulley and chains. The parameters and stacking requirements of the bagged materials were explained, and the stacking mechanism was presented based on synchronous belt driving. The working principle of the automatic stacking was shown, and the stacking mechanism through analysis and calculation were determined. Finally, the static analysis of the stacker spindle, based on SolidWorks Simulation, was carried out, and the simulation results showed that the design could meet the requirements.

Abstract:Designed a reconstituted cut tobacco cutting-winnowing system. The system is constituted of feeding apparatus, cutting apparatus and winnowing apparatus. The system adopts integration design, twice-cutting apparatus, integrated blade, flywheel and back-taper air separator. The tobacco shred is cut by using the speed difference between the fast and slow knife discs to form a "cut" effect, and purification and dust removal is done by system sealing and air selection and air supply system. Compared to before the cut, twice-cutting design make a 29.06% decrease of long cut tobacco (length ＞20 mm) and a 0.12% increase of scrap tobacco (length ＜ 5 mm).

Abstract:In this paper, the test methods of dust-proof, water-proof and oil-proof properties of deoxidizer packaging film for food were studied. The microscope observation method was used to test the dust-proof performance, and the folding box observation method was used to test the water-proof and oil-proof performance. After optimization, the test conditions were as follows: for dust-proof test, use a microscope to observe whether there is a straight hole; for water-proof test, use 10 mL, 0.08% sodium dodecyl benzene sulfonate aqueous solution at room temperature; for oil-proof test, use 5 mL, 60 ℃ olive oil; take the leakage time as the judgment basis for water-proof and oil-proof performance. This method can distinguish the three kinds of deoxidizer packaging film, such as direct drilling, dust-proof and three proofing. The methods were convenient, simple, stable and were suitable for the routine test of the "three proofing" performance of deoxidizer packaging film for food.

Abstract:At present, the development of local food industry presents a slow situation, which can effectively solve the problem of local food packaging and brand, among which, the use of ACG (mobile roaming) quadratic element culture optimization and innovation of local food packaging has its important value. At the same time, in the design of it, should pay attention to the regional cultural characteristics, display brand and emphasize the sense of experience, so as to enhance the connotation and practicability of packaging design.

Abstract:Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening rate and a faster loss of nutrients, while Lingwu long jujube fruits in 2/3 red periods had the best preservation effect and fruit moisture minimal loss, which maintains high fruit hardness and VC content, slows the loss of soluble solids and titratable acid and maintains a good taste. The results showed that the fresh-keeping effects of 2/3 red period Lingwu long jujube fruits were the best, and still kept good edible quality after 70 days storage under the treatment of low temperature (0.0±0.5) ℃ and low voltage electrostatic field (200 mV) combined microporous PE film bags.

Abstract:Response surface methodology was used to explore the sterilization efficiency of areca catechu by working frequency, voltage, time and oxygen ratio of high voltage electric field. The results showed that within a certain range, the sterilization rate increased significantly with the increase of working frequency, voltage and time (P＜0.05). When the frequency was higher than 100 Hz and the time exceeded 150 s, the sterilization rate did not change significantly (P＞0.05). Regression analysis results showed that the increase of frequency was positively correlated with the changes of voltage and time critical values (R²=1), indicating that frequency, voltage and time had obvious interaction on areca catechu sterilization. The best sterilization conditions were treatment frequency 110 Hz, treatment voltage 70.5 kV, oxygen ratio 40%, treatment time 180 s, sterilization rate 97.20%, which is close to the predicted sterilization rate 97.32%. There was no obvious change in arecoline content, indicating that high voltage electric field and cold plasma have significant sterilization effect on areca catechu packaged products and have no significant influence on product quality.

Abstract:Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher sensory score of kiwifruit slices, less color difference, larger the rehydration ratio, and larger the shrinkage ratio. It was found that the larger volume could made the greater porosity of kiwifruit slices. However, during the drying process progresses, the lower moisture content of kiwi slices resulted in smaller shrinkage ratio. The optimal shrinkage model of kiwi slices was SR=k₁+k₂MR+k₃(MR)², R²＞0.99, RSS＜0.001, which could well reflect the changes of volume shrinkage of kiwi slices in the process of freeze-drying and vacuum-microwave combined drying.

Abstract:Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The effect of natamycin with 800 mg/L concentration was better than that with 1 000 mg/L ε-Polylysine and 800 mg/L Chitosan. The best preservation method is natamycin with 800 mg/L concentration, which can be used for blueberry fruits preservation.

Abstract:In order to improve the commodity value of fresh-cut lotus root and prolong the shelf life, this study analyzed the effects of electrolyzed ozone water on the total colony count, weight loss rate, total acid content, soluble solids content, hardness and color of fresh-cut lotus root during cold storage. The results showed that the increase of total colony count and weight loss rate was inhibited by ozone water treatment, which was only 37.84% and 52.54% of control group, respectively, after 12 days of cold storage. The decline of total acid content in ozone group was also inhibited but its initial content was much less than that in control group, likely due to the oxidative damage of organic acids by ozone. During the storage process, the soluble solids content was increased firstly and then decreased, while the hardness was decreased gradually, but both the decline rates were effectively slowed down by ozone water treatment. In addition, being treated with ozone water, the initial color of lotus root could be improved but the browning of lotus root could not be effectively alleviated. This provided a technical reference for the preservation, quality improvement and industrialization of fresh-cut lotus root.

Abstract:In order to investigate the protective effect of Sepia esculenta ink melanin on the oxidative damage of human cloned colon adenocarcinoma cells (Caco-2), the ultrasound-assisted method was used to prepare Sepia esculenta ink melanin and its structure characterization and antioxidant capacity were measured. In this study, 150 μmol/L tert-butyl hydrogen peroxide (TBHP) was used to induce the oxidative damage model of Caco-2 cells, and the cell survival rate was determined by the MTT method, as well as the activity of superoxide dismutase (SOD) and malondialdehyde (MDA) in cells were determined. The experimental results showed that the melanin extracted by ultrasound retained the characteristic group and indole structure, and the particle size became smaller. Compared with the oxidative damage model group, the melanin group can effectively improve the survival rate of damaged cells. The interference of S. esculenta ink melanin with concentration above 40 mg/mL could effectively increase the activity of SOD and reduce the level of MDA in cells, and protect Caco-2 cells from the damage caused by oxidative stress.

Abstract:Nano-liposome method was used to prepare high-content polysaccharide liposomes from Bettila striata, and the interaction mechanism between them and tyrosinase were studied. The results showed that the average particle size of the prepared polysaccharide liposomes was 5.72 μm and the particle size distribution was uniform; when the concentration was 12.8 mg/mL, the inhibition rate of these polysaccharide liposomes on tyrosinase activity was 51%, and the half inhibitory concentration was 11.56 mg/mL. Spectral analysis showed that the polysaccharide liposomes from B. striata could interact with tyrosinase, with the binding constant of 6.58×10⁵ L/mol; the fluorescence quenching mechanism was mainly static quenching, whose effect enhanced with the increase of polysaccharide concentration, and the number of binding sites was 1.071 1.

Abstract:The n-hexane was used as extraction solvent, and the ultrasonic-assisted extraction parameters of Panicum miliaceum L. shell oil were optimized by response surface methodology based on the single factor experiment of ultrasonic power, liquid-solid ratio, extraction time and extraction temperature. The results showed that the optimum extraction parameters were as follows: the ultrasonic power was 400 W, the liquid-solid ratio was 12∶1 (mL/g), the extraction temperature was 70 ℃, and the extraction time was 50 min, and the yield of Panicum miliaceum L. shell oil reached 6.95% under the optimal condition. Five kinds of fatty acids were identified by GC, the main fatty acids of Panicum miliaceum L. shell oil were linoleic acid (70.10%), oleic acid (20.00%), palmitic acid (8.79%), linolenic acid (0.89%) and eicosenoic acid (0.21%), respectively.

Abstract:To investigate the bioactive compounds and antioxidant activity of vine, leaves and fruits of the Ficus tikoua Bur. in Guizhou Province, the phenolic compounds, vitamin C, total phenols, total flavonoids were analyzed. Antioxidant activity was evaluated by total reducing power assay (TRPA), free radical scavenging capacity of ABTS⁺· (ABTS) and ferric ion reducing antioxidant power(FRAP) method in vitro, and Pearson correlation analysis was conducted. The results indicated that the contents of bioactive compounds and antioxidant activity were significantly different between the vine, leaves and fruits (P＜0.05). The content of total phenols and flavonoids in vine was significantly higher than that in leaves and fruits (P＜0.05), while the content of VC in leaves was significantly higher than that in fruits and leaves (P＜0.05). Gallic acid, ellagic acid, chlorogenic acid and rutin were the major phenolic compounds in the Ficus tikoua Bur. Phenolic compounds in leaves was significantly higher than that in fruits and vine (P＜0.05). The FRAP of fruit was significantly higher than that of ABTS and TRPA (P＜0.05). The ABTS and FRAP of vine and leaf were significantly higher than that of TRPA (P＜0.05), ABTS and FRAP of fruit were significantly higher than those of vine and leaf (P＜0.05). The antioxidant activity of the samples increased positively with the concentration. Relevance analysis found that total phenols has a strongest contribution to the TRPA value, and the ellagic acid and chlorogenic acid contribute significantly to the FRAP and ABTS, respectively. The Ficus tikoua Bur. can be fully exploited and utilized according to the content of bioactive compounds and antioxidant activity.

Abstract:The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.

Abstract:Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D₅₀) of 58 μm, lower than that before modification by 94.42%; the KPDF possessed a water retention capacity of 12.47 g/g and an oil-binding capacity of 5.45 g/g, higher than those prior to modification by 136.09% and 63.34%, respectively. The swelling capacity, solubility and cation exchange capacity of the modified KPDF reached 11.56 mL/g, 15.70% and 23.10 mmol/g, respectively, higher than those prior to modification by 157.26%, 80.46% and 31.62%. The results indicate that the modification with colloid mill is significantly effective, and the modified KPDF has excellent functional and physicochemical properties.

Abstract:In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that of wheat flour noodles (P＜0.05), and the antioxidant properties were superior. The starch digestibility of coarse cereal noodles was lower than that of the noodles with wheat flour, which was more suitable for people with abnormal sugar metabolism.

Abstract:Three varieties of indica rice with significant difference in amylose and protein content were selected as the research materials. The fresh rice noodles was processed by production line with a capacity of 1 200 kg/h after size mixing (material liquid ratio 11.5). The physical properties of raw material flour were prepared by dry milling, airflow ultrafine pulverizing and water milling were analyzed by SEM, laser particle size analyzer, DSC and texture analyzer, the relationship between physical properties and quality of fresh rice noodles were discussed. Results: There was significant difference in the size of raw material flour prepared by different methods (P＜0.05). The surface of the flour prepared by water milling was smooth and polyhedral, and the particle size was small and uniform, with the average particle size of 5.5~7.6 μm,the proportion of micro powder particles (≤15 μm) of 65.2%~79.1%, and the gelatinization enthalpy of 6.7~7.0 J/g. Under the existing production process conditions, amylose content, particle size, particle size composition characteristics and dispersal uniformity of raw material flour in water were the key factors restricting the quality of fresh rice noodles. Meantime, The higher the particle size content above 800 mesh, the better the quality of fresh rice noodles, with the hardness of about 10 g, viscosity of 0.5~0.8 g, elasticity of 0.4~0.5 g, which could be used as an important reference for the quality index of fresh rice noodles. While the gelatinization properties, protein and fat content of raw meal were the secondary factors.

Abstract:Single factor combined with orthogonal test was employed to optimize the best technology for fermentation of tobacco leaves by Lactobacillus plantarum in this study. The chemical components, aroma substances and sensory evaluation of fermented tobacco leaves were analyzed. The optimal fermentation technology of tobacco leaves by L. plantarum was achieved when the addition of L. plantarum, glucose syrup and soy protein peptide was 0.80‰, 5.0‰, and 0.05‰ respectively, with fermentation for 8 days. The starch content of tobacco leaves decreased to the most significantly, and 9 kinds of new volatile aroma substances were detected. The content of nicotine decreased by 5.58%. Fermented tobacco leaves from different regions was compared, and it was found that the addition of L. plantarum, carbon and nitrogen sources could effectively improve the smoking quality of tobacco leaves from various regions. The content of starch decreased significantly while that of soluble total sugar and reducing sugar increased significantly (P＜0.05), among which the tobacco leaves from Chongqing changed to the most extent. The total alkaloids and total nitrogen content of tobacco leaves decreased slightly while the sensory evaluation was enhanced significantly (P＜0.05), among which the tobacco leaves from Guizhou improved to the most extent by 1.875 points.

Abstract:In order to deeply understand the characteristics of heat-not-burn (HNB) cigarette tobacco materials prepared by different processes and their effects on the characteristics of cigarette products, four kinds of sheets with different flavors prepared respectively by rolling press (RP) , slurry process (SP), paper-making process (PP) and air-laid process (AP) were analyzed by chemical composition analysis, thermal cracking analysis and thermal weight analysis. The results are as follows. ① RP and SP tobacco materials had a low fiber content and tight structure, while PP and SP tobacco materials had a relatively high fiber content and loose structure. ② Water content of cigarette tobacco materials in HNB was similar, and the nicotine content ranged from 6.68 mg/g to 13.56 mg/g. The content of glycerol was higher than that of propylene glycol, and much higher than that in traditional cigarettes. ③ With the increase of cracking temperature, the release volume of cracking aroma of tobacco materials increased first and then decreased, peaking at 270 ℃ and then slowly decreased. The components of cracking aroma have their own characteristics. ④ TG in tobacco materials of HNB cigarettes could be divided into four stages. The main weight loss stage was the second stage and the third stage, there are some differences in the thermal weightlessness of tobacco materials.

Abstract:The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.

Abstract:This paper comprehensively expounds the research achievements on the biological activity of polyoxometalates at home and abroad in recent years, and points out the research progress of the application of polyoxometalates in the field of food preservation based on their anti-bacterial and enzyme-inhibitory activities. The application trend and research direction of polyoxometalate in food industry are also prospected.

Abstract:A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.

Abstract:his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.

Abstract:The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.