Abstract:The inhibitory activities and types of polyphenolic compounds on xanthine oxidase and their interactions in the past five years was summarized in this review, and the structure-activity relationship, the structural modification and its development and application of metal complex were also prospected. This will provide some references for the research and development of polyphenolic compounds as lowing uric acid food functional factors and drugs.

Abstract:The water holding capacity and anti-freezing activity of whole wheat frozen dough with the addition of γ-polyglutamic acid (γ-PGA) were studied by the water holding capacity of whole wheat flour and the survival ratio of yeast. The effect of γ-PGA on the baking quality of whole wheat frozen dough was studied by specific volume and texture of bread. The results showed that the addition of γ-PGA could improve the yeast survival ratio and fermentation height of whole wheat frozen dough, increase the specific volume and reduce the hardness of whole wheat bread. In addition, γ-PGA promoted the formation of large pores in bread crumb. The hardness and staling rate of whole wheat bread with 1% γ-PGA decreased significantly after 3 days of storage (P<0.05). The best addition group of γ-PGA in this experiment was 1%.

Abstract:The volatile components of glutinous rice bayberry wine and bayberry wine were compared by gas chromatography-ion migration spectrum, and the sensory evaluation was made at the same time. The volatile substances of bayberry wine mainly include ethyl butyrate, ethyl isobutyrate, ethyl orthocaproate, ethyl propionate, ethyl caprylate, glutaldehyde and 2-methylbutyraldehyde.The volatile substances of glutinous rice bayberry wine mainly include: ethyl isovalerate, ethyl valerate, isobutyl acetate, leaf alcohol acetate, ethyl lactate, propyl aldehyde, octyl aldehyde, trans-2-hexenal aldehyde, 3-hydroxy-2-butanone and diisobutyl ketone, etc. The composition of the two samples was significantly different. The volatile matter of glutinous rice bayberry wine was more abundant and the sensory score was higher.

Abstract:The fatty acid composition, volatile components, rheological properties and antioxidant activity of yak butter at different altitudes (2 500~2 800 m, 3 500~4 000 m and above 4 300 m) in Tibetan were analyzed and compared. The results showed that altitude had significant effects on fatty acid composition, volatile components, rheological properties, and antioxidant activity (P<0.05). The unsaturated fatty acid content of yak butter at altitude of 2 500~2 800 m was the highest. Yak butter with an altitude of more than 4 300 m had pure smell and best flavor quality. Yak butter at altitudes of 3 500~4 000 m had the best fluidity. Yak butter at different altitudes had different antioxidant abilities, among which yak butter at altitudes ranging from 2 500 m to 2 800 m had the strongest DPPH free radical (66.99 mmol/100 g Trolox), hydroxyl free Trolox (26.71 mmol/100 g Trolox), superoxide anion scavenging ability (22.85%), and iron ion chelating antioxidant ability (1.41%).

Abstract:The toxicology of licorice oil was researched through the acute toxicity test of mice, genotoxicity test of mouse sperm deformity and subacute toxicity test, and made a safety evaluation on it. The experimental results showed that the acute oral LD₅₀ of licorice oil on mice was greater than 15.0 g/kg·BW, which was classified as non-toxic. The mouse sperm deformity genetic toxicity test was negative, indicating that the test substance had no mutagenic effect. No abnormal changes in animal health status, biochemistry, hematology indexes and organ tissue morphology were observed in the 30-day feeding experiment. Based on this, it was estimated that the maximum non-effective dose of the product was greater than 5.0 g/kg·BW, which was 150 times as high as the recommended human intake. Therefore, licorice oil had no acute toxicity, subacute toxicity and genotoxicity, and licorice oil was excellent edible oil with higher safety.

Abstract:Taking japonica rice and glutinous rice as the control, sago as the experimental material, the morphology of starch granules was observed, and the edible quality, cooking characteristics, physical and chemical properties and resistant starch content were studied. Results showed that the sago starch granules were ellipsoid and the size was larger than that of japonica rice and glutinous rice. Meanwhile, the starch granules of japonica rice and glutinous rice were polyhedral with smooth surface. The cooking quality and edible quality of sago were better than those of japonica rice and glutinous rice. The solubility and swelling power of the three kinds of flour increased with the increase of temperature, and sago flour were similar to those of glutinous rice flour, much higher than that of japonica rice flour. The water evolution rate of sago flour, japonica rice flour and glutinous rice flour were 61.01%, 51.17% and 19.71%, respectively, and the freeze-thaw stability of sago flour was lower than that of glutinous rice flour and japonica rice flour. The resistant starch content of sago (13.54%) was significantly lower than that of japonica rice (27.38%), and higher than that of glutinous rice (3.82%).

Abstract:A starch degrading bacterium HX-6 was isolated and screened from the surface of Henan flue-cured tobacco leaves, and the enzyme-producing medium and tobacco fermentation process of the strain were optimized. The results showed that starch degrading bacterium HX-6 was identified as Bacillus subtilis, and the optimum enzyme-producing medium formula was as follows: 17.0 g/L soluble starch and sweet potato starch (m _{soluble starch}∶m _{sweet potato starch}=1∶1), 21.89 g/L peptone and yeast powder (m _peptone∶m _{yeast powder}=1∶1), 2.58 g/L KNO₃. The enzyme activity of HX-6 was increased by 71.51%. The optimum tobacco fermentation process was found to be using 4% crude enzyme solution of HX-6 strain and fermenting at 35 ℃ for 27 h. After fermentation, the starch degradation rate reached 31.75%, and the total sugar and reducing sugar content increased by 18.8% and 20.2% respectively. The sensory quality was significantly improved (P<0.05), and the aroma quality became better, with the increase of aroma volume.

Abstract:Rice hydrolysate (RPH) was obtained by using trypsin, and then the nanoparticles of RPH-daidzein composite were fabricated for daidzein delivering. The effects of hydrolysis degree (DH), RPH concentration and daidzein concentration on the characteristic of the composite nanoparticles were investigated by single factor experiments. When the RPH-daidzein composite nanoparticles was prepared under the conditions of a DH of 12%, an enzymatic hydrolysate concentration of 7.5 mg/mL and a daidzein concentration of 0.75 mg/mL, the particle size, polydispersity index and Zeta-potential of the nanoparticles were 449.71 nm, 0.23 and -22.30 mV, respectively. The encapsulation efficiency of daidzein was 60.07%, and the loading amount was 6.01 mg/g. The composite nanoparticles were verified to have high stability, and the feasibility of using RPH to fabricate nanocarriers loading daidzein was confirmed. Using RPH to prepare a nano-delivery system not only enriches the protein types of protein-based nano-transport carriers, but also provides a theoretical reference for the high-value utilization of rice protein resources.

Abstract:In order to explore the application prospects of DNA barcode technology in microbial identification, the 16S rRNA sequences of 8 common pathogenic microorganisms in food were compared. The PCR amplification, sequencing and database search were conducted followed by universal primers designing, which were purposed to establish a microbial identification method based on DNA barcode. The results showed that the variable region sequence of V3～V6 amplified provided sufficient resolution for Gammaproteobacteria Enterobacteriales, including Vibrionales, and Pseudomonadales to accurately distinguish pathogenic bacteria and related interfering bacteria, corresponding to Bacillibacteria (Bacillales) could be identified to the “genus” level.

Abstract:In this paper, a novel and label-free fluorescence sensing strategy has been developed for tetracyclines (TCs) detection in food sample by using poly(thymine) (poly T)-templated copper nanoclusters (CuNCs) as fluorescent probes. Under optimized conditions, the label-free fluorescent sensor achieved highly sensitive and selective detection of TCs with a detection limit of 0.01 μmol/L, and with a detection limit of 48 μg/kg in real samples. Furthermore, the method was successfully applied to the detection of TCs in milk and chicken samples. The relative standard deviation was less than 4.01%, and the recovery rate was between 97.67% and 110.23%. The strategy was free of any fluorescence dye label or complex DNA sequence design, and all the processes were performed within 10 minutes at room temperature. Therefore, it could offer a simple, rapid, and label-free sensing platform for fluorescence detection of TCs in food.

Abstract:In this study, 237 watermelon samples from 19 counties and cities (A-S) in Xinjiang were taken as research objects, and 60 pesticide residues in the samples were investigated and analyzed. On this basis, pesticide residues and pollution levels in each producing area were evaluated through single pollution index, Nemero comprehensive pollution index, and acute and chronic dietary risk. The detection rate of 15 pesticide residues was 46.84%. Pyrimethanil, amidine and carbendazim were the main pesticide residues, accounting for more than 10%. 7 and 2 samples of grade II pollution (relatively safe) were collected from E city and D county, 1 from L city and 1 from N county, and 100% of the samples from other 15 counties and cities were at the safe level. The samples were detected with pesticides, but the residual risk was at a safe level. The degree of residual pesticide pollution was different in different counties and cities, among which E city, D county, L city and N county had a relatively high degree of residual pollution, so it was suggested to strengthen the guidance and supervision of the standardized use of pesticides.

Abstract:Aiming at the problem of fresh e-commerce food safety, based on the existing supervision system, we constructed a fresh e-commerce food quality and safety supervision simulation model composed of fresh e-commerce suppliers, fresh e-commerce platform, government regulatory agencies and consumers. We evaluated the quality preference and investment strategies of the suppliers, and the effects of fresh food safety brought by government and regulatory policy for platform were also investigated. The results showed that that the effective government sampling inspection on the platform could improve the safety of the fresh e-commerce products, and the proportion of sampling inspection on the fresh e-commerce platform was conducive. Increasing the punishment intensity of the platform for suppliers was more effective than increasing that from the government.

Abstract:In this paper, the relevant documents were screened out by subject word search on the Web of Science website, and the keyword co-occurrence knowledge map of the relevant documents was drawn using CiteSpace software to analyze these documents as a whole. Then the author studies the current development status of the traceability system of the food supply chain under blockchain technology, and finds that the combination of the internet of things and blockchain technology is becoming the mainstream trend in the development of the traceability system of the food supply chain. Finally, the future development trend of the traceability system of the food supply chain under blockchain technology is looked forward, including current advantages and future challenges.

Abstract:To establish a method for discriminating cigarette quality, using Fisher's linear discriminant analysis theory, 16 parameters of 30 kinds of Chinese commercial finished cigarettes as discriminating factors, and of CO, tar amount and smoke nicotine amount as three discriminant functions the Fisher discriminant model was established. After verification, the model has a false positive rate of 0, and the prediction accuracy of the test calculation is 100%.

Abstract:The uncertainty of the determination of VA, V_D3 and VE content in infant nutritional rice flour by HPLC was evaluated. According to JF1059.1—2012 ＂evaluation and Representation of Measurement Uncertainty＂, a mathematical model for simultaneous determination of VA, V_D3 and VE content uncertainty in infant nutrition rice flour by HPLC was established, and the sources of uncertainty in the measurement process were analyzed, quantified and synthesized layer by layer. When the sampling volume was 5.000 g, the expanded uncertainty of VA, V_D3 and VE in the sample was 0.188 4, 0.009 3, 0.006 7 μg/g, and the measured content was(9.250 0±0.188 4), (0.114 0±0.009 3), (0.181 5±0.006 7) μg/g, respectively. The uncertainty of the final result was mainly caused by the preparation of standard solution reserve, fitting of standard working curve and recovery rate.

Abstract:Food texture detection is the key of the study of food quality and safety. Based on the bionic chewing platform, the detection system for viscoelastic food was developed. Firstly the kinematics analysis and verified by ADAMS simulation; Secondly, the motion control, real-time data acquisition, data analysis and processing of the bionic chewing platform were realized by using LABVIEW as the host computer, so as to realize the bionic detection and evaluation of food texture quality; Finally, the effectiveness of the food texture bionic detection system was verified by the comparative study between the food texture detection system developed in this paper and the existing food texture detection instruments. The results show that the detection system can be applied to the texture detection of viscoelastic food.

Abstract:The computational fluid dynamics method was used to study the pressure drop and velocity distribution differences in different valve body structures under the same operating pressure, and the particle size changes of the single component cellulose of the micronized dietary fiber of different valve body structures were combined to study the influence of flow channel structure on cellulose miniaturization. The results showed that the smaller of the concentration of cellulose aqueous dispersion was, and the better the micronizing effects of single valve treatment were. The concentration of cellulose aqueous dispersion (≤2%) had no obvious influence on the micronizing effect of group valve treatment. The effects of the valve body structure on the miniaturization effects depended on whether a large area and a large flow rate change were formed in the flow channel.

Abstract:A basket-centrifuge was used to perform a full-bed filtration of the porous packed ice bed and concentrated fruit juice produced by suspension freeze concentration (FC). The analysis of the experimental results showed that the apple juice concentration was increased from the initial 10.2 ?SymbolpB@Bx to 19.6, 28.5 and 40.3 ?SymbolpB@Bx, after three passes of FC and three passes of centrifugal separation. The final recovery yield of soluble solids of the concentrated fruit juice was 93.6%, and the permeability and its coefficient of the ice bed in the centrifugal filtration mathematical model were 4×10^-8 m² and 0.16 m/s, respectively. The resistance of the filter cloth was 1.01×10⁸ m^-1, and the specific resistance of the ice cake was 4.10×10⁴ m/kg, one order lower in magnitude than that of the reported block FC. 4. This technique could be used for the separation and purification of ice crystals and concentrated liquid.

Abstract:In this study, the PEN3 electronic nose was implanted for online flavor detection, based on the traditional pot-type fixating device. By studying the relationship between the response value of the PEN3 electronic nose representative sensor and the quality of the fixating at different pot temperatures, a green tea pot-type fixating system based on the flavor online detection was proposed. The system could feedback control the temperature of the fixating pot according to the measured values of enzymatic oxides and the aroma volatiles of the green tea. The results showed that the low temperature of the fixating pot could lead to serious enzymatic oxidation in the early stage, while the high temperature caused excessive loss of aroma substances. Therefore, immediately after the completion of the elimination of oxidase, the temperature of the fixating pot should be lowered to improve the quality of the fixation; with comparison, it was found that the quality of the control program was reduced from 180 ℃ to 140 ℃, and the tea polyphenols and amino acids were 20.85% and 3.66% respectively. The phenol-ammonia ratio was 5.85, and the oxidase activity was 5.19 U/mL.

Abstract:In order to better solve the problem of poor uniformity of single infrared drying, take advantage of the high-efficiency and energy-saving characteristics of infrared heating, combined with the characteristics of spouted bed and uniform heat transfer, an infrared-spouted bed combined drying equipment is designed. The device includes a spouted bed drying system, an infrared radiation heating system, a return air conditioning system, a power circulation system and a control system. In order to evaluate the performance of the drying equipment, fresh edamame was used as the material to verify the drying uniformity and product quality of the equipment. The results show that the single infrared drying takes 270 min, while the combined infrared-spouted bed drying takes 160 min. Compared with the single infrared drying, the combined infrared-spouted bed drying time is shortened by 40.7%; at the same time, infrared-spouted drying bed combined drying equipment reduces the shrinkage and shrinkage of soybean kernels, so that the dried products have better bean aroma and sensory quality.

Abstract:Firstly, according to the production process of liquid filling products, the overall structure and main parameters of the multi-station rotary capping machine are designed, and the assembly drawing is drawn. Then, the contour curve of the cylindrical CAM of the capping machine is designed through calculation, and the curve is optimized by using the quintic polynomial fitting. Finally, the three-dimensional solid model of the CAM is established in Solidwork. The results show that the actual production efficiency of the multi-station rotary capping machine can reach 14 000 bottles per hour, the operation is stable at high speed, and the noise generated by the machine is relatively small, which meets the requirements.

Abstract:In view of the shortcomings of the current automatic non-destructive fruit sorting mechanism, based on the system architecture of automatic fruit sorting robot, a control method for the clamping mechanism of automatic fruit sorting robot was proposed, which combined time delay estimation and smooth sliding mode impedance control method.The time delay estimation method was used to obtain the dynamic model of the clamping mechanism of the automatic fruit sorting system, and a smooth sliding mode impedance control method with adaptive rule adjustment was further designed, which was verified by simulation and experiment.The results showed that this method could make the automatic sorting robot clamping structure stable clamping with high precision, the success rate of clamping was 100%, and the damage to string fruit was zero, which was helpful to realize the accurate and fast automatic sorting of string fruit.

Abstract:The cam mechanism of the carton handle sorting device is designed to realize the functions of picking up the handle, removing invalid handles and sorting the handle during the working process of the carton handle sorting device. According to the movement requirements of the push rod when the finishing device picks up and removes the handle, the mathematical model of the cam mechanism design is established to obtain the actual contour curve of the cam. The three-dimensional model of the cam mechanism was established through SolidWorks software. The ADAMS software was used to simulate and analyze the speed and displacement of the guide rod of the mechanism follower, which showed that the movement law of the cam follower could achieve the work requirements of removing the handle. The prototype test showed that the carton handle finishing device could normally complete the picking and removing actions of the handle. The handle removing device operated normally. The average handle of a single handle hanging rod was 20 and the average effective rejection rate of the removing device was 83.6%. The test results met the design goals.

Abstract:In order to optimize the structure and movement parameters of the key parts of horizontal walnut peeling machine, a kind of horizontal green walnut peeling machine was designed in this paper. By analyzing the structure and working principle of the whole machine and its key parts, the peeling test was carried out by selecting different brush types, blade types and blade arrangement. The key parts of horizontal green walnut peeling machine were determined: C type brush, F type blade and h type blade arrangement. Through the peeling test of spindle speed and feeding amount, the operating parameters of horizontal green walnut peeling machine were determined: spindle speed 25~35 r/min, feeding amount 1 000~3 000 kg/h. Results: the cleaning rate was 92.12%, the damaged fruit rate was 4.28% of Xinxin 2 green walnut, the cleaning rate was 90.32%, the damaged fruit rate was 6.17% of Wen 185 green walnut, and the cleaning rate was 94.69%, the damaged fruit rate was 4.77% of Zha 343 green walnut under the conditions of the feeding amount of 2 000 kg/h, the spindle speed of 30 r/min, the peeling gap of 35 mm and the peeling angle of 2°.

Abstract:In order to achieve fast and accurate detection of cucumber freshness by hyperspectral technology, taking the hardness and rate of water loss as the quality index, the hyperspectral imaging technology was used to test the cucumber with different storage dates in the same batch. Firstly, Savitzky-Golar method, multivariate scattering correction (MSC) and standard normal variable transformation (SNV) were used to preprocess the collected hyperspectral data of cucumber, and the pretreatment results were compared to determine that the Savitzky-Golar method was more effective. Then, competitive adaptive reweighted sampling (CARS), partial least squares (PLS) and successive projections algorithm (SPA) were used to select the hyperspectral characteristic wavelengths, and 25, 13 and 20 characteristic wavelengths were selected for the hardness index, respectively. 20, 16, and 20 characteristic wavelengths were selected for the index of water loss rate, respectively. Finally, the BP neural network was used to distinguish the cucumber hardness and water loss rate based of the characteristic wavelengths. The results showed that the BP neural network combined with SPA method had the best discrimination effects, and the accuracy of the training set and the test set for hardness discrimination were 95.24% and 91.67%, respectively. The accuracy of training set and test set for rate of water loss were 97.78% and 95.00%, respectively.

Abstract:Modeling of the ventilation floor and the column of a cold storage was investigated. The aim was to prevent the local frost heaving of the floor caused by the scattered cooling of the floor column of the cold storage, as well as to improve the scientific management level of the cold storage and reduce the building energy consumption. Using the cooling capacity of the floor and column, and the temperature near the column as indexes, the influence of the indoor temperature, indoor convective heat transfer coefficient, inlet air temperature of ventilation pipe and wind speed on the cooling capacity and temperature were studied. The results showed that the cooling dissipation was accelerated by the column. The lower the indoor temperature, the greater the cooling capacity and the lower the floor temperature, while the effect of convective heat transfer coefficient were not significant; The inlet air temperature and the wind speed could affect the cooling capacity and floor temperature positively. The effect on the cooling capacity and temperature was reduced when the wind speed was greater than 1 m/s. It was also found that when the ventilation temperature 279 K and the indoor temperature ≥246 K, no frost heaving area on the floor could be detected. Moreover, it was necessary to open the mechanical ventilation device to maintain ≥1 m/s; when the wind temperature increased to 281 K and the indoor temperature ≥240 K, the mechanical ventilation was not necessary, and the floor frost heaving could be prevented by maintaining the wind speed ≥0.5 m/s; when the wind temperature rose to 283 K and the indoor temperature ≥240 K, the floor frost heaving could be prevented, and there was no need for the mechanical ventilation and the floor frost heave could be prevented by maintaining the wind speed ≥0.3 m/s. The thermal insulation model of the column showed that the cooling capacity of the column was significantly reduced and the floor temperature increased.

Abstract:In this paper, a method based on a multi-scale convolutional neural network for detecting defects in jujube is proposed. Parallel multi-scale convolution modules were added to the AlexNet convolutional neural network to increase the depth and width of the network and reduce the parameters in the network; Added batch normalization processing to the convolutional layer to reduce changes in data distribution during training and improve the generalization ability of the network. Taking the yellow-skinned jujube, moldy jujube, broken-head jujube and normal jujube in Xinjiang dried jujube as the research objects, these dried jujubes were trained and verified. The results showed that the recognition rates of this model for yellow-skinned jujubes, moldy jujubes, broken-head jujubes and normal jujubes were 96.67%, 96.25%, 98.57%, and 97.14% respectively, and the comprehensive recognition rate could reach 97.14%. Compared with other algorithms, this algorithm was more robust and had higher accuracy in identifying defective red jujubes.

Abstract:A precise positioning method for peanut ellipsoid target with gravity center height compensation is proposed, which is suitable for field operation. This method optimizes the field calibration steps and completes the belt plane calibration with the help of self-made high-precision calibration block. The ellipse contour curve of peanut was fitted by the direct least square method, and the short half axis size was corrected again. The horizontal plane of the conveyor belt was taken as the reference, and the actual center of gravity of peanut was mapped to make positioning compensation. Grasping success rate increased from 87% to 97%. Field test shows that the positioning method has good industrial practicability which can meet the needs of actual production.

Abstract:The aging mice model were built by subcutaneous injection of D-galactose. Different content of L-linalool essential oil (2.5%, 5.0% and 7.5%) was applied to the depilated skin of the back of aging mice for 30 days, and vitamin E was used as positive control. The mice's autonomous activities were monitored, and the distribution of wrinkles on the back skin was observed. The activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) were detected in the serum and skin of the drug application site, and the content of water and hydroxyproline (Hyp) in the skin was also detected. The results showed that L-linalool essential oil could improve the autonomous activity of aging mice and reduce skin wrinkles. 5.0% L-linalool essential oil was found most effective, which was significantly different from the aging model group (P<0.05). The results showed that L-linalool had significant antioxidant and anti-skin aging activities in mice. Scavenging radicals and reducing lipid peroxidation might be one of its anti-aging mechanisms.

Abstract:Using ultrasonic-assisted water extracted red bean polysaccharides as raw materials, response surface methodology was used to optimize the extraction process, and its antioxidant and antibacterial activities were evaluated. Response surface analysis results shown that the best extraction process for red bean polysaccharides is material-to-liquid ratio with 1∶26 (g/mL), ultrasonic temperature with 51 ℃, ultrasonic time with 94 min, the extraction rate of polysaccharide under these optical conditions is (9.92±0.04)%, which is basically consistent with the predicted value of the model. Red bean polysaccharides possesses strong total reducing ability and ability to remove ·OH and ABTS⁺·, and the removal ability has a dose-effect relationship with its concentration. In addition, red bean polysaccharides shown antibacterial activity against the four tested bacteria, especially for Staphylococcus aureus and Escherichia coli.

Abstract:Optimization of ultrasonic enzymatic extraction of total flavonoids from Saussurea involucrata leaves was studied by single factor and response surface experiments. The antioxidant capacity of the total flavonoids extracted from the leaves of S. involucrata was evaluated using the scavenging rate and total reducing power of DPPH·. The results showed that the best technology of total flavonoids from S. involucrata leaves by ultrasonic enzyme method was: adding the crushed leaves of S. involucrata to 30% ethanol solution, with the material liquid ratio 1∶60 (g/mL) and the ultrasonic treatment at 50 ℃, for 12 min. After adjusting the pH to 4.8, with the enzymatic hydrolysis for 66 min under the condition of cellulase concentration 0.40 mg/mL, the yield of total flavonoids was 6.317% under the technology. The total flavonoids extracted from the leaves of S. involucrata had antioxidant capacity, which was positively correlated with the concentration. DPPH· clearance rate reached 71.09% at 0.6 mg/mL, and the total reduction force closed to V_C. In conclusion, the extraction of total flavonoids from the S. involucrata leaves by ultrasonic wave enzyme method was feasible and effective, and the extraction rate was high. The total flavonoids extract had better antioxidant capacity.

Abstract:In this study, a strain of lactic acid bacteria (LAB) L-19 with high phytase activity selected from spontaneous fermentation black bean substrate was used as starter to prepare black bean sourdough. The fermentation process of black bean sourdough was optimized by response surface design. The growth of LAB and acidity of the sourdough were investigated in the work, and the molecular weight distribution of peptides and the degradation ratio of anti-nutritional factors (ANF) were analyzed during sourdough fermentation. Meanwhile, the baking characteristics of black bean sourdough bread were evaluated. The results showed that LAB L-19 with phytase-producing capacity was identified as Pediococcus acidilactici, and its extracellular and intracellular phytase activity were 1.36 U/mL and 0.30 U/mL, respectively. The optimal fermentation conditions were determined by response surface analysis as followed: DY value 300, fermentation temperature 37 ℃, inoculation quantity 8%. The LAB L-19 grew well in black bean sourdough and showed moderate acidizing ability. Various anti-nutritional factors were effectively degraded in black bean sourdough, the degradation ratio of phytic acid was as high as 62.70%. In addition, a variety of peptide were released due to proteolysis of black bean, of which small molecule peptides accounted for 51.47%. Compared with the control, the overall acceptability of L-19 black bean sourdough bread was also higher. Therefore, the nutritional and sensory quality of product were improved by the LAB L-19 fermentation, and showed a potential application in black bean sourdough bread.

Abstract:Under the same other manufacturing conditions, cut tobacco structure, slim cigarette physical quality, mainstream smoke components and sensory quality were analyzed with different cutting widths such as 0.6, 0.7, 0.8, 0.9, 1.0 mm. The influence of cutting width on cut tobacco structure, physical indexes, mainstream smoke content and sensory quality of slim cigarette was explored. The results were showed as follows: ① In the range of 0.6～1.0 mm, whole cut rate was positively correlated with cutting width, and broken cut rate was negatively with cutting width. ② There were all significant negative correlations between draw resistance, total ventilation rate, tar content and cutting width. At the cutting width of 0.6～0.8 mm, and the residual or relative residuals between slim cigarette weight, draw resistance, hardness, total ventilation rate, tar content value and corresponding design value were relatively close to 0. ③ Slim cigarette sensory quality was gradually improved as the cutting width decreases. Combined with the physical indexes, mainstream smoke content, sensory quality and cut tobacco structure, shredding and cost under the different cutting widths, cutting width of 0.7～0.8 mm was suitable to slim cigarette.

Abstract:This review summarized the sources and structures of plant-derived AFPs, focusing on the objects and mechanisms of action of plant-derived AFPs with different structures, and the application status of plant-derived AFPs in food and crops was summarized, aiming to supply references for further research on AFPs.

Abstract:This review summarized article reviews the preparation and classification of molecularly imprinted electrochemical sensors, as well as the practical application and development of food safety detection, and their development prospects were also prospected.

Abstract:The article summarized the research progress on the latest developments in the extraction and purification technology of apple polyphenols.In this review, the extraction and purification methods of apple polyphenols are discussed. Solvent extraction, ultrasonic assisted extraction, microwave assisted extraction, supercritical CO₂ fluid extraction, biological enzymatic extraction, the high pressure assisted extraction, solid phase extraction, the macroporous adsorption resin separation, high performance liquid chromatography, high speed countercurrent chromatography, ion exchange chromatography, gel chromatography is outlined. And, the extraction and purification methods of green pollution-free, low cost, high yield, high purity, high quality integrated technology research direction was put forward.

Abstract:In this review, the main components of pomegranate peel, its antimicrobial effect and mechanism on bacteria and fungi and its application in food preservation etc. were discussed.

Abstract:The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.