Abstract:Differential scanning calorimetry, laser particle size distribution instrument and other instrumental analysis methods were used to study the stability of sheep liver protein, as well as effects of NaCl content (0.0%, 1.8%, 3.6%) on sheep liver protein. Emulsifying & foaming properties, molecular weight distribution and surface hydrophobicity were evaluated. Results showed that with the increase of NaCl content, the surface hydrophobicity of water soluble liver proteins (WSLP) and salt soluble liver proteins (SSLP) also increased; the denaturation temperature of SSLP was 87.9 ℃, higher than that of WSLP (74.4 ℃), showing that SSLP had better thermal stability; and the particle size distribution of WSLP was narrower, and the absolute value of potential was less than SSLP; WSLP and SSLP both showed good emulsification performance and foam stability. The increase of NaCl content reduced the emulsification performance of WSLP, but had no obvious effects on the emulsification performance of SSLP. Adding 1.8% NaCl could increase the foaming ability of WSLP and SSLP without affecting their foaming stability. While a further increase in NaCl content (3.6%) would reduce the foaming ability and foaming stability.

Abstract:In this study, four yeast strains in the Luzhou-flavor liquor brewing workshop were isolated and purified from the air. The colony physiological, biochemical and molecular identifica-tion were performed to obtain two kinds of yeast, R. mucilaginosa and M. guilliermondii. The growth characteristics of the two kinds of yeasts were studied, and the optimal growth time were found to be 29 to 30 h. The tolerance of M. guilliermondii to ethanol, temperature and acid is higher than that of R. mucilaginosa. By using GC-MS to analyze the metabolites, the dominant products of the two yeasts were determined to be ethanol and ethyl caproate, and only a small content of higher alcohols, esters, phenols and other aromatic components was detected.

Abstract:A strain of lactic acid bacteria with high antibacterial activity was isolated from home-made sauerkraut in Inner Mongolia, and its growth characteristics were determined. The strain was identified as Lactobacillus plantarum by colony morphology observation, physiological and biochemical identification and 16S rDNA sequence analysis. This strain had good antibacterial effects on Staphylococcus aureus and Escherichia coli with the diameters of inhibition zone of 15.5 and 14.5 mm, respectively. The results of growth curve showed that the OD_{600 nm} value began to increase rapidly when the strain grew to about 8 h, and entered the logarithmic growth phase; the pH value decreased rapidly from 8 to 24 h, which was the main period of acid production. In conclusion, the lactic acid bacteria isolated from the pickled Chinese cabbage have high antibacterial effect and have potential application value in the production of fermented food and food preservation.

Abstract:In this study, barley germination test was carried out in an apparatus that could simulate low-dose X ray environment, and the quality parameters of barley were detected to analyze the relationship between the radiation dose received by barley seeds and the germination process of barley. The study found that the X ray of barley seed germination stage of bud length, root length and biomass to produce inhibition, accept the dose of 1 059.65 μSv/s experimental Ⅰ starch, protein and fat in 3 days delay. which compared with the control group increased 19.8%, 31.6% and 33.3%, respectively and the soluble dietary fiber was reduced by 41.8%. The degree of change was positively related to the intensity of X ray, but X ray effect on germination rate were not significantly. The effect and mechanism of X ray on germinated food were explained and confirmed.

Abstract:Using banana fruit wine with an alcohol content of 5%~6% as raw material, the banana fruit vinegar is brewed by continuous immobilization fermentation method, and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation, and analyze the dynamic changes of main aroma substances. A total of 79 compounds were isolated in banana vinegar, and the main flavor components of banana vinegar were ethyl acetate, ethyl octanoate, ethyl hexanoate, ethyl decanoate, ethyl phenylacetate, ethanol, isobutanol, phenylethyl alcohol, α-terpineolacetic acid, caproic acid, octanoic acid, 3-hydroxy-2-butanone, furfural, 2-heptanone, furfural, eugenol and 2-methoxy-4-methylphenol. As the fermentation process progressed, the alcohol compounds gradually decreased with the final relative content of 30.467%, while the proportion of esters and acids first increased and then decreased with the final relative content of 41.069%, 6.383% respectively. The carbonyls, alkanes and phenolic compounds of the finished banana fruit vinegar increased significantly compared to banana wine with the final relative contents of 9.428%, 1.927%, 2.866% respectively. The compound types increased during the fermentation process, changing from 66 kinds of banana fruit wine to 79 kinds of banana fruit vinegar, these volatile aroma components act synergistically to form banana vinegar with a pleasant aroma.

Abstract:Using pig hind legs as raw material, ham was fermented under temperature and humidity control conditions. Study the effects of temperature and humidity control technology on the moisture content, pH, color, ash content, salt content, total protein content and other physical and chemical indicators and flavor substances of fermented ham. Results: the moisture content of the ham after temperature and humidity control fermentation was 50.16%, which was significantly higher than that of the control group (P＜0.05); compared with the control group ham, the temperature and humidity control group ham color was brighter and redder; The salt mass fraction of the humidity control group was 11.17%, which was significantly lower than that of the control group (P＜0.05), a decrease of 6%; The protein mass fraction at 5 months of fermentation was 32.12%, which was significantly higher than the control group (P＜0.05); While the high protein content was conducive to the formation of ham flavor substances; the results of principal component analysis show that the temperature and humidity control fermented ham had the good discrimination from the control ham; The gas chromatography-mass spectrometry results showed that the temperature and humidity control group. The contents of compounds such as hexanal, nonanal, heptanal, 1-octen-3-ol, and 2-heptanone were higher than those of the control ham, and the aroma was stronger than that of the control ham. It is showed that controlling temperature and humidity is beneficial to the overall fermentation of ham.

Abstract:This study was aimed at determining the contents of different forms of polyphenols and antioxidant activities of hulless barley. The contents and types of polyphenols were detected by Folin-ciocalteu and HPLC, respectively. The antioxidant activity was investigated by testing the scavenging ability of DPPH radicals. Results showed that the free, bind and total phenolic content of hulless barley decreased respectively by 89.3%, 23.7% and 52.7%, and esterified polyphenols slightly increased by 2.49 mg/100 g after processing. The variety of polyphenols segregated from free polyphenol extracts increased three. Besides, 7 phenolic compounds were all tested in bind polyphenols. Ferulic acid had the highest content mainly existing in bound state. Simultaneously, its content significantly increased after extrusion process. Under the control of these two conditions, antioxidant activities were 1.76 mg/g and 0.93 mg/g, respectively. Moreover, a strong positive correlation between polyphenol and antioxidant activity was found. It could be concluded that extrusion process could change the texture and taste of hulless barley, while the polyphenol content and its antioxidant activity were reduced.

Abstract:In order to study the drying and shrinkage characteristic of different size tobacco strips during cylinder dryer, redrying experiments of three kinds of tobacco leaves were performed in a lab-scale rotary dryer. The results showed that that the size of tobacco trips had no significant influence on the drying rate and temperature of dried materials. For the tobacco strips with the size more than screen mesh 25.40 mm and the trips with size between screen mesh 12.70 to 25.40 mm, the percentage of samples with the size of 225~625 mm² significantly increased after cylinder redrying. For the tobacco strips with the size between screen mesh 6.35 to 12.70 mm, the percentage of samples with the size of 36~225 mm² significantly increased. After redrying, the overall size distribution of tobacco strips centralized 225~625 mm² and 36~225 mm². Size of tobacco has a great influence on shrinkage rate, and with the increase of size its obviously increased.

Abstract:The subcellular distribution of aluminium in seaweed and tea leaves was analyzed by differential centrifugation with microwave digestion and inductively coupled plasma mass spectrometer. The results showed that the proportion of aluminium in cell wall, organelle and cytoplasm of tea leaves were 78.4%, 11.2% and 9.5%, respectively; the proportion of aluminium in cell wall, organelle and cytoplasm of seaweed were 91.60%, 6.95% and 1.33%, respectively. Using transmission electron microscope with energy dispersive spectroscopy, surface scanning analysis was carried out on the distribution of aluminum in the single cell of tea leaves and seaweed, intuitively revealing that aluminum was mainly distributed in the cell wall of tea leaves and seaweed. The extraction of aluminium from tea leaves, seaweed and its subcellular components by simulated gastric juice was studied. The extraction rate of aluminium in tea leaves was about 9.0%, but the extraction rate of its subcellular components was less than 3.0%. The extraction rate of aluminum in seaweed and its subcellular components was less than 1.5%, suggesting that the food safety risk of ingestion of aluminum in tea and seaweed was low.

Abstract:The spectral data was collected by using two different infrared spectroscopies with 400 to 1 000 nm (visible-shortwave) and 1 000 to 2 500 nm (longwave) from yellow peach chips. Then four mathematic algorithms, i. e. standard normal variate transformation (SNV), multiplicative scatter correction (MSC), moving-average smoothing (MS) and 1st-derivative (1-Der), were utilized in data preprocessing. Regression models by linear partial least squares (PLS) and non-liner support vector machine (SVM) were constructed for the predicting the soluble solids content (SSC) and firmness in yellow peach chips, respectively. Moreover, the feasibility analysis for prediction of SSC and firmness were vitrificated by the external experiments. The results showed that the best performance for SSC prediction was obtained with R_p of 0.761, RMSEP of 1.998% and RPD of 1.532 by MSC-SVM algorithm in 400 to 1 000 nm. However, the best performance for firmness prediction was obtained with R_p of 0.862, RMSEP of 0.292 kg and RPD of 1.991 by MSC-SVM algorithm in 1 000 to 2 500 nm. All these findings demonstrated that the near-infrared spectroscopy could be utilized to monitor the quality of fruit chips with non-destructive attributes, and also positively promote the development of online automated grading system.

Abstract:In order to simultaneously determine narirutin, naringin, hesperidin, neohesperidin and limonin in pomelo, the effects of elution conditions and measurement wavelength of high-pressure liquid chromatography on the determination results were studied. The results showed that the optimal measurement conditions were as follows. Chromatographic column of Bio-Bond 5 μm C₁₈ (4.6 mm × 250 mm was used, and the injection volume was 10 μL; the detection wavelengths of flavonoid glycosides and limonin were 283 nm and 220 nm, respectively; The phase: included acetonitrile (A) and water (B) with gradient elution of 0 min, 22% A, 8 min, 22% A, 10 min, 95% A, 16 min, 95% A, 18 min, 22% A, and 20 min, 22% A, with 1 mL/min flow rate. Under the control o these conditions, the above five components were well separated; the correlation coefficient of the standard curve was greater than 0.999 7, and the detection limit was 0.69~1.72 mg/L. The quantification limit was 1.51~3.15 mg/L, and the relative standard deviation of repeatability was less than 2%. The sample recovery rates were all greater than 98%, and the relative standard deviation of the sample recovery rates were all less than 2%.

Abstract:To establish a gas chromatography-mass spectrometry (GC-MS) method for the rapid determination of four synthetic antioxidants (BHT, BHA, TBHQ, and Ionox-100) in seven kinds of edible vegetable oils by QuEChERS assisted with ultrasonic extraction and purification. After ultrasonic extraction with acetonitrile, the samples were purified by QuEChERS technology, DB-35MS capillary column (30 m × 0.250 mm × 0.25 μm) was used for separation of analytes and ion monitoring (SIM) mode was selected for determination. The analytes were quantified by external standard method. The results indicated that the linear range of synthetic antioxidants was 0.5~20.0 μg/mL, and the correlation coefficient (R²) was greater than 0.999, the relative standard deviation (RSD) was 0.4%~4.5%, and the detection limit was 0.05 mg/kg, with the recovery 84.1%~108.0%. The results of quality control samples used for verification were also satisfactory. The method is suitable for rapid screening and determination of antioxidant content in edible vegetable oil.

Abstract:In this paper, the degradation products of methidathion in water under natural conditions was identified, and then the components of commercially available methidathion pesticides were analyzed, finally the detection method of methidathion and its degradation product in vegetables was established by using QuEChERS pretreatment method. The results showed that the degradation product of methidathion in water was methidathion-oxon. In addition to methidathion, the content of its degradation product was as high as 1.5 g/kg. The linearity of the detection method was good over the concentration range of 1 ng/mL to 100 ng/mL (R²≥0.99). The recoveries was 62.9%~97.2% and RSD was 1.6%~10.0% at the spiked levels of LOQ, three times LOQ and 10 times LOQ. The method was simple, rapid and sensitive for the determination of methidathion and its degradation product in vegetables.

Abstract:At present, the frequency and mode of ultrasonic equipment used in most of the studies of ultrasound-assisted enzymatic hydrolysis are single, and the chemical parameters in the process cannot be measured in real time. In this paper, a programmable logic controller (PLC) based control system of S-type ultrasonic-array-assisted enzymatic hydrolysis was designed. The single-, dual-and triple-frequency mode switching of five frequencies was realized, and a mathematical model with ACE (Angiotensin I-converting enzyme) inhibition rate as an index was established by using near-infrared spectroscopy and PLC control. Therefore, the end-point of enzymatic hydrolysis could be determined by real-time on-line in situ monitoring of ACE inhibitory rate. It was found that the predicted value of ACE inhibitory rate was highly correlated with the measured value (R2＞0.84), and the end-point of enzymatic hydrolysis could be controlled automatically.

Abstract:Simulation analysis of the oilcake pressing process was carried out to explore the effect of oilcake thickness and the speed of the press screw on the oil yielding rate, and ANOVA was performed on the test results. The results showed that both oilcake thickness and the speed of the press screw had a significant effect on the oil yield, and that the effect of oilcake thickness was more significant. There was a significant linear relationship between the oil yield and the thickness of the oilcake, with the oil yielding rate decreasing with the thickness of the oilcake; the oil yielding rate was negatively correlated with the speed of the press screw, and there was a maximum the oil yielding rate speed (30 r/min) at the press screw speed. The highest oil yield of 51% was achieved with a cake thickness of 21 mm and a screwdriving speed of 30 r/min.

Abstract:In order to study the flow field distribution and variation law of the interaction between oil and screw in the chamber of a twin screw press, a physical model of the screw press and the fluid field was established. Fluent is used to solve the finite element simulation. The distributions of pressure field and velocity field and concentration field of oil in the press section were obtained. In the certain scope, the pressure and temperature were higher, and the concentration was higher, which was beneficial to get high oil yield.

Abstract:Aiming at the problems of low positioning accuracy and low efficiency in the process of point brine, machine vision was introduced into the betel nut brine system, and a betel nut brine system was developed which combined machine vision and motion control. The system mainly obtains the center positions of betel nuts of different shapes through visual positioning, and transmits the positioning results to the motion controller, and then uses kinematics to calculate the motion trajectory of the point halogen, and realizes the precise positioning and automatic point halogen of the point halogen.

Abstract:In view of the current tea charcoal roasting methods, there are problems such as high labor intensity, low efficiency, and difficult control of the carbon roasting temperature, resulting in poor tea quality. An intelligent tea charcoal roasting machine using an adaptive fuzzy PID control system is designed. The control system undergoes fuzzification and other processingafter two inputs to achieve real-time changes of three output parameters, so as to meet the design requirements of baking temperature. Experiments show that the overall temperature inside the box can be kept within （80±2） ℃ after baking for 20 minutes; the aroma test found that the content of charcoal baking trans-neryl alcohol, plant alcohol, and farnesene are all higher than electric baking, and the biochemical components in the tea are significantly different from electric baking. In the sensory evaluation comparison, the sensory evaluation score of charcoal roasted tea is 92.66 points, which is greater than the 91.44 points of electric baking. The charcoal roaster has stable performance during the roasting process, and the quality of roasted tea is better than electric roasting, which can effectively improve the roasting quality of tea.

Abstract:In this study, the mathematical model of rigid connection between omni-directional mobile robot and dish transportation tray was established, and its transfer function was calculated. The impact interference of the object subjected to inertia force and friction force on the system performance was analyzed, and the method of using series PID controller for correction was proposed. Through theoretical and empirical formula calculation, the optimal control system and the optimal system waveform were obtained. The simulation results showed that the rigid connection between omni-directional mobile robot and tray on overhead track was better, and the efficiency of dish transportation was improved. It had great reference value for the performance analysis of mobile robot with mcnamb wheel as walking system.

Abstract:Aiming at the requirements of intelligent production of deep processing of fresh shiitake mushrooms (Lentinus edodes), the research proposed an intelligent grading method of fresh shiitake mushrooms based on machine vision and designed an automatic grading system. The image of fresh shiitake mushrooms can be divided into three areas, including pileus, turned edge and lamella. The geometric characteristics of each area are the main basis for classification. Firstly, the manual intervention was used to divide and identify a limited number of samples, and establish a Gaussian mixture model; Secondly, the system was trained to identify samples and the identifying model was established, which the parameters could be used to distinguish the intelligent segmentation of shiitake mushroom areas from background. Finally, the geometric features, including roundness, diameter and uniformity of each area were quantified, and different grading standards were set, and then the classification of shiitake mushrooms was realized. The simulation results showed that the reliability, speed, stability and other indicators of the newly-designed automatic classification system had glaringly obvious advantages, compared with the traditional manual classification method.

Abstract:Detection of circular parts is proposed based on improved Hough transform algorithm. 70%~80% of the edge pixels of the circular parts image are randomly sampled based on the minimum error, which reduced the accumulation of irrelevant data. The clustering algorithm is avoided the appearance of false center, and the roundness is judged by the eligibility of actual circular parts, which give the process. The experimental results show that the parameter value of the improved Hough transform algorithm is closest to the standard value, and the average uncertainty of the circular parts were 0.053 3, which is 35.55%, 32.10%, 26.48%, 18.63%, 8.26% lower than CNN, HT, RHT, PHT and SHT, the measurement accuracy is higher than other algorithms.

Abstract:Aiming at the problems of poor bonding & sealing performance and oil leakage in the filling process of food processing machinery, a multifunctional encrusting machine is designed based on the processing technology of “pushing down the filling, rolling the filling, cutting and closing”. The encrusting machine includes many key mechanisms such as dough conveying mechanism, stuffing circulation system and closing and discharging device, which can realize the processing links of dough feeding, stuffing encasement, finished product closing and discharging. Meanwhile, the filling leakage rate of the whole machine is proposed to characterize the use effect of the multifunctional encrusting machine. A self-developed prototype was produced to test the filling leakage rate of 100 different sets of parameters. The test results show that the numerical change of the filling cylinder air pressure and the fourth driving motor speed will affect the filling leakage rate of the whole machine directly. It is determined that the best parameter is P=0.5 MPa and n₄=70 r/min. In this case, L is 0.2%, and the production efficiency is 40 pieces/min.

Abstract:A crayfish quality detection model using YOLOv4 deep learning algorithm is designed. The algorithm is optimized in terms of network architecture, data processing, and feature extraction. The crayfish image data is collected by video capture and image expansion, and then the data is annotated by LableImage platform. The model is trained under the Darknet framework. By contrast, the final model performance is higher than other common target detection models, and the detection accuracy rate is 97.8%, the average detection time is 37 ms, which proves that the method can effectively detect the quality of crayfish in the production process.

Abstract:Oridonin/chitosan (OR-CS) composite film was prepared and its preservation effect on chilled chicken breast meat was also investigated. The composite film was covered on the surface of the chilled chicken breast meat, and then covered with a layer of fresh-keeping film, which was stored at 4 ℃. The changes of pH, color, pressure loss, TVB-N, total number of colonies and sensory evaluation of the chilled chicken breast meat during storage were tracked and detected. The results showed that OR-CS composite membrane treatment could significantly reduce the increase of pH value, total bacterial count, TVB-N content and juice loss rate of chilled chicken breast during storage. The shelf life of chilled chicken breast meat was prolonged from 4 days (control group) to 9 days by OR-CS composite film packaging group. In addition, through color difference measurement and sensory evaluation, OR-CS packaging group could better maintain the quality and color of chilled chicken breast meat. During storage, it effectively delayed the decline of meat surface brightness and significantly improved meat quality color, smell, viscosity and flexibility. This experiment provided the basis for the application of OR-CS composite film in the preservation of chilled chicken breast meat.

Abstract:To meet the needs of screening and rejecting defective products in the production and processing of green beans, an automated online screening system was designed based on the machine vision technology. The combing mechanism in the hardware device of the system arranged the green bean products on the conveyor belt in an orderly manner, making it a waterfall-style single-row free-fall motion. In the process of falling, the upper computer controlled two linear arrays of CCDs installed in high and low positions to obtain single-sided images of each green bean from the front and rear directions. The software system could process the collected green bean images in real-time, extract the proportion of black pixels of green beans and analyze the circularity through algorithms, extract the color and shape features of green beans, and encode the positions of defective green beans. And then the detected information was sent to the lower single-chip microcomputer in real-time, and the single-chip microcomputer controlled the multi-channel high-pressure air nozzle to complete the removal action. Thereafter, the online screening and removal of defective green beans were realized. The experimental results showed that the detection efficiency of the system was high, and the detection accuracy could reach more than 98%, which could effectively meet the needs of automatic and intelligent production of green beans, showing great value of promotion and application.

Abstract:The residue of Passiflora edulis Sims leaves after hot water extraction was used as material. Polysaccharide was extracted from the residue by using NaOH alkaline solution, followed by separation of ion-exchange chromatography. The physicochemical properties of polysaccharide were determined and analyzed by IR, HPLC and gel permeation chromatography, and then its hypoglycemic and anticoagulant were studied. The results showed that APEL was separated by DEAE-52 cellulose ion-exchange chromatography to obtain the APEL-1, APEL-2, APEL-3, the APEL and its separated components all have typical characteristic peaks of polysaccharides, mainly composed of arabinose, glucose, galactose, xylose, rhamnose, glucuronic acid. The molecular weights of APEL, APEL-1, APEL-2 and APEL-3 were 4.277×10⁶, 4.276×10⁶, 4.203×10⁶, 4.111×10⁶ Da. The APEL and its components could significantly inhibit α-amylase and α-glucosidase, and prolong the activated partial thromboplastin time, prothrombin time and thrombin time, showing obvious hypoglycemic and anticoagulant activities in vitro.

Abstract:Citrus essential oil, as a natural extract with a broad-spectrum antibacterial effect, can effectively inhibit the growth of food-borne pathogens, but its wide application is limited due to its easy volatilization and poor water solubility. In this study, through the inhibition zone diamater test of three kinds of citrus (bergamot, sweet orange, honey pomelo) essential oilswith good antibacterial effect on Staphylococcus aureus wasusedas the oil phase. Tween 80 was used as the emulsifier, with deionized water used as the water phase, and the nanoemulsions was prepared by phase transformation method. According to the pseudo-ternary phase diagrams, the formulas of three citrus essential oil nanoemulsions were obtained， i. e. 6% essential oil, 24% Tween 80 and 70% deionized water. The average particle sizes of the prepared nano-emulsions were between 10~20 nm, and the particle size distributionswere uniform.The inhibition zone diameter test and the minimum inhibition concentration test showed that the antibacterial activity of the three citrus essential oils into nano-emulsions was improved, among which the bergamot essential oil nanoemulsion showed the strongest antibacterial effect against S. aureus, and the minimum inhibitory concentration and the minimum bactericidal concentration were both 3.75 mg/mL. The inhibitory activity was 2.5 times that of the pure essential oil.Scanning electron microscopy results showed that, compared with pure essential oil, bergamot essential oil nano-emulsion damaged the bacterial structure more significantly. This showed that the bergamot essential oil nano-emulsion had a good antibacterial effect on the food-borne pathogen S. aureus.

Abstract:By measuring the yield of parvalbum, a kind of extraction solution of parvalbumin from Pseudosciaena crocea was screened out, and the relative extracting process was optimized. The results showed that when the extraction time was 42 h, the extract concentration was 72 mmol/L; the pH of the extract was 8, and the ratio of material to liquid was 1∶180 (g/mL); the extraction temperature was 50 ℃, and the extraction rate of parvalbumin reached 0.174 2%. Parvalbumin was then separated and purified by anion gel column chromatography, and its molecular weight was determined to be 12 kDa by Western blot analysis.

Abstract:Explore the analgesic effects and active components of Lycopodium japonicum Thunb. Ethanol extraction, water extraction and ethanol precipitation were used to obtain different extracts of Lycopodium japonicum Thunb. Using acetic acid writhing and hot plate models, using mouse writhing reaction time and licking rear feet time as indicators, the analgesic components were screened and analyzed by nuclear magnetism. The water extract of Lycopodium japonicum Thunb has analgesic effect. After further analysis and screening, it is found that the analgesic components of Lycopodium japonicum Thunb are polysaccharides. A single component polysaccharide is obtained from the crude polysaccharides, and its structure is analyzed by nuclear magnetic field. The main chain of the polysaccharide is composed of (1→4)-β-glucose, with side chains attached to position 2 and acetyl groups attached to position 6.

Abstract:Diethyl \[(1E,3E,5E)-2,6,10-trimethylundeca-1,3,5,9-tetraen-1-yl\]phosphonate (9) was synthesized via a condensation between tetraethyl methylenebis(phosphonate) (7) and 6,10-dimethyl-3,5,9-undecatrien-2-one(8) by Wittig-Horner reaction, (3E,5E,7E)-3,8-dimethyldeca-3,5,7-trienedial (5) was prepared from (E)-tetraethyl but-2-ene-1,4-diylbis-(phosphonate)(2) and 4,4-dimethoxy-2-butanone (3) by Wittig-Horner reaction followed by hydrogenation. Lycopene was synthesized from diethyl \[(1E,3E,5E)-2,6,10-trimethylundeca-1,3,5,9-tetraen-1-yl\]phosphonate(9)and(3E,5E,7E)-3,8-dimethyldeca-3,5,7-trienedial(5) by Wittig-Horner reaction，the structure of products was confirmed by NMR, HRMS/GC-MS and IR techniques. The total yield was 16.7%.

Abstract:The technological conditions of semi-solid fermentation of lily multi-grain liquor were studied using lily and sorghum as the main raw materials, supplemented with rice and corn. Based on the single factor experiments, the saccharification and fermentation conditions of lily multi-grain liquor were optimized by orthogonal experiments and response surface experiments, and its flavor were also analyzed. The results showed that the optimal saccharification conditions were as followed: initial water content 55%, saccharification temperature 28 ℃, saccharification time 16 h, saccharification koji dosage 0.6%. Then the optimal fermentation parameters were: fermentation temperature 28 ℃, fermentation time 9 days, fermentation koji dosage 1.4%. The distilled basic liquor was obtained after distillation under the control of these conditions, the comprehensive liquor yield was (43.57±0.58)%, with the total acid content of (0.61±0.28) g/L and final ester content of (2.83±0.64) g/L. A total of 32 trace flavor substances were identified by GC-MS direct injection, which mainly included ethyl acetate, isoamyl alcohol, isobutanol, acetal, ethyl palmitate, and so on. The lily multi-grain liquor produced by brewing was the mainly fermented and grain flavor, tasting mellow, sweet and clean, and has the basic style characteristics similar to the Fen- flavor liquor.

Abstract:In this research, vacuum freeze-drying, constant temperature of 40 ℃，constant temperature of 60 ℃, constant temperature of 100 ℃, constant temperature of 120 ℃, sun drying and variable temperature drying with air energy were used to dry Poria cocos, and the effects of different drying methods were studied on mycelium microscopic characteristics, water-soluble polysaccharide content, water-soluble protein content, alcohol-soluble protein content and antioxidant activity of Poria cocos. Results: The Poria cocos mycelium of variable temperature drying with air energy and sun drying were loosely arranged, and the Poria cocos mycelium of constant temperature drying was in a bond state. The antioxidant activity was the highest in variable temperature drying with air energy. No significant change in water-soluble polysaccharide content, highly significantly higher in water-soluble protein content (P＜0.01) and significantly decreased (P＜0.05) in alcohol-soluble protein, which was found in variable temperature drying with air energy. Comprehensive analysis, variable temperature drying with air energy was the best Poria cocos drying method, which can solve the demand of non-sulfur processing industrialization of Poria cocos.

Abstract:In this review, the bioactivities and mechanisms of sea cucumber saponins, such as anti-tumor, anti-biofouling, atherosclerosis-improving, obesity-improving and obesity-related insulin resistance, Parkinsons disease-improving, osteoporosis-improv-ing and lifespan extension-promoting were summarized. Meanwhile, basic research, commercial application research and in-depth studies of sea cucumber saponins with modern technologies were also prospected.

Abstract:The review describes the paralytic shellfish toxins (Paralytic Shellfish Toxins, PSTs) produced by harmful toxic algae. Species specificity of PSTs toxin accumulation content. The related research on paralytic shellfish toxins is reviewed from the accumulation, transformation, metabolism and purification of PSTs, and it is pointed out that efficient detoxification of aquatic products by means of optimization or combination of transient purification, biosorption, microbial metabolism and other purification methods is the future research direction.

Abstract:This paper reviewed the research results of physical modification of egg white protein in recent years, described the role of physical modification methods on the function improvement of egg white protein, and analyzed the characteristics of various modification methods in improving the functional properties of egg white protein.

Abstract:Different types of in vitro digestion conditions and digestion parts were categorized summarized in this review, and different types of in vitro simulated digestion tests were analyzed. The application of in vitro simulated digestion in different nutrients was also reviewed.

Abstract:The research progress of quantitative nuclear magnetic resonance in phospholipids, phosphates, organophosphorus pesticides, purity identification were reviewed, which could provide reference for the further development of new applications of quantitative nuclear magnetic resonance in food analysis and detection.

Abstract:In this paper, the active components of theAronia Melanocarpa fruits were introduced, and the physiological functions of Aronia Melanocarpa fruits were emphasized. The development status of the Aronia Melanocarpa fruits of was expounded. Finally, some suggestions on its application prospect were put forward, hoping to provide reference for the comprehensive utilization of the resources of Aronia Melanocarpa.

Abstract:Summarized the physiological functions and separation and purification process of anthocyanidins from seed coat of black bean, and its application in food, medicine and cosmetics and other industries, and also prospected the future research and utilization of anthocyanidins from seed coat of black bean.

Abstract:According to the different objects determinand, the detection methods were described, includes residue in production process, additives, and heavy metal impurities, etc. in water-based emulsion adhesives for cigarette. And the development trend of detection methods of water-based emulsion adhesives for cigarette was also prospected.