Abstract:Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, and apparent viscosity of oat pulp, and slowed down starch aging and particle aggregation. The high-pressure jet mill could homogenize protein and grease, destroy cell wall tissue fibers, dissolve more soluble substances, and create cavities in the particles, resulting in hydration capacity increase, and the improvment the system stability. Conclusion: The high-pressure jet mill technology can improve the storage stability of whole-grain products and prolong the shelf life.

Abstract:Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with relatively higher molecular weight was increased, while the content of gliadin with small molecular weight decreased. SEM analysis found that the heat denaturation makes the gluten change from the original membrane structure to the porous structure, making the gluten network pores larger, which can better encapsulate the starch particles. Conclusion: The high temperature and high humidity treatment process have different effects on wheat and noodles' protein properties. The water-holding capacity of the protein in wheat flour is unchanged after treatment, but the water-soluble capacity shows a downward trend; the water-holding capacity and water-solubility of noodles are improved after the treatment of high temperature and high humidity. The change in the protein properties of noodles is speculated to be that the gluten network gradually undergoes molecular aggregation after high-temperature and high-humidity processing, forming high-molecular-weight glutenin polymers and a more solid bone structure. The reason why the gluten protein cannot be washed out due to a long time of high temperature and high humidity treatment needs to be further studied.

Abstract:Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin were decreased. The results of enzyme characteristics showed that the optimum reaction condition of amylase secreted by this strain was 60 ℃, pH 7, and 0.15 mmol/L Mn²⁺ could inhibit the amylase activity. The optimal reaction condition of cellulase was 60 ℃, pH 6, and 0.15 mmol/L Mn²⁺ could also inhibit cellulase, and that of xylanase was 40 ℃, pH 8, with various metal ions as activators. The optimal reaction conditions of pectase were 50 ℃, pH 6, and Mn²⁺ had the best activation effect. Conclusion: Bacillus velezensis zk1 is a spoilage bacterium, which is harmful to the postharvest storage of olecranon peach. It causes the decay of fruit flesh tissue by secreting amylase cellulase pectase and hemicellulase. The study on the reaction conditions of these enzymes can provide a basis for the prevention and control of postharvest pathogenic bacteria in olecranon peach in the future.

Abstract:Objective： To reveal the compositions of betalains (BLs) from pitaya fruit and their distribution in different parts. Methods: Three types of pitaya fruits, red peel-red flesh (RR), red peel-white flesh (RW), and yellow peel-white flesh (YW), were selected. The screening and confirmation of BLs were performed by ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC QTOF-MS/MS). Results: A total of 19 components were identified, including betanin, phyllocactin, indicaxanthin, etc. Most components (14) were identified from the peel part of RR fruit, and secondly, 12 components from the flesh part of RR fruit and nine components from the peel part of RW fruit. Conclusion: Among the various pitaya fruits, RR fruit presented the most prosperous components, and the following were RW and YW fruit. BLs components are predominantly distributed in the red flesh and red peel parts. The white flesh and yellow peel parts were scarce of BLs components.

Abstract:Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of 12 flaxseed varieties by comprehensive analysis. Subordinate function methods assessed the quality of 12 flaxseed varieties. Twelve flaxseed varieties were clustered into four groups by clustering analysis, and their nutrition quality reduces in sequence. Group I includes Jinya8 and Baya11, and Group Ⅱ includes Jinya7, Baya9 and Lunxuan2; Group Ⅲ includes Lunxuan1, Yiya4, Ningya17 and Ningya16, and Group Ⅳ includes Yiya3, Longya8 and Longya10. Conclusion: Jinya7 is the best variety and Longya10 is the worst variety in comprehensive nutrition quality; flaxseed varieties were divided into four groups by comprehensive assessment.

Abstract:Objective： Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins. Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes. Methods: the vegetable protein such as corn protein, sunflower seed protein, wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions. The enzymatic hydrolysates were mixed with reducing sugar at a ratio of m_hydrolysates∶m_sugar=100∶15. The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature. The intermediates prepared under these determined formation conditions were added into the cigarettes via injection, and 12 cigarette quality characteristic indexes and 15 smoke aroma style indexes were quantitatively scored. Partial least-squares regression analysis (PLSR) was further applied to analyze the correlation between flavored cigarettes' quality characteristics and aroma style characteristics. Results: the formation conditions of the peptide-derived Maillard intermediates were determined as 90 ℃ and 60 min. The peptide-derived Maillard intermediates prepared under the determined formation conditions were added into cigarettes. Sensory evaluation of the flavoring cigarettes was conducted. It was found that the Maillard intermediates enhanced the characteristic taste, roundness and smoke of cigarettes, and took a desirable effect of flavor enhancement and modification. Among the intermediate samples, the Maillard reaction intermediates derived from corn peptide took the best effect of flavor enhancement. The results showed that the protein dissolution rate of the protease hydrolysates was significantly positively correlated with oral irritation/tongue burning, convergence, laryngeal dryness and strength, while negatively correlated with oral residue/dryness, laryngeal irritation, nasal irritation, aroma, richness, delicacy/softness/round, offensive odor and concentration of flue gas. The concentration of the substrate peptide used for the Maillard reaction is the most crucial factor to regulate the effect of Maillard reaction intermediates on cigarette smoking quality. The degree of hydrolysis of the protein was significantly negatively correlated with the aroma of flue-cured tobacco, fresh, woody, green, fragrant and cocoa characteristics, and positively correlated with the aroma of fruit, spicy, herb and bean characteristics. The protein dissolution rate was significantly positively correlated with tobacco fragrance, fresh, herb, bean and cocoa characteristics, and significantly negatively correlated with fruit, spicy, wood, green and flower characteristics. Conclusion: According to the aroma characteristics of different cigarette products, different peptide Maillard reaction intermediates can be prepared by adjusting the degree of hydrolysis as well as the rate of protein dissolution for different cigarette aroma style enhancement, with following the research results shown in this research.

Abstract:Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP analyses all indicated that the D. officinale stem, leaf and flower all exhibited a great antioxidant activities, the flower approached that of vitamin C （V_C） at specific concentrations, the alcohol extract of leaf exhibited a higher antioxidant capacity than stem, The antioxidant activity of the samples increased positively with the concentration. According to correlation analysis, the total phenols and flavonoids have the strongest contribution to the antioxidant capacity（P<0.01）, total alkaloid has stronger contribution to the antioxidant capacity（P<0.05）. Conclusion: This study provided guidance for the comprehensive development and utilization of D. officinale.

Abstract:Objective： Due to the blackness of sensitivity, selectivity and fatty acid quantification of traditional methods, a new method for determining fatty acids in vegetable oils without derivation was developed. Methods: The content and types of fatty acids in vegetable oil were analyzed more accurately by high-performance liquid chromatography combined with evaporative light scattering detector, CNW^ C₁₈-WP column (4.6 mm×250 mm, 5 μm) was used. Mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was 0.1% formic acid methanol solution, using gradient elution at the flow rate of 1.0 mL/min; the temperature of the column temperature box was set at 25 ℃, and the injection volume was 30 L. Drift tube temperature of evaporative light detector was 75 ℃, and the oil-free air pump provides carrier gas was at a flow rate of 2.0 L/min. The gain was set at 4. Results: The results showed that tetradecanoic acid, palmitic acid, linolenic acid, oleic acid, stearic acid, arachidonic acid, erucic acid and henyl acid had a good linear relationship, high stability (RSD＜3%) and good precision (RSD＜3%). The minimum detection limit of erucic acid was 10^-3 mmol/L, and the minimum detection limit of other fatty acids was 10^-2 mmol/L under that method. The recovery rate met the experimental requirements (the average recovery rate of each fatty acid was 90% to 110%). Conclusion: This method has good linearity, high stability and precision. In conclusion, this method is suitable for determining of the nine kinds of fatty acids in vegetable oil.

Abstract:Objective: To establish a LC/MS-MS method for simultaneous determination of 11 rodenticides in meat. Methods: The sample was extracted with acetonitrile, QuEChERs extraction salt packet was used for purification, and liquid chromatography-mass spectrometry for qualitative and quantitative analysis of 11 rodenticide residues in meat. In this method, 0.05 mol/L ammonium acetate aqueous solution and methanol was adopted as mobile phase elution, with positive ion mode scanning for electrospray ionization. The external standard method was adopted for quantitative analysis. Results: The standard solution showed a linear relationship in the range of 0.2~100.0 μg/L, and the correlation coefficient was greater than 0.99 with the method quantification limit 0.1 μg/kg and the recovery rate 60.2%~119.3%.The relative standard deviation was less than 20%. Conclusion: This method is suitable for the detection of rodenticides in meat and meat products, and can provide technical support for timely response to food safety risk events.

Abstract:Objective: To establish a rapid qualitative and quantitative analysis method, HPLC-quadrupole-time-of-flight mass spectrometry was used to determine the illegal addition of 19 antidepressants in healthy food. Methods: The samples were extracted by methanol with ultrasonic extraction procedure and then separated on a reversed-phase C₁₈ column, with acetonitrile and 0.1% formic acid aqueous as the mobile phases in gradient elution mode. The target compounds were detected in electrospray positive ion, and the data were matched with the established database of precursor ion and secondary fragment accurate mass. Results: The linear range of the 19 compounds was 5~100 μg/L, and the correlation coefficient was 0.988 7~0.999 9, with the detection limit of 0.2~2.0 μg/kg. The average recoveries of the 19 antidepressants ranged from 81.2% to 98.6%, and the relative standard deviation was less than 6.7%. Conclusion: The established method is suitable for rapid screening qualitative and quantitative analysis of illegally added antidepressant drugs in healthy food.

Abstract:Objective: The uncertainty in determination of sulfamonomethoxine（SMM）, sulfadimethoxine（SDM）, sulfamethoxazole（SMZ） and sulfamethazine（SM₂） in pork was evaluated by using LC-MS/MS techniqne. Methods: The uncertainty caused by various factors in the whole process of determination was analyzed, including weighing, solution preparation, sample extraction and purification, apparatus measure，recovery，etc. Results: The expand uncertainties for SMM, SDM, SMZ and SM2 were 9.4, 18.1, 12.0 and 15.6 μg/kg, respectively. Conclusion: The results showed that the main sources of uncertainty arouse from the measurement repeatability, standard solution and curve fitting.

Abstract:Objective: The aim of this study was to obtain highly sensitive and specific mouse polyclonal antiserum of Clonidine hydrochloride (CLO). Methods: Apraclonidine (ACLO), a derivative of CLO, was acted as hapten of clonidine (CLO) to synthesize immune antigen CLO-BSA and envelope antigen CLO-OVA by glutaraldehyde (GA). The coupling effect was identified by ultraviolet scanning and polyacrylamide gel electrophoresis. Then, BALB/c mice were immunized and their immunological characteristics were identified by indirect ELISA and indirect competitive ELISA. Results: The titer of polyclonal antiserum of all mice were higher than 1∶12 800, and the polyclonal antiserum of No.3 mouse has the best sensitivity, the IC₅₀ was 82.75 ng/mL, and the cross reaction rate with several other common clenbuterol was all less than 0.9%. Conclusion: In this study, successfully synthesized the effective artificial antigen of CLO by GA method, and obtained the mouse polyclonal antibody of CLO with high sensitivity and specificity.

Abstract:Objective： The acrylamide contamination in various foods was investigated to help to control the potential food safety risks. Methods: the laboratory targeted collection of 610 food samples that may be contaminated by acrylamide, involving 8 types of food such as cakes, biscuits, potato foods, puffed foods, etc., which are inspected in accordance with "Determination of Acrylamide in Foods of National Food Safety Standards" GB 5009.204—2014. Results: Acrylamide was detected in 73 samples, and the detection rate reached 12.0%. Among them, potato foods, biscuits, cakes and other foods had different degrees of acrylamide contamination, while the acrylamide contamination in potato chips was more obvious, the detection rate up to 47.5%, and the average content of acrylamide reached 1 315 μg/kg. This is a relatively prominent hidden food safety risk. Conclusion: Food production enterprises should control the source of acrylamide; food safety supervision departments should strengthen the risk monitoring and controlling the use of acrylamide in food.

Abstract:Objective: in view of the current situation that the food sorting robot has higher and higher requirements for speed and precision. Methods: Based on the system architecture of high-speed parallel food sorting robot, a control method of high-speed parallel food sorting robot is proposed, which combines the traditional closed-loop control of kinematics with the feedforward control of torque; Based on the original genetic algorithm tuning PID control parameters, the torque feedforward control method is introduced for dynamic control; The dynamic tracking accuracy and joint torque of the system are compared and analyzed, and the superiority of the control method is verified. Results: compared with the traditional PID control, the maximum and average joint position tracking error is reduced by more than 65%, and the maximum trajectory error is reduced by more than 50%. Conclusion: The dynamic disturbance can be suppressed significantly under the control method when the sorting robot works at high speed.

Abstract:Objective: In order to meet the refined requirements of temperature during the drying process of Penaeus vannamei freezing point and low temperature heat pump. Methods: A heat pump drying control system based on Siemens S7-300 PLC was designed. The system adopted a fuzzy control strategy. And a fuzzy controller with “two-dimensional input and one-dimensional output” was designed using the fuzzy logic toolbox of Matlab. According to the drying process of prawns, a data collection program and an execution program were designed to control the temperature of the drying oven. And the drying process was monitored and managed through the human-machine interface to realize automatic temperature control. Results: The temperature difference of freezing point temperature drying oven under fuzzy control was within 0.8 ℃, and that of low temperature drying oven was within 1.1 ℃. Compared with PID control, the temperature fluctuation range was reduced by 46.7% and 57.7% respectively. The dry test results of Penaeus vannamei showed that the freezing point and low temperature heat pump drying could effectively remove the moisture in the prawn, and better retain its color, whcih has certain advantages in shrinkage and rehydration. Conclusion: The control system operated stably and could quickly adjust the temperature of the drying oven. The control precision of the control system was high. And the control effect of this system was good.

Abstract:To echo with that, packaging design of food must arm itself with updated understandings on new happenings, such as fine-sorted scenes of consumption and afterwards experience, unexpected fun and amusement brought by package itself, more confidence in national culture, stronger attribute of social contact and more attention to sustainable development.

Abstract:Based on the analysis of online marketing, product packaging design needs to deal with a series of characteristics such as inaccessibility, inability to open, a short stay in the line of sight of consumers, and violent transportation in a virtual marketing environment, straightforward expression, and traditional symbol application are proposed. Interesting, Serialization, Interactive, Emotionalization and Safety, and other product packaging design strategies will provide designers with an idea for product packaging design in response to the network marketing environment.

Abstract:Through animation images in food packaging design, the secondary meta culture has experienced a long development period in China. However, in practice, there are a series of misunderstandings in food packaging design that are not conducive to market competitiveness. These misunderstandings mainly include blindly taking doctrine, serious homogenization, and the lack of understanding of aesthetic changes of audiences in different times. Therefore, it is necessary to solve these problems by realizing traditional cultural character image animation innovation, local animation image innovation for market segments, and personalized local animation design innovation based on general aesthetics. This will help realize the localization innovation of secondary meta culture in food packaging design.

Abstract:The materials and information about Facts up Front labeling from the official website were collected. The practice experience was summarized in terms of the characteristics, types, comparison to the base case of a similar FOP labels, and comparison of implementation effects with other FOP labels. Consequently some advices were provided to start and develop the FOP labeling in China.

Abstract:Objective: The aim of this work is to improve the food safety of rewetting-dried shiitake mushrooms. Methods: The drum catalytic infrared device was used to carry out the infrared combined holding treatment disinfection test on rewetting-dried shiitake mushrooms with excessive Aspergillus niger （A. niger）, and the effect of process parameters on disinfection effectiveness, drying effectiveness and quality of mushrooms were investigated. Moreover, the kinetics of the microbial inactivation process was analyzed. Results: The results showed that after disinfected with DCIR at 60～80 ℃ for 8.7～21.2 min，followed by holding for 20～80 min, the total number of moulds on mushrooms with IMCs of 16.0%～21.4% was less than 2 lg(CFU/g), which could meet the national food hygiene standard. The Log-Linear plus Tail model fitted well the inactivation regularity of A. niger during the holding process （R²＞0.98）. Meanuhile, moisture （w.b.） of 2.2%～6.0% was removed from the mushrooms to achieve simultaneous drying. Considering the disinfection time and product quality indicators, it was recommended that mushrooms treated with DCIR for 10.8～15.2 min to 70 ℃ （the feed rate of DCIR was 38～50 kg/h）, followed by holding at 70 ℃ for 30～60 min as the most suitable disinfecting process condition. Under the control of this process condition, the high-quality product was obtained. Conclusion: Drum catalytic infrared radiation combined with holding treatment was a promising disinfection technology during rewetting-dried shiitake mushrooms disinfecting.

Abstract:Objective： To improve the stability of wheat germs and prolong its storage period. Methods: The process conditions of superheated steam were optimized. During storage, the effects of superheated steam treatment on wheat germs color, lipase activity, and free fatty acid content during storage were analyzed. Results: The optimal conditions of superheated steam on wheat germs were 220 ℃ at Steam mode for 30 s. The superheated steam treatment could deactivate 82.74% lipase and 87.03% lipoxygenase. The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86% compared with the control group. Conclusion: Superheated steam treatment of wheat germs could inhibit their rancidity and improve storage stability.

Abstract:Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of the content of the main biochemical components and aroma components, the results showed that compared with the traditional processing technology of black tea, the quality of black tea was the best by the drying process of the initial fire at 110 ℃ for 10 minutes, the re-drying fire at 90 ℃ for 10 minutes, then to the 110 ℃ for 3 minutes and then 90 ℃ backing to make enough dry. And the aroma of the black tea was sweet with flowers and long high, the soup color was yellow and bright, the taste was mellow and with bright red leaves. Content of the aflavins and the arubigins had increased significantly（P<0.05）, the abrownins content was significantly reduced（P<0.05）. The relative content of alcohol aroma substances increased from 52.60% to 62.99%, and the relative content of esters increased from 14.27% to 21.42%. Among them, the relative content of linalool, α-terpineol, methylsalicylate and other flower and fruit aroma components increased significantly（P<0.05）; Furthermore, several aroma components including methyl heptenone, hexenal, 2,4-di-tert-butylphenol and eugenol were presented. Conclusion: During the black tea drying process, proper temperature change treatment was conducive to creating conditions for the drying processing of high-quality black tea.

Abstract:Objective: The effect of 1-MCP and ⁶⁰Co-γ irradiation on the quality of plum during postharvest storage was investigated. Methods: In this study, the plum was treated with 1.5 kGy ⁶⁰Co-γ irradiation，and then was fumigated with 1 μL/L 1-MCP. The rot ratio, water loss ratio, malondialdehyde content, relative conductivity, total soluble solids content, titratable acid content, V_C content, CAT and POD, and SOD of activity were to reveal the effect were measured. Results: The results showed that 1-MCP combined with ⁶⁰Co-γ irradiation treatment could effectively inhibit rot and water loss ratios and maintain hardness, total soluble solids, titratable acid and VC content. Consequently the malondialdehyde content increasing and relative conductivity were delayed. The activities of CAT, POD and SOD were significantly increased. Conclusion: 1-MCP combined with ⁶⁰Co-γ irradiation treatment can effectively maintain the storage quality of the plum and then prolong its shelf life.

Abstract:Objective:Auricularia cornea was used as raw material to explore the anti-fatigue effect in this study. Methods: Auricularia cornea is a new member of Auricularia polytricha. Male KM mice were used to explore the anti-fatigue effect of polysaccharides from Auricularia cornea (AP). Results: AP has no significant impact on body weight. The biochemical analysis found that glycogen contents in the liver and muscle were significantly enhanced (P＜0.05) after swimming for 30 minutes. The accumulation of BLA and BUN in the serum was inhibited; the level of free radical was decreased, and the contents of SOD and GSH-Px were increased (P＜0.05). Furthermore, the exhaustion time was significantly increased in the AP100 and AP200 groups (P＜0.05). Conclusion: AP can improve exercise tolerance and enhance the anti-fatigue ability of mice.

Abstract:Objective： To evaluate the hypoglycemic effect of compound almond powder on glucose and lipid metabolism disorder rats. Methods: High-fat diet and dexamethasone were used to establish an insulin resistance rat model of glucose and lipid metabolism disorder. Regular diet was used as a negative control, and metformin was used as a positive control. Fasting blood glucose, serum insulin, blood glucose and area under blood glucose curve after half an hour of glucose loading were measured, and blood lipid data were measured. Results: the fasting blood glucose of normal rats was not affected by compound almond powder (P＞0.05); After successful modeling, the fasting blood glucose of rats with insulin resistance and glucose and lipid metabolism disorder did not show significant fluctuations, while the half-hour blood glucose level and area under the blood glucose curve after glucose load showed a significant downward trend, with the blood lipid index and insulin resistance index not showing significant changes. Conclusion: Compound almond powder has no effect on blood glucose of normal rats but has a positive effect on glucose tolerance index of glucose and lipid metabolism disorder rats. However, no significant increase was found in blood lipid. The hypoglycemic effect of compound almond powder was confirmed.

Abstract:Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the extraction agent, the solid-liquid ratio was 1∶20 （g/mL）, and the extraction time was 2.5 h at 30 ℃. The optimal extraction amount of capsaicin was 4.12 g/kg dry chili, the first extraction rate was 82.4%, and the theoretical yield was 99.45%. Conclusion: The extraction rate of capsaicin from dry pepper pretreated by high-pressure water oil mixed phase extraction technology was significantly better than traditional technology, and the processing performance is stable.

Abstract:Objective: The α-glucosidase inhibition （α-GI） activity of dark blue pigment from the leaves of Vaccinium bracteatum Thunb. （VBTL） was investigated to confirm the benefits of regulation of postprandial blood sugar. Methods: The dark blue pigment prepared by purified iridoid compounds and exogenous amino compound was used to study the inhibition effect and the inhibition kinetic by Lineweaver-Burk reciprocal curve method. Fluorescence emission spectrum was used to analyze the interaction between the pigment and α-glucosidase. Results: The VBTL dark blue pigment had higher inhibitory effect on α-glucosidase. The α-GI activity increased with the increasing concentration of dark blue pigment and the IC₅₀ value was 0.373 mg/mL. The inhibition kinetic analysis showed that the α-glucosidase inhibitory effect of dark blue pigment was competitive and non-competitive mixed inhibition types. Fluorescence spectrum analysis showed that the static quenching model was happened between α-glucosidase and pigment molecules, and this interaction caused the unfolding of the α-glucosidase molecule structure. Conclusion: The α-GI activity of dark blue pigment from VBTL was verified its beneficial effect on regulating postprandial blood glucose, and provided the scientific basis for the development and utilization of pigment of VBTL.

Abstract:Objective: In this study, semen ziziphi spinosae protein hydrolysates （SZPHs） with good antioxidant activity were used as the research object. Methods: By simulating gastrointestinal digestion in vitro, the semen ziziphi spinosae protein hydrolysates gastrointensive digest （SZPHs-GD） was obtained. The amino acid composition and antioxidant activity of SZPHs before and after digestion were analyzed in order to explore the effect of internal environment on the structure and activity of SZPHs. Results: The results showed that after simulated digestion in vitro, the content of hydrophobic amino acids in SZPHs-GD decreased by 1.51%, the content of hydrophilic amino acids and negatively charged amino acids increased by 0.83% and 2.11%, respectively, and the content of essential amino acids had no significant change; the results of molecular weight distribution showed that the molecular weight of szphs and szphs GD were mainly below 5 kDa, and the proportion of <5 kDa components increased after simulated digestion; the results of antioxidant activity test show that, after simulated gastrointestinal digestion in vitro, the highest DPPH radicals scavenging rate of SZPHs-GD was 81.25%, ABTS⁺ radicals scavenging rate was 90.40%, superoxide radicals scavenging rate was 47.51%, hydroxyl radicals scavenging rate was 32.66%. Conclusion: SZPHs-GD still had good amino acid composition and antioxidant activity after simulating gastrointestinal digestion.

Abstract:Objective: It provides a basis for promoting the high-value utilization of flaxseed and its processing by-products in Qinghai. Methods: Using linseeds from different producing areas and varieties in Qinghai province as raw materials, and the content of lignan and its component-secoisolariciresinol diglucoside and secoisolariciresinol in 20 kinds of flaxseeds in Qinghai were determined by reversed-phase high performance liquid chromatography, based on DPPH and ABTS free radical scavenging ability to evaluate the antioxidant activity of these two lignans. Results: The content of lignans in flaxseeds from different producing areas and varieties in Qinghai Province was significantly different （P<0.05）, and the content ranges of secoisolariciresinol diglucoside and secoisolariciresinol were 7.53～23.33 mg/g, 0.85～2.55 mg/g, respectively. Secoisolariciresinol diglucoside and secoisolariciresinol have scavenging effects on DPPH and ABTS free radicals. There were significant differences in the antioxidant activity of lignans in 20 kinds of flaxseeds （P<0.05）. Conclusion: Linseeds from different producing areas and varieties in Qinghai Province have different lignan content, which has good antioxidant capacity.

Abstract:Objective: This study aimed to study the effect of pulsed light on sterilization of beverage bottle caps and to expand its application in PET aseptic filling. Methods: The effect of pulsed light (PL) on the sterilization of 38 mm and 28 mm beverage bottle caps was evaluated. The factors affecting sterilization efficiency included initial aerobic bacterial count, PL irradiation distance and pulse frequency. Results: The results showed that the sterilization efficiency was proportional to the initial aerobic bacterial count and flash time, while it was inversely proportional to PL irradiation distance. When the PL treatment was performed by 7 cm irradiation distance and 5 flash times, the maximum sterilization efficiencies for 38 mm and 28 mm bottle caps were 4.87 log and 4.71 log, respectively. Meanwhile, the bacillus on bottle caps were entirely killed with the initial aerobic bacterial counts of 1×10² CFU. While the PL treatment was conducted by 7 cm irradiation distance and ten flash times, the maximum sterilization efficiencies for 38 mm and 28 mm bottle caps were 5.34 log and 5.28 log, respectively. Moreover, the bacillus on bottle caps was killed completely with the initial aerobic bacterial counts of 1×10³ CFU. Conclusion: The pulsed light sterilization technology could kill the bacillus on the bottle caps to a certain extent and be applied to sterilizing HDPE bottle caps in the aseptic filling process of beverage products.

Abstract:Objective： The reasons for the brining and whitening of the edible betel nut were investigated. Methods: conducts research and analysis by collecting patents related to edible betel nut brine between 2000 and 2020, as well as related factory cases. Results: In the preparation process of edible betel nut brine, the particle size of raw materials, the temperature and humidity of the environment, the moisture content in the sample and the automation of the equipment may cause the edible betel nut to return to brine and white. Conclusion: In the processing of areca nuts, the methods of strictly controlling water content, mainly using compound additives, supplemented by process packaging adjustment, and giving low-temperature storage and marketing environment should be adopted to inhibit the production of rehalogenation and bleaching.

Abstract:Objective： To optimize the preparation process of ginseng glycoprotein. Methods: The Box-Behnken response surface method was used to analyze the effects of extraction time, extraction times, material-to-liquid ratio, and alcohol precipitation concentration on ginseng glycoprotein. Results: The optimal ginseng glycoprotein preparation process extracted three times and 1.5 h with a material-to-liquid ratio 1.0∶15.4 (g/mL) 72% of alcohol precipitation volume fraction. Under the control of these conditions, the extraction rate of ginseng glycoprotein was 24.14%. Conclusion: The optimized preparation technology of ginseng glycoprotein is stable, accurate, reliable, and the extraction rate is high, which has particular practical value.

Abstract:Objective: Improve the brittleness and crisp of freeze-drying of pitaya. Methods: Taking red pitaya Meilong No.1 as the research object, the porosity was selected as the evaluation index by pearson correlation between sensory evaluation and objective indexes, the effects of slice thickness, pre-freezing time, drying air pressure and drying time on the quality of vacuum freeze-dried pitaya was studied by single factor experiments, and the optimal level was selected; The processing conditions were optimized using Box-Behnken response surface methodology. Results: Slice thickness, pre-freezing time and drying time were linearly correlated with the porosity of freeze-dried pitaya; The optimal process were slice thickness of 7 mm, pre-freezing time of 30 h, drying pressure of 43 Pa and drying time of 40 h, the freeze-dried pitaya produced by this process has the highest porosity, smooth surface, crisp taste and bright and uniform colour. Conclusion: The quality of freeze-drying of pitaya can be improved by using response surface methodology to optimization the slice thickness, pre-freezing time, drying pressure and drying time.

Abstract:This paper summarizes the current related gelatin and its products identification, quality evaluation of the research progress of methods and techniques, including the spectrometry, electrophoresis, high performance liquid chromatography, polymerase chain reaction and DNA barcode technology, and discusses the problems and limitations in the current onkey-hide gelatin products detection technology, The development prospect of the technique is summarized and prospect.

Abstract:In this paper, the applications of new physical fields such as ultrasonic field, microwave field and electric field in starch modification and the changes of starch multi-scale structure were reviewed, and the future green and safe production direction of modified starch was prospected. It is pointed out that electron beam radiation has important application potential in dry modification of starch. Exploring the influence law and mechanism of multi-scale structure of irradiated starch is helpful to promote the green and intelligent manufacture of modified starch.

Abstract:This paper reviews the research progress of different superheated steam drying equipment from two aspects of energy efficiency and product quality. Discussed the development status and potential of the superheated steam drying system in different drying equipment, including the fluidized bed dryer, vacuum dryer, rotary dryer, flash dryer, impact dryer, etc. .

Abstract:Using a combination of research literature review and actual cases, the characteristics of phase change materials and the refrigeration principle of cold storage with phase change materials were analyzed, and their respective advantages were fully utilized in practical applications to achieve a more ideal effect.

Abstract:The functional components of bamboo shoot by-products, such as bamboo shoots pre-cooking water, bamboo shoot juice, bamboo shoot roots in polysaccharide, sterol, free amino acids, dietary fiber,polyphenols extraction method of optimization were summarized. The function mechanism research was reviewed in detail, putting forward the future by-products from the processing of bamboo shoot development direction in basic research and applied research. It is expected to provide a reference for the utilization of bamboo shoot resources.