Abstract:In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.

Abstract:This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.

Abstract:Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c₁, c₂) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and predicted values of weight and surface area. Results: The three-dimensional geometric model of tomatoes established based on the size parameters and shape description coefficients could accurately and intuitively describe the local indentation characteristics of the stem ends of tomatoes. The ranges of shape description coefficients a, b, c₁, and c₂ were 21.78~28.58, 30.50~34.54, 0.19~0.53 and 0.04~0.31 mm, respectively, applicability of the model. The study found that coefficients a and b had a high linear correlation with the height and weight of tomatoes (R²＞0.85), indicating that the equation could capture important shape characteristics of tomatoes through simple measurements. The relative percentage error (E_RPE) between the measured values and the model predicted values of weight and surface area was 5.46% and 10.24%, and R² was 0.85 and 0.81, which indicated that the established equations and models could be used to quantify the geometric properties of tomatoes such as weight and surface area. Conclusion: The three-dimensional geometric modeling method of tomatoes proposed in this paper could intuitively, quickly and accurately represent the geometric shape of tomatoes and had strong applicability and exemplary performance in tomato-related computer-aided design and simulation.

Abstract:Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and the derived peak intensity of the film state sample increased compared with the masterbatch state; the degradation of starch molecules resulted in the relative molecular mass at the same time, and the moisture content and solubility of the three-state samples show different trends. Conclusion: In the extrusion blow molding process, the high temperature and high shear of the extruder promote the interaction between the film-forming components and destroy the molecular structure of starch.

Abstract:Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 alcohol were considered the essential flavors compounds. Conclusion: The aroma of Pacific saury before salting was characterized with mushroom aroma, while those after salting were fishy and fruity. The flavor components of saury processed by frying were the most abundant, and the aroma was characterized by fat and meaty.

Abstract:Objective: Identify the characteristic markers for the quality control of breakable capsule flavor. Methods: Volatile and semi-volatile compounds were detected by GC/MS, and the fingerprinting of the target samples was established. The obtained data were analyzed by multivariate statistical analysis. Results: 27 kinds of volatile and semi-volatile substances were identified, including 20 dominant aroma compounds and 7 shell materials, which were limonene, eugenol, anethole, menthol and so on, and caprylic/capric triglyceride respectively. Under the optimized conditions, the instrument precision, intra-day precision and inter-day precision were between 0.56%～9.94%, 3.07%～9.81% and 2.81%～11.95% respectively. Combined with the nearest neighbor algorithm of ChemPattern software, GC/MS fingerprinting of the sample was established. PCA showed there were no significant difference between the normal and simulated breakable capsule flavor samples. However, based on the results of OPLS-DA, four compounds were identified as characteristic markers （variable importance projection value>1, P<0.05）, which were limonene, methyl octanoate, methyl decanoate and eugenol, respectively. In general, these characteristic substances can reflect the fragrant type of breakable capsule flavor. Conclusion: This study can provide a reference for the quality control of breakable capsule flavor.

Abstract:Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, the contents of crude protein, crude fat, crude fiber and ash increased, while the contents of total starch decreased significantly (P<0.05). The three kinds of heat-treatments could change the morphological group structure of the whole barley powder, without significantly change to the functional group structure of the whole barley powder. The swelling force, bulk density, vibration density, water holding capacity and gelatinization temperature of highland barley powder increased significantly (P<0.05), while its oil retention and whiteness decreased. Superheated steam treatment increased the viscosity value, regression value and disintegration value (P<0.05), while microwave baking and far infrared baking decrease them. Conclusion: Heat treatment can improve the processing characteristics of highland barley flour, but slight differences were found among the different varieties. Superheated steam treatment is more suitable for improving the processing characteristics of highland barley flour.

Abstract:Objective: This study aimed to investigateing amino acid content and quality difference of different flaxseed varieties, based on their amino acid content. Methods: 12 flaxseed varieties from 6 producing areas were used to tested materials, amino acid contents in flaxseed were measured and 17 amino acid contents were used to assessing index, which was analyzed by principal component and clustering for studying the amino acid content and quality difference of flaxseed based on amino acid content. Results: affected order of flaxseed varieties on different amino acid content was Met>Cys>Phe>Tyr>Arg>Glu>Pro>His>Asp>Ser>Lys>Gly>Thr>Ala>Ile>Val>Leu. Three principal components were extracted, and their accumulative variance contribution rate reached 86.695%; Ala, Arg, Thr, Leu and Cys could be used as a comprehensive assessing index of 12 flaxseed varieties on amino acid content. The order of 12 flaxseed quality from good to bad based on amino acid content by subordinate function method was obtained, and the order was Jinya7>Jinya8>Lunxuan2>Baya9>Yiya3>Lunxuan1>Ningya16>Ningya17>Yiya4>Longya8>Baya11>Longxi10. Conclusion: Jinya7 is the best flaxseed variety, and Longya10 is the worst flaxseed variety in comprehensive quality; 12 flaxseed varieties were divided into four classes by comprehensive assessment.

Abstract:Objective: In order to overcome the disadvantageous volatility and degradability of essential oil, microsphere was prepared with polymer as wall material to encapsulate essential oil for sustaining release. Methods: The Lemon essential oil was extracted from the steam distillation, the essential oil microspheres were prepared by emulsion cross-linking method taking sodium alginate/gelatin used as the wall material, and solvent evaporating technique Polylactic acid-Glycolic Acid copolymer (PLGA) as the wall material. The properties of the microspheres were compared by yield rate, entrapment efficiency and slow release behavior, and their thermal stability was tested by thermogravimetric analysis. Results: The diameter of the microspheres was less than 10 μm. By comparing the yield rate and encapsulation efficiency of the two kinds of microspheres, it was found that sodium Alginate/gelatin microspheres had better encapsulation effect on lemon essential oil. With the release of essential oil, the ability of scavenging free radical DPPH from the microspheres increased gradually. The thermal stability analysis showed that the PLGA microsphere had better thermal stability. Conclusion: Both kinds of microspheres prepared by different methods have smaller diameter and are easy to disperse. According to their different characteristics, they can be used in different food fields.

Abstract:Objective: In order to solve the difficulty of multi-gas dynamic monitoring and early warning of fruit spoilage. Methods: Based on the gas sensor, the fruit spoilage sensor detection system was developed, and the gas sensor module, data acquisition module and other modules were designed. Developed inspection software and integrated inspection system.Taking apple as the verification object, the response difference and change law of the gas sensor before apple corruption were analyzed. Results: The linear discriminant analysis, k-nearest neighbor and back-propagation artificial neural network （BP-ANN） chemometric methods were used to establish the classification model of apple before spoilage. The recognition rate of BP-ANN was the highest, the training set and prediction set were 99.53% and 99.38% respectively. Synergy interval, genetic algorithm, simulated annealing, ant colony algorithm and competitive adaptive reweighted sampling （CARS） combined with partial least square （PLS） were used to screen characteristic variables to establish the prediction model of days before corruption. The CARS showed an optimal performance in predicting the days before corruption, to achieve Rp of 0.974. Conclusion: It shows that the fruit spoilage detection based on gas sensor technology is feasible, and it provides a reference for the research and development of fruit spoilage detection system.

Abstract:Objective: To understand the current situation and level of mercury pollution in main aquatic products in Maoming area, so as to provide the basis for quality supervision and safe consumption of aquatic products. Methods: Ten kinds of aquatic products commonly consumed by residents in four districts of Maoming were selected as the evaluation objects according to the questionnaire. The total mercury content of the samples was determined by atomic fluorescence Spectrophotometer, pollution degree assessment, dietary exposure assessment and health risk assessment were carried out by single factor pollution index method, weekly average exposure per unit weight and target hazard quotient respectively. Results: The results showed that 42.95% of the residents were not aware of the harm of mercury pollution in aquatic products, and the total mercury content in 10 kinds of aquatic products ranged from ND～0.141 8 mg/kg, the detection rate was 35.9% The total mercury pollution index （P_i） of 38 out of 39 samples was less than 0.2, and the weekly average exposure per unit weight of total mercury was 0.090 9 μg/（kg·BW）, which accounted for 2.273% of Provisional Tolerable Weekly Intake （PTWI）. The target hazard quotient of total mercury in aquatic products was less than 1, and the average target risk factor was 0.13. Conclusion: Overall, the total mercury content of 10 aquatic products in the Maoming region did not exceed the national limits, and the level of mercury pollution is at a safe level, the potential health risks are low and safe to eat.

Abstract:Objective: A method based on RGB image processing to detect the blending proportion of cigarette stems and shreds was proposed to provide technical support for the optimization of cigarette blending uniformity. Methods: Tobacco powder was prepared by mixing leaf and stem into powder according to different proportion, and the RGB mean value of each test sample was determined by image analysis technology. The function model of stem blending proportion and RGB mean value was obtained by regression analysis of stem blending proportion and RGB mean value, and the accuracy, accuracy and repeatability of the model were verified. Results: The polynomial regression model of stem blending ratio and RGB mean value was established, and the fitting degree of the model was high, with the correlation coefficient of R² = 0.999 2; The relative error of the regression model was 0.27%～3.14%, the variation coefficient of the accuracy was 1.20%～2.02%, and the variation coefficient of the repeatability was 1.84%, which met the requirements of quantitative detection. Conclusion: A method based on RGB image processing was established to predict the blending proportion of cut tobacco stem. This method is simple and feasible, and more scientific and accurate than the traditional manual selection method.

Abstract:The review summarized the dissemination stage, including the fluctuation stage, sequence change stage, and conflict stage and decay stage, and the existing characteristics of network public opinion about food safety. A "1+N" comprehensive governance model, based on the main body, knowledge, organization and time, for governing the public sentiment involved in food safety was proposed.

Abstract:Aiming at thesafety issue in tourism food industry chain, the causes of these problems in China were analyzed. Suggestions on the establishment of Chinese tourism food safety system were put forward, including controlling of the source, the applying the HACCP control system, and establishing tourism food information symmetry system, food safety law and efficient emergency treatment system. The development trend of safety guarantee system of Chinese tourism food was also expected.

Abstract:Objective: In order to explore the effects of drying temperature, vacuum duration, atmospheric duration and their interactions on drying time, specific energy consumption, polysaccharide content and broken ratio of Poria cubes in pulsed vacuum drying process, so as to obtain better drying parameters and improve the drying efficiency and quality of Poria cocos cubes. Methods: the drying temperature （55~95 ℃）, vacuum duration （0~20 min） and atmospheric duration （0~8 min） were selected as independent variables, and central composite design of response surface method was used to analyze the drying process; The quadratic regression model of drying time, specific energy consumption, polysaccharide content and broken ratio was established; The fitness function was constructed, and the genetic algorithm and membership degree method were used to optimize the multi-objective process. By comparing the results of the two optimization methods, the optimal drying parameters were obtained and verified. Results: Drying time, specific energy consumption, polysaccharide content and broken ratio were significantly affected by drying conditions; The regression model of Drying time, specific energy consumption, polysaccharide content and broken ratio was statistically significant （P<0.001）, which could be used to analyze and predict the drying process of poria cocos; Results proved that the genetic algorithm was better, the optimum drying conditions were as follows: drying temperature 80.88 ℃, vacuum duration 7.68 min, atmospheric duration 5.04 min. The drying time, specific energy consumption, polysaccharide content and broken ratio were 443.3 min, 4.43 kJ·h/kg, 3.27 mg/g, 7.42%, respectively. The optimum drying conditions can significant（P<0.05） save energy and improve the drying effeciency. Conclusion: Reasonable configuration of vacuum duration, atmospheric duration can significantly shorten the drying time, and specific energy consumption, and broken ratio; The internal temperature of poria cubes fluctuates with the pressure change of drying chamber, and the appropriate drying temperature can increase polysaccharide content; The optimized pulsed vacuum drying process has the advantages of shorter drying time, better quality and lower broken ratio, which can provide theoretical basis and technical support for the industrial processing of poria cubes.

Abstract:Objective: Here in this study, we focus on solving the pick-and-place problem of the food packaging boxes in different positions. Methods: A novel design of under-actuated robotic hand was proposed, and two motion patterns of the robotic hand were realized based on cable-pulley transmission, which were parallel gripping and adaptive gripping between the fingers. On this basis, the statics of the robotic hand was analyzed through the principle of virtual work, and the gripping forces between the fingers were obtained. Results: The force between the fingers can ensure the effective gripping of the packaging box no matter whether the box is in the middle position or not. Conclusion: The performance of the parallel gripping motion is stable, and the adaptive gripping between the fingers can be realized.

Abstract:Objective: This study aimed to research the influence of different rotation speed of high-temperature compressor on the performance of NH₃/CO₂ cascade refrigeration system under various seasons and evaporation temperature of 25 ℃. Methods: The NH₃/CO₂ cascade refrigeration system model was established and its reliability was verified in this paper. The relationship between the rotation speed of high-temperature compressor and the evaporation temperature, the discharge temperature, the intermediate temperature, high-temperature compressor power, cooling capacity, Coefficient of Performance （COP） of cascade refrigeration system was calculated and analyzed. Results: The relative error of the simulation model for predicting the heat transfer was less than 14.1%. The cooling capacity of the system in spring, summer, autumn and winter respectively increases by 31.7%, 41.7%, 33.9% and 25.2% as the rotation speed of the high-temperature compressor increased from 2 300 r/min to 3 300 r/min, and the cooling capacity was the highest in winter in the low-speed range. In addition, high temperature compressor power showed a two-stage upward trend, increased by 40%～45%. Conclusion: There was a maximum COP and corresponding optimal high- temperature compressor speed. Based on the adaptability of the system to different seasons, a scheme of variable rotation speed NH₃/CO₂ cascade refrigeration system is proposed. Compared with the system with constant speed, the power consumption could be reduced by 19.9% per year.

Abstract:Objective: This paper studies the design ideas and concepts of the emotional interaction of the ordering robot, so as to design the human-based intelligent emotional interaction method of the ordering robot. Methods: Firstly, BLSTM network was used to construct the English semantic parameter coding network, then put forward thrust type attention model, this model can extract data by means of weighting, after that, the constrained SeqGAN network architecture is designed to complete the decoding, so as to adjust the parameters of the generating device and narrow the gap between the generated ordering language and human English emotional interaction response. Results: Compared with Du-Model method and HRED-Model method, the BLSTM-SeqGAN method has smaller confusion index and higher accuracy, and becomes more stable as the number of iterations increases. Conclusion: This method can obtain more natural, real and friendly emotional interaction response.

Abstract:Taking the opportunity of the proposal and implementation of the current "Rural Revitalization Strategy", the cultural value of local food from the three dimensions of philosophical basis, cultural connotation and expression of the times was analyzed. On this basis, it is proposed that the current local food packaging process should fully excavate its cultural connotation, adhere to the green and healthy ecological design concept, and start with respecting personalized design ethics, and actively explore the innovative development path of local food packaging.

Abstract:Objective: In order to eliminate a large amount of redundant information in near infrared spectrum, and improve the accuracy of sugar degree in apple of the prediction model, a method for fast and non-destructive testing of the sugar content of apples was established. Methods: A prediction model of apple sugar content based on wavelet packet transform and bottle ascidian algorithm was proposed. Firstly, according to the characteristics of apple spectral data with high and complex dimensions, the spectral data was reduced, and the characteristic wavelength screening method was determined by comparing the results of full band and partial least squares method, continuous projection method and wavelet packet transform. Secondly, in view of the influence of extreme learning machine (ELM), the model performance was affected by its initial weight and hidden layer bias selection. The bottle salp swarm algorithm was used to optimize the initial weight and hidden layer bias of ELM model, and an prediction model for sugar content in apple was proposed based on bottle ascidian algorithm improved extreme learning machine. Results: Compared with GA-ELM, PSO-ELM and ELM, the prediction model based on SSA-ELM had the highest accuracy. Conclusion: The parameters of ELM model optimized by intelligent algorithm can effectively improve the prediction accuracy of ELM, and provide a new method for the prediction of sugar content in apple.

Abstract:Objective: In order to realize the fast and accurate prediction of moisture content of fresh fruit corn. Methods: Hyperspectral technology was used to collect and extract the spectral data of fresh fruit and corn. The effects to the accuracy of model were studied by comparing the data from Standard Normalized Variate (SNV), Multiplicative Scatter Correction (MSC), Savitzky-Golay smooth (SG) and Moving Average (MA), etc. MSC was selected for preprocessing. Based on the data preprocessed by MSC, successive projections algorithm (SPA), Competitive Adaptive Reweighted Sampling(CARS）and random frog (RF) were selected to optimize the characteristic wavelength for the prediction of moisture content of fresh fruit corn. Results: It showed that the prediction effect of moisture content of MSC-CARS-PLS model was the best. The coefficient of determination (R²_p) of prediction set was 0.825 0, the predicted error (RMSEP) was 0.006 0. Conclusion: It is showing that the rapid nondestructive testing of moisture content of fresh fruits and corn can be realized by using hyperspectral technology.

Abstract:Objective: In order to classify the pecan materials after the shell is broken, and to improve the deep processing level of pecans. Methods: 5 types of pecan samples were obtained through the image acquisition system, including relatively intact shell kernels, undivided kernels, unbroken intact pecans, incomplete shell kernels undivided, and shells. Using the data augmentation way, a sample containing 15 000 images created data sets were obtained. Build a model based on the VGG16 network, which was trained and verified on a data set containing 5 types of pecan material images according to the ratio of 9∶1. Results: The results showed that the accuracy of model training and validation accuracy reached 97.3% and 99.7%, respectively. Through classification and recognition of 1 713 hickory processed material images, the accuracy reached 99.5%. Conclusion: The model can be achieved after a break of pecan shell material classification accuracy requirements.

Abstract:Objective: Taking raw potatoes as the objects, an automatic sorting system was designed to realize the automatic identification of potato under the set standard, which provided technical support for the processing and production of potato products. Methods: The control flows of sorting system and sorting algorithms were constructed. Images of two sides of a potato were acquired automatically through automatic transmission, machine vision acquisition and suction pressure turning. The image restoration algorithms were used to eliminate motion blur and the detection algorithms of area ratio, length diameter and bulge were designed to detect potatoes deformity, germination and size of potatoes. A neural network model was established based on color features to classify green skin, discoloration and normal color of potatoes. Results: The BP neural network algorithm was used to predict the appearance color class of green skin, disfigured spots and normal. The average accuracy of prediction classification of neural network is 96.2% by measuring the prediction model with error score. The sorting system was tested by selecting mixed samples. Referring to the sorting standard, the identification accuracy of potatoes reached 95.92% and the processing time of a single potato is 3.76 s. The system runs stably. Conclusion: The method is feasible for precise sorting of raw potato as processing materials, which meets the needs of sorting potatoes in the front end of processing line.

Abstract:Objective: In order to solve the problem that traditional traceability system cannot guarantee the reliability and integrity of data, and strengthen the protection and monitoring of cold chain food. Methods: Based on the trustworthiness and traceability of blockchain technology, the Hunan Provincial Market Supervision and Administration Bureau had built a traceability system for the Hunan Cold Chain. Hunan Cold Chain adopt a storage method that could read and write separation, and used a cache system to improve the efficiency of the blockchain system to read and write status data. Results: Thereby achieving data sharing in the traceability link of the imported cold chain in Hunan Province through traceability links, traceability codes, product management and information. Conclusion: The on-chain anti-tampering function realizes a credible closed-loop cold chain food physical defense traceability system to ensure food safety.

Abstract:Objective: Given the disadvantages of a traditional heating method for preparing polysaccharide-iron, such as long producing time and low iron binding rate, the aim was to optimize the preparation technology of dark tea polysaccharide-iron (DTPIC-HP) under ultra-high static pressure and investigate its digestion characteristics in vitro. Methods: DTPIC-HP was prepared by ultra-high static pressure with black tea polysaccharide as material. The preparation conditions were optimized, and the stability and bioavailability in vitro were investigated. Results: The effects of pressure, the ratio of polysaccharide to iron and treatment time on the iron content in DTPIC-HP were non-linear, and quadratic and interactive effects were also found. The influential order of the factors on the iron content was as follows: ratio of polysaccharide to iron > treatment time > pressure. The optimized processing conditions were mass ratio of polysaccharide to iron of 1.7∶1.0, pressure of 425 MPa and treatment time of 22 min. Under the control of these conditions, the iron content in DTPIC-HP was 16.78%. The gastric and intestinal simulated digestion in vitro showed that the stability of DTPIC-HP was higher than FeSO₄, and its soluble iron content was 86.82% at the end of digestion. Conclusion: Ultra-high static pressure exhibited high efficiency for producing DTPIC-HP, which had good potential bioavailability.

Abstract:Objective: To optimize the microwave-assisted extraction process of Rosa roxbunghii Tratt polysaccharide (RRTP) from the Rosa roxbunghii Tratt (RRT) dried fruit and evaluate the antitumor activities of RRTP extracted by the optimum processing conditions. Methods: Taking the yield of polysaccharides as the index, and based on the single factor test, the extraction process parameters were optimized by the response surface experiment to establish the model of S₁₈₀ solid tumor to study the antitumor activities of RRTP. Results: The optimum extraction conditions for RRTP were as follows: microwave power 240 W, liquid to solid 37∶1 （mL/g）, microwave time 24 min, 3 times of microwave extraction. The yield of RRTP was (3.19±0.05)% on average under the optimum processing conditions. Besides, antitumor activity analysis showed that RRTP had obvious antitumor activity and could significantly increase leukocyte count, thymus index and spleen index in S₁₈₀ solid tumor mice. It was indicated that RRTP had a tumor inhibitory rate of (52.13±1.84)% in S₁₈₀ solid tumor mice, which was stronger than ultrasound-assisted extraction of RRTP at the same gastric irrigation dose at 100 mg/kg. Conclusion: The RRTP extracted by optimum microwave-assisted processing conditions can improve the immune ability and antitumor activity of S₁₈₀ solid tumor mice and could be used as a potential functional food supplements.

Abstract:Objective: This study focuses on exploring a more effective method of tetrahydrocurcumin synthesis. Methods: With vanillin and acethylacetone as starting materials, curcumin was prepared by Claisen condensation reaction under the condition of alkali, and then a hydrogenation reaction was conducted with palladium catalysis to obtain tetrahydrocurcumin. Its structural identification was confirmed by Ultraviolet and Visible Spectrophotometry (UV-VIS), Infrared Spectroscopy (IR) and Nuclear Magnetic Resonance Spectroscopy (¹H-NMR, ¹³C-NMR). The antioxidant activity was evaluated by DPPH radical scavenging capacity, ABTS radical scavenging capacity and total antioxidant capacity. Results: The results showed that the total yield of this synthesis was 45.70%, and the purity was 97.68%. on the DPPH radical scavenging activity \[IC₅₀=(74.33±0.003) mg/L\] of tetrahydrocurcumin was significantly higher than that of BHT; its ABTS radical scavenging activity \[IC₅₀=(17.15±0.004) mg/L\] was significantly higher than that of V_C, and the total antioxidant capacity and ferric reducing ability were stronger than BHT and V_C. Conclusion: Compared with existing preparation methods, this method is more efficient which inclining a potential price advantage. The antioxidant capacity of tetrahydrocurcumin is mainly embodied in free radical scavenging and chemical reduction, showing a potential application prospect.

Abstract:Objective: The present study aimed to optimize the extraction process of polyphenols from Trifolium pratense Linn and evaluate the antioxidant activity in vitro. Methods: Ultrasonic-assisted extraction of total polyphenols from stems, leaves, and flowers was firstly performed, and the parts with higher polyphenol content were selected for further investigation. Then the response surface methodology was used to optimize the extraction process, and its antioxidant activity was evaluated by scavenging rate of hydroxyl radical and superoxide anion radical. Results: The results showed that the content of polyphenols in the leaves is relatively high. The optimal extraction process is as follows: the ratio of solid to liquid is 1∶79 （g/mL）, the extraction time is 23 min, the volume fraction of ethanol is 38%, the ultrasonic power is 800 W, and the ultrasonic temperature is 50 ℃; the yield of polyphenols is 2.31%, which is close to the predicted return of 2.26%, and the relative standard deviation is 2.16% （n=5）. The IC₅₀ to hydroxyl radical and superoxide anion radical was 0.419 mg/mL and 0.428 mg/mL, respectively. Conclusion: The results indicate that this extraction method is reliable and effective in extracting phenolic compounds from the leaves of Trifolium pretense Linn, and the extracts have good antioxidant activity.

Abstract:Objective: The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles, and develop a kind of noodles rich in superfine powder of green tea. Methods: The effects of ultra-fine green tea powder on the texture characteristics, water migration and sensory flavor of noodles were comprehensively analyzed, and the formula of ultra-fine green tea noodles was optimized by response surface design. Results: The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles. Adding 2%~4% superfine green tea powder could improve the sensory and texture properties of noodles, including hardness, chewability and breaking force. The best formula of green-tea noodles was 4.0% ultra-fine green-tea powder, 1.9% sodium chloride, 0.2% sodium alginate, and 38.0% water addition. Under the control of these conditions, the chewiness of green-tea noodles is 0.359 8 N. Conclusion: The green-tea noodles developed with ultra-fine green-tea powder had excellent texture characteristics and sensory flavor, which could provide a scientific basis for the industrial development of high-end healthy noodles with high dietary fiber.

Abstract:Objective: This study focuses on the effect of different additions of pumpkin powder on the quality characteristics of fresh pumpkin noodles. Methods: The color, cooking characteristics, texture characteristics and sensory evaluation scores of fresh noodles with different additions of pumpkin powder were determined, and the comprehensive evaluation was carried out by correlation analysis and principal component analysis. Results: With the increase in the amount of pumpkin powder added, the brightness of the fresh noodles decreased and the color changed from bright yellow to orange yellow. The 5% pumpkin powder fresh noodles had the lowest breakage rate and loss rate, and the shortest best cooking time was 202.36 s. When the amount of pumpkin powder was added to 20%, the hardness has been found higher than that of wheat fresh noodles; the recovery, cohesion, elasticity and chewiness of 5% pumpkin powder fresh noodles were the highest; with the increase of pumpkin powder addition, all had a downward trend; sensory evaluation scores were higher than wheat fresh noodles, 15% pumpkin powder fresh noodles score was the highest. The results of correlation analysis showed that the characteristics of fresh noodles with high-quality pumpkin powder had a strong correlation; the results of principal component analysis showed that fresh noodles with 5% pumpkin powder had the highest comprehensive score. Conclusion: The quality and flavor of fresh noodles can be improved by adding pumpkin powder, and the optimum addition of pumpkin powder was 5%.

Abstract:Objective: A western-style rabbit meat ham rich in corn germ oil was developed, and the corn germ oil was used to replace animal fat in traditional ham. Methods: Using corn germ oil, rabbit and starch as the main raw materials, through single factor test and L₉ （3⁴） orthogonal test, the types of starch and the best addition amount of corn germ oil, rabbit and starch were determine, and the quality indexes of western-style rabbit meat ham were tested according to relevant national standards. Results: The western-style rabbit meat ham, which was rich in corn germ oil, made with 8.0% corn germ oil, 68% rabbit, 15% ice water, and 5.0% cassava modified starch according to the formula, meets the quality indicators of "Smoked Ham" （GB/T 20711—2006） Standard requirements. Conclusion: It is feasible to use corn germ oil instead of animal fat to prepare western-style rabbit meat ham rich in corn germ oil.

Abstract:Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for sweetness. HPLC analysis determined the content of four common sweeteners in edible areca, and the four sweeteners content of cluster 3 was the highest; the content of sodium cyclamate and saccharin in cluster 1 was higher than cluster 2, and the content of sucralose was lower than cluster 2. However, the difference ofacesulfame K in cluster 1 and cluster 2 was not significant. Conclusion: electronic tongue can be used to analyze the taste of areca products and cluster similar taste products, but compared with sensory evaluation, sweetness results were different.

Abstract:This article summarizes the mechanism by which dietary polyphenols improve inflammatory bowel disease by regulating oxidative stress, protecting the intestinal mucosal barrier, regulating intestinal flora and metabolites, highlights the regulatory effect of dietary polyphenols on inflammatory bowel disease inflammatory signaling pathways, and prospects to the research direction of dietary polyphenols in the nutritional intervention field of inflammatory bowel disease and other diseases.

Abstract:In this review, the composition and physiological effects of polysaccharides from edible fungi, the direct intervention of edible fungi polysaccharides in inflammatory bowel disease, and the indirect intervention by regulating gutmicrobiota were summarized. In addition, some suggestions for further study of the polysaccharides from edible fungi were put forward.

Abstract:At present, the main problems in athletes' diet include imbalance in the proportion of nutrients, unreasonable distribution of nutrients and calories, insufficient intake of trace elements, lack of awareness of nutrition matching, etc. Therefore, a few measures such as scientific nutrition matching, rational distribution of calories for three meals, paying attention to the intake and distribution of trace elements, and strengthening nutrition education for athletes were proposed, and this is the healthy basis for maintaining the best competitive state of competitive athletes.

Abstract:By systematically selecting, combing and analyzing the published papers on the literature retrieval websites, such as SCI、CNKI, etc., this review summarized the current research progress of foreign and domestic sports dietary nutrition of athletes, and explored the metabolic laws and nutrition management strategies of energy, carbohydrates, protein and fat, in order to provide some references for theoretical development of sports nutrition and the research and manufacturing of sports nutrition food in China.

Abstract:The value and significance of food tourism were analyzed from two aspects including consumer satisfaction and economic development. The development model of food tourism was classified into three categories, i. e., regional food tourism, festival food tourism and theme food tourism, and the development status of the three kinds of modes in and outside China was also enumerated. Finally, suggestions are given for the development of food tourism in the future.

Abstract:The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.