Abstract:The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.

Abstract:To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.

Abstract:Objective: This study aimed to investigate the phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat. Methods: Tartary buckwheat was ground and sieved into shell, bran and powder. Phenolic compounds in tartary buckwheat were extracted with 70% ethanol, and phenolic compounds composition and antioxidant activity of the extract were analyzed. Results: In Tartary buckwheat bran, the total phenolics and flavonoids were (3 042±31) mg GAE/100 g·DW and (5 290±233) mg RE/100 g·DW, accounting for 60.8%, 67.7% of the total Tartary buckwheat, respectively. Rutin was the dominant phenolic compounds in bran extract, and the content was (5 152±61) mg/100 g·DW. The extracts of Tartary buckwheat hull, bran and powder all showed antioxidant activities, among which the bran extracts presented the highest antioxidant activities. The ORAC, FRAP, DPPH and ABTS values were (1 503.3±249.5) μmol/g·DW, (8 477.5±441.1) mg TE/100 g·DW, (5 642.4±241.3) mg TE/100 g·DW and (16 764±742) mg TE/100 g·DW, respectively. Conclusion: Bran is the major fraction enriching phenolic compounds which showed elevated antioxidant activities.

Abstract:Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch contents and glucose diffusion rate were black kidney bean＜red kidney bean＜white kidney bean (P＜0.05). Additionally, the contents of bioactive components of kidney bean digestive juices were positively correlated with the antioxidant activities, but negatively correlated with the rates of glucose diffusion (P＜0.05). Conclusion: The digestive juices of kidney bean were rich in phenolic compounds and exhibited excellent antioxidant activity and certain α-amylase inhibitory ability.

Abstract:Objective: This study focuses on in-depth research and development of the utilization of Coreopsis tinctoria resources. Methods: The Coreopsis samples from Hetian, Urumqi, Aba, Luding and Xining were hydrolyzed with hydrochloric acid, and the contents of 17 kinds of amino acids were determined by automatic amino acid analyzer. On this basis, the characteristics of amino acid flavor were analyzed and compared with the amino acid pattern spectrum issued by FAO/WHO. RAA, RC and SRC were calculated, and correlation analysis and cluster analysis were performed on 17 kinds of amino acids of chrysanthemum. Thereafter, the nutritional value of Coreopsis protein was comprehensively evaluated. Results: 17 kinds of amino acids were detected in all the 5 species from different habitats. The taste characteristics of Luding and Aba Coreopsis was mainly bitter, while the other three kinds of Coreopsis showed umami, bitter and sweet taste from the highest to the lowest. Compared with the amino acid pattern profile, the Met+Cys in Coreopsis from the five producing areas were lower than the pattern spectrum standard, and the proportions of other essential amino acids in the total amino acids in Luding, Hetian and Urumqi were close to and higher than the pattern spectrum standard. According to the RC value, Met and Cys were identified as as the first limiting amino acids of Coreopsis. The SRC value ranged from 75 to 80, the ratio of essential amino acids to total amino acids (E/T value) ranged from 31% to 36%, and the ratio of essential amino acids to non-essential amino acids (E/N value) ranged from 46% to 55%. The E/N values of Coreopsis in all five regions are slightly lower than the FAO/WHO ideal protein standard. Conclusion: Coreopsis is rich in amino acids and has high nutritional value with certain medicinal value. It has good taste and can be used as a beneficial product resource for human body.

Abstract:Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, and the sensory quality of the crisp biscuit was evaluated by the sensory method. The total number of bacteria in the raw material and crisp biscuits was determined by the method of total colony determination. Results: Adding 0%~15% lotus leaf coarse powder and lotus leaf superfine powder to the flour, the water absorption rate, falling number and hardness of the dough were increased, the stability time of the flour, the stretching energy of the dough and the wet gluten content were reduced, the crispness and sensory score of the crisp biscuit increased first and then decreased. When the addition amount of lotus leaf coarse powder was 6% and the addition amount of lotus leaf superfine powder was 9%, the crispness and sensory score of the crisp biscuit were the largest, compared with the blank, the sensory scores of the crispy biscuits were increased by 9.81% and 18.33% respectively, and the addition of lotus leaf superfine powder was 3% higher than that of lotus leaf coarse powder. Compared with the blank, the total number of bacteria in the crisp biscuit with 15% lotus leaf coarse powder decreased by 41.18%, and the total number of bacteria with 15% lotus leaf superfine powder decreased by 62.94%. Conclusion: The lotus leaf coarse powder and lotus leaf superfine powder could increase the nutritional value and sensory quality of crispy biscuits, and have the effects of inhibiting the bacterial growth of crispy biscuit. Compared with lotus leaf coarse powder, the effects of lotus leaf superfine powder that improved the quality of crispy biscuit and inhibited bacterial growth are better than lotus leaf coarse powder, and the lotus leaf superfine powder has more application value in crisp biscuits.

Abstract:Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference. Methods: Quinine, alum, sodium glutamate, sucrose and citric acid were used as the reference materials for bitter, astringent, fresh, sweet and sour taste attributes in turn. Based on the perception threshold, the relationship between concentration and taste intensity of each reference material for electronic tongue and artificial senses and its correlation were analyzed. Results: The bitterness perception threshold of quinine was 0.015 mg/mL, and the corresponding electronic tongue response value was 4.91. The detection threshold of acerbity was 0.01 mg/mL, and the corresponding electronic tongue response value was 3.32. The threshold of sodium glutamate umami perception was 0.03 mg/mL, and the corresponding electronic tongue response value was 1.32. The sweetness detection threshold of sucrose was 0.4 mg/mL, corresponding to the response value of electronic tongue was 18.07, and the acid taste detection threshold of citrate was 0.04 mg/mL, corresponding to the response value of electronic tongue was 6.18. The relationship between artificial sensory and electronic tongue concentration and taste intensity of each taste attribute reference was a function curve, which was in accordance with Weber-Fechne law. In the selected concentration range, the electronic tongue taste intensity of citric acid (sour taste) and sucrose (sweet taste) was positively correlated with the artificial sensory intensity, while the electronic tongue taste intensity of quinine (bitter taste) and alum (astringent taste) was negatively correlated with the artificial sensory intensity. Conclusion: The electronic tongue are certainly correlated with artificial sensory concentration-taste intensity of five tea taste attributes.

Abstract:Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that the volatile flavor substances changed significantly during the brewing process. The differential metabolites with VIP ＞ 1 obtained by orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with the relative odor activity value (ROAV ≥ 1) suggested that the critical flavor substances contributing to the aroma of passion beer included hexyl acetate (apple, cherry flavor), isoamyl acetate (banana flavor), ethyl butyrate (banana, pineapple flavor), 1-penten-3-one, acetic acid isobutyl ester (floral), 3-methylbutyraldehyde (almond almond), ethyl 3-methylbutyrate (apple flavor) and dimethyl sulfide (seafood flavor). Conclusion: Passion beer is rich in nutrition and with unique flavor, and has broad prospects for future market.

Abstract:Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models of 0%, 10%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% of adulterated meat samples with the characteristic fatty acids, and the adulteration experiment was verified for meat fillings with different adulteration amounts. Results: The R2 value of the regression prediction model of this experiment was greater than 0.99, and during the adulteration experiment verification, the actual minimum detection limit of the adulterated samples was 0.5% when comparing the content of characteristic fatty acids with the results in the regression prediction model. Conclusion: The adulteration prediction model of this study has good precision and accuracy.

Abstract:Objective: This study aimed to eslablish a method for the determination of 15 benzodiazepine sedatives in aquatic products by liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Methods: The sample was extracted with acetonitrile solvent, and the extract was purified by solid phase extraction (Oasis PRIME HLB) column. After concentration, the mobile phase was used to determine the volume. The mobile phase consisted of 1% formic acid aqueous solution and acetonitrile solvent. The method was performed in multiple reaction monitoring (MRM) mode and quantified by internal standard method. Results: The results showed that the linear range of 15 sedatives was 1~100 ng/mL (R＞0.99). The limit of detection (LOD) was 0.1~0.3 μg/kg and the limit of quantification (LOQ) was 0.3~1.0 μg/kg. The average recoveries were 78%~125% and the relative standard deviations (RSD) were 1.52%~12.02%. Conclusion: The method has the advantages of simple pretreatment, good purification effect and accurate results. It is suitable for the rapid detection of 15 kinds of sedatives in aquatic products.

Abstract:Objective: This study aimed to establish a rapid screening and confirmation method for the 45 kinds of antibiotics, including quinolones, sulfonamides, nitroimidazoles and macrolides in aquatic vegetable, by ultra-high performance liquid chromatography-triple quadrupole-linear ion trap mass spectrometry (UPLC-Q-Trap-MS). Methods: The sample was extracted with acetonitrile containing 0.1% formic acid, then cleaned up with primary secondary amine (PSA), anhydrous magnesium sulfate (Na₂SO₄) and C₁₈. The analytes were detected by UPLC-Q-Trap-MS in the multiple-reaction monitoring with information-dependent acquisition of enhanced product ion (SMRM-IDA-EPI) mode, followed by matching retrieval of a multiple antibiotic database. The 45 kinds of antibiotics were confirmed by retention times and ion pairs through database searching using the EPI library and quantified by external standard method. Results: All the antibiotics showed good linearity with correlation coefficients above 0.99 when the concentration falls in the range 1.0~100.0 μg/L. The limits of detection (LOD) were in the range of 0.3~1.0 μg/kg, and the limits of quantitation (LOQ) were in the range of 1.0~3.0 μg/kg. The average recoveries for 45 antibiotics at three spiked levels ranged from 60.4% to 121.7%, with relative standard deviations (RSD) of 0.9%~10.2%. Conclusion: The method is rapid, simple and qualitative, and is suitable for the screening, confirmation and quantitative detection of the 45 kinds of antibiotics residues in aquatic vegetable.

Abstract:Objective: To establish an analytical method for the determination of four main flavor substances in liquor. Methods: A gas chromatography mass spectrometry (GC-MS) method was established for the simultaneous determination of esters, alcohols, acids, and aldehydes in liquor. Single ion monitoring (SIM) mode was chosen. Then the method was inspected through comparison with the standard mass spectrum database, quantitative analysis of the external standard method and relative standard deviation of day-in and day-out were investigated. Results: The limits of detection of the four types of flavor compounds in liquor were 0.007~0.070 mg/L, and the limits of quantitation were 0.020~0.200 mg/L, and the linearities were satisfactory in the range of 0.000 5~5.0 g/L, with the correlation coefficients of R²≥0.998 5. The accuracy was tested by adding three levels of low, medium and high concentrations of standard substances to ethanol in water (60%), and the average recoveries of the four categories of flavor substances were 87.8%~107.4%, with the relative standard deviations (RSDs) of 2.0%~7.4% (n=6). Conclusion: The method is accurate and reliable, with good repeatability and high sensitivity. The method is stable and can be used for the determination of various trace substances in wine. It was found that the volatile flavor compounds of different flavor liquors were different to some extent, which could provide a reference for further research on the flavor compounds of liquor.

Abstract:As an important part of modern food safety governance system, food safety risk early warning fully embodies the scientific principle of "prevention first, risk management, whole process control and social co governance". This paper focuses on how to use effective data collection and data analysis strategies to achieve food safety risk early warning through monitoring, analysis, evaluation and other ways, so as to support government supervision with a more scientific and accurate food risk data management and evaluation system.

Abstract:As an innovative research method, embedded governance not only pays attention to the impact of institutional factors on organizational change, but also pays more attention to the importance of economic, political, social and other factors in organizational development. The review summarized the practical problems of "decoupling" between the governance subject, governance mechanism, governance means and governance objectives in Chinese food safety risk, such as the unidirectional governance subject, the decoupling of governance means, and the hysteresis of governance mechanism. It is pointed out that the embedded management of food safety risks in China can be realized and the new model of food safety risk management can be reconstructed through the ways of inter embedding of governance subjects, dual approaches of governance means, and long-term effectiveness of governance mechanisms.

Abstract:Objective: Improve the mechanization and automation of the pretreatment process of China’s freshwater fish processing industry. Methods: The catfish head cutting simulation model is constructed by the numerical analysis software ANSYS/LS-DYNA, and the catfish head removal process is simulated and analyzed and the motion parameters are optimized by FEM. The blade speed and transportation speed are adjusted with the minimum cutting power consumption as the optimization goal, and the accuracy of the simulation results is verified by the prototype test. Results: When the speed of the blade is 850 r/min and the conveying speed is 14 cm/s, the cutting section of the fish head is smooth and smooth, the sensory of the section is good, and the cutting efficiency of the head can be guaranteed. Conclusion: The established simulation model of disc cutter cutting fish head can describe the motion process, but the accuracy needs to be improved.

Abstract:Objective: To solve the problem of appearance defects of Baoyu-flavor-slices, such as edge damage, internal porosity and uneven wrapper thickness in the production process. Methods: An on-line detection method based on machine vision was proposed. The Baoyu-Flavor-Slices were arranged into a single layer array by mechanical carding device. After image acquisition, image segmentation, gray value stretching and contour edge extraction were selected for image processing. Edge damage detection was completed by using the feature of outer contour roundness, abnormal wrapper thickness detection was accomplished by measuring wrapper thickness, by calculating the porosity area, the porosity detection was completed. Results: The detection rate of this on-line detection method was 100% on edge integrity defect, 100% on abnormal thickness defect and 98.65% on porosity defect. Conclusion: The method has feasible application and can realize the online detection of defective products of Baoyu-flavor-slices.

Abstract:Objective: Real-time monitoring of the grinding roller distance of the pulverizer. Methods: CCD industrial camera was used to collect the rolling distance image, threshold segmentation and morphology were used to preprocess the gray image, and then the edge detection algorithm combined with MATLAB software and mathematical operation were used to eliminate the irrelevant edge points, and finally the rolling distance of the mill was calculated. The feasibility and veracity of the system were verified by comparing the value of gauge and the value of system monitoring. Results: The data fluctuation range of the online monitoring system was 0.001~0.002 mm in the steady state, and the fluctuation range was larger in the speeding state, which was 0.001~0.005 mm. Conclusion: The system can measure rolling distance in real time.

Abstract:Objective: When inspecting the appearance and quality of Litopenaeus Vannamei, the system can realize the automatic elimination of defective shrimps efficiently. Methods: Constructed an automatic shrimp elimination equipment and quality inspection. Structured an algorithm to extract shrimps’ morphological feature, complete the clarification of normal and defective shrimps. Realizing defective shrimps’ elimination by blowing them from the side to middle. Through the analysis of internal stress of shrimp, we calculated the correlation between blowing volume and moving distance. Moreover, the relationships among gass output volume, shrimps’ moving distance and speed had been optimized. Results: With the increasing of experimental batches, the recognition rate increases gradually. When the experiment was carried out at the fourth time, the elimination rate can reach more than 95%. Conclusion: After the multi-channel device’s parameters have been optimized, the system can achieve rapid elimination of defective shrimp online.

Abstract:Objective: To solve the subjectivity and instability of the traditional Baijiu picking method " liquor-receiving according to liquor hop", and the problem that the existing machine vision hops classification method is difficult to meet the real-time classification. Methods: The lightweight YOLOv5 takes YOLOv5s as the initial model, uses the K-mean clustering anchor box to replace the default anchor box to improve the model detection accuracy and stability, uses the shufflenetv2 network to replace the YOLOv5s backbone network for feature extraction, so as to achieve the purpose of lightweight model, and adds the CBAM attention mechanism to make the model pay more attention to the characteristics of hops. Results: Compared with the initial YOLOv5s model, the memory occupied by the lightweight YOLOv5 model is reduced by 92.5%, the parameters are reduced by 93.7%, the calculation is reduced by 63.4%, the detection accuracy is improved by 2.8%, and the FPS is up to 526. Conclusion: The lightweight YOLOv5 reduces the requirements for hardware configuration and can well realize the real-time detection and classification of hops.

Abstract:Objective: In order to solve the problem of edible fungus species identification, an EfficientNet edible fungus image classification model based on convolution neural network is proposed. Methods: Firstly, the edible fungus images were collected and the datasets were made according to different equipment and shooting environment, and then the model performance was improved through model training skills and network skills. A YWeight weight attenuation method was proposed to control the effective learning rate, and the generalization performance of the model was affected by controlling the cross-boundary. Results: This method makes EfficientNet-B0 obtain 79.82% (+0.85%) top-1 accuracy on the self built dataset YMushroom, and only 78.97% in the default training process. On the public dataset fungus, the accuracy of EfficientNet-B0 was 87.62% (+0.78%) and the original training accuracy was 86.84%. Conclusion: Experiments show that by adjusting the super parameters, the model finds a near optimal solution, and improves the performance of the edible fungus image classification model through weight attenuation, which provides a basis for the automatic management of edible fungus planting base in the future.

Abstract:Objective: This study aimed to investigate the best storage conditions for anthocyanin indicator films. Methods: The double-layer indicator films containing anthocyanins were investigated. The mechanical properties (tensile strength and elongation at break), thickness, color and antioxidant properties (DPPH free radical scavenging ability, total phenol content and ABTS free radical scavenging ability) of double-layer indicator films containing anthocyanins were determined at different storage time (0, 7, 14, 21, 28 and 35 d) and temperature (25, 4 and 18 ℃). Results: The results showed that the thickness of the indicator films was generally maintained at about 0.15 mm, and the color change of the film stored at 18 ℃ was the smallest. The antioxidant activities of the films stored at 25 ℃ were higher than those stored at 4 and 18 ℃, especially the DPPH free radical scavenging ability was the highest. Conclusion: The optimal storage temperature of the film is 25 ℃, and the optimal storage time is 28 d.

Abstract:With functional information of tea as the starting point, information visualization as the means and tea packaging as the medium, benefiting from the visual communication between tea and consumers realized by the joint forces of the three, this paper discusses the principles and methods of information visualization in tea packaging design, and transmits the relevant information of tea to consumers easily, quickly and effectively to achieve the purpose of promotion.

Abstract:Objective: To evaluate the storability of yellow peach with different sugar content. Methods: The respiration intensity, ethylene release rate, soluble solid content and texture of the fruit stored at 0, 14, 21, 28, 35, (35+3) d were measured. Nuclear Magnetic Resonance (NMR) technique and proton magnetic resonance imaging (1H-MRI) were used to determine the content of free water (A2) and relaxation time (T2) to observe the changes of fruit stored at (2±0.5) ℃. Results: During storage and shelf, the decrease rate of firmness of pulp, flesh compactedness and chewiness was faster in low-sugar group, especially at the later stage of storage (14~35 d) and shelf-life, the water loss was larger, and the storage tolerance was poor; Fruit texture and storability of high and medium sugar groups were maintained well, and the water content of high and medium sugar groups was higher than that of low sugar group at the early stage of storage (0~21 d), but decreased slightly at the late stage of storage. Conclusion: 'Jinxiu' yellow peach with high sugar content can keep high free water content and quality during storage, and has good storability. 0~14 days is the high quality fresh preservation period, 21 days is safety preservation period, 28~35 days is the quality deterioration period, and the shelf life can reach 3 days.

Abstract:Objective: To optimize the drying characteristics of dragon fruit freeze-drying process. Methods: Based on the fractal theory and the theory of heat and mass transfer in porous media, the COMSOL software was used to numerically simulate red pitaya slices with a thickness of 8, 10, 12, 14 mm and a radius of 40 mm to simulate the sublimation and drying stage of pitaya. The heat and mass transfer process in the internal porous medium, the real-time displacement of the ice interface during the ice sublimation process is obtained, the sublimation period is predicted, and the experimental verification is carried out. Results: The simulated data were in good agreement with the experimental data, and the error was small. The maximum relative error of dehydration rate was 12.6%, and the absolute error was 0.18 g/h; the maximum absolute error of water content was 5.4%. Under the same initial quick-freezing temperature, with the increase of thickness, the time of sublimation drying stage increases nonlinearly; the larger the pore diameter of dragon fruit, the larger the effective diffusion coefficient, the faster the drying speed, and the lower the product quality. Conclusion: Based on the fractal theory, a good numerical simulation of the freeze-drying process of dragon fruit can be achieved, and 10 mm is the optimal thickness of red dragon fruit.

Abstract:Objective: To classify banana ripeness quickly and accurately. Methods: Collect the bananas images of different maturity and establish gallery, using a variety of different neural networks as a classifier, banana feature extracting by migration study classifying banana six maturity level, access to the most suitable for banana maturity classification network model, network model, based on the improved and easily banana maturity real-time detection interface design, Finally, the feasibility and practicability of the model were verified. Results: AlexNet model was most suitable for banana maturity classification with the highest accuracy of 95.56%. AlexNet model was improved by modifying its full-connection layer structure, and the model accuracy was further improved by 1.11%. Conclusion: AlexNet model can quickly and accurately identify and classify bananas of different maturity.

Abstract:Objective: To solve the problems of low detection efficiency and poor accuracy of existing automatic detection methods for egg defect images. Methods: Based on the egg detection system, an improved YOLOv5 automatic detection model was proposed. Added the lightweight network MobileNetv3 to YOLOv5 model to reduce the complexity of the model, and deleted the neck network and small target detection at the output end. Results: Compared with the traditional control method, this method can detect the surface defects of egg targets more accurately and efficiently, with the complexity of more than 35% reducing, the detection time of a single image of 14.25 ms, and the detection accuracy rate over 95%, which meet the needs of food defect detection. Conclusion: The improved YOLOv5 detection model can effectively improve the detection efficiency of egg defects.

Abstract:Objective: This study aimed to study the changes of active components in irradiated Rhodiola rosea extracts (RRE) and their hypoglycemic effect. Methods: Rhodiola rosea was irradiated with 60Co-γ rays at doses of 5, 10, 20 and 30 kGy, respectively. High performance liquid chromatography (HPLC) was used to analyze RRE compounds before (0 kGy) and after irradiation. The type 1 diabetic mouse models established by intraperitoneal injection of Streptozotocin (STZ) were given a gavage. The body weight, fasting blood glucose, food intake and water intake of mice were measured regularly. Oral glucose tolerance was measured on the last day, after dissection, organ coefficient, serum total cholesterol (TC), glycosylated hemoglobin (GHb), total triglyceride (TG), malondialdehyde (MDA), superoxide dismutase (SOD) and catalase (CAT) were measured. Results: The content of salidroside in RRE was significantly decreased after irradiation (P＜0.05), and the content of loxavir was significantly increased at 5, 10 and 20 kGy (P＜0.05). Tyrosol was detected at 20 kGy. Compared with the model group, the body weight of mice was given a gavage with irradiation RRE was increased, the food intake, water intake and blood glucose level decreased, and the food utilization rate increased significantly (P＜0.05). The levels of TC, GHb, TG and MDA were significantly decreased (P＜0.05), while the activities of SOD and CAT were significantly increased (P＜0.05). The phenomenon of organ swelling was improved, and the effect was better at 20 kGy, and there was a significant difference with other irradiation doses (P＜0.05). Conclusion: The composition and content of RRE compounds changed after irradiation, and RRE can reduce the level of diabetes in type 1 diabetic mice before and after irradiation. The irradiation dose of 20 kGy is effective.

Abstract:Objective: This study focused on improving the extraction rate and application of Mesona chinensis polysaccharide (MCP). Methods: MCP was obtained from fresh M. chinensis by thermally alkaline extraction, protein removal by trichloroacetic acid and purification by dialysis bag. The chemical structure was analyzed by ultraviolet and infrared spectrum scanning, X-ray diffraction and SEM scanning. The antioxidant activity was determined by in vitro antioxidant capacity, and the antibacterial activity was determined by antibacterial experiment. Results: The optimal extraction conditions of MCP were solid-liquid ratio of 1∶5.47 (g/mL), soaking time of 10.71 min, sodium bicarbonate concentration of 1.64%. Under the control of these conditions, the extraction yield of MCP was (7.57±0.63)%. The spectral analysis showed that MCP contained protein and uronic acid and was a pyranoside ring framework with β-glycosidic bond. The maximum scavenging rates of polysaccharides from M. chinensis on DPPH and ABTS free radicals were 66.35% and 79.63%, respectively, and the maximum absorbance of reducing power was 1.431; Antibacterial experiments showed that MCP inhibited the growth of Bacillus subtilis. Conclusion: The optimized extraction process is reasonable and feasible for MCP. The polysaccharide spectrum has obvious common characteristics and has good antioxidant ability and antibacterial ability.

Abstract:Objective: This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. Methods: The processing by-products of Argopecten irradians were used as raw materials, and the proteins were extracted by alkali extraction and acid precipitation, alkali extraction and ammonium sulfate precipitation and low temperature ethanol denaturation precipitation. Then the proteins were analyzed by SDS-PAGE. Pepsin, flavourzyme, dispase and alcalase were used to hydrolyze the protein, and the antioxidant activities of the hydrolysate products were analyzed. The molecular weight distribution, amino acid composition and hydroxyproline content of dispase hydrolysates were further analyzed. Results: The purity of protein obtained by alkaline ammonium sulfate precipitation method was the highest, reaching 91.16%, with the optima electrophoretic results. All the four hydrolysates had DPPH, ABTS, hydroxyl radical scavenging ability and reducing ability, and the dispase hydrolysate showed the highest antioxidant ability, especially hydroxyl radical scavenging rate, which reached (77.24±1.87)%. The hydrolysate of dispase contained 15 kinds of amino acids such as aspartic acid, with a total content of 84 g/100 g, and the content of hydroxyproline reached (11.82±0.09)%. Conclusion: The protein obtained from the by-products of scallop processing by alkaline extraction and ammonium sulfate precipitation, and its dispase hydrolysates have optimal antioxidant activity and high nutritional value, which can be further developed as antioxidant functional food.

Abstract:Objective: This study aimed to develop the application of egg yolk powder in the field of feed, functional food and biopharmaceuticals. Methods: Using fresh eggs as raw materials, yolk powder was prepared by spray drying, and the effects of different parameters on the content of yolk antibody (IgY), protein structure and functional properties of egg yolk powder were analyzed. Results: Considering the antibody content, physicochemical properties and functional properties of egg yolk powder comprehensively, when the inlet air temperature was 140 ℃ and the feed flow rate was 600 mL/h, the IgY content of egg yolk powder was 17.71 mg/g, and the solubility was 61.97% respectively. The powdery rate and water content was 36.46% and 3.8% respectively, and the surface hydrophobicity, water holding capacity and oil holding capacity was 106.67 μg, 3.63 g/g and 3.03 g/g respectively. The emulsifying property was 27.15%, and the emulsifying stability was 24.48%. The overall quality isoptimum. Conclusion: Changing the spray drying parameters can keep the structure of egg yolk powder intact and improve the physicochemical and functional properties of egg yolk powder, as well as ensure the high IgY content.

Abstract:Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content increased. Compared with the shelling method, the ripening method of chestnut with shell was a more effective processing to retain polyphenols. The content of soluble sugar in chestnut fruit by cooking without water under normal-pressure was the highest (125.187 μg/mg), and the sweetness value was the highest (121.53), with the highest SRC score of 71.97. The moisture content of roasted chestnut fruit was the lowest (36.69%), and the hardness was the highest (8.9 N), with the lowest texture score of 2.02. Conclusion: The chestnut fruit by cooking without water under normal-pressure can be used as a suitable processing method to be eaten.

Abstract:Objective: To solve the problem of tobacco leaf residues produced during the production of tobacco extracts. Methods: Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials, and the effects of amino acid dosage and reaction time on the chemical composition of the Maillard reaction products and the sensory quality of cigarettes were systematically investigated. The relationship between the 18 components of the Maillard reaction product and the sensory index of cigarettes was also investigated. Results: ① Based on sensory effects, the optimal reaction conditions for the Maillard reaction based on cigar tobacco aqueous extract were: 10.00 g of aqueous extract, 0.74 g of aspartic acid, 0.08 g of glutamic acid, 0.5 g of glucose, temperature 110 ℃, reaction time 3 h. ②Compared to the aqueous extract, the Maillard reaction products contain significantly more 5-hydroxymethylfurfural, hydroxyacetone, furfural, 5-methylfurfural, 2-acetyl pyrrole and 2,5-diformylfuran. ③ Among the 18 compounds, 2-acetylfuran was significantly correlated with fine softness, 3-hydroxy-2-butanone and 3-acetyl pyridine were significantly and highly significantly correlated with milkiness, 2-furanylhydroxymethyl ketone, 5-hydroxymethylfurfural and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one were significantly or highly significantly correlated with floral aroma, while 6-ethyl-5,6-dihydro-2H-pyran-2-one was significantly and negatively correlated with miscellaneous aroma, irritation, bitterness and hay aroma indicators. Conclusion: Through the Maillard reaction, the aroma content of the aqueous extract of tobacco was increased, which enhances the roasted and burnt aromas in cigarettes and strengthens the style of cigars.

Abstract:The rapid determination of steroidal hormones and their contents in royal jelly by molecular imprinting and high performance liquid chromatography-mass spectrometry (HPLC-MS) was reviewed. The research progress of liquid-liquid extraction, solid phase extraction, QuECHERS and other pretreatment methods, as well as HPLC-MS, gas chromatography-mass spectrometry (GC-MS), radioimmunoassay and enzyme-linked immunosorbent assay were introduced. The advantages and disadvantages of various pretreatment methods and analytical methods were analyzed and compared. Finally, the feasibility of using molecular imprinting technology and HPLC-MS to detect steroid hormones in royal jelly was prospected.

Abstract:This review summarized the research status of NADES on the extraction and separation of phenols, discussed the main factors affecting the extraction efficiency, and prospected the future development direction.

Abstract:The new extraction technologies of citrus flavonoids in recent five years were reviewed, including low eutectic solvent extraction, subcritical fluid extraction and magnetic molecular blot selective extraction.the bioactivities and mechanisms of citrus flavonoids, such as antioxidant, anti-inflammatory, antibacterial, anti-obesity, anti-diabetes, anti-cancer, intestinal protection, cardiovascular protection, liver protection and neuroprotection, were also expounded, and suggestions for further study of citrus flavonoids were proposed.

Abstract:This review summarized the research achievements of mushroom sauce in recent years, from the aspects of raw and auxiliary materials selection, formula, and process research, analysis and testing, existing problems, and prospected the raw material quality and nutrition safety detection.

Abstract:The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized. It is indicated that the next researching should be done from the protein types of raw materials, protein molecular modification, texturized protein production technology, genetic engineering technology transformation, etc.

Abstract:This review summarized the source, properties, as well as the harm of benzo-α-pyrene exposure to aquatic products. The commonly used instrumental analysis methods for the detection of benzo-α-pyrene were also discussed, and the future research direction of benzo-α-pyrene detection was prospected.