Abstract:Based on the scientific theory of modern nutrition and functional food science, this paper uses biotechnology and information digital technology to establish a more precise, flexible, integrated and digital functional food research and development system-flexible precise nutrition intervention system (FPNIS) which improves the shortcomings of the two common functional food research and development models that are based on traditional Chinese herbal medicines or simple ingredient dietary supplements. Through the establishment of FPNIS, provide a new way to explore the research and development of efficient and precise functional food, and analyze its trend.

Abstract:From the perspective of the development of traditional health food therapy industry, this report illustrates the important position and significance of food therapy industry in the implementation of the general health strategy, outlines the results of product research in the therapeutic food industry, introduces the development effectiveness of food therapy industry in the world, which makes an analysis of the global food therapy market, especially in China, including industry data, market competition mode, supply and demand analysis. Finally, based on the above-mentioned industrial development analysis results, some prediction analysis and development suggestions are proposed.

Abstract:Bioprocessing and non-thermal processing can improve the quality of cereals and miscellaneous beans, which significantly increase the content of phenols and antioxidant activities. This study systematically reviewed the effects of bioprocessing and non-thermal processing on phenolic compounds and antioxidant activities of cereal and soybean, and prospected the key research ideas for further development of cereal and soybean processing.

Abstract:Based on the comparison of the five editions of the Dietary Guidelines, this article have extracted the health concepts that each edition of the dietary guidelines adheres to, including the concepts of reasonable match, energy balance and healthy weight, three reductions (reducing salt, fat and sugar) to prevent chronic non-communicable diseases, and also analyzes the updated and practical characteristics of the new edition of the Dietary Guidelines for Chinese Residents, including the Oriental Healthy Dietary Model, knowing how to cook and choose food, and enjoying of serving chopsticks and individual serving. On these basis, the author analyzed the practice of the balanced diet model based on the Chinese Food Guide Pyramid.

Abstract:Objective:This study aimed to investigate the protective effect of dihydromyricetin (DHM) and its derivatives on oxidative damage of hepatocytes.Methods:The hydrogen peroxide damage model of L02 cells was established. DHM derivatives with different lipophilicity were obtained by enzymatic acylation of DHM. The levels of reactive oxygen species (ROS), lactate dehydrogenase (LDH), malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and mitochondrial membrane potential and Caspase 3 were measured to evaluate the protective effect of DHM and its derivatives on damaged hepatocytes.Results:Except for 3-O-lauroyl-DHM, the level of reactive oxygen species (ROS) the release of lactate dehydrogenase (LDH) and the level of malondialdehyde (MDA) and Caspase 3 in damaged hepatocytes treated with other derivatives decreased significantly, while the levels of antioxidant enzymes and the mitochondrial membrane potential increased. Of which, 3-O-octanoyl-DHM showed the best protective effect.Conclusion:Dihydromyricetin derivatives with medium chain length have better liver protection effect.

Abstract:Objective:Differences in the composition of volatile substances in bayberry wine were used to distinguish the process of making bayberry wine.Methods:Two different processes of fermentation and soaking were used to prepare bayberry wine, and gas chromatography-ion mobility chromatography was used to analyze the volatile components of the two bayberry wines qualitatively and quantitatively.Results:A total of 59 kinds of volatile substances were detected and characterized in the two bayberry wines, including 18 alcohols, 19 esters, 9 aldehydes, 6 ketones, and 3 pyrazines and their derivatives, 1 acid, 3 others. The alcohols in fermented bayberry wine were more abundant, while the content of ethanol in soaking type bayberry wine was higher than the fermented type. Moreover, the type and content of esters of the former were superior to the fermented type.Conclusion:The production process of bayberry wine can be distinguished by the type and content of the volatile components within bayberry wine.

Abstract:Objective:The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods:The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results:Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver carp and grass carp surimi. The foam stability of grass carp, silver carp and pasteurized fish surimi was 63.0%, 27.7% and 82.0%, respectively. SDS-PAGE analysis showed that the protein composition of pangasius surimi has a higher content of actin and myosin. Conclusion:Thepangasius surimi contains high content of actin and myosin, which is one of the key factors to improve the gel strength and foam stability of surimi, eventually affecting the fried characteristics of surimi.

Abstract:Objective:This study aimed to explore the distribution and speciation of selenium amino acids in different solubilized proteins of selenium-enriched broccoli, soybean, corn and barley seedlings.Methods:The contents of selenomethionine, selenocysteine, methylselenocysteine and selenethionine in four selenium-enriched cereals and cruciferous agricultural products were determined by high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry. Moreover, the distribution characteristics of each selenium amino acid in albumin, globulin, gliadin and glutelin with different solubilized proteins were analyzed.Results:The content and distribution of selenium amino acids of the four selenium-enriched plants in different protein components were significantly different (P＜0.05). SeMet was the main organic selenium form in selenium-enriched soybean, corn and barley seedlings, and its distribution of the four types of protein fractions was more consistent and the relative contents were all higher than 66%.However, no SeEt was detected. The organic selenium forms in selenium-enriched broccoli were mainly SeCys2 and SeMet, following by MeSeCys. SeCys2 and SeMet were more uniformly distributed in the albumin and glutenin which accounted for about 36% of the organic selenium content, but SeMet was present in the globulin and gliadin with the highest relative content of 60%. SeCys2 accounted for about 34% of the organic selenium content, while SeEt was the smallest constituent accounted for about 5%.Conclusion: SeMet is the main selenium specie in different soluble proteins of Graminaceous and cereals (selenium-enriched soybean, corn and barley seedlings); SeMet and SeCys2 are the main selenium species in different soluble proteins of selenium-enriched broccoli, and there are also MeSeCys in albumin and glutelin.

Abstract:Objective:This study aimed to improve the reconstituability of kudzu powder.Methods:The kudzu powder-fatty acid complexes were prepared by different drying methods after co-gelatinization of kudzu powder with lauric acid, and investigated the effects of drying methods on the instant properties of the complexes from the changes of crystal structure, microstructure, bulk density, water absorption index and swelling power.Results: The drying method influenced the water absorption capacity of the complexes, there by affected the reconstituability of the complexes. Compared with oven drying and far-infrared drying, the complexes prepared by spray drying and freeze-drying had lower bulk density, more uneven particle surface and more amorphous structures, which made them more absorbent and better reconstituability.Conclusion: The agglomeration rate of the spray-dried and freeze-dried complexes was4.6%~6.0% after directly mixing with hot water at (95±2) ℃, which was 36.3% lower than that of the native kudzu powder, indicating that the kudzu powder-fatty acid complexes have the potential to be developed into hot water ready-to-eat kudzu powder.

Abstract:Objective:In order to investigate the effects of freeze drying (FD), air drying (AD), infrared drying (IRD) and vacuum drying (VD) on volatile components content of lemon slices.Methods:Gas chromatography-ion mobility spectroscopy (GC-IMS) was used in this study, and the principal components analysis was performed to analyze the volatile components of lemon slices exposed to different drying methods.Results:72 kinds of volatile components were detected in fresh lemon slices treated with FD, AD, IRD and VD, and their contents were different in the slices treated with FD, AD, IRD and VD, which influenced the flavor of lemon slices., including 20 terpenes, 16 esters, 13 aldehydes, 13 alcohols, 7 ketones, 2 acids and 1 furan. Comparing with fresh lemon (Control), and treating with 4 kinds of drying methods, the contents of volatile alcohols and esters decreased, the contents of aldehydes increased, while the contents of terpenes remained stable. The results of fingerprint spectra showed that IRD and AD treatments had better retention effect on ethyl butyrate and methyl acetate, and the contents of furfural and hexal increased. PCA results showed that fresh lemon slices were significantly different from dry lemon slices, and heat map clustering showed that IRD treatment was similar to AD and VD treatment.Conclusion:Compared with other drying methods, IRD treatment had a better retention effect on the ester volatile components of lemon slices, which is 11%~27% higher than other treatments. Meanwhile, the content of marker volatile aldehydes increased more, which is 53% higher than that of fresh lemon, which has a positive effect on the flavor of lemon slices. This study will provide a reference for flavor quality control of lemon slices during drying process.

Abstract:Objective:Using wheat bran as raw material, the extruded bran is obtained by extrusion stabilization treatment, and the best drying method for extruded bran is determined.Methods:The effects of three drying methods (fluidized bed drying, microwave drying, hot air drying) were studied on the basic components of extruded bran, water holding capacity, water solubility, swelling power, oil holding power, color value and other physical and chemical properties, oxidation resistance, total phenols and total flavonoids; Using antioxidant, total phenols and total flavonoids as indicators to determine the best drying method for extruded bran.Results:The three drying methods have no significant effect on the crude protein, crude fat, ash and TDF of the extruded bran; Compared with fluidized bed drying, microwave drying and hot air drying can increase the content of starch and crude fiber; Drying has an effect on extrusion, and the influence of the water solubility of extruded wheat bran is: hot-air drying ＞ fluidized bed drying ＞ microwave drying; Compared with microwave drying and hot-air drying, fluidized bed drying can improve the expansion force and oil holding capacity of extruded bran; Compared with fluidized bed drying and hot-air drying, microwave drying can improve the water holding capacity, oxidation resistance, total phenol and total flavonoids content of extruded bran, and reduce brightness and whiteness.Conclusion:The best drying method is determined to be microwave drying.

Abstract:Objective:A strategy of degrading organic pollutants using a photo-enzymatic cascade process was established, to avoid the problem caused by the use of H2O2 as oxidant in peroxidase-catalyzed reaction.Methods:After screening of photosensitizer, reaction pH and temperature, phenols and azo dyes can be degraded efficiently herein, by a combination of photo-catalytic H2O2 generation in situ and peroxidase-catalyzed oxidation.Results: 8 organic pollutions in different structure can be degraded with good to excellent degradation rate within 40 minutes. Moreover, the mechanism of this degradation process was proposed.Conclusion: Compared with classic methods of degrading organic pollutants, this photo-enzymatic cascade process has an advantage of safety and efficiency, and has application potential in environmental and food safety.

Abstract:Objective:This study aimed to optimize the determination conditions of pantothenic acid content in infant milk powder by microbiological method and provide test data for the subsequent revision of the national standard method for pantothenic acid detection.Methods:The issues covering the determination of pantothenic acid by the national standard method were analyzed, and the key steps in the detection process, including bacterial solution preparation, pretreatment, and absorbance determination, were emphatically studied.Results:Lactobacillus plantarum from ATCC and CICC can be used to determine pantothenic acid. The best results were obtained by directly inoculating 80% bacterial solution concentration into the test tube, or adding 5 mL bacterial solution to 400 mL sterilization test medium. The results of direct extraction were higher than that of hydrolysis. The relative deviation of enzymole-plate and UV spectrophotometry was less than 5%. The recovery rate was 96.9%, and the relative standard deviation (RSD) was 4.95%.Conclusion:The optimization of the key steps in the determination of pantothenic acid by microbiological method can simplify the operation process and improve the accuracy of the samples, and the optimized conditions can be used as a reference for the subsequent revision of the National standard method for pantothenic acid determination.

Abstract:Objective:In presence of measurement uncertainty evaluation, the detection methods, with water-sodium chloride pretreatment, for health food was evaluated.Methods:A mathematical model was established to analysis of uncertainty sources. Then the individual components of uncertainty were evaluated. Finally, the combined uncertainty and extended uncertainty were calculated.Results:The uncertainty caused by several factors, including the fitting of the standard curve, the preparation of solution and standard, the repeatability of measurement, and the weigh of sample.The contents of mevastatin, lovastatin and simvastatin were 0.099 2, 0.101 0, 0.099 5 mg/kg in health foods, respectively. The relative combined standard uncertainties were about 0.003 2, 0.005 6, 0.005 1 mg/kg,k=2.Conclusion:Water-sodium chloride pretreatmen can reduce the interference of matrix and the uncertainty introduced by repeatability.

Abstract:Objective:The uncertainty of the determination of acid scarlet GR in orange juice by high performance liquid chromatography (HPLC) was evaluated. The source of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of the test results.Methods:The mathematical model of uncertainty of acid scarlet GR content in orange juice was established. The factors that may introduce uncertainty in the detection process were analyzed, and the uncertainty components were evaluated.Results:The content of acid scarlet GR in self-made positive orange juice was 1.46 mg/kg, the expanded uncertainty was 0.11 mg/kg (including factork=2), and the determination result was expressed as:X=(1.46±0.11) mg/kg(k=2).Conclusion:This uncertainty mainly comes from the uncertainty introduced by the purity of reference materials, the linear fitting of standard curves and the analysis of high performance liquid chromatography.

Abstract:Objective:Ensure the safety of final fried food in the process of industrial food production.Methods:The acid values, peroxide values and carbonyl values of the frying oil samples collected from a university cafeteria were determined based on the standard methods of China. Their infrared spectra were obtained with a Fourier transform infrared spectrometer (FT-IR) equipped with multi-point attenuated total reflection (ATR). Partial least squares regression (PLS) was employed to build mathematical models for control oil samples, random oil samples, and all samples, respectively.Results:The models had good predictability for the determination of acid values of frying oils, but did not perform well for peroxide values. In addition, the PLS models for control oil samples had better predictability than that for random oil samples.Conclusion:Fourier transform mid-infrared spectroscopy with attenuated total reflection attachment combined with the chemometric method is expected to achieve rapid and simultaneous detection of acid value, peroxide value and carbonyl value of oil used for frying in the industrial production process of fried foods.

Abstract:Objective:A method for simple and rapid determination of potassium content in cigarette paper will be built for workshops of cigarette factory.Methods:An ion-selective electrode method was used by comparing with the pretreatment methods for cigarette paper samples and potential response behaviors of potassium ion-selective electrodes in different buffer solutions.Results: The potassium ion selective electrode possessed excellent response performance for K+in lithium acetate buffer solution (0.1 mol/L, pH 7.0) with a linear response range of 1.0×10-5~1.0×10-2mol/L, a slope of 55.79 mV/dec(25 ℃), and a lower limit of detection of 2.14×10-6mol/L. The average relative standard deviations of the K+selective electrode on cigarette paper samples were 0.55% for intra-day test and 2.8% for inter-day test, both less than 5%. The test results of the electrode method were in well agreement with that of ion chromatography, with an average relative deviation of 4.1% (n=10) and recoveries between 95.0% and 101.9%. It was demonstrated effectively through a consecutive test over one week.Conclusion: Among the pretreatment methods for cigarette paper samples, the ultrasonic extraction of potassium ions with 1% diluted acetic acid for 30 min has been found to be fast, simple and environmentally friendly. The ion-selective electrode method is accurate and reliable, which is suitable for the rapid detection of potassium in cigarette paper.

Abstract:Objective:To improve the defect detection efficiency of the enclosure structure of food storage devices.Methods:A robotic arm inspection trolley based on host computer control was proposed. The acquisition path was planned according to the area of the enclosure structure. The improved Ostu image segmentation method was used to analyze the acquired thermal infrared images and output the "defect" parts. Size and position coordinates, and finally verify the effectiveness of the detection through the defect detection rate and false detection rate.Results: The detection mechanism can completely scan and collect thermal infrared images of the enclosure structure of food storage and transportation devices. The image segmentation method can clearly describe the size of the heat source. The detection rate and false detection rate of "defects" were 92% and 6.6%, respectively.Conclusion: The detection mechanism can completely scan and collect the thermal infrared image of the food storage room envelope, and the image segmentation method can clearly describe the size of the heat source, which meets the practical application requirements of mechanical vision detection.

Abstract:Objective:Solve the problems of poor positioning accuracy and low grasping success rate of the Delta robot in food sorting, and improve the robot's flexible grasping ability.Methods:Based on the existing binocular vision and delta robot technology, a flexible grasping method of delta robot based on binocular vision was proposed. Zhang Zhengyou calibration method was used to calibrate the camera, the target was identified and located by Hough transform at the chord midpoint, and the delta robot was controlled to grasp the dynamic target according to PID tracking and grasping. The feasibility of this method was verified by analyzing the performance of single target sorting and multi-target sorting.Results:This method can accurately, quickly and stably grab the target dynamically (success rate was above 94.0%).Conclusion:The combination of binocular vision and delta robot can effectively improve the positioning accuracy of the robot and the success rate of sorting and grasping.

Abstract:Objective:In order to solve the problems of poor accuracy and low efficiency of delta robot in dynamic target grasping in current food production.Methods:A new dynamic target grasping method was proposed for the grasping control of delta robot in food production line. The dynamic position of the target was calculated through the offset of the conveyor belt and the feedback value of the encoder, and the grasping order of the target was optimized. The dynamic target was grasped by combining the door trajectory and the improved trapezoidal acceleration and deceleration algorithm. The control methods before and after optimization were analyzed through experiments.Results:At the conveying speed of 20 mm/s, the missed grasping rate of the robot before and after optimization decreased from 3.33% to 0, and the grasping speed increased from 0.756 s-1to 0.860 s-1. At the conveying speed of 30 mm/s, the missed grasping rate of the robot before and after optimization was reduced from 8.83% to 0, and the grasping speed was increased from 0.885 pieces/s to 1.130 pieces/s.Conclusion:The dynamic target grasping method can effectively improve the grasping efficiency of delta robot.

Abstract:Objective:In order to improve the efficiency of multi-point moving path planning of food picking robot, a path planning method of food picking robot based on density peak clustering parallel sparrow search algorithm is proposed.Methods:The path planning model of food picking robot was established with the total moving distance, path smoothness between points and moving safety as the evaluation indexes. While ensuring the moving safety of the robot, the path smoothness was improved and the moving distance was reduced as much as possible. The density peak clustering sparrow search algorithm (DSSA) was designed, as the improved density peak clustering algorithm was used to cluster the sparrow population, divided different sub populations and defined the sparrow iterative evolution mode according to the clustering results. Combined with the multi-point path planning model and the four potential moving paths between points, the sparrow coding mode was redefined and a parallel computing architecture was build to improve the accuracy and operation efficiency of DSSA solving the path planning model.Results:The simulation results showed that compared with other food robot path planning methods, the total moving distance was reduced by 7.3%~39.2% and the moving time was reduced by 26.7%~50.1%.Conclusion:The proposed method can significantly improve the path planning efficiency of food sorting robot, which has certain application value for improving the production efficiency of food processing enterprises.

Abstract:Objective:In order to preserve more volatile components of celery and reduce its moisture content. Methods:A hot-air coupled microwave drying system based on aroma detection was designed. An electronic nose (PEN3) was applied to detect volatile components, assisted with GC-MS to measure the specific content of volatile components. Based on constant temperature drying (50, 60, 70 and 80 ℃), sensor 7 and 9 were chosen for subsequent combined control. Results:Comparing with constant temperature drying, the combined control drying using volatile compounds detection could retain more volatile substances, and a good balance had been achieved between the quality of the dried product and the drying rate. The drying time of combined control was 67 min, closing to constant temperature drying at 70 ℃ (63 min). Meanwhile, optima color difference (16.313±1.745) and sensory evaluation (28.9) were obtained under combined control drying. Conclusion:Microwave coupled hot-air drying control of celery stalks based on volatile compounds detection could be applied to produce high-flavor celery stalks.

Abstract:Objective:To explore the relationship between functional properties of rice glutelin fibril aggregates (RGFAs) solution formed by different storage and heating time.Methods:The RGFAs samples were prepared by heating rice glutelin (RG) at 85 ℃ and pH 2.0 for 2~15 h, and stored at 4 ℃ for 1 day and 4 days, respectively. The surface hydrophobicity, emulsifying property, shear viscosity of RGFAs samples as well as the gelatinization characteristics and hydrolysis rate of the mixture of RGFAs and starch were measured.Results:After storage at 4 ℃ for 4 days, the emulsifying properties were significantly improved. The surface hydrophobicity of RGFAs solution formed by heat treatment for 2~10 h decreased significantly (P＜0.05), while the surface hydrophobicity of RGFAs solution formed after 15 h of heat treatment did not change significantly (P＞0.05), and the shear viscosity of 15 h-RGFAs solution decreased. The gelatinization temperature of the mixture of starch and 2 h-RGFAs stored for 1 day was the lowest (83.98±0.08) ℃, and the hydrolysis rate of the mixture of starch and RGFAs samples stored for 1 day was lower than that of other samples.Conclusion:The inhibition of wheat starch hydrolysis by RGFAs samples stored for 1 day was better than that by RGFAs samples stored for 4 days.

Abstract:Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity of 85%~95%, the effects of ethephon on sensory quality (seed shell color, seed coat color, seed coat browning index, peeling difficulty and seed kernel flavor), nutritional quality (water content, total fat content) and oil quality (acid value, iodine value, peroxide value and saponification value) of fresh walnut kernel after freezing thawing were studied. Results:Under the conditions of -7~-5 ℃ frozen storage, Ethrel accelerated the browning rate of peeled fresh kernels in the early stage of frozen storage to a certain extent. After 10 months of frozen storage, the scores of shell color, shell color and kernel flavor were 73.48, 74.56 and 77.26, respectively; The kernel water content, total fat content, acid value, iodine value, peroxide value and saponification value were 22.07%, 49.74%, 0.62 mg/g,145.31 g/100 g, 3.62 meq/kg and 169.53 mg/g, respectively. There was no significant difference compared with the artificial peeled fresh walnut, which could maintain better flavor and nutritional quality. Conclusion:Ethephon accelerated ripening and peeling had no adverse effect on the quality of fresh walnut after freezing thawing. Ethephon could be used in the pretreatment process of fresh walnut frozen storage.

Abstract:Objective:The purpose of this study was to explore the antioxidative activity in vitro experiments and the anti-fatigue activity of chickpea oligopeptides in mice. Methods:In this study, the antioxidant capacity of chickpea oligopeptide was detected by in vitro method, and the anti-fatigue capacity of chickpea oligopeptide was comprehensively evaluated by detecting physiological and biochemical indexes of mice. Results:The superoxide anion radical scavenging ability IC50of chickpea oligopeptide was 4.26 mg/mL, which was significantly higher than that of GSH positive control group (P＜0.05); The reducing power of chickpea oligopeptide was significantly higher than that of GSH positive control (P＜0.05). In addition, at low, medium and high doses, the fatigue tolerance, muscle glycogen and liver glycogen reserve capacity of mice were improved, and the concentration of serum urea nitrogen, malondialdehyde and lactic acid was decreased (P＜0.05). It can significantly increase the activities of catalase, superoxide dismutase and glutathione peroxidase (P＜0.05). Conclusion:Chickpea oligopeptides have significant anti-fatigue effects.

Abstract:Objective:This study aimed to optimize the optimal extraction process of total flavonoids from the root of Clausena anisum-olens and determine the yield and antibacterial effect of total flavonoids from different producing areas. Methods:The total flavonoids were extracted by ultrasonic method from the roots of C. anisum-olens. Through single factor and orthogonal test, the effect of ultrasonic assisted extraction conditions on the extraction rate of total flavonoids from the root of C. anisum-olens was investigated, and the extraction and antibacterial test of total flavonoids from various producing areas were carried out. Results: The optimum extraction process of total flavonoids from C. anisum-olens was as follows: temperature 70 ℃, ultrasonic power 50 W, ethanol concentration 90%, solid-liquid ratio 1∶16 (g/mL), extraction time 40 min. Under the control of these conditions, the extraction rate of total flavonoids was 3.361%, and the yield of total flavonoids in the root bark of C. anisum-olens in Chongzuo city was the highest, up to 4.781%; the total flavonoids of C. anisum-olens had strong inhibitory effects on Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, borer killing bacteria and Escherichia coli, indicating that it had broad-spectrum antibacterial activity. Conclusion: Ultrasonic method was suitable for the extraction of flavonoids from the root of C. anisum-olens. The yield of flavonoids from different producing areas varied greatly, and the total flavonoids had broad spectrum antibacterial activity.

Abstract:Objective:The purpose of this study is to improve the extraction rate of total flavonoids from the leaves of Moringa oleifera Lam. and evaluate their in vitro antibacterial and antioxidant capacity. Methods:The extraction of total flavonoids from the leaves of M. oleifera Lam. from Baoshan city was optimized by Box-Behnken response surface methodology, and its antibacterial and antioxidant activities were evaluated. Results: The optimal conditions for microwave-assisted extraction of total flavonoids from leaves of M. oleifera Lam. were solid-liquid ratio1∶29 (g/mL), microwave power 567 W, microwave time3.6 min and ethanol fraction 50%, and the highest extraction rate of total flavonoids was (7.414±0.027)%. The total flavonoids from leaves of M. oleifera Lam. showed strong DPPH·, ABTS+· and hydroxyl radical scavenging activities, with IC50 value of 0.024 mg/mL, 0.014 mg/mL and 0.051 mg/mL, which were 3.43, 14.00, 1.09 times of ascorbic acid, respectively. Conclusion: The total flavonoids from leaves of M. oleifera Lam. have different degrees of antibacterial effect on B. subtilis and E. coli and have no inhibition on S. aureus.

Abstract:Objective:The cell crusher-assisted hot water extraction and antioxidant activity of mulberry polysaccharide were investigated. Methods:Extraction time, solid-liquid ratio, ultrasonic time, ultrasonic power and extraction temperature were used as the test conditions, the optimum extraction conditions of mulberry polysaccharide were investigated by four factors and three levels of orthogonal test. The antioxidant capacity of mulberry polysaccharide was determined by comparing the scavenging rates of VC and mulberry polysaccharide to DPPH· and hydroxyl radical (·OH). Results: The results showed that the highest yield of mulberry polysaccharide was (6.63±0.07)%, when the extraction time was 30 min,the ultrasonic power was 160 W, the ultrasonic time was 12.5 min, the solid-liquid ratio was 1∶30 (g/mL), and the extraction temperature was 30 ℃. In the scavenging test of DPPH· and ·OH, mulberry polysaccharide concentration was positively correlated with the clearance rate, and the scavenging ability of ·OH was (76.21±2.21)%. In the comparison test with the antioxidant capacity of VC, the results showed that the antioxidant capacity of VC was better than that of mulberry polysaccharide. Conclusion: Ultrasonic cell crusher-assisted extraction is beneficial to the extraction of mulberry polysaccharide.

Abstract:Objective:This study focused on improving comprehensive utilization rate of ziziphi spinosae semen resources. Methods:With the ultrasonic power, ultrasonic time, solid-liquid ratio, ethanol volume fraction and ultrasonic temperature as the influencing factors, and the extraction rate of isovitexin-glucopyranoside in ziziphi spinosae semen as the index, the extraction process parameters of isovitexin-glucopyranoside were optimized by response surface methodology. Results: The optimal extraction conditions of isovitexin-glucopyranoside were ultrasonic power 405 W, ultrasonic time 60 min, solid-liquid ratio 1∶16 (g/mL) and ethanol volume fraction 75%. Under the control of these conditions, the extraction rate of isovitexin-glucopyranoside was 0.705%, which was close to the predicted value (0.719%), indicating that the predicted value of the extraction rate of isovitexin-glucopyranoside fit well with the actual situation. Conclusion: The ultrasonic assisted extraction of isovitexin-glucopyranoside is stable and reliable with high extraction rate.

Abstract:By overviewing the characteristic functional components of the citrus peel and its physiological activities such as antioxidant, anti-bacteria and anti-inflammation, hypoglycemia and lipid-lowering, the current domestic and international situation of citrus peel processing and its applications, summarized in this review, and the technical solutions to comprehensive processing and applications in a stepwise manner, were also discussed. Finally, the future directions on the researches and applications of the citrus peel were prospected.

Abstract:Objective:This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods:The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4, 4∶6, 2∶8, 0∶10), and the optimal ratios were obtained by using the flushing properties, gelatinization characteristics, rheological properties, thermal properties, and in vitro digestibility as indicators. Results:With the increase of brown rice content, the peak viscosity, valley viscosity and final viscosity of compounded brown rice flour gradually decreased, and the initial gelatinization temperature, peak temperature and end gelatinization temperature all reduced, while the water solubility and solubility of rice flour decreased and the digestibility improved. Conclusion:The best quality of compounded brown rice flour was obtained when the mass ratio of compounded refined white rice and brown rice flour was 2∶8.

Abstract:Objective:The effect of ultrasonic-assisted ionic crosslinking method on the peppermint capsule roundness was studied. Methods:The optimal treatment process was obtained through response surface optimization method, and the quality indicators of peppermint capsule was analyzed. Results: The results showed that, the optimum conditions of ionic crosslinking method were calcium ion mass fraction of 0.4%, soaking time of 20 min, solid/liquid ratio of 1.3∶1.0 (mL/g). Under the conditions, the strength of wet-capsule was 11.5 N, and the roundness of capsule was 0.033 mm. The optimum conditions of ultrasonic-assisted ionic crosslinking method were: ultrasonic time of10 min, ultrasonic power of 105 W, ultrasonic temperature of25 ℃. Under the conditions, the strength of wet-capsule was14.7 N, and the roundness of capsule was 0.028 mm. Conclusion: Compared with the traditional ionic crosslinking method, the strength of the wet-capsule was increased by 27.8%, the roundness of the capsule product was decreased from 0.075 mm to0.028 mm, and the product yield was increased from 83.7% to 98.3%, which showed that the quality of the peppermint capsule was obviously improved. The ultrasonic-assisted ionic crosslinking has the advantages of simple process and high efficiency, which could provide a reference for the development of capsule preparation technology.

Abstract:Enzymes can efficiently and specifically accelerate biochemical reactions in biological processes. In the field of tea deep processing, the application of exogenous enzymes can be greener and more efficient in the extraction, separation, preparation, or biosynthesis of tea functional components to realize the high value utilization of tea resources. In the present review, the application of enzymes and enzyme engineering technology in tea deep processing were discussed from the following four aspects, i.e., enzyme-assisted extraction, enzyme-assisted synthesis, bioenzyme-modified tea extracts and immobilized enzyme technology. Moreover, the problems and outlooks the research directions of enzymes and the technology in the field of tea were also analyzed.

Abstract:The article expounds the structure and activity of DNAzyme, and reviews the application progress of DNAzymes in the detection of heavy metal ions, pathogenic bacteria, microbial toxin and other illegal chemical components in food. The challenges faced by DNAzymes in the actual detection of food harmful substances are analyzed and summarized, and future development prospect in rapid and on-site detection are prospected.

Abstract:In this review, the nutritional components such as protein, amino acids, vitamins, polysaccharides and oil were discussed. The active components, including phenols, flavonoids, triterpenes and the bioactivities such as antioxidant, hypoglycemic and neuroprotection were summarized, the application of S. bumalda DC. as a new raw food material and functional food were also prospected.

Abstract:Through combing the collaborative mode among the three-level brands of 'city-county-enterprise' in Zhejiang Province, this review explores how to get out of the conflict among the main levels of regional public brands under the background of common prosperity, effectively promote the industrial revitalization and common prosperity in the regional plate, and provide reference and guidance for the management collaborative innovation of regional public brands of all-class agricultural products.

Abstract:There are some problems in the legal regulation of safety information sharing, such as the lack of necessary standards and norms, the lack of effective guarantee for the authenticity of food safety information sharing and the lack of corresponding accountability system for improper information sharing.In this regard, we can optimize and construct the legal regulation of food safety information sharing in online direct selling of edible agricultural products from the aspects of building a unified food safety information sharing standard for online direct selling of agricultural products, building a diversified information sharing supervision mechanism combining the government, network platform and consumers, and optimizing the dishonesty punishment system of scientific online direct selling of edible agricultural products.

Abstract:This study summarized the whole grain stamp operation management experience of Oldways whole grains council. It was found that there were 100%, 50%+, basic types of the whole grain stamps. There was a strict requirement of labeling application and its review process and clear label use regulations. The use value of labeling was publicized by online and offline media and cooperation with governments. Therefore, the standard management of the whole grain food labeling format, supervision of enterprises' use of labeling, publicity and education of the whole grain food labeling should be paid attention.

Abstract:In view of the uncertainty of the post-epidemic situation, this paper puts forward the question of how to deal with the risks of the beer industry supply chain. Based on the research on the supply chain and the digitalization of the supply chain, the current situation of the beer industry supply chain is analyzed, and five aspects of mechanism countermeasures are given.

Abstract:Based on the current situation, this article starts from the safety prevention and control pressure faced by the hotel and catering industry under the normalization of epidemic prevention and control, analyzes the current situation of hotel catering, and clarifies the safety responsibility of hotel catering and the significance of ensuring food safety in catering links. The practical work of safety prevention and control in the catering industry puts forward the practical and feasible safety management countermeasures.