Abstract:Thecomparisonofsn-2palmitatecontentinhumanmilk and animal milk in China， Europe and the United States， aswellastheresearchreports onthe physiological functionofinfants and young children were reviewed.The application andpotential prospect of sn-2 palmitate in infant food were also pros-pected.

Abstract:Objective：This study aimed to clarify the content anddistribution of polyphenols in fruit juice samples and explore theintrinsic connection of the content of polyphenols with the taste offruit juice .Methods： 15 kinds of polyphenols in fruit juice sampleswere determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and_cluster analysis，were used to establish thesensory evaluation system of fruit juice with the values ofdifferent tastes，including sweetness，sourness，bitterness，salty， umami， astringency and piquancy.Lastly， the relationshipbetween the content of polyphenols and sensory evaluation wasexplored by correlation analysis .Results： 14 types of fruit juiceswere divided into four categories owing to their taste， namelysweet， sour-sweet， bitter and bitter-astringent.There was sign if-icant positive relationship between the content of total polyp he-nols， phenolic acids， flavonoids， chl orogenic acids， free phenolicacids and value of astringency.Conclusion：Thecontentsofpoly-phenol varied greatly in different fruit juices， and those withbitter and astringent taste often had high content of polyphenol.However， those with sweet taste had low content of poly oh enol.Polyphenolic compounds， especially the free phenolic acids werethe key substances affecting taste of astringency of fruit juice.

Abstract:Objective：To study the effects of different soakingtemperatures on the short-term return of rice in rice， and providea certain theoretical basis for controlling starch food.Methods：The japonica rice was soaked at(20， 35， 50， 65， 80℃) for15min， using low-field nuclear magnetic resonance， differentialscanning calorimetry，texture analyzer， colorimeter， etc.tostudy its cooking characteristics， thermal characteristics， textureand color difference to reflect its retro gradation characteristics.Results：When the soaking temperature was 50℃， the soakingtemperaturewaslowerthanthestarchgelatin izationtemperature.After short-term retro gradation， it was conduciveto the retention of moisture in the rice grains， with the besttaste， the highest brightness， and a low degree of retro gradation.Conclusion：Soaking temperature lower than starch gelatin izationtemperature is beneficial to improve its short-term retro grad a-tion.

Abstract:Objective：This study focused on the antioxidant andimmune enhancing effects of L.bar barumpu ree.Methods：Theantioxidant capacity of L.bar barum puree was measured byes-tab lishing an acute liver injury model.The immune activity of L.bar barum protoplasmwas evaluated by measuring the index ofimmune organs， the content of serum hemolysin and the degreeof plantar thickening.Results：Both low and medium doses of L.bar barum puree could significantly increase the content of glut a-thione peroxidase(GSH PX) in serum(P＜0.05， P＜0.01) andglutathione(GSH) in liver tissue(P＜0.05) ， and significantlydecrease the content ofprotein carbonyl in liver tissue ofmicewith acute alcoholic liver injury(P＜0.05， P＜0.01)andthecontent of malondialdehyde(MDA) (P＜0.05， P＜0.01) ， andthis indicate L.bar barum protoplasm hadantioxid antact ivity.After continuous gavage of L.barbarum protoplasm for 45 days，the organ development of normalm icewasn otaffected.Compared to the untreated mice， the content of serum hemolysin(P＜0.01)and the degree of foot thickening(P＜0.05)andphagocytosis index(P＜0.01) increased significantly， indicatingthat L.bar barum puree could enhance mice immunity.Conclusion：Eating a certain dose of L.bar barum puree can en-hance the antioxidant capacity and immune ability.

Abstract:Objective：Aims at the brittleness regulation of fruitand vegetable slices during hotair drying process.Methods：Thisarticle takes fresh potatoes and bananas as the researchmaterials， adopts mechanical and acoustic measuring devices tocollect mechanical and acoustic signals generated by the fruit andvegetable slice samples at the mechanical compression mode，which were collected at different drying times during the hotairdrying process of 80℃， to comprehensively evaluate the fragility of the fruit and vegetable slices.Results：The acoustic emission(AE) signal of the potato slice appeared the drying time of45min， and its AE energy increased gradually with the increaseof drying time.The stress increased rapidly and then remainedstable； The best drying endtime of potato was 180min.At thistime， the AE energy and force were 255.38mV·ms and 20.25Nrespectively.The A Esignal of the banana slices appeared fromthe early stage of drying， and its energy increased rapidly withthe progress of drying， decreased after 150min of drying， and re-mained stable after 200min， The stress appeared after drying for60min， increased rapidly until the peakat240min， andremained stable.The optimum drying endtime of banana sliceswas 240min， and the energy and force were 122.58mV·ms and18.01N， respectively.Conclusion：Themechanical-acousticde-tecting method can be used to monitor the crispness variation ofthe fruit and vegetable slices being dried and to optimize the hotair drying process.

Abstract:Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase in Camellia pollens fermentation liq-uid was 38.97%， which was 3.ll times of that from the un fer-mented Camellia pollens.Conclusion：Theexperimentallyopti-mized process of lactic acid bacteria fermentation of Camellia pol-lens was simple to operate and could significantly improve the a-glucosidase inhibition rate.

Abstract:Objective：This study aimed to develop R.roxburghii as functional food in medicine and healthcare products.Methods：High-fat dial-induced insulin resistance rat model was established.There were normal control group， the model group， the positivecontrol group， and the low and high dose group of R.roburghii polysaccharide(100mg/kg and 200mg/kg) .The body weight was recorded before and after the experiment.The serum oxidative stress indexes(SOD， MDA) ， lipid metabolism indexes(TG， TC) ， fasting blood glucose(FBG) and fasting insulin(FINS) levels， as well as the mRNA and protein expressions of PI3K an dG LUT 4m RNA in skeletal muscle were detected.Re-sults：Compared with the model group， the bodyweight， serum MDA， TG， TC， FBG， FINS， HOMA-IR were decreased(P＜0.0l) ， and the SOD activity and the m RNA and protein expres-sion levels of PI3KandGLUT 4 were increased after poly sac cha-ride intervention in IR rats after R.roxburghii polysaccharide in-ter vention(P＜0.05) .Conclusion：R.roc burghii polysaccharide(PRR-3) has antioxidant effect， which can reduce the weight ofinsulin-resistant rats， regulate glucose and lipid metabolism， andimprove obesity insulin resistance.There is a dose-effect relation-ship， which maybe achieved by up-regulating the expression of PI3KandGLUT 4 proteins in the PI3K/AKT/GLUT 4 signalingpathway and enhancing GLUT 4 transport.

Abstract:Objective：Thisstudy aimedto investigatethedifference of bio activators from different flaxseed .Methods： 12flaxseed varieties were used as study objectives， 8kindsofbioac-tivat ors from different varieties of flaxseed were measured andanalyzed by principal component and clustering.Results：Theorder of effect of flaxseed varieties on bioactive substances was asfollows：lignan＞total cyanide＞flavone＞phytosterol＞total phe-no lic acid＞to cop hero nic acid＞FRAP value＞DP PH value.3 principal components were extracted by principal component a-nalysis and their accumulative contribution ratereach to82.925%.The first， second and third principal component weremainly determined by flavone and FRAP values， lignan and to co-p hero nic acid， total cyanide and total phenolic acid， respectively.12 flaxseed varieties were divided into three groups by clusteringanalysis， and their comprehensive assessment value reduced suc-ces sively.Group I include Bay all， N in gyal 7， Bay a 9， Long ya 8and Lun xuan 2，Group II include Long ya10，N in gyal 6 andNingyal6andJinya 7， and Group III include Lun xuan l， Jin ya 8，Yiya3 and Yiya 4.Conclusion：Comprehensive score of Bay all isthe highest， and it has higher nutritional value.

Abstract:Objective：Develop new natural characteristic plant to-bacco flavor.Methods：The volatile oil from the seeds， leaves and stems of Pelargonium odor atissimum was extracted by simulta-neous steam distillation solvent extraction(SDE) .The chemical components of volatile oilwereanal yzed by GC/MS，andthe effects of volatile oil from different parts of Cardamom geraniumin cigarette flavoring and conventional components of smoke werecompared.Results：The volatile oil of Cardamom geranium seeds wasmainlyterp in en-4-ol(110.54mg/g)，myristic in (81.81mg/g) ， β-p hell and rene (58.33mg/g) .Themain components of leaf essential oil were linalool(90.04mg/g) ， myr- istic in(59.09mg/g) terp in en-4-ol(39.69mg/g) .Thestem

Abstract:Objective：To understand the difference of cumulative content and species of volatile organic compounds(VOCs) in five different species of Chrysanthemum morifolium Ramat..Methods：In this study， five different species of Chrysanthemum morifolium Ramat.，namely，Jin si huang ju，Huang ju，Hang baiju， Boj u， and Gong ju.The differences and variations of the fingerprints of volatile organic compounds (VOCs) in different species of Chrysanthemum morifolium Ramat.were studied by headspace-gas chromatography-ion mobility spectro s-copy(HS-GC-IMS) ， combined with cluster analysis and relation-ship matrix in the form of data visualization.Results：There were significant differences in VOCs among different varieties of Chrysanthemum mori folium Ramat.(P＜0.05) ， and the similar-ity between them was less than 70%， and all of them had their own unique volatile organic components； the five kinds of Chrys-an the mum mori folium Ramat.in the order of high to low VOCscontent were：Go nj u， Jin shi Huang ju， Huang ju， Boj u， and Hang baiju.Conclusion：HS-GC-IMScanmakeup for theshort-comings of conventional VOCs detection， making detection more data basis and support， and providing theoretical basis and data support for the differentiation and identification of different varie-ties of Chrysanthemum mori folium Ramat..

Abstract:Objective: A multiplex fluorescence PCR method based on TaqMan probe was developed for simultaneous detection of soybean and wheat allergens in food. Methods: TaqMan probe dual PCR was designed and established based on wheat gliadin gene and soybean lectin gene, respectively. The soybean Lectin gene was detected with FAM marker, and the wheat gliadin gene was detected with HEX marker. Moreover, the eukaryotic 18S rRNA was used as internal reference gene to ensure the effectiveness of the detection system. Results: The multiplex fluorescence PCR method for detection of soybean and wheat allergens created in this study had no cross-reaction to ingredients other organisms showing strong specificity. The detection limit of soybean and wheat mixture was up to 0.01%(mass ratio), and the detection sensitivity was high. Conclusion: The established TaqMan probe real-time multiplex detection system for soybean and wheat allergens has the characteristics of good specificity and high sensitivity, which can be used for simultaneous and rapid detection of soybean and wheat allergens in food.

Abstract:Objective: A surface-enhanced Raman spectroscopy (SERS) method was developed for non-targeted screening of PDE-5 inhibitors in health wine. Methods: An appropriate SERS base of colloidal gold was prepared, and SERS analysis was conducted after the base was mixed with 78 kinds of PDE-5 inhibitors. The spectrogram screening database was established, and whether the matching degree was higher than 70% was used as the basis for judging whether the PDE-5 inhibitors were suspected to be added. Finally, the sensitivity and specificity of the method were investigated. Results: The best method of preparing PDE-5 inhibitors of SERS base was adding 1.0 mL 1% chlorauric acid and 0.7 mL 1% trisodium citrate into 98.3 mL ultrapure water. The lowest concentrations were sildenafil 0.05 mg/L, tadanafil 0.5 mg/L, thiosildenafil 0.05 mg/L and acevardenafil 0.1 mg/L, respectively. The qualitative results of simulated samples were consistent with those of HPLC-MS. Conclusion: In theory, this method can be used to screen non-targeted illegal addition of PDE-5 inhibitors in health wine.

Abstract:Objective: This study aimed to analyze the accuracy of determination results of five kinds of carbamate pesticide residues in apple. Methods: Five kinds of carbamate pesticide residues in apples were detected according to NY/T 761—2008, and the uncertainty of the determination process was evaluated and analyzed. Results: The contents of carbosulfur, methomyl, 3-hydroxycarbamate, aldicarb and isoprocarb in apples are expressed in the form of expanded uncertainty as (0.105 7±0.007 8), (0.107 7±0.006 2), (0.109 2±0.005 8), (0.103 9±0.008 4), (0.106 1±0.007 6) mg/kg (k=2). Conclusion: The main sources of uncertainty in the experiment are standard material, recovery rate, sample pretreatment, and detection equipment, and the overall expression is U_rel(Standard)＞U_rel(Recovery Rate)＞Urel (Pretreatment)＞U_rel (Instrument).

Abstract:Objective: Evaluation of the safety of WS series cooling agents for cigarettes. Methods: In this paper, pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) and thermogravimetric (TG) methods were used to study the pyrolysis behavior and content distribution of WS series cooling agents in tobacco under different atmospheres. Results: Through TG/DSC analysis, WS-3, WS-5, and WS-23 had only one obvious thermal weight loss stage, and the maximum weight loss rates occurred at 251.8, 281.6, and 206.5 ℃, respectively. The three cooling agents all showed sharp endothermic peaks before weight loss, and a phase transition process of melting occurred. It was speculated that it may be the transformation of crystal form or the dissolution of crystal. Under the atmosphere of 9% oxygen-containing nitrogen-oxygen mixture simulating cigarette combustion, the cracking products and quantities of the three cooling agents increased with the increase of temperature. In comparison, WS-3 and WS-23 were more stable, with less thermal cracking products, while WS-5 was less stable, the heat required for crystal transformation was the lowest and the heat required for complete weight loss was the least, and the thermal cracking products were relatively more. The thermal cracking results of the three cooling agents were mainly prototype transfer, and the normalized percentage content of the peak area of prototype transfer was above 99%. Conclusion: The three cooling agents, WS-3, WS-5, and WS-23, do not appear in the list of HPHCs or SVHC under heating conditions, and can be completely pyrolyzed before 350 ℃, they are all suitable as additives for heating cigarettes.

Abstract:According to the United Nations trade policy review documents, notifications, comments, special trade concerns and official authoritative research reports, the Bangladesh agricultural food product quality and safety regulatory bodies, laws and regulations, standard system, and other aspects were reviewed. It was suggested that Chinese export enterprises take advantage of local agricultural food products to actively explore the import and export trade market between China and Bangladesh. Moreover, Chinese regulators should be followed Bangladesh agricultural food products regulatory system changes, to further strengthen the assistance of agricultural and food product safety system in Bangladesh. Functional advantages can better promote bilateral trade between the two countries.

Abstract:Objective: The rotational speed of the roller of the rice mill was optimized to reduce the crushing rate of rice grains in the process of whitening. Methods: The extrusion filling model was established by using SolidWorks software, and the collision contact model of single rice grain and two rice grains was established by using the particle bond model in EDEM software. The collision process of rice grains with different moisture content at different falling speeds was simulated, and the collision results of corresponding rice grains were observed. Results: There were three critical states of rice grains in the process of collision, which were intact rice grains, slightly broken rice grains and broken rice grains. Under the set moisture content range, the crushing rate of rice grains increased with the increase of moisture content and collision velocity, and the critical crushing rates of intact rice grains in the collision model of single grain and two grains were similar, which were 23.5 m/s and 22.0 m/s, respectively. Conclusion: The speed and moisture content have a significant effect on the crushing morphology of rice grains, and when the moisture content is 10.6%, the maximum speed of non-crushing of rice grains is 22.0 m/s, at this time, the crushing rate of rice grains is small and meets the demand of milling.

Abstract:Objective: Solve the problems of difficulties of Daqu fermentation detection, judge the fermentation state judgement, and controlling. Methods: The Tent-SSA optimized BP neural network algorithm Daqu fermentation humidity prediction model and dynamic threshold control algorithm were proposed to realize real-time judgment of Daqu state and Daqu fermentation control during Daqu fermentation process. Results: The error predicted by The simulation prediction model for humidity prediction had low error (0.596%), good robust performance and fast convergence speed. Conclusion: The Daqu monitoring system based on this model is accurate and reliable.

Abstract:Objective: Improve the quality and efficiency of fruit quality sorting and reduce labor costs. Methods: A fruit quality sorting machine is designed to detect and sort for fruit quality. The sorting machine uses STC8A8K64S4A12 as the slave computer and uses Jetson Xavier NX as the master computer. The sorting machine can achieve the detection and sorting of the fruit on damage and sugar content by artificial intelligence. Results: The accuracy, resolution of sugar degree and speed of the sorter for detecting fruit were 99%, 0.1% and 7 200 h^-1, respectively. Conclusion: The device can not only avoid fruit damage and fruit drop caused by mechanical equipment, but also has a simple operation and friendly interface. The designed equipment can meet the requirement of fruit quality sorting.

Abstract:Objective: To realize the full automation of shrimp deep processing. Methods: Based on analysis of physical characteristics of northern and southern American shrimps, according to the feature of the center of gravity located between the thickest part of the shrimp body and the tail of the shrimp, an automatic orientation and grading device of shrimp head and tail was designed. Taking the clip angle between directional roller shaft line and horizontal line and the speed of directional roller as testing factors, the directional components were tested. Results: When the directional roller speed was 60 r/min, and the angle between axis line and horizontal line was 15°, the falling speed of shrimp was even and stable with high directional rate, which was benefit for subsequent grading transportation. Conclusion: The device realizes the shrimp head and tail positioning and classification, which is conducive to the full automation of shrimp processing.

Abstract:Objective: In order to solve the energy-saving trajectory planning problem of robot in food industry with unknown dynamic parameters, a point-to-point robot joint energy consumption path planning scheme based on whale algorithm and neural network was proposed. Methods: The energy consumption model of point-to-point joint of mobile manipulator of food robot was constructed, the similarity dynamics identification based on neural network was designed, and the improved whale algorithm was used to optimize the weight and bias parameters off-line. The quadric polynomial interpolation method was used to plan the joint motion trajectory, and the trajectory parameters were equivalent to whale coding. By solving the joint energy consumption objective optimization function, the joint motion planning trajectory with optimal energy consumption was finally obtained. Results: The scheme was suitable for the trajectory planning scene with unknown robot dynamic parameters, and the trajectory energy consumption was reduced by about 9.01%. Conclusion: The trajectory planning based on whale algorithm and neural network can realize the energy consumption optimization goal of food robot.

Abstract:Objective: Analyzed the workspace of 6-DOF food handling robot and planed the motion trajectory, so as to provide basis for the layout of food handling platform in workstation and the motion control of robot. Methods: Composition and structure of the robot were analyzed, the kinematics model was established, and the kinematics model was verified by MATLAB. Based on this, the workspace of the robot was modeled and solved, the working area of the robot was obtained, and the reasonable layout position of the food handling table was given; combined with the requirements of food handling task, a three-stage quintic polynomial interpolation method was proposed for robot end trajectory planning. The effectiveness of this method was verified by MATLAB simulation and experiment. Results: The reasonable layout space of the food handling table was the area of z＞0 mm and 200 mm＜r＜500 mm. The method of three-stage quintic polynomial trajectory planning can make the robot perform the food handling task smoothly, and increase the accurate control of the point position, speed and acceleration of the robot. Conclusion: The method of three-stage quintic polynomial trajectory planning is effective for the robot to perform the food handling task.

Abstract:Objective: To solve the problems of low whole rate of the tobacco shredded from the cabinet, high rate of broken shreds and high concentration of regional dust. Methods: A flexible feeding and discharging system of the wire storage cabinet was designed, which effectively reduced the shredded tobacco and the regional dust concentration through the automatic telescopic sliding plate and the sliding and lifting raking roller. Results: After adopting the flexible feeding and discharging system of the wire storage cabinet, the change rate of the whole wire rate increased by 1.1%, from 80.2% to 81.1%, and the broken wire rate decreased to 2.2%; The regional dust concentration C-TWA decreased to 0.5 mg/m³. Conclusion: The improved wire storage cabinet achieves the purpose of cleaner production, cost reduction and efficiency enhancement.

Abstract:Objective: To reduce the rejection rate of ZJ17 cigarette machine, shorten the adjustment time and improve the production efficiency. Methods: The rubber roller phase alignment device was developed to accurately measure the position of the rubber line by the sensor, and the measurement signal was transmitted to the industrial computer in real time. The shaft encoder signal was used to judge the offset of the rubber line, and the servo motor was driven to automatically adjust the phase of the rubber roll, so as to realize the real-time control of the position of the rubber line. Results: The rubber roller phase alignment device was easy to install and easy to maintain. The debugging time of the equipment was significantly shortened, and the debugging smoke branches are reduced from more than 30 000 before the transformation to within 1 000. Conclusion: The application of rubber roller phase alignment device improves production efficiency, and the cost reduction and efficiency are significantly effective.

Abstract:Based on the analysis of folk culture elements and local characteristic food packaging attributes,the design path of food packaging was proposed from three aspects of packaging materials, packaging modeling and decorative vision, so as to make local specialty food packaging show “natural beauty, experience beauty and regional beauty”, thereby promote cultural identity.

Abstract:Objective: This study focused on the antioxidant activities of eight edible fungiproteins and their hydrolysates. Methods: Eight edible fungi proteins were hydrolyzed using alkaline protease. DPPH free radical scavenging activity, ABTS free radical scavenging activity, Fe²⁺ chelation rate and reducing power were used to evaluate antioxidant activity. Results: SDS-PAGE electrophoretic profile results indicated that alkaline protease was efficient in hydrolyzing proteins into low molecular weight peptides and amino acid; the antioxidant activity of the alkaline proteolysis product of Volvariellavolvacea was the highest with DPPH free radical scavenging ability (5 140.45±5.35) μg Trolox/g, ABTS free radical scavenging ability (6.97±0.27) mmol Trolox/L, and Fe2+ chelation rate (79.86±0.45)% and the reducing power (0.350±0.001). Moreover, the amino acid composition was also determined, containing eight essential amino acids (230.43±5.35) mg/g and hydrophobic (209.95±4.95) mg/g, negatively charged (115.89±2.32) mg/g and aromatic amino acids (57.86±1.74) mg/g with high antioxidant activity. Conclusion: The alkaline proteolysis product of Volvariellavolvacea has good antioxidant activity and was rich in essential, hydrophobic, negatively charged and aromatic amino acids.

Abstract:Objective: This study aimed to evaluate the antibacterial activity of total flavonoids from rooibos (TFR) against E. coli and explore the application of rooibos resources in food field. Methods: Total flavonoids were extracted by ultrasonic-assisted ethanol extraction, and the extraction process was optimized by response surface test. The antibacterial effects of TFR on E. coli were analyzed by disk diffusion method, double dilution method, growth curve change and transmission electron microscope test. Results: The optimal extraction conditions were as follows: ethanol volume fraction 53%, solid-liquid ratio 1∶27 (g/mL), ultrasonic temperature 77 ℃, ultrasonic time 68 min. Under the control of these conditions, the extraction rate of total flavonoids was 2.46%. The inhibition zone diameter, minimum inhibitory concentration and minimum bactericidal concentration of total flavonoids against E. coli were (11.40±0.21) mm, 12.5 mg/mL and 25 mg/mL, respectively. The growth of E. coli disappeared in logarithmic phase, and the cell morphology was damaged, including cell deformation, collapse and cell fluid leakage. Conclusion: Under the control of the optimal extraction conditions, the extraction rate of TFR was higher, and it had good antibacterial effect on E. coli.

Abstract:Objective: The application of olive leaf, a by-product of olive oil production, in food industry was studied. Methods: Taking the yield of olive leaf polyphenols as the evaluation index, on the basis of single factor experiment, the effects of water bath temperature, extraction time and solid-liquid ratio on the yield of polyphenols were analyzed by Box-Behnken response surface method, the effects of olive leaf polyphenols on the oxidative stability of camellia seed oil were studied with peroxide value and acid value as indexes. Results: The optimum extraction conditions of polyphenols from olive leaves by water bath were as follows: ethanol volume fraction 50%, extraction time 1.0 h, solid-liquid ratio 1∶40 (g/mL), water bath temperature 72 ℃, and the yield of polyphenols from olive leaves was 5.86%. Olive leaf polyphenols had a good antioxidant effect on camellia seed oil, which was better than butyl hydroxyanisole (BHA), and had a synergistic effect with tert butyl hydroquinone (TBHQ) and BHA. Conclusion: The polyphenols extracted from olive leaves under the optimized conditions have a good antioxidant effect on camellia seed oil.

Abstract:Objective: This study aimed to improve the purity of lutein in Marigold. Methods: Lutein was extracted from marigold by sunflower seed oil microemulsion. The crude extract of lutein was saponified with KOH-C₂H₅OH solution and further purified with macroporous resin. Results: In the static test, HP-20 macroporous resin had the best adsorption and resolution effect of lutein. 80% ethanol solution was used as the adsorption solvent, and anhydrous ethanol solution was used as the analytical solvent, with the loading mass concentration of 0.01 mg/mL. The optimal static adsorption conditions were 30 ℃ temperature, adsorption for 2.0 h, at pH 7.0; the optimal static analytical conditions were temperature 40 ℃, analytical time 1.0 h, at pH 7.0. In the dynamic test, the optimal loading concentration was 0.01 mg/mL, and the loading flow rate was 0.4 mL/min. The purity of lutein after adsorption by macroporous resin reached 61.72%. Conclusion: The purity of lutein in marigold after macroporous resin purification is obviously improved.

Abstract:Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The low temperature thawing time was too long, with high TBARS value but poor quality; The loss rates of hydrostatic thawing and cooking were high, and the phenomena of protein degradation and fat oxidation were serious; The mastication of squid was better under flowing water thawing, and the loss rate of thawing was relatively low, and the characteristics of muscle structure were maintained well. Conclusion: Flow water thawing is the most suitable thawing method for squid.

Abstract:Objective: This study aimed to select a suitable drying method for preserved yellow peach. Methods: Preserved yellow peach was prepared by hot air drying (HAD), microwave-hot air drying (MHD) and vacuum freeze drying (VFD). Its physical properties, nutritional components, sensory and aroma indexes were studied. Results: Compared with traditional HAD, the efficiency of MHD was increased by 56.1%, and the preserved fruit was significantly better than HAD in color, nutritional composition, sensory evaluation, aroma components and content; The preserved yellow peach fruit by VFD has the best color, the strongest rehydration, the best tissue structure integrity of the product, the highest contents of nutrients vitamin C, and total phenol and titratable acid, and the highest sensory score is 91.58. It has the most aroma components and contents, and uniquely has two aroma components: 2-hexenol and trans-2-hexenal. Conclusion: Compared with HAD, the preserved yellow peach fruit prepared by MHD is better in all aspects, and MHD is more suitable for the production of common preserved yellow peach fruit. The quality of preserved yellow peach fruit prepared by VFD is the best. However, due to the high-energy and -cost consumption, it is recommended to produce high-quality preserved fruit.

Abstract:Objective: This study aimed to explore the effects of different drying methods on the volatile components of taro slices. Methods: Volatile compound composition and volatile characteristics of five different drying methods of dried taro slices were studied. Taro and the ones dried by five drying methods, i.e. hot-air drying (HAD), contact-ultrasound enhanced hot-air drying (CU-HAD), far-infrared radiation drying (FIRD), contact-ultrasound enhanced far-infrared radiation drying (CU-FIRD) and freeze drying (FD),were analyzed by gas chromatography-mass spectrometry (GC-MS) with water-vapor distillation method. Volatile components were analyzed in conjunction with principal component analysis (PCA). Results: A total of 149 volatile compounds were detected in the fresh, pretreated, and dried taro slices, including 54 kinds of alkanes, 20 kinds of esters, 18 kinds of heterocyclic groups, 12 kinds of alcohols, 11 kinds of ketones, 11 kinds of olefins, 8 kinds of aldehydes, 4 kinds of acids and 13 kinds of other compounds. Using the area normalization method, it could be concluded that the volatile components of dried taro slices with different drying methods were mainly heterocyclic compounds and esters. Taro slices treated with HAD had the least volatile components which were only 42 species, followed by the FIRD--treatments, with 46 kinds of volatile components . Although CU-HAD treated taro had more volatile components, most of them were hydrocarbons, which contributed less to the flavor of taro. Cu-FIRD and FD treated taro had similar overall components, but CU-FIRD took the shortest time. Combined with results of PCA, CU-FIRD showed the best retention and processing effect of volatile components in taro. Conclusion: The combination of direct contact ultrasound and far-infrared radiation heating had better protective effect on the flavor of taro than that of single ultrasound and single far-infrared radiation.

Abstract:Objective: This study focuses on solving the problems of large memory consumption, low recognition accuracy and slow recognition speed in the classification process of peanut quality. Methods: A method for classification of peanut quality based on deep learning and image processing was proposed. The Coordinate Attention module was firstly introduced to encode the obtained feature graph into a pair of direction-aware and position-sensitive attention graph, which improved the ability to obtain the information of the region of interest of the graph. Then, Gradient Centralization was used to improve the optimizer. By modifying the parameters of the last fire layer and the convolution layer. An improved model, CG-SqueezeNet, was applied to peanut pod quality grading. Results: The classical convolutional network models VGG16, AlexNet, DenseNet121, ResNet50, Squeezenet were improved, and five different base classifier models were trained by transfer learning. By comparing with the classic model, it was found that the CG-SqueezeNet model could better learn the features of the region of interest in the image. The detection accuracy of the actual peanut pod image database was 97.83%, and the parameter memory was only 2.52 MB. Conclusion: The method is suitable for deployment on embedded resource-limited devices such as mobile terminals, which helps to realize real-time and accurate identification of peanut pod quality.

Abstract:Objective: A microbial enhancer with high-yield glucoamylase was developed from medium-high temperature Daqu and applied to the brewing of Daqu Baijiu for the yield increasing. Methods: Strains with high yield of glucoamylase was isolated from medium-high temperature Daqu and used to make Miqu. Miqu was employed as an enhanced starter in the brewing of Daqu Baijiu, and the yield of Baijiu were tested. Results: A strain M-1 with higher glucoamylase production was isolated and identified as Rhizopus oryzae. The results of the optimized conditions for Miqu making was as follows: bran and rice (2∶8), moisture content 45%, incubation time 72 h, drying temperature 40 ℃. Under the control of these conditions, the glucoamylase activity of Miqu is as high as 864.50 U/g. When appling the Miqu to the brewing of Daqu Baijiu, the results showed that when the addition amount of by, and the yield increased to 43.17% with the addition of 2% (weight of grain) M-1 Miqu. Conclusion: This study established a method for preparing Miqu from Rhizopus oryzae to improve the glucoamylase activity of medium-high temperature Daqu.

Abstract:Objective: This study aimed to find the best clarifying method of fermented wine by using L. lucidus Turcz and improve its quality and stability. Methods: The gelatin clarification method, bentonite clarification method, chitosan clarification method, heat treatment method, membrane filtration method and static clarification at different temperatures were used to treat the wine fermented with L. lucidus Turcz. As an evaluation index for the clarification effect, the best clarification method and related parameters were selected by combining turbidity, color, light transmittance, the content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid, and sensory scores. Results: The results showed that, after 70 ℃ water bath heat treatment for 20 min, the wine fermented with L. lucidus had the best clarity, with a turbidity of only 1.19 EBC and a light transmittance of 95.8%. The highest sensory score was 88.9 points, and the soluble solid content was 8.02%. The content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid had little change after the clarification. Moreover, the fermented wine in the present study had no turbidity during storage and showed good stability after heat treatment. Conclusion: After heat treatment, the fermented wine of L. lucidus Turcz is orange-red, transparent, odorless, good taste, and stable quality.

Abstract:Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory prole analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method. Using correlation analysis and principal component analysis to screen out the core evaluation indexes. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. Results: The results showed that the strong bite, supple, fragrant and oily were identified as the key sensory descriptors for the product and could accurately describe its sensory quality. There were differences in quality of different orchid drys. Three core evaluation indicators of orchid dry were determined by principal component: chewiness, L* and b*. The weight value of chewiness was the highest by the entropy method. The varieties with better comprehensive quality were Sample1. Conclusion: The food quality evaluation system can reflect food quality more comprehensively by using the method of combining subjective evaluation and objective evaluation.

Abstract:Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, addition amount of 15% activated clay. Under the optimal refining condition, the acid value and peroxide value of refined fish oil were (0.94±0.03) mg/g and (0.12±0.01) g/100 g in accordance with the predicted values, which indicates regression equation is significant. The sensory quality, physicochemical indexes and physical properties of fish oil after refining process were improved effectively, reaching the second-grade or above standards of refined fish oil of China’s aquatic industry (SC/T 3502—2016). The fatty acid composition didn’t change significantly during the refining. The refined fish oil was dominated by unsaturated fatty acids, mainly 11-Octadecenoic acid (36.73%) and 9,11-Octadecadienoic acid (27.02%). Conclusion: This research reveals the refining process and quality changes of fish oil, and can provide a theoretical basis for the effectively development and utilization of mandarin fish visceral byproducts.

Abstract:This review summarizes the mechanism of fatigue and the research achievements of active components in anti-fatigue such as polysaccharides and peptides from marine organisms in recent years. Finally, discussed the shortcomings and future direction of development of marine bioactive substances.

Abstract:This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.

Abstract:Summarizes Weissiella spp. including the isolation and identification, biological properties, acid tolerance, bacterial inhibition, extracellular polysaccharide production, probiotic properties, histological studies, and food and pharmaceutical applications, and provides suggestions for the development and utilization of Weissiella spp.

Abstract:In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.