Abstract:Objective: This study aimed to investigate the microbial succession and the changes of volatile flavor substances in traditional fermented fish. Methods: Traditional microbial counting methods, high-throughput sequencing, gas chromatography-mass spectrometry（GC-MS） were applied to explore the effects of different fermentation times of traditional fermented fish （0~180 d） on microflora changes and the volatile flavor compounds during the processing of the solid fermentation process of traditional fermented fish as well as on the correlation between them. Results: The results showed that the main dominant bacterial genera included Staphylococcus, Lactobacillus, etc. That there were 69 volatile flavor components in fermentation process, mainly including acids, alcohols, aldehydes, ketones, N compound；benzene compound, alkyl aromatic compound, esters. and their types and contents changed with the fermentation time. The correlation analysis results showed that Staphylococcus was positively correlated with N-containing compounds and negatively correlated with alcohols. Lactobacillus was significant positively correlated with nonanoic acid,1-octen-3-ol, nonanal, tetradecanal, 2, 4-dimethyl styrene, decyl ene, ethyl caproate （0.01＜P＜0.05）. And negatively correlated with heptenic acid, 3-methylbutyric acid, 2, 3-butanediol, 2, 6-di-tert-butyl p-cresol, Copaene and myristic ethyl ester. Although the relative abundance of microorganisms such as Citrobacter, Turbulella, Psychrobacter, Acinetobacter, Oceanospirillales and Flavobacteria was relatively low in the whole fermentation process, there was also an obvious correlation with the formation of flavor substances. Conclusion: The microbial community and volatile flavor compounds have a series of changes with fermentation time, and there is a significant correlation between them.

Abstract:Objective: This study aimed to develop a new type of purple rice Fenyuan and evaluate its quality. Methods: The effects of the mass ratio of purple rice flour and cassava starch on the water absorption, cooking characteristics, texture characteristics and sensory quality of the Fenyuan were explored. The correlation between texture characteristics and sensory evaluation of purple rice Fenyuan was studied by Pearson correlation analysis. Results: When the mass ratio of purple rice flour to cassava starch was 1∶8, the water absorption rate of purple rice Fenyuan was 154.71%, and the cooking loss was 16.45%. Under the control of normal temperature and cold storage conditions, the sensory scores were 84.6 and 79.0, respectively. Principal component analysis was carried out on the Fenyuan with different purple rice flour addition ratios, and two principal components were obtained, and the cumulative variance contribution rate was 91.035%. Taking sensory indexes of purple rice Fenyuan as the dependent variable and texture indexes as independent variables, five prediction models of sensory characteristics of purple rice Fenyuan were established, which showed that sensory indexes were affected by elasticity, hardness, chewiness and cohesiveness in texture indexes. Conclusion: There was a certain correlation between the texture characteristics and sensory evaluation of purple rice Fenyuan.

Abstract:Objective: This study aimed to improve the high-value utilization of japonica starch and the comprehensive application of japonica layered starch. Methods: Japonica starch was extracted by alkaline and enzymatic methods, and the physicochemical indexes such as basic composition, solubility, swelling power and pasting characteristics of the 3 layers of starch after centrifugation were analyzed, and the structural characteristics were studied by scanning electron microscopy and infrared spectroscopy. Results: The contents of the three starch layers extracted by alkali and enzymatic methods ranged from 91% to 99%, with the highest relative proportion of the middle layer starch. The amylose content of the middle layer starch extracted by alkali and enzymatic methods was higher than that of the upper and lower layers, while the protein content and straight chain amylose content of the upper and lower layers starch were higher than that of the middle layer. The solubility and bulking power of all layers of starch extracted by alkali and enzymatic methods increased with the increase of temperature, and the thermal stability of the upper and lower layers of starch extracted by alkali and enzymatic methods was better than that of the middle layer of starch. The results of scanning electron microscopy showed that the starch granules of all layers extracted by alkaline and enzymatic methods were more complete, and the distribution of starch granules of all layers extracted by the enzymatic method was relatively sparse. In the infrared spectra, the main characteristic absorption peaks of all layers extracted by alkaline and enzymatic methods were similar, and the short-range orderliness of the middle layer was higher than that of the upper and lower layers of starch. Conclusion: The upper and lower starch layers of japonica rice can be further exploited to improve the comprehensive utilization of japonica rice resources.

Abstract:Objective: This paper discusses the feasibility of using mineral element fingerprinting technology of to identify tobacco producing areas, screens out the effective indicators, and constructs the discrimination model of tobacco producing areas. Methods: The contents of 20 mineral elements in tobacco leaves from 11 producing areas were simultaneously determined by ICP-MS, and the data were analyzed by variance analysis, cluster analysis, principal component analysis and discriminant analysis. Results: The contents of 16 elements were significantly different among producing areas, and principal component analysis resulted in 6 principal components, with the cumulative variance contribution of 89.253%. Using linear discriminant analysis, four elementsmineral, K, Mn, Se and Ba, were screened as the effective indicators to discriminate the geographical origin of tobacco leaves. The established discriminant model could accurately distinguish tobacco leaf samples from different tobacco producing areas. Conclusion: Significant differences were showed in the contents of mineral elements in tobacco leaves from 11 producing areas. Four elements, K, Mn, Se and Ba, are important indicators for distinguishing tobacco producing areas. Mineral element fingerprinting technology can be used for distinguishing tobacco producing areas.

Abstract:Objective: In view of the improvement of the national standard method of distillation pretreatment, combined with the advantages of ion chromatography, a rapid determination of sulfite by microextract-ion chromatography in red wine was established. Methods: Sulfur dioxide was released by microextraction device, which was absorbed by sodium hydroxide solution to form sulfite, and then oxidized to sulfate. The samples were then filtered by 0.45 μm filter and determined by ion chromatograph. Results: The concentration of sulfite ion in range of 1.0～50 mg/L showed a linear relationship with the peak area, with correlation coefficient of 0.999 9, and the detection limit was 0.24 mg/L. The average recoveries of different levels of sulfate were 95.2%～99.1%, and the relative standard deviations (RSD) were 6.84%～8.65%. Conclusion: The method has the advantages of simple and fast pretreatment operation, reduced impurity interference significantly, and is suitable for the detection of batch samples.

Abstract:Objective: In order to realize the rapid detection of benzo[a]pyrene content in barbecue products, a method of detection based on mid-infrared spectrum model was proposed. Methods: The original spectra of 120 barbecue samples were collected by mid-infrared spectroscopy. The original spectra were pretreated by standard normal variable transformation, multivariate scattering correction, first derivative and second derivative. The pretreatment effect of the spectra was evaluated by principal component analysis. The original spectral data were divided into training set and verification set at a ratio of 8∶2 to establish the evaluation model of barbecue products. Results: The R2c, R2p, RMSEC, and RMSEP of the model based on mid-infrared spectrum data were 0.995 1, 0.995 7 and 0.164 4 μg/kg, and 0.116 3 μg/kg, respectively. The residual error of training set samples was small after modeling. The maximum value was 0.406, and the total residual sum tended to zero. Conclusion: This model has strong prediction ability and high accuracy, and can better reflect the content of benzo[a]pyrene in actual barbecue. Thus, this can help to realize the non-destructive and rapid detection of barbecue products and has practical application value in the industry of barbecue products.

Abstract:Objective: A gas chromatography-tandem mass spectrometry method was established for the simultaneous determination of 24 pesticide residues in fresh edible fungi. Methods: Samples were homogenized and then shaken horizontally for extraction with water, acetonitrile and salt. After high-speed centrifugation, the supernatant was removed and concentrated with nitrogen then reconstituted with ethyl acetate and finally determined by GC-MS/MS. Electron impact ionization （EI） was used for ionization, multiple reaction monitoring （MRM） mode was used to collect target fragments by multiple reaction monitoring （MRM） mode and internal standard method was used for quantitative analysis. Results: 24 pesticides showed good linearities in their respective concentration ranges with correlation coefficient （R²） that were both greater than 0.998 6. The limit of detection （LOD） and quantification （LOQ） of the method were in the ranges of 2.0~3.0 μg/kg and 5.0~10.0 μg/kg, respectively. Average recovery rates of 24 pesticides ranged from 76.4% to 101% with the relative standard deviation （RSD） being 1.79% to 8.98%. Conclusion: The method was simple to operate, rapid, good recovery, high sensitivity and good reproducibility and suitable for the determination of 24 pesticide residues in fresh edible fungi.

Abstract:Objective: Combined with the determination of macromolecular protein, amino acid and total protein, a quantitative analysis method for the content of small molecular peptides in infant formula milk powder was established. Methods: The contents of total protein, polymer protein and free amino acid in infant formula milk powder were determined by Kjeldahl nitrogen determination method, gravimetric method and ion exchange chromatography, and then the contents of small molecular protein peptide were calculated. Results: The precision RSD of the macromolecular protein detection (n=6) was 0.74%; The recovery rates of the 17 kinds of amino acids were 91.0%~103.2%, and the relative deviations of the detection results were 0.6%~ 2.5%. The recovery rates of small molecular weight peptides were 95.2%~98.2%. Conclusion: The established method has been validated by methodology, with good precision and recovery rate, and can be used for the determination of small molecular peptides in infant formula milk powder.

Abstract:Objective: To evaluate the uncertainty of the determination of thiocyanate in cheese by inhibition conductance ion chromatography. Methods: The content of thiocyanate in cheese was determined by inhibition conductance ion chromatography and a mathematical model was established. The source of uncertainty introduced in the process of the experiment was described, and the synthetic uncertainty was calculated for each uncertainty component. Results: The determination of thiocyanate was （10.2±0.56） mg/kg, k=2, p=95%. Conclusion: The uncertainty in the measurement process mainly comes from the concentration of thiocyanate in the test solution, followed by sample recovery and repeatability experiments.

Abstract:Objective: This study aimed to rapidly detect the residual quantity of thiamendazole in food. Methods: O-aminophenol and o-phenylenediamine were screened as composite functional monomers by ultraviolet spectroscopy. The polymerization and elution conditions were studied by electrochemical analysis, and the performance of the sensor was evaluated. A rapid method for the determination of thiamendam residues in food was established. Results: Under the control of the optimal conditions, the imprinted sensor had the specific adsorption performance for thiamendam and its structural analogues, and the selectivity for thiamendam was the strongest. The linear relationship of this method ranged from 1.0×10^-8 to 1.0×10^-4 mol/L, and the detection limit was 3.3×10^-9 mol/L; The average recoveries of the spiked samples were 88.16%～100.73%, and the relative standard deviations were less than 2.63%. Conclusion: The sensor has excellent imprinting effect, selectivity, reproducibility and stability, and can be used for the rapid detection of thiamendam residues in food.

Abstract:The elements of the French food safety labeling system include specialized management organizations, diversified use objects and diversified identification types. Its text characteristics are reflected in the establishment of a diversified system and standard system, the construction of the cooperation mechanism between the government and market entities, and the attention to the standardized construction of special food safety labeling.In this regard, China's food safety labeling system can be optimized and constructed from the dimensions of improving the diversified food labeling standard system based on Article 71 of the Food Safety Law, building a self-regulatory management standard system with supermarkets and agricultural products markets as the core, and adding a special labeling standard system and mechanism for special food safety.

Abstract:Objective: Explore the effects of different combinations of forward screw elements in the melt conveying section on the melt conveying characteristics of reverse screw elements. Methods: Two different models were constructed by changing the lead, using SolidWorks software to establish a three-dimensional model, and using Polyflow software to numerically simulate the extrusion process of the two models in the melt conveying section. The effects of the screw groove width and screw edge thickness of the screw elements on the flow field under different lead lengths and the changes in the flow field at different rotational speeds were analyzed, and the effects of rotational speed on the material mixing were verified through experiments. Results: The constructed model can allow the melt to pass through the reverse threaded element. At the same screw speed, the pressure building capacity and conveying capacity of model one constructed from large lead screw elements were stronger than that of model two constructed from small lead screw elements. Model one was superior to Model two in terms of decentralized mixing ability, and weaker than Model two in terms of distributed mixing ability. Under the same pressure difference at both ends, increasing the rotational speed could improve the dispersion and mixing effects of materials. Conclusion: Using model one in the improved processing of polylactic acid and increasing the rotational speed of the screw can further crush the material and improve the quality of the extrusion.

Abstract:Objective: The flow channel distribution of polylactic acid in four screw extruder with different screw arrangement was studied. Methods: The three-dimensional modeling software Solidworks was used to establish the screw model and the corresponding fluid region model under the arrangement of one-word screw, four-square screw and encircle screw. Numerical simulation was carried out by the simulation software Polyflow. Results: The screw arrangement of monotype and surround type had better pressure building ability and distribution mixing ability than the square arrangement, and the square arrangement had weaker transport ability of polylactic acid. Conclusion: The four-screw extruder with one-line screw arrangement has a good effect on the processing of PLA.

Abstract:Objective: To improve the separation efficiency of constricted clam shell and meat. Methods: Taking Lianyungang double-headed razor as the test object, taking frequency, amplitude, and sieve surface inclination as the test factors, and taking the screening efficiency and the ratio of the shell in the meat as the main control targets, a single-factor test was carried out, and the test results were analyzed by Design-Expert software. An analysis of variance was performed to establish a regression model matching the frequency, amplitude, and inclination of the screen surface to the screening efficiency and the ratio of husks in the meat. Using the response surface optimization analysis method, the optimal matching of working parameters for the separation and screening device of constricted razor shell and meat was obtained. Results: When the discharge rate was controlled at 1.2 kg/s, the shell opening rate was controlled at 97%, the frequency was set at 21.6 Hz, the amplitude was set at 3.6 mm, and the screen inclination angle was set at 9°, the screening efficiency of constricted razor was improved, with the screen efficiency of 97.60%, and the shell-on ratio of the meat of 4.52%. Conclusion: The designed vibrating screening device for constricted razor has high screening efficiency and good adaptability, which can meet the preliminary processing requirements.

Abstract:Objective: Solve the problem of inaccurate temperature control of liquor entering the cellar. Methods: Based on the embedded platform, a ZigBee wireless sensor network for cellar parameter aggregation is constructed. The cellar environmental data transmission, storage and display were realized through NB-IOT and cloud platform. Algorithm, real-time optimization of output parameters Kp, Ki, Kd, to achieve precise control of cellar temperature. Finally verify the performance of the temperature control system. Results: The maximum deviation between the measured temperature and the set temperature by the fuzzy PID control algorithm is 0.25 ℃, the overshoot is 1.6%, and the error is within 5% by comparing the manual measurement data with the data collected by the monitoring system. Conclusion: The temperature of entering the cellar can be controlled quickly and accurately by using the fuzzy PID control strategy.

Abstract:Objective: Reduce the manufacturing cost of automated mango grading equipment. Methods: The effects of three commonly detection algorithms for mango defect detection were compared, and a defect detection algorithm based on YOLOv5 for mango surface was proposed for the light weight design to work on mobile devices. Results: Compared with the original algorithm, the experimental algorithm can reduce the number of parameters by 45.9%, the number of floating point operations by 46.7%, and the weight file size by 45.2% under the premise of meeting the requirements for mango surface defect detection. Conclusion: the experimental algorithm effectively reduces the performance requirements for deployment equipment, and has potential value in reducing the manufacturing cost of mango grading detection equipment.

Abstract:Objective: In order to reduce the manual demand of betel nut classification improve the accuracy of betel nut classification and reduce the size of classification model. Methods: Expanded the input layer of Xception as the feature extraction backbone network. Added a dual-channel sequeeze and excitation module after the feature extraction network. Used the ELU activation function instead of ReLU. Used the data enhancement to expand the dataset of betel nuts, divided the dataset into training sets, validation sets and test sets in 9∶3∶1, and trained the improved Xception models. Results: When the improved Xception was used to classify 1 100 betel nut images in the test set, the classification accuracy reached 99.182%, and the model size was 15.7 MB. Conclusion: The improved model can meet the accuracy requirements and model size requirements for betel nut classification.

Abstract:Taking the display design research on traditional festival food's packaging as a point of penetration, this paper discusses about its display features and way of expression in the context of cultural confidence. At first, the paper analyses and summarizes traditional festival food packaging's current situation. Then, it concludes the display features of traditional festival food packaging's design throughout elucidating its concept. Finally, it probes into the packaging display design's expression way. Traditional festival food's packaging should comply with the tendency of today's aesthetic idea and the consumer development. The packaging's display design features could be started with its way of telling, scene being produced and interaction with consumer. In the display, packaging's theme, way of telling and design strategy should be considered. It should emphasize the atmosphere being produced when the packaging is opened, and focus on consumer's interactive experience on visual and tactile aspects and with AR technology. In opening the packaging, it should help consumer gradually understand Chinese traditional festival and customs, and thus enhance their cultural confidence.

Abstract:Taking the packaging design of Tanyang Gongfu Black Tea, a product protected by geographical indication, as the core content, the paper adopts the method of combining case study with data investigation to deeply interpret and refine the regional cultural characteristics of Tanyang Village, and further integrate the regional geographical and cultural factors of Tanyang Village into the design to enhance the added value and influence of the product.

Abstract:Objective: To design new and effective polyphenol oxidase （PPO） inhibitors and expand their application in the field of aquatic product preservation. Methods: The synthesized H₈[P₂Mo₁₇Ni（OH₂）O₆₁] （P₂Mo₁₇Ni） structure was characterized by ultraviolet and infrared spectrum. The inhibitory effect, type and mechanism of P₂Mo₁₇Ni on the relative activity of mushroom PPO in vitro was clarified. Then, the preservation effects of P₂Mo₁₇Ni on Litopenaeus vannamei Boone were evaluated through studying the index change of shrimps treated with P₂Mo₁₇Ni stored at 4 ℃, in which included the sensory score, the value of chromatic aberration L*, the value of total chromatic aberration （ΔE）, the total number of colonies, the value of pH and the value of total volatile basic nitrogen （TVB-N）. Results: The results showed that P₂Mo₁₇Ni was synthesized successfully. P₂Mo₁₇Ni inhibited the activity of PPO from mushroom in vitro with semi-inhibitory concentration （IC₅₀） of （0.377±0.004） mmol/L. P₂Mo₁₇Ni inhibited mushroom PPO in a competitive reversible manner, and the inhibition constant K_I was 0.185 mmol/L. Under the cold storage condition of 4 ℃, compared with the control group, P₂Mo₁₇Ni could effectively delay the decline of sensory score and the increase of L* and ΔE value in shrimps treated with P₂Mo₁₇Ni, and the inhibitory effect was significant. P₂Mo₁₇Ni could significantly inhibit the increase of total number of colonies, pH value and TVB-N value. P₂Mo₁₇Ni could extend the shelf life of shrimps for 4~5 days. Conclusion: P₂Mo₁₇Ni can slow down the blackening of shrimps and prevent its spoilage. P₂Mo₁₇Ni possesses a good preservation effect on L. vannamei and can be used in the preservation industry of aquatic products.

Abstract:Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to preserve prawns, and the contents of malondialdehyde and salt soluble protein, as well as the changes of Ca²⁺-ATPase activity, pH value, shear force, color difference and protein molecular weight of prawns were monitored. Results: Compared with the conventional CFPS, the LFEF+CFPS had no significant effect on the content of malondialdehyde, salt-soluble protein, pH, shear force and color of prawn meat. However, after 3 days of storage, LFEF + CFPS treatment significantly inhibit the decrease of Ca²⁺-ATPase activity, and the Ca²⁺-ATPase activity of LFEF+CFPS treatment group stored for 15 days was 2.20 times that of the CFPS treatment group. In addition, LFEF + CFPS treatment significantly inhibited the decrease in the density of myosin heavy chain, actin and tropomyosin bands. Conclusion: Compared with conventional CFPS treatment, LFEF + CFPS treatment significantly inhibited the decrease of Ca²⁺-ATPase activity and protein degradation, maintained the stability of protein structure and properties, and slowed down the deterioration of prawn meat quality.

Abstract:Objective： Optimized the drying process of jujube slices and improved the product quality. Methods： Taking jujube slices as the research object, the correlation between conversion moisture content, infrared temperature and slice thickness and drying time and drying rate was studied, and the change rule of effective moisture diffusion coefficient of jujube slices in FD-IRD with conversion moisture content, infrared temperature and slice thickness was calculated, and the drying activation energy of jujube slices in FD-IRD was calculated according to the test data. Results： The lower the conversion moisture content is, the shorter the infrared drying time was. But the lower the conversion moisture content would greatly increase the freeze drying time. Proper increase of infrared drying temperature was beneficial to increase the effective diffusion coefficient of water. The thinner the slice is, the higher the drying rate was. Reducing the slice thickness can improve the effective water diffusion coefficient and shorten the drying time. The front and rear two stages were both speeds reducing drying processes. The effective moisture diffusion coefficients of freeze-drying and infrared drying under different drying conditions by solving Fick's second law were 3.39×10^-9~9.47×10^-9 and 3.34×10^-9~2.01×10^-8 m²/s, respectively; The drying activation energy of the infrared drying stage was 59.03 kJ/mol calculated by Anius formula. Conclusion： The conversion moisture content is 30%, and the infrared temperature is 60 ℃. Under the condition of slice thickness of 6 mm, the freeze infrared combined drying technology has short drying time and high efficiency.

Abstract:Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 10 d after coating with 0.0, 1.5, 3.0 and 4.5 mL/100 mL carbon quantum dots-chitosan （N-CDs/CH） for preservation treatment. During the period of preservation, the weight loss, color difference, soluble solids and polyphenol oxidase were measured every 24 h to evaluate the preservation effect of the composite films. Results: The synthesized N-CDs had the typical characteristics, which had good fluorescence stability, hydroxyl and amino groups on outer surface, and no cytotoxicity. After fresh-cut shiitake mushrooms were treated with different concentrations of N-CDs/CH until the 10th day of storage, 4.5 mL/100 mL N-CDs/CH coating group had weight loss of 3.31%, coloration of 10.32, soluble solids of 4%, and polyphenol oxidase （PPO） activity of 104.65 U/(kg·s), all of which were significantly better than the blank group and other treatment groups （P＜0.05）. Conclusion: The preservation effect at the 4.5 mL/100 mL of N-CDs/CH coating was significantly better than that of blank and others （P＜0.05）. N-CDs/CH coating inhibited water loss and PPO activity, improved color and enhanced the preservation quality of fresh-cut shiitake mushroom.

Abstract:Objective: This study aimed to investigate the anti-fatigue activity of chickpea polypeptide and its anti-fatigue mechanism. Methods: Weight-bearing swimming test, fatigue-related biochemical index analysis and immune activity determination were analyzed in mice. Results: In the weight-bearing swimming test, the swimming time of the chickpea polypeptide-fed group was significantly longer than that of the control group (P<0.01). The test results of biochemical indicators showed that chickpea polypeptide significantly reduced the levels of urea nitrogen and blood lactic acid in the blood of mice, and also significantly increased the contents of liver glycogen, muscle glycogen and insulin (P<0.01). Chickpea polypeptide also significantly improved the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and lactate dehydrogenase (LDH). In addition, chickpea polypeptide supplementation improved the immunity by increasing phagocyte activity, stimulating sIgA secretion and reducing proinflammatory cytokines in mice. Conclusion: Chickpea polypeptide has a strong anti-fatigue effect on mice.

Abstract:Objective: The preventive and therapeutic effects of the aqueous extract of Ficus pumila on COPD model rats were observed and its mechanism was also discussed. Methods: COPD model was established by intratracheal injection of lipopolysaccharide and smoking. Using the pulmonary function test, the level of related inflammatory factors detection in the BALF by ELISA, the blood gas analysis and HE staining for lung pathological observation. Results: The results showed that the indexes of the model rats were consistent with the pathological characteristic of COPD. The model group animals had obvious airflow obstruction, while the high dose of F. pumila aqueous extract group could significantly increase the levels of FVC, Fev0.3, PEF, Fev0.3/FVC （P<0.01）, similar to the results of positive control drug （aminophylline）. There was abnormal exchange of O₂ and CO₂ in the lungs of the model rats; At the same time, the high dosage of Ficus pumila aqueous extract can significantly improve the pulmonary ventilation function of COPD, and the effect was better than positive drug. Medium dose-, high dose aqueous extract group and positive drug group could significantly reduce the number of leukocytes （P<0.05）. High dosage aqueous extract could significantly improve TNF-α, IL-8, IL-1, elastase, platelet activating factor and other inflammatory factors （P<0.05）, while positive drug only had a significant effect on platelet activating factor （P<0.01）. High dosage aqueous extract could reduce the pathological conditions of lung inflammation cell infiltration, goblet cell and gland hyperplasia, alveolar dilatation and smooth muscle thickening caused by COPD. Conclusion: High dosage aqueous extract of F. pumila could improve the pulmonary dysfunction and inflammation level of COPD in rats.

Abstract:Objective: This study aimed to develop an auric-lowering peptide of skipjack byproducts (SPBp) with Xanthine oxidase (XOD) inhibition activity and improve the utilization rate of byproducts of skipjack. Methods: Based on the response surface methodology, several parameters affecting this process were investigated, including protease types and enzymatic dosages, pH, temperature, time and their interactions on the content of amino-nitrogen, solid content and XOD inhibition activity. Results: The results showed that trypsin was the best protease. The optimal process parameters were as follows: the dosage of the enzyme was 4%, pH 8.0, temperature 55 ℃, time 5 h, solid-liquid ratio 1∶3 （g/mL）. Under the control of the optimal conditions, the solid content was 4.12%; XOD inhibition activity was 43.941%, which were all in good agreement with the predicted values. SPBp-XOIP showed strong radical scavenging activity against hydroxyl and DPPH radicals with ED50 values of 6.0 mg/mL and 10.0 mg/mL, respectively. Conclusion: The meat of Skipjack has the potential to prepare XOD inhibitory peptides, which can be used as dietary function factors in antioxidant stress and prevention of hyperuricemia.

Abstract:Objective: This study aimed to improve the preparation efficiency seaweed iodine and reduce the cost. Methods: The ultrasonic assisted technology was applied in kelp extraction section. The ultrasonic-assisted extraction technology of seaweed iodine was optimized by single factor and response surface test design. The amino acid composition in the final product was analyzed by high performance liquid chromatography (HPLC). Results: The optimal extraction conditions were as follows: ultrasonic power 125 W, ultrasonic time 130 min and ultrasonic temperature 57 ℃. Under the control of these conditions, the extraction yield was 39.85%, which was 1.6 times higher than that without ultrasonic-assisted extraction. The seaweed iodine products contained 11 kinds of amino acids, including 2 kinds of essential amino acids and 2 kinds of umami amino acids, and diiodotyrosine was also detected. Conclusion: Ultrasonic-assisted preparation can improve the production efficiency of iodine in seaweed.

Abstract:Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds of tartary buckwheat wines (A, B and C) were investigated. The effects of different tartary buckwheat varieties on wine quality characteristics were explored. Results: The contents of total flavone, total phenol, soluble solid and the scavenging rate of DPPH and ABTS free radicals of tartary buckwheat B were the highest. The color difference showed that the content of total flavonoids and total phenols had a significant correlation with the color of wine samples. 49 kinds of volatile substances were found in B1 samples after soaking for 40 days, the relative content was 79.488%, among which 16 kinds of esters (the relative content was 49.916%) were the main volatile substances. Conclusion: The variety The variety of tartary buckwheat influences the quality of the wine significantly. The content of flavonoids and total phenols in the wine has a significant correlation with the color of the wine sample. The optimum variety for black wine is tartary buckwheat B.

Abstract:Objective: Comprehensive utilization of Dianhong rose resources to improve the added value of products. Methods: The single-factor experiment and response surface experiment were used to optimize the extraction process of supercritical CO₂ with essential oil yield as the measurement index. The composition and relative content of different rose oils were analyzed by GC-MS. The components and relative contents of different rose oils were analyzed by GC-MS, and the antioxidant activities of different rose oils were evaluated. Results: The results showed that the optimal extraction parameters were as followed: particle size of 40 mesh, extraction pressure of 25.5 MPa, extraction temperature of 45.5 ℃, extraction time of 123 min, CO₂ flow rate of 20 L/h. Under these conditions, the essential oil yield of rose was 1.185%. A total of 74 compounds were identified from different Dianhong rose oil, and the total volatile substances of Anning Dianhong rose essential oil were the highest. The essential oil of Yunnan Dianhong rose had good ability to scavenge free radicals. The antioxidant activities of essential oil from different producing areas were obviously different. Conclusion: The essential oil extracted by supercritical CO₂ has good quality and can be used as a natural antioxidant.

Abstract:Objective: This study aimed to investigate the technological conditions for the preparation of antioxidant hydrolysate of Agaricus blazei Murill and analyze the nutritional components of the hydrolysate. Methods: Papain, cellulase and pectinase were prepared in m_papain∶m_cellulase∶m_pectinase ratio of 3∶4∶4 to dissolve the fruiting bodies of A. blazei. Response surface test was used to optimize the enzymatic hydrolysis process of A. blazei. Results: The optimal conditions of compound enzyme hydrolysis were as follows: compound enzyme dosage 0.5%, pH 6.2, hydrolysis temperature 49 ℃, hydrolysis time 147 min. Under these conditions, when the concentration of A. blazei hydrolysate was 2.0 mg/mL, the DPPH radical scavenging rate was 69.15%, showing strong antioxidant activity. The protein content of enzymatic hydrolysate was （1 013.83±25.11） mg/100 mL, crude fat content was （150.17±1.21） mg/100 mL, total sugar content was （721.41±8.74） mg/100 mL, and polysaccharide content was （138.83±1.66） mg/100 mL. The content of free amino acids was （800.94±12.36） mg/100 mL, of which essential amino acids accounted for 40.22%. Conclusion: The hydrolysate of A. blazei prepared by compound enzyme method has strong antioxidant activity and high nutritional value, which can be developed as functional food.

Abstract:Objective: To improve the availability of cherry seed, cherry seed oil was extracted by the aqueous enzymatic method. Methods: the ratio of mixed enzymes was optimized by mixture design on the basis of single factor experiment. The basic indexes of oil such as fatty acid composition and physical and chemical properties were detected. Results: the optimum extraction conditions were a 2.0% addition of mixed enzyme comprising cellulase, pectinase and acid protease （0.67∶0.10∶0.23）, liquid to material ratio of 10∶1 (mL/g), enzymolysis temperature of 45 ℃, pH of 4.0 and time of 4.0 h. The recovery of oil was 93.18% and the actual extraction rate was 28.66%. The oil from aqueous enzymatic technology was rich in oleic acid and linoleic acid, with the color of oil light-colored and transparent. Acid value and peroxide value conformed to the hygiene standard for edible vegetable oil. Conclusion: The mixture design assisted aqueous enzymatic extraction of cherry seed oil is feasible.

Abstract:Objective: This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips. Methods: The specific volume, crispness, hardness, color, fat and acrylamide content of mackerel-yam fish chips made by frozen mackerel, starch and yam powder were determined to study the effects of different aging time, frying time, frying temperature and amount of yam powder on the quality of fish-chips. Results: With the extension of the aging time, the specific volume of the fish-chips gradually increased, when the aging time was 48 h, the specific volume reached 4.14 mL/g, and the hardness also gradually decreased. When the aging time was 48 h and 60 h, the hardness was 382.8 N and 371.5 N respectively. The brittleness first increased and then decreased with the increase of aging time, after 36 h, the brittleness of the fish stick had no significant difference. The best frying time of fish-chips was 40 s, at this time, its specific volume was 4.2 mL/g, its brittleness was 0.354 mm, and its hardness was 357.17 N; when the temperature reached 180 ℃, the specific volume and brittleness of the fish-chips did not change significantly. With the increasing amount of yam powder, the specific volume, hardness, and acrylamide of fish-chips gradually decreased and its brittleness gradually increased, whereas the fat content had no obvious regularity. Conclusion: The fish chips could meet the needs of the public and had potential development values.

Abstract:Objective: This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency. Methods: Using ultrasonic treatment as a pretreatment method, the effects of drying temperature, slice thickness and ultrasonic treatment time on drying time, color difference value and vitamin C content were studied, and the drying time, quality and microstructure of the products were compared with those without ultrasonic treatment. Results: The optimal process parameters of ultrasonic pretreatment for infrared drying of Hami-melon slices were drying temperature 61 ℃, slice thickness 6 mm and ultrasonic treatment time 15 min. Under the control of these conditions, the drying time was 115 min, the color difference value was 13.79, and the vitamin C content was 112.1 mg/100 g. Compared with the untreated products, the drying time was shortened by 45.24%, the color difference was reduced by 13.38%, and the vitamin C content was increased by 16.71%. The microstructure showed that ultrasonic waves caused the expansion and contraction of the internal tissue of Hami-melon slices, and the structure was multi-channel. Conclusion: Ultrasonic treatment can be used as a pretreatment method to improve the infrared drying of Hami-melon slices, thereby improve the quality and efficiency of the drying process.

Abstract:The current situation of the development of freshwater fish pretreatment processing industry and development level of freshwater fish pretreatment equipment were briefly described in this manuscript. The development history of mechanical for freshwater fish pretreatment was reviewed. Based on the processing technology of freshwater fish, combining the processing needs of different freshwater fish and freshwater fish products, the main structure composition form and operation mode of existing freshwater fish pretreatment was summarized. The current cutting-edge technology of existing visual recognition and automatic monitoring practical applications in domestic and foreign were included. The research direction combined with China's national conditions of freshwater fish pretreatment equipment was proposed in two aspects, which were automation and intelligence.

Abstract:Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.

Abstract:The toxicity sites and toxicity mechanism of aflatoxin B₁（AFB₁） were explored in this study, and aiming at the toxicity sites of AFB₁, the advantages of microbial degradation of AFB₁ were compared. Then the degradation mechanism of AFB₁ by detoxifying enzyme method in microbial method was reviewed. Moreover, the composite application of detoxification enzyme method combined with other methods is prospected.

Abstract:Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.