Abstract:［［Objective ］］ To propose a method for modifying the existed isotherm model based on molecular thermodynamics.［［Methods ］］ The phantom model in polymer physics field was borrowed to predict the chemical potential of water from swelling effect.Isothermal adsorption and desorption of wheat flour measured using a dynamic vapor sorption system at 20，30，40 ℃ were used as a case to verify our improving approach after analyzing the reasonability of best fitted parameter values.［［Results］］ The modified model can describe the adsorption and desorption of wheat flour very well,give reasonable parameter values,and predict logically the variation of bound water and adsorbed water contents with water activity and the contributions of mixing,swelling and adsorption effects to the chemical potential of water.［［Conclusion ］］ Our approach for modifying the molecular thermodynamic isotherm model is effective and reasonable.

Abstract:［［Objective ］］ This study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.［［Methods ］］ After 6 months of salt -dehydrated pickled cabbage,the different metabolites before and after secondary fermentation were determined by liquid chromatography -tandem mass spectrometry (LC-MS/MS ) combined with multivariate statistical analysis.［［Results］］ 147 different metabolites were screened after secondary fermentation,mainly including organic acids and their derivatives,organic heterocyclic compounds,lipids and lipid molecules,phenolic compounds,phenylpropane and polyketone compounds.Bitter amino acids (histidine,arginine,tyrosine and valine ) down -regulated,lactic acid,acetic acid,phenylacetic acid,palmitic acid,linoleic acid,phenolic acid and other substances up -regulated.The Kyoto Encyclopedia of Genes and Genomes (KEGG ) pathway enrichment analysis of the differential metabolites showed that Alanine,aspartate and glutamate metabolism,arginine and proline metabolism,and arginine biosynthesis were the most significantly correlated with the major differential metabolites.［［Conclusion ］］ After secondary fermentation,Zhacai have richer flavor substances,stronger aroma,and better taste.

Abstract:［［Objective ］］ To study the flavor intensity of green tea after mixing the main flavor monomers.［［Methods ］］ Three main catechins [epigallocatechin gallate (EGCG ),epigallocatechin gallate (GCG ),epicatechin gallate (ECG )] and three amino acid monomers (aspartic acid,glutamic acid and theanine ) in green tea were studied by electronic tongue detection technique.The evaluation model of green tea taste attribute was constructed by quadratic polynomial regression analysis.［［Results］］ The intelligent sensory intensity in the matching solution followed the order of umami > astringency > bitter taste.ECG,EGCG interaction with aspartate and glutamic acid had positive effect on bitter taste.Aspartate and glutamic acid had negative effects on the bitterness intensity of theanine.GCG and ECG had a positive effect on astringency,the interaction between catechin and amino acid and glutamic acid with aspartic acid and theanine had a negative effect on astringency.The interaction between glutamic acid,theanine,catechin and amino acid and the interaction between catechin and catechin had |a positive effect on umami taste,while the interaction between ECG,theanine,catechin and amino acid,aspartic acid and theanine,glutamic acid and theanine had a negative effect on umami taste.The evaluation model of monomer taste attribute was Y (bitter )=17.033 1+0.927 0X4+0.002 5X23+0.000 2X26+0.001 9X2X5+0.009 3X4X5-0.003 7X4X6-0.000 7X5X6.Y=-32.097 5+0.199 8X2+0.455 3X3+1.222 9X4+0.000 6X22+0.004 4X25-0.000 1X1X6-0.002 6X2X3-0.008 1X3X4-0.017 3X4X5+0.001 4X5X6;Y (fresh )=80.221 8-0.703 7X3+0.555 6X5-0.355 4X6+0.000 7X26-0.001 6X1X2-0.002 7X1X5+0.000 8X1X6+0.007 9X2X3-0.009 7X2X5+0.014 3X3X5-0.002 4X4X6-0.004 8X5X6;The correlation coefficients of the model were all > 0.890 1,and the determination coefficients were all >0.792 2.The reference model taste intensity was 15.17~53.58 in umami,3.03~15.76 in bitterness,and 5.94~16.52 in astringency.［［Conclusion ］］ The solution composed of theanine,glutamic acid,aspartic acid,EGCG,GCG and ECG monomers can simulate the flavor intensity of green tea soup to a certain extent,and the highest and lowest intensity of green tea taste properties can be matched according to the three models.

Abstract:［Objective ］ The effect of milling methods on tartary buckwheat leaves was discussed.［Methods ］ Tartary buckwheat leaves（Heifeng 1） were used as raw materials and the effects of the different grinding treatments (electric stone mill,ultra -microcrushing,steel grinding,grainmill ) on the physical -chemical characteristics such as particle size,specific surface area,density,angle of repose,nutrient composition and hydration characteristics of tartary buckwheat leaf powder were investigated.［Results］ The contents of protein -soluble dietary fiber,chlorophyll and functional components GABA,rutin and quercetin in tartary buckwheat leaf powder prepared by ultrafine grinding were significantly higher than those of other methods.The particle size of tartary buckwheat leaf powder was small when prepared by the electric stone mill,followed by ultrafine grinding,and the color was the brightest.The D50 was three to five times more than that of previous grinding techniques,the specific surface area and cell breakage rate were the lowest,and the fluidity was the highest after the grains were ground.The water -holding capacity of grain mill leaf powder was the highest,and the water solubility was the lowest.At room temperature,the swelling property of tartary buckwheat leaf powder decreased with the decrease in powder particle size.Fourier transform infrared spectroscopy analysis showed that the infrared absorption spectra of tartary buckwheat leaf powder by four milling methods were the same,all of which contained O —H,C—H,C=O,N—H and C —O—C bonds.［Conclusion ］ Different grinding methods affect the characteristics of tartary buckwheat leaf powder,and the grinding method can be selected according to the terminal use.Among them,ultrafine grinding has the best retention of functional components of tartary buckwheat leaf powder.

Abstract:［Objective ］ The purpose of this study is to improve the quality of boiled spicy pork slices and promote standardized and industrialized production.［Methods ］ The changes of volatile flavor substances in boiled spicy pork slices were analyzed by gas chromatography-mass spectrometry (GC-MS ).The contents of the main volatile flavor substances were calculated by adding internal standard substances,and the odor activity value (OAV ) was used to determine the key volatile flavor substances in samples.［Results］ 136 volatile flavor substances were identified in samples.The number of volatile flavor substances in samples during slicing,curing,boiling,and pouring oil was 57,66,57 and 63 respectively.Ketones ’ contents were the highest in all samples (the highest contents of alcohols were detected in the pouring oil sample ).19 key flavor substances were determined according to the odor activity value (OAV ≥1).The OAVs of nonanal,D-limonene,(E)-2-nonenal,and (E,E)-2,4-decadienal in some samples were more than 100,and the OAVs of camphene and linalool in some samples were more than 50.These 6 volatile flavor substances had a great contribution to forming the flavor of boiled spicy pork slices.The volatile flavor substances in samples during boiling and pouring oil were significantly different from other samples,indicating that the boiling and pouring oil process had the greatest influence on the volatile flavor of boiled spicy pork slices.［Conclusion ］ The boiling and pouring oil processes were the key processing stages that affected the volatile flavor substances in boiled spicy pork slices.|

Abstract:［［Objective ］］ In order to optimize the fermentation process of kiwi wine and improve its overall quality,the effects of different exogenous carbon on its quality and volatile components were compared.［［Methods ］］ Selected sucrose,glucose,maltose,brown sugar,high fructose corn syrup,glutinous rice and rice sacchacation solution as exogenous carbon,and adjusted the initial sugar content of fermentation solution to 23%.Biomass change,alcohol content,organic acid content,monomer phenol content,volatile components and sensory properties were measured.［［Results］］ The fermentation rate of maltose group was the slowest,the alcohol content was the lowest,and the organic acid accumulation was the least.The total amount of monomer phenols in brown sugar group was the highest,among which gallic acid (217.45 mg/L ) was the highest monomer phenolic substance in all groups,which improved the antioxidant capacity and reduced the methanol content.In terms of aroma,a total of 53 volatile components were isolated and identified in the seven carbon source fermentation groups,and the average contents of alcohols (8.985 mg/kg ) and esters (1.625 mg/kg ) were the highest,accounting for 71.1% and 12.7%.The total volatile components of glucose group and high fructose syrup group were the highest,maltose group was the lowest,and brown sugar group was the highest.［［Conclusion ］］ In summary,glucose,sucrose,high fructose corn syrup and brown sugar can be used as ideal external carbon sources for kiwi fermentation,and brown sugar can be further explored and applied.

Abstract:［［Objective ］］ This study aimed to develop a rapid and efficient method for quantifying tetraniliprole residues in animal -derived foods by combining multi -plug filtration cleanup (m-PFC ) with high -performance liquid chromatography -mass spectrometry (HPLC -MS).［［Methods ］］ Samples were extracted with acetonitrile,followed by salting out using sodium chloride and anhydrous magnesium sulfate.The extracts were purified via m -PFC and analyzed using HPLC -MS with external standard calibration.［［Results］］ The method demonstrated a strong linear correlation between tetraniliprole concentration and response values over a range of 0.001 to 0.150 mg/L,with a coefficient of determination (R2) exceeding 0.999.The limit of quantification (LOQ ) was 0.002 mg/kg.Average recovery rates ranged from 90.0% to 108.0%,with relative standard deviations between 1.10% and 4.89%,validated across a variety of matrices,including pork,beef,mutton,chicken,pork liver,beef liver,mutton liver,chicken liver,eggs and milk.［［Conclusion ］］ The proposed method is rapid,straightforward,high sensitivity,and suitable for quantitative determination of tetraniliprole residues in animal -derived food.

Abstract:［［Objective ］］ To improve the classification accuracy of edible vegetable oils,an identification model based on three -dimensional fluorescence spectroscopy and ISSA -SVM was established.［［Methods ］］ Combining the feature information of three -dimensional fluorescence spectroscopy,an improved sparrow search algorithm was used to optimize the parameters of the SVM model,constructing an edible vegetable oil identification method that integrates the characteristics of three -dimensional fluorescence spectroscopy information and the ISSA -SVM model.［［Results］］ Compared with the SVM model,GA -SVM model,PSO -SVM model,and SSA -SVM model,the classification accuracy of the ISSA -SVM model for edible vegetable oils reached 100%.［［Conclusion ］］ The ISSA -SVM model has higher convergence efficiency,system stability,and the ability to avoid local optimal solutions,which can effectively cope with complex and variable sample classification tasks.

Abstract:［［Objective ］］ To evaluation the uncertainty of determination of methamidophos residues in vegetable oil by ultra -performance liquid chromatography -tandem mass spectrometry.［［Methods ］］ A vegetable oil sample was detected by ultra -high performance liquid chromatography -tandem mass spectrometry,and the recovery rate was determined at the same time.By analyzing the sources of uncertainty in the experimental process,the measurement uncertainty was ultimately evaluated.［［Results］］ The residue amount of methamidophos in olive oil samples was not detected,and the uncertainty of the accuracy 1 sample was evaluated,The results were （0.018±0.010） mg/kg.［［Conclusion ］］ In the uncertainty measurement process of methamidophos residue in vegetable oil,the influence of standard curve fitting,ultra -high liquid chromatography -mass spectrometry,and standard working solution is relatively large,while the influence of sample weighing,sample pretreatment,and sample repeatability determination is relatively small.

Abstract:［［Objective ］］ This study aimed to estimate the measurement uncertainty of coliforms in drinking water according to ISO 19036:2019.［［Methods ］］ By designing protocols,the technical uncertainty (utech),matrix uncertainty (umatrix) and distribution uncertainty (udistrib) were estimated respectively,and the combined uncertainty (uc(y)) and extended uncertainty (U) were calculated by combining the values of the three components.［［Results］］ After estimating the measurement uncertainty of the second method of GB 4789.3—2016,the technical uncertainty was 0.120 2 log（CFU/mL）,the matrix uncertainty was 0.1 log（CFU/mL）,and the distribution uncertainty was 0.065 5 log（CFU/mL） and 0.026 1 log（CFU/mL）.When the result was 440 CFU/mL,the extended uncertainty was 0.34 log（CFU/mL）,expressed as （2.64±0.34） log（CFU/mL）.［［Conclusion ］］ According to ISO 19036:2019,the estimation of measurement uncertainty for quantitative determinations of microorganisms in food is more scientific and convenient compared to current domestic standards.

Abstract:［［Objective ］］ Reduce the running time and impact of Delta robot in food sorting trajectory,improve the efficiency and stability of Delta robot operation.［［Methods ］］ Based on the analysis of the food sorting system (using Delta robots ),a Delta robot food sorting trajectory optimization method was proposed,which combined NURBS algorithm,sparrow search algorithm and butterfly optimization algorithm.Optimizing the running trajectory of Delta robot for NURBS curve planning with the goal of minimizing running time and impact,combining sparrow search algorithm and butterfly optimization algorithm to solve the model,which realized the optimization of Delta robot sorting trajectory.［［Results］］ The proposed Delta robot sorting trajectory optimization method could balance running time and impact,reduce running time by more than 6.00% and running impact by more than 80.00%.The dynamic grasping success rate of the system was over 99.00%,which could meet the requirements of food sorting.［［Conclusion ］］ Optimizing NURBS curves through a combination of runtime and impact optimization can effectively improve the food sorting performance of Delta robots.

Abstract:［［Objective ］］ Reduce the trajectory running time,energy consumption,and operational impact of parallel robots during the food sorting process.［［Methods ］］ Based on the analysis of the Delta parallel robot food sorting system,an improved 4-3-3-4 interpolation method was proposed for trajectory optimization of the Delta parallel robot.Built a model to optimize the joint coefficients of the 4-3-3-4 interpolation polynomial with the goal of optimizing the running time,energy consumption,and impact.By improving the butterfly optimization algorithm,the optimal solution for the motion trajectory of the parallel robot was obtained and its superiority was verified.［［Results］］ Compared with conventional methods,the proposed trajectory optimization method had better operational efficiency and control effects,with the more smoother of the planned trajectory.In actual sorting,the sorting error was less than 0.5 mm,the sorting success rate was 99.60%,and the average sorting time was 0.620 s.［［Conclusion ］］ Optimizing polynomial interpolation can effectively improve the efficiency and stability of trajectory planning for parallel robots.

Abstract:［［Objective ］］ Improve the rapid grading technology of fresh goji berries.［［Methods ］］ Utilizing the physical properties of fresh goji berries with a density lower than water,a fresh goji berry classifier was developed using flotation principles.The theoretical structural parameters of the classifier were calculated and specified through mechanical analysis and experimental measurements.Based on ANSYS Fluent simulation of the grading process,analyzed the simulation results,and verified and accurately determined the theoretical structural parameters of the classifier.［［Results］］ The specific parameters of the classifier were:cage diameter 0.34 m,length 2.1 m,roller bar diameter 10mm,cage tilt angle 17°,water flow rate 1.7×10-2 m3/s,water flow rate 3.5 m/s,cage speed 12 r/min.Using parallel and batch testing methods,the production efficiency and capacity of the prototype were verified.The parallel test results showed that the average classification accuracy of fresh goji berries was about 93.79%,and the non -destructive rate of fresh goji berries was 98.21%.Batch experiments have shown that the average production capacity of fresh goji berries was 1 020.6 kg/h,and the average classification accuracy was 92.85%.［［Conclusion ］］ The squirrel cage fresh goji berry classifier developed in this article based on flotation method can achieve low loss,fast,and efficient classification of fresh goji berries.

Abstract:［［Objective ］］ Designed a roller mill and optimize the structure of the milling system.［［Methods ］］ Using the Rocky DEM discrete element method,determined the structural range of key parameters such as the speed ratio of the milling system,roller diameter,tooth top width,and fast roller speed based on the particle size quantity of 1~5 mm.Orthogonal experiments were designed,and the particle numbers in each interval of 1~2,2~3,3~4,and 4~5 mm were obtained by simulation models.The four interval indicators were assigned to the weight using hierarchical analysis.Further the four indicators were integrated into a comprehensive value as the basis for judging the experimental results through TOPSIS.The grinding performance was measured in terms of the comprehensive value and the optimal structure was analyzed visually.［［Results］］ Compared with the initial structure,the number of grinding refined particles increased by 10 196,and the performance of scratch system improved by 14.2%.［［Conclusion ］］ The diameter of the grinding roller has the most significant impact on the grinding effect.The optimal structure for the rollermill includes a grinding roller diameter of 270 mm,a fast roller speed of 700 r/min,a speed ratio of 2.7,and a tooth top width of 1.2 mm.

Abstract:［［Objective ］］ To improve the automation level of 0the temperature control of grain cooling.［［Methods ］］ Using SST k-ω turbulence model and non -equilibrium thermal model to conduct theoretical analysis.Fluent was used for simulation and combined with process validation to explore the temperature distribution law during the process of grain spreading and cooling,and to optimize the spreading and cooling process via Univariate analysis and multivariate orthogonal analysis.Based on the degree how the discharge temperature meets the process requirements,and analyzed the impact of the thickness of the grain layer,the speed of the plate chain movement,and the impact of the exhaust air volume on the air flow distribution,temperature field distribution,and the temperature changes during the entire grain movement process.［［Results］］ After analysis,it was found that the thickness of the material layer has significant impact on the discharge temperature,the speed of the plate chain movement and the exhaust air volume have secondary impacts.The relationship equations between the discharge temperature and the grain residue processing capacity,and exhaust air volume were determined,which were convenient for predicting the discharge temperature in case of process changes.［［Conclusion ］］ Through process verification,the non -equilibrium thermal simulation method is accurate and effective in simulating the spreading and cooling process.The optimal process conditions for this spreading and cooling machine are about 20 cm in thickness of grain,0.15 m/s in plate chain movement and 5 000 m3/h exhaust air volume.

Abstract:［［Objective ］］ To investigate the variation laws of temperature and humidity fields during the tempering process.［［Methods ］］ Using corn kernels and grain piles as porous media,perform multi -physics field coupling using the heat and moisture flow interface in the COMSOL Multiphysics heat transfer module.［［Results］］ Five tempering and six drying processes reduced the relative humidity of corn kernels from 22.5% to 4.97%,and after two tempering and three drying processes,the average relative humidity of corn kernels decreased to 11%.The drying effect improved by 9.5% compared to no tempering drying.The same effect was obtained by the strategy of tempering at normal temperature with less drying time.［［Conclusion ］］ The tempering strategy effectively improves he drying rate by reducing the moisture gradient,shortening the overall hot air drying time.However,the drying and slow fermentation times are increased.The application of ambient temperature ventilation slow fermentation strategies in the air -drying chamber can further reduce the number and duration of slow fermentation sessions required in the later stages of drying.

Abstract:［［Objective ］］ This study aimed to improve the quality degradation of quick -frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.［［Methods ］］ The addition of hydrothreose,soluble soybean polysaccharide and trehalose was optimized by Box -Behnken experiment design and response surface analysis.［［Results］］ The optimal dosage combinations of the three amendments were hydrothreose 4%,soluble soybean polysaccharide 0.6% and trehalose 8%.After repeated thawing and freezing,the structure of the dumpling flour was relatively complete.［［Conclusion ］］ After the improvement,the frost cracking rate of the dumpling was reduced,and the hardness and sense of the dumpling were suitable.

Abstract:［［Objective ］］ Improve the accuracy and robustness of maturity detection of pitaya fruit.［［Methods ］］ Combining the YOLOv 8 object detection model with the PSP -Ellipse segmentation algorithm,an efficient and accurate automatic identification method for pitaya fruit maturity was proposed.First,the real -time target detection function of YOLOv 8 was used to locate and identify the pitaya fruit initially.Then the shape recognition capability of PSP -Ellipse was used to further fine classify the shape and maturity of the pitaya fruit.［［Results］］ The accuracy rate of maturity classification of pitaya fruit was 97.6%,and the robustness was strong.［［Conclusion ］］ This method can significantly improve the automatic classification efficiency of pitaya fruit under complex backgrounds and various lighting conditions.

Abstract:［［Objective ］］ This study aimed to investigate the effects of an acidic tea polysaccharide extracted from Wuyi Rock tea "yellow slice" on bile acids in hyperglycaemic rats.［［Methods ］］ In vitro experiments simulating artificial gastric and intestinal fluids were conducted to evaluate the binding capacity of tea polysaccharides to bile salts.The composition of bile acids in the cecal contents was analyzed using Liquid Chromotography with Mass Spectrometry (LC-MS);The relative mRNA expression of bile acid receptors FXR and TGR 5 in rat liver and pancreas of rats were measured,along with Western blot analysis of colonic tissues.［［Results］］ The in vitro experiments demonstrated that tea polysaccharides possess a significant binding capacity for both bound and free bile salts,with stronger affinity for bound bile salts.At 2.00 mg/mL,the binding rate of the tea polysaccharides to sodium cholate were found to be 57.59% and 62.62% for sodium glycylcholate and sodium taurocholate,respectively.In the cecal contents of rats,intervention with tea polysaccharides primarily increased the level of secondary bile acids,including deoxycholic acid and lithocholic acid.Additionlly,the treatment upregulated the mRNA expression of bile acid receptor FXR and TGR 5 in the liver and pancreas,with no significant change observed in the expression of GLP -1.［［Conclusion ］］ The intervention with acidic tea polysaccharides from Wuyi rock tea led to an increased ratio of primary bile acids to secondary bile acids.This suggests that the more hydrophobic secondary bile acids are less effectively absorbed in the enterohepatic circulation.

Abstract:［［Objective ］］ This study aimed to assess the 28-day oral toxicity of Sihbum manalttlm extract in rats.［［Methods ］］ SD rats were administered S.manalttlm extract,and effects on body weight,organ coefficients,biochemical indicators,blood routine and hemagglutination indicators,and liver pathology were evaluated to determine safety.［［Results］］ S.manalttlm extract showed no adverse effects on body weight,organ coefficients,biochemical indicators,blood routine and coagulation indicators,or liver pathology.Additionally,S.manalttlm extract appeared to positively influence pathways related to plasma amino acid metabolism,liver riboflavin metabolism,carbohydrate metabolism,and sphingolipid metabolism,contributing to overall health benefits in rats.［［Conclusion ］］ S.manalttlm extract was deemed safe Under the dosage and conditions of this study.

Abstract:［［Objective ］］ This study aimed to clarify the functional components and active effects of Cynanchum auriculatum Royle ex Wight leaves,and make use of C.auriculatum Royle ex Wight leaves as resources.［［Methods ］］ Taking the leaves of C.auriculatum Royle ex Wight at different growth stages as the research material,the changes of the main functional components in the leaves of C.auriculatum Royle ex Wight were measured in three different stages:germination stage (May ),growth stage (August ) and deciduous stage (October ).The antioxidant capacity and hypoglycemic activity of the leaves were analyzed and compared,and the leaves were used to make a leaf tea with health care functions.［［Results］］ The polysaccharide content and C21 steroid glycoside content in the leaves of C.auriculatum Royle ex Wight in May,August and October were 13.803,3.064 and 3.809 mg/g,respectively,which were significantly lower than those in the roots of C.auriculatum Royle ex Wight.The flavonoid contents were 13.407,17.776 and 2.022 mg/g,respectively,which were significantly higher than those of C.auriculatum Royle ex Wightroot.The inhibition rate of α-glucosidase and antioxidant capacity of August leaf extract were higher than those oftuber.C.auriculatum Royle ex Wight leaf tea has high content of active substances,which has antioxidant and hypoglycemic activities.［［Conclusion ］］ The C.auriculatum Royle ex Wight leaves have high functional components and bioactive substances,making them highly valuable for use.

Abstract:［［Objective ］］ This study investigated the in vitro fermentation characteristics and gut microbiota modulation effects of polysaccharides extracted from mulberries at different maturity stages.［［Methods ］］ Polysaccharides from green,red and purple mulberries were subjected to in vitro fermentation using human fecal microbiota.Changes in pH values,short -chain fatty acids (SCFA ) levels and substrate composition were monitored.Gut microbiota composition was analyzed through 16S rDNA sequencing.［［Results］］ Polysaccharides from all three mulberry types were effectively degraded and utilized during fermentation,generating significant levels of SCFAs,including acetic acid,propionic acid,and butyric acid.Purple and red mulberry polysaccharides demonstrated a superior capacity for SCFA production compared to those from green mulberries.Additionally,they selectively modulated gut microbiota,promoting the growth of beneficial bacteria such as Bacteroides,Parabacteroides,and Phascolarctobacterium,while suppressing harmful bacteria like Fusobacterium.［［Conclusion ］］ Polysaccharides derived from mulberries at three different maturity stages exhibit notable prebiotic activity by enhancing beneficial metabolic products and positively influencing gut microbiota composition.Fully ripe purple mulberries exhibited the most pronounced effects,suggesting their potential as a superior source of functional ingredients.

Abstract:［［Objective ］］ This study aimed to explore the anti -allergic effect of lily flavone.［［Methods ］］ A mouse food allergy model was induced by egg allergen ovalbumin (OVA ),and different doses of lily flavone were given to intervene.The regulatory effect of different doses of lily flavone on OVA -induced food allergy in mice was analyzed by detecting the indexes of food allergy.［［Results］］ The medium and high dose of lily flavone significantly reduced the levels of serum specific IgE and IgG1 in mice（P<0.05）,and also reduced the level of histamine significantly （P<0.05）.In addition,high dose of total flavones of lily alleviated clinical allergic symptoms and inhibited intestinal inflammation in mice.Further studies found that high dose of lily flavones significantly inhibited the secretion of Th 2 cytokine IL -4 in mouse spleen cells (P<0.05) and promoted the secretion of Th 1 cytokine IFN -γ (P<0.05).［［Conclusion ］］ A certain dose of lily flavone effectively inhibits OVA -induced food allergy in mice,which is related to inhibiting Th 2 type reaction,promoting Th 1 type reaction and regulating Th 1/Th2 type balance.

Abstract:［［Objective ］］ This study aimed to handle distillery waste effectively,research and develop high -value components within distillery waste,and explore its potential application approaches.［［Methods ］］ Proteins were extracted from distillery waste throuth the ultrasonic -assisted alkali extraction and acid precipitation method.Angiotensin -converting enzyme (ACE ) inhibitory peptides were prepared by enzymatic hydrolysis of the crude protein of distillery waste using a compound enzyme.The extraction process conditions of ACE inhibitory peptides were optimized by single factor experiments and response surface experiments,and their antioxidant activity was investigated.［［Results］］ The optimal conditions for preparing ACE -inhibitory peptided by compound enzymatic hydrolysis were as follows:the ratio of enzyme (Vpapainase∶Vneutral protease ) was 3∶1,and the hydrolysis was contacted at 55.41 ℃ and pH 7.72,for 2.38 h.Under the control of these conditions,the hydrolysis degree of ACE -inhibitory peptide was 66.62%;the highest ACE inhibitory activity (79.05%) was obtained after 3 h of enzymatic hydrolysis.The scavenging rates of the purified and extracted ACE inhibitory peptides against DPPH and ABTS free radicals were 2.078% and 3.226%,respectively,and the total antioxidant capacities were 1.161 μmol/mL and 1.255 mmol.［［Conclusion ］］ The process of extracting ACE inhibitory peptide from distillery waste using the compound enzymatic hydrolysis method is feasible.

Abstract:［［Objective ］］ This study aimed to improve the added value of the industry of Illicium verum Hook.f.［［Methods ］］ The anise oil in I.verum was separated by steam distillation,and the high -purity shikimic acid was obtained from the crude by ion exchange.During the distillation process,parameters such as particle size of I.verum powder,material liquid ratio,and number of steam distillation times were determined.In the separation and purification process of shikimic acid,single factor experiments and response surface methodology were used to optimize the pH of the sample solution,elution flow rate,and volume fraction of HCl of the elution solution.The steam distillation method was compared with the thermal reflux method.［［Results］］ The yield of anise oil reached 13.55% with the particle size of I.verum powder (100 mesh ),the material liquid ratio 1∶15 (g/mL ),and steam distillation twice;In the ion exchange purification process,when the pH of the sample solution was 4.0,the elution flow rate was 27 mL/h,and the volume fraction of HCl of the eluent was 4.40%,the yield and purity of shikimic acid reached 11.05% and 98.50%,respectively;The steam distillation method had more industrial value.［［Conclusion ］］ This method achieved the goal of high -yield rate comprehensive extraction of two active ingredients.

Abstract:［［Objective ］］ Hawthorn enzyme was prepared from hawthorn by using the mixed strains of Lactobacillus plant -based and saccharomyces cerevisiae with high activity,and its fermentation process and biological activity in vitro were investigated.［［Methods ］］ The effects of solid -liquid ratio,inoculant number of mixed strains,initial sugar degree,fermentation time and fermentation temperature on the quality of hawthorn enzyme were studied with acidity,soluble solid content and superoxide dismutase SOD activity as experimental indexes.The optimal fermentation conditions of hawthorn enzyme were determined by response surface test,and the biological activity of hawthorn enzyme in vitro was analyzed.［［Results］］ The optimum fermentation parameters were liquid -solid ratio 1∶3 (g/mL ),inoculated amount of mixed fermentation strains 5.5‰,initial sugar content 11.4%,fermentation time 102 h and fermentation temperature 32 ℃.Under the control of those conditions,the acidity,soluble solids content and SOD activity of hawthorn enzyme were （21.82±0.26） mg/mL,（10.75±0.29）%,（26.45±0.31） U/mL,respectively.In addition,hawthorn enzyme had obvious scavenging ability on DPPH·,ABTS·and·OH,and some pancreatic lipase inhibitory activities.［［Conclusion ］］ The enzyme has good inhibitory activity of pancreatic lipase and antioxidant activity.

Abstract:［［Objective ］］ Explore a low -cost laccase preparation method that can be used for juice clarification.［［Methods ］］ The extraction method,optimal reaction conditions and preparation conditions of enzyme powder were optimized,and the prepared laccase powder was applied to blueberry juice clarification.［［Results］］ The optimal extraction conditions for laccase were as follows:citric acid buffer with pH 4.8,solid -liquid ratio of 1∶5 (g/mL ),extraction temperature of 50 ℃,and extraction time of 4 h.The optimal conditions for laccase reaction were as follows:reaction temperature 30 ℃,pH 4.8,Cu2+ concentration 10 mmol/L,Mn2+ concentration 5 mmol/L.The optimal conditions for the preparation of enzyme powder were as follows:maltodextrin and skimmed milk powder were mixed as drying aids according to the mass ratio of 1∶1,the air inlet temperature was 140 ℃,and the feed flow rate was 160 mL/h.The degradation rate of total phenols of blueberry was as high as 63.5% under the conditions of laccase dosage of 6 U/10 mL,enzymatic hydrolysis temperature of 55 ℃ and enzymatic hydrolysis time of 120 min.［［Conclusion ］］ Laccase extracted from the residue of Ulmus lum mushroom using an optimal process can be used for the clarification of blueberry juice.

Abstract:［［Objective ］］ The process was optimized and the physicochemical properties of the obtained hemp seed protein,extracted by using reverse micelle method,were analyzed.［［Methods ］］ The key factors affecting the extraction rate of protein,such as Aerosol -OT (AOT ) mass concentration,water addition,buffer pH,KCl solution concentration,solid -liquid ratio,extraction temperature and time of pre -extraction process,and pH,KCl concentration,extraction time and temperature of post -extraction progress,were analyzed by single factor analysis and response surface optimization.The solubility,water holding capacity,oil holding capacity and digestion characteristics of the obtained protein were investigated.［［Results］］ The optimal process conditions for the reverse micelle pre -extraction were obtained as follows:AOT mass concentration 0.090 4 g/mL,buffer pH 6.54,water addition 0.105 8 mL/mL,KCl concentration 0.05 mol/L,solid -liquid ratio 1∶30 （g/mL）,extraced for 60 min at 50 ℃.The pre -extraction rate was 71.38%.The optimal process conditions for the reverse micelle post-extraction were obtained as follows:pH 7.5,KCl concentration 1.5 mol/L,post -extraction time 45 min,temperature 27 ℃.The post -extraction rate was 80.59%,and the total extraction rate was 57.53%.The white and fluffy protein powder with purity of 98.12% was obtained by dialysis and freeze -drying.Its solubility changed significantly with pH values.The water holding capacity was 0.71 g/g,the oil holding capacity was 3.57 g/g,and the digestibility was 93.83%.［［Conclusion ］］ Reverse micelle method can be used to extract hemp seed protein.The characteristics of excellent oil holding capacity and high digestibility make hemp seed protein have unique advantages in food application.

Abstract:［［Objective ］］ This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties,bread quality and anti -digestion properties.［［Methods ］］ The honeysuckle pollen was added to wheat flour at 0%,1%,2%,3%,4%,5% to make bread.The changes of the flour properties,gelatinization properties,bread volume,texture,sensory evaluation,health indexes and in vitro digestion characteristics of the mixed powder were then studied.［［Results］］ Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90% to 72.10%,and the gelatinization temperature of the mixed powder was significantly increased (P<0.05);When the amount of honeysuckle pollen added does not exceed 2%,the specific volume,elasticity and hardness of bread were not significantly affected,and the sensory score reached the highest value when the addition amount of the pollens was 2%.Moreover,the content of resistant starch in bread was significantly increased with the addition of the pollens (P<0.05).［［Conclusion ］］ Adding honeysuckle pollen to bread can improve its quality,enrich its nutritional content,and enhance its digestive resistance.

Abstract:This review categorizes and summarizes the separation and purification approaches of pectin from Premna microphylla Turcz;Recapitulates the structural methods of pectin from Premna microphylla Turcz;Briefly delineates the biological activities and applications of pectin from Premna microphylla Turcz.The separation and purification methods of pectin from Premna microphylla Turcz leaves were classified and summarized,and the structural characterization methods of the pectin were also introduced in this review.Moreover,the biological activity and application of the pectin from P.microphylla were briefly described.

Abstract:Food-derived ACE inhibitory peptides can regulate blood pressure mildly and specifically by inhibiting the activity of ACE,which has attracted widespread attention and extensive research.Immobilization of ACE can overcome the shortcomings of traditional free ACE,significantly improve its stability,and give better reusability. This review summarized the immobilization of ACE and its use as an affinity separation medium for selective enrichment of food-borne ACEIP components,and prospects for its industrial application.

Abstract:The traditional pickling method for meat has a slow pickling speed and uneven pickling solution,which can easily lead to unstable taste and color of the meat.With the deepening of research in recent years,the improvement mechanism of new technologies such as ultra -high voltage and pulsed electric field on the quality of meat pickling has gradually been elucidated and applied in meat pickling.The article reviews the research progress of different pickling techniques and their equipment applications,including ultrasonic pickling technology,vacuum rolling pickling technology,variable pressure rolling pickling technology,ultra -high pressure pickling technology,and pulse electric field technology.The advantages and disadvantages of these techniques and their applications in industrial production are analyzed,and the shortcomings of current pickling techniques are summarized.The future research directions for meat pickling are also discussed.

Abstract:As a traditional medicinal and food homologous plant,rose not only has ornamental value,but also contains a variety of bioactive components that are beneficial to human body.Among them,rose polysaccharide is one of its main bioactive ingredients,with a variety of beneficial biological activities,including antioxidant,anti -inflammatory,anti -tumor,anti -diabetes,liver protection and moisturizing.This review summarized the extraction,purification,structural characteristics,biological activities and relationship between structure and activity of rose polysaccharides,and the potential applications of rose polysaccharides were also analyzed and discussed.

Abstract:With the continuous development of ceramic material technology,exploring and expanding the application of ceramics in brewing food has become a new research topic.The article introduces the preparation and types of ceramics and elaborates on the research progress of ceramics in the application of alcoholic beverages,seasonings,and pickled products.It focuses on analyzing the possible mechanisms of the influence of ceramics on the quality of these typical brewed foods and summarizes the current challenges faced by ceramics in the application of brewed foods.