Effects of five homogenization conditions for extracting total anthocyanin from blueberry fruits such as pH of extraction solvent (acidic ethanol solution), ethanol concentration, material/liquid ratio, and homogenization time and number on total anthocyanin yield and 2,2-azinobis-(3-ethylbenzthiazoline-6-sulfonate (ABTS) radical scavenging capacity of blueberry fruits extract examined by Trolox equivalent antioxidant capacity (TEAC) assay were evaluated by single-factor method. Based on this, three main affecting factors (pH of acidic ethanol solution, ethanol concentration and material/liquid ratio) were screened by Plackett-Burman (PB) design and then optimized by Box-Behnken experimental design and response surface methodology (RSM). The optimum conditions for extracting total anthocyanin from blueberry fruits were determined as follows: using acidic 75% ethanol solution at pH 2.5 as an extraction solvent for once homogenization for 20 s at a material/liquid ratio of 1:17 (g/ml). Under these conditions, the average extraction yield of total anthocyanin was 1.132% and the capacity to scavenge ABTS radicals 416.8 μg/ml.

The aim of the present study was to investigate the optimal spray-drying microencapsulation procedure of tilapia oil in a matrix composed of laboratory-made microporous cassava starch and collagen protein from tilapia skin using orthogonal array design. Results showed that the optimal emulsifying conditions of tilapia oil for achieving a minimum HLB value were as follows: emulsifying temperature 55℃, pH 6.0, and homogenization duration 6 min, and a maximum embedding efficiency of 92.1% could be obtained under the following optimal conditions: ratio of core material to wall material 1: 1.5, emulsifier amount 0.15%, solid substance content 20%, and air inlet temperature 180 ℃.

Interactive effects among pH, concentrations of NaCl and MgC12 and mixed phosphates (MP) amount on extraction yield and water holding capacity (WHC) and bloom strength of heat-induced gel of salt-soluble protein from pork hind leg muscle were studied using response surface methodology based on a five-level central composite design involving 31 experiments, data from which were fitted to establish multi-regression quadratic models for predicting the above three indexes. The optimum levels of pH, concentrations of NaCl and MgC12 and MP amount were determined to be 6.7, 0.7 mol/L, 0.006 mol/L and 2.5 g/kg, respectively, which yielded an extraction yield of 9.41%, a WHC of 86.13% and a bloom strength of 86.50 g. The interaction between MgCl2 concentration and MP amount could significantly enhance extraction yield of salt-soluble protein from pork hind leg muscle, and the interactions among various factors had significant effects on WHC and bloom strength of heat-induced gel of pork salt-soluble protein.

AB-8, DM301 and NKA-9 resins were screened from 7 types of macroporous resin in terms of adsorption and desorption capacities to total flavonoids from peanut hull for further studies of static adsorption and desorption kinetics. NKA-9 resin was finally chosen for the purification due to better adsorption and desorption performance, whose equilibrium time of adsorption and desorption were 5 and 2 h, respectively. Single factor experiments showed that the optimum purification procedure of total flavonoids from peanut hull was based on adsorption at 35 ℃of sample solution with an initial concentration of 0.112 ± 0.02 mg/ml at pH 7.5, followed by desorption using 90% aqueous ethanol (V/V) at pH 8.5 with an amount of 15 ml/g (wet resin).

Single factor and orthogonal array design experiments were conducted for optimization of hot water extraction of β-glucan from oat bran. Results showed that an optimum β-glucan yield of 17.30 mg/g was achieved under the following conditions: extraction for 4 h using 80 ℃ water at pH 11 with a ratio of liquid to material of 25:1 (ml/g); β-glucan yield was significantly influenced by ratio of liquid to material, followed in turn by extraction temperature, pH and time. In the following, β-glucan with a purity of 75.30% was obtained by purification and characterized by high performance gel permeation chromatography (GPC). GPC analysis revealed that the average molecular weight and molecular radius of β-glucan were 9.697 × 105 and 83.8 nm, respectively, and its structure was approximately spherical.

Red pigment from camphor tree fruits (RPCF) was purified by macroporous resin adsorption to elevate its color value. D-406 resin was chosen from 7 types of macroporous resins for the purification due to excellent adsorption capability. Subsequently, the optimal adsorption and desorption conditions of RPCF were investigated by single factor test and an enlarged test was carried out to verify them. Results indicated that an optimal purification of RPCF could be achieved through a procedure based on adsorption of sample solution at pH 3, followed by desorption using 50% ethanol solution at pH 6 with a flow rate of 1 BV/h, which resulted in a 4.8-fold increase of color value.

Single factor experiments were conducted to explore effects of three reaction parameters, including temperature, pH and time on release of inorganic phosphorus from phytate in wheat flour hydrolyzed by various exogenous phytases, namely DSM (Enzyme 1), Xindayang (Enzyme 2) and Luoshi (Enzyme 3). Subsequently, based on this, hydrolysis conditions of the most efficient one of the enzyme preparations were optimized for maximizing inorganic phosphorus content in wheat flour by orthogonal array design. These enzymes were found to perform hydrolysis effects under the following identical conditions: approximate 4 h reaction at 50－60 ℃ and pH 5.0－6.0 with a dose of 0.5%, among which, Enzyme 2 exhibited the best hydrolysis effect. An optimized Enzyme 2-catalyzed hydrolysis for 4.5 h at 55 ℃ and pH 5.5 yielded a phosphorus utilization ratio of 79.1%, which was affected by hydrolysis conditions in the following order of temperature ＞ reaction time ＞ pH.

Stachyose was leached from Chinese artichoke tubers by a sequence of microwave and beating treatments with the addition of water. In order to achieve high decolorization ratio, the resulting supernatant after centrifugation was subjected to clarification with lime and phosphoric acid (for adjusting pH) and ozone treatment, followed by anion exchange adsorption. After condensation and drying, a final product with 77.5% purity was obtained, which was detected by HPLC. The decolorization ratio was as high as 99.4% when 25 min ozone treatment was conducted for decolorizing supernatant of 3 min microwave-treated Chinese artichoke tubers slurry, and the leaching yield and recovery of stachyose were 5.9% and 90.2%, respectively.

A series of orthogonal array design experiments were conducted for developing the optimum supercritical fluid extraction procedure of conjugated linoleic acid (CLA) from corn germ oil, which was based on 4 h extraction at 80 ℃, 15 MPa  with ratios of oil to sodium hydroxide of 1:0.5 (W/W) and oil to solvent of 1:2 (W/W). Gas chromatographic analysis indicated that the CLA product obtained with a conversion ratio of 97.65% was composed of c9,t11-CLA (27.72%) and t10,c12-CLA (30.88%).

On the basis of a fact that β-lactoglobulin (β-LG) can be conjugated to chitosan due to electrostatic interactions under acidic pH condition, and deconjugated from the polysaccharides under alkaline pH condition, β -LG was isolated from whey powder by the addition of chitosan. In order to maximize extraction yield, crucial affecting factors of β -LG extraction which were determined by single factor method were optimized using orthogonal array design. Results showed that a final product with a β -LG purity of 95.12% and a yield of 93.65% was obtained through the optimal extraction procedure based on conjugation with the addition of 2 mg of chitosan to 1 ml of whey powder solution at pH 6.2, followed by deconjugation in 0.4 mol/L NaCl solution at pH 11.

In order to improve wheat gluten solubility using ultrasonic technology to the greatest extent, crucial factors, affecting protein concentration of wheat gluten suspension, which were confirmed by single factor method were optimized using three-level orthogonal array design. Results indicated that ultrasonic pulse amplitude was the most significant factor, followed in turn by pulse “on” and “off” time cycle, ultrasonic treatment time and pH value; a maximum solubility of wheat gluten of 51.12 mg/ml was achieved through the following optimum treatment procedure: wheat gluten suspension at pH 4.5 was subjected to 120 s ultrasonic treatment by 40 s pulses at intervals of 20 s with a pulse amplitude of 60%, which was 18.4 times as high as that of untreated wheat gluten.

The goal of the present study was to systematically investigate optimal formulation of nutritional rice with high dietary fiber (DF) content, which was developed based on the principles of food nutrition and heat-induced gelation. Effects of early rice/late rice ratio, DF addition level and solid/liquid ratio as well as interactions among them on quality of nutritional rice were studied by single factor method and response surface analysis (RSA), respectively. Results showed that DF-rich rice scored a maximum sensory evaluation value of 85.6709 was obtained under the optimal formula consisting of early rice/ late rice ratio of 11.4689:1, DF addition level of 7.7146%, and solid/liquid ratio of 7.4094:1.

Effects of 60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuum-packaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a non-cold preservation technique for sauced duck. Results showed that the shelf life of sauced duck irradiated with 6 kGy 60Co gamma ray at (25 ± 0.5) ℃ was up to 90 d, with good microbial safety and relatively low TBA value and without obvious sensory and nutritional deterioration. Furthermore, when sauced duck was pasteurized at 90－95 ℃ for 30 min prior to irradiation treatment, its shelf life could be prolonged to 120 d.

Schisandra fructus oil was prepared through a sequential procedure of combined solvent extraction and refinement based on citric acid treatment and active carbon decolorization. Main factors affecting extraction of Schisandra fructus oil with n-hexane, which was selected for the studies carried out subsequently due to its safety and high purity of product, were optimized for maximizing crude oil output by single factor method, which was also adopted for investigating refinement conditions of crude oil and orthogonal array design. Results showed that the optimal extraction conducted for 2.0 h at 70 ℃ with a liquid/material ratio of 20:1 (V/m) yielded more than 16% crude oil, and the optimal refinement procedure for yielding above 11.5% pure oil was based on heating up to 70 ℃, addition of citric acid solution (70 ℃) and maintaining of the mixed system at 50 ℃ for 6 h, followed by decolorization of upper oil phase with active carbon addition of 3% at 70 ℃.

Single factor method and response surface methodology (RSM) based on a three-level, three-variable central composite rotatable design (CCRD) were employed for the optimization of microwave-assisted extraction of proanthocyanidins from peanut skin. Results showed that ratio of material to solvent and extraction temperature both exhibited significant non-linear effects on extraction yield of proanthocyanidins; the optimum conditions for the extraction were as follows: microwave output power 600 W, ethanol concentration 40%, ratio of material to solvent 1:24.5, extraction time 91s, and extraction temperature 40 ℃; under the optimum extraction conditions, the extraction yield of proanthocyanidins was 12.59%. It was concluded from verification experiments that RSM is applicable to the optimization of microwave-assisted extraction of proanthocyanidins from peanut skin and the optimal extraction procedure obtained has some practical value.

The present study aimed to develop a new technology of combined TGase-catalyzed cross-linking and microfiltration for the separation of CGMP from whey powder. The main technological parameters of TGase-catalyzed cross-linking were studied. Subsequently, the productivity, purity and amino acid composition of CGMP product were analyzed.  Results showed that a CGMP product with about 70% purity was obtained through 80 min TGase-catalyzed cross-linking with a substrate concentration of 8% and a TGase dose of 7 U/g at pH 6.5, 39 ℃ followed by microfiltration for 6 cycles.

Microwave-assisted solvent extraction at low temperature was used to separate flavor components in fresh shallot. The optimal extraction procedure was investigated, and the stability of fresh shallot product stored at different temperatures (30, 5, －7, －17 ℃) for 30 d was evaluated based on a fact that there is a correlation between freshness and colority of shallot oil. Fresh shallot was first extracted with salad oil once and then extracted with a mixture consisting of acetone and petroleum ether (1:1, V/V) twice, and finally shallot oil was obtained; and the optimal extraction conditions were as follows: microwave power 200 W, extraction temperatures 45 ℃, solvent/material ratio 2:1, and extraction time 5 min for 3 times. The best storage temperature for shallot oil was －17 ℃.

Quadratic orthogonal rotation combination design was used to study the effects of three main technological conditions, including extraction temperature, extraction time and ratio of solvent to solid on extraction yield of water-soluble polysaccharides from apple pomace. Results showed that various extraction conditions affected extraction yield in the following order of extraction temperature ＞ extraction time ＞ ratio of solvent to solid, and a maximum extraction yield of 14. 94% was achieved by the optimal extraction for 4.1 h at 84 ℃ with a ratio of solvent to solid 52:1, which was obtained by frequency analysis.

There are rich endogenous proteinases in anchovy meat, which hydrolyze protein into peptides and amino acids.  Therefore, the hydrolysis of anchovy protein can take place automatically. Three crucial parameters of anchovy protein autohydrolysis, namely temperature, initial pH value and water/material ratio, were optimized using a mathematical regression model established based on orthogonal array design experiments and their interactive effects on amino nitrogen content in anchovy protein hydrolysate were analyzed by response surface analysis. Results showed that the optimum autohydrolysis conditions were as follows: temperature 57.05 ℃, water/material ratio 80%, and initial pH 9.0; under such conditions, the actual value of amino nitrogen content reached up to 0.4259 g/100 ml, which was in close agreement with the predicted value of 0.4377 g/100 ml and higher by 11.67% than before the optimization.

The aim of the present study was to develop an optimal preparation procedure of polysaccharides from purple sweet potato (PPSP) consisting of hot water extraction, alcohol precipitation, deprotein and decolorization. A series of single factor experiments were conducted to investigate effects of extraction temperature, extraction time, pH, solid/liquid ratio, extraction times and concentration of alcohol in aqueous solution (as a precipitant) on PPSP yield. On the basis of this, three main affecting factors, including solid/liquid ratio, extraction time and extraction temperature were optimized for maximizing PPSP yield using a three-level orthogonal array design. Results showed that the optimal preparation procedure of PPSP consisted of twice extraction for 2 h at 70 , pH 7.0 with a solid/liquid ratio of 1:15, precipitation with 85% aqueous alcohol, deprotein with 3% trichloroacetic acid, and decolorization with diatomite.

In order to develop an optimal preparation procedure of water soluble dietary fiber from jujube fruit residues by a combined technology of enzymolysis with glucoamylase and cellulase and alkaline hydrolysis, single factor and orthogonal array design experiments were carried out. Results showed that the optimum preparation procedure was based on 60 min enzymolysis with a glucoamylase dose of 0.4% and a cellulase dose of 0.5% and 90 min alkaline hydrolysis at pH 12, 70 ℃; under such conditions, the yield of dietary fiber reached 11.23%, and the water holding capacity and swelling capacity of dietary fiber product were 848.68% and 9.26 ml/g, respectively.

Adsorption and desorption capacities of various macroporous resins to polyphenols (EGCG, ECG) and caffeine in green tea extract were examined in an effort to remove caffeine from it. Results showed that RS-1 resin exhibited the best decoloration effect, and RX-2 resin exhibited strong selective adsorption capacity to caffeine, thereby providing an effective approach for removing caffeine from green tea extract. After the two-step resin separation, the relative contents of EGCG and ECG could reach 74.72% and 17.45% from 49.78% and 11.56%, with the yields of about 78.31% and 83.46%, respectively, and the caffeine content could be reduced to about 0.2%.

In order to optimize enzymolysis process of Loligo japonica protein, effects of protease type, enzyme dose, reaction temperature, reaction time, pH and material/water ratio on amino nitrogen (ANN) content in the hydrolysate were studied using orthogonal array design. Results showed that a maximum ANN content of 7.34 mg/g was achieved by the neutral protease hydrolysis for 4.0 h with a material/water ratio of 1:5 (m/m) and an enzyme dose of 900 U/g substrate at 50 ℃, pH 7.0.

Crucial steps in processing of Chinese yam turbid juice, including formulation, homogenization and sterilization were studied and related processing parameters were optimized. The optimal formula of turbid juice product, which was good in color, tissue state and flavor consisted of 50% original Chinese yam juice, 10% sugar and 0.1% citric acid. After 16.4 MPa followed by 11.8 MPa homogenization treatment at 60 ℃,turbid juice displayed the best stability. A mixture composed of 0.1% agar and 0.2% CMC-Na was chosen as the stabilizer. Turbid juice subjected to sterilization at 121 ℃ for 5–10 s had no obvious sensory quality change, and thus this sterilization way was selected. Most nutrients and sensory quality were maintained to the greatest extent when Chinese yam turbid juice was processed under the following conditions of cooking and then pulping, degassing and then homogenization.

This study aimed at developing an optimal microwave-assisted method for extracting pectin from orange peel.  Hydrochloric acid was chosen as the extraction solvent due to high pectin yield. In order to maximize pectin yield, crucial technological parameters of microwave-assisted extraction were investigated by single factor and orthogonal array design methods. The optimal extraction process of pectin from orange peel was based on the 6 min microwave treatment of material   at 27% × 800 W with the addition of 10-fold volume (ml/g) of HCl solution at pH 1.5.

For the purpose of obtaining a maximum extraction yield of gingerol in the ultrasonic-assisted extraction from ginger, crucial technological parameters including solvent variety, ethanol concentration, extraction time, ratio of material to liquid, extraction times, material particle size and pretreatment method were studied by single factor and orthogonal array design methods. The optimum preparation process of gingerol from fresh ginger was based on drying at less than 60 ℃, grinding, 60 mesh sieving, and once ultrasonic-assisted extraction with 60% ethanol (V/V) for 15 min with a ratio of material to liquid 1:12.5 (m/V). Under such conditions, the extraction yield of gingerol was up to 3.03%. Gingerol exhibited good scavenging effect to hydroxyl and DPPH free radicals in a good dose-dependent manner. Totally 22 compounds were identified in the extract by GC-MS, in which 4 compounds were gingerols and the relative content was up to 31.98%.

Clam (Paphia undulata) meat was enzymolyzed and the hydolysate obtained was separated into 3 fractions by Sephadex G-25 column chromatography. The principle of gel filtration chromatography demonstrated that the last fraction eluted from Sephadex G-25 had low molecular weight, which was estimated to be 753.58 D by Sephadex G-25 column chromatography and 679.4 D by RP-HPLC-MS.

This work studied static and dynamic adsorption and desorption of total flavonoids prepared from pagoda flowers by microwave-assisted extraction on macropurous resin AB-8. Results showed that AB-8 resin had good adsorption capacity to pagoda flower flavonoids; the optimum static adsorption and desoprtion conditions were as follows: adsorption on a shaking table for 80 min at 25 ℃with a ratio of resin to sample 1:20(g/ml), at pH 5－6, sample concentration 0.10－0.17 mg/ml and then desorption with 70% aqueous ethanol as eluent, and under such conditions, the recovery of flavonoids was 71.94%; a recovery of total flavonoids of 39.32% was obtained by the following optimum dynamic adsorption and desoption conditions of sample concentration 0.045－0.070 mg/ml, pH 5, ratio of column diameter to length 1:8, flow rate 0.2 ml/min and 70% aqueous ethanol as eluent.

In order to optimize ultrasonic extraction of polysaccharides in Lonicera japonica, a mathematical regression model for predicting extraction yield of polysaccharides as a function of ratio of independent variables, including water/material ratio, extraction temperature and extraction time was established by fitting Box-Benhnken central composite design experimental results and interactive effects of the independent variables on extraction yield of polysaccharides were investigated by response surface methodology based on the analysis of single-factor experiments. The optimal protocol for polysaccharides extraction from Lonicera japonica was based on twice extraction for 43 min at 75 ℃ with a ratio of water to dry material of 23:1, which yielded an extraction yield of 3.26%. Results indicated that ultrasonic method is characteristic of time-saving compared with other traditional methods.

Methyl paraoxon was subjected to explore the optimal parameters of colloidal gold immune chromatography. First, currently available antibody purification methods were screened to decide the optimal one based on SDS-PAGE. The obtained optimal method was used to purify methyl paraoxon antibodies. Then, the labeling was completed through the reaction between purified polycolonial antibodies and colloidal gold solutions with 30 nm of particle size. Reaction solutions were further screened to determine the optimal re-suspension, dilution of antigens and treatment solutions for sample pads. Finally, the dipsticks with colloidal gold were developed, which exhibited simple and rapid detection of methyl paraoxon. The final performance on these test strips was evaluated and the detection limit for targets was 5μg/ml using naked eye.

In order to explore applicable values of whey protein isolate (WPI) oxidized by hydroxyl free radical system, carbonyl content in ice cream products, major parameters such as dilating rate, melting-resistant and shape-holding properties, and sensory evaluation index of ice cream products were determined. Results indicated that all parameters and quality of ice cream products with the addition of WPI oxidized by H2O2 system were much better than those of ice cream products with the addition of WPI oxidized by FeCl3 system. Moreover, the highest sensory evaluation score was obtained in ice cream products with the addition of WPI oxidized by H2O2 system for 1 h, although its taste exhibited a slight decrease. Therefore, ice cream products with improved quality due to the addition of WPI with mild oxidation will be easy to be accepted by consumers.

Effects of physical and chemical factors such as temperature, pH value, extraction time and ratio of liquid to material on extraction efficiency of pectin from Artocarpus heterophyllus Lam. were investigated through single-factor and orthogonal array design experiments. Results indicated that the optimal conditions for pectin extraction from peel of Artocarpus heterophyllus Lam. were 95℃ of reaction temperature, 2.5 h of extraction time, pH 1.0, and 30:1 of liquid/material ratio. The pectin yield was 12.46% under these optimal conditions of acid extraction. Moreover, the optimal conditions for ultrasonic extraction were also investigated to be 80℃ of reaction temperature, 50 min of extraction time, pH 1.0, 40:1 of solvent-material ratio and 450 W of ultrasonic power. The yield of pectin was 13.17% under these optimal conditions of ultrasonic extraction. The above results clearly indicated that ultrasonic-assisted extraction could improve the pectin yield and reduce the extraction time.

A Sudan I analog was synthesized by diazotization and its artificial antigen was prepared by conjugating a carrier protein to the Sudan I analog using an active ester method. Immunogenity of the artificial antigen was determined through a competitive enzyme-linked immunosorbent assay (ELISA). UV, FT-IR and NMR spectra exhibited a successful synthesis of Sudan I analog and an effective coupling to the carrier protein. Antibodies against Sudan I were generated in serum of immunized BALB/c mice with prepared artificial antigen. All of these investigations revealed a successful preparation of Sudan I artificial antigen.

Degradation of lignin and cellulose in straw by Coriolus versicolor can be affected by Cu2+ and pH. The optimal conditions for lignin and cellulose degradation were investigated through orthogonal array design. Activities of ligninase and cellulase, and degradation rates of lignin and cellulose were used to evaluate the effects of Cu2+ and pH on degradation efficiency of Coriolus versicolor. Results indicated that the degradation rate of lignin was positively correlated to the concentration of Cu2+ and was negatively correlated to pH value; in contrast, the degradation rate of cellulose was positively correlated to pH value and was negatively correlated to Cu2+ concentration. The optimal conditions for Coriolus versicolor to decompose lignin and cellulose in straw were 2 mmol/L of Cu2+ and pH 2.2. The degradation rate of lignin exhibited 16.1% and the degradation rate of cellulose revealed 27.7% of reduction compared with natural degradation conditions.

In order to prepare oligopeptides with high Fisher (F) value from Perilla meal through enzymatic hydrolysis, a two-step enzymatic hydrolysis of proteins from Perilla using alcalase and papain was investigated. The optimal hydrolysis conditions were 5% substrate concentration, pH 8.5, reaction temperature at 60 ℃, 3% enzyme amount and 24 min reaction for alcalase as the first step hydrolysis; pH 7.0, reaction temperature at 55 ℃, 1% enzyme amount and 4 h reaction for papain as the second step hydrolysis. The aromatic amino acids in hydrolysates were removed using active carbon to obtain oligopeptides with high F value at pH 4.0, 40 ℃ and 7% active carbon for 3 h. The final oligopeptides revealed molecular mass ranging from 200 to 700 D and F value up to 79.25.

Noodle with tomato and yam has been commonly recognized to have excellent nutritional functions for health-promotion. In order to improve the quality of this kind of noodle, its technological improvements were conducted through modulating contents of nonfat dried milk, soybean lecithin and potato starch. Results indicated that the quality of nutrition noodle with tomato and yam was significantly improved when the contents of tomato juice, yam flour, nonfat dried milk, soybean lecithin and potato starch were 25%, 4%, 10%, 0.4% and 5%, respectively.

A red pigment was extracted from Mynica esculenta Buch-Ham by combinatorial microfiltration and resin column chromatography. Meanwhile, the optimal extraction process for combinatorial microfiltration and resin column chromatography was also investigated. Results indicated that 0.2 μm of pore size in ceramic membrane, 0.10 MPa of membrane pressure, and 2500 L/h of cross-flow velocity could provide an effective separation of the red pigment. The separated red pigment was absorbed by D101-A resin when the filtrate passed through D101-A resin column. The red pigment on resin column was successfully eluted with 75% alcohol. The red pigment with high quality was obtained after condensation and drying.

Volatile components in fermented sausages by Staphylococcus simulans YD25 isolated from Rugao ham under various processing conditions were investigated. The composition and content of volatile compounds in fermented sausages were determined by gas chromatography and mass spectrometry (GC-MS). Results indicated that 61, 69 and 74 volatile compounds were identified in fermented sausages under three conditions such as 9:1 (m/m) of lean/fat ratio, 1% of sugar amount and 14 days of maturation time, respectively. Moreover, the content of volatile compounds was also changed due to fermentation processing conditions.

Bacillus bifidus and immunoglobulin are materials with fundamental biological activities in immune colostrum. However, the activities of Bacillus bifidus and immunoglobulin are greatly damaged by proteases and bile in gastrointestinal tract, which brings a challenge in the utilization of Bacillus bifidus and immunoglobulin in food processing. The powder of fermented immune colostrum with Bacillus bifidus was obtained by lyophilization. A kind of intestinal soluble microcapsules was prepared using lyophilized powder as the core material, Opadry as the wall material and protectant as wetter through air suspension microencapsulation technology. The preparation process was explored by orthogonal array design experiments. The optimal conditions for microcapsules were 200 m3/h for air-input capacity, 45 ℃ for air-input temperature, 36 ℃ for air-release temperature, 37 ℃ for material temperature and 6 r/min for gunite speed.

Hydrolysates rich in polypeptides was obtained from enzymatic hydrolysis of tilapia proteins using papain and subtilisin. A Ca2+ chelate was prepared using the hydrolysates and calcium. Effects of pH, temperature, time, and ratio of hydrolysates to CaCl2 on chelation reaction were explored. Apart from this, the Ca2+ chelate was evaluated for antibacterial activity. Results indicated that the optimal chelation reaction between hydrolysates and CaCl2 conducted for 24.05 min at 29.5 ℃ and pH 7.13 with a polypeptide/calcium mass ratio of 2.68:1 yielded 87.5% of Ca2 + chelating rate. The chelated products exhibited an effective inhibition against a majority of microorganisms, especially against Saccharomyces cerevisiae, Aspergillus niger and bacteria such as Esoherichia coli, Staphylococcus aureus, Bacillus subtilis, Psendomonas fluorescens, and Candida albicans.  

Effects on viscosity degradation percentage (VDP) and pH value of konjac solution were investigated based on reaction time, ozone input amount, material/liquid ratio and reaction temperature, respectively. Ozone could effectively degrade konjac glucomannan (KGM). Single factor experiments indicated that the optimal degradation was obtained by 1 h reaction with an ozone input amount of 6 g/h and a material/liquid ratio of 1% at 55 ℃. No obvious changes in the groups of degraded products were observed in infrared spectra although ozone had strong oxidative capability.

Microcapsules of paprika oleoresin were prepared by spray-drying technology using paprika oleoresin as the core material, modified starch and gelatin as the wall materials, dextrin as the filler. Results indicated the optimal microencapsulation conditions were 2:1 of modified starch to gelatin ratio, 40% of paprika oleoresin content, and 45% of emulsion solid content. Moreover, the optimal conditions for spray-drying were also investigated through orthogonal array design experiments, which were 180 ℃ for inlet temperature, 80－90 ℃ for outlet temperature, 20.0 ml/min for flux rate and 0.15 MPa for inlet air pressure.

Chlorogenic acid and flavonoids were simultaneously extracted by ethanol with the aid of ultrasonic treatment from Flos lonicerae and then isolated by polyamide column chromatography. Results showed that three products (A, B and C) were obtained from column chromatography with gradient elution, which were identified to be chlorogenic acid, soluble flavonoid and lipid-soluble flavonoid, respectively. The chlorogenic acid content in product A was 68.2% with a yield of 1.34%; the flavonoid content in product B was 95.0% with a yield of 1.12%; and the quercetin and lonicertin contents in product C were 7.5 and 16.9%, respectively, with a yield of 0.11%. 

A three-variable quadratic orthogonal rotation combination design involving 23 experiments was adopted to optimize puffing-drying procedure of carrots at various temperature-pressure differences. Based on experimental data, quadratic regression models were separately deduced for four indexes of products, including water content (Y1), crispness (Y2), hardness (Y3) and color (Y4) as a function of three variables, including puffing temperature (X1), vacuuming temperature (X2) and vacuuming time (X3). Subsequently, response surface methodology was employed to evaluate interactive effects of the variables. Results showed that the optimal technological conditions for puffing carrots were 93－99 ℃ of puffing temperature, 77－80 ℃ of vacuuming temperature and 140－160 min of vacuuming time.

The optimal technological parameters of alcalase-catalyzed hydrolysis of proteins in sesame meal, including temperature, pH, and reaction time were investigated by single factor method and orthogonal array design. Results showed that a maximum hydrolysis degree of soybean proteins of 31.3% was obtained through the optimal hydrolysis procedure conducted for 3 h with a substrate concentration of 60 g/L and an [E]/[S] ratio of 6% at 65 ℃ and pH 8.0.

Fresh bovine bones were used as raw materials to prepare bone powder. Neutral protease from Bacillus subtilis and trypsin were chosen to hydrolyze bovine protein in a two-step mode. The optimal dual-enzyme hydrolysis conditions of bone proteins were explored for maximizing degree of hydrolysis using L9(34) orthogonal array design. Results indicated that the content of proteins in bone powder was 30.72%, which was 3 times as high as that in fresh bovine bones. The sequential order for enzymatic hydrolysis of bone proteins exhibited an obvious effect on degree of hydrolysis of bone proteins. Sequential hydrolysis of bone proteins by trypsin first and then neutral protease exhibited a higher efficiency when compared with simultaneous dual-enzyme hydrolysis or sequential hydrolysis with neutral protease first. The optimal hydrolysis procedure of bone proteins was based on trypsin hydrolysis for 3 h on a 150 r/min shaking table with a material/liquid ratio of 1:2 and an enzyme dose of 2000 U/g protein at 45 ℃ and pH 8.0 followed by neutral protease hydrolysis for 3 h on a 150 r/min shaking table with an enzyme dose of 2000 U/g protein at 45 ℃. Under such conditions, the overall degree of hydrolysis reached 18.34%. Moreover, a better effect on debittering, decolorization and deodorization was obtained using activated carbon with smaller size.

Molecularly imprinted polymers (MIPs) were prepared using zingerone as the mimic template to separate 6-gingerol with a high purify from fresh ginger. The polymerization was conducted in aqueous solution using methylacrylic acid (MAA) as functional monomers, ethylene glycol dimethylacrylate (EGDMA) as the cross-linker, 2,2'-azobisisobutyronitrile (AIBN) as the initiator, ester as porogen and glycerol monostearate (GM) as the emulsifier. Resultant MIPs were loaded with fresh ginger juice until equilibrium. After the removal of impurities through water elution, loaded MIPs were sequentially eluted with 10%, 15%, 20%, 25%, 30%, 35%, 40% and 95% (V/V) ethanol solution. The residues obtained after ethanol evaporation was analyzed for 6-gingerol content by HPLC. The highest yield of total 6-gingerol was distributed mainly in fractions of 20% and 25% ethanol elution with a total amount of 79.07%. The adsorption capability of MIPs to 6-gingerol was 63.35 mg/g, much higher than that of NIPs of 11.26 mg/g. The synthesized MIPs exhibited highly specific recognition and selectivity for 6-gingerol and could be utilized to produce 6-gingerol in an industrial scale from fresh ginger.

In order to obtain optimal technological processing for drying of corn peptides, comparison between freeze drying and spray drying was conducted to use corn peptides prepared by enzymatic hydrolysis as materials. Results indicated the optimal processing parameters of freeze drying were －30 ℃ of pre-treatment temperature, 2 h of pre-treatment time, initial heating from －10 ℃ with a gradient temperature increase for 18 h, final temperature at 25 ℃ until the end-point of drying. On the other hand, the optimal processing parameters for spray drying were 180 ℃ of inlet temperature, 30 ml/min of flux rate and 20000 r/min of rotating speed. Physicochemical properties of corn peptides using both drying methods were also compared. Although no obvious difference on physicochemical properties of corn peptides dried by both methods was observed, spray drying technology is catachrestic of low cost and high productivity. 

Chondroitin sulfate from tilapia skull was obtained using a combined method of alkaline extraction and enzymatic hydrolysis. Orthogonal array design was adopted to optimize technological parameters of alkaline extraction and enzymatic hydrolysis for maximizing yield and purity of chondroitin sulfate, respectively. The optimal procedure for preparing high-purity chondroitin sulfate from tilapia skull was based on first extraction for 7 h using 1% alkaline solution with a ratio of 1:5 (m/V) at 50 ℃ and then enzymatic hydrolysis for 3 h using compound protease with an enzyme dose of 1.5% at pH 7 and 50 ℃. Under these optimal conditions, the productivity, purity, total yield of chondroitin sulfate were 3.58%, 81.28% and 2.91%, respectively.

Microwave-assisted extraction of total flavonoids from onion was optimized using orthogonal array design. Results indicated that technological parameters of microwave-assisted extraction affected total flavonoids yield in the following order of microwave extraction time ＞ microwave power ＞ ethanol concentration ＞ material/liquid ratio. A maximum total flavonoids yield of 1.81% was obtained through the optimal procedure based on 60 s extraction using 70% ethanol as the extraction solvent with a material/liquid ratio of 1:60 in 960 W microwave field.

The acetylation process of silk protein for preparing a green and nutrition surfactant was investigated in this study. Some major technological parameters such as silk protein concentration, acetic anhydride amount, reaction temperature, reaction time, and pH were explored using orthogonal array design. The optimal values of the parameters were silk protein concentration 2%, acetic anhydride amount 15%, pH 8.5 and temperature 40 ℃ for a reaction duration of 20 min. Under these optimal conditions, the acetylation rate reached 47.8%. Acetylated silk protein surfactant was obtained through vacuum distillation and spray-drying. The structure of the product obtained was characterized by UV, IR and 1H-NMR spectra. After 10 days of storage, the biodegradability of acetylated silk protein surfactant was 98.9%. Therefore, the surfactant can be recognized as a biodegradable surfactant.

Single factor method and orthogonal array design were adopted to explore the optimal enzyme-assisted supercritical CO2 extraction process of lycopene from tomato. Results revealed that the optimal processing conditions for degrading cell wall with pectinase and cellulose were 4% of pectinase amount and 3% of cellulase amount, 1.5 h of reaction at 40 ℃ and pH 4.0, and the optimal processing conditions for supercritical CO2 extraction were 15 MPa of extraction pressure and 4 h of extraction at 40 ℃.

In order to obtain dietary fibers, soybean dregs were conducted to drying, grinding, enzymatic hydrolysis and bleaching. The purity of soybean dietary fibers obtained reached 87.5%. In addition, the properties of soybean dietary fibers were also investigated in this study. The water-holding, extension and water-binding capacities were 12.3 ml/g, 14.3 ml/g and 7.8 g/g, respectively, with enhancements of 84%, 100% and 39% compared with those of soybean dregs. The absorption capacities of soybean fibers to cholesterol were measured to be 8.51 and 4.16 mg/g at pH 7 and 2, respectively, which exhibited an increase of 145% and 85.7% compared with those of soybean dregs, the absorption capabilities of 1, 2, 3, and 4 g of soybean fibers to sodium cholate were 14%, 23%, 33%, and 58%, respectively, and other properties such as emulsifying capability, cation exchange capacity, fat-binding ability and absorbability to NO2 were much lower than those of soybean dregs.

Volatile oil was extracted from star anise seeds or shell using hexane with the aid of microwave. The optimal extraction process determined using orthogonal array design was based on 640 W microwave treatment for 5 min with a material/liquid ratio of 1:1.5. Compared with traditional extraction methods, microwave-assisted n-hexane extraction had characteristics of high efficiency, fast speed and energy-saving. Meanwhile, the analysis of fatty acids in anise seed oil revealed similar compositions with commercially available vegetable oil. Therefore, refined anise seed oil was qualified to be edible according to requirements for human consumption. Furthermore, fatty acids in anise seed shell oil were relatively lower than other edible oils, which made it as an excellent material for fragrance and flavor ingredients.

Crude polyphenols was isolated from gorgon nut and purified using D101-type resin adsorption-column chromatography with elution of 50% acetone aqueous (V/V) at pH 5. Results revealed that D101-type resin exhibited a high adsorption capacity (33.21 mg/g) to gorgon nut polypenols (GNPP). High adsorption specificity to GNPP was observed in D101 resin compared with impurities in the mixture solution such as proteins and carbohydrates. Under optimal purification conditions, 91.84% GNPP could be eluted from D101-type resin and the purity of polyphenols was 81.38% through condensation at reduced pressure.

Objective: To survey contamination level of Fusarium toxins in maize and wheat from Anhui and Henan province. Methods: Enzyme-linked immunosorbent assay (ELISA) and HPLC were applied for the detection and determination of deoxynivalenol (DON) and zearalenol (ZEN) in maize and wheat respectively. Statistical analysis was performed using SPSS 10.0 software. Results: The average contents of DON and ZEN in maize and corn from Anhui and Henan province were 424.0 and 187.2 μg/kg, and the contamination rates were 76.7% and 75.3%, respectively. In contrast, the average contents of DON and ZEN in maize and wheat from other provinces were 52.2 and 24.1 μg/kg, and the contamination rates were 60% and 70%, respectively. Conclusion: The contamination levels of DON and ZEN in maize and wheat from Anhui and Henan province are much higher than those from other provinces, and ZEN exhibits a higher percentage of exceeding the level specified in the Chinese National Standard compared with DON.

This study aimed to develop a rapid and feasible method for determining acid value of cream using a partial least-squares (PLS) regression model built up based on linear model analysis of acid values of different enzymatic hydrolysis degrees of cream measured using an FOX3000-type electronic nose. The electronic nose-based determination for unknown acid value of cream exhibited an accuracy of 93.85%. This method can be conveniently used in both of lab research and industrial production.

The genetic diversity of 40 strains of Agaricus bisporus was assessed using RAPD markers. Of 108 random primers, 71 were informative and yielded 567 bands, 434 of which were polymorphic with a mean of 7.99 bands per primer. Cluster analysis was performed by between-groups linkage method and coefficient of euclidean distance square (CEDS) method using SPSS 11.0. As a result, these Agaricus bisporus strains could be clustered into 3 groups at 20.5 in CEDS, or could be clustered into 6 groups at 8.5 in CEDS, which is in considerable agreement with the results obtained by isoenzyme clustering.

Headspace solid phase microextraction (HS-SPME) was employed for gas chromatography-mass spectrometric (GC-MS) analysis of volatile components in paddy in this study. The optimal HS-SPME conditions such as extraction time, temperature, sample amount and equilibration time were explored prior to quantitative investigations of volatile components in paddy, which were 50 min, 80 ℃, 20 g and 60 min, respectively. The volatile compounds in paddy consisted of alcohols, aldehydes, ketones, esters, hydrocarbons, organic acids, and heterocyclic components, etc. Aldehydes were the main volatile compounds, among which hexanal accounted for the highest percentage at 13.31% in average, followed by nonanal with an average percentage of 7.93%.

A simple and accurate HPLC method for the determination of caffeine in dark green tea was developed. The chromatographic separation was achieved on a Kromasil C18 column (column temperature 25 ℃) using a water-methanol-acetic acid-dimethylformamide (70:30:0.05:0.25, V/V) mobile phase with a sample injection volume of 5 μl prior to UV detection at 274 nm. The regression equation of standard curve for caffeine determination was Y = 6× 10-8X＋0.0044, where Y is caffeine concentration (mg/kg) and X is peak area (μV·s), R2 = 0.9997. The analytical method exhibited a variation coefficient of 3.96%, and the spike recovery rate of caffeine was between 90.62% and 103.8%.

Simultaneous distillation extraction (SDE) followed by GC-MS analysis was employed for investigating volatile components in fruits of Malus micromalus Makino. Totally 60 compounds accounting for 97% of dichloromethane extract of fruits of Malus micromalus Makino were identified, including 17 alcohols, 17 aldehydes, 4 esters, 5 ketones, 5 alkenes and 6 alkanes, and their relative contents were quantified by area normalization method.

A GC-MS method, based on a sequential procedure of extraction of flumiclorac-pentyl residues in samples with ethyl acetate, clean-up by gel permeation chromatography (GPC), GC-MS analysis and quantitative determination by external standard method, was presented for the determination of flumiclorac-pentyl residues in import and export foods. The analytical method revealed a quantification limit of 5 μg/kg and a linear range of 0.05－ 1 μg/ml with the linear correlation coefficient of 0.9983. The average spike recoveries at two levels of 5.0 and 50μg/g were in the range of 70.35%－95.24%, with a relative standard deviation (RSD) of 3.22%－6.69%. This method can meet the requirements of Japanese Positive List System qualification due to its excellent figures of merit.

Specific immunochromatographic strips were prepared for the detection of semicarbazide (SEM) in meat. CPSEM, a derivate of SEM, was conjugated to bovine serum albumin (BSA) by active ester method, and a complete antigen named CPSEM-BSA was obtained. Subsequently, monoclonal antibody against CPSEM purified by ammonium sulfate precipitation was also conjugated to Au nanoparticles prepared by controlled reduction of gold chloride with sodium citrate. After C/T line and working concentration of antibody conjugated to Au nanoparticles were optimized, gold based immunochromatographic strips which allow to specifically detect SEM were obtained. The strips were evaluated for sensitivity, specificity, accuracy and stability in this study. Distinct results could be read by naked eyes 5 min later, and the limit of detection of the strips was 0.72 ng/ml. The strips showed no cross-reactivity with other analogs of SEM except for nitrofurazone, and no effectiveness losing occurred during 7 weeks of storage at room temperature. A good correlation was observed between results of SEM determination by this method and ELISA. This method is rapid, easy, sensitive, specific, accurate and stable and can meet the demands of commercial use on the whole. 

A new method of indirect acid titration was developed for the determination of aluminum content in poultry meat and viscera. In this method, samples were wet-digested, and the digestion solution, of which pH ranged 7–8, was sequentially added with sodium tartrate for masking Fe3+ and diluted NaOH solution for precipitating total Al3+ into Al(OH)3. In the following, potassium fluoride was added and dissociated KOH was titrated using HCl standard solution to the end point with phenolphthalein as the indicator. This method is characteristic of simpleness, quickness and less disturbance. Furthermore, it also exhibits good precision, accuracy and reproducibility. The relative standard deviation (RSD) of this method was less than 2.5% and the spike recovery rates were between 96.6% and 99.5%. The precision and accuracy were in good agreement of those of the Chinese National Standard method, with a RSD of less than 3.0%.

A method using solid phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS) was presented for the determination of dinotroaniline herbicides (trifluralin, benfluralin, ethalfluralin, profluralin, fluchloralin, dinitramine, prodiamine, isopropalin, butralin, pendimethalin and nitralin) in soybean. The procedure was based on extraction of test portions using acetonitrile saturated with petroleum ether, removal of lipid by liquid-liquid extraction method, clean-up and enrichment using a Florisil column with 5 ml of a mixture composed of ethyl acetate and n-hexane (2:8, V/V) as the eluant. The analytes were quantitatively determined using an external calibration method. The average spike recoveries for six replicate determinations at two levels ranged 80%－100% and 71%－110%, respectively, with a relative standard deviation (RSD) of less than 13%. This analytical method exhibited a limit of detection (LOD) ranging 0.25－0.32 μg/kg and a limit of quantification (LOQ) ranging 0.7－0.96 μg/kg.

A real-time fluorescent PCR array using the optimal combination of primer and Taqman MGB probe designed from the fimY conserved sequence of Salmonella was developed for the rapid and quantitative detection of Salmonella in seafood. Totally 24 strains of 14 serotypes of Salmonella and its 17 close relatives as well as common foodborne pathogenic bacteria coexisting in a sample were subjected to detection using the method. Results were positive for all Salmonella strains and negative for all other species tested with a specificity of 100%. The sensitivity of the method was sufficient to detect 13 CFU/ml of Salmonella in pure cultures, 130 CFU/ml of S.enteritidis spiked in shell ligament or shigimi meat, and 1300 CFU/ml of S.enteritidis spiked in moon snail meat. This method exhibited a quantification regression equation of y = －3.381418ln(x)＋45.115715, R2 = 0.964878, and could be completed within 2 h, thereby providing a useful approach for the rapid detection of Salmonella in seafood without prior isolation and characterization of strains which are needed in traditional microbiological methods.

Headspace-solid phase micro-extraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was adopted to analyze volatile flavor components in meat of Chinese mitten crab. The optimum extraction efficiency expressed as peak area in GC-MS chromatogram was achieved through the extraction for 50 min at 60 ℃ with the amount of added NaCl of 0.16 g/ml. Totally 40 compounds were identified, including 8 aldehydes, 3 ketones, 3 alcohols, 13 hydrocarbons, 1 ester, 4 aromatic compounds, 4 nitrogen-containing compounds and 4 other compounds. Trimethylamine (TMA), nonanal and tetradecane were main volatile compounds in crabmeat, which accounted for 20%, 18% and 10% of total volatile compounds, respectively.

A real-time PCR method for the detection of trace buckwheat in foods was established using forward and reverse primers and probe corresponding to the internal transcribed spacer region (ITS) and the 5.8S rRNA gene. The method was buckwheat-specific and compatible with both cultivated and wild buckwheat of the Fagopyrum spp. Its sensitivity was sufficient to detect 0.1 μg/kg of buckwheat DNA spiked in wheat DNA.

Volatile flavor compounds in fermented beef were sampled using dynamic headspace sampling and purge-and-trap techniques, concentrated using a Tenax adsorption column and analyzed by GC-O/GC-MS. Totally 19 compounds were identified including aldehydes, ethanols, estes, ketones, aromatics, sulfur compound and pyrazine, etc, which gave the flavors of fruit, chocolate, rosin, salted fish, onion, rose, mint, butter and flower, etc.

A random amplification of polymorphic DNA (RAPD)-PCR assay was developed for detecting Salmonella using a primer of 5′-CCGAAGCTGC-3′. In order to obtained distinctive and reliable results, the optimal PCR reaction conditions (namely PCR system volume, renaturation temperature, primer concentration and Mg2+ concentration) and agarose concentration for electrophoresis were investigated. Results showed that the optimal RAPD-PCR reaction was performed in a 25μl system containing 2.0μl of 25 mmol/L MgCl2 and 0.2 μl of primer at 32 ℃ and the optimal agarose concentration was 1.0%. Under such conditions, sufficient and clear electrophoresis strips were observed in RAPD-PCR detection of 3 typical Salmonella strains and 9 isolated Salmonella strains.

The optimum technological parameters for supercritical fluid extraction (SFE) of oil from millet bran were investigated using orthogonal array design. Along with this, methyl esterified millet bran oil was analyzed for chemical composition by GC-MS and chemical compounds were quantitatively determined using an external calibration method. The optimal values of SFE parameters were extraction pressure 30 MPa and temperature 45 ℃for an extraction duration of 70 min. There were totally 18 compounds identified in millet bran oil with the following relative contents: hexatriacontane 28.42%, 2,6-Di-tert-butyl-4-methylphenol 19.6%, methyl oleate 7.77%, 2,4-Di-tert-butyl-6-methylphenol 6.06%, and methyl linoleate 5.16%.

Simultaneous distillation (SDE) and extraction method and head-space solid phase micro-extraction method (HS-SPME) were employed for sampling in GS-MS analysis of volatile components in commercial Douchi, respectively. Totally 96 compounds were identified, including 40 hydrocarbons, 13 esters and 11 aldehydes, 9 alcohols, 7 acids, 6 ketones, 7 phenols and 3 other heterocycles. There were more components extracted with SDE than those with HS-SPME, and SDE method provided better results in detecting high boiling-point and low volatile compounds, while SPME method was more rapid, simple, and nondestructive. A comprehensive evaluation on volatile components in Douchi products could be obtained by the combination of both methods.

The Chinese national standard method, GB/T 20752—2006 has been used for the determination of nitrofuran metabolites residues in aquatic products using liquid chromatography-tandem mass spectrometry (LC-MS/MS), with a recovery rate of 40% and a linear range of 0.2－2 μg/kg. Extraction of test portions with ethyl acetate followed by clean-up using liquid-liquid extraction was adopted and appropriate adjustments of LC-MS/MS conditions were conducted as improvements for the method. Results showed that the pretreatment time was shortened, and the average spike recovery rates for six replicate determinations were elevated to 81.3%－106.0%, with a RSD of less than 11%. This method exhibited a linear range of 0.1－4 μg/kg (r2 > 0.999) and a limit of detection of 0.1  μg/kg.

In order to detect GI, GII, GIV and GV sapoviruses in shellfish, a fluorescent real-time polymerase chain reaction (RT-PCR) asssy was developed. sapoviruses in shellfish were concentrated using polyethylene glycol 8000 (PEG 8000) first. Total RNA of sapoviruses from Shellfish were extracted with Tri-reagent and purified with Poly(dT)25 magnetic beads due to its 3’ Poly(A) tails. Four genotypes of RNA with high purity were determined using the fluorescent RT-PCR assay. This method is effective and sensitive to obtain 101 copies as the limit of detection. Therefore, this fluorescent RT-PCR can be used in daily detection.

In order to determine adrenalin and dopamine in animal-derived foods, a sensitive and rapid HPLC-MS-MS method was established. The standard curve was linear within the concentration range of 3－1500  μg/kg. The spike recovery rates of adrenalin and dopamine at high, medium and low levels averaged 90%－101%. Meanwhile, the limit of detection was 1 μg/kg for adrenalin and 3 μg/kg for dopamine, respectively. This method is simple, sensitive and highly selective so that it can be extensively applied in food quality control.

A glassy carbon electrode modified by functionalized multi-wall carbon nanotubes (MWCNTs-COOH) film was prepared. Electrochemical behaviors of salbutamol on the modified electrode were investigated by cyclic voltammetric (CV) method. Results indicated that the modified electrode with MWCNTs-COOH film exhibited an excellent electro-catalysis activity to salbutamol oxidation. All experimental parameters were optimized and the oxidation peak potential of salbutamol at the modified electrode was negatively shifted to 0.601 V under the optimal conditions, which also exhibited a negative shift approximately 90 mV compared to the naked grassy carbon electrode. An excellent linear relationship between oxidation peak current and salbutamol concentration in the range from 2.09×10-7 to 2.27×10-6 mol/L was observed. The detection limit was approximately 1.9 × 10-7 mol/L. Moreover, this electrode revealed excellent reproducibility and stability.

Bioactive components of polysaccharides were extracted from roots, stems, and leaves of Oresitroph rupifraga Bge using water extraction-ethanol precipitation. Meanwhile, the contents of polysaccharides were determined at 624 nm by anthrone-sulfuric acid method. The contents of polysaccharides in roots, stems and leaves of Oresitrophe rupifraga Bge were 6.28%, 10.47%, and 3.29%, respectively. These results indicated that stems of Oresitrophe rupifraga Bge are the major locations of bioactive polysaccharides.

UPLC-MS/MS, a highly specific and sensitive method, was successfully developed for determining estradiol benzoate residues in infant formula milk powder. Sample preparation was involved in enzymatic digestion, extraction with methanol and clean-up by solid-phase extraction (SPE) combining C18 and NH2 columns. Estradiol benzoate was detected by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) in a positive ionization mode and a multiple reaction monitoring (MRM) mode via electrospray ionization (ESI) source and quantitatively determined using nandrolone-d3 as an internal standard. The limit of detection (LOD) and limit of quantification (LOQ) using this method were 0.39 and 0.95 μg/kg for infant formula milk powder respectively. The recovery rates of estradiol benzoate spiked in infant formula milk powder at levels of 4 and 10 μg/kg were ranged from 76.5% to 86.3% with a relative standard deviations in the range of 9.7%－15.2%.

Both spiral plate count method (automatic counting after 48 hours) and the Chinese national standard method (manual counting after 48 hours) were applied to determine Staphylococcus aureus, Salmonella, Escherichia coli and total bacterial colonies in 161 samples of foods and cosmetics. Compared with results from both methods, no significant difference was observed (P＞ 0.05). Therefore, spiral plate count method is applicable to determine aerobic bacteria in foods and cosmetics.

Rubber seeds are a by-product of rubber plantation industry. In Hainan province, approximately 200,000 tons of rubber seeds fall down every year, which results in a serious waste of resources. However, nuts of fresh seeds contain an anti-nutritional factor, bean saponins (C10H17O6N), which can produce a cyanide galactopyranoside. In order to take advantage of rubber seeds, major compositions of rubber seeds were analyzed. The weight of individual seed sample was 3.1－6.3 g. Totally 28.9% of water, 21.5% of crude proteins, 50.2% of crude fat and 6.2% of starch were determined in nuts without fat removal. In contrast, 42.01% of crude proteins, 9.98% of crude fat and 36.67% of carbohydrates were detected in nuts with fat removal. In addition, HCN content in fresh nuts was approximately 162.5 mg/100 g dry weight. The vast majority of cyanide can result in reduction or disappear due to storage or treatment with soaking, cooking or fermentation. All of these investigations will provide the scientific and theoretical references for comprehensive development and utilization of rubber seeds.

Glucosinolate and its degradation products in honey of Brassica napus L. were extracted using mixed organic solvents. These obtained products were subjected to quantitative examinations by palladium chloride method and further isolated and identified by gas chromatography-mass spectrometry (GC-MS). Results revealed that glucosinolate was observed in fresh honey of Brassica napus L., and isothiocyanate, one of degradation products of glucosinolate was detected in honey of Brassica napus L. during storage for half year at room temperature. Moreover, more glucosinolate in fresh honey of Brassica napus L. were degraded to form isothiocyanate with prolongation of storage.

A method designated as Combination Optimization Method was established for sorting sensor array of electronic nose in discriminating different grades of Longjing tea. The method was involved in following 4 steps. First, the suitable sensor for electronic nose was selected according to the mean square value and P or F value of the testing response in ANOVA. Second, the selected sensors with the same level of P or F value were placed into the same group. Third, testing results of all possible combinations for different sensor groups were subjected to principal components analysis (PCA). Finally, the optimized combination for sensor arrays was selected by discriminating index (DI) of PCA. This method will provide theoretical references for the optimization of sensor arrays in intelligent sensory application system.

A simple and convenient flow injection spectrophotometric method was developed for determining the content of formaldehyde in beer and seafood. Formaldehyde can react with methyl acetylacetate to form a color compound in the presence of ammonia acetate after heating at 60 ℃for 3 min. A maximum absorption wavelength of this new compound was observed at 375 nm. The detection limit for formaldehyde using this method was 3.2 × 10-6 mol/L under the developed optimal conditions and an excellent linear relationship was exhibited in the range of (0.8－8.0) × 10-5 mol/L for formaldehyde determination using this method. Moreover, this method was applied to determine the content of formaldehyde in four kinds of seafood products and three kinds of beer products. The spike recovery rates of formaldehyde were 84.5%－107.4% and 94.6%－114.6%, respectively.

Four pairs of primers were designed according to Shiga-like toxin gene (slt) and adhesion factor gene (eaeA) from Escherichia coli O157, hemolysis O encoding gene (hlyA) and virulence gene (plcA) from Listeria monocytohenes, as slt-F/slt-R, eaeA-F/eaeA-R, hlyA-F/hlyA-R and plcA-F/plcA-R, respectively. The corresponding PCR products were 780, 450, 708 and 600 bp, respectively. A multiplex PCR (MPCR) method was developed to detect E. coli O157 and Listeria monocytohenes. The optimal conditions including Mg2+ concentration, dNTPs and anneal temperature for MPCR were investigated. Along with this, the specificity and sensitivity of the method were monitored. Under optimized conditions, the detection limit for DNA template was 0.50 ng for both E. coli O157 and Listeria monocytohenes. The specific and sensitive detection for E. coli O157 and Listeria monocytohenes in food industry can be achieved by using this method.

In order to provide theoretical evidences for the processing of smoked tilapia, flavor components in liquid smoked and traditional smoked tilapia fillets were analyzed with solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME/GC-MS). Results indicated that the flavor components were mainly composed of volatile compounds such as phenolic and ester compounds. Totally 33 and 30 volatile components were detected in liquid smoked and traditional smoked tilapia fillets, respectively. Among these compounds, 26 compounds were same in both smoked tilapia fillets with relative proportion of 91.53% and 92.27% accounting for total volatile compounds, respectively. Moreover, 10 phenolic and 4 ester compounds were detected in liquid smoked tilapia fillets with total relative content of 55.63%; similarly, 12 phenolic and 4 ester compounds were detected in traditional smoked tilapia fillets with total relative content of 57.09%. Based on these analyses, liquid smoked tilapia fillets were similar to traditional smoked tilapia fillets in flavor ingredients.

Due to an enhancement effect of Lumino-KbrO3 chemiluminescence system induced by nitrite, nitrite in dried sausages were determined using chemiluminescent method. The effects of reaction substance concentrations, acidity, and interfering ions on chemiluminescence system were investigated to explore the optimal conditions for nitrite determination. Results revealed that the optimal reaction conditions of chemiluminescence were 0.05 mol/L H2SO4, 0.06 mol/L KBrO3, 1.50 × 10-4 mol/L Lumino and 0.25 mol/L NaOH in the chemiluminescence system. The detection limit for NO2 was 8×10-5 mg/L and an excellent linear relationship was exhibited in the range of 0.001－10 mg/L. Eleven replicate determinations for nitrite in dried sausages spiked at 10.00 mg/kg exhibited a average recovery rate of 99.70% and a relative standard deviation of 3.55%. Therefore, this method reveals the characteristics of not only high sensitive and selective, but also rapid, simple and convenient, compared with traditional methods.

A method for analyzing three fluoroquinolone drug residues (ciprofloxacin, enrofloxacin and sarafloxacin) in beef was developed by high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS). Samples were extracted with acidified methanol and quantified with the addition of internal standards. An excellent linear was revealed in the range from 1 to 20 pg/μl for three fluoroquinolones with a correlation coefficient of over 0.992. The average spike recovery rates at the levels from 16.7 to 50.0 μg/kg were in the range of 75.2%－96.3% with a relative standard deviation of 2.5%－8.3%. In addition, the detection limit was 8－19 μg/kg, which was much lower than the maximum residue limit (MRL) in beef issued by the Ministry of Agriculture of China, the Department of JECFA and the European Union. This method is simple, rapid and can be used as the reference for the identification and quantification of fluoroquinolone drug residues in edible animal-derived products.

Volatile components in fresh or rotten juicy peaches were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Totally 32 components in fresh juicy peaches were identified, which was 81.48% of total peak area; in contrast, 27 compounds were identified from rotten juicy peaches with 86.56% of total peak area. In addition, 20 compounds including octanoic acid, ethyl ester, 4-denenoic acid, hexyl ester, 1,2-benzenedicarboxylic acid, butyl octyl ester, isopropyl palmitate, 2-butanone, 4-(2,6,6-trimethyl)-2(3H)-furanone, 5-hexyldihydro- pentadecane, hexadecane and heptadecane were found in both fresh and rotten juicy peaches. However, their relative contents exhibited significant differences. Moreover, different flavors were revealed in juicy peaches with different qualities. These investigations will provide quality evaluation for juicy peach fruits in future.

In order to confirm the aromatic components and their contributions to flavor of traditional soybean paste, volatile flavor compounds in traditional soybean paste were xtracted by headspace solid phase micro- extraction (HS-SPME), and analyzed by gas chromatography-mass spectroscopy (GC-MS) combined with GC-olfactory method. Totally 26 volatile compounds were identified from GC elution to contribute the flavor of soybean paste. Esters, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), 2,3-butanediol, acetic acid, benzaldehyde, benzene acetaldehyde and 2,6-dimethyl-pyrazine were the major flavor-active compounds in soybean paste.

Objective: An indirect competitive time-resolved fluoroimmunoassay (TRFIA) was established using anti-DON polyclonal antibody and coating antigen DON-BSA to detect deoxynivalenol in cereal. Methods: In an indirect TRFIA format, DON-BSA was coated onto a 96-well microplate and incubated with standard DON and DON polyclonal antibody, and a goat anti-rabbit IgG-Eu3+ conjugate was then used to evaluate the methodology of DON-TRFIA. Results: The IC50 value was 4.84 ng/ml at a practical working concentration ranging from 0.01 to 100 ng/ml and the sensitivity for detection was 0.01 ng/ml. Both intra- and inter-assay standard deviations were less than 10%. The half-life time of reagents in assay was over 6 months at 4 ℃. The recovery rates of deoxynivalenol in spiked wheat, corn, beer and bread were 89.41%－123.2%, 115.6%－123.6%, 80.35%－118.0% and 87.00%－92.45%, respectively. Additional analysis for corn samples confirmed that determination results using TRFIA method were in good agreement with those using ELISA method. Conclusion: The TRFIA method has the highest sensitivity for quantitatively analyzing DON in cereal and reveals excellent promising.

Objective: To develop an effective pretreatment method using enzymatic hydrolysis for the determination of content of polysacchrides in Chinese yam. Methods: Polysacchrides in Chinese yam were extracted under three different treatments, such as amylase hydrolysis, immersion in warm water and boiling extraction. The content of polysacchrides was determined by titration and sulphuric acid-phenol spectrophotometric methods. Results: The contents of polysacchrides extracted by three above methods were 3.53%, 0.44% and 8.77%, respectively. Conclusions: The content of polysacchrides extracted by warm water immersion is too low. In contrast, the content of polysaccharides extracted by boiling extraction is too high due to so much starch inside. Compared with both extraction methods, amylase hydrolysis treatment of Chinese yam could remove the effect of starch in raw materials so that the extraction efficiency of polysacchrides was significantly improved. Therefore, enzymatic hydrolysis treatment is a simple and efficient method to extract polysacchrides in Chinese yam.

In order to determine aliphatic amines, a fluorescent material, 4-(1-methy-1H-phenanthro[9,10-d]imidazol-2-) benzoic acid (MPIBA), was synthesized through the derivatization of aliphatic amines at 80 ℃for 10 min in the presence of 1-ethyl-3(3-dimethylaminopropyl)-carbodiimide hydrochloride (EDC·HCl) catalyst in tetrahydrofuran solution. The maximum excitation and emission wavelengths of this stable derivative were 260 and 446 nm, respectively. The separation of these derivatized amines was achieved on a reversed-phase Eclipse XDB C8 (4.6 × 150 mm i.d., 5μm) column using a gradient elution and exhibited a good baseline resolution. The identification of aliphatic amine derivatives was carried out by post-column online APCI/MS (atmospheric pressure chemical ionization) in a positive-ion mode. Excellent linear responses were observed with a coefficient of larger than 0.9996 and a detection limit (at signal-to-noise of 3:1) of 10.5－53.4 fmol. This established method provided satisfactory results for determining amines from bean curd with odor.

Desulpho-glucosinolates in Chinese kale were identified by high performance liquid chromatography-photodiode array-electrospray ionization (HPLC-PDA-ESI/MS) through analyzing properties of MS and PDA under both positive and negative ion modes. Eleven glucosinolates including 7 aliphatic glucosinolates and 4 indolyl glucosinolates in Chinese kale were identified based on ion fragmentations under both negative and positive ESI modes. Further analysis of PDA spectra revealed only one absorption peak for aliphatic desulpho-glucosinolates and two absorption peaks for indolyl desulpho-glucosinolates due to the structure diversity.

Immunogen and coating antigens of chloramphenicol were successfully synthesized through coupling with BSA and OVA using the method of EDC and mixed anhydride. The conjugation was evaluated using UV spectroscopy and SDS -PAGE, and the conjugation rates were estimated to be 1:17 and 1:16, respectively. Two New Zealand rabbits were immuned by CAP-HS-BSA to generate polyclonal antibody. The titers of both antibodies were 218700 and 72900, respectively, which reached the standard of enzyme linked immunosorbent assay (ELISA). An indirect competitive ELISA was developed to determine chloramphenicol using these antibodies. The IC50 for chloramphenicol was 0.86 μg/L using ELISA determination. The specificity of chloramphenicol sodium succinate, streptomycin, penicillin and gentamicin was evaluated using cross reactivity, which revealed that the developed antibody had high specificity to chloramphenicol sodium succinate, while low specificity to other three drugs.

Sample groups of 20 “Hujinmilu” juicy peach fruits with an identical degree of maturity of about 80% were treated with Bacillus amyloliquefaciens ES-2 fermented broth with a biological potency of 29100 IU/ml for 2 min, wind dried, held in plastic bags and stored at (1.0 ± 0.5) ℃. The treatment was replicated three times. In order to investigate the changes in peach quality and physiological characteristics during storage, respiratory rate, relative electric activity, contents of soluble solids, reducing sugars, vitamin C, superoxide anion (O2·) and malondialdehyde (MDA), titratable acidity, and activities of superoxide dismutase (SOD) and peroxidase (POD) were measured at intervals of 10 d. Results showed that the treatment of ES-2 fermented product could effectively reduce fruit decay, slow down the reduction of soluble solids, reducing sugars and vitamin C, inhibit respiratory rate and O2· production, maintain SOD activity at a high level and postpone the increase of relative electric activity. However, some undesired color was displayed on the surface of treated fruits.

Cherry tomatoes were coated with an edible film made from a mixture of chitosan, soy protein isolate (SPI) and Tween-20. The weight loss rate, respiration rate, titratable acidity and vitamin C content of cherry tomatoes were measured at intervals of 2 d to evaluate the preservation effect. Results showed that the edible composite film that was prepared by adding 0.5% of SPI and 0.8% of Tween -20 to 1.0% chitosan solution could reduce the nutrition loss and water loss and inhibit the respiratory intensity to the greatest extent and, consequently, the best preservation effects were achieved.

Crude polyphenol oxidase (PPO) extracted from Radix Puerariae was characterized for enzymological properties Based on this, the optimum color preservation technology for fresh-cut Radix Puerariae was investigated. Radix Puerariae PPO exhibited the highest activity using catechol as the substrate at pH 7.0 and 40 ℃. Heating treatment at 100 ℃ for 40 s could inactivate the enzyme. Ascorbic acid, ascorbic sodium and sodium sulfite were strong inhibitors for it, but only sodium sulfite could effectively inhibit the browning of fresh-cut Radix Puerariae. Based on the consideration of safety and browning control effect, spraying 0.2% sodium sulfite solution was chosen as the optimum color preservation method for Radix Puerariae.

The effectiveness of a single treatment with nisin, glycin, natamycin or lysozyme in the preservation of vacuum-packed spiced crisp ducks stored at 37 ℃ was investigated by examining the change of total bacterial count at intervals of 7 d. In order to obtain the optimal preservation for spiced crisp ducks, the combined use of the natural preservatives was adopted and their optimum addition proportions were explored for maximizing weighed score of total volatile basic nitrogen (TVB-N) and total bacterial count of spiced crisp ducks using orthogonal array design. Results showed that each natural preservative could significantly inhibit microbiological contamination and nisin exhibited the highest preservation effect among them. The optimal formula of compound preservatives consisted of nisin 0.05%, glycin 0.50%, natamycin 0.05%, lysozyme 0.04%. This formula had much stronger inhibitory effect against bacteria than a single preservative.

Due to poor sensory and hygienic quality of traditional dried-apricots in Xinjiang, a small-size solar-drying device (SD) with a greenhouse-like chamber that could exploit local abundant solar energy resource had been developed. Results indicated that SD had an excellent temperature-rising effect, which exhibited 13 ℃ of average temperature-rising effect and 8.3 ℃ of temperature-rising effect even in lower level of greenhouse chamber compared with the environment temperature. This solar-drying device had no limitations to weather conditions and also could provide a moisture-proofing function at night. The relative yield of apricot using this SD device was 5.19 kg/m2, which revealed 2.08 folds higher than the natural air-drying method. Therefore, SD technology can provide high-quality dried apricots due to its high efficiency. In order to obtain high-quality dried apricots, the optimal SD operation processes were investigated in this work.

Effects of different temperatures and ozone treatments on quality of tomato fruits during storage were investigated in the present study. Results indicated that total soluble solids, titratable acids and vitamin C contents in tomato fruits could be effectively maintained during storage at (12.0 ± 1.0) ℃ combined with 200 mg/m3 ozone treatment for 0.5 h at a 3-day interval. Moreover, increase rate of relative conductivity for tomato fruits was attenuated, and respiration intensity and decay rate of tomato fruits were significantly reduced. Furthermore, the firmness of tomato fruits was also effectively maintained. Therefore, the optimal ozone treatments combined with appropriate temperature provided an excellent fresh-keeping effect on tomato fruits during storage.

A fresh-keeping film for eggs was prepared with soluble soybean polysaccharides (SSPS), glycerin and anhydrous CaCl2. The film permeability rate (Pv) for water was emphatically investigated. Results revealed that the film exhibited the lowest permeability rate for water when the concentrations of SSPS, glycerin and anhydrous CaCl2 were 6.0%, 3.0% and 1.5%, respectively. The eggs coated with this film still exhibited excellent quality as an A level during storage for 30 days at room temperature. Therefore, SSPS film can provide an excellent fresh-keeping effect on eggs during storage.

Egg spoilage is commonly associated with the growth of microorganisms. In order to explore the effect of temperature on growth of microorganisms, total amount of bacteria in eggshell, albumen and yolk were determined during 30 days storage at 8, 10, 20 and 25 ℃. Moreover, air sac depth, yolk index, contents of albumen and TVB-N were also investigated at the end of storage period. Results indicated that total amount of bacteria in eggs was greatly affected by temperature during storage. The total amount of bacteria in eggshell, albumen and yolk were 3.5×103, 2.4×103, 1.7×103 CFU/g at 8 ℃, and 4.6×106, 7.5×104, 5.3×105 CFU/g at 25 ℃ during 30 days storage, respectively. No bacteria were detected in albumen and yolk for 10 days storage at 8 ℃ and 10 ℃. In contrast, bacteria were observed in albumen for 5 days storage and in yolk for 10 days storage at 25 ℃. Therefore, high temperature can accelerate the reduction in quality of eggs during storage.

Cara cara navel orange (Citrus sinenisis L.‘Cara cara’) was used to investigate effect of pre- harvest salicylic acid (SA) spray treatment on antioxidant activity in pulps at harvest stage and during storage. Results indicated that SA spray treatment significantly increased the content of antioxidant components (lycopene, β-carotene, total phenols and flavonoids) and antioxidant capability (FRAP value) at harvest stage of fruits. Moreover, these effects were in a concentration-dependent manner. During fruit storage, the contents of lycopene and β-carotene exhibited a decrease, whereas total phenols and flavonoids exhibited a constant increase. However, fruits subjected to SA spray treatment before harvest were observed a significant increase of antioxidant components during storage period and the optimal concentration of SA for pre-harvest treatment was 2.0 mmol/L. The antioxidant activity revealed an initial increase and final decrease. The peak of antioxidant activity was observed at 45 d of storage. Furthermore, FRAP value in fruits with 0.5, 1.0 and 2.0 mmol/L SA pre-harvest treatment was significantly higher than that in control fruits.

‘Okubo’peach (Prunus persica L.Batsch) fruits were treated with exogenous ethylene(50–80 μl/L) at different time points (0, 15 and 30 d) during modified atmosphere (MA) storage. Respiration, ethylene release and pigment alternation of peach fruits were monitored. Results showed that the respiration intensity and ethylene release rate of peach fruits without application of exogenous ethylene were low and no obvious alterations were observed during MA storage. However, exogenous ethylene treatment stimulated the synthesis of endogenous ethylene and improved respiration intensity of peach fruits during MA storage. An earlier treatment with exogenous ethylene for peach fruits induced an earlier and higher peak for respiration intensity and ethylene release. Exogenous ethylene treatment also promoted the degradation of chlorophyll and inhibited the rapid decline of carotenoids in peach peel so that peach fruits exhibited normal color. All of these investigations indicated that exogenous ethylene treatment had a significant effect on alleviating chilling-injuries of peach fruits. Due to the dual effects on inhibiting chilling-injuries and accelerating caducity of peach fruits using exogenous ethylene treatment, the best time to apply exogenous ethylene should be at 30 days after MA storage.

A new type of beverage was developed from Bailin mushroom feet based on two-step enzymolysis using protease and cellulase and formulation. Orthogonal array design was employed for investigating the optimum protease and cellulose  hydrolysis processes and product formula. Results showed that a maximum hydrolysis efficiency of Bailin mushroom feet was obtained through protease hydrolysis for 4 h at 65 ℃ with a material/liquid ratio of 1:10 followed by cellulose hydrolysis for 4 h at 45 ℃ with a material/liquid ratio of 1:10. The optimal formula for beverage production consisted of 10% concentrated Bailin mushroom foot hydrolysate, 0.1% sour agent, 8% sweetness agent and 0.2% stabilizer. The final product obtained was characteristic of light brown color, balanced sweet and sour taste and transparence without odor and precipitation.

A multifunctional healthy vinegar beverage was developed by liquid fermentation, with bitter buckwheat flour as the main raw material and lily powder as the supplement. The optimal alcoholic fermentation and acetic acid fermentation conditions and beverage formulation were investigated using orthogonal array design. In the optimized brewing process, bitter buckwheat flour and lily powder were gelatinized, liquefied at 95 ℃ for 22 min by adding 3.0% of amylase, and saccharified by adding saccharifying enzyme, followed by adjusting sugar content, inoculated with 0.10% of active dry yeast for alcoholic fermentation at 32 ℃ for 6 d. Following adjustment of alcohol content to 5%, the fermentation mash was inoculated with 13% of the commercial strain of acetic acid bacteria, Huniang 1.01 for fermentation on a 140 r/min shaker at 32 ℃ for 5 d. The optimal formula for beverage production consisted of bitter buckwheat lily vinegar 9%, honey 5%, aspartame 0.3%, citric acid 0.13%. The final product obtained tasted soft and had vinegar fragrance and unique flavor of bitter buckwheat.

In order to obtain functional selenium-enriched sausages, selenium was enriched in Pediococcus acidilactici through biotransformation, and the Se-enriched strain was then used to ferment sausages. Totally 96.14% of selenium at the addition amount of 10  μg/ml was converted after 36 h of fermentation at 38 ℃. The optimum processing for Se-enriched fermented sausages was based on sequential steps of packaging, fermentation for 36 h at 37 ℃ with an inoculation amount of 1%, baking and cooking. The obtained product exhibited good quality attributes and a high selenium content of 100  μg/kg with a conversion rate of 100%.

In order to develop orange jam with whole nutrients and high quality, the technological process, key points for operation, and affecting factors for quality control during the development of orange jam were investigated. Results indicated that sucrose, sour agents and thickening agents revealed significant effects on quality of orange jam. Therefore, orthogonal array design was applied to explore the optimal formula for orange jam production, which consisted of a ratio of 0.8:1 between sucrose and orange, 0.4% sodium citrate, 0.05% xanthan gum and 0.15% CMC-Na.

In order to develop high quality watermelon wine, the brewing process using watermelon juice as the major material was investigated using single factor and orthogonal experiments. The optimal values of brewing conditions were main fermentation temperature 24 ℃ , yeast inoculation amount 0.3 g/L of and initial sugar content in watermelon juice 24%. The watermelon wine brewed under this optimal condition can provide not only high nutrition benefits and elegant flavor, but also health-promoting function. Therefore, it is a kind of healthcare drink.