Response surface methodology was used to optimize technological parameters for ultrasonic- assisted extraction and ethanol precipitation of polysaccharides from Actinidia arguta Sieb. et Zucc.. Three factors including ultrasonic power, ultrasonic time and solvent/material ratio were selected to maximize the yield of polysaccharides. Ethanol concentration, ethanol volume and precipitation time were selected to maximize the yield of polysaccharides precipitated by ethanol. The optimal ultrasonic-assisted extraction conditions were obtained as follows: ultrasonic power 260 W, ultrasonic treatment time 8 min, and solvent/material ratio 6:1 (mL/g), resulting in a polysaccharide yield of 1.48% (m/m). The optimal conditions for precipitating polysaccharides from the crude polysaccharide solution obtained were achieved after 4 h precipitation with 7-fold volume of 90% ethanol, and a polysaccharide yield of 1.55% (m/m) was obtained under these conditions.

Water-soluble vitamin B complex microcapsules were prepared by spray-drying technique using gelatin as wall material and a mixture of thiamine hydrochloride (vitamin B1), riboflavin (vitamin B2), pyridoxine hydrochloride (vitamin B6), folic acid and nicotinamide as core material. The effects of technological parameters including wall material/core material mass ratio, inlet temperature, and feeding rate on microencapsulation efficiency and microcapsule yield were investigated using an orthogonal array design. The microencapsulation efficiency was determined by fluorospectrophotometry. Characteristics microcapsule shape and granule size distribution) of microencapsulated vitamins B were evaluated by scanning electron microscopy (SEM) and laser particle size analyzer. The results showed that the most significant factor affecting microencapsulation efficiency was wall material/core material mass ratio, followed by inlet temperature and feeding rate. Microcapsule yield was significantly by inlet temperature and little affected by feeding rate and wall material/core material mass ratio. The optimal microencapsulation conditions were obtained as follows: wall material/core material mass ratio 10:1, inlet temperature 170 ℃, and feeding rate 3 mL/min. SEM observations showed that few microcapsules were approximately spherical, and the outer surfaces of most microcapsules had some dents. The mean diameter of microcapsules was 8.93 μm.

The contents of ATP-related compounds, free amino acids, free fatty acid and volatile flavors in salted Muraenesox cinereus dried by different drying methods (hot air, natural air and cold air) were investigated by high performance liquid chromatography (HPLC) and solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). The contents of IMP and volatile flavors in cold air-dried samples were 10.94 μmol/g and 55.56%, respectively, which were higher than those of hot air-dried and natural air-dried samples. Moreover, the lowest free amino acid content was found in cold air-dried samples. Hence, cold air drying could maintain the nutritional composition and flavor quality of salted Muraenesox cinereus. The optimal conditions for drying Muraenesox cinereus were drying with cold dry air at 10 ℃ and an air flow rate of 1.5 m/s until a moisture content of 45%.

Phenolic components from the peel and flesh of Malania oleifera Chun were extracted by reflux extraction and their antioxidant activities were studied. The extraction rate of polyphneols was 3.29% after twice-repeated extractions for 1 h each time with pH 4 HCl solution at a solid-to-liquid ratio of 1:30 (g/mL) in 70 ℃ water bath. The extract obtained under these conditions showed strong scavenging effect on hydroxyl and DPPH free radicals and the maximum scavenging rates were 74.00% and 76.54%, respectively. A ranking of the extraction, ascorbic acid and tannic acid in decreasing order of DPPH free radical scavenging activity was observed.

Response surface methodology (RSM) was applied to optimize the extraction conditions of flavonoids from Scutellaria barbata. DPPH free radical scavenging activity was measured on flavonoids from Scutellaria barbata. The optimal extraction conditions of time, material-to-liquid ratio and temperature were 62 min, 32:1 and 69 ℃, respectively. Under these conditions, the extraction rate of flavonoids was 0.442% and the DPPH free radical scavenging rate of the obtained extract 95.4%.

This paper deals with the optimization of the process conditions for the microwave-assisted extraction of total flavonoids from Fructus Aurantii Immaturus using response surface methodology (RSM). Based on one-factor-at-a-time experiments, a quadratic regression model indicating the individual and interactive effects of microwave power, extraction time and ethanol concentration on the yields of naringin and hesperidin was established using a Box-Behnken experimental design. From the response surface and contour plots drawn for the model, the optimal extraction conditions were obtained as follows: size reduction ratio 40－60 mesh, liquid/solid ratio 100:1, ethanol concentration 58.8% (V/V), microwave power 447 W, and extraction time 3.9 min. Under these conditions, the experimental yields of naringin and hesperidin were 50.21 mg/g and 4.96 mg/g, respectively, which were in substantial agreement with the theoretically predicted values.

In order to increase the utilization value of sea cucumber gonads as a potential source of peptides, neutral protease was selected for the hydrolysis of sea cucumber gonads. One-factor-at-a-time method was used to investigate the effects of substrate concentration, enzyme dosage, hydrolysis time, pH and temperature on hydrolysis degree. Following these investigation, a quadratic regression model describing hydrolysis degree as a response to substrate concentration, enzyme dosage and hydrolysis time was set up using a Box-Behnken experimental design. As demonstrated by the results analysis of variance and validation experiments, the model could well indicate the hydrolysis degree of sea cucumber gonads. The optimal hydrolysis conditions of substrate concentration, enzyme dosage and hydrolysis time were determined to be 10.4%, 1154 U/g and 89 min, respectively. Under these conditions, the hydrolysis degree of sea cucumber gonads is 63.12%.

The objective of the current research was to develop a resin adsorption method to purify polysaccharides from Acanthopanax sessiliflorus Seem fruits. A comparison of resin adsorption with traditional purification methods was carried out, and the results showed that resin adsorption was the best method. The selected macroporous adsorption resins, HPD-600 and polyamide, were compared for their adsorption and desorption characteristics towards polysaccharides from Acanthopanax sessiliflorus Seem fruits. The deproteinization rate, decolorization rate and polysaccharide loss rate obtained from HPD-600 purification were 66.7%, 82.1% and 29.8%, respectively, and a deproteinization rate of 75.6%, a decolorization rate of 88.1% and a polysaccharide loss rate of 33.7% were obtained using polyamide for polysaccharide purification.

An investigation was carried out to study the factors affecting the extraction of xylose from corncob by acid hydrolysis under the assistance of microwave radiation at a laboratory scale. Using one-factor-at-a-time and orthogonal array design methods, the optimal conditions for xylose extraction were determined to be 16 min hydrolysis at a H2SO4 solution (2%)/corncob ratio of 10:1 (V/m) when the microwave power was set at 540 W. Under these conditions, the yields of xylose and reducing sugar were 16.95% and 37.62%, respectively. Over the traditional steaming method, the optimized method showed the advantages of shorter extraction time and lower energy consumption.

Diacylglycerol (DG) was prepared through lipase-catalyzed reaction between soybean oil and glycerol in the supercritical system with carbon dioxide as the fluid. Three kinds of immobilized lipases such as Lipozyme RMIM, Novozyme 435 and Lipozyme TLIM were screened. The optimal esterification conditions for three kinds of immobilized lipases were achieved through single-factor tests. The results showed that the optimal preparation process parameters for three kinds of lipases were the addition amounts of 2.5%, 3% and 8% for Lipozyme RMIM, Novozyme 435 and Lipozyme TLIM, reaction temperatures of 65, 70 ℃ and 65 ℃ for three lipases, reaction time of 7, 8 h and 9 h for three lipases, and substrate ratio of 2:1. The yields of DG for three lipases were 68.6%, 67.7% and 64.8%, respectively, under their optimal reaction conditions. A two-step distillation technology was used to purify DG in the supercritical system. After the purification, the yield of DG was up to 60% and the purity of DG was improved to 90.4% from 68.6%. According to the comprehensive consideration, Lipozyme RMIM is recommended as lipase for the preparation of DG in industrial production.

 The optimal chelating conditions for cod skin collagen peptide and ferrous chloride were investigated by response surface methodology (RSM) to explore the effects of pH (X1), collagen peptide-ferrous chloride ratio (X2) and collagen peptide concentration (X3) on chelating efficiency. The optimal chelating conditions were collagen peptide-ferrous chloride ratio of 4:1, collagen peptide concentration of 3.5% and pH 7.0. Under the optimal chelating conditions, the predicted and experimental yields of the peptide-iron (Ⅱ) chelate were 37.46% and 37.31%, respectively. The infrared spectral analysis revealed that the ferrous ions were chelated with NH2+ and COO－ groups, suggesting the formation of a new kind of peptide-iron (Ⅱ) chelate.

Tilapia waste was used as the material to conduct hydrolysis by alkaline protease. The degree of hydrolysis (DH) of protein from tilapia waste was determined to explore the optimal enzymatic hydrolysis conditions. The results indicated that the optimal hydrolysis conditions for tilapia waste were hydrolysis temperature of 50 ℃, substrate concentration of 20 g/L, enzyme concentration of 0.067 g/L, hydrolysis pH of 9.50 and hydrolysis time of 180 min. Under the optimal hydrolysis conditions, the DH of tilapia waste was 22%. Meanwhile, a kinetic model of hydrolysis was established, which revealed an inactivation constant (Kd) of 37.9 min-1 for enzyme, enzymatic reaction rate constant (K2) of 244.2 min-1, Michaelis-Menten constant (KM) of 29.27 g/L, and the maximum reaction rate (Vmax) of 28.41 g/(min·L) at 50 ℃. The kinetic equation of enzymatic hydrolysis of tilapia waste protein was derived. The proposed kinetic model exhibited a convenient determination of kinetic parameters by a few experiments.

：Single factor and orthogonal tests were conducted to evaluate the effects of ethanol concentration, extraction time, material-liquid ratio and microwave power on extraction rate of yucca saponins. The results showed that the factors affecting microwave-assisted extraction rate of yucca saponins were ethanol concentration, heating time, microwave power and material-liquid ratio in sequence. The optimal extraction conditions were ethanol concentration of 70%, material-to-liquid ratio of 1:80 (g/mL), extraction time of 10×20 s and microwave power of 480 W. Under the optimal extraction conditions, the extraction rate of yucca saponins was 2.18%. Compared with ethanol extraction protocol, microwave-assisted extraction can save 80% time, and greatly improve the extraction rate by 41.56%.

In the present study, supercritical CO2 was used to prepare highly acetylated soybean phosphatide from transparent concentrated soybean phospholipid. The optimal preparation conditions were determined as follows: acetic anhydride amount 2.8%, reaction temperature 65 ℃, reaction time 35 min, and reaction pH 7.3. Under these reaction conditions, the acylation rate of soybean phosphatide was 93.2%. Compared with the preparation process at regular state, the amount of acetic anhydride and reaction time were decreased by 0.2% and 5 min, respectively, and the acylation rate was increased by 1.4%. Moreover, an improvement in emulsifying capacity and dispersion capacity was achieved over concentrated soybean phospholipid.

Betel nut oil was obtained by ultrasonic-microwave assisted extraction and its compositions were rapidly determined by a spectrophotometer. The extraction process conditions were optimized by response surface tests on the basis of single factor tests. According to the effects of extraction time, extraction temperature and material-liquid ratio on extraction rate of betel nut oil, the optimal extraction process parameters were extraction time of 22 min, extraction temperature of 65 ℃ and material-liquid ratio of 1:11 (g/mL). Under the optimal extraction process conditions, the extraction rate of betel nut oil was up to 14.29%. Gas chromatography analysis showed that the major compositions of betel nut oil were 33.5% myristic acid, 20.4% 9-octadecenoic acid, 19.19% 12-octadecadienoic acid, 15.82% hexadecanoic acid, 9.51% dodecanoic acid and 1.59% octadecanoic acid.

Casein glycomacropeptide (CGMP) is a kind of peptide that has many physiological functions and can be widely used in functional foods and medicine. Anion exchange resin has been used to separate casein glycomacropeptide from whey powder. The optimal separation conditions of anion exchange resin were investigated to explore the effects of adsorption pH, adsorption time and buffer concentration on separation efficiency of CGMP. The results showed that the appropriate exchange resin was resin 201×4. The optimal adsorption conditions were adsorption buffer pH of 5.1, adsorption time of 1 h, and adsorption buffer concentration of 0.02 mol/L. The optimal elution conditions were elution buffer concentration of 0.5 mol/L, elution time of 1 h and elution buffer pH of 4.0. After removing the impurity from whey powder at pH 5.1 by centrifugation, 1.45 g CGMP with sialic acid concentration of 10.4% was achieved from 100 g whey powder. The whole separation process conditions were simple and the separation efficiency was satisfory so that anion exchange resin is suitable for the industrial production of CGMP.

Purple yam planted in Hainan province (Dioscoreaceae, Dioscorea alata Linn) was used as the raw material to explore the optimal extraction process parameters of anthocyanins by ultrasonic/microwave assisted extraction technology. The optimal extraction process conditions were explored through Box-Benhnken central composite design. The results showed that the optimal extraction process conditions at the fixed temperature mode were ultrasonic power of 50 W, ultrasonic frequency of 40 kHz, material-liquid ratio of 1:48 (g/mL), extraction time of 283 s and extraction temperature of 46 ℃. Under the optimal extraction conditions, the yield of anthocyanins was up to 79.38%, which revealed an enhancement by 10.63% compared with the fixed time mode. The total content of anthocyanins was 48.42 mg/L, namely 4.37 mg/g.

Gongchuan mandarin orange and glutinous rice were used to prepare saccharified mash of orange juice and glutinous rice. The response surface methodology was employed to optimize the preparation process. The optimal saccharification process conditions were determined as follows: temperature 62 ℃, pH 4.55, α-amylase dosage 1.00 mg/g, and saccharification time 3.0 h. Under these conditions, the experimental total sugar content in saccharificated mash was 192.37 g/L with a relative error of 0.6% in comparison with the theoretical value of 190.09 g/L. Thus, the established model and the optimized process conditions were reliable and could offer reference value.

A functional beverage was developed from Ganoderma lucidum and white tea and its formula was optimized using one-factor-at-a-time combined with orthogonal array design. Meanwhile, the inhibitory rate of the beverage on Fe2+-induced egg yolk lipoprotein peroxidation was determined to evaluate its antioxidant activity. The optimal beverage formula was found to consist of 0.4% Ganoderma lucidum, 3.5% sugar, 0.8% white tea, and 0.01% β-CD, which could partially mask the bitter taste of Ganoderma lucidum, retain the flavor of Ganoderma lucidum and improve the palatability of the beverage. The beverage demonstrated an inhibitory rate of (68.21±2.52)% on Fe2+-induced egg yolk lipoprotein peroxidation, which was similar to that of 4.04 mg/mL vitamin C. Therefore, the developed beverage had strong antioxidant activity.

In this work, the cultured mycelia of Hericium erinaceus were hydrolyzed by 5 mL of a 1% mixture of pectinase and cellulase at a mass ratio of 1:1 in a 50 ℃ water bath for 30 min. In order to increase polysaccharide yield, microwave was used to intensify the hydrolysis of Hericium erinaceus mycelia, and operating parameters such as microwave power, treatment time and material-to-liquid ratio were optimized using one-factor-at-a-time combined with orthogonal array design. The optimal microwave treatment conditions were found to be 500 W, 3 min, and 1:50 (g/mL). Under these conditions, the extraction rate of polysaccharides was 8.01%.

Horseradish essential oil was extracted by supercritical CO2. The effects of extraction pressure, extraction temperature and extraction time on extraction rate of essential oil were investigated. The optimal extraction conditions were optimized by orthogonal tests. The minimal inhibitory concentration (MIC) of horseradish essential oil and its application in soy sauce was determined. The results showed that the optimal extraction process parameters were extraction pressure of 25 MPa, extraction temperature of 40 ℃ and extraction time of 90 min. Under the optimal extraction process, the extraction rate of horseradish essential oil was up to 0.91%. The MIC of horseradish essential oil against Escherichia coli and Bacillus subtilis were 0.04 μL/mL. Compared with 1.0 g/kg sodium benzoate, 0.04 μL/mL horseradish essential oil or 0.02 μL/mL horseradish essential oil coupled with 0.5 g/kg sodium benzoate could remain good quality of soy sauce after 30 days storage at 37 ℃. The simultaneous application of both antioxidants is better than their single applications.

Walnut kernel has unique nutritional compositions. The composite enzymatic hydrolysis was used to treat walnut pulp and partial walnut oil was removed by centrifugation. The preparation process of walnut beverage was explored in this paper. The results showed that the optimal enzymatic hydrolysis conditions were material-liquid ratio of 1:0.35, pectinase addition amount of 450 U/g, cellulose addition amount of 45 U/g, enzymatic hydrolysis time of 90 min and hydrolysis temperature of 55 ℃. After centrifuging for 20 min at 5000 r/min, the extraction rate of walnut oil was 47.66%. The formula of walnut beverage was composed of 6% cane sugar, 0.1% citric acid, 0.2% composite stabilizer and 4% honey.

Diaion HP-20 and Sephadex LH-20 were used to isolate and purify pigments from Rhododendron simsii, and a fluorescent pigment with high concentration was obtained from plant organs. Meanwhile, the antibacterial activity of this pigment was also evaluated. The results revealed that 5 different fluorescent regions in the petal extract from Sephadex LH-20 purification were observed. The strongest fluorescent region is a yellow-green region. In addiiton, this fluorescent pigment revealed an obvious inhibitory effect on the growth of Diplococcus.

In order to establish an optimal process for the extraction of total triterpenoids from Poria cocos peel by supercritical CO2 extraction, the effects of different factors including entrainment agent dosage, extraction pressure, extraction temperature and extraction time on extraction efficiency were explored. The optimal extraction process parameters were entrainment agent dosage of 2.0 mL/g, extraction pressure of 35 MPa, extraction temperature of 65 ℃ and extraction time of 60 min. The extraction efficiency of supercritical CO2 extraction for total triterpenoids was 2.06%, while the extraction efficiency of traditional enthanol extraction was 1.39%. Therefore, supercritical CO2 extraction is a stable, reliable, convenient and practical method for the extraction of total triterpenoids from Poria cocos peel.

Adjuvant formula of mushroom soup was optimized by uniform test design using sensory evaluation as the index. Based on the principle of fuzzy mathematics, a systematic method for sensory evaluation of mushroom soup was established in this paper. According to the regression equation, the optimal adjuvant formula of mushroom soup were 40 g mushroom, 0.01 g citric acid, 2.4 g ginger, 2.4 g medlar, 1.2 g sodium glutamate +I+G, 0.05 g citrus and 1.2 g fennel, respectively.

In order to obtain high degree of hydrolysis (DH), defatted soybean flour was subjected to different microwave pre-treatments and enzymatic hydrolysis. Under the same condition of enzymatic hydrolysis, the effect of microwave pretreatment on DH of defatted soybean flour protein was explored. The results showed that the optimal microwave pre-treatment process parameters were substrate concentration of 2%, microwave power of 414 W, microwave treatment temperature of 79.6 ℃ and microwave treatment time of 111 s. After enzymatic hydrolysis by alcalase, the DH of soybean flour protein was up to 30.46%, which revealed an enhancement of 18.45% compared the samples without microwave pre-treatment. Therefore, microwave treatment is a very effective pre-treatment method for enhancing the hydrolysis efficiency of defatted soybean flour.

In order to improve the purity of ursolic acid, the extraction and purification process of uroslic acid was optimized to explore the effects of ethanol concentration, extraction temperature, material/liquid ratio and material/activated carbon ratio on extraction rate and purity. The results showed that the optimal extraction and purification process conditions were ethanol concentration of 95%, extraction temperature of 80 ℃, material/liquid ratio of 1:20 and material/activated carbon ratio of 2:1. Under the optimal conditions, the extraction rate and purity of uroslic acid were 45.68% and 98.55%, respectively.

Functional food cryoprotectants such as trehalose and lactitol were selected to combine with traditional commercial cryoprotectants to prepare low-sweetness, low-calorie and economic composite cryoprotectants. Orthogonal tests were applied to explore the effects of composite cryoprotectant compositions on whiteness, water-holding capacity (WHC), gel strength and salt-soluble protein content. The results indicated the optimal formula of composite cryoprotectant was 4% trehalose, 1% sucrose, 2% sorbierite and 3% lactitol. The sweetness of new cryoprotectant was lower than that of commercial cryoprotectants, and revealed better cryoprotective effect.

Stabilized treatment was conducted on rice bran through twin-screw extrusion. The effects of water consumption, extrusion temperature and feeding rate on residual peroxidase activity of rice bran were explored. Response surface methodology was applied to optimize extrusion parameters and explore optimal processing parameters and quadratic regression model equations. The results indicated that the optimal twin-screw extrusion conditions were water consumption of 12%, extrusion temperature of 143 ℃and feeding rate of 220 g/min. Under the optimal process conditions, the residual peroxidase activity was 3.081%, which was less than 5% of maximum permissible value. Therefore, the extrusion treatment can largely improve the stability of rice bran and is suitable for the extraction of rice bran oil and other functional components.

The optimal extraction process for crude polysaccharides from stropharia rugoso-annulata was investigated by response surface methodology to explore the effects of extraction temperature, extraction time, extraction repeat number and solid-liquid ratio on the yield of crude polysaccharides. Based on the single-factor tests, Box-Behnken design with three key factors was conducted and a regression model was established. The results showed that optimal extraction process parameters were extraction temperature of 75 ℃, extraction time of 20 min and solid-liquid ratio of 1:25 (g/mL). Under the optimal extraction conditions, the yield of crude polysaccharides from Stropharia rugoso-annulata was up to 7.614%.

Alcalase was used for the aqueous enzymatic extraction of protein from filbert kernel. Based on one-factor-at-a-time experiments, response surface methodology was used to optimize process conditions for maximizing total protein extraction efficiency. The optimal extraction conditions were determined as follows: enzyme dosage 2.0%, hydrolysis temperature 55 ℃, hydrolysis time 2.5 h, material/liquid ratio 1:5, and hydrolysis pH of 8.9. The results of F tests showed that the process conditions could be ranked in decreasing order of contribution rate as follows: enzyme amount, hydrolysis temperature, material/liquid ratio, pH, and hydrolysis time.

In this study, cellulase was used to extract pigment from chestnut shells. The effects of ethanol concentration, extraction time, extraction temperature, cellulase dosage, material/liquid ratio and pH on extraction rate of pigments were investigated. Based on one-factor-at-a-time experiments, Box-Behnken central composite design was used to optimize the extraction conditions. The results showed that the optimal extraction conditions were pH of 6, cellulase dosage of 0.6%, extraction temperature of 94 ℃, and extraction time of 120 min.

The purpose of the present study was to optimize the ultrasonic-assisted extraction of superoxide dismutase (SOD) from bilberry leaves. Process variables such as ultrasonic power, ultrasonic treatment time and material/liquid ratio were optimized using response surface methodology on the basis of one-factor-at-a-time experiments. The results indicated that the optimal extraction conditions were ultrasonic power of 780 W, ultrasonic treatment time of 5.8 min and material/liquid ratio of 1:2.4. Under these conditions, the specific activity of SOD from bilberry leaves was 1999.28 U/mL.

Water pretreatment followed by dichloromethane extraction was used to extract radish seed oil. One-factor-at-a-time experiments and subsequence response surface analysis were conducted to optimize temperature, extraction time and material/liquid ratio based on oil yield. The optimal extraction conditions were found to be material/liquid ratio of 1:21.8, extraction duration of 1.76 h and extraction temperature of 27.3 ℃. Under these conditions, the yield of radish seed oil was 35.58% and the extraction recovery was calculated as 95.38% relative to 37.30% of the crude fat content in radish seeds as determined by Soxhlet extraction. In addition, many kinds of fatty acids were detected in radish seed oil, including mustard acid, oleic acid, linoleic acid, eicosadienoic acid and linolenic acid. Unsaturated fatty acids accounted for 88% of the total fatty acids and the content of sulforaphene in radish seed oil was 89.5 mg/kg.

Maca, a natural vegetable with healthcare function, is an excellent material for preparing wine. In this work, central composite design was used to optimize alcohol concentration, solid-to-liquid ratio and soaking time based on the concentrations of total alkaloids and glucosinolates for the development of a medicinal liquor by soaking maca in alcohol. The optimal soaking conditions were found as follows: alcohol concentration 55%, solid-to-liquid ratio 1:40 (g/mL), and soaking time 145 days. Under these conditions, the theoretical concentrations of total alkaloids and glucosinolates were 0.47% and 0.15%, respectively.

The objective of this research was to extract polysaccharides from Isatis indigotica Fortune (INF) roots and determine their molar mass distribution. INF root powder was sequentially refluxed with petroleum ether and 95% ethanol to remove ether-soluble and ethanol-soluble components before polysaccharide extraction by hot water reflux. Polysaccharide content was quantified by phenol-sulfuric acid method and polysaccharide molar mass distribution was determined after hollow fiber membrane filtration for the removal of impurities. The content of ether-soluble and ethanol-soluble components in INF roots was 4.89%. Three repeated hot water reflux extraction for 1.5 h each time at a material-to-liquid ratio of 1:9 (g/mL) for the first extraction and of 1:7 for the second and third extractions was found optimal for INF roots with and without the above pretreatments. The polysaccharide yields after the first, second and third extractions and total polysaccharide yield from pretreated INF roots were 7.34%, 4.65%, 3.12% and 15.11%, respectively and those from non-pretreated INF roots 6.51%, 6.04%, 5.69% and 18.24%. The molar mass distribution of polysaccharides from INF was mainly from 2×104 to 5×104 g/mol and polysaccharides with a molar mass from 1×104 to 1×105 g/mol accounted for 90.8%. The results indicate that INF roots planted in Daqing are rich in polysaccharides. The method developed in this study to determine the molar mass distribution of polysaccharides from INF roots is simple and reliable with the avoidance of tedious operations and experimental errors resulting from repeated separation and purification.

A new method was developed for direct determination of sodium cyclamate in food additives by ion chromatograph coupled with electrical conductivity detector based on high water solubility and ionization characteristics of sodium cyclamate. Sodium cyclamate in samples were extracted into deionized water by shaking, separated on an anion exchange column using 30 mmol/L KOH aqueous solution as elution solvent and detected by an electrolytic conductivity detector. The method showed good linearity over the concentration range of 5－200 μg/mL with a correlation coefficient of 0.9999 and a detection limit of 0.087 μg/mL. The intraday and inter-day relative standard deviations (RSDs) were less than 3% and 2% respectively. The method was simple and stable without complex sample pretreatment, and allowed easy, rapid and accurate determination of sodium cyclamate in food additives.

Purpose: To determine pantothenic acid content in milk so as to provide data supports for fortifying milk with pantothenic acid. Methods: Large samples of milk were collected and determined for their pantothenic acid content by the microbiological method and HPLC, respectively. Results: The content of pantothenic acid in milk was approximately between 253μg/100 mL and 502μg/100 mL with an average of 365.9μg/100 mL. Conclusion: This study can provide useful references for pantothenic acid fortification of milk.

The volatile compositions of fresh and cured bergamot were analyzed by ultrasonic-assisted steam distillation coupled with GC-MS. The extraction rates of essential oil from fresh and cured bergamot were 0.76% and 0.32%, respectively. A total of 31 compounds were identified from fresh bergamot and (Z)-2,3-butanediol, (E)-2,3-butanediol, D-limomene, terpinene, α-terpineol, neroli and trans-geraniol were predominant among them. During the process of curing, the loss of unsaturated alkenes was remarkable, and 6 unsaturated alkenes showed undetectable levels. However, the contents of (Z)-2,3- butanediol and (E)-2,3- butanediol showed a notable increase as a result of carbohydrate fermentation, which was responsible for the strong sweet flavor of cured bergamot.

Objective: To investigate the status of phthalate esters (PAEs) contamination in instant noodles and instant rice. Methods: Fifty-six bags of commercial instant noodles and 25 bags of commercial instant rice were sampled and extracted with absolute methanol by ultrasonic-assisted extraction. The extract was dehydrated and filtrated through a 0.45 μm membrane prior to capillary gas chromatographic analysis. Results: The levels of di-n-butyl phthalate (DBP) and di(2-ethylhexyl)phthalate (DEHP) ranged from 0 to 59.38 mg/kg and from 0 to 172.15 mg/kg in instant noodle seasoning sauce, from 0 to 9.28 mg/kg and from 0 to 1.08 mg/kg in instant noodle cake, and from 0 to 16.52 mg/kg and from 0 to 44.75 mg/kg in instant rice seasoning sauce, respectively. Conclusion: Instant noodles and instant rice were contaminated by PAEs to different extents.

In order to evaluate the quality of farmland ginseng, a simple and accurate HPLC method for determining 9 ginsenoside monomers in farmland ginseng was established. The contents of 9 ginsenoside monomers were analyzed comparatively in farmland ginseng and wild ginseng by RP-HPLC. The chromatographic separation was achieved on a C18 column (SHIMADZU, 4.6 mm × 150 mm, 5μm) using a mobile phase made up of acetonitrile (A) and water (B) at a flow rate of 1.0 mL/min in the following gradient mode: 0 min (18% A)→24 min (22% A)→26 min (26% A)→30 min (32% A)→50 min (33.5% A)→55 min (38% A). The detection wavelength and column temperature were set as 203 nm and 35 ℃, respectively. The results indicated that nine kinds of ginsenoside monomers (Rg1, Re, Rf, Rg2, Rb1, Rc, Rb2, Rb3 and Rd) in both farmland ginseng and wild ginseng were detected. The contents of 9 ginsenoside monomers in six-year-old farmland ginseng were higher than six-year-old wild ginseng. However, no significant difference (P＞ 0.05) was observed except for the content of ginsenoside monomer Rg1 (P＜0.05). Similarly, no significant difference in the contents of ginsenoside monomers between four-year-old farmland ginseng and four-year-old wild ginseng (P ＞ 0.05) was observed except the contents of ginsenoside monomer Rg1 and Rf (P ＜0.05). The contents of Rg1 and Rb1, total content of Rg1 and Re, and total content of Rb1 and Re in farmland ginseng met the quality standards of Chinese Pharmacopoeia, European Pharmacopoeia and American Pharmacopoeia. Therefore, farmland ginseng offers a potential alternative to wild ginseng for medicinal applications.

 A total of 45 and 41 compounds were detected in white grapefruit juice and red grapefruit juice with total relative contents of 84.43% and 89.16% by solid phase microextraction coupled with gas chromatography-mass spectrometry, respectively. Meanwhile, 20 and 21 aromatic compounds were also identified in both kinds of juice by GC-Olfactometry. The 3-hydroxyl ethyl butyrate, geranyl acetate and RI = 1006 (piney, fresh and fruity) were the major aroma compounds in white grapefruit juice. The compounds with strong aromatic intensity were 2-methyl ethyl propionate, 2-methyl ethyl butyrate, trans-2-hexene-1-ol, heptanal, 1-octen-3-ol, α-terpinene, 3-hydroxyl ethyl hexanoate, carvone and three unknown compounds (RI = 971, 1156 and 1390) in red grapefruit juice. The odor profile showed that white grapefruit juice and red grapefruit juice mainly presented as fruity odor and wood/leaf odor, respectively.

a high performance gas chromatography method has been developed for determining 20 kinds of organochlorine pesticides including α-BHC and 4,4'-DDT in American ginseng (Panax quinquefolium L.) grown in different areas of GAP plantation base from Liuba county, shaanxi province. The accumulation of organochlorine pesticides in American ginseng with different ages was also explored. Organochlorine pesticides in samples were extracted by hexane-ethyl acetate (1:1) solution, and then purified by a column packed with Florisil using hexane-ethyl acetate (1:1) as elution solvent. Chromatographic analysis was performed on a DB-17 capillary column supplemented with electron capture detector (ECD). A total of 19 organochlorine pesticides except for endrin were detected. The contents of organochlorine pesticides in samples from different areas revealed an obvious difference. Moreover, the residues of organochlorine pesticides in four-year-old American ginseng were higher than those in three-year-old or five-year-old American ginseng. Therefore, this developed method is effective, fast and accurate, which can be used for determining 20 kinds of organochlorine pesticides in American ginseng.

Objective: To analyze chemical constituents of Pseudostellaria heterophylla (Miq.) Pax cultivated in different regions. Methods: The contents of trace elements (Cu, Fe, Zn, Mn, Ca, Mg, Se and Co) were determined by atomic absorption spectrophotometry, saponins and polysaccharide were determined by ultraviolet spectrophotometry, and volatile components were identified by GC-MS. Results: The highest contents of trace elements such as Fe, Mn, Mg, Ca and Co as well as saponins were determined in Pseudostellaria heterophylla (Miq.) Pax cultivated in GuiZhou. The highest contents of trace elements of Zn and Se were observed in Pseudostellaria heterophylla (Miq.) Pax cultivated in Fujian. The contents of Cu and polysaccharide were detected in Pseudostellaria heterophylla (Miq.) Pax cultivated in Zhejiang. Pseudostellaria heterophylla (Miq.) cultivated in different regions had different volatile components. Totally 29, 28 and 25 volatile components were identified in Pseudostellaria heterophylla (Miq.) Pax cultivated in Zhejiang, Guizhou and Fujian. Conclusion: Environment and breed type could effect on the contents of chemical compositions. The soil and climate of Guizhou are suitable for the healthy growth of Pseudostellaria heterophylla (Miq.).

An ion chromatography-direct conductivity detection method was developed for determining betaine in molasses. The chromatographic separation of betaine was achieved on a WY cation column (150 mm × 4.6 mm i.d.) using 2.0 mmol/L MSA as mobile phase at a flow rate of 1.0 mL/min. The column was set at 30 ℃. Betaine was detected using a direct conductivity detector. A good linear range of the calibration curve was achieved over the concentration of 0.5－50 mg/L (r = 0.9995) with recovery rate of 93.5%－99.7% and detection limit of 0.15 mg/L. The method was suitable for the determination of betaine and quality control for betaine extraction from molasses.

Volatile flavor components in three different red fermented soybean curds were extracted by a simultaneous steam distillation extraction method and analyzed by gas chromatography-mass spectrometry. The content of amino nitrogen in pehtze and soup were determined by formaldehyde titration. Results showed that more flavor components in pehtze were detected than in soup, which included 18, 24 and 27 kinds of esters, 13, 11 and 15 kinds of aldehydes, 5, 7 and 6 kinds of alcohols, 3, 4 and 4 kinds of ketones and one furan were detected in pehtze from three kinds of sufu, respectively. Among these flavor components, esters were the major components, and long chain fatty acid esters were accounted for more than 90%. Methyl pyrazine, linoleic acid ethyl ester and other amphiphilic esters were more abundant in sufu juice. Amino nitrogen in sufu juice was more than in sufu pehtze, and amino nitrogen contents in three kinds of sufu revealed a significant difference.

Objective: To establish an HPLC method for the determination of cholesterol in milk. Methods: Cholesterol was separated on a Shimadzu C18 column (4.6 mm × 250 mm, 5 μm) using acetonitrile as mobile phase at a flow rate of 1.0 mL/min. The detection wavelength was set at 203 nm and the column temperature at 30 ℃. Results: A calibration curve was established revealing a good linear relationship in the range of 3.58－358μg/mL with a correlation coefficient of 0.9999. The average spike recovery rate was 101.8% with a RSD of 1.14%. Conclusion: The method was accurate, reproducible and applicable for the determination of cholesterol in milk.

Three mycotoxins including fumonisin B1 (FB1), ochrotoxin A (OTA) and deoxynivalenol (DON) were coupled with two carrier proteins such as ovalbumin (OVA) and bovine serum albumin (BSA), respectively. Four small molecule-carrier protein conjugates (FB1-OVA, FB1-BSA, OTA-BSA and DON-OVA) were prepared. The coupling ratios of the conjugates were determined by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) and ultraviolet (UV) absorption spectroscopy, respectively. The coupling ratios of FB1-OVA, FB1-BSA, OTA-BSA and DON-OVA were 5:1, 11:1, 3:1 and 0, respectively as determined by MALDI-TOFMS. However, the coupling ratios of OTA-BSA and DON-OVA determined by UV absorption spectroscopy were 4.4:1 and 3.4:1, respectively. The coupling ratios of FB1-OVA and FB1-BSA could not be determined by UV absorption spectroscopy.

Objective: To establish an high performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) method for the simultaneous determination of oleanolic acid and ursolic acid in the leaves of Forsythia suspensa. Methods: The chromatographic separation was carried out on a Waters Symmetry C18 column (4.6 mm× 250 mm, 5 μm) with a mobile phase composed of methanol and 0.4% acetic acid (93:7, V/V) at a flow rate of 0.4 mL/min. An evaporative light scattering detector was used to detect oleanolic acid and ursolic acid with a drift tube temperature of 80 ℃ and a gas pressure of 25 psi. Results: Both the developed calibration curves of oleanolic acid and ursolic acid revealed a good linear relationship over the ranges of 0.107－2.136 μg (r = 0.9991) and 0.179－3.584μg (r = 0.9993), respectively. The recovery rates of oleanolic acid and ursolic acid were 98.67% and 98.56%, respectively. Conclusion: A simple, accurate and credible HPLC-ELSD method has been developed, which is suitable for the quality contro1 of the leaves of Forsythia suspensa.

Objective: To establish a method for determining organic acids in apple fruits by high performance liquid chromatography (HPLC). Methods: Organic acids were extracted from apple fruits by ultrasonic-assisted water extraction. An IC PAKTM ION Exclusion (Waters, WAT010290) column was used to separate organic acids. The mobile phase was 0.01 mol/L H2SO4 with a flow rate of 0.5 mL/min. The column temperature and UV detection wavelength were set as 50 ℃ and 210 nm, respectively. Results: Under chosen experimental conditions, six organic acids could be successfully separated. All the calibration curves for these organic acids displayed a good linear relationship with correlation coefficients above 0.9998 and precision RSDs of 0.10%－1.59% (n = 5) and repeatability RSDs of 1.79%－4.26% (n = 5). The recovery rates of six organic acids were in the range of 91.05%－105.18%. Conclusion: The method is convenient, rapid, accurate and applicable to determine organic acids in apple fruits.

A method using [D3]-acrylamide as an isotope internal standard for determining acrylamide in foods was established by solid-phase extraction coupled with high performance liquid chromatography and quadrupole tandem mass spectrometry (HPLC-MS/MS). Analytical procedures were composed of amylase hydrolysis at a concentration of 20 mg/mL, the removal of fat, cleanup by solid-phase extraction (SPE) and the determination by HPLC-MS/MS with a multi-reaction monitoring (MRM) mode and the addition of an internal standard. The limit of detection (LOD) and limit of quantitation (LOQ) of the developed method were 4.8 and 16.5μg/kg, respectively. This method has the advantages of convenient operation, high sensitivity, excellent accuracy and good reproducibility and is therefore suitable for the determination of acrylamide in foods.

A high performance liquid chromatography method was developed for determining the migration of bisphenol A from plastic food packaging materials into food simulants such as water, 4% acetic acid solution (weight fraction), 30% ethanol solution (volume fraction) and fat simulants (hexane, isooctane and olive oil). The results showed that bisphenol A could migrate to foods from packaging materials during the contact with foods, especially in alcohol simulants. The migration rate of bisphenol A from packaging materials to foods revealed a dramatic increase at the temperature of over 60 ℃. Under the condition of microwave heating, microwave power at 700 W could result in the fastest migration of bisphenol A. The detection limit of the method was 0.3 ng/mL with a linear range of 0.5－100 ng/mL and a linear correlation coefficient of 0.9997. The average recovery rate of the method was 92.0%－102.4% with a relative standard deviation (RSD) of less than 2.84%.

In this work, the compositions of flavor substances in steamed bread fermented with a mixed starter culture of Saccharomyces cerevisiae, Lactobacillus acidophilus, Lactobacillus paracasei and Hansenula anomala (4:2:6:1) or commercial bread yeast (Hubei Angel Yeast Co., Ltd.) were determined by simultaneous distillation-extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that 36 compounds including hydrocarbons, alcohols, esters and carbonyl compounds were detected in steamed bread prepared with the mixed starter culture; while 16 compounds were detected in steamed bread prepared with pure yeast fermentation. Therefore, mixed strain fermentation could result in more types and contents of flavor compounds in steamed bread than pure yeast fermentation.

Listeria monocytogenes is one of the most important food-borne pathogens causing the decay of frozen meat and listeriosis, a deadly disease. In this paper, the volatile components of frozen beef contaminated with Listeria monocytogenes during different storage periods were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectroscopy (GC-MS). The results indicated that the major volatile compounds in contaminated beef were benzaldhyde, hexadecane, 2,5-octanedione, butyrate and hexadecanal. The HS-SPME method has many advantages such as simple operation, fast determination, solvent free and trace sample requirement during the analytic process of flavor components in frozen beef. The method allowed the onsite detection so as to ensure the food safety of frozen meat in the modern food industry.

The aroma composition of fully ripe Nanguo pear fruits harvested at different times were determined by  headspace-solid phase microextraction gas chromatogaphy-mass spectrometry (HS-SPME-GC-MS). The results showed that the composition and contents of aromatic compounds in fruits harvested at different times were different, especially for characteristic aroma.  Early harvested fruits had characteristic aroma components including ethyl butyrate, 2-methyl ethyl butyrate, ethyl hexanoate, hexyl acetate, hexanal and decanal; in contrast, late harvested fruits had butyl acetate and 2-hexenal as additional characteristic aroma components. Moreover, late harvested fruits had strong fruity aroma, however, early harvested fruits had fruity aroma coupled with little grassy aroma.

Absorbance and optical density of Chlorella protothecoides CS-41 were measured by a spectrophotometer and a microplate spectrophotometer, respectively. Total cell number and dry biomass of C. protothecoides were evaluated by microscope and drying method. A good linear relationship between the absorbance/optical density and microscopic counting/biomass was established. The wavelength of 440 nm was chosen as the optimal wavelength for measuring absorbance/optical density of biomass. Through the comparison of both kinds of instruments, microplate spectrophotometer revealed more obvious linear relationship and optical density method could provide more convenience, efficiency and accuracy for the determination of biomass.

APTT, 4-amino-3-phenyl-1H-1,2,4-triazole-5(4H)-thione, was used as tyrosinase inhibitor to suppress the browning of burdock. The inhibitory effects of APTT concentration, reaction time, reaction temperature and reaction pH on tyrosinase in burdock extract were determined by orthogonal array design. The optimal reaction conditions of APTT were substrate /APTT ratio of 1:6 (g/mL), APTT concentration of 500μmol/L, reaction temperature of 25 ℃, reaction time of 420 s and reaction pH of 7.0. Therefore, APTT is a highly effective inhibitor for tyrosinase from burdock.

A polyethylene (PE) packing consisting of nano-Ag, nano-TiO2, and attapulgite was applied in the preservation of Flammulina velutipes. Meanwhile, the regular polyethylene (PE) packing was used as the control. Sensory quality and biochemical properties of Flammulina velutipes were analyzed. Flammulina velutipes with nano-packing stored at 4 ℃ for 15 days revealed a significant inhibition on opened mushroom parasol, browning, mold growth and decay when compared with the control. In addition, Flammulina velutipes with nano-packing had lower browning degree (1.56) and relative conductivity (6.27%) (P ＜0.01). Compared with the control, the contents of total sugar, reduce sugar and soluble protein of Flammulina velutipes packed by nano-packaging were 70.9, 11.34 mg/g and 19.54 mg/g, respectively, which exhibited the enhancement of 10.52%, 33.53% and 22.13%, respectively. Therefore, nano-packing had a potential to improve the preservation quality and storage time of Flammulina velutipes by reducing its aging and degradation process.

Ozonated water can be used for disinfection, sterilization, deodorization and preservation with multiple advantages such as rapid sterilization rate, simple operation and without residues. It can be used directly for the sterilization of fresh-cut vegetables so that it is a potential technology of cold sterilization and green sterilization. The results showed that the best preservation effect on fresh-cut broccoli was observed at the condition of 2 mg/L ozonated water. Compared with the control, ozonated water-treated fresh-cut broccoli after storage for 12 days revealed a reduction by 24.37% for weight loss rate, an improvement by 40.7% for vitamin C, a decline by 23.5% for polyphenol oxidase activity and a decrease by 25.6% for peroxidase activity. The storage life of fresh-cut broccoli subjected to treatment with 2 mg/L ozonated water can be extended to 15 days at the storage temperature of 4 ℃.

In order to explore the fresh-keeping effect of pullulan polysaccharide on grass carp slices, the freshness indexes such as pH, sensory quality evaluation, total bacterial count, total volatile basic nitrogen (TVB-N) and peroxide value (POV) of grass carp slices treated with pullulan polysaccharide solution for 5 min during the mimic storage condition (25 ℃) were determined. The results showed that pullulan polysaccharide solution had a remarkable fresh-keeping effect. The total bacterial count and TVB-N value of grass carp slices treated with pullulan polysaccharide solution at the concentration of 0.50% were 2.15 × 105 CFU/g and 19.74 mg/l00 g, respectively, which can meet the requirements of freshness grade 2.

A composite antimicrobial coating made by carboxymethylcellulose (CMC) and gelatin was used for preservation of bacon. Using water vapor permeability, transparency and thickness as indicators, the formula of antimicrobial film was optimized. Meanwhile, the composite antimicrobial coating was also added potassium sorbate during preparation process. The results showed the best composite antimicrobial coating was achieved by adding 0.4% glycerol and 0.08% potassium sorbate to 10 g/L film-forming solution composed of carboxymethylcellulose and gelatin at a ratio of 1:2. Bacon dipped in the composite antimicrobial film-forming solution revealed a slow decay rate and prolonged storage period.

In order to investigate the storage characteristics and shelf life of vacuum-packed salted goose under different storage temperatures, dynamic changes and correlational analysis of sensory quality, pH, aw, total volatile basicnitrogen (TVB-N), TBARS and total bacterial count of vacuum-packed salted goose stored at 4, 25 ℃ and 30 ℃ were explored. The results revealed that the storage temperature and storage time had a significant effect on the quality and shelf life of vacuum-packed salted goose. Low storage temperature could extend the shelf life. In addition, storage temperature had an obvious correlation with quality property indexes. Based on multiple regression model analysis, the equations of shelf life prediction for vacuum-packed salted goose under different storage temperatures were developed and exhibited high reliability in validation experiments. The predicted shelf life of vacuum-packed salted goose stored at 4, 25 ℃ and 30 ℃ were 398, 83 days and 20 days, respectively. Therefore, this research will provide the reference for the storage and sale of vacuum-packed salted goose.

This study aimed at developing a new nutritional walnut-soybean protein beverage with unique flavor. Single factor experiments and orthogonal array design were adopted to optimize the processing technology and formulation of the beverage. Processing condition under a grinding temperature of 75 ℃ and pH 8 yielded the highest protein content. The optimum composite emulsifier ratio for monoglyceride and sucrose ester was 1:2 and the optimum emulsifier concentration was 0.1% (m/m). The optimum composite stabilizer was composed of sodium carboxy methyl cellulose (CMC-Na), carrageenan, and xanthan gum with a ratio of 1:2:1 and the optimum composite stabilizer concentration was 0.2% (m/m). Under these conditions, the product obtained showed good taste and excellent stability.