In order to shorten the production period of preserved egg, intermittent pressurization was used to develop a rapid curing device. In the curing tank, pressurized and depressurized was under the control of a pressure control program. The permeation of alkali from the curing solution into eggs was accelerated at high pressure. Conversely, when the pressure inside eggs was lower than that outside eggs at low pressure, the leakage of water, H2S, NH3 and CO2 generated in eggs was accelerated, thereby being beneficial to further permeation of alkali into eggs and accelerating the ripening of preserved eggs. Based on a comprehensive evaluation of free alkalinity in egg white and yolk, the hardening rate of egg yolk and sensory characteristics, the optimum curing conditions were determined as follows: the optimal alkali concentration was 5%, the high pressure 180 kPa and the low pressure were held for 40 min and 12 min, respectively, and the curing time was 206 h. By using the process, the production period could be shortened by up to 22% as compared with the traditional process. Thus, the production efficiency was considerably increased. All curing time, low pressure holding time, high pressure holding time, alkali concentration and high pressure level had a significant effect on the quality of preserved egg (P＜0.05). The process parameters could be ranked in decreasing order of their importance as follows: curing time, low pressure holding time, high pressure holding time, alkali concentration and high pressure level. Among them, low pressure holding time was the most important factor affecting free alkalinity in inner egg yolk.

Objective: To investigate the effectiveness of vibratory shear enhanced membrane filtration technology in separating and purifying proanthocyanidin from grape seeds. Method: Membranes with different pore sizes were used to microfiltrate and concentrate grape seed extract. Membrane flux was determined as a measure of membrane stability. The removal of unwanted impurities was evaluated by weighing. Proanthocyanidin content was assayed by Folin-Ciocalteu method. Results: Vibratory shear enhanced membrane filtration effectively removed macromolecular impurities from grape seed extract, consequently increasing the purity of proanthocyanidin, and allowed continuous separation and concentration with few operations, high efficiency and low cost when used in combination with concentration membrane. Conclusions: Vibratory shear enhanced membrane filtration is applicable for the separation and purification of proanthocyanidin from grape seeds.

In order to maintain the bioactivity and improve the extraction rate of collagen, microwave technique was used to extract collagen from pigskin. Using one-factor-at-a-time combined with orthogonal array design method, the extraction rate of collagen was investigated with respect to temperature, microwave treatment time, material/liquid ratio and extraction time. The optimal extraction conditions were obtained as follows: microwave treatment time 2 min, temperature 25 ℃, material/liquid ratio 1:30 (g/mL), and extraction time 35 h. Under these conditions, the extraction rate of collagen from pigskin was up to 76.72%.

Cheddar-type cheese was made by fermenting cow,s milk alone and in the presence of soybean milk with either aboratory-screened (consisting of L. lactis subsp. cremoris QH27-1 or L. lactis subsp. lactis XZ3303) and commercial fermentation starters and analyzed for physicochemical and sensory characteristics, texture and flavor composition. The results showed that the addition of soybean milk had no negative influence on the quality of Cheddar-type cheese. In addition, the Cheddar-type cheese fermented by L. lactis subsp. cremoris QH27-1 and L. lactis subsp. lactis XZ3303 revealed an improvement in quality. Hence, the laboratory-screened fermentation starter is applicable for the production of dual-protein cheese.

Based on one-factor-at-a-time experiments, uniform experimental design followed by regression analysis using the software SPSS 13.0 was carried out to optimize the microwave-assisted and ultrasonic-assisted extraction of total flavonoids from navel orange residue (left over from juicing). The optimal microwave-assisted extraction conditions were microwave power 390 W, irradiation time 7 min, ethanol concentration 50%, and material/liquid ratio of 1:45 (g/mL) and the extraction rate of total flavonoids was 19.3 mg/g under these conditions. The optimal ultrasonic-assisted extraction conditions were temperature 70 ℃, ultrasonic treatment time 60 min, ethanol concentration 50%, and material/liquid ratio of 1:45 (g/mL), and the resulting extraction rate of total flavonoids was 16.6 mg/g.

Orthogonal array design method was applied to optimize the microwave-assisted water extraction of polysaccharides from Ginggo biloba leaves (GBLP) in order to maximize polysaccharide yield. Meanwhile, the antioxidant activity in vitro of polysaccharides from Ginggo biloba leaves was assessed by DPPH, hydroxyl and superoxide anion free radical scavenging assays and compared with vitamin C. The results showed that the optimal extraction conditions were microwave power of 480 W, material-to-liquid ratio of 1:30 (g/mL), and microwave treatment time of 8 min. Under these conditions, the extraction yield of polysaccharides was up to 14.70%. The extract obtained had a powerful scavenging activity against DPPH and hydroxyl free radicals in a concentration-dependent manner but a weak superoxide anion free radical scavenging activity with no significant concentration-dependent relationship.

In this study, bovine bone hydrolysate was prepared by sequential hydrolysis with protamex followed by flavourzyme and separated by gel filtration chromatography on Sephadex G-15 and G-50 columns to obtain salty peptide fractions Ⅱ and Ⅲ, respectively. As analyzed by RP-HPLC and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), fraction Ⅱ consisted mainly of two components with relative molecular weight between 800 and 1000, fraction Ⅲconsisted mainly of three components with relative molecular weight between 800 and 2000. Both peptide fractions showed strong polarity and contained a polypeptide of which the relative molecular weight was 849.38.

The best type of macroporoous resin and the best process conditions were screened for the purification of galanthamine from Lycoris radiate bulbs. Static and dynamic adsorption and desorption experiments were conducted to find out the effects of various process conditions on the adsorption and desorption rates of galanthamine. Macroporous resin type HPD 300 was found to be the best of 9 types investigated. The optimal purification process was obtained as follows: 9 BV of crude extract containing 1.74 g/L galanthamine was loaded at a flow rate of 2 BV/h and then the HPD 300 column was washed with 4 BV of purified water for the removal of unwanted impurities before elution with 8 BV of 70% ethanol at a flow rate of 2 BV/h. By using the optimal purification process, the purity of galanthamine was increased from 10.89% to 45.52%. From these results, we came to the conclusion that HPD 300 allows better adsorption of galanthamine, which is easy to operate, safe and inexpensive, and therefore has a promising application potential.

On the basis of one-factor-at-a-time experiments, Box-Behnken experimental design and response surface methodology were used to optimize process parameters for the crude polysaccharides extracted from Lycium ruthenicum Murr. wine lees by macroporous resin adsorption. The results indicated that AB-8 resin was the best adsorbent for polysaccharide adsorption among 5 types of macroporous tested. The optimal adsorption conditions, resulting in the highest adsorption rate of 92.87%, were pH 9, sample concentration 1 g/L, sample loading flow rate 1 mL/min, and resin diameter-to-height ratio 1:15. The optimal desoprtion conditions were 0.25 mol/L NaCl solution at pH 9 as desorption solvent at a flow rate of 1 mL/min and a dose of 5 BV. After the pooled eluate was condensed and vacuum dried, a purified product containing 67.13% polysaccharides was obtained.

Based on one-factor-at-a-time experiments, orthogonal array design method was employed to optimize the preparation of flavorful sauce from freshwater fish by-products by enzymatic hydrolysis followed by fermentation. The highest degree of hydrolysis was achieved when a mixture of flavorzyme and alcalase at a ratio of 1:1 was added at a dose of 0.25 g/100 g for 4 h of hydrolysis at 55 ℃ and pH 7.5. The hydrolysate was completely deodorized after 1 h of fermentation at 35 ℃ with yeast at an inoculum size of 2.0 g/100 g. The Maillard reaction products of the fermentation broth obtained after reaction at 115 ℃ for 40 min in the presence of a mixture of xylose and glucose (1:3) at a concentration of 4 g/100 g and L-cysteine hydrochloride at 1.0 g/100 g showed the highest sensory score. The flavorful sauce obtained revealed a strong meat and sauce flavor and no fishy odor. The free amino nitrogen content was 0.86 g/100 mL. Thus, it is a natural seasoning with great development potential.

One-factor-at-a-time and orthogonal array design methods were applied to optimize the extraction of yellow pigment from corn bran by cellulase hydrolysis followed by microwave treatment. The optimal extraction conditions were obtained as follows: 95% acidified ethanol at pH 5.5 as extraction solvent at a material/liquid ratio of 1:8 (g/mL), and 400 W microwave irradiation for 50 s before cellulase hydrolysis at 50 ℃ for 90 min.

The preparation of enzyme-labeled methamidophos was carried out by carbodiimide (EDC) method. Based on the effect on the remaining amount of methamidophos, the optimal ratio of methamidophos to succinic anhydride was determined to be 1:1.5 and the optimal reaction time 15 h. With increasing ratio between methamidophos derivatives and glucose oxidase, the coupling rate of enzyme-labeled methamidophos increased, while the enzyme activity decreased. Considering that enzyme-labeled pesticides need sufficient esterase inhibitory activity, the ratio of methamidophos derivatives to glucose oxidase was determined as 10:1.

The remove of lipid-soluble pigments and extraction of collagen from tilapia tails were studied. In addition, collagen purity and type were analyzed. The highest pigment removal rate, 2.85% (calculated on wet basis), was obtained after 36 h of treatment with a mixture of chloroform, methanol and water (1:2:0.8, V/V) at a material-to-liquid ratio of 1:1.5 (g/mL). The optimal conditions for collagen extraction, as determined by orthogonal array optimization, were guanidine hydrochloride concentration 3 mol/L, pepsin dose 3.0% (calculated based on crude protein weight), material-to-liquid ratio 1:50 (g/mL), and twice repeated extraction for 72 h each time. Under these conditions, the extraction efficiency of collagen was 4.96% (calculated on wet basis). In tilapia tails, collagen accounted for 40.39% of total crude protein. The extract obtained contained 94.63% of collagen and displayed the characteristics of collagen typeⅠ.

In order to develop an optimal application condition of transglutaminase (TG) in the preparation of cheese, TG addition amount, reaction temperature and reaction time were selected as the major factors to explore their effects on the yield, hardness and elasticity of cheese by response surface methodology. Results indicated that increased TG addition amount and temperature could result in the increase of the yield and hardness of cheese as well as an initial decrease and final increase in elasticity. However, reaction time revealed less effect on the yield and hardness of cheese; the elasticity of cheese revealed a first decrease and a following increase due to the extension of reaction time. The optimal process parameters were TG addition amount of 0.59 g/100 mL, reaction temperature of 45 ℃ and reaction time of 22.88 min. Under the optimal process conditions, the yield of cheese was up to 119.25%, which was greatly agreement with the predicted value (122.70%) from the regression model.

The compound enzyme was used for the modification of plantain starch in this article. On the basis of single factor tests, orthogonal rotation combination design was used to optimize modification process of plantain starch. The microscopic shape of starch was observed. The results indicated that the optimal conditions for plantain starch modification by compound enzyme were starch milk concentration 5%, compound enzyme concentration 25 U/mL, enzymatic hydrolysis time of 24 h and hydrolysis temperature of 60 ℃. Under the optimal hydrolysis conditions, the hydrolysis rate of plantain starch was 16.17%, which was consistent with the predicted value. The scanning electron microscope revealed a lot of keyholes, smoother shape, reduced and evenly distributed particle size in modified plantain starch. Meanwhile, the quality and taste of modified plantain starch were significantly improved.

The effects of pretreatments including slicing method, slicing thickness, steam blanching and immersion on water content, color, hardness and crispness of Pleurotus eryngii chips were investigated in this paper. Results showed that the optimal pretreatment conditions for the best quality characteristics of Pleurotus eryngii chips were beveling slicing, slicing thickness of 7 mm, steam blanching time of 90 s, and maltodextrin concentration for immersion of 4%. Under the optimal pretreatment conditions, the Pleurotus eryngii chips can remain white color and crisp taste.

The synthesis of phytosterol oleic acid esters catalyzed by lipase from Candida rugosa in organic medium was investigated. The reaction conditions were optimized by response surface methodology (RSM) using the degree of esterification (DE) as the evaluation index. A quadratic regression equation of esterification rate on the basis of independent variables such as temperature, reaction time, oleic acid-phytosterol ratio and catalyst amount was established. The results indicated that the optimal synthesis conditions were reaction temperature of 41 ℃, reaction time of 19 h, oleic acid-phytosterol ratio of 2.4:1 and catalyst amount of 7%. Under the optimal reaction conditions, the DE between phytosterol and oleic acid reached up to 77.43%. In addition, the phytosterol ester synthesized at optimal conditions were confirmed by gas chromatography-mass spectrometry (GC-MS) and infrared spectrometry (IR) analysis．

The β-carotene produced by Rhodotorula mucilaginosa RM-1 was purified by macroporous adsorption resin and its optimal adsorption and desorption conditions were achieved in this paper. The results showed that X-5 resin was the optimal adsorbent and ether was the optimal eluent. The optimum static adsorption and desoprtion conditions were sample concentration of 111.82μg/mL, flow rate for adsorption of 1 mL/min, and flow rate for desorption of 0.5 mL/min. Under these optimal conditions, the purity of β-carotene was up to33.29% and the purification fold was 6.87。

The present paper describes an investigation into the extraction of tea seed oil by microwave pretreatment followed by aqueous enzymatic extraction. Tea seeds were pulverized to 60 mesh and added to a 6-fold volume of deionized water before microwave treatment for 10 min at a power level of 800 W. Thereafter cellulase, pectinase and acid protease were added at respective doses of 1.5%, 2.0% and 0.25% for hydrolysis at pH 4.5 and 45 ℃ for 6 h. Finally centrifugation and extraction were sequentially conducted to obtain tea seed oil. Microwave pretreatment could promote the aqueous enzymatic extraction of tea seed oil, resulting in an extraction yield of 27.9%.

In order to improve the extraction rate of β-1,3-glucan from yeast paste, response surface methodology was used for the optimization of alkaline extraction conditions. The effects of NaOH concentration, extraction time and extraction temperature on the extraction rate of β-1,3-glucan were explored by single factor tests. Subsequently, a regression model was established using a central composite design. Based on the model, response surface analysis was conducted to explore optimal extraction conditions. The results indicated that the optimal extraction process parameters were NaOH concentration of 2.05%, extraction temperature of 92.70 ℃ and extraction time of 2.50 h. Under these optimal extraction conditions, the extraction rate of β-1,3-glucan was up to 15.76%, which was consistent with the predicted value of 15.82%. Therefore, the extraction rate of β-1,3-glucan were enhanced by response surface methodology.

This paper deals with the optimization of process conditions for the extraction of polysaccharides from Nostoc commune using one-factor-at-a-time and orthogonal array design methods. Meanwhile, the antibacterial activity of polysaccharides from Nostoc commune was tested by the filter paper disc diffusion method. The results showed that extraction temperature and time influenced the extraction efficiency of polysaccharides from Nostoc commune at an extremely significant level and at a significant level, respectively. The optimal extraction conditions were temperature of 90 ℃, extraction time of 3 h, material-liquid ratio of 1:15, and repeated extraction number of 2. The resulting extract revealed good antibacterial activity against Escherichia coli, Bacillus subtilis, Serratia marcescens, Aspergillus nigere and Candida albicans with minimum inhibitory concentration (MIC) of respectively 50, 50, 25, 100 mg/mL and 100 mg/mL.

Soy protein isolate (SPI) was used as the raw material and orthogonal tests were conducted to explore the optimal formula of SPI edible film through evaluating carrageenan addition amount, glycerol addition amount, pH and material-liquid ratio. The results showed that the optimal formula of SPI edible film was achieved under the conditions with carrageenan addition amount of 8%, glycerol addition amount of 0.4 mL/g on the basis of SPI, material-liquid ratio of 1:15 (g/mL) and pH of 7.0. Under the optimal process conditions, the content of water-soluble SPI was 32.7%, water vapor permeability was 2.348 g ·mm/(m2 ·h ·kPa), tensile strength was 7.192 MPa, and breaking elongation rate was 128.1%. The electron microscopic results revealed the best film to have uniformed distribution of SPI in the film. The film had water-blocking capacity to some extents. Therefore, this method can improve the homogeneity to result in better dispersion of SPI in the film surface and enhancement of water-blocking capacity of the film.

Jade oolong tea cultivar, invented in Taiwan, was used to explore the effects of modeling methods such as fast cloth rolling alone and in combination with plate rolling on physical properties, biochemical parameters and quality of raw tea. The results indicated that significant differences in temperature, bulk density and the contents of water, total polyphenols and amino acids of tea were observed between fast cloth rolling alone and its combination with plate rolling. However, there were no significant differences in the contents of water extract, caffeine and flavonoids. Raw tea samples obtained based on the two modeling methods were similar in quality.

The adsorption and desorption characteristics of macroporous resins D101, AB-8, HPD-100, HPD-400, HPD-500, HPD-722 and DM130 for cordycepin from spent solid culture medium after harvesting Cordyceps militaris fruit bodies were comparatively investigated. The results showed that HPD-100 was the best resin for the purification of cordycepin from the spent culture medium. The optimal separation and purification conditions were cordycepin concentration of 0.6 mg/mL, sample loading amount of 6 BV, sample loading flow rate of 3 BV/h, 4 BV of 25% ethanol as desorbent, and desorption flow rate of 2 BV/h. Under these conditions, the purity of cordycepin could reach up to 14.1%, which was 8 times higher than before purification.

The ultrasonic-assisted extraction of total polyphenols from pomegranate peels using 80% acidified ethanol as the extractant was optimized by orthogonal array design method. The highest extraction efficiency of total polyphenols from pomegranate peels, 14.06 mg/g, was obtained after a single extraction at 30 ℃ and a solid-to-liquid ratio of 1:20 (g/mL) based on ultrasonic treatment for 20 min at a power level of 100 W.

Objective: To optimize the acid hydrolysis of konjac glucomannan (KGM) for preparing konjac oligo-glucomannan with low intrinsic viscosity by response surface methodology. Methods: Based on one-factor-at-a-time experiments, a three-variable, three-level Box-Behnken experimental design was applied to establish a quadratic polynomial model for the intrinsic viscosity of konjac oligo-glucomannan (KOGM) as a function of hydrolysis time, temperature and HCl-to-ethanol ratio. The results of response surface analysis indicated that the optimal hydrolysis condition were hydrolysis time of 50 min, HCl-to-ethanol ratio of 3.8% and hydrolysis temperature of 82 ℃. The experimental intrinsic viscosity of KOGM obtained under these conditions was 55.613 cm3/g, which was consistent with the theoretical value. The experimental data could be well fitted with the regression model established. Conclusion: The model is reliable and can be used in practice.

Proteins from silver carp muscle were extracted by the pH-shift method and used for a comparative investigation into heat-induced gel properties between them and water-washed surimi. Myosin heavy chain was more dramatically degraded, and actin decreased in proteins extracted under acidic conditions when compared to water-washed surimi. The highest actin level was found in proteins resulting from alkali extraction. Heat-induced gelation caused partial degradation of myosin heavy chain in proteins extracted under alkali conditions. The gelation temperature and storage modulus G＇ of pH-shift isolated proteins were lower than those of water-washed surimi. Weight loss was considerably higher in heat-induced gels of proteins extracted under acidic conditions in comparison with water-washed surimi and those extracted under alkali conditions, between which no significant difference existed (P＜0.05). Both proteins indicated a significant decrease in water-holding capacity when compared with water-washed surimi (P＜0.05). Proteins extracted under alkali conditions had the lowest gel strength (46.81 N × mm), but no significant difference between proteins resulting from alkali extraction and water-washed surimi (P＜0.05). Based on these results, we draw the conclusion that alkali extraction is a more suitable method for protein extraction from silver carp muscle.

The removal of pigments from crude polysaccharides from yellow skin onion was investigated. AB-8 was found to be the best adsorbent for pigments in yellow skin among 8 types of macroporous adsorption resin tested. The removal rate of pigments was 86.71% and the retention rate of polysaccharides when 20 mL of 2792.5 mg/L crude polysaccharide solution at pH 5.0 and 40 ℃ was made to flow through 1 g of AB-8 column at a velocity of 2792.5 mg/L. In conclusion, the resin is suitable for the decolorization of polyssacharides from yellow skin onion.

Objective: To separate and determine lipid-soluble and water-soluble metabolites of qucertin in the plasma of Kunming mice. Methods: Three week-old Kunming mice were administrated with quercetin at a dose of 100 mg/kg by gavage. Lipid-soluble and water-soluble metabolites of qucertin in mouse plasma were separated by elution with n-hexane/chloroform (1:1) and methanol, respectively. Then, the n-hexane/chloroform eluate was hydrolyzed by pancreatic lipase, and the methanol eluate simultaneously by sulfatase and β-glucuronidase. Lipid-soluble and water-soluble metabolites of qucertin in the plasma of Kunming mice were analyzed by tandem quadrupole-time of flight mass spectrometry in a negative ion mode based on gradient elution with a mobile phase composed of 0.1% formic acid (A) and acetonitrile (B). Results: In mouse plasma 84.38% of quercetin was metabolized to form esters, while only a small amount of water-soluble metabolites were found. Quercetin esters were the predominant metabolites in mouse plasma. Conclusions: The method is highly accurate and reproducible and can allow effective separation and determination of lipid-soluble and water-soluble metabolites of qucertin in plasma.

The changes in volatile aroma and related indexes of cultured large yellow croaker during ice storage were examined using an electronic nose. Using samples stored at room temperature as the control, the electronic nose data were analyzed by principal component analysis and partial least squares (PLS) regression and meanwhile, least linear regression was carried out on the results of total volatile basic nitrogen (TVB-N), trimethyl amine (TMA), and total viable count (TVC) in order to create a prediction model for quality changes of large yellow croaker. TVB-N, TMA, and TVC levels in large yellow croaker stored in ice or at room temperature increased with prolonged storage time. Electronic nose could accurately discriminate large yellow croaker samples stored under the different conditions. The correlation coefficients of PLS calibration models for TVB-N, TMA and TVC were 0.9884, 0.9889 and 0.9648 for ice-stored samples and 0.9878, 0.9915 and 0.9924 for sampled stored at room temperature, respectively.

The aroma compounds generated from a model reaction system of ascorbic acid (ASA) and cysteine (Cys) were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The effects of pH and buffer concentration on the formation of aroma compounds were investigated. The major aroma compounds including furans, pyrazines, thiazoles, thiophenes, and alicyclic S compounds were generated in the model reaction system at various pH conditions. The types and amounts of these compounds could result in the formation of distinctive meat-like flavor. Furans were produced mainly under acidic pH conditions. In contrast, pyrazines were easy to generate in an alkaline environment. Thiazoles formation was not affected by pH, but high acidity could inhibit their generation. Neutral or slightly alkaline medium was conducive to the formation of thiophenes and alicyclic S compounds. Na2HPO4-NaH2PO4 buffer did not exhibit catalytic effect on the model reaction; on the other hand, its effect on aroma compound generation from model reaction system was exclusively concentrated on the ability to keep the pH stable. Therefore, 0.20 mol/L Na2HPO4-NaH2PO4 buffer is appropriate to maintain a relatively stable pH in the model reaction system.

Objective: An HPLC method for the simultaneous determination of chlorogenic acid, quercetin and kaempferol in loquat leaves was proposed based on rapid ultrasonic-assisted extraction using the non-ionic surfactant Triton X-100 as the extractant. Methods: The chromatographic separation was achieved on a Phenomenex C18 column using a mobile phase made up of methanol and 0.25% acetic acid at a flow rate of 1.0 mL/min, and the analytes were detected with a UV detector at 350 nm. Results: The calibration curves for chlorogenic acid, quercetin and kaempferol were linear in the range of 0.011－220μg/mL (r＝0.9997), 0.065－130μg/mL (r＝0.9999), 0.068－136μg/mL (r＝0.9999), respectively. The limit of detection (LOD) was 1.94, 0.22, 0.27 ng/mL (RSN＝3), respectively. The average recoveries across three spike levels ranged from 90.71% to 94.88% (n＝3). Conclusion: The method is simple, rapid, convenient, sensitive, and environment-friendly, and thus can provide a new and scientific means for assaying the contents of flavonoids and chlorogenic acid in loquat leaves.

Two different sample pretreatment methods, namely the national standard method GB/T 20759－2006 and a method developed in our laboratory were compared for their application in LC-MS/MS determination of sulfonamide residues in hen,s eggs. The average recoveries of the national standard method across the spike levels of 10, 100 ng/g and 200 ng/g ranged from 20.8%－67.7%, which could not meet the requirements. Moreover, the method was not suitable for use in the extraction, concentration, defatting, and standard curve preparation of egg foods. Therefore, the determination of sulfonamide residues in eggs requires a new specialized method due to their special characteristics. The average recoveries of the self-developed method were between 77.92% and 95.26% and could meet the requirements for the determination of sulfonamide residues.

The fat characterisics of tail fat tissue in fat-tailed sheep from Xinjiang were analyzed by solid-phase microextraction (SPME) coulped to gas chromatography (GC)-mass spectrmetry (MS). The iodine, acid, and saponification values were 59.6, 0.095 KOH mg/g, 190.9 KOH mg/g, respectively. The fatty acid composition consisted mainly ofmyristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, which accounted for 8.9%, 23.6%, 13.5%, 34.9%, 2.4% and 1.3%, respectively. The amino acid content of the fat tissue was 0.02%. A total of 26 predominant volatile components were detected such as cyclobutanol, cyclohexane, ethyl acetate, and so on.

In order to develop a chemical fingerprint-based method for the identification of Xiangxi natural savory vinegar, its ultraviolet spectral fingerprint characteristics were investigated. The extraction of characteristic components was carried out using a vacuum rotary evaporator at 50 ℃ and a vinegar-to-water ratio of 1:5 (V/V). Vinegar samples were scanned with a ultraviolet spectrometer in the range of 200－350 nm, and the similarity of ultraviolet spectra was calculated. The results indicated that the similarities among the ultraviolet spectra of three different vinegar samples from the same production batch ranged from 0.976 to 0.986 and were reproducible. Similarities between 0.975 and 0.985 were found among the ultraviolet spectra of vinegar samples produced on 5 different dates with good stability. The similarities among the ultraviolet spectra of Xiangxi natural savory vinegar and other 4 kinds of vinegar were all below 0.9 and specific. These results suggest that the ultraviolet spectrum of Xiangxi natural savory vinegar has specific fingerprint characteristics.

Pinoresinol diglucoside (PDG) from fresh eucommia leaves was prepared by ultrasonic-assisted solvent extraction at 60 ℃ for 30 min using 85% ethanol as the extractant at a solid-to-liquid ratio of 1:4 (g/mL), vacuum filtration, and thin layer chromatographic separation, resulting a yield of 2.00%. The PDG standard was found to have a maximum absorption at 228 nm. Therefore, the wavelength was used to detect PDG in extracts fresh eucommia leaves by HPLC. A good linear relationship was found between peak area and PDG concentration in the range of 0.00238－0.0950 mg/mL (y＝84.8x＋0.838, r＝0.9993). The average spike recovery of PDG in a known sample was 102%. The PDG content in fresh eucommia leaves was roughly 0.0960% and the extract obtained by the method contained 4.54% PDG. The method was simple to operate, solvent saving and effective in extracting and separating PDG in eucommia leaves.

Low-field nuclear magnetic resonance (LF-NMR) was used to analyze soybean oil without objects in it during frying. Multi-component T2 relaxation spectra, peak area ratio S21 and single component relaxation time T2w were determined. An obvious characteristic peak appeared at 10 ms in the multi-component T2 relaxation spectrum after 4 h of frying. S21 and T2w were correlated with frying time, acid value, viscosity, absorbance and polar component content with a correlation coefficient between 0.941 and 0.997. Thus, S21 and T2w could effectively reflect the quality of frying oil. However, they had no obvious correlation with peroxide value. These results will be very helpful for the application of LF-NMR to rapidly detect frying oil quality.

An ultra performance liquid chromatography-tandem quadrupole mass spectrometry (UPLC-MS/MS) method has been developed for the rapid screening of 45 industrial dyes residues in foods. Samples were extracted by solvent extraction and cleaned up before chromatographic separation on a BEH C18 column using a mobile phase consisting of water and acetonitrile by gradient elution. The dyes were analyzed by GC-MS/MS in multiple reaction monitoring (MRM) mode and quantified by the external standard method. The limits of detection for the dyes varied from 0.1 to 100μg/kg. The average recoveries across high, medium and low spike levels were between 61.51% and 109.64% with a relative standard deviation (RSD) in the range of 5.23%－9.76%. The method was simple, rapid, sensitive, accurate and suitable for use in the rapid screening of industrial dyes residues in foods.

The aroma composition of mild aromatic Niulanshan Erguotou,, liquor and strong aromatic Niulanshan liquor was analyzed by liquid-liquid extraction followed by GC-MS. A total of 65 aroma compounds in both liquors were identified. A total of 34 aroma compounds were identified in mild aromatic Niulanshan Erguotou,, liquor, mainly including esters, alkynes and alcohols. The most important flavor compounds were 3-methyl-1-butanol, 2-hydroxy-propanoic acid ethyl ester, hexadecanoic acid ethyl ester, ethyl oleate and linoleic acid ethyl ester. A total of 43 aroma compounds were identified in strong aromatic Niulanshan liquor, mainly consisting of esters, alcohols and acids, and the most predominant flavor compounds were hexanoic acid ethyl ester, 1,1-diethoxy-ethane, 3-methyl-1-butanol, hexanoic acid and 2-hydroxy-propanoic acid ethyl ester. This study demonstrates that raw materials and brewing process cause differences in the aroma composition of both types of Chinese liquor and are key factors for their flavor and taste.

An ultraviolet absorption spectroscopic method for detecting adulteration in peanut oil was developed. Based on differences in the ultraviolet characteristic adsorption peaks between peanut oil and other edible oils, a quantitative detection model was established as follows: y＝46.72x－27.51 [y＝adulteration ratio (%, m/m); x＝absorbance]. The correlation coefficient of the model was 0.9779 and the standard deviation 3.099%. A highly linear correlation was observed between the predicted and actual adulteration ratios of an unknown sample with a correlation coefficient of 0.9841 and a standard deviation of 3.849%. The detection limit was approximately 10% and the relative error was less than 15%. The ultraviolet absorption spectroscopic method is applicable for the rapid detection of adulteration in peanut oil.

The fatty acid composition of longissimus dorsi in Oula sheep living in Qinghai province was analyzed by GC-MS after methyl esterification and compared with that of Tibetan sheep and Small Tail Han sheep. A total of 17 fatty acids were identified in the muscle of Oula sheep, mainly consisting of stearic acid (22.33%), palmitate acid (25 91%), oleic acid (39.32%) and linoenic acid (1.87%). Saturated, monounsaturated and polyunsaturated fatty acids accounted for 51.62%, 42.41% and 5.34% of the total fatty acids, respectively. Oula sheep showed no remarkable differences in unsaturated fatty acid content when compared with Tibetan sheep, but was higher than mall-tail Han sheep.

The migration of residual hazardous chemical agents including melamine, benzene and toluene from external can coatings to internal coatings during the stacking process was studied in this paper. A high performance liquid chromatography (HPLC) method was used to determine the substances in three different simulated aqueous food systems, including distilled water, 3% (m/V) acetic acid solution and 10% (V/V) ethanol solution. The migration was monitored in the cans stacked at constant temperature (30 ℃), moisture ((60 ± 2)% RH) and pressure (3.4 kPa) for two months. It was found that all the harmful substances in the exterior coatings were migrated into the internal wall of the food cans in the migration range of 0.04－1.60 μg/mL, which had a great impact on the safety of inner wall and probably caused further pollution of canned foods.

A method was developed for the multiresidue determination of 6 pyrethroid pesticides in Flammulina velutipes by gas chromatography with electron capture detection. Samples were extracted with acetonitrile and cleaned up on a florisil column before GC-ECD analysis. A good linear relationship with a determination coefficient above 0.996 was found for bifenthrin, fenpropathrin and lambda-cyhalothrin in the range of 0.005－0.5 mg/L and for other three pyrethroid pesticides in the range of 0.01－1.0 mg/L. The mean recoveries for the 6 pyrethroid pesticides ranged from 85.54% to 102.27% in a blank sample of Flammulina velutipes with a relative standard deviation (RSD) between 1.24% and 9.58%. The limit of detection was 5μg/L for bifenthrin, fenpropathrin and cyhalothrin and 10μg/kg for beta-cypermethrin, fenvalerate and deltamethrin. The method was accurate, precise and sensitive, and therefore could meet the requirements for pesticide residue analysis.

In order to explore the effect of metal salt concentration, NaOH concentration, NaCl concentration and preserving temperature on spot formation on shell surface of preserved eggs, orthogonal tests were used to optimize the preserved formula. The results indicated that the order of factors for spot formation on shell surface was NaCl concentration, NaOH concentration and metal salt concentration. The optimal formula was composed of 6% NaOH, 2% NaCl and 0.3% CuCl2, which was better than traditional process. In this case, the spots on shell surface were fewer and the color of spots was light. Therefore, the quality of preserved eggs using optimal preserved formula was greatly improved.

Five type strains of Listeria species such as Listeria monocytogenes, L. ivanuii, L. innocua, L. welshimeri and L. grayi were detected and identified by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS). The results were compared with those detected by conventional techniques (VITEK-2) and PCR at the same time. L. monocytogenes cultured in different media with various cultivation time was evaluated. Moreover, 60 artificial food samples infected with 5 Listeria species were also tested by MALDI-TOF-MS, conventional techniques and PCR. The results indicated that MALDI-TOF-MS was a fast and reliable method for the identification of Listeria species, which also had the characteristics of excellent stability and reproducibility. The overall performance of MALDI-TOF-MS revealed significant advantages compared with conventional biochemical detection systems. Therefore, MALDI-TOF-MS is suitable for high-throughout and rapid screening at low cost during the detection and identification of foodborne pathogenic bacteria such as Listeria species.

Static-dynamic supercritical CO2 fluid extraction was carried out at 50 ℃ and 40 MPa for 1 h in each mode using 75% ethanol as the entrainer for extracting Bamboo polysaccharides from the leaves of Phyllostachys heterocycla, Pleioblastus amarus, Dendrocalamopsis oldhami, and Acidosasa edulis at an entrainer-to-material ratio of 3:1 (mL/g). The polysaccharide contents of the leaves of Phyllostachys heterocycla, Pleioblastus amarus, Dendrocalamopsis oldhami, and Acidosasa edulis, as calculated based on a dry matter basis, were 16.585, 12.804, 8.255 mg/g and 6.329 mg/g, respectively. The polysaccharide samples obtained were hydrolyzed with trifluoroacetic (TFA), acetylated and analyzed for monosaccharide composition by gas chromatography. Each polysaccharide contained mannose, rhamnose, galactose, glucose, arabinose, xylose and fucose. The predominant saccharide was glucose in D. oldhami, P.amarus and P. heterocycla and galactose in A. edulism. D. oldhami leaves contained 2.345 mg/g glucose and 1.432 mg/g and galactose, both of which were the most predominant monosaccharides in the four species of bamboo leaves.

Aromatic compounds in early-maturity pears Cuiguan,, Aiganshui, and Zhongli 1, at different maturity stages were studied by HS-SPME combined with GC-MS. Results showed: aldehydes, alcohols, esters, ketons and hydrocarbones were all detected in three pear cultivars at different maturity stages. The dominant aromatic compounds were aldehydes and alcohols, mainly including hexanal, 2-hexenal，nonanal, 1-hexanol and 3-hexen-1-ol. During the maturity of fruit, the total content of aromatic compounds in different cultivars were increased. However, it varied by the category of aromatic compounds, where aldehydes were increased in all cultivars and alcohols were decreased in all cultivars besides Cuiguan, with the increase of maturity. The aroma quantity in Aiguanshui, was highest at the earlier stage. However it was highest in Cuiguan, at the later stage, which was about two folds of the other two cultivars. Overall, the characteristics of aromatic component and content were varied by the cultivars and maturity stages.

Volatile compounds in duck soup were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). 159 Volatile compounds were identified including aldehydes (31 kinds), ketones (13 kinds), alcohols (24 kinds), acids (3 kinds), esters (14 kinds), hydrocarbons (44 kinds), amines (4 kinds), ethers (3 kinds), furans (3 kinds), N-containing compounds (2 kinds), S-containing compounds (10 kinds), S, N-containing compounds (5 kinds), other compounds (4 kinds). Four duck soups share 12 flavor compounds: pentanal, hexanal, heptanal, (Z)-2-heptenal, octanal, (E)-2-octen-1-al, (E)-2-nonenal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 3-ethyl-2-methyl-1,3-hexadiene, and 2-pentyl-furan.

Due to the hydrophilic property, the application of poly vinyl alcohol (PVA) in food package is greatly limited. In this paper, the effect of PVA-based composite film modified by adding nano-SiO2 on packaging efficacy was evaluated by measuring vapor transmission rate, water-absorbing rate, transmittance, gas permeability and antibacterial capability. The results showed that vapor transmission rate (18.78 g/(m2 ·d)), water-absorbing rate (1.40%) of modified composite film decreased by 35.34%; O2 and CO2 penetration (0.055 g/(m2 ·d) and 0.174 g/(m2 ·d)) of modified composite film decreased by 17.91% and 18.31%, respectively, compared with those of PVA-based composite film without modification. Moreover, the antibacterial capability of PVA-based composite film was also improved after the modification with nano-SiO2. Therefore, modification with nano-SiO2 can significantly enhance the barrier performance, especially vapor barrier performance of PVA-based composite film, and consequently improve the application efficiency in food package.

In this paper, advanced glycosylation products (AGEs) of browning products in royal jelly stored at room temperature for 6 months were investigated. The contents of fluorescent pentodilysine and non-fluorescent carboxymethyl lysine (CML) produced by Maillard reaction were measured by three-dimensional fluorescence spectra and ELISA, respectively. Results indicated that the contents of pentodilysine and CML increased in royal jelly during the storage period at room temperature, and the content of CML in royal jelly after six-month storage revealed 2.63 fold enhancement when compared with that in fresh royal jelly. Therefore, CML and pentodilysine can be recognized as freshness indicator of royal jelly.

Into develop a novel preservative strategy, nano-packaging material and sharp quenching treatment after microwave inactivation for green tea were used to explore the preservative technology for green tea. In this study, a modified nano-composite packaging material (NCP) and sharp quenching treatment were used for the preservation of green tea (Biluochun) during 80 days storage at high temperature (35 ℃). Results indicated that the contents of free amino acids, tea polyphenols, chlorophyll and vitamin C in Biluochun with NCP package after 80 days storage at 35 ℃ revealed the improvement6%, 10.7%, 13.7%, and 41.9% when compared with those in Biluochun with normal package. Similarly, the contents of free amino acids, tea polyphenols, chlorophyll and vitamin C in Biluochun subjected to sharp quenching treatment after 80 days storage at 35 ℃ revealed the improvement5.1%, 10%, 15.3% and 40.1%. Therefore, both nano-package and sharp quenching treatment can improve the storage quality of green tea effectively.

In order to achieve an optimal method for maintaining post-harvest quality and extending storage period of mulberry fruits, the effect of 1-hexanol treatment on respiratory intensity, vitamin C, peroxidase (POD), lipoxygenase (LOX), superoxide dismutase (SOD) and catalase (CAT) in mulberry fruits stored at low temperature of 0－2 ℃ was explored. The results indicated that 1-hexanol could reduce respiratory intensity and LOX activity, delay the reduction of vitamin C, and maintain POD and CAT activities of mulberry fruits. However, the 1-hexanol treatment could result in the reduction of SOD activity during first 4 days and increase after 4 days.

In order to evaluate technological feasibility of combinatorial treatment using bacteriocin and high hydrostatic pressure as the preservative in refrigerated sliced vacuum-packaged cooked ham, the combinatorial effect of high hydrostatic pressure (600 MPa for 5 min) and enterocin LM-2 (320 AU/g) on microorganism amount, and physicochemical and sensory properties of sliced cooked ham was analyzed during the storage at 4 ℃. Results indicated that the combinatorial treatment could substantially suppress the growth of microflora, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better sensory profile during the storage period of refrigerated sliced cooked ham. The combinatorial treatment revealed the most effective preservation, which could extend the shelf life of sliced cooked ham up to 100 days. These results suggested the combinatorial application of enterocin LM-2 and high hydrostatic pressure has a great potential as a bio-preservative during the storage of refrigerated sliced cooked ham.

In order to explore the relationships between microbial growth and pork quality and storage temperature, improve the quality of chilled pork and provide the theoretical basis of food safety, the sensory, chemical, microbiological and other indices of chilled pork under the conditions of three storage temperatures were determined. With the temperature changes in supermarket, the pH, color, water content, tenderness, bacterial counts and coliform number of chilled pork was evaluated at day 1, 2, 3, 4, 5, 6 and 7 during the storage period, respectively. The results indicated that the shelf life of chilled pork was less than 6, 4 days and 2 days during storage at 1－3, 4－6 and 7－9 ℃, respectively.

The preservation effect of Fenghuang water peach picked from Zhangjiagang City, Nanjing Province, was investigated by using 2% calcium chloride (CaCl2), 0.3 g/L salicylic acid (SA) and 0.5 g/L gibberellic acid (GA3) under refrigerated condition. The results showed that each index in treated group was better than that in control group. SA treatment revealed more effective in maintaining soluble sugar content, slowing down respiratory rate than other treatments. CaCl2 treatment was better in keeping fruit firmness and total soluble solids, reducing membrane permeability and malonaldehyde (MDA) content and inhibiting the activity of polyphenol oxidese (PPO). In addition, Due to low cost, important roles in physiological and biochemical reaction in fruits, no environmental pollution and meeting the requirements of food safety policy, CaCl2 treatment is the best choice for chemical preservation of water peach.

New preservative strategy plays an important role in preserved egg industry. Nitrocellulose and collodion were used as the major film-forming materials to prepare three different preservatives for preserved eggs. The preservative effect was explored at 25 ℃, and relative humidity of (80 ± 2)%. The sensory quality, weight loss rate, pH, volatile basic nitrogen, total bacterial count and coliform in preserved eggs were evaluated. Results showed that the preserved eggs treated with mixed coatings after 120 days storage revealed weight loss rate of 4.92%, pH for egg white and yolk of 9.98 and 9.81, TVB-N content of 12.21 mg/100 g and total bacterial count of 20 CFU/g. Among three coating preservatives, the mixed coating exhibited the best preservative effect and could keep preserved eggs for 240 days. The preservative effect was followed by collodion and nitrocellulose coatings with the storage days for preserved eggs of 210 days and 195 days, respectively.

In order to prolong the shelf life of Dongzao jujube fruits, the effects of three treatments were studied. Through the determination of respiration intensity, firmness, total soluble solids, vitamin C, ethylene release amount and ethanol production, effects of hot-water treatment, 1-MCP and nano-package on the storage quality of Dongzao jujube fruits were studied during the shelf-life period. The results showed that all treatments could keep the storage quality of Dongzao jujube in some degree during the shelf-life period. The nano-package revealed the best effect on maintaining firmness, vitamin C content and fruit color, increasing total soluble solid amount, and inhibiting respiration rate, ethylene release amount and ethanol production. Therefore, nano-package could extend the shelf life of Dongzao jujube fruits up to 15 days.

TIn order to explore the fresh-keeping effects of different Chinese herbal extracts on fresh-cut broccoli, fresh broccoli was dipped in extracts from honeysuckle and cloves as well as the mixture for 15 min, respectively. The samples dipped in distilled water for 15 min were used as the control. These samples were stored at (15 ± 2 )℃. The effects of different treatments on physiological and biochemical changes of fresh-cut broccoli were also investigated. The results showed that Chinese herbal extracts could improve the sensory quality, inhibit the respiratory intensity and weight loss, delay the decline of titratable acidity, vitamin C and chlorophyll contents. The honeysuckle extract revealed the best fresh-keeping effect and could significantly (P＜0.05) improve the fresh-keeping effect of fresh-cut broccoli compared with the control.

The effect of temperature on biochemical properties of puffer fish during cold storage was investigated. Puffer fish after being gutted and washed were packaged and stored at (0 ± 1), (4 ± 1)℃ and ( 8 ± 1) ℃, respectively. The predominant strains (Enterobacteriaceae, Pseudomonads and Lactic acid bacteria), texture properties, total volatile basic nitrogen (TVB-N), pH, trimethylamine (TMA) and water-holding capacity (WHC) were analyzed periodically in puffer fish during cold storage. The results indicated that puffer fish samples could be stored at (0 ± 1) ℃ for 6 days. Low temperature storage could effectively inhibit the development of specific spoilage strains, slow down the increase of TVB-N, pH and TMA, attenuate the decrease of WHC, reduce the change in texture properties such as firmness, springiness and resilience in fish flesh during storage. Therefore, low temperature can keep fresh and extend the shelf life of puffer fish.

In order to explore the effect heat treatment on microbiological contamination and quality of fresh-cut Hami melon, fresh-cut Hami melon was heated in 75, 85 ℃ and 95 ℃ water bath. The bacterial counts, color, dehydroascorbic acid, acid, total soluble solids, electrolyte leakage and juice leakage of the treated Hami melon were measured at 2-day interval during storage, respectively. The results showed that 95 ℃ treatment for 60 s revealed the best effect and the bacterial counts in treated samples were 1.3 × 103 CFU/g, while the bacterial counts in the control were 1.3 × 103 CFU/g on the first day. On the 10th day, the bacterial counts in samples subjected to treatment at 95 ℃ for 30s were 2.4 × 105 CFU/g, while the bacterial counts in the control was 1.8 × 108 CFU/g. Therefore, heat treatment had obvious impact on dehydroascorbic acid, acid, total soluble solids, electrolyte leakage and juice leakage, but almost no effect on color of fresh-cut Hami melon.

Objective: To improve the pruification efficiency and the yield of anthocyanins from black rice as well as its application charactersitics in wine and beverage by using membrane technique during the production of anthocyanins. Methods: Two kinds of ceramic membranes with molecular weight cut off (MWCO) of 2000 kD and 1000 kD, respectively, were used for the degrease of black rice. Meanwhile, one kind of nanofiltration membrane with MWCO of 100 D was used for the extraction of anthocyanins from degreased black rice. Results: The ceramic membrane with MWCO of 1000 kD revealed better degreasing effect than that of ceramic membrane with MWCO of 2000 kD. Moreover, the nanofiltration membrane with MWCO of 100 D could meet expected requirements during condensation process. Conclusion: The ceramic membrane with MWCO of 1000 kD and nanofiltration membrane with MWCO of 100 D can be used for industrial production of anthocyanins from black rice.