In order to explore the impact of a variety of heat treatments on the detection and extinction of Salmonella
DNA, five kinds of common heat treatment methods during the processing and consumption of meat were applied to kill
Salmonella. The genomic DNA of treated bacteria after a period of storage at room temperature was extracted. The results
showed that heat treatment at 65 ℃ for 20 min, 85 ℃ for 30 min, boiling for 3 min, and sterilization at 121 ℃ for 15 min
could completely inactivate Salmonella, but boiling for 2 min cannot inactivate Salmonella. A large number of genomic
DNA remained in bacilli treated by heating at 65 ℃ for 20 min and 85 ℃ for 30 min, and exhibited a slow demise as well
as the bands was still visible after storage for 18 days. The DNA bands of bacilli treated by boiling for 3 min was very weak
and disappeared after four days. In contrast, the sterilization at 121 ℃ for 15 min had no visible bands. During a long storage
period, a large number of gene fragments also remained in dead bacilli. The higher heating temperature resulted in the faster
degeneration of Salmonella DNA. Therefore, in order to keep safety, the meat should be boiled for at least 3 min.

Browning is an unavoidable problem during hot-air drying of Thompson seedless grape. In order to evaluate
the influence of browning on nutritive and functional properties of raisin, we investigated the changes in color, total phenol
content, and antioxidant properties such as DPPH, ABTS+· scavenging capacity and reducing power during hot-air drying
(30 ℃) of Thompson seedless grapes. The browning of Thompson seedless grapes started on the 8th day of drying and then
became serious with increasing drying time; as a result, an increase in a* value and a decrease in L* value, b* value and
c* value were observed. Total polyphenol content showed an overall decrease despite the sudden increase on the 8th day
followed by a dramatic decrease. This increase on the 8th day corresponded to the time of appearance of browning and a*
peak. During the entire drying process, total polyphenol content was extremely significantly positively correlated with DPPH,
ABTS+· scavenging capacity and reducing power. This finding indicates that total polyphenols are mainly responsible for
the antioxidant activity of Thompson seedless grapes, and the observed decrease in total polyphenol content and antioxidant
activity is related to aggregated browning.

Objective: To explore antioxidant activity of phenols extracted from wood vinegar of bitter almond shell.
Methods: pH gradient extraction was adopted to separate phenols (E-WV) from wood vinegar. The antiperoxidant
activity of phenols was evaluated by DPPH radical scavenging capability and inhibitory capacity against linoleic acid
peroxidation. Peroxide value (POV) and acid value (AV) of walnut oil were used to estimate inhibitory capacity against
peroxidation of nut oil. Results: Through pH gradient extraction, the content of polyphenols was up to 1570.370 mg/g,
which revealed an enhancement by 1.96 fold when compared with the original wood vinegar. The antioxidant activity
revealed a remarkable increase as the increase of E-WV content, and IC50 values of E-WV against DPPH free radicals and
linoleic acid peroxidation were 0.724 mg/L and 4.632 mg/L, respectively. After storage at 70 ℃ in the dark environment
for 5 days, the POV and AV of walnut oil were in an order from strong to weak of the control (CK), oil with 25 mg BHT
(BHT-25) and oil with 25 mg E-WV (E-WV-25). The frying of nut oil resulted in an obvious increase in AV and POV.
Subjected to three different periods of frying, AV and POV of nut oil were in the order of CK, BHT-25 and E-WV-25.
Therefore, polyphenols from the vinegar of bitter almond shell has a remarkable antioxidant effect on nut oil under the
conditions of high temperature or frying.

Waxy rice flour and composite flour consisting of 10% (m/m, based on the total weight of flour) waxy wheat flour
and 90% waxy rice flour were used in this study to investigate the effect of TGase (at levels of 0, 0.5% and 1%, m/m, based
on the total weight of flour) on the pasting properties of both systems. For waxy flour dough made from these two kinds
of flour, the quality improvement and frozen stability of the products after TGase treatment were also evaluated. Results
showed that the addition of 10% waxy wheat flour to waxy rice flour decreased the viscosity of paste, while after TGase
treatment, the peak viscosity and final viscosity of composite flour increased by 15.19% and 15.23%, respectively. The
mixture of waxy wheat flour with waxy rice flour could induce a decrease in the hardness of waxy flour dough and delayed
staling of the resulting product. TGase addition reduced the collapse degree to 0 and 0.01 cm for the waxy flour dough made
from waxy rice flour and composite flour, respectively. Waxy composite flour dough containing 10% waxy wheat flour and
1% TGase could keep a surface integrity up to 90% after storage at －18 ℃ for six weeks. In conclusion, waxy wheat flour
and TGase have the potential to improve the quality and frozen stability of waxy flour dough.

A method to isolate and purify gulcoraphanin (4-methylsufinylbutyl glucosionlate) from broccoli seeds was
reported. Gulcoraphanin was extracted from broccoli seeds with a mixture of methanol and water, and purified by DEAESephadex
A25 anion exchange column chromatography. Pure glucoraphanin was obtained by preparative HPLC, and
identified by HPLC-MS, NMR, IR and UV spectroscopy. The results were consistent with the molecular structure of
glucoraphanin. The described method is rapid, robust and suitable for preparing pure glucoraphanin.

The effects of different Al3+ concentrations and different c(Al3+):c(F－) concentration ratios on accumulation
characteristics of fluoride in tea plants (Camellia sinesis L.) under liquid culture conditions were examined. Low Al3+
concentrations (1.05－5.26 mmol/L; c(Al3+):c(F－) = 1:10－1:2) could promote fluoride accumulation in tea plant roots and
fluoride was absorbed primarily in an ionic form. On the contrary, fluoride accumulation in tea plant roots was inhibited under
high Al3+ concentrations (10.52－31.57 mmol/L; c(Al3+):c(F－) = 1:1－3:1) and fluoride was absorbed primarily in the form of
c(Al3+):c(F－)complex. Different Al3+ concentrations had a promoting effect on fluoride accumulation in tea leaves. Fluoride
accumulation in tea plant roots was inhibited at c(Al3+):c(F－) ratios equal to or greater than 1 and Al3+ concentrations equal to or
greater than 10.52 mmol/L, but promoted at c(Al3+):c(F－) ratios smaller than 1 and Al3+ concentrations equal to or smaller than
5.26 mmol/L. Al3+ could promote fluoride translocation from roots to leaves in tea plants and the maximum translocation factor
was observed at c(Al3+):c(F－) ratios of 1:1, 1:3 and 1:5.

In order to develop an immunoassay for treptomycin (SM) residues, the synthesis of antigen and preparation of
polyclonal antibody for SM were explored. In this study, immunogen SM-cBSA was synthesized by EDC after inserting
carboxy group by O-carboxymethyl-hydroxylamine. Coating antigen SM-OVA was synthesized by glutaraldehyde.
Both SM-cBSA and SM-OVA were identified with UV-visible spectroscopy and SDS-PAGE to reveal the successful
coupling with a molar coupling ratio of 7.6:1 and 17.7:1, respectively. During animal immunization, the antibody
titer and IC50 were detected by indirect ELISA and measured by competitive ELISA to be 1:40000 and 3.32 ng/mL,
respectively. Meanwhile, the cross-reactivity of streptomycin polyclonal antibody with dihydrostreptomycin was 105.21%.

Nutritional and functional components were analyzed in different tissues of Coix lacryma-jobi grown in Guizhou. Results showed that nutritional factors from different tissues exhibited a difference. Higher contents of proteins and polysaccharides were determined in coix seed kernel, which were up to 19.33 g/100 g and 2.26 g/100 g, respectively. The content of vitamin E in coix seed kernel was 8.66 mg/100 g. Higher contents of total fiber were determined in coix coat and coix shell. Coix root had the highest content of VB1 and VB2, which were up to 0.61 mg/kg and 2.96 mg/kg, respectively. Higher contents of potassium, sodium, calcium and magnesium among minerals were also determined. Meanwhile, 7 essential amino acids and 10 non-essential amino acids were  detected in coix seed kernel and coix leaf; in addition, 7 essential amino acids and 9 non-essential amino acids were detected in other locations. The contents of eoixol and polyphenols revealed the highest levels in root, which were 1.26 mg/g and 4.53 mg/g, respectively. The highest content of flavonoids was determined in coix seed kernel at the level of 2.26 mg/g. The contents of unsaturated fatty acids in coix coat, stem and leaves were more than 70%. Therefore, Coix lacryma-jobi has high nutritional value and healthcare function so that it has promising prospects for further development and utilization.

With the rapid development of transgenic technology, new generations of transgenic plants and stacked
transgenic plants are emerging for the use of medicine and industry. The food safety assessment technology of the above
mentioned transgenic plants has obviously lagged for the evaluation of food safety. This paper reviewed the food safety
assessment situation of the above transgenic plants. Meanwhile, the countermeasures of food safety assessment were also
discussed and analyzed.

Chemometics is widely used for processing overlap peak from chromatogram and data from gas chromatographymass
spectrometry (GC-MS), and its application can resolve the problems that can not be resolved by traditional analytical
methods. However, the applications of chemometrics in structure-activity relationship of flavor substances are few. In this
paper, the applications of chemometrics, such as multivariate calibration and discrimination, wavelet transform (WT),
chemical pattern recognition, artificial neural network (ANN) and genetic algorithm (GA) in the study of flavor substances
are reviewed, which will provide some references for the study of flavor substances.