The {4,2} simplex lattice method was used to optimize mixed emulsifying salts of trisodium citrate, disodium
hydrogen phosphate, sodium tripolyphosphate and tetrasodium pyrophosphate in processed cheese spreads, and the
relationship between product properties and mixed factors was discussed. The results indicated that the ingredient proportion
of trisodium citrate, disodium hydrogen phosphate, sodium tripolyphosphate and tetrasodium pyrophosphate in mixed
emulsifying salts was 1:2:0:0, and the total amount of mixed emulsifying salts was 3.0%. Under the optimal conditions, the
viscosity of the resulting product reached the lowest level, but the soluble nitrogen and pH revealed the highest level.

The optimal conditions of microbial transglutaminase (MTGase) for strengthening gelation properties of Crocodylus
siamensis myofibril were explored. The individual and interactive effects of incubation temperature, incubation time and MTGase
concentration on gel strength and water-holding capacity were investigated by one-factor-at-a-time design and response surface
analysis. The results showed that the optimal conditions for strengthening gelation properties of Crocodylus siamensis myofibril
were 38 ℃, 2.3 h and MTGase concentration of 0.8 U/g. Under the optimal conditions, the gel strength was 509.886 g•cm, and
water-holding capacity was 88.094%, which revealed an increase by 2.32-fold and 20.6% when compared with gels without
MTGase. These results demonstrated that the optimal hydrolysis procedure was feasible, and MTGase played an important role in
improving gelation properties of Crocodylus siamensis myofibril.

In order to utilize protein in Enteromorpha clathrata, a type of green tide alga, the extraction of protein from
E. clathrata was explored using uniform design and the properties of the protein were evaluated. Results indicated that the
optimal water extraction conditions were solid-liquid ratio of 1:20 (g/mL), pH 11.0, extraction temperature of 60 ℃, and
extraction time of 5 h. The optimal ultrasonic-assisted extraction conditions were total treatment time of 50 min, ultrasonic
treatment time of 2.7 s, interval time of 11.0 s, total volume of 50.8 mL, and ultrasonic treatment output power of 627.0 W.
Under these conditions, the extraction rate of protein was 41.64%–48.70%. The pI of the extracted protein was 3.0. The
foaming capacity was the highest at pH 7.0. The foaming stability remained the highest level at pH 3.0 and 2 mg/mL.
Emulsifying capacity and emulsion stability reached the highest at 4 mg/mL and 2 mg/mL, respectively. The oil-absorbing
capability of the protein was 131.6%. The maximum solubility was measured at 60 ℃.

This study was conceived to develop an optimized procedure for enzymatic extraction of vanillin from vanilla green pods
with exogenous cellulase. For this, quadratic regression central composite design combined with response surface methodology was
employed to investigate the effects of enzymatic hydrolysis temperature, cellulase dosage and enzymatic hydrolysis time on vanillin
content. The results showed that the optimum conditions of vanilla green pods, enzymatic hydrolysis temperature, cellulase and
enzymatic hydrolysis time were 10 g, 53 ℃, 26.9 mg and 16 h, respectively. The maximum vanillin content under these conditions
was 2.18% compared to 1.97% obtained with the conventional method of fermentation and subsequent ethanol reflux extraction.

In the present study, we investigated the process conditions for desalinating grass carp peptides (GCPs) using
mixed-bed ion exchange resin and characterized desalinated GCPs. The optimal desalination conditions for GCPs were
sample concentration of 10 mg/mL, loading flow rate of 6 BV/h, pH 7.0 and anion/cation exchange resin ratio of 2:3. Under
these conditions, the desalination rate was 81.7% and the peptide recovery was 80.5%; meanwhile, the ash content in GCPs
was reduced from 17.5% to 3.2%, and the peptide content was increased from 80.9% to 90.3%. The relative molecular mass
of desalinated GCPs was mostly distributed in the range of 190 to 1000 in an amount of 91.5%, solubility was greater than
95% in the pH range of 2 to 10, and viscosity was only 4.5 mPa•s at the concentration of 40 g/100 mL.

An enzymatic hydrolysis method for peeling sesame was proposed and the optimum hydrolysis parameters
were explored. The optimum enzymes and mixing ratio were screened out of cellulase, xylanase and pectinase by mixture
experimental design based on peeling efficiency and the hydrolysis conditions were optimized by one-factor-at-a-time and
orthogonal array designs. The optimum enzymatic hydrolysis conditions that provided maximum peeling efficiency (98.3%)
were determined as 1:3.6, 0.4%, 30 min and 50 ℃ for activity ratio between cellulase and xylanase, total enzyme dosage,
hydrolysis time and temperature, respectively. The procedure can be used as an environment-friendly alternative to the
traditional procedure of wet alkaline treatment.

The objective of this study was to establish the optimal conditions for microwave-assisted extraction of total
flavonoids from seed shell of Juglans mandshurica. The extraction yield and total reducing power of total flavonoids
were investigated as a function of independent variables including ethanol concentration, solid-to-liquid ratio, microwave
output power and irradiation time by fitting a regression model. These variables were ranked in decreasing order of
importance as solid-to-liquid ratio, ethanol concentration, microwave output power and irradiation time. The optimized
extraction conditions were found to be 55% ethanol as the extraction solvent with a solid-to-liquid ratio of 1:34 (g/mL) and
microwave irradiation for 13 min with an output power of 640 W. The average extraction yield of total flavonoids obtained
from validation experiments was 9.59 mg/g with RSD of 1.98% (n = 3), and the experimental data could be fitted with
the developed regression model very well. Within 7 h, the total flavonoid content and total reducing power of the extract
obtained remained substantially.

The ultrasonic-assisted extraction of polysaccharides from seed cake of Camellia oleifera Abel was investigated.
An orthogonal array design was used to establish the optimum extraction conditions. Total sugar content was determined by
phenol-sulfuric acid method and monosaccharide composition was analyzed by HPLC following pre-column derivatization.
Besides, the antioxidant activity of polysaccharides from seed cake of Camellia oleifera Abel was assessed. The results showed
that the optimum extraction conditions of ultrasonic output power, temperature, time and solid-to-solvent ratio were 150 W, 80 ℃,
45 min and 1:15 (g/mL), respectively. Under these conditions, the extraction yield of polysaccharides was (14.22 ± 0.51)%.
The extracted polysaccharides consisted mostly of glucose Glu, Rha and Man along with a small amount of GalUA, Gal, Xyl
andAra and showed a total sugar content of 81.2%. Antioxidant experiments showed that the free radical scavenging activity
of the polysaccharides against hydroxyl and DPPH radicals was concentration dependent, with scavenging rates of 84.6% and
73.5% at 5 mg/mL, respectively. Nevertheless, almost no reducing power activity was observed.

This paper reports on the application of tannase for the removal of tannion from Roxbugh rose juice. The optimum
removal conditions, as determined using one-factor-at-a-time and orthogonal array designs, were 100 min of treatment at pH 4.5
with an enzyme dosage of 0.12% at 45 ℃. Tannion was successfully removed from Roxbugh rose juice with a removal efficiency
of 76.07% under these conditions, while lower removal efficiencies were obtained with treatment with gelatin or carboxymethyl
chitosan. The enzymatic treatment had minor effects on nutrients in Roxbugh rose juice but had no obvious impact on the turbidity.

The optimized separation conditions for α-linolenic acid from pricklyash seed oil were determined by using
single factor experiments and response surface analysis. The ratio of water to β-CD, inclusion temperature and inclusion time
were used as the independent variables and the yield of α-linolenic acid was used as the response value. The results showed
that the optimum separation conditions were the ratio of water to β-CD 9.9:1, inclusion temperature 64 ℃ and inclusion
time 1.32 h. The resulting inclusion rate reached 22.42%. The occurrence of inclusion reactions was verified by FT-IR. The
composition of unsaturated fatty acids was analyzed by GC-MS after inclusion reactions, and three fatty acids were retained
in the oil. The content of α-linolenic acid was improved from 4.12% to 21.35%.

The effects of cellulase-catalyzed hydrolysis and microwave treatment, separately used to enhance the extraction
of polysaccharides from Laminaria japonica polysaccharides (LJPs) on the free radical scavenging activity of LJPs against
hydroxyl and DPPH radicals were investigated. One-factor-at-a-time designs were use to examine the effect of enzyme
dosage and hydrolysis time as well as ultrasonic-assisted extraction temperature and time on the yield of LJPs. The optimum
cellulase-assisted extraction conditions were found to be 1.5%, 40 ℃, 5 and 2.5 h for enzyme dosage, temperature, pH and
time, respectively. Antioxidant assays showed that LJPs possessed good radical scavenging activity against hydroxyl and
DPPH radicals in a marked dose-dependent manner. Polysaccharides with stronger antioxidant activity were obtained by
microwave-assisted extraction and cellulase-assisted extraction compared with the conventional method of waterbath extraction.
Furthermore, higher enzyme dosages and prolonged microwave treatment reduced the antioxidant activity of LJPs.

The microwave-assisted extraction of pectic polysaccharides from sisal wastes left over after fiber production
was investigated. Response surface methodology (RSM) based on a three-level, three-variable Box-Behnken design was
applied to optimize three extraction conditions including microwave output power, extraction time and solvent pH. The
optimum extraction conditions were found to be 534 W, 9.8 min and pH 1.3. The yield of ASP (pectic from Agave sisalana
Perrine) under the optimized conditions was 6.10% and galacturonic acid content and esterification degree of the extract
were 75.3% and 72.09%, respectively.

Response surface methodology was applied to establish the optimal conditions for pectin extraction from sweet
potato residues left after starch extraction using ammonium oxalate as the extraction solvent. Extraction at 95.07 ℃ for 1.93 h
with 5.0 mg/mL ammonium oxalate at pH 5.8 proved optimal. The maximum predicted yield and purity of pectin under the
optimized conditions were respectively 11.36% and 76.68% versus 11.19% and 79.95% obtained in validation experiments.
This close agreement between the experimental and model predicted results indicates the mathematical model is valid for
predicting the extraction of pectin from sweet potato residues.

This study was undertaken to optimize the microwave-assisted extraction of phytosterol from the root bark of
mulberry (Morus alba L.) by response surface methodology. The yield of phytosterol was investigated with respect to three
variables including microwave output power, irradiation time and solvent-to-solid ratio. As a result, a regression equation
was fitted. The optimal conditions for phytosterol extraction were a solvent-to-solid ratio of 35:1 (mL/g) and microwave
irradiation for 41 s with an output power of 539 W. The yield of phytosterol under the optimized conditions was (7.74 ± 0.12)
mg/g, showing a relative error of －4.21% compared with the predicted value and increases of 1.57% and 19.07% over those
obtained by solvent extraction and ultrasonic-assisted extraction. Moreover, the extraction time was considerably shortened
by using microwave-assisted extraction in comparison with the other two methods.

Molecularly imprinted polymer composite membrane (MICM) was prepared with PVDF membrane as
the supporting membrane, Sudan Ⅰ as the template molecule, DMF and PEG20000 as the porogen through in-situ
polymerization by UV irradiation. SEM and FITR-ATR spectroscopy were employed to describe surface feature and
structure of the membrane. Three parameters such as binding capacity, selective permeation and stability of MICM were
further discussed. The results showed that hydrogen bonds of Sudan Ⅰ and MAA could interact with each other and
constitute the bonding sites in caves. The porous surface of MICM also exhibited higher permeation selectivity for the
template molecule and its analogues. Furthermore, MICM can work steadily at 30–80 ℃ and pH 1.5–10.

Sodium alginate was used as a natural polymer flocculant to recover protein from potato starch wastewater.
In addition, the amino acid composition of the recovered protein was analyzed. Box-Behnken design coupled with
response surface analysis was used to optimize four variables for recovering protein including sodium alginate dosage,
pH, temperature and stirring time. The optimal process conditions of the variables were found to be stirring with 0.97 g/L
sodium alginate at pH 3.6 for 35 min at 35 ℃, resulting in a protein recovery of 70.93%. The total amino acid content of the
recovered protein was 69.43% and the ratio of essential amino acids to total amino acids was 40.33%. Tryptophane was the
first limiting amino acid.

After having been soaked in 80% ethanol, burdock roots were used for the extraction of water-soluble
polysaccharides by water extraction and ethanol precipitation. The optimal extraction conditions, as established by
one-factor-at-a-time and orthogonal array designs, were 1:25 (g/mL), 2.5 h and 85 ℃ for solid/solvent ratio, time and
temperature, respectively, and the extraction was repeated twice. Under the optimized conditions, the yield of water-soluble
polysaccharides from burdock roots was 8.43%. The crude polysaccharides were deproteinized by Sevag’s method and
characterized by UV and infrared spectroscopy. The purified products might be polysaccharides bound with peptide bonds.
In vitro antioxidant assays suggested that the polysaccharides had marked DPPH free radical scavenging activity, but weak
superoxide anion radical scavenging activity. In addition, they had no inhibitory effects on E. coli, S.aureus or B.subtilis.

Chlorophyllin was extracted from bamboo leaves and used to prepare oil-soluble copper chlorophyllin by
copper replacement and degreasing. The procedure of copper replacement critical for the quality of copper chlorophyllin
was optimized by response surface methodology based on a three-variable, three-level Box-Behnken design. The optimal
conditions for copper replacement were established as follows: the amount of copper was 2.2-fold of the theoretical
amount and the reaction was allowed to proceed for 75 min at 60 ℃. Under these conditions, the yield of copper
chlorophyllin was 4.051 mg/g. The main quality indicators of the final product obtained met the requirements for use as a
food additive.

Fresh oysters were hydrolyzed by a commercial mixture of acid proteases, deodorized and spray-dried to produce
oyster powder. The three procedures were investigated. The optimum conditions for enzymatic hydrolysis of oyster that
provided maximum amino acid nitrogen content were found to be 3 h of hydrolysis at 60 ℃ with an enzyme dosage of 0.15%
as determined by orthogonal array design. The optimum conditions for deodorizing the hydrolysate obtained were 1 h of
incubation at 37 ℃ after the addition of 1% yeast extract as determined by sensory evaluation, and spray-dried powder of the
hydrolysate under the conditions: addition of 10% maltodextrin, air inlet temperature 220 ℃ and peristaltic pump speed 200
mL/h exhibited the best sensory quality.

The volatile oil of rape flower was extracted by ultrasound-assisted extraction method and its chemical
composition was analyzed by GC-MS. Using an orthogonal array design, we determined the optimal extraction conditions
to be 20 min, 60 kHz and 1:40 (g/mL) for extraction time, ultrasound frequency and solid-to-solvent ratio, respectively. The
maximum yield of volatile oil under the optimized conditions was 8.12%. A total of 116 compounds were detected in the
volatile oil, of which 75 were identified for the first time, accounting for 94.29% of the total volatile compounds. The major
compounds identified were tetratetracontane (31.67%), hexatriacontane (31.24%), linolenic acid (12.00%), n-hexadecanoic
acid (5.81%), tetradecanoic acid (0.85%), dodecanoic acid (0.54%), gamolenic acid (0.54%), doconexent (0.53%), and allyl
isothiocyanate (0.2%).

Kudzu starch was acetylated and cross-linked to improve its properties and thus broaden its applications. The
effect of amount of acetic anhydride, reaction temperature, reaction time and pH on the substitution degree of cross-linked
acetylated kudzu starch (CLAKS) was investigated by the wet method to establish the optimum conditions for forming
CLAKS. The structure and thermal properties of CLAKS were characterized by infrared spectroscopy (IR), differential
scanning calorimeter (DSC) and thermogravimetric analyzer (TGA). The results indicated that the optimum conditions for
preparing the modified starch were reaction temperature 30 ℃, reaction time 60 min and pH 8.5. After acetylation and crosslinking,
kudzu starch showed improvements in freeze/thaw stability, thermal viscosity stability, acid resistance and alkali
resistance. Its swelling powder was increased by acetylation but reduced by cross-linking. DSC analysis showed that the
peak onset temperature, peak temperature, peak end temperature and enthalpy change of the modified starch reduced, but its
thermal stability increased compared with those of the native starch.

The clarification of ‘Mi Zao’ jujube juice was investigated using blanching followed by pectin treatment. The
optimum blanching conditions were determined as 95 ℃ and 3 min, and the browning index of the jujube juice blanched
under the optimized conditions was 0.124 and juice yield was 56.0%. The optimum enzymatic treatment conditions were
found to be an enzyme dosage of 0.12 g/100 mL, 55 ℃, 2.5 h and pH 3.5. After the optimized treatment, the clarity and
turbidity were 93.24% and 78.32, respectively, and pectin test was negative.

The enzymatic hydrolysis of pulped Chinese lantern by mixed proteases was optimized using orthogonal
array design to increase reducing sugar and juice yield. The optimal enzymatic hydrolysis conditions were determined
as 0.3 g/L, 65 ℃ and 70 min for enzyme dosage, temperature and time, respectively. The reducing sugar content and
juice yield obtained under these conditions were 52.1 mg/g and 83.26%, respectively. This study indicates that both
parameters can be increased by the enzymatic treatment.

The ultrasonic-assisted extraction of flavonoids from Changeshu grown black (duck blood) rice was
optimized by single-factor experiments and orthogonal experiment design to obtain maximum flavonoid yield.
The extracted flavnoids were investigated for their antioxidant activities by DPPH radical scavenging, hydroxyl
radical scavenging and superoxide anion radical scavenging assays. The results showed that the optimum
extraction conditions for solid-to-solvent ratio, ethanol concentration, ultrasonic power, temperature and
time were 1:60 (g/mL), 60%, 288 W, 50 ℃ and 40 min, respectively. The maximum yield of flavonoids under
these conditions was 1.415%. The flavonoids obtained exhibited powerful antioxidant activity in a concentrationdependent
manner, which, however, was inferior to that of VC. Therefore, this study concludes that Changshu black
rice is a good source of natural antioxidants.

The non-volatile organic acids in 7 kinds of sweet sauces were determined by gas chromatography-mass
spectrometry (GC-MS). The acid components were esterified with 12.5% (V/V) H2SO4-CH3OH solution and extracted by
CH2Cl2. Identification of these organic acids was assessed by comparing their retention indexes (RI) with those of authentic
standards using double-column method, and semi-quantification was conducted by using methyl tridecanoate as the internal
standard. Totally 37 non-volatile organic acids were separated by a strong polar column and a weak polar column and their
chemical structures were identified, including 18 higher fatty acids, 10 polybasic acids, 3 aromatic acids and 6 other types.
The content of the higher fatty acids accounted for 86.62%–95.12% of the total organic acids, and their carbon numbers
mainly ranged from 14 to 22. The major acid components in 5 kinds of sweet sauces commercialized in Beijing were linoleic
acid (52.14–53.46 mg/100 g), palmitic acid (17.33–18.09 mg/100 g), oleic acid (11.53–13.54 mg/100 g), levulinic acid
(2.93–4.03 mg/100 g), α-linolenic acid (2.65–2.91 mg/100 g), citric acid (1.61–3.61 mg/100 g), sorbic acid (1.18–1.83 mg/100 g)
and stearic acid (0.90–1.21 mg/100 g). It was also found that the types of organic acids in sweet sauces from different origins
were basically the same. However, the content of each compound showed a significant difference. Compared with previous
results obtained by electronic tongue analysis, citric acid provided the biggest contribution to the sourness of sweet sauce.
However, no appreciable relevance between content of organic acids and sourness intensity was observed in this work.

An analytical method was developed to determine 4 kinds of chloropropanols in foods using gas
chromatography mass spectrometer coupled with the multi-isotopic internal standard technique. The performance
difference between different brands of HFBI as a derivativization reagent and internal standard selection for quantification
were discussed. Under the optimal conditions, the limits of detection (LOD) were 2.5–10 μg/kg for 4 kinds of
chloropropanols. According to the internal standard calibration, an excellent linearity between 100 ng and 2000 ng of
chloropropanols (R² ＞ 0.9990) was obtained. When chloropropanols were spiked at levels of 100, 200, 400 mg/kg in
soy sauce and seasoning powder of instant noodles, the average recovery rates were 90.1%–107%, with relative standard
deviation (RSD) of 3.37%–10.4% (n = 6). The application of only 2 kinds of internal standards (chloropropane-1,2-diol-d5
or 2-chloropropane-1,3-diol-d5 and 1,3-dichloro-2-propanol-d5) can reveal accurate and precise determination for 4 kinds
of chloropropanols. When 3-chloropropane-1,2-diol (3-MCPD) was used to calibrate 2-MCPD in foods, the level of
2-chloropropane-1,3-diol (2-MCPD) was only 52.1%–77.8% of the real content.

Raman spectroscopy (RS) was applied for the rapid quantitative determination of fatty acids (palmitic acid and
tetradecanoic acid). Totally 70 camellia oil samples were prepared and subjected to Raman spectral analysis. Raw spectra,
wavelet derivative (WD) spectra and standard normal variate (SNV) spectra combined with successive projections algorithm
(SPA) were adopted to optimize partial least square (PLS) models for quantitative analysis of fatty acids. The results showed
that standard normal variate (SNV) and SPA could be used for the optimization of PLS models of fatty acids. The precision
of the models was improved, and modeling variables were simplified. The correlation coefficient of prediction (Rp) and root
mean square error of prediction (RMSEP) for the palmitic acid model were optimized from 0.917 and 2.191 to 0.981 and
1.078, and the modeling variables were reduced from 4000 to 44. For the tetradecanoic acid model, the Rp and RMSEP were
optimized from 0.940 and 0.058 to 0.969 and 0.047, and the modeling variables were 43. This study can provide a rapid
method for the analysis of fatty acids in camellia oil.

Purpose: To fabricate a biosensor based on sulforhodamine B sodium salt (SRB)-encapsulating liposomes
for highly sensitive detection of human IgG (hIgG). Methods: An immunoliposome encapsulating SRB was prepared
and used to develop a fluorescent biosensor by the film dispersion method. Magnetic beads (MB) were employed as
the immobilization and separation carrier. By enzyme-linked immunospecific assay (ELISA) method, MB modified
anti-IgG antibodies were linked to SRB-encapsulating liposomes, which instantaneously released a great quantity of
SRB molecules upon alcohol addition, resulting in highly sensitive fluorescent detection of hIgG. SRB-encapsulating
liposomes had good stability in 10 days. The optimized condition was as follows: 60 μg of MB modified anti-IgG
antibody and 0.2 μg of biotin-labeled anti-IgG antibody Results: The lowest detectable concentration of hIgG was 1 ng/mL (6.25
pmol/L), and the linear range was 1 to 200 ng/mL. Conclusions: This lable-free protocol can provide a rapid, simple and
sensitive approach to detecting IgG.

A novel and stable artificial ractopamine hapten with the active group carboxyl group was designed and
synthesized by chemical modification, and linked to bovine serum albumin through ethyl carbodiimide hydrochloride
method to form artificial ractopamine antigen. The conjugation was confirmed by UV scanning method and protein
electrophoresis. The binding reaction of the artificial ractopamine antigen with anti-ractopamine antibody was verified by
gold immunochromatography assay. The ractopamine hapten was characterized by gas chromatography-mass spectrometry.
The ractopamine-BSA conjugation was stable and active for at least 6 months at 4 ℃. Our results indicate that ractopamine-
BSA can be successfully synthesized by the above method, and can be used as coating antigen in immunoassay for
ractopamine detection. In addition, we found that the synthesized antigen could be used as an immunogen to produce antiractopamine
antibody.

An HPLC method was developed for the determination of sodium iron ethylenediaminetetraacetate (NaFeEDTA) in
soy sauce on a C18 column with tetrabutylammonium hydroxide as ion-pair reagent in the mobile phase. In 10 different kinds of
soy sauce, at the spiked level of 2.00 g/L, the recovery rates of NaFeEDTA were in the range of 94.1%–101.5%, with an average
of 97.7%. The measurement results had no significant difference with those obtained by the national standard method (P ＞ 0.05).
This method with good versatility can be used for the determination of NaFeEDTA in soy sauce.

Identification of animal species will provide a useful approach for supervision of meat adulteration. Yet in China,
little research has been reported on using real-time PCR method to detect duck-derived ingredients in foods. A set of duck-specific
primers and TaqMan probe were designed based on the conserved sequences of duck cyt-b gene, and a RT-PCR method was
established for qualitative and quantitative detection of duck-derived components in meat products. The primers and probe were
highly specific for duck DNA, and the limit of detection was 1.78 pg per reaction. The further quantitative assay revealed that this
method was accurate in quantitative determination of DNA from duck skeletal muscle. Finally, commercial meat products were
measured, and a number of meat adulterations with duck substituting beef or mutton were detected. In summary, this RT-PCR
proved to be a reliable approach in identification of duck ingredients, which could benefit quality control of meat production in China.

The volatile compounds from Yueshengzhai fragrant beef extracted with diethyl ether or dichloromethane
were analyzed by GC-MS. A total of 102 volatile flavor compounds were identified, 75 compounds of which were found
in the diethyl ether extract and 97 of which in the dichloromethane extract. Among these compounds, aldehydes were
predominant, followed by ethers, and (E)-cinnamaldehyde, hexanal, 4-methoxy-benzaldehyde, 1-methoxy-4-(1-propenyl)-
benzene, benzeneacetaldehyde, benzaldehyde, benzenepropanal were the important flavor compounds that contributed to
Yueshengzhai fragrant beef.

Super paramagnetic particles with carboxyl group activated by the active ester method, coupled with anti-aflatoxin B1
monoclonal antibody purified by the caprylic acid-ammonium sulfate method to form immunomagnetic beads. The enrichment
efficiency of immunomagnetic beads of different sizes, and the conditions for antibody coupling and aflatoxin B1 enrichment were
studied. A method was established to detect aflatoxin B1 in sauce by using an immunomagnetic bead system for aflatoxin B1 enrichment
and an ELISA method for quantification. The immunomagnetic bead system was compared with the extraction method from the
national standard GB/T 5009.22—2003. The ELISA method showed a good linear relationship in the aflatoxin B1 concentration
of 0.05 to 0.3 μg/kg (r2 = 0.9842). Average recovery rates at spiked levels of 1–7 μg/kg were 83.6%–104% with relative standard
deviation of 7.2%–13.7%. With the advantages of rapid detection, easy operation, simple instrumental requirements, high
sensitivity, and high accuracy, this method can be applied to detect aflatoxin B1 in sauce samples.

Quantitative description of fat distribution in snowflake beef marbling is the key to improving the accuracy
of automatic evaluation of beef marbling grade. According to the detection and analysis of high-grade snowflake beef
marbling based on fat amount, fat content, average fat area and fat area uniformity, it was proposed to quantitatively analyze
fat distribution through coarseness and fineness. Snowflake beef images were collected and coarseness and fineness was
calculated by obtaining the marbling binary image by imaging the segmentation and calibrating the size and location of each
piece of fat in the binary image. The test results showed that coarseness and fineness could reflect fat distribution. As for
fat content in a certain case, when beef has high fineness and low coarseness, its fat distribution is more uniformed. Both
indicators varied with the fat content of snowflake beef marbling.

This study reports on the application of near-infrared (NIR) diffuse reflectance spectroscopy for rapid determination
of fat, protein and water in emulsion-type sausage. After the original spectra were calibrated and the optimum range was
selected, partial least-squares model (PLS) models for quantitative analysis of fat, protein and water were developed. The
statistical data showed that the determination coefficient (R2), root mean square error of cross validation (RMSECV), root
mean square error of prediction (RMSEP) and residual prediction deviation (RPD) for the quantitative analysis model of fat
were 0.9867, 0.556%, 1.25% and 3.98; the values of R2, RMSECV, RMSEP and RPD were 0.9723, 0.28%, 0.59% and 2.83 for
protein; and 0.9905, 0.428%, 1.15% and 3.85 for water, respectively. The results prove that the quantitative analysis models
have good precision and stability, and can be used for rapid detection of fat, protein and water in emulsion-type sausage.

A method for the determination and quantification of tau-fluvalinate, triadimenol and coumaphos in royal jelly was
established by HPLC-MS-MS. Tau-fluvalinate, triadimenol and coumaphos residues were extracted by acetonitrile under alkaline
condition, and clean-up of the extracts was carried out using HLB solid phase extraction (SPE) column. Quantification was conducted by
HPLC-MS-MS coupled with multiple reaction-monitoring (MRM) system using electron spray ionization source in an external standard
mode. The detection limits for coumaphos, triadimenol and tau-fluvalinate residues were 2, 1 μg/kg and 1 μg/kg, respectively. The
recovery rates of tau-fluvalinate, triadimenol and coumaphos residues at three spiked levels (5, 10 μg/kg and 50 μg/kg) in different samples
were in the range of 78.9%–102.1% with relative standard deviation of 2.1%–13.6%. The linear range of detection was 5–100 μg/kg (r ＞
0.9940). This method can be successfully applied to the qualitative and quantitative analysis of royal jelly samples.

E. coli secretes β-galactosidase under the induction of isopropyl-β-D-thiogalactopyranoside (IPTG). The
β-galacosidase catalyzes chlorophenol ReD-β-D-galactopyranoside (CPRG) to form chlorophenol red (CPR) along with
a color reaction. Based on the significant correlation between intensity of the color change from the reaction and the
concentration of E. coli, a photoelectric sensor for detecting E. coli was developed. The results showed that the optimal
pH for the reaction system was 7.5 and the optimal time for enzymatic reaction was 4 h. The logarithm value of bacterial
concentration in samples presented a significant correlation with the reflected light signal value (R = －0.98944, P ＜ 0.01),
the linear equation was Y = 1426.10485 － 97.23368X. The detection limit was 104 CFU/mL. The photoelectric sensor based
on color reaction can provide a quick, simple and cheap way to detect E. coli in food samples and therefore deserves further
development and application.

Objective: To establish a modified method for the determination of oxygen radical absorbance capacity (ORAC)
in Chinese rice wine by fluorescence spectrophotometry. Methods: Commercial samples of Chinese rice wine were
determined by a fluorescence spectrophotometer for fluorescence half-decay time. As a result, a Trolox calibration curve
was developed and used to calculate ORAC. The analytical method was validated with respect to limit of detection (LOD),
precision for repeated and parallel determinations and spiked recovery. Results: The excitation wavelength was 490 nm,
and emission wavelength was 517 nm. The regression equation between relative fluorescence half-decay time and Trolox
concentration was Y = 7.2357X － 0.8189 with R2 of 0.9948 and detection range of 0.28–8.00 μmol Trolox/L. The precision
for 5 repeated and 5 parallel determinations were 3.02% and 2.69%, respectively. The recovery rates of spiked samples
were in the range of 93.00%–102.00%. The ORAC value of Chinese rice wine was 4.68–5.21 μmol Trolox/mL. Conclusion:
Fluorescence spectrophotometry is a simple, time-saving, accurate, precise and stable method which is useful to determine
ORAC in Chinese rice wines of different ages and from different brands

The volatile compounds of pickled Ma bamboo shoots were analyzed by headspace solid phase micro-extraction
(HS-SPME) coupled with GC-MS. The extraction efficiencies of 50/30 μm DVB/CAR/PDMS SPME fiber and 75 μm
CAR/PDMS SPME fiber were compared for volatile compounds from pickled Ma bamboo shoots. Results indicated that
57 volatile compounds including 20 aldehydes, 5 ketones, 11 alcohols, 3 acids, 4 esters, 2 phenolic compounds, 6 aromatic
hydrocarbons and 6 others were identified. The major volatile components in pickled Ma bamboo shoots were 4-methylphenol,
phenol, benzaldehyde, hexanal, nonanal, 2-heptenal, 2,3-butanediol, 1-octen-3-ol, linalool, acetic acid, limonene and
cycloheptyl cyanide. Twelve new volatile compounds were extracted by DVB/CAR/PDMS fiber when compared with CAR/
PDMS fiber, including 2 aldehydes, 1 ketones, 2 acids, 3 esters and 4 aromatic hydrocarbons.

In order to explore and establish an non-destructive method for the detection of mouldy core in apples, the
changes of seven impedance parameters with frequency and three physiochemical quality properties were measured on
normal fruits and mouldy-core fruits of Fuji apple using LCR instrument under 100 Hz to 3.98 MHz, 1.0 voltage and
constant temperature of (20 ± 1) ℃. The results showed that with increasing frequency, complex impedance (Z) and
parallel resistance (Rp) of apples revealed a decrease whereas susceptance (B) and conductance (G) exhibited an increase.
Significant linear relationship between lgf and lgZ or lgB was observed, respectively (R2 ＞ 0.99); phase angle (θ), logarithm
of parallel capacitance (lgCp) and logarithm of loss coefficient (lgD) revealed a fluctuating trend, with 1, 2 and 3 turning
points, respectively. Mouldy-core incidence did not change the trend of each impedance parameter-frequency curve in fruits,
but the values of some parameters were altered, for example, Z decrease, B and Cp increased. Totally 27 specific impedance
parameters with non-zero loading coefficient for the construction of 14 effective principal components were screened
through sparse principal component analysis (SPCA). When recognizing mouldy-core fruits using classifiers of support
vector machine (SVM) and artificial neural network (ANN), SVM provided higher accuracy. In addition, in 10 crossvalidation
classification tests, mouldy core fruits could be discriminated with an accuracy of 94%, confirming the validity of
impedance parameters screened and the feasibility of SPCA-SVM analysis software for discriminating mouldy-core from
normal fruits. Moreover, the incidence of mouldy-core fruits presented a decrease in density and soluble solid contents in
comparison to normal fruits, which provided a physiochemical basis for changes in bio-impedance properties.

Boron background values in foods are important to judge the proper amount of borax or boric acid. A
total of 492 flour samples milled from wheat collected from different growing areas in China during the crop year
2012 were determined by ICP-AES for boron content. The average background value of boron in these wheat flour
samples was 0.648 mg/kg and the variation range was 0.240–1.361 mg/kg, following normal distribution. The 95%
confidence interval for the wheat flour samples was 0.261–1.035 mg/kg, whereas the maximum confidence value
was 1.035 mg/kg. Accordingly the data obtained in this study can be seen as background values of boron element in
wheat flour samples.

Liquid smoke flavoring, also known as wood vinegar, has been applied to a variety of low temperature
meat products. In order to ascertain the flavor characteristics of liquid smoke flavoring, its volatile compounds
were evaluated by head-space solid phase micro-extraction (HS-SPME) and capillary gas chromatography-mass
spectrometry (GC-MS). Extractions conditions such as different SPME fibers, extraction time and extraction
temperature were optimized in this study. The optimal extraction conditions were obtained as follows: 50/30 μm DVB/
CAR/PDMS fiber and adsorption for 50 min at 40 ℃. Phenols, esters, aldehydes, ketones, furans and acids were the
major flavor compounds of liquid smoke flavoring with relative contents of 55.526%, 18.710%, 16.162%, 3.252%,
2.108% and 1.019%, respectively.

Solid phase micro-extraction coupled with gas chromatography mass spectrometry (SPME-GC-MS) was applied
to the analysis of aromatic compounds in blackberry juice samples with and without thermal treatment, and a sensory
evaluation was also performed on the two samples. The results showed that 56 kinds of compounds including alcohols,
esters and aldehydes were detected in untreated blackberry juice. After thermal treatment, the types and contents of aromatic
compounds of blackberry juice revealed a significant change (P ＜ 0.05). After 0.5 min and 1 min thermal treatment, the
contents of alcohols, esters, aldehydes, ketones and acids were decreased to some extents. The contents of alcohols and esters
in blackberry juice after 1.5 min thermal treatment were decreased by 12.2% and 34.5%, respectively, while the contents of
aldehydes exhibited an increase by 14.2%. With prolonged thermal treatment time, the aromatic flavor of blackberry juice
became weaker and bad odor was generated. In contrast, the typical aroma of blackberry juice after thermal treatment for 0.5
min was retained, which matched well with the sensory evaluation results.

A method was established for determining plant growth regulator residues in grains by ultra performance liquid
chromatography-tandem mass spectrometry (UPLC-MS/MS). Samples were extracted with methanol-water (90:10, V/V), and cleaned
up on a WAX cartridge. The target analytes were separated on a Waters C18 column with gradient elution using a mobile
phase made up of acetonitrile and 2 mmol/L ammonium formate. Detection was carried out using negative electrospray
ionization and multiple reaction monitoring (MRM), and the external standard method was used for quantification. In the
linear range 5–150 μg/L, the correlation coefficient was larger than 0.9995 for each plant growth regulator. The limits of
detection (LOD) were 0.5–1.5 μg/kg, and the limits of quantitation (LOQ) were 1.5–5.0 μg/kg. The spiked recovery rates at
three levels of 5.0, 10.0 μg/kg and 25.0 μg/kg were in the range of 70.4%–119.0%. The relative standard deviation (RSD)
of intra-day and inter-day assays was 1.68%–8.25%. The method proved to be simple, sensitive, rapid and suitable for the
determination of plant growth regulator residues in grains.

Objective: To establish an HPLC method for the separation and analysis of phosphatidylcholin in flax lecithin.
Methods: A Platisil C18 column (150 mm × 4.6 mm, 5 μm) was used for chromatographic separation using acetonitrilemethanol
(50:50, V:V) as mobile phase at flow rate of 1 mL/min. The detection wavelength was set at 215 nm. Results: The
content of phosphatidylcholin in flax lecithin was 73.6%, and the average spiked recovery rate was 103.3%. The precision
RSD for 6 replicate determinations was 0.28%, and the detection limit was 0.25 μg. Conclusion: The method is accurate,
efficient and can provide reliable results.

A fixed-time direct-reading ion selective electrode method was proposed for the rapid determination of borax
in yuba. Samples were acidified and fluorinated to form fluoroborate ion, which were measured by the method. Upon
acdification with 1.00 mL of 1 mol/L sulfuric acid and fluorination at 80 ℃ for 5 min with 4.00 mL of 4 mol/L hydrofluoric
acid, avrage recovery rates for spiked samples ranged from 93.04% to 104.2%, with RSD of 0.076% (n = 11). The detection
limit for fluoroborate ion was 1.12 × 10-5 mol/L. The method is cheap, simple, quick, calibration-curve-free and useful for
on-site determination with satisfying results.

A method for the determination of dicyandiamide in milk was developed by syncore analyst/ultra performance
liquid chromatography-electrospray ionization tandem mass spectrometry (SA-UPLC-MS-MS). Deuterium substituted
reagents were used as internal standards and added to the sample before extraction. The mixture was extracted with
aminated acetonitrile, concentrated with syncore analyst, and cleaned up by hexane. The mass spectrometer was operated
in the positive ion mode using select reaction monitoring for qualitative and quantitative analysis of dicyandiamide. The
limit of detection (LOD) for dicyandiamide were 10 μg/kg, and limit of quantitation (LOQ) were 50 μg/kg. The correlation
coefficient of the linear calibration curve was over 0.990 within the dicyandiamide concentration range 10–1000 ng/mL. The
average recoveries for dicyandiamide were 99.6% to 102.3% (n = 6). The proposed method is simple, rapid, reliable, stable
and sensitive. It can meet the requirements for the determination of dicyandiamide in milk.

The contents of 7 organic acids, titratable acids, soluble sugars, TSS, reducing sugars and sucrose and sugar/
acid ratio in bayberry fruits from three cultivars, Dongkui, Dawumei and Local Pink, during the maturity period were
measured to clarify dynamic changes of organic acids and sugars and the optimal harvest time. The results showed that: (1)
the most important organic acid in 3 varieties was citric acid during the maturity period representing 79.58% to 93.61% of
the total titratable acids, followed by succinic acid and malic acid accounting for 1.68% to 5.73% and 1.57% to 3.88% of
the total titratable acids. In addition, lactic acid, acetic acid, oxalic acid and tartaric acid were also contained. (2) changes
of acids in the bayberry cultivars followed a similar trend during the maturity period; titratable acid, citric acid and
succinic acid contents showed a downward trend, while malic acid, lactic acid and acetic acid contents revealed a gradual
increase. Moreover, oxalic acid contents in Dongkui and Dawumei revealed a decrease, while it exhibited a gradual
increase in Local Pink. (3) reducing sugar, soluble sugar and sucrose showed an initial increase and then a decrease,
indicating a reducing phenomenon of sugars during the later stage of maturity period. These observations show that the
compositions, contents and dynamic change of sugars and organic acids are the major factors affecting sugar/acid ratio
and flavor of waxberry fruits. Acid contents, sugar contents and sugar/acid ratios of the three bayberry cultivars during
the maturity period had a significant difference, among which Dongkui and Dawumei had the lowest content of total acid
and citric acid, and the highest sugar content and sugar acid ratio. (4) the optimal harvest time for all the cultivars was in
mid to late May.

Both HS-SPME-GC-MS and E-Nose techniques were applied to identify aroma compounds from abdomen, claw,
leg meats and spawn of female Eriocheir sinensis cultured in Songjiang region. E-Nose results showed that aroma profile from
four edible parts could be distinguished well. As a result of GC-MS analysis, 48 volatiles that can be divided into 7 species were
identified in four parts and further quantified based on internal standard analysis. Odor activity values (OAVs) of these aroma
compounds were calculated according to their thresholds, as reported in the literature. Twelve key aroma-active compounds,
such as decanal, were further selected according to their OAVs and analyzed by principal component analysis (PCA) and
cluster analysis (CA) procedures. PCA results showed 5 compounds including 2-ethylfuran to be characteristic aroma-active
compounds (CAACs) from claw, leg meat and spawn. However, CA results showed that the twelve aroma-active compounds
could be classified into 3 clusters and each cluster contained only one CAAC for a certain edible part. As a conclusion, a new
path for CAAC selection from aquatic products like Eriocheir sinensis, has been successfully established by us relying on
several multivariate statistical methods.

Objective: To extract polysaccharides from vinasse (byproduct of Chinese liquor making) and to establish a
simple and reliable determination method. Methods: Vinasse polysaccharides were extracted by an enzymatic method,
and α-naphthol-sulfuric acid method was used for the determination of polysaccharide content. Results: The maximum
absorption wavelength was 560 nm. There was a good linear relationship between absorbance and glucose concentration in
the range from 6 to 36 μg/mL (R2 = 0.9975). The average spiked recovery rate was 100.65%. The content of polysaccharides
from vinasse (caculated as glucose) was 10.6% (RSD = 4.0%). Conclusion: The α-naphthol-sulfuric acid method is a simple
and reliable assay with good reproducibility for determining polysaccharides from vinasse.

This study aimed to determine the browning products—advanced glycation end products (AGEs) in milk powder
stored under accelerated conditions at 65 ℃ for 20 days by ELISA coupled with fluorescence spectroscopy. Results indicated
that higher amounts of AGEs and fluorescent compounds were formed with prolonged storage time. ELISA could effectively
determine the content of AGEs in milk powder when the concentration of both primary antibody and HRP-labeled secondary
antibody was diluted to 2500 times. The highest content of AGEs in whole milk powder was observed, reaching 0.61 ng/mL,
after 20 days of storage, and the minimum detected concentration was 0.006 g/mL. The maximum relative error was around
5% and good repeatability was found. Therefore, fluorescence intensity and the level of AGEs could be applied to evaluate
the quality of milk powder.

In order to discriminate among red wines according to their geographical origins, the GC fingerprint profiles of
85 samples from 10 main producing countries such as France, South Africa and Australia were cluster analyzed by using a
chromatographic analysis and data management system for traditional Chinese medicines (TCMs) and statistical analysis
software SPSS 19.0. A classification model was established for discriminant analysis of the grographic origin of red
wines. The results showed that among red wine samples from different countries, there were differences in GC fingerprints
mainly in terms of the relative peak area and the number of peaks, suggesting that each sample from different origins has
characteristic GC peaks. The results of cluster analysis showed that 10 geographic origins could be classified effectively.
Two commercial red wines were analyzed by using this method. One of them might be from France and the other might be
from Italy. The established method proves to be effective at discriminating among red wines according to their geographical
origins based on GC fingerprint profiles.

The aroma components of fresh and heat pump dried samples of daylily were extracted by headspace solid-phase
micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 69 volatile
compounds were identified in both daylily samples, including 48 aroma components in fresh daylily with relative contents
of 99.98% and 43 aroma components in dried daylily with relative content of 99.99%. Twenty-two aroma components were
common to fresh and dried daylily, accounting for 88.61% and 76.73%, respectively. Alcohols, esters and alkanes were
major components. After being dried by heat pump, the relative content of alcohols, aldehydes and esters increased and the
relative content of alkanes decreased substantially accompanied with the disappearance of alkenes and the generation of
ketones in large quantities.

Objective: To establish a specific method for the detection of Vibrio parahaemolyticus (VP) and its virulence
gene. Methods: Based on the sequences of toxR (transmembrane transcription activator) and tdh (thermostable direct
hemolysin) genes from VP, specific primers and TaqMan probes were designed and a duplex fluorenscencet real-time
PCR amplification system was established. The specificity and sensitivity of this method were evaluated. Moreover, the
distribution of virulence gene in import and export foods from Guangdong and Liaoning provinces was investigated by this
method. Results: The specificity tests showed that both toxR and tdh genes were amplified through the DNAs of standard
strain, ATCC33847, and 3 wild strains isolated from food-poisoning patients. However, no specific amplification curves
were observed for 31 other strains tested, including Vibrio alginolyticus and L. monocytogenes both from the genus Vibrio
and Enterobacteriaceae. The sensitivity results demonstrated an inverse linear relationship between VP concentration and
Ct values. The linear coefficients (R2) for toxR and tdh were 0.999 and 0.997 with an identical LOD of 3.6 × 102 CFU/mL,
respectively. Furthermore, the detection results revealed that toxR gene of all 37 foodborne VP wild strains in this study were
positive for toxR gene, but all of them were negative for tdh gene, indicating that the genomes of 37 wild strains contained
toxR gene, but did not contain tdh virulence gene. Conclusion: A rapid, sensitive and specific method suitable for the
simultaneous detection of species and virulences specific genes of VP in foods has been established in this study.

Alginate oligosaccharides of different polymerization degrees were investigated for their water-holding capacity
and effect on the textural and flavor properties of fresh, frozen and boiled shrimp (Litopenaeus vannamei) meat. The results
indicated that: (1) the weight of shrimp meat treated with distilled water or sodium pyrophosphate solution was increase
by 4.85% (m/m) or 5.99% (m/m), but significantly increased by 7.45% (m/m) or 6.54% (m/m) after treated with DP3 or
DP6 alginate oligosacchaaride (P ＜ 0.05). (2) the drip loss and cooking loss of thawed shrimp, after treated with DP3 or
DP6 alginate oligosaccharides, were 5.32% or 5.56% and 22.11% or 24.21%, respectively, which were significantly lower
than that of distilled water treatment (P ＜ 0.05). There was no significant difference when compared with the sodium
pyrophosphate treatment (P ＞ 0.05). (3) the brightness of fresh and cooked shrimp meat was significantly improved
when compared with the control and alginate treatment (P ＜ 0.05), and there was no significant difference in brightness
when compared with the sodium pyrophosphate treatment (P ＞ 0.05). (4) the treatments with DP3 or DP6 alginate
oligosaccharides showed a positive effect on the firmness, springiness and chewiness of shrimp meat by improving the
bound state of water molecules in muscle. (5) there was no significant difference in volatile flavor characteristics among the
control, sodium pyrophosphate, and DP3 and DP6 alginate oligosaccharide treatments.

Ca-based bentonite was roasted at 200 or 400 ℃ for thermal activation. After diluted with water at a liquid/
solid ratio of 15:1, suspensions of the activated and non-activated bentonite were coated onto the surface of mangoes. The
treated mangoes were stored at 26 to 28 ℃ and measured for yellowing index, decay index, weight loss rate, the contents
of protopectin, soluble sugar and total acid and respiration rate. The results showed that the 200 ℃ activated bentonite
significantly decreased skin yellowing, decay incidence, weight loss rate, and slowed down protopectin degradation in
mango. Meanwhile, the occurrence of the respiration peak was delayed, and sugar accumulation and acid degradation were
retarded. Compared with treatment with nothing or the 400 ℃ activated bentonite, the 200 ℃ activated bentonite was more
effective in delaying their post-harvest ripening and thus achieving the purpose of preservation.

The effect of light, lipase and lipoxygenase on lipid oxidation in frozen grass carp muscle during cold
storage was investigated. Acid value (AV), peroxide value (POV) and thiobarbituric acid reactive substances
(TBARs) were measured as indicators of lipid hydrolysis and initial and final lipid oxidation. During cold storage,
the hydrolysis and oxidation of lipids in fish muscle continued. Lipid hydrolysis in large quantities began on the 6th
and 4th days of storage in the light and in the dark, respectively, leading to the accumulation of large amounts of free
fatty acids. This was accompanied by the occurrence of lipid oxidation and thus the accumulation of large amounts
of hydrogen peroxide. The peroxide value (POV) reached maximum during storage on day 6 in the dark and on day
8 in the light. The TBARs value increased as the lipid oxidation continued. The POV and TBARs value became
significantly higher during storage in the light (P ＜ 0.05). Both lipase and lipoxygenase were able to considerably
accelerate the hydrolytic and oxidative degradation of lipids. In addition, this phenomenon and consequent lipid
deterioration were also observed during cold storage. Therefore, dark storage and enzyme inactivation can help
reduce the lipid oxidation in grass carp muscle during cold storage, maintain its high nutritive value and processing
quality and prolong its shelf life.

This study investigated the effectiveness of treatment with different concentrations of sodium borate or potassium
borate under in vitro and in vivo conditions to control postharvest soft rot in “Dajiexing” apricot caused by Rhizopus stolonifer.
In addition, the effect of treatment with each borate on the quality of the fruit during postharvest storage was examined as
well. The results showed that both borates could effectively inhibit mycelium growth and spore germination of R. stolonifer.
Potassium borate at 0.25 g/100 mL or 0.5 g/100 mL as well as sodium borate at 0.5 g/100 mL could completely inhibit
mycelium growth and significantly inhibit spore germination. Post-harvest borates dipping treatment could reduce the natural
incidence of soft rot at 0 ℃ and RH (85 ± 5)% and the lesion diameter in apricot fruits inoculated with Rhizopus stolonifer,
especially when using sodium borate. Borates treatment could also significantly alleviate the weight loss, maintain firmness,
delay the increase of total soluble solid content and keep the color of the fruits.

The effect of ethanol vapor treatments at different concentrations (0, 0.5, 1, 2, 4 mL/kg and 8 mL/kg) on the
quality of grape fruit during storage at normal temperature (25 ℃) for 12 days was investigated. Results showed that
treatment with low concentration of ethanol vapor had a significant inhibitory effect on decay incidence, and 2 mL/kg
ethanol vapor treatment was the most effective treatment concentration. However, treatment with high concentration of
ethanol vapor promoted fruit decay. Treatment with 2 mL/kg ethanol vapor also significantly reduced grape berry abscission,
retarded discoloration of the stems, delayed the loss of total soluble solids, titratable acidity and VC contents compared
with the control during the whole storage period. These results demonstrate that ethanol vapor treatment has a potential
application in maintaining quality of grape.

The effect of modified atmosphere packaging (MAP) with three different thicknesses of PE films, PE30 (30 μm),
thk-PE (45 μm) and PE50 (50 μm), or mulch plastic film (6 μm) as control was examined on the postharvest physiology and
preservation of green walnut fruit (cultivar Xifu No. 2) during storage at 0–1 ℃. Gas concentrations in the sealed bags and
respiration rate, ethylene production rate and decay index of the fruit were measured at regular intervals. Acid value, peroxide
value and free fatty acid content of the kernel as well as water content of the peel and kernel were also determined after 0 and
60 days of storage. Results showed that all three PE films delayed the first respiratory peak and restrained the second one as
well as ethylene production peak, and gas concentrations in all the bags reached equilibrium after 15 days. Among them, PE50
had the strongest capability of automatic atmospheric modification, providing 4.5%–5.0% O2 and 5.3%–5.7% CO2. After 60
days of storage, the peel and kernel of walnuts packaged with the three PE bags showed a significantly lower water content
than those packaged with the control film (P ＜ 0.05), in addition to a significant decrease in decay index as well as kernel acid
value and peroxide, with the increasing order for all these indicators: PE50 ＜ thk-PE ＜ PE30. However, kernel free fatty acid
contents followed the decreasing order: PE50 ＞ thk-PE ＞ PE30. From this study, it is concluded that PE50 is more effective at
delaying the decay of MAP packaged green walnut fruit than thk-PE and preserving the quality and nutrients of walnut kernel.

This study investigated the combined application of gluconolactone, chitosan and antimicrobial peptides
produced by Bacillus amyloliquefaciens ES-24 to preserve “Green Gem” cherry tomatoes harvested at the color-turning
stage during storage at (8 ± 1) ℃. An orthogonal array design with 9 experiments of 3 variables at 4 levels combined
with fuzzy comprehensive evaluation was employed to determine the optimum concentrations of the biopreservatives for
their combined use: 0.5 g/100 mL D-glucono-delta-lactone (GDL)＋4 g/100 mL chitosan (CTS)＋the original solution of
antimicrobial peptides without dilution. Under this condition, the highest external sensory evaluation score and the highest
internal quality evaluation score were simultaneously obtained. The results of statistical analysis showed that the optimized
treatment substantially decreased the decay index and weight loss rate of cherry tomatoes, retarded the decrease of pulp
firmness and the increase of color, reduced the respiration intensity and lowered the losses of VC, soluble solid contents and
titratable acids, thereby delaying fruit senescence and preserving fruit quality.

Mangosteen harvested from Hainan province was stored at 30 or 4 ℃ to investigate the effect of storage
temperature on enzyme activities associated with peel lignification and pulp decay of mangosteen during postharvest storage.
Results showed the degree of peel lignifications varied depending on the storage temperature. Chilling injury occurred at the
early period of cold storage, leading to increased enzyme activities and lignin content, but lignin content was increased by
14.3% at the later stage of storage at 30 ℃ than storage at 4 ℃. In addition, the activities of PAL, POD, PPO and CAD in
mangosteen stored at 30 ℃ were significantly higher than those observed at 4 ℃. The peak PAL activity at 30 ℃ and 4 ℃
was 170.40 U/(g•h) and 180.12 U/(g•h), respectively. A continuous decrease in PAL activity was observed at the later stage
of storage, regardless of storage temperature. The decay index of mangosteen after 15 days of storage at 30 ℃ was 78.89%
compared to 32.22% at 4 ℃. This result may be related to inhibited enzyme activities involved in peel lignifications at low
temperature, reduced accumulation of cellular metabolites and low respiration intensity, therefore inhibiting pulp decay.

The effect of carboxymethylation chitosan coating on the quality of loquat fruits “Zaozhong No. 6”
(Eriobotrya japonica LindI. cv. Zaozhong No.6) with 80% maturity during storage 8 ℃ was investigated to evaluate
its effectiveness to preserve loquat. The results showed that carboxymethylation chitosan coating delayed the
reduction of total soluble solid (TSS), total acids (TA) and VC, reduced fruit weight loss and lignin accumulation and
inhibited polyphenol oxidase (PPO) and phenylalanin ammo-nialyase (PAL) activities. This treatment was effective in
preserving the quality of loquat fruits and retard lignifications. Accordingly carboxymethylation chitosan coating will
have promising applications for loquat preservation.

Fresh-cut pitaya was treated with chitosan alone or together with different concentrations of L-cysteine (0,
0.2, 0.5 g/L and 0.8 g/L) before storage at 12 ℃ to evaluate the effect of combined treatments with both preservatives on
physiological changes of fresh-cut pitaya. Results showed that treatment with chitosan alone or in combination with L-cysteine
at any of the concentration tested inhibited the reduction of total soluble solids and VC contents and the increase of relative
membrane conductivity, respiration intensity and weight loss and effectively inactivated the activities of polyphenol oxidase
(PPO) and peroxidase (POD). The optimal L-cysteine concentration for combination with chitosan that provided the best
effectiveness for preserving fresh-cut pitaya was 0.5 g/L.

In order to explore the storage characteristics and shelf life of vacuum-packaged chestnut paste under different
storage temperatures, we investigated dynamic changes and correlation analysis of sensory quality, total color difference,
acid value, peroxide value and total bacterial count of vacuum-packaged chestnut paste stored at 4, 20 or 60 ℃. The results
revealed that both storage temperature and storage time had a significant effect on the quality and shelf life of vacuumpackaged
chestnut paste. In addition, storage temperature had an obvious correlation with quality indexes. Based on multiple
regression model analysis, equations for shelf life prediction of vacuum-packaged chestnut paste under different storage
temperatures were developed and exhibited high reliability in validation experiments. A regression equation for the correlation
between temperature and shelf life was developed and exhibited high reliability in validation experiments. The predicted shelf
life of vacuum-packaged chestnut paste stored at 4, 20 ℃ and 60 ℃ was 281, 137 days and 15 days, respectively.

Fresh-cut Lentinus edodes were packaged in modified atmosphere with argon and stored at 4 ℃. The effects of
different concentrations of argon on the quality of fresh L. edodes were studied by measuring respiration rate, weight loss
rate, soluble solid content, hardness, and whiteness during the storage period. Results indicated that 90% of argon could
slightly inhibit the respiration rate and maintain the soluble solid content. Argon could maintain the high hardness value and
whiteness value; the higher the concentration of argon, the higher the values. Argon had no significant effect on the weight
loss rate of fresh-cut L. edodes when the environmental temperature was 4 ℃ and the relative humidity was 90%.

The effects of coating with chitosan oligosaccharide (COS) and polyvinylpyrrolidone (PVP) coating as well
as combination on the quality of “Xinbaihua” peach (Prunus persica) stored at (3 ± 1) ℃ were explored. When used
separately, 0.1 g/100 mL PVP and 2 g/100 mL COS were very useful to inhibit the increases in respiration intensity and
relative conductivity and retard the decreases in firmness and total soluble solid (TSS) content. Furthermore we evaluated
the effectiveness of the combined use of 0.1 g/100 mL PVP and 2 g/100 mL COS to preserve refrigerated peaches. Coating
with 2 g/100 mL COS led to a significantly higher TSS level after 25 days of storage than the control (P ＜ 0.05), effectively
postponed the decomposition of sugars, and potently inhibited the generation of MDA and PPO, and 0.1 g/100 mL PVP
had a similar effect on fruit respiration but exhibited weaker effects on other indicators in comparison to 2 g/100 mL COS.
Treatment with 2 g/100 mL COS and 0.1 g/100 mL PVP exerted a more significant inhibitory effect on fruit respiration (P ＜
0.05) than the control and markedly slowed down the upward trend of relative conductivity and MDA content, demonstrating
the protective effect of this combined treatment on the cell wall and membrane of peach fruits.

A DNA barcoding technique for species identification of fish ingredients in frozen whole fish, frozen
fish fillets and grilled fish fillets by using COI gen as the target was established for use in examining whether the
identified species are in accordance with those indicated on the label or not. Twenty fresh fishes, ten frozen cod
fillets and fifty grilled fish fillets were identified using the DNA Barcoding technique. The results showed that
DNA barcoding identification of the twenty frozen fishes was identical to morphological identification. Out of the
ten frozen cod fillets, six samples were identified as Theragra chalcogrammus and some samples of Merluccius
productus were labeled as Anoplopoma fimbria. Most of the grilled fish fillets were identified to be not the same
as indicated on the label and Lagocephalus lunaris ingredients were detected in some of them. DNA barcoding as a
simple and effective molecular identification approach is useful for the identification of fish ingredients in frozen
whole fish, frozen fillets and grilled fish fillets.

The dynamic properties and activation energies of three glucoamylase types of TTIs (time-temperature
indicators) were investigated. The fat oxidation in chilled pork was investigated to acquire its activation energy and shelf life.
According to the activation energy and end-point matching principle between TTI and foods, matching experiments were
set up under both constant and variable temperatures. One (50 μL enzyme dosage) of the glucoamylase TTIs was selected to
predict the shelf life of chilled pork accurately based on experiments and following calculation.