This study was focus on exploring a novel technology for green efficient synthesis of isopropyl cinnamate. The
microwave-assisted synthesis was used in the preparation of isopropyl cinnamate from cinnamic acid and isopropyl alcohol.
The synthesis of isopropyl cinnamate by esterification was catalyzed by solid acid Ga2O3/SO42-/ZrO2. The effects of microwave
power, molar ratio of methanol to acid, reaction time and catalyst dosage were analyzed by single-factor and orthogonal array
design methods The results showed that the catalyst had excellent catalytic activity and stability during microwave irradiation.
The optimum esterification conditions were as follows: 0.6 g of the catalyst (0.01 mol cinnamic acid) and a molar ratio between
methanol and acid of 6:1 as well as 400 W microwave irradiation for 20 min. Under these conditions, the highest yield of isopropyl
cinnamate, 96.1%, was obtained. Therefore, microwave-assisted synthesis of isopropyl cinnamate by means of Ga2O3/SO42-/ZrO2
catalysis is a highly efficient and environment friendly procedure without mechanical erosion or environment pollution.

This study dealt with the optimization of negative pressure cavitation-assisted extraction of proanthocyandins
from Ginkgo biloba leaves. Using the extraction efficiency of proanthocyandins as the response value, response surface
and contour plots were drawn, and the optimum extraction conditions were determined as follows: extraction pressure of
－0.05 MPa, solid-to-liquid ratio of 1:10.1 (g/mL) and ethanol concentraction of 50%. Under these extraction conditions, the
extraction efficiency of proanthocyandins was 5.54%. The crude extract of proanthocyanidins was purified with macroporous
adsorption resin. Our static adsorption and dynamic desorption experiments indicated that AB-8 was the best resin for
proanthocyandin purification, and the optimum chromatographic conditions were found as follows: 10 h adsorption at 30 ℃,
resulting in an adsorption quantity of 8.74 mg/g, and desorption with absolute ethanol at a flow rate of 2 mL/min, providing
a desorption efficiency of 80.5%.

The maca residue left after juice extraction, though rich in dietary fiber including soluble and insoluble fibers,
is often regarded as a waste material. Soluble dietary fiber (SDF) is believed to be beneficial to human health. In the present
study, response surface methodology was employed to optimize the conditions for alkali extraction of SDF from maca
residue and some physiochemical properties of the resulting SDF were characterized such as monosaccharide composition
and average degree of polymerization. As a result, the optimum conditions are found to be to be 9%, 90 ℃, 79 min and
1:48 for alkali concentration, temperature, extraction time and solid-to-liquid ratio, respectively. The actual yield of SDF
under the optimized conditions was 52.6%, which is in close agreement with the predicted one (53.0%) with a deviation of
0.0076. The crystallinity of maca SDF was 69.05% as examined by X-ray diffraction. Some typical absorption peaks of the
SDF were analyzed by FTIR. The SDF was made up of six monosaccharides including arabinose, mannose, galactose, rhamnose,
xylose and glucose. Viscosity-average and number-average molecular weights were approximately 39471 g/mol and 48589 g/mol,
respectively. Its average degree of polymerization was 299. In addition, irregular appearance was also observed together
with large holes in its interior structure and its expansive force was 2 mL/g. Moreover, the oil-absorbing capacity was good,
absorbing 2.69 g of corn oil per g of maca SDF.

The purification of total flavonoids from cinnamon was studied using macroreticular resin. Critical process
variables that influence the static and dynamic adsorption and desorption of total flavonoids were selected and optimized.
HPD-500 type macroreticular resin was found to be optimal for purifying total flavonoids from cinnamon. The optimal
experimental conditions for static adsorption and desorption were determined as 6 h, 2 h, 0.8 mg/mL, 6.0 and 80% ethanol
for adsorption time, desorption time, sample concentration, sample pH and desorption solvent, respectively. The optimal
experimental conditions for dynamic adsorption and desorption were loading of 1.2 mg/mL sample solution at pH 6.0 with
a flow rate of 1.5 mL/min and complete desorption with 45 mL of 80% ethanol at a flow rate of 2.0 mL/min. The content of
total flavonoids in purified products under the optimized conditions was 91.81%.

The effects of separate and combined use of pectinase and fruit pulp-hydrolyzing enzyme, a commercial composite
enzyme preparation, total enzyme concentration, hydrolysis time and temperature on fruit yield and total antioxidant capacity
(T-AOC) of blueberry juice were studied by using one-factor-at-a-time and orthogonal array design methods. The optimal
conditions for enzymatic hydrolysis of blueberry pulp were found as follows: ratio of pectinase to fruit pulp-hydrolyzing enzyme of
1:1, total enzyme concentration of 6 g/L, 45 ℃ and 3.5 h. The yield of juice obtained under these conditions was (72.51 ± 1.51)%,
which is (77.18 ± 1.64)% higher than that observed without the enzymatic treatment, and the T-AOC of the resulting juice was
(224.07 ± 3.26) U/mL, which is (96.45 ± 2.51)% higher than that of native blueberry juice without the enzymatic treatment. In
addition, the juice obtained from the enzymatic treatment contained (753.92 ± 10.41) mg/L anthocyanins and (2649.77 ± 70.40)
mg/L total phenols, showing an increase by (2.40 ± 0.15)-fold and (75.66 ± 5.31)% over the native counterpart, respectively.
Therefore, a high antioxidant capacity of blueberry juice was achieved.

The microwave-assisted extraction of polysaccharides from the submerged fermentation broth of Grifola
frondosa and the anti-tumor activity of the extracted polysaccharides was evaluated in a tumor-bearing mouse model.
Different extractions parameters including solvent pH, microwave power, treatment time and extraction time were optimized
using response surface methodology. The optimum extraction conditions that provided maximum yield of polysaccharides
of 7.19 g/L, which was 24.39% higher than before the optimization were found as follows: solvent pH of 7.0, microwave
power of 570 W, treatment time of 4.5 min and hot water extraction time of 2 h. Furthermore, the extracted polysaccharides
not only had anti-tumor activity against mouse S180 sarcoma cells as indicated by its inhibition on the S180 sarcoma cellderived
tumor growth by 26.62%–63.01%, but also significantly increased both thymus index and spleen index in mice.

The effects of 4 drying methods including hot air drying, microwave drying, vacuum microwave and combined
hot air-microwave drying on physical properties, nutritional composition and microstructure of arrowhead chips were
investigated. The results showed that hot air drying had little effect on the color of arrowhead chips, but resulted in poor
hardness and brittleness of the product; microwave drying and vacuum microwave drying could provide moderate hardness
and brittleness of arrowhead chips, but the color and flavor were the worst among these methods. Hot air-microwave drying
could provide the best color and sensory quality, higher polyphenol retention, and moderate hardness and brittleness of
arrowhead chips. The combine drying method exhibited excellent bulking effect, which might be related with more uniform
and porous structure of arrowhead chips.

Polysaccharides from the roots of Sphallerocarpus gracilis were extracted into water and precipitated with
ethanol, and then determined by the sulfuric acid-phenol method. One-factor-at-a-time and Box-Behnken experimental
designs were used to obtain the optimal extraction parameters for polysaccharides. Analysis of variance showed that solidto-
liquid ratio and extraction time as well as the quadratic terms of all four response factors tested had a significant effect on
the yield of polysaccharides. A regression equation with a correlation coefficient of 94.57% was established, which could fit
the experimental data at a 94.57% confidence interval showing the reliability of the predictive model. Using ridge analysis,
the optimal extraction parameters of polysaccharide were obtained as follows: extraction temperature of 90 ℃, extraction
duration of 67 min, solid-toliquid ratio of 1:26.7 and 2 repeated cycles of extraction. Under these conditions, the yield of
polysaccharides was 3.41%.

The extraction of soluble polysaccharides from the whole herb of Talinum triangulare was optimized using onefactor-
at-a-time and L9 (34) orthogonal array design methods. The extraction efficiency of polysaccharides was investigated
as a function of temperature, time and solid-to-solvent ratio. The antitumor activity of the extracted polysaccharides was
evaluated by examining their effects on the proliferation of human cancer HepG2 cells using MTT assay and trypan blue
staining. Results indicated that the optimal conditions for extracting soluble polysaccharides from T. triangulare were
found as follows: extraction temperature of 100 ℃, extraction time of 2.0 h, solid-to-solvent ratio of 1:25 (g/mL) and 2
extraction cycles (repeated twice). The yield of polysaccharides under the optimized conditions was 14.99%. The extracted
polysaccharides exhibited a potent antitumor activity in vitro as indicated by their significant inhibition on the proliferation
of HepG2 cells and reduction of their survival in a concentration- and time-dependent manner.

The effects of reaction conditions including pH, temperature and time on the formation of α-dicarbonyl
compounds (α-DCCs) from ribose/L-cysteine Maillard reaction model system were examined by separation and identification
of α-DCCs by HPLC and LC-ESI-MS-MS after trapped with o-phenylenediamine (OPD). The results showed that the
α-DCCs identified in the model were 1,2-pentosone, 2,3-pentosone, 3-deoxypentosone (3-DP), 1-deoxypentosone (1-DP),
N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine, 1,4-dideoxypentosone (1,4-DDP), glyoxal (GO) and methylglyoxal (MGO).
Among them the dominant were 1,2-pentosone, 1,4-DDP, 1-DP and N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteines. At pH
3.6, N-1,4,5-trideoxy-2,3-dioxopentyl-L-cysteine and GO; at pH 4.6–6.6, 1,2-pentosone, 3-DP and 1,4-DDP; and at pH 7.6,
2,3-pentosone, 1-DP and MGO were readily formed. Based on these results, a pathway of α-DCC formation at different
pH was proposed. The concentration of α-DCC at 115 ℃ was higher and then was decreased when heated at a higher
temperature (125 ℃) after long reaction time (60 min). The temperature and pH were the most important factors that affect
the formation of α-DCCs.

Experiments were designed to study the effect of sodium chloride soaking on the content of acrylamide in
deep-fried potato strips. The soaking conditions were optimized by determining sodium chloride concentration, soaking
temperature and soaking time using single factor and orthogonal design methods. Results showed that soaking with 3 g/100 mL
sodium chloride at 80 ℃ for 15 minutes could result in the lowest acrylamide content in samples.

One-factor-at-a-time and orthogonal array designs were applied to establish for optimal conditions for ultrasonicassisted
aqueous two-phase extraction of polyphenols from sweet corncob. The effects of four process parameters including
acetone concentration, ammonium sulfate dosage, extraction time and solid-to-liquid ratio on the yield of polyphenols were
investigated. The optimal extraction conditions were found as follows: an aqueous two-phase system formed by adding 0.175 g/mL
of ammonium sulfate to 60% aqueous acetone, solid-to-solvent ratio of 1:20 (g/mL), and 25 min extraction. The yield of
polyphenols in extracts under these conditions was 4.41%. The polyphenols extracted from sweet corncob had significant
antibacterial activity against Escherichia coli, Bacillus subtilis and Staphylococcus white.

A novel method was developed to prepare high purity capsaicin monomer using reverse phase C18 column
chromatography. Capsaicinoids were extracted from capsicum oleoresin and then fractionated by column chromatographies
on silica gel, alumina and reverse phase C18 silica gel. As a result, a mixture was obtained consisting of capsaicin with
a purity of 98% as determined by HPLC and dihydrocapsaicin. This study suggests that reverse phase C18 column
chromatography is an effective method to purify capsaicinoids and prepare high-purity capsaicin monomer.

The effects of pH, embedding medium and metal ion on the tannin content of reconstituted Osmunda japonica
Thunb tip under different temperatures were studied. The experimental results indicated that the removal efficiency of tannin
from reconstituted Osmunda japonica Thunb tip was good and reached a maximum level of 88.97% at pH 8–9. Increasing
the temperature favored the removal of tannin at the same pH values. One of three embedding media, β-cyclodextrins,
maltodextrin and soluble starch, was effective for removing tannin from reconstituted Osmunda japonica Thunb tip
providing a removal efficiency of over 80.76%. Along with increasing the embedding medium concentration, the content of tannin
rose at first and went down later. As the temperature increased, the content of tannin decreased at a constant concentration of
embedding medium. The tannin removal effects of different metal ions (sodium ion, potassium ion, calcium ion and magnesium
ion) on reconstituted Osmunda japonica Thunb tip were different and among them the most effective was calcium ion providing
a removal efficiency of 88.04%. With increasing metal ion concentration, the content of tannin decreased firstly and increased
subsequently. An increase in the temperature promoted tannin removal at a fixed concentration of metal ion.

The main chemical and fatty acid composition in tea seed kernels of four common species of tea trees,
‘Fuding Dabaicha’, ‘Jinxuan’, ‘Qianmei 419’ and ‘Yunkang 10’ were analyzed by the Chinese national standards and gas
chromatography-mass spectrometry (GC-MS). Water and protein contents in tea seed kernels of ‘Jinxuan’ were significantly
(P ＜ 0.05) higher than those of three other species. Its ash content was also significantly higher than that of ‘Yunkang 10’,
but there was no significant difference between ‘Fuding Dabaicha’ and ‘Qianmei 419’. The contents of crude fiber and fatty
acids in ‘Fuding Dabaicha’ were 3.64% and 27.91%, respectively, which are significantly higher than those of three other
species. The contents of starch and saponin were significantly different among four different species with the highest values
being found in ‘Yunkang 10’. The content of tea polyphenols in ‘Qianmei 419’ (1.17%) was significantly higher than three
other species. Totally 15 fatty acids were identified in tea seed kernels from all the tested species. The content of unsaturated
fatty acids in ‘Qianmei 419’ was the highest, followed by ‘Jinxuan’, ‘Fuding Dabaicha’, and ‘Yunkang 10’.

The separation of racemic furaneol and homofuraneol by packed column supercritical fluid chromatography was
studied. First, on an analytical scale, the effects of chiral column type, modifier solvent type and modifier solvent content in
mobile phase, column temperature, column pressure and flow rate on capacity factor (k’), selectivity factor (α) and resolution
factor (Rs) were investigated. The optimum conditions for resoluting furanone were Chiralpak AD-H column, column
temperature of 30 ℃, column pressure of 10 MPa, 1.0% (V/V) methanol in mobile phase and flow rate of 1.5 mL/min,
whereby Rs was 1.54. The optimum conditions to resolute homofuraneol were Chiralpak AD-H column, column temperature
of 33 ℃, column pressure of 13 MPa, 1.5% (V/V) ethanol in mobile phase and flow rate of 1.5 mL/min, whereby Rs was
1.51. Second, experiments on a preparative scale were carried out under the above optimum conditions, and the enantiomers
of furaneol and homofuraneol were successfully obtained with a purity of no less than 90% as well as a recovery yield
of no less than 70%. The present work will be helpful for evaluating the potential applications of chiral furaneol or chiral
homofuraneol to enhance food flavor, where the enantiomers of furaneol and homofuraneol are prerequisite.

A new method for rapid detection of aerobic plate count (APC) in Parabramis pekinensis as a freshwater fish
was developed based on visualized sensor array technology. Information about the odor of P. pekinensis was extracted using
visualized sensor arrays and odor characteristics were obtained as the color difference of images of sensor arrays before
and after exposure to the headspace gas of fish samples using image processing technique. Meanwhile, the grades of fish
freshness were evaluated through measuring APC by plate counting method. A partial least squares (PLS) model and a
synergy interval partial least square (siPLS) model were set up based on the data relationship between odor characteristics
from sensor arrays and APC values. The siPLS model gave better results with correlation coefficient of 88.96% for
calibration set and 83.29% for prediction set. The results of this study indicate that visual sensor arrays can be used to predict
APC as a convenient, fast, low-cost and non-destructive method

Soxhlet extraction coupled with counter-current dry-column chromatography was used to extract and purify the
numb-taste components of Zanthoxylum oleoresin. The extraction efficiency and the volatile flavor components of extracts
were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the concentration of
numb-taste components of Zanthoxylum oleoresin increased from 27.63% to 88.33% after Soxhlet extraction and further to
95.50% after counter-current dry-column chromatography.

Fluorescent real-time PCR system for the assay of duck meat in foods was established on the basis of a pair of
primers and the TaqMan probe specific for duck was designed according to the sequence of duck nuclear gene (IL-2). We
also designed and established an internal amplification control (IAC) and TaqMan probe for IAC. Results showed that the
specificity of TaqMan real-time PCR was reliable and it could detect the presence of duck meat even when the concentration
of DNA was reduced to 0.5 ng. The sensitivity of this method was 0.1%. Its accuracy was verified with 38 food samples
from the market.

In order to explore the functional components in edible bird’s nest (EBN) and establish a system for the
identification of EBN adulteration and quality classification, two-dimensional electrophoresis (2-DE) was adopted to
separate water-soluble protein from EBN. EBN samples from the Indonesian island of Sumatra were analyzed by 2-DE
and the assay was optimized with respect to extraction solvent, extraction conditions, rehydration buffer composition and
resolving gel concentration. The results showed that 2-DE map of EBN protein with high resolution and good reproducibility
could be obtained under the conditions: 6 h of extraction at 60 ℃ using ultrapure water as extraction solvent, , rehydration
buffer composed of 8 mol/L urea, 4 g/100mL CHAPS, 65 mmol/L DTT, 0.2% Bio-Lyte 4/6 Ampholyte, 0.1% Bio-Lyte 5/8
Ampholyte and 0.001 g/100mL bromophenol blue, and separation gel concentration of 8%. Furthermore, four different EBN
samples were separated successfully by the established 2-DE technology, showing the reliability of the developed method.

A method for rapid determination of 8 ginsenosides in ginseng extracts of different sources using ultra
performance liquid chromatography (UPLC) was established. The content of ginsenosides in 44 batches of ginseng extracts
from 13 sources was analyzed and evaluated. The separation was performed on a Waters ACQUITY UPLC BEH® C18
column (50 mm×2.1 mm, 1.7 μm) at 30 ℃ at a flow rate of 0.5 mL/min through gradient elution with acetonitrile-water
mixture and detection at a wavelength of 203 nm. Eight ginsenosides were well separated within 15 min with correlation
coefficients of 0.9990–0.9997. The detection limits for ginsenosides were 0.47-1.96 ng with recoveries ranging from 95.0%
to 110.0%. The method was simple, rapid, and reliable, and thus, was suitable for the rapid determination of 8 ginsenosides
in ginseng extracts from different sources.

In this work, Raman spectroscopy was used to determine the content of alcohol in white wine. Different models were
established based on single variable, single peak region or several peak regions. The results indicated that the model established
based on 800–1150 cm-1 region was the best one. The RMSEC (root mean square error of calibration) and RMSEP (root mean
square error of prediction) was 0.4537 and 0.5575, respectively. These results showed that a quick and non-destructive approach to
the determination of alcohol content in white wine could be realized by using portable Raman spectrometer.

On the basis of optimized sample pretreatment conditions, a method for the determination of octylphenol (OP),
nonylphenol (NP) and bisphenol A (BPA) in aquatic products has been developed by gel permeation chromatography
(GPC) coupled with solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS). The analytes were
extracted with ethyl acetate and purified seuquentially by gel permeation chromatography and HLB solid phase extraction
cartridges. After derivatization with heptafluorobutyrican anhydride (HFBA), the derivatives were determined by GCMS.
The results showed that the derivatives of the analytes were well separated by an HP-5MS column, and the limits of
detection for OP, NP and BPA were 0.2, 0.1 μg/kg and 0.1 μg/kg, respectively. The average recovery rates were more than
83.4%, 80.5% and 81.3%, respectively, with relative standard deviation (RSD) ranging from 3.73% to 9.19%. The method
has been used to determine seafood samples from Laizhou Bay with high sensitivity and reliability.

Biogenic amines are small nitrogenous molecules frequently found in fermented foods. Excessive intakes of
biogenic amines have undesirable physiological effect on human bodies. The main biogenic amines in wine are formed through
decarboxylation of free amino acids by specific amine acid decarboxylases. polymerase chain reaction (PCR) technique can be used
to detect the presence of amine acid decarboxylase gene, and excellent strains without the potential to produce biogenic amines
can be screened. We detected the genes responsible for encoding amino acid decarboxylases, including histidine decarboxylase,
tyrosine decarboxylase and ornithine decarboxylase, through single and multiplex PCR assays in 40 strains of Oenococcus oeni.
The results showed that 33 strains possessed histidine decarboxylase gene, 22 strains possessed tyrosine decarboxylase gene and
16 strains possessed ornithine decarboxylase gene among the 40 tested strains. The PCR method described in this study is a simple
and rapid way to detect bacteria with amine acid decarboxylase genes.

Objective: To establish a sensitive method to determine micro amounts of α-solanine in potato using liquid
chromatograph-mass spectrometry (LC-MS). Methods: Potato samples were extracted with 1% formic acid-methanol
(1:1, V/V) in combination with ultrasonic assistance for 50 min. Separation of the extracts was performed on a C18
column (2.1 mm × 150 mm, 5 μm). The mobile phase consisted of acetonitrile and 0.1% formic acid. Gradient elution was
performed at column temperature of 35 ℃ with a flow rate of 0.2 mL/min. The pooled eluate was detected by electrospray ionization
mass spectrometry. Results: The regression coefficient of α-solanine was 0.9991 in the range of 7–460 μg/kg. The average recovery
rate was 93.6%. The precision as repeatability and reproducibility were 1.13% and 2.59%, respectively. Conclusion: This method is
simple, accurate, repeatable and applicable to determine micro amounts of α-solanine in potato.

The contents of polyphenols, soluble sugars and organic acids in Fuji apples from different growing regions
were analyzed and compared using high performance liquid chromatography (HPLC). Total polyphenol contents in Fuji
apples ranged from 101.99 to 177.62 mg/100 g, with chlorogenic acid being the most abundant component followed by
epicatechin. Total sugar contents varied between 83.71 mg/g and 119.60 mg/g, with fructose being the most abundant,
accounting for 60.52% and positively correlating with the total sugar amount (r = 0.92). Fuji apples from all growing regions
had total organic acid contents in the range of 3.785–4.808 mg/g, and malic acid was the most abundant acid, accounting for
93.20% and extremely significantly positively correlating with the total organic acid amount (r = 0.98), followed by succinic
acid. Different growing regions followed the decreasing order: Ansai ＞ Jingning ＞ Yanyuan ＞ Sanmenxia ＞ Luochuan ＞
Tongchuan > Tianshui ＞ Yan’an ＞ Yantai ＞ Fengxiang ＞ Akesu ＞ Fufeng for total polyphenols, Yanyuan ＞ Yan’an ＞
Sanmenxia > Akesu ＞ Jingning ＞ Yantai ＞ Ansai ＞ Tongchuan ＞ Fufeng ＞ Luochuan ＞ Fengxiang > Tianshui for
total sugars, Luochuan ＞ Fengxiang ＞ Tongchuan ＞ Yantai > Jingning ＞ Akesu ＞ Sanmenxia ＞ Yanyuan ＞ Yan’an ＞
Ansai ＞ Tianshui ＞ Fufeng for total organic acids.

A novel direct sampling method to determine cadmium in beverages by solid sampling electrothermal
vaporization atomic fluorescence spectrometry (SS-ETV-AFS) was established, where a tungsten coil as a Cd trap was used
to remove matrix interferences and foam graphite as an electrothermal vaporizer and a sample boat. In the present
study, 10 μL sample was loaded onto a sample boat, and then vaporized with 70 W for 30 s after being ashed
wi th 100 W for 30 s (natural spring water) or 50 s (beverages), using Ar/H2 (9:1) as the carrier gas with a flow
rate of 600 mL/min. Results showed that the calibration curve for Cd had good linearity (from 0 to 5 ng), and a correlation
coefficient (r) was more than 0.998; the recovery rates for Cd in 10 kinds of beverages were 92.2%-111.8%. The detection
limit was 0.04 μg/L, and the relative standard deviations (RSD) were less than 10%. This method is simple, sensitive,
fast (the whole analytical process including sample pretreatment can be completed within 3 min) and suitable for in-field
determination of ultra-trace amounts of Cd in beverages.

A method for the determination of phenylbutazone and aminopyrine in beef has been developed by ultra high performance
liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS). After a modified QuEChRES sample preparation
process, the samples were loaded onto an Acquity UPLC HSS T3 column (150 mm × 2.1 mm, 1.8 μm) and separated with
a gradient elution. The electrospray process was operated in the positive ion mode, and data were acquired in the full scan
mode. The calibration curves showed a good linearity in the range of 5.0–100.0 μg/kg, with correlation coefficients (r) equal
to or greater than 0.995. When the spiked levels were 5, 10 μg/kg and 20 μg/kg, the recovery rates of phenylbutazone and
aminopyrine in bovine ranged from 76.7% to 85.9%, with relative standard deviations (RSDs) of 5.6%–12.9%. The limits of
quantification (LOQs, RSN=10) for phenylbutazone and aminopyrine were 5.0 μg/kg and 1.0 μg/kg in beef, respectively. The
results indicate that the developed method is simple, rapid, sensitive and suitable for the qualitative and quantitative analysis
of phenylbutazone and aminopyrine in animal-derived foodstuffs including beef.

Mid-infrared spectroscopy was used to rapidly identify konjac flour with adulterated hydroxypropyl starch.
Fourier transform mid-infrared (FT-MIR) spectroscopy (400-4000 cm-1) coupled with partial least squares (PLS) regression
was applied to establish an identification model of konjac flour authenticity. The prediction model provided a coefficient of
determination (R2), root-mean-square error of prediction (RMSEP) and standard deviation ratio of 0.9732, 0.0248 and 5.36,
respectively. The results obtained in this study indicated that mid-infrared spectroscopy could be used as a tool to identify
konjac flour with adulterated hydroxypropyl starch.

A method was developed for the rapid determination of the salt content in desalting solution of pickled mustard
based on electrical conductivity. Firstly, the influence of salt concentration and type and temperature on the conductivity
of the desalting solution was analyzed. Secondly, the relationship between conductivity and salt content was analyzed by
Pearson correlation coefficient, and a predictive equation for the salt content in the desalting solution was established by
linear regression analysis. Lastly, the predictive equation was validated by the titration method described in the Chinese
national standard. The results showed that the conductivity and the salt content of the desalting solution indicated an
extremely significant correlation with correlation coefficient of 0.9790. The average error between the predicted and the
experimental values was less than 5% suggesting the accuracy and effectiveness of the predictive equation. The analytical
procedure was completed in less than 15 seconds. Therefore, the established method is simple and rapid, and can be used to
determine the salt content in pickled mustard.

In this study, a SYBR Green Ⅰ-based real-time quantitative RT-PCR (qRT-PCR) was established to rapidly determine
bovine DNA in commercial beef meatballs. Two pairs of primers for bovine DNA (SB and TB) and the primer pair TM for
mammalian DNA were designed. A standard calibration curve of the logarithm of beef content against cycle threshold (Ct) was
plotted. The percentage of beef meat in meatball samples was calculated based on Ct(SB)–Ct(TM) or Ct(TB)–Ct(TM), minusing
Ct (TM) with Ct (SB) and Ct (TB), respectively. The limit of detection (LOD) was 0.1% for beef content, and the linear range for
quantitative determination was in the range of 0.1% to 90%.

The content and composition of fatty acids in foreleg muscle, back muscle and hind leg muscle of Ira rabbit
meat were determined by gas chromatography-mass spectrometry (GC-MS). Sample pretreatment was achieved through
methyl esterification in the presence of KOH-CH4O. The results showed that there were mainly 19 fatty acids in these
rabbit muscles, wherein palmitic acid, stearic acid, oleic acid and linoleic acid together accounted for 77% of the total fatty
acids. Unsaturated fatty acids (UFA), especially polyunsaturated fatty acids (PUFA), were the main components in rabbit
intramuscular fat, which accounted for 37% of the total fatty acids and were higher than that of saturated fatty acids (SFA).
The differences in fatty aid composition among the various muscles were not statistically significant (P ＞ 0.05), though the
total contents of fatty acids in these three muscles varied largely.

Objective: To determine quercetin metabolites in serum and tissues of rats after intragastric administration of
quercetin aglycone by quadrupole-time of flight-mass spectrometry (Q-TOF-MS). Methods: The pre-processed serum and
tissue samples were separated and purified by Sephadex LH-20 solid-phase column. The collected aliquots were analyzed
by Q-TOF-MS in the negative ion mode using gradient elution with a mobile phase composed of 0.1% formic acid (A)
and acetonitrile (B) to identify the metabolites of quercetin. Results: The Q-TOF-MS analysis showed that quercetin
was primarily metabolized to glucuronides and sulfates (73.70%) as well as esters (26.30%). Moreover, quercetin and
quercetin metabolites were widely distributed in rat tissues, especially in the female reproductive organs in SD rats. Its total
concentration in tissues was as follows: breast ＞ uterus ＞ ovary ＞ adrenal gland ＞ heart ＞ spleen ＞ liver ＞ kidney.
Conclusion: Q-TOF-MS can quickly and effectively identify quercetin metabolites in serum and tissues of SD rats and
provide references for future study on the relationship between quercetin or its metabolites and health effect in the future.

Different extraction methods were comparatively evaluated for their extraction efficiencies for volatile aroma
compounds in the fermentation broth of Taiwanofungus camphoratus. Changes in the composition of volatile compounds
produced from different carbon and nitrogen sources in the fermentation medium were analyzed by liquid-liquid extraction
and GC-MS. Results showed that there were large variations in the types and contents of volatile compounds extracted with
different methods from the fermentation broth of T. camphoratust. The aldehydes extracted using diethyl ether or n-pentanediethyl
ether (1:1, V/V) had the most diverse composition, consisting of 9 compounds. Although more than 50 compounds
were extracted using n-pentane-diethyl ether (1:1, V/V) or dichloromethane-n-pentane (2:1, V/V), aldehyde components were
less. About 40 compounds were identified using ether extraction or solid phase microextraction (SPME). The extraction
efficiency of petroleum ether was the worst. From the viewpoint of toxicity and cost, ether was chosen as the best extraction
solvent. The composition of volatile compounds in the fermentation broth varied with different carbon and nitrogen sources.
The relative content of aldehydes was approximately 21.90% and 41.60%, with glucose as the carbon source and peptone
as the nitrogen source, respectively. These results indicate that glucose and peptone are in favor of the generation of volatile
aldehydes in the fermentation broth of Taiwanofungus camphoratus.

The main form of folate, as a polyglutamate derivative of folate, in citrus is 5-methyltetrahydrofolate (5-MTHF).
The content of 5-MTHF is difficult to measure due to its instability and the complex matrix in citrus. Pre-treatment of
samples is very important for determining 5-MTHF in citrus accurately. In this work, the effect of different pre-treatment
methods on the extraction efficiency of 5-MTHF was explored using high performance liquid chromatography-fluorescence
detection (RP-HPLC-FLD). The results showed that the best hydrolysis conditions for citrus samples were found as follows:
homogenization of samples (3 g of pulp, exocarp plus mesocarp, endocarp or 2 g of seeds) and dilution to 20 mL with
phosphate buffer and adjustment of pH to 6.8, heating in a boiling water bath for 15 min (single hydrolysis), dilution of
supernatant to 25 mL after cooling down and centrifugation, addition of 0.5 mL of rat serum to 3 mL of the diluted sample,
and incubation at 37 ℃ for 20 h with an adjusted pH of 6.8 while shaking.

An ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS) analysis method
was established for the simultaneous determination of 11 industrial dyes such as Sudan red G, Sudan blue 2, Sudan red 7B,
Sudan red Ⅰ, Sudan red Ⅱ, Sudan red Ⅲ, Sudan red Ⅳ, Para red, Disperse orange 1, Disperse orange 11, and Disperse
orange 37 in foods. Samples were extracted with n-hexane, and cleaned up sequentially by neutral alumina column and solid
phase extraction column. The separation was performed on an ACQUITY UPLC BEH C18 column, using a mixture of 0.2%
formic acid in water with 10 mmol/L ammonium acetate and methanol-acetonitrile (7:3，V/V) as the mobile phase, and
then analyzed in the multiple reaction monitoring (MRM) mode．The correlation coefficients were above 0.99, the average
recoveries were 70%–102% with relative standard deviations (RSD, n = 6) lower than 14%. The limits of detection of the
method were 0.02–0.8 μg/kg. This UPLC-MS-MS method is simple, effective and sensitive, and can be suitable for the
determination and confirmation of residues of 11 bannedindustrial dyes in foods.

Free amino acids are one of the most important groups of taste-active components in the meat of Chinese mitten
crab (Eriocheir sinensis). In this study, the free amino acids in four parts, i.e. abdominal muscle, crab paste, periopods
muscle and crab claw muscle, of male E. sinensis processed by either steaming or boiling were analyzed and their impacts on
the taste were evaluated by taste active values (TAV). The results showed that both processing methods had great influences
on the contents of free amino acids in different parts of E. sinensis. The highest and lowest levels of free amino acids were
found respectively in crab claw muscle and crab paste. In all four parts of male E. sinensis, the contents of alanine, glycine,
arginine and proline were higher while the TAV of alanine, glutamic acid, glycine, methionine and arginine were higher.
Through hierarchical cluster analysis, four parts could be categorized into three groups: abdominal muscle and periopods
muscle, crab paste, and crab claw muscle. The most similar profile of free amino acids was found between the abdominal
muscle and periopods muscle.

A rapid one-step method to detect foodborne pathogens such as Salmonella spp., Staphylococcus aureus and
Listeria monocytogenes in foods was developed multiple LAMP (loop-mediated isothermal amplification). According to the
highly conservative gene invA of Salmonella spp., the nuc gene of S. aureus and the hly gene of L. monocytogenes, three sets
of primers were designed and synthesized. Eight representative test strains were used in LAMP development. The optimized
LAMP reaction system was as follows: Mg2+ concentration of 4.6 mmol/L and reaction temperature of 61 ℃. Electrophoresis
of LAMP products, observation of the centrifugal precipitate and fluorescent staining with SYBR Green I indicated that three
pathogens could be detected within 90 min in one step by using this LAMP system. The LAMP assay showed a sensitivity
of 10 fg/μL, which is 1000 times higher than that of conventional PCR detection (10 pg/μL). The specificity was verified
by using 20 strains of non-targeting bacteria including L. innocua as negative controls. The sequence analysis of LAMP
products confirmed that this assay could correctly amplify the target gene in accordance with the design presented in this
study. Overall, the novel multiple LAMP method reported herein is characteristics of rapid detection, high specificity and
excellent sensitivity, which can be applied in the rapid detection of Salmonella spp., S. aureus and L. monocytogenes.

The volatile flavor components of farmed Silurus meridionalis Chen were analyzed by simultaneous distillation
extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). Totally 34 volatile compounds were isolated
and identified from the belly meat, and 33 were detected from the dorsal meat, including 26 ones common to both meats.
The major volatile compounds were hydrocarbons, aldehydes, ketones, esters and ring compounds, and hydrocarbons and
aldehydes were the most abundant compounds with values of 883.76, 1279.03 ng/g and 1151.95, 3352.87 ng/g in the belly
meat and the dorsal meat, respectively. It can be concluded that hexanal, heptanal, nonanal, hexadecanal and 1-octen-3-ol
make a greater contribution to the flavor of farmed Silurus meridionalis Chen. In addition, the accumulative volatile flavor
compounds from feed and water environment also revealed great impact on the odor. Therefore, the odor of belly meat was
lighter than that of dorsal meat in Silurus meridionalis Chen.

The purpose of this study was to establish the optimal sample pretreatment procedure and analytical method for
determining ochratoxin A (OTA) in wine. Sample pretreatment was achieved by alternative methods, either by liquid-liquid
extraction or by immunoaffinity column chromatography (IAC) and two different analytical methods, high-performance
liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA), were compared for their suitability
for large-scale determination of OTA in wine from the viewpoints of OTA recovery, cost, efficiency and environmental
protection. The selected analytical procedure was validated by applying it for the determination of wines imported from
France, Spain, Italy and Australia as well as domestic wines. Based on the results of this study, liquid-liquid extraction in
combination with ELISA is a more suitable method for large-scale screening of wines for OTA and can be validated by
comparative determination of the positive samples using HPLC analysis following IAC clean-up. The method proposed in
this study is rapid, convenient, sensitive and accurate and meets the analytical requirements of recovery and precision.

A method using sonication-assisted extraction for quantitatively determining benzoic acid in foods was
established by gas chromatography-tandem mass spectrometry (GC-MS-MS) with large-volume online derivatization
samples were extracted with acetonitrile, and then centrifugated. The supernatant was added with tetrabutylammonium
hydrogen sulfate (TBAHS) as a derivatization reagent while magnetic stirring. The method used gas chromatography
with ChromatoProbe for on-line derivatization to improve sensitivity. Analysis was performed on a DB-5MS capillary
column supplemented with GC-ion trap tandem mass spectrometry. The calibration curves of the analyte revealed a
good linear relationship over the range of 0.50–10.0 μg/mL (r = 0.9976). The limit of detection (LOD) and limit
of quantitation (LOQ) of the developed method were 12.8 ng/mL and 42.7 ng/mL, respectively. This method has
the advantages of convenient operation, no need for purification, high sensitivity, excellent accuracy and good
reproducibility and thus, is suitable for the determination of benzoic acid in food samples.

According to the specific sequence of genetically modified soybean line A2704-12, four sets of primers for loopmediated
isothermal amplification (LAMP) were designed. One set of highly specific primers was screened through optimizing
the reaction temperature and determining the specificity. An LAMP method for the detection of genetically modified soybean line
A2704-12 was developed after optimizing the reaction conditions and system. The specificity, sensitivity and stability of the LAMP
method were evaluated. The results showed that the LAMP method could detect specifically and stably transgenic soybean A2704-12
strain with a low detection limit of 0.1%. The results of detection the A2704-12 strain in soybean and its products by the LAMP
method were same as those from the real-time fluorescent PCR method.

A novel method using a polyethylene Pasteur pipette, ultrasound-assisted emulsification microextraction
(USAEME) with low density organic solvent (n-hexane) was successfully developed for the analysis of chemical constituents
in aromatic water from Alpinia katsumadai Hayata by gas chromatography-mass spectrometry (GC-MS). Factors affecting
the extraction process, such as the type and volume of extraction solvents and extraction time, were optimized. The optimum
extraction conditions were found as follows: extraction of 1 mL of aromatic water with 80 μL of n-hexane for 10 min.
Meanwhile, 52 volatile compounds were identified in this study, with eucalyptol (28.06%), 3-phenyl-2-butanone (22.69%),
methyl cinnamate (9.34%), α-terpineol (7.51%), linalool (4.48%), borneol (4.11%), 4-terpineol (3.40%) and myrtenol
(3.77%) being the major volatile compounds in the aromatic water. The USAEME technique proved to be a simple, efficient,
cheap and environment-friendly method for the determination of chemical components in the aromatic water.

The migration of non-phthalate plasticizer, di(isononyl) cyclohexane-1,2-dicarboxylate (DINCH) in plastic food
packaging materials was evaluated by GC-MS. Distilled water, 3% (V/V) acetic acid aqueous solution and 15% (V/V) ethanol
aqueous solution were used as aqueous food stimulants and isooctane as a fatty food stimulant. The aqueous food stimulants
were extracted with n-hexane after food packaging materials were immersed in each of them. After being used to immerse
samples, the fatty food stimulant was blown to dryness by nitrogen and then re-dissolved and diltetedin n-hexane direct
injection. The results showed that the linear range was between 10 μg/mL and 400 μg/mL (r = 0.9999), and the recoveries of
DINCH ranged from 95.2% to 103.4% with relative standard deviation (RSD) of less than 5% in four stimulants. The developed
method is accurate and repeatable. It can be used for the evaluation of DINCH migration in plastic food packaging materials.

A simple, efficient, and sensitive method with low matrix interference for determination of 7 polychlorinated
biphenyls (PCBs) in 3 different tissues of abalone using gas chromatography-electron capture detector (GC-ECD) has been
developed. Muscle tissue samples were treated by ultrasonic extraction with n-hexane and gel permeation chromatography
(GPC). Further purification on a florisil solid phase extraction (SPE) column was needed for both viscera tissue and whole
cowry samples before analysis. The linearity of the method ranged from 1.25 to 100 μg/L, with correlation coefficients
ranging from 0.9990 to 0.9999. The limits of detection for 7 PCBs were 0.04–0.06 μg/kg. The recoveries of all the PCBs
from muscle, viscera and whole cowry samples spiked at different concentrations were 80.9%–105%, 71.2%–92.3%,
and 72.6%–91.4%, respectively, with relative standard deviations of 3.22%–6.80%, 3.46%–7.01%, and 3.83%–6.86% (n = 5),
respectively. This simple and rapid method had the advantages of low matrix interference, wide linear range and high sensitivity,
accuracy and precision and thus could meet the requirements for the analysis of PCBs in different tissues of abalone.

A method for determining flufiprole residues in brown rice and rice husk was proposed by gas chromatography
(GC). The flufiprole residues in samples were extracted with aqueous acetonitrile, cleaned up on a Florisil column, separated
using gas chromatography equipped with a DB-1MS capillary column and detected with an electron capture detector.
An excellent linear relationship between flufiprole concentration (x) in the range of 0.01–0.2 mg/L and peak area (y) was
achieved. The linear equation was y = 1 × 106x ＋ 3677.6, with a coefficient of determination of was 0.9958. For brown
rice, the mean recoveries of the method varied from 84.2% to 104.1% with a relative standard deviation ranging from 5.2%
to 12.7% at three spiked levels of 0.01, 0.02 mg/kg and 0.1 mg/kg. For rice husk, the mean recoveries varied from 89.7%
to 97.3% with a relative standard deviation ranging from 4.3% to 15.5% at three spiked levels of 0.01, 0.02 mg/kg and 0.1 mg/kg.
The limit of detection for both brown rice and rice husk was 0.01 mg/kg. This method is simple, rapid, sensitive, and can be
used for the determination of flufiprole residues in brown rice and rice husk.

The volatile flavor compounds of pickled root mustard (Brassica juncea Coss. var. megarrhiza Tsen et Lee)
were extracted by solid phase microextraction (SPME) and analyzed by gas chromatograph-mass spectrometry (GC-MS).
A total of 33 volatile compounds, including esters, acids, alcohols, aldehydes, alkanes, nitriles and nitrogenous compounds
were identified in fresh, 30 d and 90 d pickled root mustards. Esters were the most abundant of these compounds followed
by acids. During the pickling period, the number of esters, acids, alcohols, alkanes and nitrogenous compounds increased,
whereas the number of aldehydes decreased. In addition, allyl isothiocyanate and 2-phenethyl isothiocyanate responsible
for the pungent flavor were degraded. The esters making important contributions to flavor development were formed at
the late stage of pickling. Acids and alcohols were accumulated as a result of lactic acid and alcohol fermentation. Ethyl
palmitate, ethyl linolenate, methyl palmitate, methyl linolenate, linoleic acid methyl ester, linoleic acid ethyl ester and
benzenecarboxylic acid were primarily identified as the main flavor compounds in root mustard.

The volatile oil in Agastache rugosa from Jilin province, China was extracted by steam distillation and
analyzed by gas chromatography-mass spectrometry with automated mass spectral deconvolution and identification system
(GC-MS-AMDIS) based on the temperature-programmed retention index (PTRI). The relative concentration of each
component was determined by peak area normalization. A total of 168 compounds were isolated, of which 46 compounds
were chemically identified and accounted for 91.72% of the total peak area. The major components identified were dehydroelsholtzia
ketone (47.65%), methyleugenol (15.01%), elsholtzia ketone (6.16%), humulene (5.74%), n-hexadecanoic acid
(2.47%), and linolenic acid (1.84%).

A novel method for the determination of diisobutyl phthalate (DIBP), dibutyl phthalate (DBP) and butyl benzyl
phthalate (BBP) in white spirits has been developed by using dispersive liquid-liquid microextraction (DLLME) coupled
with high performance liquid chromatography with a DAD detector. Key DLLME experimental parameters including the
type and volume of extractant and disperser solvent, the amount of added salt, extraction time and temperature were examined
and optimized. The optimized extraction conditions were as follows: 2 mL of sample diluted with 7 mL of 0.26 g/mL NaCl solution
and then mixed with a pre-mixed solution consisting of 60 μL of carbon tetrachloride (extractant) and the same volume of
acetonitrile (disperser solvent) by gently shaking for 5 min at room temperature. After centrifugation, the precipitate phase
of carbon tetrachloride was taken and diluted with the same methanol before being injected into the analytical column
for analysis. The method revealed an excellent linearity over the concentration range of 1–500 ng/mL with correlation
coefficient (r) ＞ 0.99. The detection limits were in the range of 0.3–0.8 ng/mL. The enrichment factors varied from 92 to
102. Intra-day and inter-day repeatability values expressed as relative standard deviation were in the range of 1.3%–2.8%,
and 2.0%–4.7% (n = 6), respectively. The developed method was applied to the determination of the phthalate esters in 31
white spirits, and 17 out of the detected samples exceeded the legal limit of DBP. The average recovery rates ranged from
92.5%–111.2%. Compared to previous methods, the new procedure is characteristics of simple sample preparation, less
organic solvent consumption and higher sensitivity.

A gas chromatography-mass spectrometry method by using vortex mixing coupled with ultrasonic extraction
was developed for the rapid determination of imidazole (IM) in food additives. In order to disperse the sample matrix
into the extraction solvent, samples were homogenized by using a vortex mixer, and then extracted on an ultrasonic
generator. The effect of solvent type and extraction time on the extraction efficiency of the analyte was discussed. Then, the
appropriate internal standard was selected. The characteristic ions and their abundance were determined. Chromatography
conditions such as injection volume and split ratio were optimized. Under the optimal conditions established in this
study, the calibration range of IM was in the range of 0.1–4.0 μg/mL with a correlation coefficient of 0.9997, the average
recoveries were in the range of 89.82%–109.20% with relative standard deviations of 1.97%–2.28%. The detection limit and
quantitation limit for IM were 0.20 mg/kg and 0.67 mg/kg, respectively. The results showed that the developed method was
simple, rapid, sensitive, accurate and suitable for the rapid determination of IM in food additives.

Objective: To establish a valid method to discriminate waste cooking oil. Methods: This study used refractive
index, cholesterol, fatty acid composition, Na+ content as indicator components to establish an integrated evaluation system
for discriminant analysis of waste. Results: When oil samples had refractive index lower than 1.4750, cholesterol content
more than 0.1 mg/g, fatty acid U/R value significantly lower than edible oil or with characteristic fatty acids, and Na+ content
more than 3 mg/kg, they could be considered as not safe with respect to one or combinations of these parameters. At least
five characteristic fatty acids for waste cooking oil were identified by GC-MS analysis. Conclusion: The accuracy of the
method was 100% by using these four parameters and hence could discriminate waste cooking oil from edible vegetable oil.

In this paper, in order to explore the most effective indicator of the geographic origin of blackcurrant
juice, an isotope ratio mass spectrometer (IRMS) was used to analyze the carbon and nitrogen stable isotope ratios in
blackcurrant fruits, leaves, soil and juice. The results showed that the δ15N value of blackcurrant juice from different
regions were different significantly (P ＜ 0.05), and decreased with increasing geographic latitude. The values of δ13C
in juice from different regions showed a significant difference (P ＜ 0.05). Further analysis indicated the carbon stable
isotope ratio in juice had significant correlation with that of fruits and soil (P ＜ 0.05); the nitrogen stable isotope
ratio in juice has a highly significant correlation with that of fruits, leaves and soil (P ＜ 0.01). As a result, combined
analysis of stable carbon and nitrogen isotopes provides potential indicators for tracing the origin of blackcurrant
fruits with accuracy up to 86.9%. In addition, the leaves and soil of blackcurrant are nearly as effective as the fruits in
indicating the growing region with accuracies of 61.5% and 75.0 %, respectively.

Objective: To explore a simple method for the determination of calcium in milk power. Methods: Samples
were prepared by a pressing method without acid digestion. Each sample was detected for 160 s by energy dispersive X-ray
fluorescence spectrometry. This paper explored the best working conditions of the machine. Results: A standard curve was
established. The calibrated equation was y = 2.2769x － 0.2771 with liner correlation coefficient of 0.9988. The accuracy
and precision of the method was analyzed, and the measured values were accorded with those from flame atomic absorption
method that is the standard method in our country. The recoveries were in the range of 97%-105% with relative standard
deviation of less than 5%. Conclusion: The energy dispersive X-ray fluorescence spectrometry method can directly detect
solid samples when compared with other methods. This method has the advantages of no emission of toxic gas during the
experiment, labor-saving operation and less consumption of materials and time . It can be used as a convenient, rapid and
effective way to test the content of calcium in milk powder.

A method was developed for the simultaneous determination of BaP, BHA, BHT, TBHQ, DBP and DEHP in edible
oil by gel permeation chromatography and high performance liquid chromatography (GPC-HPLC). Samples were purified by GPC
after pretreatment, then separated on a reversed-phase C18 column with acetonitrile and water as the mobile phase in a gradient
elution mode. The target compounds were detected by UV-tandem fluorescence detector. Under the preferred test conditions, the
linear ranges of the method were 0.0002–0.2 mg/L for BaP, 1–500 mg/L for BHA, BHT and TBHQ, and 0.1–100 mg/L for DBP
and DEHP, with correlation coefficients of more than 0.9980. The spiked recovery rates were 82.0%–103.7% with relative standard
deviations (RSD, n = 6) of 3.2%–7.5%. The developed method is simple and accurate, and can be used for the simultaneous
determination of BaP, BHA, BHT, TBHQ, DBP and DEHP in edible oil samples.

To understand the effects of test conditions on the measurement of texture parameters and establish an analytical
method for testing set yogurt, set yogurt samples with different solid concentrations were investigated in this study. The
results showed that hardness and adhesiveness were positively proportional to deformation. Adhesiveness was inversely
proportional to the test speed and other parameters increased with increasing test speed. Extension of pressurization interval
enlarged cohesiveness rather than other parameters. The values of all the texture parameters increased with increasing
diameter of the probe. A 20% deformation and test speed of 60 mm/min without pressurization interval were determined
as the optimal test conditions. In addition, a 12.7-mm-diameter probe was the most sensitive to distinguish concentration
discrepancy of set yogurt with a sensitivity of 0.8%.

The objective of this work was to improve storage characteristics and develop a safe and environmental friendly
method for biological preservation of plum fruits (Prunus salicina). Jiang’an plums were immersed in aqueous secondary metabolic
compounds of Liquidambar formosana leaves before storage at 6 ℃ and measured for quality and physiological parameters
such as decay index, soluble solid content (SSC), titratable acidity (TA), cell membrane permeability, malondialdehyde (MDA)
content and peroxidase (POD) activity at 5-day intervals during the storage. The results showed that different concentrations of the
secondary metabolic compounds effectively maintained the storage characteristics of plum fruits. After storage for 25 days, the
decreases in SSC, TA, relative SSC/TA ratio and fruit hardness were significantly inhibited as compared with those of the control,
and the increases in fruit decay index, cell membrane permeability, MDA content and POD activity were effectively controlled so
that the function and activity of the cell membrane could be maintained well. When the storage period was extended to 25 d, a significant
difference in all the tested parameters between the treatment and control groups (P ＜ 0.05), but no significant difference in most
of the parameters among different concentration groups were observed.

Our goal in this study was to evaluate the efficacy of diphenylamine (DPA) treatment on reducing oleocellosis
in Valencia orange fruits (Citrus sinensis L. Osbeck) and its mechanism. The results showed that 7 mmol/L DPA treatment
was significantly effective to control oleocellosis in Valencia orange fruits, which could enhance the activities of antioxidant
enzymes including superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX) and
glutathione reductase (GR) and the contents of antioxidant compounds. In addition, there was a decline in polyphenoloxidase
(PPO) activity in DPA-treated fruits during the later period of storage. These results indicated DPA treatment could alleviate the
symptoms of oleocellosis in Valencia orange fruits by regulating malondialdehyde (MDA) level and antioxidant enzyme activity.

The selected fresh Oenanthe javanica was packed or pretreated with ice water, and then stored at (4 ± 1) ℃
and (22 ± 2) ℃, respectively. The effects of storage temperature and precooling on its quality as well as physiological
and biochemical characteristics were investigated. Results showed that storage at (4 ± 1) ℃ decreased its water loss and
respiratory rate, inhibited the accumulation of lignin, total phenolic and malondialdehyde, slowed down the degradation of
chlorophyll and ascorbic acid, and the rate of browning. Storage at (4 ± 1) ℃ in combination with the pretreatment with ice
water could postpone the senescence of O. javanica, maintain its quality and prolong its shelf life.

After 1-MCP pretreatment and subsequent refrigerated storage for 3 months, Nanguo pear fruits (Pyrus
ussuriensis Maxim) were immediately treated with either ethephon, salicylic acid or methyl jasmonate (MeJA) to investigate
their effects on the content of esters and the activities of 1-amino cyclopropane-1-carboxylic acid syntheses (ACS) and
1-aminocyclopr opane-1-carboxylic acid oxidase (ACO) during shelf-life storage at ambient temperature. Results showed
that the relative contents of ethyl acetate, butanoic acid ethyl ester, hexanoic acid ethyl ester, acetic acid hexyl ester,
hexanoic acid hexyl ester，butanoic acid hexyl ester, and acetic acid heptyl ester in the fruit treated with ethephon were
significantly higher than those in the control fruit. ACS activity in the fruits treated with respectively ethephon and salicylic
acid were significantly higher than that in the control fruit whereas MeJA had no obvious effects on ACS activity. The
effects of ethephon, salicylic acid and MeJA on ACO activity were not significant compared to the control fruit. Based on
the results of this experiment, it can be seen that the treatment with ethephon can effectively increase ACS activity and ester
contents in Nanguo pear pre-treated with 1-MCP and stored for 3 months, leading to heavier aroma of the fruit.

The aim of this study was to study the effects of three browning inhibitors, citric acid, L-cysteine and sodium
pyrosulfite on color and polyphenols of longan puree treated in model systems at 60 ℃ for 24 h and to correlate color
difference (ΔE*) with polyphenol retention. A three-level orthogonal array design was employed to select the optimal
blend of the three browning inhibitors. The results showed that a better inhibitory effect on enzymatic browning of
longan puree was indicated by a higher amount of polyphenols retained and smaller ΔE* values. The importance of
the browning inhibitors in affecting ΔE*, all at a significant level, decreased in the following order: citric acid ＞
L-cysteine ＞ sodium pyrosulfite, while the decreasing order of their effect on the retention of polyphenols was sodium
pyrosulfite ＞ L-cysteine ＞ citric acid, with the effects of sodium pyrosulfite and L-cysteine being extremely significant
and that of citric acid being not significant. A formulation composed of 1.0 g/kg citric acid, 0.35 g/kg odium pyrosulfite and
0.8 g/kg L-cysteine was found to be optimal for inhibiting enzymatic browning of longan puree.

The combined effect of natamycin treatment and ice-temperature storage on the postharvest physiological quality
of green asparagus (Asparagus officinalis) was investigated. The results showed that postharvest spraying with natamycin
combined with ice-temperature storage effectively restrained the growth of molds as compared to single ice-temperature
storage. The freshness and tenderness, as indicated by color changes, of green asparagus were maintained well by the
combined effect of 100 mg/L natamycin treatment and ice-temperature storage. The sensory quality and hardness were
effectively retained when the natamycin concentration was increased to 800 mg/L in its combination with ice-temperature
storage, scoring 24 in sensory evaluation after storage for 42 d compared to only 11 for ice-temperature storage alone, and
the activities of PPO and POD were enhanced, which, however, was accompanied with increased respiratory rate of green
asparagus. The results of this study demonstrate that the storage quality of green asparagus can be markedly increased by
treatment with a certain concentration of natamycin combined with ice-temperature storage, preferably under the conditions
of 800 mg/L natamycin treatment and storage at a temperature between －0.5 ℃ and 0.5 ℃.

The synergistic inhibitory activity of natamycin and citric acid on Botrytis cinerea was evaluated by the methods
of filter paper disc, growth rate, hanging drop slide and living damage inoculation, respectively. The results indicated that the
inhibitory activity of natamycin in combination with citric acid on postharvest B. cinerea was higher significantly (p ＜ 0.05) than
that observed with individual treatments. The best inhibitory effect was achieved by using 0.5–1.0 g/L natamycin in combination
with 1.0 g/L citric acid and under this condition, the inhibition of mycelium growth and spore germination were increased
by 69.93% and 65.61% over citric acid alone and by 33.24% and 54.40% over natamycin alone. The EC50 (50% inhibition
concentration) of natamycin combined with 1.0 g/L citric acid was 435.15 mg/L for mycelium growth and 491.83 mg/L for spore
germination. Moreover, the growth of disease spots on grape berries artificially wounded and inoculated with B. cinerea was
inhibited significantly. In summary, the combination of natamycin with citric acid at appropriate concentrations exhibits
synergistic inhibitory activity on postharvest infection of B. cinerea in grape berries and can be a potential antimicrobial
agent for the preservation of postharvest grape berries.

This study was done to investigate the effects of controlled atmospheres with different levels of O2 and CO2:
100% O2, 80% O2 + 20% CO2, 60% O2 + 40% CO2, 40% O2 + 60% CO2 and 20% O2 + 80% CO2 on reactive oxygen
metabolism and quality preservation of broccoli (Brassica oleracea L) during storage at 15 ℃ in comparison to natural air as
a control. Results showed that the 100% O2 treatment increased the respiration rate and ethylene production, promoted the
production of hydrogen peroxide (H2O2) and superoxide anion radical (O－2 ·) and the accumulation of malondialdehyde
(MDA) content, accelerated the losses of chlorophyll and vitamin C (VC) content, and shortened the shelf life of broccoli.
Although chlorophyll content was well maintained, the 20% O2 + 80% CO2 treatment promoted the loss of VC content and
led to off-flavor whereas the 40% O2 + 60% CO2 treatment exhibited excellent storage characteristics, which dramatically
decreased the respiration rate and ethylene production, reduced the production of H2O2 and O－2 ·, delayed the accumulation
of MDA, and maintained higher contents of VC and chlorophyll. These observations demonstrate that treatment with a
combination of O2 and CO2 in proper concentration ratio could have good effects on the maintenance of broccoli quality
during storage.

This study evaluated the effectiveness of a coating agent composed of 0.05% natamycin and 2.0% konjac gum
and microwave treatment (85–90 ℃, 8 s) used in individually or together in preserving the quality of Chinese chestnuts by
examining the changes in respiratory intensity, starch content, fruit rotting, weight loss and percentage of fruits damaged by
insect pests during storage at 5–15 ℃. The results showed that microwave treatment was effective in reducing fruit rotting
and the percentage of fruits damaged by insect pests and lowering respiratory intensity and starch degradation to a certain
extent, but it had no effect on water loss. Similarly, the composite coating agent could reduce fruit rotting, water loss,
respiratory intensity and starch degradation, but had no effect on insect pests. A complementary and synergistic effect was
observed when both treatments were combined, providing the best quality preservation. After storage at temperatures of 5–15 ℃
for 70 days, the percentage of rotten fruits was 3.1%, the incidence of insect pests 1.7%, and weight loss 2.41%.

The objective of this study was to optimize the processing conditions for manufacturing tofu from fresh leaves of
Premna microphylla Turcz, collected from Shizhu county of Chongqing, using response surface methodology (RSM). The
optimal conditions for manufacturing of Premna microphylla Turcz leaf tofu were found as follows: pulping with a ratio of
leaves to distilled water of 1:12 (g/mL), pH adjustment to 4.0, and addition of 1% aqueous CaCO3 suspension to a final concentration
of 0.08%. The hardness of tofu under the optimized conditions was 147.292 g, gel strength 133.835 g, the amount
of exudates 21.3 mL/100 g, and tofu yield 826.2%. Moreover, the appearance and texture of the tofu were good.