An effective and rapid method for the separation of corosolic acid from Schizandra chinensis (Turcz.) Baill by high-speed counter-current chromatography (HSCCC) was established．The alcohol extract of Schizandra chinensis (Turcz.) Baill was initially separated using AB-8 macroporous resins and further purified by HSCCC．The high performance liquid chromatography ( HPLC) ) method was used to determine the partitioning coefficient of crude extract in different solvent systems．The results showed the solvent system of n-hexane-ethyl acetate-methanol-water (6:5:5:4, V/V/V/V) was the best one for the HSCCC separation．A total of 6.3 mg of corosolic acid with a high purity of 97.6% was obtained in one step separation from 150 mg of crude extract. The method is of high separation efficiency, and great importance for the applications of corosolic acid in the food and medical fields.

Protein in heat stable defatted rice bran (HSDRB) was extracted with subcritical water at various temperatures
(100–200 ℃) and various extraction durations (0–30 min). The extracts were analyzed for protein and total carbohydrate
contents, amino acid composition, molecular mass distribution and color parameters. The results showed that the highest
yields of protein and amino acids were 50% and 48.6 mg/g HSDRB, respectively at 175 ℃ for 30 min. Under these
conditions, the average hydrophobicity of amino acids and the essential amino acids content were the highest, reaching 1.84 kJ/mol and
14.8 mg/g HSDRB, respectively. The color parameters were significantly different at various temperatures. L* values were
negatively correlated with protein content while a* values were positively correlated with protein content. The hydrophilic
fraction of the extracts mainly contained low-molecular-mass substances.

Response surface methodology (RSM) was employed to optimize liquid-to-material ratio, ethanol concentration,
ultrasound radiation time and temperature to obtain a high yield of polyphenols from banana peel by an ultrasonic-assisted
extraction technique. The antioxidant activities of polyphenols extracted from banana peel were evaluated by in vitro assays.
The results showed that the RSM model developed was able to describe the relationship between the factors (extraction
parameters) and the response variable (polyphenol yield). The optimized conditions were determined as follows: solventto-
solid ratio, 9:1 (mL/g); ethanol concentration, 54%; temperature, 53 ℃; and ultrasound radiation time, 43 min. Under
these conditions, the polyphenol yield obtained was 2.931%. The resulting extract exhibited significant 2,2-diphenyl-
1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radical scavenging activities, and the concentrations for 50%
inhibition (IC50) were 0.422 8, 0.255 2 and 0.243 9 mg/mL, respectively.

An alternative method was developed by hydrolytic treatment with Viscozyme L under intermittent vacuum
conditions to minimize environmental pollution and water resource waste in the production of orange juice vesicles by the
traditional process of blanching and acid-alkali treatment. The enzyme preparation was used according to the manufacture’s
instruction under the conditions of pH 3.5 and 40 ℃. The effects of other hydrolytic conditions such as enzyme dosage,
vacuum degree, intermittent modes and soaking time on Navel orange peeling were investigated. An L9 (34) orthogonal array
design was used to optimize the four parameters. After treatment for 50 min with an enzyme dosage of 2% at a vacuum
degree of 10 psi under an intermittent mode of (2 + 2 + 2 + 2) min, oranges were completely peeled.

In order to provide a technical support for improved production of liquid smoked Muslim beef sausages, the
effects of traditional wood smoking process and modern liquid smoking process on the quality of smoked Muslim beef
sausages were evaluated with respect to the differences in sensory evaluation, color, benzo(a)pyrene, volatile flavor
compounds and shelf life. The results indicated that traditional wood smoking process had an obvious advantage on the
flavor of smoked products. The relative content of phenolic compounds in traditional wood smoked sausages was 16.95%,
but only 11.58% in liquid smoked sausages. In contrast, modern liquid smoked products had an obvious advantage on
benzo(a)pyrene. There was 2.84 μg/kg benzo(a)pyrene in sausages subjected to traditional smoking for 40 min, but only
0.95 μg/kg in sausages subjected to liquid smoking with 4 replicates. While, in terms of color and shelf life, there was no
obvious difference. Therefore, further improvement of flavor ingredients in liquid smoked products should be conducted to
make them closer to the traditional wood smoked products, thereby improving smoked Muslim beef sausage quality and the
market share of liquid smoked products.

In this study, alcalase was applied before the air-drying step in the manufacture of dry-cured breast meat from
Nantong Langshan chicken. The influence of alcalase combined with air-drying ripening on proteolysis in dry-cured chicken
as evaluated by total free amino acid (ΣFAA) proteolysis index (PI) was analyzed by response surface methodology. Three
operating parameters including enzyme dosage, initial temperature and intensifying temperature were optimized using
Box-Behnken experimental design. Based on the models established, alcalase significantly promoted protein hydrolysis
in the raw material and the level of ΣFAA was increased significantly with increasing enzyme dosage and intensifying
high-temperature. An interaction between enzyme dosage and air-drying temperature or intensifying high-temperature
significantly influenced ΣFAA (P ＜ 0.05). The optimum levels for enzyme dosage, initial temperature and intensifying
temperature were determined to be 1.88 U/g, 14.5 ℃ and 46 ℃, respectively. A PI of 10.42% and a ΣFAA of 2.02 g/100 g
were obtained under these conditions.

Different factors affecting the yield and quality of yuba were investigated using a texture analyzer and a
colorimeter to obtain the optimal processing parameters of yuba. The results of one-factor-at-a-time experiments showed
that pH, fat-to-protein ratio, sugar-to-protein ratio, temperature and total soluble solid content of soymilk affected the yield
and quality of yuba. The optimal production process parameters of yuba were determined as grinding soaked soybeans with
a solid-to-water ratio of 1:7, adjusting the soymilk to a fat-to-protein ratio of 0.2 and a sugar-to-protein ratio of 0.3, and
uncovering films at 85 ℃ and pH 8.0. Under these optimal conditions, the yield of yuba from dry soybeans was 49.02%.
Meanwhile, the obtained products had lightness of 49.72, tensile strength of 3.46 MPa, elongation at break of 11.18%, water
content of 9.12%, protein of 46.89%, fat content of 26.09% and sugar content of 12.09%. These results met relevant quality
standards. Compared with literature data, the yield and lightness remained basically unchanged, and the tensile strength and
elongation at break were increased by 18.60% and 6.93%, respectively.

In this study, the optimal process conditions for supercritical CO2 extraction of oil from Ganoderma lucidum spore
and its volatile compounds were investigated, aiming to provide a theoretical basis for its identification, quality control and
further development. Single factor experiment and orthogonal array design were employed to obtain the optimal extraction
conditions with respect to oil yield and triterpenoid compounds yield; the volatile compounds in Ganoderma lucidum spore
oil were analyzed by headspace solid-phase microextration method combined with gas chromatography-mass spectrometry.
The optimal extraction and separation conditions were determined as the follows: extraction pressure, 30 MPa; extraction
temperature, 40 ℃; separation pressure, 8 MPa, and separation temperature, 56 ℃. Under these conditions, the oil yield
and triterpenoid compounds yield were 29.45%, and 38.14 g/kg, respectively. A total of 65 volatile compounds, accounting
for 83.87% of the total volatile compounds, were isolated and identified from Ganoderma lucidum spore oil, among which
hydrocarbons, alcohols, aldehydes and esters were the major components. Terpenes, alcohols, aromatic hydrocarbons and
aldehydes were main odor compounds, among which benzyl alcohol (16.35%) and phenylethyl alcohol (5.74%) with the
highest relative proportion may be the characteristic volatile compounds.

The bran of tartary buckwheat was extracted with 60% ethanol. A DA-201 macroporous resin column was applied
in the purification of flavonoids from the extract. High speed counter current chromatography (HSCCC) method was used
for preparative isolation and purification of rutin and quercetin from the preliminarily purified extracts. A two-phase solvent
system composed of ethyl acetate, n-butyl alcohol and water (4:1:5, V/V) was used at a flow rate of 2.0 mL/min for HSCCC
separation at a rotation speed of 850 r/min and the pooled eluates were detected at 254 nm. The purity of rutin and quercetin
obtained was 99% and 94%, respectively, as detected by high performance liquid chromatography (HPLC). These results
indicate that this method is convenient and effective and can be used to extract and purify rutin and quercetin from tartary
buckwheat bran.

This study was attempted to develop the optimum ultrasound-assisted extraction (UAE) process of the four major
flavonoids catechin, myricetin, quercetin and kaempferol from barley using orthogonal array design and linear regression.
The contents of these flavonoid compounds in extracts were investigated with respect to methanol concentration, solid-tosolvent
ratio and sonication time. We proposed an optimized high performance liquid chromatography (HPLC) system to
determine the flavonoids. The analytical method displayed a good linear relationship for all the compounds tested in the
range of 0.005 - 0.1 μg, and was stable and reliable. The optimum extraction conditions were found using an extraction
solvent consisting of 50% methanol in water with a solid-to-solvent ratio of 1:20 (g/mL) and sonication for 60 min.

The objective of this study was to optimize the acidic extraction of collagen from Zhedong white goose (a
famous local breed of Chinese geese for meat production) skin. Acid type, pH, solid-to-liquid ratio and extraction time were
considered in this study. Lactic acid was selected as optimal extraction solvent. One-factor-at-a-time method and response
surface methodology were designed for the optimization of extraction conditions. The maximum extraction yield of collagen
was experimentally observed as 30.12% under the optimized conditions: pH 1.9, solid-to-liquid ratio (g/mL) of 1:50 and
extraction time of 60 h, showing a relative deviation of 0.13% compared with the predicted value. The sample obtained was
identified as type Ⅰ collagen by ultraviolet spectroscopy. Meanwhile, intact triple helix structure was also identified by
infrared spectroscopy.

The extraction of flavonoids from sea buckthorn seeds using ethanol with different added surfactants, rhamnolipid
or sucose ester was optimized by orthogonal array design method in the present study. Meanwhile, the extracted flavonoids
were preliminarily purified and characterized. The extraction efficiency of flavonoids from sea buckthorn seeds was
improved by addition of proper amounts of each surfactant. The optimal conditions for rhamnolipid-assisted extraction were
extraction at 80 ℃ for 1.5 h using 65% aqueous ethanol as extractant with added 0.33% (mass fraction) rhamnolipid at a
solvent-to-solid ratio of 40:1, resulting in a yield of (5.34 ± 0.07) mg/g. The optimal conditions for sucrose ester-assisted
extraction were extractions at 80 ℃ for 1 h using an extractant consisting of 65% aqueous ethanol with added 0.02% sucrose
ester with a solvent-to-solid ratio of 60:1, resulting in a yield of (5.91± 0.11) mg/g. The results of HPLC analysis showed
that the flavonoid composition of both extracts obtained was not significantly different from that obtained with the traditional
extraction procedure using ethanol alone. Kaempferol was separated by AB-8 macroporous resign chromatography from the
two extracts obtained in this study.

The enzymatic extraction of soluble dietary fiber (SDF) from foxtail millet in a hot water bath was optimized
to obtain maximum SDF yield with respect to solid-to-solvent ratio, temperature, extraction time and solvent pH. By using
a four-variable, three-level central composite design, the optimal extraction conditions were determined to be extraction
at 73 ℃ for 2 h with a solvent-to-solid ratio of 15:1 (mL/g) at pH 10. Under these conditions, the maximum yield of SDF
extracted from foxtail millet was 3.51 mg/g. In addition, the results of physical and chemical analysis indicated that the
SDF extracted from foxtail millet had good water solubility (71.7%) at pH 7 and 25 ℃ as well as increased viscosity,
emulsifying capacity and emulsion stability at higher concentrations, reaching 4.20 cP, 62.54% and 97.53%, respectively,
at 5 g/100 mL. The SDF displayed a delicate taste and a milky color and could be applied in foods such as bakery products,
soup bases, dairy products and drinks as well as cosmetics.

The extraction of chlorophyll from young barley grasses with aqueous ethanol as extraction solvent was
optimized. Significant variables that influence extraction efficiency were selected by Plackett-Burman experimental design
and optimized by central composite experimental design. Solid-to-solvent ratio, ethanol concentration and extraction time
were identified as main influencing parameters. The optimal extraction conditions were found to be 31:1, 92% and 112 min.
Under these conditions, the observed yield of chlorophyll was 13.646 mg/g, approximating to the predicted value of
13.622 mg/g. It can be concluded that response surface methodology is applicable to optimize the parameters for extraction
of chlorophyll from young barley grasses and the optimized extraction process parameters can provide a reference for
industrial production of chlorophyll from young barley grasses.

A quadratic orthogonal rotary composite design was used to optimize the extraction of anthocyanins from
blueberry with respect to five process parameters including ethanol concentration, material-to-liquid ratio, solvent pH,
temperature and time, and the proliferative effect of the extracted anthocyanins on spleen cells as well as the synergistic
effect when combined with ConA on promoting the secretion of interferon-a (IFN-α) and interleukin-2 (IL-2) in mouse
spleen cells was evaluated by in vitro cultivation. The results showed that the extraction efficiency for blueberry was
significantly affected by ethanol concentration, material-to-liquid ratio, temperature and time. The optimal extraction conditions
were found to be 74.6%–76.2% ethanol as extraction solvent with a material-to-liquid ratio of 1:6.6–1:6.8 (g/mL) for 144.8–
148.5 min of extraction at pH 3.0–3.1 and 52.5–53.4 ℃. Under these conditions, the yield of anthocyanidins extracted
from blueberry was more than 35 mg/g. The blueberry anthocyanins could significantly promote the proliferation of
spleen cells and cooperate with ConA to accelerate the production of TNF-α and IL-2 in normal mouse spleen cells in
a dose-dependent way.

The current work was designed to establish an optimal procedure for the extraction of superoxide dismutase (SOD)
from waste wine yeast by ultrasonic-assisted snailase hydrolysis. Five process parameters, ultrasonic power, radiation time,
enzyme concentration, pH and temperature were optimized by one-factor-at-a-time and orthogonal array design. The effects
of these variables on SOD specific activity in extracts decreased in this order: radiation time ＞ enzyme concentration ＞
ultrasonic power ＞ pH ＞ hydrolysis time. The optimal extraction conditions were found to be ultrasonic pretreatment at a
power of 400 W for 12 min and subsequent hydrolysis with 1 mL of 2.0 mg/100 mL snailase solution at 37 ℃ with an initial
pH of 6.6. Under these optimal conditions, the specific activity of SOD was 192.27 U/mg. The ultrasonic-assisted snailase
hydrolysis procedure deserves further application in the production of SOD from waste wine yeast.

The two types of commercial Dancong Oolong tea, delicate and strong aroma, have different flavor characteristics,
likely due to the different processing technologies. In this article, we studied the effects of shaking and baking on the quality
and biochemical components of Dancong Oolong tea. The fresh leaves were processed by light or heavy shaking and
baking for a short or a long time. The results showed that shaking had an evident influence on the quality and biochemical
components of Dancong Oolong tea, which were only little affected by baking. The contents of polyphenols, flavonoids,
soluble sugar, thearubigins and water extract in light-shaking oolong tea were higher than in heavy-shaking one, while the
contents of amino acids, theaflavin and theabrownins showed no significant difference between both. During long-time
baking, the contents of water extract and theabrownins increased, but the contents of soluble sugar, amino acids, theaflavins
and flavonoids decreased, and the contents of polyphenols and flavonoid changed only slightly.

In this work, evening primrose oil was pressed from enzymatically pretreated samples of evening primrose
seeds. The enzymatic pretreatment was carried out using a mixture composed of a commercial complex enzyme preparation
hydrolyzing carbohydrates, viscozyme and cellulase (all from Novozymes, 4:1:1). By using one-factor-at-a-time and
orthogonal array design methods, the optimal enzymatic pretreatment conditions were determined to be hydrolysis for 5.5 h at 50 ℃,
initial pH 5.0 with a total enzyme dosage of 2%. Under these conditions, the yield of free oil was 24%. The pretreated material
was dried until the moisture content reached 9%, and then pressed initially at 60 ℃, finally at 90 ℃ and 3.5 MPa, resulting in an oil
yield of 69%. γ-Linolenic, linoleic and some other unsaturated fatty acids were retained at significant levels in the evening
primrose oil, and the oil quality was good.

Response surface methodology was used to optimize the extraction process for saponins from young leaves
of Salicornia herbacea. The saponions extracted were structurally characterized and evaluated for inhibitory effect on
α-glucosidase and pancreatic lipase in vitro. Our results indicated that the optimal extraction conditions were material-toliquid
ratio of 1:27 (g/mL), ethanol concentration (V/V) of 62%, and ultrasonification time of 30 min. Under these extraction
conditions, maximum yield of saponins of 10.14 mg/g was obtained. Color reaction and infrared spectral analysis showed
that the basic structure of saponins from Salicornia herbacea was tetracyclic triterpene saponin. The purified saponins had a
strong inhibitory effect on both α-glycosidase and pancreatic lipase in vitro in a dose-dependent manner, and the maximum
inhibitory rates were 68.20% and 84.28%, respectively. These results suggest that saponins from Salicornia herbacea may
have similar hypoglycemic mechanism and hypolipidemic effect to acarbose.

The microwave intermittent drying process of ginkgo fruits was optimized in this study. Microwave power,
heating time and interval time were selected as experimental factors, and average power consumption, average drying rate
and sensory score as response variables. Quadratic regression orthogonal design was adopted to optimize these independent
variables. A quadratic regression mathematical model for each response variable was established by utilizing backWard
analysis method and analyzed response surface analysis. The results showed all the selected factors had significant effects
on the drying process and the decreasing order of significance was as follows: heating time, microwave power, and interval
time. Meanwhile, these factors also had significant interactive effects. The optimal parameters from response surface
optimization were obtained as follows: microwave power of 4.5 W/g, heating time of 6.5 s and interval time of 80 s. Under
these conditions, the average drying rate was 0.157 kg/(h·kg), the average energy consumption was 65.54 kJ/g and the
sensory score was 8.5. These results will provide a reference for improving microwave drying equipment and drying process
of ginkgo fruits.

This study was undertaken to optimize the extraction of proanthocyanidins from flowers of Cinnamomum
burmannii. The starting raw material, freeze-dried flowers of Cinnamomum burmannii ground and sieved through a 80-
mesh sieve, was extracted using acetone-ethanol and the extract was submitted to color development catalyzed by iron salt
before measuring the absorbance. Five extraction conditions including extractant concentration, pH, solid-to-solvent ratio,
temperature and time were optimized by one-factor-at-a-time and orthogonal array design methods. The optimal extraction
efficiency was obtained by three repeated cycles of extraction at 50 ℃ for 2 h using an extractant consisting of 70% acetoneethanol
in water, as prepared by mixing 70% acetone and 70% ethanol with a volume ratio of 3:2, with a solid-to-solvent
ratio of 1:7.5 (g/mL). Under these conditions, the proanthocyanidin recovery was 95.37%, and the proanthocyanidin
content in dried flowers of Cinnamomum burmannii was 9.02%. Thus acetone is an effective solvent for extracting
proanthocyanidins from flowers of Cinnamomum burmannii under optimized conditions.

In this study, the effect of pectinase treatment on the yield of juice during the processing of blueberry fruits was
studied. The pectinase-catalyzed processing conditions of blueberries were optimized. The effects of pH, temperature, light,
metal ions, and additives on the stability of anthocyanins in blueberry juice were also explored. The results showed that
the optimal conditions for hydrolyzing blueberry pulp were found to be hydrolysis at 35 ℃ for 2 h with an enzyme dosage
of 0.06% (m/m). Under these optimal conditions, the yield of blueberry juice was 82.1%, showing a 24.6% increase over
controls. The anthocyanins in blueberry juice were stable at pH 3 or less, but sensitive to light and high temperatures. Vitamin C
could increase the stability of these anthocyanins, but sodium benzoate and sucrose had no obvious impact on their stability. K+,
Na+, Ca2+, Cu2+ and Fe2+ had no obvious impact on their stability. Fe3+ and 0.1 mol/L Mg2+ were harmful to the stability of the
anthocyanins, but Mg2+ at concentrations less than 0.05 mol/L could increase the stability of the anthocyanins.

The conditions for hot water extraction of polysaccharides from Alpinia officinarum Hance were optimized by
Box-Behnken statistical design. The antioxidant activities of polysaccharides extracted from Alpinia officinarum Hance
were investigated using four different in vitro antioxidant assays, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging
activity, reducing power, hydroxyl radical scavenging activity and iron-chelating ability. The results showed that the optimal
extraction conditions were found to be extraction at 95 ℃ for 3 h with a solvent-to-solid ratio of 43:1 (mL/g). The experimentally
observed yield of polysaccharides extracted from Alpinia officinarum Hance was 11.81% under these conditions. The
extracted polysaccharides had powerful antioxidant activities for free radical scavenging activity, reducing power and ironchelating
capacity in concentration-dependent manner, with median effective concentration (EC50) of (0.59 ± 0.01), (0.05 ± 0.003)
and (2.75 ± 0.2) g/L, respectively.

Guar gum was modified by the cross-linking in order to improve its properties and broaden its applications.
The technology conditions for preparing the cross-linked guar gum were explored by using guar gum as the raw materials,
phosphorous oxychloride as a cross-linking agent, sodium hydroxide as a catalyst and ethanol as a solvent. The effects of the
reaction temperature, reaction time, amount of phosphorous oxychloride and pH on the sedimentation volume of the crosslinked
guar gum were investigated. On the basis of one-factor-at-a-time design, the response surface methodology was used
to optimize the process parameters of the cross-linking. The order for influencing the guar gum cross-linking from primary
to secondary was as follows: the amount of phosphorous oxychloride, reaction time, reaction temperature and pH. The best
reaction conditions for preparing the cross-linked guar gum were: the amount of phosphorous oxychloride 1.2%, reaction
time75 min, reaction temperature 33 ℃, pH 11.5. The sedimentation volume of the cross-linked guar gum was 1.03 mL
under the optimal conditions.

In order to investigate the effect of raw material sources on the contents of fusel oils in silver rum, after cold
juice lime clarification, low-temperature fermentation at 18 ℃ and distillation, the intermediate fraction of silver rum
was collected and then mixed into 40% (V/V) basic rum. The samples were analyzed by gas chromatography (GC). The
results indicated that isoamyl alcohol was the most abundant component in fusel oil of silver rum, which accounted for
46.70%–63.22% of the total fusel oil. The contents of propanol and isobutanol were 20.26%–36.08% and 14.47%–15.87%,
respectively. The contents of butanol and pentanol were relatively lower in silver rum. Among six sugarcane varieties, the
rum made from Daheixiong variety had the highest content of fusel oil (389.54 mg/L), followed by Zhe 94128 (316.91 mg/L),
Taiyou (312.27 mg/L), Yue 00236 (295.83 mg/L), Tai 22 (254.76 mg/L) and Gui 00122 (239.48 mg/L). These results may
provide a scientific and technical basis to analyze the fusel oil content in silver rum and select suitable sugarcane varieties
for the production of high-quality rum.

Objective: To develop a sensitive and selective high performance liquid chromatography (HPLC) method
for identification and quantification of alkylamide from Sichuan pepper (Zanthoxylum bungeanum) in various tissues
of rats administered with it. Methods: Chromatographic separation was performed on an intersil ODS-SP C18 column
(250 mm × 4.6 mm, 5 μm) using a mobile phase composed of a mixture of methanol and water with a ratio of
70:30 (V/V) at a flow rate of 0.5 mL/min. The detection wavelength was 254 nm. Results: Good linearity was obtained
for alkylamide in heart, liver, spleen, lung, kidney, brain, stomach, small intestine, fat, muscle, skin, testicular and
prostate over the ranges of 0.1–10 (r = 0.998 6), 0.1–50 (r = 0.999 9), 0.1–10 (r = 0.999 7), 0.1–10 (r = 0.998 9),
0.1–20 (r = 0.999 3), 0.1–10 (r = 0.999 5), 0.1–100 (r = 0.999 9), 0.1–50 (r = 0.998 2), 0.1–20 (r = 0.995 6), 0.1–10
(r = 0.998 8), 0.1–10 (r = 0.999 7), 0.1–10 (r = 0.999 8) and 0.1–10 μg/mL (r = 0.9998), respectively. The average
recovery rate of the method was over 82%, the intra- and inter-day precisions (RSD) were both smaller than 11%.
Alkylamide from Sichuan pepper was proved to be stable during sample storage, preparation and analysis periods.
Conclusion: This method is accurate, rapid and reproducible, and can be applied to determine the content of alkylamide
from Sichuan pepper in tissues rats administered with it.

The aroma components of 5 kinds of Oolong tea from three main producing regions (Fujian, Guangdong,
and Taiwan) were extracted by fully automated headspace solid-phase microextraction (HS-SPME) and identified by
gas chromatography-mass spectrometry (GC-MS). Comparison of the analytical results obtained was carried out on the
composition and content of aroma compounds. Results showed that in total 127 aroma constituents were identified and 53
of them were common to all the tested samples with the dominant ones being alcohols, esters, ketones and hydrocarbon
compounds, although ketones were less abundant in Tieguanyin tea than other Oolong teas. Among the common aroma
components, the average contents of 16 compounds was relatively higher, including nerolidol, α-farnesene, β-ionone,
caffeine, jasmine lactone, indole, phytol, phytone, linalool and its oxidized form, dihydroactinidiolide, geranylacetone,
hexanoic acid-3-hexene ester, geraniol, γ-decalactone, jasmine and methyl jasmonate. In comparison, there were remarkable
differences in flavor and aroma composition among the five types of Oolong tea, which may be related to the growing
regions and processing technologies.

A method for analysis of chiral diniconazole in Tenebrio molitor using solid phase extraction and high performance
liquid chromatography-tandem mass spectrometry (SPE-HPLC-MS-MS) was developed. Sample purification and HPLC-MS-MS
conditions were optimized. Acetonitrile extracts of samples were degreased with acetonitrile by liquid-liquid partition and cleaned
up using a Florisil solid phase extraction cartridge before analysis by HPLC-MS-MS in the multiple reaction monitoring (MRM)
mode. The limit of detection of this method was found to be 0.002 mg/kg. The recoveries were in the range of 97.22% to 101.31%,
with RSD less than 3%. This method has the advantages of easy operation, good separation, high sensitivity and precision. It is
suitable to determine diniconazole residues in Tenebrio molitor and other insects.

The conditions of solid phase micro-extraction (SPME) for extraction of volatile components in vanilla grown in
Hainan were optimized and its effectiveness was compared with that of simultaneous distillation extraction (SDE) for the
analysis of volatile components in vanilla by gas chromatography coupled with mass spectrometry (GC-MS). The results
showed the optimal SPME conditions were established using a 75 μm carboxen®/polydimethylsiloxane (CAR/PDMS) fiber
at 80 ℃ for 20 min. A total of 105 volatile components were identified, among which, 73 volatile compounds were extracted
by SDE and 78 by SPME. This study has shown that more volatile components can be extracted and identified with a
combination of SPME and SDE.

To develop an automatic and quick method to discriminate the geographical origin of Chinese wolfberry from
Zhongning, 42 Chinese wolfberry samples from different regions in China were scanned with a near infrared spectrometer
(NIR). The NIR spectral data of wolfberry samples were analyzed with distance discriminant analysis (DDA) and cluster
analysis to discriminate their geographical origins. The DDA analysis indicated that good prediction results were achieved
with 100% recognition rate for the origin of wolfberry based on the multiplicative scatter correction and standard normal
variate transformation of spectral data ranging from 6 500 to 5 200 cm-1. The wolfberry samples could be clustered into
two groups using the Mahalanobis distances in combination with the Ward’s method: one group consisting of those from
Zhongning, Ningxia and the other from other regions. The recognition rate was 96.9%. In conclusion, it is feasible to apply
NIR to discriminate the geographical origin of Chinese wolfberry from Zhongning.

The quality of samples of 6 matchas and 3 tenchas was analyzed by sensory evaluation and the chemical
composition was evaluated by conventional assays and amino acid analysis. The results showed that the particle size of
6 kinds of matcha ranged from 75 μm to 1.6 μm, reaching ultrafine powder level. The sensory evaluation scores were
(85.90±1.44)–(96.90±1.26), according with the sensory quality standard of matcha. The flavor threshold values ranged
from 1 500 to 2 500. A wide variety of components were detected in matcha samples in abundant quantities, and the amount
of water extracts was high, being averaged at 35.63%. The taste of matcha was described as highly refreshing and the
total content of free amino acids was relatively high with an average value of 7.20%. In total, 18 amino acids in matcha
were detected, including 7 ones more than 1 000 mg/kg, such as theanine, glutamate and others. The color of matcha
was verdure due to the abundance of total chlorophyll (averaged at 0.85%). Moreover, the ratio of chlorophyll a to
chlorophyll b (CHLa:CHLb) was high and ranged from (1.12±0.13) to (1.49±0.17). The texture of matcha samples was
fine and the crude fiber content was low with an average value of 8.70%. Compared with Japanese matcha products, the
quality of Chinese matcha products still needs to be improved. Further investigations with respect to ecological environment
of tea garden, species, cultivation, picking and control management in matcha production are needed to improve the quality
of Chinese matcha products.

The contents of 10 metal elements (Pb, As, Fe, Ca, Zn, Mg, Mn, Cu, Cd and Cr) in 26 Flos Lonicerae samples
collected from 7 different main growing regions were determined by inductively coupled plasma-atomic emission
spectrometry. The metal elements in Flos Lonicerae were analyzed by principal component analysis (PCA) and cluster
analysis (CA). The results showed that the average contents of Pb, As, Fe, Ca, Zn, Mg, Mn, Cu, Cd and Cr in Flos Lonicerae
were 0.25, 0.065, 77.9, 3 277.1, 31.0, 2 244.7, 319.9, 14.6, 0.31 and 0.217 mg/kg, respectively. A three-factor model was
obtianed by PCA, which could explain 88.58% of the experimental data.Tweenty-six Flos Lonicerae samples were classified
into four groups by PCA, which were similar to CA results. The regional characterization of metal elements provided
references for quality evaluation and identification of Flos Lonicerae.

The aroma composition of ‘Meili’ rose wine was determined using stir bar sorptive extraction-gas
chromatography-mass spectrometry (SBSE-GC-MS). In total 55 volatile compounds were identified, including 26 esters, 4
acids, 9 alcohols, 6 terpenes, and 3 C13-norisoprenoids. According to odor activity values (OAV), twelve compounds were
considered as important aroma compounds in ‘Meili’ rose wine. These compounds were ethyl acetate, ethyl butanoate, ethyl
hexanoate, ethyl octanoate, isoamyl acetate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, isoamyl alcohol, 2-phenyl
ethanol, linalool, β-damascenone, and β-ionone. Sensory evaluation indicated that ‘Meili’ rose wine was characterized by
floral and fruity aroma, such as rose, apple, strawberry, and pineapple flavor.

The contents of quercetin and kaempferol in almond kernels (Amygdalus communis L.) from different varieties
were determined by a reversed phase high-performance liquid chromatography fitted with a photodiode array detector
(RP-HPLC-PAD) and an Agilent HC-C18 column (5 μm, 250 mm × 4.6 mm i.d.). The mobile phase used was a mixture of
CH3OH-0.4%H3PO4 (55:45, V/V) with a flow rate of 1.0 mL/min, and the detection wavelength was set to 360 nm. There
was a good linear relationship for quercetin in the range of 1–30 μg/mL (r = 0.999 3) and kaempferol in the range of
0.5-40 μg/mL (r = 0.999 8). The average recovery rates for quercetin and kaempferol were 102.0% (RSD = 2.08%, n = 5)
and 102.8% (RSD = 2.21%, n = 5), respectively. This analytical method was simple, rapid, sensitive and accurate, and could
be used to determine quercetin and kaempferol in almond kernels with good repeatability and recovery rate.

The purpose of this study is to separate and identify ethyl acetate extract of propoils from Nanyang, central
China’s Henan province by reverse phase-high performance liquid chromatography-diode array detector compled with
electrospracy ionization-tandem mass spectrometry (RP-HPLC-DAD-ESI-MS-MS). A method for detecting 10 flavonoid
reference standards was established using RP-HPLC-DAD. The linear correlation coefficients for the ten flavonoids were
0.998 2–0.999 9 and the recoveries were 93.40%–103.69%. The RSDs of precision, stability, and spiked recovery were all
less than 5%. The ethyl acetate extract of Henan propolis was analysed by RP-HPLC-DAD-ESI-MS-MS. Totally 11 flavonoids
were identified including quercetin, apigenin, kaempferol, isorhamnetin, chrysin, pinocembrin, galangin, pinobanksin, pinobanksin-
3-O-acetate, pinobanksin-3-O-propionate, pinobanksin-3-O-butyrate and two phenolic acids and their esters.

The aroma components in Pu-erh tea, Liubao tea and Anhua dark tea were analyzed using headspace-solid-phase
micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that 66 aroma
components were identified in Pu-erh tea, including alcohols, aldehydes, ketones, esters, phenolic compounds, hydrocarbons,
nitrogenous compounds and heterocyclic oxygen compounds, which accounted for 6.48%, 4.17%, 6.30%, 6.09%, 3.90%, 10.58%,
7.11%, and 37.24% of the total amount of aroma compounds, respectively; and 67 in Liubao tea and Anhua dark tea, respectively.
The contents of alcohols, aldehydes, ketones, acids, esters, phenolic compounds, hydrocarbons, nitrogenous compounds and
heterocyclic oxygen compounds in relation to the total amount of the aroma compounds identified in Liubao tea were 6.03%, 6.60%,
11.50%, 0.27%, 5.00%, 6.00%, 9.15%, 9.73%, and 24.69% whereas in Anhua dark tea they were 11.26%, 3.00%, 13.27%, 0.48%,
25.63%, 3.60%, 14.11%, 11.11%, and 4.86%, respectively. In comparison, the aroma characteristics of Pu-erh tea and Liubao tea
were similar, both being rich in methoxybenzene compounds, which was responsible for the stale flavor. Esters were the most
abundant aroma compounds in Anhua dark tea, which contributed to the floral and fruity aroma.

A comparative analysis of muscle nutrients, sensory characteristics, physical and chemical characteristics
and amino acid composition was carried out on tilapias (Oreochromis niloticus × Oreochromis aureus) cultured under
aquaponics mode and pure feeding mode. Results showed that there was no significant difference in the contents of water,
crude fat, crude ash and total sugar, but significant difference in the contents of crude protein was observed. In the sensory
evaluation, significant difference was observed in umami, although there was no significant difference in taste, tender or
consumer acceptance. There was no significant difference in pH, cooking yield or cooking loss rate between the two modes,
but significant difference in water loss rate, drip loss rate, intramuscular fat, myofibril fracture index and myoglobin existed.
Among 18 common amino acids detected, the contents of Asp, Pro and Arg in muscles were significantly different between
both modes (P ＜ 0.05). There was no significant difference in other amino acids (P ＞ 0.05). The contents of essential
amino acids in tilapias under aquaponics mode and pure feeding mode were 22.49% and 22.45%, respectively, showing no
significant difference. The content of umamiamino acids in tilapias under aquaponics mode was significantly higher than that
observed with pure feeding (P ＜ 0.05). There was no significant difference (P ＞ 0.05) in the content of sweet amino acids,
with abundance of 45.13% (aquaponics mode) and 51.18% (pure feeding mode).

Proximate composition and the distribution of cadmium in different organs of Pteria penguin were determined.
The results showed that the contents of crude protein, crude fat, total ash and total sugar were 87.0%, 3.73%, 6.52% and
6.65% on a dry basis, respectively. In the proximate composition of Pteria penguin, the cadmium was distributed mainly
in the crude protein (86.91%) with a minor quantity in the crude polysaccharides (10.63%) and crude fat (0.41%). As for
the different organs of Pteria penguin, the cadmium was mainly distributed in the visceral mass (35.6%), followed by the
closing adductor muscle (28.2%) and mantle (18.2%), with the remaining distributed in the gills (9.5%) and foot (6.5%).

By means of single-factor experiments and sensory evaluation, main factors affecting the peroxide value (POV),
p-anisidine value (p-AV) and acid value (AV) of oxidized duck fat, including oxidation temperature and duration, were
investigated. The optimal controlled oxidation conditions of duck fat were determined as 120 ℃ and 4 h. Under these
conditions, the POV of oxidized duck fat was 22.30 meq/kg, p-AV 7.04 and AV 0.93 mg KOH/g. It had a strong fatty aroma
and a slight smell of frying fat. In total 32 volatile aroma components were detected in oxidized duck fat by solid phase
micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS), including 11 aldehydes (together accounting
for 42.29% of the total amount of volatile compounds) with hexanal accounting for up to 29.40%. Compared with fresh
duck fat, oxidized duck fat contained increased kinds and amounts of volatile compounds. In addition, many other aroma
components were also detected, including hydrocarbons, furans, alcohols and carboxylic acids. These results will provide
references for the preparation of duck meat flavoring by Maillard reaction from oxidized duck fat.

The flavor compounds of cooked yak meat were investigated by gas chromatography-olfactometry-mass
spectrometry (GC-O-MS) and simultaneous distillation extraction (SDE). A total of 72 flavor compounds were identified
including 4 esters, 31 carbonyl compounds, 6 alcohols, 13 hydrocarbon compounds, 1 ether, 2 phenolic compounds, 7
heterocyclic compounds, 6 sulfur-containing compounds and 2 unknown compounds. Meanwhile, 2-butanoic acid, butanoic
acid, 1-penten-3-one and 2,3-pentanedione were identified by olfactometry to have a strong pungent odor, which made a
great contribution to the formation of the disgusting odor of yak meat.

In this study, efforts were made to address the difficulty in identifying the geographic origin of imported wines to
China due to the complex sources. Inductively coupled plasma mass spectrometry (ICP-MS) was used to detect the contents
of 41 elements in 100 samples of imported wines from Australia, Chile, France, Italy and Spain. Furthermore, analysis of
the experimental data by partial least squares (PLS) method and cluster analysis was carried out to establish a classification
model for tracing the geographical origin of the wines. After variable dimension expansion and variable selection, the PLS
model without redundant or non-significant variables showed a good correlation coefficient of cross validation with an
identification accuracy above 96%. For 110 additional new wine samples, including 99 from the five countries and 11 from
South Africa, satisfactory identification results were obtained when applying the analytical data to the model.

In recent years, problems with the quality of Chinese bacon such as acid value and peroxide value exceeding
the standards, fading, oil exudation and sticky feeling to the touch have received growing attention. A fast, accurate and
practical detection technology was developed to evaluate Chinese bacon quality. According to the relevant national standards
as well as the results of acid value, peroxide value and total bacterial number in bacon samples measured by biochemical
methods as the input of self-organizing feature map, the bacon samples were divided into four categories: safe to eat,
edible, not recommended to eat and inedible. The acid value and peroxide value of bacon were detected using near infrared
spectroscopy. The root mean square error prediction (RMSEP) results after the selection were 41% and 57% of those before
selecting wavelengths by the genetic algorithms. The selected number of wavelength was 1/3 of the total number of the
whole wavelength. Plaque area information was obtained by microscopic imaging technology, which has greatly improved
many problems with traditional testing methods for the determination of total bacterial numbers, such as complex operation,
subjectivity and time consuming. Finally, a quick discriminant model for grading the edibility of Chinese bacon was
established using the support vector machine approach based on the near-infrared spectral data and microscopic image data.

A high performance liquid chromatography with diode array detection (HPLC-DAD) method for determining
the synthetic pigments tartrazine, amaranth, carmine, temptation, sunset yellow and bright blue in Chinese steamed bread
of coarse grains with simple pretreatment, high sensitivity and good repeatability was proposed in this study. Samples of
steamed bread were extracted with a mixture solvent composed of absolute ethanol, ammonia water and pure water (7:2:1,
V/V) and the extracts were separated on a Waters Symmetry® C18 column (250 mm × 4.6 mm, 5 μm) at a flow rate of
1.0 mL/min. The column temperature was set at 35 ℃. HPLC chromatograms were detected at 425, 483, 520 and 620 nm,
respectively. Mobile phase A was methanol and mobile phase B consisted of 0.02 mol/L ammonium acetate, 1% acetic
acid and 0.2% triethylamine in water (pH 4). A gradient elution program was used. Baseline separation was achieved for
all six kinds of synthetic pigments, providing a good linear relationship (r = 0.999 9). The recoveries from spiked samples
for tartrazine, amaranth, carmine, temptation, sunset yellow and bright blue were, respectively, 97.94%, 96.40%, 96.28%,
97.63%, 98.80% and 100.40% with RSD less than 2.0%. This method is useful to discriminate undyed from dyed steamed
breads of coarse grains.

The aim of this study was to investigate the composition, contents and distribution characteristics of mineral
elements in Vigna minima seeds. The contents of eighteen mineral elements such as Al, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, etc
were determined by inductively coupled plasma-atomic emission spectrometer (ICP-AES) after microwave digestion. The
results showed that no significant mutual interference was found among the tested elements. Good linear relationship was
found for all of them (r ≥ 0.995 0). The limits of detection and quantization were 0.000 1–0.035 μg/mL and 0.000 17–0.058 μg/mL,
respectively. The average recovery rates were 97.08%–113.06%, with a relative standard deviation of 0.14%–3.2% (n = 6). Vigna
minima seeds contained significant amounts of beneficial trace elements including Mg, Ca, Fe, Na, Zn and Mn. Generally,
the ICP-AES method war fast, sensitive and simple, and could be used to simultaneously determine eighteen mineral
elements in Vigna minima seeds with satisfactory analytical results.

Purpose: To analyze volatile components in various parts of Elsholtzia densa at various growth stages and various
altitude areas. Methods: The volatile oil of Elsholtzia densa was extracted by steam distillation method. The identification
was performed by gas chromatography-mass spectrometry (GC-MS) and the quantification was conducted by GC using
peak area normalization method. Results: The flowers and leaves of Elsholtzia densa were the major parts where volatile
components were emitted. The early flowering and full bloom stages were the major periods for the emission of volatile
components. In addition, there was an increasing trend of volatile components contents with the increasing altitude where
Elsholtzia densa was grown. It was found that the major volatile components in Elsholtzia densa were identified to be
alkenes (34.57%), alcohols (17.17%), phenols (14.68%), acids (9.91%), alkanes (9.52%), aldehydes, esters, aromatic
hydrocarbons and ethers (5.44% in combination). Their contents varied with growth phases, parts and altitudes. Conclusion:
This study has provided a scientific basis for scientific collection, effective development and use of Elsholtzia densa as well
as the formulation of quality standards.

This study established a quick method for determining the polar components of frying oil. The oil samples with
different degrees of oxidation through heating and simulated frying were collected and their polar components were analyzed
according to the Chinese national standard method. Near infrared (NIR) transmission spectra of these samples were recorded
and preprocessed, and a quantitative analysis model was developed using partial least square regression (PLSR) method and
validated. In the selected spectra ranges of 4 963–4 616, 5 222–5 037 and 5 688–5 499 cm-1, after spectral preprocessing
by first derivative and Savitzky-Golay (7,5) smoothing, the correlation coefficient (R) for the calibration set and the root
mean square error of calibration (RMSEC) were determined to be 0.996 5 and 1.84%, respectively, and the R value for the
validation set and the root mean square error of validation (RMSEV) were 0.993 6 and 1.92%, respectively, suggesting
the accuracy and reliability of the predictive model. Therefore, it is feasible to apply NIR to quantitatively analyze polar
components of frying oil.

In order to improve the sensitivity and detection limits of transgenic components in rice products, pretreatment
conditions for DNA extraction including sample particle size and hexadecyltrimethylammonium bromide (CTAB) lysis
buffer were optimized using simulated transgenic rice cake samples. The results showed that the content of DNA had
significant differences among 9 treatment combinations of sample particle size and CTAB lysis buffer incubation time. The
content of DNA extracted by the combination of sample particle size larger than 100 mesh and CTAB lysis buffer incubation
time longer than 8 h (overnight) was the highest. The detection limit of major transgenic components in rice cake samples
was reduced from transgenic content of 0.01% (m/m) to 0.001% (m/m), suggesting that the sensitivity of fluorescence
polymerase chain reaction (PCR) was improved by 10 times using the optimal pretreatment. The detection accuracy of
genetically modified components in rice products was effectively improved as well.

Objective: This study is aimed to establish a fluorescence-based real time polymerase chain reaction (PCR) assay
for specific detection of chicken-derived ingredients in foods. Methods: A pair of primers and a Taqman probe targeting the
conservative regions of the chicken mitochondrial cytochrome b (Cyt b) gene were designed. The assay system was validated
with respect to sensitivity and specificity by detecting mixed meat samples and commercial meat products. Results: The
assay was found to be highly specific and sensitive as evidenced by showing no amplification of DNA extracted from other
meats and by its capability of detecting 3.5 pg/μL of chicken DNA. Its application for detecting mixed samples of chickenderived
ingredients and other meats showed high strong anti-interference performance. Conclusion: The PCR system offers
the advantages of high specificity and sensitivity as well as rapidity and is applicable to identify meat products adulterated
with chicken-derived ingredients.

Fuzhuan tea, Qingzhuan tea and Heizhuan tea are the most important kinds of dark tea. In this study, the aroma
constituents of these three kinds of tea were extracted by simultaneous distillation extraction (SDE) and analyzed by
gas chromatography-mass spectrometry (GC-MS), together with sensory evaluation. Results indicated that Fuzhuan tea
was characterized as bacterial aroma and (2E,4E)-hexa-2,4-dienal contributed to the aroma. Qingzhuan tea was rich in
camphorwood aroma originated from cedrol (14.82%). The aroma of Heizhuan tea was plain due to its poor aroma contents
(49.81%), which was consistent with the sensory evaluation.

This study is intended to develop an analytical method to determine polyfructose in milk powder using enzymatic
hydrolysis combined with ion chromatography. Fructanohydrolase and glucose polymerase were added to acetate buffer
and incubate in 60 ℃ water bath for 1 h to completely decompose polyfructose and maltodextrin into glucose and fructose.
The contents of fructose and sucrose before and after the enzymatic hydrolysis were analyzed by ion chromatography
with electrochemical detection so that the content of the polyfructose could be calculated from the measured results.
Chromatographic separation was carried out on a PA-1 column (250 mm×4 mm, 4.6 μm) by gradient elution at a flow rate
of 0.8 mL/min. The calibration curve was y = 0.348 8＋3.694 0x, r = 0.999 9 for fructose, and y = 0.174 8＋4.350 4x,
r = 0.999 7 for sucrose. The average recovery was 97.4% with a relative standard deviation of 3.56%. Limit of
quantification was 1.3 ng/mL for fructose and 1.2 ng/mL for sucrose. This method was simple, sensitive, reproducible and
applicable to determine polyfructose in modified milk powder and infant formula.

The volatile oil of Zanthoxylum bungeanum Maxim (Dahongpao cultivar) was extracted with hot petroleum
ether. The extraction parameters were optimized using orthogonal array design to obtain maximum extraction efficiency of
volatile oil. The chemical constituents of the volatile oil were analyzed by gas chromatography-mass spectrometry (GCMS).
The results showed that the optimal extraction conditions determined were as follows: material to liquid ratio, 1:14
with petroleum ether (60–90 ℃) as extraction solvent; extraction temperature, 60 ℃, and extraction time, 3 h. A total of 52
compounds were identified by GC-MS, mainly including 6-octadecenoic acid (18.096%), 1-methyl-4-(1-methyl ethyl)-1,4
cycloheXadiene (11.462%), and palmitic acid (7.051%).

The objectives of this study were to improve storage characteristics and shelf life of post-harvest loquat fruits
and to develop a safe and environmentally protective antiseptic agent. After pre-impregnation with different concentrations
(1, 6 and 10 μL/100 mL) of the volatile oil of Liquidambar formosana leaves, loquat fruits were stored at 5 ℃ for 30 d.
Over the storage period, decay index, weight loss, hardness, the contents of total soluble solid content (TSS), lignin and
malondialdehyde (MDA) and the activities of phenylalanine ammonia-lyase (PAL) and peroxidase (POD) were measured
at 5-day intervals. Result showed that the volatile oil significantly decreased fruit hardness and lignin content, reduced the
incidence of decay, weight loss and MDA content, delayed the decrease in TSS, and inhibited the activities of POD and
PAL. These results indicate that the essential oil of Liquidambar formosana leaves may have promising applications in
postharvest preservation of loquat fruits showing better preservative effects at 6 μL/100 mL.

This study aimed to shed light on the respiratory metabolism and sucrose accumulation in Hami melon under
different storage conditions. The activities (gene expression levels) of fourteen enzymes involved in sucrose metabolism
were measured at different storage temperatures (0, 5, 10, 15, 20, 25, 30, 35, 40 and 45 ℃). These enzymes in the epicarp,
endocarp, outer pulp, middle pulp, inner pulp were investigated as well. The results showed that among these enzymes
examined, the activities of invertase and lactate dehydrogenase were the highest. The decreasing order of the two enzyme
activities in five tissues was as follows: endocarp ＞ outer pulp ＞ epicarp ＞ middle pulp ＞ inner pulp. When Hami melon
was stored at 5 ℃, the activities of all 14 enzymes were at a low level. Thus, 5 ℃ is the optimal storage temperature and
sugar metabolism can be controlled effectively at this temperature.

In this research, hypobaric storage and controlled atmosphere (CA) storage were evaluated comparatively for
their effect on preserving the quality attributes and physiochemical properties of fresh-cut broccoli stored at 4 ℃. Results
indicated that hypobaric storage was more effective than CA in inhibiting the accumulation of malondialdehyde, reducing
the loss of VC and maintaining the hardness and chewiness at relatively higher levels. Chlorophyll content and membrane
permeability were not significantly different between the two packagings.

The effects of storage temperature and film packaging on nutritional indexes and marketable qualities of sweet
corn, such as respiratory rate, sensory evaluation, weight loss rate and the contents of soluble solid, soluble sugar, vitamin C
and soluble protein, were studied. The results showed that at 10, 20 and 30 ℃, the salable limits of unpackaged sweet corn
(control) were 4, 3 d, and 9 h, and sensory evaluation scores were 6, 6.4, and 6.9, respectively. For film-packaged samples,
the salable limits were 6, 4, and 2 d, which were extended by 2, 1 d and 42 h as compared with control samples, and sensory
evaluation scores were 6.5, 7.7, and 7.2, respectively. Lower storage temperatures (still above the freezing temperature) were
more favorable for maintaining the quality of sweet corn, and a better effect was observed with film packaging compared with
no film packaging. Increasing the storage temperature resulted in an increase in respiration rate, weight loss and nutrient losses
and a decrease in sensory evaluation scores, and vice versa. The storage conditions of 10 ℃ and film packaging exhibited a
superior effect on quality preservation of sweet corn. Under such conditions, the salable limit, weight loss, soluble solid, soluble
sugar, VC and soluble protein were 6 d, 5.43%, 12.5%, 16.13%, 88.15 mg/100 g, and 4.55 mg/g, respectively.

Penaeus vannamei is very perishable even during cold storage. In order to improve its quality under cold storage,
Pacific white shrimps were pre-soaked in mixed solutions containing different concentrations of tea polyphenols, citric
acid and L-cysteine. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), whiteness and total bacterial count
were determined during storage. Results showed that both tea polyphenols alone and its combinations with citric acid and
L-cysteine could improve the quality, appearance and odor of the shrimps, effectively inhibit the growth of microbes, and
reduce TVB-N levels and melanosis. A mixture of 8 g/L tea polyphenols, 5 g/L citric acid and 2 g/L L-cysteine was the best
preservative for Pacific white shrimps.

The objective of this study was to investigate the changes in antioxidant activity and bioactive compounds in
fresh-cut kiwifruit slices treated with 0.1, 0.2 or 0.3 g/100 mL citric acid in water during 10 days of storage at 10 ℃. Results
showed that during the storage period, antioxidant capacity of fresh-cut kiwi fruit displayed a declining trend, slowly initially
and then rapidly. At the same time, citric acid-treated kiwifruit slices exhibited a slow change in antioxidant properties than
untreated samples. This study suggests that the antioxidant activity of fresh-cut kiwifruit can be well maintained during
storage by citric acid pretreatment.

In order to preserve the quality of Chinese spiced beef and extend its shelf life, we compared the freshnessmaintaining
effects of modified atmosphere packaging (MAP, 5% O2 + 70% CO2 + 25% N2) and vacuum packing (VP) on
Chinese spiced beef, based on evaluation of the total bacterial count, thiobarbituric acid reactive substances (TBARS), total
volatile basic nitrogen (TVBN), pH, color and flavors. Results showed that when stored at 10 ℃ for 18 days, the total
bacterial count of the MAP group was reduced by two orders of magnitude, TBARS by 38.7% and TVBN by 66.8%
in comparison with the VP group. Principal component analysis (PCA) of electronic nose data showed that the two
packaging methods could be completely discriminated from each other. It can be concluded that the MAP is more
beneficial to the preservation of Chinese spiced beef, which is manifested by improving the quality and stability and
extending the shelf life of the product effectively.

The effect of 2,6-dichloroisonicotinic acid (INA) pretreatment on the postharvest physiology and quality of winter
jujube fruits during storage was investigated. The results showed that different concentrations of INA reduced decay index and
kept fruit firmness and vita min C content. INA treatment at 70 mg/L showed a significantly superior effect on winter jujubes
stored for 50 d (P ＜ 0.05) as compared with controls. INA treatment delayed the decline of total soluble solids (TSS)
content and reduced the accumulation of malondialdehyde (MDA). The effect of INA on red index of winter jujube
varied with its concentration, exerting a positive effect at 70 mg/L and a negative effect at 150 mg/L and resulting in
identical changing trends to controls. The occurrence of respiration peaks was detected in both INA treatments at different
concentrations and controls during storage and was delayed in INA-treated samples. Therefore, INA treatment at 70 mg/L
was the best concentration for keeping winter jujube fresh.

In order to control the browning of fresh-cut taro and extend its shelf life, the effect of 10 μL/L
1-methylcyclopropene (1-MCP) treatment on the color and browning of taro during storage at 4 ℃ was studied. Results
showed that 10 μL/L 1-MCP treatment could delay the decrease of L* and inhibit the increases of phenylalanineammonialyase
(PAL), polyphenol oxidase (PPO), peroxidase (POD) and lipoxidase (LOX) activities and the accumulation of total
phenols, therefore inhibiting the browning of fresh-cut taro. However, control samples indicated accelerated accumulation of
browning substrates and a prompt increase in the activities of browning-related enzymes. Moreover, the completeness of the
cell membrane was damaged and a significantly higher degree of browning was observed.

This study evaluated the efficiency of different concentrations of tea polyphenols in preserving the quality of fresh
fruits of strawberry cultivar ‘Anna’ stored under refrigerated temperature. After being soaked for 5 min in water or Xinyang
Maojian tea infusions adjusted to different tea polyphenols concentrations: 20, 30, 40 or 50 mg/L, as prepared by extraction
in a boiling water bath, the strawberry fruits were packaged with low density polyethylene cling film and stored at 4 ℃ in
a refrigerator. Several relevant quality and physiological indexes were determined at regular intervals during storage. The
results showed that tea infusion with 30 mg/L polyphenols effectively inhibited rotting and weight loss of strawberry fruits,
significantly prolonged their shelf life, obviously prevented the decrease in vitamin C (VC) content, effectively slowed down
the decreases in the activities of peroxidase, superoxide dismutase and catalase. However, no obvious effects on the changes
in the contents of titratable acids and total soluble solids were observed. These results imply that tea aqueous extracts with
certain concentrations of polyphenols can help maintain the activities of antioxidant enzymes and preserve the quality of
strawberry fruits.

The effect of pretreatment with phytic acid (PA) on physiological and biochemical changes of Gynura bicolor
D.C during storage was investigated. Gynura bicolor D.C leaves were treated with 0.1, 0.5 and 1 mmol/L PA, respectively
and control samples were those treated with water. Both experimental and control samples were wrapped in 15 μm thick
high-density polypropylene (HDPE) bags and stored at 0 ℃ for 15 days. Physiological and biochemical indices, including
decay index, respiration rate, relative leakage, the activities of polyphenol oxidase (PPO), peroxidase (POD), catalase (CAT)
and superoxide dismutase (SOD), and the contents of malondialdehyde (MDA) and superoxide anion free radicals (O2 － ·),
were tested every 5 days. All PA treatments inhibited obvious physiological and biological reactions in Gynura bicolor D.C
leaves. Particularly, 0.5 mmol/L PA delayed the senescence of Gynura bicolor D.C leaves effectively by decreasing the
incidence of decay, maintaining low relative leakage, retarding the accumulation of O2 － · and MDA, inhibiting respiration
rate and PPO activity, and enhancing the activities of POD and SOD. Therefore, PA treatment is potentially applicable in
extending the storage life of Gynura bicolor D.C.

The effect of 1-methylcyclopropene (1-MCP) treatment on quality change of blueberry shelf life at room
temperature was addressed in this study. The results showed that the reducing sugar content continuously rose and titratable
acid content and total soluble solids exhibited a decrease during the postharvest shelf life at room temperature. In the fruit
phsiological and metabolic processes, fruit firmness reduced gradually until pulp softening and quality deterioration were
observed. 1-MCP restrained the fruit respiration and ethylene generation obviously, and delayed the increase in reducing
sugar content and cell membrane permeability. Meanwhile 1-MCP retarded the reduction in hardness, total soluble
solids, titratable acid and phenol content, suppressed the membrane lipid peroxidation effectively and delayed fruit decay
significantly. Therefore, 1-MCP is helpful to maintain the postharvest quality of blueberry. By comprehensive analysis,
1-MCP at 1.0 μL/L was more effective for preserving the quality of blueberry than at 0.5 μL/L. Correlation analysis revealed
that the percentage of decayed fruits was highly significantly correlated with respiration rate, ethylene production and hue
angle. But it was highly significantly negative correlated with hardness, total phenolic content and soluble solids content.
There was no significant correlation with other indicators. The hardness had a significant positive correlation with fruit
soluble solids content, and a significant negative correlation with the respiration rate, ethylene production and hue angle.

The brewing process for corn silk tea bags was optimized using response surface methodology. Nine formulations
of corn silk tea bags were analyzed by sensory evaluation and determined for polysaccharide content. The best formulation
was selected based on the analysis results and response surface methodology was used to optimize the brewing process. The
results showed that the experimental polysaccharide content in the brewing liquid was (75.87 ± 1.60) mg/g, which was
close to the predicted value of 76.04 mg/g, under the optimized conditions: brewing 1 g of raw materials (corn silk, Imperata
cylindrical rhizome and Stevia rebaudiana, 0.600 0:0.380 0:0.020 0, m/m) ground to 40 mesh with 190 mL of water for 17 min.
Therefore, it is feasible to optimize the brewing process of corn silk tea bags using response surface methodology.