The effects of four different thawing methods, i.e. natural air thawing, thawing in water, microwave thawing
and low-temperature thawing, on quality characteristics of pork Longissimus dorsi muscle were studied. The changes
of eating quality, textural properties, sarcoplasmic proteins and total protein content of thawed pork were analyzed.
The results showed that after thawing of frozen pork in water, the pH approached to 6.0, thawing and cooking losses
were lower, and water-holding capacity was maintained at higher levels. Changes in sarcoplasmic proteins and total
protein contents of frozen pork during thawing affected significantly or extremely significantly textual characteristics.
Microwave thawing was conducive to maintaining meat tenderness and color, and resulted in higher total protein levels
and superior textural properties. Among the four thawing methods, thawing in water and microwave provided better
maintenance of pork quality.

In this study, apple pectins (APs) were extracted from apple peel by ultrasound-assisted extraction with citric
acid, and investigated for physico-chemical properties. Under the optimized conditions of pH 2.5 citric acid solution as the
extraction solvent, 450 W ultrasound power and 30 min radiation time, the yield of APs was 14.6%. The extracted APs were
characterized by a degree of esterification of 69.9% and a molecular weight larger than 400 kD, and contained 92.8% total
sugar, 58.5% aldonic acid. GC data indicated that the APs consisted of eight monosaccharides including Rha, Fuc, Ara, Xyl,
Glc, Gal, GlcA and GalA, with a relative molar ratio of 9.5:19.2:4.7:0.1:4.6:3.6:2.3:56.3 and a significantly high percentage
of Fuc, reaching 19.2%. Further results revealed that the extraction of Fuc-rich APs was likely associated with the method
using citric acid as the extraction solvent.

The microwave-assisted enzymatic hydrolysis of Pinctada martensii muscle proteins was optimized by response
surface methodology. Alcalase 2.4L was chosen as the best enzyme to hydrolyze Pinctada martensii muscle proteins based
on free ammonia nitrogen content and DPPH radical scavenging activity of hydrolsates. The levels of operating parameters
such as substrate concentration, E/S ratio, solvent temperature, microwave power, radiation time and water bath heating
time were established by single-factor experiments for response surface Box-Behnken design. Based on the mathematical
product of degree of hydrolysis (DH) and DPPH radical scavenging rate, the optimal hydrolysis conditions were determined
as a solvent temperature of 58 ℃, microwave treatment at 300 W for 17 min after addition of 5 000 U/g Alcalase 2.4L, and
subsequent water bath heating at 58 ℃ for 1.5 h. Under these conditions, the maximum predicted DH was 26.15%, which
was multiplied by DPPH radical scavenging rate to obtain 0.224 4. The small difference from the actual values observed in
verification experiments suggested a high degree of fitting.

In this work, bound ferulic acid (FA) was extracted from lotus root with NaOH solution following the removal
of free FA with 75% ethanol solution. FA content was spectrometrically determined at 324 nm, where it had characteristic
absorption. A preliminary investigation into four extraction parameters including NaOH concentration, temperature,
extraction time and solvent-to-solid ratio was carried out by one-factor-at-a-time design. By using Box-Behnken design and
response surface analysis, the optimal extraction conditions were established as follows: NaOH concentration,1.49 mol/L;
extraction time, 2.66 h; extraction temperature, 84.45 ℃, and solvent-to-solid ratio, 5.5:1 (mL/g). Under the optimized
conditions, the yield of found FA from lotus root was 0.217 mg/g (by dry weight).

The ultrasonic-assisted enzymatic extraction of anthocyanins from purple sweet potato was optimized by Box-
Behnken experimental design and response surface methodology to increase the yield of anthocyanins. The optimum
extraction conditions were obtained as follows: in a solvent made up of 0.1% hydrochloride and ethanol (50:50, V/V) at
51 ℃, hydrolysis with 54 U/mL cellulase for 33 min at a ultrasonic power of 100 W. The yield of anthocyanins was up to
(3.581 ± 0.016)‰ under these conditions. Compared with the traditional solvent extraction method, the extraction duration
was shortened and the yield of anthocyanins was increased by 2.73 folds using this method, and by 32.4% and 17.8%,
respectively, compared with microwave-assisted method and ultrasonic-assisted method.

Solvent oil, encompassing a group of important products from petroleum that are commonly used in the extraction
of edible oils, was hydrogenated by nickel-aluminum catalyst in a supercritical CO2 reactor, and the reaction conditions were
optimized using response surface methodology to maximize the removal efficiency of benzene hydrocarbons. Hydrogenation
at 78 ℃ and 10.2 MPa for 52 min with stirring at 200 r/min using 4% of the catalyst proved optimal. The content of
benzene hydrocarbons in the hydrogenated product was below 100 μg/g. In addition to effectively removing the benzene
hydrocarbons in solvent oil, the supercritical CO2-assisted hydrogenation using nickel-aluminum catalyst was energy saving
in comparison with the conventional method, broadening its range of application.

The ultrasonic-assisted extraction of ginseng starch was optimized using single-factor and orthogonal array
designs. The extraction yield of ginseng starch was investigated with respect to ultrasonic power, ultrasonication time, ratio
of material to liquid and material particle size. The particle and physicochemical properties of ginseng starch were studied
by using scanning electron microscope, polarizing microscope, infrared spectrometer, Brabender viscograph and texture
analyzer. The results showed that the optimal conditions for ultrasonic-assisted extraction of ginseng starch were found to be
ultrasonic power 600 W, ultrasonic time 20 min, ratio of material to liquid 1:25 (g/mL) and material particle size 80 mesh.
The extraction yield of ginseng starch under the optimized conditions was up to 70.51%, which was 10.69% higher than that
obtained with the conventional method. Ginseng starch from the ultrasonic-assisted extraction exhibited increased levels of
amylose content, solubility, swelling power and transparency and reduced retrogradation property, and had a gelatinization
temperature of 70.5 ℃ and a peak viscosity of 70.0 BU.

Honey samples from the flowers of Acacia mangium collected from different processing stages were analyzed for
volatile components by gas chromatography-mass spectrometry (GC-MS). The results showed that the volatile composition
of honey was similar across different processing stages. Twenty-three volatile components were detected which belonged
to esters (26.09%), aldehydes (13.79%), alcohols (13.79%), ketones (13.04%), terpenes (8.70%), alkanes (8.70%), acids
(4.35%), and so on. Furfural, benzaldehyde and benzeneacetaldehyde may play an important role in the flavor of honey. At
the thawing stage, honey lost great amounts of volatile compounds and the losses could be reduced by heating to 71 ℃,
holding for 4 min. These results could provide theoretical basis for flavor controlin honey processing and authentication of
commercial honey.

Response surface methodology was used to optimize the fermentation conditions for producing fermented
mulberry leaf tea with higher 1-deoxynojirimycin (1-DNJ) content. The 1-DNJ content was investigated with respect to
fermentation temperature, fermentation time and inoculum amount by response surface regression analysis. The optimum
fermentation conditions that provided a 1-DNJ content of 133.882 mg/100 g dry weight of fermented mulberry leaf tea were
determined as 30 ℃, 5.6 h, a ratio of Aspergillus niger to Rhizopus japonicus Vuillemin to Trichoderma viride of 2:1:2, and
an inoculum amount of 3.75×107 CFU/100 g.

Propolis samples were obtained by 4 harvesting methods, nylon net, plastic mat, covering fabric and scraping
from frame gaps. Ethanol extractable content, total content of 8 flavanoids and total flavanoid content of four propolis
samples were analyzed. The results showed that 3 quality indexes varied significantly among samples obtained by
different harvesting methods. The quality of propolis obtained by nylon net was significantly superior to that of those
from the three other methods. The quality of propolis obtained from plastic mat and frame gaps was not significantly
different, but significantly better than that obtained with covering fabric. The quality of propolis obtained by covering
fabric was the worst. These results suggest that proplis quality could be improved through narrowing the mesh of
propolis harvesting implement.

Sorbic acid-loaded chitosan (CS) nanoparticles which may have a wider range of application in meat
preservation due to the superior water solubility to sorbic acid were prepared using ionic gelation process. The particle
size and encapsulation efficiency (EE) were investigated as a function of chitosan concentration, sodium tripolyphosphate
(TPP) concentration, cross-linking time, sorbic acid concentration and stirring time by single-factor and orthogonal array
designs. The CS nanoparticles were characterized by Fourier transform infrared spectroscopy (FTIR) and transmission
electron microscopy (TEM) and evaluated for release profiles in vitro. The results demonstrated that the best conditions
for preparing sorbic acid-loaded CS/TPP nanoparticles were 1 mg/mL CS concentration, 0.5 mg/mL TPP concentration,
1 mg/mL sorbic acid concentration, and cross-linking reaction for 30 min. The average particle size and EE of sorbic acidloaded
nanoparticles were 337.2 nm and 74.3%, respectively. The FTIR spectrum confirmed the encapsulation of sorbic acid by
electrostatic adsorption, and the TEM observation showed uniform particle size distribution and regular spherical morphology. The
release experiments indicated an average release of sorbic acid of 50% in 24 h, confirming its sustained release profiles.

Chitosan-based composite materials were prepared using the inverse-phase suspension cross-linking technique by
protecting the amino group in chitosan through the Schiff base reaction. Amino-chitosan was obtained after modification of
the composite materials with ethidene diamine and its structure was characterized. In addition, the effect of epoxypropane
concentration on free amino groups on the surface of amino-chitosan was investigated; the amount of free amino groups was
measured using potassium polyvinylsulfate (PVSK). Also, the effects of porogen, pre-cross-linking agent and cross-linking
agent on the entrapment efficiency of anthocyanin were evaluated as well as sustained release properties of anthocyaninloaded
amino-chitosan. The results showed that the amount of free amino group was reduced with increasing epoxypropane
concentration. With increasing concentrations of porogen, pre-cross-linking agent and cross-linking agent within certain
ranges, the entrapment efficiency of anthocyanin was also gradually increased, but decreased when they exceeded the ranges.
Under simulated human physiological conditions, the release of anthocyanin from chitosan particles at pH 1.72 and 37 ℃
was (81.63 ± 1.92)% in 4 h, and complete release was achieved in 10 h. By contrast, the release of anthocyanin at pH 8.25
and 37 ℃ was (71.68±2.55)% in 4 h, and the entrapped anthocyanin was almost completely released in 10 h. The release
curves, observed to follow normal distribution patterns, showed that the chemically modified chitosan can be used for
sustained release of anthocyanin.

The extraction of proanthocyanidins from longan pericarp was optimized using response surface methodology.
The effects of extraction time, solvent-to-solid ratio, ethanol concentration and extraction temperature on the yield of
proanthocyanidins were investigated. The results showed that the optimal extraction conditions were as follows: an
extraction time of 25 min, a ratio of liquid to material of 17:1 (mL/g), an ethanol concentration of 51% and a temperature
of 50 ℃. Under these conditions, the yield of proanthocyanidins was 1.21%. The extract was then purified by Sephadex
LH-20 column. The purified proanthocyanidins had high antioxidant activity as indicated by scavenging activities against,
1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)
radicals and reducing power.

In order to achieve value-added utilization of byproducts of freshwater fish processing and simultaneously reduce
environmental pollution and resource waste, silver carp bone was used as the raw material to prepare calcium-chelating
collagen polypeptides. Under given conditions, calcium binding capacity and chelated calcium content were investigated
as a function of reaction temperature, mass ratio between bone collagen polypeptides and calcium chloride (P/C), time
and pH. On the basis of the results of single-factor experiments, the four reaction parameters were optimized by a fourfactor
quadratic orthogonal rotational combination design to be 42 ℃, 38 min, a P/C ratio of 2.1:1 and pH 6.8, yielding a
calcium binding capacity of 80.4% and a chelated calcium content of 12.1%. Amino acid composition analysis showed that
the calcium-chelating collagen polypeptides obtained contained 61.03% amino acids in total and had typical amino acid
composition characteristics. Infrared spectroscopic analysis and scanning electron microscopy observation confirmed the
chelating reaction between calcium ion and collagen polypeptides by ionic bonding, coordination or adsorption.

This research examined the effect of vacuum drying conditions on sensory quality of preserved fruits of
wild Actinidia arguta. Based on the results of single-factor experiments, a quadratic regression model was developed
using quadratic orthogonal rotation composite design to describe each of the response variables, average drying rate,
deformation rate and browning rate. The optimal vacuum drying parameters were found to be drying at 50.0 ℃ for 8.0 h
with a vacuum degree of 0.090 MPa, resulting in an average drying rate of 3.92 g/(100 g·min), a deformation rate of 10.47%
and a browning rate of 25.42%.

A variable-frequency microwave-assisted method was applied in order to improve the forward extraction
efficiency of soy protein in sodiumbis (2-ethylhexyl) sulfosuccinate (AOT) reverse micelles. The effects of experimental
conditions such as temperature, pH value, the ratio of solution to material and extraction time on the extraction efficiency
were examined. Response surface methodology (RSM) was used for modeling and optimizing the process to gain a better
understanding of the process performance. By using RSM, the effects of temperature, pH value and extraction time on the
extraction efficiency were calculated and their interactions were determined. After statistical analysis, the results showed that
the effect of the extraction conditions followed the decreasing order: time ＞ temperature ＞ pH, and the optimum conditions
were determined as follows: temperature 43.3 ℃, pH 8.0 and time 23 min, resulting in a yield of soy protein of 80.61%. This
study showed that the variable-frequency microwave-assisted extraction can quickly enhance the extraction efficiency of soy
protein in AOT reverse micelles.

Objective: To optimize the celluase-assisted extraction of dihydroquercetin from Larix olgensis Henry var.
koreana Nakai wood chips by response surface methodology (RSM). Methods: Dihydroquercetin was extracted with ethanol
in a herbal blitzkrieg extractor from pine wood chips pre-hydrolyzed with celluase. On the basis of the results of single-factor
experiments, a Box-Behnken design was performed to optimize three extraction conditions including ethanol concentration,
enzyme dosage and liquid-to-solid ratio. Results: The optimal extraction conditions were determined as hydrolysis with an
enzyme dosage of 3.48 mg/g and subsequent extraction for 120 s with 60.93% ethanol in water at a liquid-to-solid ratio of
103.64:1 (mL/g). Conclusion: The proposed extraction procedure can provide a simple, energy-saving and time-saving way
for massive production of dihydroquercetin.

The ultrasonic-assisted acid extraction of pectin from litchi residues was optimized using Box-Behnken design. The
yield of pectin was investigated as a function of ultrasonication time, ultrasonic power and solid-to-solvent ratio. Litchi pectin
was tested by a texture analyzer for hardness, viscosity and degree of esterification. The optimum conditions for extracting pectin
from litchi residues were found to be ultrasonic-assisted extraction for 14.8 min at a power of 300 W using pH 2 hydrochloric acid
solution with a solid-to-solvent ratio of 1:10.7, addition of ethanol as a precipitant with a ratio to extract of 1:1.5 by volume, and
90 min precipitation. The maximum predicted yield of pectin under the optimized conditions was 17.86%, which was close to
the experimentally observed value of 17.38%. The pectin showed a viscosity of 55.8×10-3 Pa·s and a degree of esterification of
40.7%, and texture analysis indicated that the average hardness, elasticity and cohesiveness were 40.400 g, 55.51% and 12.880 g,
respectively. In addition, good color and gel-forming properties were observed.

In this study, experiments were conducted to examine the effect of different pretreatments on the extraction
efficiency of protein from rice residue using alkaline. The results showed the extraction efficiency of protein was increased
largely compared to that without pretreatment, reaching 84.60% and 80.1%, respectively, when rice residue was soaked
for 180 min in 0.5% citric acid or 0.875 mol/L acetic acid at 25 ℃ before being extracted at 50 ℃ for 27 h with 0.1 mol/L
NaOH. The rice proteins extracted from both pretreated samples were could be effectively separated by sodium dodecyl
sulfate polyacrylamide gel electrophoresis (SDS-PAGE) with 18% separating gel. During the extraction process, rice
proteins were decomposed into fragments mostly having a molecular weight around 9.5 or 4.1 kD, especially around the
smaller molecular weight. Moreover, the rice residue protein obtained with 0.5% citric acid pretreatment had a bright purewhite
color and a smooth and delicate texture.

Antioxidant, antitumor polysaccharides were prepared from Mytilus coruscus muscle by hot water extraction
alone or followed by sequential hydrolysis with papain and trypsin, and analyzed for physiochemical properties. After
chromatographic purification on a DEAE-Cellulose 52 column, the antioxidant and antitumor activities in vitro were
investigated. Combined enzymatic hydrolysis, giving rise to a yield of crude polysaccharides of 23.69%, was advantageous
over single enzymatic hydrolysis and hot water extraction as far as the yield, purity and bioactivity of crude polysaccharides
were concerned. The in vitro antioxidant activity of crude polysaccharides obtained from combined enzymatic hydrolysis
showed a concentration for 50% of maximal effect (EC50) of 3.75, 5.01 and 2.41 mg/mL in scavenging DPPH, superoxide
anion and lipid peroxide radicals, respectively, and an IC50 of 2.93 mg/mL against the growth of prostate cancer cells DU-
145 cultured for 48 h. Analysis of the yield and chemical composition of purified polysaccharide fractions indicated that
higher contents of glycosaminoglycan-like polysaccharide (MT3) with a molecular weight of roughly 18 kD in crude
polysaccharides were obtained by combined enzymatic hydrolysis and the monosaccharide composition consisted of Man,
GlcN, GlcUA, Gal and Fuc. Meanwhile, MT3 was more effective against tumor cells DU-145 in vitro with an IC50 of
2.71 mg/mL after 48 h of culture in its presence. The results of activity-guided separation demonstrated that combined
enzymatic hydrolysis after hot water extraction could not only increase the purity of polysaccharides through protein
degradation, but could significantly enhance the content of glycosaminoglycans as well, and glycosaminoglycans were the
main active polysaccharides in Mytilus coruscus muscle that possessed good antitumor activity.

The synthesis catalyzed by immobilized lipase (Novozym®435) of L-ascorbyl myristate in ultrasonic field was
studied. The dissolution rate of the reactants could be accelerated greatly by using ultrasonic, and the reaction time could be
reduced from 48 h to 4h. The productivity reached 77.58%, and the purity of purified products was 98.1%. The immobilized
lipase could be reused 4 times in ultrasonic field. L-ascorbyl myristate showed strong antioxidant activity similar to that
of L-ascorbyl palmitate and superior to that of tertiary butylhydroquinone (TBHQ) at an equal concentration as indicated
by hydroxyl radical and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacities and reducing power. The
antioxidant activity of L-ascorbyl myristate was still strong even when added to oils.

This paper reports the results obtained for the ultrasonic-assisted extraction and antioxidant activity in vitro of
flavonoids from fresh okras. The extraction process was optimized using response surface methodology. The evaluation of
antioxidant activity was carried out by reducing power, hydroxyl, superoxide anion and DPPH radical scavenging assays
in comparison to VC. The optimum extraction conditions were determined as 250 W, 1:25 (g/mL), 21 min, 75 ℃ and
50% for ultrasonic power, solid-to-solvent ratio, extraction time, temperature and ethanol concentration, respectively. The
experimentally observed yield of flavonoids under the optimized conditions was 4.85% on average, which approximated
the predicted value of 4.88%, showing the reliability of the optimized process. In hydroxyl, superoxide anion and DPPH
radical scavenging assays, the IC50 of the flavonoids extracted from okra were 6.00, 3.28 and 2.98 mg/mL, and the maximum
scavenging rates were 31.49%, 64.40% and 62.22%, respectively. Moreover, strong reducing power was observed. These
results support strong antioxidant activity in vitro for okra flavonoids.

In the present study, the nitrogen-containing compounds of Guojing sesame-flavor liquor were analyzed by liquidliquid
extraction coupled with gas chromatography-mass spectrometry (GC-MS) and GC-nitrogen phosphorus detection (GC-NPD).
Using a simulated liquor sample, the optimum experimental conditions were determined as follows: the sample was adjusted
with 4 mol/L HCl to a H+ concentration of 1 mol/L, concentrated, and extracted with freshly distilled diethyl ether to remove
acidic and neutral components; the aqueous phase was adjusted to pH 9 and its alkaline components were extracted into freshly
distilled diethyl ether. After concentration, the analysis by GC-MS and GC-NPD was carried out. A total of 31 nitrogen-containing
compounds were detected in Guojing sesame-flavor liquor, of which, 23 compounds were identified by comparing them with
authentic standards, including 14 pyrazines, 1 pyrrole, 4 pyridines, 1 thiazole, 1 oxazole and 2 other compounds.

The identification of volatile compounds generated from the Maillard reaction of L-ascorbic acid and L-cysteine
under different water content conditions was performed using headspace solid-phase microextraction-gas chromatographymass
spectrometry (HS-SPME-GC-MS). Sixty-two volatile compounds were identified, including thiophenes, sulfurcontaining
heterocyclic compounds, thiazoles, thiols, furans and thioethers. Meanwhile, 23 thiophenes and 13 sulfurcontaining
heterocyclic compounds were the major volatile compounds in the Maillard reaction products. The effect of water
content on the generation of volatile compounds was investigated. The results showed that water content had significant
effect on the formation of sulfur-containing heterocyclic compounds and thiophene compounds, but had little effect on
other volatile products. Among these sulfur-containing heterocyclic products, two isomers of 3,5-dimethyl-1,2,4-trithiolane
and 4,6-dimethyl-1,2,3,5-tetrathiane had the maximum concentration when the water content was 55%. The concentration
of two isomers of 2,4,6-trimethyl-1,3,5-trithiolane decreased with increasing water content, and 3-methyl-1,2,4-trithiane
had a minimum level at the water content of 45%. However, thiophene products, such as thiophene, 2-methylthiophene,
thieno[3,2-b]thiophene, 2-methylthieno[2,3-b]thiophene and 2-methyl-3-thiophenethiol reached a maximum level at the
water contents of 75%, 55%, 85%, 65% and 15%, respectively.

Direct labeling of starter cells with the fluorescent dye in combination with flow cytometry for rapid assessment
of cell viability and survival status has practical significance for the scientific evaluation of the quality of various microbial
fermentation starters. Direct vat set yogurt starter consisting of either Lactobacillus bulgaricus or Streptococcus thermophilus
as well as their freshly harvested cells and heat-killed cells were evaluated for their viability using flow cytometry combined
with staining with two specific fluorescent dyes, 5(6)-cFDA and propidium iodide (PI). Double staining with 5(6)-cFDA
and PI was suitable for evaluating the cell viability of L. bulgaricus in direct vat set starter, which was low, only 4.7%, while
staining with 5(6)-cFDA alone could more effectively evaluate the viability of S. thermophilus in direct vat set culture, which
was almost 90%. Also, the same results were observed in confirmatory experiments. Finally, our results also showed that
PI did not give clear live/dead discrimination for S. thermophilus. Consequently, flow cytometry is a reliable tool to rapidly
evaluate the viability of direct vat set starter cultures in dairy industry.

Objective: This study aimed to establish a rapid method for specific identification of Apostichopus japonicas
(A. japonicas) by TaqMan® probe real-time polymerase chain reaction (RT-qPCR). Methods: Two sets of specific primers
and probes were designed based on the COX1 and NAD4 genes of A. japonicas. Twenty-one sea cucumber samples were
detected by RT-qPCR in three parallel repetitions for each sample. The average Ct value, standard deviation and coefficient
of variation were calculated to evaluate the repeatability of the proposed detection method. Results: All the coefficients of
variations obtained were under 2%, indicating the good repeatability and stability of this method. This is an efficient and
handy method for rapid identification of A. japonicas, which overcomes the limitation of the conventional approach, and
combines the merits of high efficiency and low pollution of real-time PCR. Conclusion: This study would provide a valuable
reference for the identification and detection of A. japonicas.

Objective: To develop and apply a method for the identification of 8 illegal drugs in antidiabetic supplements
using high performance liquid chromatography-tandem mass spectrometry (HPLC-MS-MS). Methods: The chromatography
was performed using a ZORBAX Eclipse Plus C18 column (2.1 mm × 50 mm, 1.8 μm), with a mobile phase consisting of
0.1% (V/V) formic acid (phase A) and methanol (phase B) by gradient elution. Eight illegal synthetic drugs (gliquidone,
glibenclamide, glimepiride, sildenafil, repaglinide, glipizide, tadalafil and gliclazide) added in antidiabetic health foods
were determined qualitatively and quantitatively based on the information of molecular ion mass, specific fragment ions and
chromatographic retention. Results: Eight drugs could be separated and identified simultaneously. The limits of detection
(LODs) of these substances were in the range of 5.5–76 ng/g, the precision expressed as relative standard deviation (RSD)
for six replicate determinations was 0.22%–1.19%, and the recoveries from spiked samples were in the range of 74.0%–
111.9%. The method was suitable for hard capsules. In the 15 batches of samples, the illegal synthetic drugs were found in 9
batches. Conclusion: The method has been proved to be simple, sensitive and accurate, and can be used as a reference in the
detection of the illegal synthetic drugs in anti-diabetic supplements.

The volatile compounds in early and late harvested ginger (Zingiber officinale Roscoe) were analyzed by
headspace-solid phase micro-extraction (HS-SPME) combined with GC-MS using decane as an internal standard. A total of
89 volatile compounds were identified in ginger. There were 63 volatiles compounds in early harvested ginger (in August)
including 37 hydrocarbons, 15 alcohols, 6 esters, 3 aldehydes and 2 ketones, whereas there were 68 volatiles compounds in
late harvested ginger (in September of the same year) including 45 hydrocarbons, 14 alcohols, 3 esters, 3 aldehydes and 3
ketones. The major volatile compounds in early harvested ginger included zingiberene, neryl acetate, beta-cedrene, alphafarnesene,
trans-citral and beta-bisabolene, while those identified in late harvested ginger included zingiberene, alphacurcumene,
beta-cedrene, alpha-farnesene, trans-citral and beta-bisabolene.

A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) method was developed for
the determination of four dipyrone metabolites, namely 4-methylaminoantipyrine (MAA), 4-aminoantipyrine (AA),
4-formylaminoantipyrine (FAA), and 4-acetylaminoantipyrine (AAA) in goat muscle. These metabolites were extracted with
acetonitrile mixed with 5% ammonia. The extracts were cleaned up with Cleaner PSA, and then blow-dried by nitrogen gas,
re-dissolved in acetonitrile and re-cleaned up using MAX (SPE) cartridge. After chromatographic separation, the analytes were
quantified by the external standard method. The calibration curves were linear between 4 and 200 μg/kg matrix equivalent
concentrations for MAA, FAA, and AAA, and between 40 and 2 000 μg/kg for AA. The mean recoveries in blank samples
at four spike levels (5, 50, 100, and 1 000 μg/kg) ranged between 75.02% and 116.2%. The intra-day coefficient of variation
(CV) was 1.63% to 15.12% (n = 5), and the inter-day CV was less than 11% (n = 15). The detection limits were 0.5 μg/kg
for MAA, FAA and AAA and 5 μg/kg for AA. The proposed method is sensitive and repeatable, allowing analysis of a large
number of samples in a working day.

This report describes a rapid polymerase chain reaction (PCR) method to detect duck-derived DNA by using
primers corresponding to the duck COⅢ gene. The method was duck specific, free from interference from lumb DNA (50
mg/kg). Its sensitivity was sufficient to detect as low as 0.1 μg/kg duck-derived materials. It can provide a rapid and accurate
way to identify duck-derived materials adulteration in meat products without interference of mutton DNA.

An analytical method for the determination of urotropine residue in processed soybean products was developed
using ion exchange solid-phase extraction coupled with ultra performance liquid chromatography-electrospray ionization
tandem mass spectrometry (UPLC-MS-MS). Samples were extracted with 0.4% perchloric acid followed by clean-up using
solid-phase extraction. The analysis was carried out under negative electrospray ionization mode using multiple reaction
monitoring. Cleanert PCX cartridge showed better clean-up and enrichment than Strata-SCX and SepPak C18 cartridges for
urotropine residue. The average recoveries of urotropine in three kinds of processed soybean products at spiked levels of 5.0
and 50.0 μg/kg ranged from 76.0% to 83.6% with relative standard deviations (RSDs) smaller than 6%. This method is rapid,
sensitive, accurate, repeatable and suitable for routine analysis of large-scale samples.

A novel method for the determination of inorganic, organic and total selenium in Se-enriched grains was
developed using hydride generation-atomic fluorescence spectrometry (HG-AFS) after anhydrous ethanol extraction.
The instrumental parameters were optimized. The results showed that selenium was found to exist mainly in the form of
organic Se compounds in selenium-enriched grains in the range of 63.02%–95.10% relative to total Se amount. Among the
selenium-enriched grains investigated, yellow corn was the richest in organic Se, accounting for 95.10% of total Se amount.
The detection limit (3σ) of the proposed method was 0.01 μg/L. Recoveries ranged from 97.31% to 103.53% for total Se and
96.10% to 105.45% for inorganic Se. This method has the advantages of simple operation, high sensitivity and high recovery
rate, and is suitable for the determination of organic selenium and inorganic selenium in selenium-enriched grains.

Residues of 27 kinds of common halogen-containing pesticides in tea were determined by dispersive solidphase
extraction and gas chromatography. Tea samples were extracted with acetone-hexane (l:1, V/V) and the extracts were
purified by adding anhydrous sodium sulfate, florisil and activated carbon. The purified extracts were separated on a DB-
17 capillary column, and detected with an electron capture detector (ECD). The average recovery of standard addition was
82.2%–113.4% with relative standard deviation of 1.2%–6.0% in tea samples by this method. The limit of detection for 27
kinds of common halogen-containing pesticide residues in tea was 0.005–0.075 mg/kg.

Purpose: Malachite green (MG), leuco malachite green (LMG), crystal violet (CV) and leuco crystal violet (LCV)
residues in fish were determined simultaneously using ultra performance liquid chromatography-tandem mass spectrometry
(UPLC-MS-MS). Methods: Fish samples after addition of internal standards D5-MG, D6-LMG, D5-CV, and D6-LCV were
extracted with acetonitrile and centrifuged, and then the supernatants were applied on a neutral alumina column, blown
almost dry under a stream of nitrogen and re-dissolved in 50% aqueous acetonitrile (by volume) before being subjected to
UPLC-MS-MS analysis. Results: A linear relationship was observed over a concentration range of 1–50 ng/mL for MG and
LMG, and over a concentration range of 1–100 ng/mL for CV and LCV. The limits of detection (LOD) for MG, LMG, CV
and LCV were 0.05 μg/kg and the limits of quantification (LOQ) for all of them were 0.15 μg/kg. Average recoveries from
blank samples spiked at levels of 50, 100 and 200 ng/mL ranged from 87.80% to 110.82%, with relative standard deviation
smaller than or equal to 4.32% (n = 6). Conclusions: This method proved sensitive, accurate and reliable.

A two-dimensional multi-channel chromatographic separator designed by our research group was used to purify
polyphenols extracted from the pinecones of Pinus koraiensis Sieb. et Zucc. from north-eastern China. The chromatographic
conditions were optimized. The stationary and eluent were selected by static adsorption and desorption experiments. Onefactor-
at-a-time design was used to investigate four factors influencing the separation efficiency of polyphenols by dynamic
adsorption, sample loading amount, sample concentration, eluent flow rate, and number of chromatographic columns used.
Results indicated that X-5 macroporous resin was the best stationary phase for polyphenol separation and the best elutent
comprised a mixture of 0.5% formic acid and 60% ethanol in water, providing maximum adsorption quantity of 38.74 mg/g and
maximum desorption rate of 72.08%. The optimal experimental conditions for chromatographic separation of polyphenols
were 256 mg of sample at a concentration of 2.0 mg/mL, eluent flowing at a rate of (200±20) mL/min and using 4
chromatographic columns. Under these conditions, the purity of polyphenols was increased from 2.37% to 23.257%, and the
recovery was 46.81%.

A rapid method to determine trace amounts of strontium in kelp was proposed using flame atomic absorption
spectrometry (FAAS) after sample injection by on-line binary capillary. The impact of acidity and interfering ions on
detection of strontium was explored using binary capillaries of the same diameter. Samples were digested with acids, and the
interfering ions were effectively suppressed by on-line addition of sodium dodecyl sulfate (SDS). The analysis was carried
out at a flow rate of 10.0 and 1.2 L/min for air and acetylene, respectively. Results showed that the content of strontium in
kelp was 700 μg/g, as determined by the FAAS method. The limit of detection (LOD) of the method was 0.1 μg/g, the spiked
recoveries of strontium in real samples were between 97.8% and 107.4%, and the precision expressed as relative standard
deviation (RSD) was less than 5%. This method is accurate, rapid, low-cost and suitable for determination of trace strontium
in samples with satisfactory results.

Objective: To establish a method for determining Congo red in chili powder by ultra-high performance liquid
chromatography (UPLC). Methods: Samples were extracted with a mixture of ammonia and ethanol (30:70, V/V). The
extraction process was aided by ultrasonic treatment and repeated three times. The combined extract was concentrated
and then clean-up on an HLB solid-phase extraction cartridge by washing with 5 mL of 1% formic acid in methanol
and elution with 5 mL of 10% ammonia in methanol. The collected eluate was concentrated under a stream of nitrogen
prior to analysis. The chromatographic separation was achieved within 4 min on a BEH C18 column (50 mm×2.1 mm,
1.7 μm) by gradient elution using acetonitrile as mobile phase A and 10 mmol/L ammonium acetate as mobile phase B at a
flow rate of 0.4 mL/min. The detection wavelength was set at 498 nm and the column temperature was maintained at 40 ℃.
Results: Average recoveries of Congo red from chili samples spiked three concentration levels ranged from 72% to 96% with
relative standard deviation of 2.16%–5.97% (n = 6). The detection limit of the proposed method was 0.029 0 mg/kg, and the
correlation coefficient for the calibration curve was 0.999 9. Conclusion: This method is simple, rapid, accurate, sensitive
and suitable for detecting Congo red dye in chili powder.

According to the chemical properties of anthocyanins in wine and the characteristics of commonly used red pigments,
a simple, rapid and inexpensive lead acetate test strip assay was developed for the detection of added red pigments in red wine.
Meanwhile, an analytical method to determine added synthetic red pigments, allura red, carmine and amaranth, in fake wine
was proposed using capillary electrophoresis. The effects of running buffer type, concentration and pH value and separation
voltage on the separation of the synthetic red pigments were investigated to establish the optimum experimental conditions. The
best separation among allura red, carmine and amaranth was achieved within 6 min under the following conditions: 10 mmol/L
NaH2PO4 (pH 11) as running buffer, separation voltage 15 kV, and detection wavelength 215 nm.

In the present work, activated carbon powder, H2O2, chitosan, and polyamide column chromatography were
compared for their effects in decolorizing Inonotus obliguus polysaccharides, and the decolorized polysaccharides were
analyzed for monosaccharide composition by high performance liquid chromatography (HPLC) after derivatization with
1-pheny-3-methyl-5-pyrazolone. All decolorants were able to decolorize Inonotus obliguus polysaccharides, with activated
carbon powder and polyamide column chromatography being more significantly effective than the other decolorants. The
decolorization efficiency of polyamide column chromatography was 89.3% while retaining 91.7% of polysaccharides. The
decolorized polysaccharides were mainly composed of mannose, rhamnose, glucose, galactose, xylose, and arabinose with a
molar ratio of 2.13:1.36:7.01:2.98:1:1.78.

The aim of this study was to investigate how combined treatment with Pichia membranefaciens and chitosan
could affect defensive enzymes and substances in citrus fruits. The changes of defensive enzymes and substances during 7
and 28 days of storage were examined by inoculating or dipping citrus fruits with Pichia membranefaciens combined with
chitosan respectively. The results were reported as follows: compared with the control group, the activities of the defensive
enzymes phenylalanine ammonialyase (PAL), peroxidase (POD), polyphenoloxidase (PPO), chitinase, and β-1,3 glucanase
in citrus fruits inoculated with Pichia membranefaciens in combination with chitosan were increased significantly during
storage. PAL, POD, and β-1,3 glucanase were most evidently increased and reached the maximum on day 3. On the other
hand, the activities of PAL, POD and chitinase and lignin content were increased significantly and reached the maximum on
day 14 in citrus fruits dipped with Pichia membranefaciens in combination with chitosan. In conclusion, disease resistance in
citrus fruits can be enhanced by Pichia membranefaciens combined with chitosan through inducing an increase in defensive
enzymes and substances such as phenolics and lignin. Defensive enzymes and substances play a major role in disease
resistance in the early and late stages of storage, respectively.

This study examined the effect of calcium propionate added to hamburger on prolonging its shelf life. After
storage at room (20 ± 1) ℃ or low temperature (4 ± 1) ℃, hamburgers made with the addition of calcium propionate
at mass ratios of 2%, 3% and 4% were evaluated for sensory quality, acidity, specific volume, total bacterial count, mold
count, coliform count and pathogenic bacteria. The results showed that at both storage temperatures, addition of 3% calcium
propionate was the most effective in hamburger preservation, which could better maintain the original sensory quality,
significantly inhibit the increases in acidity and specific volume and the growth of molds and E. coli, and reduce total
bacterial count. The shelf life of hamburger could be extended effectively at low temperature. However, the sensory quality
rapidly became worse and poor taste appeared during the later storage period.

The effect of immersion chilling and freezing (ICF) in comparison with static air freezing (SAF) on the quality
of Pacific white shrimp, Litopenaeus vannamei was investigated by monitoring the changes in total volatile basic nitrogen
(TVB-N), thiobarbituric acid relative substances (TBARS), pH, salt soluble protein, Ca2+-ATPase activity, polyphenol
oxidase (PPO) activity and sensory evaluation during frozen storage. The results showed that TVB-N content, TBARS
value, and pH of shrimps frozen by ICF were higher than those of SAF the shrimp during frozen storage. These parameters
were significantly increased with extending frozen storage time (P ＜ 0.05). Salt soluble protein, Ca2+-ATPase activity and
PPO activity of shrimps were decreased with prolonged frozen storage time, indicating gradual denaturation of proteins
and quality deterioration of the shrimp. However, the quality deterioration of Pacific white shrimp was attenuated by using
ICF than SAF. Furthermore, sensory evaluation showed that although both methods caused the texture, odor, color and
appearance to deteriorate more or less, ICF provided higher sensory evaluation scores than SAF. Based on these results, ICF
appears to be more beneficial for maintaining the quality of Pacific white shrimp during frozen storage.

The aim of this study was to investigate microfloral characteristics and physicochemical properties of Harbin red
sausage as a function of storage temperature and duration. The changes in total number of colonies and lactic acid bacteria,
Pseudomonas and Staphylococcus quantities were studied, and sensory attributes, pH, thiobarbituric acid reactive substances
(TBARS) value, a* value, L* value and textural properties were also evaluated when red sausages were stored at 4 ℃ or room
temperature ((20 ± 2) ℃) for different days from 0 to 6 d. The total number of colonies increased fastest during the first two days,
and after 6 days of storage at room temperature, both this parameter and Staphylococcus count in red sausages were significantly
higher than at 4 ℃ (P ＜ 0.05). The numbers of lactic acid bacteria and Pseudomonas reached the highest levels on day 6, and
Pseudomonas increased to 5.1 and 6.2 (lg(CFU/g)) at 4 ℃ and room temperature, respectively. Meanwhile, the sensory quality
and pH value decreased gradually with increased storage time, whereas TBARS significantly increased (P ＜ 0.05). However,
neither a* value nor L* value showed significant change. The hardness and chewiness increased gradually, while elasticity and
cohesiveness showed a little change. These results reveal that Pseudomonas and lactic acid bacteria are the predominant spoilage
bacteria at 6 d of storage and that red sausage quality decreased with increased storage time.

This research was designed to discover the comparative effects of cold storage as well as controlled freezing
point storage (CFPS) alone and combined with 1-methylcyclopropene (1-MCP) treatment on fruit firmness and
metabolites related to fruit softening in Mopan persimmon. Results showed that in comparison with cold storage, CFPS
not only effectively reduced ethene production and delayed the losses of fruit firmness, but also significantly inhibited
the activities of polygalacturonase (PG), cellulase (Cx) and amylase, suppressed the increase in water soluble pectin
(WSP) and delayed softening. 1-MCP in combination with CFPS was more effective than single CFPS in maintaining
the firmness, and inhibiting the activities of PG, Cx and amylase, providing a more suitable way to maintain the
firmness of Mopan persimmon.

The purpose of this research was to explore a new method to predict the shelf-life of tilapia. This study
investigated the quality of vacuum-packed tilapia fillets by monitoring the changes in texture, pH, conductivity, aw and total
volatile basic nitrogen (TVB-N) value when stored at -5, -20 and -40 ℃ for different periods of time, respectively. The
Pearson correlations between the changes in texture parameters and those in quality parameters were analyzed. According
to the results, cohesiveness and springiness were selected as the optimal indicators of the quality changes and shelf-life for
frozen vacuum-packed tilapia fillets. The present research showed that cohesiveness up to 0.20 or springiness up to 0.65 was
the end of fish shelf-life; the first order kinetics equations between either cohesiveness or springiness and storage time was
established as well as the Arrhenius kinetics equations describing the rate constants for the changes in both texture parameters
as a function of storage temperature. The reaction activation energy Ea was 53.532 kJ/mol, and the pre-exponential factor
k0 was 215.64 based on cohesiveness; the Ea was 89.866 kJ/mol, and the pre-exponential factor k0 was 1 620.68 based on
springiness. From experimental results, the shelf-life of tilapia fillets stored at different temperatures was estimated and the
measured values were in the acceptable range as compared with the real values. Therefore, the cohesiveness and springiness
of frozen tilapia fillets could be used to predict their shelf-life.

The effect of ice temperature storage for 40 d combined with modified atmosphere packaging (MAP) on the
fruit quality, physiological indexes and volatile substances of ‘Berkeley’ and ‘Northland’ blueberries during subsequent
shelf life at 10 ℃ was investigated. Results showed that stored blueberry fruit from both cultivars had similar changing
patterns during shelf life. Ice temperature storage combined with MAP extended the shelf life of blueberry by effectively
postponing the descent of fruit firmness and vitamin C content, restraining the increase of malondialdehyde (MDA) content,
maintaining higher levels of glutathione (GSH) content and of peroxidase (POD) and superoxide dismutase (SOD) activities,
and significantly controlling fruit weight loss and rot. Alcohol and ester compounds were increased during the shelf life of
blueberry fruit, whereas terpenes presented a declining trend. Ice temperature storage combined with MAP resulted in higher
levels of alcohols and esters in blueberry, but lower levels of terpenes than ice temperature storage alone.

The effects of 1-methylcyclopropene (1-MCP) at different levels (0, 1, 2 and 3 μL/L) combined with plyethylene
(PE) film (40 μm thick) packaging were investigated on postharvest physiological and quality changes of green walnuts
stored at (0 ± 0.5) ℃. The results showed that 1-MCP in combination with PE packaging was effective in reducing decay
incidence, slowing down fruit deterioration, maintaining the original moisture content and color of green walnuts, lowering
ethylene production rate, delaying the increase in acid value, increasing catalase activity, and maintaining the activities of
polyphenol oxidas (PPO) and lipoxygenase (LOX) at lower levels. As a consequence, the storage life of green walnuts was
prolonged up to 90 d. 1-MCP at 3 μL/L in combination with PE packaging was the most effective treatment.

The relationship between chlorophyll fluorescence parameters and the development of superficial scald in Granny
Smith apples was studied during postharvest storage at cold (0 ± 1) ℃ or ambient (22 ℃) temperature. Minimal fluorescence (Fo),
maximal fluorescence (Fm), variable fluorescence (Fv) and photochemical efficiency (Fv/Fm) were measured during storage periods.
The results showed that Fo, Fm and Fv/Fm declined clearly in control fruits over days, and 1-methylcyclopropene (1-MCP) treatment
had an effect on Fo and Fv/Fm, both of which displayed relatively gentle changes during the first 60 d of storage, and declined
rapidly from the 90th d onwards, while no significant effect on Fm was observed. Low-oxygen treatment had no obvious effect on
Fo or Fm, but resulted in a continuous decrease in Fv/Fm, which at a level less than 0.7 indicated the appearance of brown spots on
the fruit surface. Thus, we inferred that superficial scald occurred at about 90 d postharvest and could be significantly prevented
from occurring by 1-MCP and low-oxygen treatment. Postharvest storage at ambient temperature accelerated the rate of change
in fluorescence parameters in control and 1-MCP treatment groups, and Fv/Fm declined with increasing storage time, which was
significantly negatively correlated with the incidence of superficial scald.

The effects of coating with Ginkgo biloba leave extract (containing 0.5 mg/mL flavonoids) alone or with added
sodium alginate (1%) on quality maintenance of fresh-cut ‘Red Fuji’ apples were evaluated by monitoring changes in the
color, firmness, weight loss, vitamin C content, phenol oxidase (PPO) activity, total bacterial count and sensory quality
during storage 4 ℃. Both coatings effectively reduced the respiration rate and ethylene release capacity, inhibited the decreases in
the contents of soluble solids, titratable acid and vitamin C, retarded in the reduction in weight loss and firmness, suppressed the
growth of microorganisms on the surface of apples, maintained the activities of PPO and peroxidase (POD) at lower levels, and
greatly preserved the quality of fresh-cut apples. Nevertheless, the composite coating was more effective.

In order to study quality changes of Chinese small cabbage (Brassica rapa L.Chinensis Group.) during storage,
chlorophyll, reduced ascorbic acid content and sensory evaluation of Chinese small cabbage stored at 278, 283, 288 and
293 K were determined for kinetic analysis and shelf life prediction. A non-linear fitting of reaction rate k as a function of
temperature T based on Arrhenius law was also studied, from which a shelf life prediction model of Chinese small cabbage
describing shelf life (SL) as a function of temperature T and quality index M was obtained. The results showed that when
Chinese small cabbage was stored at lower temperature, chlorophyll and reduced ascorbic acid were degraded slower. Zeroorder
law was more appropriate than first-order reaction kinetics to describe the degradation of chlorophyll and reduced
ascorbic acid with active energy Ea of 93.27 and 85.27 kJ/mol, respectively. In addition, the shelf life based on a chlorophyll
loss of 20% was more approximate to that at a cut-off score of 3.5 by sensory evaluation, when the loss of reduced ascorbic
acid was more than 20%. Therefore the characteristic index and ending point to predict shelf life should be depended on
reality and needs in order to obtain an accurate shelf life prediction.

This study dealt with the effect of pre-storage treatment with a composite biological preservative comprising tea
polyphenols, propolis and carboxymethyl chitosan on the changes in pH, total bacterial count, thiobarbituric acid (TBA)
value, total volatile basic nitrogen (TVB-N) and Ca2 +-ATPase activity in scallops during controlled freezing point (CFP)
storage or storage at 0 ℃.The results showed that the freezing point temperature for scallops was -1.6 ℃ and that CFP
storage combined with preservative treatment was significantly more effective than single CFP storage (P ＜ 0.05). Thus,
this study indicates that preservative treatment in combination with CFP storage can effectively slow down the process of
protein degradation and fat oxidation and delay deterioration and spoilage of scallops, extending the shelf-life.

The aim of this study was to establish predictive models for the growth of Pseudomonas fluorescens in sturgeon
and its shelf life. Pseudomonas fluorescens, the special spoilage organism (SSO) of aerobically stored sturgeon, was
inoculated to sterile sturgeon fillets and stored aerobically at 0, 4, 10, 15 or 20 ℃. The models were developed based on
the data of kinetic growth of Pseudomonas fluorescens and sensory evaluation, pH, total volatile base nitrogen (TVBN) at
the end of the shelf life of sturgeon. On the basis of the modified Gompertz equation, square root equations and Arrhenius
equations were used as the secondary models to construct the prediction models of growth and shelf life for Pseudomonas
fluorescens. The results showed that the average logarithmic value of Pseudomonas fluorescens was (7.35 ± 0.05) lg (CFU/g)
at the end of shelf life. Meanwhile, the models were validated under isothermal (8 ℃) and non-isothermal conditions. The
residual errors, accuracy factors (Af), bias factors (Bf) and relative errors of shelf lives from the models based on square root
equations were －0.09–0.10, 1.14 and 1.17, 0.97 and 1.02, and －7.95% and －3.28%, respectively. In contrast, the residual
errors, Af, Bf, and relative errors of shelf lives from the models based on Arrhenius equation were －0.17–0.24, 1.21 and
1.31, 0.94 and 1.08, and 24.87% and 7.54%, respectively. In conclusion, the square root equation models were more effective
for predicting the growth of Pseudomonas fluorescens and the shelf lives of sturgeon stored aerobically at 0–20 ℃.

Fresh-cut bamboo shoots soaked in chitosan-whey protein isolate composite film (CWF) solution (1, 2 and
3 times), deionized water, and acetic acid solution, respectively were stored at 4 ℃ for 15 days. The effect of CWF
on lignification and quality of fresh-cut bamboo shoots during cold storage was evaluated according to the activity of
phenylalanine ammonialyase (PAL) and peroxidase (POD), the contents of polyphenol, malondialdehyde and lignin, and
total number of colonies. The results showed that acetic acid had a slight but not significant inhibitory effect on lignification
and microorganisms of bamboo shoots. CWF coating could significantly decrease the total number of colonies and the
contents of malondialdehyde (MDA) and lignin, inhibit PAL and POD activities, and extend the shelf-life of fresh-cut
bamboo shoots. Moreover, the shelf-life of fresh-cut bamboo shoots was further extended with increasing number of coating
cycles. Nevertheless, the coating process was repeated twice from a cost viewpoint.

Green walnut fruits from two cultivars, Zhonglin 5 and Liaoning 4 were harvested in early, middle and late
August, and stored at 0–1 ℃ and a relative humidity (RH) 70%–80%. Physiological indices of green husk and quality
traits of kernel during the storage were evaluated. The results showed that total phenolic and flavonoid contents present
an increasing trend after the 30th day of storage in fruits harvested in late August, and the activities of SOD, POD,
CAT and PPO increased continuously or reached a peak after the 30th day of storage. For both cultivars, middle August
provided the highest fruit decay index among three harvest stages, and Liaoning 4 showed an overall higher fruit decay
index than Zhonglin 5. After storage, green walnut fruits harvested at each stage presented a decrease in iodine values
and an increase in the relative contents of unsaturated fatty acids. Moreover, the smallest reduction in iodine values
and the highest relative contents of unsaturated fatty acids were observed for fruits harvested in late August. This
harvest stage was beneficial for the accumulation of antioxidant substances and the induction of defensive enzyme
activities and resulted in enhanced disease resistance in green walnut fruits.

The migration of 16 phthalic acid esters (PAEs) from plastic packaging to fresh pork at 80 or 4 ℃ and peanut oil
at 25 or 4 ℃ was studied as a function of temperature, contact time and types and amounts of PAEs. The results confirmed
that PAEs migrated from plastic packaging to meat and edible oil. The total migration amount of 16 PAEs (Σ16PAEs) from
3 different plastic packagings to meat was 3.2–5.6 mg/kg at 80 ℃ in 120 min, which was close to that at 4 ℃ in 6 days. The
Σ16PAEs from 2 plastic packaging materials to edible oil was 9.0–10.0 mg/kg at 25 ℃ in 25 days, which was significantly
higher than at 4 ℃. The Σ16PAEs from plastic packaging to foodstuff increased with longer contact time, and the migration
rate was faster during the early stages. A positive correlation between Σ16PAEs and PAE contents was observed at both 25
and 80 ℃. PAEs migrated at varying rates depending on molecular size; higher molecular weight resulted in lower migration
rate. All the 6 PAEs limited with priority by the U. S. Environmental Protection Agency (EPA) could migrate.

As a new technology, soft freezing is a new concept proposed in the refrigeration industry in recent years. It can
freeze food at -7 ℃, and the frozen food is easy to cut off in a short time for processing. In order to provide evidence for
improving the quality of food stored in a refrigerator under soft freezing conditions, a comparative analysis of the changes in
pH, total bacterial count, total volatile base nitrogen (TVB-N), the freshness indicator K-value and sensory evaluation was
carried out on fresh pork stored in three low-temperature environments, soft freezing at -7 ℃ plus ozone (Ⅰ), soft freezing
at -7 ℃ (Ⅱ) and -18 ℃ freezing (Ⅲ). The results showed that pork freshness was maintained at the first level over the
storage period of 21 d under soft freezing conditions, and at the second level up to 35 d, supporting the use of soft freezing in
households. The first grade of freshness was prolonged to 45 d by combined use of soft freezing and ozone treatment through
reducing the pH and total bacterial count, and the color was preserved better than under -18 ℃ freezing condition. Thus the
combination of soft freezing and ozone has potential for commercial application.

This study investigated the changes in physicochemical and microbial properties during storage at 25 ℃ of bread
made with Jiaozi, a traditional starter culture for steamed bun in northern China, established the changing patterns of the
physical parameters related to bread staling, and revealed the anti-staling mechanism. Sensory evaluation indexes, hardness,
water activity, thermal characteristics, free water content, scanning electron micrograph, disruption ratio, swelling degree and
texture profile analysis (TPA) properties were determined as well as microbial indexes. The results showed that the water
content of bread declined, and hardness rose remarkably with extended storage time. Compared with sourdough bread, Jiaozi
bread contained higher levels of water, its texture was softer, and its starch granules were more prone to agglomeration.
The quantitative physical parameter range for bread staling was also established. TPA showed that starch retrogradation
and staling were effectively inhibited by applying the traditional starter culture in bread. This study can provide a beneficial
exploration for the transformation of the traditional qualitative analysis to quantitative analysis in bread production.

This study aimed to optimize the conditions for shortening the time required to brew green tea in water at room
temperature and simultaneously obtaining quality tea infusion with ultrasound assistance. A comparison with the standard
boiling water brewing method was carried out by measuring quality parameters of tea infusions. A tea-to-water ratio of
1:30 (g/mL) and 10 min ultrasound treatment proved optimal. The content of water extracts in tea and the concentrations
of tea polyphenolics and caffeine in tea infusion were lower under these conditions than those obtained with the standard
boiling water brewing method, whereas total free amino acid levels were achieved by the proposed method. The aroma
components from the two brewing methods were substantially identical. However, the tea brewed at room temperature
lacked those substances having unpleasant fat odor, such as octanal and (E)-2-octenal but contained increased levels of
delicate fragrance substances including alpha-linalool and trans-2-hexenyl caproate. This study provides a preliminary
confirmation of the feasibility of ultrasonic-assisted green tea brewing at room temperature, which produces a refreshing
and mellow taste and a delicate and long-lasting aroma indicating better overall sensory quality than boiling water brewing.
These results indicate that the ultrasound-assisted method is particularly suitable for industrial extraction of tea and can
greatly save energy and reduce emissions.