In order to improve corn wet-milling, L-cysteine was used to replace SO2 in traditional steeping process for
reducing the pollution of SO2. L-Cysteine was added to a sour liquid, corn juice fermented by Lactobacillus paracasei
subsp. paracasei L1. Crushed corn samples were steeped in the steeping liquid and milled with water after a certain time
of steeping and sieved to remove impurities such as fiber. Starch was sedimented quickly under the action of Lactobacillus
paracasei subsp. paracasei L1 which has high flocculating activity. The effects of various factors on the increment of
soluble protein in steeping liquid and starch extraction yield were studied by changing the amounts of fermented corn juice
and L-cysteine, steeping time, steeping temperature, pH and inoculum size. The optimum conditions for corn wet-milling
were determined by response surface methodology as follows: a ratio of solid to liquid (fermented corn juice) of 1:4 (m/V),
an L-cysteine concentration of 1.5 g/100 mL, pH 7, a steeping temperature of 30 ℃, and a steeping duration of 48 h. Under
these conditions, the maximum extraction yield of starch was 93.21%.

The aim of the current study was to optimize the extraction conditions for total flavonoids from the fruit of black
mulberry (Morus nigra L.) by orthogonal array design and response surface methodology. The antioxidant activity of total
flavonoids from black mulberry fruits was assessed by hydroxyl radical and superoxide anion radical scavenging, and
reducing power assays. Ethanol concentration, extraction temperature and number of repeated extractions were identified as
main variables that affect extraction efficiency by orthogonal array design, and optimized by response surface methodology
to be 48%, 80 ℃ and 4, respectively. Under the optimized conditions, the predicted extraction yield of total flavonoids
was 2.32%, which was very close to the experimental value of 2.31%. The total flavonoids extracted from black mulberry
fruits had strong reducing power, and exhibited a more powerful scavenging effect against hydroxyl radical than against
superoxide anion radical.

In order to reduce the salting time for pickled mushrooms, this work established a rapid impregnation technique
by which mushroom slices were immersed in a saline solution loop system and consequently subjected to Na+ and Cl-
ion current generated by electromotive force through the alternating magnetic flux. The results showed the samples with
a porosity of 41.4% could rapidly improve the infiltration of salt content after the ion current treatment than traditional
pickling. Salt content and firmness of the mushroom were monotonically increased with increasing impregnation time and
saline concentrations. Micrographs of the mushroom tissues subjected to ion current impregnation showed that mushroom
possessed porous structure and the amount of salt appeared in the interior of the sample tissue. Saline concentration and
processing time were identified to be main variables that influence pickling efficiency by the single-factor method. Based
on the principles of central-composite design, the two variables at four levels of response surface analysis were employed
to obtain a fitting model for salt content with correlation coefficient (R2) of 0.966 9. The fitting model developed for all
responses was applied to predict the salt content of samples after ion current impregnation, and obtained mushroom slices
with salt content of 3.8%. Verification results showed good fitting degree of the regression model. It is believed a rapid
impregnation technique based on induced ion current would be advantageous for pickling process depending on the porous
structure of agricultural products and food materials. This research provides references for the development of rapid
impregnation technique.

The optimal high-pressure and heat-moisture treatment conditions for Pleurotus ostreatus were screened for
improved seasoning oil adsorbability and sensory quality using response surface analysis. The mushroom was examined for
physical properties and appearance before and after the optimized treatment. The results showed that the quality of Pleurotus
ostreatus treated at 0.06 MPa for 15 min with a moisture content of 76% was obviously better than that of the untreated one.
The seasoning oil adsorbability of Pleurotus ostreatus after the high-pressure and heat-moisture treatment was 50.11 mg/g,
which was 35.18% higher than that of the untreated one. Results of physical properties showed that the hardness of Pleurotus
ostreatus after this treatment was reduced, the elasticity was enhanced and the chewiness was improved. Scanning electron
microscope images showed that Pleurotus ostreatus after high-pressure and heat-moisture treatment displayed a more
swelling and looser spatial structure than the untreated one, with an evident network structure, indicating that high-pressure
and heat-moisture treatment could obviously improve the taste and flavor of Pleurotus ostreatus product.

Zuoqing is a critical step in the process of making oolong tea, which is significantly impacted by various factors,
including sunshine withering, tossing number and tossing time. In this work we studied the impact of the Zuoqing parameters
on the sensory quality of summer oolong tea. These parameters were optimized through L9 (33) orthogonal experiments. The
best Zuoqing results, providing a sensory score of 90.150, a tea polyphenol content of 19.907%, a free amino acid content
of 2.095% and a Green value of 0.260 were achieved when the weight reduction resulting from sunshine withering was 15%
and tossing was performed three times for 14 min each time. The sensory quality of oolong tea was affected in decreasing
order of importance by the weight reduction resulting from sunshine withering, tossing time and tossing number. These
findings in this study may provide references for studying the Zuoqing process of summer oolong tea.

Liposoluble cochineal dye was prepared by esterification of carminic acid as the major component of cochineal
dye with lauroyl chloride. The preparation conditions were optimized by single factor design and validated as follows:
1.0 g of cochineal dye, 15.3 mL of dimethyl formamide (DMF), 4.5 g of lauroyl chloride, a reaction temperature of 42.0 ℃
and a reaction duration of 1 h. Under these conditions, the recovery of cochineal dye was 59.35%. The structure of the resulting
liposoluble cochineal dye was characterized by Fourier transform infrared spectroscopy (FITR) and ultraviolet-visible (UV-Vis)
spectroscopy. Results showed that esterification took place between cochineal dye and lauroyl chloride and cochineal laurate was
obtained. The product was soluble and stable in edible corn oil with a solubility of 15.06 g/100 g at 20 ℃.

The technological parameters of emulsification/internal gelation for calcium alginate microbeads were optimized
by single factor and orthogonal array experiments. The influence of sodium alginate (NaAlg) concentration, Span 80
concentration, volumetric ratio of water to oil (liquid paraffin) and mass ratio of CaCO3 to NaAlg on the morphology, particle
size distribution and yield of the microbeads was studied. The results showed that the average particle size of microbeads
was increased at higher NaAlg concentrations, but decreased at higher Span 80 concentrations and water to oil ratios, and not
significantly affected by the mass ratio of CaCO3 to NaAlg. The optimized conditions for preparing microbeads at 300–600 μm
with good morphology, uniform distribution, and high yield were as follows: 2 g/L Span 80, 12 g/L NaAlg, a mass ratio of
CaCO3 to NaAlg of 1:4, and a volumetric ratio of water to oil of 1:3. In addition, further experiments showed that after tenth
repeated use of liquid paraffin, microbeads prepared with it remained a good morphology and a higher yield.

The ultrasonic-assisted enzymatic extraction of soluble dietary fiber (SDF) from old leaves of Toona sinensis was
optimized using response surface methodology. Extraction efficiency was affected in decreasing order by ultrasonication
time, cellulase dosage, pH and temperature, and the optimum extraction conditions for these four parameters were 53.0 min,
0.50%, 6.0 and 60.0 ℃, respectively. Under the optimized conditions, the extraction yield of SDF was 7.11% with low levels
of impurities. The water holding capacity and expansibility of SDF products were 7.29 g/g and 4.40 mL/g, respectively.

Attapulgite-chitosan complex was prepared for use in removing cadmium from glycosaminoglycan-rich enzymatic
hydrolysates of the entire viscera of Ostrea rivularis Gould. The influence of hydrolysate pH, shaking speed and time, and
complex-to-hydrolysate ratio on cadmium removal rates and glycosaminoglycan recovery was explored. By using response
surface methodology, the optimized experimental conditions were obtained as hydrolysate pH 7.2, addition of the complex
in a proportion of 6.4 mg/mL, and shaking at a speed of 170 r/min for 30 min. The removal rate of cadmium under these
conditions was 73.7%, and the recovery of glycosaminoglycan was 44.1%. This study indicates that attapulgite-chitosan
complex can effectively remove cadmium from glycosaminoglycan from Crassostrea rivularis, with no significant impact
on the recovery of glycosaminoglycan.

Microencapsulation is an effective method to protect the stability of astaxanthin from environmental factors.
Astaxanthin was microencapsulated by spray drying method using hydroxypropyl-β-cyclodextrin (HP-β-CD) and
maltodextrin as wall materials. Based on single factor experiments, the microencapsulation conditions were optimized using
response surface methodology. A mathematical regression model was established for predicting the microencapsulation
efficiency of astaxanthin at different levels of proportion of HP-β-CD to maltodextrin, wall material concentration and
sucrose ester concentration. The optimal microencapsulation conditions were determined as follows: a ratio of HP-β-CD to
maltodextrin of 2.9:1, 0.21 g/mL wall materials, 2% sucrose ester, 4% astaxanthin, and a spray air inlet temperature of 170 ℃.
Under the optimized conditions, the microencapsulation efficiency was 95.31%.

Wiped-film molecular distillation was used to purify capsaicinoids from chili pepper. The effects of distillation
pressure, wiper rotation speed and distillation temperature on capsaicinoid purity were studied. Base on single-factor
experiments, a three-factor, three-level Box-Behnken design was carried out for the optimization of these three parameters by
response surface analysis. The optimized purification conditions were obtained as follows: 170 ℃, 0.15 mbar and 400 r/min
for distillation temperature, vacuum degree and wiper rotation speed, respectively. As a result, the purity of capsaicinoids
was increased from 0.001 5% to 13.11%.

The effects of individual and combined addition of sodium pyrophosphate, sodium tripolyphosphate and calgon
at different levels on the water-holding capacity (WHC) of duck breast meat were investigated. Under identical experimental
conditions, individual addition of sodium pyrophosphate and sodium tripolyphosphate to duck breast meat had an extremely
significant effect on the WHC (P ＜ 0.001); in contrast, the effect of calgon was very significant (P ＜ 0.01). Furthermore,
statistical analyses using response surface methodology indicated that the interaction effect between sodium pyrophosphate
and sodium tripolyphosphate was very significant (P ＜ 0.01), and the interaction effect between sodium tripolyphosphate
and calgon was significant (P ＜ 0.01), whereas no statistical significance was observed for the interaction effect between
sodium pyrophosphate. It was demonstrated that sodium pyrophosphate, sodium tripolyphosphate and calgon were 0.25%,
0.29% and 0.13%, by mass proved optimal, providing a WHC of 32.28% for duck breast meat.

This study reports the optimization of the extraction conditions for the antioxidant chlorogenic acid from potato
peel. The extraction was achieved by refluxing using aqueous ethanol. The yield of chlorogenic acid was investigated with
respect to four extraction conditions including solid/solvent ratio, ethanol concentration, reflux temperature and number
of reflux cycles. Using orthogonal array design, the optimal extraction conditions were determined as refluxing using 85%
ethanol with a solid/solvent ratio of 1:10 (g/mL) at 97 ℃ performed three times. The optimized process resulted in a yield
of chlorogenic acid of 2.229 mg/g. In vitro antioxidant assays showed that the chlorogenic acid extracted from potato peel
possessed good antioxidant capacity.

The migration of phthalates from microwave paper to the food stimulant Tenax (modified polyphenylene oxide)
was determined through experiments. At the same time, prediction models were built, respectively, based on the Fick’s
second law and the Weibull distribution theory. The predicted values from the Fick’s migration model, which was based on
finite packaging volume, finite food volume and worst-case, were higher than the experimental data. The predicted result
could be used to assess food safety and provides a higher safety threshold. The predicted values from the Weibull migration
model, which was based on experimental experience, could describe effectively the actual migration process.

A methodology regarding certification of certified reference material (CRM) of alliin was presented. The CRM
was prepared from fresh garlic by a series of extraction, separation and purification. The purity of the CRM was determined
by area normalization method. For the analysis of homogeneity, 10 bottles of samples were randomly taken. The results
were validated by F-test statistical method and showed that the homogeneity of samples was good. The results of longterm
stability for alliin were validated by t-test statistical method and indicated that the storage duration for alliin at 4 ℃
was 43 months. A cooperative certification test was conducted by 9 laboratories. The property value was determined to be
(99.49 ± 0.95)%. The CRM has passed the evaluation made by the Standardization Administration of the People’s Republic
of China and has been applied in the actual detection.

Sugars including glucose, fructose and sucrose in different fruit tissues of jackfruit were extracted by 3 different
extraction methods and determined by high performance liquid chromatography (HPLC). The HPLC conditions were set as
follows: the chromatograph was equipped with a CHO-820(Ca) column (300 mm × 7.8 mm) and a refractive index detector;
ultra-pure water was used as eluent with a flow rate of 0.5 mL/min; the column temperature was 90 ℃. Results showed
that 100% ethenol was the optimum extraction solvent for sucrose while 80% ethanol was the best solvent for simultaneous
extraction of glucose, fructose and sucrose. The relative standard deviations were in the range from 1.51% to 7.01%, and
the recoveries for spiked samples ranged from 98.55% to 102.33% and the correlation coefficients were higher than 0.999 0
for linearity, showing that the method is effective to isolate the three sugars from jackfuit. Results also showed that jackfruit
pulp contained 14.01 g/100 g mf sugars on a fresh weight basis with sucrose being the main component while the seed coat
contained 10.19 g/100 g mf, with fructose and glucose being the main components and Guojian (developed from unfertilized
or partly fertilized female perianth tissues) contained only 3.54 g/100 g mf. The fructose contents were similar to sucrose
contents in the 3 different tissues.

Rapid extraction methods for heavy metals (Cu, Pb, and Cd) with dilute acids (HCl, HNO3, and H2SO4) were
investigated and established in the determination of aquatic products (Ostrea rivularis, Perna viridis and Metapenaeus
ensi). The results showed that the optimal extraction concentration was 2 mol/L for the three dilute acids. Besides, the
optimal extraction time and temperature were 10 min and 20–90 ℃, 10 min and 10–90 ℃, 15 min and 10–90 ℃ for HCl,
H2SO4 and HNO3, respectively. Compared with the microwave digestion method, the extraction efficiencies of the heavy
metals Cu, Pb, and Cd with these three dilute acids followed the decreasing order: HNO3, H2SO4 and HCl. The spiked
recoveries of these heavy metals were 69%–97%, 97%–116% and 98%–111% for dilute solutions of HCl, H2SO4 and
HNO3, respectively. Together considering extraction time, temperature and spiked recovery, the extraction methods with
H2SO4 and HNO3 solution are feasible. Two groups of Cd concentrations, extracted from aquatic products by dilute acid
pretreatment method, were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES) and ELISA,
respectively. Linear regression demonstrated that the results from both analytical techniques were significantly correlated
(P ＜ 0.01). This shows that dilute acid pretreatment method could meet the requirements of ELISA assay for heavy metals
in aquatic products.

A method for the determination of fatty acid esters of chloropropanediols in milk samples by gas chromatographymass
spectrometry (GC-MS) was established. The milk samples were ultrasonically extracted with hexane, followed by
transesterification with sodium methylate/methanol, and purified by matrix solid-supported liquid-liquid extraction (SLE).
After being derivatized with heptafluoro butyrylimidazole (HFBI), fatty acid esters of 3-monochloropropane-1,2-diol
(3-MCPD esters) and 2-monochloropropane-1,3-diol (2-MCPD esters) were determined using GC-MS. The target
compounds were separated on a HP-5 capillary chromatographic column, and the tandem mass spectrograph was operated
in the selected ion-monitoring mode (SIM). An excellent linear correlation in the range of 5–500 μg/L was acquired for both
3-MCPD esters and 2-MCPD esters with coefficient correlations higher than 0.999 5. The limits of detection (LODs) for
both 3-MCPD esters and 2-MCPD esters were 2.0 μg/kg. The recoveries of the 3-MCPD esters and 2-MCPD esters spiked in the blank
milk at levels of 10, 50, 100 and 200 μg/kg were all in the range of 73.5%–106.6%, with relative standard deviations (RSDs) less than
10%. The method was found to be suitable for the determination of 3-MCPD esters and 2-MCPD esters in milk samples. A total of
30 milk samples were analyzed using this method, and the concentrations of 3-MCPD esters and 2-MCPD esters were determined to
be relatively low, ranging from undetectable levels to 13.8 μg/kg. According to the estimated exposure assessment results, there was
relatively low health risk associated with the intake of 3-MCPD esters and 2-MCPD esters from the milk for the general Chines epopulation.

A simple and fast high performance chromatography (HPLC) with UV detection method for determination of
γ-amino butyric acid (GABA) in germinated brown rice was developed by pre-column derivatization of GABA with orthophthalaldehyde
(OPA). GABA was separated on intertsil ODS-C18 column (4.6 mm × 250 mm, 5 μm) and detected with UV
detector at 332 nm. Good linearity was observed within the range from 0.005 to 0.06 mg/mL from the calibration equation:
Y = 9.26 × 106X + 2 093.79 (r = 0.999 5), and the limit of detection was 2.927 ng. The relative standard deviation (RSD)
of peak area was 0.57%, and the recoveries were 98.85%–100.94% for GABA. The method is easy to operate, time-saving
and highly precise. GABA contents in 20 cultivars of germinated brown rice were 22.68–88.36 mg/100 g on a dry weight
basis as determined by the method. The result showed that GABA content in germinated brown rice varied with cultivar and
Zhongiazao 17 and Zhefu 802 contained significantly more GABA than the other cultivars tested (P ＜ 0.05). Thus, attempt
can be made to use germinated brown rice products from the two cultivars as raw materials in practical production

The ultrasonic-assisted enzymatic hydrolysis crayfish yolk for the extraction of lipids was optimized. Meanwhile,
gas chromatography (GC) was used to analyze the fatty acid composition of crayfish yolk lipids. The results showed that
Protemax was selected as the optimal enzyme for the hydrolysis of crayfish yolk and the optimum hydrolysis parameters
were as follows: a water to substrate ratio of 3:1 (mL/g), an enzyme concentration of 0.6%, a hydrolysis temperature of
52 ℃, and ultrasonication at a power of 150 W for 125 min. Under these conditions, the extraction yield of lipids was up to
77.86%. Meanwhile, 26 fatty acids (C14–C24) were found in the extracted lipids as indicated by GC analysis, with saturated
fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) accounting for 40.67%,
31.47% and 27.92% of the total fatty acids. Moreover, the detected ω-3 and ω-6 fatty acids together accounted for 9.68% of
the total fatty acids.

This study was conducted to determine the main chemical components, the composition of catechins and free
amino acids, major mineral elements and flavor components of selected samples of Mengding yellow bud by combined use
of conventional analysis, high performance liquid chromatograph (HPLC), flame atomic absorption spectroscopy (FAAS)
and gas chromatography-mass spectrometry (GC-MS). The results showed that tea infusion of Mengding yellow bud
contained abundant chemical substances with a total content as high as (42.73±1.22)%. In addition, the tea infusion tasted
mellow and refreshing, had a sweet aftertaste and was bright yellow in color. The content of caffeine was (4.98 ± 0.34)%,
and the total catechin content was 12.91%, with epigallocatechin (EGC), catechin (C), epicatechin (EC), gallocatechin
gallate (GCG) and epigallocatechin gallate (EECG) accounting for 2.56%, 0.08%, 0.50%, 3.10% and 6.67%, respectively.
The total amino acid content was (4.55 ± 0.88)%, and the total soluble sugar content was (5.01 ± 0.53)%. However, the
total chlorophyll content was as low as (1.03±0.27) mg/g and the contents of both chlorophyll a and chlorophyll b were
also low, only (0.74 ± 0.20) and (0.29 ± 0.07) mg/g, respectively. The relative contents of theaflavins (TFs), thearubigins
(TRs) and theabrowns (TBs), the characteristic components of fermented tea, were (0.12±0.04)%, (2.32±0.42)% and
(2.75±0.56)%, respectively. A total of 10 mineral elements were detected in the tea infusion, such as the macro-elements K
(16.16 g/kg), Mg (1.73 g/kg) and Ca (0.55 g/kg) and the micro-elements Mn, Na and Zn, which were at significantly lower
levels, 368.80, 190.00 and 88.80 mg/kg, respectively. A total of 69 kinds of aroma components were detected, with alcoholsbeing the most predominant, including 22 compounds (together accounting for 31.69% of the total volatile compounds).
The observed great differences in the measured contents of the major components between Mengding yellow bud samples
from different manufacturers may result from the facts that the current production of Mengding yellow bud relies only on
the traditional experience and lacks technical parameters and modern processing technology and that the chemistry and
mechanism of quality formation of the tea have not yet been systematically researched.

The volatile aroma components of blue honeysuckle (Lonicera caerulea) wines fermented from mashed fruit and
the corresponding juice, representing two different fermentation processes were analyzed by headspace solid-phase microextraction
(HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 62
kinds of aroma components were identified under the two different wine-making processes. Of these aroma components, 39
and 50 were detected in wines fermented from juice alone and in presence of pomace, respectively, and 27 were common
to both. The main aroma components of the two wine samples were benzene ethanol and octanoic acid ethyl ester, and
their relative contents were 23.11% and 12.97% in the wine fermented from whole fruits and 30.27% and 16.83% in the
counterpart sample from the juice, respectively. In addition, based on the results of sensory evaluation, the wine fermented
in the presence of pomace was superior to that fermented from juice alone. The former sample was clear and transparent,
exhibited good color stability, tasted mellow and soft, and had a durable fascinating fragrance with more typical flavors of
blue honeysuckle.

High performance liquid chromatography (HPLC) was used to analyze the contents of VA,VB1, VB2, VD3, VPP
and VE in eri silkworm pupa. The average contents of VB1, VB2, VPP and VE in eri silkworm pupa were (0.03 ± 0.00),
(3.14 ± 0.03), (3.63 ± 0.18) and (3.18 ± 0.20) mg/100 g, respectively, and VA and VD3 were under detectable levels. In
conclusion, eri silkworm pupa is rich in vitamins, especially VB2, VPP and VE.

As plant proteins are widely used in food processing, analytical methods for the qualification and quantification of
these proteins are urgently needed for food standards to ensure food quality and safety. In this experiment, protein contents
were determined in four samples using capillary electrophoresis and protein identification was performed by comparison with
standard fingerprints to find out common characteristic peaks. Moreover, mixed plant proteins were chromatographed and
identified by comparison of characteristic peaks and retention times. This study may lay the foundation for the identification
of plant protein adulteration.

A rapid method for the identification of wheat flour adulteration using near- and mid-infrared (NIR-MIR)
spectroscopy was proposed to overcome the shortcomings of the conventional method described in the Chinese national
standard. A calibration model was established using partial least squares regression analysis, and chemical analysis of wheat
flour was performed for ash, moisture and gluten. Moreover, a clustering analysis model was developed based on the spectral
distances measured by the standardized method to identify wheat flour adulteration. Our experimental results confirm that
this NIR-MIR spectroscopic method permits the rapid identification of wheat flour adulteration.

The contents of four alkaloids, peimisine, sipeimine-3β-D-glucoside, peimine, and peiminine, in bulbs of
Fritillaria taipaiensis and Fritillaria unibracteata commercialized with different names were determined by high
performance liquid chromatography (HPLC). The results showed that the main chromatographic peaks of alkaloids in all
the investigated bulb samples of F. taipaiensis and F. unibracteata were similar but with significant differences in their
relative abundances. The contents of peimisine, sipeimine-3β-D-glucoside, peimine, and peiminine were 0.153 6–0.231 0,
0.060 2–0.140 8, 0.029 5–0.044 7 and 0.006 7–0.019 1 mg/kg in Fritillaria taipaiensis bulbs, and 0.021 5–0.024 1, 0.058 7–
0.074 4, 0.065 8–0.0814 mg/kg and at an undetectable level, respectively. All these alkaloids in Fritillaria taipaiensis bulbs
exhibited a downward trend with growing age following the decreasing order: Huashengdabei, Huashengxiaobei ＞ Dajian,
Zhongjian, Xiaojian ＞ Songjian. The Fritillaria taipaiensis samples investigated in this study contained slightly higher
levels of the four alkaloids than the Fritillaria unibracteata samples despite having chemical consistency.

A chromatographic fingerprint analysis method for Australian Virgara Shiraz wine was established by high
performance liquid chromatography-diode array detector-ion trap mass spectrometry (HPLC-DAD-MS). Samples were
extracted with acetic ether, concentrated with a rotary evaporator, and re-dissolved with methanol. HPLC-MS separation was
performed on a MG Ⅱ C18 column (150 mm × 2.0 mm, 5 μm) by gradient elution using a mobile phase composed of water
and acetonitrile adjusted to pH 3.0 at a flow rate of 0.25 mL/min, and multi-wavelength detection was used. The ion trap
mass spectrometry was operated in the positive ion mode with scan range m/z 50 to 1 200 for qualitative and quantitative
analysis of gallic acid and 11 other compounds. A good separation of 15 common peaks of Virgara Shiraz wine was achieved
within 60 min, and 6 of them were confirmed by comparison with reference substances, and the similarity among 10 batches
of Virgara Shiraz wines was all higher than 0.9. The developed fingerprint method is simple, sensitive, stable, accurate, and
suitable for the quality evaluation of Virgara Shiraz wine.

Herein a novel colorimetric method based upon copper nanoclusters for detection of cholesterol in milk was
developed. Copper nanoclusters (CuNCs) that possess the catalytic activity of horseradish peroxidase (HRP) which catalyzes
the oxidation of colorless guaiacol to amber tetraguaiacol by H2O2, were produced by the reaction of cholesterol and oxygen
catalyzed by cholesterol oxidase. Therefore, the oxidation of cholesterol could be transduced into the color change of
guaiacol by combining these two reactions. Under the optimum conditions, the absorbance was found to be proportional
to the concentrations of cholesterol within the range of 40–320 μg/mL, with a limit of detection (LOD) of 5 μg/mL and
recovery rates of 99.8%–101.2%. Moreover, the practicability of this assay in the detection of cholesterol in milk was studied
as well, and the results showed good precision, reproducibility, stability and accurateness of this assay method. Thus, this
method could be used for quick detection of cholesterol in milk.

A method for determining 2,4,6-trichloroanisole (TCA) in wine corks has been presented by using headspace
solid-phase microextraction (HS-SPME) and gas chromatography with electron-capture detection (GC-ECD). The
correlation coefficient for linearity (R2), limit of detection (LOD) and limit of quanti?cation (LOQ) of this method were
0.999 9, 0.20 pg/L, and 0.66 pg/L, respectively. The precision expressed as relative standard deviation (RSD) was below
5.6% and recoveries ranged from 101% to 108%. The levels of TCA in 11 different kinds of corks were determined by this
method. The results indicated that this method is suitable for the determination of trace levels of TCA in wine corks.

In order to understand the differences in aroma components between steamed green tea and roasted green tea, the
aroma components of Jade Dew steamed green tea and roasted Xinyang Maojian tea both with one bud and one leaf, or two
leaves from a sexual tea cultivar in Xinyang, Henan province were extracted by simultaneous distillation extraction (SDE)
technique and analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that 32 aroma constituents
were identified, 19 of which were found in roasted Xinyang Maojian tea and 25 of which in steamed green tea, and 12
aroma compounds were common to both, suggesting differences in aroma composition between the two kinds of green tea.
The relative content of aroma components in the Maojian tea was 4.041%, significantly higher than that (2.312%) of the
steamed green tea. Both kinds of tea were mainly composed of alcohols which accounted for more than half of the total
aroma compounds, but the kinds and proportions of these dominant aroma components were somewhat different. Xinyang
Maojian tea mainly contained geraniol, caproicacidhexneylester, nerolidol, linalool, n-caproaldehyde, benzyl alcohol, translinalool
oxide, phenethyl alcohol, cis-3-hexen-1-ol, menthyl salicylate and cis-linalool oxide, whereas steamed green tea
mainly contained nerolidol, β-ionone, α-cubebene, copaene, trans-3-hexen-1-ol, ethyl acetate, benzil alcohol, phenethyl
alcohol, D-limonene, caproicacidhexneylester and α-farnesene. The low-boiling-point aroma compounds in steamed green
tea accounted for 25.43% of the total ones, higher than in Xinyang Maojian tea, 20.66%. The relative content of terpenic
alcohols, responsible for the floral and fruity aroma, representing 45.83% of the total aroma compounds was 1.852% in Xinyang Maojian tea. In contrast, streamed green tea had a relative content of terpenic alcohols of 0.644%, accounting for
27.85%, and also contained exclusively terpenic compounds such as α-farnesene, α-cubebene, copaene, D-limonene with a
total relative content of 0.491%, accounting for 21.24% of the total aroma compounds.

A method was developed for the simultaneous determination of residues of ethinyl estradiol, diethylstilbestrol,
4-nonylphenol and estradiol benzoate in powdered milk by high performance liquid chromatograph (HPLC) after ultrasonic
extraction. Samples were ultrasonically extracted with acetonitrile and after centrifugation of the extract, the supernatant was
concentrated and filtrated through a 0.45 μm filter before analysis by HPLC. Extraction solvent, extraction and centrifugation
time, and HPLC conditions were optimized. The analysis was conducted by using gradient elution with acetonitrile-0.043 mol/L
NaH2PO4 buffer as the mobile phase. Under the optimized conditions, the four estrogens were separated well, and the
proposed method exhibited good reproducibility (0.95%–2.04%) and recovery (80.2%–101.0%). The calibration curves
were linear with correlation coefficient ranging from 0.992 4 to 0.999 7. The limit of detection of the method ranged from
3 to 20 μg/kg. This method proved to be rapid, sensitive and simple without interference of impurities and be able to meet
the analytical requirements for residues of these four estrogens in milk powder.

Six samples collected at different stages during the separation of total flavonoids from crude extracts of the fresh
stems and leaves of Gynura bicolor DC. were analyzed for total flavonoid contents. After undergoing acid hydrolysis, the crude
extracts were determined for quercetin and kaempferol by high-performance liquid chromatography (HPLC). The amount of
total flavonoids was calculated based on the measured flavonoid compounds. After sequential column chromatographies on
macroporous resin and polyamide, the total flavonoid content of purified products was 84.8%, and further recrystallization formed
two products containing 97.1% and 99.7% total flavoniods, respectively. In conclusion, the process involving ethanol extraction,
separation by sequential column chromatographies on macroporous resin and polyamide and recrystallization offers an effective
way to purify total flavonoids from the fresh stems and leaves of Gynura bicolor DC.

The aim of this study was to establish a simple and rapid method to identify the rhizome of Smilax glabra Roxb.
and its adulterants from different sources. Fourier transform infrared spectroscopy (FTIR) combined with second derivative
spectra was used to analyze 30 samples of Smilax glabra Roxb. rhizome and adulterants. The differences in their fingerprint
characteristics were observed, which permit discrimination between Smilax glabra Roxb. rhizome and its adulterants from
different sources. Also an attempt was made to classify Smilax glabra Roxb. samples from different geographic sources by
second derivative spectra. This study demonstrated that infrared fingerprint combined with second derivative spectra can
be applied in the identification or quality and traceability control of Smilax glabra Roxb. rhizome. This method is specific,
rapid, stable and nondestructive.

Youdoujiao (Phaseolus vulgaris L. var. chinensis Hort) is an excellent cultivar group of snap bean which grows
in the special natural geographical environment in northeast China. In this study, headspace solid phase microextraction
(HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technique was applied to analyze the
volatile compounds of unprocessed and cooked Youdoujiao pods. The results indicated that the main volatile compounds
of Youdoujiao were aldehydes, alcohols, ketones, acids, esters, hydrocarbons, furans and ethers. Forty-eight volatile
compounds were identified in the unprocessed pods, mainly including 2-hexenal (40.01%) 1-hexanol (12.64%) and hexanal
(11.40%). These three compounds contributed to the odor of green pods together with 3-hexen-1-ol, (E)-2-hexenal, (E,Z)-
2,6-nonadienal, 3-methyl-1-butanol, 2-ethyl-1-hexanol, (E,E)-2,4-hexadienal, (E)-2-nonenal, 2,6,6-trimethyl-1-cyclohexene-
1-carboxaldehyde, and tetradecanal. Twenty-six volatile compounds were identified in the cooked pods. The major
compound was 1-octen-3-ol, accounting for 48.77% of the total volatile components, which contributed to the aroma of
cooked Youdoujiao pods in combination with (Z)-4-heptenal, 3-(methylthio)-propanal, (E)-2-heptenal, (E)-6,10-dimethyl-
5,9-U-ecadien-2-one, octanal, and nonanal.

Volatile compounds of fermented beef sausage were extracted by solid phase micro-extraction (SPME) and
analyzed by gas chromatography-mass spectrometry (GC-MS). The extraction conditions were optimized using single factor
and orthogonal experiments. The best extraction results were obtained by using DVB/CAR/PDMS fiber to extract 3 g of
sample for 60 min at 65 ℃ before desorption for 2 min. Under these conditions, 88 volatile components in the fermented
sausage, including 17 aldehydes, 23 alcohols, 9 ketones, 7 acids, 16 hydrocarbons, 10 heterocyclics, 3 esters and 3 others,
were identified.

Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus were identified by combined use
of near infrared (NIR) spectroscopy and support vector machine (SVM) in this study. After pretreatment, the NIR spectra
of the three species of food-borne bacteria were analyzed by principal component analysis (PCA), and the first 26 principal
components (PCs) were extracted and used as inputs to establish an SVM model. A comparison was performed between the
radial basis function (RBF) SVM classifiers and the polynomial SVM classifiers. The results indicate that the three kinds
of food-borne bacteria can be completely identified by the RBF-SVM classifier with a nuclear parameter of 0.5, giving a
prediction accuracy of 100% and results consistent with those obtained from the Chinese national standard.

A liquid chromatography-mass spectrometry (LC-MS) method was developed for the determination of micro
amounts of fructose and glucose in beers. In this method, samples were detected directly after filtering. The chromatographic
separation was achieved on a Waters Acquity column (2.1 mm×150 mm, 1.7 μm), with a mobile phase composed of water
and acetonitrile (10:90, V/V). The mass spectrometer was operated in the negative mode using MRM．The developed
calibration curves displayed good linearity over a concentration range of 1.25 to 30 mg/L with a correlation coefficient equal
to 1 for fructose, and 2 to 50 mg/L with a correlation coefficient equal to 0.999 9 for glucose. The limits of detection (LOD)
were 0.05 and 0.49 mg/L respectively. This method has been successfully used for the determination of fructose and glucose
in beers with satisfactory results.

This paper describes a method for the determination of iodine in table salt using iodate-fluorescent yellowsurfactant
system. The conditions for the oxidation of fluorescent yellow by potassium iodate in acetic medium were studied.
The system had a maximum absorption at 438.5 nm in the medium of acetic acid. Beer’s law was obeyed in the range of
0.40–3.00 mg/L of iodine. The molar absorption coefficient was 4.31×104 L/(mol·cm) with a correlation coefficient of
0.999 0. The precision expressed as relative standard deviation (RSD) was in the range of 0.83%–1.47%, and the recoveries
were in the range of 98.1%–98.4%. This method is simple, rapid, accurate and precise, and has been successfully used in
determination of iodine in table salt.

In this study, phthalates and adipates in plastic-packaged edible oils were analyzed by gas chromatography-mass
spectrometry in the selected ion monitoring mode (GC-MS-SIM) following ultrasonic-assisted organic solvent extraction,
and the migration of phthalates and adipates was studied quantitatively at different temperatures. The results showed that
under the optimized experimental conditions, the recoveries and precision of 21 phthalate acid esters (PAEs) and adipate acid
esters (AEs) were in the ranges of 82.74%–111.01% and 2.56%–6.01%, respectively, and the limits of detection (LOD) were
in the range of 0.28–14.25 μg/L. Commercial corn oil was detected to contain mainly dimethyl phthalate (DMP), dibutyl
phthalate (DBP), bis-(2-ethylhexyl) phthalate (DEHP) and bis-(2-ethylhexyl) adipate (DEHA) due to the migration from the
packaging material, and the amount of migration was increased gradually over time at different temperatures.

A method was established for the simultaneous determination of 9 water soluble vitamins in drinks using
high performance liquid chromatography tandem mass spectrometry interfaced with electrospray (HPLC-MS-MS). The
pretreatment procedure using solid phase extraction with Supelco C18 (500 mg) was simple. An Agilent plus C18 (2.1 mm ×
100 mm, 3.5 μm) column was used for the chromatographic separation, and gradient elution was performed with 0.1%
formic acid and acetonitrile as the mobile phase. Mass spectral acquisition was done in the positive ion mode by applying
multiple reaction monitoring. The method was validated in terms of linearity, sensitivity, repeatability, recovery and
selectivity. Satisfactory results in the majority of the cases were obtained, with practical limits of detection acceptable for
routine monitoring purposes. Average recoveries for the analytes ranged from 80.11% to 115.56% at spiking levels of 0.05,
0.1 and 1 mg/L. The intra- and inter-day precision (RSD) were both less than 10%.

The possible uncertainties in the determination of bifenthrin in tea by gas chromatography (GC) and gas
chromatography-mass spectrometry (GC-MS) were analyzed and evaluated. According to Evaluation and Expression
of Uncertainty in Measurement (JJF 1059—1999), a mathematical model of uncertainty was established. Based on the
contribution ratio of each uncertainty component to the synthetic uncertainty, the key uncertainties resulted from sample
pretreatment and calibration curve preparation.

A high performance liquid chromatography (HPLC) method for the determination of formaldehyde in duck blood
products is presented in this paper. The formaldehyde in sample was extracted and derivatized with a mixture of 2,4-dinitrophenylhydazine
dissolved in acetonitrile (300 mg/500 mL) and water (1:1, by volume), and separated on a Waters SunFire
C18 column (4.6 mm × 250 mm, 5 μm), using a mobile phase composed of methanol and water (65:35, by volume) at a
flow rate of 1.0 mL/min. The compound was detected by UV detector at 365 nm and then quantified by external calibration
method. The results showed that the proposed method displayed good linear relationship over the concentration range of
0.4–6.0 μg/mL, with a correlation coefficient of 0.999 7. The limit of detection (LOD) was 0.2 mg/kg, and the precision
expressed as relative standard deviation (RSD) for 6 replication determinations was blew 5%. The average recoveries
for blank spiked samples were in the range of 85.1%–92.7% (n = 3). This method is simple and convenient with good
separation for the analysis of formaldehyde in duck blood products.

The ethanol-extractable fraction of soybean dreg extracted by Soxhlet extraction was analyzed by Fourier transform
infrared (FTIR) spectrometer and gas chromatography-mass spectrometer (GC-MS) for molecular structure and chemical
composition. In total, 35 compounds were identified from the ethanolic extract, including alkanes, alkenes, arenes, aldehydes,
acids, esters, and other compounds. Nine aldehydes were identified and they were found to be the most abundant compounds with
a relative content of 66.8%. This research is of significance in the high added value utilization of soybean dreg.

Four proanthocyanidin fractions (F1, F2, F3 and F4) from the red skin of lotus seed were measured for mean
degree of polymerization, and analyzed for chemical composition and structure by infrared spectroscopy, reversed phase
high performance liquid chromatography (RP-HPLC) and reversed phase high performance liquid chromatography coupled
with electrospray ionization mass spectrometry (RP-HPLC-ESI-MS). The results of measurement showed that the mean
degrees of polymerization of F1, F2, F3 and F4 were 2.12, 7.27, 7.85 and 8.16, respectively. Their infrared spectra exhibited
obviously the characteristic stretching vibration of proanthocyanidins, indicating that these proanthocyanidin fractions are
mainly composed of procyanidins. By RP-HPLC-ESI-MS, three types of monomers, four types of dimmers, and two types
of tetramers were tentatively identified in F1. The three types of monomers were catechin, epicatechin, and gallocatechin and
both the four types of dimmers and two types of tetramers were composed of catechin or epicatechin through polymerization.
In addition, the monomers of catechin and epicatechin were identified in F2, F3 and F4 by RP-HPLC. By comparing the HPLC
chromatogram of F1 with those of F2, F3 and F4, it can be speculated that F2, F3 and F4 contain three types of dimmers, and
the content for one of which was higher than those of the others. Meanwhile, an unknown component with relatively high
content existed in F2, F3 and F4.

An ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESIMS-
MS) method was developed for the simultaneous determination of seven synthetic sweeteners, acesulfame-K, sodium
saccharin, sodium cyclamate, sucralose, aspartame, alitame and neotame, in liquor products. ZORBAX Eclipse XDB-C18
column (100 mm × 4.6 mm, 1.8 μm) chromatographic column was used, and the solvent system was composed of mobile
phase A (methanol), and mobile phase B (0.1% formic acid and 20 mmol/L ammonium formate in water, pH 4.0). The flow
rate was 0.5 mL/min for gradient elution, and the column temperature was held at 50 ℃. In the ESI negative ion mode,
multiple reaction monitoring (MRM) was used for quantitation. The 7 kinds of artificial sweeteners were successfully
detected within 12.5 min. These sweeteners showed good linear relationships in the range of 10–5 000 μg/L with correlation
coefficients larger than 0.999. The limits of detection (LODs) for acesulfame-K, saccharin sodium, sodium cyclamate,
sucralose, aspartame, alitame and neotame were 4, 6, 4, 8, 4, 4 and 2 μg/L, respectively, and recovery rates for spiked
samples ranged from 88.3% to 98.3%, with relative standard deviations between 2.1% and 6.7%. A rapid, accurate and
sensitivity method has been developed in this study and this method has been successfully applied to the determination of
synthetic sweeteners at low levels in liquor products.

The effects of hot-air treatment (45 ℃ for 3.5 h) on fruit decay and antioxidant activity as well as the expression of
antioxidant enzymes-related genes in strawberry fruit during storage at 20 ℃ for 4 d were investigated. The results indicated that
the hot-air treatment significantly reduced fruit decay incidence, delayed the decreases in fruit firmness and the contents of total
phenolics, total flavonoids and vitamin C, retarded the accumulation of anthocyanin, and maintained higher diphenylpicrylhydrazyl
(DPPH) free radical scavenging activity and reducing power. Meanwhile, the expression of genes encoding flavonol synthase,
chalcone synthase and phenylalanine ammonia-lyase were enhanced whereas the gene expression levels of beta xylosidase and
anthocyanidin synthase were reduced by this hot air treatment. These results demonstrate that hot-air treatment can maintain fruit
quality and antioxidant activity by regulating the expression of quality-related genes.

Huanghua pear is highly susceptible to infection by infectious microorganisms during postharvest storage. Pear
ring rot, caused by Botryosphaeria berengeriana. f.sp. piricola, is one of the major postharvest diseases. The ability of the
yeast Kloeckera apiculata combined with CaCl2 to control ring rot of Huanghua pear fruit during storage and its possible
biocontrol mechanism were examined in this study. The results indicated that K. apiculata combined with CaCl2 inhibited
pear ring rot more effectively than Kloeckera apiculata or CaCl2 used alone at 20 ℃. K. apiculata around the wounds could
multiply quickly at the beginning of incubation and then remain at higher levels, while 2% CaCl2 had no negative impact on
its growth. Combined treatment with K. apiculata and 2% CaCl2 caused the accumulation of defense-related enzymes such
as polyphenol oxidase (PPO), peroxides (POD), phenylalanine ammonia-lyase (PAL), chitinase (CHI), and β-1, 3-glucanase
(GLU) in Huanghua pear fruit. These results indicated that K. apiculata combined with 2% CaCl2 could effectively reduce
the incidence of ring rot in Huanghua pear. The induction of resistance is one of the most important mechanisms by which
K. apiculata combined with CaCl2 controls pear ring rot.

This study aimed to analyze the changes in the contents of adenosine triphosphate (ATP)-related compounds
in grass carp muscle during cold storage and to correlate the content of each ATP-relate compound and fish freshness.
The unstable ATP-related compounds were converted into their sodium salt forms by using strong alkaline, which were
separated by high performance liquid chromatography (HPLC). The freshness of grass carp during cold storage was assessed
with respect to total volatile base nitrogen (TVB-N) and sensory scores. The results showed that the sodium salt forms of
ATP-related compounds were well separated. Fresh fish meat contained high levels of inosine monophosphate (IMP), up to
504.34 mg/kg. The levels of ATP and IMP were decreased rapidly during cold storage, whereas hypoxanthine (Hx) contents
were increased quickly over a storage period of 2 d. ATP was not detected after cold storage; IMP was decreased by 92.77%,
while Hx level was increased by 89.82%. TVB-N value always showed an upward trend during cold storage and exceeded
the maximum limit on the 6th day. Thus, the refrigerated shelf life of grass carp was within 6 days with respect to freshness.

The structural properties of KGM-TiO2 composite films formed from konjac glucomannan (KGM) and nano-
TiO2 were examined by ultraviolet spectrophotometer (UV), Fourier transform infrared spectrometer (FT-IR) and X-ray
diffraction (XRD), respectively. Applications of KGM-TiO2 composite films in preservation of tofu and cherry were tested.
The results showed that elongation at break of KGM-TiO2 composite films was increased and swelling behavior was slowed
down with the incorporation of nano-TiO2 while the light transmittance was decreased. The analysis revealed the interaction
between KGM and TiO2 to certain extent. The freshness of both tofu and cherry was improved and the storage lives were
also prolonged via sensory analysis.

In this paper, a glassy carbon electrode modified with gold nanoparticles and graphene was prepared. The surfacemodifying
materials were characterized, and the electrochemical behaviors of salbutamol on the modified electrode were
investigated by cyclic voltammetry. The detection range of salbutamol was employed by differential pulse voltammetry. The
immunosensor demonstrated excellent performance for salbutamol detection with a broad linear range of 1 × 10-6 to 5 × 10-3g/L
and a limit of detection of 2 × 10-7g/L. A good recovery of salbutamol in the range of 91.2%–102.2% was obtained in pork,
beef, duck and pork liver. This modified electrode revealed excellent reproducibility and stability.

对小麦苗（淮麦19）进行低温胁迫处理，提取小麦苗汁（cold-acclimated wheat seedlings extract，AWSE）并制备小麦苗汁冰淇淋，采用热休克处理考察AWSE对热休克冰淇淋重结晶的抑制能力（ice-recrystallizationinhibition（IRI）activity）。结果表明，AWSE中的蛋白质对冰淇淋重结晶有显著的抑制作用（P＜0.05），未低温胁迫小麦苗提取液（non-cold-acclimated wheat seedling extract，NAWSE）和蛋白酶处理后的小麦苗汁提取液（pronase E（Streptomyces griseus）treated cold-acclimated wheat seedlings extract，ETAWSE）则没有；IRI随AWSE添加量增加而增加并最终达到峰值60.30%；降低胁迫温度及延长胁迫时间可增加AWSE中蛋白质含量并提高IRI；IRI随热休克单周期时长增加而上升，随冰淇淋热休克周期数的增加而降低。