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25 July 2014, Volume 35 Issue 14
Processing Technology
Purification of Oolong Tea Polysaccharides by Polyamide Column Chromatography
ZHANG Yun1,2, NI De-jiang3, YU Zhi3, XIE Bi-jun1,*
2014, 35(14):  1-4.  doi:10.7506/spkx1002-6630-201414001
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The purpose of this research was to estimate the effect of polyamide column chromatography on deproteinization
and decoloration of oolong tea polysaccharides (OTPS). The influences of sample concentration, sample loading volume,
adsorption equilibrium time as well as elution velocity on the decoloration rate, deproteinization rate and polysaccharide
retention rate of OTPS in polyamide column chromatography were studied. The polyamide column chromatography and
the traditional Sevag-hydrogen peroxide method used for deproteinization and decoloration were compared by decoloration
rate, deproteinization rate, polysaccharide retention rate, antioxidant activity and OTPS yield. The results showed that the
optimal conditions of polyamide column chromatography were as follows: sample loading at a level of 4 mg of OTPS
per mL polyamide column with a volume ratio of 2:5, followed by elution at a flow rate of 3 mL/min after 20 min of
adsorption equilibration. The decoloration rate and deproteinization rate of OTPS by polyamide column chromatography
were lower than those of the traditional method by Sevag-hydrogen peroxide, while significantly higher polysaccharide
retention rate, antioxidant activity and OTPS yield were obtained by polyamide column chromatography. The polyamide
column chromatography is a simple and environment-friendly method for deproteinization and decoloration of oolong tea
polysaccharides.

Purification of Flavonoids from Zostera marina L. by Macroporous Resin Adsorption
SUN Jing-sha, ZHANG Zhao-hui*
2014, 35(14):  5-10.  doi:10.7506/spkx1002-6630-201414002
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Macroporous resins D101-1and AB-8 were found more suitable to purify flavonoids from Zostera marina L., as
indicated by comparing their dynamic adsorption and desorption capacities with those of three other kinds of macroporous
resin. The purification process was optimized by combined use of the two selected resins. The optimal mixing ratio of D101-1
to AB-8 was 2:3. The best purification results were achieved by loading 6 BV (bed volume) of the sample containing 1.25 mg/mL
flavonoids at pH onto the mixed column at a flow rate of 3 BV/h and subsequently eluting the column with 5 BV of 70%
ethanol at a flow rate of 3 BV/h. After the purification, the total flavonoid content was increased from (12.66 ± 0.42)% to
(51.25 ± 1.26)%.

Optimization of Pretreatment C onditions of Abalone as a Major Ingredient in the C hinese Dish “ Fo T iao Qiang”
DAI Zhi-ping1, LIN Xiang-yang1,*, O U R u-rong2, LIU Kai2, ZHEN G Qi-zhen2, HE Jiang-hang2
2014, 35(14):  11-16.  doi:10.7506/spkx1002-6630-201414003
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In order to ensure the stable quality and good storability of the C hinese dish “Fo T iao Qiang” for industrial production,
the processing technology was improved by using canned processing technology instead of the traditional manual cooking method
and pretreatment of major ingredients under controllable conditions. T he effects of water soaking time and temperature as well
as precooking time on texture and sensory characteristics of dried abalone as one of the major ingredients of the cuisine were
investigated. Hot water soaking at 44.50 ℃ for 12.48 h and a precooking time of 16.1 min were found to be optimal using Box-
Behnken experimental design and response surface methodology, resulting in the highest sensory evaluation score. T he results
of confirmation experiments agreed well with the predicted values. T exture characteristics over a desired range and good sensory
quality are recommended for the quality control of “Fo T iao Qiang”.

Effect of Crosslinking Modification by Combined Use of Borax, Nano-SiO2 and Nano-TiO2 on Moisture Permeability and Moisture Permeability of PVA-based Film
LIU Yao, ZHANG Jian-hao*, LONG Men, LI Can, LIU Gui-chao, MEI Yu
2014, 35(14):  17-23.  doi:10.7506/spkx1002-6630-201414004
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The moisture barrier performance of polyvinyl alcohol (PVA)-based composite packaging material was improved
by crosslinking modification using borax, nano-SiO2 and nano-TiO2 in combination. The water vapor permeability (WVP)
of the formed film as a function of the amounts of the crosslinking agents added was investigated by response surface
methodology. The results showed that the crosslinking modification significantly reduced (P<0.05) film WVP, and that
the interaction of borax with either nano-SiO2 or nano-TiO2 had a significant effect on the WVP (P<0.05). The optimal
concentrations of nano-SiO2, nano-TiO2 and borax were 0.033, 0.042 and 0.032 g/100 mL, respectively, giving minimum
WVP of (9.729±0.074) mg/(m·d·kPa), 44.68% lower than the non-modified PVA-based film. The modified PVA-based film
exhibited increased antibacterial effect, and reduced the total number of E. coli colonies by one order of magnitude.

Optimization of Extrusion Parameters for Gelatinization of Glutinous Rice by Response Surface Methodology
WANG Da-wei, ZHANG Xu, MA Yan-shi, ZHANG Yan-rong*
2014, 35(14):  24-29.  doi:10.7506/spkx1002-6630-201414005
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Glutinous rice was extruded by a single screw extruder for gelatinization. The degree of gelatinization (DG) was
investigated with respect to three extrusion parameters including the moisture content and particle size of the raw material
as well as extrusion temperature, and maximized by optimizing these three parameters using response surface methodology.
The glutinous rice flour with a particle size of 100 mesh (0.147 mm) and a 31% moisture content exhibited the highest
value of DG after extrusion at 155 ℃. High performance liquid chromatography (HPLC) analysis showed that the glutinous
rice extruded under optimal conditions contained 17.21 mg/g xylose, 99.99 mg/g glucose, 48.64 mg/g sucrose, 42.35 mg/g
maltose and 18.96 mg/g maltotriose. Therefore, single screw extruder can be a promising alternative to traditional cooking
for glutinous rice gelatinization.

Optimization of Enzymatic Removal of Endocarp from Sweet Orange (Citrus sinensis) Segments Using Viscozyme and the Impact on Cystic Quality
SHU Jun-xia, ZHOU Qian, CHENG Li-ping, LI Ji-tao, JIANG Yi-ming, YANG Meng-hua, JIANG He-ti*
2014, 35(14):  30-34.  doi:10.7506/spkx1002-6630-201414006
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The enzymatic removal of the endocarp from sweet orange (Citrus sinensis) segment using viscozyme was
optimized in this study. Meanwhile, the effects of the enzymatic method and the traditional acid-alkali method for
endocarp removal on orange cystic quality were compared. R esults showed that the optimal enzymatic conditions were as
follows: viscozyme concentration, 0.35%; temperature, 50 ℃ and hydrolysis time, 40 min. After acid-alkali treatment, the
preservation rates of vitamin C , total acid, reducing sugar, total sugar and aroma components in cystic juice were respectively
78.71%, 56.01%, 75.17%, 79.45% and 82.72%. In contrast, the preservation rate of main nutritional components in cystic
juice was more than 96% and the preservation rate of aroma components was increased by 15.46%. We conclude that the
enzymatic method is superior to the acid-alkali method with respect to all the indicators.

Reduction of Aflatoxin B1 in Brown Rice by Extrusion Cooking
ZHENG Hai-yan1,2, WEI Shuai1, GUO Bo-li1, WEI Yi-min1,*, FAN Ming-tao2
2014, 35(14):  35-39.  doi:10.7506/spkx1002-6630-201414007
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The effects of extrusion parameters on the degradation rate of aflatoxin B1 (AFB1) in cereals were explored
to provide references for processing extruded cereal products with reduced AFB1 levels. A double-screw extruder was
used to extrude AFB1-contaminated brown rice, and the degradation rate of AFB1 was investigated as a function of barrel
temperature, raw material moisture content, feeding speed and screwing speed. T he four operating parameters were
optimized by orthogonal array design. T he results of single-factor designs showed that the maximum degradation rate of
AFB1 was 37.1% at a barrel temperature of 170 ℃, 37.2% at a raw material moisture content of 24%, 37.8% at a feeding
speed of 30 g/min, and 39.2% at a screwing speed of 200 r/min. T he optimal conditions for these parameters that provided
maximum degradation rate of AFB1 (48.6%) were determined as 180 ℃, 24%, 30 g/min and 160 r/min, respectively. It was
demonstrated that barrel temperature had a highly significant effect on AFB1 degradation, raw material moisture content
exerted a significant effect, while the effects of feeding speed and screwing speed were not significant. T herefore, extrusion
offers an effective way of reducing AFB1 in cereals.

Decolorization, Demineralization and Monosaccharide Composition of Xylooligosaccharides from Sugarcane Bagasse
SHENG Jin-feng1,2, LI Li1,2, SUN Jian1,2,3,*, LI Chang-bao1,2, ZHAO Mou-ming3, HE Xue-mei1,2, ZEHNG Feng-jin1,2, LI Jie-min1,2, LIU Guo-ming1,2, LIAO Fen1,2
2014, 35(14):  40-45.  doi:10.7506/spkx1002-6630-201414008
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Decolorization and demineralization of xylooligosaccharides (XOs) from sugarcane bagasse were investigated
by activated charcoal combined with ion exchange resin adsorption. The monosaccharide composition of XOs was analyzed
by high performance liquid chromatography (HPLC). Results showed that the optimum decolorization conditions for
XOs were addition of 1% activated charcoal followed by adsorption at 60 ℃ for 1 h, resulting in a decolorization rate of
80.25% and a retention rate of reducing sugar of 98.7%. Through a comparative analysis of seven different types of resins,
sequential chromatography on 001×7 and D301 with a volume ratio of 2:1 at a flow rate of 254 mL/h was chosen for
the best demineralization of XOs. The decolorized and demineralized XOs exhibited a decolorization rate of 92.4% and a
demineralization rate of 79.2%, and were nearly neutral (pH 7.4). HPLC analysis showed that the major monosaccharide
from acid hydrolysates of purified XOs, accounting for 88.9% of the total monosaccharides, and small amounts of mannose
and glucose were detected as well. The XOs obtained in this study mainly contained xylobiose and xylotriose, together with
a small amount of xylose and xylopentaose.

Optimization of Preparation of Catechin-Loaded Folate-Conjugated Chitosan Nanoparticles by Response Surface Analysis
LIU Bu-yun1, WANG Yong-li2, YU Qi-jian1, LIU Fang1, ZANG Jin-hong1, JIN Ling-he1, LI Da-peng1, LI Feng1,*
2014, 35(14):  46-52.  doi:10.7506/spkx1002-6630-201414009
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The preparation process for catechin-loaded folate-conjugated chitosan nanoparticles (Catechin-FA-CS) was
optimized using response surface methodology. Folate chitosan conjugates (FA-CS) were synthesized based on chemical
linking of carboxylic group of active folate ester with amino group of chitosan. Then, Catechin-FA-CS nanoparticles were
prepared by self-assembling. The optimum process conditions were as follows: mass ratio of catechin to FA-CS 9:20,
mass ratio of FA-CS to sodium tripolyphosphate 3.93:1, pH 5.15, and stirring time 32.35 min. Under these conditions, the
experimental catachin entrapment efficiency was 23.45%, which was close to the predicted value of 23.90%. Transmission
electron micrograph showed that catechin-FA-CS particles were well dispersed as a near-spherical shape within the range of
200–500 nm. These results showed that response surface methodology is applicable for the optimization of preparation of
Catechin-FA-CS nanoparticles.

Optimization of Subcritical Fluid Extraction of Oil from Tree Peony (Paeonia suffruticosa Andr.) Seeds
YAO Mao-jun, LI Jing
2014, 35(14):  53-57.  doi:10.7506/spkx1002-6630-201414010
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An orthogonal array design was employed to optimize the subcritical fluid extraction of seed oil from tree peony
(Paeonia suffruticosa Andr.). The fatty acid composition and physicochemical properties of the seed oil were analyzed. The
results showed that the optimum extraction conditions were determined to be extraction at 50 ℃ and 0.5 MPa performed
three times for 30 min each, resulting in an oil yield of 24.16%. Twelve fatty acids were identified in the extracted seed oil
and the major fatty acids were linolenic acid (45.412 2%), linoleic acid (38.119 9%), palmitic acid (11.124 6%) and stearic
acid (3.648 9%). The physicochemical indexes were as follows: relative density 0.901 3, index of refraction 1.474 2, acid
value 3.25 mg/g, iodine value 175 g/100 g, saponification value 176 mg/g, and peroxide value 1.48 meq/kg.

Purification of Total Flavonoids from Persistent Calyx of Physalis alkekengi L.var. franchetii (Mast.) Makino Using Macroporous Resin
WANG Xiao-lin, XUE Jian-fei, CHEN Shuai, WANG Hui-zhu, ZHONG Fang-li
2014, 35(14):  58-61.  doi:10.7506/spkx1002-6630-201414011
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The purification of total flavonoids extracted from the persistent calyx of Physalis alkekengi L. var. franchetii
(Mast.) Makino using D-101 macroporous resin was optimized by an orthogonal array design involving five independent
variables at four different levels using adsorption and desorption rates of total flavonoids as response variables. The purity of
total flavonoids was increased from 11.45% to 45.56% when the total flavonoid extract from the persistent calyx of Physalis
alkekengi L. var. franchetii (Mast.) Makino at pH 10 was adsorbed by the resin for 3 h and then desorbed with a 35-fold
volume of 80% ethanol for 7 h.

Optimization of Dietary Fiber Extraction from Sweet Potato Residue from Ethanol Fermentation Using Response Surface Methodology
ZHANG Qing, TANG Jie, LIN Kai, YUAN Chun-hong, LI Ke, XIANG Wen-liang
2014, 35(14):  62-67.  doi:10.7506/spkx1002-6630-201414012
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Response surface methodology was used to optimize the enzymatic extraction of dietary fiber from sweet potato
residue after ethanol fermentation by using alkali protease. The results showed that the optimal extraction conditions were
obtained as follows: enzyme dosage, 0.45% (m/m), extraction time, 3 hours and ratio of water to material, 9.5:1; pH, 8.0 and
temperature, 55℃. Under these conditions, the yield of dietary fiber was 31.38% and the removal efficiency of protein was
85.92%. The proximate composition of dietary fiber showed that the content of total dietary fiber was 58.74%. The total
dietary fiber was mainly composed of insoluble dietary fiber.

Optimization of Formulation and Processing of Puerariae Radix Extract-Spirulina Compound Tablets
YANG Sheng-hui, LUO Guang-hong*, ZU Ting-xun, WANG Dan-xia, CHEN Tian-ren
2014, 35(14):  68-72.  doi:10.7506/spkx1002-6630-201414013
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Puerariae Radix-Spirulina compound tablets were made from Puerariae Radix extract (rich in flavonoids) and
Spirulina powder by direct pressing method. The formulation was optimized by single-factor and orthogonal array designs
through analysis of variance (ANOVA) and range analysis. The results obtained in this research showed that the optimum
excipient consisted of 1.5% silicon dioxide, 1% microcrystalline cellulose and 0.25% magnesium stearate, and the optimum
tablet formulation was composed of 10% Puerariae Radix extract, 87.5% Spirulina powder with a moisture content of about
7.5% and 2.5% excipient. The tableting pressure was 30 kN.

Separation, Extraction and Component Analysis of Essential Oil from Schisandra chinensis (Turcz.) Baill. Fruits
LI Hui, LOU Li-feng, LI Xiu-ge
2014, 35(14):  73-75.  doi:10.7506/spkx1002-6630-201414014
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Supercritical CO2 extraction was used to extract crude oil from the fruits of Schisandra chinensis (Turcz.)
Baill. The chemical composition of the oil was analyzed using gas chromatography-mass spectrometry (GC-MS) after
separation and purification by three-stage molecular distillation. The results showed that the major volatile component was
borneol (43.562%) in the first stage, and alarene (25.137%) in the second stage. 2-Chloroethyl linoleate (20.978%) and
9,12-octadecadie noic acid (65.835%) were the major components in the third stage.

Process Optimization for the Development of Set-Type Yoghurt with Added Sphallerocarpus gracilis Infusion and Carrot Juice
WANG Xiao-qin, LI Fang-you, GAO Xu-feng, ZHENG Xiu-fang, JIN You-yin, LU Ya-lan, ZHANG Fen-qin*
2014, 35(14):  76-81.  doi:10.7506/spkx1002-6630-201414015
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Plackett-Burman design (PBD), steepest ascent design (SAD) and Box-Behnken design (BBD) were used to
optimize process parameters for the development of a composite set-type yoghurt with added Sphallerocarpus gracilis
infusion and carrot juice. Firstly, eight independent variables were evaluated by using PB design, and Sphallerocarpus
gracilis infusion, carrot juice and starter culture and sugar concentration were identified as significantly affecting
sedimentation rate. Then the center points of the four factors were determined based on steepest ascent design. Optimization
of these significant factors was carried out by using Box-Behnken design. Under the optimized conditions, namely adding
4.98% Sphallerocarpus gracilis infusion, 7.13% sugar, 9.72% carrot juice and 4.05% starter culture to raw milk, the
sedimentation rate was 45.29%, which was in good agreement with the predicted value of 44.83%. In conclusion, the
optimized process had good reliability. The resulting product was white with light pink, and moderately sweet and sour as a
nutritious food with beautiful appearance and unique taste.

Optimized Microencapsulation in β-Cyclodextrin and Sustained-Release Properties of Citral
XU Jing, LIU Huan, XIA Guang-hui, ZHANG Tian-ju
2014, 35(14):  82-86.  doi:10.7506/spkx1002-6630-201414016
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In this paper, citral microcapsules were prepared using β-cyclodextrin as wall material by emulsification.
The yield and microencapsulation efficiency of microencapsulated citral were investigated as functions of solid content,
emulsifier content and core-to-wall material ratio. The response surface methodology was employed to optimize the three
process parameters. A quadratic polynomial regression model was established which was found to be highly significant
and have a correlation coefficient of 0.966 1. The optimized experimental conditions were: solid content, 26%; emulsifier
content, 0.8%; and core-to-wall material ratio, 1:4, giving a yield of 78.8% in validation experiments. Meanwhile, the
sustained-release properties of microcapsules were investigated by comparison with those of the free citral. The results
showed that microencapsulation could slow down the release of citral. The release course of the microcapsules could be
fitted well with the Avrami equation.

Pectin from Apple Pomace: Optimization of Extraction Process and Alkali Deesterification
QU Hao-yang, ZHU Wen-xue*, LIU Chen, ZHANG Jin-di, WU Jian-ye
2014, 35(14):  87-92.  doi:10.7506/spkx1002-6630-201414017
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Low methoxy pectin (LMP) was prepared from apple pomace through pectin extraction and alkali deesterification
in this study. The extraction and alkalization processes were optimized by using orthogonal array design and response surface
methodology, respectively. The extraction yield of high methoxy pectin (HMP) was 6.07% under the optimal experimental
conditions of 95 ℃, 120 min, 1:20 (g/mL) and 5 for temperature, extraction time, solid-to-solvent ratio and pH, respectively.
The significance of the four extraction parameters in affecting the extraction process was ranked in decreasing order as
follows: solid-to-solvent ratio > pH > temperature > time. The optimal deesterification conditions that provided maximum
LMP yield (5.14%) were found to be alkalization at pH 9.87 for 25.33 min at 15 ℃, and the influence of the reaction
conditions on LMP yield was in decreasing order: pH > time > temperature. In contrast, the optimal alkalization temperature,
time and pH for achieving minimum degree of esterification (38.26%) for deesterified pectin were 15 ℃, 30.64 min
and 10.14, respectively, and the degree of esterification was affected in decreasing order by pH, temperature and time.

Analysis & Detection
Rapid Detection of Water Content in Fresh Milk by Low-Field Nuclear Magnetic Resonance
LIU Ying, CAO Jia-ji, ZHANG Hao-wei, HE Ya-jin, XU Xin-xin
2014, 35(14):  93-96.  doi:10.7506/spkx1002-6630-201414018
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Low-field nuclear magnetic resonance (LF-NMR) was used to study the change of water content in fresh milk
during the deterioration process. IR pulse sequence and carr-purcell-meiboom-gill (CPMG) pulse sequence were selected to
determine relaxation parameters of fresh milk sample at different storage times. According to the collected relaxation time T1
and T2, the water content of milk samples could be observed. Furthermore, the changing trends of free water and bound water
were concluded by fitting T2 inversion data. This research showed that the total water content of fresh milk decreased firstly
and then increased with the extension of storage time, among which the free water decreased continuously, and the bound
water decreased initially and subsequently increased. The experimental results demonstrated that LF-NMR could be applied
to determine the freshness of milk rapidly and efficiently, which will be beneficial to monitor the quality of fresh milk in real
time during transportation or storage.

Analysis of Volatile Compounds in Edible Vegetable Oils Using Headspace Solid Phase Micro-Extraction and GC-MS
CHEN Qiao-qiao, ZHANG Sheng-wan*, LI Mei-ping, WANG Zhi-juan, WANG Hong-yan, LI Lu, LI Huan
2014, 35(14):  97-101.  doi:10.7506/spkx1002-6630-201414019
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The volatile compounds in seven kinds of edible vegetable oil including rapeseed oil, flaxseed oil, sesame oil,
peanut oil, corn oil, sunflower seed oil, and soybean oil, were extracted and concentrated by headspace solid phase microextraction
(HS-SPME), and then separated and identified by gas chromatography-mass spectrometry (GC-MS). Totally
118 compounds were identified, including acids, aldehydes, alcohols, ketones, hydrocarbons, ethers, degradation products
of glucosinolates, pyrazines, furans, aromatic compounds, phenols, pyrroles, pyridines, pyrans, thiazoles, esters and other
compounds. Differences in major volatile compounds from these edible vegetable oils were analyzed and evaluated.

Analysis & Detection
Determination of Five Organic Acids and Flavonoids in Perilla frutescens by High Performance Liquid Chromatography
QIN Hong-ying, ZHOU Guang-ming*, PENG Gui-long, LI Jun-ping
2014, 35(14):  102-105.  doi:10.7506/spkx1002-6630-201414020
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Objective: A simple high performance liquid chromatography (HPLC) method has been developed for the
simultaneous quantification of caffeic acid, ferulic acid, rosmarinic acid, luteolin and apigenin from Perilla frutescens using
methanol as extractant with ultrasonic-assisted extraction. Methods: The five compounds were isolated by using a Phenomenex
C18 column by gradient elution, and the mobile phase was methanol-0.1% acetic acid solution with a flow rate of 1.0 mL/min.
The UV detection wavelength was performed at 320 nm. Results: The linear ranges for caffeic acid, ferulic acid, rosmarinic
acid, luteolin and apigenin were determined to be 0.001 22–61.00, 0.001 06–53.00, 0.001 28–64.00, 0.001 20–60.00 and
0.001 12–56.00 μg/mL, respectively, and the correlation coefficients were 0.999 99, 0.999 99, 0.999 91, 0.999 94 and 0.999 95,
respectively. The limits of detection (LOD) were 0.101 9, 0.392 6, 0.355 9, 0.286 2 and 0.202 5 ng/mL, respectively. The
average recoveries of these compounds in spiked real samples were in the range of 95.79%–101.41%. Conclusion: The
proposed method is simple, precise, specific, sensitive and accurate. It provides a new and scientific means for routine quality
control of Perilla frutescens.

Volatilization and Transformation Rules of TBHQ and Its Effect on the Quality of Soybean Oil under Heating Condition
LI Jun, BI Yan-lan*, YANG Hui-fang, LIU Cui-fang, MA Su-min
2014, 35(14):  106-112.  doi:10.7506/spkx1002-6630-201414021
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The volatilization and transformation patterns and loss pathways of tertiary butylhydroquinone (TBHQ) in
soybean oil and its effect on the quality of soybean oil were studied by oven heating method. In addition, its volatilization
and transformation products in soybean oil were studied in details at high temperature. The results showed that at low
temperature, TBHQ had better antioxidant properties, while its antioxidant potency was significantly weakened at high
temperature. As the heating temperature rose, TBHQ loss significantly increased. Volatilization was the major pathway
for TBHQ loss in the soybean oil at high temperatures; meanwhile a small portion of TBHQ was transformed to 2-tertbutyl-
1,4-benzoquinone (TQ) and other substances, and the major transformation product of TBHQ was TQ; Moreover, the
volatilization products contained a small amount of transformation products such as TQ and decomposition products.

Development of RT-PCR Assay for PFK-2/FBPase-2 in Swine longissimus dorsi Muscle
LI Peng-ying, TANG Xiao-yan*, WANG Min, KANG Da-cheng, YAN Cheng-ying
2014, 35(14):  113-117.  doi:10.7506/spkx1002-6630-201414022
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In order to explore the relationship between PFK-2/FBPase-2 mRNA transcription level and postmortem meat
quality, a pair of primers was designed and β-actin was chosen as housekeeper gene in this study according to swine PFK-
2/FBPase-2 mRNA sequences available in GenBank (NM_001143721.1). Under the optimal experimental conditions, a
real-time fluorescent quantitative reverse transcription-polymerase chain reaction (RT-PCR) assay was established to detect
swine PFK-2/FBPase-2 gene. The results showed that both the correlation coefficient (R2) of the standard curves of PFK-
2/FBPase-2 and the housekeeper gene β-actin were more than 0.999, the sensitivity was high and detection limits of the
two genes were 10 copies/μL. In addition, the specificity was high and the amplification products were specifically single
peaks. Meanwhile the amplification efficiency of PFK-2/FBPase-2 (104.5%) was consistent with that of β-actin (104.0%).
According to the extent of PSE meat production, the longissimus dorsi muscles of Taihu, Duroc and Duroc× (Landrace ×
Yorkshire) were selected to measure the transcription level of PFK-2/FBPase-2 mRNA at 45 min in different breeds by the
established method. The results showed that Taihu had the highest PFK-2/FBPase-2 mRNA transcript level, followed by Duroc, the
lowest was Duroc × (Landrace × Yorkshire), and there was significant difference among these three breeds (P < 0.05).

Comparative HPLC Determination of Cordycepin in Cordyceps militaris from Different Locations
LI Qin1, LIAO Hong-hua1, ZHANG Chi1,2,*
2014, 35(14):  118-122.  doi:10.7506/spkx1002-6630-201414023
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A comparative study was carried out to determine cordycepin as one of the active ingredients in the fruit bodies
of Cordyceps militaris from different locations in China by HPLC. Using orthogonal array design, the optimal extraction
conditions were obtained as follows: 1:80, 5 h and 70 ℃ for solid-to-solvent ratio, extraction time and temperature,
respectively. Under the optimized conditions, the fruit bodies of Cordyceps militaris from Hubei province gave rise
to a yield of cordycepin of 0.604%. HPLC analysis showed that the fruit bodies of Cordyceps militaris cultured in our
laboratory contained 26.071 mg/g cordycepin, much higher than in those from Hubei and Yunnan provinces (6.041 and
7.606 mg/g, respectively). This difference was likely related to the strain and culture conditions. The strain and culture
method proposed in this study have the potential to provide the technical foundation for future studies on the influence of
selenium-supplemented culture medium on cordycepin content in Cordyceps militaris.

Effects of Different Marinating Methods on Volatile Flavor Compounds of Chicken Thigh
TANG Chun-hong1,2, CHEN Xu-hua2, ZHANG Chun-hui2,*, LI Xia2, CHEN Lin-li1,2, SUN Hong-mei2, WANG Jin-zhi2
2014, 35(14):  123-129.  doi:10.7506/spkx1002-6630-201414024
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The effects of boiling, quantitative marinating and traditional marinating on volatile flavor compounds in
cooked white feather chicken thigh were studied. Solid phase micro-extraction combined with gas chromatography-mass
spectrometry and electronic nose was used to determine the contents of volatile flavor compounds from the cooked chicken
thighs prepared by boiling, quantitative marinating and traditional marinating, respectively. The function index from the
value engineering concept was used to evaluate the overall contributions of flavor substances. Thirty-one volatile compounds
were detected in boiled chicken thigh, 47 in traditional marinated chicken thigh and 44 in quantitative marinated chicken
thigh, respectively. Electronic nose detection results also showed that three different cooking methods produced different
volatile components in chicken thigh. Sensory evaluation was conducted by using fuzzy math method on cooked chicken
thighs prepared by different cooking methods. The results demonstrated that quantitative marinated method showed obvious
sensory advantages over the other two methods.

Analysis of Impacting Factors and Determination of Key Parameters for Flavor Compounds in Jinhua Ham Extracted by Automatic Purge and Trap Technique
LI Xin1, LIU Deng-yong1,2, XU Xing-lian1, ZHOU Guang-hong1,*
2014, 35(14):  130-135.  doi:10.7506/spkx1002-6630-201414025
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The aim of this paper is to explore the application of purge and trap auto-sampler as a sample-saving, efficient and
solvent-free extraction instrument for flavor compound extraction from Jinhua ham. A Plackett-Burman experimental design
was used for finding the significant factors (P < 0.05). Then single factor and orthogonal array experiments were conducted
on the significant factors to achieve the optimal conditions. The results indicated that desorption time could greatly affect
the separation of flavor compounds. Preheating temperature, purge time and sample mass had a significant influence
(P < 0.05) on response value. The optimal parameters were desorption time of 0.50 min, preheating temperature of
70 ℃ or 75 ℃, purge time of 11 min and sample mass of 5.5 g. Totally 48 volatile compounds were identified by gas
chromatography-mass spectrometry (GC-MS) to be several classes of chemical compounds such as alkanes, aldehydes,
ketones, alcohols, esters, monoterpenes and others.

Nitrate and Nitrite Contents and Correlations of Vegetables with Soil in Chongqing
YANG Yun, WANG Chong-li, XU Wei-hong*, JIANG Ling, ZHOU Kun, LIU Jun, ZHANG Ming-zhong, WANG Zheng-yin, XIE De-ti
2014, 35(14):  136-140.  doi:10.7506/spkx1002-6630-201414026
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Nitrate contents of 73 samples of 19 species of vegetables from three categories collected from four farmers’
markets in Chongqing municipality were investigated. The contents of nitrate and nitrite in vegetables from 13 major
vegetable planting bases in Chongqing were analyzed and correlated with those of soil samples from these planting bases.
The results showed that significant differences in nitrate contents were observed among different vegetable species and
different parts of the same species, and the decreasing order was leaf vegetables (X = 1 619.73 mg/kg) > solanaceous
vegetables (X = 1 327.67 mg/kg) > allium vegetables (X = 1 078.39 mg/kg); and lettuce leaves (X = 1 567.91 mg/kg) >
lettuce stems (X = 1 871.62 mg/kg). The content of nitrate in all leaf vegetables exceeded level I standard, showing a pollution
index up to 9.09. About 81.3% of solanaceous vegetables and 87.5% of allium vegetables exceeded level I standard, and pollution
index was up to 8.85 and 6.56, respectively. Significant differences in nitrate nitrogen were found among different vegetable
species and among different parts of the same species from 13 vegetable planting bases, and the descending order was radish leaves
(X = 745.97 mg/kg) > lettuce stems (X = 730.88 mg/kg) > lettuce leaves(693.32 mg/kg) > cabbages (X = 617.63 mg/kg) >
radish roots (X = 575.74 mg/kg). Significant differences in nitrate nitrogen were also observed in soils from the vegetable
bases, and the decreasing order was lettuce-growing soil (X = 75.24 mg/kg) > cabbage-growing soil (X = 47.05 mg/kg) >
radish-growing soil (X = 33.42 mg/kg). Significant linear correlation of nitrate contents was found between vegetables and soils
(y = 407.872 + 4.769x). The contents of nitrite in vegetables and soils from 13 vegetable bases were low, without showing
significant differences. Moreover, no significant correlation of nitrite contents was found between vegetables and soils.

Simultaneous Determination of Five Isoflavones in Stems and Leaves of Pueraria thomsonii Benth ‘Xiangge No.1’ by HPLC
YE Hui-xuan, LI Zhi, LI Xiao-jun, HUANG Wei-chao, XIE Xia, LIU Xiang-qian*
2014, 35(14):  141-144.  doi:10.7506/spkx1002-6630-201414027
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An HPLC method was presented for the simultaneous determination of five isoflavones simultaneously in the
aerial (leaves and stems) parts of Pueraria thomsonii Benth ‘Xiangege No.1’. The chromatography was performed on an
AT·LICHROM C18 column (4.6 mm × 250 mm, 5 μm) with a mobile phase of methanol-water by gradient elution at a flow
rate of 1.0 mL/min, and the detection wavelength was set at 250 nm and the column temperature at 30 ℃. The calibration
curves for puerarin, daidzin, genistin, daidzein and genistein were linear in the range of 5.00–50.00 (r = 0.999 4), 1.00–10.00
(r = 0.999 2), 3.64–36.40 (r = 0.999 9), 0.50–5.00 (r = 0.999 8) and 0.10–1.00 μg/mL (r = 0.999 4), respectively. The
LODs were 0.94, 0.24, 0.43, 0.08 and 0.05 ng/L, and the LOQs were 2.85, 0.73, 1.29, 0.25 and 0.15 ng/L. The method had
good precision, stability and reproducibility, and the mean recoveries for puerarin, daidzin, genistin, daidzein and genistein
were 100.11% (RSD = 1.39%), 99.54% (RSD = 1.47%), 98.06% (RSD = 0.32%), 101.52% (RSD = 1.89%) and 101.05%
(RSD = 0.32%), respectively. In conclusion, this study has proposed a rapid, accurate and simple method which allows the
simultaneous determination of five isoflavones in the aerial parts of Pueraria thomsonii Benth.

Simultaneous Determination of Ten Synthetic Food Colorants in Alcoholic Beverages and Candies by Capillary Electrophoresis
WANG Li-fang1,2, DING Xiao-jing1,2,*, XIE Na3, ZHAO Shan1, WANG Zhi3
2014, 35(14):  145-150.  doi:10.7506/spkx1002-6630-201414028
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A new method for the simultaneous determination of ten synthetic food colorants in alcoholic beverages
and candies by capillary electrophoresis (CE) with photodiode array (PDA) detection was established. The
separation was carried out using an uncoated capillary with 75 μm (i.d.) and total length of 70 cm (60 cm to the
detector) within 25 min. The separation voltage was 18 kV. The detection wavelength was set at 214 nm. The
key factors that affect the separation such as the concentration and pH of the running buffer, the concentration
of additives were investigated in detail. The alcoholic beverage was directly injected after filtration. The candy
sample was first ground and then extracted with sample buffer. The extract was centrifuged and the supernatant
could be directly injected. Good linear relationships between the corrected peak areas and mass concentrations
of the ten synthetic food colorants were obtained in the range of 1.0–40.0, 1.5–60.0, 2.0–80.0, 3.0–120.0 mg/L,
respectively, with correlation coefficients all above 0.999 6. The limits of detection (RSN =3) were 0.3–1.0 mg/L,
and the limits of quantitation (RSN =10) were 1.0–3.0 mg/L, respectively. The average recoveries were between 92.1%–
106.5% with relative standard derivations of 0.5%–4.4%. This method is simple and accurate. It can be applied to the routine
analysis of 10 synthetic colorants in alcoholic beverages and candies.

Effect of Extraction Conditions on the Spectrophotometric Determination of Chlorophyll Content in Spirulina platensis Powder
LUO Guang-hong1, XU Yao-zhao2,*, HE Lin3
2014, 35(14):  151-154.  doi:10.7506/spkx1002-6630-201414029
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The aim of this study was to establish the optimal sample preparation conditions for the spectrophotometric
determination of total chlorophyll, chlorophyll a and carotenoids in Spirulina platensis power with respect to three extraction
parameters, extraction solvent, time and temperature. The results showed that the chlorophyll contents of Spirulina platensis
powder determined with different extraction solvents decreased in the following order: 95% ethanol-99.5% acetone
(1:1, V/V ) > 95% ethanol-99.5% acetone (2:1, V/V ) > 95% ethanol-99.5% acetone (1:2, V/V ) > 99.5% acetone > 95%
alcohol. The decreasing order was 8 h > 6 h > 4 h > 14 h > 12 h > 10 h > 24 h > 2 h for different extraction times,
and 21 ℃ > 22 ℃ > 20 ℃ > 15 ℃> 25 ℃ for different extraction temperatures. The optimal extraction conditions of
the determination of chlorophyll content in Spirulina platensis powder were found to be extraction 21 ℃ for 8 h using 95%
ethanol-99.5% acetone (1:1, V/V ) as the solvent.

Changes in Active Ingredients of American Ginseng during Storage
CHEN De-jing
2014, 35(14):  155-158.  doi:10.7506/spkx1002-6630-201414030
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The quality of American ginseng during storage under simulated ecological conditions was evaluated by
examining the changes in active ingredients. The results showed that total saponins, protopanaxatriol Rg1 and Re of
American ginseng were reduced by 0.08%, 0.02%, 0.03%, respectively, while Rb1 was increased by 0.06% after 180 d of
storage. Additionally, total sugar and polysaccharide were decreased by 16.14% and 1.97%, respectively. The content of
amino acids was increased by 0.66%. These observed changes may not attenuate the efficacy of American ginseng.

Analysis of Nutrient Components in Fruit Bodies of Two Termitomyces Species
ZHANG Yu-jin1,2, ZHANG Jing-chao2, LI Rong-chun2,*, BAI Jian-bo2, PU Min2
2014, 35(14):  159-164.  doi:10.7506/spkx1002-6630-201414031
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The contents of protein, mineral, carbohydrate, ash and VC in the fruit bodies of Termitomyces robustus and Termitomyces striatus were measured, and their flavor-active compounds were identified by comparison with taste thresholds of amino acids. The results showed that T. robustus and T. striatus were high in Mg, Ca, Fe, Zn and P. Glutamic acid was the most dominant amino acid in both, accounting for 0.55% and 0.19%, respectively. Moreover, 7 kinds of essential amino acids accounted for 41% and 50% of the total amino acids, respectively. The levels of protein and crude fat were between those of vegetables and meat, and closer to vegetables. The content of vitamin C was abundant. Therefore, the two species of Termitomyces are highly nutritional and the flavor is attributed to the higher contents of aspartic acid and glutamic acid.

Analysis of Volatile Compounds in Purple Tomato Fruits
CHANG Pei-pei, ZHANG Jing, YANG Jian-hua, LI Cui, LI Yun-zhou, LIANG Yan*
2014, 35(14):  165-169.  doi:10.7506/spkx1002-6630-201414032
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Volatile compounds were analyzed in purple tomato fruits from four different varieties by using headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and the characteristics of major aroma components were discussed. Results indicated that 65 volatile compounds were isolated and identified, mainly including ketones, aldehyde, esters, and alcohols. Totally 21 volatile components responsible for the unique flavor were common to these four varieties; however, their contents were different. In addition, each variety had its own unique volatile components.

Degradation Dynamics and Dietary Risk Assessment of Dimethomorph in Ginseng and Soil
WANG Yan1, WANG Chun-wei1,2, GAO Jie1,*, CUI Li-li2
2014, 35(14):  170-174.  doi:10.7506/spkx1002-6630-201414033
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A high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS-MS) was developed to determine the degradation dynamics and final residues of 80% dimethomorph water dispersible granules (DWG) in ginseng root, stem, leaf and soil, and dietary risk assessment of dimethomorph was conducted. The samples were extracted with acetone, cleaned-up with GPR solid phase extraction cartridge, separated by liquid chromatography and analyzed by electron spray ionization (ESI) in positive ion multiple reaction monitoring (MRM) mode. The quantification was performed
by the external standard method. The recoveries of dimethomorph in ginseng root, stem, leaf and soil at spiked levels of 0.01–0.20 mg/kg were in the range of 82.0%–95.5% with relative standard deviation of 5.01%–7.67%. The half-life of dimethomorph was 9.13–16.35 days at spraying dosage of 800 g a.i./hm2. The final residues were below 0.024 5 mg/kg in root, 0.023 3–0.138 7 mg/kg in stem, 0.121 5–0.618 2 mg/kg in leaf and 0.008 4–0.073 8 mg/kg in soil, and the risk was very low with a risk quotient of 3.56×10–7 (much less than 1), and the residues could be reduce to a safe level after single spraying in dosage range from 533.33 to 800 g a.i./hm2 during the growth season. The MRL of dimethomorph in ginseng is suggested to be 0.05 mg/kg temporarily, and its preharvest interval is 28 days.

Screening of Mixed Matrix Modifiers for Determination of Six Metal Elements in Food Matrices
GENG Zhong-hua1,2, CHEN Shang-long1,2, ZHANG Jian-ping1,2, WU Yong-hua1,2, GAO Liang-peng1
2014, 35(14):  175-179.  doi:10.7506/spkx1002-6630-201414034
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A mixed matrix modifier with optimum volume for the determination of Al, Cd, Pb, Cu, Mn and Cr in food
samples was found by comparing the effects of nine individual matrix modifiers and four mixed ones on the results
of determination of the six metal elements by high resolution-continuum source graphite furnace atomic absorption
spectrometry (HR-CS GFAAS). By using F-test and t-test, we examined whether there were significant differences between
the developed method and the national standard method. A mixed matrix modifier consisting of ammonium dihydrogen
phosphate (10 g/L) and tartaric acid (1 g/L) was found to be the most suitable one, and its optimum volume was 7 μL. There
was no significant difference between this method and the national standard method and the spiked recoveries of our method
ranged from 93.3% to 105.2%. The method developed in this study proved rapid, accurate and stable with a high practical
value. It can provide a scientific basis for multi-element determination in food samples.

Chemical Composition of Essential Oil from Angelica dahurica Roots and Its DPPH Radical Scavenging Effect
ZHENG Li-hui1, WANG Peng-jun2, LI Wei3,4, FENG Dan5
2014, 35(14):  180-183.  doi:10.7506/spkx1002-6630-2014140035
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The scavenging effect of the essential oil from Angelica dahurica roots as a potential antioxidant on 1,1-diphenyl-
2-picrylhydrazyl (DPPH) radical was evaluated. The essential oil was obtained by steam distillation with a yield of 0.52%.
A total of 48 constituents were detected by gas chromatography-mass spectrometry (GC-MS), and 38 of these constituents
were identified as 16 non-terpenoids and 22 terpenoids. The abundant components included cyclododecane (38.705%),
1-pentadecanol (16.781%) and eugenol (11.559%). The oil could obviously scavenge DPPH radical, and maximum
scavenging rate of 95.09% was observed at a concentration of 32.93 mg/mL.

Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS
LI Bao-yu1, YANG Jun1, YIN Kai-dan1, BI Jin-feng2,*
2014, 35(14):  184-188.  doi:10.7506/spkx1002-6630-201414036
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The aroma components of fresh, vacuum-dried and further explosion-puffed banana slices were analyzed and
compared by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The
varieties and amounts of aroma components in the three banana samples were quite different. The explosion puffing drying
at modified temperature and pressure reduced the content of esters in banana, but at the same time generated a series of
unique aroma components.

Improved Method for Determination of Inorganic Arsenic in Rice
ZHAO Hong-bo1, XU Ping2,*, PAN Lei-ming1, JIN Xin1, ZHANG Yi-ning1, XU Rong-nian1
2014, 35(14):  189-192.  doi:10.7506/spkx1002-6630-201414037
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The pretreatment method for the determination of inorganic arsenic using hydride generation atomic fluorescence
spectrometry described the Chinese national standard GB/T 5009.11-2003 “Determination of total arsenic and inorganic
arsenic in foods” was improved. The results indicated that the analytical results for rice samples extracted ultrasonically for
35 min and then allowed to stand for 25 min before injection were not significantly different from those obtained following
the national standard by pairwise t-test (t = 1.37, P > 0.05). The detection limit, linear range, recovery rate and relative
standard deviation of the developed method were 0.015 mg/kg, 0–200 μg/L, and 93.8%–106.0%, respectively. This method is
characteristics of simple and fast operation, less interference and high accuracy so that it is suitable for the determination of
bulk samples in quality inspection.

Packaging & Storage
Effect of Salicylic Acid Treatment on Cell Ultrastructure of Apricot Fruit during Cold Storage
ZHU Xuan1,2, HOU Yuan-yuan1, JIA Yan3, ZHAO Ya-ting1, MA Xuan1
2014, 35(14):  193-197.  doi:10.7506/spkx1002-6630-201414038
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Saimaiti apricot fruits from Xinjiang, China were treated with 0.01 g/L salicylic acid (SA) and then stored at 0 ℃
to explore the change of cell ultrastructure during different cold storage periods, and distilled water was used as control
treatment. The results showed that the cell ultrastructure of apricot fruits from the salicylic acid treatment and control groups
had no significant difference in neat rows or the integrity of cell wall structure and cell organelles based on cell arrangement.
The ultrastructure of apricot fruits changed obviously after the 28th day, which suggested that cell organelles was deformed or
dissolved. Meanwhile, enlarged intercellular gap junctions, decreased cell contents, and empty cell cavity were observed. Compared
with the control, the improvement of cold resistance in apricot fruits by SA treatment was closely related to the alleviated damage of
cell wall, chloroplast and mitochondria, and the integrality maintenance of cell organelles and membrane system.

Effect of Storage Conditions on Quality of Camellia oleifera Seed Oil Produced from Different Refining Processes
QIU Xiao-yun1, CHEN Hui2, CHEN Xiao-long1, WANG Jin-sheng3, WEI Jia1, CHEN Lin1, SUN Hua1, SHEN Guo-xin1,*
2014, 35(14):  198-204.  doi:10.7506/spkx1002-6630-201414039
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The acid value, peroxide value and vitamin E content of Camellia oleifera seed oil produced from different
refining processes under different storage conditions were continuously analyzed during the storage period. Results indicated
that acid value and peroxide value of the oil increased constantly, while the content of vitamin E decreased during prolonged
periods. The acid value and peroxide value of the oil refined from lower-temperature refining process showed roughly the
same change patterns as the first-class pressed oil; however, both values were significantly lower than those of the oil refined
from the classical refining process. More obvious advantages of the oil refined from lower-temperature refining process were
observed when exposed to stress storage conditions such as high temperature, high light intensity during long-term storage.

Effect of Glucose Treatment on Quality and Antioxidant Activity in Broccoli
TANG Yue-chang1, XU Feng1,*, WANG Hong-fei1, ZHENG Yong-hua2, YANG Zhen-feng3, SHAO Xing-feng1, SU Xin-guo4
2014, 35(14):  205-209.  doi:10.7506/spkx1002-6630-201414040
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Broccoli is a highly perishable vegetable which deteriorated rapidly after harvesting. To delay the yellowing
process of florets, broccoli florets were treated with various concentrations of glucose. The effects of glucose treatment
on color parameters, chlorophyll content, antioxidant enzymes activities, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging
activity and total phenolic content were investigated. The results indicated that 12% glucose treatment
significantly extended the shelf life of broccoli florets. Glucose treatment notably inhibited the increase of L* value, and
retained a high level for H value and chlorophyll content. When compared to control florets, the glucose-treated florets
maintained the higher levels of superoxide dismutase (SOD) and catalase (CAT), and lower peroxidase (POD) activity.
Glucose treatment also enhanced DPPH radical-scavenging activity and total phenolic content.

10.7506/spkx1002-6630-201414041
SUN Yu-jie1,2, JIN Peng1,*, SHAN Ti-min1, XU Jia1, ZHENG Yong-hua1
2014, 35(14):  210-215.  doi:10.7506/spkx1002-6630-201414041
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The effect of 10 mmol/L glycine betaine (GB) treatment on active oxygen metabolism in loquat fruits (Eriobotrya
japonica Lindl. cv. Jiefangzhong) during cold storage was investigated. The results showed that GB treatment effectively
reduced internal browning, inhibited the increase of electric conductivity and malonaldehyde (MDA) content, maintained the
low level of superoxide anion (O2-·) production and hydrogen peroxide (H2O2) content. Moreover, GB treatment enhanced
the activities of catalase (CAT), ascorbate peroxidase (APX) and superoxide dismutase (SOD) and inhibited the activities
of polyphenol oxidase (PPO) and peroxidase (POD). High levels of total phenols and total flavonoids were also observed in
GB-treated loquat fruits. These results suggest that GB treatment may maintain the balance of active oxygen metabolism and
reduce the lipid peroxidation and membrane damage, thereby reducing the chilling injury and extending the storage time of
cold-stored loquat fruits.

Effect of Nano-Montmorillonite Contents on Packaging Properties of Polyvinyl Alcohol-Based Nanocomposite Films
LIU Gui-chao, LONG Men, SONG Ye, LIU Yao, LI Can, ZHANG Jian-hao*
2014, 35(14):  216-222.  doi:10.7506/spkx1002-6630-201414042
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Polyvinyl alcohol (PVA)-based nanocomposite films with different amounts of nano-montmorillonite (MMT) (0,
2.5, 5, 10, 15, and 20 g MMT/100 g PVA) were fabricated by a solution-intercalation, film-casting method, and the effects
of MMT contents were evaluated on film packaging properties. Results of X-ray diffraction (XRD) and scanning electron
microscopy (SEM) revealed exfoliated nanocomposite films at low level (2.5% and 5%), but intercalated nanocomposite
films at high content (more than 10%) of nano-MMT addition, and their crystalline behavior and packaging properties were
greatly influenced by MMT content. With increasing nano-MMT content, water vapor permeability and water resistance of
films increased, but transparency property decreased. Tensile strength increased with increasing MMT content up to 5%, and
decreased with more than 10% of MMT incorporation, and nanocomposite films became brittle after addition of MMT.

Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts
WANG You-sheng1, CAI Qi-wei1, GU Zu-chen1, LI Bing-xia1, YANG Hong-wei1, CHEN Xiao-yan1, LI Li-ping1, WANG Gui-xi2,*
2014, 35(14):  223-228.  doi:10.7506/spkx1002-6630-201414043
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The effect of UV treatment on quality and reactive oxygen metabolism of garlic sprouts was explored in this
study by multivariate analysis. During postharvest storage, the respiration rate of garlic sprouts increased, the color remained
yellow, and its quality decreased. The UV treatment accelerated the deterioration process, especially when it was treated with
15 min. The results of principal component analysis (PCA) indicated that a* and b* were the main quality indicators for the
deterioration of garlic sprouts. Meanwhile, H2O2, SOD, MDA, PPO, GSH, total phenolics and anthocyanin were the critical
determinant indicators. The results of correlation analysis, path coefficient analysis and partial least squares regression (PLSR)
showed that H2O2 was strongly correlated with total phenolics in a negative manner and closely related to SOD in a positive
manner. In addition, edible rate had a significantly positive relationship with DPPH radical scavenging ability and was
significantly negatively correlated with GSH, MDA and anthocyanin content.

Quality Changes and Shelf Life Prediction of Sclizothorax prenanti Muscle at Different Storage Temperatures
WANG Wen-juan1, WANG Shui-ping1, LI Dai-jin1, LIANG Xiong1, SUN Jia-bin1, WEI Xing-huang1, DUAN Zhong1, ZHAO Hai-peng2, LI Hai-tao3
2014, 35(14):  229-233.  doi:10.7506/spkx1002-6630-201414044
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Kinetic changes in drip loss of fresh meat, exudative loss of frozen meat, total volatile basic nitrogen (TVB-N),
and thiobarbituric acid (TBA) of Sclizothorax prenanti muscle at different storage temperatures were investigated. The
kinetic models of TVB-N and TBA were established to predict the shelf life and monitor the quality change of Sclizothorax
prenanti muscle during storage. Results indicated that drip loss of fresh meat fluctuated from 1.40% to 2.16% during the
first 24 h of storage, and increased to 4.35% at 144 h. Exudative loss of frozen meat increased as the thawing time was pr
olonged and reached 15.88% at 24 h. TVB-N and TBA increased with increasing storage time and temperature. The kinetic
models, tTVB-N = (lnAt-lnA0)/5.53× 1011×e-66 150/RT) for TVB-N, tTBA = (lnAt-lnA0)/1.17×1012×e-65 720/RT) for TBA were
first-order Arrhenius equations and could be used to describe the changes in TVB-N and TBA. Therefore, the storage period
of Sclizothorax prenanti muscle could be calculated using these models.

Proteomic Analysis of Cherry Tomato Fruits under Modified Atmosphere Conditions
ZHOU Xiang, JIANG Li, HUAN Chen, AN Xiu-juan, YU Zhi-fang*
2014, 35(14):  234-239.  doi:10.7506/spkx1002-6630-201414045
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Proteomic analysis was used to understand the response mechanism of cherry tomato fruits during storage
under modified atmosphere (MA) conditions in this experiment. After two-dimensional electrophoresis and matrix-assisted
laser desorption-ionization time of flight mass spectrometry (MALDI-TOF-TOF-MS), the results showed that there were
39 differently expressed spots (P < 0.05), including 6 functional proteins, stress response and defense (30.77%), energy
(25.64%), cell fate (15.38%), ripening and senescence (5.13%), detoxification (5.13%) and others (17.95%). Among these
proteins, glutathione S-transferase (GST), NADP-malic enzyme, eukaryotic translation initiation factor 5A-4 (eIF5A-4) and
alcohol dehydrogenase 2(ADH 2) were increased by MA treatment, while salicylic acid-binding protein 2 (SABP 2) and
1-aminocyclopropane-1-carboxylate oxidases (ACOs) were suppressed. This study indicated that the MA treatment of postharvest
cherry tomato fruits could induce the stress response and suppress the ethylene metabolism to delay the ripening of
cherry tomato fruits.

Effect of Frozen Storage on Physicochemical Properties and Microstructure of Rabbit Meat
WANG Xiao-xiang 1, XIA Yang-yi1,2,3, SUN Jin-hui1, PENG Zeng-qi4, SHANG Yong-biao1,2,3,*
2014, 35(14):  240-246.  doi:10.7506/spkx1002-6630-201414046
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Rabbit longissimus dorsi muscle was examined for the effect of frozen temperature on its pH, color, tenderness, waterholding
capacity, TVB-N, TBARS value, protein solubility, gel G′ value and microstructure. The results showed that during storage
at −18 ℃, rabbit meat pH decreased faster than at −40 and −80 ℃. Higher storage temperature could lead to worse color and
tenderness of rabbit meat, greater thawing loss and cooking loss, higher TVB-N and TBARS values, lower protein solubility and
gel G’ value, and more severe microstructure changes. Fast changes in the investigated parameters were observed after 60 days of
storage at different temperatures, demonstrating the appropriate frozen storage time should not exceed 60 d.

Effects of 1-MCP Treatment and Prestorage on Postharvest Physiology and Quality of Shenzhou Honey Peach
JI Hua, GUAN Jun-feng, FENG Yun-xiao, SUN Yu-long
2014, 35(14):  247-250.  doi:10.7506/spkx1002-6630-201414047
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In order to maintain better quality of Shenzhou honey peach during cold storage and to extend the storage time,
after 1-MCP (1.0 μL/L) and prestorage (8 ℃ for 5 d before switching to 0 ℃ ) treatments, postharvest Shenzhou honey
peach fruits were evaluated for fruit respiration, ethylene production and quality characteristics during cold storage at 0 ℃.
The results showed that the 1-MCP treatment suppressed respiration rate and ethylene production rate of peach fruits,
delayed the occurrence of the respiratory climacteric, inhibited fruit softening and the increase of total soluble solid content,
and decreased the browning index and decay index. The prestorage treatment promoted the fruits to enter into the senescent
stage, but this together with 1-MCP treatment remarkably reduced the browning degree and total phenolic contents. Their
combination prevented effectively the browning of honey peach fruits.

Effects of Cinnamaldehyde on Inhibiting Postharvest Gray Mold and Maintaining the Quality of Tomato Fruits
ZHANG Na-na1,2, ZHANG Hui1, MA Li1, TANG Jian2, QIAO Yong-jin1,*
2014, 35(14):  251-255.  doi:10.7506/spkx1002-6630-201414048
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In order to study the inhibitory effect of cinnamaldehyde on postharvest gray mold and its effect on quality
maintenance of tomato fruits, the inhibitory effect of the antimicrobial compound on spore germination and mycelial growth
of Botrytis cinerea cultured under detached conditions was investigated as well as the suppressive effect on the development
of blue gray lesions by artificial inoculation and the effect on the quality of naturally infected fruits. The results showed
that cinnamaldehyde treatment was significantly effectives against spore germination and mycelial growth of Botrytis
cinerea. The EC50 was 95.6 μg/mL in growth inhibition assays, and the spore germination was completely inhibited by 60 μg/mL
cinnamaldehyde. Cinnamaldehyde treatment also suppressed the development of postharvest blue gray lesions in tomato fruits and
4 000 μg/mL was the most effective concentration. The fruits maintained lower weight loss and higher hardness, total soluble solids
(TSS), titratable acid (TA) and ascorbic acid content at this concentration. This study indicates that cinnamaldehyde treatment at
4 000 μg/mL can effectively control postharvest gray mold and prolong the shelf life of tomato fruits.

Effect of Prestorage Hot Water Treatments on Chilling Injury in ‘Hongyang’ Kiwifruit
MA Qiu-shi, RAO Jing-ping*, LI Xiu-fang, SUN Zhen-ying, SUO Jiang-tao
2014, 35(14):  256-261.  doi:10.7506/spkx1002-6630-201414049
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The effects of three different prestorage hot water treatments [(35±1), (45±1) and (55±1) ℃] on chilling
injury in ‘Hongyang’ kiwifruits were investigated. The results showed that both (35±1) and (45±1) ℃ treatments could
significantly reduce chilling injury index and chilling injury incidence, inhibit the accumulation of malonaldehyde and the
increase in membrane permeability and decrease respiratory rate and ethylene production rate. Moreover, these two
treatments maintained higher peroxidase (POD) activity and lower polyphenol oxidase (PPO) activity. These kiwifruits
retained better commercial quality at the end of storage. However, (55±1) ℃ treatment aggravated chilling injury
in ‘Hongyang’ kiwifruits and resulted in the opposite physiological effects in comparison with two other treatments.
This study suggests that dipping in (45±1) ℃ hot water for 10 min is the most effective against chilling injury in
‘Hongyang’ kiwifruits.

Comparative Effects of Enhanced Freshness Formulation and ethanol Treatments on Quality and Related Physiological Indexes of Postharvest Oriental Sweet Melons (Cucumis melo var. makuwa Makino) during Storage
BAI Xiao-hang, QI Hong-yan*, Lü De-qing
2014, 35(14):  262-267.  doi:10.7506/spkx1002-6630-201414050
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universally planted in northeast China was selected as materials in this study. Harvested
melons were treated by soaking in 2% EFF and 0.5 mL/kg ethanol fumigation, respectively, and those without any treatment
were used as controls in this experiment. The materials were stored in incubators at 15 ℃ and a relative humidity (RH) of
85% for 16 days, during which quality attributes and related physiological indexes were measured. The results revealed
that both treatments had significant inhibition on released quantity of internal ethylene in melons during storage. EFF
soaking treatment had more obvious effect on postponing the peak time of internal ethylene release than ethanol fumigation
treatment. Both treatments delayed the descending rate of fruit firmness and the lossing rate of water content and soluble
solid content during storage. They also reduced fruit rotting rate and maintained fruit sensory quality. Before the 7th day,
ethanol fumigation had better effect while EFF soaking provided relatively longer freshness lifetime. After the 7th day, both
treatments had obviously inhibited the increase in soluble pectin content and the decrease in protopectin content (P < 0.05).
EFF treatment significantly slowed down the decrease in cellulose content than EFF treatment than that in ethanol treatment
and control. Both treatments significantly inhibited the activities of polygalacturonase and cellulase (P < 0.05), but had no
obvious effects on the activity of β-glucosidase. In conclusion, both treatments can reduce softening rate and maintain fruit
quality of postharvest oriental sweet melons. This study shows that both treatments are significantly effective in maintaining
the freshness of sweet melons and EFF soaking is better than ethanol fumigation.

Shelf-Life Prediction and Storage Characteristics of Low-Temperature Sausages with Added Oat
ZHANG Jing1,2, WANG Hai-bin1,2,*, ZHENG Gang3, JI Chun-hua3
2014, 35(14):  268-272.  doi:10.7506/spkx1002-6630-2014140051
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Common sausages served as controls (group A), low-temperature sausages with oat and no preservatives added
(group B), and low-temperature sausages with added oat and preservatives (group C) were used to predict their shelflife
by accelerated shelf-life test model (ASLT model) according to the principle of chemical kinetics, and some storage
characteristics of the low-temperature sausages with added oat were evaluated during the predicted shelf life. The numbers
of bacterial colonies in the samples from groups A, B and C were detected during storage at 27, 32 and 37 ℃. Changes in the
acid value, moisture content, water-holding capacity (WHC), bacterial colony count and textural properties of the samples
from group B were detected during storage at 4 ℃. The results showed that the shelf-lives of the samples from groups A,
B and C were 25, 21 and 23 d at room temperature (25 ℃) , and 178, 116 and 151 d at 4 ℃, respectively. At these storage
temperatures, the acid value, moisture content, WHC and bacterial colony count of low-temperature sausages with added
oat were changed, but remained at safe levels. Therefore, the low-temperature oat-fortified sausages (group B) had a 116-
day shelf life at 4 ℃, which reached the market standard. Furthermore we found that the shelf life was prolonged by further
addition of preservatives as described in the Chinese national standard (GB 2760—2011).

Technology Application
Thickening and Stabilization Effects of Pholiota nameko on Ice Cream
LIU Ting-ting, CHEN Xue, XU Yu-juan, ZHANG Yan-rong*
2014, 35(14):  273-279.  doi:10.7506/spkx1002-6630-201414052
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Pholiota nameko was homogenized at a solid-to-water ratio of 1:3 (m/m) before incorporation into the ice cream
mix as a thicker and stabilizer. The pretreatment of Pholiota nameko before homogenization and the ice cream formulation
were optimized by orthogonal array design based on melting resistance, overrun and sensory quality evaluation. The best
comprehensive sensory quality was obtained by precooking Pholiota nameko at 0.15 MPa for 25 min and adding 4%
homogenized Pholiota nameko, 0.1% CMC-Na and 0.4% glycerol monostearate in the ice cream, which displayed good
smoothness and shape-preserving capability even without added gelatin. Compared with traditional ice cream with respect
to fat instability, microstructure, hardness and viscosity, the addition of Pholiota nameko provided smooth and soft texture,
delicate taste, good overrun and appropriate melting resistance.