Curcumin-encapsulated poly (lactic-co-glycolic acid)(PLGA) nanoparticles was prepared using supercritical
carbon dioxide antisolvent assisted with ultrasound and the preparation process was optimized by response surface
methodology. The effects of the mass ratio of curcumin to PLGA, the flow rate of solution, and ultrasonic power on
properties of curcumin-encapsulated PLGA nanoparticles were investigated. The optimal conditions were determined
as follows: the mass ratio, 3:1; the flow rate, 1.8 mL/min; and the ultrasonic power, 180 W. Under these conditions, the
embedding rate reached 93.89%, and the average particle size was about 90 nm with a narrow distribution.

A high-temperature, high-pressure short-time method which facilitates industrial production was used instead of
the traditional long-time atmospheric boiling method to make Fo Tiao Qiang soup (Buddha jumps over the wall, a famous
Chinese dish) without changing the traditional raw materials. We examined the effects of boiling temperature and time, and
material-to-water ratio on the sensory evaluation of Fo Tiao Qiang soup as well as its contents of disodium inosinate (IMP)
plus disodium guanylate (GMP), free amino acids, soluble protein hydroxyproline and total sugar. Its quality formation was
also explored. On the basis of single-factor experiments, boiling 119.13 ℃ for 1.93 h with a material-to-water ratio of 2.41:1
was found optimal by response surface methodology with Box-Behnken design. The predicted sensory score of Fo Tiao
Qiang soup under the optimized conditions was 86.36, close to the experimental value (86.62). The resulting product had
good sensory quality.

Response surface methodology was used to optimize the steam distillation extraction of essential oil from
Zanthoxylum bungeanum seeds. The yield of essential oil was investigated with respect to solid-to-solvent ratio, cold water
soaking time and extraction time. The optimum extraction conditions were determined as follows: solid-to-solvent ratio 1:12
(g/mL), cold water soaking time 2.5 h and extraction time 4.7 h, leading to an extraction yield of 9.284%. MTT assay was
used to detect the antitumor activity of the essential oil. Its 50% inhibition concentration (IC50) for HeLa, A549 and K562
cells were (11.2±0.2), (6.26±0.05) and (1.37±0.03) mg/mL, respectively, suggesting potent antitumor activity in vitro and
inhibitory effect on various cancer cells.

Microcapsules of cumin essential oil were prepared by using β-cyclodextrin and maltodextrin as wall materials
through suction filtration and subsequent drying. Ratio between the two wall material components, solid concentration,
core material/wall material ratio, and embedding time were optimized by response surface methodology. A Box-Behnken
experimental design with the four independent variables at three levels each was established to obtain the maximum
response variable (microencapsulation efficiency). The response surface analysis showed that optimal microencapsulation
conditions of the essential oil were determined as follows: mass ratio between β-cyclodextrin and maltodextrin, 8:2 (g/g);
solid concentration, 40 g/100 mL; core material/wall material ratio, 1:5 (mL/g); and embedding time, 55 min, resulting in a
microencapsulation efficiency of 97.68%.

Addition of transglutaminase (TG) combined with ultra high pressure (UHP) processing was applied to improve
the quality of ground chicken products. The experimental conditions were optimized for better texture characteristics and
water-holding capacity of heat-induced gels of UHP processed samples from a two-step heating procedure. The results
showed that TG activity, pressure and dwelling time had significant effects on texture properties (hardness and chewiness)
and water-holding capacity of heat-induced ground chicken gels (P ＜ 0.05). Based on the quadratic regression model
established using a Box-Behnken response surface design, the optimal experimental conditions were determined as 1.95 U/g,
450 MPa and 22 min for TG activity, pressure and dwelling time, respectively. Experiments carried out under the optimized
conditions led to a water-holding capacity of (90.1 ± 0.5)%. The interactions of TG activity with pressure and with dwelling
time were significant (P ＜ 0.05), but the interaction between pressure and dwelling time was not significant (P ＞ 0.05).
This study shows that TG combined with ultra high pressure can promote the formation of the excellent quality of ground
chicken gels and has promising applications in ground chicken processing.

The enzymatic hydrolysis of glucosinolates (GS) from Carica papaya seeds was optimized by response surface
methodology with Box-Behnken design (BBD). The resulting isothiocyanates were identified by gas chromatography-mass
spectrometry (GC-MS). The results showed that enzyme buffer solution pH and hydrolysis time had significant effects on
the yield of isothiocyanates, whereas enzymatic hydrolysis temperature had no significant effect. The optimal hydrolysis
conditions were found to be hydrolysis at 27 ℃ for 40 min in a buffer solution at pH 4.8. Under the optimized conditions,
the yield of isothiocyanates was 13.5‰. GC-MS analysis showed that only one isothiocyanate—benzyl isothiocyanate was
detected in the hydrolysate.

Purpose: Nano-SiOx/albumin edible films were prepared with egg albumin. The effects of succinylation
modification on properties of edible films were studied. Methods: The tensile strength (TS), elongation at break (E), water
vapor permeability (WVP) and oil permeability (OP) of edible films were investigated separately as a function of succinic
anhydride addition, reaction time, reaction temperature and pH value by response surface methodology to establish the
optimal succinylation modification conditions. Results: Regression models describing TS, E, WVP and OP were established.
The optimal succinylation modification conditions were determined to be reaction at 34.87 ℃ for 40.35 min at pH 8.30
in the presence of 0.70 g of succinic anhydride. Under these conditions, the experimental TS, E, WVP and OP of edible
films were (4.891±0.126) MPa, (73.560 ± 4.329)%, (3.651 ± 0.097) g·mm/(m2·d·kPa) and (0.914±0.008) g·mm/(m2·d),
respectively, close to the predicted values (4.935 MPa, 75.446%, 3.499 g·mm/(m2·d·kPa) and 0.874 g·mm/(m2·d),
respectively). Thus, the optimal conditions were reliable. Conclusion: Succinic anhydride addition and pH value were the
main factors which influence film properties.

The objective of this study was to optimize the ultrasonic-assisted extraction of protein from walnut dregs as
a byproduct from the production of cold-pressed walnut kernel oil. A comparative study was carried out to optimize the
extraction process using orthogonal array design and Box-Behnken design. The results showed that response surface
methodology was more suitable to optimize protein extraction from walnut dregs than orthogonal array design. The
extraction yield of protein was influenced in decreasing order by pH, liquid-to-solid ratio, extraction temperature, and
ultrasonication time. The optimized extraction process was determined as extraction using an alkali solvent (pH 8.7) at
48 ℃ with a liquid to solid ratio of 25:1 (mL/g) by ultrasonication for 60 min at a power of 150 W followed by protein
precipitation by acidification to pH 5.0, resulting in an extraction yield of 69.62%.

In the present study, the impacts of SDS concentration, material-to-liquid ratio, microwave power, and irradiation
time on the extraction of total flavonoids from the fruits of fingered citron (Citrus medica var. sarcodactylis) were explored
by single factor and orthogonal array designs. Results indicated that the optimal extraction conditions were determined as
follows: SDS concentration, 0.6%; material-to-liquid ratio, 1:20 (g/mL); microwave power, 50 W; and irradiation time, 30 s.
The yield of total flavonoids under the optimized conditions was 18.706 0 mg/g. The total flavonoids scavenged 79.15% of
DPPH radical and 65.25% of ABTS radical, showing a slightly weaker radical scavenging activity than quercetin. Therefore,
the total flavonoids from fingered citron have potent antioxidant activity and can be used as antioxidants in the food and
medicine fields.

In this study, response surface methodology was employed to optimize the acetylation conditions of polysaccharides
from Limonium bicolor Kunze. The degree of substitution (Ds) of acetylated polysaccharides was investigated as a
function of reaction time, molar ratio of acetic anhydride to polysaccharides, and reaction temperature. The optimal conditions
for acetylating polysaccharides from Limonium bicolor Kunze were found to be reaction at 65 ℃ for 2.6 h with an
acetic anhydride-to-polysaccharide ratio of 3.3:1. The maximum DS of 0.409 was obtained under the optimized reaction
conditions. Antioxidant assays demonstrated that compared with Limonium bicolor Kunze polysaccharides, the antioxidant
capacity of acetylated derivatives was significantly improved.

The microwave-assisted extraction of water-soluble dietary fiber (SDF) from Zingiber striolatum Diels fruits
was optimized by response surface methodology. An experimental design was carried out involving four variables at three
levels each. An extraction time of 151.4 s with a microwave power of 264 W using sulphuric acid solution at pH 3.65 as
the extraction solvent with a solid-to-solvent ratio of 1:33 (g/mL) was found to be optimal. Experiments carried out under
the optimized conditions resulted in an extraction yield of 5.52%, agreeing with the predicted value (5.75%). The extraction
procedure presented in this study is characterized by time saving, low energy consumption and high extraction efficiency.

The present study focused on the extraction of aloe polysaccharides by enzymatic hydrolysis using pectinase and
cellulase together, and the antioxidant activity of aloe polysaccharides was also evaluated. The extraction conditions were
optimized using response surface methodology on the basis of single factor experiments, and the antioxidant activity was
assessed by measuring total antioxidant capacity, DPPH and hydroxyl radical scavenging capacity. Results showed that the
optimum extraction process was found to be extraction at 48 ℃ with a total enzyme dosage of 0.3% under the pre-established
conditions: solid-to-liquid ratio, 1:30 (g/mL); ratio of pectinase to cellulase, 1:3; and hydrolysis pH, 4.5. The yield of aloe
polysaccharides under the optimized conditions was 5.65%, an increase of 4.2% over that obtained with ultrasonic-assisted
extraction. The aloe polysaccharides obtained possessed potent antioxidant activity, showing a positive concentrationeffect
relationship for total antioxidant capacity, and DPPH and hydroxyl radical scavenging capacity. The concentration
25 mg/mL scavenged 75% of DPPH free radical and 90% of hydroxyl free radical. To conclude, multienzymatic hydrolysis
can provide a new effective method for the extraction of aloe polysaccharides with good antioxidant activity.

An accelerated solvent extractor (ASE) was used to extract proanthocyanidins from defatted grape seed powder.
Grape seed proanthocyanidin extracts (GSPE) were obtained under the optimal operating conditions established by one
factor-at-a-time and orthogonal array design methods. We evaluated the anti-ultraviolet (UV) activity of GSPE at various
concentrations in ethanol by determining sun-protection factor (SPF) by a rapid and simple method with the aim of clarifying
the concentration-effect relationship. The optimal extraction conditions were found to be 14 min of extraction at 70 ℃with 70%
ethanol/water mixture (V/V) at a pressure of 1 100 psi. Under these conditions, the yield and purity of GSPE were 71.62 mg/g
and 41.53%, respectively. The SPF of 1 000 μg/mL proanthocyanidins in ethanol was 24.755 6 ± 0.759 9, which
confirmed the anti-UV activity of GSPE. A significant positive concentration-effect relationship was found within a certain
concentration range.

The pulsed light parameters for sterilizing the surface of bread were optimized by response surface methodology
(RSM). The impacts of flash number, distance and energy on sterilization efficiency were investigated. The corresponding
mathematical model was established by using Box-Behnken design. Results showed that the optimal pulsed light parameters
were determined as 30, 9 cm and 400 J for flash number, distance and energy, respectively. Under the optimized conditions,
the total number of bacterial colonies on bread was reduced by 99.99%. The number of residual bacterial colonies on the
surface of bread was far less than 1 500 CFU/g, meeting the relevant national standards. Therefore, this method can be used
in industrial practice.

The fatty acids of traditional soybean paste were extracted by Soxhlet extraction and esterified with acid and/or
alkaline, and then the esterified products were analyzed by gas chromatography-mass spectrometry (GC-MS) after extraction
with n-hexane, identified by spectral searching using the NIST11.L mass spectral library combined with organic mass
spectral data and quantified by peak area normalization. Results showed that complete separation of the fatty acid methyl
esters was achieved in 33 minutes after derivatization. Ten kinds of fatty acids were identified by acid esterification, among
which the predominant fatty acids were n-hexadecanoic acid methyl ester (13.62%), oleic acid methyl ester (23.95%) and
linoleic acid methyl ester (48.91%). Four kinds of fatty acids were identified by alkaline esterification, among which the
predominant fatty acids were oleic acid methyl ester (10.42%) and linoleic acid methyl ester (19.63%). Ten kinds of fatty
acids were identified by acid-alkaline esterification, among which the predominant fatty acids were n-hexadecanoic acid
methyl ester (13.64%), oleic acid methyl ester (24.16%) and linoleic acid methyl ester (49.07%). To conclude, the acidalkaline
esterification method allows rapid, accurate and reliable identification of fatty acids in traditional soybean paste
without using reference standards.

The present work was undertaken to establish a rapid method for evaluating pungency in Zanthoxylum bungeanum
using electronic sensors. The pungent substances extracted from the dried fruit pericarp of Zanthoxylum bungeanum were
tested using an electronic tongue. Based on sensory difference tests, a predictive model for pungent substances in the
dried fruit pericarp of Zanthoxylum bungeanum was proposed using Euclidean distance as the differential degree through
comparative and parallel analysis of unknown and reference samples. Results showed that the differential degree could well
respond to serial concentrations in samples, and the concentration difference could be represented by a linear mathematical
model. The prediction of unknown samples using this model showed that the relative standard deviation between the
predicted and actual values was less than 20%, which meets the requirements for quantitative evaluation of taste attributes.
This study is a breakthrough in predicting pungent concentration, and also has laid a solid foundation for quantitative
prediction of pungent intensity by providing a method for semi-quantitative and quantitative detection.

The accuracy of three spectrophotometric assays for the determination of flavonoids in hops
(Humulus lupulus L.) using respectively AlCl3, Al(NO3)3 and sodium borohydride/chloranil (SBC) was evaluated by
comparison with the reference data (relatively more accurate) from HPLC analysis. The results showed that the total content
of flavonoids in hops was (12.73 ± 0.26) mg/g by HPLC, compared to (13.66 ± 0.45) mg/g, (43.53 ± 1.16) mg/g, and
(70.25 ± 1.42) mg/g with a relative deviation of 7.3%, 241.9% and 451.8%, respectively, as spectrophotometrically assayed
using AlCl3, Al(NO3)3 and SBC. Therefore, the AlCl3-based assay is proposed to be more suitable for the determination of
flavonoids in hops with smaller errors.

A new method for the determination of essential elements (Na, Mg, P, K, Ca, Mn, Fe, Cu, Zn, and Sr) and toxic
elements (Ni, As, Cd, and Pb) in Flos Buddlejae was established using inductively coupled plasma optical emission spectrometry
(ICP-OES). Nitric acid and hydrogen peroxide were used jointly to achieve the complete decomposition of the organic matrix in a
closed-vessel microwave oven. Appropriate analysis lines for various elements were selected. Y as internal standard element was
used to compensate matrix effect and signal drift, and the stability of the instrument was improved. Under the optimal conditions,
the detection limits were 0.011–25.16 μg/L. The accuracy and precision of this method were confirmed through reference standard
materials (NIST SRM 1515, apple leaves). The results showed a good agreement between measured and predicted values for all
analyzed elements. The relative standard deviation (RSD) was in the range of 2.0% to 8.3%. This method proved simple, sensitive
and precise and could allow simultaneous multi-element determination of Flos Buddlejae.

This study aimed to explore a robust method for propolis authentication. Ultra high performance liquid
chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) first grade cation electronic spray
ionization ([M+H]+) total ion chromatogram (TIC) and mass spectrometry (MS) were used to acquire and analyze
chromatographic fingerprints and mass spectral fingerprints of hot 75% (V/V) ethanol extracts of 9 propolis samples. Samples
of two brands of propolis from Guangdong province were identified as abnormal or fake propolis by TIC fingerprint profile;
neither rutin nor quercetin was found in all 9 samples. Compared to HPLC chromatographic fingerprint profiling, TIC profile
combined with m/z ratio of molecules in the peak could improve the discrimination power of chromatographic fingerprint
profiling. Through principal component analysis (PCA) of mass spectral fingerprint two abnormal propolis samples were
confirmed. This study implies that the combination of the two strategies may be helpful to develop a more accurate method
for propolis authentication. Mass spectrum contains far more information which is more complicated when compare to
chromatogram, so that deserving to be further explored.

An indirect competitive enzyme-linked immunosorbent assay (ELISA) was established with the standard
β-lactoglobulin as the coated antigen, specific rabbit antibody against β-lactoglobulin as the primary antibody, horseradish
peroxidase labeled goat anti-rabbit IgG:HRP as the secondary antibody and o-phenylenediamine as the substrate solution.
Reversed-phase high-performance liquid chromatography (RP-HPLC) was used as the reference method. The t-test method
proved that the indirect competitive ELISA for detection of β-lactoglobulin was feasible and accurate. The results of t-test
at a significance level α = 0.5 showed that the indirect competitive ELISA was more accurate to detect the concentration of
β-lactoglobulin.

A nondestructive method to predict the postharvest quality of strawberry fruits was proposed. Strawberry fruits
were stored at 20 and 4 ℃, respectively. During the storage, sensory evaluation, weight loss and hardness of strawberry fruits
were determined to evaluate the quality grade and the aroma components were analyzed by electronic nose. The correlation
analysis between the responses of 10 sensors and quality grade showed that most of the sensor responses had a significant
correlation with quality grade. Principal component analysis of sensor responses showed that electronic nose could be used to
distinguish among different quality grades of strawberry fruits. Based on Fisher classifier method, the quality of strawberry
fruits stored at room temperature could be classified at an accuracy of 97.5% for three different grades. Strawberry fruits
stored at low temperature achieved classification accuracy of 93.3% based on electronic nose analysis. Therefore, electronic
nose is applicable to monitor the quality of strawberry fruits during storage and transportation.

Objective: To evaluate the difference in the anthocyanin composition of grape skins from two cultivars, and the
effects of abscisic acid (ABA) treatment used for enhancing color development in grape fruits on anthocyanins compounds
of their skins. Methods: Yan 73 and Cabernet Sauvignon grapevines were used in this experiment. Two treatments, a control
(water) and an application of 200 mg/L ABA, were applied on pre-veraison clusters. The anthocyanins in the skins of
harvested fruits were extracted, and analyzed qualitatively and quantitatively by high performance liquid chromatography
(HPLC) and mass spectrometry (MS). Results: A total of 16 anthocyanins were identified from the control skins,
including 15 ones (8 400.9 mg/kg) in Yan 73 and 12 ones (1 131.9 mg/kg) in Cabernet Sauvignon. After ABA treatment,
the anthocyanins contents of Yan 73 and Cabernet Sauvignon were distinctly enhanced to 10 380.2 and 1 470.2 mg/kg,
respectively. All categories of anthocyanins were increased to different levels. Conclusions: The composition and contents
of anthocyanins in grape skins were different between Yan 73 and Cabernet Sauvignon. The anthocyanin contents of the
two cultivars were significantly increased by ABA treatment, and the contents of different anthocyanins categories were
enhanced to different levels; as a result, fruit color development was promoted.

An analytical method based on inductively coupled plasma mass spectrometry (ICP-MS) has been developed for
the simultaneous determination of 18 inorganic elements (Pb, Cd, As, Hg, Cr, Al, Na, Ca, Mg, P, K, Mn, Fe, Ni, Cu, Zn, Sb,
and Se) in 7 edible wild vegetables growing in northeast China. After the samples were pretreated by microwave digestion,
octopole collision-reaction system (ORS) was used to eliminate the polyatomic interferences caused by the matrixes. Sc,
Ge, Rh and Bi were used as internal standard elements to compensate matrix effect and signal drift. The concentrations and
responses of each element showed a good linear relationship in the range of 0–5 000.0 μg/L with correlation coefficients
higher than 0.999 5. The detection limits for 18 elements were in the range of 0.51–23.00 ng/g. The accuracy and precision
of this method were confirmed by comparison with reference standard materials (GBW10015, spinach). The results showed
a good agreement between the measured and predicted values for all analytical elements. This method is simple, sensitive
and precise and can be applied for the simultaneous determination of multi-elements in wild vegetables.

A discrimination method for 6 kinds of Chinese famous tea by combination of organic components and
multielement analysis was established. Totally 67 different tea samples from their places of origin were collected, including
green tea (Huangshan Maofeng, West Lake Longjing, Biluochun and Lushan Fragrant) and oolong tea (Wuyi Rock Tea,
Ti Kuan Yin). The concentrations of 9 elements (K, Ca, Mg, Al, Mn, Fe, Zn, Rb and Ti) were determined by ICP-AES, 12
elements (Pb, As, Cd, Cr, V, Ni, Co, Cu, Sr, Cs, Ba and Se) by ICP-MS, and 10 organic compounds by UPLC. Partial least
squares variable selection method was applied in the establishment of the discrimination models for elements and organic
components, and a tracing procedure was set up for the confirmation of the known and unknown tea samples. The analysis
of real samples showed that the 6 kinds of Chinese famous tea were well discriminated and misjudgment was reduced
effectively by cross validation of the two models.

An immunoaffinity column cleanup-high performance liquid chromatography (HPLC) method was established for
the simultaneous determination of residues of chloramphenicol, zearalanol and its analogs (α-zeranol, β-zeranol, α-zearalenol,
β-zearalenol, zearalanone, and zearalenone) in milk. Samples were cleaned up and enriched on an immunoaffinity column.
The chromatographic separation was performed on a Cloversil-C18 column using acetonitrile-methanol-water as the mobile
phase and ultraviolet (UV) detection was performed at 265 nm. The recoveries of seven target compounds at different
spiked levels ranged from 74% to 101% and the relative standard deviations were less than 7%. The limits of detection
were 0.02 μg/L for chloramphenicol, 0.03 μg/L for α-zearalanol, β-zearalanol, α-zearalenol, and β-zearalenol, 0.04 μg/L for
zearalanone, and 0.05 μg/L for zearalenone. The proposed method is efficient, stable, reliable and accurate, and can be used
for the determination of trace residues of chloramphenicol, zearalanol and its analogs in milk.

The purpose of this work was to compare the characteristic volatile compounds in two edible parts (hepatopancreas
and gonads) of raw and cooked male Chinese mitten crab (Eriocheir sinensis) from Yangcheng Lake. The volatile compounds
were extracted with a novel adsorbant (MonoTrap) by solid-phase extraction and analyzed by gas chromatography-mass
spectrometry (GC-MS). Totally 90 volatile compounds were identified by GC-MS and compared for significant differences.
Except aromatic compounds, all seven other chemical groups of the volatile compounds presented significant differences
between the hepatopancreas and gonads, as well as between raw and cooked samples of either one. A large number of
aldehydes, furans and N-/S-containing compounds were produced during cooking. Among the 90 volatile compounds,
15 compounds were selected as the major volatile compounds with ROAV values of greater than 0.1, and 9 compounds
were selected as the prominent aroma-active compounds with ROAV values of greater than 1. In addition, decanal,
trimethylamine, nonanal and octanal made a significant contribution to the overall flavor of raw/cooked hepatopancreas and
gonads of Chinese mitten crab.

The objective of this study was to develop a method to determine the fat content in yuba by near infrared (NIR)
spectroscopy combined with chemometrics. A total of 180 yuba samples collected at different occasions from different
production lines were tested by NIR spectroscopy. The diffuse reflectance spectra (4 000?10 000 cm-1) were collected using
an integrating sphere attachment. In order to eliminate the particle scattering and baseline drift, the NIR reflectance spectra
were preprocessed by 2nd order derivative with Savitzky-Golay. Backward interval partial least squares (BiPLS), synergy
interval partial least squares (SiPLS), searching combination moving window partial least squares (SCMWPLS) and genetic
algorithms partial least squares (GAPLS) were employed to extract informative variables and construct quantitative models
for the fat content in yuba. After comparison, the best model was obtained by GAPLS method with 143 data points. The
correlation coefficient (r) was 0.96 and the root mean square error of cross-validation (RMSECV) was 0.95 in calibration set,
and the r was 0.92 and the root mean square error of prediction (RMSEP) was 1.17 in prediction set. This work demonstrates
that variables extraction methods not only allow selection of the NIR informative variables for the fat content of yuba and
simplify the models, but also highlight the potential of NIR technique for assessing the quality of yuba on-line.

A method to identify cAMP using liquid chromatography coupled to tandem mass spectrometry (LC-MSMS)
and to quantify the content of cAMP in seeding watermelon using high performance liquid chromatography (HPLC)
was established. The quantitative method showed a good linear relationship in the cAMP concentration range from 0.1 to
100 mg/L with a correlation coefficient of 0.999 9. The average recovery for spiked samples was 98.40% with relative
standard deviation (RSD) of 3.22% (n = 5). By using one-factor-at-a-time and orthogonal array designs, the optimum
conditions for cAMP extraction were determined as follows: solid-to-water ratio; 1:12 (fresh sample) or 1:60 (dry sample);
temperature, 90 ℃; extraction time, 40 min. This method is simple, accurate, reliable and reproducible, and can be used for
the determination of cAMP in seeding watermelon.

The contents and kinds of free amino acids (FAAs) in apple pomace and fermented apple pomace were
determined by amino acid analyzer. The aroma components in the unfermented and fermented samples were identified by
gas chromatography-mass spectrometry (GC-MS). Results showed that the content of FAAs was increased from 3.25 to
15.68 mg/mL, and the content of flavor amino acids was increased from 2.73 to 11.45 mg/mL after fermentation. Fermented
apple pomace contained 7 essential amino acids and their total content was increased from 0.87 to 5.33 mg/mL. Seventeen
and thirty eight volatile compounds were identified in the unfermented and fermented apple pomace, respectively. The types
and contents of aromatic substances were increased. In the fermented apple pomace, esters, furans, and nitrogen-containing
substances were produced. Fermentation improved the flavor of apple pomace.

Changes in nitrate and nitrite contents were determined simultaneously by HPLC in Chinese cabbage (Brassica
pekinensis) stored at different temperatures (0, 10, and 20 ℃) with two packaging modes (not packaged and packaged in
0.04 mm thick PE bags) during a storage period of 16 days. The results showed that the contents of both nitrate and nitrite in
Chinese cabbage were firstly increased, then decreased and further increased at the last storage stage. Nitrate content was in
the safe range (≤ 432 mg/kg) during the whole storage period. The nitrite content in Chinese cabbage stored at 20 ℃ for one
week surpassed the security intake (≤ 4 mg/kg) while that in the Chinese cabbage stored under all other conditions remained
in the safe range. The contents of both nitrate and nitrite in Chinese cabbage were reduced significantly with the decrease of
storage temperature during the storage process. At the end of the storage, the nitrate contents in Chinese cabbage stored at
20 ℃ or 10 ℃ were 1.2 and 1.1 times higher than that in cabbages stored at 0 ℃, respectively, while the nitrite contents
were 1.4 and 1.2 times higher than that of cabbages stored at 0 ℃, respectively. Packaging with PE bags helped reduce
the nitrate and nitrite contents in Chinese cabbage stored at 10 and 0 ℃, but the opposite result was observed at 20 ℃.
Therefore, it is suggested that Chinese cabbage storage should be packaged with PE bags and stored at 0–10 ℃ for
effectively controlling of nitrate and nitrite contents in Chinese cabbage.

Simultaneous distillation extraction (SDE) and solid phase micro extraction (SPME) were individually used to
extract the volatile flavor components in hot pot seasoning containing palm oil and rapeseed oil blends. The volatile flavor
components were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). A total of 82 compounds
were identified by the two methods, including 17 alcohols, 15 aldehydes, 9 esters, 16 terpenes, 5 ketones, 13 hydrocarbons,
and 7 other compounds. Fifty-nine compounds were detected by SDE method, while 41 compounds were detected by SPME
method. Linalool was identified by both methods as the most abundant compound, followed by anethole.

Olea europaea L. wine, fermented by Olea europaea L. juice (which arises from the production of olive oil and)
with sugar/acid ratio, were evaluated for physicochemical parameters and sensory characteristics, gas chromatography-mass
spectrometry (GC-MS) combined with headspace solid-phase microextraction was used to profile the volatile compounds.
The results showed that the alcohol degree (6.42%), total sugar (7.84 g/L), violate acid (1.04 g/L), total sulfur dioxide
(103.05 mg/L), and dry extract (27.66 g/L) of Olea europaea L. wine measured up to the Chinese national standard GB
15037-2006 Analytical Methods of Wine and Fruit Wine. A total of 69 volatile compounds were identified and quantified to
account for 23.44 mg/L, which included 12 alcohols, 25 esters, 6 acids, 8 aldehydes and ketones, 14 terpenes, and 4 phenols
compounds. On the basis of odor activity values, geraniol, benzoic acid ethyl ester, octanoic acid ethyl ester, and 4-vinylguaiacol
were identified as the major aroma components in Olea europaea L. wine.

An analytical method was developed for the determination of 9 residual solvents in food additives by static
headspace gas chromatography-mass spectrometry (HS-GC-MS). The optimal chromatographic conditions were as follows:
an HP-5MS capillary column (30 m × 0.25 mm, 0.25 μm), and equilibration of the sample in the headspace vessel at
80 ℃ in 5 min. The results showed that all 9 organic residues were separated well within 10 min, and the standard curves
were linear in the range of 0.1–10 mg/L for alkanes and aromatic hydrocarbons, 1–100 mg/L for esters and ketones, and
4.0–400 mg/L for alcohols. The correlation coefficients were more than 0.997 1 for 9 residual organic solvents. The
recoveries for spiked samples were 87.54%–106.50% with RSD (n = 5) in the range of 1.43%–6.17%, and the limits of
detection were 0.000 4–0.005 2 mg/L for alkanes and aromatic hydrocarbons, 0.016 0–0.024 0 mg/L for esters and ketones,
and 0.550 0–0.596 0 mg/L for alcohols. The proposed method is simple, rapid, sensitive and accurate, and can be used for
the simultaneous determination of residual solvents in food additives.

This research was intended to isolate, purify, and identify the pathogens which cause ginger rotting during
storage, to screen essential oils for controlling the pathogenic isolates, and to test their effectiveness. In this work, ljw2 and
ljr4 were identified as pathogens through isolation, purification, and pathogenicity tests. The results of 18S rDNA sequence
analysis showed that these fungi belonged to the genera Fusarium and Mortierella. Six essential oils, based on the pathogen
genera, were investigated for their activity to control these pathogens. As results, cinnamon and thyme oil showed complete
inhibitory effect on all pathogens at a concentration of 2 000 μL/L. Cinnamon oil showed higher antifungal activity in the
drug sensitivity test. The minimal inhibitory concentrations (MIC) of cinnamon oil against these two pathogens were 64 and
32 μL/L, respectively. The minimal fungicidal concentrations of cinnamon oil against the pathogens were 125 and 500 μL/L,
respectively. Compared with untreated samples, the infection rates of fumigation treatment samples declined by 59.33% (ljr4)
and 47.33% (ljw2), respectively. Cinnamon oil seems to be a promising potential fumigant.

Decreasing SO2 residue and controlling the incidence of postharvest diseases are the key factors in reducing the
loss of table grapes during storage. ‘Munage’grapes were treated with SO2-ClO2 and SO2, and stored at 0 ℃. Effects of SO2-ClO2
and SO2 treatments on fruit SO2 residue and quality of grapes were investigated during storage. The results showed that
SO2-ClO2 treatment significantly reduced SO2 residue in ‘Munage’ grapes, resulting in a 10.24% decrease in the SO2 residue
level after 60 days of storage as compared to SO2 treatment. Moreover, SO2-ClO2 treatment inhibited the reduction in the
contents of nutrients (VC, soluble sugar, and TA), suppressed the accumulation of malondialdehyde (MDA) and reactive
oxygen metabolites (O2
-·and H2O2), maintained higher activities of phenylalanine ammonia-lyase (PAL), superoxide
dismutase (SOD) and peroxidase (POD), and effectively reduced appearance quality loss, decay incidence, fruit drop rate
and the increase of browning index respectively by 1.4%, 9.36%, 7.28%, and 3.41% after 60 days of storage as compared to
SO2 treatment. Fruit softening was also inhibited. In conclusion, SO2-ClO2 treatment can help improve the postharvest quality
and disease resistance of ‘Munage’grapes and delay fruit senescence during storage, indicating that SO2-ClO2 will have a
great potential for preservation of table grapes.

Xindali No. 1 vegetable soybean was used as materials to investigate the changes of sucrose metabolism and
related enzyme activities during storage at different temperatures (1, 5, 10, and 20 ℃). Results demonstrated that the
contents of sucrose, fructose and glucose in vegetable soybean showed an overall downward trend, while storage at 1 ℃
inhibited the degradation of sucrose significantly. The activity of acid invertase (AI) reached the peak level on the first
day, and then decreased gradually. It was not affected by various temperatures. The activity of neutral invertase (NI)
increased until the fourth day at 20 ℃, while no significant difference was found among other storage temperature groups
(P ＞ 0.05). The activity of sucrose synthase (SS) increased rapidly with a slight decrease at first, and reached the peak level
on the fourth day, and then decreased gradually. Furthermore, the activity of sucrose phosphate synthase (SPS) showed a
decreasing trend. It had a significantly positive correlation with sucrose content (P ＜ 0.01), and a positive correlation with
the content of fructose (P ＜ 0.05). However, no positive correlation was found between other enzymes and sugar content
(P ＞ 0.05). Therefore, SPS might play an important role in the sucrose degradation of Xindali No. 1 vegetable soybean.

In order to evaluate the freshness of turbot (Scophthalmus maximus) during refrigerated storage, the changes in
total viable counts (TVC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), ATP-related compounds and K
value were investigated by periodical determination. The results showed that IMP and Fr exhibited a significantly negative
correlation (r = -0.870, r = -0.887). K value increased significantly with the extension of storage time until reaching a stable
level (r = 0.895). TVC, TVB-N and K values and sensory evaluation could be applied as indexes for freshness evaluation.
Furthermore, the sensitivity of K value was higher when compared with the values of TVC and TVB-N; TBA value was not
appropriate for the freshness evaluation of refrigerated turbot. Based on the microbiological, physical and chemical changes
observed throughout the storage period 4 ℃, the shelf life of turbot was 12 days.

The objective of this study was to investigate the effect of chitosan (CH) edible films incorporated with clove
essential oil (CEO) on the quality and shelf life of pork patties stored at (4 ± 1) ℃ for 12 days. Microbiological parameters,
pH, thiobarbituric acid-reactive substances (TBARS) value, metmyoglobin (MetMb), and sensory quality were measured
on all the samples. A microbiological shelf-life extension of 6 days was achieved for the CH- and CEO + CH-treated groups
when compared to the control group. Wrapping with CEO + CH composite ?lm tended to retard the increases in TBARS
values and MetMb content. In addition, the composite ?lm maintained the acceptable sensory quality of pork patties
throughout the storage period. The results indicated that CEO + CH composite ?lm could be a promising packaging film for
extending the shelf-life of pork patties.

The inhibitory effect of the food additives sodium erythorbate, EDTA-2Na, sodium pyrosulfite, and anhydrous
CaCl2 simultaneously added to pickled mustard tubers packaged with transparent material on quality deterioration during
storage was investigated by examining changes in color, brittleness, and browning degree. The food additives each at three
addition levels were individually investigated and further optimized by response surface methodology for simultaneous
addition. The results showed that both sodium erythorbate and EDTA-2Na were effective in protecting the color of pickled
mustard tubers and inhibiting the browning but resulted in poor brittleness maintenance, sodium pyrosulfite had no
significant effect on browning inhibition and brittleness maintenance, and CaCl2 could effectively maintain the brittleness
of pickled mustard tubers but was less effective for color protection. Finally, the optimal amounts of sodium erythorbate,
EDTA-2Na, and CaCl2 added for better quality control were determined as 9.14, 240.88, and 946.63 mg/kg, respectively.
Under these conditions, after storage at room temperature for 10 months, the quality of pickled mustard tubers packaged with
transparent material was similar to that of the control samples without transparent packaging.

In order to understand the postharvest physiological changes of fresh Xiang lotus seeds, the moisture content,
protein content, soluble solids content (SSC), and net photosynthetic rate of fresh lotus seeds (from Xiangtan county, Hunan
province) and the color variation of fresh lotus shells were studied at storage temperatures of (4 ± 0.1) and (25 ± 0.1) ℃.
The results showed that storage temperature had extremely significant effects on the moisture content, protein content, L*,
a* and b* values, and sensory quality of fresh lotus seeds (P ＜ 0.01). The peak level (mature saturation point) of soluble
solids was significantly delayed to appear on the 21st d of posthavest storage at (4 ± 0.1) ℃, compared to be the 6th d when
stored at (25 ± 0.1) ℃. Since the 3rd d of postharvest storage, the net photosynthetic rate of fresh lotus seeds at (4 ± 0.1) ℃
remained at a level lower than at (25 ± 0.1) ℃. These results indicate that low temperature (4 ± 0.1) ℃ storage can slow
down the water loss and protein degradation in fresh lotus, thus significantly inhibiting the respiration rate. Therefore, low
temperature storage can maintain the nutritional value and eating quality at the maximum extent, and extend the shelf life of
fresh lotus seeds.

The efficacy of four different sanitizers on fresh-cut lotus root stored under cold conditions was investigated.
Cleaned and sliced lotus roots were stored at 4 ℃ for 14 days. Color values (L*, a*, b*, ΔE* value, and hue angle), browning
degree (BD), polyphenol oxidase (PPO) activity, and overall visual quality (OVQ) were examined every two days during the
storage period. The results showed that weak acidic electrolyzed water (pH 5.65) with available chlorine concentration of
48 mL/L and oxidation reduction potential of 800 mV could maintain the color and OVQ value of fresh-cut lotus roots,
inhibit the browning, and reduce the PPO activity more effectively during the storage period, improving the storage quality
and expending the shelf-life of fresh-cut lotus roots.

This study was aimed to investigate the effects of 1-methylcyclopropene (1-MCP) on the postharvest physiology
and storage quality of ‘Pink Lady’ apple fruits. The apples were stored at ambient temperature (20 ℃) after being fumigated
with 1.0 μL/L 1-MCP. The firmness, titratable acidity content, the greasiness of the epicuticular wax, respiration rate,
ethylene production rate, malondialdehyde content, and the activities of peroxidase (POD), superoxide dismutase (SOD)
and catalase (CAT) were measured regularly during storage. The results indicated that 1-MCP delayed the decrease of
firmness and titratable acidity content of apples, and inhibited the greasiness of epicuticular wax. Fruits treated with 1-MCP
experienced a significant reduction of respiration rate and ethylene production compared with control fruits. Treatment
with 1-MCP not only retarded the changes in the activities of CAT and POD, but also increased the activities of SOD and
CAT. Malondialdehyde content of apples was delayed obviously by 1-MCP. In conclusion, 1-MCP treatment could inhibit
physiological metabolism, maintain fruit quality, and delay the senescence of ‘Pink Lady’ apple fruits.

This study aimed to investigate the influence of packaging films with different thicknesses on postharvest quality
of mulberry. In this experiment, mulberries (Morus indica L., the Dianmian 1 cultivar) were treated respectively with five
packaging films, i.e., 5.4 μm polyethylene bag (P1), 12.75 μm polyethylene bag (P2), 15.55 μm polyethylene bag (P3),
32.7 μm polyethylene bag (P4), and 15.55 μm polyethylene bag with four holes (CK) and then stored at (5 ± 1) ℃ and 80%–
90% relative humidity. The results showed that all the experimental groups could decrease fruit decay indexes in comparison
to the CK, of which P4 treatment had the most significant effect. Besides, P4 treatment could significantly delay the increase
in sugar/acid ratio and maintain higher levels of phenols content and antioxidant activity in mulberries. The gas composition
in packages showed that P4 treatment could maintain higher concentration of CO2 (5.9%–6.9%) and lower concentration of
O2 (6.2%–8.5%) when compared with other treatments. It is thus clear that the effect of P4 treatment on mulberry quality has
an association with its higher CO2 concentration and lower O2 concentration.

The effect of citric acid treatment on the quality of fresh-cut apple slices was studied. Fresh-cut ‘Hanfu’ apple
slices were soaked in 0.5%, 1.0% and 1.5% citric acid solutions for 2 min, respectively. After draining off the liquid, the
apple samples were packaged in PE bags (0.11 mm thick) and stored at 4 ℃. Physiological and biochemical indicators
related to fruit maturation and ageing were measured every 2 days during the cold storage. The results indicated that
treatment with citric acid at appropriate concentration maintained the sensory quality, inhibited nutritional loss, and reduced
microbial levels in apple slices. Treatment with 1.5% citric acid exerted the best preservative effect on apple slices stored for
8 days at 4 ℃. This treatment could delay effectively the process of flesh browning, reduce browning degree and inhibit the
decreases of hardness, total soluble solid (TSS), titratable acids and VC contents and the increases of relative conductivity,
malondialdehyde (MDA), and suppress polyphenol oxidase (PPO) and peroxidase (POD) activities.

This study analyzed the effect of rinsing water with different concentrations (0.01%, 0.05%, 0.10%, and 0.20%)
of VB1 on the quality of silver carp surimi during refrigeration at 4 ℃. The results showed that after being rinsed, the
pH values of surimi in all the other treatments except the 0.20% VB1 group were between 6.5 and 7.5, the whiteness was
significantly similar to that of the control group without VB1 (P ＞ 0.05), and all the three treatments had the nature odor of
fish without bitterness. At the same time, the total sulfhydryl (TSH) content and Ca2+-ATPase (CA) activity of surimi protein
in each treatment group were very significantly (P ＜ 0.01) higher than those of the control group at 4 ℃ on day 0, and
protein surface hydrophobicity (PSH) was significantly (0.05 ＞ P ＞ 0.01) or highly significantly (P ＜ 0.01) lower than
that of the control group. During refrigerated storage, TSH content and CA activity decreased gradually, and their levels in
the treatment groups were significantly (0.05 ＞ P ＞ 0.01) or highly significantly (P ＜ 0.01) higher than those observed
for the control group on day 6. Additionally, PSH displayed an increasing tendency, and on day 6, the PSH values of the
other treatment groups except the 0.01% VB1 group were significantly lower than that of the control group (0.05 ＞ P ＞
0.01). Thiobarbituric acid (TBA) values in all groups were not significantly changed from day 0 to 4 during refrigeration
(P ＞ 0.05), but was increased significantly on day 6 (0.05 ＞ P ＞ 0.01), reaching a significantly higher level in the control
group compared with the treatment groups (P ＜ 0.01). These results suggested that VB1 might protect surimi protein from
being oxidized during rinsing and refrigeration and slow down the quality deterioration. Meantime, it was concluded that the
ringing water containing 0.10% VB1 is appropriate for washing silver carp suimi.

This study aimed to examine the effect of 60Co γ-irradiation on postharvest physiological and storage quality
of Pleurotus ostreatus. Pleurotus ostreatu was treated with different doses of 60Co γ-irradiation (0.5, 0.8, 1.0, 1.3, 1.6 and
2.0 kGy, respectively), and the changing patterns of the physiological and biochemical parameters and the storage quality
during storage at 6 ℃ were observed. The results showed that the quality of Pleurotus ostreatus was improved with doses of
60Co γ-irradiation in the range of 0.5–1.0 kGy, and the freshness was 0.5 by 1.0 kGy irradiation at the end of storage, which
was best preserved under this condition. The 60Co γ-irradiation at optimal doses of 0.5–1.0 kGy could effectively inhibit
the browning and polyphenol oxidase (PPO) activity of Pleurotus ostreatus, and the browning degree (BD) was positively
related with PPO activity by statistical analysis as shown in the following formula: BD = 0.018 3 PPO activity − 0.152 7
(R2 = 0.753 9，P ＜ 0.05). Moreover, the 60Co γ-irradiation could also suppress the decreases in the activities of superoxide
dismutase (SOD), catalase (CAT) and peroxidase (POD), and decrease the accumulation of malondialdehyde (MDA)
and superoxide anion (O2
－·) and the weight loss. It is summarized that 60Co γ-irradiation at 0.5–1.0 kGy can reduce the
browning of Pleurotus ostreatus, delay the senescence, maintain its storage quality and prolong its shelf-life to 10–12 d.

The aims of this study were to clarify the changes in bacterial phases during low-temperature storage and the
spoilage mechanism of Penaeus vannamei. The sensory evaluation, total volatile base nitrogen (TVB-N) and total bacterial
count of Penaeus vannamei were measured. The dominated strains from Penaeus vannamei at different storage temperatures
were isolated, purified, and then identified by ATB ExpressionTM reader. The results showed that in cold, ice-temperature
and frozen storage, the shelf life of Penaeus vannamei were 3, 8, and 56 days, respectively. At the end of shelf-life, the
total number of bacteria was 6.76, 6.82, and 5.91 (lg(CFU/g)), respectively. The level of TVB-N was 27.06, 29.96, and
27.45 mg/100 g, respectively. In the early storage stage, the dominant strains were Chryseobacterium meningosepticum
(22.0%) and Pseudomona sp. (18.4%), whereas Shewanella putrefaciens (35.1%) and Pseudomonas sp. (24.3%) were
the dominant strains at the end of the shelf life under cold storage conditions. Shewanella putrefaciens (32.0%) and
Chryseobacterium meningosepticum (27.0%) were the dominant strains at the end of the shelf life under ice-temperature
storage conditions, and Aeromonas sobria (30.5%) and Photobacterium damselae (25.0%) were the dominant strains at the
end of the shelf life under frozen storage conditions.

Primary models (Gompertz) and secondary models (square root and Arrhenius) were built to describe the growth
of yeast and lactic acid bacteria in vacuum-packed fresh-cut purple sweet potatoes at different temperatures. The accuracy of
models was verified by accuracy factor (Af) and bias factor (Bf). The advantages of two secondary models were compared.
According to sensory evaluation, the spoilage limit for purple sweet potatoes was determined. Then the predictive model for
the shelf life of sweet potatoes was built and verified. The results showed that the growth of yeast and lactic acid bacteria
could be well described by the Gompertz models, with correlation coefficients R2 near 0.9; the mathematical parameters
(Af and Bf near 1.0) were both in acceptable range. For both microbial species, the square root models were better than the
Arrhenius models in terms of mathematical parameters. Yeast was a better indicator of the shelf life of purple sweet potatoes
than lactic acid bacteria. The spoilage limit of yeast was 6.64 (lg(CFU/g)). A predictive model for the growth of yeast at 4 ℃
was established and validated. The measured shelf life of purple sweet potatoes at 4 ℃ was 7.0 d, while that obtained from
the mode was 7.737 d. The good agreement indicated that this model is reliable.

The contents of limonene and linalool as the main components responsible for the characteristic aroma of
Zanthoxylum bungeanum seed oil are directly associated with its sensory quality. To provide a theoretical basis for
processing and storage of Zanthoxylum bungeanum seed oil, this study examined the influences of storage conditions
on the contents of limonene and linalool in low (normal)-temperature pressed oil, medium-temperature extracted oil and
high-temperature oil flushing Zanthoxylum bungeanum seeds. The results indicated that dark and cold storage conditions
could reduce the loss of limonene and linalool in Zanthoxylum bungeanum seed oil. The storage stability of limonene and
linalool in the seed oil under dark and cold conditions was significantly influenced by different oil preparation methods. The
medium-temperature extracted seed oil was best preserved under dark and cold conditions, whereas two other samples were
poorly preserved, losing both compounds mostly during the first 15 days of storage.

Effect of p-hydroxybenzoic acid esters on black spot and soft rot diseases of postharvest apricot fruits was studied
using in vitro and in vivo tests. The results of in vitro test showed that p-hydroxybenzoic acid esters significantly inhibited the
colony growth of Rhizopus stolonifer and Alternaria alternata. Ethyl 4-hydroxy benzoate and butyl paraben had better effect
in a concentration-dependent manner. Butyl paraben, when use at a dose of 100 μL/L, was more effective against the two
pathogens with antifungal rates of 23.70% and 62.48%, respectively. The inhibitory effect of p-hydroxybenzoic acid esters
on Rhizopus stolonifer was better. In vivo test showed that p-hydroxybenzoic acid esters could effectively control black spot
and soft rot diseases of apricot fruits inoculated with R. stolonifer and A. alternata. p-Hydroxyl benzoate was more effective
against soft rot disease, and the development of black spot disease was significantly reduced by ethyl 4-hydroxybenzoate
treatment at a dose of 240 μL/L. The optimum treatment conditions for postharvest disease control of apricot fruits were
determined through orthogonal array design as 32 μL/L propyl p-hydroxyl benzoate combined with soaking in 50 ℃ water
for 7 min. Verification results showed that the inhibition rates of the optimal treatment against black spot and soft rot disease
reached 32.22% and 51.84%, respectively.

This study attempted to use an electronic nose (PEN3) to discriminate the strains of lactic acid bacteria in goat
yogurt samples. The volatile components emanating from goat yogurt samples were gathered by the electronic nose. Based
on the data obtained, a method for discriminating the strains of lactic acid bacteria in goat yogurt was established through
principal component analysis (PCA), Fisher linear discriminant analysis (FLDA) and BP neural network. The results showed
that although both PCA and FLDA could discriminate different species of lactic acid bacteria, FLDA was more effective
than PCA. The correct prediction rates of FLDA and BP neural network were 100.0% and 98.4%, respectively. These results
will be helpful for the application of electronic nose to discriminate the strains of lactic acid bacteria in goat yogurt samples.

Elopichthys bambusa oil, peanut oil and soybean oil were blended together through mathematical modeling
according to their fatty acid composition. The application of the blended oils for cooking potato was investigated in
order to enlarge the range of applications of Elopichthys bambusa oil. Results demonstrated that oil blends consisting of
19.2%–28.5% Elopichthys bambusa oil, 55.5%–66.6% peanut oil, and 14.2%–16.0% soybean oil showed a ratio of MUFA
to PUFA = 1:1 and a ratio of ω-6 PUFA to ω-3 PUFA = (4–6): 1, indicating a reasonable proportion of fatty acids. After
cooking, the increment of acid value (AV) in the blended oils was reduced by 83.7%–123.6% compared with Elopichthys
bambusa oil alone, peroxide value (POV) had no significant change, malonaldehyde (MDA) content decreased to below
0.3 mg/kg, and 90.3%–92.7% of DHA + EPA was retained. In addition, the shelf life of the blended oils reached 12 months
after adding 0.2‰ composite antioxidants.