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Table of Content

25 November 2014, Volume 35 Issue 22
Processing Technology
Preparation of Carboxymethyl Konjac Glucomannan for Use as a Food Thickener
ZHOU Yu-chi, WU Qi, XIONG Ling, LU Fang-ting, TIAN Da-ting*
2014, 35(22):  1-5.  doi:10.7506/spkx1002-6630-201422001
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A food thickener, carboxymethyl konjac glucommannan (CMKGM), was prepared from konjac glucommannan
(KGM). Fourier transform infrared (FTIR) spectroscopy showed that the carboxymethyl groups had been introduced into the
backbone of KGM. Scanning electron microscope (SEM) observation revealed that there were a lot of dents on the surface
of CMKGM. Thermogravimetry (TG) analysis showed that the thermal stability of CMKGM was enhanced. The shear
viscosity of CMKGM in aqueous solution decreased with increasing shear rate and temperature, respectively. In addition,
the shear viscosity increased with increasing concentration of CMKGM, and it increased at first and then decreased with
increasing pH.

Preparation of Flavoring Base from Enzymatic Hydrolysate of Visceral Waste Proteins of Grass Carp through Maillard Reaction
CONG Yan-jun, QING Yu-ting, YI Hong
2014, 35(22):  6-10.  doi:10.7506/spkx1002-6630-201422002
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Flavoring base with good flavor was prepared from the papain hydrolysate of visceral waste proteins of grass carp
and glucose through Maillard reaction. The optimal reaction conditions were found to be: carbonyl/ammonia molar ratio,
1:2; reaction time, 30 min; temperature, 110 ℃; and pH, 8.0. Gas chromatography-olfactometry mass spectrometry (GC-OMS)
was used to detect aroma compounds before and after the thermal reaction. After the reaction, aroma active compounds
increased obviously. A total of 19 aroma active compounds were detected, including 3 ketones and aldehydes, 1 ester,
4 furan, 1 pyrazine, 1 thiazole , 2 terpenoids, 2 alkenes , 1 ether, and 1 acid.

Effect of Ultra-High Pressure Treatment on Shucking of Penaeus vannamei Boone and Its Processing Properties
CHEN Shao-hua, HU Zhi-he*, WU Zi-jian, XUE Lu
2014, 35(22):  11-16.  doi:10.7506/spkx1002-6630-201422003
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The effect of ultra-high pressure (UHP) treatment on shucking conditions for Penaeus vannamei Boone was
investigated and processing properties of the processed shrimp meat were evaluated. The optimal shucking conditions by
UHP treatment were determined by investigating the effects of pressure, holding time and temperature on shrimp meat
yield, shucking time and water holding capacity (WHC). The drip loss, texture and color variations of peeled shrimps as a
function of shucking conditions were assessed. Results showed that compared with traditional manual shelling technique,
UHP treatment could significantly (P < 0.05) shorten the shucking time, enhance the meat yield and water-holding capacity
of shrimps, and reduce the drip loss, consequently improving processing properties of peeled shrimps. The optimal UHP
conditions for shucking Penaeus vannamei Boone were 20 ℃ and 200 MPa held for 3 min. Under these conditions the
shucking time was reduced by 60.43%, and the drip loss was decreased to 0.88%; the meat yield was increased by 6.21%,
and the WHC was enhanced to 15.20%. In addition, the color difference (ΔE ) value, hardness and springiness were 2.45,
677.154 g and 0.721, respectively.

Enrichment of Laccaic Acid by S-8 Macroporous Resin
CHEN Zhi-yong
2014, 35(22):  17-92.  doi:10.7506/spkx1002-6630-201422004
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The conditions for static and dynamic adsorption and desorption by S-8 macroporous resin for enriching laccaic
acid were investigated by measuring the laccaic acid concentration in crude extract and eluates. The results showed that
adsorption capability of S-8 macroporous resin was favorable to laccaic acid. In the static adsorption process, the resin
exhibited maximum saturated adsorption at 30 ℃ after 4.5 hours. When the flow rate of the sample solution was 2 mL/min
the dynamic adsorption achieved the maximum saturation level. The best enrichment results (more than 90% desorption rate)
were obtained when the adsorbed laccaic acid was desorbed using 100 mL of 95% aqueous ethanol with 1.0 mL of 2 mol/L
hydrochloric acid at a flow rate of 3 mL/min. The desorption rate remained as high as 89.50% after twentieth repeated
use, suggesting good reusability of the sorbent. After the enrichment process, the purity of laccaic acid was increased
from 24.77% to 62.92% with a purification factor of 2.54, and the yield of laccaic acid from lac was 0.52%. This study
demonstrates the applicability of S-8 macroporous resin for enriching laccaic acid.

Optimization of Preparation Process for Isomaltooligosaccharide-Iron Complex
MAO Kai, YANG Qin, LIU Li, PAN Hong-chun*, WEI Li-hua, LIU Hong*
2014, 35(22):  22-27.  doi:10.7506/spkx1002-6630-201422005
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The key reaction conditions (time, temperature and initial pH) for the complexation of FeCl3 with
isomaltooligosaccharide were optimized with respect to iron content of the final product by response surface methodology
using a central composite design. The formation and evolution of isomaltooligosaccharide-iron complex were elucidated by
measuring the pH, particle size, iron content, zeta potential, polydispersity index and conductivity of reaction products and
physicochemical properties of the final complex were characterized. Results showed that when the reaction proceeded for
2.7 h at 88 ℃ with an initial pH of 12.1, the obtained product contained up to 37.14% iron. The predicted optimal conditions
were demonstrated to be reliable. The resulting product had excellent physicochemical properties and therefore could be
expected to be developed into new iron supplements.

Biotransformation and Purification of Allulose/Allitol from Itea virginica Leaves
DOU De-quan1, ZENG Yan2, ZHU Yue-ming2, LIU Can2, SUN Yuan-xia2
2014, 35(22):  28-32.  doi:10.7506/spkx1002-6630-201422006
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In this study, we investigated the possibility of producing rare sugar alcohols from Itea virginica leaves. Hot
water was used to extract rare sugars/sugar alcohols from the leaves of this plant. It was showed that the extract of leaves
contained 27.86% D-psicose and 7.86% allitol. The rare sugars in the extract were transformed by the resting cells of
Klebsiella oxytoca. After 60 h reaction, 86% of D-psicose was converted into allitol, while the rest was consumed by
cellular metabolism. Flocculation, ion exchange resin chromatography and ethanol crystallization were used to analyze the
conversion products. Finally, the purified rare sugar alcohol was identified as allitol by 13CNMR.

Preparation and Physicochemical Prosperities of Soy Protein Isolate Film Incorporated with Rosemary
CHENG Yu-jiao, YING Li-sha, LI Da-hu, ZHANG Min*
2014, 35(22):  33-38.  doi:10.7506/spkx1002-6630-201422007
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Edible films with antioxidant activity were prepared from soy protein isolate (SPI) incorporated with rosemary.
The effect of rosemary addition as an antioxidant on properties of SPI films was investigated. The active protein film was
smooth and transparent with excellent mechanical properties and had a better tensile strength than low-density polyethylene
(LDPE) material of the same thickness. Active protein-based films with different structures were obtained when rosemary
was added in different amounts to SPI, consequently resulting in various interactions between these two materials. The film
with 0.25 g/L rosemary had a relatively loose structure which facilitates the reaction of rosemary with free radicals. Thus
it exhibited significant inhibition against ABTS+ free radical and had the strongest antioxidant activity among the tested
concentrations of rosemary.

Optimization of Extraction Conditions of Anthocyanins from Purple Sweet Potato and Simultaneous Preparation of Starch and Other By-Products
SHI Guang-hui1, HU Zhi-he1,*, MA Ke-ming1, SUN Zhen-gang2, WU Wen-qi2, FENG Yong-qiang2
2014, 35(22):  39-45.  doi:10.7506/spkx1002-6630-201422008
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The objective of this study was to explore the simultaneous preparation of anthocyanins as well as the byproducts
starch, cellulose and protein from purple sweet potato. ‘Violet’ purple sweet potato was mixed with acid ethanol (pH 2)
and then crushed. After filtration of the mixture, the filtrate was precipitated to obtain starch, and the filtration residue
was combined with the supernatant left after starch precipitation and extracted by a microwave-assisted solvent extraction
technique to obtain anthocyanins. Purple sweet potato protein was precipitated from the extract and cellulose was obtained
from the extraction residue. The optimal conditions for microwave-assisted extraction of anthocyanins were determined as
microwave irradiation for 4 min, extraction at 52 ℃, and 62% aqueous ethanol adjusted to pH 2 as the extraction solvent at a solidto-
solvent ratio 1:22.40 (g/mL), leading to an extraction yield of (93.64±0.69)% and an anthocyanins content of (9.58±0.20) mg/g
in the extract. The purity of the starch product was (95.77±0.41)% and (73.06±1.03)% of the total starch was obtained. The dried
filtration residue contained (117.11±2.69) mg/g cellulose. The purity of the protein product was (524.78±24.84) mg/g. With this
preparation technique, better utilization of purple sweet potato could be achieved at lower costs.

Extraction of Polysaccharides from Porphyra haitanensis Using Ethanol-Ammonium Sulfate Aqueous Two-Phase System
ZHANG Shu-meng, CHEN Mei-zhen*
2014, 35(22):  46-49.  doi:10.7506/spkx1002-6630-201422009
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The effect of tie line length (TLL) of ethanol-(NH4)2SO4 aqueous two phase system (ATPS) on the extraction
of polysaccharides from Porphyra haitanensis was investigated. The phase diagram was obtained by cloud point titration,
and then different TLLs of ATPS were selected and partition coefficients of polysaccharides were detected. The yield
and partition coefficient of polysaccharides were 79.8% and 0.23, respectively, using a system consisting of 27% ethanol
and 18% (NH4)2SO4 (forming a TLL of 40) with a top/bottom phase volume ratio of 1.1. The removal rate of protein was
significantly higher than that reported with traditional ethanol precipitation method (1.20% vs 6.17%). Meanwhile, the
proposed method had good decolorization effect. Thus, it can be used for the separation and purification of polysaccharides
from Porphyra haitanensis.

Causes and Removal of Glossy Ganoderma Wine Turbidity
QIAO Cui-hong, LI Mei-ping, ZHANG Sheng-wan*
2014, 35(22):  50-55.  doi:10.7506/spkx1002-6630-201422010
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The compounds causing glossy ganoderma wine turbidity were identified, and the mechanisms involved
were investigated. The effects of clarifier type and amount, stirring time and standing time on clarification efficiency were
investigated by single-factor and orthogonal array designs. Corn flour was the best clarifier for glossy ganoderma wine and the
best concentration for clarifying wine samples with 28%, 38%, 45% and 53% (by volume) alcohol was 2, 3, 3 and 4 g/100 mL
by stirring for 15, 30, 30 and 45 min, respectively, before standing for 24 h.

Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology
WANG Hai-yan1, LI Rui2, ZENG Xiu1,*, HUANG Yong1, WANG Jie-ping1, ZHOU Chan1, Lü Jin-feng1
2014, 35(22):  56-62.  doi:10.7506/spkx1002-6630-201422011
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The ultrasound-assisted extraction of quercetin from mulberry leaves was optimized using response surface
methodology. The yield of quercetin was investigated with response to four main variables, i.e., liquid/solid ratio, ethanol
concentration, extraction time, ultrasonic power, and extraction temperature. Three parallel experiments carried out under the
optimal extraction conditions (51% ethanol as the extraction solvent with a liquid/solid ratio of 26:1 (mL/g), ultrasonication
with an output power of 200 W, and an extraction temperature of 70 ℃) resulted in an extraction yield of 11.13 mg/g,
agreeing with the predicted value (11.31 mg/g). The proposed prediction model could accurately predict the extraction yield
of quercetin, suggesting that it is plausible to optimize the extraction conditions of quercetin from mulberry leaves using
response surface methodology.

Optimization of Double Enzymatic Hydrolysis of Rice for Production of Infant Formula Rice Powder Using Response Surface Methodology
LIU Mei-sen, LIN Han-qing, ZHANG Xiang-yang, GAO Li-xiao, HE Xiao-yong, ZHANG Zhi-fen, ZANG Cheng-guo
2014, 35(22):  63-67.  doi:10.7506/spkx1002-6630-201422012
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The enzymatic hydrolysis of rice slurry with α-amylase and β-amylase for use in infant formula rice powder
was optimized using a Box-Behnken design with response surface methodology. The optimal hydrolysis conditions
were established as follows: 0.04‰ (equivalent to 0.15 U/g) α-amylase, 0.26% (equivalent to 1 820 U/g) β-amylase, and
hydrolysis at 70.2 ℃, yielding a starch digestion index as high as 39.26%, which represented an over 10% increase over that
reported for commercial infant rice powder.

Optimization of Decrystallization of Black Bee Linden Honey from Northeast China
LIU Ning, LI Chen-chen, SONG Xiu-chao, LI Jian*
2014, 35(22):  68-72.  doi:10.7506/spkx1002-6630-201422013
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In this study, magnetic stirring with heating, and ultrasonication with water bath heating were optimized and
compared for their efficiency in decrystallizing black bee linden honey from northeast China. For the two decrystallization
methods, the decrystallization efficiency as a function of operating parameters was investigated using orthogonal array
design. The optimal conditions for decrystallizing black bee linden honey by simultaneously magnetic stirring and heating
were determined as heating at 80 ℃ for 15 min while stirring at 150 r/min, leading to a decrystallization rate of 97.98%.
Ultrasonication with an output power of 84 W while water bath heating at 80 ℃ for 30 min was found to be optimal for
the decrystallization of black bee linden honey, resulting in a decrystallization rate of 72.69%. We concluded that magnetic
stirring with heating was superior to ultrasonication with water bath heating.

Optimization of Extraction of Antibacterial Compounds from Red Ants with Response Surface Methodology
CHEN Hai-yan1, FENG Yin1, YANG Liu1, YOU Li-xin1, CHEN Xiao-ping2,*
2014, 35(22):  73-77.  doi:10.7506/spkx1002-6630-201422014
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Antibacterial compounds were extracted from wild red ants from the Changbai Mountains and their antibacterial
activity was evaluated. The anti-E. coli activity as a function of ethanol concentration, solid-to-solvent ratio and centrifugal
speed was investigated using response surface methodology. The diameter of the inhibition zone against E. coli was 2.59 cm
under the optimal extraction conditions: 63% aqueous ethanol, a solid-to-solvent ratio of 1:26 (g/mL) and centrifugation at a
speed of 7 230 r/min.

Influence of Enzyme Inactivation Treatments on PPO Activity andC hlorogenic Acid Content in Cichorium intybus L. Stem
SHANG Hong-mei, WANG Xue-zhao, PAN Dan, YANG Zhong-fu, MA Pei-dong, WU Cheng-yang
2014, 35(22):  78-83.  doi:10.7506/spkx1002-6630-201422015
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The fresh stems of Cichorium intybus L. were blanched and then shade-dried under indoor conditions. Three
blanching treatments including water bath heating, steaming and microwave heating were evaluated for inactivating
polyphenol oxidase (PPO) and increasing chlorogenic acid content in the dried leaves. The PPO activity was assayed
immediately after each blanching treatment and the chlorogenic acid content was determined after subsequent drying.
Moreover, the correlation between both parameters was analyzed and their changes during direct drying of the stems
without pre-blanching treatment were examined. The results showed that the relative activity of PPO remained at more
than 20.02% of the original level during the air drying process. All water bathing, steaming and microwave blanching
could inhibit the PPO activity effectively, which was significantly negatively correlated with the chlorogenic acid content
(P < 0.05). The highest chlorogenic acid content in dried stems was obtained by microwave blanching and then drying,
followed in decreasing order by steaming and then drying, water bathing and then drying, and direct drying. The dried
stems with microwave (600 W) blanching for 4.67 min had the highest content (8.11 mg/g) of chlorogenic acid, indicating a
16.82% decrease compared to the fresh stems and a 2.17-fold increase over that of the directly dried stems.

Optimization of Extraction Process for Purple Yam Anthocyanins by Response Surface Methodology and Their Antioxidant Activity
LIU Shui-ying1, LI Xin-sheng1,2,*, DANG Ya1,2, MI Gui1, ZHAO Xuan1, WANG Xin1, HAN Hao1, YANG Zhi-yong1
2014, 35(22):  84-91.  doi:10.7506/spkx1002-6630-201422016
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In this paper, the extraction of anthocyanins from purple yam using acidified ethanol was optimized by response
surface methodology with Box-Behnken design. A quadratic polynomial model was established with Design-Expert 8.0.6
analysis software. At the same time, the ability of purple yam anthocyanins to scavenge hydroxyl and superoxide anion free
radicals was studied. Results indicated that the extraction yield of anthocyanins was influenced in decreasing order by the
following parameters: hydrochloric acid concentration, extraction time, ethanol concentration, solvent-to-solid ratio, and
temperature. Under the optimal conditions: 80 ℃, 3.5 h, a solvent-to-solid ratio of 25:1 (mL/g), and 70% ethanol with 18‰
hydrochloric acid at a volume ratio of 15:85, experiments led to an average extraction yield of 4.966 mg/g with a relative
standard deviation (RSD) of 0.29%, showing a relative error below 1.0% compared to the expected value. Purple yam
anthocyanins had a stronger free radical scavenging activity than vitamin C.

Effect of Other Alcohols on Lipozyme RM IM-Catalyzed Ethanolysis of Phosphatidylcholine and Optimization of the Ethanolysis Process
MA Jiao-na, YANG Guo-long*, CHEN Su-qin, BI Yan-lan, LIU Wei
2014, 35(22):  92-96.  doi:10.7506/spkx1002-6630-201422017
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The effects of other alcohols on the Lipozyme RM IM-catalyzed ethanolysis of soy phosphatidylcholine (PC)
for the preparation of lysophosphatidylcholine (LPC) were studied and the ethanolysis conditions were optimized. The
results showed that n-butanol had no significant synergistic or inhibitory effect on the ethanolysis of PC, while tert-butanol
displayed an inhibitory effect, and 1,2-propylene glycol and glycerol exhibited a significant synergistic effect. Glycerol
was chosen as the synergistic agent for PC ethanolysis. The optimal conditions for the ethanolysis catalyzed by Lipozyme
RM IM in solvent-free system were obtained by response surface methodology as follows: lipase dosage, 15% (based on
the mass of PC); temperature, 28 ℃; ratio of water to ethanol solution, 8% (V/V); ratio of glycerol to ethanol solution, 10%
(V/V); substrate concentration, 1.49 g/mL (PC/ethanol solution ratio, m/V), and reaction time, 11 h. Under these conditions,
the conversion rate of LPC was 98.2%. Glycerol exhibited a significant synergistic effect on the ethanolysis of PC.

Response Surface Methodology for the Optimization of Preparation Process for Rice Antioxidant Peptide Microcapsules by Piercing Method
CHEN Li1, ZHANG Yu1,*, TAN Yi-cheng1, LIN Qin-lu2
2014, 35(22):  97-103.  doi:10.7506/spkx1002-6630-201422018
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Microcapsules of rice antioxidant peptide with enhanced stability were prepared by piercing method using
sodium alginate as the wall material. Operating parameters such as mass ratio of core to wall material, sodium alginate
concentration, temperature, calcium chloride concentration, and sucrose fatty acid ester concentration were optimized
by response surface methodology based on the microencapsulation efficiency of rice antioxidant peptide. The prepared
microcapsules were subjected to storage tests and electron microscopic observation. The results showed that the optimal
experimental conditions were 0.3:1, 1.4%, 50 ℃, 1.8%, and 0.26% for mass ratio of core to wall material, sodium alginate
concentration, temperature, calcium chloride concentration, and sucrose fatty acid ester concentration, respectively.
Experiments under these optimal conditions led to a microencapsulation efficiency of 81.24%, showing a relative error
of only 0.6% compared to the expected value (81.75%). Storage test revealed that the stability of microencapsulated rice
antioxidant peptide was improved obviously. Scanning electron microscopy images showed that the surface morphology and
structure of microencapsulated rice antioxidant peptide were intact. Therefore, microencapsulation is a good way to protect
the activity of antioxidant peptide. These results could provide references for actual production of rice antioxidant peptide
microcapsules.

Separation and Purification by Macroporous Resin, and Spray Drying of Red Pigment from Zingiber mioga Rosc.
BU Xiao-ying1, BU Xiao-qing2, YANG Yong3
2014, 35(22):  104-108.  doi:10.7506/spkx1002-6630-201422019
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Objective: To investigate the separation and purification of red pigment from the bracts of Zingiber mioga Rosc.
and the preparation of red pigment powder by spray drying. Methods: Comparison of ten kinds of macroporous resin was
carried out for the static and dynamic adsorption and desorption of red pigment. The purified red pigment was vacuumconcentrated
before spray drying. Results: LSA-21 macroporous resin was found to be the best sorbent for the purification
of red pigment. The best results were obtained when the sample (3.85 mg/mL, pH 5.0) was loaded at a flow rate of 2 BV/h
and the adsorbed red pigment was eluted with acidified distilled water at a flow rate of 3 BV/h. The purified pigment solution
was added with 2% soluble starch and adjusted to a soluble solid content of 12%-14% prior to spray drying at a feeding
rate of 3.0-4.0 kg/h, an air inlet temperature of 174-177 ℃, an air outlet temperature of 65-71 ℃, an exhaust velocity of
0.34–0.38 m3/min, and an atomization pressure of 100 kPa. The resulting powder consisted of three monomers as detected by
high performance liquid chromatography (HPLC) and thin layer chromatograph (TLC). Conclusion: LSA-21 macroporous
adsorption resin is applicable for separation and purification of red pigment from Zingiber mioga Rosc. and the optimized
spray drying conditions are suitable for industrial production of red pigment powder from Zingiber mioga Rosc.

Hydrolysis and Antioxidant Activity of Defatted Wheat Germ Protein
CHEN Mei-ling, HU Yan, HAN Yong, XING Yue, PAN Chong-shuang, GAO Ang, CHEN Ye*
2014, 35(22):  109-114.  doi:10.7506/spkx1002-6630-201422020
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The enzymatic hydrolysis of defatted wheat germ protein using alkaline protease was optimized based on degree
of hydrolysis (DH). When the hydrolysis was carried out at 50 ℃ with an initial pH of 8 at an enzyme dose of 5.0% and a
substrate concentration of 4.0%, a DH value up to 20.08% was achieved and the hydrolysate showed 48.59%, 13.77 and
9.86 g/100 g for solubility, hygroscopicity and oil absorption, respectively. Thermal analysis indicated that the hydrolysate
was thermally stable at a temperature below 200 ℃, and its structure was analyzed as well by infrared spectroscopy.
MALDI-TOF-TOF mass spectrometry data showed that the molecular weights of its major components were below 2 000 D.
Meanwhile, this hydrolysate exhibited a strong antioxidant activity in vitro.

Analysis & Detection
Comparison of Volatile Components in Chicken Breast Steamed for Different Periods
FAN Ting-ting1, ZHENG Fu-ping1,2,*, ZHANG Yi-jun1, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2
2014, 35(22):  115-120.  doi:10.7506/spkx1002-6630-201422021
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Volatile components in chicken breast steamed for different periods were extracted by accelerated solvent
extraction-solvent assisted flavor evaporation (ASE-SAFE), and determined by GC-MS based on retention index (RI).
Totally 90 components were identified. Among these, 51, 70 and 53 volatile components were determined in chicken breast
steamed for 5, 15 and 25 min, respectively. The relative content of aldehydes, nitrogenous compounds, sulfur-containing and
heterocyclic compounds, acids, alcohols and hydrocarbons accounted for the majority of the total volatile compounds. Both
the variety and quantity of volatile components in chicken breast steamed for 15 min were obviously higher than those in
chicken breast steamed for 5 and 25 min.

Comparison of Free and Bound Aroma Compounds in Peel and Seed Kernel of Rosa roxburghii Tratt.
ZHOU Zhi1, WANG Xing-ping1, ZHU Yu-chang1, PAN Si-yi2
2014, 35(22):  121-125.  doi:10.7506/spkx1002-6630-201422022
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The free and bound aroma compounds in the peel and seed kernel of wild R. roxburghii were identified and
quantified by gas chromatography-mass spectrometry (GC-MS). The free aroma compounds were extracted by headspace
solid-phase microextraction (HS-SPME), and the bound ones were released enzymatically. The results showed that 21 free
aroma compounds were identified from the peel with terpenes being the most abundant followed by esters and ketones, while
23 bound ones were also identified from the peel, of which the most abundant were acids followed by phenols and alcohols.
The profiles of free and bound aroma compounds in the peel showed a significant difference except that only octanoic acid
existed in both forms. Among 9 free volatile compounds identified in the seed kernel, terpenes were the most predominant
ones followed by alcohols and phenols. Totally 18 bound aroma compounds were identified in the seed kernel, including
8 acids, 3 phenols, 3 alcohols, 2 hydroxy aldehydes, 1 hydroxy ester and 1 hydroxy ketone. Vanillin and isovanillin were
released from the seed kernel as the major bound aroma compounds.

Nutritional Composition and in vitro Antioxidant Capacity of Black Mulberry (Morus nigra L.) Fruits from Xinjiang Province
JIANG Yan, NIE Wen-jing
2014, 35(22):  126-129.  doi:10.7506/spkx1002-6630-201422023
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The nutritional composition of black mulberry (Morus nigra L.) fruits in Xinjiang was analyzed, as well as the
in vitro antioxidant capacity. The total sugar, crude fiber and crude protein contents of black mulberry fruits were 12.9, 1.28
and 1.17 g/100 g, which were lower than those in white mulberry fruits (Morus alba L.). The contents of Ca and Fe in black
mulberry fruits were 113 mg/100 g and 11.9 mg/100 g, which were 1.6 and 1.7 times higher than those in white mulberry
fruits. The vitamin C and total acid contents of black mulberry were as high as 48.4 mg/100 g and 47.1 mg/g, respectively,
which were 8.1 times and 8.4 times higher than those in white mulberry fruits. The contents of total polyphenols, total
flavonoids, polysaccharides and anthocyanins from black mulberry fruits were significantly higher than those in white
mulberry fruits. Moreover, black mulberry fruits showed higher in vitro total antioxidant capacity and DPPH radical
scavenging activity than white mulberry fruits.

Analysis of Volatile Components in Daokou Roasted Chicken by MAE-SAFE-GC-MS
ZHANG Yi-jun1, ZHENG Fu-ping1,2,*, ZHANG Yu-yu1,2, CHEN Hai-tao1,2, HUANG Ming-quan1,2, XIE Jian-chun1,2, LIU Nan-nan1, FAN Ting-ting1, SUN Bao-guo1,2
2014, 35(22):  130-134.  doi:10.7506/spkx1002-6630-201422024
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Volatile components in Daokou roasted chicken were extracted by microwave-assisted extraction dual solventassisted
flavor evaporation (MAE-SAFE) and identified by gas chromatography-mass spectrometry (GC-MS) based on
their retention indices. A total of 98 volatile components were identified, including 11 alcohols, 17 aldehydes, 9 ketones, 11
nitrogenous compounds, sulfur compounds and heterocyclic compounds, 3 acids, 5 esters, 4 ethers, 36 hydrocarbons and 2
phenols. The possible major flavor components in Daokou roasted chicken were terpinen-4-ol, 2-furanmethanol, cinnamyl
alcohol, hexanal, benzaldehyde, (E)-2-decenal, 2,4-decadienal, anisic aldehyde, cinnamaldehyde, eugenol, cis-anethol,
myristicin, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one.

Rapid Determination of Physicochemical Indicators of Sunflower Oil by Near-Infrared Spectroscopy
LU Hai-yan, WANG Xin*, ZHAO Ting-ting, LIU Bao-lin
2014, 35(22):  135-140.  doi:10.7506/spkx1002-6630-201422025
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In this work, near-infrared spectroscopy (NIR) was applied for the rapid determination of 4 physicochemical
indicators of sunflower oil with the aid of several quantitative methods. The basic reference values conjugated dienes
(K232) and conjugated tienes (K270), p-anisidine value (p-AV), and total polar compounds (TPC) of the oxidized sunflower
oil samples, were obtained by chemical methods. The effects of data pre-processing method and modeling method on the
accuracy of calibration models were investigated. The results indicated that the precision of analysis for K232, K270, and
p-AV could be improved when the original spectra were pre-processed by Norris smoothing algorithms combined with first
derivative or with second derivative, while the analysis for TPC could provide the best result with the original spectra. After
spectral pretreatments, the quantitative analysis calibrations of the 4 physicochemical indicators could be developed using
partial least square regression method, and the RC were 0.98, 0.99, 0.99 and 0.98, respectively, with RMSECV of 1.37, 0.38%,
0.51 and 0.46, and RMSEP of 1.24, 0.18%, 0.40 and 0.16, respectively. The predicted values were accurate and reliable.
Therefore, NIR combined with chemometric methods could be used to determine the physicochemical indicators of edible
oils with rapidity and accuracy.

Detection of Alicyclobacillus sp. Spoilage of Commercial Fruit Juice Beverages by Electronic Tongue
LI Er-hu, FENG Jia-jie, XU Can, PAN Si-yi*
2014, 35(22):  141-145.  doi:10.7506/spkx1002-6630-201422026
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Commercial fruit juice beverages and their samples inoculated with Alicyclobacillus sp. isolates were
discriminated by an α-Astree Ⅱ electronic tongue with principal component analysis. Except for two beverages mainly
containing dairy components, other samples could be separated in different groups. Six beverages that could be discriminated
by E-tongue were inoculated with two Alicyclobacillus sp. isolates and were incubated at 45 ℃ for 30 days. All inoculated
samples were detected with colonies on Bacillus acidoterrestris plate, but number of colonies varied in different beverages.
Three cloudy samples had a higher colony number over 103 CFU/mL and three clear samples had a lower colony number
below 103 CFU/mL. All samples inoculated with Alicyclobacillus sp. DSM 3922 could be distinguished from control by
E-tongue method. Excepted for mixed fruit juice and orange juice, other samples with Alicyclobacillus sp. XC-6 inoculation
could be grouped from the control by E-tongue method.

Comparison of Volatile Flavor Compounds in Cephalothorax and Abdomen of Antarctic Krill
XU Gang1, DING Hao-chen1, ZHANG Yan-ping1,2,*, DAI Zhi-yuan1,2, YU Yue1
2014, 35(22):  146-149.  doi:10.7506/spkx1002-6630-201422027
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The volatile flavor compounds in the cephalothorax, abdomen and whole body of Antarctic krill were
extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The
contributions of volatile compounds to global odor perception were evaluated by a relative odor activity value (ROAV)
combined with odor threshold. The results indicated that (E,Z)-2,6-nonadienal, 3-(methylthio)-propanal, 3-methyl
butanal, nonanal, phenylacetaldehyde, D-limonene, (Z)-4-heptenal, dimethyl sulfide, octanal and benzaldehyde were
the key compounds in the cephalothorax of Antarctic krill, whereas the key flavor compounds in the abdomen were dimethyl
trisulfide, decanal, nonanal, 3-methyl butanal, octanal, dimethyl sulfide, D-limonene and (Z)-4-heptenal. Dimethyl trisulfide,
decanal, (E,Z)-2,6-nonadienal, 3-methyl butanal, nonanal, 3-(methylthio)-propanal and octanal were found to be the key
compounds in the whole body of Antarctic krill.

Analysis of Volatiles in Yogurt by Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry
LIU Nan-nan1, ZHENG Fu-ping1,2,*, ZHANG Yu-yu1,2, FAN Ting-ting1, HUANG Ming-quan1,2, CHEN Hai-tao1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2
2014, 35(22):  150-153.  doi:10.7506/spkx1002-6630-201422028
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Volatiles in plain yogurt were extracted by solvent-assisted flavor evaporation (SAFE) and identified by gas
chromatography-mass spectrometry (GC-MS) by combination of their retention indices with those of standards. Area
normalization method was used for quantitative analysis and 1,2-dichlorobenzene was used as internal standard. A total
of 52 volatiles were identified, including 12 acids, 2 aldehydes, 5 ketones, 2 alcohols, 2 lactones, 3 esters, 4 olefins, 17
hydrocarbons, and 5 other compounds. The main volatile flavor constituents in yogurt included acetic acid, butanoic acid,
hexanoic acid, octanoic acid, n-decanoic acid, 9-decenoic acid, acetoin, 2-nonanone, 2-undecanone, nonanal, vanillin,
3-methyl-2-buten-1-ol, 1-hexadecanethiol, delta-decalactone, and delta-dodecalactone.

Preparation and Optimization of Colloidal Gold Strip for Simultaneously Detecting Five Typical Salmonella in Foods
XIA Shi-qi, XU Chao-lian, LIU Dao-feng, GUO Qi, WU Song-song, LAI Wei-hua*
2014, 35(22):  154-158.  doi:10.7506/spkx1002-6630-201422029
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Colloidal gold immunochromatographic assay was chosen to simultaneously detect five typical Salmonella
(Salmonella paratyphi A, Salmonella typhimurium, Salmonella choleraesuis, Salmonella enteritidis and Salmonella
anatum) in foods. In this assay, anti-Salmonella monoclonal antibody was labeled with colloidal gold while anti-Salmonella
monoclonal antibody and donkey anti-mouse IgG were dispensed onto nitrocellulose membrane as the test line and the
control line, respectively. The sensitivity of the developed strip to Salmonella paratyphi A was 105 CFU/mL and to the other
four strains was 106 CFU/mL. When food samples (e.g., milk and egg) were inoculated with 10–100 CFU Salmonella and
cultured for 16–20 h, positive results appeared on the test line of the strip. The developed method is rapid, efficient, sensitive
and specific. Therefore, it provides a valuable tool for simultaneously detecting different Salmonella species.

Identification of Tieguanyin Tea Grades Based on Hyperspectral Technology
YU Ying-jie1, WANG Qiong-qiong1, WANG Bing-yu1, CHEN Jun1, SUN Wei-jiang1,2,*
2014, 35(22):  159-163.  doi:10.7506/spkx1002-6630-201422030
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Hyperspectral technology combined with support vector machine (SVM) as a classification theory was applied to
identify the grades of Tieguanyin tea. Twenty characteristic spectral parameters were extracted based on the hyperspectral
data of tea samples, including red edge amplitude, blue edge position, yellow edge area, red valley reflectivity, normalized
difference vegetation indexes, etc. The optimal values for the penalty parameter (C) and the kernel parameter (g) were
determined based on the SVM classification model with the radial basis function (RBF) as the kernel function by using
these characteristic spectral parameters as the inputs. An identification model for Tieguanyin tea grades was constructed
and verified. The best experimental results were obtained using the RBF SVM classifier with C = 106 and g = 0.007 5. The
discrimination accuracy rate for unknown Tieguanyin tea samples was 92.86%, suggesting that hyperspectral technology can
be utilized for rapid, nondestructive and accurate identification of Tieguanyin tea grades.

Aroma Quality of Gala Apple during Storage Evaluated by Electronic Nose and Gas Chromatography-Mass Spectrometry
FAN Li, REN Xiao-lin*, XIANG Chun-yan, KANG Jian
2014, 35(22):  164-168.  doi:10.7506/spkx1002-6630-201422031
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The aroma quality of Gala apple during storage at 20 ℃ was evaluated by electronic nose and gas
chromatography-mass spectrometry (GC-MS). The obtained data from electronic nose were analyzed using linear
discriminant analysis. The results showed that linear discriminant analysis (LDA) could successfully discriminate Gala apple
with different storage periods. Meanwhile, based on principal component analysis (PCA) and linear discriminant analysis,
GC-MS could distinguish Gala apple from different storage periods.

Determination of Carbendazim, 2,4-D and Enrofloxacin Residues in Bean Sprouts by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
DING Li1,2, ZENG Shao-dong2, WEI Xiao-yi1, WANG Ming-yue2, LI Ji-hua1,*, CHENG Sheng-hua1,2
2014, 35(22):  169-175.  doi:10.7506/spkx1002-6630-201422032
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A method was established for determining carbendazim, 2,4-D, enrofloxacin residues in bean sprouts by ultra
performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS). Samples were extracted with acidified
acetonitrile, and cleaned up on a WAX cartridge. The target analytes were separated on a Waters C18 column with gradient
elution using a mobile phase made up of methanol and 0.1% formic acid. Detection was carried out using positive/
negative electrospray ionization and multiple-reaction monitoring (MRM), and the external standard method was used for
quantification. In the linear range of 5–150 μg/L, the correlation coefficients were all larger than 0.999 0 for carbendazim,
2,4-D and enrofloxacin. The limits of detection (LODs) were 0.5 μg/kg and the limits of quantitation (LOQs) were 1.5 μg/kg.
The recovery rates at three spiked levels of 5.0, 10.0 and 25.0 μg/kg were in the range of 80.4%–97.8%. The relative
standard deviation (RSD) of intra-day and inter-day assays was 1.25%–5.47%. The method proved to be simple, sensitive,
rapid and suitable for the determination of carbendazim, 2,4-D and enrofloxacin residues in bean sprouts.

Analysis of Aroma Composition in Hunan Fuzhuan Tea by Solid-Phase Microextraction Combined with Gas Chromatography-Time of Flight-Mass Spectrometry
YAN Hong-fei1,2, WANG Mei-ling1,2, BAI Xiu-zhi2, ZHU Shao-hua1,2, DAI Hua1, LI Yong-jun1,2,*
2014, 35(22):  176-180.  doi:10.7506/spkx1002-6630-201422033
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The aroma components of Hunan Fuzhuan tea were extracted by space solid phase microextraction (SPME)
technique and determined by gas chromatography-time of flight-mass spectrometry (GC-TOF-MS). The optimum extraction
conditions were determined as follows: DVB/CAR/PDMS extraction head (30/50 μm), extraction temperature 80 ℃, and
extraction time 60 min. A total of 93 aroma components of Hunan Fuzhuan tea accounting for over 90% of the total volatile
components were identified, including ketones, aldehydes, hydrocarbon, heterocyclicoxygen compounds, alcohols, acids,
esters, and nitrogen-containing compounds. There were 50 same aroma components identified in three kinds of Fuzhuan teas,
where the major volatile components were E,E-2,4-heptadienal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, geranyl acetone,
3,5-octadiene-2-one (E,E), 6-methyl-3,5-heptadien-2-one, and so on.

Fatty Acid Composition of ‘Fengdan’ Peony Seed Oils from Different Growing Regions
HAN Xue-yuan, ZHANG Yan-long*, NIU Li-xin, LUO Jian-rang
2014, 35(22):  181-184.  doi:10.7506/spkx1002-6630-201422034
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The fatty acid composition of peony seed oils from different regions was analyzed and evaluated, which would
be of great significance for the selection of the most appropriate cultivated field and geoherbalism study for peony seed oil
production. Supercritical CO2 extraction was applied to extract peony seed oil from the ‘Fengdan’ cutivar (Paeonia ostii)
from seven regions. The fatty acid composition was analyzed by gas chromatography-mass spectrometry (GC-MS) and
quantified with an internal standard method. The results revealed that peony seed oil was rich in unsaturated fatty acids,
including linolenic acid, linoleic acid and oleic acid. There were significant differences in the total content of fatty acids
among peony seed oils from different regions, ranging from 77.33 to 97.38 g/100 g crude oil. Peony seed oil from Binxian
county of Northwest China’s Shaanxi province showed the highest total fatty acid content. Meanwhile, obvious differences
in the individual contents of fatty acids existed across different regions. The linolenic acid content of peony seed oils from
Binxian and Fengxian, another county of Shaanxi province (38.25 and 37.50 g/100 g crude oil, respectively) was higher than
that from Tongling region of South China’s Anhui province, and the linoleic acid content of peony seed oil from Xunyang
county of Shaanxi province (30.62 g/100 g crude oil) was also distinctly higher than that of other producing areas. Correlation
analysis indicated the content of linoleic acid was negatively correlated to other fatty acids. In addition, a significant correlation was
observed between the total content of fatty acids and the contents of linolenic acid and oleic acid. In conclusion, we should consider
the difference of oil quality among different regions in regard of the production of peony seed oil.

Fast Determination of Flour Quality Based on Raman Spectroscopy
DOU Ying, SUN Xiao-rong*, LIU Cui-ling, ZHAO Hao-ran
2014, 35(22):  185-189.  doi:10.7506/spkx1002-6630-201422035
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Raman spectroscopy was applied to replace the current methods for the determination of quality parameters of
flour (including moisture, ash, and gluten content), since the conventional methods are time-consuming and laborious. Raman
spectra of 100 samples from different flour types obtained from Guchuan flour mill were collected. Quantitative models
were established using different pretreatment methods combined with partial least squares. The correlation coefficients of
the established models for flour moisture, ash, and wet gluten were 0.945 66, 0.993 39, and 0.981 65, respectively, and the
root mean standard error of calibration (RMSEC) were 0.145, 0.012 6, and 0.456, respectively. The results showed that
Raman spectroscopy could be use for rapid, non-destructive, and efficient determination of flour quality. Qualitative models
of different flours produced in 2013 and 2014 were also established based on distance matching analysis. The results showed
that expired flour was indentified with 100% accuracy.

Sensory Evaluation and Threshold Determination of Honey Based on Fuzzy Comprehensive Judgment
GAO Li-jiao, LIU Jia-lin, CHENG Shang*, CAO Lan, DAI Rong-guo, LIANG Ming-rong, LUO Wen-hua, XIE Hua-dong, WANG Rui-sheng, REN Qin, JI Cong-hui
2014, 35(22):  190-193.  doi:10.7506/spkx1002-6630-201422036
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In order to select an appropriate honey for use as an ingredient in complex sweeteners, a fuzzy integral evaluation
model was applied for sensory evaluation of honey. The thresholds of sweetness and flavor for honey with high sensory
quality were determined. Three variables including aroma, sweetness and flavor were selected to calculate the weight
coefficient of each factor. The experimental results indicated that the honey with the highest quality score in sensory
evaluation was citrus honey containing 9% sugar, followed by milk vetch honey with a sugar content of 9%. The thresholds
of sweetness and flavor for citrus honey were 0.75% and 0.50%, respectively, and those for milk vetch honey were 0.50%
and 0.50%. Citrus honey and milk vetch honey both can be used in complex sweeteners for beverages.

Rapid Determination of Crude Protein in Sonchus asper by Microwave Digestion-Conductivity Titration
GAO Xiang-yang1,3, GAO Qiu-zhu2, WANG Chang-qing3, LIU Yao-wei1
2014, 35(22):  194-197.  doi:10.7506/spkx1002-6630-201422037
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A rapid and simple method to determine crude protein content in Sonchus asper was established in this study.
Samples were digested with nitric acid-hydrogen peroxide by microwave digestion technique to convert crude protein to
NH4+. The NH4+ generated in the digestion was further converted to H+ ions by neutral formalin for conductivity titration with
standard NaOH solution. The results indicated that the average content of protein in wild Sonchus asper from Zhengzhou
was determined to be 20.16% with relative standard deviation (RSD) of 2.5% (n = 6). Compared with the classic method,
the conductivity titration method did not exhibit significant difference as analyzed by F-test and t-test at 95% confidence
level. This method has the advantages of convenient operation, high sensitivity, quick determination, accurate results and no
requirements for indicators.

Changes in Vitamin C Content in Sauropus androgynus (L.) Merr.
DENG Ai-ni, ZHOU Cong*, ZHAO Min, FAN Qiong
2014, 35(22):  198-201.  doi:10.7506/spkx1002-6630-201422038
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The aim of this study was to develop an optimize method for the determination of vitamin C (VC) in Sauropus
androgynus (L.) Merr. and investigate changes in VC content in the vegetable under different conditions. The experimental
conditions for manual and mechanical grinding (using a blender) as sample pretreatments for VC determination were
established according to the Chinese national standard GB 6195—1986. The effects of postharvest storage time, plant
organs, acidic soil fertilizer application, and harvest time on VC content in Sauropus androgynus (L.) Merr. were analyzed.
The results showed that the VC content determined using manual grinding was higher than that obtained using mechanical
grinding. The VC content in the plant and its homogenate samples decreased with increasing storage time. Homogenates
with added oxalic acid were determined to contain higher amounts of VC than blank control. The leaves and young stems of
Sauropus androgynus (L.) Merr. contained decreasing amounts of VC, and higher levels of VC were obtained by acidic soil
fertilizer application and detected in samples harvested in May and June.

Comparsion of Volatile Flavor Components in Different Organs of Several Garlic Cultivars
GAO Jing-cao, CHENG Zhi-hui*
2014, 35(22):  202-206.  doi:10.7506/spkx1002-6630-201422039
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The volatile flavor components in different plant organs of five garlic cultivars were analyzed and compared by
headspace gas chromatography-mass spectrometry (HS-GC-MS). The results indicated that the types and contents of volatile
flavor components and sulfur compounds in scapes were the highest, followed by bulbs, and the lowest in seedlings. The
volatile flavor components in scapes and seedlings included sulfur-containing compounds, aldehydes, esters and alkanes,
while sulfur-containing compounds, aldehydes, esters and alcohols were determined in bulbs. Seven sulfur-containing
compounds were detected in scapes, 6 in bulbs, and 5 in seedlings. The contents of sulfur-containing compounds were
significantly different among different garlic organs and followed the decreasing order of disulfide, dithiane, trisulfide,
sulfide, dithio-cyclohexene and tetrasulfide in all three organs. For each garlic organ, a significant difference in the contents
of sulfur-containing compounds existed among garlic cultivars.

Establishment of a Model for Rapid Identification of Adulterated Sesame Oil Based on Characteristic Fatty Acids
TIAN Shuo, LIU Jian-xue*, HAN Si-hai, LUO Deng-lin, LI Pei-yan, XU Bao-cheng
2014, 35(22):  207-210.  doi:10.7506/spkx1002-6630-201422040
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Fatty acids are the major nutrients in vegetable oils in different amounts depending on the type of oil. A predictive
method based on near infrared spectroscopy (NIR) was proposed to determine the contents of four fatty acids in adulterated
sesame oil samples. The chemical values were analyzed by GC. The calibration set consisted of 122 samples and the number
of samples in the validation set was 38. The results showed that linolenic acid (C18:3), arachidonic acid (C20:0), tetracosanoic
acid (C24:0) and myristic acid (C14:0) were the characteristic NIR absorption peaks of the adulterated oils. The optimum
conditions for mathematical modeling of the four components were studied with respect to sample set selection, chemical
value analysis, detection methods and detection conditions. The correlation coefficients (R2) between the NIR-predicted data
and the chemically measured data for the samples of the calibration set were R2 (C14:0) = 0.996, R2 (C18:3) = 0.989, R2 (C20:0) =
0.995, and R2 (C24:0) = 0.993, respectively, and 0.984, 0.949, 0.956, and 0.988 for the validation set samples, respectively.
For the validation set, 9 unknown samples were selected to be analyzed by NIR. Our results demonstrated that the error
between the predicted values and the chemical values was less than 6.0%.

Determination of Major Flavonoid Contents in Different Organs of Poacynum hendersonii (Hook.f.) Woodson Grown in Xinjiang
新疆大学生命科学与技术学院,新疆 乌鲁木齐 830046
2014, 35(22):  211-214.  doi:10.7506/spkx1002-6630-201422041
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The contents of hyperoside, isoquercitrin, rutin and total quercetin in different parts of Poacynum hendersonii
(Hook.f.) Woodson from Xinjiang were determined by high performance liquid chromatography (HPLC), and the total
flavoniods content was determined by spectrophotometry at 420 nm. The results showed that the total flavoniod content was
1.39% in leaves, 0.89% in flowers, 0.30% in roots, and 0.13% in stems. Among three major flavonoids identified in this
plant, isoquercitrin was the most abundant and showed detectable levels (0.4%, 0.15% and 0.07% in leaves, flowers and
stems, respectively) in all three other parts except for roots, along with very small amounts of hyperoside and rutin. The total
quercetin content in leaves and flowers was 0.63% and 0.34% by HPLC following acidic hydrolysis, respectively.

Volatile Components and Quality Characteristics of Cherry Tomato from Five Color Varieties
CHANG Pei-pei, LIANG Yan*, ZHANG Jing, YANG Jian-hua, LIU Jing-yi, Lü Jie, ZHAO Jing-jing
2014, 35(22):  215-221.  doi:10.7506/spkx1002-6630-201422042
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Volatile compounds and their contents were analyzed in five varieties of different colored cherry tomato fruits
by using headspace solid phase micorextraction (HS-SPME) coupled with GC-MS. Major volatile components and quality
characteristics were discussed. The results indicated that total 81 volatile compounds were isolated and identified, mainly
including ketones, aldehyde, esters, and alcohols. Fourteen common volatile components that formed unique flavor were
observed in all 5 cherry tomato varieties; however, their contents were different. The contents of 5,9-undecadien-2-one,
6,10-dimetyl-,(E)- and 5,9,13-pentadecatrien-2-one, 6,10,4-trimethyl-,(E,E)- were significantly different among 5 varieties.
Lycopene and ascorbic acid contents differed significantly as well. Red, pink, and purple varieties were rich in lycopene, but
yellow and green varieties were rich in ascorbic acid. Some correlations between volatile substances and quality indicators
were observed, suggesting that the unique flavor of cherry tomatoes was formed by mutual interaction of volatile substances
and non-volatile substances.

Changes inAroma Components in ‘Aiganshui’ Pear during Fruit Development
LIAO Feng-ling,LI Li-jiao, WANG Zhi-hui*, XIONG Bo, FAN Qian-qian
2014, 35(22):  222-225.  doi:10.7506/spkx1002-6630-201422043
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The aroma components of ‘Aiganshui’ pear (Purys pyrifolia cv. ‘Aiganshui’) at different development stages were
analyzed by headspace-solid phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS). The results showed that the major aroma components were esters, aldehydes and alcohols. The content of
esters increased from 0.41% to 57.05% during fruit development, while the content of aldehydes initially increased to
the maximum level of 31.86% and then decreased. The content of alcohols changed with development time following an
M-shaped curve, showing a maximum level of 18.28%. Besides, hexanal, 2-hexenal, ethyl hexanoate, ethyl benzoate, ethyl
butyrate, ethyl butyrate, ethyl valerate, ethyl caprylate, butyric acid-2-ethyl propyl ester, and nonadecane were identified as
the characteristic aroma components of ‘Aiganshui’ pear.

Construction and Application of Loop-Mediated Isothermal Amplification Method for Detection of Macadamia Nut as a Food Allergen
LIU Jin1, ZHANG Jun1, LI Ting1, ZHANG Huang2, GAO Dong-wei1, LI Zhi-yong1,*
2014, 35(22):  226-232.  doi:10.7506/spkx1002-6630-201422044
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According to the Macadamia integrifolia vicilin precursor AMP2 gene sequences, sets of loop-mediated
isothermal amplification (LAMP) primers were designed and screened using the design software Primer Explorer Version
4, then the relevant LAMP method was established for the detection of macadamia nuts as a food allergen by measuring the
results using real-time fluorescence or using a fluorescent dye in the reaction end. An evaluation of this method indicated
the satisfied specificity, sensitivity and stability in the identification of macadamia nuts from foods with a LOD of 0.5%. In
addition, the detection of 7 marketed food samples using this method showed 100% consistency with the labeled information
of allergen ingredients with zero false positive and negative rates, and thus, proved its better performances than commercial
rapid test strips.

Loop-Mediated Isothermal Amplification (LAMP) for Detection of Alicyclobacillus acidoterrestris in Foods
ZHOU Zan-hu1,2, ZHANG Hai-yan3, ZHENG Jun-chao2, JIANG Zhe-min2, CHEN Chun-xiang2, HE Yi-zhen2, LIN Jun-jun2, SU Xue-qin2, WANG Gen-fang2, ZHENG Tian-ling1,*
2014, 35(22):  233-237.  doi:10.7506/spkx1002-6630-201422045
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Purpose: A loop-mediated isothermal amplification (LAMP) method was established for the detection of
Alicyclobacillus acidoterrestris in foods. Methods: After optimization of the reaction conditions of LAMP including the
concentrations of primers, reaction time and amplification temperature, the LAMP method was developed, and its sensitivity
and specificity were evaluated. Results: The method was capable of rapidly and specifically detecting A. acidoterrestris in
foods within 1 hour at a constant temperature of 63 ℃. The sensitivity of the method was 6.7 CFU/mL and the specificity
was 100%. Conclusions: The LAMP method is efficient, highly sensitive and specific, and suitable for the rapid detection of
A. acidoterrestris in various food samples.

Detection of Soybean Protein in Adulterated Milk by Amino Acid Analyzer
YU Fang-yuan, YUE Xi-qing*, WU Jun-rui, TIAN Ye
2014, 35(22):  238-242.  doi:10.7506/spkx1002-6630-201422046
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The separation and analysis of 17 amino acids in milk protein and soybean protein were conducted by amino acid
analyzer. When the concentrations of amino acids were in the range of 0.025–0.350 μmol/mL, the correlation coefficients
between peak areas and amino acid concentrations were above 0.988, the calibration curves of 17 amino acids all exhibited
good linearity and repeatability. Mean recovery rates and relative standard derivations (RSDs) for 17 amino acids from
spiked samples were in the ranges of 94.2% to 103.1%, and 0.89% to 3.31%, respectively. The linear relationship between
the contents of 6 selected amino acids showing significant differences in the amino acid profiles of the two proteins and the
amounts of added soybean protein was established by adulteration simulation experiments with correlation coefficients above 0.889.
This study has provided a good method for qualitative and quantitative detection of soybean protein adulterated milk.

Determination of Papaverine and Other Alkaloids in Hot Pot Soup Seasoning by HPLC-MS-MS
YANG Jie, WANG Zhi, ZHANG Hui-zhen*, ZHAI Shi-xing, YU Zhou, ZHANG Feng-yan, YIN Ji-yu, WANG Xiao-bin
2014, 35(22):  243-246.  doi:10.7506/spkx1002-6630-201422047
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A method for the determination of five alkaloid residues in hot pot soup seasoning using a high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS-MS) was described. The pretreatment procedure, chromatographic
conditions and mass spectrometric conditions were optimized. The detection limits for morphine, codeine, thebaine, narcotine
and papaverine were 2.4, 2.4, 1.2, 0.048 and 0.024 ng/mL and the quantitative determination limits were 8.0, 8.0, 4.0, 0.16
and 0.08 ng/mL, respectively. The spiked recoveries were between 81.3% and 103.5%, and the relative standard deviations
ranged from 3.02% to 4.55%. This method has the advantages of easy operation, high sensitivity and accuracy.

Analysis of Volatile Components of Vanilla Beans from Different Habitats by HS-SPME-GC-MS
LI Qiang, LU Jin-qing*, GUO Sheng-nan, CAI Jun-long, LI Xiao-shuang
2014, 35(22):  247-251.  doi:10.7506/spkx1002-6630-201422048
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Objective: To analyze the volatile components of vanilla beans from different habitats. Methods: The contents
of volatile components from vanilla beans were determined by peak area normalization method. The separated volatile
components were identified by GC-MS. Results: Totally 104 volatile components were identified preliminarily. There were
differences in volatile components of vanilla beans from different habitats. Conclusion: The analytical method presented in
this study is reliable and stable and can be applied for the analysis of volatile components of vanilla beans.

Monosaccharide Component Analysis of Pea Flour Residue by Gas Chromatography
XING Li, GENG Yue*
2014, 35(22):  252-254.  doi:10.7506/spkx1002-6630-201422049
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Using furfury alcohol derivatization and gas chromatography (GC), the composition and ratios of
monosaccharides from pea flour residue, a byproduct from vermicelli production, were analyzed. The results showed that
polysaccharides from pea flour residue were composed of rhamnose, arabinose, xylose, glucose and galactose with a ratio of
1.00:92.00:39.50:21.80:12.30 and 1.00:68.86:38.43:25.00:9.57 for the water-washed and native samples, respectively. The
major monosaccharide components were arabinose and xylose, and the relative content of arabinose was 23.78%.

Packaging & Storage
Effect of Postharvest Citric Acid Treatment on Controlling Blue Mould and Preserving the Quality of Apple Fruits during Storage
GE Yong-hong1, LI Can-ying1, ZHU Dan-shi1, LI Ying-qi2, LIU Jing2
2014, 35(22):  255-259.  doi:10.7506/spkx1002-6630-201422050
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Apple (cv. Qingguan) fruits which had been wounded and artificially inoculated with Penicillium expansum were
subjected to dipping treatments with different concentrations of citric acid and subsequent storage at room temperature in
order to investigate the inhibition of lesion development and the preservation of apple fruit by citric acid treatment. In vitro
test indicated that citric acid inhibited spore germination of P. expansum, and 1% citric acid showed the highest inhibitory
rate. In vivo test indicated that 1% citric acid was the optimal concentration for controlling blue mould of apple fruits.
Postharvest citric acid treatment significantly increased the activities of peroxidase (POD), catalase (CAT) and ascorbate
peroxidase (APX), delayed the increase in weight loss and the decreases in hardness and the contents of titratable acid,
ascorbic acid and soluble solid, and postponed the respiration peak in apple fruits.

Toxicity of Different Preservative Mixtures to Postharvest Pathogens and Their Efficacy on ‘Jincheng’ Orange
LIU Hao-qiang 1,2, LI Hong-jun1, XIANG Ke-hai3, RAN Chun1, HU Jun-hua1, YAO Ting-shan1, XIANG Qin4, YANG Hua5, CHEN Hong-ming1, WANG Bang-xiang6,*
2014, 35(22):  260-264.  doi:10.7506/spkx1002-6630-201422051
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In this study, the toxicity of mixtures of two food preservatives, imazalil and prochloraz, to major postharvest
pathogens of ‘Jincheng’ orange (Citrus sinensis Osbeck. cv. Jincheng) and their efficacy in preserving the quality of
‘Jincheng’ orange was investigated. The results showed that 333.3 g/L preservative mixture at an imazalil/prochloraz mass
ratio of 1:2 had the highest toxicity to Penicillium italicum Wehmer, Penicillium digitatum Saccardo and Colletotrichum
gloeosporiorides Penz with median effective concentrations (EC50) of 0.473 6, 0.241 9 and 10.121 7 μg/mL, respectively.
The antibacterial activities of 500 g/L imazalil and 250 g/L prochloraz were weaker when used separately. The cotoxicity
coefficients of the mixture for Penicillium italicum Wehmer, Penicillium digitatum Saccardo and Colletotrichum
gloeosporiorides Penz were 273.485 4, 293.900 9 and 207.017 2, respectively, which were all higher than 170, showing
significant synergism. Furthermore, our results demonstrated that this preservative mixture was as effective as 500 g/L
imazalil in preserving ‘Jincheng’ orange after 30 days of storage, both showing a preservation efficiency of 96.15%. The
preservation efficiency of the mixed preservatives was over 90% after 45 days and over 85% after 60 days, which was better
than that of 250 g/L prochloraz alone and 500 g/L imazalil alone. This study has indicated that imazalil plus prochloraz EC
at 333.3 g/L could be the best preservative mixture.

Effect of Cold Acclimation on Quality of Blueberry Fruits during Ice-Temperature Storage
YU Ji-nan1, XUE Lu1,*, LU Xiao-xiang1, CHEN Shao-hui2
2014, 35(22):  265-269.  doi:10.7506/spkx1002-6630-201422052
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The effect of cold acclimation combined with ice-temperature storage (CACITS) on the quality of blueberries
was investigated in this study. Blueberries were acclimated at 10 ℃ for 12 h, then at 4 ℃ for 12 h or at 4 ℃ for
24 h. Physiochemical parameters and nutritional composition were measured every 10 days during 70 days of storage.
Results showed that cold acclimation combined with ice-temperature storage was more effective in delaying the decay
of blueberries, inhibiting the decrease in vitamin C and anthocyanins, and protecting blueberry bloom when compared
with single cold storage and controlled freezing-point storage. Moreover, the combined treatment suppressed respiratory
intensity and ethylene generation rate, and lowered both CAT and LOX activities, thus extending the storage period. Among
two treatments, cold acclimation at 10 ℃ for 12 h followed by 4 ℃ for 12 h was more effective, which illustrates that the
efficiency of direct controlled freezing-point storage and cold storage can be enhanced by their combined use.

Effects of Preharvest 1-MCP Treatments on Postharvest Quality and Related Enzyme Activities of Grapes
LI Jiang-kuo1, CAO Sen2, ZHANG Peng1, YAN Ting-cai2, CHEN Shao-hui1
2014, 35(22):  270-275.  doi:10.7506/spkx1002-6630-201422053
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The effects of preharvest treatments with different concentrations (1, 2 and 3 μL/L) of 1-methylcyclopropene
(1-MCP) on storage quality and physiological indexes of ‘Hanxiangmi’ seedless grapes during cold storage were studied.
The results showed that all concentrations of 1-MCP could inhibit the rise of weight loss rate, abscission rate and rotting
incidence to different degrees, maintain higher total soluble solids (TSS) and titratable acid (TA) contents, decrease
respiratory intensity and ethylene production rate, control the increase in malondialdehyde (MDA) content and lipoxygenase
(LOX) activity, and maintain higher peroxidase (POD) and catalas (CAT) activities and lower polyphenoloxidas (PPO) activity
during later cold storage, compared with the control. Among the different concentrations of 1-MCP, the quality of grapes treated
with 1 μL/L 1-MCP was the best, which delayed the senescence of grapes, and maintained higher storage quality.

Effects of Different Thawing Methods on Quality Characteristics of Quick-Frozen Strawberries
LIU Xue-mei, MENG Xian-jun*, LI Bin, ZHANG Qi, LI Li
2014, 35(22):  276-281.  doi:10.7506/spkx1002-6630-201422054
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The effects of different thawing methods, microwave, water bath, ultrasonic and natural thawing, on quality
characteristics of quick-frozen strawberries were investigated by measuring the required thawing time as well as physical
properties and nutritional quality of thawed strawberries. The results showed that the time necessary to thaw frozen
strawberries by different methods decreased in the following sequence: microwave, ultrasonic, water bath, and natural
thawing, with an extremely significant difference among these four methods. Microwave thawing was the best for maintaining
the color and harness of strawberries and minimizing the drip loss, and ultrasonic ranked second. Furthermore, microwave-thawed
samples exhibited a significantly higher total acid content and extremely significantly higher contents of reducing sugar and vitamin
C (VC) than those thawed by three other methods. Ultrasonic resulted in a higher content of anthocyanins in thawed strawberries
than other methods, suggesting that these compounds are destroyed to the least extent during the thawing process. Taken together
these results demonstrate that microwave is superior to the other thawing methods.

Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings
MU Tan-hang1, WU Feng-feng1, ZHOU Ge2, ZHAO Jian-wei1, XU Xue-ming1,*, LIU Sha3
2014, 35(22):  282-286.  doi:10.7506/spkx1002-6630-201422055
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Objective: To compare the influence of two emulsifiers, monoglyceride and sucrose ester, on the quality of leek
stuffing in quickly-frozen leek. Methods: Using a mixture of anhydrous ethanol and acetone (mole ratio = 1:1) as leaching
solution, the contents of chlorophyll and carotenoid were determined and HS-SPME-GC-MS was used to determine the
volume fraction of the volatile gas with unpleasant odor from the quick-frozen leek. An improved pathological slicing
method was utilized to observe the influence of the emulsifiers on the cellular structure of leek after frozen storage for
3 months. Results: Chlorophyll and carotenoid were better retained with an increase in sucrose ester content, but the volume
fraction of unpleasant gas was decreased. The amount of retaining chlorophyll in 1% sucrose ester addition group was
0.44 mg/g, and the amount of retaining carotenoid was 0.052 mg/g, which were 83.3% and 96.1% higher than those in
control group after frozen storage for 3 months, respectively. In addition, the volume fraction of the unpleasant gas was
42.08%, which was 13.2% lower than that of control group. The leek cell with the addition of emusifiers was superior
to the ordinary leek cell in terms of dehydration degree and structural integrity. Conclusions: Sucrose ester is superior to
monoglyceride in retaining the chlorophyll and carotenoid and reducing the unpleasant gas. Addition of emulsifier is a better
way to preserve leek cell structure than direct quick-frozen leek.

Effect of Rosemary Extract on the Quality of Pork Patties during Refrigerated Storage
YIN Yan, ZHANG Wan-gang*, ZHOU Guang-hong
2014, 35(22):  287-292.  doi:10.7506/spkx1002-6630-201422056
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Effects of different amounts of rosemary extract on lipid oxidation, antibacterial activity and quality of pork
patties during refrigerated (4 ℃) storage were assessed. Rosemary extract was added into pork patties at levels of 0.03%,
0.06% and 0.09%, respectively. Thiobarbituric acid reactive substances (TBARS), total bacterial count, pH value, color
(L*, a*, and b* values), cooking yield and sensory attributes of these patties during a storage period of 10 d were analyzed.
The results showed that the patties with rosemary extract exhibited significantly lower extent of lipid oxidation and higher
cooking yield than control samples (no added rosemary extract) (P < 0.05). It was commensurate with patties added with
0.02% butylated hydroxytoluene (BHT). Addition of 0.06% and 0.09% rosemary extract showed remarkable antibacterial
activities after 7 d of chilled storage (P < 0.05), while the pH values of these two treatments during storage were lower than
those of the control (P < 0.05). Addition of 0.06% rosemary extract exhibited significantly higher a* values after 4 d of
refrigerated storage as compared to the control (P < 0.05), 0.09% rosemary extract displayed significantly lower L* values
during the storage period (P < 0.05) and the b* values of these two treatments were both significantly higher than that of
the control (P < 0.05) during the refrigerated storage. No significant differences in flavor, texture or overall acceptability of
pork patties among treatments were observed with increasing rosemary extract addition (P > 0.05). This study shows that
rosemary extract has great anti-oxidative and antibacterial activities in pork patties. The color of pork patties also can be
improved by rosemary extract while having no negative influence on the sensory quality.

Effect of Different Pretreatments on the Quality of Frozen Strawberries
HU Li-ju, MENG Xian-jun*, SUN Xi-yun, LI Bin, YAN Ting-cai, LI Li
2014, 35(22):  293-296.  doi:10.7506/spkx1002-6630-201422057
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Pretreatments with aqueous solutions of sugar and calcium chloride were applied to slow down the quality
deterioration of strawberries during frozen storage. Changes in strawberry quality stored at –18 ℃ were investigated with
respect to vitamin C (VC), drip loss, conductivity, firmness, soluble solids and total acid. The results showed that the
strawberries pretreated by 20% sugar solution for 20 min had a lower VC loss rate, smaller changes in soluble solids and
conductivity and a slower decrease in total acid, which revealed a significant difference (P < 0.05) when compared with other
treatments. In addition, the strawberries pretreated by 3% calcium chloride solution for 15 min had a lower drip loss and a
smaller change in firmness, showing an extremely significant difference (P < 0.01) when compared with other treatments.

Changes in Non-Starch Lipid and Starch Lipid of Irradiated Brown Rice during Storage
CHEN Xia1, CHEN Yin-ji1,*, JIANG Wei-xin1, FAN Yan1, DONG Wen2, DAI Bing-ye2
2014, 35(22):  297-303.  doi:10.7506/spkx1002-6630-201422058
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Objective: To explore the impact of low-dose 60Co-γ irradiation on lipid content and fatty acids of starch lipid
and non-starch lipid in brown rice during storage. Methods: Brown rice grains were irradiated at doses of 0.2, 0.5, 1.0 and 2.0 kGy,
respectively, and then stored at (15 ± 0.5) ℃ for 1 year. The quality of rice was measured every three months. Results:
The non-starch lipid content of brown rice did not change significantly (P > 0.05) during its storage for 12 months, but the
starch lipid content continued to decline during storage, reaching a significantly lower level at the end of the storage period
(P < 0.05). During storage, the content of each fatty acid in non-starch lipid and starch lipid increased or decreased in
different trends. At the same storage period, the lipid contents (non-starch lipid and starch lipid) of non-irradiated and
irradiated brown rice were not significantly different (P < 0.05), suggesting that irradiation had no impact on lipid content
or fatty acids. Conclusion: Low-dose irradiation has no impact on lipid composition of brown rice during storage. However,
storage has different effects on non-starch lipid and starch lipid of brown rice.

Effect of Slurry Ice Treatment on Functional Properties of Muscle Proteins of Skipjack Tuna
GAO Meng1, ZHANG Bin1,*, WANG Qiang1, DENG Shang-gui1, Santiago AUBOURG2
2014, 35(22):  304-309.  doi:10.7506/spkx1002-6630-201422059
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The aims of this work were to evaluate the effect of slurry ice treatment on preserving the quality of skipjack tuna
using traditional flake ice as control and to further explore the functional properties of the treated muscle proteins in skipjack
tuna. The results indicated that: 1) the particles of the prepared slurry ice had a spherical shape with smooth surface, high
unit surface area and good flowability. The temperature of skipjack tuna meat could decrease from 35 to 1.3 ℃ within 8 min
when treated with slurry ice; 2) the values of springiness and chewiness for the processed meat in slurry ice were 1.19 mm
and 5.50 mJ, respectively, after 18 days storage at -4 ℃, as compared to 0.67 mm and 1.65 mJ for the blank (no added ice),
and 0.95 mm and 3.32 mJ for the samples chilled in traditional flake ice, respectively, indicating that slurry ice treatment
was significantly effective on the texture properties of tuna meat (P < 0.05); 3) the contents of myofibrillar protein and total
sulfhydryl, and the activity of Ca2+-ATPase decreased in three groups (blank, flake ice and slurry ice) after 18 days storage
at -4 ℃, while the samples treated with slurry ice had significantly higher quality than two other treatments (P < 0.05). In
addition, slurry ice treatment also showed good inhibition on myoglobin autoxidation and could preserved meat color. These
findings confirmed that slurry ice was a suitable medium for the storage of skipjack tuna.

Effect of Calcium Chloride Treatment on Quality of Quick Frozen Blueberry during Frozen Storage
HAN Si, MENG Xian-jun*, WANG Yan-qun, LI Bin, LI Dong-nan, WEI Shi
2014, 35(22):  310-314.  doi:10.7506/spkx1002-6630-201422060
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Blueberry fruits were treated with varying concentrations of calcium chloride before storage at -18 ℃ for 6
months, and changes in blueberry quality were investigated during the storage period. The results indicated that calcium
chloride resulted in a decrease in weight, firmness, total soluble solid (TSS), titratable acid, vitamin C, polyphenol and
anthocyanin in blueberry fruits during the frozen storage. Calcium chloride treatment also retarded the decrease of fruit
firmness, TSS, polyphenol, anthocyanin and vitamin C. In addition, the soluble polyphenol oxidase (PPO) activity and
soluble peroxidase (POD) activities were decreased. Calcium chloride treatment significantly inhibited PPO activity in the
later period of frozen storage, but had no significant effect on POD activity. By comprehensive analysis, 1.5% calcium
chloride treatment on quick frozen blueberry fruits presents the optimum protection effects during frozen storage.

Establishment and Evaluation of Shelf-Life Prediction Model for Scallops
WU Xue-li1, LIU Hong-ying1,2,*, HAN Dong-jiao1
2014, 35(22):  315-319.  doi:10.7506/spkx1002-6630-201422061
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The correlations of sensory evaluation scores with volatile basic nitrogen (TVB-N), total number of colonies and
the freshness indicator K value were analyzed for scallops stored at different temperatures (10, 5, 0 and -1.2 ℃). Further
studies were carried out to establish kinetics models for the three parameters as a function of storage temperature and time
and shelf-life prediction models based on each of these parameters. The experimental results showed that first-order kinetics
model and Arrhenius equation could describe TVB-N, total colony number and K value with high accuracy (R2 > 0.9). All
these parameters were useful to predict the shelf-life of scallops stored at different temperatures. It was validated that the
relative error of prediction was less than 10%.

Evaluation of Active EVOH Packaging Films Incorporated with Essential oils for Quality Preservation of Grass Carp during Cold Storage
YANG Hui, YANG Fu-xin, OU Li-juan, LI Li*
2014, 35(22):  320-324.  doi:10.7506/spkx1002-6630-201422062
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Ethylene-vinyl alcohol copolymer (EVOH) films incorporated with 2% grape seed oil, 2% clove essential
oil, and 1% grape seed oil + 1% clove essential oil, respectively, were prepared by extrusion blow molding. The
efficiency of the EVOH films in preserving the quality of grass carp during cold storage was assessed with respect
to total volatile basic nitrogen (TVB-N), aerobic plate count, pH, TBA, water holding capacity (WHC) and texture
properties. The results indicated the film containing 1% grape seed oil and 1% clove essential oil could effectively
maintain the fish freshness and extend the shelf life to 8 days under cold-storage conditions.

Effect of Film Packaging Combined with Ethylene Absorbent on Postharvest Physiology and Browning of Hawthorns
WANG Liang, ZHAO Ying-li, FENG Zhi-hong, WANG Chun-sheng
2014, 35(22):  325-329.  doi:10.7506/spkx1002-6630-201422063
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‘Changkou’ hawthorns were subjected to modified atmosphere packaging (MAP) in polyvinyl chloride (PVC)
or high carbon dioxide permeable bags combined with ethylene absorbent (EA) treatment before low temperature storage.
Changes in ethylene concentration in packaging bags as well as physiological and quality attributes, polyphenol oxidase (PPO)
activity and phenolics content of hawthorns were measured during storage. The results showed that at (0 ± 0.5) ℃, hawthorn
fruits displayed climacteric characteristics. PVC film with a thickness of 30 μm was beneficial for maintaining the hardness
of fruits and restraining the decreases in titratable acid (TA) and VC, but accelerated the increase in malondiadehyde (MDA)
and flesh browning at the later period of storage. High carbon dioxide permeable film with a thickness of 15 μm, although
having no obvious effects on the hardness of fruits and the changes in TA and VC contents, restricted the release of ethylene
and the increase in MDA content at the later period of storage, and reduced the browning rate. The application of EA was
beneficial for decreasing the content of ethylene in the packaging bags, lessening the decreases in hardness, TA and VC
contents, slowing down the increase in MDA contents, and maintaining the low but stable metabolism of hawthorn fruits,
which efficiently inhibited PPO activity and the undulation of phenolics contents, obviously declined the browning rate and
significantly improved the quality of hawthorn fruit during storage. Taken together, MAP in high carbon dioxide permeable
bags combined with EA treatment possessed the best effect on low-temperature storage of hawthorn fruits.

Effect of Harvest Maturity on Quality of Rosa roxburghii Tratt during Storage
ZHU Tong1, XU Li1,2,*, LIU Han-yu1, MO Ni1, SHEN Jia-qi1
2014, 35(22):  330-335.  doi:10.7506/spkx1002-6630-201422064
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To prolong the shelf life of Rosa roxburghii Tratt, the fruits with different degrees of maturity, 70%, 80% and
90%, harvested at 85, 95 and 105 days after anthesis, respectively, were wrapped with a cling film and stored at (1 ± 0.5) ℃
with a relative humidity of 80% - 85% for 105 days. During the storage, fruit quality and physicochemical indexes were
determined periodically. Results showed that the flesh firmness of the fruits with 70% maturity was maintained at a
relatively high level, and the contents of reducing sugar and vitamin C (VC) declined fastest at the late stage of storage
while poor sensory quality was observed. The fruits with 80% maturity showed a slow decline in flesh firmness, weight loss
rate and decay incidence, maintained higher contents of VC, total sugar and reducing sugar, revealed inhibited respiration
rate without premature senescence, and had better sensory quality. The fruits with 90% maturity exhibited accelerated
senescence, a decline in harness, an increase in cell membrane permeability, and higher levels of weight loss and decay
incidence. Except on the 15th and 45th days of storage, no significant difference in peroxidase (POD) activity was observed
among three degrees of maturity (P > 0.05), while polyphenol oxidase (PPO) activity showed a significant difference except
on the 45th day of storage (P < 0.05). As for MDA content, no significant difference was noted among three degrees of
maturity (P > 0.05) except on the 15th and 90th days. Therefore, 80% maturity is suggested as the best harvest maturity for
Rosa roxburghii Tratt.

Effect of Different Packaging Materials on Physico-chemical Properties of Ceramic-pot Sealed Meat
GUO Yan-jing, YANG Yong*, LI Jing, GONG Yang, ZHANG Ying, SUN Xia, LI Cheng, HE Li, HU Bin
2014, 35(22):  336-339.  doi:10.7506/spkx1002-6630-201422065
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This research was aimed to study the effect of different package materials (ceramic pot, glass jar, PET/Al/PA/
CPP and PET/PA/CPP bags) on physico-chemical properties of ceramic-pot sealed meat by measuring changes in moisture
content, pH, acid value (AV) and peroxide value (POV) during storage at room temperature. Results indicated that four
package materials had no significant difference in moisture content or pH, but could result in an increase in AV, POV and
TBA during storage. AV in PET/Al/PA/CPP was the lowest, 0.48 mg KOH/kg at the early stage of storage; however, glass
jar samples exhibited the highest level, 0.75 mg KOH/kg at the later stage of storage. POV of ceramic-pot sealed meat
was higher than that of other package groups. The highest value of TBA was 0.88 mg malondiadehyde/kg in ceramic pot,
followed by glass jar and PET/PA/CPP, and PET/Al/PA/CPP showed the lowest value of 0.31 mg malondiadehyde/kg. The
total nitrogen content changed little in these four package materials with a value of approximately 6%. TVB-N was increased
in all packages; meanwhile, the TVB-N in ceramic pot and PET/PA/CPP bag was higher than that in PET/Al/PA/CPP and
glass jar. From these results, we concluded that PET/Al/PA/CPP bag can inhibit oxidation of ceramic-pot sealed meat as the
best packaging material.

Effect of Relative Humidity on the Changes in Water and Texture of Kyoho Grape during Storage
ZHU Dan-shi1,2, ZHANG Qiao-man1, CAO Xue-hui1, TAO Zhen1, MENG Xian-jun2, LI Jian-rong1,*
2014, 35(22):  340-345.  doi:10.7506/spkx1002-6630-201422066
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Changes in water content and water status of Kyoho grape from western Liaoning province during storage under
different humidity conditions (90% RH, 50% RH, and ambient humidity) were studied and correlated with sensory traits
and texture profile analysis (TPA) parameters such as hardness, cohesiveness, gumminess, chewiness, springiness and
adhesiveness. Results showed that grapes stored at 90% RH were better than those stored at two other levels. Overall total
water content of grape berries displayed a decreasing trend during storage, which was relatively higher at 90% RH with
more stable changes in bound water and free water. Therefore, this condition was more conducive to maintain the stability
of water in grapes. Correlation analysis showed that the storage quality of grapes at 90% RH could be better characterized
and predicted by tracking the bound water content, whereas the total water content was a better indicator to indirectly
characterize the storage quality of grapes at ambient humidity conditions.

Effects of Low Temperature vs 1-MCP Treatment on Quality and Physiology of ‘Huaniu’ Apple during Storage
WANG Feng-xia1,2, LU Wen-wen1, YANG Li-xia1, HU Li-ping1,*
2014, 35(22):  346-349.  doi:10.7506/spkx1002-6630-201422067
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The effects of low temperature and 1-MCP treatment on the quality and physiological change of ‘Huaniu’ apple
(from Tianshui, Gansu province) during storage were comparatively evaluated with respect to fruit hardness, vitamin C
content, titratable acid content and soluble solid content. The results showed that low temperature was better than 1-MCP
treatment for ‘Huaniu’ apple during storage. Both treatments could obviously inhibit fruit softening, the decrease in vitamin C
content and the incidence of fruit decay, maintain the good appearance and taste, and stabilize titratable acids. However,
there was little influence on the soluble solid content in the fruit.

Effect of Chitosan Treatment on Quality of Fresh-cut Apple during Cold Storage
FAN Lin-lin, LI Meng-meng, FENG Xu-qiao*, HAN Peng-xiang, DUAN Xiao-ming, ZHANG Bei
2014, 35(22):  350-355.  doi:10.7506/spkx1002-6630-201422068
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This study aimed to determine the effect of chitosan treatment on the quality of fresh-cut ‘Hanfu’ apple during
storage. Fresh-cut apple slices were wrapped with 0.11 mm thick PE film and then stored at 4 ℃ after dipping in 0.5%,
1.0% and 1.5% chitosan solution for 3 min, respectively. Indexes related to maturity and aging were measured every 2 days
during the storage period. The results indicate that appropriate chitosan treatment maintained the sensory quality, inhibited
nutritional loss, reduced microbial levels, suppressed polyphenol oxidase activity and increased peroxidase activity in the
fresh-cut apple slices. Among the concentrations investigated, 1.0% chitosan exerted the best preservative effect on fresh-cut
apple slices stored at 4 ℃ for 12 days.

Technology Application
Application of ASLT Method in Predicting the Shelf Life of Oat Flakes
MIN Wei1, LI Ju-xiu1,*, HU Xin-zhong2, LI Lu3, CHEN Qiu-gui3
2014, 35(22):  356-360.  doi:10.7506/spkx1002-6630-201422069
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Two kinds of oat flakes (naked oat flakes and hulled oat flakes) were evaluated for their shelf life by accelerated
shelf-life testing (ASLT). Arrhenius theory and statistics were used to predict the shelf-life of flakes, which were based on
the dynamic changes of fat acidity value and malondialdehyde (MDA) content during storage at 65 and 75 ℃, respectively.
The results showed that fat acidity value and MDA content increased slowly with prolonging treatment time during storage
at 65 ℃, but rapidly at 75 ℃. The formation of free fatty acid followed zero order kinetics at both temperatures, and the
generation of MDA followed first order kinetics. According to Arrhenius model and statistical analysis, the shelf-lives of
naked and hulled oat flakes were about 585 and 274 days, respectively.