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25 March 2015, Volume 36 Issue 6
Processing Technology
Effect of Supercritical CO2 Treatment on Properties of Insoluble Dietary Fiber from Apricot Kernel Skins
ZHANG Qing’an1, FAN Xuehui1,2, MOU Zhaoli3, SONG Yun1, TANG Rongzhen1
2015, 36(6):  1-5.  doi:10.7506/spkx1002-6630-201506001
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This study aimed to examine the effect of supercritical CO2 treatment on some properties of insoluble dietary fiber
from apricot kernel skins. The main parameters including pressure, time and temperature were optimized using response
surface methodology according to a three-variable, three-level Box-Behnken design with the water-holding capacity and
swelling capacity as the responses. The results suggest that under the experimental conditions established in this study, the
water-holding capacity and swelling capacity of insoluble dietary fibers treated with supercritical CO2 were increased by
5.6%-44.13% and 5.3%-38.5%, respectively. On the other hand, observations conducted on the color and morphology with
scanning electron microscope demonstrated that the color became lighter, the particle size decreased, and the microstructure
changed obviously after supercritical CO2 treatment, which contributed to the improvement of water-holding capacity
and swelling capacity. In summary, supercritical CO2 treatment could be used as an efficient technique to improve some
properties of insoluble dietary from apricot kernel skins.

Purification of Low-Calorie Structured Lipids by Molecular Distillation
CAO Lili, PANG Min, WU Xuefeng, PAN Lijun, JIANG Shaotong*
2015, 36(6):  6-11.  doi:10.7506/spkx1002-6630-201506002
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Low-calorie structured lipids were synthesized by lipase-catalyzed reaction and purified by secondary molecular
distillation. The effect of molecular distillation parameters on acid value and purity of low-calorie structured lipids were
investigated. The process parameters of secondary molecular distillation were optimized by the combined use of single factor
method and response surface methodology. The results showed the degree of fitting of the regression model was good. The
optimum secondary molecular distillation process was achieved at 122 ℃ with a scraper speed of 240 r/min and a feeding
rate of 2.0 mL/min. The acid value of the resulting low-calorie structured lipids was reduced to 0.93 mg KOH/g with a purity
of 60.25%.

Extraction and Antioxidant Activities of Polysaccharides from Magnolia officinalis Rehd. et Wils. Barks
JIANG Ning1, LIU Xiaopeng1,2,*, CHEN Fang1, YU Changfa1, LE Dongliang3, DING Zhenguo3, WU Hao2
2015, 36(6):  12-17.  doi:10.7506/spkx1002-6630-201506003
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In this study, we investigated the optimization of polysaccharides extraction from the dried barks of Magnolia
officinalis Rehd. et Wils. by response surface methodology (RSM) based on Box-Behnken design and measured the
antioxidant activities of the extracted polysaccharides by superoxide anion radical scavenging, 1,1-diphenyl-2-picrylhydrazyl
(DPPH·) scavenging, 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS+·) radical scavenging, Fe2+ chelating
activity, as well as Ferric reducing antioxidant power (FRAP) assays. The results indicated that the optimal extraction
conditions for polysaccharides from Magnolia officinalis Rehd. et Wils. were obtained as follows: pH, 7.3; liquid-to-solid
ratio, 32:1 (mL/g); temperature, 78 ℃; and extraction time, 139 min. Under these conditions, the yield of polysaccharides
was 3.35%-3.52%. The extracted polysaccharides exhibited powerful antioxidant activities. The radical scavenging activities
against superoxide anion, DPPH and ABTS+· radicals, Fe2+ chelating activity and FRAP value were (18.72 ± 2.12) μmol
ascorbic acid equivalent (AAE)/mg, (0.59 ± 0.05) μmol Trolox equivalent (TE)/mg, (0.57 ± 0.04) μmol TE/mg, (0.38 ±
0.02) μmol EDTA-2Na equivalent (EE)/mg, and (2.19 ± 0.31) μmol TE/mg, respectively.

Applying Response Surface Methodology to Optimize Extraction of Soluble Dietary Fiber from Pear Residue Using Hemicellulase
CHEN Xiaoju1,2, WU Xuefeng2, JIANG Shaotong2, LI Xingjiang2,*
2015, 36(6):  18-23.  doi:10.7506/spkx1002-6630-201506004
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Soluble dietary fiber (SDF) was extracted from pear residue by hemicellulase hydrolysis. The optimum extraction
conditions for SDF were determined using response surface methodology (RSM). The effects of four crucial parameters,
including liquid/material ratio, hemicellulase dosage, hydrolysis temperature and time, on the extraction rate of SDF were
investigated by single factor experiments. A Box-Behnken design (BBD) consisting of 29 experimental points with five
replications at the center point was used to investigate the interactive effects of the four independent variables at three levels
ranging from 10:1 to 18:1, from 35 to 55 U/g, from 40 to 60 ℃, and from 4 to 6 h, respectively on extraction efficiency.
The maximum extraction rate of SDF (15.21%), which agreed with the predicted value (15.38%), was obtained when the
extraction experiment was carried out for 5 h at 58 ℃ with a hemicellulase dosage of 35 U/g at a liquid/material ratio of 13:1
(mL/g). Thus, it is feasible to use hemicellulase to extract SDF from pear residue.

Preparation Technology of Collagen Type Ⅱ from Chicken Sternal Cartilage
CHENG Yuan, CAO Hui*, XU Fei, YU Jinsong, YUAN Min
2015, 36(6):  24-28.  doi:10.7506/spkx1002-6630-201506005
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This paper reported the preparation of the type Ⅱ collagen from chicken articular cartilage. Guanidine
hydrochloride and NaCl were used to remove the contaminating proteins, and the collagen was then digested with pepsin.
The study investigated effects of reaction temperature, reaction time and concentration of enzyme on extraction efficiency.
The results showed that guanidine hydrochloride at 4 mol/L removed heteropolysaccharide effectively. The optimal
conditions for collagen type Ⅱ extraction were as follows: temperature, 18 ℃; gastric protein concentration, 1.59%; and
digestion time, 43 h. Under these conditions, the extraction efficiency of collagen was 56.54%.

Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties
LUO Chunyan1, WANG Zhentao1, FU Pengcheng1, LOU Minjie1, CHEN Lingling1, FANG Xubo1,2, YUAN Gaofeng1,2, CHEN Xiao’e1,2,*
2015, 36(6):  29-34.  doi:10.7506/spkx1002-6630-201506006
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Response surface methodology was used to optimize the enzymatic deskinning parameters for squid tentacles.
Dosidicus gigas feet were hydrolyzed by various proteases to select the optimum enzyme on the basis of whiteness and
raw material retention. Combination of single factor method and Box-Behnken design was used to investigate the effects
of important hydrolysis parameters on whiteness and raw material retention. Total volatile basic nitrogen (TVB-N), texture
and microstructure were measured to compare freshness and textual properties. The results indicated that the two regression
models developed in this study could better indicate the relationship between factor levels and response values, and the
optimum conditions for enzymatic deskinning were determined as follows: pancreatin dosage, 0.25%; solid-to-liquid ratio,
17:20 (g/mL); and hydrolysis time, 20 minutes. Under these conditions, whiteness and raw material retention rates were
63.95 ± 0.31 and (81.22 ± 0.28)%, respectively and TVB-N value was (27.60 ± 0.34) mg/100 g, with no significant changes
observed in textural properties or muscle fiber tissue. The TVB-N value of the deskinned sample was in line with the
requirement of GB 2733—2005 Hygienic Standard for Fresh and Frozen Marine Products of Animal Origin. The sample had
bright color and was springy with high raw material retention. The process could meet the requirement of actual production.

Optimization of Atomized Liquid Components for γ-Aminobutyric Acid Accumulation in Activated Brown Rice
GENG Chengxin, YANG Runqiang, GU Zhenxin*
2015, 36(6):  35-39.  doi:10.7506/spkx1002-6630-201506007
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The VB6 and CaCl2 concentration and pH of citric acid atomized liquid for γ-aminobutyric acid (GABA)
accumulation in activated brown rice were optimized by single-factor and orthogonal array experiments. Besides, the
changes in glutamate decarboxylase (GAD) activity and main component contents of activated brown rice were studied.
Results showed that the optimum atomized liquid contained 2 mmol/L VB6 and 10 mmol/L CaCl2 at pH 3.5. Under these
conditions, GABA content of activated brown rice reached 7.67 mg/100 g, which was a 2.74-fold increase over that of
raw brown rice. During the activation process, the contents of free amino acids, reducing sugar and GAD activity were all
increased, while the contents of both soluble protein and starch were decreased. Correlation analysis showed that the content
of GABA was significantly correlated with the contents of Glu, free amino acids and soluble protein, respectively.

Effects of Four Modification Methods on Properties of Gelatin-Chitosan Edible Film
WANG Liyuan1, HOU Mengqi2, LI Xiao1, LI Hongyan1, LIU Tianhong1, WANG Ying1,*
2015, 36(6):  40-44.  doi:10.7506/spkx1002-6630-201506008
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The influences of blending, plasticized, crosslinking and emulsifying modifications on the properties of gelatin
film were systematically studied in this research. The results showed that gelatin blended with chitosan and sodium alginate
respectively had a better solubility with the film uniform and transparent and an enhanced barrier with low water vapor
permeability and oxygen permeability. Glycerol as a plasticizer improved elongation and tensile strength of the gelatin film
which enhanced mechanical properties. Sodium citrate crosslinking modification on gelatin film decreased the water vapor
permeability, which enhanced barrier properties and improved the mechanical strength with tensile strength enhanced, but
the light transmittance of the film decreased. The emulsifier Tween-80 added at a concentration of 0.1% reduced water vapor
permeability and enhanced the barrier property of the film, at the same time, increased the tensile strength and improved
mechanical properties. This study suggested that blending, plasticized, crosslinking and emulsifying effectively affect
the barrier properties and mechanical properties, improve the comprehensive properties of gelatin film to satisfy the different
application areas.

Extraction and Antioxidant Activity of Flavonoids from Aquilaria sinensis (Lour.) Gilg Leaves
DUAN Zhouwei1, LI Weiguo2, DOU Zhihao1,*, XIE Hui1, HE Ai1, SHI Min1
2015, 36(6):  45-50.  doi:10.7506/spkx1002-6630-201506009
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In this study, flavonoids were extracted from the leaves of Aquilaria sinensis (Lour.) Gilg by solvent extraction
method and assessed for their antioxidant activities by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging,
2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging, and potassium ferricyanide reduction assays.
Ethanol concentration, extraction temperature and liquid-to-solid ratio were identified by single factor method as main
variables that affect the extraction yield of flavonoids. The levels of the three variables were optimized by response surface
methodology. The optimum extraction conditions were found to be extraction at 60 ℃ for 3 h using 60% aqueous ethanol
with a liquid-to-solid ratio of 20:1 (mL/g), leading to an extraction yield of 2.88% (m/m). The antioxidant assays showed that
the extracted flavonoids presented a strong antioxidant activity to scavenge DPPH and ABTS radicals with median effective
concentrations (EC50) of (1.14 ± 0.08) mg/mL and (0.23 ± 0.01) mg/mL, respectively.

Optimization of Phycoerythrin Extraction from Lavers by Mixed Enzymes Using Response Surface Methodology
SHI Ying1, PEI Fei2, ZHOU Lingyu1, YANG Fangmei3, HU Qiuhui3,*
2015, 36(6):  51-57.  doi:10.7506/spkx1002-6630-201506010
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In order to obtain the optimal enzymatic extraction conditions for phycoerythrin from laver with both cellulase
and pectinase, the mixing ratio between the two enzymes was selected, and response surface methodology was used to
explore the effects of extraction temperature, extraction time, total enzyme amount, and pH as well as their interactions on
the yield and purity of phycoerythrin. The optimal extraction conditions were determined as follows: a cellulase to pectinase
ratio of 7:3 (m/m); pH 6.8, 39 ℃, 7.2 h, and a total enzyme amount of 0.04 g. Under these conditions, the extraction rate of
phycoerythrin was 2.257%, and the purity of phycoerythrin was 1.656. The predicted parameters obtained from this work
were accurate, and could be applied to extraction and production of phycoerythrin from lavers.

Extraction and Characterization of Lignin from Corn Stover
ZHANG Kun, WANG Gaoxuan, WANG Xiaojun, ZHANG Shasha, XUE Donghua*
2015, 36(6):  58-62.  doi:10.7506/spkx1002-6630-201506011
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Lignin is a natural phenolic polymer abundant in corn stover. It plays an important role in the synthesis of
adsorbents, dye dispersants, concrete water-reducing agents and many others in the field of chemical industry. In this work,
we developed a method to extract lignin from corn stover by means of alkaline solubilization, alcohol precipitation and
acid separation. Box-Behnken design was applied to optimize the extraction process. The highest lignin yield achieved
was 69.71% under the condition of 2.40 mol/L NaOH at 74 ℃ for 3.10 hours. The resulting lignin was analyzed by using
thermogravimetry (TG), Fourier transform infrared spectroscopy (FT-IR) and ultraviolet-visible (UV-Vis) spectroscopy.
This lignin was decomposed mainly between 130 and 500 ℃. Some of its functional groups formed a cross-linked complex
with thermal stable structures. The maximum UV absorption occurred at 282 nm. This lignin is very reactive and suitable for
polymer synthesis and modification. Thus, this study provides a new way of utilizing corn stover.

Ultrasonic-Assisted Enzymatic Extraction and Bioactivity Assessment of Anthocyanins from Blackberry Wine Pomace
LI Yahui, MA Yanhong*, HUANG Kaihong, ZHANG Hongzhi
2015, 36(6):  63-68.  doi:10.7506/spkx1002-6630-201506012
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This study was focused on applying response surface methodology to optimize the ultrasonic-assisted enzymatic
hydrolysis of blackberry wine pomace using pectinase for anthocyanins extraction. The bioactivity of the extracted anthocyanins
was also evaluated with respect to antioxidant and antibacterial activities. Results showed that the optimum extraction
conditions were determined as follows: enzyme dosage, 0.30%; extraction temperature, 48 ℃; extraction time, 20 min;
solid-to-liquid ratio, 1:15 (g/mL); ultrasonic power, 300 W; and pH, 4.5. Under these conditions, the anthocyanins yield was
4.70 mg/g, which was improved by 14.08% compared to that obtained by acidified ethanol extraction. The anthocyanins
extracted from blackberry wine pomace exhibited a good antioxidant activity by inhibiting lard oxidation and scavenging
1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, and exerted potent inhibition on E. coli and Staph. aureus.

Optimization of Process for Ultra High Pressure-Assisted Synchronous Extraction of Polyphenols and Flavones from Burdock Roots and Their Antioxidant Activity
FAN Jinbo, CAI Xitong, FENG Xuqiao*, HOU Yu, FAN Linlin
2015, 36(6):  69-75.  doi:10.7506/spkx1002-6630-201506013
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The ultra high pressure (UHP)-assisted simultaneous extraction and antioxidant activity of total phenols and
flavones from burdock roots were studied. To optimize the extraction process, the response surface methodology with
three factors at three levels was adopted on the basis of single factor experiments. Model fitting and regression analysis
of experimental data showed that two significant factors which influence total phenol and flavone yields were ethanol
concentration and solid-to-solvent ratio. The optimal extraction conditions were determined as follows: 75% ethanol as
extraction solvent, solid-to-solvent ratio 1:28 (g/mL), extraction pressure 236 MPa, pressure holding time 9 minutes, and
room temperature. Under these optimal conditions, the yield of total phenols and flavones from burdock reached (107.83 ±
1.148) and (21.27 ± 0.950) mg/g respectively. The polyphenols extracted from burdock showed strong ferric ions chelating
ability (IC50 (1.393 ± 0.011) mg/mL), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (IC50 (0.309 ±
0.007) mg/mL) and ferric ions reducing power.

Ultrasonic-Assisted Extraction of Polysaccharides from Ginseng Flower and Their Antioxidant Activity in vitro
ZHOU Sisi1, WANG Yuyuan2, LIU Dan1, ZHANG Yimin1, LIU Siyu1, WANG Xiaoqing1,*, ZENG Xiaoxiong1,*
2015, 36(6):  76-81.  doi:10.7506/spkx1002-6630-201506014
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Based on single factor experiments, the ultrasonic-assisted extraction process for crude water-soluble
polysaccharides (μGFL) from dry ginseng flower was optimized with response surface methodology. The in vitro antioxidant
activity of polysaccharides extracted from ginseng flower was determined. The optimal extraction conditions were obtained
as follows: ultrasonic power, 586 W; extraction duration, 18.65 min; and material/liquid ratio, 1:19.75. Under these
conditions, the extraction yield of polysaccharides from ginseng flower was (5.20 ± 0.17)% (n = 3). The ginseng flower
polysaccharides showed potential scavenging activity against 1,1-diphenyl-2-picrylhydrazxyl (DPPH), hydroxyl and
superoxide anionradical in a concentration-dependent manner. This study indicates that ginseng flower polysaccharides are a
good source of natural antioxidants.

Selenium Enrichment, Microwave Drying and Extrusion Puffing of Germinated Brown Rice
HE Rong, LI Qian, LIU Junfei, YUAN Jian, JU Xingrong
2015, 36(6):  82-85.  doi:10.7506/spkx1002-6630-201506015
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The efficiency of selenium (Se) enrichment in germinated brown rice from the japonica cultivar ‘Wu Yun Jing’
was investigated as well as and the effects of microwave drying and extrusion puffing on the nutritional quality of Se-enriched
brown rice. Satisfactory results were obtained when brown rice was soaked in 10 mg/L sodium selenite and then allowed
to germinate. Under this condition, the germination rate of brown rice was 97.9%, and the contents of organic selenium
and γ-aminobutyric acid (GABA) were 977.6 μg/kg (the proportion of organic selenium was 98.5%) and 445.9 mg/kg,
respectively. Low temperature microwave drying at 40 ℃ had a positive effect on maintaining the contents of selenium and
GABA in germinated brown rice. The contents of organic selenium and GABA in germinated brown rice were increased by
29 and 5 times, respectively, after extrusion when compared to those of the ungerminated brown rice. This study suggested
that sodium selenite could enable selenium accumulation in germinated brown rice, and that Se-rich germinated brown rice
might be used to develop some relevant nutritious puffed foods.

Optimization of Saccharification Conditions of Taro Pulp by Central Composite Design
DAI Yuanyuan, PAN Lijun*, JIANG Shaotong, WU Xuefeng, YU Zhenyu
2015, 36(6):  86-90.  doi:10.7506/spkx1002-6630-201506016
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In order to increase the content of reducing sugar in taro pulp, one-factor-at-a-time experiments and central
composite design method were used to optimize the saccharification conditions of the pretreated and liquefied taro pulp.
A quadratic regression model was proposed by response surface analysis. The optimal saccharification conditions were
established as follows: glucoamylase dosage, 170 U/g; temperature, 55 ℃; hydrolysis time, 125 min; and pH, 4.7. Under
these conditions, the dextrose equivalent value of taro pulp reached (21.37 ± 0.06)%, which was in the 95% prediction
interval of the response value. It was suggested that the regression equation had a good prediction capability. Therefore, the
optimal process may be applied to the preparation of high-quality fermented drinks and clarified juice beverages from taro.

Optimization of Antioxidant Combinations for Algal Oil by Response Surface Methodology
Lü Junwei1,2, YANG Xianqing1,*, LIN Wanling1, LI Laihao1, MA Haixia1, WEI Ya1
2015, 36(6):  91-95.  doi:10.7506/spkx1002-6630-201506017
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The concentrations of rosemary powder (containing 30% or more carnosic acid), VE and VC added together to
algal oil for improved oxidative stability were optimized using Box-Behnken experimental design combined with response
surface analysis based on peroxide value (POV), thiobarbituric acid (TBA) value and docosahexaenoic acid (DHA) content.
A quadratic regression model was established. The optimal combination of the three antioxidants was 0.37‰ rosemary
spices, 0.11‰ VE, and 0.20‰ VC palmitate. The POV value was 9.26 meq/kg, TBA value 0.35 mg/kg and DHA content
30.27% under the optimized conditions after 12 day of accelerated oven-oxidation test. A good agreement was observed
between the predicted and actual values indicating that the established model in this study is feasible.

Water-Soluble Proteins from Corbicula fluminea: Optimization of Ultrasound-Assisted Extraction Process by Response Surface Analysis and Antioxidant Potential
YANG Yuluan, YUAN Meilan, CHEN Lili, BAI Chunqing, ZHAO Li*, SHI Ling, SU Wei
2015, 36(6):  96-102.  doi:10.7506/spkx1002-6630-201506018
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Ultrasound-assisted extraction was adopted to extract water-soluble proteins (WSP) from Corbicula fluminea.
The optimization of four extraction parameters including solid to liquid ratio, extraction time, extraction temperature,
and ultrasound power for the enhanced yield of water-soluble proteins was carried out using Box-Behnken design (BBD)
and response surface methodology (RSM). Moreover, the antioxidant potential of WSPs from Corbicula fluminea was
investigated. The optimal extraction conditions that provided maximum WSP yield (67.70%) were determined as follows:
solid to liquid ratio, 1:20; extraction time, 23 min; extraction temperature, 48 ℃; and ultrasonic power, 920 W. The analysis
of variance (ANOVA) showed that the effects of extraction time and ultrasound power on WSP yield were significant. The
cells were broken more significantly by ultrasonic cavitation and vibration to fully expose the target product to the solvent,
accordingly increasing the extraction efficiency and shortening the extraction time. Thus, the application of ultrasonic is of
great significance for water-soluble protein extraction. The scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH)
and superoxide anion radicals and ferric ion reducing power of the extracts were strong, but the hydroxyl radical scavenging
activity was weak.

Component Analysis
Analysis of Volatile Compounds and Sensory Evaluation of Different Douzhir (Fermented Mung Bean Juice) Products
LU Xiaodan, ZHANG Min*, MIAO Jing
2015, 36(6):  103-108.  doi:10.7506/spkx1002-6630-201506019
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Six samples of Beijing Douzhi from 3 different manufactures were investigated for their volatile compounds by
headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
The results showed that thirty-nine compounds including 18 alcohols, 4 aldehydes, 1 ketone, 6 acids, 3 phenols, 1 ester, 2
ethers and 1 furan were detected in raw Douzhir, and thirty-one compounds including 12 alcohols, 6 aldehydes, 1 ketone, 5
acids, 3 phenols, 1 ester, 2 ethers and 1 furan in cooked Douzhir. The number of volatile compounds and their concentrations
in raw Douzhir were both higher than in cooked samples. The difference in alcohols between raw and cooked Douzhir was
significant. Acids and sulfur compounds were the key flavor compounds. The results of volatile compounds and sensory
evaluation showed that the number of aldehydes and their concentrations were the highest in Douzhi made by Laociqikou,
and the mung bean fragrance was much stronger than that of others.

Changes in Biochemical Components and Physical Characteristics of Fragrant Green Tea Infusion during Sterilization and Storage
MA Mengjun1, CHANG Rui1, LUO Liyong1,2,ZENG Liang1,2,*
2015, 36(6):  109-113.  doi:10.7506/spkx1002-6630-201506020
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Fragrant green tea infusion was prepared and studied for changes in color, light transmittance, particle size and
the amount and morphology of tea cream as well as the contents of polyphenols, amino acids, protein, flavonoids, total
sugar, caffeine and catechin components before and after sterilization with high temperature as well as during subsequent
storage at 37 or 4 ℃ for 7 d. The results showed that: 1) storage at 4 ℃ could effectively alleviate the color deterioration and
turbidity of the tea infusion to a certain extent while storage at 37 ℃ could accelerate its etiolation and turbidity; 2) different
storage temperatures had significant impact on the biochemical components, which could be maintained at higher levels at
4 ℃ whereas the flavor could be deteriorated at 37 ℃; and 3) lower amounts of tea cream was formed at 4 ℃ from the small
molecular particles than at 37 ℃ from the large molecular clusters.

Discriminating the Taste of Cheese under Different Ultrasonic Treatment Durations by Using Electronic Tongue
CONG Yanjun1,2, YI Hong1,3, ZHENG Fuping1,2,*
2015, 36(6):  114-118.  doi:10.7506/spkx1002-6630-201506021
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This paper aimed to study the feasibility of quality assessment of cheeses taste by using electronic tongue. Five
traditional cheeses and two import cheeses were tested. Simultaneously, the influence of ultrasonic treatment on sensor
response signals was studied. The cheeses were discriminated by different pattern recognition methods. Partial least squares
regression (PLSR) and principal component analysis (PCA) were used to establish the relationship between sensor signals
and the total taste score value of cheeses. Results showed that PCA could provide general classification information on
the various cheese samples and the reduced dimension data provided enough information on the raw data. The ultrasonic
processing significantly affected the sensor signals. The signals of sensors named as UMS, GPS, and SPS all correlated
negatively with bitterness and saltiness based on principal component 1 (PC1), and the response of SWS sensor positively
with sweetness based on PC2. The results will provide a basic for the intelligent evaluation of cheese quality.

Optimum Extraction Conditions for Pyrazine Compounds from Maillard Reaction Mixture by Headspace Solid-Phase Microextraction
ZHOU Yongyan1,2, LI Ya2, YU Ainong1,2,*
2015, 36(6):  119-123.  doi:10.7506/spkx1002-6630-201506022
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In order to find optimal conditions for the extraction of pyrazine compounds formed by Maillard reaction by using
headspace solid-phase microextraction (HS-SPME), the appropriate fiber was selected and the effects of electrolyte (NaCl)
concentration, temperature and time on extraction efficiency were investigated by single factor and orthogonal array design
methods. The best extraction efficiency was achieved by addition of 1.4 g of the electrolyte to 7 mL of the Maillard reaction
solution and extraction proceeded for 30 min using 75 μm CAR/PDMS fiber at 50 ℃. The relative standard deviation (RSD)
of pyrazine compounds extracted by the proposed procedure ranged from 0.31% to 5.03% with an average of 1.90%. The
method has a good repeatability and can be used to extract pyrazine compounds formed by Maillard reaction.

Analysis of Fruit Quality and Acid Constituents of Three Bred Cultivars Selected from Jiangjin Sweet Orange
SUN Qi1,2, XIE Rangjin2,3, DENG Lie2,3, YI Shilai2,3, ZHENG Yongqiang2,3, Lü Qiang2,3, HE Shaolan2,3,*
2015, 36(6):  124-129.  doi:10.7506/spkx1002-6630-201506023
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Three elite Jincheng varieties selected from Jiangjin sweet orange, including a low-acid (long-leaf), a normalacid
(Jincheng) and a high-acid (Daguo) cultivar, were used as materials to analyze the dynamic changes in fruit quality and
organic acids including citric acid, quinic acid and malic acid in their juice after the expanding phase. Results showed that the
size of fruit of three cultivars almost reached the maximum in late October and the total soluble solids (TSS) was gradually
increased with a decrease in titratable acid (TA). Of three organic acids, citric acid was the most dominant. During fruit
development, the content of citric acid gradually declined while malic acid showed the opposite trend; the content of quinic
acid was greatly fluctuated as it was increased in the earlier stage and then decreased, and finally reached the maximum in the
middle of November. At maturation, the fruit weight and the citric acid content of Jincheng were both in between ‘Long-leaf’
orange and ‘Daguo’ Jincheng orange, and its TSS content was highest. The fruit weight of Long-leaf was lowest (155.27 g),
and the same was true for the TA (0.55%) and the citric acid content (6.95 mg/g); on the contrary, the fruit weight (311.92 g),
TA (titratable acidity) (1.02%) and citric acid content (11.72 mg/g) of ‘Daguo’ Jincheng orange were highest among three
cultivars. These data showed a tendency that the higher TA was, the higher citric acid content and the lower quinic acid
content occurred.

Comparative Studies of Processing Characteristics of Different Raspberry Varieties
SONG Jianxin1, MENG Xianjun1,*, YAN Tingcai1, LI Bin1, SHANG Hongli2
2015, 36(6):  130-135.  doi:10.7506/spkx1002-6630-201506024
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Fruits of 15 raspberry cultivars were used as materials to analyze the physical and chemical parameters, vitamin C,
crude protein, total phenolics and anthocyanins. Results showed that there were remarkable differences in hardness, fruit
juice rate, the contents of total soluble solids and titratable acids and ratio of sugars to acids among the tested raspberry
cultivars. Hardness ranged from 18.20 to 49.50 g, which exhibited the highest level in Meeker No. 2 cultivar and the lowest
level in Cuthbert. The total soluble solids contents ranged from 6.86% (Cuthbert) to 10.60% (FertodZamatos). The highest
sugar/acid ratio was found in Sunrise (7.42) and the lowest (1.75) in Willamette. In addition, notable differences in the
activities of polyphenol oxidase (PPO) and peroxidase (POD) and the color stability were also observed among these 15
raspberry cultivars. Among these raspberry cultivars, Cuthbert and Willamette exhibited the highest (10.60 mg/100 g) and
Willamette contained the lowest vitamin C content (6.86 mg/100 g). The crude protein contents were fluctuated in the range
from 0.70 to 1.49 g/100 g. The total phenolic contents varied from 1.41 to 3.44 g/100 g. The anthocyanins contents ranged
from 72.35 to 393.88 mg/100 g. It was preliminarily evaluated that the first category consisting of Rideau and Meeker No. 2,
1 was suitable for processing fruit juice or fruit wine products; Zeva Remontant, Nova were suitable for processing canned
raspberry products; Suitable for processing dried fruit products were Willamette, Omet, Festival and Sunrise assigned to the
second category. The comprehensive qualities of Rideau, Meeker No. 1, Meeker No. 2, Willamette, Sunrise and Nova were
better, and these six cultivars were suitable for further breeding of new raspberry varieties and deep processing.

Distribution of Ellagic Acid and Triterpenes in Different Organs of Pomegranate
ZHANG Lihua1, ZHANG Yuanhu2,*, SUN Lei3, ZHAO Dengchao3
2015, 36(6):  136-139.  doi:10.7506/spkx1002-6630-201506025
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The distribution of ellagic acid (EA), oleanolic acid (OA) and ursolic acid (UA) in the petals, receptacle stamens,
leaves and peel of ‘Daqingpi’ pomegranate in Zaozhuang of Shandong province was studied using high performance liquid
chromatography (HPLC). The results showed that the content of EA was in the decreasing order of petals (5.78 mg/g) >
receptacle (5.22 mg/g) > stamens (4.93 mg/g) > leaves (3.67 mg/g) > peel (2.12 mg/g); for UA, the decreasing order was
stamens (6.22 mg/g) > petals (5.91 mg/g) > leaves (2.90 mg/g) > receptacle (1.06 mg/g) > peel (0.33 mg/g); and for OA,
the decreasing order was petals (6.62 mg/g) > stamens (4.02 mg/g) > leaves (1.41 mg/g) > receptacle (0.79 mg/g) > peel
(0.28 mg/g). It is suggested that leaves, peel and flowers of pomegranate may be used as raw materials for extracting EA and
triterpene. Especially, the flowers have better prospects for development and utilization.

Quality Properties and Cluster Analysis of Different Blueberry Cultivars
HAN Si, MENG Xianjun*, WANG Yanqun, LI Bin, LI Dongnan
2015, 36(6):  140-144.  doi:10.7506/spkx1002-6630-201506026
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Quality properties of 14 different blueberry cultivars from Shandong province were analyzed in terms of sensory
evaluation, nutritional qualities, and processing characteristics. Cluster analysis was used to evaluate the overall quality of
different cultivars to choose the best cultivar. The results indicated that the fruit quality had differences among different
blueberry cultivars. Notable differences were observed in antioxidant substances, fruit juice rate and solid/acid ratio of
these blueberry cultivars. L5 exhibited the highest abundance of anthocyanins (617.46 mg/100 g) and solid/acid ratio
(47.78%), while Lanta-1 indicated the highest fruit juice rate (78.43%). In addition, total sugar content of Lanta-2 was the
highest among the cultivars analyzed. The 14 varieties could be grouped into four categories: the first category included
37-1, O’ Neal, Beilu and B; the second category included Elliott-1, Brigitta, Lanfeng and Lanta-1; the third category
included Elliott-2, Duke and Z. H34 and Lanta-2 belonged to the fourth category; and L5 was assigned to the last category.
Preliminary evaluation showed that the blueberry varieties in the second category were excellent for juice- or wine-making.
The fourth category was excellent blueberry varieties for direct consumption. Besides, the last category was the excellent
blueberry cultivar suitable both for making jam and processing dried fruit.

Comparative Analysis of Volatile Components of Major Varieties of Kumquat (Fortunella Swing) in China
ZHENG Jie1,2, JIANG Dong1, ZHANG Yaohai1,3,4, JIAO Bining1,2,3,4,5,6,*, PANG Junxiao1,3,4
2015, 36(6):  145-150.  doi:10.7506/spkx1002-6630-201506027
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The volatile components of several major kumquat varieties from China were investigated and compared. Gas
chromatography-mass spectrometry (GC-MS) combined with headspace solid phase micro-extraction was used to determine
the contents of volatile components from the peels of 15 different kumquat varieties. A total of 195 volatile substances were
detected in all the samples, including terpenes, alcohols and aldehydes. The number of volatile components identified in
each variety ranged from 45 to 78, and the total content of volatile components ranged from 791.69 to 27 405.95 μg/g fresh
weight with coefficient of variation of 46.46%. The main components were limonene, myrcene, α-terpinene, γ-terpinene,
isolimonene, terpinolene, α-pinene, γ-elemene, α-caryophyllene, germacrene D, α-amorphene and linalool. Principal
component analysis (PCA) and cluster analysis were conducted based on the volatile components to classify different
kumquat varieties. The results indicated that there were significant differences in volatile composition (kind and quantity)
among these varieties, which could be used as an auxiliary tool to distinguish different kumquat varieties.

Determination of 1,2,3,5,6-Pentathiepane in Lentinula edodes by Gas Chromatography-Mass Spectrometry
ZHOU Jiaxin, BAI Bing, ZHOU Changyan*, SHAO Yi
2015, 36(6):  151-154.  doi:10.7506/spkx1002-6630-201506028
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A simple and rapid method was developed for determining 1,2,3,5,6-pentathiepane in Lentinula edodes by gas
chromatography-mass spectrometry (GC-MS). Samples were extracted by acetonitrile, purified by solid-phase florisil column
and detected by GC-MS under selective ion monitoring mode. Good linear correlation was obtained within the concentration
range of 1,2,3,5,6-pentathiepane between 1.0 and 20.0 μg/mL, under the chromatographic conditions used in this study.
The average recovery rates of 1,2,3,5,6-pentathiepane at spiked concentrations of 10.0, 20.0 and 30.0 mg/kg were between
86.61% and 98.48%, with relative standard deviation of 2.92%?4.28%. The detection limit and quantification limit were 0.10
and 0.25 mg/kg, respectively. This method has the advantages of convenient operation and good reproducibility, which is
suitable for determining 1,2,3,5,6-pentathiepane in Lentinula edodes.

Chemical Constituents of Antioxidant Species in Black Soybean
ZHENG Congcong, SU Yanfang*, HUANG Xiong, QUE Meng
2015, 36(6):  155-160.  doi:10.7506/spkx1002-6630-201506029
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Objective: To investigate the chemical constituents of the antioxidant species present in black soybean. Methods:
The antioxidant species were isolated and purified from black soybean via silica gel, polyamide, D-101 macroperous
resin and Sephadex LH-20 column chromatography and their antioxidant activity was determined by the 1,1-diphenyl-2-
picrylhydrazyl radical (DPPH) scavenging method. Their chemical structures were identified on the basis of spectral analysis
and physicochemical properties. Results: Ten compounds including seven flavonoids were isolated and identified as genistein
(1), daidzein (2), glycitin (3), daidzin (4), genistin (5), quercetin-3-O-β-D-glucopyranoside (6), 3’-O-methylepicatechin-
7-O-β-D-glucopyranoside (7), daucosterol (8), maltol (9), and bergenin (10). Conclusion: Compounds 6, 7, 9 and 10 were
isolated from Glycine max (L.) Merr. for the first time, and the antioxidant activity of black soybean is mainly attributed to
the phenolic compounds.

Physicochemical Properties and Antioxidant Activity of Polysaccharide Extracted from Haematococcus pluvialis with Three Different Methods
LIU Yang, WANG Shihui, LIU Yun*
2015, 36(6):  161-168.  doi:10.7506/spkx1002-6630-201506030
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Three different methods, ultrasonic-assisted acid extraction, ultrasonic-assisted alkali extraction and ultrasonicassisted
water extraction, were compared to extract polysaccharides from Haematococcus pluvialis with respect to yield
and physicochemical characteristics. The results showed that polysaccharide yield decreased in the following order: alkali
extraction (9.52%) > acid extraction (1.50%) > water extraction (1.29%). Scanning electron microscopy (SEM) demonstrated
that the cell wall of algae was most seriously damaged by ultrasonic-assisted alkali extraction, leading to the largest amount
dissolved polysaccharides. In addition, the polysaccharides extracted by ultrasonic-assisted acid extraction had the strongest
absorption peaks on Fourier transform infrared spectroscopy (FTIR) spectra, and all the three polysaccharides contained
pyranose monomers in their structures. The main hemiacetal hydroxyl was α configuration. The antioxidant analyses of
1,1-dipheny1-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging activities and reducing power testes showed that
the polysaccharides extracted by these three methods all presented some natural antioxidant activities. Among them, the
polysaccharide extracted by ultrasonic-assisted alkali extraction showed the strongest antioxidant activity. It is concluded
that ultrasonic-assisted alkali extraction is an effective method for extracting polysaccharides from H. pluvialis.

Analysis of the Monosaccharide Composition of Polysaccharides from “Tangzao” Jujube Fruits,a Local Cultivar in Hunan, China
SHI Hao, WANG Rencai*, PANG Li, QIU Zhenhua, LIU Jikai
2015, 36(6):  169-172.  doi:10.7506/spkx1002-6630-201506031
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This study aimed to analyze the monosaccharide composition of five polysaccharides (DTA, DTB1, DTB2, DTB3,
and DTC) extracted from “Tangzao” jujube fruits, a major local cultivar in Hunan, China. The polysaccharides were
extracted from fruits of three-year-old jujube trees and analysis of the monosaccharide composition was performed by
gas chromatography following derivatization with aldononitrile acetate. The results showed that the most predominant
monosaccharides were glucose, xylitol, glucose, galactose, which accounted for 36.4%, 19.4% (as high as 36.4% in DTC),
18.5%, and 24.2% of the total monosaccharides, respectively, followed by rhamnose, ribose, arabinoseand mannose, which
accounted for 7.1%, 6.5%, 8.1% and 7.9% of the total sugars, respectively, and then fucose and xylose with relative contents
of only 5.0% and 3.4%, respectively (only 0.8% fucose was contained in DTB1 and only 0.7% xylose in DTB2). It can be seen
that the monosaccharide composition of polysaccharides from “Tangzao” jujubes is quite different.

Analysis of Nutritional Components and Amino Acid Composition of Sika Deer Colostrum
NING Jianting, YUE Xiqing*, WU Junrui, YANG Mei
2015, 36(6):  173-177.  doi:10.7506/spkx1002-6630-201506032
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In this study, we determined the main nutritional components of sika deer colostrum by Kjeldahl and colorimetry.
An automatic amino acid analyzer was used to determine amino acid contents. Sika deer colostrum was also compared
with the colostrums of other mammals. The results showed that sika deer colostrum was rich in protein (7.07 g/100 g), fat
(10.69 g/100 g), calcium (1 172.19 mg/kg), magnesium (151.22 mg/kg), iron (10.34 mg/kg), zinc (8.86 mg/kg) and 17 kinds
of amino acids. Essential amino acids (EAAs) comprised 0.407 of the total amino acids; the ratio of EAA to non-essential
amino acids (NEAAs) was 0.716. The most abundant amino acid was glutamic acid and the first limiting AA in the protein
was sulfur-containing amino acid. Based on the FAO/WHO recommended pattern and the whole-egg protein pattern, SRCs
of sika deer colostrum were 81.08 and 71.82, respectively, and EAAIs were both 0.96. All these findings indicated that sika
deer colostrum was a source of high-quality proteins that can satisfy human nutritional needs.

High Performance Liquid Chromatographic Analysis of Free Amino Acids in Raspberry Using Pre-Column Derivatization with 2,4-Dinitrofluorobenzene
ZHAO Yinglian1, MOU Dehua1, LI Yan1,2,*
2015, 36(6):  178-182.  doi:10.7506/spkx1002-6630-201506033
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A simple and rapid reversed-phase high-performance liquid chromatographic (RP-HPLC) method for the
simultaneous analysis of 22 free amino acids was established and applied to analyze free amino acids in raspberries. The
method was based on pre-column derivatization with 2,4-dinitrofluorobenzene (DNFB). The compounds were separated on
a Hypersil ODS2 column. The mobile phase used was a mixture of phase A containing 40 mmol/L sodium acetate buffer (pH
6.4) and phase B containing 50% acetonitrile-water through the gradient elution. Detection was performed using a diode
array detector at 360 nm. The method showed good linearity with coefficients (R2) of determination varying between 0.993 1
and 1.000 0 and precision (relative standard deviation, RSD) ranging from 0.95% to 4.98%, and recovery rates were in the
range between 97.10% and 103.39% for 22 amino acids. The limits of detection and quantification were 0.39?2.87 μg/mL
and 1.29?9.47 μg/mL, respectively. This method proved to be simple and reproducible and was applied to detect 14 free
amino acids in raspberries, including 6 essential amino acids (EEAs). The contents of EEAs accounted for 29.36% of the
total amino acids. The amino acid content of raspberries is abundant, indicating that this kind of berry has the potential to be
developed into functional foods.

Separation and Structure of Glycosaminoglycans from the Hard Clam Meretrix meretrix
LIN Jianyuan, JIA Kangming, LI Yao
2015, 36(6):  183-186.  doi:10.7506/spkx1002-6630-201506034
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Objective: To extract glycosaminoglycans (GAGs) from hard clams (Meretrix meretrix) by multi-enzymatic
hydrolysis and to analyze the structure of chondroitin sulfate in the extract by infrared (IR) spectroscopy. Methods: The
components of GAGs were examined by ultra high performance liquid chromatography-electrospray-mass spectrometry
(UPLC-ESI-MS) using an ACQUITY UPLC BEH Amide chromatographic column (2.1 mm × 100 mm, 1.7 μm) and an
ACQUITY UPLC BEH Amide VanGuard guard column (2.1 mm × 5 mm, 1.7 μm). The mobile phase was composed of a
mixture of water and methanol (75:25, V/V) containing 0.2% glacial acetic acid at a flow rate of 0.1 mL/min. The injection
volume was set as 20 μL. Results: Rapid separation of the components was achieved and their structures were determined by
UPLC-ESI-MS. Conclusion: This paper provides an effective method to identify the structure of GAGs.

Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage
FANG Mengwei1, YANG Runqiang1, GUO Liping1,2, WANG Zhiying1, GU Zhenxin1,*
2015, 36(6):  187-191.  doi:10.7506/spkx1002-6630-201506035
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Comparison of the contents of glucosinolates, isothiocyanates, total phenols, ascorbic acid and other major
bioactive substances among four cabbage varieties including ‘Chundajiang’, ‘Pate’, ‘Hancheng’, ‘Chunyou’ and different
parts of ‘Pate’ cabbage was conducted. The results showed that contents of aliphatic thioglycosides were the highest of
the total glucosinolates (GLs). Among the four cabbage varieties, the contents of total GLs and aliphatic thioglycosides
in ‘Pa Te’ cabbage were the highest. The content of total GLs in outer leaves of ‘Pate’ cabbage was the highest, and the
lowest in the central. The contents of ITCs and total phenols in ‘Pate’ cabbage were the highest among the cultivars
analyzed. Ascorbic acid content in ball leaves of ‘Hancheng’ cabbage was higher than in other three varieties. Ball leaves of
‘Chundajiang’ cabbage contained the highest myrosinase (MRY) activity. No significant difference in myrosinase (MRY)
activity was detected between ‘Pate’ and ‘Chunyou’, whereas in ‘Hancheng’, MRY activity was the lowest. The contents of
ITCs and ascorbic acid in outer leaves and the content of total phenols in central leaves of ‘Pate’ cabbage were the highest.
MRY activity in central and internal leaves of ‘Pate’ cabbage was significantly higher than that in the outer leaves. Thus, ‘Pate’
cabbage can be developed as a functional food raw material.

Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging
LI Lanxiao1, LI Jiming1,*, XU Yan1,2, FAN Wenlai2, TANG Ke2, YU Ying1, SHEN Zhiyi1, JIANG Wenguang1
2015, 36(6):  192-197.  doi:10.7506/spkx1002-6630-201506036
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The main aroma components of wines treated with oak chips from different origins and toasting degrees during
aging were determined by solid-phase micro-extraction and gas chromatography-mass spectrometry (GC-MS), and principal
component analysis (PCA) and discriminant analysis were performed in the present work. Results showed that the main
aroma components in wines during aging were influenced significantly or extremely significantly by the two factors, origin
and toasting degree of oak chips. Nine compounds including furfural, 5-methyl furfural, cis oak lactone, vanillin, guaiacol,
4-methyl guaiacol, eugenol, 4-ethyl phenol and 4-ethyl guaiacol were affected more remarkably by toasting degree than
by origin, while trans oak lactone and isoeugenol were mainly affected by origin. The PCA results showed that 3 principal
components accounted for 83.8% of total variations, which can reflect the influences of different oaks on wine aroma
components. The main compounds contributing to the differences in aroma components influenced by oak chips were
confirmed by discriminant analysis, and a discrimination function model was established to discriminate the wines aged with
oak chips of different origins and toasting degrees according to the contents of different aroma components.

Distribution of Odd and Branched Chain Fatty Acids (OBCFA) of Yak Milk from Different Lactations
SUN Wancheng, LUO Yihao, LIU Xiangjun
2015, 36(6):  198-201.  doi:10.7506/spkx1002-6630-201506037
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Yak milk samples from the full lactation (June, July, and August) and half lactation periods (March) at altitudes
ranging from 2 835 to 3 719 meters were collected and analyzed by gas chromatography-mass spectrometry (GC-MS) for
the distribution of odd and branched fatty acids (OBCFAs) at different lactations. The results showed that no significant
differences in OBCFAs of yak milk samples were found between different regions (Guoluo, Hainan, Wunan, and Qilian).
For the half lactation period, significant difference in odd chain fatty acids (OCFAs) (P < 0.05) and extremely significant
differences in branched chain fatty acids (BCFAs) (P < 0.001) were found among different regions. The concentrations of
both OCFAs and OBCFAs were the highest in the half lactation period (March) of yak milk, and significantly higher than
those of cow milk at both lactations.

Identification of Pomegranate from Different Producing Areas of Xinjiang Based on Mineral Profile
WANG Rui1,2, WANG Qiang1,2, WANG Cun1, WU Hongbin3,*
2015, 36(6):  202-205.  doi:10.7506/spkx1002-6630-201506038
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The concentrations of 12 mineral elements in the edible part and seeds of 36 pomegranate samples collected
from 6 different producing areas of Xinjiang were determined by inductively coupled plasma-atomic emission spectrometry
(ICP-AES) and analyzed by principal component analysis (PCA) and linear discriminate analysis (LDA). Two three-factor
models accounting for 84.29% and 60.33% of data variability for the metal element composition of the edible part and seeds,
respectively were established by PCA. Thirty-six pomegranate samples were classified into six groups by PCA, agreeing
with the producing areas. A satisfactory classification of the edible part and seeds of pomegranate was obtained with
overall correct classification rates of both 100%, and cross-validation rates of 100% and 94.44%, respectively. Thus, this
discrimination method can be applied in the geographic origin discrimination of pomegranate.

Safety Detection
Simultaneous Analysis of 8 Mycotoxins in Grains by High Performance Liquid Chromatography
LI Rui, XIE Gang*, WANG Songxue
2015, 36(6):  206-210.  doi:10.7506/spkx1002-6630-201506039
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A rapid analytic method using high performance liquid chromatography (HPLC) was established for
the simultaneous determination of aflatoxins, including AFB1, AFB2, AFG1 and AFG2, ochratoxin A, zearalenone,
deoxynivalenol and T-2 toxin in grains. The samples were extracted with acetonitrile-water, and cleared up with an immunoaffinity
column (IAC). The separation of the targeted compounds was performed on an Agilent Elipse Plus C18 column
(100 mm×4 mm, 3.5 μm) using a mobile phase consisting of a mixture of acetonitrile : methanol : water : acetic acid with
a flow rate of 1 mL/min at 35 ℃. The injection volume was 20 μL. The detection system was variable wavelength detector
(VWD)-PHRED system-fluorescence detector (FLD). The limits of detection (LODs) of AFB1, AFB2, AFG1, AFG2, ZEN,
OTA, DON, and T-2 toxin were 0.446, 0.152, 0.523, 0.334, 7, 0.7, 200, and 100 ng/mL, respectively. The recoveries of
samples spiked with these mycotoxins were in the ranges of 80.0% - 104.5% for corn and 83.2% - 102.8% for wheat. The
precision values associated with the method, expressed as relative standard deviation (RSD) values, were between 2.6% and
10.2%. It took only 2 hours to complete an analysis. The method was suitable for the determination of common 8 mycotoxins
in raw grains, with the advantages of simplicity, rapidness, sensitivity, and good reproducibility.

Determination of Oxidative DNA Damage Induced by Quinoxaline in Apostichopus japonicas Tissue Using High Performance Liquid Chromatography
JIANG Xiangyang1, ZOU Rongjie1,2, XU Yingjiang1, SONG Xiangjun1, GONG Xianghong1,LIU Huihui1, TIAN Xiuhui1, SUN Guohua1, LIU Yun3, AN Honghong3, ZHANG Xiuzhen1,*
2015, 36(6):  211-215.  doi:10.7506/spkx1002-6630-201506040
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8-Hydroxy-2’-deoxyguanosine (8-OHdG) is one of the main modified products from oxidative DNA damage
when deoxyguanosine (dG) is oxidized by a large amount of active oxygen species (ROS). Once 8-OhdG has avoided to
be repaired within the body, it maybe the initiation factor causing mutagenic, teratogenic and carcinogenic effect. 8-OHdG
is a metabolic end product that is stable within the body. It is not formed by non-DNA oxidation pathway outside the cell.
The content of 8-OHdG can reflect the degree of oxidative damage in DNA. Thus, it is important to determine the content
of 8-OHdG in order to evaluate the interaction between oxidative damage, oxidative stress and DNA damage in the body.
The quinoxaline-induced DNA oxidative damage in Apostichopus japonicas tissues was determined by high performance liquid
chromatography (HPLC) in this study. Sea cucumber tissue treated with quinoxalines at different concentrations and for different
time periods were collected. DNA were extracted and treated enzymatically, and then 8-OHdG as an indicator of DNA oxidative
damage was measured and analyzed by HPLC. The results showed that the HPLC-UV method displayed a wide applicability,
stability and accuracy, high sensitivity, less samples and fast analysis. The 8-OHdG content remarkably increased along with
increasing concentration and processing time of mequindox. The dose- and time-dependent response relationship existed,
which were a continual process. The oxidative damage to DNA caused by quinocetones significantly increased with increasing
concentration (P < 0.05). It was indicated that there was obvious genetic toxicity resulting from oxidative DNA damage caused by
mequindox and quinocetone in sea cucumber. Thus, it is necessary to control strictly quinoxalines applied in sea cucumber.

Simultaneous Determination of 4 Parasiticide Residues in Milk by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
HOU Gaicheng1, TAN Aijuan2,*, Lü Shiming3, JIN Xiaofeng4, ZHANG Jianyong4
2015, 36(6):  216-219.  doi:10.7506/spkx1002-6630-201506041
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A new multi-residue analytical method was developed for the simultaneous determination of residues of 4
parasiticides, i.e. praziquantel, ivermectin, abamectin and doramectin, in milk by ultra performance liquid chromatography
tandem mass spectrometry (UPLC-MS-MS). The samples were extracted with acetonitrile and then cleaned up with alkaline
alumina column. The target compounds were separated with UPLC ACQUITY BEH C18 column. The mobile phase A
(acetonitrile plus 0.1% formic acid) and the mobile phase B (0.1% formic acid plus 5 mmol/L ammonium acetate) were
used in a gradient elution program. The target drugs were detected by electrospray ionization mass spectrometry in positive
ion mode with multiple reaction monitoring. The results showed good linear relationships in the range of 5-100 ng/mL
and the correlation coefficients were all above 0.996. The average recoveries ranged from 76.4% to 113.3%, and the relative
standard deviations (RSDs) were in the range of 2.4%-10.6%. The limits of detection (LODs) for praziquantel, ivermectin,
abamectin and doramectin were 1.0, 2.5, 2.5, and 2.5 μg/kg, respectively. The method was simple, rapid, and accurate to measure
the residues of these four parasiticides praziquantel, ivermectin, abamectin and doramectin in milk.

Sterilization of Molds on Pancake Surface by Pulsed Light and Its Effect of Pancake Flavor Quality
TANG Mingli, WANG Bo, LIU He, HE Yutang, HUI Lijuan, MA Tao*
2015, 36(6):  220-225.  doi:10.7506/spkx1002-6630-201506042
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The current study was conducted to evaluate the efficacy of pulsed light (PL) treatment for inactivating molds
on pancakes. The experimental conditions were optimized by response surface methodology, and the flavor of pancake was
compared before and after the treatment using an electronic nose. The molds on pancakes was effectively killed by using
pulsed light. The mold count was reduced by 1.65 (lgS) and approximately 97.7% of the molds were inactivated when 27
pulses were continuously carried out with an energy level of 500 J at a distance of 10.9 cm. Electronic nose was not able to
distinguish between the experimental and control groups very well, indicating that pulsed light had little influence on the
flavor of pancake and was suitable for pancake sterilization.

Packaging & Storage
Effect of Antibacterial Polyvinyl Alcohol Packaging Films on Quality of Bream during Cold Storage
JIANG Shuo, YANG Fuxin*, ZHANG Yan, SHI Wenjin, WANG Yuting
2015, 36(6):  226-231.  doi:10.7506/spkx1002-6630-201506043
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The preservative effect of antibacterial polyvinyl alcohol packaging films, fabricated with polyvinyl alcohol and one
of four antioxidant treatments (2 g/100 mL chitosan quaternary ammonium salt, 0.5 g/100 mL tea polyphenols, 2.5 g/100 mL
calcium propionate, 0.5 g/100 mL, or ethylparaben + 1.5 g/100 mL calcium propionate) on bream meat was examined
by measuring water-holding capacity (WHC), pH, whiteness, thiobarbituric acid (TBA), total volatile basic nitrogen
(TVB-N), aerobic plate count, texture properties and sensory evaluation during storage at (4 ± 1) ℃. The results indicated
the antibacterial polyvinyl alcohol packaging films with 0.5 g/100 mL tea polyphenols and 0.5 g/100 mL ethylparaben +
1.5 g/100 mL calcium propionate could keep the bream fresh effectively during (4 ± 1) ℃ storage.

T-2 Toxin at Low Concentration Activates Phenylpropanoid Pathway in Potato Tubers
ZHAO Ying, XUE Huali, BI Yang*, TANG Yamei, SHEN Keping
2015, 36(6):  232-235.  doi:10.7506/spkx1002-6630-201506044
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Dry rot, caused by Fusarium sulphureum spp., is one of the most important postharvest diseases of potato tubers
in Gansu province. Potato tuber slices (cv. Long Shu No.3) were treated with T-2 toxin at 1 μg/mL. The efficacy of T-2 toxin
treatment on the lesion diameter of potato tuber slices inoculated with F. sulphureum, the activities of key enzymes involved
in phenylpropanoid pathway and metabolites were investigated. The results showed that T-2 toxin treatment significantly
decreased lesion diameter of potato tuber slices inoculated with F. sulphureum, and enhanced the activities of phenylalanine
ammonia-lyase (PAL) and coumaric acid-coenzyme A ligase (4CL), and also improved the accumulation of lignin, total
phenolic compounds, flavonoids and anthocyanin. It is suggested that T-2 toxin treatment at lower concentration induces
resistance against dry rot in harvested potato tubers by activating phenylpropanoid pathway.

Antioxidative and Antibacterial Activities of Rosemary Extracts in Vacuum-Packaged Cooked Pork Patties
YIN Yan, ZHANG Wangang*, ZHOU Guanghong, XU Xinglian
2015, 36(6):  236-241.  doi:10.7506/spkx1002-6630-201506045
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Effects of rosemary extracts on lipid oxidation, antibacterial activity and quality of cooked pork patties under
vacuum packaging were assessed. Rosemary extracts were added into cooked pork patties at levels of 0.03%, 0.06% and
0.09% compared to a control and a synthetic antioxidant (butylated hydroxytoluene, BHT) treatment. Thiobarbituric acid
reactive substances (TBARS), total bacterial counts, total volatile basic nitrogen (TVB-N), pH values, redness (a*) and
textural characteristics during 10 d of chilled storage were analyzed. The results showed that additions of rosemary extracts
caused significantly lower extent of lipid oxidation than control samples (P < 0.05). Addition of 0.09% rosemary extracts
showed remarkable antibacterial activities throughout the chilled storage compared with control (P < 0.05). After 4 d of
storage, patties with rosemary extracts displayed a significant lower TVB-N than control (P < 0.05). The control samples
from had significantly higher pH values than those prepared with rosemary extracts during the storage (P < 0.05). After 1 d of
storage, supplementation of 0.09% rosemary extracts showed greater a* values than control, while a* values of all treatments
with rosemary extracts were significantly greater compared to control after 7 and 10 d of storage (P < 0.05). In addition, the
chewiness of cooked pork patties added with rosemary extracts increased significantly after 4, 7 and 10 d of storage. After 1
and 10 d of storage, patties with rosemary extracts showed greater hardness than control, while patties with 0.09% rosemary
extracts exhibited significantly higher hardness after 4 and 7 d of storage (P < 0.05). This study reveals that rosemary extracts
could have great antioxidative and antibacterial activities and improve the color and textural characteristics of cooked pork
patties under vacuum packaging.

Changes in Microflora on Fresh Mutton during Chilled Storage
ZHOU Yanbing1, AI Qijun1,*, ZHANG Dequan2,*
2015, 36(6):  242-245.  doi:10.7506/spkx1002-6630-201506046
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The composition of the bacterial microflora on fresh mutton as a function of storage time at 4 ℃ was determined
by total plate count and colony polymerase chain reaction (PCR). The results showed that the total number of colonies on
tray-packaged mutton increased with an increase in storage time and exceeded 106 CFU/g at the seventh day, indicating
spoilage of the mutton. The main bacteria were Pseudomonas, Bacillus, Acinetobacter and etc. During storage, Pseudomonas
became the dominant spoilage bacterium in chilled meat.

Relationship of Coloration with Polyphenols and Related Enzyme Activities during Low-Temperature Storage of Apple
BAI Ge, GUO Yurong*, CHEN Lei, ZHANG Xiaorui
2015, 36(6):  246-250.  doi:10.7506/spkx1002-6630-201506047
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The color of apple has a direct impact on its quality and storability. We used apples with a percentage of red color
area no less than 80% or no more than 20% to analyze their quality parameters, polyphenols and related enzyme activities
during low-temperature storage. The quantitative analysis of polyphenols was performed by HPLC. The physicochemical
analyses showed that a constant decrease in fruit firmness was observed, whereas soluble solids content and pH increased
continuously during storage. The changes in total polyphenol and mono-phenol contents consistently followed a decreaseincrease-
decrease trend and reached peaks after 100 days of storage. Concurrently, the activity of phenylalnine ammonialyase
(PAL) attained a peak. However, the activities of polyphenol oxidase (PPO) and peroxidase (POD) reached their peaks after
50 and 150 days of storage, respectively. All of the three enzyme activities were closely related with polyphenols content in apple.
All of the above results demonstrate that apple has the maximum nutritional value when the storage period is 100 days.

Comparison of Phenylpropanoid Pathway Metabolism in Slices of Susceptible and Resistant Potato Cultivars Inoculated with Fusarium sulphureum
BAO Gaihong, BI Yang*, LI Yongcai, WANG Yi, WANG Ting, TANG Ying, MA Chaoling, BAI Xiaodong
2015, 36(6):  251-156.  doi:10.7506/spkx1002-6630-201506048
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Comparative analysis between two potato cultivars was carried out to detect the key enzymes activities and
metabolite accumulation in phenylpropanoid pathway in whole and sliced potatoes inoculated with Fusarium sulphureum.
The results showed that lesion diameters on tubers and slices of the resistant cultivar “Qingshu No.168” inoculated with
F. sulphureum were significantly smaller than those of the susceptible cultivar “Longshu No.3”. The activities of phenylalanine
ammonia-lyase (PAL) and 4-coumarate A ligase (4CL), and the contents of total phenolics and flavonoids in inoculated slices
of both potato cultivars increased at early stages of infection but decreased sharply with the enlargement of lesions, reaching
levels lower than in the control at later stages of infection. However, the activity of cinnamate 4-hydroxylase (C4H) and the
content of lignin were lower than in the control over the entire culture period. The activities of PAL, 4CL, and C4H, and the
contents of total phenolics, flavonoids and lignin in inoculated slices of “Qingshu No.168” were higher than those of “Longshu
No.3”. These findings suggested that phenylpropanoid metabolism played a positive role at early stages of F. sulphureumpotato
interaction; however, the resistance role of phenylpropanoid metabolism decreased with the expansion of dry rot, and
the activities of phenylpropanoid metabolism in slices of the resistant potato cultivar were significantly higher than in the
susceptible one, indicating that phenylaprapanoid metabolism plays an important role in resistance of potato tubers against
F. sulphureum.

Influence of Non-Phosphate Additive on Water-Holding Capacity of Frozen Prepared Pork
GAO Kemeng, MEI Lin, XUE Xiuheng, WANG Zhigeng*
2015, 36(6):  257-261.  doi:10.7506/spkx1002-6630-201506049
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This research aimed to evaluate the addition of non-phosphate water-retaining agents to the marinade of pork
tenderloin for the purpose of decreasing the thawing loss of frozen prepared pork, improving the water-holding capacity
and reducing the use of phosphate in the meat product. The effects of three non-phosphate water-retaining agents, trehalose,
sorbitol and sodium citrate, as well as their interactions on the rate of weight gain in thawed prepared pork tenderloin were
investigated by the combined use of single-factor method and response surface methodology with Box-Behnken design. The
rate of weight gain in thawed prepared pork was 7.78% when 1.8% trehalose, 3.3% sorbitol and 0.5% sodium citrate were
added in combination.

Nuclear Magnetic Resonance (NMR) Studies of the Effect of Erythritol on Water-Retaining Property of Brown Rice Bread during Storag
YANG Liu, CHEN Yufei, ZHANG Yi
2015, 36(6):  262-266.  doi:10.7506/spkx1002-6630-201506050
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The effect of erythritol on water-retaining property of brown rice bread during storage was studied by measuring
relaxation time, peak area and water activity using low-field nuclear magnetic resonance (NMR) and magnetic resonance
imaging (MRI). Results showed that the bound water (T21) of bread was stable, while the immobilized water (T22) and free
water (T23) were dwindling. Compared with sugar bread, erythritol incorporated bread had higher water content and lower
water activity. MRI also suggested that erythritol incorporated bread had a better water-retaining property.