Objective: This work aimed to optimize the conditions for the degradation of astaxanthin by a purified carotenoid
cleavage enzyme from Staphylococcus pasteuri. Methods: The degradation products were measured by HPLC. Orthogonal
arrays design combined with quadratic polynomial stepwise regression analysis was applied to optimize the conditions for
astaxanthin degradation. Results: The HPLC analysis showed that this carotenoid cleavage enzyme had the ability to degrade
astaxanthin. pH, time, temperature and their interactions had significant effects on the contents of degradation products
(P < 0.01). The interaction between pH and time showed the most significant contribution to the contents of degradation
products under the optimized conditions with a value of direct path coefficient of 12.726 9. The optimal reaction conditions
were determined as follows: pH 4.5, and incubation at 50 ℃ for 7 min. Under these conditions, the total yield of degradation
products was 1.75 times higher than the defined apocarotenoids yield. Conclusion: This carotenoid cleavage enzyme has a
high ability to cleave astaxanthin. The optimal conditions for maximum yield of products have been obtained.

Based on single factor experiments, the extraction process for selenium-enriched soybean protein was optimized
through Box-Behnken central composite design and response surface methodology. Selenoamino acids were obtained from soluble
protein under the optimized extraction conditions. Selenomethionine was qualitatively and quantitatively analyzed by liquid
chromatography coupled with mass spectrometry. The optimal conditions for extraction were determined as the follows: liquid/
material ratio, 11:1; extraction temperature, 44 ℃; and extraction time, 96 min. The yield of soluble selenium-containing protein
under these conditions was 76.03%. Analysis of soluble proteins from four soybeans enriched with four different levels of selenium
indicated that the content of selenium in selenomethionine accounted for 28.46% of the total selenium. Thus, other selenoamino
acids also existed besides selenomethionine. Soybeans were able to not only absorb and accumulate selenium, but also to transform
inorganic selenium into organic selenium compounds with higher bioavailability and less toxicity. This study provides a scientific
approach for developing selenium-enriched functional organic food based on soybeans.

By using a combination of one-factor-at-a-time method and response surface methodology, the optimal conditions
for the extraction of water-soluble proteins from mackerel meat were determined as solid-liquid ratio of 1:6.6, extraction
temperature of 27.7 ℃, and extraction time of 3.8 h. Experiments conducted under these conditions led to an extraction yield
of 76.12%. Solid phase microextraction combined with GC-MS was used to analyze the volatile components of mackerel
meat and the protein extract. The results showed that the content of alcohols decreased, whereas the contents of ketones,
aldehydes, and furans in the extract markedly increased as compared to mackerel meat. The water-soluble proteins after
freeze-drying were light yellow or yellow, fluffy and soft, could easily absorb moisture, and had good solubility and stability
in water with a slight fishy flavor.

Using a mixture (2:1, by mass) of Na2HPO4 and NaH2PO4 as the esterifying agent, konjac glucomannan (KGM)
was esterified with phosphate. Based on degree of substitution (DS), the optimum conditions for microwave-assisted
modification of konjac glucomannan were determined as follows: temperature, 60 ℃; microwave radiation time, 7 min; pH,
4.0; phosphate dosage, 30%, and microwave power, 800 W. Glucomannan phosphate monoester with a degree of substitution
of 0.055 4 was acquired. Infrared spectroscopic studies showed that phosphate groups were introduced onto the main chain
of the KGM molecules, confirming the formation of KGMP. Scanning electron microscopic (SEM) examination displayed
that the particle size of KGMP was bigger and its structure was more compact.

A large amount of red lotus peel waste, which contains abundant nutrients, is produced during mechanical peeling
of red lotus seeds. Accordingly, insufficient utilization of this byproduct is a serious waste of resource. The present study
examined the impact of various factors on the extraction efficiency of protein from lotus seed peel waste by the combined use of
Plackett-Burman design, steepest ascent design and response surface methodology. We found that 0.03 mol/L Na2CO3-NaHCO3
buffer solution at pH 10.5 was the best solvent for the extraction of lotus seed peel waste protein. A solvent-to-solid ratio of 17.5:1,
an extraction temperature of 20 ℃ and 1 h extraction proved optimal, resulting in an extraction yield of 93.38%.

Foam separation was used for purifying polysaccharides from Lycium barbarum L. (LBPs) in this paper. LBPs
were detected by phenol-sulphuric acid method and evaluated by enrichment ratio (E) and recovery (R). The effects of
dilution fold, initial pH and gas velocity on separation efficiency were assessed based on a fitting model proposed by
response surface methodology with Box-Behnken design. The optimal levels of the three factors were established and
validated. A further study was performed to kinetically investigate the purification process. As a result, when dilution
fold was 7.6, initial pH 3.42, and gas velocity 295 mL/min, maximum predicted values of E and R (2.57 and 57.31%,
respectively) were obtained, indicating a relative error of 6.6% and 6.5% compared with the experimental values (2.41 and
61.28%), respectively. Kinetic experiments showed that the process could be described as a first-order reaction with an
equivalent rate constant of 0.006 02 min-1. This study has provided a novel method for purification of LBPs, and the kinetic
process may provide valuable guidance for enhancing the purification efficiency.

The extraction efficiencies of oat bran polysaccharides using magnetized water and purified water were compared
with respect to polysaccharide yield and the residue ratio of protein. The extraction process with magnetized water was
optimized using response surface methodology. The results showed that magnetized water was a better solvent for the
extraction of oat bran polysaccharides than pure water. The optimum extraction conditions were found to be extraction at 68 ℃
for 105 min with a water-to-oat bran ratio of 18:1 (mL/g) at pH 8.7. Under these conditions, the polysaccharide yield was
(13.92 ± 0.07)%, representing a 37.55% increase over that obtained with pure water, with a residue ratio of protein of
(30.14 ± 0.18)%. The monosaccharide composition of the purified polysaccharide consisted of glucose (60.9 ± 1.3)%, xylose
(21.1 ± 1.1)%, arabinose (16.7 ± 1.4)%, and a small amount of galactose (1.0 ± 0.8) and rhamnose (0.3 ± 0.1)%, as indicated
by gas chromatography (GC) analysis.

reference material of Staphylococcus aureus was prepared by freeze-drying Staphylococcus aureus cells in the
presence of a composite cryoprotectant. The efficacy of the cryoprotectant was verified by comparing the numbers of viable
bacterial cells before and after the freeze-drying, and the homogeneity and stability of the standard substance were studied.
The results showed that the composite protective agent could protect 51.74% of the viable bacterial cells. The homogeneity
and stability after six months of storage of the reference material of Staphylococcus aureus were good. The reference
material can be used for quality control in food testing laboratories and evaluation of food test results.

Antioxidant peptides were prepared by enzymatic hydrolysis of Jerusalem artichoke tuber residue protein with an
acid protease. Substrate concentration, hydrolysis time and pH were identified by the combined use of single factor method
and Plackett-Burman design as the factors with the most significant influence on 1,1-diphenyl-2-picrylhydrazyl (DPPH)
radical scavenging activity of protein hydrolysate. The optimal hydrolysis conditions for enzyme dosage, temperature, pH,
time and substrate concentration were determined by response surface methodology to be 8 000 U/g, 50 ℃, pH 5.0, 3.5 h
and 0.16 g/mL, respectively. Under these conditions, the predicted DPPH radical-scavenging rate was 88.08%, agreeing with
the average experimental value (88.10%).

The stabilization of waxy millet bran from Chongqing was conducted by microwave heating. The effects of millet
bran moisture content, microwave power and radiation time on acid value after 6-week storage were explored using an
orthogonal array design to optimize the three factors. The results indicated that a microwave power of 600 W and a radiation
time of 90 s were found to be optimal for the stabilization of a 1 cm thick layer of waxy millet bran with 27% moisture
content. After 6 weeks of storage at 37 ℃, the resulting product showed an acid value of 21.40 mg KOH/g, far lower than
that of the control group (171.00 mg KOH/g). The optimal conditions for degreasing waxy millet bran determined by
response surface methodology were 59 ℃, 17 min, 1:2.5 (g/mL) and 60 W for temperature, time, solid-to-liquid ratio and
ultrasonic power, respectively. Under these conditions, the degreasing rate of waxy millet bran was 90.89%.

The extraction of crude polysaccharides from Hemerocallis citrina Baroni (CPH) by water extraction and alcohol
precipitation was optimized using one-factor-at-a-time and orthogonal array methods. After CPH was deproteinized by
Sevag method and decolorized by H2O2 oxidation method, the physicochemical properties and structure of the deproteinized
polysaccharides from (DPH) were analyzed and characterized by UV spectrometry, infrared (IR) spectrometry and high
performance liquid chromatography (HPLC). Meanwhile, the inhibitory activities of DPH against Pseudomonas aeruginosa,
Escherichia coli, Staphylococcus aureus, Candida albicans and Aspergillus niger were investigated. The results showed that
the optimal conditions for CPH extraction were determined as two extraction cycles with distilled water at a solvent/solid
ratio of 20:1 (mL/g) at 75 ℃ for 3 h. Under these conditions, the extraction yield of CPH was 28.36%. Meanwhile, DPH was
water-soluble heteropolysaccharides which possessed the structure of α-pyranosides and consisted of L-rhamnose, D-xylose,
L-arabinose, D-mannose, D-glucose and D-galactose. DPH was probably formed by conjugation of polysaccharides with
proteins or polypeptides through peptide bonds. Furthermore, DPH had strong inhibitory activities against Staphylococcus
aureus, Pseudomonas aeruginosa, and Escherichia coli, their corresponding minimum inhibitory concentrations (MICs)
were 10, 10, and 25 mg/mL, respectively.

The conditions of ethanol precipitation for Athelia rolfsii exopolysaccharides (AEPS) were optimized by response
surface methodology. Moisture-retention capacity and viscosity stability of AEPS were also determined. Using AEPS yield
as the response variable, optimal ethanol precipitation process for AEPS was determined by Box-Behnken design based on
single factor tests. Compared to chitosan and urea, the moisture-absorption and moisture-retention capacities of AEPS were
also studied. In addition, the effects of temperature, pH and ion concentration (Mg2+, Ca2+, Na+, and K+) on the viscosity
stability of AEPS were examined. The optimal conditions of ethanol precipitation for AEPS were determined as follows: 3-fold
condensation of the fermentation supernatant before 17 h precipitation at 5 ℃ with an ethanol/fermentation supernatant
ratio of 1.7:1 (V/V). Under these conditions, the AEPS yield was 12.24 g/L. The moisture-absorption and moisture-retention
capacities of AEPS were superior to those of chitosan and urea. The optimal concentration for moisture-retention was
1 mg/mL (57 mPa·s). At temperatures in the range of 5–95 ℃, the lowest viscosity of AEPS was 51 mPa·s at 35 ℃.
However, AEPS viscosity was very stable in the pH range of 1 to 12 and at ion concentrations ranging from 0 to 1.0 mol/L.

In order to improve the quality of dried products and reduce the drying time, red jujubes were subjected
to ultrasonic treatment before medium- and short-wavelength infrared drying. The optimal conditions for ultrasonic
pretreatment determined by response surface methodology were 40 kHz, 40 min and 350 W. The drying time to reach
a moisture content of 40% by medium- and short-wavelength infrared radiation was 9.55 and 13.33 h with and without
ultrasonic pretreatment, respectively, while the drying time for untreated samples by traditional hot air drying was 17.13 h.
After ultrasonic treatment for 40 min, red jujube peel produced a large number of cracks and became thin, only 38.8 mm in
thickness, and were easily separated into cuticular and epidermal layers, which was advantageous for moisture diffusion in
the drying process and reducing the drying time of red jujube dried by medium- and short-wavelength infrared radiation.
The quality of jujube products dried by medium- and short-wavelength infrared radiation after ultrasonic treatment was
significantly better than that of those without ultrasonic treatment and that obtained by traditional hot air drying. Jujubes
dried by infrared radiation after ultrasonic treatment contained the highest contents of total vitamin C, total phenols and total
flavonoids and the highest sugar/acid ratio, had the best color, and required the lowest energy consumption. Thus, infrared
radiation after ultrasonic treatment is an appropriate method for jujube drying.

Zongzi (traditional Chinese rice-pudding) was made from glutinous rice with the addition of green wheat. The
processing parameters were optimized and correlated with sensory and texture characteristics. The effects of green wheat
concentration and precooking time and Zongzi cooking time on sensory quality scores of Zongzi were examined by single
factor and orthogonal array designs, and the correlations between texture and sensory qualities of Zongzi were also studied.
Zongzi cooked for 60 min with the addition of 30% green wheat precooked for 20 min had the highest score (85) for overall
quality. Correlation analyses indicated that the quality of Zongzi could be evaluated by hardness, adhesiveness, gumminess,
and chewiness. The product obtained in this study had a subtle flavor and a soft, waxy, sweet and delicate taste while
retaining the nutrients and health benefits of green wheat.

Corn starch was mechanically activated by ball milling (rolling-type) and then esterified by octenyl succinic
anhydride (OSA) in aqueous slurry systems. The process of esterification was studied with respect to the time of mechanical
activation, reaction temperature, pH, starch slurry concentration and reaction time. The optimum reaction conditions were
determined by the quadratic regression orthogonal rotation design and response surface methodology. The results indicated
that the mechanical activation considerably enhanced the esterification of corn starch and the esterification showed a low
sensitivity to pH changes. The optimum reaction conditions were determined as follows: mechanical activation time, 10 h;
the concentration of activated starch, 12.2%; reaction temperature, 33.1℃, reaction system pH, 8.45; and reaction time, 3 h.
Under these conditions, the degree of substitution of mechanical activation starch obtained was 0.020 3.

Objective: To develop a suitable industrial method for efficient separation of pectin from soluble soybean-hull
polysaccharide. Methods: Based on single factor experiments, the effects of soluble solids content (A), calcification pH
value (B), washing cycles (C) and acidification pH value (D) on the purities of pectin and neutral sugar were investigated
through L9(34) orthogonal experiments. Results: All the investigated factors affected more significantly the purity of
pectin than that of neutral sugar. The influences of the four factors on the purity of pectin followed the descending order:
C > A > B > D, while the order of their effects on the purity of neutral sugar was as follows: A > B > C > D. Based on
comprehensive consideration the optimum separation conditions were determined as 2.5%, 8, 5, and 2 for soluble solids
content, calcification pH value, washing cycles, and acidification pH value, respectively. Experiments conducted under these
conditions resulted in a pectin purity of 85.48%, a pectin yield of 31.3%, a neutral sugar purity of 80.01% and a neutral
sugar yield of 64.9%. Conclusion: The proposed separation method is effective, practical, easy to operate, low-cost, green
pollution-free, and suitable for industrial production.

The foam fractionation of mulberry leaf protein was optimized by response surface methodology. The selection
and optimization of Experiment factors affecting separation efficiency and their levels were carried out using combination
of one-factor-at-a-time method, Box-Behnken factorial design and regression analysis. Based on the response surface and
contour plots established with protein recovery and enrichment ratio as the response values, the optimum conditions for
the separation of mulberry leaf protein were found to be dilution factor of 40, pH 5.5, ionic strength of 0.18 mol/kg, and
separation temperature of 25 ℃. Under these conditions, the experimental values of protein recovery and enrichment ratio
were 92.50% and 7.63, respectively. In conclusion, foam fractionation can provide a new method for protein separation from
mulberry leaves.

This study aimed to reduce the water absorption rate of konjac glucomannan by removing its acetyl group in
order to promote its application in flour-based products. Factors influencing deacetylation efficiency, including ethanol
concentration, NaOH concentration, temperature and time, were investigated in this study. Meanwhile, the removal
efficiency of acetyl group was evaluated by Fourier transform infrared spectroscopy (FT-IR) analysis and water absorption
rate. The optimum reaction parameters for deacetylation were determined as 40%, 0.12 mol/L, 60 ℃ and 12 min for ethanol
concentration, NaOH concentration, reaction temperature and time, respectively. Under these conditions, the acetyl group
in konjac glucomannan was completely removed and water absorption rate of deacetyled konjac glucomannan decreased to
9.32% of that of the original sample. In summary, the acetyl group in konjac glucomannan could be effectively removed by
using ethanol-alkali method. Deacetylation could reduce the water absorption rate of konjac glucomannan and increase its
proportion in flour, thus improving flour farinograph quality.

In order to validate whether or not frosted mulberry leaves have better quality, the flavonoids of mulberry leaves
were identified by high performance liquid chromatography-mass spectrometry (HPLC-MS), the contents of four main
components, namely chlorogenic acid, rutin, isoquercitrin, and astragalin were simultaneously determined by HPLC and
the content of 1-deoxynojirimycin (DNJ) was assayed by pre-column derivatization HPLC with fluorescence detection.
We investigated dynamic changes in the flavonoid composition and the contents of four individual flavonoids and DNJ in
mulberry leaves across seasons. The results showed that the contents of flavonoids in mulberry leaves were lower in July
and August when temperature was high and reached their maximum in November or October after frost. The DNJ content
of mulberry leaves in July and August reached its maximum and then decreased in September or October with declining
temperature to its minimum after frost. It is concluded that alkaloids may contribute little to the functions of mulberry leaves
in evacuating wind-heat, clearing away lung-heat and moistening dryness. The medicinal components of frosted mulberry
leaves may be associated with flavonoids. This study can provide a theoretical basis for elucidating scientific connotation of
frosted mulberry leaves.

The electrochemical behavior of rutin at activated electrode was examined using cyclic voltammetry (CV) and
differential pulse voltammetry (DPV). Glassy carbon electrode (GCE) was treated with CV and potentiostatic polarization
by 0.5 mol/L H2SO4 solution and 1 mol/L NaOH solution, respectively. Comparing the four types of activated glassy carbon
electrodes, it was found that potentiostatic polarization with 1 mol/L NaOH solution was a better method for GCE activation.
Then, the electrochemical behavior of rutin was investigated. It turned out that the electrochemical response of rutin at
activated GCE in the B-R buffer solution (pH 2) was sensitive, and exhibited a pair of main quasi reversible redox peaks,
involving two electrons and two protons. The peak current of DPV for rutin was increased at higher concentration, and good
linearity was observed over the range of 0.6–10 μmol/L with a limit of detection of 0.08 μmol/L. This method was simple
and sensitive with good repeatability and was successfully applied to the determination of rutin content in buckwheat tea.

This study aimed to identify and quantify the aroma components of Lu’an Guapian, one of China’s top ten famous
teas, by simultaneous distillated extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed
that the aroma components of Lu’an Guapian were relatively stable over a storage period of 12 months and its main aroma
compounds were similar at different quality grades and the aroma composition of Lu’an Guapian differed obviously from
that of other well-known teas. The obtained data showed that the aroma components of Lu’an Guapian were stable and
different obviously from those of other teas, and that GC-MS was useful to detect the aroma components of Lu’an Guapian
for quality control purpose.

Aim: To analyze the nutrient compositions of boiling water extract of sea cucumber, a by-product of the processing
of this valuable seafood. Methods: Glycoprotein from sea cucumber boiling water (GSCB) was prepared from by alcohol
precipitation, dialysis and lyophilization. The components and molecular weight of the crude glycoprotein were analyzed by
high performance liquid chromatography (HPLC) and Sepharose CL-6B column chromatography, respectively. GSCB was
hydrolyzed, derivatized with 1-phenyl-3-methyl-5-pyrazolone, and then analyzed for monosaccharide composition by LCMS.
The amino acid analysis was carried out by HPLC. Results: Two kinds of glycoprotein in GSCB, with molecular weights
of 964.3 and 2.5 kD, respectively, were identified. GSCB was composed of glucosamine, mannose, galactosamine, glucose,
galactose and fucose. GSCB contained 8 kinds of essential amino acids, which account for 38.38% of the total amino acids.
Besides, the content of semi-essential amino acid, histidine, accounted for 13.21% of the total amino acids, which was
the most abundant among the 18 kinds of amino acids. Conclusion: Boiling water extract of sea cucumber contains acid
mucopolysaccharides and a high amount of essential amino acids. It is a good nutritive material and can be developed into
functional and healthy foods.

In the present study, lotus seed peelpowder protein (LSPP) and lotus seed protein (LSP) were extracted by alkali
solubilization and isoelectric precipitation. Sodium dodecyl sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE)
and size-exclusion high performance liquid chromatography (SEC-HPLC) were used to examine the differences in the
composition of the extracted proteins. Differential scanning calorimetry (DSC) and Fourier transform infrared spectrometer
(FT-IR) were used to characterize some properties and structures of LSPP and LSP. The results showed that the extraction
rates of proteins from lotus seed peel powder and lotus seed were 72.24% and 78.93%, respectively. SDS-PAGE analysis
revealed that the molecular weights of LSPP subunits were distributed in the range from 15 to 70 kD, while those of LSP in
the range from 10 to 45 kD. SEC-HPLC also revealed that LSPP was composed of a larger number of molecular fractions
than LSP. DSC analysis showed that denaturation peak temperatures of LSPP and LSP were 118.28 ℃ and 108.05 ℃,
respectively, and the former had a higher enthalpy of denaturation. These results combined with FT-IR analysis results
showed that the conformation of LSPP was more regular.

This study aimed to identify the responses of total flavonoids and total saponins contents in fruits and leaves
during the fruiting stages of balsam pear (Momordica charantia. L. var. lan shan da bai) to different levels of soil moisture
and environmental factors. Balsam pear was grown at three levels of soil moisture, namely 90%–100%, 70%–80% and
50%–60% field capacity (FC), respectively. Meanwhile, the environment factors, including atmospheric temperature,
relative humidity, and photosynthetically active radiation, were also analyzed. The results were obtained as follows: 1) as
a whole, the contents of total flavonoids in leaves were higher than in fruits, whereas the opposite result was observed for
total saponins.; 2) treatment with 90%–100% FC at the full fruit stage and with 70%–80% FC at both early and later fruiting
stages was more suitable for the accumulation of saponins in fruits; however, soil moisture content had no significant effect
on the accumulation of saponins in leaves during the entire fruiting period; in addition, 50%–60% FC treatment favored
the accumulation of flavonoids in both fruits and leaves; 3) correlation analysis showed that soil moisture and atmospheric
relative humidity were correlated positively with total saponins but negatively with total flavonoids, and higher atmospheric
temperature and photosynthetically active radiation were beneficial to the accumulation of flavonoids but unfavorablefor
the accumulation of saponins. In conclusion, treatment of 70%–80% FC in combination with moderate shade, cooling and
moisture is more suitable for the accumulation of saponins while treatment of 50%–60% FC in combination with elevated
light intensity, temperature and humidity can promote the accumulation of flavonoids.

A high performance liquid chromatography (HPLC) method for chiral separation and analysis of astaxanthin
stereoisomers in several biological organisms was developed. The separation was performed on a Chiralpak IC column (4.6 mm ×
250 mm, 5 μm) by using methyl tert-butyl ether (MTBE)-acetonitrile as the mobile phase at a flow rate of 1.0 mL/min.
The detection wavelength of diode array detector (DAD) was 476 nm. This method was applied to analyze astaxanthin
stereoisomers in Haematococcus pluvialis, Phaffia yeast, Penaeus vannamei, Penacus orientalis, Japanese tiger prawn,
salmon and crab. The results showed that the linear range of the calibration curve for astaxanthin stereoisomers was
0.1–50 mg/L with a correlation coefficient of 0.999 9. The average recovery rates for astaxantin stereoisomers were in the
range of 86.2%–98.3%. These results demonstrate that the proposed method is feasible, rapid, simple and accurate.

In order to broaden the utilization of red sorghum as food ingredients, we compared the nutritional composition
of 14 h germinated red sorghum with that of ungerminated red sorghum and investigated the application of germinated red
sorghum in cakes. The results showed that the contents of ash, fat, protein, carbohydrate and dietary fiber in ungerminated
red sorghum were not significantly different from those of germinated red sorghum, while total amino acids increased
from (7.18 ± 0.01) g/100 g to (8.18 ± 0.01) g/100 g, tannin decreased from 0.64% to 0.52%, and vitamin B1 increased from
0.076 7 mg/100 g to 0.078 5 mg/100 g. Additionally, germinated and ungerminated red sorghum were applied in cakes
to replace 0%, 2.5%, 5.0%, 7.5% and 10.0% wheat flour. It was found that the maximum amounts of ungerminated and
germinated red sorghum added to cakes were 5.0% and 10.0%, respectively. These quantities can be acceptable as judged by
the sensory evaluation, specific volume and hardness of cakes.

Three model systems consisting of glucose, creatinine and amino acid (alamine, threonine or glycine)
were used to study the formation of roast flavor and five heterocyclic aromatic amines (HCAs), namely, 2-amino-3-
methylimidazo-[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo-
[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,7,8-
trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx). The volatile compounds and HCAs were determined by solid phase
micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and high performance liquid chromatography
(HPLC), respectively. Results showed that after heating at 130 ℃ for 3 h, the volatile compounds were dominated by
alkyl pyrazines, which are typical components of roast flavor. MeIQ, 4,8-DiMeIQx and 7,8-DiMeIQx were detected in
models Ⅰ and Ⅲ, while only MeIQ and 4,8-DiMeIQx were detected in model Ⅱ. An upward trend in the overall amount
of HCAs was observed for all model systems with increasing heating time though only a small amount of HCAs were detected
within 1.5 h. The total amounts of HCAs in three models were (375.50 ± 15.80), (414.00 ± 18.40), and (363.50 ± 12.20) ng/mL,
respectively after heating for 3 h. The present study will hopefully provide a reference for meat processing, especially for
roast meat, by optimizing the desired flavor while reducing the hazardous chemicals of HCAs as much as possible.

The aroma components of prepackaged pure grape juice were investigated and their gas chromatography-mass
spectrometry (GC-MS) fingerprints were established by solid phase micro-extraction-gas chromatography-mass spectrometry
(SPME-GC-MS) combined with similarity evaluation for the first time. By utilizing the fingerprinting, the qualities of
3 kinds of commercial grape juice from 3 regions were assessed. The results showed that 38 main aroma components were
identified in commercial grape juice, with a total of 15 peaks being detected as the characteristic peaks, and their areas
accounted for more than 95% of the total peak area. The GC-MS fingerprints were analyzed by angle cosine and correlation
coefficient. It was concluded that a positive correlation was found between the similarity of GC-MS chromatograms and the
quality of grape juice. Prepackaged mixed juice, grape juice beverage and pure grape juice could be accurately identified by
their aroma components fingerprints. The GC-MS fingerprints of prepackaged pure grape juice can provide a scientific basis
for the quality control and authenticity identification of grape juice.

This study aimed to extract polysaccharides from the body wall of Urechis unicinctus by sequential enzymatic
digestion with papain and trypsin and to purify the crude extract by anion exchange column chromatography. The physical
and chemical properties such as monosaccharide composition and molecular weight of the purified polysaccharides were
investigated on the basis of chemical and modern spectroscopic analysis. Then the antioxidant activity in vitro of the
polysaccharides was evaluated. The results showed that the yield of polysaccharides extracted from the body wall of Urechis
unicinctus was 5.3%. Two polysaccharides, namely UP-1 and UP-2, were purified from the crude polysaccharides by anionexchange
chromatography. UP-1 was a neutral polysaccharide composed of mainly glucose with a molecular weight of 340 kD.
UP-2 was a heteropolysaccharide with a molecular weight of about 7.9 kD. UP-2 consisted of mannose, glucosamine,
galactosamine, glucose, galactose and fucose at a molar ratio of 1.0:1.47:0.64:6.49:2.5:3.0. The monosaccharide composition
revealed that UP-2 was a glycosaminoglycan-like polysaccharide. Like most of glycosaminoglycan-like polysaccharides
from marine animals, UP-2 contained 7.4% sulfate ester. The glycosaminoglycan-like polysaccharide had a wide range of
bioactivities and better anti-lipid peroxidation activity than UP-1 as evidenced by its EC50 value at 5.0 mg/mL.

Purpose: The study was carried out to investigate the correlation between somatic cell count (SCC) and the profile
of fatty acids in milk of dairy cows. Methods: Four hundred and seventy four milk samples from early lactating (30–100
days) dairy cows with no clinical mastitis were determined for SCC and milk fatty acids. The effect of SCC on the contents
of milk fatty acids and the correlation between SCC and milk fatty acids were analyzed by the software SAS 9.0. Results:
SCC had a significant effect on C16:1, cis9, trans11-CLA and C18:3 n3 (P < 0.01). The relative levels of polyunsaturated fatty
acids (PUFA) were significantly positively correlated with SCC in milk (P < 0.05), but a significantly negative correlation
was found between SCC and short-chain fatty acids (SCFA) (P < 0.01). Conclusions: These results reveal a negative
correlation between SCC and SCFA in milk of dairy cows.

Chitosan is the product of chitin deacetylation. Therefore, the degree of deacetylation can be obtained by
determining the content of acetic acid. In this paper, a method was developed to assess the degree of deacetylation of
chitosan by quantitating acetic acid concentration using ion chromatography. The fermented liquid was centrifuged in sterile
centrifuge tubes at 10 000 r/min for 15 min to remove the bacterial cells. Then the supernatant fluid was filtered through a
0.45 μm cellulose acetate membrane and injected into ion chromatography system. Good chromatographic separation was
achieved. This method had good linearity in the range of 0.5–25.0 mg/L and its recoveries ranged from 95.04% to 102.25%,
with relative standard deviation (RSD) lower than 2.99%. It is simple, quick and more accurate as compared with the
traditional titration method and can be used to monitor deacetylation of chitin and optimize deacetylase activity.

The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was used as an indicator and the bioassayguided
fractionation was developed to isolate antioxidant components from the fruiting body of Cordyceps militaris. The
methanol extract of the fruiting body of Cordyceps militaris was separated by silica gel column chromatography and a
higher active antioxidant component CM9 was obtained. By using reversed-phase high performance liquid chromatographic
(RP-HPLC) method, CM9-1 was purified from component CM9 and was confirmed as a pure compound by thin layer
chromatography (TLC) and HPLC. The results of mass spectrographic analysis showed that molecular weight of the purified
antioxidant compound CM9-1 was 430 with a molecular formula of C22H22O9. At the concentration of 1.0 mg/mL, CM9-1
could decrease (73.67 ± 0.29)% of 0.4 mg/mL DPPH radicals. The results of this study could offer a new way to develop
health natural antioxidant.

This paper analyzes the aroma components in black tea with different durations of oxygen ventilation during
the fermentation process by the combination of head space-solid-phase micro-extraction and gas chromatography-mass
spectrometry (HS-SPME-GC-MS). The results showed that 47 kinds of aroma compounds were identified in naturally
fermented black tea while 53, 48, 79, 72 and 77 kinds of aroma compounds were identified in fermented black tea samples
with oxygen ventilation for 45, 60, 75, 90 and 105 min, respectively. Alcohols were the dominant aroma components in all
the six samples and their contents accounted for more than 60% of the total aroma components, followed sequentially by
esters, aldehydes, and ketones hydrocarbon. Comparative analysis indicated that oxygen ventilation during the fermentation
process did not change the main aroma components of black tea from the same tea cultivar and even resulted in the formation
of more aroma compounds.

Purpose: To establish a method for the determination of total flavonoids and to evaluate the antioxidant activity
of the ethanol extract of Leucaena leucocephala (Lam.) de Wait fruit peel. Methods: The content of total flavonoids was
measured by NaNO2-Al(NO3)3 assay. The antioxidant property was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH)
free radical scavenging and reducing power assays. Results: The linear range of rutin was 0.01–0.05 mg/mL (r = 0.999 1).
The average recovery rate was 99.35% with relative standard deviation (RSD) of 1.37%. The content of total flavonoids was
1.76 mg/g. In DPPH radical scavenging assay, the sample exhibited antioxidant activity in a dose-dependent manner with
IC50 of 0.32 mg/mL. The IC50 for reducing power was 70.12 μg/mL. Conclusions: The developed method is rapid, accurate,
simple, reproducible and suitable for determination of total flavonoids in the fruit peel of L. leucocephala. Moreover, the
fruit peel of L. leucocephala is rich in flavonoids and possesses high antioxidant activity.

Phenolic components in Lingwuchangzao jujubes (Zizyphus jujuba Mill. cv. Lingwuchangzao) during four
ripening stages (S1, green ripe; S2, representing Lingwuchangzao with red surface area of 25%–50%; S3, 50%–75%; S4,
100%) and related antioxidant activities were investigated. The contents of total phenols, total flavonoids and phenolic
compositions, and antioxidant properties including the abilities to inhibit lipid peroxidation and scavenge 2,2-diphenyl-
1-picrylhydrazyl (DPPH) and reducing power were investigated. The results showed that the content of phenolic
compounds had a significant correlation with antioxidant activities. The contents of total phenols varied from 2 996.60 to
5 801.84 μg/g and the contents of total flavonoids were in the range of 33.12 to 122.12 μg/g. Jujubes at stage S1 showed the
highest level of total phenols. The main phenolic compounds of during different ripening stages of Lingwuchangzao jujubes
were detected. The antioxidant capacity was significantly correlated with the contents of total flavonoids and total phenols
(P < 0.05). Jujubes at stage S1 exhibited the highest antioxidant activity and at stage S4 presented the lowest one. These
results showed that the extracts of Lingwuchangzao jujubes at stage S1 had high free radical scavenging activity as a potent
natural antioxidant with commercial value. The antioxidant performance of Lingwuchangzao jujubes at the green ripe stage
is better than at other ripening stages. Jujubes at the green ripe stage may be more suitable to gain natural antioxidants.

Objective: To analyze the volatile aroma components of Kyoto grape from a vineyard in Jurong, Jiangsu province,
China. Methods: The volatile aroma components in Kyoto grape were extracted by sold phase micro-extraction (SPME),
and then detected by gas chromatography-mass spectrometry coupled with olfactometry (GC-O-MS). The qualitative
analysis of volatile aroma components was conducted by retrieving mass spectrometry standard spectral library based on
retention index coupled with olfactometry results and the internal standard method was used to conduct quantitative analysis.
Results: A total of 50 kinds of volatile aroma components in Kyoho grape berries were identified and classified, which
accounted for 93.05% of the total amount of aroma detected. Aroma profile of ripe Kyoho grapes was established and a
total of 14 kinds of characteristic volatile aroma components were determined. Conclusions: Noticeable differences in the
characteristic aroma components of ripe Kyoto grape from Jurong exist compared with other producing regions.

Escherichia coli O157:H7 (E. coli O157:H7) was detected by a sandwich method with Au nanoparticles (AuNPs)
of different sizes labeled E. coli O157:H7 polyclonal antibody (PAb) as the second antibody and PAb immobilized on the
sensor surface as the first antibody using a dual-channel surface plasmon resonance (SPR) sensor. The abilities of second
antibodies labeled with AuNPs of three different sizes to enhance SPR signal were compared. As a result, the optimal AuNPs
size was found to be 17.79 nm and the minimum detectable concentration of E. coli O157:H7 was 10 CFU/mL.

An efficient high performance capillary electrophoresis (HPCE) method with ultraviolet detector has been
successfully developed for the determination of brilliant blue, sunset yellow, amaranth, ponceau 4R and tartrazine in icecream.
The running buffer was composed of 10 mmol/L Na2B4O7 and 5 mmol/L NaH2PO4 containing 0.7 mmol/L betacyclodextrin
at pH 11.5. The detection wavelength was set at 214 nm and applied voltage 25 kV. Under these conditions, the
linear range was from 10 to 1 000 μg/mL with correlation coefficients between 0.997 5 and 0.999 9 and the limit of detection
(LOD) varied from 1.2 to 8.6 μg/mL (RSN = 3). The average recoveries (n = 3) were in the range from 93.8% to 108.5%, with
a relative standard deviation (RSD) lower than 4.19%. This method is convenient, accurate and suitable for the simultaneous
detection of multiple synthetic dyes.

A method for the determination of dimethyl phthalate in Chinese liquors by linear sweep polarography was
established. The initial potential was -0.30 V ( vs. saturated calomel electrode (SCE) ) in the supporting solution consisting
of of 4.5 mL of citrate-Na2HPO4 buffer solution (pH 7.12) with sequential addition of 2.0 mL of 0.5 mol/L KCl and 6.0 mL
of 5.0 × 10-4 mol/L sodium dodecyl sulfate (SDS), and the peak potential was -1.18 V (vs. SCE) . The peak current (Ip
’’) was linearly proportional to the concentration of dimethyl phthalate in the range of 5.913–177.4 μg/mL. The limit of detection
(LOD) was 0.58 μg/mL. This method is simple, rapid and accurate. It has been appliedto analyze dimethyl phthalate in
Chinese liquors with satisfactory results.

A novel method was developed to determine sodium formaldehyde sulfoxylate residues in wheat flour and starch
noodles without degradation. The samples were extracted ultrasonically with water and the extracted analytes were separated
by capillary electrophoresis (CE) in combination with capacitively coupled contactless conductivity detection (CE-C4D).
Under optimal conditions, the linear range was 1.00–200 μg/mL (r2 = 0.999 8), and the limit of detection for both food
matrices was 10 mg/kg. Recoveries varying from 84.0% to 94.7% with a relative standard deviation (RSD) smaller than
5% were achieved for the analyte spiked between 20 and 100 mg/kg. The proposed method was simple and rapid. It has
beensuccessfully applied for analysis of sodium formaldehyde sulfoxylate in wheat flour and bean starch noodles.

A new method was established for direct determination of ethyl carbamate (EC) in alcoholic beverages by stable
isotope dilution liquid chromatography-tandem mass spectrometry. After being spiked with EC-d5 and filtered with micropore
filters, the samples were directly injected. The chromatographic separation was carried out on a Waters XSELECT
HSS T3 column (2.1 mm × 150 mm, 3.5 μm) with a mobile phase of 80% water containing 0.1% (V/V) acetic acid and 20%
acetonitrile in an isocratic elution mode at a flow rate of 0.2 mL/min. The mass spectrometry detection was performed by
positive electrospray ionization (ESI+) and monitored in a multiple reaction monitoring (MRM) mode (m/z 94.9/63 and
94.9/44 for EC-d5; m/z 89.9/62 and 89.9/44 for EC). The limit of detection (LOD) was lower than 2 ng/mL and the limit of
quantification (LOQ) was lower than 5 ng/mL. The calibration curve showed good linearity in the range of 5–500 ng/mL
with a correlation coefficient of 0.999 8. The spiked recoveries of EC ranged from 92.4% to 108.5%, and the relative
standard deviations (RSDs) were 3.12%–8.65% (n = 6). EC content increased significantly when wine was stored at room
temperatures (21–28 ℃) than at 4 ℃ as determined by the proposed method. Heating (at 95 ℃) before drinking resulted in
significantly increased levels of EC content in distilled spirits and mixed alcoholic drinks.

A novel agar diffusion assay was developed, optimized, and validated for the analysis of ε-polylysine (ε-PL) in
foods. Results showed that the optimum assay conditions were 0.75% agar, 0.002% methylene blue, pH of ε-PL solution
adjusted to 2.0 and 750 μL of ε-PL solution allowed to diffuse on agar plate. This method allowed detection of ε-PL at levels
as low as 2 mg/kg in orange-juice, and 10 mg/kg in cake and pork ham. This proposed agar diffusion assay can be widely
used in ε-PL-production and food industry because of its simplicity, cost-effectiveness, and high specificity.

A method for the determination of acrylamide in deep-fried pork has been proposed using solid phase extraction
(SPE) and high performance liquid chromatography (HPLC). Samples were degreased with n-hexane and extracted
sequentially with 2 mol/L sodium chloride solution followed by ethyl acetate. Then the extract was cleaned up on an Oasis
HLB solid phase extraction column and separated on a Hypersi10DS2-C18 chromatographic column with a mobile phase
consisting of methanol and water (5:95, v/v). Acrylamide was analyzed quantitatively by internal standard method. The
results showed that the limit of qualitative detection of the proposed method was 6 μg/kg, and the limit of quantitative
detection was 20 μg/kg. The standard curve was linear within the range of 0.05–1.00 μg/mL with a correlation coefficient of
0.999 8. The recoveries of the spiked sample ranged between 90% and 92% with a relative standard deviation (RSD) lower
than 3.5%. This method proved to be simple, fast and highly sensitive.

An inductively coupled plasma-mass spectrometry (ICP-MS) method was developed and applied to determine
lead, cadmium, chromium, arsenic, mercury, antimony, zinc, germanium, nickel, selenium and barium released from plastic
food contact materials and articles. Samples were immersed in 4% acetic acid, and incubated for a specific time at a specific
temperature. After being added with gold stabilizer, the immersion solution was filtered through a 0.45 μm microporous
membrane, and then analyzed by ICP-MS. The quantification was performed by internal standard method. Under the
optimum conditions, the calibration curves were linear in the range of 0.1 to 100 μg/L with correlation coefficients (r) above
0.999. The method provided recoveries of 97.5%–106.2% at low, medium and high spiked concentrations with relative
standard deviation (RSD) in the range of 0.72% to 2.76%. The satisfied experimental results indicated that the proposed
method is simple, fast, reproducible, accurate and useful to determine eleven elements.

A gel permeation chromatography (GPC) method for sample clean-up, followed by high performance liquid
chromatography (HPLC) with fluorescence detection was developed for the determination of benzo(a)pyrene (BaP) in edible
vegetable oils. The samples were cleaned up by GPC, evaporated under vacuum atmosphere and then determined by HPLC.
The results showed this method was sensitive and had a good linearity within the concentration range of 0.21–52.50 ng/mL.
The limit of detection was 0.2 μg/kg and the limit of quantization was 0.7 μg/kg. The mean recoveries of standard additions
in different kinds and grades of edible vegetable oils were between 98.6% and 103.5%, with relative standard deviations
(RSDs) (n = 6) in the range of 2.98%–4.69%. The average of ten repeated determinations of BaP in one positive sample
during the years 2011 to 2013 was 10.94 μg/kg with a RSD of 2.12%, suggesting good repeatability of this method. This
GPC-HPLC method is simple, sensitive and reliable for the determination of benzo(a)pyrene in edible vegetable oils.

A high performance liquid chromatography (HPLC) method was developed for simultaneous determination
of 11 functional components in health foods. Samples were extracted with methanol-water-phosphoric acid solution/
n-hexane-methanol-water-phosphoric acid solution (for lipid-containing samples). Analysis was performed using an HPLC
system equipped with an Agilent TC- C18 column (250 mm × 4.6 mm, 5 μm) and a PDA/FLR detector with a mobile phase
composed of acetonitrile and 2 g/L sodium octanesulfonate solution (containing 1 mL of phosphoric acid) at a flow rate of
1.0 mL/min with gradient elution. Good linearity was observed in the range of 0.25–25 mg/L for vitamin B2, 0.5–20 mg/L
for vitamin B6, 1–100 mg/L for nicotinic acid and nicotinamide, 0.5–50 mg/L of the other five functional components with
correlation coefficients of 0.999 1–1.000 0. The average recoveries in health foods were in the range of 86.4%–110% at three
spiked levels with relative standard deviations varying between 0.21% and 11.7% (n = 6). The limit of quantification was
20 mg/kg for nicotinic acid and nicotinamide, and 10 mg/kg for the remaining nine functional components.

In order to study quality changes of fried banana chips under different storage conditions, sorption isotherms
of fried banana chips were determined and the chips were balanced to the level of two initial moisture content, high initial
moisture (5.20%) and low initial moisture (3.07%). Peroxide value, acid value, anisidine value and permittivity of fried
banana chips stored at 0, 25 and 37 ℃ were used for evaluation of oxidation and quality in fried banana chips during storage.
The results showed that the four indexes of fried banana chips with high initial moisture content were higher than those
of fried banana chips with high initial moisture content. Decreasing moisture content of fried banana chips could improve
the storage stability. Peroxide value of high initial moisture fried banana chips increased during storage, while low initial
moisture samples gradually reduced after reaching a peak; acid value and anisidine value of the two initial moisture content
samples increased during storage; the permittivity of the high initial moisture sample remained almost constant, while the
low initial moisture sample almost increased during storage.

Objective: To compare the difference in pork quality between Meishan and crossbred pigs, and to examine the
possible factors contributing to the water holding capacity of two breeds. Methods: Six Meishan purebred pigs and six
crossbred pigs were slaughtered and their left longissimus dorsi muscles were used as samples. Water distribution was
measured using lower field-nuclear magnetic resonance (LF-NMR) and calpain activity was determined using casein
zymography, purge loss at day 1, 3, and 7 sand cooking loss at day 1 postmortem were measured. Results: Compared with
crossbred pork, Meishan pork presented lower L* values and greater a* values (P < 0.05). Purge loss of both Meishan and
crossbred pork increased gradually during 1, 3 and 7 d of postmortem storage. Meishan pork presented less purge loss
compared to crossbred pork at day 1 and 3 (P < 0.05), and no significant difference was found between two breeds at day 7.
Muscles from Meishan pigs exhibited less cooking loss (P < 0.05) at day 1, indicating that Meishan pork has a better water
holding capacity compared to crossbred pork. Additionally, samples from Meishan pigs showed significantly higher pH
values at 45 min postmortem compared to crossbred samples (P < 0.05). LF-NMR T2 relaxation data showed that Meishan
pork had significantly bigger area of T2b and smaller area of T22 (P < 0.05). Finally, Meishan pork indicated significantly
greater μ-calpain activity at day 1 postmortem (P < 0.05) but no significant difference at day 3 and 7 was found between the
two breeds. Conclusions: Calpain activity has no significant impacts on water holding capacity of the two breeds, whereas
water distribution and 45 min pH could explain the higher water holding capacity of Meishan pork.

This study aimed to examine the influence of nanocomposite packaging on the quality and formaldehyde content
of Lentinus edodes during storage. Lentinus edodes was treated by nanocomposite packaging or polyethylene (PE) packaging
at 4 ℃ for 15 days. Meanwhile, open polyethylene packaging was used as the control. Weight loss rate, respiratory
intensity, relative conductivity, soluble sugar, soluble protein, γ-glutamyl transpeptidase (GGT) activity, S-alkyl-L-cysteine
sulfoxidelyase (C-Slyase) activity, and formaldehyde of Lentinus edodes were measured at regular intervals. Results showed
that the formaldehyde content of Lentinus edodes treated by nanocomposite packaging correlated positively with the specific
activities of GGT and C-Slyase with correlation coefficients of 0.920 and 0.916 respectively. After 15 days of storage at 4 ℃,
weight loss rate, respiratory intensity, relative conductivity, GGT activity, C-Slyase activity, and formaldehyde content of
Lentinus edodes treated by nanocomposite packaging were 0.331%, 199.80 mg/(kg·h), 5.97%, 16.75 U/g, 489.86 U/g and
6.24 mg/kg, respectively, which were lower than those of ordinary polyethylene packaging,while soluble sugar and soluble
protein of Lentinus edodes treated by nano-packaging were 7.50 g/kg and 9.37 g/kg, respectively, which were increased by
12.11% and 5.40%, respectively, as compared with those of ordinary polyethylene packaging. Nano-packaging could be
superior in maintaining the quality of Lentinus edodes and controlling the content of formaldehyde.

The inhibitory effect of ferulic acid added at different levels (0, 50, 100, 150 and 200 mg/kg) to dry-cured perch
on the contents of N-nitrosamine and biogenic amines (BAs) was investigated during air-drying for 84 h at 15 ℃ with 80%–
90% relative humidity. The results showed that ferulic acid had a significant inhibitory effect on the formation of histamine
(HIS), putrescine (PUT), tyramine (TYR) and cadaverine (CAD), but increased spermidine (SPD) content. N-Dimethyl
nitrosamine (NDMA) content was significantly decreased by the addition of ferulic acid at a level lower than 150 mg/kg.
After 27 days of storage, the total number of colonies was 7.59 (lg(CFU/g)) in the control group, which was reduced by
28.20% as compared to 5.45 (lg(CFU/g)) in the 200 mg/kg ferulic acid group. These findings showed that adding ferulic
acid can significantly reduce the amount of BAs, total number of colonies, NDMA and nitrite residues (NaNO2) without
decreasing the sensory quality of dry-cured perch.

Minimally processed bamboo shoots were treated with solid chlorine dioxide and stored at 4 ℃ for 12 days.
The influences of 0.50 mg/L chlorine dioxide on the quality and physiology of minimally processed bamboo shoots were
evaluated by examining the changes in respiration rate, color, firmness, the activities of phenylalamine ammonia lyase
(PAL), polyphenol oxidase (PPO), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR), the rate of
superoxide anion (O2-·) generation, total antioxidant capacity and aerobic bacterial count of bamboo shoots. The results
showed that compared with the control, 0.50 mg/L chlorine dioxide treatment decreased the respiration rate and inhibited the
increase in firmness. The treatment also retarded the increases in the activities of PAL and PPO but increased the activities
of CAT, APX and GR. In addition, this treatment reduced the rate of O2-· production but maintained higher total antioxidant
capacity. The results may provide a theoretical basis for the application of solid chlorine dioxide in the preservation of
minimally processed bamboo shoots.