This study was concerned with the effect of disinfection with different concentrations of sodium hypochloriteunder varying conditions of temperature, soaking time and pH on the generated of semicarbazide residues in chicken claw.After samples were treated with aqueous sodium hypochlorite, the derivatization was carried out with 2-nitrobenzaldehyde inacidic conditions. The semicarbazide in the reaction system was extracted with ethyl acetate after adjusting to neutral pH foranalysis by liquid chromatography-tandem mass spectrometry and quantification by isotope internal standard method. Theresults showed that effective chlorine concentration, temperature and soaking time each had a significant positive correlationwith the yield of semicarbazide in chicken claw. The amount of semicarbazide increased with increasing pH value from 9 to12. After being rinsed with water, the content of semicarbazide was reduced by 50%–60%.

Phosphatidylcholine (PC) was purified from soybean lecithin powder by ethanol extraction and aluminum column
chromatography. After the extraction, the purity and yield of PC were 62.00% and 31.94%, respectively. The influence of
important chromatographic parameters such as stationary phase, ethanol concentration, loading amount, solid-to-liquid ratio,
and elution flow rate on separation efficiency was investigated. Highly purified PC with a purity of 94.52% and a yield of
83.71% was obtained under the optimized conditions: alumina powder (100–200 mesh) as the stationary phase, elution with
90% ethanol at a flow rate of 3.0 mL/min, loading amount of 1 g/30 g, and solid-to-liquid ratio of 1:12 (g/mL). This study
will hopefully provide technical support and data for industrial production of PC.

Puerarin-imprinted polymer microspheres (MIPM) were prepared by precipitation polymerization technique using
puerarin, methacrylic acid (MAA) and ethylene glycol dimethylacrylate (EGDMA) as the template, functional monomer and
cross-linker, respectively. Scanning electron microscope (SEM) was used for evaluating the morphology of polymer and a
static method was used for characterizing the adsorption behavior. The application of the MIPM for adsorption, desorption
and solid phase extraction of puerarin from crude pueraria root extract was explored. Results indicated that the adsorption
capacity for the optimized MIPM (MIP3) toward the pure template reached 37.9 mg/g, with an adsorption percentage of
(96.3 ± 1.81)% toward the target compound in the crude extract. The desorption percentage varied within the range of
27%–34% when water, methanol-acetic acid (9:1, V/V ) and 50% aqueous methanol were used as the eluents, respectively.
Furthermore, the product desorbed from the MIP3 using water as the eluent contained the highest content of puerarin
(37.4 ± 2.87)%. Puerarin product with 75% purity can be obtained by MIP3 using single-step solid phase extraction with a
puerarin recovery of 71.6%.

This study aimed to optimize the extraction of lycopene from Rhodobacter sphaeroides by response surface
methodology. With the extraction yield of lycopene per gram of cells as the response value, based on single factor
experiments, response surface methodology was used to explore the effects of saponification time, liquid-to-material ratio,
ultrasonic treatment time and extraction number as well as their interactions on the extraction rate of lycopene. As a result,
a regression model was established and the optimal extraction parameters were determined as 28 min saponification, 11 min
ultrasonic treatment and extraction performed twice using acetone as the extraction solvent with a material-to-liquid ratio of
1:86 (g/mL). Under these extraction conditions, the extraction yield of lycopene was 9 326.48 μg/g. The extraction method
developed in this study is feasible and will lay a foundation for further study of industrial production of lycopene by R.
sphaeroides fermentation.

In the research, we compared the effectiveness of non-carbon monoxide treatments with L-histidine, niacinamide,
potassium nitrite and sodium nitrite for stabilizing the color of live tilapia and tilapia fillets. Potassium nitrite was found to
be the color stabilizer of choice for tilapia fillets. We further analyzed the influence of potassium nitrite dosage, treatment
time, fish-to-water ratio, farming water temperature and bloodletting methods on the color of tilapia and optimized these
factors. The results showed that potassium nitrite concentration, treatment time and fish-to-water ratio all had significant
effects on the color of tilapia fillets, and their optimal levels were determined by orthogonal array design to be 1.5 g/kg, 2 h
and 1:10, respectively. Under these optimal conditions, the L*, a* and b* values of tilapia fillets were 45.03, 7.42 and 13.18,
respectively, and the sensory score was 4.4. In addition, the nitrite residue in tilapia fillets did not exceed 10 mg/kg, which
was in accordance with the Chinese national standard GB 2760?2011: Standards For Uses of Food Additives.

The synthesis of 2-methyl-2-sec-butyl malonate as a synthetic intermediate of food flavoring agents via the
alkylation reaction of diethyl methylmalonate with 2-bromobutane catalyzed by sodium ethoxide was optimized by the
combined use of single factor method and response surface methodology. The yield of 2-methyl-2-sec-butyl malonate was
investigated with respect to ratio of diethyl methylmalonate to sodium, ratio of diethyl methylmalonate to 2-bromobutane,
reaction time and temperature. The synthetic 2-methyl-2-sec-butyl malonate was structurally characterized by gas
chromatography (GC) and nuclear magnetic resonance (NMR) spectroscopy. The synthesis procedure presented in this study
was simple, easy to operate and economical and could produce easy-to-separate products from easily available materials
under mild reaction conditions. With this procedure, the average yield of the final product was (70.6 ± 0.11)%. In conclusion,
it has promising prospects for industrial application.

The preparation of sustained-release essence powder by microencapsulating liquid essence with gelatin and
sodium alginate as the coating materials using a complex coacervation method was optimized for improved embedding
rate using an orthogonal array design. It was demonstrated that the average embedding rate was 92.80% when the complex
coacervation was carried out at pH ranging from 4.0 to 4.5 using a coating material consisting of a 3:1 (by mass) mixture of 1%
gelatin and 0.5% sodium alginate with a ratio of wall material to core material of 1:1 (by mass). The ratio between the two
coating materials was found to be the factor with the greatest influence on embedding efficiency. Compared with ordinary
essence powder after extraction with petroleum ether, the microcapsule could be effectively released in a sustained manner.

The purification of total flavonoids extracted from the shells of wild apricot using D101 macroreticular resin
was optimized using combination of single factor and orthogonal array experiments. The results showed that the optimum
purification conditions were determined as follows: sample concentration, 0.3 mg/mL; pH 2; flow rate for elution,
2 mL/min. With these parameters, the purity of total flavonoids was 51.63%. Therefore, D101 macroreticular resin was
effective in purifying total flavonoids from the shells of wild apricot with good stability and repetition.

The hydrolysis conditions of defatted visceral waste proteins of grass carp with papain were optimized by the
combined use of single factor method and response surface methodology. An enzyme dosage of 33 015 U/g, a hydrolysis
temperature of 62.35 ℃, a hydrolysis time of 5.37 h and initial pH 7.9 were found to be optimal for the hydrolysis of visceral
proteins of grass carp. Under these conditions, the degree of hydrolysis (DH) was 44.48% with a peptide yield of 19.68%,
and the hydrolysate had a medium umami taste.

Purpose: To prepare and characterize Ganoderma lucidum triterpenoids-bovine serum albumin (BSA) nanoparticles.
Methods: Ganoderma lucidum triterpenoids-BSA nanoparticles were prepared by desolvation-chemical crosslinking
method and the preparation conditions were optimized with respect to entrapment efficiency by orthogonal array design.
Results: Nanoparticles with an average particle size of (189 ± 11.13) nm, a polydispersity index (PDI) of 0.227 ± 0.016,
a zeta potential of (−31.4 ± 6.74) mV, an entrapment efficiency of (80.10 ± 1.05)%, and a drug-loading efficiency of
(11.36 ± 0.13)% were obtained by dropwise addition of 8 mg of Ganoderma lucidum triterpenoids dissolved in 25 mL of
absolute ethanol to 50 mg/mL aqueous solution of BSA while constantly stirring the mixture at a speed of 400 r/min and
subsequent prompt addition of 125 μL of 0.25% glutaraldehyde. The nanoparticles were stable at 4 ℃ for 30 d.

In this study, an aqueous two-phase system consisting of polyethylene glycol (PEG) and ammonium sulfate was
used to extract copper-induced metallothionein (MT) from a mutant strain of Saccharomyces cerevisiae. Response surface
methodology was employed to optimize three factors namely PEG concentration, (NH4)2SO4 concentration and pH that
influence extraction efficiency using the software Design-Expert 8.0.6. The optimal aqueous two-phase system for MT
extraction was determined to contain 22.5% PEG 2 000, 17.46% (NH4)2SO4 at pH 5.98. Under these optimal conditions, the
metallothionein was mainly distributed in the upper phase with an extraction rate of 81.69%. Therefore, this method can
provide a new, simple, convenient, economical and highly efficient strategy for the extraction of metallothionein from yeast.

The aim of the current study was to optimize the extraction conditions for total flavonoids from sea buckthorn
(Hippopphae rhamnoides L.) pomace (the leftover residue from juice making) by orthogonal array design. The antioxidant
activity of the total flavonoids extracted was assessed by hydroxyl radical and superoxide anion radical scavenging,
and reducing power assays, respectively. Ethanol concentration, extraction time and the ratio of material to solvent
were identified as three main variables that affect extraction efficiency by signal factor experiments, and these factors
were further optimized to be 60%, 40 min and 1:50 (g/mL), respectively, using orthogonal array design. Under the
optimized conditions, the predicted extraction yield of total flavonoids from sea buekthom pomace was 2.55%. The
total flavonoids had strong reducing power, and exhibited a more powerful scavenging effect against superoxide anion
radical than against hydroxyl radical.

Objective: To optimize the extraction of polyphenol from Panax notoginseng flowers and examine its antioxidant
activity. Methods: Ethanol concentration, and extraction temperature and time were identified as main variables influencing
the extraction yield of polyphenols. The levels of the three variables were optimized by response surface methodology with
central composite design. As a result, a polynomial regression and response surface plots were established indicating the
effects of the studied variables on extraction efficiency. Moreover, the correlation between polyphenol concentration from
Panax notoginseng flowers and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability was examined. Results:
The optimal conditions for polyphenol extraction were determined as follows: extraction temperature, 75 ℃; extraction
time, 47 min; and ethanol concentration, 48%. Under these conditions, the actual extraction rate of polyphenols was
58.95 mg/g, representing 98.44% of the predicted value. The correlation coefficient between DPPH radical scavenging ability
and polyphenol yield was 0.757 208. Conclusion: Under the optimal conditions, the good agreement between predicted and
observed extraction rates of polyphenols suggests the reliability of the predicted results. The strong correlation between
DPPH radical scavenging ability and polyphenol yield demonstrates potent antioxidant activity of polyphenols from Panax
notoginseng flowers.

The extraction of soluble dietary fiber (SDF) from outer leaves of Chinese cabbage was optimized for maximum
SDF yield using combination of single factor method and response surface methodology with Box-Behnken experimental
design. The optimum extraction parameters were determined as follows: hydrochloric acid concentration, 0.06 mol/L;
material/liquid ratio, 1:25 (g/mL); extraction temperature, 90 ℃; and extraction time, 90 min. Under these optimal
conditions, the extraction yield of SDF was 13.65%. The chemical composition analysis showed that the purity of the SDF
product was 86.21%, which also contained a small amount of protein and ash. The appearance of the SDF was a light beige
powder. The microstructure observation showed that SDF powder of cabbage residue exhibited a rough, wrinkled surface
with many holes and pores through magnified observation. The water-holding capacity of the SDF from Chinese cabbage
leaves was 14.63 g/g, the expansion capacity 22.17 mL/g, and the emulsifying capacity and emulsion stability were 48.78%
and 71.34%, respectively. The adsorption abilities for saturated fatty and unsaturated fatty acid were 2.23 and 1.94 g/g,
respectively. These functional properties indicated that the SDF from Chinese cabbage residue is a potential emulsifier and
functional food ingredient.

Polyphenols were extracted from the young fruits of Holboellio latifolia by supercritical CO2 extraction. The
effect of ethanol concentration on extraction efficiency was examined. The extraction conditions solid/liquid ratio (namely
material/entrainer ratio), extraction pressure and temperature were investigated and the optimum extraction conditions were
obtained by response surface methodology. The results showed that the extraction yield and purity of polyphenols were
enhanced by 2.45 times and 15.49%, respectively, when using 95% ethanol as the entrainer, in comparison to those obtained
without the entrainer. The optimum extraction conditions for solid/liquid ratio, extraction pressure and temperature were 1:2.6
(g/mL), 37 MPa and 51 ℃, respectively. Under these conditions, the extraction yield and purity of polyphenols reached 6.41%
and 87.69%, respectively.

Ferrous glutamate was prepared from ferrous chloride and sodium glutamate by a solid-liquid phase method.
The preparation process was optimized using combination of single factor method and response surface methodology. A
quadratic regression model indicating the effect of three variables including medium pH, reaction temperature and time on
ferrous glutamate yield was established using a central composite design. The results showed that the optimal conditions for
preparing ferrous glutamate were determined as follows: molar ratio of C5H9NO4 to Fe2+, 1:1; medium pH, 5.76; reaction
temperature, 58.9 ℃; and reaction time, 0.75 h. Under these conditions, the yield of ferrous glutamate was 77.79%. The
chemical formula of the ferrous glutamate was Fe(C5H7NO4)·2H2O.

This research aimed to study the changes in main nutritional components during the crisping process of grass carp
(Ctenopharyngodon idellus, which was cultured under specific conditions to obtain crisp grass carp). Samples were acquired
periodically and the differences in muscle collagen content, mineral contents and fatty acid composition during the entire
crisping process were compared. Muscles in different crisping periods were taken for determination of mineral elements
by graphite furnace atomic absorption spectroscopy (GFAAS) and fatty acid composition by gas chromatography-mass
spectrometry (GC-MS). The results showed that the collagen content of grass carp was 1.02 g/100 g, which was significantly
lower than that of crisp grass carp (C. idellus C. et V). Compared with those in grass carp, the contents of Ca and Mg in crisp
grass carp were increased by 269.43% and 46.05%, respectively, while the contents of Fe and Cu in crisp grass carp were
decreased by 85.59% and 23.08%, respectively. However, there were no significant differences in the contents of Zn, Cr and
Cd among all the samples examined (P > 0.05). A total of 17 kinds of fatty acids in the muscles collected in different crisping
periods were detected. The ratios of ΣPUFA to ΣSFA ranged from 0.74 to 1.46 and showed the highest value in grass carp.
Meanwhile, the ratios of ΣPUFA and Σ(EPA + DHA) were decreased. The present study indicated that the contents of
muscle collagen, and Ca and Mg were significantly increased while the contents of Fe and Cu and the total amount of PUFAs
were decreased during the crisping process of grass carp.

In this research, a water-soluble polysaccharide (MCP Ⅱa) was extracted from Momordica charantia by cellulase
hydrolysis, precipitated with ethanol, and then purified by DEAE-52 cellulose anion-exchange and Sephadex G-100 gel
filtration chromatography. The high performance gel permeation chromatography (HPGPC) analysis showed that the average
molecular weight of MCP Ⅱa was 13.0 kD. Monosaccharides analysis revealed that the MCP Ⅱa was composed of Rha,
GalA, Gal, Xyl and Ara with a relative molar ratio of 12:3.05:19.89:5.95:56. Infrared (IR) spectrum, 13C-nuclear magnetic
resonance (NMR) and Cango-red tests indicated that MCP Ⅱa formed a β-triple helix in aqueous solution and the C1, C2
and C3, C5 positions were its binding sites. Moreover, it existed as a rhombus crystal under a scanning electron microscope.

Objective: To establish a high performance liquid chromatography (HPLC) method for separation and
determination of chlorogenic acid, caffeic acid, hyperoside, quercetin, naringenin, kaempferol and apigenin in Potentilla
discolor bunge. Methods: The separation of seven flavonoids and organic acids was performed on Phenomenex C18 column
(150 mm × 4.6 mm, 5 μm) with gradient elution. The mobile phase was a mixture of methanol and acetic acid (pH 3.0)at
a flow rate of 1.0 mL/min and the UV detection wavelength was 350 nm. Results: Baseline separation of chlorogenic acid,
caffeic acid, hyperoside, quercetin, naringenin, kaempferol and apigenin was achieved within 20 min. The calibration curves
of the seven components showed linear relationships (r > 0.999 5). The average recoveries were in the range of 84.61%–
104.06% with a relative standard deviation (RSD) of less than 4.77%. Conclusion: The optimal extraction conditions for
seven flavonoids and organic acids from Potentilla discolor Bunge were determined as follows: ethanol concentration, 80%;
solid-to-liquid ratio, 1:50 (g/mL); ultrasonication power, 160 W; and ultrasonication time, 20 min. One gram of Potentilla
discolor Bunge contained 121.5 μg of chlorogenic acid, 60.5 μg of caffeic acid, 127.2 μg of hyperoside, 108.6 μg of
quercetin, 294.0 μg of naringenin, 61.1 μg of kaempferol, and 114.0 μg of apigenin as determined by this method.

To facilitate the comprehensive monitoring of milk fat content in dairy products or pipeline residues throughout
the dairy processing, a rapid assay for milk fat based on dual wavelengths of ultraviolet absorption was developed. Milk
fat was recovered from samples of liquid dairy or dairy processing pipe wall with a extraction-precipitation operation and
the absorbance at 204 nm and 230 nm of the milk fat extract was detected. The milk fat content could be calculated with
the standard curve equation from the difference between absorbance at 204 nm and 230 nm. In this way, the interference
of various heat treatments on samples could be avoided. It was verified that the variation coefficients were less than 3%
and the recoveries ranged from 95.6% to 102.9% for liquid dairy samples. In addition, the method led to reliable results in
determining milk fat residues in pipe wall under various dairy processing conditions.

This study aimed to analyze the nutritional composition of the edible flowers from Dregea sinensis Hemsl. The
fresh flowers of Dregea sinensis Hemsl were determined for macro- and micro-nutrients, and harmful heavy metal elements.
The results showed that the flowers contained 90.67% water, 2.55% protein, 3.33% fat, 2.07% ash, 0.134 mg/100 g thiamine,
0.050 5 mg/100 g riboflavin, 63.3 mg/100 g ascorbic acid, 768 mg/kg calcium, 594 mg/kg phosphorus, 5 240 mg/kg
potassium, 13.7 mg/kg iron, 2.98 mg/kg zinc, and 1.64 mg/kg cuprum. In addition, the edible flowers were also rich in
vitamins and minerals and contained 0.134, 0.050 5 and 63.3 mg/100 g of thiamine, riboflavin and VC, and 768, 594, 5 240,
13.7, 2.98 and 1.64 mg/kg of calcium, phosphorus, potassium, iron, zinc and copper, respectively. Essential amino acids
such as lysine, and flavonoids were abundant in the flowers of Dregea sinensis Hemsl, which were free from heavy metal
pollution. Thus, the flowers of Dregea sinensis Hemsl have high nutritional value and a great development potential.

A combination of artificial sensory evaluation with intelligent sensory analysis was used in discrimination and
identification of 4 grades of Xihu Longjing tea. Weights of aroma attributes and the correlation between aroma attributes and
electronic nose sensors were established by correlation analysis and principal component analysis (PCA) and according to
the results obtained, the optimal sensors of electronic nose were selected. Kernel Fisher discriminant analysis (KFDA) and
K-nearest neighbor (KNN) were utilized for further feature extraction and pattern recognition, and the correction coefficient
of the training and test sets were 100% and 97.5%, respectively.

In this paper, the nutritional composition in the muscles of Thunnus tonggol and Euthynnus affinis was analyzed
by gas chromatography, liquid chromatography and atomic absorption spectroscopy. The results showed that: 1) the moisture
contents of T. tonggol and E. affinis were 71.13% and 72.27%, respectively, the crude fat contents were 0.63% and 1.47%,
respectively, the crude protein contents were 24.56% and 23.44%, respectively, the ash contents were 1.56% and 1.38%,
and the muscles of both tuna species contained abundant macro- and micro- mineral elements; 2) the muscles of the two
species were rich in poly-unsaturated fatty acids (PUFAs) and the contents of docosahexaenoic acid (DHA) were 28.53%
and 21.56%, respectively; 3) the proportion of amino acids was appropriate and the essential amino acids index (EAAI) of
T. tonggol and E. affinis were 96.23 and 96.66, respectively. This study indicates that the muscles of these two tuna species
are high in protein and low in fat and have good nutritional value.

In this study, the enzymatic hydrolysis conditions of beef and the proportions of added sugar, amino acids and
thiamine were optimized to build a Maillard reaction model system for generating roast beef flavor. By using orthogonal
array design, the optimum enzymatic hydrolysis conditions were determined to be hydrolysis at 50 ℃ for 50 min with
8% of a mixture of flavourzyme (F) and protamex (P) at a mass ratio of 1:1 with an initial pH of 6.5. The optimal Maillard
reaction system developed using a factorial design consisted of 20 g of beef hydrolysate, 1.0 g of glucose, 0.8 g of glycine,
0.3 g of thiamine, and the reaction was proceeded at 120 ℃ for 90 min with an initial pH of 7.5. The gas chromatographymass
spectrometry (GC-MS) results demonstrated that the contents of 2-methyl-3-furanthiol, 2-methyl tetrahydrothiophen-
3-ketone and 3,3’-disthiobis[2-methyl-furan] were relatively high, which featured the roast beef flavor. Overall, this model
system was characterized by high degree of browning, the highest absorbance (0.263), inviting meat flavor and strong roast
flavor as indicated by sensory evaluation.

Electronic nose was used to identify the volatile odor of crisp grass carp meat cooked by different methods at
temperatures. Principal component analysis was employed to analyze the electronic nose signal. The volatile components of
crisp grass carp were confirmed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).
The results showed that electronic nose could significantly distinguish among the crisp grass carp meat samples cooked at
different temperatures by different heating methods including steaming, boiling and roasting. The main volatile substances
were hexanol, 2-ethyl hexanol, 1-octene-3-alcohol, hexanal, nonyl aldehyde and 2,5-symplectic diketone, analyzed by
SPME-GC-MS.

The yield and nutrition components of of Discogobio yunnanensis muscle were analyzed by routine methods.
The results showed that the ratio of flesh to body mass was (66.62 ± 4.46)% andthe contents (mass fraction) of moisture,
crude protein, crude fat and crude ash in the fresh muscle were (76.10 ± 0.91)%, (20.24 ± 0.05)%, (1.32 ± 0.17)% and
(1.30 ± 0.02)%, respectively. A total of 18 amino acids were detected in muscle proteins, including 8 essential amino acids
(EAA), 2 half-essential amino acids (HEAA) and 8 nonessential amino acids (NEAA). In the dried sample, the content
of total amino acids (TAA) was (79.78 ± 4.22)%，and the contents of EAA, HEAA and NEAA were (33.05 ± 1.62)%,
(7.10 ± 0.31)% and (39.63 ± 2.29)%, respectively. Four kinds of delicious amino acids (DAA) accounted for 30.47% of
the total amino acids. The essential amino acid index (EAAI) was 68.09. The percentage of EAA in TAA (EAA/TAA) was
41.43%, and the percentage of EAA in total NEAA (EAA/NEAA) was 83.42%. The EAA composition met the Food and
Agriculture Organization/World Health Organization standard. According to the nutritional evaluation on acid score (AAS)
and chemical score (CS), the first limited amino acid was tryptophan (Trp). The muscle of Discogobio yunnanensis contained
3 saturated fatty acids (SFAs), 4 mono-unsaturated fatty acids (MUFAs) and 7 polyunsaturated fatty acids (PUFAs). The
contents of SFA, MUFA and PUFA were (31.79 ± 0.36)%, (27.93 ± 2.67)% and (40.28 ± 2.54)%, respectively. Furthermore,
the total content of EPA and DHA was (29.23 ± 2.77)%, which was much higher than that of some marine fishes. The
muscle of Discogobio yunnanensis contained abundant mineral elements, especially zinc. These results indicated that
Discogobio yunnanensis is a nutritive and delicious food fish that is promising for artificial rearing.

Objective: To establish a method for the determination of total conjugated linoleic acid (CLA) content
in cheeses by quantitative nuclear magnetic resonance (QNMR) and to compare its effectiveness with that of
ultraviolet spectrophotometry. Methods: The analysis employed 1,2,4,5-tetramethylbenzene as internal standard, and a
5-mm Bruker broadband observe (BBO) probe, working at 300 K with a pulse sequence of Noesyig1d, 128 scans and a
pulse delay time (D1) of 10 s. Results: The recovery rate was 93.33% with relative standard deviation (RSD) of 4.20%. The
precision RSD was 0.99%, the reproducibility RSD was 3.17% and the stability RSD was 1.81%. Conclusion: This method
enables direct determination of target and non-target compounds in foods without using standard reference. Compared with
ultraviolet spectrophotometry, it had a higher specificity.

This study was a systematic investigation into the effects of pulping methods, extraction conditions and storage
conditions before analysis by liquid chromatography on the organic acid composition and contents of ‘Granny Smith’ apple
pulp. The results showed that manual grinding and mechanical homogenization were both effective means to crush apples,
and the selection depended on the test purpose and requirements and the specific circumstances. Extraction temperature and
oscillation time had no significant effects on extraction efficiency. We found extraction at 25 ℃ for 15 min with ultrasonic
oscillation to be optimal immediately followed by the liquid chromatographic analysis; otherwise, the crushed sample was
centrifuged before short-term storage at room temperature under light conditions. ‘Granny Smith’ apples were detected
to contain oxalic acid, quinic acid, malic acid, shikimic acid and citric acid. Their relative contents were in the following
descending order: malic acid > quinic acid > citric acid > oxalic acid > shikimic acid. Malic acid was the main organic
acid in all samples although there were tremendous differences in the content of each of the organic acids among
different apple fruits and among the contents of the organic acids in the same apple fruit. Thus, attention should be
paid to selection of the test material.

The aroma constituents, water extract, total polyphenols, total amino acids, total soluble sugars and three
polyphenolic pigments in Keemun black tea collected from various regions were investigated. The quality of Keemun black
tea was evaluated through chemical composition analysis combined with sensory evaluation. The results showed that the
compounds with a high probability of contribution to the Keemun black tea aroma included geramiol, linalool and linalool
oxide, benzyl alcohol, phytol, phenylacetaldehyde, trans-2-hexenal, and n-hexadecanoic acid. Keemun Maofeng black tea
had a rich aroma with fresh, delicate and sweet characteristics. Keemun Congou black tea had a rich aroma with tenacious,
fragrant and sweet characteristics. Samples of different quality grades, i.e. superfine, special grade, first class Keemun black
tea, were very similar in aroma components; however, they were very different in aroma contents. The higher the tea grade
was, the better the aroma quality was. The contents of total polyphenols and amino acids were decreased in lower-grade
tea and the taste and freshness degree of tea infusion were declined. Collectively, all the samples had the typical quality
characteristics of Keemun black tea such as fragrant aroma and mellow taste, especially the higher soluble sugar content,
which made Keemun Congou black tea from various showed sweet and mellow.

In this study, solid phase micro extraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used
to determine the ?avor compounds of steamed breads made with three different starter cultures, namely composite starter
culture, active dry yeast and sourdough. A total of 28 volatile compounds were detected in steamed bread made with
sourdough (traditional steamed bread), 12 volatile compounds in that made with active dry yeast, and 20 volatile compounds
in that made with composite starter culture. Our experimental results showed that the major ?avor compounds of steamed
bread made with composite starter culture were similar to those of traditional steamed bread. We also found that the former
contained no hazardous compounds and higher levels of the identified compounds. The traditional steamed bread contained
0.350 μg/g ethyl acetate and 0.425 μg/g octanone, while the steamed bread made with composite starter culture contained
0.452 μg/g ethyl acetate and 0.806 μg/g octanone. Taken collectively, the above results demonstrate that the composite starter
culture, which is easy to use, results in the formation of more types and larger amounts of beneficial flavor compounds.
Consequently, it can be considered as the starter culture of choice for home and industrial production of steamed bread.

The aroma constituents of ripe Pu’er tea 7572 stored for 1 to 9 years were analyzed by headspace solid
phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The relative contents of
aroma constituents in the nine Pu’er tea samples were quantified and analyzed for their changes over the 9-year
storage period. Moreover, changes in key aroma characteristics of Pu’er tea with storage time were analyzed by
sensory evaluation. Based on the above investigations, we deduced the contribution of changes in aroma components
to changes in key aroma characteristics of ripe Pu’er tea.

The fruit of Citrus paradisi was separated into albedo layer, oil gland layer, seed, pomace and juice. Active
substances were extracted from albedo layer, oil gland layer, seed and pomace with 70% aqueous ethanol by hot re?uxing.
The contents of total ?avonoids and phenolic substances in the resulting extracts were evaluated. Antioxidant activity was
tested in four systems. The results showed that the content of total ?avonoids in different fruit extracts of C. paradisi was
in the following order: oil gland layer (3.78%) > albedo layer (2.38%) > seed (1.67%) > pomace (0.77%). Similarly, the
content of total phenols was the highest in oil gland layer (21.30%) and the lowest in pomace (1.73%). The ethanol extract
of oil gland layer showed the highest antioxidant activity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide
anion and hydroxyl radicals with IC50 of 0.37, 0.24 and 1.31 mg/mL, respectively. The ethanol extract of albedo layer
showed the highest ABTS＋· scavenging activity with IC50 of 0.015 mg/mL. The contents of total flavonoids and total
phenols in the fresh juice were 0.021% and 0.19%, respectively. The IC50 values for DPPH free radical, ABTS＋·, O2
－·, ·OH were 8.55, 18.97, 35.17 and 23.30 mg/mL, respectively. These results showed that oil gland layer and albedo layer had quite
good antioxidant activities, which were positively correlated with the contents of total ?avonoids and phenols. The pericarp
consisting of the two layers made up about one third of the total fruit weight, and was rich in potent antioxidant compounds.
To conclude, further study and development of C. paradisi fruit will have great practical signi?cance.

The objective of this study was to determinate the contents of total flavonoids, rutin, hyperin, quercetin,
total triterpene acids, oleanolic acid and ursolic acid in Forsythia suspensa leaves from Henan and Shanxi provinces
by spectrophotometry and HPLC method, respectively. The contents of total flavonoids, rutin, hyperin and quercetin in
F. suspensa leaves from Henan province were higher than in those from Shanxi province, but the contents of total triterpene
acids, oleanolic acid and ursolic acid from Shanxi province were higher than those from Henan province. The results showed
that the contents of flavonoids and triterpene acids in F. suspensa leaves from both provinces were relatively high. This study
provided important information for comprehensive utilization of F. suspense leaves.

Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was
employed to analyze the volatile flavor compounds of skim milk yoghurts fortified with ganoderic acid or Ganoderma
lucidum polysaccharide (GLP), which were designated as GLA yogurt and GLP yoghurt, respectively. Results showed that
compared with control yogurt, the viable cell counts of lactic acid bacteria in GLP yogurt and GLA yogurt were increased
by 3.1 and 1.5 times. GLP significantly promoted the multiplication and growth of Streptococcus thermophilus and
Lactobacillus plantarum. A total of 24 volatile flavor compounds were identified in control yogurt while 37 and 30 volatile
flavor compounds in yoghurts supplemented with 0.12% GLP and 0.09% GLA, respectively, mainly including ketones,
aldehydes, acids, alcohols, and esters. Compared with control yogurt, the contents of ketones, aldehydes and alcohols in
GLP yogurt were reduced by 14.15%, 3.00% and 10.35% whereas the contents of esters and hydrocarbons were increased
by 14.01% and 10.42%，respectively; the contents of ketones, acid and alcohol compounds in GLA yogurt were reduced by
4.78%, 2.22% and 8.93%, respectively, whereas the contents of aldehyde and ester were increased by 5.31% and 10.61%,
respectively. The current study showed that the number of volatile flavor compounds in yogurt was increased and the
functional quality was improved by the addition of either ganoderic acid or GLP.

In this study, the thiamine (vitamin B1) content of nutritional supplements was determined according to the
Chinese national standard GB/T 5009.84—2003: Determination of Thiamine (Vitamin B1) in Foods. By analyzing the sources
of uncertainty in the determination of thiamine, we obtained the uncertainty components and finally calculated the combined
standard uncertainty and expanded uncertainty. The results showed that thiamine content in the sample was 0.49 mg/100 g,
and the expanded uncertainty was 0.052 mg/100 g. The uncertainty of standard curve fitting was the most important
component of the combined standard uncertainty. Therefore, more attention should be paid to standard curve fitting in order
to obtain more accurate results for the determination of thiamine in nutritional supplements.

This study aimed to develop a method for β-carotene extraction from Dunaliella salina by water-soluble
organic solvents. In experiments, in reference to ethyl acetate, four water-soluble organic solvents, namely acetone,
methanol, ethanol and tetrahydrofuran, were selected as media to extract β-carotene from Dunaliella salina cultured under
laboratory conditions. β-carotene and its geometrical isomers in each extract were determined by C18-HPLC and C30-HPLC,
respectively. By comparing the extraction efficiency of β-carotene and solvent consumption and meanwhile considering
food safety, ethanol was selected as the most suitable medium for industrial practice. By using ethanol as the extraction
medium, 0.32 μg of β-carotene was extracted from 1 mg of dried Dunaliella salina with 20.21% (m/m) of total Z-isomers.
Four carbohydrates and one protease were then employed to destroy the cell wall and membrane of algae. The influences
of enzymatic hydrolysis of raw material on the extraction efficiency of β-carotene and solvent consumption were observed.
Data obtained from this investigation suggested that enzymatic hydrolysis of Dunaliella salina resulted in loss of β-carotene
amount and exhibited no improvement in solvent consumption. It is therefore not considered to be applied.

Aroma-active compounds in Agarucs bisporus were isolated by simultaneous distillation extraction (SDE) or solid
phase micro extraction (SPME) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total
of 36 and 34 kinds of aroma-active compounds were identified by SDE and SPME, respectively. The following characteristic
flavor compounds were identified: 1-octene-3-ol, 1-octene-3-one, 2-octene-1-ol, 2,6-dimethyl pyrazine, 2-pentyl furan,
methyl pyrazine, n-octanol etc. 1-Octene-3-ol was identified by both methods as the most abundant compound. The two
extraction methods can be used to complement and validate each other.

The bacterial diversity of carcasses or products of broiler chickens before and after bacterial reduction during
slaughter and processing was analyzed by polymerase chain reaction (PCR) amplification and denaturing gradient gel
electrophoresis (DGGE) based on the V6–V8 variable regions of 16S rDNA. Broiler carcasses were rinsed with 1.5% lactic
acid solution at 50 ℃ for 15 s for reducing bacteria before the pre-cooling treatment. Bacterial total DNA was extracted
from the samples collected from the surface of carcasses or carcass parts before and after bacterial reduction during
chicken slaughter and processing and the V6–V8 regions of 16S rDNA were amplified by PCR using a universal primer. The
bacterial community structure was analyzed by DGGE. The results showed that the largest number of bands with the highest
brightness in the DGGE profile was observed during carcass cleaning before bacterial reduction, indicating the most serious
bacterial contamination, followed in turn by carcass segmentation and pre-cooling where the lowest bacterial count and the
smallest number of bacterial species were obtained suggesting minimum bacterial contamination. After bacterial bacteria,
both the total bacterial count and the number of bacterial species were reduced during slaughtering and processing, as
compared with those observed before bacterial bacteria. The largest reduction in the two parameters was found during both
carcass cleaning and segmentation, and the smallest reduction during the pre-cooling stage. The bacterial species were not
entirely consistent during the slaughter and processing of broilers, and Lactobacillus was found throughout the entire process
as the predominant spoilage bacteria together with Pseudomonas sp. and Enterobacteriaceae.

The objective of this study was to detect the aerobic plate count, and isolate and identify two food-borne
pathogens (Bacillus cereus and Cronobacter) in tea samples collected from local markets in Wuhan according to the Chinese
national standards. Bacillus cereus was identified by PCR analysis of 16S rDNA internal transcribed spacer (ITS) sequence
and Cronobacter by 16S rDNA and fusA sequence analysis. We further compared the detection rates of both bacterial
pathogens in tea samples from different producing areas and in different kinds of tea. Bacillus cereus was detected in 97.9%
of the investigated tea samples accounting for about 6.0% of the total bacterial population. Three strains of Conobacter spp.
were identified in 6.5% of these tea samples accounting for only 0.1%–3.2% of the total bacterial population. The highest
aerobic plate count and Conobacter spp. were found only in herbal tea. Fermented tea had the highest B. cereus counts,
exceeding 1 100 MPN/g in all samples. There were significant differences in the three microbial indicators among different
tea-producing regions. Thus, the food safety hazards of these food-borne pathogens cannot be ignored, especially when tea is
mixed with other materials.

In order to understand the distribution patterns of pathogens in different parts of raw chicken, PCR was used to
detect Escherichia coli O157:H7, Salmonella, Shigella, Listeria monocytogenes and Enterobacter sakazakii that distribute on
drumstick, claw, wing, breast and gizzard in 208 samples collected from 52 local markets in Shanghai. Then we established
evaluation of the target point according to beta probability distribution. The results indicated that no Escherichia coli
O157:H7 or Salmonella were detected in all samples, 1 strain of Enterobacter sakazakii was detected in chicken wing,
2 strains of Shigella were detected in chicken wing and gizzard, and 11 strains of Listeria monocytogenes were detected with
a detection rate of 5.29%, including 4 in chicken wing, 3 in drumstick, 3 in claw and 1 in gizzard.

The purpose of this study was to develop a real-time helicase-dependent isothermal DNA amplification (HDA)
method for the rapid detection of Listeria monocytogenes. Based on the platform of real-time PCR, pairs of primers targeting
the hemolysin gene (hly) of Listeria monocytogenes were designed, and genomic DNA was extracted from a standard strain
of L. monocytogenes for use as the template. The reaction temperature, primers and template DNA concentration were
optimized. Compared with real-time PCR method, the specificity and sensitivity of the real-time HDA method were
evaluated with L. monocytogenes and 10 bacteria control strains, and then this developed method was used to detect
L. monocytogenes in real samples. The results showed that the optimal primer concentration, reaction temperature and
time for real-time HDA system were 0.075 mol/L, 65 ℃ and 80 min (40 cycles), respectively. This system showed a
high specificity and sensitivity. Thus a real-time HDA method for rapid and specific detection of L. monocytogenes has
been successfully established.

This study aimed to establish a specific and ultra-sensitive detection method for trace genetically modified (GMO)
ingredients in rice-derived products. In this study, the CaMV35S promoter, NOS terminator and Cry1A gene included in the
industrial standard for screening the GM components of rice were selected as the targets. By substituting a few nucleotides
of the TaqMan probe with locked nucleic acid (LNA) nucleotide and comparing the performances of these LNA-TaqMan
probes in real-time PCR (RT-qPCR), a novel real-time PCR method based on LNA-TaqMan probe for the above genes and
gene elements was established with high specificity. Compared to the conventional RT-PCR with TaqMan probe, this RTPCR
with LAN-Taqman probe was much more sensitive, had lower limit of detection (LOD) (0.001% by mass) and 1-3 less
Ct value cycles except for Cry1A. This reported new PCR method can be applied for the detection of trace GM components
in rice-derived products that could not be detected with the conventional RT-PCR probe.

The immunoaffinity column (IAC) for aflatoxin B1 (AFB1) was prepared by directed coupling of protein
A-sepharose with the anti-AFB1 monoclonal antibody which was preliminarily purified by caprylic acid-ammonium sulfate
method. The results showed that the concentration, purity and antibody subtype of the purified monoclonal antibody were
17.5 mg/mL, 45.1% and IgG1, respectively. When coupling 48 μL of purified antibody with protein A-sepharose, and
the coupling rate was 98.1%. The average relative column capacity and column blank were 105 ng/0.125 mL gel and 0,
respectively. The average recoveries of standard addition in different samples (corn flour, wheat flour, peanut oil, soy sauce)
were all above 80%. After being stored at 2–8 ℃ for 12 months, the relative capacity of the IAC was 72 ng/0.125 mL gel.
These results show that the anti-AFB1 affinity column prepared by this method has large relative capacity and good stability
which meet the requirement for separation and purification of AFB1 from real samples.

The effects of UV-C treatment on postharvest decay, phenylpropanoid metabolism and antioxidant activity in
strawberry fruit (Fragaria × ananassa Duch. cv. Hongyan) during storage at 5 ℃ for up to 12 days were investigated.
The results showed that UV-C treatment at 2.0 kJ/m² had the most significant inhibitory effect on fruit decay during the
storage period. Meanwhile, this treatment significantly enhanced the activities of phenylalnine ammonialyase, cinnamate-4-
hydroxylase, 4-coumarate coenzyme A ligase, chalcone isomerase and dihydroflavonol-4-reductase, maintained higher contents
of total phenolics, anthocyanins and flavnoids as well as main individual phenolic and anthocyanin compounds than controls,
promoted the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity and reducing power and inhibited the decrease
of hydroxyl radical-scavenging activity, thus maintaining higher antioxidant activity of strawberry fruit.

In this research, we evaluated the changes in the freshness of silver carp fillets during storage at 0 ℃ by
monitoring physical, chemical and microbial indexes including total volatile basic nitrogen (TVB-N) value, pH value, color
difference value, trimethylamine (TMA) value, 2-thiobarbituricacid (TBA) value and the total number of bacterial colonies,
volatile aroma compounds, and texture and sensory characteristics. The volatile odor released from the fish fillets was
determined by electronic nose and analyzed using principal component analysis (PCA), loadings analysis (LA) and linear
discriminant analysis (LDA). The results showed the TVB-N value, TMA value and the total number of colonies of silver
carp fillets stored at 0 ℃ increased with the extension of storage time, pH value increased after an initial decrease, and color
difference and TMA value did not have reference value for the determination of fish quality. Sensory evaluation scores,
hardness and springiness showed a decreasing trend. Meanwhile, electronic nose was able to distinguish silver carp fillet
samples stored for different periods. In addition, the total number of colonies displayed significantly positive correlations
with TVB-N value and TMA value (R = 0.964 and 0.951, respectively). Based on the microbiological, physical and chemical
changes observed throughout the storage period at 0 ℃, the shelf life of silver carp fillets was 12 days.

The appearance, physiological and biochemical differences among normal juice sacs, granulating juice sacs and
granulated juice sacs of red-fleshed sweet pomelo (Citrus grandis) were investigated in this study. The results showed that
the contents of dry matter and total sugars, titratable acid, vitamin C, red pigments and total phenolic in granulated juice
sacs gradually decreased with the extent of granulation. The fresh weight and the contents of reducing sugar and protein
first increased and then declined, which lowered the nutritional quality of juice sacs. The enzymes activities of superoxide
dismutase (SOD), peroxidase (POD), and catalase (CAT) changed disorderly and polyphenoloxidase (PPO) activity
significantly decreased, resulting in an increase in malondialdehyde (MDA) content and lignin synthesis, which finally
caused granulation of juice sacs of red-fleshed sweet pomelo.

The effect of preharvest spraying treatment with gibberellic acid (GA) at doses of 0.1, 0.5, 1.0 and 2.0 g/L on the
storage quality and postharvest physiology of ‘Hongguifei’ mango fruits was investigated. The results showed that compared
with control fruits, the fruits treated with 0.5 and 1.0 g/L GA showed lower disease index, relative conductivity and MDA
content, and exhibited slower changes in the contents of total soluble solid (TSS), vitamin C (VC) and titratable acid (TA),
and higher fruit firmness. The a* value in fruits treated with 2.0 g/L GA changed slowly and was maintained at the lowest
level during the whole storage time, and on the 30th day was decreased by 18.7, 17.5, 12.5 and 5.1 as compared to control
fruits and those treated with 0.1, 0.5 and 1.0 g/L GA, respectively (P < 0.01). These results indicated that treatments with
0.5 and 1.0 g/L GA were suitable for delaying the physiological changes and maintaining the storage quality of ‘Hongguifei’
mango fruits, but 2.0 g/L GA could result in incomplete changes in peel color until ripening, which had negative influence
on the appearance and quality.

This study was conceived to explore the relationship between exogenous spermidine (Spd) and the activities
of antioxidant enzymes, namely catalase (CAT), peroxidases (POD) and superoxide dismutase (SOD) and investigate the
changes in these antioxidant enzyme activities during the ripening process of oranges. The leaves and fruits of five-yearold
‘Huangguogan’ orange trees were sprayed with spermidine at three concentrations to examine the effect of exogenous
Spd on the antioxidant enzyme activities during the later developmental stage. The results showed that exogenous Spd
could significantly improve the contents of Spd and spermine (Spm) and significantly decrease the content of Put. During
the early color-turning period, exogenous Spd treatment caused significant increases in the activities of CAT, POD and SOD
and a significant decrease in malondialdehyde (MDA) content in the ripe fruits, and retarded the rapid accumulation of
MDA. These findings suggest that exogenous Spd can improve the antioxidant defense system in ‘Huangguogan’ fruits by
enhancing the activities of CAT, POD and SOD.

The effects of a composite biological antisaling agent mainly formulated with chitosan, pollen polysaccharide and
tea polyphenol on the storage quality of fresh corn were investigated by moisture content, weight loss rate, hardness, odor
and sensory quality as a function of storage time. The results showed that the loss of moisture content in fresh corn subjected to
pretreatment with the antisaling agent and subsequent cold storage for 30 days was reduced by 18.6% as compared with that of the
control. Meanwhile, the weight loss rate of fresh corn was decreased by 19.9% and the hardness was lowered by 42.68 N. However,
there were only slight changes in odor and sensory qualities were well maintained. The biological antisaling agent could effectively
inhibit the loss of moisture content, decrease the nutrient losses, reduce the weight loss rate, and maintain the elasticity of fresh corn
while significantly preserving sensory qualities such as color, shape, odor and taste. Therefore, the biological antisaling agent had
significant preservation effects on fresh corn.

This study aimed to establish kinetic models for the physiological and quality changes of Xuanhua milk grape
during storage. Samples were storage at 8, 4, 0, -1 and -2 ℃, respectively. The weight loss rate, browning index, soluble
solid content and relative electrolytic leakage were measured during storage in order to investigate the qualitiy of Xuanhua
milk grape and establish predictive models for the shelf life under different storage temperatures. The results showed that
weight loss ratio, browning index and relative electrolytic leakage increased whereas soluble solid content decreased with
increasing storage time. The kinetics reaction rate constants suggested that the Xuanhua milk grape quality decreased with
increasing storage temperature. Relative error between predicted shelf life calculated by the prediction model and that
observed was within ± 10%. These results suggested that the model can rapidly predict the shelf life of Xuanhua milk stored
at -2 to 8 ℃.

The aim of this study was to investigate the impacts of non-packaging and vacuum packaging on some quality
characteristics and the shelf life of Harbin red sausage. The unpackaged and vacuum-packaged Harbin red sausages were
stored at (4 ± 0.5) ℃. The vacuum-packaged samples were evaluated for physicochemical parameters, microbial analysis
and sensory properties at intervals of 8, 8, 6, 5, and 5 days, while the unpackaged samples were analyzed at intervals of 5, 4, 3,
and 3 days. Shelf life evaluation was based on pH value, water activity (aw), color (CIE L*, a*, b*) values, thiobarbituric acid
reactive substance formation (TBARS) value, total volatile basic nitrogen (T-VBN), microbial counts and sensory attributes.
Results showed that both storage time and packaging conditions affected significantly (P < 0.05) all the parameters except
for aw. The pH value and sensory scores significantly decreased (P < 0.05) during storage whereas TBARS values, T-VBN
and total viable count (TVC) increased significantly (P < 0.05). The color of unpackaged samples was significantly different
during storage (P < 0.05). However, there were no significant differences in the color of vacuum-packaged samples during
storage (P > 0.05). The correlation analysis showed that there were strong correlations among all indexes, and that the
sensory scores had the closest correlation with all other indexes. These results indicate that vacuum packaging can prolong
the shelf-life of Harbin red sausage in comparison to unpackaged samples. Furthermore, we can obtain information about the
influence of packaging on microbial and physicochemical indexes by measuring the sensory quality.