Tea polyphenols-zinc complex was synthesized from tea waste and ZnCl2. Based on single factor experiments,
central composite design (CCD) was used for the optimization of precipitation conditions to increase the precipitation
rate of polyphenols-zinc complex. The structure and properties were characterized by infrared spectrometry (IR), atomic
absorption spectrometry (AAS) and high performance liquid chromatography (HPLC). The optimal process parameters
were determined as 3:1, 30 ℃, 30 min and 6.3 for TP-Zn molar ratio, precipitation temperature, time and pH, respectively.
Under these conditions, the precipitation rate was 93.94%. The actual value was in the 95% prediction interval of response
value, indicating that the regression equation had good predictive performance. Infrared spectral analysis showed that tea
polyphenols and zinc ion formed stable TP-Zn complex. Zinc content of the complex was 9.30% determined by AAS and
polyphenol content was 90.19% determined by HPLC.

The extraction of storage proteins from ‘Baiyu’ yam tubers grown in Jiaozuo, Henan province was optimized
using combination of one-factor-at-a-time method, Box-Behnken design (BBD) and response surface methodology (RSM).
Three factors influencing the extraction yield of yam storage proteins, i.e., pH, liquid/material ratio and extraction time
were investigated. The results showed that all these three factors had a notable effect on the extraction yield of yam storage
proteins and their significance could be ranked in a decreasing order of pH > liquid/material ratio > extraction time. The
optimal extraction conditions were determined as 8.5, 3:1 (mL/g) and 20 min for pH, liquid/material ratio and extraction
time, respectively. The predicted extraction yield of yam storage proteins under the optimized conditions was 57.88%,
agreeing with the experimental value (57.74%). The regression model predicting the extraction of yam storage proteins was
highly significant and had excellent goodness of fit, suggesting its usefulness.

The ultrasonic-assisted extraction of total flavonoids from mung bean (Phaseolus radiates) hull using deionized
water as the extraction solvent was optimized by response surface analysis, and the antioxidant capacity of total flavonoids
purified with macroporous adsorption resin was studied. On the basis of single factor experiments, a central composite design
involving four crucial variables including ultrasonic extraction time, ultrasonic power, temperature and liquid-to-solid ratio
was developed to evaluate the significance of the four variables and their interactive effects on the extraction yield of total
flavonoids. Results showed that the optimal extraction parameters were as follows: ultrasound power, 419 W; temperature,
70 ℃; ultr asound time, 75 min; and liquid-to-solid ratio, 45:1 (mL/g). leading to the maximum extraction yield of of (10.18 ±
0.03) mg/g. In vitro antioxidant assay, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical scavenging activity of total
flavonoids from mung bean hull was close to that of vitamin C, while the hydroxyl radical scavenging activity was lower
than that of vitamin C. IC50 of total flavonoids from mung bean hull against the above two free radicals were 6.57 and
54.21 μg/mL respectively, compared to 6.12 and 16.58 μg/mL for vitamin C, respectively.

Response surface methodology (RSM) was used to optimize the modification process for corn starch by enzymatic
hydrolysis combined with extrusion. Main process parameters including high temperature resistant α-amylase dosage,
extrusion temperature and corn starch concentration were studied. The sugar composition, microstructure, crystallinity
and thermodynamic properties of corn starch before and after modification was examined by high performance liquid
chromatography (HPLC), scanning electron microscope, X-ray diffraction technique and differential scanning calorimetry. The
results showed that when 40 U/g of high temperature-resistant α-amylase was added, the extrusion was performed at 140 ℃
and corn starch concentration was 70%, the maximum DE value of 19.55% was achieved. HPLC analysis showed that the
sugar components of the extruded product were separated effectively with a ratio of glucose to maltose to maltotriose to
maltotetraose to maltopentaose of 1.0:3.4:7.5:6.0:1.8. The microstructure of the modified starch particles exhibited holes on
the surface and the degree of crystallinity decreased.

Fresh pine-mushroom (Tricholoma matsutake Sing.) from Yunnan province was used to make pine-mushroom
soup. The processing procedure for pine-mushroom soup was optimized by investigating the effects of solid-to-liquid
ratio, cooking time and firepower on the dissolution ratios of solids and proteins using single factor and orthogonal array
design methods. Amino acids, flavor nucleotides and volatile compounds were identified in the soup obtained under the
optimized processing conditions. A solid-to-liquid ratio of 1:60 (g/mL) and a cooking time of 90 min on an electric hot plate
(1 000 W) were found to be optimal for achieving dissolution ratios of 49.68% and 45.74% for solids and proteins respectively.
Totally 17 total amino acids and 17 free amino acids were detected in the soup and their contents were 109.60 and
41.20 mg/100 mL, respectively. The contents of flavor nucleotides 5’-IMP and 5’-GMP were 2.0 and 28.4 μg/mL,
respectively. Twenty-eight volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS) in the
pine-mushroom soup and alcohols accounted for the largest proportion.

Orthogonal array design was used to optimize the extraction conditions for phenols from longan (Dimocarpus
longan Lour.) seeds by evaluating the effect of four crucial variables including alcohol concentration, solid-to-solvent ratio,
extraction temperature and extraction time on the yield of phenols. The optimum conditions were determined as follows:
ethanol concentration 40%, solid-to-solvent ratio 1:20 (g/mL), extraction temperature 70 ℃, and extraction time 90 min.
Under these conditions, the maximum yield of phenols of 36.15 mg/g was obtained. D3520 resin was selected to purify
longan seed phenols by comparing static absorption and dynamic desorption capacity of four macroporous resins, and
40% ethanol was chosen as the best elution solvent. The structural properties of longan seed phenols were preliminarily
analyzed by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS), and the results showed that longan
seed phenols were mainly composed of hydrolyzable tannins with small molecular weights, such as ellagic acid and its
derivatives. Ellagic acid and (S)-flavogallonic acid were confirmed as two abundant compounds from longan seeds by NMR,
UV spectroscopy and IR spectroscopy. (S)-Flavogallonic was identified as a derivative of ellagic acid.

Response surface methodology (RSM) was adopted to optimize the mass fraction of corn starch, chitosan and
glycerol in corn starch-chitosan edible films by measuring mechanical properties (elongation and tensile strength) and water
vapor permeability (WVP). A quadratic response surface model was established. The optimal levels of corn starch, chitosan
and glycerol were 3.71%, 0.95% and 0.64% for the highest tensile strength of edible films; 3.82%, 0.50% and 1.00% for the
highest elongation; and 3.52%, 0.52% and 0.50% for the smallest WVP, respectively. Edible films consisting of 3.50% corn
starch, 0.50% chitosan and 0.67% glycerol showed the best properties of tensile strength, elongation at rupture and water
vapor permeability (WVP).

Response surface methodology was applied to optimize the ultrasonic-assisted extraction of total triterpenoids
from apple pomace of ‘Fuji’ variety. Particle size of apple pomace, liquid/solid ratio, ethanol concentration, extraction time
and temperature were chosen to carry out single factor experiments, and the former three factors were recognized as the
independent variables with significant influence on the yield of total triterpenoids using Plackett-Burman design. The three
factors were further optimized using response surface methodology based on a three-level, three-variable Box-Behnken
design. By analyzing the response surface plots, the optimal levels for particle size of apple pomace, liquid/solid ratio,
ethanol concentration were determined as 100 mesh, 12:1 (mL/g) and 100%, respectively. Experiments conducted under the
optimized conditions led to an extraction yield of (7.10 ± 0.01)%.

The purpose of this study was to improve the stability of sour soymilk and accordingly prolong its shelf-life by
the combined addition of pectin and carboxymethyl cellulose (CMC). The optimization of pectin and CMC concentration
for improved Turbiscan stability index was performed using combination of single-factor experiments and response surface
analysis. The results indicated that adding 0.12% pectin and 0.40% CMC to sour soymilk proved optimal. The particle size
distribution of the stabilized system indicated that the particles of sour soymilk were well dispersed within the range of 0.04–8 μm
with a mean particle size D(4,3) of 1.68 μm. The delta backscattering intensity indicated that the optimized complex
stabilizer could significantly reduce the thickness of sedimentation layer at the bottom and clarification layer at the top, and
lowered Turbiscan stability index to 1.34. Moreover, the apparent viscosity of sour soymilk was 5.35 mPa·s. In conclusion,
the optimized complex stabilizer can stabilize sour soymilk significantly. This study may provide experimental data to
develop sour soymilk with good stability.

The preparation of isomaltooligosaccharide-iron complex from isomaltooligosaccharide and FeCl3 by pH control
was optimized based on iron content, yield and reaction time. The formation and evolution of isomaltooligosaccharideiron
complex were elucidated by particle size, zeta potential, polydispersity and conductivity of reaction products under the
optimal conditions. FTIR spectroscopy and differential thermal analysis were used to confirm the products. Results showed
that when pH control for the reaction process was 11.5 with an initial pH of 12.1, the obtained product contained 43.16%
iron with a yield of 96.35% and the reaction time was shortened to 1 h. Compared to the condition without pH control (iron
content of 37.14%, reaction time of 2.7 h), the iron content was increased by 16.21% and the reaction time was shortened
by 62.96%. The chelating reaction occurred between Isomaltooligosaccharide and Fe3+. The optimal process has high
application potential.

In this paper, kinetic studies were carried out to investigate the extraction of carotenoids from carrot powders of
different particle sizes by three different methods, namely water bath, ultrasonic-assisted and microwave-assisted extraction,
at different temperatures respectively, using vitamin C and BHT as antioxidants and petroleum:acetone (4:1, V/V) as
extractant. The results showed that the kinetic models for water bath and ultrasonic-assisted extraction conformed to the
internal diffusion-controlled chemical kinetic models, which were as follows: y = 0.009 9t + 0.110 7 (R2 = 0.920 9, 30 ℃), y =
0.018 6t + 0.096 1 (R2 = 0.893 7, 40 ℃), y = 0.018 2t + 0.088 6 (R2 = 0.965 7, 45 ℃) for water bath extraction; y = 0.001 1t +
0.080 9 (R2 = 0.917 9, 30 ℃ ), y = 0.001 6t + 0.043 9 (R2 = 0.978 8, 40 ℃ ), y = 0.001 8t + 0.039 (R2 = 0.964 2, 45 ℃ ) for
ultrasonic-assisted extraction. In addition, the values of activation energy were Ea (water bath extraction) = -26.825 1 kJ/mol
and Ea (ultrasonic-assisted extraction) = -35.196 5 kJ/mol. However, the kinetic model for microwave-assisted extraction
conformed to the hybrid-controlled kinetic model and the fitted equations were as follows: y = 0.027 5t + 0.344 6 (R2 = 0.972 3,
30 ℃), y = 0.031 9t + 0.426 5 (R2 = 0.868 9, 40 ℃), y = 0.058 7t + 0.275 1 (R2 = 0.973 4, 45 ℃); the value of activation
energy, Ea(microwave-assisted extraction), was -36.105 2 kJ/mol. The extraction efficiency and rate with water bath was
affected by raw material particle size in the decreasing order of 60–80 mesh > 40–60 mesh > 20–40 mesh. Therefore, small
particle size is beneficial for the extraction of caroteinoids.

The conditions for ultrasonic-assisted extraction of yohimbine from the roots of Rauvolfia verticillata (Lour.) Baill
grown in Guangxi province was optimized by response surface methodology. The independent variables were raw material
particle size, pH of 50% aqueous ethanol, extraction time and solvent-to-solid ratio and the response was yohimbine yield.
The optimization was carried out using combination of single factor experiments and Box-Behnken experimental design. A
quadratic polynomial regression equation model was established. The results showed that the optimum extraction conditions
for yohimbine from the roots of Rauvolfia verticillata (Lour.) Baill were found to be 120 mesh, 18:1 (mL/g, dry weight),
1 and 59.75 min for powder particle size, solvent-to-solid ratio, pH of acidified ethanol and extraction time, respectively.
Under the optimized conditions, the maximum yield of yohimbine of 3.841 mg/g was obtained which was in good agreement
with the predicted value (3.903 8 mg/g). Therefore, the optimum ultrasonic-assisted extraction conditions are reliable, and
could be used to guide actual production.

Objective: To optimize the microwave-ultrasonic assisted extraction of polysaccharides from bamboo shoot shell
and assess the antioxidant capacity in vitro of the extracted polysaccharides. Methods: The effects of extraction time, solid
to liquid ratio, microwave power, ultrasonic power and extraction time on the extraction yield of polysaccharides were
investigated. Based on the results of single-factor experiments, orthogonal array experiments were carried out to determine
the optimum process parameters. The antioxidant capacity of bamboo shoot shell polysaccharides was evaluated by the
scavenging activities against hydroxyl (OH·), superoxide anion (O2-·) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free
radicals, and compared with hot water-extractable polysaccharides from bamboo shoot shell. Results: The best conditions
for microwave-ultrasonic assisted extraction were determined as follows: extraction time, 30 min; solid to liquid ratio,
1:30 (g/mL); microwave power, 200 W; and ultrasonic power, 750 W, leading to an extraction yield of 2.76% and a
polysaccharide content of 37.63% in the crude extract. The half-inhibitory concentration (IC50) values for OH·, DPPH and
O2-· free radicals were 0.17, 0.43 mg/mL and greater than 16 mg/mL, respectively. Microwave-ultrasonic assisted extraction
was better than hot water extraction in terms of antioxidant activity. Conclusion: Compared with hot water extraction,
microwave-ultrasound assisted extraction is time saving and reveals higher extraction yield. In addition, water-extractable
polysaccharides from bamboo shoot shell have significant antioxidant activity in vitro.

In this investigation, the ultrasonic-vacuum extraction of polysaccharides from the fruit bodies of Pleurotus
eryngii was optimized by the combined use of single factor experiments and response surface methodology. The independent
variables were solid-to-solvent ratio, ultrasonic power, extraction time, temperature and vacuum degree. The response was
polysaccharide yield. The results showed that the best extraction conditions for achieving maximum polysaccharide yield of
9.33% were solid-to-liquid ratio of 1:30, ultrasonic power of 420 W, extraction time of 28 min, extraction temperature of 65 ℃
and vacuum degree of 0.05 MPa. Meanwhile, under the same conditions it took 12 more minutes to achieve an extraction
yield of 9.31% by ultrasonic extraction compared to ultrasonic-vacuum extraction. Therefore, ultrasonic-vacuum method can
improve the extraction efficiency of Pleurotus eryngii polysaccharides.

The aim of this work was to optimize the enzymatic hydrolysis of carrot pulp with cellulase and pectinase for
enhanced juice yield by response surface methodology (RSM). The one-factor-at-a-time method was adopted to investigate
the effect of cellulase to pectinase ratio, hydrolysis temperature and time on juice yield. The interactions of the three
independent variables were analyzed using Box-Behnken design and response surface analysis. As a result, a quadratic
polynomial regression model was established. The optimal hydrolysis conditions for producing carrot juice were found to
be enzymatic hydrolysis with 0.3% of a mixture of cellulase and pectinase (2.2:10, g/g) for 1.94 h at 41.67 ℃. Experiments
carried out under these conditions gave a juice yield of (79.36 ± 0.23)%, was agreeing wit the predicted value (79.06%).

Principal component analysis (PCA) and cluster analysis (CA) were used to determine, discriminate and classify
the volatile components of tea flowers from different cultivars including Sichuan small-leaf cultivars (population), Fuxuan No.
9, Fudingdabai, Fu’andabai, Jinguanyin and Meizhan at two stages of bloom, namely initial (stage Ⅰ) and full petal (stage Ⅱ)
expansion. Headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GCMS)
was used to analyze the volatile components of 12 samples of tea flower based on their retention indices. The results
showed that 56 volatile components in tea flower were obtained, and PCA analysis suggested that 6 principal components
could reflect most of the information on the samples with a total cumulative variance contribution rate of 85.55%. PCA and
CA divided 12 tea flower samples into 2 clusters. One of the clusters was formed by 4 tea flower samples collected from the
two stages of Meizhan, stage Ⅱ of Sichuan small-leaf cultivars and stage Ⅱ of Jinguanyin. The other cluster was formed
by the remaining 8 tea flower samples. The same clusters were alike in flavor, and this could be used as the basis for mixed
collection and further processing of tea flowers.

Volatile components of head cabbage pickles fermented with different starter cultures and head cabbage were extracted
by headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatograph-mass spectrometry (GC-MS). A
total of 55 compounds were identified. Relative odor activity value (ROAV) was used to evaluate the critical odor compounds
in different pickles. The results showed that there was a great difference in the chemical classes of odor compounds in different
pickles and only 1-nonanal was detected in all the pickles. The principal component analysis (PCA) indicated that the overall
flavors of head cabbage and pickles fermented by old brine and Lactobacillus brevis were obviously different. On the contrary,
pickles from natural fermentation and fermention by Leuconostoc mesenteroides and Lactobacillus plantarum were similar in the
overall flavor which had a close relationship with 1-nonanal, allyl isothiocyanate and D-limonene.

To investigate the feasibility of using hyperspectral imaging technique to detect the soluble solid content (SSC)
of postharvest kiwifruits based on the obtained reflectance spectra over the range of 900–1 700 nm, SSC prediction models
were established using partial least squares, support victor machine and back propagation artificial neural networks. The
effects of different input variables on model performance were compared comprehensively at 226 wavelengths in full
spectra. The input variables investigated included 12 and 128 effective wavelengths selected by successive projection
algorithm and uninformative variable elimination, respectively. The results showed that successive projection algorithm
could extract the effective wavelengths efficiently, and it had obvious predominance in simplifying SSC prediction model.
BP neural network had better SSC predication performance. BP network combined with successive projection algorithm had
the best SSC prediction performance with correlation coefficient of 0.924 and root-mean-square error of 0.766 for prediction
set. The present study indicated that hyperspectral imaging technique could be used to detect SSC of postharvest kiwifruits
nondestructively, and the technique is feasible for industrial grading of kiwifruits based on internal quality.

To comparatively analyze the composition and contents of free amino acids in chicken soup and chicken
enzymatic hydrolysate, free amino acids were detected by automatic amino acid analyzer, and the taste was analyzed by
electronic tongue. The results indicated that the total content of amino acids in enzymatic hydrolysate showed a significant
increase compared to chicken soup, and the proportion of flavor amino acids was similar with that of chicken soup. The
largest contribution of taste activity value (TAV) in chicken soup was provided by histidine, followed by glutamate. Among
the amino acids with higher TAV in the enzymatic hydrolysate, glutamic acid was responsible for the umami taste, and the
rest were bitter-tasting amino acids. The total amount of sweet and umami amino acids was similar to bitter amino acids in
chicken soup, and the amount of bitter amino acids in enzymatic hydrolysates was up to 72.60%. The results indicated that
the overall taste of chicken soup was sweet and umami, whereas that of chicken enzymatic hydrolysate was bitter. The PCA
showed that the taste of chicken soup and chicken enzymatic hydrolysate were significantly different.

In the present study, a hyperspectral imaging technique was investigated for non-destructive determination of
refrigerated time and moisture content in chilled mutton. Totally 160 pieces of spectral information of mutton samples were
collected by hyperspectral image system in the region of 400–1 000 nm. PC-14-LDA method was chosen to establish the
original spectral model for the refrigerated time of chilled mutton. The discriminant rates of refrigerated time in calibration
and validation sets were 99.17% and 100%, and the established model could distinguish the refrigerated time of mutton well.
Secondly, optimal pretreatment method and partial least squares regression (PLSR) were chosen to establish the prediction
model of moisture content in refrigerated mutton. The results showed that the PLSR model behaved for predicting moisture
content in mutton after Savitzky-Golay smoothing. The correlation coefficients of calibration and prediction sets were
0.888 and 0.784, respectively, and root mean square errors of cross-validation were both 0.696. Therefore, near-infrared
hyperspectral imaging technique is feasible for determining the refrigerated time and moisture content in chilled mutton.

Either solid-phase micro extraction (SPME) or liquid-liquid extraction coupled to gas chromatography-mass
spectrometry (GC-MS) equipped with an HP-5MS column was used to analyze volatile aroma compounds in the bulbs of
Allium macrostemon Bunge.. The bulbs of Allium sativum L. were used as a comparative sample. The results showed that 23
volatile compounds were identified in Allium macrostemon Bunge. and Allium sativum L. by liquid-liquid extraction, and 28
by solid-phase microextraction. Nine volatile compounds were detected by both extraction methods. The relative contents of
ethers and sulfur compounds were higher in both Allium macrostemon Bunge. and Allium sativum L. The contents of diallyl
sulfide and 3-vinyl-1,2-dithiacyclohex-5-ene were higher in Allium sativum L., while methyl 1-propenyl disulfide, dimethyl
trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane were identified only in Allium macrostemon Bunge. So,
these volatile components made a major contribution to the aroma of Allium macrostemon Bunge.

In order to analyze and compare the fatty acids and phospholipids of Nanjing local chicken and Xinjiang Baicheng
fatty chicken, lipids were extracted from the chicken skin by solvent extraction. The fatty acid composition of the extracted
lipids was determined by gas chromatography-mass spectrometry (GC-MS) after methyl esterification. Results showed that
the contents of total lipid and total phospholipid in the skin of Nanjing local chicken were 35.56% and 7.71%, respectively,
and 42.65% and 8.95% in the skin of Xinjiang Baicheng fatty chicken, respectively, suggesting that total lipid and total
phospholipid were significantly more abundant in Baicheng fatty chicken. Totally 25 fatty acids were identified in the skin of
Nanjing local chicken and Baicheng fatty chicken by chromatographic method, respectively, mainly including 9-octadecenoic
aid, 9,12-octadecadienoic acid, hexadecanoic acid, octadecanoic acid and 9-hexadecenoic acid. Ten fatty acids were
common to both breeds which were dominated by hexadecanoic acid, oleic acid, octadecanoic acid and 9,12-octadecadienoic
acid. Hence, the same fatty acid composition with different contents was found in the two breeds. Moreover, although the
proportions of saturated fatty acids were substantially similar, the contents of unsaturated fatty acids and 9,12-octadecadienoic
acid in the skin of Nanjing local chicken were higher than those of Baicheng fatty chicken.

The characteristic aroma components of Beijing Wangzhihe stinky tofu were extracted by simultaneous
distillation-extraction (SDE), analyzed by gas chromatography-mass spectrometry (GC-MS) and quantified by internal
standard method. Based on the calculated retention indices and RI qualitative analysis, 44 compounds were identified. These
compounds included 6 alcohols (10.43 μg/g), 17 esters (6.88 μg/g), 1 phenol (0.26 μg/g), 3 carbonyl compounds (0.15 μg/g),
5 sulfur-containing ethers (1.01 μg/g), 6 heterocyclic compounds (2.67 μg/g), and 6 other compounds (2.66 μg/g). The major
aroma components were 1-butanol (7.21 μg/g), 1-propanol (2.33 μg/g), ethyl acetate (1.71 μg/g), butyl butyrate (1.44 μg/g),
and butyl acetate (1.13 μg/g). Indole, 1-butanol, 1-propanol, dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide
made a greater contribution to odor characteristics of Wangzhihe stinky tofu.

The volatile flavor components of blue cheese were extracted by solid-phase micro extraction (SPME) or
simultaneous distillation extraction (SDE), and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 111
volatile compounds were identified in blue cheese, including 2 hydrocarbons, 6 aldehydes, 12 ketones, 20 acids, 49 esters,
13 alcohols and phenols, and 9 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds.
2-Heptanone, 2-nonanone, butanoic acid, hexanoic acid, n-decanoic acid, decanoic acid ethyl ester, 3-(methylthio)-1-
propanol, and 6-heptyltetrahydro-2H-pyran-2-one may have impacts on the flavor of blue cheese.

In order to investigate the food safety of transgenic rice, two genetically modified rice YG-1 and YG-2 and the
parental rice were planted, collected and treated under identical conditions, and the main nutritional components (ash, crude
protein, crude lipid, carbohydrates and amino acid), trace elements (K, P, Ca, Mg, Mn, Zn and Cu) and anti-nutritional
factors were determined and analyzed. The results showed that except for the difference in contents of some trace elements
such as Fe, Mn and Cu, there was no significant difference with respect to main nutrients, other trace elements and antinutritional
factors. These findings suggested that the foreign genes in YG-1 and YG-2 did not change main nutritional
components of the parental rice, and both transgenic rices were substantially equivalent.

A method for the simultaneous determination of squalene, four tocopherols and four steradienes in vegetable oils
by high-performance liquid chromatography (HPLC) coupled with UV detector and fluorescence detector was developed. The
sample was dissolved in n-hexane and cleaned up on a silica gel column. Nine analytes were first separated on a C30 column
(250 mm × 4.6 mm i.d., 5 μm) by gradient elution, at 25 ℃, with a mobile phase consisting of acetonitrile/methyl-tert-butyl
ether (70:30, V/V) and water at a flow rate of 1.0 mL/min. The wavelength of UV detection was set at 210 nm for squalene and
235 nm for steradienes, respectively. The excitation and emission wavelengths of fluorescence detection were set at 290 nm
and 340 nm for tocopherols. The method showed linear response for concentrations in the range of 0.05–100.0 mg/L
for tocopherols, 5–500 mg/L for squalene, and 0.02–1.0 mg/L for steradienes, and the correlation coefficients (γ) were
greater than 0.999. The average recovery rates of nine analytes in vegetable oils ranged from 85.5% to 103.8% at
three spiked levels of 1, 100 and 500 mg/kg for tocopherols, 10, 100 and 500 mg/kg for squalene, and 0.075, 0.15 and
0.50 mg/kg for steradienes, and the relative standard deviations (RSDs) were less than 10%. The limits of detection (LOD)
were 0.03 mg/kg for tocopherols, 3 mg/kg for squalene, and 0.012 mg/kg for steradienes. The limits of quantification (LOQ)
were 0.1 mg/kg for tocopherols, 10 mg/kg for squalene, and 0.04 mg/kg for steradienes. The proposed method is sensitive,
accurate and reliable, and has been successfully applied to real sample analysis.

Totally 40 chicken breast muscle samples from AA broiler chicken, Jinghai yellow chicken and Langshan chicken
were subjected to near infrared (NIR) analysis. Chicken meat slice and meat emulsion were scanned with a portable
NIR spectrometer (1 000–2 500 nm), respectively and then analyzed for color, protein, fat and moisture. A total of 90
chicken samples were selected as modeling sets. Breeds identification models of chicken meat slice and meat emulsion
were established using partial least squares discriminant analysis (PLS-DA). The established models showed 100% and
97.7% accuracy for discriminating calibration set and validation set and 90% accuracy for the remaining 30 chicken
samples, respectively.

The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction
(SDE) and then analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Totally 61 volatile
flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-
O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal
(fat, orange), methional (cooked potato), ethyl caprylate (fruit, sweet), (E)-2-nonenal (delicate), ethyl decanoate (fruit),
benzeneacetaldehyde (rose), which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid
ethyl ester (meat, preserved meat flavor) was the distinctive aroma component of pickled sauced meat.

The volatile compounds of Chansi rabbit, a traditional Chinese cured rabbit meat product, subjected to repeated
freeze-thaw treatments were measured by HS-SPME and GC-MS through principal component analysis (PCA) and
compared with those of fresh meat. Totally 40 volatile flavor compounds in Chansi rabbit were detected which could be
divided into eight categories. PCA analysis revealed that the contribution rates of three principal components were 45.309%,
30.673% and 24.018%, respectively, which constituted accumulative contribution rate of 100.000%. Consequently, the three
principal components could reflect the changes in volatile flavor compounds of Chansi rabbit caused by repeated freeze-thaw
treatments. Moreover, the volatile flavor compounds were significantly affected by freeze-thaw cycles. Therefore, in order to
ensure the flavor of Chansi rabbit meat, multiple freeze-thaw cycles of the raw material should be avoided.

The volatile components of salted chili samples with a salinity between 10% and 20% before and after
fermentation with salt-tolerant lactobacilli were analyzed by headspace solid phase micro extraction (SPME) combined with
gas chromatography-mass spectrometry (GC-MS). Totally 194 volatile substances belonging to 27 chemical classes were
identified in four samples. A total of 94 volatile compounds were identified in lactobacilli-fermented pepper with a salinity of 20%,
92 compounds in fermented pepper with a salinity of 10%, 83 compounds in non-fermented pepper with a salinity of 10%, and 78
compounds in non-inoculated pepper with a salinity of 20%. The total contents of volatile substances in these four samples were
75.63%, 66.89%, 66.43% and 53.31%, respectively. The main volatile aroma components of salted pepper included alcohols,
acids, esters, aldehydes, ketones and alkanes and fermentation with salt-tolerant lactobacilli could increase significantly the types
and quantities of volatile compounds, which contributed to the formation of pickled pepper flavor.

The volatile flavor compounds of muscles from wild and cultured Leiocassis longirostris were analyzed by
simultaneous distillation extraction (SDE) and gas chromatography and mass spectrometry (GC-MS). The results showed
that 70 and 60 volatile compounds were detected in muscles from wild and cultured Leiocassis longirostris, respectively,
mainly including aldehydes, alcohols, ketones, hydrocarbons, acids and esters with hydrocarbons, aldehydes, alcohols
being the dominant compounds, which accounted for 1 555.74, 693.46 and 380.38 ng/g in wild Leiocassis longirostris, and
3 270.53, 348.8 and 104.11 ng/g in cultured Leiocassis longirostris, respectively. The muscles of both wild and cultured fish
smelled fishy, grassy and fatty, which was mainly attributed to the presence of volatile carbonyl compounds and alcohols.
At the same time, esters as well as benzene and naphthalenes which came from feed and water environment also had a
synergistic or additive effect on the aroma of Leiocassis longirostris meat. Based on these results, the fishy smell of the
muscles of wild Leiocassis longirostris was stronger than that of cultured Leiocassis longirostris.

Solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS)
was used to determine changes in volatile flavor compounds in during the processing of Chongqing bacon based on which
the best cold smoking time could be established. Green and dry-cured, oven-roasted, and 5, 10 and 15-day smoked bacon
samples were analyzed by GC-MS, respectively. The results showed that 80 volatile flavor compounds including 9 alcohols,
17 aldehydes, 4 ketones, 10 phenols, 13 esters, 1 acid, 2 ethers, 22 hydrocarbons and 2 furans were detected. Based on
the variations in the types and relative contents of major flavor compounds including aldehydes, phenols, esters and
hydrocarbons, the best cold smoking time for Chinese traditional bacon was 10 days.

The contents of nutrients and amino acids in the fruit bodies of Agaricus brunnescens Peck and Agaricus

bisporus were measured. Further we evaluated the nutritional values of the two mushrooms based on nutritional evaluation

of proteins. The results showed that Agaricus brunnescens Peck cultivated with rice straw contained high contents of crude

fiber and free amino acids (12.46% and 12.11%, respectively), and the crude protein content was as high as 45.03% when

cultivated with corn cobs. Crude protein, ash and crude fiber contents of Agaricus brunnescens Peck were higher than those

of Agaricus bisporus under the same cultivation condition, whereas total sugar, free amino acids and soluble proteins were

less abundant in Agaricus brunnescens Peck than in Agaricus bisporus. Agaricus brunnescens Peck cultivated with either of

the two materials contained a wide variety of amino acids with higher contents of total amino acids and essential amino acids

obtained with corn cob cultivation. Moreover, the amino acid composition from corn cob cultivation was close to the WHO/

FAO recommended ideal pattern, with methionine and cystine being the first limiting amino acids and leucine being the

second limiting amino acid. Using each cultivation material, Agaricus brunnescens Peck had higher amino acid score (AAS),

chemical score (CS) and nutritional index (NI) than Agaricus bisporus, and the differences were particularly significant by

rice straw cultivation. These results suggest that the nutritional value of Agaricus brunnescens Peck growing on corn cob is

superior to that on rice straw.

The effects of oven heating conditions on trans fatty acid (TFA) composition, acid value and peroxide value of
laboratory-made Zanthoxylum bungeanum seed kernel oil (ZBSKO) were evaluated in this study. The results showed that the
amount of total TFAs, acid value and peroxide value of ZBSKO increased with increasing heating temperature and time, and
TFAs were formed at an accelerated rate in the presence of air, accompanied by earlier occurrence of oxidative rancidity.
When the heating temperature was 100, 150 and 200 ℃ for less than 6, 4 and 2 h, respectively, the amounts of total TFAs
in ZBSKO could meet the national standard requirement (0.30 g/100 g); When the heating time was not more than 6, 1 and
1 h, respectively, the acid values of ZBSKO also could meet the national standard requirement (3.0 mg KOH/g); When
the heating time was 8 hours at each temperature, the peroxide values of ZBSKO did not exceed the national standard limit
(6.0 mmol/kg). These results suggested that the ZBSKO should not be cooked for more than 6 hours at 100 ℃ and 1 hour at
150–200 ℃.

The contents of 12 mineral elements in Dioscorea alata L. tubers from Wuping county of Fujian province and
Honghe prefecture of Yunnan province were analyzed by atomic absorption spectrometry (AAS) after wet digestion. The
results showed that the AAS method was a simple and fast method that provided accurate measurement of mineral elements
in Dioscorea alata L. tubers with recoveries ranging from 92.00% to 106.00% and relative standard deviation below 10%.
The tested samples were found to be rich y in Mg, Fe and Zn as well as Se, which is beneficial to the human body. Except
for Ni, the contents of all heavy metals including Cr, Pb, As, Cd, and Hg are in line with the national food safety standards
for the maximum limits of contaminants in foods.

The acid value (AV) and peroxide value (POV), triobarbituric acid (TBA) value, carbonyl value, total acidity,
moisture content, free fatty acid and fat during the production process of fermented Cantonese sausages were determined and
their correlations were analyzed. The results showed that the AV, POV, TBA and carbonyl value increased as the production
process proceeded. The contents of saturated fatty acids and free fatty acids were enhanced during the whole roasting process
while the content of unsaturated fatty acids declined from 8 h onwards, which may be due to the continuous oxidation and
hydrolysis of fat during the manufacturing process. In addition, positive correlations among acid value, peroxide value,
TBA, carbonyl value, total acid, moisture and fat content were observed. POV was significantly correlated with total acidity.
Therefore, rancidity degree and the degree of fat oxidation showed consistent trends during the manufacturing process.

In the present study, the chemical composition and fatty acid composition of ‘Danfenghou’ plum seed kernels
were analyzed, and functional properties of protein extract from the seed kernels were characterized. The results showed that
the kernels were rich in fat and protein containing values of (31.49 ± 3.39)% and (32.44 ± 0.14)%, respectively. The fatty
acid composition of the kernels mainly included oleic acid (62.599 74%) and linoleic acid (28.959 75%), which together
accounted for 91.3% of the total fatty acids, respectively. The content of total unsaturated fatty acids was 92.599 51%. Betatocopherol
and γ-tocopherol were the major forms of vitamin E, the contents of which were 0.32 and 0.10 mg/g, respectively.
Amino acid analysis and scores indicated that the kernels had abundant amino acids. Among the identified amino acids,
glutamate was the most abundant, while the limiting amino acid was lysine. SDS-PAGE showed that the kernel protein
was composed of six subunits with molecular weights ranging from 15 to 47 kD. The isoelectric point of the kernel protein
was determined to be pI 5.0. Its emulsifying property and emulsion stability were 0.039 and 42.63 min, respectively, and the
values of foaming ability and foam stability were 37.04% and 41.67%. The hydrophobicity of the heat-treated protein was
408.29 ± 1.09, which was higher than that (295.21 ± 12.38) of the control without any heat treatment. This study can provide
useful a for the development and utilization of the kernel.

In this paper, the taste quality of rice wines fermented under the same condition by rice wine kojis collected
from Xiaogan, Hubei province and Chengdu, Sichuan province was studied by electronic tongue and multivariate statistics.
Both principal component analysis (PCA) and multivariate analysis of variance (MANOVA) analysis showed significant
differences in basic taste and aftertaste between rice wines from the two kojis. Meanwhile, sourness, bitterness, richness
and umami were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile
difference. Meanwhile, bitterness, richness and umami were significantly more abundant in the rice wine fermented by koji
from Chengdu, whereas sourness showed the opposite tendency (Mann-Whitney test, P < 0.05). Therefore, rice wine kojis
from different regions have significant impacts on the taste profile of rice wine.

A novel method for the determination of gigantol in Dendrobii Caulis by dispersive liquid-phase microextraction
(DLPME) coupled with high performance liquid chromatography (HPLC) was developed. The optimal DLPME conditions
were found to be extraction by vortexing for 1 min using 120 μL of valeric acid as the extraction solvent and 80 μL of Triton
X-114 as the dispersant at pH 3, yielding an average 28.02-fold enrichment and an average recovery of 1.01 for gigantol.
The proposed method exhibited a limit of detection (LOD) of 2.625 μg/L, a limit of quantification (LOQ) of 8.74 μg/L and a
linear range of 0.10–30.00 mg/L. The method was successfully applied to analyze real samples, and the results showed that it
was a rapid and efficient method for the extraction of gigantol in Dendrobii Caulis.

The changes in volatile flavor components at different processing steps were analyzed in order to provide an
experimental basis for improving the traditional processing technology for Hunan cured meat. Solid phase micro-extraction
coupled with gas chromatography-mass spectrometry (SPME-GC-MS) was adopted for the qualitative and semi-quantitative
analysis of volatile flavor components in dry-cured, initially dried, secondarily dried, and smoked samples. The results
showed that 37 volatile compounds were identified from dry-cured samples, while 52, 55, and 67 compounds were identified
from initially dried, secondarily dried, and smoked samples, respectively. These compounds mainly included aldehydes,
esters, ketones and phenols. The types and concentrations of volatile compounds were less in dry-cured samples. The number
of ketone compounds increased, and the concentrations of aldehydes and esters also rose after drying. However, no obvious
changes were observed for alcohols. The greatest changes in the types and concentrations of phenols in meat occurred after
smoking, increasing from an initial level of 5.97 to 1 019.33 μg/kg.

This study aimed to determine the content of all E-lutein in the ray florets of oil sunflower cultured in Xinjiang
(Sample Ⅰ) and Inner Mongolia (Sample Ⅱ), China for assessing its potential exploitation as a novel source of lutein.
This effort may also form a solid base for increasing the industrial benefits of sunflower. In practice, the assessment was
performed from determination by ultraviolet and visible (UV-VIS) spectroscopy while C18- and C30-high performance liquid
chromatography (HPLC) were applied to measure the relative amount of all E-lutein. Data from this assessment suggested
that the amounts of all E-lutein in samples Ⅰ and Ⅱ were 1.5‰ and 0.8‰, respectively. The ray florets of oil sunflower, a
plentiful resource, can be considered as a potential source of lutein.

A method for the quantification of two odor components, dimethyl disulfide (DMDS) and dimethyl trisulfide
(DMTS), in Chinese liquor using headspace solid-phase micro extraction (SPME) coupled with gas chromatography-mass
spectrometry (GC-MS) was established. Results indicated that the optimal pretreatment conditions were determined as
follows: 100 μm PDMS extraction fiber, 20 min extraction at 50 ℃ after addition of 1.5 g of NaCl, and 5.0 min desorption.
The linear correlation coefficients for DMDS and DMTS were 0.999 1 and 0.999 5, respectively, and the limits of detection
were 0.04 and 0.06 μg/L, respectively, with relative standard deviation (RSD) less than 3.98%. The average recovery
rates for spiked samples were between 93.17% and 112.07%. The method established in the study is applicable to the
determination of DMDS and DMTS in Chinese liquor.

In this study, a simple, fast, sensitive and accurate liquid chromatography-tandem mass spectrometry (LC-MS-MS)
method was developed for the analysis of bisultap in sugarcane. The chromatographic conditions, the mass spectrometry
parameters and the composition of extraction solvent were optimized. Bisultap was extracted with 50% methanol-water
(50:50, V/V). Then, the extraction phase was filtered after centrifugation, followed by LC-MS-MS detection without further
purification. The limit of detection for bisultap in sugarcane was 1.0 μg/kg and the limit of quantification was 4.0 μg/kg.
Recoveries at five spiked levels of 4.0, 10, 100, 200 and 500 μg/kg ranged from 62.3% to 108.4% with relative standard
deviations of 5.1% to 14.8%. The proposed method was applied to the analysis of eight sugarcane samples from local
markets in Guangzhou and no bisultap was detected.

The sources of uncertainty in high performance liquid chromatography (HPLC) determination of sorbic acid in
wine were fully analyzed according to the mathematical model. The uncertainties were mainly attributed to the calibration of
measuring tools used in the preparation of standard curve, and the repeated experiments in the determination. The content of
sorbic acid in wine could be shown as (70.4 ± 2.7) mg/kg (k = 2).

This study was designed to explore the main bacterial flora of chilled mutton at 4 ℃ by traditional microbialculture and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that thetotal number of colonies in tray-packaged mutton increased with the extension of storage time reaching 1.4 × 106 CFU/gon the 7th day, implying that the mutton went bad. PCR-DGGE demonstrated that the dominant spoilage bacteria in chilledmutton were Pseudomonas, Brochothrix sp., Lactobacillus sp., Psychrobacter and Bacillus sp. Among them, Pseudomonasand Brochothrix were primarily responsible for the spoilage of chilled mutton.

A method to determine formaldehyde in foods by high-performance liquid chromatography (HPLC) with
fluorescence detection following derivatization with acetylacetone was established. The HPLC method was performed
on an Eclipse XDB-C18 (250 mm × 4.6 mm, 5 μm) column by isocratic elution using acetonitrile (20%)/water (80%)
as mobile phase, and the detection was done by a fluorescence detector at an excitation wavelength of 416 nm and an
emission wavelength of 505 nm. Formaldehyde was quantified by an external standard method. Under optimal experimental
conditions, good linearity was observed in the range of 0.001–20.0 mg/L with a correlation coefficient of 0.999 9. The
relative standard deviations (RSD) are 4.2%, 1.9%, 1.4% and 0.81% for 0.005, 0.05, 0.5 and 5.0 mg/L of formaldehyde,
respectively. The limit of detection (LOD) was 0.025 mg/kg for solid and powder samples, and 0.025 mg/L for liquid
samples. The method described here was applied to the analysis of dried mushroom samples, wheat flour samples and beer
samples, and the recoveries of formaldehyde obtained were in the range of 92.0%–97.7% with relative standard deviations
(RSD) lower than 5.6%. The results showed that the proposed method was highly selective, rapid, convenient and reliable
and could be used for the determination of formaldehyde in food samples.

A method for the determination of urotropine in rice noodles by ultra performance liquid chromatography-stable
isotope dilution mass spectrometry was developed. The mathematical model of uncertainty evaluation was established
after the sources of uncertainty were systematically analyzed. Based on each uncertainty of the key factors during the
analysis process, the combined and expanded uncertainties were evaluated. When the measurement result of urotropine was
0.821 mg/kg, the expanded uncertainty was 0.079 mg/kg (k = 2). This study can provide a reference basis for the uncertainty
evaluation of isotope dilution mass spectrometry.

To establish a PCR detection method for Salmonella typhimurium, the ompc gene was amplified by PCR using
the specific primers designed according to the sequence published in GenBank. The PCR reaction conditions were optimized
based on the sensitivity and specificity of this method. The results showed that the 470 bp DNA fragment was specifically
amplified from Salmonella typhimurium and no DNA fragment was obtained from other common pathogenic bacteria in
foods including Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Shigella. The sensitivity of this PCR
method was 1 pg/μL. In conclusion, this experiment can lay a foundation for further exploration of rapid detection methods
for Salmonella typhimurium in foods.

In the present study, the effects of grinding time, extraction solvents and different amounts of masking agents
on the detection of zearalenone were explored. The most stable results were obtained when corn samples were ground for
more than 180 s, and then extracted with 70% methanol using phosphate buffer solution with 0.025% fish skin gelatin as
the masking agent. The findings of this study can provide a reference for the development of highly stable ELISA kit for the
detection of zearalenone in corn.

Using sodium alginate-starch gel as a fixing agent, lactobacilli were immobilized between two nuclear
microporous membranes to make a sandwich-type sensing membrane, which was then fixed to a glassy carbon electrode
to make a biosensor electrode. Based on the current responses of three antibiotics at different concentrations tested by
electrochemical workstation, the calculation results showed that the most appropriate quantity of lactobacilli fixed by
the sensor was 0.05 g, and now the limits of detection concentration (LDC) of the biosensor for penicillin, streptomycin and
tetracycline were 1 × 10-10, 1 × 10-9 and 1 × 10-9 g/mL, respectively. The detection time was 4 min, which was obviously better
than the requirement for the analysis of residual antibiotics at home and abroad. The electrode in 37 ℃ MRS medium could remain
stable for 7 days at least, and the low temperature preservation time was extended, suggesting that the electrode performance was
stable. In total, the microbial sensor by immobilized lactobacilli provides a new method for quantitative determination of antibiotics
with high sensitivity, low cost, simple operation and fast detection. Therefore, it is not only applicable to the quantification and
rapid detection of residual antibiotics in milk products, but also can detect a variety of types of antibiotics.

The aim of this work was to evaluate the cryoprotective effects and water-holding capacities of trehalose,
alginate and agal oligosaccharides on cooked white shrimp (Litopenaeus vannamei) during frozen storage using sodium
pyrophosphate as the positive control. The results indicated that the thawing and cooking loss of shrimp were significantly
(P < 0.05) decreased by trehalose and alginate-derived oligosaccharides treatments both at 1.0 g/100 mL after 6 weeks
of storage (−18 ℃), showing no significant difference when compared with sodium pyrophosphate treatment at the same
concentration. The a* value of cooked shrimp was maintained significantly (P < 0.05) better by 0.5 and 1.0 g/100 mL
trehalose and alginate-derived oligosaccharides during the whole frozen storage, which indicated that the two saccharides
had good cryoprotective effects on the color of cooked shrimp. In addition, the moisture content, water activity and texture
of cooked shrimp in all treatments gradually fell during 6-week frozen storage, while the moisture and texture properties
of samples treated with trehalose and alginate oligosaccharides were better than those of the other groups, and significantly
higher than those of the distilled water and sodium pyrophosphate treatment (P < 0.05). The microstructure analysis revealed
that the tissue structure of shrimps treated with 1.0 g/100 mL alginate oligosaccharides were compact, and showed no
distortion. Meanwhile there were no large holes on the cross-section, indicating that alginate oligosaccharides restrained ice
crystal growth and completely kept the muscular tissue structure. This study can lay the foundation for developing a safe,
natural and harmless non-phosphate additive suitable for the frozen cooked shrimp.

The present study aimed to explore the effect of 1-methylcyclopropene (1-MCP) treatment on the texture
properties of red chili peppers during post-harvest storage. Changes in texture parameters of ‘Luojiao 118’ red chili pepper
from Huai’an, Jiangsu province were studied by using texture analyzer through texture profile analysis and compression test
and analyzed by correlation analysis and principal component analysis (PCA). The results indicated that 1-MCP treatments
at all investigated doses especially at 0.5 and 1.0 mL/L retarded the decrease in compression resistance during postharvest
storage of red chili peppers. In addition, 1-MCP treatments provided better maintenance of hardness, adhesiveness,
chewiness, resilience and other texture parameters. Further PCA analysis suggested that 1.0 mL/L 1-MCP treatment provided
optimum quality preservation of red chili peppers.

This study aimed to examine the preservative effect of modified potato starch-based coating on postharvest “Zaosu”
pears. The optimum formulation of potato modified starch-based coating composed of 4.00 % oxidized starch acetate, 0.50%
stearic acid glycerides, 1.00% β-cyclodextrin, 2.00% glycerol and 0.50% palmitic acid was screened by orthogonal array
design. The coating significantly reduced the weight loss rate, decay rate and yellowing index of “Zaosu” pear during the
storage period, inhibited the decline of chlorophyll content, and also effectively slowed down the decreases in sugar and
organic acid contents in addition to sealing lenticels. These findings suggested that potato modified starch-based coating
might have a potential prospect in preserving postharvest fruit and vegetables.