The aim of this study was to determine the optimal processing parameters to obtain the desired properties for
battered and breaded silver carp nuggets. Effects of batter flour to water ratio and mixing time on the contents of oil and
moisture and pick-up value were investigated as well as effects of fried and cooling conditions on the contents of oil
and moisture, color, microstructure and oil transfer of nuggets. The results showed that under the following conditions:
batter flour to water ratio, 12:11; mixing time, 10 min; frying initially at 170 ℃ for 40 s followed by at 190 ℃ for 30 s;
and cooling at 30 ℃ for 60 min, the oil contents of the coated layer and internal fish nuggets were 19.83% and 1.85%,
respectively. The preparation process significantly reduced the fat content of fried battered and breaded silver carp nuggets
and can be used to guide large-scale production.

A set of atmospheric freeze-drying experimental equipment was established based on vortex tube refrigeration
to dry Chinese yam. Effects of inlet pressure of vortex tube, thickness and shape of fresh sample, heating mode on the
drying process were investigated in the experiment. Results showed that the properties and internal structure of the material
had considerable influences on the drying rate during the drying process. Drying rate was improved through reducing the
thickness of fresh material and using combination of convection and radiation. When the temperature of drying oven was
slightly higher than the eutectic temperature of the material, the atmospheric freeze-drying process was still manipulated.
The optimal refrigeration efficiency for Chinese yam was obtained when the inlet pressure was 0.3 MPa and the cold air
flow rate μ was between 0.4 and 0.5.

Objective: To determine the optimum conditions for the preparation of active calcium from cod bone through
orthogonal array experiments and to investigate its bioavailability. Methods: Compositional analyses and histological
observation of cod bone were performed. The optimum parameters for preparng active calcium from cod bone were obtained
by orthogonal array experiments. The calcium deficiency model in rats induced by low-calcium diet was used to investigate
the calcium bioavailability by detecting the contents of serum calcium and bone calcium and the indicators of calcium
metabolism. Results: The contents of calcium and phosphorous in cod bone were 207.8 mg/g and 100.9 mg/g, respectively,
indicating a ratio of approximately 2:1 between the two elements. Tightly and firmly combined hydroxyapatite crystals
characterized by the flat tabular shape were found under scanning electron microscopy (SEM) observation. The optimum
acid extraction conditions for active calcium from cod bone were determined as follows: extraction temperature, 100 ℃;
extraction time, 120 min; ratio of citric to malic acid, 1:2; and acid concentration, 15% leading to a calcium yield of 96.15%.
Compared with the blank control group, the active calcium at all doses investigated exhibited significantly higher contents
of femur calcium. The results of calcium metabolism experiments suggested that the calcium absorption of high dose group
was significantly higher than that of calcium carbonate group. Conclusions: These results demonstrate that cod bone is a
good calcium resource and the active calcium extracted from cod bone possesses excellent bioavailability and could be used
as a natural calcium supplement.

The objective of this study was to optimize the conditions for killing Vibrio parahaemolyticus (Vp)
CGMCC1.1997 and Vibrio alginolyticus (Va) CGMC1.1833 in Cyclina sinensis using ultra-high pressure (UHP). Both
Vibrio species were treated in vitro and in vivo under different ultra-high pressure conditions including pressure, holding
temperature and holding time. Results showed that under the in vitro condition, the two strains at an initial concentration
of 108 CFU/mL were completely killed by UHP treatment at 300 MPa and at 20 ℃ for 5 min or more than 3 min at 30 ℃.
But the sterilization of Cyclina sinensis containing 108 CFU/mL of Vibrio was incomplete suggesting the muscle tissue of
Cyclina sinensis can protect against the inactivation of Vibrio by UHP treatment. The optimized UHP conditions for killing
108 CFU/mL of Vibrio present in Cyclina sinensis were determined as follows: 500 MPa and 30 ℃ for 30 min, 400 MPa and
40 ℃ for 30 min, or 600 MPa and 40 ℃ for 20 min. Under these conditions, the quantity of Vibrio in Cyclina sinensis at a
higher order of magnitude (107 CFU/g) was inactivated consistently demonstrating that the muscle tissue of Cyclina sinensis
can only provide limited protection on Vibrio. Therefore, Vibrio in contaminated Cyclina sinensis can be killed using ultrahigh
pressure treatment, although its muscle tissue has only limited protective effects the bacteria.

Objective: To investigate the effects of combined rinsing with carboxymethyl chitosan (CBC) and sodium chloride

on gel quality, yield and protein loss of silver carp surimi. Methods: Fresh silver carp meat was rinsed with deionized

water, 0.25%, 0.5%, 0.75%, and 1.0% NaCl solution, 0.5%, 1.0%, 1.5%, and 2.0% CBC solution, 1.0% CBC + 1.0%

NaCl, 1.0% CBC + 0.75% NaCl, 1.5% CBC + 1.0% NaCl, and 1.5% CBC + 0.75% NaCl, respectively (fish meat: rinsing

liquid = 1:5, m/m). Surimi gel strength, whiteness, protein composition and rheological properties were measured. Results:

As NaCl concentration (when used solely) increased, the surimi gel strength and whiteness showed significantly increasing

trends (P < 0.05) and total protein content increased first and then decreased. Both excessively high and excessively low

NaCl concentration had adverse effects on surimi gel yield. Increasing CBC concentration, when used alone, significantly

increased the gel strength, whiteness, water-soluble protein content of surimi (P < 0.05). When minced fish was rinsed with a

combination of CBC and NaCl, the highest gel strength of 232.05 g·cm was obtained using 1.5% CBC + 0.75% NaCl, which

was significantly higher than that (142.22 g·cm) of the blank (P < 0.01). Rinsing with CBC and NaCl in combination was

better than either of them alone. Rinsing with 1.5% CBC + 0.75% NaCl, salt soluble protein content of 10.53%, and watersoluble

protein content of 4.91% were obtained, which were significantly higher than those (9.36% (P < 0.05) and 4.06%

(P < 0.01)) of the blank, respectively. Rinsing with 1.5% CBC + 0.75% NaCl, salt soluble protein content of 10.53%, and

water soluble protein content of 4.91% were obtained, which were significantly higher than those (9.36% (P < 0.05) and

4.06% (P < 0.01)) of the blank, respectively. Moreover good surimi gel strength, whiteness and crude protein content were

obtained. Conclusion: Rinsing with a combination of 1.5% CBC + 0.75% NaCl can improve gel strength of silver carp

surimi and reduce the loss of protein by 10.56%, consequently increasing surimi yield and lowering wastewater production.

The ultrasonic-assisted extraction of polyphenols from mature leaves of Zaosu pear was optimized by
investigating the effects of ultrasonic time, solid-to-solvent ratio and solvent type on extraction efficiency. The components
and contents of pear leaf polyphenols were determined by ultra performance liquid chromatography (UPLC) coupled with
photodiode array detector (PDA). The results showed that the optimal conditions for arbutin extraction from pear leaves were
found to be 30 min extraction carried out twice using 70% aqueous ethanol as the extraction solvent with a solid-to-solvent
ratio of 1:150 (g/mL) at an ultrasonic power of 500 W, while the optimal conditions for the extraction of both caffeoylquinic
acid and flavonols were identical to those for arbutin except for an extraction time of 25 min and a solid-to-solvent ratio
of 1:125 (g/mL). Ten polyphenols were detected in pear leaves under the optimized conditions with total contents ranging
from 17.852 to 61.149 mg/g, and the contents of arbutin were 7.934–36.854 mg/g. Therefore, pear leaves can be used as an
excellent natural material for developing cosmetics, health products and medicines.

Ginseng roots were defatted by supercritical fluid extraction, treated to remove ginsenosides and extracted by a
supercritical fluid assisted hot water extraction method to obtain ginseng polysaccharides. The optimal conditions for the
extraction of ginseng polysaccharides were determined by orthogonal array experiments. The results showed that when
the extraction process was conducted on samples pulverized to a particle size of 0.20 mm at 80 ℃ and 30 MPa for 1.5 h
with a raw material to entrainer of 1:2.5 (g/mL), the yield and purity of ginseng polysaccharides were (38.03 ± 1.43)% and
(54.71 ± 2.16)%, respectively, increased by 16.15% and 13.44% compared to those obtained with the traditional hot water
extraction method, respectively. Monosaccharide composition and mean molecular mass of ginseng polysaccharides were
analyzed by high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC).
The results showed that there were a large quantity of glucose and small quantities of galactose and arabinose. The contents of the
three monosaccharides obtained with supercritical fluid assisted hot water extraction were significantly higher than those obtained
with hot water extraction. The average molecular mass of ginseng polysaccharides extracted by supercritical fluid assisted hot
water extraction and hot water extraction were 123 847 and 127 016 u, respectively. More polysaccharide species in ginseng roots
were extracted by supercritical fluid assisted hot water extraction than by hot water extraction.

Single factor experiments were carried out to confirm the optimal concentrations of six browning inhibitors
added to litchi wine. Based on the results, orthogonal array experiments involving six factors at two levels were designed
to determine the effectiveness of inhibitors in terms of inhibition rate using an L8 (27) orthogonal array design. The four
inhibitors with the greatest effects on browning inhibition were L-cysteine, glutathione (GSH), ethylene diamine tetraacetic
acid disodium (EDTA-Na2) and citric acid. The experimental data were analyzed by response surface regression using
Design-Expert 8.0. The results showed that the best browning inhibitor for litchi wine was obtained by the combined use
of 8.46 mmol/L L-cysteine, 1.16 mmol/L GSH, 1.87 mmol/L EDTA-Na2, and 1.89 mmol/L citric acid. The predicted value
of browning inhibition rate using the optimized combination of browning inhibitors was 47.89%, and the actual value was
50.18%, representing a coincidence rate of 95.44%.

Preserved Actinidia arguta was prepared by ultrasound-assisted sugar permeation and its texture was analyzed.
The effect of ultrasound on sugar permeability was studied. Through response surface analysis using sugar content (on a wet
weight basis) as the response variable, the optimized conditions for sugar permeation were determined as follows: ultrasound
time, 5.1 h; ultrasound power, 140 W; and sugar content of permeation solution, 54 °Brix. Under these conditions, the sugar
content of preserved Actinidia arguta was 32.27% before drying, suggesting that the sugar permeability can be improved by
ultrasound. The results of texture profile analysis (TPA) and puncture test showed that the hardness was 4 345 g, chewiness
52.73 mJ, cohesive 0.22 mJ, viscosity 58 g, and brittleness 435.5 g. The texture of preserved Actinidia arguta was similar to
that of candied jujube, and the sensory quality was better than that produced by vacuum sugar permeation.

Objective: To optimize the extraction of grape seed oil and investigate its antioxidant properties. Methods:
Response surface methodology was applied to optimize the extraction process. Antioxidant properties of grape seed oil
were evaluated using superoxide anion, hydroxyl and nitroso radical scavenging and reducing power assays. Results: The
optimum conditions for extracting grape seed oil were determined as extraction for 1.703 h at 58.136 ℃ with a solid/liquid
ratio of 1:5.627. The grape seed oil obtained possessed superoxide anion radical scavenging capacity higher than that of
seabuckthorn flavones at the same concentration and hydroxyl radical scavenging capacity comparable to that of ascorbic
acid without significant difference, and its nitroso radical scavenging capacity and reducing power were significantly higher
than those of ascorbic acid and seabuckthorn flavones. Conclusion: The optimized extraction conditions are feasible, and
grape seed oil possesses good antioxidant potential.

Single-factor experiments combined with three-factor quadratic rotation orthogonal composite design were
adopted to analyze the effects of ethanol concentration, solid to solvent ratio, extraction temperature, and extraction time
on the yield of flavonoids from yellow maize (Zea mays Jiyuan 1) and the radical scavenging abilities of the extracted
flavonoids against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals (·OH) in vitro. The results indicated that the
optimum parameters for extracting flavonoids were found to be extraction at 69 ℃ for 1.85 h with a solid/liquid ratio of
1:35.5 (g/mL). The yield of flavonoids was 85.88 mg/g under the optimized conditions. The scavenging rates of 20 mg/mL
yellow maize flavonoids against DPPH and hydroxyl radicals were 76.47% and 32.62%, respectively, which were equivalent
to 81%–84% and 40%–50% as compared to rutin (0.1 and 0.2 mg/mL, respectively). The yellow maize flavonoids showed
more powerful scavenging activities against DPPH radical than against hydroxyl radical, which increased significantly with
increasing flavonoid concentrations.

In the supercritical CO2 state, the synthesis of lipid with SLS-type structure from the Rhizomucor miehei lipase
(Lipozyme RMIM)-catalyzed reaction between ethyl acetate and first-grade soybean oil was investigated. The effects of
enzyme concentration, reaction pressure, temperature and time on the conversion rate of ethyl acetate were examined by the
combined use of single factor design and response surface methodology. The results showed that the optimal parameters
for preparing SLS-type structured lipid were determined as follows: in the presence of 2.9% lipase RMIM, reaction at
49.0 ℃and 9.4 MPa for 13.1 h. Under these conditions, the conversion rate of ethyl acetate reached 36.1% and after
purification of the final product, a purity of 90.3% and a caloricity of 22.35 kJ/g (reduced by 42% as compared with that of
ordinary soybean oil) were obtained.

This research was undertaken to study the effects of different baking temperatures and times on the sensory
evaluation and volatile aroma compounds of Tieguanyin oolong tea. Commercially available delicate fragrance-type
Tieguanyin was chosen as test material. The results showed that baking procedure 6, namely baking at 100 ℃ for 90 min,
followed sequentially by at 120 ℃ for 60 min, at 80 ℃ for 8.5 h and at 140 ℃ for 30 min, was the best. The quality of baked
tea samples was equal to or higher than that of the original tea samples. Nerolidol, indole, α-farnesene, phenylacetaldehyde,
linalool, phenylacetonitrile, phenylethyl alcohol, jasmine lactone and cis-jasmone were identified as the main volatiles of
Tieguanyin oolong tea. Nerolidol, hotrienol, indole, α-farnesene, (Z)-3,7-dimethyl-1,3,6-octatriene, phenylacetonitrile,
jasmine lactone, phenylacetaldehyde, phenylethyl alcohol, cis-jasmone, 3-furfural, linalool and benzaldehyde were the main
volatiles of baked Tieguanyin oolong tea. Pyran and furans were related to the high-fired and honey-sweet aroma of baked
tea. Nerolidol and hotrienol were associated with the aroma quality of Tieguanyin and could provide useful guidance for
selecting baking temperature and time.

This work was conceived to optimize the extraction of essential oil from fresh vetiver roots by supercritical carbon
dioxide fluid extraction (SCFE-CO2). Firstly, one-factor-at-a-time (OFAT) method was employed to examine the effects of
particle size of powdered vetiver roots, volume charge coefficient, extraction pressure, extraction temperature, CO2 flow rate
and extraction time on the yield of vetiver oil. Subsequently, three key factors including extraction temperature, extraction
pressure and CO2 flow rate were optimized by response surface methodology (RSM) based on Box-Behnken design using
oil yield as the response variable. The results indicated that the optimum conditions that provided the highest extraction
yield were determined as follows: raw material granularity, 60–80 mesh; volume charge coefficient, 0.8; extraction pressure,
22.61 MPa; extraction temperature, 35.41 ℃; CO2 flow rate, 1.65 L/min; and extraction time, 1.5 h. Under these conditions,
the predicted maximum yield of vetiver oil was 7.780%, agreeing with the experimental value (7.762%). The chemical
composition of the extracted essential oil was analyzed by GC-MS. A total of 18 compounds which accounted for 69.88% of
the total extract were identified including 8-cedren-13-ol, dehydro-aromadendrene, myrcenone, vetiverol and vetiverone as
the main components. The applications of these components in various fields were summarized in this work.

The quercetin content of serum from diet-induced obese mice was determined by high-performance liquid
chromatography fitted with an ultraviolet detector (HPLC-UV) and an Agilent Eclipse XDB-C18 column (4.6 mm × 250 mm,
5 μm). The mobile phase was a mixture of acetonitrile-0.2% formic acid (40:60, V/V) with a flow rate of 0.5 mL/min, and
the detection wavelength was 360 nm. There was a good linear relationship for quercetin in the range of 2.5–40 μg/mL
(r = 0.999 1). The average recovery rate for quercetin was 96.0% with relative standard deviation (RSD) of 10.98% (n = 5).
This method could be used to determine quercetin in serum with good recovery rate and repeatability. It was a simple, rapid
and accurate analytical method.

This study evaluated the influence of different fumigation processes on aroma compounds of Shanxi aged vinegar.
The aroma components of vinegars from steam fumigation (120 ℃ for 21 h) and traditional charcoal fumigation (80–90 ℃
for 5 days) were dynamically analyzed by headspace solid phase micro-extraction coupled with gas chromatography-mass
spectrometry. The results showed that 48 aroma compounds were identified before fumigation, and 83 compounds were
detected after steam fumigation, while the number of compounds detected decreased to 46 after charcoal fumigation. Among
them, the number of heterocyclic compounds detected in steam fumigated vinegar increased by 27 and by only 2 in charcoal
fumigated vinegar. The amounts of acid, ester, ketone and alcohol compounds were gradually reduced by 35.72%, 68.14%,
67.91% and 57.87% after steam fumigation, and by 67.10%, 76.00%, 67.12% and 71.84% after charcoal fumigation,
respectively. The amounts of total heterocyclic compounds and ligustrazine presented a gradual increase by 22.58 and
57.07 times after steam fumigation, and increased by only 9% and 39% after charcoal fumigation, respectively. Compared
with charcoal fumigation, steam fumigation not only greatly shortened the fumigation time and reduced the loss of aroma
components, but also facilitated the formation of heterocyclic aroma. The steam fumigation technology has a great potential
for popularization and application.

In this study, Yongchuan Douchi samples during different stages of fermentation were collected and the changes
in their volatile flavor compounds were determined by solid-phase microextraction and GC-MS. It was found that its main
flavor was sauce-flavor. The final Douchi contained 95 compounds, including 31 esters, 20 hydrocarbons, 8 ketones, 6
carboxylic acids, 5 alcohols, 5 aldehydes, 5 phenols, 3 benzenes and 11 other compounds. Meanwhile, the particular sauce
flavor was produced by high contents oflow threshold compounds such as ethyl acetate, ethyl benzoate, di-butyl phthalate
(DBP), cyclopentanone, acetylbenzene, 3-octanone, phenethanol, benzaldehyde, and phenylacetaldehyde. Phenylacetaldehyde,
phenethanol and acetylbenzene generated from aromatic amino acids had greater contribution to the flavor.

A simple, sensitive and selective method was developed for simultaneous determination of four water-soluble
B vitamins including thiamine (VB1), riboflavin (VB2), nicotinic acid (VB3) and pyridoxal (VB6), in fresh and fermented
vegetables and fruits by high-performance liquid chromatography (HPLC) coupled with UV and fluorescence detector.
Under the optimized conditions, all four compounds were well separated. The instrumental limits of detection and limits of
quantification for the four B vitamins ranged from 0.23 to 54 μg/L, respectively, and good linear correlation was observed
with R2 of 0.998 2 to 0.999 9. Recoveries of the four B vitamins in goji berries (Lycium barbarum) were in the range of
86.99%–110.23% at three spiked levels, with relative standard deviations (RSDS) of 1.25%–6.88%. This method is simple,
rapid, accurate and selective, and can be successfully applied to the simultaneous determination of four water-soluble
vitamins in fresh and fermented fruits and vegetables.

Coumarins from the leaves of eight sympodial bamboo species (Dendrocalamus farinosus, Bambusa
rigida, Bambusa vulgaris, Bambusa textilis, Bambusa chungii, Dendrocalamus strictu, Dendrocalamus giganteus,
and Dendrocalamus brandisii) were extracted with ethanol-water (80:20, V/V) using a microwave-assisted method.
A high-performance liquid chromatography (HPLC) method for separating and determining ten coumarin standards
including skimin, scopolin, scopoletin, umbelliferone, 6,7-dimethoxycoumarin, coumarin, psoralen, xanthotoxin,
5,7-dimethoxycoumarin, and pimpinellin was developed and used to analyze the coumarins extracted from the leaves of
sympodial bamboo. Relative standard deviations (RSD) of peak area were below 3.47% in five consecutive tests and repeated
tests during three days. A total of five coumarins were detected at contents ranging from 2.07 to 67.54 mg/kg. The maximum
amount of total coumarins was found in Bambusa vulgaris with content of 103.77 mg/kg, while the minimum amount of
27.32 mg/kg was found in Dendrocalamus farinosus. The contents of total coumarins in the leaves of four Bambusa species
were obviously higher than in four Dendrocalamus species.

This study aimed to establish a universal quantitative prediction model for soluble solids content (SSC) in
different varieties of grapes during storage based on visible and near-infrared diffuse reflection spectra. The mixed spectra
of Muscat, Manai and RedGloble grapes stored at 10 ℃ were taken as calibration materials, the influences of different
stoichiometrical calibration methods, spectral pretreatment methods, gaps, smooth points, different effective wavelength
intervals on the applicability of the established model for different grape varieties were examined. The results showed that
the modified partial least squares combined with 16 smoothing points, second derivative within 16 gaps and the scattering
method could produce the optimal model within the wavelength range of 408–1 092.8 nm with standard error of crossvalidation
(SECV) and coefficient of determination of cross-validation (R² _CV) of 0.308 7 and 0.980 2, respectively. The
model was evaluated via the prediction set of the above three varieties of grapes. The standard error of prediction (SEP) was
0.354, the correlation coefficient R_p² was 0.980 8, the relative prediction deviation (RPD) was 6.22, and the predicted residual
sum of squares (PRESS) was 7.993. When being applied for predicting the single varieties, the R_p² reached more than 0.94. Therefore, the near infrared detection model is useful to predict soluble solids content in grape and is suitable for different
grape varieties at the same time.

This study aimed to discuss the processing suitability of hawthorn tea. The contents of nutritional and functional
components of hawthorn tea were determined and its aroma components were detected by headspace-solid phase
microextraction combined with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS). The results showed
that hawthorn tea had high contents of flavonoid (24.3 mg/g) and polyphenol (15.4 mg/g). Compared with fresh hawthorn
leaves, the changes in flavonoid and polyphenol contents of hawthorn tea, produced using the same procedure as for green
tea, were not significant. Amino acid analysis showed that total amino acid content of hawthorn tea was 121.16 mg/g, which
was 33.08% higher than that of hawthorn leaves. Analysis of aroma components showed that hawthorn tea contained 43
volatile components and ionone, eugenol, hyacinthin, geranyl acetone, linalool, phytol, nonanal and so on, the characteristic
aroma substances of green tea, also primarily contributed to the unique flavor of hawthorn tea. These results can provide data
support for the processing suitability of hawthorn tea.

In order to analyze muscle quality variations among five different varieties of brindled Monopterus albus, the
texture profile, muscle fiber characteristics and nutritional composition were analyzed by texture analyzer, histological
sectioning and biochemical methods, respectively. The results showed that in terms of mouth-feel, the hardness and
chewiness of hidden-brindled Monopterus albus were significantly higher than those of big-brindled, broken-brindled
and black-yellow brindled Monopterus albus (P < 0.05), while those of small-brindled Monopterus albus were in the
middle. Compared with the other varieties, a significantly smaller average muscle fiber diameter was observed in smallbrindled
Monopterus albus (P < 0.05), and the biggest was broken-brindled Monopterus albus. With respect to nutritional
composition, the content of crude fat in muscle of small-brindled Monopterus albus was significantly the lowest (P < 0.05),
while that of big-brindled Monopterus albus was the highest. No significant difference was seen between the other varieties
(P > 0.05). Seventeen amino acids were found in muscles of M. albus, the contents of total amino acids, total essential
amino acids and total delicious amino acids in small-brindled M. albus were significantly higher than those of brokenbrindled
M. albus (P < 0.05). Among the 17 fatty acids identified, the contents of myristic acid and palmitoleic acid (C16:1) in
hidden-brindled and broken-brindled M. albus were significantly higher than in black-yellow brindled M. albus (P < 0.05).
However, the contents of peanut triene acid, arachidonic acid and the total content of polyunsaturated fatty acids in blackyellow
brindled M. albus were significantly higher than in hidden-brindled M. albus (P < 0.05) but no significant difference
was found between the other varieties (P > 0.05). Therefore, certain differences exist in muscle quality among five varieties
of brindled M. albus, and on the whole, small-brindled M. albus is more advantageous than four other varieties.

In order to fully develop and utilize bean coat resources and increase the added value of processed bean products,
the contents of N, C, S, Ca, Mg, K, P, Na, B, Ba, Co, Cr, Cu, Fe, Mn, Ni, Zn and Sr in the seed coats of mung bean, adzuki
bean and black soybean were determined by elemental analyzer (EA) and inductively coupled plasma-atomic emission
spectrometer (ICP-AES). The limits of detection (LODs) for the elements N, C and S with an elemental analyzer were
32–96 μg/g, and recovery rates were 97%–115% with relative standard deviations (RSDs) of 0.20%–2.63% (n = 5). The
LODs for the elements Ca, Mg, K, P, Na, B, Ba, Co, Cr, Cu, Fe, Mn, Ni, Zn and Sr with ICP-AES were between 0.02 and
152 μg/g, and recovery rates were in the range of 84%–118% with RSDs of 0.44%–4.46% (n = 5). The soybean standard
substance was measured using the developed methods, and the results indicated that the contents of N, Mg, P, B, Ba, Co,
Cr, Mn, Ni, Zn and Sr were within the recommended range, while the contents of S, Ca, K, Na, Cu and Fe were close to the
recommended values. The analytical methods proved to be rapid and simple and can be applied for elemental analysis.

The volatile compounds of hindquater meat of Ira rabbit cured by ultrasonic-assisted curing, tumbling curing and
standing curing, respectively and fresh rabbit meat were extracted by headspace solid-phase micro-extraction (HS-SPME)
and identified and quantified by gas chromatograph-mass spectrometry (GC-MS). A total of 67 volatile compounds were
identified and 44, 32, 42 and 43 volatile compounds were detected in cured rabbit meat from the above three techniques and
the fresh sample, respectively. The volatile composition of all four samples was dominated by aldehydes, hydrocarbons,
esters, ketones and alcohols, and aldehydes were the most predominant. The total peak area of volatile compounds of cured
rabbit meat from ultrasonic and tumbling treatments were significantly lower than that of the fresh rabbit meat, suggesting
both treatments can improve the flavor profile of rabbit meat.

An efficient method was established to simultaneously determinate metal elements such as Ca, Mg, Fe, and Zn
in blueberries using high resolution-continuum source flame atomic absorption spectrometry.after wet digestion. Using
the established method, the contents of Ca, Mg, Fe, and Zn in blueberries were determined to be 100.3, 55.80, 2.330 and
1.413 mg/kg, respectively. The limits of detection (LOD) were 0.030, 0.830, 0.088 and 0.049 mg/L, respectively. The mean
spiked recoveries for these metal elements ranged from 94.6% to 107.0% with relative standard deviations between 1.9%
and 4.7%. This method was suitable for simultaneously determining several metals elements with the advantage of high
efficiency, good stability and easy operation.

This study aimed to develop an HPLC method for detecting vitisin A in red grape wine under optimized
testing conditions. Malvidin-pyruvate mixed solution was used as the reaction liquid to synthesize vitisin A derived from
malvidin. The preliminary study demonstrated the quantitative changes of vitisin A during the synthesis process. The
optimal chromatographic conditions for vitisin A separation were determined by using a CAPCELL PAK C18 ACR acidproof
column with acetonitrile-water (adjusted to pH 1.5 with phosphoric acid) as the mobile phase, and the UV detector
wavelength was set at 507 nm. Mass spectrometry was used to conduct the qualitative analysis of vitisin A, and the results
were compared with those from the mass spectral library. The method is suitable for detecting both synthetic and natural
vitisin A in red grape wine.

An ion chromatography coupled with conductivity detection method was developed for the determination of
betaine in Lycium ruthenicum Murr.. The analyte was separated on a Metrosep C4 cation exchange column (150 mm ×
4.6 mm, 4 μm) by using methane sulfonic acid (1.5 mmol/L) as mobile phase. The flow rate was 0.8 mL/min at a column
temperature of 38.5 ℃. It was found that the linearity range of betaine was 10.4–830.0 mg/L (R2 = 0.999 8) and the spiked
recoveries varied in the range of 95.51%–98.06%. The proposed method was found to be simple, reproducible and suitable
for the determination of betaine in L. ruthenicum.

A new Rayleigh light scattering (RLS) method for quantifying Fe(Ⅲ) was developed. In Tris-HCl buffer medium
at pH 3.4–6.8, Fe(Ⅲ) could be bound to bromocresol green to form a new product, leading to a distinctly enhanced RLS and
the appearance of a new RLS. The maximum Rayleigh scattering peak was located at 339 nm. The RLS intensity (ΔIRLS)
was directly proportional to Fe(Ⅲ) concentration in the range of 0.005 to 0.17 mg/L with the limit of detection being
0.002 4 mg/L. Therefore, a new and accurate Rayleigh light scattering method for quantifying Fe(Ⅲ) was developed. The
optimal reaction conditions and Rayleigh scattering spectral characteristics were investigated. The method has been applied
to the determination of iron in milk powder with satisfactory results.

Shrimp lipids were extracted from Euphausia superba, Penaeuschinesis, Macrobranchium nipponense and
Macrobrachium rosenbergii by mixed organic solvents. Effects of extraction solvent, extraction time, ratio of solid to liquid
and extraction temperature on the yield of shrimp lipids were investigated. The optimal extraction conditions were obtained
as follows: petroleum ether-ethyl acetate (2:1, V/V) as extraction solvent, ratio of solid to liquid 1:5, extraction time 60
min and extraction temperature 50 ℃. Under these conditions, the lipid yields from Euphausia superba, Penaeuschinesis,
Macrobranchium nipponense and Macrobrachium rosenbergii were 4.39%, 2.80%, 2.98% and 3.30%, respectively. The fatty
acid compositions of the four shrimp lipids were determined by gas chromatography. The results showed that the contents
of unsaturated fatty acids for the four shrimp lipids were all above 60%, consisting of 17.08%–34.23% monounsaturated
fatty acids and 36.89%–48.28% polyunsaturated fatty acid. There were some differences in fatty acid composition and lipid
contents among the four varieties of shrimps. The total content of DHA and EPA in Euphausia superba was highest (31.27%),
while both C18:1, n9c and C20:4, n6 were the most abundant fatty acids in Macrobranchium nipponense.

The phenolics in brown rice were purified with liquid extraction, macroporous resin method and solid phase
extraction method, respectively. The recovery of polyphenol and antioxidant activity were studied. The recoveries of total
phenolic acids and nine individual compounds were analyzed by HPLC. The recoveries of polyphenols purified with the
above purification methods were 20.51%, 53.45% and 87.87%, respectively, whereas the recoveries of total phenolic acids
with the three purification methods were 56.84%, 67.35% and 68.99%, respectively. The purity of polyphenols from brown
rice was increased from 19.23% to 40.72%, 46.84% and 78.71%, respectively. Polyphenol content displayed significant
correlations with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and ferric reducing ability of plasma
(FRAP) (P < 0.01). Except for the rice varieties, the purification methods resulted in a large difference in the phenolic
content by influencing the recovery of non-phenolic acid polyphenols. The purification methods had a significant influence
on the recovery of phenolic acids. Thus, the appropriate method should be chosen by recovery of the targets but not by the
recovery of total polyphenols or total phenolic acids.

Ripe kiwi fruits were peeled, cut into crescent pieces and ground with aqueous metaphosphoric acid at a solid to
water ratio of 1:4 manually or by mechanical homogenization, and then the mash was ultrasonically extracted, centrifuged
and stored until being analyzed for the ascorbic acid content by liquid chromatography. The pretreatment conditions
including manual or mechanical grinding, extractant type and concentration, extraction temperature and time, and storage
conditions were optimized. Significant difference analyses were carried out among various processed samples. The results
showed that both manual grinding and mechanical homogenization were effective means of mashing the fruit, and the latter
method was superior to the former. Extraction temperature and time were identified as main factors influencing extraction
efficiency. An extraction temperature of 0 ℃ and 10 min extraction proved optimal. Accurate results were obtained when
the analysis was carried out immediately after sample preparation, significantly different from those reported for the stored
samples. Extractant type and concentration, separation of the mash, storage temperature, and light condition were main
factors affecting the accuracy of the determination of ascorbic acid using the stored samples. The samples prepared by
extraction using higher concentrations of acid and centrifugation should be stored at low temperatures in darkness if analysis
cannot be performed immediately. Though no significant difference in ascorbic acid content existed among three kiwifruits,
much attention should be paid to selection of the test material.

In order to explore the biochemical basis of regional differences in the quality of Fenghuangdancong oolong tea
in this study, fresh tea leaves from five Baxiandancong mature tea gardens located at different altitudes ranging from 300 to
1 100 m in Fenghuang town, Chao’an county were analyzed for biochemical components. Results showed that there were
significant differences in biochemical quality among Baxiandancong tea leaves from different altitudes. Compared to lowmountain
tea at elevation of 300–400 m, the difference between high-mountain (800–1 000 m elevation) and mid-mountain
tea (500–700 m elevation) was relatively smaller. Biochemical components of high-(mid) mountain tea leaves, such as
water extracts, polyphenols, caffeine, soluble sugar, catechins, flavonoids, and gallic acid, ester-type catechins (EGCG,
ECG and GCG), etc were significantly higher than those of low-mountain tea. High-mountain fresh tea leaves contained
dehydrolinalool, cis-linalool oxide, neroli, α-terpineol, L-parsley alcohol, 2,6-dimethyl-1,3,5,7-octatetraene, trans-β-
ocimene, cis-β-ocimene,terpinene, D-limonene, 3-ethyl-1,4-hexadiene, tetradecane, β-ionone and benzaldehyde significantly
higher than those of low-mountain tea. Low-mountain fresh tea leaves contained higher levels of β-linalool, trans-nerolidol,
cis-3-hexene caproate, cis-jasmone, ketones, indole and O-ethylmethylbenzene. These results can provide a reference
for further study on regional differences in the quality of Fenghuangdancong tea and modified process to improve its
low-mountain tea quality.

To explore the changes in volatile flavor components during the fermentation of grass carp meat by Lactobacillus
plantarum. The volatile compounds of fermented grass carp at different times were analyzed by electronic nose and
headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry (GC-MS). The results
revealed that electronic nose could obviously distinguish the flavor differences among fermented grass carp at different
stages, and there was obvious difference in the flavor components among these samples. Moreover, the volatile constituents
of the grass carp samples fermented for different times were further analyzed by GC-MS, 54 volatile compounds being
identified. During the fermentation process, the soily and fishy odor compounds including hexanal, heptanal and other
aldehydes gradually decreased, while the mushroom flavor compound, 1-octene-3-alcohol, gradually increased. In the later
stage of fermentation, acetone responsible for mint aroma and other aroma components such as acetoin contributing to butter
flavor were produced. The GC-MS results were consistent with those of sensory analysis.

To explore the application value of mullets (Liza haematocheila), six tissues including fish head, skin, dorsal
muscle, abdominal muscle, liver and abdominal fat of mullets (average weight (445.8 ± 26.9) g) from coastal beach pools
in Jiangsu Province were investigated for fat distribution, fat properties and fatty acid composition. Lipid content was
determined using Soxhlet extraction, and iodine value and acid value were measured using titration method, and fatty
acid composition was identified by gas chromatograph-mass spectrometry (GC-MS). The results showed that significant
differences in fat contents were observed among six tissues (P < 0.05), and that the fat contents of dorsal muscle and
abdominal muscle were 3.66% and 10.16%, respectively. The fats of mullets were highly unsaturated with iodine value
in the range of 90–106 g/100 g. The fatty acid values were high, which were between 4 and 9 mg KOH/g. The lipids of
mullets were of good quality, rich in C22:6n 3 (docosahexaenoic acid, DHA) and C20:5n 3 (eicosapentaenoic acid, EPA). The
proportions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) of
fish head, dorsal muscle and abdominal muscle of mullets were about 1:1.5: (0.7-0.8), and reasonable ratios between n-3 and
n-6 PUFAs in the range of 0.7–0.8 were observed. As for the liver and abdominal fats, plenty of n-3 and n-6 PUFA were
found. Therefore, the viscera of mullets could also have good utilization prospect.

The volatile compounds of soymilk samples subjected to different pretreatments including blank control,
microwave irradiation, freezing and ultrasonic irradiation were extracted by simultaneous distillation extraction (SDE) and
then analyzed by gas chromatography-mass spectrometry (GC-MS). The separated peaks were identified by mass spectral
library search combined with retention index comparison. The area normalization method was used for quantitative analysis
employing benzyl alcohol as the internal standard. The results indicated that a total of 48 volatile compounds were identified
including 28, 26, 30 and 33 compounds detected in non-pretreated, microwave-treated, frozen and ultrasonic-treated soymilk,
respectively. The main flavor compounds of all four soymilk samples were aldehydes, alcohols, ketones, and furans, among
which, the aldehydes were the most predominant compounds. These results together with sensory evaluation indicated
that frozen soymilk had the best flavor.

The refinement of fish oil from byproducts of fish meal processing was researched in this study. The optimal
processing parameters for fish oil refinement were determined as follows: after adding 1% of 60% phosphoric acid for
degumming, 3% of 12% NaOH for deacidification, and 15% of active carbon for decolorization, vacuum distillation 85 ℃
for 10 min for deodorization. After the refinement the amount of saturated fatty acids dropped, and other fatty acids were
little changed; the total amount of polyunsaturated fatty acids (PUFA) was 0.69 g/mL and the contents of docosahexenoic
acid (DHA) and eicosapentaenoic acid (EPA) were 0.229 g/mL and 0.121 g/mL, respectively. Physicochemical indexes of
the refined oil accorded with quality requirements for first-grade refined fish oil.

The volatile constitutes and odorous compounds in essential oil of finger citron (Citrus medica L. var.
sarcodactylis Swingle) were evaluated. The oil was extracted by hydrodistillation and analyzed by gas chromatographymass
spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 36 compounds in the oil were
identified, among which, D-limonene (34.69%), γ-terpinene (20.42%), and β-bisabolene (4.59%) were the main compounds.
D-α-pinene, D-limonene, β-linalool, allo-ocimene, terpin-4-ol and α-bergamotene displayed strong aromatic intensity,
while D-α-pinene, β-pinene, β-ocimene, neryl acetate and α-bergamotene showed relatively higher flavor dilution (FD)
factor. The results demonstrated that D-α-pinene and α-bergamotene were the key contributors to the characteristic
aroma of finger citron oil.

In this study, a high-purity germanium γ spectrometer was employed to determine the activities of artificial
radionuclide 137Cs and natural radionuclides 40K, 226Ra, 214Bi and 214Pb in fruiting bodies of cultivated and wild Macrocybe
gigantea collected in Yunnan, China. The results showed that for the samples collected in 2011, the maximum concentrations
of 137Cs, 40K, 226Ra, 214Bi and 214Pb were < 6.1, 821, < 66, 140 and 145 Bq/kg dry weight (dw) in caps, and 6.7, 926, < 50, 16
and 27 Bq/kg in stipes, respectively. For the samples collected in 2012, the values of 137Cs, 40K, 226Ra, 214Bi and 214Pb were 13,
3 323, 79, 82 and 85 Bq/kg in caps, and 6.6, 1 194, 127, 31 and 39 Bq/kg in stipes, respectively. For the samples collected in
2013, the values of 137Cs, 40K, 226Ra, 214Bi and 214Pb were 11, 1 417, 92, 14 and 32 Bq/kg in caps, and 7.9, 1 139, < 58, 19 and
27 Bq/kg dw in stipes, respectively. The concentrations of 137Cs in M. gigantea were much lower than the maximal allowable
concentrations of radionuclides in foods as well as the concentrations in fungi collected from contaminated areas in some
European countries and Japan. The concentrations of natural radionuclides in M. gigantea were at the normal levels. It is
concluded that M. gigantea collected from Yunnan is not contaminated by radiocesium and therefore could be consumed
safely without any risk of radiation exposure.

4,4-Bis (4-hydroxyphenyl) valeric acid (BVA), a derivative of bisphenol A (BPA), was chosen as the hapten to
prepare the artificial antigen. An active ester method was used for coupling BPA hapten with keyhole limpet hemocyanin
(KLH) and ovalbumin (OVA), respectively. BALB/c mice were immunized with the immune antigen to produce antibody.
After cell fusion with PE G method, the hybridoma cell lines generating anti-BPA monoclonal antibodies were obtained. The
monoclonal antibody was identified as IgG1 subtype with κ light chain. An indirect competitive enzyme-linked immunoassay
(ELISA) was set up using the monoclonal antibody. The linear range of the inhibition curve was between 1 and 50 ng/mL.
The limit of detection was 0.43 ng/mL, and the IC50 value was 6.56 ng/mL. The recovery rates of BPA in water ranged from
82.83% to 101.94% with variation coefficients of 2.94%–12.95%.The proposed immunoassay offers a great potential for
sensitive and specific detection of BPA in food safety monitoring.

The contents of 1-deoxynojirimycin (DNJ) in the fruits of black mulberry (Morus nigra L.) were measured using
ultra performance liquid chromatography (UP LC). Dried fruits were pulverized and extracted with 0.05 mol/L HCl, and then
incubated with 9-fluorenylmethyl chloroformate (FMOC-Cl) in pH 8.5 borate buffer to produce the complex DNJ-FMOC.
The concentration of DNJ-FMOC was detected by UP LC coupled with UV detector. A CORTECSTM C18 column was used
and the column temperature was kept at 28 ℃. The mobile phase was acetonitrile-0.5% acetic acid solution (28:72, V/V) with
a flow rate of 0.6 mL/min. The UV detection wavelength was 254 nm. The results indicated that DNJ was separated well
with a linearity ranging from 0.5 to 20 μg/mL. The limit of detection (LOD) was 0.1 μg/mL and the correlation coefficient (r)
between the peak area of DNJ-FMOC and DNJ concentration was 0.999 970 and the average recovery from spiked samples
was 106.4%. The tests for precision, stability, reproducibility and recovery rate showed that the method was stable and
reliable, and could be used as an effective method for the determination of DNJ content in black mulberry fruits.

In the present study, based on the RGB images acquired using a 3-CCD high-precision area array camera for
several varieties of walnuts in Xinjiang, we designed a self-adaptive double-threshold Otsu method which can rapidly and
accurately segment the defective regions and transform 20 initial features including geometry and texture and other features
to a 9-demensional set of eigenvectors. Using the set of eigenvectors as input, 15 recognition models were established based
on Bayesian network, BP neural network (BPNN) and support vector machine (SVM), and their adaptability as well as
identification performance and mean recognition time for 3 defects (crack, damage, and black spot) were compared. The
results revealed that the SVM model based on radial basis function (RBF), showing a mean recognition time at the order
of magnitude of 10-4 s, provided the best results, giving average test recognition accuracy of 93.06% for crack, 88.31% for
damage, and 89.27% for black spot and total recognition rate of 90.21% for the 3 external defects. These results can provide
useful data for on-line determination and classification of walnut detects and on-line quality identification of other nuts.

Moving window partial least squares (MWPLS) is a method of regional optimization, which is most frequently
used for selecting spectral region including large information related to the components to be determined in the samples.
In this study, MWPLS was used to select the appropriate frequency range for setting up a partial least squares (PLS) model
for quantitative analysis of the total volatile basic nitrogen (TVB-N) in mutton. The near infrared reflectance (NIR) spectra
were processed by MWPLS and different spectral regions relevant to TVB-N content in meat were selected by changing the
window width of MWPLS. The evaluation and validation results showed that the optimal region for setting up a best PLS
model was the original spectrum between 1 325 nm and 1 484 nm. and the corresponding correlation coefficient of prediction
(Rp), standard error of prediction (SEP), rank and residual prediction deviation (RPD) were 0.856 84, 0.564 29 mg/100 g,
5 and 2.9, separately, suggesting that MWPLS is a valid method to select the spectral feature that reduces spectral data (from
800 reduce to 160) and enhances the prediction ability of the quantitative analysis model of TVB-N in mutton.

Deoxynivalenol (DON) is a ubiquitous mycotoxin present in cereal grains such as wheat and corn. This mycotoxin
causes huge damage to human and animal health. This study optimized the experimental conditions including extraction
solvent, cleanup column, composition and flow rate of mobile phase for DON detection by high-performance liquid
chromatography (HPLC) after solid-phase extraction (SPE) cleanup. The optimized HPLC method was established when the
extraction was performed using a mixture of acetonitrile (ACN) and water (84:16, V/V) followed by SPE cleanup on a Bond
Elut Mycotoxin column using a mobile phase consisting of ACN and water (6:94, V/V) at a flow rate of 0.9 mL/min. Under
these conditions, the recoveries of DON with this method ranged from 90.12% to 106.25%, with intra- and inter-day relative
standard deviations between 4.51% and 6.12%, respectively. The proposed method is applicable to determine DON in grains
because of its rapidity as well as good accuracy, repeatability and stability.

Based on the rfbE and Flic genes of Escherichia coli O157:H7, the specific primers and probes were designed,
and a real-time fluorescence quantitative PCR (RT-qPCR) was developed. An internal amplification control (IAC) was
added to the reaction system to monitor the performance of reaction system. The assay could be used reliably to detect
E. coli O157:H7 genomic DNA with a sensitivity of 1 pg/μL. For the plasmid with rfbE and Flic, the limit of detection (LOD)
reached 103 copies/μL. The LOD for E. coli O157:H7 was 5 × 103 CFM/mL using the DNA extracted by water boiling as the
template. Through the standard curves of rfbE and Flic, the quantification was linear between Ct values and the copy number
of template (R2 = 0.999). For artificially contaminated meat samples with an initial bacterial concentration of 7 CFΜ/25 g,
the E. coli O157:H7 could be detected after 6 hours of culture using the DNA extracted by a commercial kit. Using the
DNA extracted through water boiling, the E. coli O157:H7 could be detected after 10 hours of culture. The fluorescence
quantitative PCR assay could be applied to detect E. coli O157:H7 in food samples and monitor the PCR reaction process
without false negative results. Furthermore, the comparison results of two different DNA extraction methods were helpful to
standardize the RT-qPCR method for E. coli O157:H7.

This study aimed to develop a rapid and precise method for detecting 3-phenoxybenzoic acid (3-PBA) in
environmental samples which can provide technical support for ecological risk assessment of the major pyrethroid
metabolite. Using o-aminophenol (OAP) as the monomer and 3-PBA as the template, a molecularly imprinted membrane
(MIM) for 3-PBA detection by combination with electrochemical technology was formed on the surface of glassy carbon
electrode (GCE). The response to 3-PBA was completed in 30 s. The results showed that the relationship between peak
current and 3-PBA concentration within the range of 2.00 mg/L to 11.00 mg/L was linear (the linear equation was y = 0.29x +
2.16) with a linear correlation coefficient of 0.99 and the limit of detection (LOD) was 1.47 mg/L. The recoveries were
between 92.00% and 101.00% in spiked water samples.

A method was developed for the determination of 9 pyrethroid pesticide residues in honeysuckle with solidphase
extraction and gas chromatography. The results showed that average recoveries of 9 pesticides spiked at 0.02, 0.1 and
0.5 μg/g were in the range of 82.8%–104.6% with relative standard deviation (RSD) of 3.5%–5.7%. The linear range of the
presented method was 0.01–0.8 mg/L, and the limits of detection (LOD) were 0.002–0.005 mg/L. The method is sensitive
and suitable for the analysis of pyrethroid pesticide residues in honeysuckle.

The objective of this study was to investigate the source of 16 phthalate acid esters by gas chromatography-mass
spectrometry (GC-MS) and to detect the contents of phthalate acid esters in the main raw materials and products during
the liquor manufacturing process. The results showed that the average recoveries and precision of 16 phthalate acid esters
were in ranges of 84.5%–107.3% and 2.9%–7.3%, respectively, with limits of detection between 0.06 and 1.3 μg/kg. Five
phthalate acid esters were detected in three batches of samples including dimethy phalate (DMP), diethyl phthalate (DEP),
di-n-butyl phthalate (DBP), diisobutylphthalat (DIBP) and dioctyl pathalate (DEHP). The contents of both DMP and DBP
at the initial and middle stages of distillation were higher than at the late stage. The first fermentation stage produced small
amounts of DMP and DBP. The second fermentation stage produced a small amount of DEHP, and each of the products did
not exceed 0.09 mg/kg. Thus, the liquor manufacturing process produced trace amounts of phthalate acid esters. They were
mainly derived from the raw materials.

In this study, DNA barcoding was applied to identify the exact species of fish products from Shenzhen wholesale
and retail markets and to check if these products are correctly labeled. Using mitochondrial cytochrome C oxidase subunit
Ⅰ (COⅠ ) gene as the target, the sequences of COⅠ from different samples were analyzed. Our results showed that the
COⅠ gene sequences of all 77 samples examined were successfully amplified by PCR. However, up to 36.36%（28/77）
of them were inconsistent with their label descriptions, in which all the products labeled with “tongue fish” were actually the
low-cost Pangasianodon hypophthalmus. As a simple, rapid and efficient technology, DNA barcoding can be widely used for
species identification of fish products.

Previous studies have shown that treatment with 100 μL/L hexanal could significantly inhibit infectious diseases
of citrus fruit. This study was designed to investigate the effects of different concentrations of hexanal on the postharvest
quality of navel orange. After being exposed to 0, 50, 100 or 150 μL/L hexanal vapor for 24 h, the fruit were stored at 5 ℃
and 85%–90% relative humidity for 60 days. Sensory attributes and other indicators were evaluated during storage period.
Results showed that 50 and 100 μL/L hexanal treatments did not have obvious effects on storage quality of navel orange
fruit. However, 150 μL/L hexanal treatment caused poisoning in fruit with symptoms of reddish-brown peel as well as
dryness and granulation of pulp. Besides, the ascorbate content of the fruit treated with 150 μL/L hexanal was significantly
lower than that of other treatments. To conclude, appropriate concentration of hexanal could maintain the quality while high
concentration of hexanal could cause physiological disorder of navel orange fruit.

For improved preservation of grapes, the effects of 1-methylcyclopropene (1-MCP) treatment on quality and
major volatile components of grapes during shelf life were comparatively evaluated. Decay rate, vitamin C content and
soluble solid content were measured and the volatile components were analyzed by gas chromatography-mass spectrometry
(GS-MS). The decay rate and shattering rate of grapes were remarkably delayed by 1-MCP treatment as compared to control.
The soluble solid content and titratable acidity were well maintained by 1-MCP treatment. 1-MCP treatment also retarded
the reduction in firmness. During the early stage of the shelf life, 1-MCP treatment controlled the reduction in vitamin C
content, but had no effect during the late stage. The volatile substances of four varieties of grapes were mainly alcohols,
aldehyde and esters. The overall flavor of 1-MCP treatment was better than that of the control group during storage and 1-MCP
treatment resulted in smaller changes in overall flavor than the control group.

In this study, an electronic nose (PEN3) was used to investigate the flavor of tilapia meat samples with different
ozone water treatments. Correlation analysis and loading analysis were carried out on the W1C, W5S, W1S, W1W, W2S,
W2W and W3S components constituting a new sensor array. The data were analyzed by principal component analysis (PCA)
and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were used as indicators to
evaluate the freshness of tilapia fillets. The results showed that the detection of electronic nose was basically consistent with
the zero-grade reaction of TVB-N and TBARS analysis. The treatment with 5 mg/L ozone water for 10 min rather than with
1 mg/L ozone water for 5 min significantly delayed freshness deterioration of tilapia fillets during storage.

The effects of 5 μL/L 1-methylcyclopropene (1-MCP) treatment on postharvest physiology of “Mai”, “Green
Crisp” and “Waizui” plum fruits were investigated. At the same time, according to the measured changes in antioxidase
activities in the three plum fruits during postharvest storage, the mechanism underlying the regulation of physiological
activity by 1-MCP treatment were revealed. The results showed that 5 μL/L 1-MCP treatment postponed the peak of
respiration in the three plum varieties during postharvest storage, and reduced the intensity of respiration. Meanwhile, this
treatment inhibited the increase in relative conductivity in plum fruits and the formation of malondialdehyde. It was also
shown that the 1-MCP treatment effectively maintained the activities of superoxide dismutase, peroxidase and catalase in
plum fruits during storage. In conclusion, 5 μL/L 1-MCP treatment can effectively reduce the impact of respiration on plum
fruits, and maintain the integrity of cell membranes of plum fruits and the normal operation of reactive oxygen species
metabolism system to certain degree, which has a positive effect on delaying senescence of plum fruits and reducing loss of
the nutritional value in plum fruit.