sn-1,3-Diacylglycerol (sn-1,3-DAG) was synthesized from glycerol monooleate (GMO) by the immobilized
Thermomyces lanuginosus lipase (Lipozyme TLIM)-catalyzed esterification in a solvent-free system. The effects of different
types of acyl donors such as conjugated linoleic acid (CLA-FA) and conjugated linoleic acid ethyl ester (CLA-EE), reaction
time and molar ratio of substrates on acyl migration and glyceride concentration were investigated to improve the yield of
sn-1,3-DAG. of the yield of sn-1,3-DAG was 65% when the reaction proceeded at a TLIM concentration of 20% by mass
with a molar ratio of conjugated linoleic acid ethyl ester (CLAEE):GMO of 3:1 for 2 h at 50 ℃ in a water bath shaker at
220 r/min. Also, the effects of two types of acyl donors (free acid and ethyl ester) on acyl migration and the yield of sn-1,3-
DAG were compared. This study can provide a reference for the industrial production of sn-1,3-DAG.

The crude extracts of phycocyanin from fresh blue algal were obtained by freeze-thaw method. The purification of
phycocyanin was performed by the combined use of two-step salting-out precipitation and aqueous two-phase extraction. The
effect of different saturation degrees of (NH4)2SO4 in two-step salt precipitation on purification efficiency was investigated
using the 0.618 method, and the aqueous two-phase system of polyethylene glycol (PEG)-(NH4)2SO4 was established after
comprehensively considering the effect of PEG molecular weight, PEG mass fraction, (NH4)2SO4 mass fraction, pH and
phycocyanin mass concentration on purification efficiency. The results showed that the optimum (NH4)2SO4 saturation was
21% in the first step and 30% in the second step salt precipitation at 25 ℃. Using the aqueous two-phase system containing
10% PEG 1 000 and 25% (NH4)2SO4, the purity of purified phycocyanin was 3.45.

This study examined the ultrasonic-assisted extraction conditions of triterpenoids from pomegranate rind. Single
factor method and Box-Behnken experimental design were used to optimize the extraction process employing triterpenoids
yield as the response and ethanol concentration, solid/liquid ratio, ultrasonic power and extraction time as the independent
variables. Using the optimized extraction conditions, the kinetics of the extraction process was studied by establishing four
mathematical models, and the applicability of these models was analyzed by four model evaluation parameters including
coefficient of determination (R2), accuracy factor (Af), bias factor (Bf) and root mean square error (RMSE). Results showed
that the optimal extraction conditions for triterpenoids were determined as follows: ethanol concentration, 71.2%; solid/
liquid ratio, 1:20.2; ultrasonic power, 318 W; and ultrasonic time, 36.7 min. Under these conditions, the yield of triterpenoids
was 0.563%, and two nonlinear growth models, namely Sgompertz model and Logistic model, could better fit the kinetics.
Both the optimized ultrasound-assisted extraction technique and the kinetic mathematical models can be used for industrial
scale-up and optimal control of triterpenoids extraction from pomegranate rind.

The optimal conditions for microwave-assisted extraction of flavonoids from the flesh of Choerospondias axillaris
fruits were established by using single factor experiments and response surface analysis as follows: extraction temperature,
75 ℃; ratio of solvent to material, 62:1 (mL/g); ethanol concentration, 62%; microwave power 500 W; and extraction time,
7 min. Under the proposed conditions, the yield of flavonoids was much higher than that obtained from some methods
reported in the literature. The optimal adsorption/desorption conditions for purifying the crude flavonoids with AB-8
macroporous adsorbent resin were determined as follows: the extract solution at pH 2 was passed through the column at a
flow rate of 2 bed volumes/h (BV/h), and then the column was eluted with 60% alcohol at 3 BV/h. The purification of crude
flavonoids from C. axillaris was also investigated using preparative chromatography and the feasibility was confirmed by
the results of HPLC analysis.

In this study, a Box-Behnken design with four factors at three levels was used to analyze the effects of konjac
gum (KGM), k-carrageenan (kCG), glutinous rice flour (GRF) and sodium carboxymethyl cellulose (CMC-Na) on the water
holding capacity (WHC), hardness, pasting, and rheological properties of aspic powder. The results showed that KGM,
kCG, and CMC-Na had extremely significant effects on the WHC of aspic powder, while KGM, kCG, GRF and CMC-Na
had extremely significant effects on its hardness. The peak viscosity of aspic powder increased with an increase in GRF and
CMC-Na. With increasing CMC-Na concentration, the breakdown and setback values increased, and pasting temperature
decreased. Aspic powder samples with the best WHC and hardness were pseudo-plastic fluids at 45–85 ℃, and as the
temperature rose, pseudo-plasticity was enhanced. Dynamic rheological tests showed that as the temperature decreased, G’
and G’’ tended to increase.

In this study, the extraction conditions for improved yield of polyphenols from haskap berries (Lonicera caerulea
L.) were optimized using single factor experiments and response surface methodology involving three independent variables
at three different levels. The optimum conditions for polyphenol extraction were determined as follows: the extraction
solvent was 50% ethanol with a solvent to solid ratio of 1:25 (g/mL), and the extraction was performed at 40 ℃ with a
microwave power of 500 W for 90 min. Under these conditions, the extraction yield of polyphenols from haskap berries was
7.52 mg/g. In addition, the extracted polyphenols had a strong scavenging capacity against superoxide anion, 1,1-diphenyl-
2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ehtylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS+·) free
radicals. Highly significant positive correlation was found between total polyphenol content and superoxide anion or DPPH
free radical scavenging capacity (P < 0.01) and the correlation with ABTS+· free radical scavenging capacity was positive
significantly (P < 0.05).

The objective of this work was to explore the preparation of anthocyanin microspheres with improved stability
from Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem fruits. Using anthocyanins from Acanthopanax sessiliflorus (Rupr.
Et Maxim.) Seem fruits as the core material and sodium alginate and chitosan as the wall material, microspheres were
prepared by piercing method. The effects of different factors on entrapment efficiency were studied. Box-Behnken central
composite design and response surface analysis were used to optimize the factors. The results showed that when the wall
material was composed of 1.9% sodium alginate, 1.7% chitosan and 1% calcium chloride with a wall/core material ratio of
4:1 (m/m), the entrapment efficiency was 92.9%. The microspheres prepared by piercing were spherical and uniform in size,
and exhibited sustained release effect in artificial gastric and intestinal juice.

A mixed preservative consisting of citric acid, sodium diacetate and nisin was explored to prolong the storage
time of low-salt Xiangxi bacon. Effects of the three preservatives individually and in combination on bacterial inhibition in
Xiangxi bacon were investigated. Response surface methodology was used to optimize their combined concentrations using
bacteriostatic rate as the response variable. The results showed that citric acid, sodium diacetate and nisin displayed strong
inhibition effects on the growth of bacteria in low-salt Xiangxi bacon. Synergic effects existed between diacetate and nisin
and between citric acid and nisin, and nisin had a stronger synergistic effect with diacetate than with citric acid, whereas no
synergic effect was found between citric acid and sodium diacetate. The optimal combination of preservatives found was
1.20 g/kg citric acid, 0.97 g/kg sodium diacetate, and 0.16 g/kg nisin. The percentage inhibition of bacterial growth in
Xiangxi bacon with the mixed preservative was 95.98% and the storage time was 160 days.

Quadratic rotation combinatorial design was utilized to optimize processing parameters influencing the quality of
spiced chicken thigh as follows: frying at 170 ℃ for 70 s and then cooking at 100 ℃ for 2 h. Under the optimized conditions,
the predicted and observed comprehensive sensory scores of spiced chicken thigh were 0.47 and 0.451, respectively,
indicating a good agreement between the two values. The final product based on the above experimental conditions had a
delicious taste and golden yellow color with white muscle fibers observed when tearing it up and its sensory score, tenderness
and a* value were 78.678, 7.517 N and 15.51, respectively.

This study aimed to obtain the optimum microwave-assisted extraction process for polysaccharides from the
roots of Ferula sinkiangensis K. M. Shen and to examine the antioxidant activity of the crude polysaccharides in vitro. The
response surface methodology (RSM) was used to optimize the extraction process. Liquid/solid ratio, extraction temperature,
extraction time, microwave power were selected as independent variables on the basis of single factor experiments. The yield
of purified polysaccharides was chosen as the response variable. The optimum conditions for microwave-assisted extraction
were determined as follows: liquid/solid ratio, 120:1 (mL/g); extraction temperature, 80 ℃; extraction time, 13 min; and
microwave power, 600 W. Experiments done under these conditions resulted in an extraction yield of 6.93%, agreeing
with the predicted value. The crude polysaccharides extracted from the roots of Ferula sinkiangensis K. M. had a potent
scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, and could scavenge 91.67% of the free radicals at
1 000 μg/mL, which was close to that of VC.

To obtain hawthorn fruit juices with high nutritional value and powerful health benefits, freeze-thawing softening
combined with enzymatic extraction was applied for the preparation of hawthorn fruit juices, and the optimum preparation
conditions for the highest content of total flavonoids was obtained by using Box-Behnken experimental design and response
surface methodology. Results indicated that pretreatment with freeze-thawing improved the enzymatic extraction of
flavonoids from hawthorn fruit, and thereby it was favorable for the preparation of flavanoids-rich hawthorn fruit juice.
Among the factors which influence the content of flavonoids , the duration and temperature for enzymatic extraction as
well as freezing time affected significantly the content of flavonoids in hawthorn fruit juices (P < 0.05), while the amount of
enzyme had minor effect. The optimum preparation conditions were freezing for 10 h followed by enzymatic extraction for 2.15 h
at 60 ℃ with addition of 1.0 mL/kg pectinase. Under these conditions, the content of flavonoids in hawthorn fruit juice was
241.59 mg/100 g as experimental value, which agreed well with the predicted value according to the regression model.

Green prickly ash samples from 8 main producing areas in China were collected in this study. The
response signals collected by HeraclesⅠfast gas phase electronic nose for prickly ash were analyzed by principal component
analysis (PCA) and significant response signal screening. Volatile components were detected and analyzed by gas
chromatography-mass spectrometry (GC-MS). The electronic nose results showed 8 samples were divided into 3 types.
Each type showed a 6 dimensional cobweb map, which was obviously different from each other. A total of 68 compounds
were identified in all 8 samples, 39 of which were common to these samples including olefins, alcohols, esters and
small amounts of other compounds. Olefins and alcohols were the major volatile compounds among these 39 common
components, accounting for more than 89% of the total amount of volatile compounds. The ratio of olefins to alcohols was
the main difference among 3 types of green prickly ash. Green Prickly ash from Dintan represented type 1 with similar
contents of olefins and alcohols (olefins:alcohols = 1:1), green prickly ash grown in Yimeng Mountain area represented type
2 with significantly higher content of olefins and lower content of alcohols (olefins:lcohols = 2.5:1), and the other 6 samples
including green prickly ash from Chongqing, Jiangjin, Jinyang, Hongya, Kunming, and Hanyuan showed higher content of
olefins and lower content of alcohols (olefins:alcohols = 2:1). These results are of great significance for geographic origin
discrimination, aroma classification and characteristics analysis of Chinese green prickly ash.

A gas chromatography-mass spectrometry (GC-MS) method coupled with headspace solid-phase microextraction
(HS-SPME) was developed for the determination of 16 flavor compounds in rice used for beer production. Through
investigation of various factors affecting the extraction and purification of flavor compounds, the optimum extraction
parameters were determined as extraction using a 50/30 μm DVB/CAR/PDMS-coated SPME fiber at 40 ℃ for 60 min. The
flavor compounds were quantified under selected ion monitoring mode (SIM). The recovery rates of 16 flavor compounds
were found to be in the range of 85.7%–118.0%, with relative standard deviation (RSD) less than 9.98%. The responses of
16 flavor compounds were found to be linear in the validated ranges (R2 > 0.99). This approach proved to be easy, simple and
accurate for determining 16 flavor compounds in rice. It provided a promising method for the evaluation and quality control
of beer flavor.

The free volatile compounds of wild Rosa roxburghii juice were extracted by head-space solid phase microextraction
(HS-SPME) and the O-glycosidically bound volatile compounds were released by enzymatic hydrolysis for
analysis by gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS). The results showed that 23
free aroma active compounds and 17 O-glycosidically bound aroma active compounds were identified in R. roxburghii
juice. The major free aroma active compounds were ethyl butyrate (grassy aroma), hexyl alcohol (winy aroma), capryl
alcohol (sweet aroma), ethyl isovalerate (pineapple aroma), leaf alcohol (tea aroma), styrene (fruity aroma), β-myrcene
(sweet balsam aroma), linalool (lemon aroma), etc. The major O-glycosidically bound aroma active compounds were ethyl
3-hydroxyhexanoate (fruity aroma), ethyl 3-hydroxybutyrate (fruity or grape aroma), 2-heptanol (lemon aroma), leaf alcohol
(tea aroma), capryl alcohol (sweet aroma), phenylethyl alcohol (rose aroma) and 2’-hydroxy-4’,5’-dimethylacetophenone
(flower or sweet aroma) etc. Leaf alcohol, capryl alcohol and octanoic acid were the active aroma compounds existing in
both free and O-glycosidically- states in wild R. roxburghii juice. Both free volatile compounds and O-glycosidically bound
volatile compounds were mainly responsible for fruity/sweet fragrance. But, the overall aroma strength of the latter was
relatively weaker than that of the former.

In this paper, the skins of Centennial Seedless from four main table grape-producing areas in Yunnan province
were analyzed for chemical composition and antioxidant activities of polyphenols from grape skins were evaluated. The
experimental results showed that the basic chemical components of grape skins varied with growing environment. Dry
matter and total sugar contents of grape skins from Yuanmou region were significantly higher than those of grape skins
from four other regions, which may be related to the higher intensity of sunlight in Yuanmou. The lipids in grape skins had
a high content of unsaturated fatty acids. Arabinose, galactose, glucose, and galacturonic acid were the main monosaccharides in
grape skins. Their contents in the descending order were glucose > arabinose > galacturonic acid > galactose. Proanthocyanidin
and polyphenol contents in grape skins from four producing areas were significantly different with significantly higher levels in
Mile than in the other regions, which may be related to the lower elevations. Rutin and catechin were the main phenolic acids in
grape skins. The antioxidant activity of polyphenols-rich skin extracts of grapes from four producing regions were evaluated by
1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS＋·) radical scavenging capacity
and reducing power (FRAP) arrays, and it was shown that the polyphenols in grape skins had high antioxidant activity with IC50
values of 12.95–14.68, 8.63–11.11 and 29.35–34.60 μg/mL respectively.

Using sodium alginate-starch gel as a fixing agent, taste-bud tissues of pigs were fixed 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. By using electrochemical workstation, the current produced when sucrose octaacetate,
denatonium and quercetin stimulated their corresponding receptors were tested. The results showed that the lowest limit of
detection of this biosensor for sucrose octaacetate, denatonium and quercetin were 1 × 10-14, 1 × 10-13 and 1 × 10-14 mol/L
and the maximum rate of change of the current was found at concentration levels of 1 × 10-8, 1 × 10-6 and 1 × 10-9 mol/L,
respectively, indicating that their receptors are saturated. It was demonstrated that the interaction curves of sucrose
octaacetate, denatonium and quercetin with their respective receptors exhibited high correlation (R2 = 0.957 3, 0.987 3 and
0.996 4) in the concentration ranges of 1 × 10-14 –1 × 10-11 mol/L, 1 × 10-13–1 × 10-7 mol/L and 1 × 10-14 –1 × 10-9 mol/L,
respectively. This study not only quantitatively determined the interaction of the taste receptor and bitter substances with
a new biosensor, but also provided a simple approach for monitoring bitter substances and investigating the mechanism of
ligand-receptor interaction.

In order to investigate the impact of different thawing methods including natural air thawing, thawing in flowing
water, microwave thawing, low-temperature thawing and ultrasonic thawing on the volatile flavor compounds of Hyla rabbit
meat, the flavor compounds were analyzed qualitatively and quantitatively by head space-solid phase micro-extraction
coupled with gas chromatography-mass spectrometry. The results showed that different thawing methods exerted certain
impacts on volatile flavor compounds of Hyla rabbit meat, a total of 71 volatile flavor compounds, including 26 kinds of
aldehydes, 6 kinds of ketones, 14 kinds of hydrocarbons, 12 kinds of alcohols, 8 kinds of esters, 4 kinds of acids, and 1 kind
of furan, were identified. Aldehydes were the most abundant compounds (> 70%), followed by ketones, hydrocarbons and
alcohols (> 5%), and the numbers and contents of esters and furans were lower (< 3%). Compared to the control group, the
contents of aldehydes in frozen rabbit meat thawed by flowing water, microwave thawing and ultrasonic thawing increased
by 19.385%, 4.694% and 18.285%, respectively, but a decrease of 6.930% was achieved by low-temperature thawing; the
contents of ketones in low-temperature thawing and microwave thawing increased by 72.843% and 14.554% respectively,
but ultrasonic thawing resulted in a decrease of 72.932%; the content of hydrocarbons in microwave thawing was similar to
that from low-temperature thawing. As the typical flavor compound of rabbit meat, 2-pentyl-furan was detected by ultrasonic
thawing. Natural air thawing was more suitable to ensure the flavor compounds of Hyla rabbit meat. Significant correlation
existed between thawing methods and the volatile flavor compounds of Hyla rabbit meat.

The volatile compounds of ready-to-eat spiced beef were determined by headspace solid phase micro-extraction
(HS-SPME) and gas chromatography-mass spectrometer (GC-MS). Several key parameters influencing the extraction
efficiency were optimized. The optimal extraction conditions were achieved when 3 g of the sample in the headspace glass
vial with addition of 0.6 g NaCl was extracted for 30 min at 60 ℃ with a stirring speed of 220 r/min, followed by 5 min
desorption in the GC inlet at 250 ℃. As a result, a total of 39 aroma compounds were extracted from the cold beef sample,
the contents of phenols and hydrocarbons were 46.15% and 24.99%, respectively, which were the main volatile aroma
compounds of ready-to-eat spiced beef. The volatile composition and contribution to the aroma of ready-to-eat spiced beef
established in this study can provide a guideline for optimizing the production process.

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS) was used for measuring changes in volatile flavor compounds in hindquarter meat of Dazu black goat. The
results showed that six 77 volatile flavor compounds, including hydrocarbons, aldehydes, alcohols, ketones, aromatic and
heterocyclic compounds, were detected. The highest proportion was aldehydes, followed by those of hydrocarbons, alcohols,
aromatic compounds. The numbers and amounts of ketones and heterocyclic compounds were lower. Among different
aging times, there were significant differences in the numbers and relative contents of volatile flavor compounds belonging
to six different classes, most of which were detected at 72 h and the content of each volatile compound was the highest
simultaneously. Therefore, postmortem aging was beneficial to the improvement of flavor components in mutton, and the
optimal aging time was 72 h.

A monolithic material sorptive extraction coupled with gas-chromatography-mass spectrometry method has been
established and applied to evaluate the volatile compounds of Jinhua ham. Orthogonal experimental design was used to
examine the effects of parameters including types of MonoTrapTM, sample amount, temperature and extraction time. The
optimal extraction parameters were determined as follows: 5.0 g of sample were subjected to extraction at 60 ℃ for 60 min
using MonoTrapTM RCC18. A total of thirty-one compounds, including hydrocarbons, aldehydes, ketones, alcohols, acids,
esters, sulfur compounds, nitrogen compounds and others, were identified in Jinhua ham using the proposed method.

A model solution of orange juice containing sugars, amino acids, ascorbic acid and citric acid was prepared. The
formation of non-enzymatic browning reaction products including 3-hydroxy-2-pyrone（3OH2P), 5-hydroxymethylfurfural
(5-HMF) and furfural (2-F) was examined during storage, and meanwhile the correlation analysis of browning evaluation
criteria including absorbance value at 420 nm (A420 nm), browning index (BI) and total color difference(ΔE) were also
measured. The results indicated that 5-HMF and 3OH2P mainly derived from fructose and ascorbic acid, respectively, while
the formation of 2-F was stimulated by sugars. Significant positive correlations (P < 0.05) were found among A420 nm, BI and
ΔE in system containing sugars, but no significant relationship (P > 0.05) was found in system lacking sugars.

A novel method for the determination of α-tocopherol in Goji berries (Lycium barbarum) was developed using
dispersive liquid-liquid microextraction (DLLME) coupled with high performance liquid chromatography by UV detection
(HPLC-UV). The influence of DLLME experimental parameters including type and volume of extraction solvents and
dispersers, sample solution pH, ionic strength, extraction time and temperature on extraction efficiency were examined.
The method offered excellent linearity over a range of 100–50 000 μg/L with correlation coefficient (r) of 0.999 7. Under
the optimum conditions, intra-day and inter-day repeatability values, expressed as relative standard deviation (RSD), were
2.9% and 6.5%, respectively. The limit of detection (LOD) and limit of quantitation (LOQ) were 3.1 μg/L and 10.2 μg/L,
respectively. The developed method was successfully applied to the determination of α-tocopherol in 3 types of commercial
Goji berry products. Average recoveries varied from 85.7% to 106.3%, with RSD in the range of 0.68%–4.62%. In addition,
the DLLME technique had the advantages of simplicity, rapidity and low organic solvent consumption, excellent precision,
high sensitivity and good repeatability.

The volatile compounds of white shrimp (Penaeus vannamei) stored at different temperatures were analyzed
using electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). The effects
of different temperature treatments on the volatile compounds of white shrimp were remarkable, and the volatile components
detected in samples stored at 35 and 45 ℃ were similar but there were still differences in the light of the results obtained
with electronic nose. According to GC-MS analysis, 21, 24, 36, 43 and 49 volatile compounds were detected in shrimp
meat at 35, 45, 60, 80 and 95 ℃ respectively. The volatile compounds detected at 35 ℃ could represent the raw shrimp
meat, including 1-pentanol, 1-octen-3-ol and nonanal, which had a significant impact on flavor. With increased temperature,
the contents of alkanes in volatile compounds increased significantly whereas the contents of alcohols decreased. The
number and contents of saturated aldehydes with more than 10 carbon atoms increased, and aromatic compounds were
more abundant. The volatile compounds detected at 95 ℃ could represent the cooked shrimp meat, including hexadecanal,
octadecanal, and butylated hydroxytoluene, which had a greater impact on flavor.

The crude polyphenol extract from Inonotus obliquus was purified by macroporous resin adsorption and the
purified compounds were identified by high performance liquid chromatography-electrosprary ionization-mass spectrometry
(HPLC-ESI-MS). The results showed that D101 resin was suitable for the purification of polyphenols from Inonotus obliquus
due to the maximum static adsorption capacity and rate, and excellent desorption performance. The optimal conditions for
the purification process were determined as follows: the sample containing 1.0 mg/mL of polyphenols was loaded at a flow
rate of 1.0 mL/min followed by elution with 70% aqueous ethanol at a flow rate of 1.0 mL/min. Under these conditions, the
purity of polyphenols was increased from 16.52% to 49.77%. HPLC-ESI-MS analysis showed that 9 individual polyphenols
were purified from Inonotus obliquus including leucoanthocyanidins, astilbin, curculigoside, quercetin-3-O-glycoside,
catechin-7-xyloside, cucurbitacinⅡb, tangeretin, c-atechin, and rutin.

A reversed phase-high performance liquid chromatography (RP-HPLC) method for the determination of organic
selenium compounds in selenium-enriched Aspergillus oryzae was established. The extraction of organic selenium compounds
from samples was performed through hydrolysis with 6 mol/L HCl solution for 48 h at 50 ℃. After pre-column derivatization
with 4-chlorine-3,5-dinitrobenzotrifluoride (CNBF), the derivatives were separated on a C18 reversed-phase column through
gradient elution with acetonitrile-water and pH 6.8 acetic acid-sodium acetate buffer solution. UV detection was carried
out at 240 nm. The organic selenium compound in selenium-enriched A. oryzae was mainly selenocystine (SeCys2).
The limit of detection (LOD) (RSN = 3) was 0.680 mg/L and the limit of quantitation (LOQ) (RSN = 10) was 2.244 mg/L.
The linear range was 5.0–100 mg/L. The recoveries were in the range of 94.8%–105.8% and selenium-enriched A. oryzae
contained 1.25 mg/g selenocystine. This method is simple, sensitive and accurate, and could be used to determine organic
selenium compounds in selenium-enriched A. oryzae and related products.

The seed oil of Akebia trifoliate was prepared by reflux and ultrasonic extraction, and its chemical constituents
were measured by gas chromatography-mass spectrometry. Influence of preparation methods on the extraction yield and
chemical components of oil were investigated. The results showed that the extraction yields of oil by petroleum ether reflux
extraction and petroleum ether, alcohol, ethyl acetate, acetone ultrasonic extraction were 36.0%, 38.6%, 28.0%, 30.8%, and
36.4%, respectively. Fatty acid contents of five oils were 69.69%, 83.51%, 89.78%, 69.33%, and 57.54%, and the contents
of unsaturated fatty acid were 45.25%, 51.80%, 37.54%, 42.21%, and 43.31%, respectively. The main fatty acids in the seed
oils were hexadecanoic acid, oleinic acid, and linoleic acid. Extraction yield and the contents of fatty acid and unsaturated
fatty acids in the seed oil were higher by petroleum ether ultrasonic extraction.

The dynamic changes in acrylamide content in Chinese braised pork in brown sauce during cooking were
monitored. The sample was extracted with water, defatted by liquid-liquid extraction, and cleaned-up by solid phase
extraction column. The target compounds were determined by high performance liquid chormatography-tandem quadrupole
mass spectrometry (HPLC-MS-MS) with multiple reaction monitoring mode (MRM), and quantified by an internal standard
method. The linear range was 10–1 000 ng/mL with a linear correlation coefficient of 0.999 9. The limit of detection (LOD)
and limit of quantification (LOQ) were 0.1 and 1 μg/kg, respectively. The recoveries were 91.4%–105.8% with relative
standard deviation (RSD) of less than 8%. The acrylamide levels in Chinese braised pork in brown sauce were found to
follow an inverted V-shaped trend. The average content of acrylamide reached its peak (42.4 μg/kg) after addition of sugar,
soy sauce and other seasonings.

In this work, a 1-cyanoethyl-3-methylimidazolium hexafluorophosphate (CMIMPF6) modified ionic liquid
carbon paste electrode (ILCPE) was fabricated. The electrochemical behavior of bisphenol A (BPA) at the ILCPE electrode
was studied in detail. In 0.1 mol/L B-R buffer solution (pH 10.0), a well-defined anodic peak was produced at 0.415 V.
The ILCPE electrode showed good catalytic activity and sensitizing effect on the oxidation of BPA in the B-R solution.
The investigation of the electrode process indicated that the electrochemical oxidation of BPA was an irreversible
process with a controlled adsorption, and that protons participated in the electrode reaction process. The corresponding
electrochemical rate constant (ks) was 0.32/s. The limit of detection and the linear range of BPA concentration against
oxidation peek current were 5.0×10-8 mol/L (RSN = 3) and 3.0×10-7 –6.0×10-5 mol/L, respectively. Differential
pulse voltammetry has been applied to the determination of microamounts of BPA in feeding bottle samples with
satisfactory results.

In this study, 108 groups of rice grain and soil samples from Hunan province were collected for analysis
of Cd content in rice grain, and the contents of total and available Cd and available Zn in soil by inductively coupled
plasma mass spectrometry (ICP-MS). The results showed that the Cd contents in rice grain were in the range of 0.015–
1.05 mg/kg, with an average of 0.272 mg/kg, and over 70% of the rice samples were in the range of 0.10–0.30 mg/kg. The ranges
of total and available Cd, and available Zn in soil were 0.180–1.89, 0.116–0.742, and 0.893–17.37 mg/kg, with average values of
0.679, 0.295, and 5.02 mg/kg, respectively. The statistical analysis by SPSS software showed that the content of Cd in rice grain
showed an upward opening quadratic curve relationship with the content of total Cd in soil and presented a downward opening
quadratic curve relationship with the content of available Zn in soil (P = 0.000). However, it was positively correlated with the
content of available Cd in soil (P = 0.000). The results showed that Cd content in rice grainwas increased by the available Cd
content in soil, but high concentrations of available Zn in soil restricted accumulation of Cd in rice grain.

CdTe quantum dots (QDs) were synthesized in aqueous solution by using aercapto acetic acid as the stabilizer,
and then coupled to the polyclonal antibody (Anti-Clenbuterol pAb, Anti-CLE pAb) with N-hydroxysuccinimide (NHS)
and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride (EDC). Spectral analysis further showed that the
photoluminescence (PL) intensity and absorbance value of the CdTe-Anti-CLE pAb were enhanced without significant
shifts in the characteristic peaks. Using the CdTe-Anti-CLE pAb, an immunochromatographic test strip was developed
for the rapid detection of clenbuterol (CLE) with a detection limit of 0.5 μg/L. Compared with the results of enzymelinked
immunosorbent assay (ELISA), the lateral flow test strip is very useful and effective as a rapid screening method for
detection of CLE residues.

A high performance liquid chromatography (HPLC) with online postcolumn photochemical derivatization and
fluorescence detection (FLD) method was established for the determination of 16 sulfonamide residues in chicken. Chicken
samples were extracted with acetonitrile and the extract was defatted, separated by column chromatography, treated by online
photochemical derivatization and detected using a fluorescence detector. The mobile phase was a mixture of 0.3% glacial
acetic acid and methanol solution at a flow rate of 0.7 mL/min. The column temperature was set as 36 ℃, and the excitation
and emission wavelengths were set as 320 and 450 nm, respectively. The 16 sulfonamide residues were successfully
separated and determined under chosen experimental conditions. The calibration curves showed good linearity in the range
of 0.13–67.89 μg/mL (R ≥ 0.994 0). The recovery rates of the 16 sulfonamide residues were in the range of 64.3%–106.6%
with relative standard deviation (RSD) of 0.3%–13.9%.The limits of detection (LOD) for the sulfonamides were 1–
67.4 μg/kg. The established method is sensitive, accurate, rapid, and suitable for the determination of sulfonamide residues
in chicken.

A methodology of uncertainty evaluation for the determination of carbendazim residues in rice by liquid
chromatography-tandem mass spectrometry (LC-MS-MS) was proposed. According to the Evaluation and Expression
of Uncertainty in Measurement (JJF 1059-1999), the mathematical model of uncertainty was established. The sources of
uncertainty were analyzed and each component of uncertainty was quantified individually and then combined. The results showed
that the curve fitting, preparation of standard solution and volumetric measurement were the main sources of uncertainty, and the
expanded uncertainty was 0.002 2 mg/kg (k = 2), and the residue of carbendazim in rice was 0.033 5 mg/kg.

The sensory index, total volatile base nitrogen (TVB-N) value, total number of bacteria and spoilage bacterial
flora in fresh pork stored at 4 and 25 ℃ were investigated to discover the critical point of spoilage and to determine its shelf
life. The correlations between quality parameters related to spoilage and spoilage bacteria were analyzed and described by
Pearson correlation coefficient. The results showed that the fresh pork stored at 4 and 25 ℃ displayed significant changes in
sensory index after 96 and 24 h of storage, respectively. The TVB-N values were (19.28 ± 0.22) and (20.14 ± 0.21) mg/100 g,
and bacterial count were (8.11 ± 0.29) and (7.91 ± 0.23) (lg(CFU/g)), respectively. There were remarkable relationships
between Pseudomonas spp. and the total number of bacteria or TVB-N values, with Pearson correlation coefficient of 0.955
(P < 0.01) and 0.901 (P < 0.01) at 4 ℃, respectively. At 25 ℃, there were remarkable relationships between Enterobacteriaceae
and the total number of bacteria or TVB-N values, with Pearson correlation coefficient of 0.914 (P < 0.01) and 0.871 (0.01 <
P < 0.05), respectively. These results demonstrated that the shelf life of fresh pork stored at 4 and 25 ℃ were 96 and 24 h,
respectively. There was consistency between sensory index and TVB-N values or total number of bacteria at the end of shelf
life. The main spoilage bacteria in fresh pork stored at 4 ℃ were Pseudomonas spp. and Enterbacteriaceae at 25 ℃.

In order to estimate the thermal properties of cucumber under low temperature stress, we measured the thermal
properties of cucumber fruit stored for varying times at 2, 5, 8 and 11 ℃, respectively. The experimental results indicated
that chilling injury appeared in the cucumbers when they were stored at 2, 5 and 8 ℃, but not at 11 ℃. The mass loss of
cucumbers gradually increased during storage, while the specific heat capacity decreased due to the water loss. The inflection
point of thermal conductivity in cucumbers appeared around the storage time when its chilling injury occurred for the first
time. This study showed that there were some correlations between the changes in the thermal properties of fruit and its
biological tissue injuries.

In order to develop an alternative method for reducing post-harvest losses and maintaining the quality of broccoli
(Brassica oleracea var. italica), broccoli heads of four different varieties were stored in a modified atmosphere containing
6% spontaneously released carbon dioxide at (20 ± 1) ℃ and sensory quality, physiological indices and nutritional quality
were then determined during the shelf life. The broccoli treated with spontaneously released carbon dioxide showed steady
changes in sensory quality during the shelf life, whereas the control without treatment showed evident yellowing in the
early period and had an off-flavor in the late period. The treatment effectively inhibited the rise in respiratory intensity and
ethylene formation rate, maintained the contents of total phenol and flavonoids at a higher level, and significantly delayed the
decline in the contents of soluble solids, chlorophyll and VC. Among the varieties tested, the effectiveness of spontaneously
released carbon dioxide on “14QB4” was most obvious.

The effects of room temperature, low temperature and low temperature combined with temporary planting on
the quality of fresh-cut Oenanthe javanica were investigated. Changes in respiration rate, weight loss, the contents of
chlorophyll, ascorbic acid, reducing sugars and amino acids were analyzed. Results showed that low temperature storage
combined with temporary planting decreased water loss and maintained the high levels of chlorophyll, reducing sugars,
ascorbic acid and amino acids in fresh-cut O. javanica. In addition the respiration rate was higher than that of O. javanica
stored at low temperature, and low temperature combined with temporary planting could significantly postpone the
senescence of O. javanica. The quality of O. javanica stored at room temperature was the worst, but remained unchanged
after 18 days at 3–5 ℃.

This study assessed the effect of coating with oxidized corn starch on postharvest preservation of fruits of
sweet cherry cultivar ‘Hongdeng’ stored at 0 ℃ and 7 ℃, respectively. Results showed that coating with oxidized corn
starch effectively decreased the weight loss rate and respiration rate, maintained membrane permeability, and inhibited the
accumulation of malondialdehyde (MDA). In addition, the coating treatment also effectively maintained the contents of
total soluble solid, titratable acidity and VC, and a better appearance, flavor and taste of fruit. The quality of coated fruit
during storage at 0 ℃ was better than that at 7 ℃. It is suggested that coating with oxidized corn starch effectively delays the
postharvest senescence of sweet cherry during cool storage and maintains the quality of fruits to the maximum extent, thus
providing a new candidate coating material for fruits and vegetables.

The aim of the present work was to compare the effects of five kinds of preservative films on the storage quality
and physicochemical properties of Pleurotus eryngii at low temperature in order to find the most appropriate one to maintain
its quality. The results showed that all the preservative films investigated could maintain the sensory quality of Pleurotus
eryngii stored at 4 ℃ to different extents, reduced malondialdehyde (MDA) concentration and polyphenol oxidase (PPO)
activity, retained higher contents of soluble protein, VC and polysaccharide, and maintained high superoxide dismutase
(SOD), catalase (CAT) and peroxidase (POD) activity, with low density polyethylene (LDPE) identified as the best one.
Therefore, LDPE could inhibit the quality deterioration of Pleurotus eryngii during storage, reduce the loss of nutritional
value, improve the overall storage quality, and extend the shelf life to 15 days. This study may provide a reference for the
application of film packaging, and a theoretical basis for prolonging the shelf life of Pleurotus eryngii.

The effect of oregano essential oil (OEO) from Origanum heracleoticum L. on the quality and shelf life of
Oreochromis niloticus × O. mossambicus was studied. Five treatments were included in this trial, a control diet (OEO0) and
four other diets (OEO250, OEO500, OEO1 000 and OEO2 000) with 250, 500, 1 000 and 2 000 mg/kg of oregano essential oil,
respectively. After 20 weeks of experimentation, the fish were stored on ice at 4 ℃ for 0, 7, 14 and 21 days, respectively.
Physicochemical, microbiological and sensory analyses were carried out at each sampling point to determine the degree of
deterioration. A dose-dependent effect was observed on the color, TBARS and TVB-N during the storage. Microbiological
counts were lower for Enterobacteriaceae and coliforms at higher doses of oregano essential oil. The sensory analysis
showed no significant correlation between overall sensory quality of fish and oregano essential oil dose. The experimental
diets extended the shelf life of Oreochromis niloticus× O. mossambicus from 16 to 18 days compared with the control diet,
without significant correlation with dose.

The aim of this study was to explore the effects of low temperature storage and controlled atmosphere (CA)
storage on physical and chemical indicators in two different kinds of colored ‘Red Fuji’ apples in order to provide a
theoretical basis for preventing ‘skin burning’. Two kinds of colored ‘Red Fuji’ apples at harvest were used as materials
to study the changes in firmness, pH, the contents of total soluble solids, anthocyanins and 9 individual polyphenols in
apple peels by hardometer, refractometric saccharometer, UV spectrophotometry, and HPLC during the storage period. At
harvest, the contents of anthocyanin and polyphenols in bad-colored apple were lower than in the well-colored apple, but the
activities of PPO and POD were significantly higher than in the well-colored apple. During storage, the degradation rates of
anthocyanin and polyphenols in the bad-colored apple were significantly higher than in the well-colored apple. Compared
with low temperature storage, CA storage effectively inhibited the degradation of anthocyanin and polyphenols, retarded the
increases in the activities of PPO and POD and maintained the quality index of fruit. “Skin burning” more likely happened
in bad-colored ‘Red Fuji’ apples than in the well-colored apples during storage under the same conditions, and in low
temperature stored apples than in CA-stored apples regardless of the color at harvest.

Changes in fruit color, anthocyanins and phenolic compounds concentrations and the relative expression of
MdMYB1, MdbHLH3, MdbHLH33, MdTTG1, MdCHS, MdDFR, MdANS and MdUFGT were determined in apple skin of
bagged and bag-removed ‘Granny Smith’ fruits. Light is a key factor for fruit coloration. Red color development, flavonol
accumulation and anthocyanin biosynthesis in apple fruit skin were depressed by fruit bagging, while the values of L* and
b* dropped, a* value and the concentrations of cyaniding-3-galactose, quercetin-3-galactoside and quercetin-3-rhamnosyl
glucoside were increased radically in apple skin of ‘Granny Smith’ after bag removal, indicating the deepening of red color
in the skin; fruit debagging had no significant effects on chlorogenic acid, phlorizin and procyanidine accumulation. Similar
to anthocyanins, transcript levels of MdMYB1, MdbHLH3, MdbHLH33, MdTTG1, MdCHS, MdDFR, MdANS and MdUFGT,
the genes involved in anthocyanin biosynthesis were also depressed by fruit bagging. All the genes were induced by light
after bag removal. It is demonstrated that fruit bagging inhibits anthocyanin biosynthesis by supressing the expression of
genes involved in anthocyanin biosynthesis, and these genes could be induced by bag removal, leading to anthocyanin
accumulation in apple skin.

The effect of sodium nitroprusside (SNP) solutions at concentration levels of 12.5, 25 and 50 μmol/L on the
quality of eggplant was investigated. SNP at 25 μmol/L significantly reduced the browning of sepals and inhibited the
decrease in relative conductivity and the contents of VC, soluble protein and total phenols. The activities of antioxidant
enzymes, including catalase (CAT) and peroxidase (POD) were induced by SNP treatment.

To explore the shelf life of small yellow croaker under different storage temperatures, the effect of cold storage
(4 ℃), partial freezing storage (−3 ℃) and frozen storage (−18 ℃) on quality change of small yellow croaker was
investigated in the study. The total number of colonies, total volatile basic nitrogen (TVB-N) content, K values, actomyosin
content and total sulfhydryl content were measured. Based on the microbiological and physicochemical indexes, it could be
found that the shelf life of small yellow croaker in the cold storage and micro-frozen groups was 8 and 20 days respectively,
while those in the frozen storage group did not spoil at the end of the experiments (50 days).

Kinetic models were developed to study the freshness and shelf life of Scomber japonicus on board at different
storage temperatures. Sensory evaluation, K value, total-volatile basic nitrogen (TVB-N) value, and total viable count (TVC)
during storage at 0, 5, 10 and 15 ℃ were examined to find out the relationship between the shelf life and storage temperature.
The predictive models of K value, TVB-N value and TVC with respect to temperature and storage time were developed
based on Arrhenius equation. Activation energies (Ea) and rate constants (k0) of K value, TVB-N value and TVC were
30.54 kJ/mol, 1.54 × 104, 41.21 kJ/mol, 4.40 × 105, 46.78 kJ/mol, and 2.93 × 106, respectively. The results indicate that K
value, TVB-N value and TVC increased with increasing storage time and temperature. It was also observed that the sensory
quality decreased with increasing storage time and temperature. The remaining shelf-life of Scomber japonicus can be
predicted at a storage temperature ranging from 0 to 15 ℃ based on K value, TVB-N value and TVC.

Objective: To compare the storage characteristics of different peach flesh types at different degrees of maturity.
Methods: Peaches of three cultivars ‘Xiahui 1’ soft-melting, ‘Xiahui 6’ hard-melting and non-melting ‘Jinhui’, harvested
at two different degrees of maturity (70% and 80%), were analyzed for changes in flesh firmness, ethylene production,
soluble solid content, soluble sugars and organic acids. Results: Peach fruits of all the three cultivars had the normal ethylene
release peaks. The non-melting peaches possessed the longest shelf-life, accompanied with lower soluble solid and soluble
sugar content, compared to the soft-melting and hard-melting cultivars. However, ‘Xiahui 6’ fruits at 80% maturity stage
maintained higher amounts of soluble solid and soluble sugar and had better flavor during storage. Conclusion: The hardmelting
peaches maintain better quality during shelf-life storage, and the optimal harvest time is at 80% maturity stage.

The present study investigated the effect of different degraded products of konjac glucomannan (KGM) on the
structure of myofibrillar protein from glass carp meat during frozen storage by ultraviolet spectroscopy, infrared spectroscopy
(IR) and scanning electronic microscope (SEM), in order to elucidate the cryoprotective mechanism of degraded products
of konjac glucomannan on myofibrillar protein. The results showed that α-helix and β-sheet were the major secondary
structures of myofibrillar protein from grass carp meat. The content of α-helix structure increased with prolonged frozen
storage, while the content of β-sheet structure decreased. And there were little changes in the contents of β-turn structure and
random coil. The degraded KGM by irradiation or β-glucanase could protect α-helix and β-sheet of myofibrillar protein from
grass carp meat and stabilize the proportions of the two secondary structures. Sucrose-sorbitol mixture could promote the
formation of α-helix structure but hinder the formation of β-turn. The microstructure of myofibrillar protein exhibited that
the degraded products of KGM from both treatments could retard the aggregation of myofibirillar protein, while the addition
of sucrose and sorbitol could result in formation of lamellar structure.

The effect of slightly acidic electrolyzed water (SAEW) on the microbial state and storage quality of Zizania
latifolia stems was investigated. Untreated Z. latifolia stems were used as control and Z. latifolia stems in the experimental
group were dipped into SAEW with an available chlorine concentration of 30 mg/L for 5 min, then dried, packaged and
finally stored at 4 ℃ for 12 days. Changes in sensory evaluation, microbial colony number, whiteness index, firmness,
weight loss rate, respiratory rate and the contents of lignin, protein, vitamin C and total soluble solids (TSS), and the
activities of polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) were measured at an interval of two days.
The results showed that SAEW treatment significantly reduced total bacterial counts by 1.62 (lg(CFU/g)) and maintained
relatively low microbial growth during storage. It was also observed that treated samples decreased respiratory rate, delayed
the appearance of browning, softening, dehydrating and lignifying, and maintained relatively high contents of TSS and
vitamin C. Furthermore, SAEW treatment also inhibited the activities of PPO and POD but promoted the activities of CAT
compared with the contro1 group. These results indicated that SAEW had the potential to ensure the microbial safety and
control the quality deterioration of Z. latifolia stems during storage.

This study aimed to investigate the effect of freezing-point storage on antioxidation capacity and preservation
of postharvested lettuce. Lettuce were packaged into microporous PE bags and stored at (−0.5 ± 0.2) ℃ for 15 days after
pre-cooling at 4 ℃ for 8 h. The changes in ascorbate peroxidase (APX) and catalase (CAT) activities, ascorbic acid (AsA)
and H2O2 contents, superoxide anion radical formation rate, malondialdehyde (MDA) content, membrane permeability,
respiration intensity, weight losses rate and chlorophyll content were measured. The results indicated that compared
with the traditional storage, freezing-point storage induced an increase in endogenous H2O2 content at the beginning of
storage, enhanced the activities of APX and CAT, postponed the decrease of ASA content, and inhibited the accumulation
of superoxide anion radical, MDA content, respiration intensity, weight losses rate and chlorophyll content. These results
suggest that freezing-point storage may inhibit the metabolic rate and enhance the antioxidant capacity of lettuce, thus
improving its storage quality.

This study aimed to explore the optimum initial gas composition for modified atmosphere packaging (MAP)
of sword bean. The effects of different initial gas composition (O2 + CO2, N2 as the balance gas) on storage quality and
antioxidant enzyme activities of sword bean during storage at (20 ± 1) ℃ and relative humidity (RH) of 80%–90% were
studied. Sword bean packaged in air were used as controls. The result indicated that packages with 1%–4% O2 + 1% CO2
showed the best sensory quality, and could significantly inhibit the decline in the contents of crude fiber and malonaldehyde
(MDA) when compared with other packages and controls. Furthermore, sword bean packaged in 1%–4% O2 + 1% CO2 could
maintain high contents of chlorophyll, vitamin C, soluble sugar and reducing sugar. Through analysis of antioxidant enzyme
activities of sword bean, we found that packages with 1%–4% O2 + 1% CO2 significantly delayed the increase in polyphenol
oxidase (PPO) activity and the decrease in superoxide dismutase (SOD) activity in comparison with other packages and
controls. However, the results showed that the effect of packages with 1%–4% O2 + 1% CO2 on soluble protein and peroxidase
(POD) activity of sword bean was not better than that of other packages, and no differences in weight loss ratio were found
among all packages. Then, the comprehensive evaluation by principal component analysis (PCA) based on the previous analysis
showed that packages with 1%–4% O2 + 1% CO2 were optimal for maintaining the quality of sword bean during storage.