Objective: The separation of crocin and picrocrocin from saffron cell culture broth was investigated by macroporous resin adsorption. Methods: The effectiveness of 4 types of macroporous resin was compared in separating crocin and picrocrocin. The application of HPD-100A resin for separating crocin and picrocrocin from saffron cell culture broth was optimized. Results: HPD-100A resin was the best resin to separate crocin and picrocrocin from saffron cell culture broth among the investigated ones. The best separation of crocin and picrocrocin was achieved as an adsorption rate of 94.4% and 75.5% and a desorption rate of 99.9% and 87.5%, respectively when the cell culture broth was concentrated until a concentration of 1.0 mg/mL and 24.6 mg/mL for crocin and picrocrocin, respectively, temperature 25 ℃, pH 6, and 1.5 BV of each concentrate was loaded onto the column at a flow rate of 1.5 mL/min after being adjusted to pH 6 and then eluted with 1.7 BV of 40% aqueous ethanol at a flow rate of 1.0 mL/min. Conclusion: Macroporous resin adsorption is feasible and holds promise for separating crocin and picrocrocin from saffron cell culture broth.

This study aimed to establish a new method to extract and separate flavor compounds from small trash fish, improving the added value of the resource and realizing its in-depth development and utilization. The method was based on bio-enzymatic hydrolysis and magnetic ultrafiltration membrane separation and the magnetic ultrafiltration membrane used was prepared by in situ synthesis from polysulfone ultrafiltration membrane with a molecular weight cut-off (MWCO) of 2000. Selective separation was achieved for umami small peptides small peptides in small trash fish hydrolysate. The difference in the composition of flavor compounds in small trash fish hydrolysates prepared with flavourzyme in combination with trypsin, papain, neutrase or alcalase was evaluated based on the percentage of umami amino acids in total amino acids, and the results showed that the combination of flavourzyme and alcalase provided optimum hydrolysis of small trash fish. Using orthogonal array design, the optimal conditions for the application of both enzymes to hydrolyz small trash fish was optimized to be: 2350 U/g alcalase dosage, 700 U/g flavourzyme dosage, 1:10 material/liquid ratio, 55 ℃ and 6 h. The optimized hydrolysate was rich in umami peptides and umami amino acids with a yield of 6.43%. This study suggests that magnetic ultrafiltration membrane separation enables the selective separation of flavor compounds.

Phospholipids extraction from the heads of Penaeus vannamei with a mixture of n-hexane and isopropyl alcohol was optimized by an orthogonal array design based on one-factor-at-a-time experiments. The extraction efficiency of phospholipids was investigated with respect to four process conditions including n-hexane/isopropyl alcohol volume ratio, material/liquid ratio, extraction time and temperature. The optimal values of the process conditions were determined to be 3:1, 1:8, 2 h and 40 ℃, respectively. Under these conditions, the extraction efficiency of phospholipids was 98.11% as calculated relative to the one obtained by the classic chloroform-methanol method. The insoluble residues of the phospholipids obtained by the optimized method in acetone and ether were 85.4% and 0.2%, respectively. Both indices exceeded the standard grade Ⅰof concentrated phospholipids. Five phospholipids were separated and characterized by thin-layer chromatography, including phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylserine (PS), sphingomyelin (SM) and an unknown compound. This study demonstrates that the hexane-isopropyl alcohol extraction method is safe and effective and provides a new method to extract phospholipids from Penaeus vannamei head and made full use of waste resources.

In order to synthesize a novel dithioamino starch xanthogenate (DSX), the acetalization reaction between soluble starch and trimethyl orthoacetate was carried out to form starch acetal-3,6 ring ester, followed by cross-linking in aqueous ammonia, graft copolymerization with acrylamide and sulfonation. Using orthogonal array design, the optimal reaction system was determined to consist of: 10 g of starch, 1.77 g of cross-linking reagent, 0.053 g of initiator, 3.37 g of graft monomer and 6.30 g of carbon disulfide. The synthesized product could remove 98.5% Cu2+ from simulated wastewater. Further, its structure was characterized by FT-IR, elemental analysis, nuclear magnetic resonance (13C-NMR and H-NMR), thermogravimetric analysis (TG) and scanning electron microscope (SEM).

One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of seed oil from Areca catechu by the traditional solvent method. The optimal extraction conditions were found to be: extraction at 80 ℃ for 11 h with n-hexane at a 24:1 ratio of material to liquid. Under these conditions, the extraction rate of seed oil from Areca catechu was 12.84%. Ten fatty acids were identified by GC-MS in the extracted oil, altogether accounting for 99.99% of the total fatty acids. The major fatty acids were myristic acid (30.78%), palmitic acid (19.23%), oleic acid (26.86%) and linoleic acid (19.56%). These results indicate that the seed oil contains 51.18% saturated fatty acids and 48.81% unsaturated fatty acids with a 20.10% relative content of polyunsaturated fatty acids in the total fatty acids.

Objective: To compare the antioxidant activity of different protein fractions from Chirocephalus diaphanous and optimize the extraction of the fraction with the strongest antioxidant activity. Methods: The residue left after water-soluble protein extraction of Chirocephalus diaphanous was extracted with 0.1 mol/L aqueous NaOH solution, 0.1 mol/L aqueous acetic acid solution and 95% ethanol, respectively. The antioxidant activity of the water-soluble, acid-soluble protein, alkaline-soluble protein and alcohol-soluble proteins obtained was comparatively assessed based on their DPPH, hydroxyl and superoxide anion radical activities and total reducing power to identify the protein fraction with the most powerful antioxidant activity among them. Moreover, response surface methodology based on central composite design was used to optimize the extraction of the most antioxidant protein fraction from Chirocephalus diaphanous. Results: The contents of water-soluble, alkaline-soluble, alcohol-soluble and acid-soluble proteins were 25.03%, 26.98%, 1.83% and 0.53%, respectively. Water-soluble protein from Chirocephalus diaphanous had stronger antioxidant activity than other three proteins. The best results for the extraction of eater-soluble protein from Chirocephalus diaphanous were achieved after 2.8 h extraction at 49.8 ℃ and a material-to-liquid ratio of 1:7.5. The error between the predicted and experimental extraction yields was 0.88%. Conclusions: Water-soluble protein has the highest antioxidant activity and its optimal extraction process is feasible.

Objective: To optimize the enzymatic preparation of dietary fiber from Gracilaria waste from agar production. Methods: Crude fiber was obtained from the waste by gradient centrifugation for the removal of filter-aid agents and hydrolyzed by viscozyme; after completion of the hydrolysis, centrifugation was carried out to collect the precipitate as dietary fiber. Crude fiber hydrolysis was optimized using orthogonal array design based on one-factor-at-a-time experiments. Results: crude fiber was obtained with a recovery of 25.4% after gradient centrifugation at 2500 r/min for 10 min and then at 3500 r/min for 5 min and meanwhile, filter-aid agents were recovered by 60.2%. The optimal conditions for crude fiber hydrolysis were 1:30 material/liquid ratio (g/mL), pH 4.5, 20 FBG/g enzyme dosage, 55 ℃, and 2.5 h. Under these conditions, the yield of dietary fiber was 20.34% (relative to Gracilaria waste based on dry matter). The swelling power and water-holding capacity of the obtained product were 10.25 mL/g and 541.6% respectively. Conclusion: Gradient centrifugation and then viscozyme hydrolysis is feasible for preparing dietary fiber from Gracilaria waste from agar production.

Response surface methodology was applied to optimize the conditions for acetaldehyde fumigation of semi-yellow fresh-cut pineapple in order to achieve the best sensory quality. Fresh-cut pineapple fumigated treatment 5 h with 30% acetaldehyde at the dosage of 2.5 mL/kg showed a notably improved sensory quality when compared with non-fumigated one. The sugar-to-acid ratio, hardness, elasticity, stretch, chewiness and adhesiveness of fumigated pineapple were 21.98, 3110 g, 1.54 mm, 0.19, 14.2 mJ and 937 g, respectively.

On the basis of one-factor-at-a-time experiments, response surface methodology was employed for the optimization of process parameters for the twin-screw extrusion of rice bran. Soluble dietary fiber (SDF) content in extruded rice bran was investigated with respect to extrusion temperature, material moisture content and material granularity. The process parameters were ranked in decreasing order of their effect on SDF content in extruded rice bran as follows: extrusion temperature, material moisture content and material granularity. After extrusion at 170 ℃, the SDF content of 80 mesh (0.175 mm) rice bran with a moisture content of 35% was determined to be 20.85%, close to the model-predicted value.

The orthogonal array design method was used to optimize three reaction conditions, including esterification reagent, temperature and reaction time, for the sulfation of crude polysaccharides extracted from Nostoc sphaeroides Ku.. tzing by water extraction and subsequent alcohol precipitation. Besides, FTIR spectroscopic analysis was carried out to identify the structural difference of Nostoc sphaeroides Ku.. tzing polysaccharides as a result of the sulfation reaction, and a correlation analysis was done between FTIR A1261/A1418 and degree of substitution (DS) of sulfated polysaccharides, as determined by the barium chloride-gelation method. The optimal sulfation reaction conditions were found to be: 1:4 chlorosulfonic acid-pyridine as esterification reagent for 6 h reaction at 70 ℃. Under the optimal sulfation conditions, the DS of the final products was 1.042. Meanwhile, the sulfated polysaccharide obtained revealed typical sulfated functional groups. The correlation coefficient between FTIR A1261/A1418 and DS of sulfated Nostoc sphaeroides Ku.. tzing polysaccharides was 0.974. Therefore, infrared spectroscopy can be used to characterize the structural difference of sulfated polysaccharides and quantify the DS of sulfate groups.

The individual effects of carrageenan, modified starch, calcium chloride and papain on the tenderness of pork were investigated. Using orthogonal array design, their optimal formulation for further improving pork tenderness was determined to be 0.05% papain, 0.3% modified starch, 0.1% calcium chloride and 0.15% carrageenan. After the optimized tenderization, the shearing force, fried weight loss rate and sensory evaluation score of pork were 11.95 N, 23.59% and 50.3, respectively. In addition, the four additives could be ranked in decreasing order of their effect on pork tenderness as follows: papain, modified starch, calcium chloride and carrageenan.

This study aimed to develop a method to prepare melanin from black-bone silky fowl muscle by stepwise enzymatic hydrolysis with protamex followed by acid protease. The optimal conditions for protamex hydrolysis of black-bone silky fowl muscle were determined by one-factor-at-a-time method as follows: enzyme dosage 3.5%, pH 6.5, and temperature 50 ℃ for a hydrolysis duration of 3 h. The subsequent acid protease hydrolysis was carried out under previously reported conditions. It was found that more melanin with a lower protein level was prepared from black-bone silky fowl muscle by the combination of protamex and acid protease yield when compared with their individual use. Moreover, melanin from black-bone silky fowl muscle could powerfully protect VC against UV radiation damage.

This study was carried out to optimize the hot water extraction of total flavonoids from madder root. The effects of 4 process parameters including ethanol concentration, material-to-liquid ratio, temperature and extraction duration on extraction efficiencywere investigated by one-factor-at-a-time method and orthogonal array design. The results form the one-factor-at-a-time experiments showed that the optimal extraction conditions were 50% aqueous ethanol as extraction solvent at a material-to-liquid ratio of 1:40 (g/mL), temperature 70℃ and extraction duration 2.5 h. The results from the subsequent orthogonal array design experiments indicated that the highest extraction efficiency (1.67%) for madder root was achieved after 2 h of extraction with 60% aqueous ethanol at 70 ℃ and a material-to-liquid ratio of 1:40 (g/mL). In conclusion, the optimized extraction process is simple and feasible and has great reference value.

The defatting and decalcification of bovine bone paste before extraction of functional collagen ploypeptides was optimized with respect to the selection of defatting agent and decalcification conditions including citric acid concentration, soaking time and solid-to-liquid ratio. Absolute ethanol was found to be the best defatting solvent among the investigated three. Following one-factor-at-a-time experiments, a quadratic orthogonal rotation combination design was performed to optimize the decalcification conditions. The best results for the defatting and decalcification of bovine bone paste were obtained as a defatting rate of 97.46% and a decalcification rate of 96.53% by suspension in absolute ethanol at a solid-to-liquid ratio of 1:20 (g/mL) with shaking at 150 r/min and then decalcification for 16 h with 0.43 mol/L citric acid at a solid-to-liquid ratio of 1:21 (g/mL).

In order to maximize arachidonic acid methyl ester production, the methyl esterification of microbial oil was optimized with respect to temperature, reaction time, catalyst (concentrated sulfuric acid) dosage and agitation speed using one-factor-a-at-a-time combined with orthogonal array design method. The highest yield of 91.54% was achieved after 8 h of reaction at 80 ℃ and an agitation speed of 400 r/min under the catalysis of 2.0% concentrated sulfuric acid. The obtained product contained 37.75% arachidonic acid methyl ester and its boiling point was lower than before the reaction, facilitating molecular distillation.

This study was undertaken to optimize the phosphorylation of Enteromorph polysaccharides prepared by hot water extraction, deproteinization, decolorization, and sequential chromatographic purification on DEA-Sepharose Fast Flow and Sephadex G-100 columns. Phosphate group content in phosphorylated products was investigated with respect to reaction conditions including temperature, reaction time, pH and phosphorylation agent dosage (sodium tripolyphosphate-sodium trimetaphosphate at a mass ratio of 6:1) by one-factor-at-a-time experiments and subsequent response surface analysis. The optimal phosphorylation conditions were pH 9.0, temperature 80 ℃ and phosphorylation agent dosage 0.10 g/mL for a reaction duration of 5 h. Under these conditions, the phosphate group content in phosphorylated products was 14.40%.

The effects of process parameters such as temperature, solid/liquid ratio, extraction time and pH for pectin extraction from Guanxi honey pomelo peel with dilute hydrochloric acid on degree of esterification (DE), viscosity-average molecular mass and galacturonic acid content of pectin were investigated using an L9(34) orthogonal array design. The results showed that the process parameters had little effect on pectin DH, remarkable effect on galacturonic acid content, and the largest effect on viscosity-average molecular mass. The 9 orthogonal array runs resulted in a DH of 63.5%－63.8%, a galacturonic acid content of 74.2%－88.5% and a viscosity-average molecular weight of 101－202 ku.

The isolation of glutathione (GSH) from aqueous extract of defatted wheat germ (DWG) was explored. The effects of temperature and pH on the stability of GSH in aqueous extract of DWG were studied during. An isolation method for isolating GSH from aqueous extract of DWG was established using ultra-filtration followed by TOSO SP-650M ion-exchange resin chromatography. The GSH content in the isolated product was 8.8% compared with 0.79% in aqueous extract of DWG.

The separation and purification of total flavonoids from Gnaphlium affine D. Don were carried out using AB-8 macroporous adsorption resin in this study. The effects of various factors on adsorption and desorption efficiency of the resin were investigated. The optimal adsorption conditions for sample loading velocity, pH value and concentration were 2 BV/h, 4.5 and 1.7 mg/mL, respectively, and the optimal desorption conditions were achieved by using 1.8 BV of 60% ethanol as desorption solvent at a flow rate of 1 BV/h. Under these conditions, the quantityof flavonoids the final product was 35.42%.

For the structural modification of the seed oil of Momordica charantia L, its reaction with capric acid was carried out in the presence of lipozyme RM IM as catalyst, resulting in a decrease of eleostearic acid level in it. Reaction conditions such as molar ratio of the oil to capric acid, enzyme dosage, temperature and reaction time were identified as main factors that affect capric acid content in modified oil, and were optimized by response surface methodology to be 1:4, 12.5%, 60 ℃ and 14.8 h, respectively. The content of capric acid in the new oil synthesized under these conditions was 47.12%, and the eleostearic acid 25.46% compared with 56.17% in the native seed oil of Momordica charantia L.

The extraction of functional components from Radix Astragalus by the flash extraction method was optimized using one-factor-at-a-time experiments followed by an L9(33) orthogonal array design based on the extraction yields of polysaccharides, flavonoids and saponins. The optimal extraction conditions were extraction at a solid-to-liquid ratio of 1:20 and 120 V voltage repeated 3 times for 1 min each time. Under these conditions, the extraction yields of polysaccharides, flavonoids and saponins were 3.728%, 0.135% and 1.019%, respectively. In conclusion, the optimized process is a time-saving, highly efficient, energy-saving new method to extract functional components from Radix Astragalus.

The changes of low molecular weight saccharides in the reaction solution were studied by measuring dextrose equivalent value (DE) and their effect on β-CD production was analyzed. Four kinds of additives including ethanol, dimethyl sulfoxide, acetonitrile and cyclohexane were added individually to explore their effectiveness. The results showed that the accumulation of low molecular weight saccharides could inhibit the synthesis of β-CD. The addition of the additives could reduce the content of low molecular weight saccharides in the reaction system and help to increase β-CD production.

The ultrasonic extraction of polyphenols from Osmanthus fragrans fruits was optimized by one-factor-at-a-time combined with orthogonal array design method to maximize extraction efficiency. The optimal extraction conditions were found to be 70% aqueous ethanol as extraction solvent at a solid-to-liquid ratio of 1:8 (g/mL) for twice repeated extraction for 40 min each time. Under these conditions, the yield of polyphenols was 2.83 mg/g. The reducing power of the obtained extract was distinctly higher than that of vitamin C at the same concentrations. Its maximum scavenging rates against hydroxyl free radicals and nitrite ions were 96.3% and 65.4%, respectively. In addition, the extract revealed stronger antioxidant effect on lard. This study could provide references for the comprehensive exploitation of Osmanthus fragrans fruits.

Objective: To optimize the extraction of total flavonoids from the flowers of Rosa xanthina Lindle. Methods: An L9 (34) orthogonal array design was employed to optimize the extraction conditions. The effects of ethanol concentration, solid-to-liquid ratio, extraction time and temperature were studied on extraction rate of total flavonoids, as determined by ultraviolet (UV) spectrometry. Results: The optimal extraction conditions were 75% ethanol concentration as solvent solid-to-liquid ratio of 1:30 and 75 ℃ for an extraction duration of 1 h. Under the optimal extraction conditions, the maximum extraction rate was up to 32.77 mg/g. Conclusion: The optimal extraction process obtained in this study has excellent stability.

An enzymatic hydrolysis method was proposed to extract phenolic components from distiller’s grains. The extraction process was optimized by quadratic rotation-orthogonal composite experimental design method. The extraction yield of total phenolic acids was investigated with respect to variable parameters including enzyme dosage (X1), reaction time (X2), pH (X3) and material-to-liquid ratio (X4). A regression model was established as Y＝1.28321＋0.04783X1＋0.03728X2＋0.12048X3＋0.05152X4－0.05027X12＋0.01514X22＋0.00099X32－0.03790X42＋0.02000X1X2＋0.03000X1X3＋0.00250X1X4. The optimal extraction conditions were enzyme dosage 10 mL/100 g, pH 6.6, and material-to-liquid ratio 1:25, and hydrolysis time 150 min. Under these conditions, the predicted and actual yields of total phenolic acids were 1.50% and 1.51%, showing a relative error of 0.67%. HPLC analysis indicated that an obvious increase of tran-ferulic acid after enzymatic hydrolysis was observed.

The optimization of process parameters for ultrasonic-aided aqueous extraction and ultrasonic-aided enzymatic extraction of water-soluble dietary fiber (SDF) from ginger was developed using one-factor-at-a-time followed by orthogonal array designs. The extraction yield of SDF was investigated with respect to material-to-liquid ratio, ultrasonic treatment time, ultrasonic power and acid cellulase dosage. The optimal ultrasonic-aided aqueous extraction conditions were 25 min ultrasonic treatment at 100 W power and 1:30 material-to-liquid ratio, resulting in an SDF yield of 10.02%. The optimal ultrasonic-aided enzymatic extraction conditions were 3% acid cellulase dosage, 1:25 material-to-liquid ratio and 25 min ultrasonic treatment at 100 W power, and the resulting SDF yield was 13.86%, which was 38.2% higher than that obtained by the former method. SDF from ginger revealed strong scavenging activity against hydroxyl and superoxide anion radicals with an IC50 of 2.58 mg/mL and 0.42 mg/mL, respectively. Moreover, DPPH radicals also could be scavenged by the SDF with a scavenging rate exceeding 40%. Its water-holding capacity and swelling power were 359% and 2.86 mL/g, respectively.

A method to extract shrimp oil from Antarctic krill by organic solvent extraction was developed and optimized. Oil yield was investigated with respect to extraction parameters such as solvent type, mixed solvent composition, extraction time, temperature and solid-to-liquid ratio. One-factor-at-a-time experiments followed by response surface analysis was carried out to achieve the optimal extraction conditions below: a mixture of n-hexane and ethyl acetate at a ratio of 71.3:28.7 as solvent, solid-to-liquid ratio 1:6.6, and temperature 57.8 ℃ for an extraction time of 50 min. under these conditions, the yield of Antarctic krill oil was 14.76%.

A low-viscosity, degradable and environmentally protective chewing gum using gluten as a carrier in the presence of additives such as xylitol, xanthan gum, food flavor, compound phosphate, modified starch, syrup and antioxidant was developed through dehydration, rolling, etc. The effects of the additives on the overall sensory score of chewing gum were investigated by one-factor-at-a-time method. A 7-level uniform design involving white sugar amount and xylitol-to-syrup mass ratio was used to optimize on the overall sensory score of chewing gum. Meanwhile, the effect of white sugar amount on texture properties of chewing gum was evaluated, and a correlation analysis was performed between the two parameters and texture properties of chewing gum. The results showed that the optimal chewing gum formula (based on flour mass) was 8% butter, 24% white sugar, 1.2% yeast, and auxiliary ingredients (based on gluten mass) including 0.1% xanthan gum, 10% xylitol and 80% modified starch. A proofing time of 2 h was found optimal. The optimizations provided better sensory quality of chewing gum. In addition, it was found that no significant correlation existed between texture parameters such as tensile strength, harness, cohesiveness and shear force of chewing gum and white sugar amount and xylitol-to-syrup mass ratio.

In order to improve the stability, taste and flavor of sweet corn fruit granule yogurt, the pretreatment conditions enzyme inactivation, starch liquefaction and strain domestication were optimized by one-factor-at-a-time method and central composite design method. A heating duration of 15 min at 100 ℃ was found optimal for enzyme inactivation before slurry beating. The optimal liquefaction conditions were solid-to-liquid ratio 1:3 (g/mL), α-amylase dosage 0.2 mL/100 g, temperature 91 ℃, and liquefaction time 32 min. The best results for strain domestication were achieved by culturing in a mixture of sweet corn slurry and milk at a ratio of 4:6. The yogurt obtained under these conditions was characterized by unique flavor and excellent palatability.

The production of corn dietary fiber tablets by a direct tabletting method was optimized by one-factor-at-a-time method and response surface methodology. The friability and disintegration time of dietary fiber tablets were individually modeled as a function of three process parameters including pressure, microcrystalline cellulose and sodium carboxymethyl starch based on a 3-variable, 3-level central composite experimental design. The models established were analyzed by response methodology to determine the optimal tabletting conditions as follows: corn dietary fiber amount 67.40%, microcrystalline cellulose amount 15.90%, carboxymethyl starch sodium amount 16.20%, magnesium stearate amount 0.50%, tablet diameter 20 mm, and pressure 20 MPa. The tablets obtained under these conditions revealed a friability of 0.739% and a disintegration time of 80.5 s, a complete shape, a smooth surface and a high palatability.

In the presence of added ethanol, the aging of savory vinegar was accelerated by microwave radiation. A quadratic rotation-orthogonal composite experimental design was adopted to study the effects of operating parameters such as microwave power, radiation time and amount of added ethanol on total ester content in radiated savory vinegar. The effects of the parameters on total ester content in radiated savory vinegar were found to decrease in the following order: microwave power ＞ radiation time ＞ a mount of added ethanol. The results of frequency analysis showed that the optimal microwave aging conditions were microwave 380 W, ethanol addition at 0.61%, and radiation time 10 min. The infrared spectrum of the radiated savory vinegar in the wavenumber range of 4000－1500 cm-1 was in agreement with that of savory vinegar naturally aged for 1 year.

Polysaccharide extraction from the aboveground parts of Kalimeris indica L. wildly grown in the Huaguoshan Mountain Area of Lianyungan was studied. One-factor-at-a-time method was used to identify extraction parameters such as material-to-liquid ratio, time and temperature as main factors that influence the extraction yield of polysaccharides. A 3-factor, 3-level central composite design involving the three independent variables (extraction parameters) followed by response surface analysis was carried out to optimize the extraction parameters. The optimal extraction conditions were twice repeated extractions at 98 ℃ and a material-to-liquid ratio of 33:1 (mL/g) for 3.5 h each time. Under these conditions, the predicted and experimental extraction yields of polysaccharides were 4.2037% and 4.1946%, respectively. The results of determination of polysaccharide content showed that significant differences in polysaccharide content existed among different parts of the plant: the highest polysaccharide content, 4.9407%, was observed in the leaves followed by the stems, 1.5356%, and the roots exhibited the lowest polysaccharide content, only 0.6817%.

Response surface methodology (RSM) was applied to optimize the extraction of loquat seed oil with supercritical carbon dioxide. A quadratic polynomial mathematical model was set up and validated describing the effects of pressure, temperature and time on oil yield. The fatty acid profile of the oil was analyzed by GC-MS. The optimal extraction conditions were 44.16 MPa, 62.02 ℃ and 21 min. Under these conditions, the predicted and actual oil yields showed good consistency, suggesting that the model can fit the experimental data well. A total of 11 fatty acids were identified in the oil, with a relative content of 94.37% in total fatty acids. Linoleic acid (C18:2, 45.91%) was the most predominant fatty acid in the oil, followed by palmitic (C16:0, 26.01%), oleic (C18:1, 6.19%), linolenic (C18:3, 5.01%), stearic acid (C18:0, 3.64%) and other 6 fatty acids (total about 7.61%).

A composite chitin-maifanshi clarifier was developed mainly based on chitin, a naturally occurring high molecular weight polymer. The solid clarifier was prepared as a mixture of 80-mesh maifanshi and 0.5% chitin in 1 mol/L hydrochloric acid solution at a ratio of 1:1.2 (g/mL) and used to clarify health-promoting vinegar and fruit vinegar. Stirring for 6 min at room temperature after addition of the clarifier at 1.0 g/100 mL was found optimal. When used separately, both chitin and maifanshi could clarify health-promoting vinegar and fruit vinegar. Better results were obtained using the composite clarifier as a result of the synergistic effect between chitin and maifanshi. Clarified health-promoting vinegar was a transparent amber-color liquid. Fruit vinegar could be better clarified by the composite clarifier than health-promoting vinegar. Moreover, little effect on the nutrient composition of fruit vinegar was observed. These results demonstrate that the composite clarifier is an excellent clarifier.

The process parameters, temperature, enzyme dosage, hydrolysis time and pH, for enzymatic extraction of gluten from defatted wheat flour with α-amylase alone were optimized by one-factor-at-a-time method and response surface methodology. A mathematical predictive model was established for gluten purity as a function of the process parameters. The optimal process conditions were predicted using the model to be enzyme dosage 2.58%, temperature 58 ℃, pH 5.94, and hydrolysis time 4.0 h. Under these conditions, the predicted gluten purity was 80.28%. Further, in view of practical operating convenience and economic cost, the optimal process conditions were modified to be enzyme dosage 2.5%, temperature 55 ℃, pH 6.0, and hydrolysis time 4.0 h. The results from the validation experiments showed that the actual gluten purity was 77.57% under the modified conditions. Thus, the established model could provide accurate prediction.

The effects of 10 components in the culture solution on the accumulation of polypeptides after 5 days of soybean germination by means of infiltration were investigated. Using Plackett-Burman experiment design, GA3, CaCl2, aluminium chloride (AlCl3) and manganous sulfate (MnSO4) were identified as main factors that significantly positively affect polypeptide accumulation. The quadratic polynomial regression model for polypeptide content in germinated soybean versus the four variables established based on Box-Behnken experiment design was statistically significant (P＜0.05) and could allow the prediction of polypeptide accumulation. The optimal concentrations of GA3, CaCl2, AlCl3 and MnSO4 in the culture solution were 61.00 μmol/L, and 11.20, 10.13, 12.17 mmol/L, respectively. The polypeptide content in germinated soybean cultured under these conditions was 162.57 mg/g, which was 2.10-fold and 3.97-fold higher than the control and non-germinated soybean, respectively. Therefore, the optimized culture solution can significantly increase polypeptide content in germinated soybean.

A new technique for alcohol production from cassava powder was developed using microwave treatment followed by Rhizopus arrhizus fermentation to substitute the traditional steaming process. The optimal conditions for alcohol production from a mixture of cassava powder pretreated in this way and water at a ratio of 1:2 were determined by the orthogonal array design method to be 55-min saccharification at 60 ℃ and pH 5.0 with the addition of 120 U/g glucoamylase followed by 72-h fermentation at 30 ℃ with the addition of 0.1% active dry yeast. Under these conditions, the alcohol content of fermentation broth was 16.0%, which was increased by 13.5% compared with the traditional liquefaction by means of steaming. Moreover, the new process could save the energy consumption by 42.81%.

The enzymatic hydrolysis of pig bone powder was optimized with respect to enzyme type, temperature, time, substrate concentration and pH by one-factor-at-a-time method in combination with orthogonal array method. The best hydrolysis results were achieved by using papain to hydrolyze pig bone powder for 4 h at pH 8, 55 ℃ and an enzyme dosage of 10000 U/g.

Polysaccharide purification from the fruit bodies of Hericium erinaceus was studied. Crude polysaccharides were extracted from the fruit bodies of Hericium erinaceus by hot water extraction, decolorized by resin adsorption, and ultrafiltrated for the removal of impurities and fractionation. HD-3 resin was found to be the best resin for polysaccharide decoloriztion among 6 ones under investigation. A decolorization rate of 84.9% and a polysaccharide recovery of 83.2% were obtained after 2.5 h of static decolorization at pH 4.5 and a resin dosage of 1.50 g/100 mL of polysaccharide solution. A flow rate of 5 BV/h for dynamic decolorization resulted in higher decolorization rate and polysaccharide recovery, averaging at 83.9% and 82.3%, respectively. The best ultrafiltration results were obtained by using ultrafiltration membranes with molecular weight cutoff (MSCO) of 10 kD and 100 kD respectively and setting the temperature, pressure and sample solution pH as 45 ℃, 0.16 MPa and 7－9, respectively. A polysaccharide purity of 74.2% was achieved after purification under these conditions. The optimized process could meet the requirements of industrial production.

The extraction of total flavonoids from the aboveground parts of Kalimeris indica L. wildly grown in Huaguoshan Mountain, Lianyungang was optimized. Based on one-factor-at-a-time experiments, a 4-variable, 3-level central composite design was carried out to establish a quadratic regression model for the extraction efficiency of total flavonoids as a function of temperature, time, liquid-to-solid ratio and ethanol concentration. The model was analyzed by response surface methodology to find optimal conditions for the extraction of total flavonoids. The highest extraction efficiency of total flavonoids, of which the predicted and experimental values were 1.65% and 1.62%, respectively, was achieved after 105 min of extraction at 71 ℃ using 63% aqueous ethanol as the extraction solvent at a liquid-to-solid ratio of 26.5:1 (mL/g).

The fixation of green tea by simultaneous microwave and hot air treatment was optimized based on PPO activity and water loss rate. After 60 s of treatment at 1200 W microwave power and 50 ℃ hot air temperature, 20 g of tea leaves almost completely lost PPO activity, became yellowish green, and showed naturally curly shape, soft texture and outstanding aroma thereby facilitating subsequent rolling and shaping. Therefore, the quality requirements of good fixation were met.

The volatile oil in the stems and leaves of Seseli seseloides Hiroe. was extracted by steam distillation method with an extraction rate of 1.33%. GC-MS was used to analyze the chemical composition of the oil and the antibacterial activity was also measured. Under the optimal analytical conditions, 37 peaks were separated and 31 of them were identified, accounting for 93.7% of the total volatile oil. The major compounds were nutmeg ether (64.05%), celery brain (8.98%), dimethoxy butane (2.09%), benzofuran, 2,3-dihydro-(1.87%), hong tree ene(1.35%), guaiacyl-ene(1.37%), etc. The results of antibacterial experiments showed that the oil had strong inhibitory effect on the growth of Staphylococcus aureus, Escheichia coli and Shigella dysenteriae.

A new resonance light scattering (RLS) method for the determination of trace zinc in food was developed based on the reaction of Zn2+ with phen and bright yellow in ammonium chloride-ammonia buffer solution at pH 8.5, resulting in a great enhancement of RLS. The best results for zinc determination were achieved by using a reaction system made up of 1.0 mL of ammonium chloride-ammonia buffer solution at pH 8.5, 1.5 mL of 1.0 × 10-4 mol/L phenanthroline solution and 0.8 mL of 5.0 × 10-5 mol/L bright yellow in a 10-mL colorimetric tube for a reaction duration of 4 min at 30 ℃. Maximum RLS peak was observed at the wavelength of 359.4 nm. There was a good linear relationship between RLS intensity and zinc concentration in the range of 0－10μg/L. The limit of detection of the method was 0.11μg/L. The relative standard derivations for 5 replicate determinations of banana, cucumber and laver by the method were between 0.96% and 1.71%, and the average spike recovery rates between 98.00% and 102.67%. The method was applicable to determine zinc content in banana, cucumber and laver with results consistent with those obtained by atomic absorption spectrometry.

In order to know the mechanism of flavor formation and the pathway of salination during salted hairtail processing from fresh hairtail through salting, soaking to desalt and two-stage drying, the changes of main volatile flavor compounds were analyzed. The volatile composition of fresh, salted, desalted, first dried and second dried samples was analyzed by solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) and NIST 05a.L MS spectral library searching and alignment. A total of 49, 72, 70, 75 and 72 compounds were identified in fresh, salted, desalted, first dried and second dried samples of hairtail, respectively. Hexanal, heptanal, octanal, nonanal, 1-penten-3-ol, 1-pentanol, hexanol and 1-octen-3-ol showed a higher level in second dried second dried (final product) with a relative content of 28.26%, 8.64%, 6.54%, 4.37%, 7.34%, 3.55%, 4.18% and 4.72%, respectively. The compounds responsible for the flavor of salted hairtail were mostly formed during salting and drying, consisting mainly of aldehydes, alcohols, ketones and alkanes, including hexanal, heptanal, octanal, nonanal, 1-penten-3-ol, 1-pentanol, hexanol and 1-octen-3-ol.

With the aim of investigating the effect of roasting method and time on the intramuscular lipid content, fatty acid composition, nutrition and flavor of pork, the longissimus muscle of Rongchang pig was roasted for different periods (15 min and 30 min at 180 ℃) of time by different methods (with and without tinfoil paper wrapping before roasting) and then analyzed for intramuscular lipid content and fatty acid composition. The results showed that the nutrition, flavor, fatty acid composition of intramuscular total lipids and triglycerides, and free fatty acid composition of roasted pork were mainly affected by roasting method. The lipid content and fatty acid composition of phospholipids were mainly affected by roasting time. Thus, both parameters can affect the fatty acid composition, lipid content, nutrition and flavor of roasted pork. Further, roasting method has more obvious effect on the fatty acid composition, nutrition and flavor than roasting time, while the lipid content is more markedly affected by roasting time.

The volatile compounds in foie gras was extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Totally 41 volatile flavor compounds were identified including 8 hydrocarbons, 4 alcohols, 2 phenols 7 aldehydes, 5 ketones, 1 acids, 7 ester, 7 other compounds and 3 unknown compounds. Among these compounds, hexanal, 2-ethylcyclohexanol, nonanal, 2-pentadecanone, 6,10,14-trimethyl-tetradecanal, di-n-octyl phthalate made a greater contribution to the flavor of foie gras.

A flame atomic absorption spectrophotometric (FAAS) method to determine calcium in Chinese distillate spirits was presented without the need for sample pretreatment. The effects of reaction system composition, releasing agent concentration, acetylene flow rate and burner height on the absorbance at 422.7 nm of the reaction system were explored. Quantification methods such as standard curve method and standard addition method were compared for their effects on calcium quantification. Our results illustrated that the error caused by incompatibility could be eliminated by using 50% aqueous ethanol as standard sample. Therefore, the standard curve method was selected for calcium quantification. Under the optimal conditions, the linear range of quantification of the method was 0.2－8μg/mL, with a detection limit of 0.17μg/mL. The calcium content of a certain commercial sample was determined by the method to be 9.73μg/mL, and the precision RSD for 6 parallel determinations was 2.04%. The average spike recovery across three levels was 101.5% with a relative standard deviation of 2.73%. The method was direct, rapid, accurate and stable and had great value for practical applications.

The volatile constituents of stinky tofu from Beijing Laocaichen Food Co., Ltd were extracted by solid phase microextraction (SPME) or simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry. Based on retention time comparison with reference standards and the calculated retention indices, 43 compounds were identified, including 15 alcohols, 3 organic acids, 8 esters, 3 ketones, 2 aldehydes, 1 phenol, 4 sulfur-containing ethers, 5 heterocyclic compounds and 2 aromatic hydrocarbons. The area normalization method was used to quantify the relative contents of these compounds. Both extraction methods allowed the identification of 17 volatile compounds, which consisted mainly of alcohols, esters, sulfur-containing and heterocyclic compounds. Indole, dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide, methyl methylthiomethyl disulfide, phenol, etc made a greater contribution to the odor characteristics of stinky tofu.

Flavor compounds analysis was carried out at different stages of fermented rice cake making from Simiao rice by yeast inoculation to study the flavor characteristics of fermented rice cake and their formation mechanism. The formation of characteristic taste and volatile compounds was found during both fermentation and steaming. Flavor free amino acids were formed mainly as a result of the thermal decomposition of proteins during steaming, of which bitter amino acids were the most prominent, followed by sweet and tasty ones. Moreover, a number of volatile compounds were formed during fermentation, and alkanes were mostly formed during steaming along with other volatile substances such as alcohol, acids, phenols and ketones, thus forming the special aroma of fermented rice cake. In conclusion, the taste compounds of fermented rice cake are mainly formed by thermal degradation, while the formation of aroma compounds are associated with both microbial and thermal degradation.

A method for the simultaneous determination of 14 trace elements (Al, Cr, Fe, Co, Cd, Mn, Cu, Zn, Ni, As, Se, Sn, Sb and Pb) in Chinese mature vinegar was developed by microwave digestion followed by inductively coupled plasma mass spectrometry (ICP-MS). The best results for the recovery of the analytes were obtained employing a digestion system composed of 7 mL of nitric acid and 1 mL of hydrogen peroxide. Good linear relationship was found for all the elements (r ≥ 0.999). The detection limits of the method ranged from 0.003 mg/L to 1.035 mg/L. The average recoveries were 80.03%－121.13%, with a relative standard deviation of 1.68%－16.78%. Significant differences in the content of each trace element were found among three commercial vinegar samples packaged with plastic, glass and ceramic materials, respectively.

A method to determine thiacloprid residue in vegetables was developed using high performance liquid chromatography with diode array detector (HPLC-DAD). Samples were extracted by acetonitrile, cleaned up on florisil SPE column, separated on C8 liquid chromatography columns and detected with DAD. The average recoveries of thiacloprid in three species of vegetables at three spike levels were 81.8%－97.5% with a relative standard deviation of 1.36%－7.80% (n = 6). The detection limit of the method was 0.02 mg/kg.

The chemical composition of Lepidium meyenii.(maca) root samples from Lijiang was analyzed by pyrolysis-GC-MS. Forty-nine pyrolysates were identified, mainly including phenols, ketones, aldehyde, olefins, aromatics, terpenes and heterocyclic and other compounds. Among them, phenol (6.274%), isopropyl myristate (4.702%) and 2,3-dihydrobenzofuran (4.433%) were the predominant compounds. Meanwhile, 25, 19 and 2 compounds were determined to have a relative content of more than 1%, more than 0.5% and less than 0.5%, respectively. D-limonene, 2,3-dimethyl-2-cyclopenten-1-ketone, benzene acetonitrile, indole and naphthalene were also found.

A method for the separation and composition analysis of procyanidins from sorghum episperm was established in this study. Sorghum episperm procyanidins (SPCs) were extracted with aqueous ethanol, primarily purified by ADS-17 macroporous resin adsorption, fractionated by Toyopearl HW-40 gel chromatography, and preliminarily identified by UV spectroscopy and HPLC with diode array detection (DAD). Fractions A, B, C, D, E and F were obtained as a result of Toyopearl HW-40 gel chromatographic separation. According to the results of UV spectroscopic analysis, fraction B was flavonoid, and all other fractions were procyanidin. Fractions C, D and F were identified by HPLC-DAD as procyanidin dimer B1, individual catechin and procyanidin oligomer, respectively. The method allowed good separation and analysis of procyanidins from sorghum episperm.

Different beer brands and their mixtures were tested by electronic tongue and the response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). Individual beer brands and their mixtures were sucessfully recognized by electronic tongue. Moreover, a high regression coefficient, R2 = 0.9436, between instrumental response signal and mixed ratio of Snow,, beer and Blue Sword,, beer was found for the established PLS model with a prediction error ranging from 1.43% to 3.00%. This study demonstrates that electronic tongue is applicable for beer discrimination.

The volatile composition of fermented chili pepper was analyzed by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) and compared with that of native chili pepper. A total of 45 and 43 volatile compounds were identified in fermented and native chili peppers, respectively. Fermented chili pepper exhibited an increase in ester content and a decrease in alcohol content when compared with native one.

The aroma constituents of Fuzhan tea produced in 1956, 1985 and 2010 were extracted by simultaneous distillation extraction (SDE) and analyzed by GC-MS. Hydrocarbons such as alkanes and alkenes, alcohols and esters were the dominant aroma substances in Fuzhuan tea. The number of aroma compounds in Fuzhuan tea deceased with increasing aging time, but the content of total aroma compounds distinctly increased. A total of 18 compounds including myrcene, 1-octanol, methyl laurate, etc were common to all the three tea samples. A higher similarity in aroma composition was found between both aged Fuzhuan tea samples in comparison with freshly processed tea. Each sample presented its own characteristic aroma composition. The number and content of the dominant characteristic aroma compounds in Fuzhan tea showed a trend to decrease as the aging time was prolonged.

Dimethyl fumarate is widely used in the food industry as an antifungal agent. Because of the high content of oil and spice in pastry and spicy snacks, extraction and determination of dimethyl fumarate from these matrices is challenging. In this study, a GPC-GC/MS method to determine dimethyl fumarate residues in pastry and spicy snacks was established. Samples were extracted with a mixture of cyclohexane and ethyl acetate (1:1, V/V) and the extract was cleaned up and concentrated in an automated GPC system. Dimethyl fumarate was analyzed by GC-MS in the selective ion monitoring mode using m/z 113, 85, and 59 as qualitative ions. A regression equation was built for the method as follows: Y = 4018974X － 56743, with a linear range of 0.02－20.0 mg/L and a correlation coefficient of 0.9991. The detection limitation of the method was 0.02 mg/kg. The average recoveries across the spike levels of 0.05, 0.5 mg/kg and 1.5 mg/kg were between 89.5% and 94.0% with a relative standard derivation ranging from 4.0% to 5.7% (n = 6). The method was of high recovery, low detection limit and high automation.

The volatile compounds of Fructus Mume were extracted by simultaneous distillation-extraction (SDE) and analyzed by GC-MS. Forty-seven volatile compounds were identified including 12 phenols, 10 acids, 7 esters, 6 herterocylic compounds, 4 ketones, 4 acetals and 2 alcohols. Among these compounds, furfural (44.09%), ethanol (12.71%), benzaldehyde (11.31%), acetic acid (7.33%), n-hexadecanoic acid (6.65%), 5-methylfurfural (3.34%), benzyl alcohol (2.04%), ethyl acetate (1.41%) and eugenol (1.11%) were predominant. The qualitative and quantitative results obtained by the method were reliable, as validated by 4 parallel experiments.

Piperine was separated from crude ethanolic pepper extract by high-speed countercurrent chromatography (HSCCC) with a solvent system composed of n-hexane-acetic ether-methanol-water (1:1:1:1, V/V). The method allowed the separation of 1.58 g of individual piperine with a purity of 98.72% from 5 g of crude ethanolic pepper extract. The separated piperine was structurally identified by ESI-MS, 1H NMR and 13C NMR. The method is of high sample loading capacity, high separation efficiency, and great importance for piperine applications in the food and medical fields.

The aroma components of Nanguo pear peel, pulp, intact fruit and cracked fruit were determined by solid phase micro- extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The intact fruit contained more kinds of aroma components than the cracked fruit. Eighteen aroma components were identified in the intact fruit, mainly including ethyl acetate (1.49%), butanoic acid, ethyl ester (7.48%), acetic acid, 2-methylpropyl ester (1.43%), hexanoic acid, methyl ester (1.46%), hexanoic acid, ethyl ester (41.76%), acetic acid, hexyl ester (11.78%), 2-octenoic acid, ethyl ester (1.07%), octanoic acid, ethyl ester (6.73%) and alpha-farnesene (21.6%). There were 5 aroma components common to both the peel and pulp of Nanguo pear with a difference in the relative contents. The most abundant compound in the peel and pulp was ethyl caproate, accounted for 46.89% and 35.2%, respectively.

Objectives: To establish a high performance liquid chromatography-inductively coupled plasma mass spectrometry method for the determination of inorganic arsenic in complementary food for infants and young children. Methods: Sample preparation was achieved by extraction with 0.15 mmol/L nitric acid at 90 ℃. Chromatographic separation was performed on a Hamilton PRP-X100 column (250 mm × 4.1 mm, 10 μm). Results: The linear ranges for As (Ⅲ) and As (Ⅴ) were both between 0.5 μg/L and 400 μg/L with a correlation coefficient of more than 0.9990. The detection limits for As (Ⅲ) and As (Ⅴ) were between 0.06 μg/L and 0.08 μg/L, and the spike recoveries were in the range of 80.5%－128.5% with a relative standard deviation (RSD) of less than 5%. Conclusions: This method was simple, sensitive and accurate, and could be used to determine the inorganic arsenic levels in complementary foods for infants young children.

Vacuum-packed tuna and salmon fillets were stored at 0, 4, 8 ℃ and 12 ℃, respectively, and the total viable counts (TVC), lactic acid bacteria counts, and total volatile basic nitrogen (TVBN) were determined during storage in order to establish a predictive model for the shelf-life of each species of fish fillet. A modified Gompertz equation was used to describe the dynamic growth of lactic acid bacteria under fixed temperature. The temperature dependence of μmax and Lag was described by a Belehradek type model. Results showed that the modified Gompertz model could well describe the growth dynamics of the lactic acid bacteria under fixed temperature, and the Belehradek model could also well describe the effect of temperature on the μmax and Lag of lactic acid bacteria with a linear relationship. Meanwhile, the models were validated by the experimental data of lactic acid bacteria growth in vacuum-packed fillet during storage at 6 ℃. It was found that the growth of lactic acid bacteria in both fillets could be fitted well with the models.

In order to extend the storage period of Camellia oleifera seeds, we observed the quality as well as physiological and biochemical changes of Camellia oleifera seeds with moisture content of 6% and 13% during storage at three temperatures, 25 ℃, room temperature and 4 ℃, respectively and a relative humidity kept between 50% and 65%. The result shows that quality deterioration was observed for Camellia oleifera seeds as the storage period was prolonged up to 90 days. A comprehensive assessment of the effects of different storage conditions indicated that the best storage condition was 4 ℃ and 6% moisture content, significantly inhibiting the respiration intensity and lipase activity, maintaining a high content of protein, fat and sugar and preventing Camellia oleifera seeds from deteriorating. The next best was 4 ℃ and 13% moisture content. The worst results were observed for Camellia oleifera seeds with a moisture content of 13% stored at 25 ℃. Base on these results, we conclude that low temperature storage and low moisture content can effectively improve the quality of Camellia oleifera seeds.

In order to reveal the fresh-keeping effects of 1-MCP and phytic acid on postharvest strawberry, strawberry was treated with 1-MCP alone, 0.1% phytic acid alone and both of them (first 1-MCP and then 0.1% phytic acid) before storage at (4 ±1) ℃, and the changes of weight loss rate, firmness, soluble solid content (SSC), respiration intensity, vitamin C, titratable acidity (TA) and relative conductivity were measured during the storage period of 14 days. The results indicated that 1-MCP and phytic acid could effectively reduce the weight loss rate and respiration intensity of strawberry, delay the occurrence of SSC peak, ripening and senescence, and inhibit the decrease of fruit firmness and the content of TA and VC. Better results were achieved by the combined use of 1-MCP and phytic acid than their separate use. The quality of strawberry could be significantly improved by the combined use of 1-MCP and phytic acid during storage.

Rice bran is a nutrient-rich resource which has a very high potential for exploitation. However, its poor storage stability leads to a rapid decline in its quality. In the present study, the changes in quality-related characteristics of rice bran packaged in PE, PE/PA and PP bags, respectively with normal atmospheric environment or vacuum environment were analyzed during natural storage. After 30 days of natural storage, the moisture content of PE/PA vacuum-packaged rice bran was decreased by 0.99%, the crude fat content was decreased by 3.74%, and the fatty acid value was increased by 3.74%, which were 3.6, 2, and 5.33 times less than those of the control, respectively. The contents of VE and γ-oryzanol in PE/PA vacuum-packaged rice bran were reduced by 0.4 mg/100 g and 0.01%, respectively, which were 2.78 and 6 times less than those of the control. The initial total bacterial count of 2.82 × 108 CFU/g in PE/PA vacuum-packaged rice bran was decreased to 0.3 × 107 CFU/g. Sensory traits of PE/PA vacuum-packaged rice bran remained good with no change in its unique aroma. In contrast, the total bacterial count of the control was increased to 1.8 × 1010 CFU/g with obvious mouldy smell, dark color and serious agglomeration. The improving effects of the different packaging methods on the storage stability of rice showed the decreasing order: PE/PA vacuum ＞ PE/PA normal atmospheric pressure ＞ PE vacuum＞PE normal atmospheric pressure ＞ PP ＞ control. A significant difference existed among the results observed for these packaging methods (P ＜ 0.05). Therefore, PE/PA vacuum packaging could effectively the storage stability of rice bran.

The fermentation of kiwi fruit vinegar from kiwi fruit pulp was optimized by one-factor-at-a-time combined with orthogonal array design method and physicochemical, sensory, hygiene and microbiological properties of the fruit vinegar were analyzed. The optimal process conditions for fermenting kiwi fruit pulp into kiwi fruit vinegar were 2.5 h treatment at 45 ℃ by 0.04 g/L pectinase complex, alcoholic fermentation with active dry yeast at an inoculation amount of 0.05 g/L until an alcohol degree of 6% (V/V), and then5-day acetic acid fermentation with Acetobacter at an inoculation amount of 0.7‰(V/V). The fruit vinegar obtained under these conditions showed an acetic acid content of 6.17 g/100 mL, and all other quality indicators were in accordance with the requirements of relevant national standards.

In order to improve the shortcomings of traditional fermented sausage such as uneven seasoning, unstable quality and low utilization rate, oleoresins extracted from 13 species of spices such as pricklyash peel, clove, anise, dill seed, cinnamon, Rhizoma Kaempferiae, white pepper, katsumade galangal seed, Fructus Amomi, Fructus Tsaoko, Semen Myristicae, Fructus Amomi Rotundus and cumin seed by supercritical fluid CO2 were homogenized and formulated for use as a seasoning in fermented sausage. Their formulation was optimized by orthogonal array design based on the sensory evaluation score of fermented sausage. The optimal formula was determined to consist of 9% pricklyash peel, 6% clove, 7% Rhizoma Kaempferiae, 6% katsumade galangal seed, 23% dill seed, 10% cinnamon, 6% Semen Myristicae, 10% anise, 4% white pepper, 6% cumin seed, 4% Fructus Amomi Rotundus, 5% Fructus Amomi and 4% Fructus Tsaok. The optimized spice oleoresin formula could remove unpleasant odor and enhance aroma effectively. Meanwhile, it also exhibited an obvious improvement on the taste and product quality of fermented sausage.

The effects of traditional emulsification and starch emulsification on quality indices such as water-holding capacity, cooking loss rate and texture properties of emulsification-type sausages were comparatively investigated. Meanwhile, sensory evaluation was performed on emulsification-type sausages derived from both emulsification methods and their ultra-structures were observed under scanning electron microscope (SEM). The results showed that starch emulsification could result in a marked increase of the water retention, viscoelasticity and chewiness of emulsification-type sausages, and an obvious reduction of the cooking loss rate. Emulsification-type sausage derived from starch emulsification exhibited an increased overall acceptability, uniform and compact internal texture, and evenly distributed fat and water without water or oil permeation. Therefore, the starch emulsification is superior to the traditional emulsification.

A compound beverage was formulated from apple vinegar made by shake flask fermentation using yeast and acetic acid bacteria and gold silk jujube juice prepared by pectinase-catalyzed hydrolysis. Using one-factor-at-a-time and orthogonal array methods, the optimal beverage formula was determined to consist of: 61% apple vinegar, 23% gold silk jujube juice and 16% high fructose syrup.