A supercritical fluid extraction device was used to recycle the solvent polyethylene glycol (PEG) 400 left over after the preparation of conjugated linoleic acid (CLA) by alkali isomerization in this study. The effects of various extraction conditions on the separation of PEG-400 were investigated. The optimal extraction conditions were determined as extraction pressure of 10 MPa, four-step extraction temperatures of 25-35-45-55 ℃ and extraction time of 3 h. Under these conditions, the recycling rate of PEG-400 was up to 70.06%, and the purity of PEG-400 was 97%. The results of one-way ANOVA showed that extraction pressure, temperature and extraction time had a marked effect on the recycling of PEG 400.

Objective: To find optimal conditions for the ultrasonic-assisted extraction conditions of water-soluble polysaccharide from mung bean hull. Methods: On the basis of one-factor-at-a-time experiments, response surface analysis (RSA) was used to optimize the extraction of water-soluble polysaccharide from mung bean hull (MWP). Results: Ultrasonic power had the greatest effect on the extraction rate of MWP, followed by pH; the effect of ultrasonic treatment time was the weakest. The optimal extraction conditions were found to be three repeated extractions at pH 4.6 and 155 W ultrasonic power for 40 min each time. Under these conditions, the extraction rate of MWP was 8.54%, showing a relative error less than 5% when compared to the theoretical value. Conclusion: This study provides a reference for the extraction of water-soluble polysaccharide from mung bean hull, and lays a foundation for future research on mung bean hull.

The purpose of this study was to investigate the main factors affecting of the vacuum freeze-drying of green sweet peppers such as blanching, soaking solution and freeze-drying parameters. The results indicated that blanching at 95 ℃ for 70 s could inactivate enzymes completely to prevent green sweet peppers from browning and improve the recovery rate. In addition, soaking treatment with 20 ℃ solution containing 5% NaCl, 4% glucose and 0.4% CaCl2 for 20 min could effectively improve the retention rate of chlorophyll and recovery rate of green sweet peppers after blanching. Moreover, the optimal freeze-drying parameters were fast freezing at －20 ℃ and 30 Pa, sublimation at 5 ℃ for 3 h and resolution at 40 ℃ for 1.5 h. Under these treatment conditions, the quality of freeze-dried sweet peppers was significantly improved.

The modification of ordinary corn flour by two-screw extrusion was explored in this study. The effects of high moisture level (X1), temperature (X2) and screwing speed (X3) on the degree of gelatinization (DG, Y) of corn flour were analyzed. A mathematical model was established as follows: Y＝96.97－1.49X1－1.21X2－1.85X3－0.37X1X2－1.15X1X3－2.35X2X3 －2.20X12－2.50X22－3.77X32. The optimal extrusion cooking conditions were water content of 34%, extrusion temperature of 139 ℃ and screwing speed of 223 r/min. Under these conditions, the DG of corn flour was up to 97.5%, which was basically consistent with the theoretical prediction.

On the basis of one-factor-at-a-time experiments, response surface analysis was employed to optimize four process parameters affecting the ultrasonic-assisted extraction of total flavonoids from Avicennia marina leaves including ethanol concentration, solid-to-solvent ratio, ultrasonic power and extraction time. Besides, the antioxidant activity in vitro of total flavonoids from Avicennia marina leaves was evaluated. The optimal extraction conditions were found as follows: dried Avicennia mMarina leaf powder (particle size: 40－60 mesh) was extracted with 64.39% aqueous ethanol solution at a solid-to-solvent ratio of 1:28.20 (g/mL) and a ultrasonic power of 293.63 W for 40.00 min. Under these conditions, the extraction yield of total flavonoids was 4.185%. The IC50 of the obtained extract against hydroxyl, superoxide anion and DPPH radicals were 0.232, 0.829 mg/L and 23.692 mg/L, respectively. All three types of radicals could be more effectively scavenged by the extract than VC.

In order to improve its stability, Xinjiang snow lotus healthcare wine was subjected to stabilization treatment followed by PSF hollow fiber membrane filtration. The optimal stabilization treatment was cold treatment. The optimal membrane filtration conditions were 0.20 MPa of operating pressure, and 30－50 kD of MWCO. Under these conditions, the retention rate of total flavonoids was 80.31%, and the membrane flux was 7.52 L/(m2·h). The saturation temperature of Xinjiang snow lotus healthcare wine subjected to these treatments was 12.3 ℃, the turbidity was kept at 3 NTU during 7 d of alternative cold and heat treatments. Moreover, other physiochemical indexes complied with the requirements.

Soy isoflavones were extracted from soy sauce cake, a by-product of soy sauce production, with ethanol aqueous solution, and purified with macroporous adsorption resin AB-8. Using one-factor-at-a-time and orthogonal array design methods, solid-to-solvent ratio was found to have the greatest effect on the extraction of soy isoflavones, and the effect of extraction time was the weakest. The optimal extraction conditions were determined as follows: 70% ethanol aqueous solution as extraction solvent at a solid-to-solvent 1:35 (g/mL) and temperature 80 ℃ for an extraction duration of 3 h. Under these conditions, the extraction yield of soy isoflavones was 1.22%. The soy isoflavone content of the sample purified by adsorption resin chromatography was 41.98%. HPLC analysis showed that soy isoflavone monomers changes slightly.

Objective: To optimize the extraction condition of flavonoids from Polygonum aviculare L based on HPLC quantitation. Methods: The effects of raw material particle size, ethanol concentration, soaking (extraction) time, solid-to-solvent ratio and extraction temperature on the extraction rate of total flavonoids were explored by orthogonal array design. Results: The optimal extraction conditions were particle size of 40 mesh, solid-to-solvent ratio of 1:30 (g/mL), extraction temperature of 80 ℃, extraction time of 2 h and ethanol concentration of 65%. The total flavonoids concentration of the extract obtained under these conditions was 228.9μg/mL. Among all tested process parameters, raw material particle size had the biggest effect on the extraction rate of total flavonoids. Conclusion: HPLC provides a reliable method for quantifying total flavonoids. The optimize extraction process provides a reliable, simple and useful approach for the extraction and exploitation of flavonoids from Polygonum aviculare L.

Response surface methodology was employed to optimize the ultrasound-assisted extraction of flavonoids from Radix Puerariae. The effects of extraction time, solid-to-liquid ratio, and temperature on the extraction yield of flavonoids were studied by one-factor-at-a-time method. A regression model for the yield of flavonoids was established using a Box-Behnken design involving the above three factors at three levels. The results showed that the optimal extraction conditions were as follows: distilled water as extraction solvent, extraction time of 43 min, solid-to-liquid ratio of 1:10 (g/mL), and temperature of 68 ℃. Under these conditions, the observed yield of flavonoids was 5.28% in comparison with the predicted yield of 5.36%, and the relative error was only 1.49%, suggesting that the optimal extraction conditions are reliable.

In order to improve the extraction rate of flaxseed oil, response surface methodology was used to optimize the extraction conditions of flaxseed oil using n-hexane as the solvent. The effects of extraction temperature, extraction duration, solid-to-solvent ratio and stirring speed on the extraction rate of flaxseed oil were investigated by one-factor-at-a-time experiments. A quadratic polynomial regression model was fitted using a four-factor, three-level Box-Behnken design and analyzed using response surface methodology to obtain the optimal extraction conditions: temperature 56 ℃, solvent-to-solid ratio 8:1 (mL/g), stirring speed 310 r/min, and extraction time 2.2 h. Under these conditions, the extraction yield of flaxseed oil was 98.12%, closed to the theoretical value of 98.28%. In conclusion, the optimized extraction conditions are reliable.

Objective: To find optimal conditions for the extraction of polysaccharides from whole plants of Gonostegia hirta (BL.) Miq. Methods: Solvent reflux extraction was used for polysaccharide extraction. Five parameters that influence extraction efficiency were investigated using one-factor-at-a-time and orthogonal array design methods, and three main ones were optimized based on a quadratic rotation-orthogonal composite experimental design. Results: In decreasing order of their effect on extraction efficiency, five influential parameters were ranked as extraction temperature＞solvent-to-solid ratio＞extraction time ＞extraction number＞soaking time. Their optimal levels were 96.26 ℃, 27.28:1 (mL/g), 109.20 min each time, 2 and 90 min, respectively, resulting in an extraction yield of 25.121%. Conclusion: Quadratic rotation-orthogonal composite experimental design permits reasonable optimization of polysaccharide extraction from Gonostegia hirta (BL.) Miq.

Microwave assistance was used for extracting polysaccharides from Flammulina velutipes scraps. The extraction process was optimized using response surface methodology. The results of one-factor-at-a-time experiments and Box-Behnken design showed that extraction time, solvent-to-solid ratio and microwave power had a significant effect on extraction efficiency. The optimized extraction conditions were extraction time of 85 s, solvent-to-solid ratio of 23:1 (mL/g), microwave power of 320 W. Under these conditions, the extraction rate of polysaccharides was 13.12%.

Objectives: To optimize the supercritical CO2 extraction (SCE) of volatile oil from Fructus amomi rotundus and propose a model to describe the extraction kinetics. Methods: An orthogonal array design was used to optimize the extraction process. A model to describe the extraction kinetics was proposed based on differential mass balance model and Fick,s first law. Results: The optimal extraction conditions were CO2 flow rate of 22 L/h, extraction temperature of 50 ℃, extraction pressure of 28 MPa and extraction time of 3.0 h. Under these extraction conditions, the extraction rate of volatile oil from Fructus amomi rotundus was 2.92%. A dynamic model that could well describe the extraction process was obtained as follows: E＝3.11× (1－e－0.8859t). Conclusion: SCE is applicable to extract volatile oil from Fructus amomi rotundus.

Based on one-factor-at-a-time experiments, response surface methodology was used to optimize the ultrasonic-assisted extraction of polysaccharides from Actinidia arguta fruits wildly growing in Changbaishan Mountain. The optimal extraction conditions were found as 25:1 of distilled water-to-Actinidia arguta fruit (mL/g), 92 W of ultrasonic power, and 46 ℃ of extraction temperature. Under these conditions, the extraction yield of polysaccharides was 4.80%. In conclusion, response surface methodology can provide a reliable approach to find optimal conditions for the extraction polysaccharides from Actinidia arguta fruits.

In order to optimize the ultrasonic-assisted hydroxypropyl-β-cyclodextrin (HP-β-CD) embedding of α-linolenic acid from Zanthoxylum bungeanum Maxim seeds, the effects of ultrasonic power, ultrasonic treatment time and mass ratio between absolute ethanol plus mixed FFAs and HP-β-CD on embedding efficiency were explored. The results indicated that the optimal embedding conditions were ultrasonic power of 300 W, ultrasonic treatment time of 20 min and (ethanol + FFAs)-to-HP-β-CD mass ratio of 1:8. Under these conditions, the embedding rate of α-linolenic acid reached up to 90.25%, which allowed the safe and non-toxic separation of α-linolenic acid.

A series of one-factor-at-a-time experiments were conducted to investigate the effects of four process conditions including sucrose concentration, dehydration time, temperature, ultrasonic powder on water loss and solid gain. These process conditions were further studied using response surface methodology to maximize water loss and minimize solid gain. By their effects on water loss and solid gain, the process conditions could be ranked in the same descending order as follows: dehydration time＞temperature＞sucrose concentration＞ultrasonic powder. The optimal dehydration conditions obtained by response surface analysis were osmotic dehydration temperature of 65 ℃, osmotic dehydration time of 2.46 h, sucrose concentration of 56.29 %, and ultrasonic powder of 142.33 W. In practice, these conditions were modified to be 65 ℃, 2.5, 56% and 140 W, respectively to obtain a water loss of 40.79% and a solid gain of 8.33%.

The preparation of liquefied lard at room temperature by two-step dry fractionation was investigated in this study. One-factor-at-a-time experiments and an orthogonal array design were done to explore crystallization temperature, cooling rate and crystal-growing time. Lard was heated to thermobalance and then cooled down at a certain rate to crystallizaiton temperature. The lard was kept at the crystallization temperature for the growth of crystals until the formation of crystal nucleus. Finally, the solid and liquid phases were separated by centrifugation. The optimal first dry fractionation conditions were crystallization temperature of 21 ℃, cooling rate of 2 ℃/h, and crystal-growing time of 14 h. The optimal second dry fractionation conditions were crystallization temperature of 16 ℃, cooling rate of 0.5 ℃/h, and crystal-growing time of 30 h. Under these conditions, the yields of liquefied lard in the first and the second dry fractionation were 81.59% and 79.93%, respectively. After the two-step dry fractionation, lard was liquid at room temperature.

In this study, response surface methodology was used to optimize the ultrasonic-assisted extraction of phytosterol from bamboo shoot scraps. The effects of four variables including solid-to-solvent ratio, ultrasonic power, ultrasonic treatment time and raw material particle size on total phytosterol and β-sitosterol yields were investigated. The optimal extraction conditions were found as follows: 1:31 of solid-to-solvent ratio, 10.5 min of ultrasonic treatment time, 410 W of ultrasonic power, and 86 mesh of raw material particle size. Under these conditions, the total phytosterol and β-sitosterol yields were 0.317% and 0.249%, respectively.

A comparative investigation of the effectiveness of three extraction methods (heating in an acidic environment, alkalization and fermentation) for alfalfa leaf protein  was studied based on extraction yield, nitrogen content, solubility, foaming capacity, foam stability, emulsifying capacity, emulsion stability, water-holding capacity, oil-binding capacity and scanning electron microscopic (SEM) observation. The results showed that the extraction rate and nitrogen content of alfalfa leaf protein from fermentation was 14.9% and 45.08%, respectively, which was significantly higher than those from other two methods. The foaming capacity, water-holding capacity and oil-binding capacity of alfalfa leaf protein obtained from alkalization were 200%, 5.40% and 5.31%, respectively, which were better than those obtained from other two methods. The alfalfa leaf protein obtained from fermentation showed better solubility, emulsifying capacity and emulsion stability, which were 80.53%, 78.60% and 20.65%, respectively. The alfalfa leaf protein prepared by alkalization displayed a loose damaged structure as observed under SEM. The surface structure of the alfalfa leaf protein prepared by other two methods was compact and consecutively intact. Furthermore, fermentation had degrading effect on alfalfa leaf protein. Therefore, different preparation processes can result in differences in the extraction rate, nitrogen content, functional properties of alfalfa leaf protein.

Response surface methodology was employed to optimize three process conditions (material-to-solvent ratio, ultrasonic power and extraction time) that influence the ultrasonic extraction of polysaccharides from Rhizoma Polygonati odorati. The optimal extraction conditions were determined as material-to-liquid ratio of 1:50, ultrasonic power of 426 W, and extraction time of 35 min. Under the optimal extraction process, the extraction rate of polysaccharides from Rhizoma Polygonati odorati. reached 29.09%. Meanwhile, the obtained extract revealed excellent moisture retention capacity and its optimal concentration for moisture retention was 5%.

In the present study, a quadratic orthogonal rotation combination design was used to optimize the vacuum far-infrared radiation drying of Flos Lonicerae. A mathematical model describing drying rate or chlorogenic acid content as a function of heat radiation temperature, drying chamber pressure and material feeding amount was established and was analyzed by analysis of variance and response surface analysis. The results showed that both the mathematical regression models were in good agreement with the experimental process. Three drying parameters could be ranked in descending order of their effects on drying rate and chlorogenic acid content as follows: heat radiation temperature ＞ material feeding amount ＞ drying chamber pressure. Drying rate revealed an upward tread with increasing heating temperature and decreasing drying chamber pressure and material feeding. The content of chlorogenic acid increased with decreasing drying chamber pressure and material feeding, and went up slowly and then dropped  with increasing heating temperature.

In this study the extraction of flavonoids from Chaozhou tangerine pericarp and its antimicrobial application in jelly were studies. The results demonstrated that the optimal extraction parameters were ethanol concentration of 70% (V/V), material-to-liquid ratio of 1:30 (g/mL), extraction temperature of 60 ℃, ultrasonic power of 80 W and extraction time of 80 min. The content of flavonoids in the extract obtained under these conditions was (49.49 ± 2.13) mg/g. The tangerine pericarp extract revealed strong hydroxyl radical-scavenging activity with IC50 of 0.7073 mg/mL and had better antimicrobial effect jelly at a dose of 1.5% (V/V).

An HS-SPME coupled with GC-MS method was developed and applied for the quantification of volatile terpenoids in Chinese medicinal liquor. The effects of SPME fiber type, percentage of ethanol, extraction temperature, and adsorption time on the extraction of volatile terpenoids were evaluated. The optimal SPME extraction parameters were determined as follows: samples were diluted to an alcoholicity of 10% and extracted with 50/30 μm DVB/CAR/PDMS fiber for 45 min at 60 ℃. The proposed method exhibited good linearity. An excellent correlation coefficient was observed for 41 analytes, no less than 0.9921. The limits of detection were in the range of 0.01 to 3.62 μg/L and the limits of quantification varied from 0.03 to 12.05 μg/L. Both the repeatability and precision RSD values were below 15%. The spike recoveries of 41 volatile terpenoids were in the range of 81.01 % to 118.94 %. A total of 41 volatile terpenoids were quantified by this method in base and fished samples of Chinese medicinal liquor   Dongjiu,,. Total terpenoid content was higher in Daqu base liquor compared to Xiaoqu base liquor. Seventeen terpenoids including D-camphor were found in Daqu base liquor rather than Xiaoqu base liquor. Regardless of the affecting factors coming from distillation such as acid and heat, the 17 terpenoids were speculated to be mainly derived from Daqu fermented grains, while calamine was found only in Xiaoqu base liquor, suggesting that it is derived from Xiaoqu fermented grains. This study indicates that the HS-SPME coupled with GC-MS method is suitable for the quantitative analysis of terpenoids in Chinese medicinal liquor.

A new GC-FPD method for the simultaneous determination of dimethylltin (DMT), trimethyltin (TMT) and triethyltin (TET) in Chinese liquor was developed. Organotins were derivatized with NaBEt4, extracted by liquid-liquid extraction with n-hexane, and analyzed by gas chromatography-flame photometry (GC-FPD). The developed calibration curve sof DMT, TMT and TET were all linear in the range of 0.2－2.5 mg/L, with correlation coefficients of 0.9992, 0.9980 and 0.9991, respectively. The limits of detection for three organotins were 0.0161, 0.0167 mg/L and 0.0110 mg/L, respectively. The average recovery rates at spike levels of 0.5 mg/L and 2.0 mg/L were in the range of 67.6%－103.5% with RSD between 5.14% and 18.46%. This new method has been applied for the determination of organotin compounds in wine with satisfactory results.

Refined corn bran (RCB) obtained by removing starch and protein was treated with acid or alkali to obtain acid hydrolysate (HAC) and alkaline hydrolysate (HAL). The monosaccharide composition and ferulic acid content of RCB, HAC and HAL were analyzed by HPLC. The results showed that the major components of HAC were feruloylated arabinoxylan, containing 44.5% of xylose, 20.8% of arabinose and 4.5% of ferulic acid. HAL was mainly arabinoxylan, containing of 50.3% xylose, 24.5% of arabinose and trace amount of ferulic acid. RCB contained 3.5% of ferulic acid.

A convenient and sensitive electrochemical method was developed for the determination of Sudan Ⅰ. Various experimental parameters were optimized. Nano-WO3 was synthesized by a hydrothermal method and used to modify carbon paste electrode (CPE). The voltammetric behavior of Sudan Ⅰ (1-phenylazo-2-naphthalenol) was investigated by cyclic voltammetry (CV), linear sweep voltammetry (LSV) and differential pulse voltammetry (DPV). The oxidation peak current of Sudan I remarkably increased at the nano-WO3 modified electrode and linearly proportional to the concentration of Sudan I from 1.5 × 10-7 to 2.0 × 10-5 mol/L. The detection limit was 8.0 × 10-8 mol/L after 2 min accumulation. The recovery rate of this method for Sudan I was in the range of 91.1%－102%. This method is suitable for the detection of Sudan I in hot pepper products and tomato ketchup.

The volatile components in Dictyophora indusiata Fisch were extracted by simultaneous distillation and extraction (SDE) with dichloromethane as extraction solvent and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 70 compounds were identified using mid-polar and weak-polar columns, including 10 aldehydes, 13 ketones, 5 alcohols, 4 hydroxybenzenes, 4 esters, 5 acids, 12 hydrocarbons, and 17 heterocyclic compounds. Predominant among them were benzeneacetaldehyde, furfural, 1-(2-furanyl)-ethanone, π-patchoulene, (Z,Z)- linoleic acid, isolongifolen-5-one, etc.

A new method for the determination of plant growth regulators including 2-naphthoxyacetic acid, 2,4-dicholrophenoxyacetic acid and 1-naphthlcetic acid in radish was developed by liquid chromatography-electrospray ionization mass spectrometry (LC-ESI/MS). The chromatographic separation was performed on a Diamonsil C18 column (250 mm× 4.6 mm, 5 μm) by using a mobile phase made up of 0.01 mol/L formic acid-ammonium buffer solution (pH 4) and methanol (30:70, V/V) at a flow rate of 0.7 mL/min. The mass spectrometric quantitative analysis was based on selective ionic measurement by electro-spray ionization in the negative ion mode. Baseline separation was achieved for three plant growth regulators within 8 min. Good linearity was observed in the range of 0.01－10 μg/mL for all of them. The detection limit at a signal to noise ratio of 3 was 0.0018 mg/kg for 2-naphthoxyacetic acid, 0.004 mg/kg for 2,4-dicholrophenoxyacetic acid and 0.003 mg/kg for 1-naphthlcetic acid, respectively. Under optimal conditions, the average recovery rate and relative standard deviation were 77.56%－105.08% and 3.48%－15.88% at spike levels of 0.01, 0.05 mg/kg and 0.50 mg/kg, respectively. Therefore, this method is suitable for the determination of plant growth regulators in radish.

The water area of Yixing city, located in the western shore of the Taihu Lake, is one of the famous traditional production places of Corbicula fluminea in China. An ICP-MS was used to study the contents of 6 mineral elements and their correlation in the soft parts of C. fluminea, which collected from the aforementioned water area. The results showed that 6 mineral elements could be ranked in decreasing order of their contents as follows: Na > K > Mg > Mn > Cu > Se, revealing an average content of 1215.2, 763.4, 656.2, 115.6, 65.8 mg/kg and 3.2 mg/kg dry weight basis, respectively. The contents of Cu, Mn and Se of Corbicula fluminea obtained in this study were higher than previously reported. Moreover, a significant positive correlation was found between elemental concentrations of Na-K, Na-Mg, Na-Se, Mg-Se, Mg-K and K-Se, suggesting that co-accumulation of these elements possibly exists in C. fluminea.

The volatile constituents of Ginkgo Biloba exocarp were extracted by solid phase microextraction (SPME) or simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry. As a result, 29 compounds were identified, including 9 carboxilic acids, 9 esters, 3 ketones, 1 aldehyde, 4 alcohols, 1 hydrocarbon and 2 heterocyclic compounds. Both extraction methods allowed the identification of 12 volatile compounds. AS determined by SDE-GC-MS, hexanoic acid (65.88%), butanoic acid (21.46%), n-hexadecanoic acid (4.53%) and octanoic acid (1.15%) were predominant among them. The predominant compounds determined by SPME-GC-MS were butanoic acid (59.96%), hexanoic acid (25.45%), methyl hexanoate (3.90%), methyl butyrate (3.59%) and acetic acid (1.65%). Butanoic acid, hexanoic acid, methyl butyrate, methyl hexanoate, etc made a greater contribution to the odor characteristics of Ginkgo Biloba exocarp.

A simple method based on solid phase extraction (SPE) coupled to high performance liquid chromatography with fluorescence detection was developed for the determination of malachite green (MG) in water samples. MG in water samples was reduced completely to leucomalachite green (LMG) with KBH4. The water samples were purified and enriched with MCX solid-phase extraction cartridges. MG was successfully separated on an Agilent C18 analytical column using a mobile phase consisting of 0.05 mol/L ammonium acetate and acetonitrile (20:80,V/V). Under the optimal conditions, the developed calibration curve was linear in the range of 0.005－0.5 μg/mL for MG with a detection limit of 0.05 μg/L. The mean average recoveries for MG at spike levels of 0.200, 1.00 μg/L and 5.00 μg/L were in the ranges of 91.7%－92.6% in pool water, 87.4%－94.6% in river water, 84.1%－92.6% in sea water, with relative standard deviations (RSD) of 4.5%－5.9%, 2.8%－4.1% and 5.4%－6.5%, respectively. The results show that this method is sensitive, accurate and suitable for the determination of MG residues in water samples.

A simple and rapid method for microwave-assisted DNA extraction from A. acidoterrestris in juice sample was developed in this study. A pair of primers was designed based on the gene sequence encoding squalene epoxidase from  Alicyclobacillus acidoterrestris published in the Genbank database to establish a PCR assay for detecting Alicyclobacillus acidoterrestris in apple juice. The specificity and sensitivity of the method was investigated by DNA amplification from 11 Alicyclobacillus spp. and 7 other bacteria using the designed specific primers. The detection limit was determined using serially diluted extracts. The results of gel electrophoresis indicated that the DNA bands of microwave-assisted samples were the same as those obtained from ZR Genomic DNA Kit, implying effective bacterial cell lysis in juice samples. The limit of detection of this method was 200 CFU/mL. Only 2 hours were required to detect A. acidoterrestris in juice sample by this method. In conclusion, the microwave-assisted DNA extraction coupled to PCR detection method provides an effective and stable approach for the online detection of Alicyclobacillus spp. from apple juice.

Aroma components were extracted from fried oat by simultaneous distillation and extraction (SDE), and analyzed by gas chromatography-mass spectroscopy (GC-MS). A total of 86 components were separated. Of them, 58 were identified, accounting for 85.23% of total peak area. The major components were Z,Z-9,12-octadecadienoic acid (20.01%), E,E-2,4-decadienal (7.15%), hexadecanamide (5.30%), eicosane (4.38%), hexadecane (4.17%), ethyl acetate (3.52%), 2,6-dimethyl-pyrazine (3.03%), 3-ethyl-2,5-dimethyl-pyrazine (2.96%), hexanal (2.65%), 2-ethyl-5-methyl-pyrazine (2.64%) and 1-pentanol (2.11%).

Microwave digestion technique was used in the determination of calcium in milk by flame atomic spectrometry and the application of this technique in dairy products was optimized by one-factor-at-a-time and orthogonal array design methods. The optimal digestion conditions were 0.9 mL of nitric acid, 4.0 mL of hydrogen peroxide and 28 min of digestion time. The recovery rate was in range of 96.0%－98.1% for calcium in milk with RSD of 0.50%. Our study shows that microwave digestion allows rapid and large-scale sample pretreatment is helpful to increase the accuracy of determination for calcium because of less time consumption and complete digestion.

The aroma components in leaves of Blumea balsamifera (L.) DC. harvested in fall and winter were extracted by headspace solid-phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that 49 aroma components were found in fall leaves (91.37%), including 43 terpenoids (81%); 47 aroma components were found in winter leaves, including 37 terpenoids (88.48%). The top five components were (E)-caryophyllene (24.88%), l-borneol (17.86%), (+)-γ-gurjunene (12.27%), xanthoxylin (7.83%) and (E)-ocimene (3.6%) in fall samples, and l-borneol (47.3%), camphor (13.64%), (E)-caryophyllene (7.41%), (+)-γ-gurjunene (3.9%) and β-caryophyllene epoxide (2.75%) in winter samples. Fall and winter samples contained 31 aroma components in common and therefore had similar aroma characteristics, namely camphor, pepper and herbal aroma. However, a significant difference in the relative contents of the aroma components common to samples harvested in both seasons was found. Eighteen and 16 components were exclusive to winter and fall samples, respectively. In conclusion, the volatile oil components in Blumea balsamifera (L.) DC. vary seasonally.

Two pretreatment methods including soaking at room temperature and steam distillation were comparatively evaluated for their effectiveness in determining formaldehyde content in different types of smoked meat products from different producing areas. The results showed that steam distillation was superior to soaking at room temperature in terms of spike recovery, relative standard deviation and limit of detection.In addition, high formaldehyde content in traditionally smoked meat products was detected. The content of formaldehyde was 21－124 mg/kg in the surface and 8－22 mg/kg in the inner part of smoked meat products.

The volatile components of Acetes chinensis extract and its hydrolysates prepared with single enzymes including papain, alkaline protease and neutral protease were identified and analyzed by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) to examine the effect of enzymatic hydrolysis on the flavor of Acetes chinensis. 48, 65, 67 and 70 components were detected in Acetes chinensis extract and three single enzyme hydrolysates prepared with papain, alkaline protease and neutral protease, respectively, mainly including alcohols, aldehydes, kotones, and pyrazines, which contributed in a coordinated manner to the formation of flavor in Acetes chinensis and its hydrolysates. Three Acetes chinensis hydrolysates had better flavor than Acetes chinensis extract, mainly as a result of the fact that there were more kotones, pyrazine, nitrogen-containing compounds, oxygenated compounds and sulfuric compounds and less aldehydes with pungent odor in the hydrolysates. The flavor differences observed among the different hydrolysates were ascribed to their differences in the kinds and contents of volatile components. The papain hydrolysate exhibited the best flavor. Therefore, enzymatic hydrolysis reaction can maintain and improve the flavor of Acetes chinensis and provide promising hydrolysates for future applications.

In this study, the contents of ellagic acid (EA) in different parts of mature longan cultivars Shixia and Chuliang were determined by HPLC. The sample extraction was achieved through hot reflux in 30 mL of 80% methanol aqueous solution for 2 h. The chromatographic separation was achieved on an Agilent C18 column (250 mm × 4.6 mm i.d., 5 μm) using a mobile phase composed of methanol, water and glacial acetic acid (50:49.7:0.3, V/V) at a flow rate of 1 mL/min. The injection volume, column temperature and detection wavelength were set at 10 μL, 35 ℃ and 254 nm, respectively. The linear range for EA was 1－200 μg/mL with a regression coefficient of 0.999. HPLC results showed that the content of EA in different parts of longan cultivars Shixia and Chuliang decreased in the following order: stone fruit ＞ peel ＞ pulp. The EA levels in the peel and pulp measured in this study were much higher than those reported in other fruits.

In order to explore the role of actinomycetes in Luzhou-flavor liquor brewing, 123 actinomycete strains were isolated from the pit mud, distillers grains, pitroom air, koji room air. The alcohol-soluble and water-soluble volatiles in the fermentation broth of the isolated actinomycete strains were analyzed by GC-MS. The results showed that volatiles were detected in all 123 strains, and the volatile composition from these strains was different. Streptomyces sp. produced several important aroma-producing and flavor-producing substances such as organic acids, aldehydes, ketones and alcohols in Luzhou-flavor liquor. Therefore, actinomycetes, especially Streptomyces sp. plays an important role in Luzhou-flavor liquor brewing and consequently have great prospects for future applications in liquor brewing and other related fields.

An investigation of honey protein behavior can offer the opportunity to find a new approach to distinguish between adulterated and authentic honey products. In the present study, the electrophoretic behavior and content of honey protein from different floral sources and different geographic origins was explored by means of SDS-PAGE technique. The results indicated that the electrophoretic behavior and content of honey protein varied with floral sources and geographic origins. Protein content was far lower in adulterated honey compared to authentic honey, while little difference in their SDS-PAGE patterns was observed.

Wide Rosa roxburghii juice from Xuan En, E’Zhou was extracted by headspace solid-phase microextraction (HS-SPME) to obtain free volatile components, and adsorbed with Amberlite XAD-2 column and hydrolyzed with β-glucosidase to release O-glycoside-bound volatile components. Both volatile compounds were analyzed by gas chromatography-mass spectroscopy (GC-MS). The results indicated that there was a significant difference observed in the composition and contents of free volatile components and O-glycoside-bound volatile components. Totally 38 free volatile compounds and 38 O-glycoside-bound volatile compounds were identified. The major free volatile compounds were (+)-limonene, leaf alcohol, ethyl butyrate, hexanol, styrene, ethyl isovalerate, 2,4-di-tert-butylphenol, γ-terpinene, β-myrcene, β-ocimene, 3-hexenyl butyrate, linalool, octanoic acid, ethyl caprylate and (-)-dipentene. Meanwhile, the major O-glycoside-bound volatile compounds were 4-hydroxycinnamic acid, 4,5,-dimethyl-2,-hydroxyacetophenone, octanoic acid, cinnamic acid, 2,4-di-tert-butylphenol, 3,4-dimethoxycinnamic acid, benzyl alcohol, hexanoic acid, 3,4,5-trimethoxyphenol, leaf alcohol and 4-hydroxy-3-methoxycinnamic acid. In addition, 33 compounds were found only in the O-glycoside-bound volatile components, which were benzyl alcohol, phenylethyl alcohol, neroli, cinnamic acid, vanillic acid, 3-hydroxybutyric acid ethyl ester, eugenol, and so on.

The pyrolysates of Herba Epimedii from four different growing areas were investigated by Pyrolysis-Gas Chromatography. The results indicated that 68, 48, 51 and 56 compounds were identified from the pyrolysates Herba Epimedii grown in Yunnan, Jilin, Liaoning and Sichuan, respectively, which were mainly phenols, ketones, aldehydes, alkenes, terpenoids and heterocyclic compounds. The most predominant compound was phenol (5%－8%) followed by cyclopenten-1-one, benzofuran, phenol derivatives, etc. The composition of pyrolysates of Herba Epimedii from four different growing areas was basically consistent, while the contents all identified compounds varied with growing areas. Greatly different lcariin contents were determined by HPLC in Herba Epimedii from Yunnan, Sichuan, Liaoning and Jilin, which were 5.49%, 12.85%, 1.95% and 2.82%, respectively.

Five typical dark tea samples were analyzed by Fourier transform infrared spectroscopy (FTIR) and their spectral characteristics were also compared. The results showed that tea samples processed from different raw materials by different technologies had their own unique infrared spectrum because of different chemical composition and relative contents. The differences found in peak number, peak shape, wave number, and relative intensity of their infrared first-order spectra and second derivative spectral similarity allowed the discrimination of these tea samples. FTIR is a rapid, simple, intuitive and suitable method for the identification of dark tea.

The volatile components of fresh and defatted deodorized samples (obtained from two different methods, namely single alkali treatment and alkali-salt treatment) of Pseudosciaena crocea meat were analyzed by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) through NIST MS spectral library searching and alignment of spectral data. A total of 48 kinds of volatile components were identified in fresh Pseudosciaena crocea, among which carbonyl compounds and alcohols were predominant. The main compounds responsible for the fishy odor of Pseudosciaena crocea were hexanal, 2,4-decadienal, 1-penten-3-one, 3,5-octadien-2-one, 1-penten-3-ol and 1-octen-3-ol. Twenty-four and 18 kinds of compounds were identified from the samples obtained from single alkali treatment and alkali-salt treatment, respectively. These results indicate that both treatments can not only provide effective degreasing, but also promote the release of fishy odor from fish, thereby improving the meat quality and flavor of Pseudosciaena crocea.

A rapid, accurate and sensitive method for simultaneous detection of Escherichia coli, Salmonella spp, Staphylococcus aureus, Shigella dysenteriae and Listeria monocytogenes was developed by using DNA microarray coupled with multiplex PCR. Six pairs of primers and oligo-nucleotide probes were designed and synthesized by using the Slt gene of Escherichia coli, the invA gene of Salmonella spp, the nuc gene of Staphylococcus aureus, the ipaH gene of Shigella dysenteriae and the inlA gene of Listeria monocytogenes as target genes, and 16S rDNA of bacteria as positive control. The multiplex PCR products were hybridized with DNA microarray containing specific probes for five food-borne pathogenic microorganisms. DNA microarray could allow simultaneous detection of five specific pathogens with detection limit of 2 pg, which was more sensitive than multiplex PCR with detection limit of 20 pg. Similarly, the application of DNA microarrary in the detection of actual meat and meat products revealed higher accuracy than traditional culture method. Therefore, DNA microarray provides a specific, sensitive and promising approach for the detection of pathogenic microorganisms.

A method was developed for the determination of benzopyrene by solid-phase extraction on a neutral Al2O3 cartridge coupled with ultra performance liquid chromatography (UPLC). Benzopyrene in samples were extracted into n-hexane, cleaned up, and concentrated by rotary evaporation and dissolved in n-hexane again before chromatographic separation and fluorescence detection. The mobile phase was acetonitrile-water (75:25, V/V) at a flow rate of 0.5 mL/min. Benzopyrene was quantified by external standard method. A good linear relationship between peak area and benzopyrene concentration was achieved in the range of 0.10－50.0 μg/L (R2 ＝ 0.9998). The mean spike recovery rates of benzopyrene at three concentration levels were in the range of 91.7%－97.5%, with relative standard deviation (RSD) of less than 2%. The limits of detection (LOD) and quantification (LOQ) were 0.01 μg/kg and 0.03 μg/kg, respectively. The developed method is characteristics of simple operation, good reproducibility, high sensitivity, and rapid, reliable and suitable determination for benzopyrene in cooking oil.

A GC-MS method for the determination of fatty acids in pine pollen was established using Soxhlet extraction, methyl esterification and GC-MS and applied to comparatively analyze the relative contents of 12 main fatty acids in pone pollen from different varieties. This method provided a rapid, effective strategy for the determination of fatty acids in pine pollen. Except palmitic acid and heptadecanoic acid, all other 10 identified fatty acids showed a significant difference in their relative average contents (P ＜0.05). Moreover, both the relative average contents of saturated and unsaturated fatty acids exhibited a highly significant difference among five investigated varieties of pine pollens (P ＜ 0.01).

Objective: To establish a method for determining ω-3 polyunsaturated fatty acids including eicosapentaenoic acid (EPA), docosapentenoic acid (DPA) and docosahexaenoic acid (DHA) in seal oil. Methods: Fatty acids in seal oil were methyl esterified using a KOH-methanol solution. The applicability of the developed method was validated. Results: This method revealed an excellent liner relationship for methylated EPA, DPA and DHA in the concentration range of 10－2000μg/mL with recovery rate of 96.93%－103.38% and RSD less than 2%. Conclusion: This method is simple, rapid, accurate and suitable for the analysis of fatty acids in seal oil.

Solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor components of fried lotus root stuffed with meat. The optimal SPME extraction condition was determined by orthogonal array design method as follows: a 14.00 g sample was put into a 40 mL vial and extracted with a CAR/PDMS fiber at 90 ℃ for 70 min. Totally 53 kinds of compounds including aldehydes, sulfur-containing compounds, esters, ketone and furan compounds were detected. Small molecules like aldehydes mainly stemmed from oil oxidation. Sulfur-containing heterocyclic compounds and part of aldehydes, ketones and ester compounds mainly stemmed from Maillard reaction and Strecker degradation of meat. Pyran and pyrazine resulted from Caramelization reaction and Strecker degradation of coating batter at high temperature. From these results, it can be concluded that SPME coupled with GC-MS is applicable for the analysis of volatile flavor components in fried lotus root stuffed with meat. Meanwhile, we also found that stuffed meat, condiments, coating batter and lotus root made great contribution to the pleasant flavor of this product.

An HPLC method was proposed to simultaneously determine seven organic acids in seabuckthorn juice. The organic acids were separated on a reversed-phase Sepax C18 column (the column temperature was set as 30 ℃) using 0.05 mol/L KH2PO4 (pH 2.70, adjusted with 20% phosphoric acid solution) as the mobile phase at a flow rate of 0.6 mL/min and detected at 210 nm. The results indicated that seven organic acids were separated well, all their correlation coefficients (R) were larger than 0.9925, and their recovery rates were in the range of 93.7%－103.2%, and with relative standard deviations (RSD) lower than 4.0%.

A high performance liquid chromatography (HPLC) method was developed for determining β-carotene in 15 vegetables. β-carotene was extracted from vegetables by ultrasonic-assisted extraction, separated on a kromasil C18 column (4.6 mm × 300 mm, 5 μm) using a mobile phase consisting of methanol-tetrahydrofuran (THF)-butylated hydroxytoluene (BHT) (9:1:0.01, V/V), and detected with a UV detector at 448 nm. The proposed method was characteristics of short running time (21 min), sensitive detection limit (0.075 μg/mL), excellent linear relationship (R2＝0.9997) and high precision (97.84% average recovery rate). Moreover, this method provided an effective strategy to prevent the oxidation of β-carotene in fresh vegetable samples.

Objective: To explore the change of volatile components in mackerel fish before and after heating and provide a theoretical reference for the management of mackerel flavor and quality during processing. Methods: Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile components in white meat and red meat of mackerel fish. Results: Totally 32, 41, 39 and 52 kinds of volatile compounds in white meat and red meat of mackerel fish as well as their heat-treated samples were detected by HS-SPME-GC-MS. Among these volatile compounds, hydrocarbons and carbonyl compounds were dominant. Hydrocarbons contributed to the overall flavor of mackerel fish and carbonyl compounds contributed to the smell of mackerel fish, of which the relative contents were 23.35%, 22.47%, 58.65% and 33.52% in original and heat-treated samples of white meat and red meat, respectively. Results: The major volatile flavor components in mackerel fish include hexanal, 2-hexenal, 2,4-heptadiene aldehyde, 2-octene aldehyde, nonanal, 2,4-kuei-diene aldehyde, 3,5-octadiene-2-ketone, 1-penten-3-ol, 1-octen-3-ol, 2-ethyl-furan and 2-pentyl furan.

Objective: To develop an analytical method for the simultaneous determination of seven organic acids in fruit vinegar by high-performance liquid chromatography (HPLC). Methods: Organic acids in fruit vinegar were extracted with water, cleaned up using an LC-SAX solid phase extraction cartridge, separated using an Atlantis    T3 C18 column and detected using a diode-array detector. Results: Seven organic acids were separated within 15 minutes. The recovery rates of seven organic acids were in the range of 97.5%－105.1% with RSD of less than 1.31%. The limits of detection were 0.30－1.80 μg/mL. Conclusion: This method provides a simple, rapid, accurate and suitable method for the simultaneous determination of organic acids in fruit vinegar.

D101 macroporous resin was used to purify gypenosides from crude extract of Gynostemma pentaphyllum (Thunb.) Makino leaves. The effects of sample concentration and ethanol concentration for desportion on the adsorption and desorption of total saponins were investigated to find optimal chromatographic conditions for enriching and separating ginsenosides Rb1, Rb3 and Re. HPLC-ELSD was used to analyze eluates obtained with different concentrations of ethanol. The optimal purification conditions were determined as follows: 6 mg/mL sample concentration and desorption with 50% ethanol aqueous solution, resulting in a total saponin purity of 92.76%.

To clarify the mechanism of action of natural composite preservative (NCP) and prolong the shelf life of aquatic products, Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) fingerprinting was used to study the effect of an NCP consisting of chitosan, lysozyme and tea polyphenols in 1.0% acetic acid solution at respective concentrations of 10.0 g/L, 6 × 106 U/L and 3.0 g/L on the evolution of diversity of microbial populations in cutlassfish (Trichiurus haumela) during cold storage. SDS pyrolysis method was used for total genomic DNA extraction from control and NCP-treatment samples of cutlassfish, and the V3 variable regions of 16 S rDNA were subjected to PCR amplification for DGGE fingerprinting of dynamic changes. The results of DGGE fingerprinting indicated that cutlassfish possessed abundant microbial communities during the early part of the storage period (16 d). However, with increasing storage time, only few bacterial species kept alive and became dominant at last. The main brands in the DGGE patterns of cutlassfish were sequenced to identify 12 bacterial species. The specific spoilage organisms (SOSs) of control and NCP-treatment samples of cutlassfish in the final stages of spoilage showed high similarity. Psychrobacter sp. was dominant in the early stages, whereas the proportions of Shewanella sp. and Pseudomonas sp. increased gradually with the extension of storage time, and became dominant. Moreover, both Pseudomonas fluorescens and Vibrio sp. were highly proportional. In addition, NCP treatment had no obvious inhibitory effect on Shewanella sp. or Pseudomonas sp.

Purposes: Post-harvest Huangguan pears were used to investigate the changes and effects of different coating treatment on antioxidant activity during storage. Methods: Huangguan pears were soaked with CaCl2 or coated with pullulan. The contents of total phenolic, total flavonoid and vitamin C in different parts of a fruit, and the activities of SOD, POD and CAT and DPPH radical scavenging ability were measured during storage. Results: Both treatments could significantly restrain the decline of vitamin C, total phenolic and total flavonoid contents, and SOD and CAT activities. The activity of POD was significantly inhibited during storage (P ＜0.05). Moreover, the various antioxidant indexes of the peel were much higher than those of the pulp. Conclusion: Coating treatments can improve antioxidant activities in pear fruits and protect antioxidant components and fruit quality during circulation by significantly inhibiting the loss of antioxidant components and the decline of antioxidant enzymes.

The effectiveness of microwave-assisted coating in maintaining the quality of bamboo shoots during post-harvest preservation at 4 ℃ for 60 d was evaluated in this study. The changes of weight loss rate, respiration intensity, hardness, PAL activity, POD activity, cellulose content, lignin content and total sugar content in samples with microwave-assisted coating, single microwave radiation, single coating and no treatment were measured at regular time intervals during the storage period. The results showed that microwave-assisted coating was superior to other treatments in terms of each index. This technology significantly inhibited the aging of bamboo shoots, remained good appearance quality of bamboo shoots and resulted in a shelf life of more than 50 days.

The effect of different storage temperatures on the properties of actomyosin of crisped grass carp muscle was studied. The solubility of myofibrils, the activity of Ca2+-ATPase, T-SH content and A-SH content in crisped grass carp revealed an obvious decrease, while surface hydrophobicity (SoANS) increased with prolonged storage time. However, specific properties of protein were greatly influenced by storage temperature. Higher storage temperature resulted in decreased Ca2+-ATPase activity and T-SH and A-SH contents, and increased surface hydrophobicity.

In order to provide references for preparing blend oil from soybean oil and palm oil with different melting points, the effects of different types and amounts of anti-crystallization agent and soybean oil-to-palm oil ratio on the cold storage stability of blend oil were studied. The best anti-crystallization agent was hydroxyl stearin at a dose of 0.025%.  The blend oil A composed of 70% soybean oil, 30% palm olein with melting point of 10 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 16 hours at 0 ℃ and more than 72 h at 5 ℃. The blend oil B composed of 70% soybean oil, 30% palm olein with melting point of 18 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 30 h at 10 ℃. The blend oil C composed of 60% soybean oil, 40% palm olein with melting point of 18 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 20 h at 15 ℃. The blend oil D composed of 60% soybean oil, 40% palm olein with melting point of 24 ℃ and 0.025% hydroxy stearin could be kept transparent for more than 10 h.

The effects of rosemary, clove and cassia extracts on lipid oxidation, colour stability and sensory evaluation of frozen (－18 ℃) beef balls stored for 120 days were investigated. Thiobarbituric acid reactive substances (TBARS), peroxidate value (PV), color and sensory quality of balls were determined. The results showed that addition of spice extract could retard lipid oxidation significantly (P ＜0.05), increase L*-value, and decrease a*-value. Samples with added spice extracts also had better sensory quality after 120 days of storage than that of control samples. This study demonstrates that spice extracts can delay lipid oxidation and improve the flavor of frozen beef balls.

Sinonovacula constricta was treated with complex biological preservatives and then stored in cold environment (0－2 ℃). The fresh-keeping effect of complex biological preservatives on Sinonovacula constricta was evaluated by determining the changes of thibabituric acid (TBA), free fatty acid (FFA), total volatile basic nitrogen (TVBN) and Ca2+-ATPase during the storage process. The results showed that complex biological preservatives revealed an obvious fresh-keeping effect on Sinonovacula constricta during the cold storage.The preservative composed of 0.05% lysozyme, 0.02% Nisin, 7% glycine and 0.07% potassium sorbate had the best fresh-keeping efficiency and could significantly prolong the shelf life of Sinonovacula constricta.

In this study, accelerated storage tests were used to explore the kinetics of lipid oxidation in peanut and walnut kernels and develop mathematical models for predicting their shelf lives. Peanut and walnut kernels were stored at 0－50 ℃ in a vacuum or atmospheric environment to measure the changes of peroxide value (POV) at 20 d intervals during storage at different temperatures (0, 20, 30, 40 ℃ and 50 ℃). A first-order reaction model between logarithmic POV and storage time (t) was fitted and an Arrhenius model of reaction rate constant (k) with respect to storage temperature (T) was established for peanut and walnut kernels, respectively. The oxidative rancidity of both kernels could be inhibited in vacuum or at lower temperature due to the increased EA; walnut kernels were more sensitive to oxidation due to having lower EA than peanut kernels. The observed high regression coefficients (R2 ＞ 0.95) and similarity between the experimental and predicted shelf lives of peanut and walnut kernels indicated the high reliability of the established first order reaction model and Arrhenius model for the prediction of shelf life during storage at 0－50 ℃.

In this study, the effect of continuous light illumination at 2000 lx on the quality of fresh-cut broccoli during 7 days of cold storage was investigated by spectrophotometry. The results indicated that light illumination significantly alleviated chlorophyll degradation and yellowing occurrence during storage, and meanwhile could maintain carotenoids, total soluble solid and vitamin C contents as well as antioxidant capacity of fresh-cut broccoli during storage. However, light illumination also induced more weight loss of fresh-cut broccoli during the whole storage compared with dark storage.

In the present study, the effect of 1-methylcyclopropene (1-MCP) on non-volatile flavor compounds in post-harvest    
 Blackamber, plum during storage at 20 ℃ was explored by using principal component analysis (PCA), correlation analysis, partial least squares regression (PLSR) and path coefficient analysis. The results showed that the major non-volatile compounds in Blackamber, plum fruits were D-fructose, D-glucose, sucrose, sorbitol and malic acid. The level of D-fructose was higher at harvest period and the early stage of storage, and the release of sucrose was higher at the later stage of storage. 1-MCP treatment inhibited the transformation of sucrose to D-fructose and D-glucose, and delayed the decrease of SSC. At the same time, 1-MCP treatment induced the decrease of malic acid, citric acid and L-aspartic acid and the consequent increase of pH in plum fruits. PLSR and path analysis showed that sensory sweetness/sourness ratio was correlated strongly in a positive manner with sucrose or sorbitol and was affected mainly by sucrose as a result of its indirect effect on sorbitol, D-fructose and malic acid. Moreover, a high positive correlation between acidity and sensory sourness was observed.

The activities of phenylalanine ammonialyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) and the contents of malondialdehyde (MDA), polyphenol and lignin in fresh-cut bamboo shoots stored at 4 ℃ were measured and the lignification mechanism was explored. The results indicated that the activities of PAL and POD and MDA content tended to increase and then decrease with increasing storage time. PPO activity slowly ascended during the first 6 days, and began to descend on the 15th day, whereas polyphenol content sharply declined during the first 6 days, then slow rose, and began to decline again on the 12th day. Lignin content showed a continuous increase, which was 5%－26% in the bottom, 3%－24% in the middle and 2%－22% in the top. These data suggest that the activities of PAL and POD considerably increase during cold storage, which are the key enzymes in the lignification of fresh-cut bamboo shoots. Moreover, phenolic compounds are involved in the synthesis of lignin by providing precursors. Meanwhile, MDA may also be involved in the lignification of fresh-cut bamboo shoots, which needs further identification. Lignin content gradually decreases from the bottom to the top of bamboo shoots, implying the lignification process proceeds from the bottom to the top.

All black rice, black beans and black sesame are of high nutrition and health value. In the present study, black rice, black beans and black sesame were used to develop a composite beverage. One-factor-at-a-time and orthogonal array design methods were employed to optimize the manufacturing process. Baking at 150 ℃ for 10 min was found optimal for black rice. The optimal gelatinization condition for black rice slurry was cooking at 90 ℃ for 20 min. The optimal hydrolysis parameters for black rice slurry were hydrolysis at 80 ℃ for 60 min with 0.3% high-temperature amylase followed by with 0.2% alkaline proteinase for another 50 min at 60 ℃. The best composite beverage with delicate taste, rich nutrition and good stability was obtained using the process: black rice, black beans and black sesame slurries were mixed at a ratio of 5:2:3, diluted with a 2-fold volume of water, added with 6% sucrose, a composite stabilizer consisting of 0.1% CMC, 0.5% sodium alginate and 0.12% xanthan gum, and a composite emulsion composed of 0.02% sucrose ester, 0.06% trimeric ester and 0.16% polymannuronicate, double-homogenized at 60 ℃ and 25 MPa, and finally sterilized at 110 ℃ for 30 min.

The formula of a complex stabilizer composed of monoglyceride, SE, xanthan gum and carrageenin in peanut-soybean beverage was optimized using uniform design and principal component analysis (PCA). A mathematical regression model describing stability score as a function of stabilizer components was established. The results showed that the cumulative contribution rate of two PCs was 92.6%, which could reflect 92.6% variation of experiment data. In the ranges studied, the highest integrative score was obtained at the conditions of 0.10% SE, 0.08% monoglyceride, 0.07% xanthan gum and 0.02% carrageenin, and the prepared beverage was stable. The descending order of the effects of stabilizer components was monoglyceride＞xanthan gum＞carrageenin＞SE.

Objective: Mixed tumorous stem mustard and carrot juices and skim milk were fermented by mixed lactic acid bacteria to develop a fermented milk beverage. Methods: The fermentation starter was composed of Streptococcus thermophiles, Lactobacillus planetarium and Lactobacillus acidophilus. One-factor-at-a-time experiments and a five-variable, four-level orthogonal array design were used to determine optimal fermentation conditions based on acid production and viable lactic acid bacterial count. Results: The optimal fermentation starter was a 1:1:1 mixture of Streptococcus thermophiles, Lactobacillus planetarium and Lactobacillus acidophilus. The optimal fermentation conditions were 6:4 of ratio of tumorous stem mustard to carrot juices, 4% skim milk, 2% of inoculum size, 40 ℃ of fermentation temperature and 24 h of fermentation time. The optimal amounts of sucrose, citric acid, sodium carboxy methyl cellulose (CMC-Na) and xanthan gum added to the fermentation broth were 4%, 0.04%, 0.2% and 0.03%, respectively.