The deacidification of rice bran oil was studied using molecular distillation. Based on one-factor-at-a-time experiments, Box-Behnken experimental design and response surface methodology were applied to investigate the effects of temperature, rotation speed and dripping speed on the acid value of rice bran oil. A quadratic regression model was built. The optimal molecular distillation conditions were determined as 208 ℃ of distillation temperature, 183 r/min of rotation speed and 2.05 mL/min of dripping speed. After treatment under these conditions, the acid value of rice bran oil was 1.01 mg/g KOH.

This study was designed to optimize the extraction of polysaccharides from Laminaria japonica by one-step hydrolysis with four different enzymes. By using orthogonal array design and analysis of variance based on one-factor-at-a-time experiments, the optimal hydrolysis conditions for polysaccharide extraction from Laminaria japonica were 0.5% cellulase, 1.0% pectinex, 1.0% papain, 1.0% xylanase, extraction temperature of 30 ℃, extraction time of 3 h and pH 5.0. Under these conditions, the extraction yield of polysaccharides was 78.9%, which was increased approximately 3-fold compared with that obtained by the traditional extraction method.

The extraction of alkali-soluble proteins from Juglans mandshurica Maxim kernel waste left over after oil extraction with supercritical carbon dioxide was optimized using one-factor-at-a-time and orthogonal array design methods. The effects of NaOH concentration, material-to-solvent ratio, temperature and extraction time on the extraction yield of protein. It was found that the highest extraction yield of protein, 88.05%, was obtained after 1.5 h of extraction with 0.02 mol/L NaOH solution at a material-to-solvent ratio of 1:30 and 50 ℃. The isoelectric point of the extract obtained under these conditions was measured to be 4.5. SDS-PAGE analysis showed that the molecular weight distribution of alkali-soluble proteins from Juglans mandshurica Maxim kernels was mainly 100, 60, 36 kD and 20 kD.

The effects of different sequential combinations of ultrasonic treatment and single-stage multi-enzyme hydrolysis on the extraction yield of pumpkin polysaccharides were explored in this study. The best combination for extraction of pumpkin polysaccharides was simultaneous treatment. The best dosages of pectin, papain and cellulase were 42, 200 U/g and 40 U/g, respectively. The best extraction conditions for pumpkin polysaccharides were determined by response surface methodology to be simultaneous hydrolysis at 51.5 ℃, a liquid-to-material ratio of 7:1 and initial pH 4.4 and ultrasonic treatment at 400 W. Under these conditions, the extraction yield of pumpkin polysaccharides was 4.39%.

The aim of the present study was to optimize the formulation of pullulan-gelatin composite films using one-factor-at-time design and response surface methodology. The tensile strength of pullulan-gelatin composite films was affected most by glycerol concentration and least by pullulan concentration. Pullulan-gelatin composite films composed of 2% pullulan, 5% gelatin and 1% glycerol showed the highest tensile strength. A relative error of 5.18% was found between the actual (89.83 MPa) and predicted (85.18 MPa) tensile strength, suggesting high reliability of the optimized formulation.

In this study, the effects of pH, temperature, material-to-liquid ratio, and extraction time on the extraction rate of   alkali-soluble protein (ASP) from kidney beans grown in Qiangjiang region were explored by one-factor-at-a-time design. The optimal process conditions for ASP extraction were determined by response surface methodology as pH 8.93, material-to-liquid ratio of 1:10.67, extraction time of 22 min, and extraction temperature of 48 ℃. The protein isolate obtained under these conditions was analyzed for functional properties such as water-holding capacity, oil-absorbing capacity, foaming properties and emulsifying properties.

The effectiveness of four different proteases in hydrolyzing high temperature rice bran meal for enzymatic extraction of alkali insoluble protein was compared to identify alkaline protease as the best choice. The effects of alkaline protease dose, temperature, pH and hydrolysis time on extraction efficiency were explored by one-factor-at-a-time design. Using orthogonal array design, the optimal conditions of alkaline protease dose, temperature, and pH were determined to be 300 U/g, 55 ℃, and 8.5, respectively. Under these conditions, the extraction yield of alkali insoluble protein was up to 28.9%.

This paper reports the optimization of process parameters for the preparation of sweet almond oil microcapsules using casein and maltodextrin as coating materials by freeze drying technology. The optimal preparation conditions were determined as 22% of sweet almond oil, 2.2% of emulsifier (glycerin monostearate), 5% of casein and 7 min of homogenization time. The microcapsules obtained under these conditions were loose, and the embedding rate was 85.38%.

In order to improve the comprehensive value of rapeseed meal, hot-water extraction followed by ion precipitation was applied to prepare polyphenols from rapeseed meal. Using an orthogonal array design based on one-factor-at-a-time experiments, the optimal extraction conditions were determined as 50 ℃ of extraction temperature, 75 min of extraction time, 1:13 of material-to-liquid ratio, and 2 of repeated extraction number. Moreover, the largest amount of rapeseed polyphenols was precipitated by adding a 1.5-fold weight excess of ZnCl2 and adjusting the pH to 6.0. The obtained rapeseed polyphenols were light yellow powder and showed a yield of 1.66% and a purity of 90.03%.

Objective: To compare the extraction efficiencies of polysaccharides from Campanumoea javanica roots by different extraction methods. Methods: Three different extraction methods were optimized by uniform design combined with second-order polynomial regression analysis for enhanced extraction efficiency. Results: The optimal hot water extraction conditions were material-to-liquid ratio of 1:25 (g/mL), extraction temperature of 70 ℃ and extraction time of 60 min. Under these conditions, the maximum yield of polysaccharides was 28.05%. The optimal ultrasonic-assisted extraction conditions were material-to-liquid ratio of 1:50 (g/mL), ultrasonic power of 210 W and extraction time of 40 min. Under these conditions, the maximum yield of polysaccharides was 28.12%. The optimal microwave-assisted extraction conditions were material-to-liquid ratio of 1:15 (g/mL), microwave power of 900 W and extraction time of 5 min. Under these conditions, the maximum yield of polysaccharides was 28.99%. Conclusion: No significant difference was observed among three extraction methods. However, ultrasonic-assisted extraction and microwave-assisted extraction have a time-saving advantage over hot water extraction.

In order to obtain a better drying method for mango products, the effects of microwave vacuum freeze drying, hot-plate vacuum freeze drying and hot air drying on the rehydration rate and sensory quality of dried mango were comparatively analyzed. The results indicated that vacuum freeze drying could provide better indices of dried products when compared with hot-air drying. Microwave vacuum freeze dried mango exhibited the best rehydration performance with rehydration rates of 3.363 and 3.674 at 25 ℃ and 100 ℃, respectively, followed by hot-plate vacuum freeze dried mango with rehydration rates comparable to those of microwave vacuum freeze dried mango at 25 ℃ and 100 ℃; the worst rehydration properties were obtained when mango was dried by hot air drying with rehydration rates of 2.140 and 3.028 at 25 ℃ and 100 ℃, respectively. Similarly, microwave vaccum freeze drying resulted in the best color, aroma and taste in dried mango, followed by hot-plate vacuum freeze drying; hot air dried mango showed the worst color, aroma and taste.

This study was undertaken to optimize the ultrasonic-assisted extraction of CoQ10 from peanuts using orthogonal array design. Ultrasonic power was identified as the most important factor affecting extraction efficiency, followed by total ultrasonic treatment time and single working time/intermittent time; and water amount had the smallest effect on extraction efficiency. The optimal process conditions for extracting CoQ10 from 20 g of dried peanuts were determined as total ultrasonic treatment time of  45 min, ultrasonic power of 300 W, working/intermittent time of 7.5 s/5.0 s and water amount of 400 mL. The extraction yield of coenzyme Q10 reached up to 461μg/g under these conditions.

Objective: To optimize the reflux extraction of total flavonoids from leaves and stems of Cupressus chengjana S. Y. Hu. Methods: One-factor-at-a-time design and response surface methodology (RSM) were used to determine optimal conditions for the extraction of total flavonoids through regression analysis of the relationship between the extraction efficiency of total flavonoids and various process parameters. Results: The optimal extraction process was soaking for 37 min in 70% ethanol solution at a solid-to-solvent ration of 1:40 (g/mL) followed by reflux extraction repeated 3 times for 70 min each time, resulting in an extraction efficiency of 7.211%. Conclusion: Response surface methodology can provide an accurate and convenient way to predict the reflux extraction of total flavonoids to obtain optimal process with high effectiveness and applicability.

In order to find optimal conditions for the the carboxymethylation of inulin, we investigated the effects of amount of NaOH used for alkalization reaction, alkalization time, amount of chloroacetic acid used for etherification, and etherification temperature and time on substitution degree of carboxymethyl inulin. Using Plackett-Burman design, we identified alkalization time, etherification temperature and chloroacetic acid amount as important conditions that influence substitution degree of carboxymethyl inulin. Response surface methodology was employed to optimize the important conditions. Optimal carboxymethylation of inulin was achieved by alkalization for 30 min and etherification with 2.96 g of chloroacetic acid per 6.8 g of inulin at 81 ℃. The substitution degree of the obtained carboxymethyl inulin was 0.66 ± 0.000167.

Objective: To obtain high quality, pure, natural hemp seed oil and meanwhile maintain the natural bio-activity of protein retained in hemp seed meal. Methods: One-factor-at-a-time design and response surface methodology were applied for the optimization of process parameters for the extraction of hemp seed oil by cold pressed method. A mathematical mode describing oil yield as a function of raw material water content, temperature, pressure and time was set up. The fatty acid composition and purity of hemp seed oil were analyzed by GC and peak area normalization method. Results: The optimal process parameters were determined through canonical analysis as follows: hemp seeds containing 4.5% water were pressed at 40 MPa and 59 ℃ for 36 min. Under these conditions, the yield of hemp seed oil was up to 82.74%. Hemp seed oil was found to be rich in linoleic acid, linolenic acid, oleic acid, arachidonic acid and other unsaturated fatty acids and have a total unsaturated fatty acids content as high as 89.80%. Conclusion: Response surface analysis is effective for optimizing the cold-pressed extraction of hemp seed oil. Hemp seed oil is rich in unsaturated fatty acids and can thus be seen as a functional oil with high nutritional value.

Objective: To find optimal process conditions for the ultrasound-assisted extraction of oleuropein from Olea europaea leaves. Methods: The effects of methanol concentration, solid-to-solvent ratio and extraction time on oleuropein yield were investigated by one-factor-at-a-time design. A three-factor, three-level Box-Behnken experimental design was employed to build a second-order polynomial regression equation. The obtained regression equation was analyzed by response surface analysis to optimize the three process conditions. Results: The optimal process conditions were as follows: methanol concentration of 93.5%, solid-to-solvent ratio of 1:25 (g/mL) and an extraction time of 26 min. Conclusion: Under these conditions, the oleuropein yield from Olea europaea leaves was up to 7.83%.

With the aim of developing an ultrasonic-assisted procedure for the extraction of total flavonoids from Zanthoxylum bungeanum Maxim fruit peel, we performed an orthogonal array design based on one-factor-at-a-time experiments to determine optimal extraction conditions. A 45% ethanol/water solution was found to be the best solvent for total flavonoids and the optimal solid-to-solvent ratio was 1:30 (g/mL). An extraction duration of 50 min was found to be optimum. Under these conditions, the yield of total flavonoids was spectrometrically determined to be 3.56%. The IC50 values of the obtained extract for scavenging DPPH and hydroxyl free radicals were 0.855μg/mL and 132.18μg/mL, respectively. Moreover, the total flavonoids extracted from Zanthoxylum bungeanum Maxim fruit peel possessed stronger reducing power than BHT.

Objectives: To find out the best type of macroporous resin and determine the optimal process conditions for separation and purification of total saponins from Rhizoma Polygonati Odorati. Methods: The best type of macroporous adsorption resin for total saponins was determined by static adsorption and desorption experiments. Based on one-factor-at-a-time experiments, a four-factor, three-level orthogonal array design was employed for the optimization of four process parameters for improved adsorption and desorption rates. Results: LSA-33 macroporous resin was found to be the best resin among 6 types of macroporous resin tested. The best purification conditions for total saponins were determined as follows: crude extract from Rhizoma Polygonati Odorati (pH 6－7) was adsorbed for 4 h and then desorbed with 95% ethanol at a solvent-to-solid ratio of 37.5:1 (mL/g) for 2 h. As a result, the content of total saponins in the crude extract was increased to 41.75% from 12.28%. Conclusion: LSA-33 macroporous resin is effective in purifying total saponins from Rhizoma Polygonati Odorati with the advantages of easy operation, high safety and low cost and thus will have high application value.

Objective: To explore optimal extraction process and in vitro antioxidant activity of polysaccharides from dried pulp of Malus micromalus Makino (PMM). Methods: A three-factor, three-level orthogonal array design was used to investigate the effects of three extraction conditions including temperature, time and solid-to-solvent ratio on polysaccharide yield. In order to assess the in vitro antioxidant activity of PMM using vitamin C as control, their DPPH radical scavenging activity was measured and meanwhile, their total antioxidant capacity and hydroxyl radical scavenging activity of PMM were tested by ABTS assay and Fenton reaction, respectively. Results: The optimal conditions for the extraction of polysaccharides from dried pulp of Malus micromalus Makino were 6 h extraction at 90 ℃ and a solid-to-solvent ratio of 1:10 (g/mL), resulting in a polysaccharide yield of 6.75%. Although its antioxidant activity was weaker than that of vitamin C, PMM still revealed strong scavenging effect on hydroxyl, DPPH and ABTS+ free radicals. PPM was more effective in scavenging hydroxyl free radicals than DPPH and ABTS+ free radicals. Conclusion: The developed optimal procedure for the extraction of PMM is reliable. PMM has a strong antioxidant activity in vitro.

Wheat germ oil was microencapsulated through emulsification with sucrose ester and monoglyceride and subsequent spray drying using soybean protein isolate and maltodextrin as wall materials. The structure of microcapsulates was observed using a scanning electron microscope (SEM) and the quality of products was tested and analyzed. The optimal process conditions were determined by one-factor-at-a-time design and response surface methodology to be homogenization pressure of 34 MPa, inlet air temperature of 181 ℃ and feeding pump speed of 7.6 mL/min. High quality and fine surface structure of the microcapsules obtained under these conditions were observed, and the encapsulation efficiency pf wheat germ oil was 88.03%.

This work reports the application of magnetic field treatment to extract flavonoids from wolfberries. The optimal extraction conditions were determined by one-factor-at-a-time and orthogonal array design methods as follows: 40 min magnetic field treatment at 65 ℃ and 640 mT and then 60 min reflux solvent extraction. Under these conditions, the yield of flavonoids was 290.81 mg/100 g of wolfberries.

In order to explore quality changes of potato chips during frying process, physical parameters and microstructure of potato chips fried for different periods of time as well as their shelf life were investigated in this study. The results showed that prolonged frying time could result in reduced water content, increased oil content, and improved fragility of potato chips. Meanwhile, protrusions and pores were gradually formed on the surface of potato chips during frying process due to gelatinization of starch granules. The pores appeared on the cross section first because of the protection from crust, and more pores were observed on the cross section of fried potato chips. The interaction between potato chips and oil was physical action in large part during frying process. The acid value, peroxide value and carbonyl value of oil in fried potato chips revealed a gradual increasing trend during the extension of storage. The shelf life of potato chips was predicted to be approximately 102 days according to Arrhenius equation.  

In this paper, we first applied compound magnetic nanoparticle Fe3O4@Si-C8/C18 to purify veterinary drugs, and co-precipitation method was employed to synthesize the precursor of magnetic nanoparticles. The surface of nanoparticle precursor was silicified in ethanol and modified with C8 (octyltrimethoxysilane)/C18 (octadecyltrimethoxysilane) to prepare composite magnetic nanoparticle Fe3O4@Si-C8/C18. The compound magnetic nanoparticles were characterized by TEM, X-ray, magnetic performance analysis, and infrared spectroscopy. These compound magnetic nanoparrticles revealed high uniformity with adjustable particle diameters of 100－1000 nm. Therefore, after several layer-by-layer modifications, the compound magnetic nanoparticle revealed the same magnetic intensity as its original precursor. In order to validate their application possibility in the purification of veterinary drugs, purification of chloramphenicol residues in bean sprout was conducted using these magnetic nanoparticles. The results demonstrated that these compound magnetic nanoparticles had extensive application value for the purification and enrichment of micromolecules, especially in the field of food safety.

In order to explore the quality change of ready-to-eat fermented yellow croaker during thermal sterilization process, the results obtained for the F (the time needed to kill microorganisms by 90%) and C values and quality parameters such as color, texture and liquid loss were compared under different conditions of sterilization temperature/sterilization time, and spray-water heating and cooling rates. The results showed that the F value revealed a marked increase with the extension of sterilization time. Similarly, higher temperature could result in notably increased F and C values. In addition, fast spray-water heating and cooling rates could result in longer sterilization time at the constant temperature for reaching the same F value when compared with slow spray-water heating and cooling rates. Moreover, fast spray-water heating and cooling rates could also result in larger surface C value and C/F value although both conditions revealed a similar central C value. Therefore, high-temperature and short-term sterilization can offer better color and texture as well as low water loss for yellow croaker. Fast spray-water heating and cooling rates can result in less water loss. The optimal thermal sterilization conditions are sterilization temperature of 127 ℃, heating rate of 10.99 ℃/min and cooling rate of 12.32 ℃/min.

Nutritional coarse grain powder was developed using twin-screw extrusion technology with mixed powder of corn, unpolished rice, oat and wheat bran. The effects of water content in raw materials, screw speed and barrel temperature on quality indices including radial expansion degree, gelatinization degree and water-absorbing capacity of extruded powder were investigated. An orthogonal array design was used to determine the optimal process parameters for the preparation of nutritional coarse grain powder as follows: water content in raw materials of 15%, screw speed of 130 r/min, and barrel temperature of 160 ℃. The radial expansion degree, gelatinization degree and water-absorbing capacity of the obtained product were 3.26, 91.87% and 491.8%, respectively.

This study deals with the optimization of process conditions for the hydrolysis of phospholipids with phospholipase A1 in hexane for preparing lysophospholipids using response surface methodology. A regression model for acid value of lysophospholipids was established with respect to four hydrolysis parameters. Meanwhile, lysophospholipids were analyzed by infrared spectroscopy and high performance liquid chromatography. The optimal process parameters for preparing lysophospholipids were determined as 50 ℃ of temperature, 13 h of reaction time, 4% of phospholipase A1, 17% of water, and 0.24 g/mL of substrate concentration. The acid value and the contents of phophatidylcholine and 1-acyl-lysophophatidylcholine in the obtained lysophospholipids were 73.8 mg KOH/g, 6.79% and 4.45%, respectively.

This paper reports the optimization of process conditions for microwave-assisted extraction of flavonoids from propolis using response surface methodology. The effects of six operating parameters including microwave treatment time, microwave power, solvent composition (ethanol concentration), temperature, time and solvent-to-solid on total flavonoid yield were investigated through one-factor-at-a-time experiments. The significance and interaction effects of microwave treatment time, microwave power, ethanol concentration and temperature were analyzed by response surface analysis based on a three-level central composite design. The optimal microwave-assisted extraction conditions for total flavonoids were determined as follows: 70 s microwave treatment at 282 W followed by extraction with 80% ethanol aqueous solution at a solvent-to-solid of 25 mL/g and 77 ℃ for 12 h. Under these conditions, the yield of total flavonoids from propolis was up to 25.08%.

This work reports the use of response surface methodology optimize the extraction of flavonoids from corn silk. The extraction yield of flavonoids was investigated with respect to four variables including ethanol concentration, temperature, time and material-to-liquid ratio. A multivariable quadratic regression equation was built using a four-variable, three-level Box-Behnken experimental design. The optimal conditions for extracting flavonoids from corn silk were determined as 1.7 h extraction with 58% ethanol at a material-to-liquid ratio of 1:26 (g/mL) and 78 ℃. Under these conditions, the extraction efficiency of flavonoids was 0.41%. Oral ingestion of the flavonoids extracted from corn silk resulted in reduced MDA content in the serum and liver of mice and enhanced SOD activity, suggesting that these compounds have antioxidant effects in mice.

The volatile composition of traditionally fermented wheat paste was extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatography and mass spectrometry (GC-MS) coupled with gas chromatography and olfactometry (GC-O). Totally 42 volatile compounds comprising aldehydes (6), esters (10), acids (6), hydrocarbons (8), alcohols (1), heterocycles (7), ketones (1) and miscellaneous compounds (3) were identified, accounting for 72.835% of total peak area and 102.845 μg/g in traditionally fermented wheat paste. A total of 25 aroma compounds acetic acid were identified by GC-O. Among these compounds, 3-methylbutanal, furfural, methional, dimethyl trisulfide, 1-octen-3-ol and tetramethyl pyrazine was determined by aroma extract dilution analysis to show a higher flavour dilution factor.

The purpose of this study was to compare the contents of total phenols, total flavonoids and individual components in ethanol extracts of propolis samples collected from Northern China (Beijing and 10 provinces). The content of total flavonoids and total phenols were determined by NaNO2-Al(NO3)3 method and Folin-Ciocalteau method, respectively. Quantitative and qualitative HPLC analysis of phenols in propolis extracts was carried out by comparison with standard references for geographic cluster analysis of propolis samples. The results showed that the contents of total flavonoids and total phenols of propolis samples varied with geographic origin. The highest contents of caffeic acid, kaempferol, pinocembrin, chrysin, galangin and benzyl cinnamate were found in propolis samples from Henan province; propolis samples from Liaoning province were the richest in apigenin and isorhamnetin; propolis samples from Shandong province showed the highest content of rhamnetin.

The composition and structure of glycerides in chicken fat were analyzed by reversed-phase high performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry (RP-HPLC-APCI MS) and reversed-phase high performance liquid chromatography with an evaporative light-scattering detector (RP-HPLC-ELSD). The chromatographic separation was performed on a C18 using a mobile phase of acetonitrile-methylene chloride (60:40, V/V). Glycerides were monitored by APCI MS in positive mode. According to [M+H]＋ and [M+H-RCOOH]＋, 26 glycerides were identified. Based on the abundance of [M+H-RCOOH]＋ and ion fragments from collision induced dissociation (CID) of ion trap, the distribution of fatty acids in glycerides was deduced. Triacylglycerols represented 99.88% of total glycerides as demonstrated through RP-HPLC-ELSD analysis and quantification by peak area normalization. Among these triacylglycerols, 1-palmitoyl-2,3-di-oleoyl-glycerol revealed the highest content (23.65%), followed by 1-palmitoyl-2-oleoyl-3-linoleoyl-glycerol (19.37%), and 1-linoleoyl-2,3-di-oleoyl-glycerol (16.02%).

Two different condensation methods, rotary thin film vacuum evaporation and freeze-thawing, were separately used to condense litchi juice, producing 6 samples. The volatile aromatic compounds in litchi juice and 6 condensed samples were comparatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME and GC-MS). The condensed litchi juice samples showed variations in volatile aromatic compound profiles. Compared with freeze-thawing, rotary thin film vacuum evaporation resulted in a reduction of the number of volatile compounds found in condensed litchi juice. The litchi juice condensed by rotary thin film vacuum evaporation had a cooked taste and lacked most of the volatile compounds found in original litchi juice and more volatile compounds were found in the distillate in large quantities. In contrast, the litchi juice condensed by freeze-thawing was found to maintain most of the volatile compounds found in original litchi juice in large quantities and have no cooked taste and all volatile compounds except alcohol were found in the distillate in very small quantities.

An HPLC method was proposed to determine the content of taurine in Porphyra yzoensis. Taurine was subjected to pre-column derivatization with OPA. The separation was performed on a XDB C18 (150 mm × 4. 6 mm, 5 μm) using a mobile phase composed of methanol and pH 5.3 sodium acetate buffer (30:70) at a flow rate of 1 mL/min. Taurine was detected at a 315 nm wavelength. The column temperature was set at 30 ℃. Taurine was well separated with a good linear relationship in the range of 5.0－300.0μg/mL (R2 = 0.9991). The average recovery was 98.8% (n = 6) with a relative standard deviation of 1.8%. The taurine derivative was stable within 15 min. The limit of detection for taurine was 0.25μg/mL. The propose HPLC method was successfully applied to determine taurine in Porphyra yzoensis with a result of (1.04 ± 0.07)% (dry wt). This method was interference-free, simple, rapid, specific, sensitive, accurate and reliable.

The availability of Smartongue, a bionic sensor, for rapid detection of Vibrio metschnikovii was explored with the aim of proposing a rapid way to detect Vibrio metschnikovii in aquatic products. Smartongue combined with principal component analysis was used to discriminate among liquid cultures of 11 pathogenic Vibrio species to determine the availability of the combined techniques and minimum culture time. Meanwhile, optimal combinations of electrode and frequency were determined and then discrimination models for the detection of Vibrio metschnikovii was set up by combined use of Smartongue and soft independent modeling of class analogy (SIMCA) and validated. Optimal discrimination models were determined for high recognition rates to discover if combined Smartongue and SIMCA could be available for establishing a database for rapid detection of Vibrio metschnikovii. Eleven species of pathogenic Vibrio cultured in specific media for 7 h were successfully discriminated using Smartongue technique. The discrimination models based on 6 combinations of electrode and frequency showed a recognition rate of 100% for all samples. In conclusion, Smarttongue combined with SIMCA is available for rapid detection of Vibrio metschnikovii.

Volatile flavor components in Jiayongxin spiced beef were extracted by simultaneous distillation extraction (SDE) or solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified in Jiayongxin spiced beef, including 7 hydrocarbons, 15 aldehydes, 23 alcohols, 12 ketones, 2 acids, 3 esters, 2 ethers and 14 heterocyclic compounds. Different results were obtained using the different extraction methods. The major compounds in the SPME extract were alcohols (38.92%) and heterocyclic compounds (21.40%), while the major compounds extracted by SDE were alcohols (42.63%) and aldehydes (42.61%). Twenty-one compounds were found in both extracts, including 3-methyl-butanal, hexanal, benzaldehyde, 1-Octen-3-ol, 2-furanmethanol, 2,3-pentanedione, 3-hydroxy-2-butanone, anethole and 2,5-dimethyl-pyrazine.

An analytical method for determining hydrogen peroxide in raw whole milk was developed using a platinum-silver electrode. Electrode working conditions and sample pretreatment were optimized. The results obtained for the positive rate and false positive rate of hydrogen peroxide by the proposed electrode method, hydrogen peroxide test strip method and starch-potassium iodide method were compared to validate the reliability of the electrode method. The electrode method provided detection rates of 100% and 93.33% and false detection rates of 7.14% and 7.89% for hydrogen peroxide in the ranges of 0－10 mg/L and 10－80 mg/L, respectively; in contrast, detection rates of 0% and 83.33% and false detection rates of 100% and 20% were obtained using the hydrogen peroxide test strip method and the starch-potassium iodide method, respectively. In conclusion, the electrode method allows reliable, rapid, on-the-spot quantitative detection of hydrogen peroxide in raw milk.

A sensitive and rapid method for the simultaneous determination of 8 biogenic amine residues in aquatic products was established using an ultra-high performance liquid chromatography (UPLC) system. Aquatic product samples were extracted with perchloric acid solution, centrifugated, defatted with n-hexane and derivatized with dansyl chloride. The derivative was allowed to react with ammonia water and made up to the desired volume with acetonitrile. A 5 ?L sample was injected and separated in a gradient elution mode. The detection wavelength was set as 245 nm. The results showed that 8 biogenic amines displayed a linear relationship in the range of 0.5–20 μg/mL with correlation coefficients not lower than 0.999. The spike recovery rates of 8 biogenic amines were in the range of 71.99%–97.65% with intra-batch precision RSD of 0.15%–8.89% and inter-batch precision RSD of 1.55%–10.7% (n = 6). The limit of detection was 15.0 μg/kg for Try and Phe, 6.0 μg/kg for Put, Cad and His, and 20.0 μg/kg for Try, Spd and Spm. This method was rapid, simple, sensitive, repeatable and accurate and the analysis process could be completed in 13 min. Thus, it is suitable for the rapid and large-scale determination of biogenic amine residues in aquatic products.

Based on the fact that aqueous solution of water-soluble polymers can be separated into two phases upon addition of inorganic salt, pigments in fruit hard candy were transferred into the polymer phase, resulting in reduced interference, and quantitatively determined by single-wavelength or dual-wavelength spectrometry. The results showed that the linear ranges of cochineal, lemon yellow, fancy red, sunset yellow, and bright blue were 0.2-30, 0.2-40, 0.2-35, 0.2-30, and 0.1-10μg/mL, respectively, with correlation coefficient (r2) of larger than 0.997. This method needs only simple equipment and is easy to use, and accurate.

Based on the fact that aqueous solution of water-soluble polymers can be separated into two phases upon addition of inorganic salt, pigments in fruit hard candy were transferred into the polymer phase, resulting in reduced interference, and quantitatively determined by single-wavelength or dual-wavelength spectrometry. The results showed that the linear ranges of cochineal, lemon yellow, fancy red, sunset yellow, and bright blue were 0.2－30, 0.2－40, 0.2－35, 0.2－30 μg/mL and 0.1－10 μg/mL, respectively, with correlation coefficient (R2) of larger than 0.997. This method needs only simple equipment and is easy to use, and accurate.

The egg oil of Rana chensinensis was extracted by Bligh-Dyer method or Soxhlet extraction method, methyl esterfied, and then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 27 fatty acids were identified in the egg oil obtained by Bligh-Dyer method, including 16 unsaturated fatty acids (72.49%), such as arachidonic acid methyl ester (5.72%), eicosapentaenoic acid (5.72%), docosahexaenoic acid (5.02%), 9,12-octadecadienoic acid (8.89%), and 5,8,11,14-eicosatetraenoic acid (5.72%). Twelve fatty acids were identified by Soxhlet extraction method combined with GC-MS, comprising 6 unsaturated fatty acids (64.86%), such as 9-octadecenoic acid (21.99%), 5,8,11,14,17-eicosapentaenoic acid (7.58%) and 9,12-octadecadienoic acid (5.22%).

A gas chromatography-negative chemical ionization-mass spectrometry (GC-NCI-MS) method was established to simultaneously determine 9 organophosphorus pesticide residues in fruits and vegetables. Samples were extracted with ethyl acetate and cleaned up on a Florisil column before GC-NCI-MS analysis in a selective ion-monitoring (SIM) mode. The internal standard used was ethion. The presented method was rapid, simple, sensitive and selective. The detection limits of this method for 9 organophosphorus pesticides were in the range of 0.12－1.21  μg/kg. The average recovery rates of 9 organophosphorus pesticides varied from 76.5% to 112% with a relative standard deviation of 1.45%－11.0%.

In this study, oat oil was extracted into n-hexane and then refined. The contents of tocopherol and phospholipid in crude oat oil were determined. Meanwhile, the physicochemical properties and fatty acid composition of crude oat oil and refined oat oil were analyzed. The results showed that the contents of tocopherol and phospholipid in crude oat oil were 142.8 mg/kg and 14.159 mg/g, respectively. The refractive index n20, specific gravity, iodine value, saponification value, unsaponifiable component content of crude and refined oat oils were approximately 1.47, 0.92, 100 g I2/100 g, 190 mg KOH/g, and 1%, respectively. The quality of crude oat oil was remarkably improved by refining and all tested quality indices of refined oat oil could meet the requirements of edible vegetable oil. Moreover, refined oat oil revealed an increase in unsaturated fatty acid content of 1.96%. Therefore, oat oil can be seen as a functional vegetable oil rich in unsaturated fatty acids.

A method has been developed for the simultaneous determination of five marcolide antibiotic residues including lincomycin, oleandomycin, erythromycin, tilmicosin and tylosin in pufferfish meat. Five antibiotic residues in samples were extracted into Tris buffer. The extract was cleaned up on an Oasis HLB column. The antibiotic residues were determined and confirmed by LC-MS/MS and quantified by an internal standard method. The calibration curves of 5 antibiotics exhibited good linearity in the concentration range of 0.002－0.050μg/mL with a correlation coefficient range of 0.9977－1.0000. The average recovery rates of the marcolide antibiotics from pufferfish samples at spike levels of 0.002－0.010 mg/kg was 78.9%－109.0% with a relative standard deviation of 1.3%－5.3% for repeatability and with a relative standard deviation of 5.2%－14.5% for reproducibility. The detection limit was 2.0μg/kg for these 5 antibiotics.

An HPLC-ESI-MS/MS method was developed for the simultaneous determination of 16 phthalate esters (PAEs) in drinks. Methanol was used to extract PAEs in drinks. The separation was performed on an Aglilent Eclipse plus C18 (2.1 mm ×150 mm, 3.5 μm) column with a gradient mobile phase mixture composed of water containing 0.1% fomic acid and methanol containing 0.1% fomic acid. A tandem mass detector was used for the detection and quantification of PAEs in the multiple reaction monitoring (MRM) mode. The results showed that the limit of detection of the developed method was in a range of 0.005－0.051 mg/kg. The average recovery rates of 16 PAEs across three spike levels were 89.1%－105.1% with relative standard deviation (RSD) of 0.8%－4.1%. This method could meet the requirements for the determination of PAEs in drinks.

An analytical method was developed for the simultaneous determination of 14 organophosphorus pesticides in Flos Chrysanthemi by using matrix solid phase dispersion (MSPD) and gas chromatography (GC). Flos Chrysanthemi samples were extracted with acetonitrile-acetone (4:1, V/V) and cleaned up by matrix solid phase dispersion (MSPD), eluted with acetonitrile-toluene (3:1, V/V) and determined by GC with a flame photometric detector. The recovery rates of 14 organophosphorus pesticides were 84.54%～108.54% with relative standard deviation of 0.66%－6.31% at spiked levels of 0.05－1.0 mg/kg. The limit of detection was 0.01－0.04 mg/kg. The proposed method was characterized by simplicity, higher sensitivity and accuracy. The contents of dimethoate, chlorpyrifos and phosfolan in Huangshan Gongju chrysanthemum were 1.68, 0.17 mg/kg and 0.28 mg/kg, respectively, the content of chlorpyrifos in Hangbaiju chrysanthemum was 0.09 mg/kg, and the contents of dimethoate, chlorpyrifos and phosalone in Hangbaiju chrysanthemum bud were 0.25, 0.14 mg/kg and 0.08 mg/kg, respectively as determined by this method.

Objective: To establish an HPLC method for the determination of ellagic acid in pomegranate seeds. Methods: The chromatographic separation was carried out on an Arcus EP-C18 column (250 mm × 4.6 mm, 5 μm) using a mobile phase composed of a mixture of methanol and 0.1% TFA at a flow rate of 1.0 mL/min by gradient elution. The detection wavelength was 254 nm. Results: The linear range was 0.004－0.064 μg for ellagic acid. The average recovery rate was 100.49%. Conclusion: This method is accurate, reproducible and applicable for quality control of ellagic acid in pomegranate seeds.

A new spectrophotometric method was developed for the determination of trace Cu (Ⅱ) in food grains based on the fact that eriochrome black T (EBT) can form a pink color complex with Cu (Ⅱ) in the presence of H2B4O7-KCl-NaOH medium at pH 10.0. The best color development results were obtained by allowing the reaction to proceed for 20 min in the presence of 2.5 mL of the color developer. The formed complex showed maximum absorption at 540 nm and an apparent molar absorption coefficient of 2.99 × 104 L/(mol·cm). Over the range of 0－1.2μg/mL Cu (Ⅱ) solution obeyed Beer,s law. The results obtained for Cu (II) content by this method were in agreement with those obtained by atomic absorption spectrophotometry.

A reliable analytical method to determine 6 avermectin residues in 10 foods was developed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Samples were extracted with acetonitrile, evaporated in a rotary evaporator until dryness, re-dissolved in a mixture of acetonitrile and water (1:9, V/V), cleaned up on a PEP-C18 cartridge, blown under nitrogen gas until dryness, and then re-dissolved in acetonitrile prior to UPLC-MS/MS analysis by positive ion electrospray ionization (ESI+) in multiple reaction monitoring (MRM) mode. The calibration curves of 6 avermectins were linear in the concentration of 5－250μg/kg (R2＞ 0.99). The average recovery rates at three spiked levels were 60%－99% with relative standard deviations (RSDs) of 0.2%－8.9%. The quantification limits for 6 avermectins (RSN≥10) were slightly lower than 5.0 μg/kg. This analytical method could meet the requirements for trace analysis.

A solid phase extraction (SPE) coupled with high performance liquid chromatography (HPLC) method has been developed for the determination of phenobarbital residues in fishery products. Samples were extracted with ethyl acetate, defatted with n-hexane, and cleaned up on a C18 solid phase extraction cartridge before HPLC analysis. Over the concentration range of 0.05－4.0 μg/mL, a good linear response was observed for the fitted calibration curve of phenobarbital, with a coefficient of correlation of 0.9999. The average recovery rate of phenobarbital in four types of aquatic products varied from 80.49%－102.42% with relative standard deviation (RSD) of 1.52%－10.15%. The detection limit and quantification limit of this method was 10 μg/kg and 30 μg/kg, respectively. This method was simple and accurate and could meet the requirements for the determination and confirmation of phenobarbital residues in fishery products.

The purpose of this study was to compare the analytical results obtained for the volatile composition of baked wheat germ by simultaneous distillation extraction (SDE) and dynamic headspace extraction (DHE) coupled with GC-MS. A total of 101 volatile compounds were identified from baked wheat germ by both methods, including 15 aldehydes, 8 alcohols, 11 hydrocarbons, 12 ketones, 6 ester, 5 phenols, 10 acids, 6 ethers and 28 nitrogen-containing heterocyclic compounds. Among them, aldehydes and nitrogen-containing heterocyclic compounds were identified as dominant volatile compounds responsible for the flavor of baked wheat germ. Great differences were observed among the peak areas of the same volatile compounds measured by both methods, but almost the same types of volatile compounds were identified from baked wheat germ, especially the critical aroma-active compounds. Therefore, similar results could be obtained for the composition of aromatic compounds by SDE/GC-MS and DHE/GC-MS.

A GC method was established to determine alcohols and esters in Chinese liquor by chromatographic separation on a medium polarity capillary column (SPB-1701, 30 m × 0.25 mm, 0.25 μm). Under optimized conditions, 24 compounds from Chinese liquor including alcohols and esters could be effectively separated. The limits of detection of the GC method for methanol, n-propanol, isobutanol, isopentanol, ethyl acetate and ethyl caproate as important ingredients for the control of safety and quality of Chinese liquor varied from 0.4 to 1.8μg/mL, the precision (relative standard deviation, RSD) for 6 replicate determinations were 0.04%－3.19%, and the average spike recovery rates were in the range of 93.74%－101.61%. This study demonstrated that SPB-1701 column has good tolerance to high temperatures and oxidation and high separation ability and is therefore more practical than polar capillary column.

An analytical method to determine 17 phthalates in edible oil was presented using liquid-liquid extraction and gas chromatography-mass spectrometry (GC-MS). The sample pretreatment before GC-MS analysis was achieved by liquid-liquid extraction with acetonitrile, removal of unwanted impurities using a Florian silica solid phase column, rotary evaporation until dryness, re-dissolution. The presented method was simple, accurate, reliable and reproducible. The limits of detection of this method for 17 phthalates tested were in the range of 20－60 μg/L. The average spike recovery rates of these phthalates from blank edible oil samples varied from 83.20% to 102.09% with relative standard deviation of 2.73%－5.77%. This method could meet the requirements for the determination of phthalates in edible oil.

This work reports the application of phase separation for the separation of alanine produced with halogenated carboxylic acid. The purification of crude alanine with washing solution at a solid-to-solvent ratio of 1:16 was carried out under the condition of 20 ℃ to investigate the effect of number of washing cycles on the removal rate of ammonium chloride and the recovery and purity of alanine. Over 88.0% of the impurity ammonium chloride was removed after the tenth washing cycle and the purity and average recovery of alanine were larger than 98.0% and equal to 93.6%, respectively. The process of phase separation was easy, effective and suitable for the separation and purification of alanine produced by halogenated carboxylic acid method.

Glycine, as a non-essential amino acid in the human body, has the simplest structure among amino acid series. Glycine is widely used as a food additive with the maximum level of 1.0 g/kg in the food industry. Recent years, industrial grade glycine is illegally used in food products to substitute milk or improve protein content. In this paper, an HPLC method was established for the determination of glycine and compared with the amino acid analyzer method. Meanwhile, glycine contents in commercial milk, milk drink and plant protein products were determined by the HPLC method and the amino acid analyzer method. The results indicated that the amino acid analyzer method had advantages of stable and accurate results, low detection limit and simple operation procedures, while the HPLC method had the advantages of time saving and enough low detection limit compared with the routine fluorescence detection. Therefore, both methods can be applied for practical determination of glycine in food products as mutual authentication methods.

A new fluorescence spectrometry method for the determination of rhodamine B (RhB) was established by the use of eosin Y (EY) as fluorescent probe. In Sфrensen buffer solution at pH 6.8, the fluorescence intensity of anionic dye EY can be significantly enhanced by adding cetyltrimethylammonium bromide (CTMAB), a cationic surfactant. However, RhB has the ability to quench the fluorescence in a proportional manner within a certain concentration range. In this study, one-factor-at-a-time designs were used to determine the optimal experimental conditions for the determination of RhB. The linear range, detection limit and average recovery rate of the developed assay were 0－0.9 mg/L, 0.0016 mg/L, and 101.3%－113.7% with relative standard deviation of 2.76%－4.98%, respectively. This method is simple, quick, selective and sensitive so that it is suitable for the determination of RhB residues in fruit drink products.

In order to inhibit the melanosis of Pacific white shrimp and prolong its shelf-life, M1 (0.05 g/L 4-hexylresorcinol (4-HR) + 0.15 g/L chitosan + 0.2 g/L Nisin) and M2 (0.05 g/L 4-HR + 1.5 g/L casein + 0.5 g/L sodium polyacrylate + 0.2 g/L Nisin) were used for the coating of Pacific white shrimp to prevent quality deterioration during storage at (－3±1)℃. The results showed that M1 and M2 treatments slowed down the increase of aerobic plate count (APC), total volatile basic nitrogen (TVB-N) and malonaldehyde (MDA) content of Pacific white shrimp, and melanosis was inhibited effectively during storage at (－3±1)℃. M1 treatment had the best bacteriostatic effect, while M2 treatment provided the best sensory assessment. Moreover, both treatments could resulted in an over 2-fold increase in the shelf-life of Pacific white shrimp.

In order to control post-harvest diseases of mango, mango fruits (Mangifera indica L. var Zihua) were coated with fermentation broth of Trichoderma viride and stored under the conditions of 90%－95% humidity and (30 ± 5) ℃. Disease spot number, hardness and color index were determined during the storage of mango fruits. On the 9th day, the decay index of mango fruits from the control group was as high as 51.9%, while that of mango fruits coated with fermentation broth of T. viride was only 31.1%. On the 7th day after inoculation of Colletotrichum gloeosporioides P. Henn, disease spot area in the coating group was 69.7%, which was much lower than that in the control group. On the 30th day during the storage, natural incidence rate of diseases in mango fruits coated with fermentation broth of T. viride was 36.7%, which was also lower than that in the blank control. The mango fruits treated with fermentation broth of T. viride were soften after 6-day storage and revealed an extension of shelf-life by 3 days when compared with the control. Combined treatment with fermentation broth of T. viride and CMC could result in a delay for turning yellow of mango fruits by 3 days. Therefore, fermentation broth of T. viride coating can significantly decrease decay index, disease spot area and the incidence rate of diseases in mango fruits.

In order to explore the effects of 1-methylcyclopropene (1-MCP) and chitosan on active oxygen metabolism and storage quality of fresh-cut broccoli during storage at 10 ℃, 3 treatments including 2μL/L 1-MCP, 2% chitosan, and their combination for fresh-cut broccoli were set up in this study. Fresh-cut brococoli without receiving any treatment was used as control. The results showed that 1-MCP treatment could decrease the respiration intensity, increase the activities of SOD and POD, and delay the decrease of vitamin C and chlorophyll contents of fresh-cut brococoli, thus revealing an excellent fresh-keeping effect on fresh-cut broccoli. However, contrary results were observed for 1-MCP treated samples with shorted shelf life. The combination of 1-MCP and chitosan presented a certain fresh-keeping effect with no significant difference from that of the control.

In order to preserve the color and antioxidant activity of fresh-cut yam and extend its shelf life, the effects of different types of coating treatment (chitosan alone, carrageenan alone, sodium alginate alone, and all of them) on browning degree and antioxidant activity of fresh-cut yam during storage at 5 ℃ were investigated. The results showed that a mixture of 1.57% chitosan, 0.9% carrageenan and 1.55% sodium alginate could inhibit PPO activity and reduce the browning degree of fresh-cut yam during storage, and prevent polyphenol oxidation and increase the total antioxidant activity of fresh-cut yam during the late period of storage.

A nano-packaging material was prepared by blending polyethylene (PE) with nano-Ag, nano-TiO2 and kaolin, structurally characterized and analyzed for physical properties. Its effect on quality preservation of lettuce was investigated by periodically measuring the changes of weight loss rate, chlorophyll, vitamin C and MDA contents, and polyphenol oxidase (PPO) activity during refrigerated storage. It was observed that nano-particles were evenly distributed in the composite material. Compared with ordinary PE material, it showed an increase in tensile strength of 31.69%, a decrease in water vapor permeability of 28.07%, and a decrease in oxygen permeability of 2.10%. After 14 d of storage at 4 ℃, the weight loss rate, MDA content and PPO activity of lettuce packaged with the nano-material were 1.35%, 23.01 nmol/g and 5.43 U/g, respectively, which were those from ordinary PE packaging (2.75%, 26.35 nmol/g and 7.63 U/g, respectively), while the nano-material resulted in significantly increased VC and chlorophyll contents in lettuce in comparison with the control (ordinary PE material). This composite material could better maintain the sensory quality and nutrients of lettuce during cold storage and consequently extend its shelf life.

The effect of 1-MCP treatment on esters, amino acids and metabolism-related enzyme activities (alcohol dehydrogenase, ADH; alcohol acyltransferase and, AAT; pyruvate decarboxylase, PDC) in Nanguo pear was investigated. The occurrence of the peak of relative ester content in 1-MCP treated samples was delayed by 15 d and the number of esters was decreased by 27.3% as compared with control samples (no 1-MCP treatment). Moreover, the total content of 15 amino acids was notably reduced in 1-MCP treated samples. 1-MCP treatment had an obvious inhibitory effect on the activities of AAT and PDC enzymes in Nanguo pear without dramatically affecting ADH activity. From these results, it can be seen that 1-MCP treatment has an impact on the synthesis of esters from amino acid as precursors in the normal metabolic course and therefore lighten the characteristic aroma of during postharvest ripening.

In order to predict decay incidence of Chinese bayberry fruits, a prediction model for decay index based on ethanol content were developed. Freshly harvested Chinese bayberry fruits were stored at different temperatures (0, 5, 10, 15 ℃ and 20 ℃). The changes in decay index and ethanol content of bayberry fruits were determined during storage. A kinetic model for decay index with respect to storage time and temperature was developed based on Gompertz equation and Arrhenius equation. A model for decay index based on ethanol content was developed according to the linear relationship between decay index and ethanol content. According to the analysis of both models, a prediction model for decay index based on ethanol content was developed. The relative prediction errors for the kinetic model for decay index and the model for decay index based on ethanol content were 2.69% and 0.74%, respectively. The prediction accuracy was acceptable. Therefore, the decay index of Chinese bayberry fruits can be accurately predicted at storage temperatures from 0 to 20 ℃ by the developed prediction model based on ethanol content, which can provide theoretical supports for the non-destructive inspection of Chinese bayberry fruits.

The effect of temperature rise (up to 25 ℃) on electric parameters of Gala apples stored at 0 ℃ was investigated by determining the changes of four electric parameters including complex impedance (Z), equivalent serial inductance (Ls), equivalent serial capacitance (Cs) and equivalent serial resistance (Rs) with increasing temperature. At 24 frequency levels tested, Z, Ls and Rs showed the same changing trend: a decrease with the increase in temperature from 0 to 25 ℃, while Cs changed in an opposite manner. Z and Rs were significantly lower at 25 ℃ than 0 ℃ (P ＜ 0.05), while a significant rise in Cs was found (P＜0.05).

The fresh-keeping effect of chlorine dioxide (ClO2) on Hayward kiwi fruits with mechanical damage during cold storage was explored. Crush and prick were used to stimulate the damage of Hayward kiwi fruits. Crushed and pricked fruits were dipped into 60 mg/L ClO2 for 20 min (denoted by T1 and T2, respectively). Intact, crushed and pricked fruits were dipped into distilled water for 20 min (denoted by CK, CK1 and CK2, respectively). Physicochemical indices such as respiratory rate, ethylene release rate, weight loss and decay index of ClO2-treated fruits were compared with those of control fruits. The respiration rates, ethylene peaks, weight loss rates and decay indices of CK1 and CK2 were higher than those of CK; ClO2 treatment resulted in a decrease of these indices in fruits with mechanical damage (except weight loss rate). During the later stage of storage, PAL and POD activities of T1 and T2 were higher than those of CK1 and CK2. Moreover, ClO2 treatment significantly extended the shelf life and ClO2 treatment at the dosage of 60 mg/L had an excellent fresh-keeping effect and could reduce decay rate effectively.

The purpose of the present study was explored the effect of 1-methylcyclopropene (1-MCP) fumigation at different doses on physiological and biochemical changes of fresh gingers (especially polyphenol oxidase (PPO) activity, DPPH radical scavenging activity, and total phenol, cellulose and 6-gingerol contents) during storage under low temperature (10 ℃) conditions. Treatment with 0.5μL/L 1-MCP could significantly inhibit the impact of cold stress on physiological indices of fresh gingers. Compared with control samples, PPO activity, total phenol content, and DPPH free radical scavenging activity and 6-gingerol content of 1-MCP treated samples after 28-d storage were increased by 0.35 U, 5.45 mg/100g, 5.75% and 0.97 mg/g, respectively, while cellulose content was decreased by 0.261%. These findings suggest 0.5μL/L 1-MCP treatment can be an effective approach for ginger preservation. 

The effects of high-oxygen modified atmosphere packaging (80% O2 + 20% CO2) and vacuum packaging on the water-holding capacity of porcine Longissimus dorsi were investigated. Drip loss, cooking loss, water distribution, MDA, phospholipase A2 activity were measured and their correlations were analyzed. Vacuum packaging could result in reduced water-holding capacity, and increased MDA content and phospholipase A2 activity on the 6th day. High-oxygen modified atmosphere packaging provided higher MDA content and phospholipase A2 activity than vacuum packaging on the 9th day. The correlation coefficients of MDA with drip loss, cooking loss and T22 area ratio were 0.642, －0.521, －0.987 and 0.786, respectively. Therefore, high-oxygen modified atmosphere packaging is a better system than vacuum packaging and can provide longer shelf life. The better system can affect the water-holding capacity of pork by influencing lipid oxidation and phospholipase A2 activity.

The effect of bamboo leaf flavonoids (BLF) on bacterial inhibition and quality preservation of soybean milk was investigated by plate culture count in the present study. The addition of 0.01% (wt %) BLF has an obvious fresh-keeping effect on soybean milk during storage at 4 ℃, and the optimal BLF dose for preserving soybean milk at 30 ℃ was 0.015% (wt %).  Sensory evaluation displayed that 0.01%－0.015% (wt %) of BLF had no impact on the color and flavor of soybean milk, and BLF could prolong its preservation time from 8 h to 14 h. A synergistic effect of vanillin and BLF against spoilage microorganisms in soybean milk was also achieved. The shelf life of soybean milk stored at 30 ℃ could be prolonged from 8 h to 16 h when 0.015% (wt %) of BLF and vanillin mixture (at a mass ratio of 4:1) was applied.