A total of 21 samples of Chinese red wines of differen ages and from different growing regions were analyzed for
chemical components such as totoal phenolic compounds and tannins as well as color parameters. Correlation analysis and
principal component analysis (PCA) were adopted to explore the correlation between chemical components and color parameters
and identify chemcial components mainly responsible for considerable differences in the quality of red wine. We found that color
depth of red wine was significantly correlated with the contents of totoal phenolic compounds, tartaric acid esters, flavanol and
total athocyanins and had a negative correlation with CIELab a* value. Total athocyanin content was significantly correlated with
L* and b* values and its correlation with color tone was significantly negative. Furthermore, these color parameters of red wine
samples presented evidently different PCA distributions depending upon their age and growing area.

This study was done to test the influence of temperature and light/dark conditions on the synthesis of carotenoids
in chili pepper (Capscum annuum. L) during drying. Commercially mature fruis of chili pepper cultivar “Hangjiao” were
dried under light or dark conditions and different temperatures (25, 30 ℃ and 35 ℃) to trace the synthesis of carotenoids,
capsorubin and β-carotene during the pocess. Meanwhile, change curves of total carotenoids and water were fitted. The
results showed that total carotenoids in chili peppers dried under the conditions of light exposure and 30 ℃ was 5.49 mg/g,
which respectively revealed 1.07-, 2.34- and 2.12-fold increases compared with those dried at 25 ℃ and 35 ℃ in light
or in darkness. Carotenoids were synthesized fastest at a water content between 50% and 80%. As determined by HPLC,
the contents of capsorubin and β-carotene showed very similar changing trend to total carotenoids. The changes in total
carotenoids and water contents were well fitted and could provide useful theoratical models. Therefore, the best drying
conditions for the biosynthesis of carotenoids in chili pepper were 30 ℃ and light exposure.

This study investigated the effects of sodium and calcium cations on the viscosity of soy pectic polysaccharide
(SPP). The inherent viscosity of SPP was decreased in the presence of Na+ or Ca2+. Both cations increased the molecular
flexibility of SPP chains in the dilution zone. Moreover, SPP had a rigid rod-like conformation under the conditions adopted
in the present study.

Freshness is one of the most important indicators to evaluate the quality of chilled pork, which can be determined
by measuring electrical characteristics. Using CAUBM-type Ⅱ meat impedance measurement system, the electrical
characteristics of chilled pork along myofibers (electrodes located longitudinally to the myofiber axis) and across myofibers
(electrodes transversally to the myofiber axis) were analyzed in this study. At the same time, total volatile basic nitrogen (TVB-N),
moisture, fat content and colony formation unit in pork was determined by semi micro-quantitative nitrogen method, direct
drying method, Soxhlet extraction method and the national standard method, respectively. The results showed that the imaginary
part of complex impedance showed regular changes with progressive deterioration of fresh pork. Its characteristic frequency
points moved to the right and increased gradually, condensance, Cm, also showed a decreasing trend during the deterioration
process. These results indicate that both characteristic frequency points Cm and can be used as indicators for evaluating the
quality of chilled pork. Currently, TVB-N is used as an important index for pork freshness in the national standard. Our results
show that impedance characteristics are highly correlated with TVB-N in meat, and thereby have potential applications for
quick evaluation of pork freshness.

Molecular weight and polymerization degree of potato dietary fiber were measured by viscosimetry and was
characterized by infrared spectroscopy. Some properties of potato dietary fiber such as oil-holding capacity, water-hold
capacity and expansion capability were determined. The results showed that the polymerization degree of potato dietary fiber
was 1051, and molecular weight 170333. The dietary fiber had the characteristic absorption peaks for carbohydrates, such
as C＝O, C－H, COOR and free hydroxyl groups. Monosaccharide composition analysis showed the presence of pyran ring
structure. Uronic acid and carboxylic acid dimer were found in soluble potato dietary fiber. Potato dietary fiber had an oilholding
capacity of 1.90 g/g, a water-holding capacity of 7.00 g/g and swelling power of 7.37 mL/g, which indicated better
properties than dietary fiber from corn and soybean bran with any functionalization treatments.

Purpose: To assess Chinese residents’ dietary exposure to aflatoxin B1 (AFB1) from corn-based foods and corresponding
health risk. Methods: Dietary intake of aflatoxin B1 from corn-based foods in different population groups was simulated by Monte
Carlo simulation and Bootstrap sampling, and health risk associated with AFB1 intake was evaluated by applying a quantitative
cancer potency formula developed by Joint FAO/WHO Expert Committee on Food Additives. Results: Simulated AFB1 intake
(90% confidence interval) from corn-based foods in different population groups of high corn consumption, 2－6-year-old
children, standard adults, urban standard adults and rural standard adults was 29.98 (19.03－68.59), 10.18 (6.46－23.30),
5.46 (3.47－12.49) ng/(kg•d) and 13.37 (8.49－30.60) ng/(kg•d) at the 99th percentile, respectively; and the evaluated cancer
risk was 0.924 (0.587－2.114), 0.314 (0.199－0.718), 0.168 (0.107－0.385) cancers/(105 persons•a) and 0.412 (0.262－0.943)
cancers/(105 persons•a) . Conclusion: The health risk associated with AFB1 in corn-based foods in China is relatively low.

In this work, we used one-factor-at-a-time design to explore the effects of infrared radiation temperature, time
and strength and the molecular weigth of konjac glucomannan (KGM) on water absorption of KGM films. Meanwhile,
scanning electron microscopy, infrared spectroscopy and X-ray diffraction was used to characterize the structure of KGM
films. The results showed that infrared radiation had a substantial influence on water absorption of KGM films. Moreover,
radiation temperature was negatively correlated with water adsorption of KGM films, and infrared radiation induced
oxidative degradation of KGM molecules.

In this study, trypsin inhibitor (TI) activity, polymorphism and stability of 26 cultivars of mung beans (Vigna radiata (L.)
R. Wilczek) in China were tested. The cultivars had 29.0－53.3 TIU/g of seed, with an average value of 38.9 TIU/g. Mung beans
Jilv 7, Zhonglv 5 and Huailv 5 had the highest TI activity, which were 53.5, 51.3 TIU/g and 49.6 TIU/g, respectively. Inhibitory
activity staining Gelatin-PAGE showed that mung bean had 4 TI bands (M1－M4), and M2 was the main component.
Approximately 66.4%－83.1% of the TI activity remained after treatment in boiling water for 30 min, and 86.3%－110.0%
of the activity was detected after 8 h at pH 1.5. The M4 of mung bean Jilv 7 in a bound form disappeared after treated in
boiling water or at pH 1.5 and 5 TI bands formed.