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25 July 2013, Volume 34 Issue 14
Optimization by Orthogonal Array Design of Sunflower Head Pectin Extraction and Characterization
WANG Kun,HUA Xiao,YANG Rui-jin,KANG Jia-qi,ZHANG Wen-bin,ZHAO Wei
2013, 34(14):  1-5.  doi:10.7506/spkx1002-6630-201314001
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The extraction of pectin from sunflower head was investigated. Different solvents were employed to extract
sunflower head pectin (SFHP). Major experimental conditions such as pH, temperature, extraction time, and solid-liquid
ratio were explored. Based on single-factor tests, the extraction parameters were further optimized using orthogonal tests.
Under the optimal extraction conditions: pH 3.5, 45 min, 85 ℃ and a solid-liquid ratio of 1:30 (g/mL), the yield of SFHP
in the form of galacturonic acid were up to 20.9%. High performance size exclusion chromatography-multi-angle laser
light scattering (HPSEC-MALLS) and high performance anion exchange chromatography-pulsed amperometric detection
(HPAEC-PAD) were used to determine the molecular weight and monosaccharide compositions of SFHP. The molecular
weight of SFHP was higher than that of citrus fruits and galacturonic acid was the major monosaccharide component of
SFHP, amounting for 82.1% of the total monosaccharides. Rhamnose was the second major monosaccharide, accounting for
only 9.1% of the total monosaccharides.

Purification of Phytosterol Oxidation Products in the Lipid Matrix
JIANG Shao-tong,PAN Ying,PANG Min,PAN Li-jun,CAO Li-li
2013, 34(14):  6-11.  doi:10.7506/spkx1002-6630-201314002
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Abstract:Lipid matrix was saponified for the purification of phytosterol oxidation products from it. Response surface
methodology was applied to optimize four process conditions based on phytosterol concentration. A mathematical model
was developed indicating the effect of the studied variables on phytosterol concentration. Results showed that the optimal
saponification parameters were addition of 40.04 mL/g of 3.22 mol/L KOH ethanol solution, 69.07 ℃ and 2.02 h. The final
product obtained under the optimized conditions contained 0.1455 mg/mL phytosterols.

Optimization of Microwave-Assisted Extraction Conditions for Pectin from Okra by Response Surface Methodology
LI Jia-xing,QIN Min-jie,WU Yue,ZHANG Juan,ZHOU Yan-hui
2013, 34(14):  12-16.  doi:10.7506/spkx1002-6630-201314003
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Response surface methodology was applied to optimize the extraction process of pectin from okra by microwaveassisted
hydrochloric acid extraction and ethanol precipitation method. A mathematical model describing the extraction
efficiency of pectin as a function of microwave power, microwave radiation time, extraction temperature and solvent pH was
established by Box-Behnken design. The optimal process parameters for microwave-assisted extraction of pectin from okra
by acid extraction and ethanol precipitation under the conditions of 60 s microwave treatment and 1:20 of solid-to-liquid
ratio (g/mL) were 590 W microwave power, solvent pH 2.9, 30 min and 74 ℃. Under these conditions, the pectin yield
reached up to 24.81%.

Optimization of Extraction Process for Black Pepper Oleoresin Using Response Surface Methodology
BAO Zhen-wei,GU Lin,BAI Dong-hui,WANG Jin-xi,LIU Xiao
2013, 34(14):  17-21.  doi:10.7506/spkx1002-6630-201314004
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Pepper oleoresin was extracted from black pepper by reflux condensation method. The effects of solvent type,
extraction time, refluxing temperature and material-liquid ratio on extraction rate of pepper oleoresin were studied. The
results of response surface analysis showed that the optimal extraction conditions were as followed: ethanol as extraction
solvent, extraction time of 5.22 h, refluxing temperature of 79.4 ℃, and material-liquid ratio of 1:17.2 (g/mL). Under the
optimal extraction conditions, the extraction rate of pepper oleoresin was up to 11.0%.

Effect of Blanching Treatment on Enzymatic Browning Substances in Litchi Fruit Pericarp during Heat Pump Drying Process
TANG Dao-bang,YANG Wei-jie,XIAO Geng-sheng,XU Yu-juan,CHENG Li-na,LIN Xian,LI Jun
2013, 34(14):  22-25.  doi:10.7506/spkx1002-6630-201314005
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In order to explore the effect of blanching treatment on enzymatic browning substances in litchi fruit pericarp
during heat pump drying process, the whole litchi was blanched in 0.3 g/100 mL citric acid at (95±3) ℃ for 90 s or 180 s
before drying and the enzymatic browning substances were determined. Due to a significant decrease in the activities of
polyphenoloxidase (PPO) and peroxidase (POD), total phenols, anthocyanin and red color index of dried litchi fruit pericarp
were highly prevented. No significant difference between blanching time and the activities of PPO and POD or the content
of anthocyanins in dried litchi after 60 h drying was observed.

Improving of the Antioxidant Activity of Grifola frondosa Peptides by Maillard Reaction
CHEN Gui-tang,ZHOU Qiong-fei,ZHU Yan-li,ZHAO LI-yan,LIU Fang,DONG Man-li
2013, 34(14):  26-29.  doi:10.7506/spkx1002-6630-201314006
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The antioxidant activity of Grifola frondosa peptides was improved by Maillard reaction in this study. Onefactor-
at-a-time and orthogonal array designs were employed to optimize the reaction conditions. The reducing power of
Grifola frondosa peptides was increased approximately 7 times by 100 min Maillard reaction with fructose at a peptide/
fructose ratio of 2:1 (m/m) and an initial pH of 12.0. In addition, the DPPH radical scavenging activity was elevated by
20.9% and the modified antioxidant peptides had similar reducing power and DPPH radical scavenging activity to the
same concentration of ascorbic acid suggesting Maillard reaction to be effective in improving antioxidant activity of
antioxidant peptides.

Optimization of Extraction Process for Chlorogenic Acid from Eucommia ulmoides Leaves and Its Hypotensive Effect on Spontaneously Hypertensive Rats
LI Xu,LIU Ting,CHEN Shi-jian,LI Min,HUANG Yu-mei
2013, 34(14):  30-34.  doi:10.7506/spkx1002-6630-201314007
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Response surface methodology (RSM) was used to optimize the process conditions for microwave-assisted
extraction of chlorogenic acid from Eucommia ulmoides leaves. Based on single-factor tests, a quadratic regression model
was established to reveal the individual and cross-interaction effects of solid-liquid ratio, extraction time, microwave power
and ethanol concentration on the yield of chlorogenic acid. The optimal extraction conditions were achieved to be powder
size of 80 mesh, solid-liquid ratio of 1:26 (g/mL), extraction time of 2.5 min, microwave power of 722 W, and ethanol
concentration of 30%. Under the optimal conditions, the actual yield of chlorogenic acid was 29.74 mg/g, which agreed with the
theoretically predicted value. Meanwhile, the chlorogenic acid obtained in this study at a high dose (20 mg/kg) had a significant
and stable antihypertensive effect in spontaneously hypertensive rats.

Preparation of Tea Polyphenols from Summer-Autumn Low-Grade Tea by Countercurrent Extraction Using Rotary Disc Extractor
2013, 34(14):  35-39.  doi:10.7506/spkx1002-6630-201314008
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The applicability of the countercurrent rotary disc extractor was examined in this study for liquid-liquid extraction of tea polyphenols (TPs) from summer-autumn low-grade tea. Crude aqueous extracts were prepared and operating parameters including extraction solvent, initial solvent pH, extraction temperature, back extraction temperature and rotation speed were explored. The results indicated that the best conditions for liquid-liquid extraction of TPs were addition of the same volume of the extraction solvent glyceryl triacetate to crude aqueous extract at pH 3.17, extraction at 10 to 20 ℃ and back extraction at 70 to 80 ℃ with a rotation speed of 200 r/min. The recovery rate of TPs was 18.9% after 5 h extraction under the optimized conditions. The advantages of the developed countercurrent extraction process using rotary disc extractor are characteristics of short process flow, low investment, low cost, low energy consumption, environmental friendliness and high efficiency.

Optimization of Ultrasonic-Assisted Extraction Using Composite Solvents of Grape Seed Oil by Response Surface Methodology
ZHAO Fu-rong,KANG Jian,CHEN Yin-ru
2013, 34(14):  40-44.  doi:10.7506/spkx1002-6630-201314009
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Cabernet-Sauvignon grape seeds collected from Turpan in Xinjiang were used as the subjects to extract
grape seed oil through ultrasonic-assisted extraction. A mixture of hexane and petroleum ether at a ratio of 7:3 (V/V) was
considered as the best extraction solvent. Single factor tests were used to explore solid-liquid ratio, ultrasonic extraction
temperature, ultrasonic extraction power and ultrasonic extraction time. Response surface methodology (RSM) was applied
to optimize the extraction conditions. A maximum extraction rate of grape seed oil was achieved. The optimal extraction
conditions were solid-liquid ratio of 1:12 (g/mL), extraction duration of 35.5 min, ultrasonic power of 290 W, and extraction
temperature of 51 ℃. Under the optimal extraction conditions, the extraction rate of grape seed oil was up to 19.19%, and an
improvement in the measured physicochemical indexes was achieved compared with the grape seed oil from solvent extraction.

Ultrasonic-Assisted Extraction and in vitro Antioxidant Activity Evaluation of Polysaccharides from Tartary Buckwheat
LIU Hang,GUO Xu-dan,MA Yu-jie,XU Bian-na,WANG Min
2013, 34(14):  45-50.  doi:10.7506/spkx1002-6630-201314010
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Objective: To explore the optimal ultrasonic-assisted extraction process of polysaccharides from tartary
buckwheat using response surface methodology, and to determine in vitro antioxidant activity of polysaccharides from
tartary buckwheat. Methods: The content of polysaccharides was determined by phenol-sulfuric assay, and optimal
ultrasonic-assisted extraction process of polysaccharides from tartary buckwheat was investigated by Box-Behnken design
based on single factor tests. Meanwhile, the in vitro antioxidant activity of tartary buckwheat polysaccharides was also
studied. Results: Optimal ultrasonic-assisted extraction conditions were material-liquid ratio of 1:15.69 (g/mL), extraction
temperature of 61.05 ℃ and extraction duration of 65.5 min. Under the optimal extraction conditions, the extraction rate of
polysaccharides was up to 4.41%. Tartary buckwheat polysaccharides showed potent scavenging activity against DPPH and
hydroxyl radicals. Conclusion: The ultrasonic-assisted extraction method can shorten greatly the time required for extracting
polysaccharides from tartary buckwheat and tartary buckwheat polysaccharides are a good source of natural antioxidants.

Optimization of Hardener Selection and Color Fixative Formulation for Canned Solid Pack Apple by Orthogonal Array Design
ZHANG Yong-mao,ZHANG Hai-yan,ZHANG Fang,KANG San-jiang,PANG Zhong-cun
2013, 34(14):  51-56.  doi:10.7506/spkx1002-6630-201314011
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In this study, the effect of different hardeners including alkaline calcium (calcium oxide and calcium hydroxide),
inorganic calcium (calcium chloride, calcium carbonate, calcium sulfate) and organic calcium (calcium lactate, calcium
acetate, calcium propionate) on texture parameters (hardness, resilience, flexibility index, chewiness and cohesiveness),
sensory quality, pectin and pectate calcium in canned solid pack apple was explored. Meanwhile, a composite color fixative
consisting of citric acid, calcium oxide and sodium D-isoascorbate was developed and optimized by orthogonal array
design. Results indicated that moderate hardness, better texture properties such as resilience, flexibility index, chewiness and
cohesiveness, higher sensory quality, and a significant reduction in pectin content of canned apple was obtained by using
alkaline calcium (calcium oxide and calcium hydroxide) as the hardener in comparison with inorganic calcium and organic
calcium. The optimal color fixative was composed of 2.8 g/L calcium oxide, 3 g/L sodium D-isoascorbate and 25 g/L citric
acid. In conclusion, alkaline calcium is a better hardener for canned solid pack apple and the optimized color fixative is
beneficial for increasing the quality of canned solid pack apple.

Preparation of Yeast Polysaccharide-Zn Complex and Its Adsorption Performance for Urea
LI Xing-yan,ZHANG Bing-yun,SHANG Yong-biao
2013, 34(14):  57-62.  doi:10.7506/spkx1002-6630-201314012
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Yeast cell wall polysaccharide contains some groups that can combine metal ions for executing bioactive
functions such as immunity. Yeast polysaccharide-Zn complex was prepared in this study to explore the absorption
performance of urea and to extend the application of yeast polysaccharide. Yeast polysaccharide-Zn complex is composed
of yeast polysaccharide and zinc sulfate. The influential factors of complex preparation such as reaction time, zinc addition
amount, reaction temperature and reaction pH were investigated. The optimal conditions of zinc complex preparation were
explored by orthogonal tests using urea adsorption as the evaluation index. The results indicated that the optimal preparation
conditions of yeast polysaccharide-Zn complex required reaction temperature of 55 ℃, reaction time of 2 h, addition of 10%
of 0.1 mol/L zinc sulfate, and reaction pH of 6.5. Under the optimal reaction conditions, the binding rate was up to 98.97%.
The optimal adsorption conditions of yeast polysaccharide-Zn complex for urea were reaction temperature of 30 ℃, reaction
pH of 6.0, reaction time of 135 min and initial urea concentration of 2.25 mg/mL. Under these optimal conditions, the
adsorption rate was up to 97.27%. The higher binding rate between yeast polysaccharide and zinc ion can provide the better
adsorption for urea.

Optimization of Vacuum Tumbling Conditions for Prepared Duck Breast Fillets
TANG Chun-hui,HUANG Ming,FAN Jin-shan,ZHOU Guang-hong
2013, 34(14):  63-67.  doi:10.7506/spkx1002-6630-201314013
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A three-level orthogonal array design was applied to optimize four vacuum tumbling parameters including tumbling
distance, marinade/meat ratio, tumbling speed and compound phosphate/meat ratio on marinade absorption, finished product yield
and lightness (L* value) for the development of a new prepared duck breast product. The optimum conditions for tumbling distance,
marinade/meat ratio, tumbling speed and compound phosphate/meat ratio were 3000 m, 30%, 9 r/min and 0.4%, respectively, and the
resulting prepared duck breast exhibited high marinade absorption (29.11%) and final product yield (98.55%) and good color acceptance.

Optimization of Enzymatic Hydrolysis Conditions for Enhanced Juice Yield from Blueberry Fruits Using
LIU Gang,MA Yan, MENG Xian-jun,LI Bin,MAO Qi-wei,SUI Heng
2013, 34(14):  68-72.  doi:10.7506/spkx1002-6630-201314014
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In order to improve the juice yield of blueberry fruits, response surface methodology (RSM) was employed
to optimize the enzymatic hydrolysis pretreatment conditions for extracting fruit juice form blueberry with pectinase.
Enzyme concentration, extraction temperature and extraction time as well as cross-interaction among these factors
exhibited a significant effect on juice yield. Results showed that the optimal extraction parameters were enzyme
concentration of 0.067%, extraction temperature of 48.5 ℃ and extraction time of 181 min. The observed yield of juice
was up to (90.49 ± 0.30)% under the optimal conditions, which was consistent with the predicted result.

Optimization by Response Surface Methodology of Ultrasound Treatment Conditions for Improved Properties of Nano-SiOx/Albumin Complex Films
ZHENG You,GUO Ting,CHEN Hou-rong,WANG Xue-rong
2013, 34(14):  73-79.  doi:10.7506/spkx1002-6630-201314015
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Objective: The optimum ultrasound treatment for improved properties of nano-SiOx/albumin complex films
was established. Methods: Based on tensile strength (TS), elongation at break, water vapor permeability (WVP) and oil
permeability (PO), ultrasound power and working/intermittence time were optimized by response surface methodology.
Results: A regression model for each of the film properties was developed. The optimal ultrasound treatment conditions
were 205.67 W, 1.13:1 of working/intermittence time ratio and 23.32 min of working time. Under these conditions,
the observed TS, elongation at break, WVP and PO of the complex film were (5.092 ± 0.146) MPa, (37.560 ±
3.409)%, (2.961 ± 0.083) g•mm/(m2•d•kPa) and (0.667 ± 0.006) g•mm/(m2•d), respectively, which were close to
the predicted values of 5.141 MPa, 38.401%, 2.719 g•mm/(m2•d•kPa) and 0.620 g•mm/(m2•d). Hence, the optimized
treatment conditions were reliable. Conclusion: Ultrasound power and treatment time are the main factors that affect
the mechanical properties of the film, while the main factors for the barrier properties are working/intermittence time
ratio and working time.

Optimization of Preparation Process for Potato Starch-Based Composite Films by Orthogonal Array Design and Determination of Packaging Properties
WANG Li-qiang,JIA Chao,LU Li-xin,ZHANG Zhi-wei,ZHENG Qi-ming
2013, 34(14):  80-85.  doi:10.7506/spkx1002-6630-201314016
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Potato starch-based composite films were prepared by casting using potato starch, pullulan, gelatin as filmforming
material, glycerol as plasticizer, calcium chloride as cross-linking agent. The effects of potato starch content,
pullulan-gelatin ratio, glycerol content, calcium chloride content, drying temperature on packaging properties of composite
films were explored. The optimal preparation conditions of potato starch-based composite films were investigated by range
analysis and variance analysis through orthogonal tests. The results showed that the optimal preparation conditions of potato
starch-based composite films were potato starch content of 70%, pullulan-gelatin ratio of 2:1, glycerol content of 10%, calcium
chloride content of 2%, and drying temperature of 50 ℃. The properties of composite films under the optimal conditions
revealed tensile strength of 23.93 MPa, elongation at break of 10.51%, water vapor permeability of 2.38 g•mm/(m2•d•kPa),
water-solubility of 25.55%, and light transmission rate of 84.66%. Compared with potato starch films, the mechanical
properties and moisture barrier performance of potato starch-based composite films were greatly improved.

Optimization of Process Parameters for Quick-Frozen Potato Chips High in Resistant Starch
HU Yu-xiang,ZHONG Si-qiong,SHAO Jin-hui,ZHANG Jian-hui,XU Xiao-yun
2013, 34(14):  86-90.  doi:10.7506/spkx1002-6630-201314017
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Objective: To optimize the production of quick-frozen potato chips higher in resistant starch (RS) and
lower calorie. Methods: Potato cultivar Eshu-3 was selected to produce quick-frozen potato chips. Based on single
factor tests and orthogonal array design, the optimal process parameters for producing quick-frozen potato chips
were established by exploring their effect on RS content in quick-frozen potato chips. Results: Seven process
parameters were ranked in a descending order of their effects on RS content as follows: re-frying temperature >
frying temperature > drying time > frying time > re-frying time > drying temperature > heating time. The
optimal process parameters was as follows: heating time of 5 min, drying temperature of 70 ℃, drying time of 40
min, frying temperature of 190 ℃, frying time of 90 s, re-frying temperature of 130 ℃, and re-frying time of 2.5
min. Under these conditions, the RS content in potato chips was 9.35%, which was higher than that (5.4%) obtained
with the traditional process.

Optimization of Extraction Process for Flavonoids from Arenaria kansuensis Maxim. by Response Surface Methodology
WANG Chang-tao,SUN Xiao-tao,ZHOU Xue
2013, 34(14):  91-95.  doi:10.7506/spkx1002-6630-201314018
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The optimal extraction conditions for flavonoids from Arenaria kansuensis Maxim. were determined using
response surface methodology (RSM). On the basis of single-factor tests, the effects of ethanol concentration, extraction
duration, extraction temperature, and liquid-material ratio on extraction rate were explored. A regression model describing
extraction rate of flavonoids as a function of three variables was established with the Design-Expert software according to
the Box-Behnken design principle and experimental data. Quadratic regression analysis was used to establish a mathematical
model describing flavonoids extraction. The optimal extraction conditions for flavonoids from Arenaria kansuensis Maxim.
were material-liquid ratio of 1:40 (g/mL), ethanol concentration of 68.6%, extraction temperature of 66 ℃ and extraction
time of 0.83 h. Under the optimal extraction conditions, the maximum extraction yield of flavonoids was 5.07 mg/g, which
was close to the predicted value of 5.10 mg/g. Therefore, the established regression model has good prediction capability.

Subcritical R134a Extraction of Euphausia pacifica Oil and Analysis of Fatty Acid Composition
LIU Kun,WANG Lan,XUE Chang-hu,HAN Yu-qian
2013, 34(14):  96-99.  doi:10.7506/spkx1002-6630-201314019
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The extraction of krill oil from Euphausia pacifica by subcritical 1,1,1,2-tetrafluoroethane (R134a) was
studied and the extracted oil was then analyzed by GC-MS. The effects of three extraction parameters including pressure,
temperature and dynamic extraction time on the yield of krill oil were explored. The maximum extraction yield of krill oil
was 6.69% at the optimal extraction conditions as follows: 12 MPa, 30 ℃ and 40-min dynamic extraction time. Twenty fatty
acids including EPA and DHA were identified from the oil. The total yield of unsaturated fatty acids was as high as 62.35%,
and the total yield of EPA and DHA was 21.82%.

Optimization of Vacuum Microwave Drying of Broad Bean
WU Hai-hong,ZHUO Cheng-long,JIANG Ning,LI Da-jing,LIU Chun-quan
2013, 34(14):  100-103.  doi:10.7506/spkx1002-6630-201314020
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Microwave vacuum drying was used to improve quality and reduce drying time of broad bean products. Singlefactor
and orthogonal tests were used to explore the effect of initial water content, microwave power, vacuum degree
on drying characteristics, puffed rate and retention rate of chlorophyll in broad bean. Results indicated that the optimal
microwave vacuum drying parameters were initial water content of 46.02% in broad bean, microwave power of 6 W/g,
and vacuum degree of 0.08 MPa. Under the optimal drying conditions, the puffing degree of broad bean was 2.35 and the
retention rate of chlorophyll was 71.78%. These investigations provide a theoretical reference for broad bean drying and
industrial production.

Optimal Extraction and Hydroxyl Radical Scavenging Activity of Water-Soluble Polysaccharides from Pitaya Flowers (Hylocereus undatus (Haw.) Urilt. et. Rose)
HU Wei-rong,SUN Ru,LI Zhao-lu,JIANG Yue-ling,LIU Shun-zhi
2013, 34(14):  104-107.  doi:10.7506/spkx1002-6630-201314021
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Based on single-factor tests, optimal extraction conditions of hot water extraction and ethanol precipitation of
polysaccharides from dried pitaya flowers (Hylocereus undatus (Haw.) Urilt. et. Rose) were explored by orthogonal array
design. Factors including extraction duration, temperature, solid-solvent ratio and extraction times were selected to maximize
the extraction rate of polysaccharides. The salicylic acid method was used to inspect the hydroxyl radical-scavenging activity
of polysaccharides from pitaya flowers. The results showed that the optimal parameters for extracting polysaccharides from
pitaya flowers were one cycle of extraction at 90 ℃ for 4 h with distilled water at a solid-to-solvent ratio of 1:100 (g/mL) and
after ethanol reflux pretreatment for 1 h. Under the optimal extraction conditions, the extraction rate of polysaccharides after
ethanol precipitation was 9.59 %. The resulting polysaccharide extract was evaluated for solubility and spectral properties
and it was found that its hydroxyl radical-scavenging rate was 50% at 6.4 mg/mL.

Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology
LI Hai-bin,YAO Zheng-xiao,LIU Hui-juan,JIANG Jin-jin,CHEN Lin,ZHANG Ting
2013, 34(14):  108-112.  doi:10.7506/spkx1002-6630-201314022
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Response surface methodology was applied to optimize the enzymatic lipid hydrolysis of cream by lipase
palatase 20000L. The optimum hydrolysis time and enzyme dosage were found to be 6 h and 0.25% (relative to the dry
weight of the substrate), respectively as demonstrated by preliminary investigations. Three other important hydrolysis
conditions, substrate concentration, temperature and pH, were optimized by response surface analysis based on a three-level
Box-Behnken experimental design to obtain maximum lipolysis efficiency. A quadratic polynomial regression model was
established and validated. The optimal substrate concentration, temperature and pH were 83.3%, 51 ℃ and 8.2, respectively.
Lipid hydrolysis under the optimized conditions gave rise to the highest lipolysis efficiency of 28.77%.

Process Optimization for Ultrasonic-Assisted Extraction of Barley β-glucan by Response Surface Analysis
LIU Zhen-chun,LIU Chun-meng,SU Tong
2013, 34(14):  113-117.  doi:10.7506/spkx1002-6630-201314023
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Barleys were used as the raw material to explore the ultrasonic-assisted extraction of β-glucan. Response surface
methodology (RSM) was used to optimize the effects of extraction temperature, ultrasonic time and pH as well as their crossinteractions
on extraction rate of β-glucan. The quantification of β-glucan was conducted using a UV spectrophotometer. A
regression equation was established to obtain the optimal extraction parameters: ultrasonic time of 12.8 min, extraction pH
of 10.35, and extraction temperature of 83.34 ℃. Under this optimal extraction conditions, the extraction rate of β-glucan
was 6.81%, which revealed a close agreement with the predicted value. Ultrasonic-assisted extraction can be applied for the
production of β-glucan.

Chemical Composition and Antioxidant Activity of Crude Polysaccharides Extracted from Pumpkin Peel as Affected by Different Extraction Methods
WANG Qiang,LI Gui-jie,ZHOU Ya-lin,ZHAO Xin
2013, 34(14):  118-121.  doi:10.7506/spkx1002-6630-201314024
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The influence of different extraction methods, including conventional water extraction, ultrasound-assisted
water extraction, and microwave-assisted water extraction, on chemical composition and antioxidant activity of crude
polysaccharides extracted from pumpkin peel (CPPPs) was investigated. The results showed that the extraction yield of
CPPPs was significantly affected by extraction method and the highest extraction yield (4.52%) of CPPPs was obtaiend with
microwave-assisted water extraction. It was found that the monosaccharide composition and molecular size distribution
of CPPPs were also significantly affected by extraction method. The DPPH radical scavenging activity of CPPPs from
conventional water extraction, ultrasound-assisted water extraction, and microwave-assisted water extraction presented IC50
values of 0.18, 0.27 mg/mL, and 0.24 mg/mL, respectively. Therefore, CPPPs obtained by conventional water extraction
possessed much higher DPPH radical scavenging activity than those obtained by the two other methods.

Effect of Rinsing on Gel Strength and Texture Properties of Sliver Carp Surimi
WANG Yu-feng,LI Ba-fang,ZHANG Zhao-hui
2013, 34(14):  122-125.  doi:10.7506/spkx1002-6630-201314025
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The effect of different rinsing conditions such as rinsing solution composition, time and temperature on gel
strength and texture properties of frozen sliver carp surimi was investigated. The results showed that all calcium chloride
concentration, time and temperature were important factors affecting gel strength and texture properties of frozen sliver carp
surimi. After rinsed in 1 g/100 mL calcium chloride solution at -2 ℃ for 6 min, the best gel strength and texture properties
were obtained as shown by the results of optimization by orthogonal array design.

Effects of Extraction and Heating Conditions on Gel Characteristics of Dosidicus gigas Myofibrillar Protein
ZHOU Yi,JIN Miao,XU Yi-ji,TANG Jian-bo,YANG Wen-ge
2013, 34(14):  126-130.  doi:10.7506/spkx1002-6630-201314026
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Objective: To explore the effects of extraction and heating conditions on gel properties of Dosidicus gigas
myofibrillar protein. Methods: Dosidicus gigas meat was used as the raw material, and gelation properties of myofibrillar
protein under different extraction and heating conditions were analyzed. Results: 1) KCl concentration and its pH had an
extremely significant effect on gelation properties. At low ionic concentration, the formed gel had a compact structure and
superior water-holding capacity (WHC), hardness, springiness and stickiness, as well as better gel networks as the increase
of pH, but worse water-holding capacity (WHC) and texture could be observed when pH was beyond a certain range. 2) The
heating mode had an extremely significant effect on gel characteristics. With increasing temperature, the WHC of gel was
maintained at a high level, and the hardness, springiness and stickiness of the gel revealed a significant increase. WHC and
textural characteristic of the gel were better in a certain range of heating time at 40 ℃. Conclusion: Good gel properties can
be formed from the squid myofibrillar protein extracted with 0.2 mol/L (pH 7.0) KCl after two-stage heat treatment at 40 ℃
for 60 to 80 min and then at 90 ℃ for 30 min.

Two-Step Extraction of Evening Primrose Oil
WANG Jun-guo,SUN He,MA Li-na,GUAN Zhong,YU Dian-yu
2013, 34(14):  131-134.  doi:10.7506/spkx1002-6630-201314027
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The production process of cold pressed evening primrose oil and the supercritical CO2 extraction process of oil
from the cake left were optimized by orthogonal array design. The optimal process conditions for producing cold pressed
evening primrose oil were 75 ℃, 6% of water content, 3.0 MPa and 36 r/min. The cold pressed oil obtained under these
conditions contained 9.5% γ-linolenic acid and the remaining residue showed a residual oil content of 8.6%. The optimal
process parameters for supercritical CO2 extraction of oil from this residue were found to be 50 mesh of particle size, 4% of
water content, 3 h, 35 MPa and 35 ℃, resulting in an oil yield of 94.9%.

Optimization of Extraction Process for Fucoidan and Alginc Acid from Laminaria japonica by Response Surface Methodology
WANG Ming-yan,CHEN Li,ZHANG Shi-shan,SHEN Chun-yang,YU Chuan
2013, 34(14):  135-140.  doi:10.7506/spkx1002-6630-201314028
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Based on the results of single factor tests, the extraction conditions of fucoidan and alginc acid from Laminaria
japonica were optimized by response surface methodology (RSM) using the extraction rates of fucoidan and alginc acid (Y1
and Y2) as response values. Based on three dimensions and overlay contour plots, the optimal extraction conditions included
extraction temperature of 77 ℃, extraction time of 4.4 h, liquid-solid ratio of 52.0:1, digestion temperature of 48 ℃, alkali
liquor concentration of 2.2 g/100 mL, and digestion time of 4.3 h. Under the optimal conditions, the extraction rates of
fucoidan and alginc acid were 2.58% and 28.11%, respectively, which were in close agreement with the predicted values.
The RSM is practicable for optimizing extraction process. This method will improve the extraction conditions of fucoidan
and alginc acid from Laminaria japonica.

Ultrasonic-Assisted Extraction and Bioactivity of Flavonoids from Ipomoea batatas Lam Leaves
XU Rui-bo,ZHOU Hong-ying,CHEN Lin,ZENG Yan-xia,YANG Shu-ping,HU Xi-lan
2013, 34(14):  141-146.  doi:10.7506/spkx1002-6630-201314029
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The ultrasonic-assisted extraction of flavonoids from Ipomoea batatas Lam leaves (FIBL) was explored by
orthogonal array design. The antioxidant and bacteriostatic activities of FIBL in vitro were investigated. The results showed
that the optimal extraction conditions of FIBL were ethanol concentration of 75%, liquid-solid of 30:1 (mL/g), ultrasonic
treatment time of 40 min, reflux extraction time of 50 min, extraction temperature of 70 ℃, and repeated extraction time
of 2. Under the optimal extraction conditions, the yield of FIBL was up to 6.03%. As characterized by UV-vis and IR
spectroscopy, FIBL possessed common spectral characteristics of flavonoids. Furthermore, FIBL had scavenging capacity
against superoxide anion and DPPH radicals, but weaker than vitamin C. FIBL also revealed excellent inhibitory effect on
Staphylococcus aureus, Escherichia coli and Bacillus subtilis.

Optimization of Microwave-Assisted Extraction of Salidroside from Rhodida rosea by Response Surface Methodology
ZHAO Zi-ming,FU Gang,LI Cheng
2013, 34(14):  147-151.  doi:10.7506/spkx1002-6630-201314030
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The process conditions for microwave-assisted extraction of salidroside from Rhodida rosea were optimized.
HPLC was used to detect salidroside. The effects of seven process parameters including material particle size, microwave
treatment time, microwave power, alcohol concentration, extraction temperature, extraction time and solid-liquid ratio on
the extraction rate of salidroside were investigated through single factor tests. The significance and interaction effects of
microwave treatment time, microwave power, ethanol concentration and extraction temperature were analyzed by response
surface analysis based on a three-level central composite design. The optimal microwave-assisted extraction conditions for
salidroside were achieved to be microwave treatment duration of 42 s, microwave power of 480 W, ethanol concentration of
78%, solid-liquid ratio of 1:10 (g/mL) and extraction temperature of 72 ℃, extraction time of 90 min and material particle
size of 40 mesh. Under these extraction conditions, the extraction rate of salidroside from Rhodida rosea was up to 93.53%.

Gas Chromatographic-Mass Spectrometric Analysis of Essential Oil Extracted by Supercritical CO2 from Flowers of Elaeagnus angustifolia L.
YANG Hu,GAO Guo-qiang
2013, 34(14):  152-156.  doi:10.7506/spkx1002-6630-201314031
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The optimal conditions for supercritical CO2 extraction of essential oil from fresh flower of Elaeagnus
angustifolia L were explored by response surface methodology (RSM). A three-level Box-Behnken factorial design was
used to investigate the effects of three independent variables such as extraction pressure, extraction temperature and
extraction time on the yield of essential oil. Results showed that the optimal extraction process conditions for supercritical
CO2 extraction of essential oil from fresh flower of Elaeagnus angustifolia L. included extraction pressure of 3400 psi
(23.45 MPa), extraction temperature of 58 ℃, and extraction duration of 4 h. Under these extraction conditions, the yield
of essential oil was up to 2.41‰. Meanwhile, 26 compounds were identified in the extract by GC-MS. Among them, ethyl
cinnamate was the most dominant followed by (E)-9-octadecenoic acid ethyl ester and n-hexadecanoic acid. In addition,
relatively high amounts of n-propyl acetate, 2-pentadecyn-1-ol and 9-octadecenal (Z) were also found in the extract. Apart
from ethyl cinnamate, aromatic alcohols and ketones appeared to contribute to the aroma of the essential oil.

Optimization of Extraction Conditions for Proanthocyanidins from Grape Seeds by Accelerated Solvent Extraction
YUAN Lin,YUAN Chun-long,HU Li-zhi,ZHANG Shi-jie,YANG Xiao-yan,YANG Jian
2013, 34(14):  157-162.  doi:10.7506/spkx1002-6630-201314032
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Response surface methodology was applied to optimize the extraction of proanthocyanidins from seeds of
the new grape cultivar “Meili” using an accelerated solvent extraction (ASE) system. The optimal extraction conditions
were found to be 13 min, 1161 psi, 80% and 80 ℃ for extraction time, pressure, methanol concentration and temperature,
respectively. The maximum predicted extraction yield of proanthocyanidins under the optimized conditions was 6.817%
indicating a relative error of 7.79% as compared with the actual value of 6.286% obtained after the third repeated extraction.
The purity of proanthocyanidins under the optimized conditions was 41.02%.

Synthesis and Properties of Octenylsuccinate Konjac Glucomannan Ester by Microwave-Assisted Semi-Drying Method
LIANG Ye-xing,XIONG Jia-yan,WANG Yong-hong,ZHONG Geng
2013, 34(14):  163-168.  doi:10.7506/spkx1002-6630-201314033
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Octenylsuccinate konjac glucomannan ester (OKGE) was prepared from konjac glucomannan (KGM) and
octenyl succinic anhydride (OSA) by microwave-assisted semi-drying method. The synthesis process of OKGE was
explored through single-factor and quadratic rotation composite experimental designs, and the synthesized product
was characterized. The results revealed that the optimal process conditions to prepare OKGE were pH 2.5, reaction
temperature of 76 ℃, microwave treatment time of 10 min, and ethanol concentration of 70%. Under the optimal
process conditions, the average substitution degree of OKGE was 0.015, and its emulsion capacity and emulsion
stability were good.

Optimization of Enzymatic Extraction of Flavonoids from Galangal Rhizomes (Alpinia galanga)
PENG Jing,YANG Ying,NIU Fu-ge,LI Qing-yu,JIA Lin-fei,DUAN Yu-feng,GUO Xing
2013, 34(14):  169-172.  doi:10.7506/spkx1002-6630-201314034
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The cellulose-assisted extraction of flavonoids from galangal rhizomes (Alpinia galanga) was optimized by
response surface methodology based on Box-Behnken design. The extraction efficiency of flavonoids was investigated with
respect to four variables including enzyme dosage, hydrolysis time, temperature and pH, and a mathematical model was
developed. The optimal enzyme dosage, temperature, initial pH and time for extracting flavonoids from galangal rhizomes
were 30.0 U/mL, 56.6 ℃, 5.14 and 1.71 h, respectively. The extraction yield of flavonoids under these conditions was 5.08%.

Orthogonal Array Design for the Optimization of Microencapsulation of Raspberry Anthocyanins
MENG Xian-jun,ZHAO Jing,LI Bin
2013, 34(14):  173-177.  doi:10.7506/spkx1002-6630-201314035
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Response surface methodology was used to optimize the microencapsulation conditions of raspberry
anthocyanins. The optimal microencapsulation conditions for core-to-wall material ratio, grinding time, maltodextrin-togum
Arabic ratio and wall material concentration were 1:15, 50 min, 2:1 and 50% when using a blend of maltodextrin and
gum Arabic as the wall material. Under these conditions, the embedding efficiency of raspberry anthocyanins was 97.75%.
The optimal core-to-wall material ratio, grinding time and wall material concentration for microencapsulation of raspberry
anthocyanins with β-cyclodextrin as the wall material were 1:6, 40 min and 80%, respectively, yielding an embedding
efficiency of only 80.57%. Maltodextrin/gum Arabic blend provided a better wall material for microencapsulation
of raspberry anthocyanins as demonstrated by a comparison between the above results. Microencapsulated raspberry
anthocyanins had better light stability.

Establishment of PCR-Based Technique for Tracing Spoilage Microorganisms in Meat Products
CHEN Xiao,GAO Xiao-ping,LI Miao-Yun,LIU Yan-xia,ZHAO Gai-ming,SUN Ling-xia,ZHANG Qiu-hui,ZHANG Jian-wei,HUANG Xian-qing
2013, 34(14):  178-181.  doi:10.7506/spkx1002-6630-201314036
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Thermally sterilized meat products may still become spoiled due to the presence of residual microorganisms. In
the present study, a PCR-based technique was developed for tracing spoilage microorganisms in meat products. For this, a
set of specific primers was designed for Bacillus licheniormis as a representative strain of meat spoilage microorganisms,
isolated from spoiled corn hot dog sausage and identified with the Biolog microbial identification system. The PCR-based
method allowed accurate, sensitive and rapid detection of Bacillus licheniormis in spoiled samples with a 100% primer
specificity and a detection limit of 0.104 CFU/g.

Enrichment of Clenbuterol in Pork Using Immunomagnetic Nanobeads
LI Chao-hui,XIONG Yong-hua,GUO Liang,WU Ke-sheng,LIANG Yu-yan
2013, 34(14):  182-186.  doi:10.7506/spkx1002-6630-201314037
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An immunoextraction method based on anti-clenbuterol (CLE) immunomagnetic nanobeads was developed
for the rapid and specific enrichment of CLE in pork. Immunomagnetic nanobeads were prepared by coupling 77.2 μg
of biotinylated antibodies onto 1 mg of nano-magnetic beads that were coated with 23.9 μg of streptavidin. The optimal
adsorption and desorption conditions were 1 g of homogenized pork extracted with 4 mL of 0.15 mol/L HCl solution with
vigorous shaking. Then, 0.25 mg of magnetic nanobeads were added to the extract and incubated 37 ℃ for 10 min on a
shaker (200 r/min). Totally 100 μL of methanol was mixed with the immunomagnetic nanobeads for 5 min to desorb CLE.
The eluate was diluted 10 times with PBS for ELISA determination. The performance of immunomagnetic nanobeads was
evaluated by using CLE-spiked samples. The results indicated that the recovery rate of CLE at spiked levels between 0.25 ng/g
and 2 ng/g were more than 80% with relative standard deviation of 11.9% to 15.7%. However, the recovery rate of CLE was
decreased to 61.2% with relative standard deviation of 7.8% while the spiked concentration was increased to 5 ng/g.

Comparison of Simultaneous Distillation Extraction (SDE) and Solid-Phase Microextraction (SPME) for the Analysis of Volatile Flavor Compounds in Jiayongxin Preserved Mutton by GC-MS
CHEN Hai-tao,ZHANG Ning,XU Xiao-lan,SUN Bao-guo,ZHOU Yue-bo
2013, 34(14):  187-191.  doi:10.7506/spkx1002-6630-201314038
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Simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) were compared for their
effectiveness in the extraction of volatile flavor compounds from Jiayongxin preserved mutton. A GC-MS method was
developed to determine the volatile compounds extracted from Jiayongxin preserved mutton by the two methods. A total of 79
compounds were identified, including 16 hydrocarbons, 13 aldehydes, 22 alcohols, 11 ketones, 3 acids, 2 esters, 2 phenols, 3
ethers and 7 sulfur-containing compounds, nitrogen-containing compounds, and heterocyclic compounds. As demonstrated by a
comparison between both extraction techniques, a higher level of esters (28.99%) and aldehydes (17.09%) were detected using
SPME, while SDE gave rise to a higher level of aldehydes (45.50%) and alcohols (17.27%). Meanwhile, 14 compounds were
identified by both techniques, which were pentanal, hexanal, heptanal, benzaldehyde, ethanol, eucalyptol, myrcenol, terpinen-
4-ol, 3-hydroxy-2-butanone, ethyl acetate, p-cresol, anethole, 2-furanmethanol, and 2,5-thiophenedicarboxaldehyde. All these
compounds may be the important flavor compounds in Jiayongxin preserved mutton.

Changes in Free and Bound Aromatic Compounds of Cabernet Gernischt Dry Red Wine during Fermentation
ZHU Xia,HAN Shun-yu,MAO Qiu-dan,WANG Jing,SHENG Wen-jun,ZHANG Bo
2013, 34(14):  192-197.  doi:10.7506/spkx1002-6630-201314039
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Free and bound aromatic compounds in Cabernet Gernischt dry red wine were separated with Amberlite XAD-2
resin and analyzed by gas chromatography-mass spectrometry (GC-MS) with internal standard quantification. A total of 85
free aromatic compounds and 61 bound ones were identified by comparison their mass spectra with the NIST and Wiley mass
spectral databases, mainly including alcohols, terpenes, esters, hydrocarbons, ketones and acids. The main free and bound
aromatic compounds changed in different ways during the alcohol fermentation process. Three new terpenes were found
including citronellol, geraniol and geranial in a free form in the later period of fermentation, bound aromatic compounds
including ethyl acetate, 3-methyl-1-butanol and 1-heptanol reached the maximum levels; however, benzeneethanol, amyl
acetate and heptanal were below detectable levels at the end of fermentation.

Effect of Ferula assafoetida on Amino Acids and Volatile Components of the Edible Mushroom Pleurotus ferulae
BAI Yu-jia,TAO Yong-xia,ZHANG Li,XIE Xian-ying,FENG Zuo-shan
2013, 34(14):  198-204.  doi:10.7506/spkx1002-6630-201314040
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The fruiting bodies of Pleurotus ferulae produced in the media supplemented separately with Ferula songorica
Pall and Ferula sinkiangensis K.M. Shen were analyzed for the contents of protein and 18 amino acids and the chemical
score, amino acid score (AAS), essential amino acid index, nutritional index, biological value and taste-active amino acid
profile were examined. Moreover, the composition of volatile compounds was determined by GC-MS. The results showed
that wild, Ferula songorica Pall cultured, control and Ferula sinkiangensis K.M. Shen Pall cultured fruiting bodies of P.
ferulae contained 17.84, 16.84, 16.37 g/100g and 15.49 g/100g amino acids, had an AAS value of 0.64, 0.60, 0.54 and 0.64,
respectively. The major taste-active amino acids of P. ferulae were Glu and Asp, and Ala, Gly, Phe and Pro had a synergistic
umami effect on flavor formation of P. ferulae. 1-Octen-3-ol was the major aroma in P. ferulae, the relative content of
which was the highest in F. sinkiangensis cultured P. ferulae, followed by F. songorica cultured P. ferulae, wild P. ferulae
and control. Wild P. ferulae had unique flavor for its special volatile substances such as ethyl caprylate, 3-methyl-1,2-
cyclopentanedione, 3-methylbutyric acid and 2-methyl-2-hexanol.

Compositions of Inorganic Trace Elements in Pecans
LIU Hong-wei,QIN Zong-hui,XIE Hua-lin
2013, 34(14):  205-207.  doi:10.7506/spkx1002-6630-201314041
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This paper describes a simple method for the determination of trace elements in pecans by using inductively
coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma spectrometry (ICP-MS).
HNO3 and H2O2 (V/V = 3:2) were used to achieve the complete decomposition of the organic matrix in a closed-vessel
microwave oven. The contents of 10 trace elements (B, Na, Mg, Al, Si, P, S, K, Ca and Fe) in pecans were determined
by ICP-OES while 18 trace elements (Li, Ti, V, Cr, Mn, Co, Ni, Cu, Zn, As, Rb, Sr, Mo, Cd, Sn, Sb, Ba and Pb) were
determined by ICP-MS. The soybean reference material (GBW10013) was used as the standard reference material. The
results revealed a good agreement between the measured and predicted values for all the analytes. The detection limits
of the 28 elements were in the range of 0.004 to 17.02 μg/L. The concentrations of essential microelements such as Ca,
Mg, P, K and S were higher. The method is highly accurate and precise and can meet the requirements for analysis of the
inorganic elements in pecan samples.

Analysis of Residual Deoxynivalenol and T-2 Toxin in Livestock and Poultry Products
ZOU Zhong-yi,HE Zhi-fei,LI Hong-jun,HAN Peng-fei,MENG Xiao,ZHOU Fang,LUO Li-yong
2013, 34(14):  208-211.  doi:10.7506/spkx1002-6630-201314042
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Objective: To analyze residual deoxynivalenol (DON) and T-2 toxin in products of livestock and poultry.
Methods: Residual DON and T-2 toxin in samples were extracted with acetonitrile, defatted with n-hexane, cleaned up on an
HLB cartridge, and analyzed by high performance liquid chromatography coupled with tandem mass spectrometry (HPLCMS/
MS) and quantified by an external standard method. Results: Residual DON was not observed in all tested samples
of pig dorsal muscle, pig liver, pig kidney, chicken breast, chicken thighs, chicken wings and meat products, but detected
in 28.75% of pig back fat, and the maximum residue was up to 0.4265 μg/kg. No residual T-2 toxin was detected in all
tested samples of pig liver, pig kidney and meat products, but detected in 8.33%–57.14% of pig dorsal muscle, pig back fat,
chicken breast, chicken thighs and chicken wings, and the maximum contents were 0.0704–0.4515 μg/kg. Conclusion: Trace
residues of DON and T-2 toxin can be detected in partial tested samples of livestock and poultry products.

Determination of Flavour Compounds in Rabbit Meat by HS-SPME/GC-MS
WANG Jun,HE Zhi-fei,LI Hong-jun,LIU Ya-na
2013, 34(14):  212-217.  doi:10.7506/spkx1002-6630-201314043
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In order to understand the formation mechanism and pathways of flavor substances, the changes of major
volatile flavor compounds in rabbit meat were analyzed. HS-SPME combined with GC-MS was used for the qualitative
and semiquantitative determination of volatile compounds in rabbit forepaws, rabbit hind leg, rabbit back muscle and rabbit
abdominal samples using 2,4,6-trimethylpyridine as an internal standard. Totally 52, 42, 36 and 70 volatile flavor compounds
were identified from rabbit forepaws, rabbit hind leg, rabbit back muscle and rabbit abdominal samples, respectively. The
major flavor compounds in rabbit meat were aldehydes, ketones, alcohols and hydrocarbons.

Rapid Detection of Adulterated Palm Oil in Camellia Seed Oil by Electronic Tongue
ZHANG Hang,ZHAO Song-lin,CHEN Wei-jun,LI Rui,GUAN Wei
2013, 34(14):  218-222.  doi:10.7506/spkx1002-6630-201314044
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In order to distinguish the adulteration of camellia seed oil, traditional chemical methods were used to detect
physical and chemical indicators of camellia seed oil adulterated with 0%, 5%, 10%, 15%, 20% and 100% palm oil. An
electronic tongue system was applied to determine the adulteration of camellia seed oil through principal component
analysis, discriminant factor analysis and similarity analysis. The identification index of principal component analysis map
from ZZ and GA sensors was 87, which could clearly distinguish different adulteration rates of palm oil in camellia seed oil.
The results showed that electronic tongue could be a good and quick method to detect the adulteration of camellia seed oil.
Key words:electronic tongue;camellia seed oil;adulteration;principal component analysis;rapid detection

Effects of Cinnamon Pieces and Powder on Volatile Flavor Components of Stewed Chicken Leg
LIU Xin,ZHAO Gai-ming,LIU Yan-xia,LI Miao-yun,HUANG Xian-qing,SUN Ling-xia,LIU Yong-an
2013, 34(14):  223-226.  doi:10.7506/spkx1002-6630-201314045
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The effects of cinnamon pieces and powder on volatile flavor components of stewed chicken leg were comparatively
analyzed by using HS-SPME/GC-MS. The results indicated that 54, 62 and 63 volatile flavor compounds were identified in
the blank, cinnamon piece and cinnamon powder groups, respectively. Aldehydes, alcohols, ketones, sulfur- and nitrogencontaining
compounds and heterocyclic compounds were the most dominant aroma compounds and only minute amounts of
hydrocarbons, esters and ethers were detected. Compared with the blank group, 9 new flavor compounds (hydrocinnamaldehyde,
cinnamaldehyde, methoxycinnamic aldehyde, geranylacetone, pyridine, muurolene, calamenene, azunol and coumarin) were
found in the cinnamon groups. In terms of the composition of volatile flavor compounds, there was only minor difference
between both cinnamon groups, except for the absence of dimethyl sulfone in the cinnamon piece group.

Purification of Anti-Clenbuterol Antibody and Development of Direct Competitive ELISA
YUAN Li-peng,LU Qi-qun,SUN Yuan-ming,XU Zhen-lin,LEI Hong-tao
2013, 34(14):  227-231.  doi:10.7506/spkx1002-6630-201314046
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Four methods, including saturated ammonium sulfate (SAS), caprylic acid (CA), caprylic acid-ammonium sulfate
(CA-AS) and ammonium sulfate-DEAE-cellulose (SAS-DEAE) were compared for their effectiveness in the purification
of anti-clenbuterol antibodies. Meanwhile, the effect of simple NaIO4 method and its three different modified versions on
antibody labeling with horseradish peroxidase (HRP) was examined. The labeled antibodies were applied to develop a direct
competitive ELISA assay for rapid detection of clenbuterol. Our results indicated that the highest yield of anti-clenbuterol
antibodies was obtained using the CA method, which, however, provided the lowest purity. The SAS-DEAE method
gave rise to the highest purity despite providing a relatively lower yield. The simple NaIO4 method was most effective
in labeling anti-clenbuterol antibodies but resulted in a lower antibody titer. By contrast, the modified NaIO4 methods
provided significantly increased antibody titer. The limit of detection of the ELISA method was 2.7 ng/mL. The recovery
of clenbuterol from spiked urine samples was 94.2%, and the inter-assay and intra-assay coefficient of variation (CV) were
13.8% and 9.1%, respectively. Moreover, no cross-reactivity with clenbuterol analogues was observed. This ELISA method
can provide a simple, sensitive and specific approach to detecting clenbuterol in animal-derived food products.

Nutrient Composition of Apostichopus japonicas Gonad
ZHANG Jian,WANG Mao-jian,MA Jing-jing,WANG Gong-ming,ZHAO Yun-ping,GAO Ji-qing,LIU Jing-xi,LI Qian
2013, 34(14):  232-236.  doi:10.7506/spkx1002-6630-201314047
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Apostichopus japonica spawn and sperm were identified through microscopic observation for nutrient
composition analysis. The contents of crude protein, crude fat, crude ash, crude polysaccharide, phospholipid and mineral
elements in vacuum frozen samples were determined along with the amino acid composition and fatty acid profile. The
results showed that both the spawn and sperm had high level of crude protein contents, accounting for 51.80 g/100 g and
74.31 g/100 g, respectively. The crude lipid content of the spawn (10.18 g/100 g) was significantly higher than that of the
sperm (4.26 g/100 g), and phospholipid content was 71.32 g/100 g and 52.35 g/100 g in the spawn and sperm, respectively.
The content of crude polysaccharide in the spawn and sperm were 26.98 g/100 g and 9.93 g/100 g, respectively. The contents
of Mg and Fe in the sperm were higher than in the spawn of Apostichopus japonica, while the contents of Ca and Zn in
the spawn were significantly higher than in the sperm. The total amino acids of the spawn and sperm were 354.6 mg/g and
550.89 mg/g, with essential amino acids accounting for 180.03 mg/g and 257.25 mg/g, respectively. As for fatty acids in the
spawn and sperm, the unsaturated fatty acid contents were 73.22 g/100 g and 62.61 g/100 g, respectively, among which EPA
accounted for 15.98 g/100 g and 15.27 g/100 g, respectively.

Correlation Analysis between Sensory Evaluation and Instrumental Measurement of French Fried Potatoes
Zhang Jian-hui,Xu Xiao-yun,Wang Ke-qin,Hu Yu-xiang,Zhong Si-qiong,Pan Si-yi
2013, 34(14):  237-240.  doi:10.7506/spkx1002-6630-201314048
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The aim of this study is to evaluate the practicability of evaluating sensory property through instrument method. Correlation analysis between sensory evaluation and instrumental measurement was conducted. Linear regression was used to establish a predictive model of sensory properties. The average errors of the regression equation were bebween 3.85% and 5.98%.

Determination of Nine Volatile N-nitrosamines by Gas Chromatography Mass Spectrometry in Traditional Chinese Sausage
LI Ling,XU Xing-lian,ZHOU Guang-hong
2013, 34(14):  241-244.  doi:10.7506/spkx1002-6630-201314049
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An analytical method was developed to detect nine volatile N-nitrosamines in meat products using water vapor
distillation coupled with gas chromatography-mass spectrometry. The liner range was between 0.1 μg/mL and 10 μg/mL.
The limits of quantification (LOQ) for NAs were 0.05–0.2 μg/kg with recovery rates of 62%–78%. The results showed
that NDMA, NDEA and NPYR were three major volatile N-nitrosamines in traditional Chinese sausage. The content
of total N-nitrosamines was approximately 0.55–18.06 μg/kg and most samples were less than 10 μg/kg. The average
contents of N-nitrosamines were 8.4 μg/kg and 3.63 μg/kg in naturally fermented Chinese sausage and industrially
Chinese sausage, respectively.

Rapid Identification of Lactic Acid Bacteria from Traditional Dairy Products in Tibet Area by 16S rDNA Sequence Analysis
XIA Xue-juan,CHEN Zhi-lan,CHEN Zong-dao,KAN Jian-quan,YANG Ji-xia
2013, 34(14):  245-249.  doi:10.7506/spkx1002-6630-201314050
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Objective: Fourteen strains of lactic acid bacteria were identified by a series of taxonomic methods based on
16S rDNA sequence. Methods: Genomic DNAs were extracted from 14 strains. PCR amplification with Lactobacillus
genus-specific primers was employed to select Lactobacillus strains. Homology analysis of 16S rDNA sequence, speciesspecific
PCR and NEBcutter analysis were combined to indentify 14 strains to species level. Results: Except 123-2 and
23-3 all strains were identified to be Lactobacillus strains by Lactobacillus genus-specific PCR amplification. Through
homology analysis of 16S rDNA sequence, strains 11-2, 13-3, 14-3, 16-4, 23-3, 24-3, 26-1, 122-1 and 123-4 were assigned
to Lactobacillus casei or Lactobacillus paracasei, 17-5, 20-2 and 28-1 to Lactobacillus plantarum, 123-2 to Leuconostoc
mesenteroides, 125-2 to Lactobacillus parabuchneri. Except for 23-3, the results from homology analysis corresponded
well with those obtained from genus-specific PCR. Stains 11-2, 13-3, 14-3, 16-4, 23-3, 24-3, 26-1, 122-1 and 123-4 were
further confirmed to be Lactobacillus paracasei by species-specific PCR. Finally, these results were verified by NEBcutter.
Conclusion: Rapid and accurate identification of natural lactic acid bacteria to species level can be obtained by the
combinatorial application of taxonomic methods presented in this study.

Analysis of Volatiles in Sauced Beef by Microwave-Assisted Extraction Coupled with Solvent-Assisted Flavor Evaporation and Gas Chromatography-Mass Spectrometry
DUAN Yan,ZHENG Fu-ping,WANG Nan,CHEN Hai-tao,HUANG Ming-quan,SUN Bao-guo
2013, 34(14):  250-254.  doi:10.7506/spkx1002-6630-201314051
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Volatile components of sauced beef were extracted by microwave-assisted extraction coupled with solventassisted
flavor evaporation (MAE-SAFE) and identified by gas chromatography-mass spectrometry (GC-MS) combined
with retention indices. Totally 65 volatile compounds were identified, including 11 alcohols, 10 aldehydes, 3 ketones,
8 nitrogenous compounds, sulfur compounds and heterocyclic compounds, 9 acids, 6 esters, 3 ethers, 14 hydrocarbons
and 1 phenol. As analyzed by gas chromatography-olfactometry (GC-O), the compounds with detection frequency
larger than or equal to 5/11 were nonanal, 5-methyl furfural, piperiton, anethole, maltol, (E)-cinnamaldehyde and
cinnamyl alcohol.

Lipid Content and Fatty Acid Profile of Elopichthys bambusa
YI Cui-ping,ZHONG Chun-mei
2013, 34(14):  255-258.  doi:10.7506/spkx1002-6630-201314052
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The lipid content of the back, belly, bone and viscera of yellowcheek carp (Elopichthys bambusa) was analyzed
by gravimetric method, and the fatty acid composition was tested by gas chromatography. The results showed that there were
significant (P < 0.01) differences among different parts of fish and the same parts from fish of different weights. The lipid content
increased with the size of fish body, and 9.6–11.1 kg of E. bambusa showed a lipid content of (68.38 ± 2.12)% in the viscera. In
the fatty acids of E. bambusa, saturated fatty acid (SFA) content was 29.05%–30.74% and C16:0 was the highest among the SFAs;
unsaturated fatty acid (USFA) content was 69.25%–70.94% and C18:1ω9 was the most abundant USFA; polyunsaturated fatty acid
(PUFA) content was 20.84%–29.37%, C20:5ω3 and C22:6ω3 content was 1.78%–2.69%, 3.06%–4.78% respectively; the ratio of ω3/
ω6 fatty acid was between 0.79 and 1.64. The fish oil of E. bambusa had unique fatty acid composition compared with Cyprinus
carpio, Hypephthalmichtys molitri, Ctenopharyngodon idellu, soy oil and lard oil.

Changes of Nutrients and Linoleic Acid during Germination of Pumpkin Seed
FAN San-hong,MAO Qiang-qiang,WANG Ya-yun,FENG Yu-wei,HU Ya-nan,WANG Xiang-shuai,LIU Xiao-hua
2013, 34(14):  259-262.  doi:10.7506/spkx1002-6630-201314053
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Orthogonal array design was applied to optimize the germination conditions of pumpkin seed from X-10 cultivar
to obtain the maximum content of linoleic acid. Meanwhile, changes in the contents of linoleic acid other major nutrients
during the germination process were examined. The optimal germination conditions that provided the maximum content of
linoleic acid (60.4 mg/g) were 28 ℃, 60 h and 5 h for temperature, germination time and soaking time, respectively. During
72 h of germination, the major nutrients fat, protein, starch, soluble sugar and VE showed a decreasing trend, while free
amino acids and ash gradually rose and only minor changes were observed for phytosterols and squalene.

Determination of Flavonoids from Potentilla freyninan by HPLC-MS/MS
LI Rong,ZHOU Yuan,YANG Li-chen,JIANG Zi-tao
2013, 34(14):  263-266.  doi:10.7506/spkx1002-6630-201314054
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Total flavonoids were obtained from Potentilla freyninan by microwave-assisted extraction method using 75%
ethanol as the extraction solvent and purified with D101 macroporous resin. The purified total flavonoids were analyzed
by high performance liquid chromatography tandem quadrupole mass spectrometry (HPLC-MS/MS) in the negative ion
monitoring mode. Based on relative molecular weight, MS2 fragmentation pattern, and retention time in liquid chromatography,
eight flavonoids in P. freyninan were identified, including 2,3,5,4’-tetrahydroxystilbane-2-O-β-D-glucoside, quercetin-3,7-
rutinosogalactoside, apigenin-8-C-glucoside, rutin, hyperoside, hesperidin, quercitrin, and kaempferol-3-rutinoside.

Rapid Determination of Potassium in Low Sodium Salt by a Direct-Reading Ion-Selective Electrode
GAO Xiang-yang,ZHAO Chen,YOU Xin-xia
2013, 34(14):  267-270.  doi:10.7506/spkx1002-6630-201314055
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A rapid analytical method for potassium in low sodium salt was developed using a direct-reading ion-selective
electrode. System pH, the amount of total ionic strength adjustment buffer (TISAB), and other factors were optimized
in this study. The results showed that the linear range was 0.50–4000.00 mg/L with correlation coefficient (r) of 0.9994.
The detection limit was 0.063 mg/L, and the recovery was 100.2%–102.4% with RSD (n = 9) of 0.4%. The method
was simple, rapid, cheap and practical, and has been applied for in situ analysis of potassium in low sodium salt with
satisfying results.

Anthocyanin Composition and Content in “Heijingang” Purple Potato
YANG Zhi-yong,LI Xin-sheng,MA Jiao-yan,HAN Hao,LIU Shui-ying,GAO Yue
2013, 34(14):  271-275.  doi:10.7506/spkx1002-6630-201314056
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A UPLC-MS/MS method was used to determine the anthocyanin composition and content in “Heijingang”
purple potato. The results demonstrated that seven major compounds were detected in the purple potato cultivar, including
petunidin-3-rutinoside-5-glucoside, peonidin-3-rutinoside-5-glucoside, delphinidin-3-p-coumaroylrutinoside-5-glucoside,
petunidin-3-caffeoylrutinoside-5-glucoside, petunidin-3-p-coumaroylrutinoside-5-glucoside, petunidin-3-glucoside,
peonidin-3-p-coumaroylrutinoside-5-glucoside. To the authors’ knowledge, this is the first time that petunidin-3-glucoside
has been found in purple potato. Peonidin-3-p-coumaroylrutinoside-5-glucoside was one of the major compounds accounting
for 64.6% of the total anthocyanins (5.04 g/kg dry weight) followed by peonidin-3-p-coumaroylrutinoside-5-glucoside
accounting for 20% of the total anthocyanins (1.56 g/kg dry weight).

Determination of Cordycepin in Fermentation Supernatant of Cordyceps militaris by HPLC and LC-MS/MS: A Comparison of Two Methods
JIAN Li-ru,DU Shuang-tian
2013, 34(14):  276-279.  doi:10.7506/spkx1002-6630-201314057
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Objective: To comparatively evaluate the feasibility of HPLC and LC-MS/MS for measuring cordycepin in
fermentation supernatant of Cordyceps militaris. Methods: The fermentation supernatants of 10 Cordyceps militaris strains were
purified by macroporous resin column chromatography. The purified samples obtained were analyzed separately by HPLC with
UV detection and LC-MS/MS. Results: The limit of detection (LOD) and limit of quantitation (LOQ) of HPLC were 13.6 μg/L and
53.6 μg/L, respectively, whereas those of LC-MS/MS were 2.1 μg/L and 7.8 μg/L, respectively. The retention time of cordycepin in HPLC
and LC-MS/MS was 22.7 min and 7.8 min, respectively, and the average recovery was 94.68% and 93.91%, respectively. Conclusion:
Both methods have high sensitivity, selectivity and simple operation, and can be used for qualitative and quantitative analysis.

Determination of Polar Components in Stevia by Hydrophilic Interaction Chromatography
CHEN Bin,LI Shu-guang,MA Xiao-xun,CHEN Guo-liang,LI Rong
2013, 34(14):  280-284.  doi:10.7506/spkx1002-6630-201314058
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Based on hydrophilic interaction liquid chromatography (HILIC), a method for the separation and
determination of stevioside, rebaudiodside C and rebaudiodside A in stevia with strong anion-exchange column was
established. According to the structural features and physical properties of the adsorbent and adsorbate, the separation
mechanism of polar components in stevia was elucidated preliminarily. We speculated that the possible mechanism might
be hydrogen bond and dipolar interaction. Compared with the national standard, the number of chromatographic peaks
increased and the resolution of major substances revealed an obvious improvement. As a result, good linear correlations
for stevioside, rebaudiodside C and rebaudiodside A were achieved in the concentration ranges of 0.056–5.600,
0.032–3.200 mg/mL and 0.204–24.000 mg/mL, and the linear correlation coefficients (R2) were 0.9991, 0.9989 and 0.9992,
respectively. Recovery rates of three components at low, middle and high concentration levels were 95.8%–101.1%, with
relative standard deviations less than 1.00% (n = 6). The method is convenient, sensitive, accurate and reproducible. It can
provide a reliable way of determining polar components in stevia.

Pattern Recognition of Chinese Rice Wine from Different Rice Varieties by DR-FTIR and SIMCA
HUANG Gui-dong,MAO Jian,JI Zhong-wei,FU Jian-wei,ZOU Hui-jun
2013, 34(14):  285-288.  doi:10.7506/spkx1002-6630-201314059
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In the present study, the pattern recognition analysis of Chinese rice wine from different rice varieties was based
on diffuse reflectance fourier transform infrared spectroscopy (DR-FTIR) and soft independent modeling of class analogy
(SIMCA). The results showed that the model of SIMCA was established successfully, and the identification rates and
rejection rates of the predicted samples were 100% at the significance level of 0.05, except Chinese rice wine of glutinous
rice with the rejection ratio of 75%. The model was based on the pre-treatments of nine-point smoothing of Savitzky-Golay,
automatic baseline correction and standard normal variate (SNV) normalization in the spectral regions of 975–1165 cm-1
and 1250–1500 cm-1. It suggested that rice varieties can affect the quality of Chinese rice wine and the pattern recognition
of SIMCA was useful to identify Chinese rice wine from different rice varieties, which will provide scientific proofs for a
traceability system from Chinese rice wine to rice.

Sequential Rapid Determination of Metallic Elements in Pleurotus geesteranus by Microwave Digestion-High Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrophotometry
LIU Quan-de,TANG Shi-rong,CHEN Shang-long,CHEN Hua-yun
2013, 34(14):  289-292.  doi:10.7506/spkx1002-6630-201314060
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An effective method was developed for sequential rapid determination of five metallic elements in Pleurotus
geesteranus by microwave digestion-high resolution continuum source graphite furnace atomic absorption spectrophotometry
(HR-CS-GF-AAS). Some potential interferences were eliminated effectively by using appropriate analytical spectral lines
and matrix modifiers. Under the selected working conditions, the contents of Cu, Cd, Pb, Mn, Al in Pleurotus geesteranus
were 11.1, 0.284, 0.019, 12.1 μg/g and 51.3 μg/g, respectively and the average spike recoveries were 105.1%, 94.4%, 93.4%, 95.8%, and
98.7%, respectively. The detection limits for the metallic elements were 1.22, 0.077, 1.53, 0.614 ng/mL and 1.54 ng/mL, respectively.
The precision relative standard deviations ranged from 2.2% to 5.8%. Therefore, this method was rapid, accurate, stable and
less pollutive, thus having a high practical value.

A Method for Determination of Exogenous Total Sugar in Dried Sea Cucumber
WANG Lian-zhu,LI Xiao-qing,GU Xiao-hui,LI Ye,ZHU Wen-jia,SONG Chun-li,YIN Bang-zhong
2013, 34(14):  293-297.  doi:10.7506/spkx1002-6630-201314061
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An analytical method was established for identifying exogenous sugar in dried sea cucumber. An
easy and feasible method was applied to extract total sugar from dried sea cucumber, and then the total sugar
was determined to discriminate if exogenous sugar was added. In the present study, the optimal concentration of
extraction solvent, extraction time, temperature, and solid-liquid ratio were explored. The results showed that the
optimal conditions for extracting sugar from dried sea cucumber were determined as extraction at 40 ℃ for 60
min with shaking using 80% ethanol as the extraction at a solid/solvent ratio of 1:50 (g/mL). Phenol-sulfuric acid
method was used to measure the extracted exogenous total sugar. The linear range of this method was 0–80 mg/L.
The tested sample had good stability within 1 h and the precision of the method met the analytical requirements
with RSD less than 2%. Average recoveries from spiked samples of unsalted and salted dried sea cucumber
ranged from 82.97% to 98.68%, with standard deviation between 1.38% and 3.45%. This method is simple, stable
and precise, and can be used to identify exogenous sugar in dried sea cucumber without affecting endogenous
polysaccharides.

Detection of Animal-Origin Ingredients in Edible Vegetable Oil by Real-Time PCR
WANG Dan,ZHAO Lin-na,HU Feng-yue,WU Peng,HAN Yue-bei,YANG Hong-lian
2013, 34(14):  298-300.  doi:10.7506/spkx1002-6630-201314062
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In recent years, vegetable oil adulterated with animal-origin ingredients appeared in the markets. In this work, a
method for the detection of animal-origin ingredients in edible soybean oil by real-time fluorescence PCR was established,
and two primers for animal mitochondria 16S rRNA gene were designed on the basis of data reported in the literature.
For 5 samples of soybean oil adulterated with porcine, beef, sheep, chicken and fish oil, respectively, the animal-origin
mitochondria specific genes were sensitively detected with a detection limit of 0.05%.

Analysis of Phytosterol Content in Pterocypsela laciniata (Houtt.) Shih by Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry
HOU Cai-ting,WANG Rui-hua,ZOU Yun-yuan,SONG Xiao-na,LIU Hai-xia,LI Feng-hua,XU Ling-chuan
2013, 34(14):  301-305.  doi:10.7506/spkx1002-6630-201314063
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Objective: To establish a method for determining phytosterol content in Pterocypsela laciniata (Houtt.) Shih by
ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods: The contents of β-sitosterol
and stigmasterol at different harvest times and different parts of Pterocypsela laciniata (Houtt.) Shih were determined.
Samples were extracted with petroleum ether by reflux extraction, and β-sitosterol and stigmasterol in the extract were
separated by an Acquity BEH C18 UPLC column, with methanol and 1% acetonitrile as mobile phase. Atmospheric pressure
chemical ionization was applied for MS analysis in the positive ion mode, and quantification was performed under the
multiple reaction monitoring (MRM) mode. Results: Good linearity was observed for β-sitosterol and stigmasterol in the
concentration range of 0.2 to 25 μg/mL, with correlation coefficients of 0.9990 and 0.9997, respectively. The average
recovery rates were between 93.45% and 104.23%, with relative standard derivations less than 7%. Pterocypsela laciniata
(Houtt.) Shih was rich in phytosterol. Different positions of the plant harvested at different stages of growth were ranked in
decreasing order of the contents of β-sitosterol and stigmasterol as follows: basal leaves, leaves on the stem, roots at the early
stage of growth and roots at the later stage of growth. Conclusion: The method is sensitive, simple, convenient, accurate and
efficient, and it can be used for determining phytosterol.

Simultaneous Determination of Adenosine and Cordycepin in Cordyceps militaris (L.) by High Performance Lquid Chromatography
YUAN Mi,LE Xin,XU Lu-rong,ZHI Yue-e,ZHOU Pei
2013, 34(14):  306-310. 
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In this paper, an HPLC method for determining the contents of adenosine and cordycepin in Cordyceps militaris
(L.) is described. The optimum conditions for extraction of adenosine and cordycepin were determined as pure water, 40
min, 30 ℃, 700 W and 1 for extraction solvent, time, temperature, ultrasonic power and extraction number, respectively. The
separation column was an XBridgeTM C18 (5 μm, 4.6 mm × 250 mm), and the column temperature was 30 ℃. The mobile
phase was composed of pure water and methanol (84:16, V/V) at a flow rate of 1.0 mL/min. The sample loading volume was
10 μL. UV detection was performed at 254 nm. The average recoveries from spiked blank and real samples were 99.13% and
95.78% for adenosine, and 99.18% and 94.35% for cordycepin, respectively. This method is characteristics of simplicity,
and high sensitivity and accuracy.

Identification of Waste Edible Oil Based on Hydroxyl Value
MO Yi-ming,LI Ri-zong,LIN Zhang-lin
2013, 34(14):  311-314.  doi:10.7506/spkx1002-6630-201314065
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Although detection methods for waste edible oil are currently available, these methods have defects. According
to our theoretical analysis, those materials which are hard to remove during refining of waste edible oil contain carbonyl or
hydroxyl groups. In this study, two methods were presented to identify waste edible oil by measuring carbonyl and hydroxyl
values, respectively. Used cooking oils had an obviously higher hydroxyl value than fresh ones. There was an over three-fold
increase in the hydroxyl value as compared with the fresh cooking oils, even though the used cooking oils were refined. Thus
hydroxyl value is a specific indicator to identify waste edible oil.

Stability of Aflatoxin B1 ELISA Kit
Han chun-hui,Jiang tao*,Li yan-jun,Gao Xiu-fen,Li nan,Zhang hong-yuan,Zhao xi,Zhang jing
2013, 34(14):  315-318.  doi:10.7506/spkx1002-6630-201314066
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Objective: To explore the effect of storage temperature on the stability of the laboratory-fabricated enzyme linked
immunosorbent assay (ELISA) kit for AFB1 detection. Methods: Changes in OD value of blank control wells, IC20, IC50 and
IC80 (the concentrations required for 20%, 50% and 80% inhibition, respectively) and RSD were examined upon addition of
different concentrations of AFB1 when stored at 4 or 37 ℃ and the R² values of the standard curves at different storage times
were investigated. Results: On the 270th day of storage at 4 ℃, the OD value of blank control wells varied from 1.129 to 1.777
and the IC20, IC50 and IC80 were 0.05, 0.27 ng/mL and 0.92 ng/mL, with RSD of 27.36%, 27.58% and 19.82%, respectively. The
standard curves developed at different time points during the 270 d storage period exhibited good linearity (R² greater than 0.97).
The OD value of blank control wells varied from 1.200 to 1.809 over a storage period of 13 d under the accelerated conditions
at 37 ℃ and the IC20, IC50 and IC80 were 0.06, 0.25 ng/mL and 1.181 ng/mL with RSD of 27.71%, 25.66% and 21.89%,
respectively. Similarly, the standard curves developed at different time points during the 270 d storage period also showed good
linearity (R² greater than 0.98). Conclusion: The OD value of blank control wells in the ELISA kit remains above 1.0 regardless
of storage at 4 ℃ for 270 d or 37 ℃ for 13 d and all indexes examined can meet the requirements for in situ detection.

Physicochemical Quality Properties of Thunnus obesus during Logistical Process
LI Nian-wen,TANG Yuan-rui,XIE Jing*,ZHOU Ran
2013, 34(14):  319-323.  doi:10.7506/spkx1002-6630-201314067
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By simulating temperature variations during the logistical process, color value, texture analysis, waterholding
capacity, TBA value, TVB-N value and salt soluble protein content in Thunnus obesus were measured. The aim
of this study is to explore the variations of Thunnus obesus quality and underlying mechanisms. The results showed that
temperature variations during storage could lead to a sharp degradation of meat quality, and brown stains were manifested
as weak brightness and dark redness. Larger temperature variations could result in a more serious deterioration in waterholding
capacity, TBA value, TVB-N value and salt soluble protein content as well as a more notable degradation. Thunnus
obesus stored at -55, -18 ℃ and 0 ℃ for 10, 20 d and 1 d showed the most notable degradation with a* value of 5.035 ,
water-holding capacity of 60.04%, TBA value of 9.47 mg/100 g, TVB-N value of 19.52 mg/100 g and salt soluble protein
content of 84.32 mg/g. In conclusion, in order to keep superior quality of tuna meat during its logistical process, ultra-low
temperature without temperature fluctuation is recommended

Multivariate Analysis of the Effect of Gas Impingement Treatment at Different Temperatures on Fruit Quality of Strawberry
LIU Yong-guo,CAI Qi-wei,YANG Hong-wei,ZHANG Cheng-jin,LI Jian,WANG Gui-xi,WANG You-sheng
2013, 34(14):  324-328.  doi:10.7506/spkx1002-6630-201314068
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The effects of three postharvest gas impingement treatments on fruit quality of strawberry were analyzed using
multivariate analysis. The results showed that nitrogen treated strawberry revealed a downward trend for the quality, flavor,
aroma, color, hardness and sweetness/acidity at room temperature. Ozone treatment resulted in the delay of quality deterioration
for strawberry, and a downward trend in sweetness/acidity, aroma, stiffness, acidity and firmness at low temperature. The quality
of the strawberry treated with carbon dioxide was corrupted significantly and revealed a sharp fall in sweetness, firmness, flavor,
aroma and total acid of strawberry during storage. The results of principal component analysis (PCA) showed that pH, L*, a*
and b* values, soluble solids content (SSC), sweetness and firmness were affected mainly by carbon dioxide treatment, whereas
acidity, protein and color were affected mainly by nitrogen treatment at room temperature. The changes in the ratio of soluble
solids content to total acid (SSC/TA), quality, flavor, aroma, total acid and sweetness/acidity in the strawberry subjected to
carbon dioxide treatment were more obvious at low temperature, but carbon dioxide treatment could result in the worst storage
quality of strawberry fruits. PLSR and path coefficient analysis showed that flavor revealed a highly significant correlation with
quality, and was that main function index that could affect the quality of strawberry fruits and had an indirect effect on quality
by firmness and protein. In contrast, fruit quality had an indirect effect on flavor by SSC, SSC/TA and total acid.

Effect of Exogenous Oxalic Acid Treatment on Ripening and Preservation of Annona squamosa L. Fruits during Postharvest Storage
LIU Kai-dong,YUAN Chang-chun,JING Guo-xing,LI Hai-li,LIU Jin-xiang
2013, 34(14):  329-334.  doi:10.7506/spkx1002-6630-201314069
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The objective of this study is to elucidate the effect of exogenous oxalic acid on ripening, softening and
preservation process of postharvested sugar apple (Annona squamosa L.) and provide a new method to preserve sugar apple
fruits. After being dipped in 5 mmol/L oxalic acid solution for 20 min, sugar apple fruits (Annona squamosa L. cv. African
Pride) were stored at 15 ℃, and the physiological parameters related to delaying ripening, softening and cracking process
were measured. The results showed that oxalic acid treatment decreased the softening rate and delayed the increase of total
soluble solids (TSS). Compared with the control, the cracking rate of the treatment group was reduced and the activities
of both pectin methylesterase (PE) and polygalacturonase (PG) were significantly inhibited. Oxalic acid treatment could
promote the activities of superoxide dismutase (SOD) and peroxidase (POD) at the later period of storage, and decrease the
loss of soluble protein and vitamin C significantly. In addition, oxalic acid treatment could also decrease polyphenol oxidase
(PPO) activity and malondialdehyde (MDA) content. Correlation analysis showed that the physiological parameters of PE
activity and PG activity were significantly correlated with the softening and cracking process. Therefore, exogenous oxalic
acid treatment can delay the ripening and senescence rate of sugar apple fruits.

Correlations between Biogenic Amines and Spoilage Parameters of Vacuum-Packaged Chilled Pork
WANG Zhen-zhen,LI Miao-yun*,ZHAO Gai-ming,HUANG Xian-qing,LIU Yan-xia,ZHANG Jian-wei,SUN Ling-xia,TIAN Wei
2013, 34(14):  335-339.  doi:10.7506/spkx1002-6630-201314070
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The formation of biogenic amines in chilled pork may be correlated with different quality indexes. In this study,
chilled pork was vacuum-packaged at 5 ℃ to analyze the changes of biogenic amines and spoilage quality indices during
storage. The results showed that putrescine, cadaverine and tyramine had remarkable correlation with pH, TVB-N, electrical
conductivity and microbiological counts at the level of 0.01. The correlation coefficients between putrescine, cadaverine or
tyramine and total bacterial counts were 0.888, 0.938 and 0.909, respectively. However, histamine, spermidine and spermine
had no correlation with each spoilage quality index. A significant correlation (P < 0.01) was also observed for putrescine,
cadaverine and tyramine, and there was no clear correlation between putrescine, cadaverine or tyramine and each of the other
three biogenic amines. Therefore, putrescine, cadaverine and tyramine can be used as spoilage indexes to evaluate vacuumpacked
chilled pork except for bacteria counts, pH, TVB-N and electrical conductivity, and the contents of the three biogenic
amines may reflect spoilage degree.

Multivariate Analyses of the Effect of 1-Methylcyclopropene on Fruit Quality and Reactive Oxygen Species in Blueberry Fruit
WANG You-sheng,CAI Qi-wei,AN Lin,ZHANG Yan,TIAN Yuan-yuan,HE Xin-meng,LIANG Li-song,WANG Gui-xi,CHEN Yu-juan,LI Jian
2013, 34(14):  340-345.  doi:10.7506/spkx1002-6630-201314071
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The present study investigated the influence of 1-methylcyclopropene (1-MCP) on fruit quality and reactive
oxygen species of blueberry fruit by multivariate analysis. The results showed that 1-MCP reduced the decay index, and
inhibited the increase of respiratory intensity as well as pH, glutathione (GSH) and malonaldehyde (MDA) of blueberry
fruit during storage at 1 ℃ and subsequent shelf life. The decline of H2O2 content was promoted at the earlier stage, but
effective delay was observed in fruits treated with 15 μL/L 1-MCP. Principal component analysis (PCA) showed that at the
earlier stage of storage, treatment with 5 μL/L 1-MCP significantly influenced the activities of polyphenol oxidase (PPO) and
peroxidase (POD) and the content of MDA, and affected GSH content, catalase (CAT) activity, pH and respiratory intensity during the
earlier period of shelf life. In contrast, POD activity and MDA content of fruit were mainly influenced by 15 μL/L 1-MCP at the later
stage of storage, and 5 μL/L1-MCP showed a significant impact on decay index and the activities of ascorbic peroxidase
(APX), lipoxygenase (LOX) and superoxide dismutase (SOD) of blueberry fruit during the later period of shelf life. Partial
least squares regression (PLSR) and path analysis showed that APX, LOX and SOD were the key factors to evaluate decay
index of blueberry fruit. The influences of respiratory intensity, the content of MDA and protein on decay index were
impacted by CAT activity and GSH content. In addition, the content of H2O2 was mainly influenced by the activities of SOD
and CAT, and the impact of MDA on H2O2 was manifested through GSH.

Influence of Different Packaging Methods on Physiological Properties of Blueberry during Postharvest Storage
LIU Meng,FAN Xin-guang,WANG Mei-lan,ZHOU Zhi-cai,ZHANG Chang-feng,ZHANG Yu-hua
2013, 34(14):  346-350.  doi:10.7506/spkx1002-6630-201314072
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Blueberries were stored under unsealed packaging, modified-atmosphere packaging (MAP) or common cold
conditions (control) at (0.5 ± 0.5) ℃ and 90%–95% relative humidity (RH). Physiological parameters such as soluble solid
content (SSC), ascorbic acid (VC), titratable acidity, polyphenol oxidase (PPO), peroxidase (POD), anthocyanin content, pectin
and polygalacturonase (PG) were monitored periodically during storage to compare the effectiveness of the three packaging
methods for preserving blueberries. After 49 days of storage, VC content, fruit firmness and titration acid content in the MAP
group were maintained at a significantly higher level as compared to the other two groups. There was no significant difference
among the three groups for soluble solid content. Nevertheless, MAP inhibited PG activity and accordingly reduced the
decomposition of pectin in blueberries; meanwhile, MAP maintained a higher level of POD activity so that the metabolismrelated
free radicals could be removed in a timely manner, delaying fruit senescence and prolonging the shelf life of blueberries.
In conclusion, MAP is more effective in preserving blueberries than unsealed packaging and common cold storage.

Removal of Chlorpyrifos Residues in Chinese Chive
SHANG Fei-fei,WU Li-yu,QIU Hou-yuan,CHEN Wen-xue,WANG Qiang
2013, 34(14):  351-355.  doi:10.7506/spkx1002-6630-201314073
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Commonly used household cleaning methods to clean chlorpyrifos in Chinese chive were compared. The effects
of cleaning methods with different cleaning media on chlorpyrifos in Chinese chive were explored. The studies on removal
efficiency of chlorpyrifos in Chinese chive with different cleaning conditions such as various temperatures, time, concentrations
of citric acid, vinegar, sodium carbonate, sodium bicarbonate, salt, cleanser essence and different ultrasonic conditions were
carried out. The results demonstrated that the best methods with removal rate of 49.92% was cleaning twice using water,
which was followed by 40.57% using 3‰ Liby detergent, 39.96% using 3‰ Diao Brand detergent, 36.79% using 1‰ vinegar
solution, 35.35% using 3‰ sodium bicarbonate solution, 34.91% using 40 ℃ water, 33.24% using water at room temperature
for 10 min, 31.24% using 1‰ salt solution, 26.46% using 1‰ sodium carbonate and 1‰ citric acid solution. The optimal
combination was 1‰ vinegar solution, 3‰ sodium carbonate solution and 1‰ salt solution, which could remove more than
80% of the chlorpyrifos in Chinese chive, and result in chlorpyrifos residues less than 0.01 mg/kg and the least loss of vitamin C
and aroma. The cleaning procedure involved cleaning Chinese chive at 40 ℃ water for 10 min twice, and then soaking Chinese
chive in 1‰ vinegar solution, 3‰ sodium carbonate solution, and 1‰ salt solution for 10 min, respectively.

Microbiological Causes of Swollen Bag in Pork Jelly Analyzed by 16S rDNA and PCR-DGGE
GAO Peng,WANG Yan,HUANG Min,CHEN Hao,SUN Qun
2013, 34(14):  356-360.  doi:10.7506/spkx1002-6630-201314074
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Swollen bag can affect the quality of vacuum packaged meat products. The causes of swollen bag in pork
jelly were studied. Totally 14 and 18 stains isolated from the control group and package swollen pork jelly group were
identified by 16S rDNA analysis, and PCR-DGGE was also used to analyze the bacterial community in the two groups.
According to the results, some bacteria were detected in the package swollen pork jelly group, but were not found in
the control group. The results showed that these bacteria included Bacillus sp. (including Bacillus subtilis and Bacillus
licheniformis) and Stenotrophomonas sp. (including Stenotrophomonas maltophilia and Stenotrophomonas pavanii) as
identified by 16S rDNA analysis, and included Clostridium sp. (including Clostridium perfringens) and Pseudomonas sp.
as identified by PCR-DGGE. It is speculated that the presence of Bacillus sp. and Clostridium sp. may be the major reason
for swollen bag that causes product deterioration.