This study was conducted to dry fresh-cut red Fuji apple slices using nitrogen as drying medium to reduce the
oxygen concentration in a heat pump dryer. The influences of drying temperature, slice thickness, oxygen concentration and
air speed on drying rate, brightness, vitamin C (VC) content and total phenol content were investigated. The experiment
results of orthogonal array design showed that the optimal drying parameters were as follows: temperature, 55 ℃; slice
thickness, 5 mm; and oxygen volume fraction, 5%. The moisture content of apple slices dried under these conditions was
5.83%, brightness value 83.01, VC content 3.68 mg/100 g, and total phenol content 68.26 mg/100 g.

This study examined the effects of high static pressure in combination with enzymatic digestion on reducing the
allergenicity of fresh shrimp (Penaeus vannamei). The fresh shrimp was treated by high static pressure in combination with
enzymatic digestion after the head, tail, shell, and catgut were removed. Indirect enzyme-link immunosorbent assay was used
to evaluate its allergenicity-reducing effect under established experimental conditions. Results showed that when shelled
fresh shrimp was treated at 100 MPa for 15 min at 25 ℃, the allergenicity was reduced by 67.09%, and this effect was
related to the quantity of dissolved protein. When shelled fresh shrimp was soaked in 1 g/100 mL salt solution, digested with
papain at a ratio 1:130 of papain to shrimp, vacuumed, and then treated at 450 MPa for 55 min at 40 ℃, the allergenicity
was reduced by 86.58%. These results showed that the allergenicity of shelled fresh shrimp could be reduced by high static
pressure treatment, and a superior effect was achieved by combination with enzyme digestion.

In this work, response surface methodology (RSM) was applied to optimize the conditions for preparing microbial
lysozyme microcapsule by using sodium alginate and chitosan as coating materials. First, Plackett-Burman design (PBD) was
used to evaluate the effects of seven preparation conditions on the microencapsulation efficiency of microbial lysozyme, and the
concentrations of sodium alginate, chitosan and acetic acid were identified as main affecting factors. Then the steepest ascent
method was adopted to access the optimal region of the significant factors. At last, the optimal conditions for microcapsule
preparation were obtained from the regression equation established using Box-Behnken experimental design as follows: sodium
alginate, 2.00 g/100 mL; chitosan, 0.35 g/100 mL; and acetic acid, 0.33 g/100 mL. Under these optimal conditions, the maximum
predicted microencapsulation efficiency was 94.635% and the experimentally measured value was 92.10%.

This study aimed to solve the problem of browning of Lanzhou lily during drying process and to develop a nonsulfur
color-protective agent for dried Lanzhou lily. Four components including ascorbic acid, citric acid, L-cysteine and
sodium chloride were used as influencing factors and the color (L* value) of dried lily was used as response value. Based
on one-factor-at-a-time experiments, Box-Behnken design (BBD) was applied to establish the corresponding mathematical
model. The results showed that the protective effects of these four components on lily color followed the decreasing order:
L-cysteine > ascorbic acid > sodium chloride > citric acid. The optimum formula (by mass) was composed of 0.65% sodium
chloride, 0.3% ascorbic acid, 0.3% L-cysteine and 0.8% citric acid. Under the optimal conditions, the L* value of dried lily
was 78.69 indicating a good color-protecting effect.

In this study, a high-yield method for the extraction of kafirin from sorghum corn flour was developed by using
an integrated ultrasonic and microwave reaction system. On the basis of single-factor experiments, the response surface
methodology was used to optimize the extraction process. The results indicated that the optimum conditions for extraction
were as follows: ultrasonication for 26 min and subsequent microwave treatment for 260 s at a solvent-to-solid ratio of 10:1
(mL/g). Under these conditions, the extraction yield of kafirin was experimentally observed to be 6.79%, which was close to
the theoretically predicted value. This study can provide theoretical evidence for practical production.

This study aimed to optimize the conditions for enzymatic hydrolysis of grass carp proteins. Alcalase was used
to hydrolyze grass carp proteins. The effects of enzyme/substrate ratio, pH value, temperature, material/liquid ratio and
hydrolysis time on the degree of hydrolysis were analyzed. Box-Behnken design (BBD) and response surface methodology
(RSM) were adopted to obtain the optimum hydrolysis conditions on the basis of results of single-factor experiments. The
degree of hydrolysis of 23.46% was obtained under the optimum hydrolysis conditions of 1.8%, 55 ℃, 1:15, 180 min and 9.0
for enzyme/substrate ratio, temperature, material/liquid ratio, hydrolysis time, and pH, respectively.

The effects of different drying temperatures and different air velocities of high temperature heat pump drying
(HTHPD) on general physicochemical properties, color, texture and active components of dried longan were investigated.
Results showed that dried longan exhibited increased total acid content and decreased rehydration rate as the drying
temperature increased. The pH value of dried longan decreased as the drying temperature increased at the same air velocity.
Generally, the color of dried longan became darker (yellow) depending on both drying temperature and air velocity. The
overall changes in springiness, resilience hardness, chewiness and cohesiveness of dried longan were not significant
under different drying conditions. Adhesiveness value became higher when the air velocity was lower. The content of free
phenolic compounds reached the highest level when the dyring temperature was 60 ℃, while the contents of bound phenolic
compounds and polysaccharides were independent of the drying conditions.

The total flavonoids extracted from kudzuvine roots from western Hunan province were separated by precipitation
with added calcium ion. Single-factor experiments were carried out to investigate the effects of the amount of added
precipitating agent, precipitation time and temperature on the yield of total flavnoids. In further studies, according to
the principle of Box-Behnken experimental design, the three variables (process conditions) at three selected levels were
optimized by response surface methodology. Results showed that an extraction yield of total flavonoids of 0.658 9% was
obtained when 50 mL of kudzuvine root extract was precipitated for 45 min by adding 70 mL of saturated clarified limewater
at 60 ℃, which was consistent with the model predicted value.

In this experiment, polypeptides obtained from enzymatic hydrolysis of sika deer placenta were sterilized by
ultrasonic radiation. The effects of ultrasonic intensity, treatment time and impulse time on sterilization efficiency were
investigated. The optimal parameters were determined by response surface methodology as follows: 850 W of ultrasonic
intensity, 4.6 min of ultrasonic treatment time and 7 s of ultrasonic impulse time. The results showed that the polypeptide
loss rate was 20.2% and the sterilization efficiency was 87.5% under these conditions. In addition, the total bacterial count
was 68 CFU/mL and the most probable number (MPN) of Escherichia coli was zero. All these parameters complied with the
national standards. The free radical scavenging activity of sterilized sika deer placenta polypeptides against superoxide anion,
hydrolxyl and DPPH radicals was decreased by only 3.3%, 1.1% and 1.7% as compared to the unsterilized counterpart.
These results indicate that sterilized sika deer placenta polypeptides reach the requirements of commercial sterilization while
maintaining their bioactivity.

In this study, the conditions for ultrasonic-assisted extraction of ursolic acid (UA) from the roots of Actinidia
chinensis were optimized by response surface methodology. On the basis of single-factor experiments, a mathematical
regression model was established indicating the effect of ethanol concentration, solvent/solid ratio, extraction time and
temperature on the extraction yield of UA by response surface central composite design. Under the conditions of 225 W and
40 kHz, the optimum extraction conditions determined were as follows: 73.8% ethanol concentration, 7.80:1 solvent/solid
ratio (mL/g), 23.2 min and 79.1 ℃. Under these conditions, the experimental extraction yield of UA was 2.014%, which is
well matched with the predicted value, and the purity of UA in the extract was 49.7%.

The ultrasound-assisted extraction of proanthocyanidins from defatted seed meal of Perilla frutescens was
optimized in the present work. The effects of solid-to-liquid ratio, ethanol concentration, ultrasound power, temperature and
extraction time on the extraction yield of proanthocyanidins were evaluated. Main influencing factors were selected based on
the results of single factor experiments and optimized using response surface methodology according to the principle of Box-
Behnken design. The optimal extraction conditions were determined as follows: extraction with a 15-fold volume of 70%
aqueous ethanol solution at 70 ℃ with an ultrasound power of 100 W for 0.5 h. Under these conditions, the theoretically
predicted yield of procyanidins was 0.232%, and the actually measured value was 0.229%.

Quantitative determination of 9 organic acids in traditional Chinese vinegars by high performance liquid
chromatography (HPLC) was optimized. The procedure of HPLC analysis was carried out on a C18 column using sodium
dihydrogen phosphate as the mobile phase. The flow rate was 0.9 mL/min and the detection wavelength was 210 nm. The
HPLC analysis was completed within 14 min. The linear ranges for 9 types of organic acids were wide and the limits of
detection were 0.02–1.79 mg/L. The recovery rates were in the range of 96.02%–104.55% with relative standard deviation
(RSD) of 0.46%–3.52%. This method is sensitive, accurate, repeatable and suitable for the determination of organic acids in
traditional Chinese vinegars.

The volatile compounds in Bandaojing-brand sesame-flavor liquor were extracted by liquid-liquid extraction
and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 179 volatile compounds were qualitatively
identified by comparison with authentic standards, NIST 11 library searching and retention index, including 54 esters, 51
alkanes, 20 acids, 19 alcohols, 17 aromatic compounds, 7 aldehydes, 7 furans and 4 ketones. Among them, the prominent
compounds were 2-hydroxy-propanoic acid, ethyl ester (15.72%), 3-methyl-1-butanol (11.20%), acetic acid (8.94%),
hexanoic acid, ethyl ester (4.77%) and furfural (4.17%).

In this work, the volatile compounds of grass carp meat were extracted and concentrated by headspace solid phase
micro-extraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The optimum operating
conditions for the HS-SPME method were determined as follows: extraction for 40 min using a 65 μm PDMS/DVB SPME
fiber at different temperatures; the initial column temperature was set at 40 ℃ for 2 min and programmed to increase to 160 ℃
at a rate of 4 ℃/min, then to 250 ℃ at a rate of 10 ℃/min and kept at 250 ℃ for 5 min. The results of GC-MS analysis
showed that 23, 43, 52, 68 and 74 volatile compounds were detected in dorsal meat of cultured grass carp extracted at 30, 45,
60, 80 and 95 ℃, respectively. Moreover, it was found that with increasing extraction temperature, the number of volatile
compounds identified from grass carp meat and the contents of alcohols, aldehydes, ketones, aromatic and hydrocarbon
compounds were significantly altered. The volatile compounds detected at 80 and 95 ℃ were not significantly different,
which may represent the flavor characteristics of cooked grass carp meat. 1-Hexanol, 1-octen-3-ol, hexanal, 2,3-octanedione
and other saturated aldehydes are generally considered to be mainly responsible for the flavor aquatic products. We found
that the contents of these compounds considerably changed with temperature.

Hyperspectral imaging technique was investigated for the detection of chilling injury in ‘Xiahui 5’ honey
peach during the early postharvest storage period. Extractable juice content was measured during the storage to find
the time point of occurrance of early chilling injury. Then, hyperspectral reflectance and half-transmission images over
the wavelength range of 400–1 000 nm were captured, and independent components analysis (ICA) was implemented
on both modes of pictures, respectively. The optimal wavelengths selected by ICA were 656, 674 and 704 nm for
reflectance mode, and 640, 745 and 811 nm for half transmittance mode, respectively. Further, spectral average of
each characteristic band was chosen as the input of the Fisher discrimination model, an average prediction accuracy of
83.0% and 94.0% for each mode to distinguish between normal and early injured peach were achieved. This research
has demonstrated that the hyperspectral imaging technique is feasible for the detection of chilled peach at the early
period, and half transmittance mode has a better performance.

Different brands of Shanxi mature vinegars with different maturation years were analyzed by synchronous
fluorescence spectroscopy (SFS). Samples with different maturation years from the same brands had fluorescence absorption
peaks at both 280 and 360 nm, but a significant difference in fluorescence intensity was observed, by which the same brands
could be distinguished among different maturation years. The fluorescence absorption peak position and fluorescence
intensity differed significantly among different brands with the same maturation years, which could thus be distinguished
from each other by their spectra. The score plots obtained from principal component analysis of the spectral data allowed
visual identification of different vinegars. In conclusion, SFS is of great practical significance and has promising applications
for rapid identification of Shanxi mature vinegars.

A high-performance liquid chromatographic (HPLC) method was established to determine abietic acid in duck
skin. Abietic acid in duck skin samples was extracted with acetonitrile, followed by purification with a C18 solid-phase
extraction cartridge, and determined by HPLC with an ultraviolet (UV) detector. The chromatographic conditions were
established using a C18 column (250 mm× 4.6 mm, 5 μm) with a mobile phase consisting of 0.003 mol/L phosphoric acidmethanol
(8:92, V/V) at a flow rate of 1.0 mL/min and the detection wavelength was set at 240 nm. Results indicated that
the linearity ranged from 0.1 to 10.0 mg/L, the detection limit of abietic acid was 0.1 μg/g, and the quantification limit was 0.33 μg/g.
The recoveries from spiked samples at concentration levels of 0.5–50 μg/g were in the range of 82.2%–88.0%. The
developed method was successfully applied to the determination of abietic acid in duck samples epilated with colophony.
The content of abietic acid in the duck sample could reach 14.52 μg/g. This method proved to be of high maneuverability as
well as excellent sensitivity and accuracy, and could be used for quantitative analysis of abietic acid in duck skin tissue.

The retention times of fatty acids in eight kinds of edible vegetable oils were determined by gas chromatography
with flame ionization detector. Comparative quantitative analysis of the fatty acid composition of each vegetable oil was
carried out by quantitative structure-chromatographic retention relationship (QSRR) method and standard calibration
method with the aim of verifying the practical applicability of QSRR method in fatty acid analysis. Results indicated that the
qualitative results obtained by QSRR method were basically consistent with those from standard calibration method, suggesting
good practical applicability of QSRR method as a new way for the determination of fatty acids in edible vegetable oils.

An effective method was developed for the determination of metal elements in Fructus Amomi Rotundus by high
resolution-continuum source flame atomic absorption spectrometry. Samples were digested by microwave and the effects of
acetylene flow rate and burner height on determination results were investigated. The optimum parameters were chosen by
experiments. Under the optimum working conditions, the contents of Ca, Fe, Mg and Zn in Fructus Amomi Rotundus were
determined to be 7 641, 982, 5 367 and 87.7 μg/g, respectively. The recoveries for these metal elements from spiked samples
were 97.9%–106.3%, with relative standard deviations of 1.1%–2.1%. Therefore, this is a rapid, accurate, stable and lowpollution
method for determination of metal elements in food samples.

A new method to detect chilling injury in peaches by electronic nose (E-nose) was developed．Changes in
sensory evaluation score, browning index, total soluble solids, titratable acid, extractable juice rate and hardness of peach
during cold storage were measured. The volatile compounds emanating from peaches were assessed by using an E-nose
(PEN3) and gas chromatography-mass spectrometry (GC-MS). The suggested chilling injury classification was as follows:
grade 0, scores above 90；grade 1, scores between 80 and 90 and normal softening after warehouse storage; grade 2, scores
between 70 and 80 and fruits not normally softened after warehouse storage; and grade 3, scores below 70. The accuracy
of the Fisher mathematical model was 91.7%. The relative content of grass-type flavor compounds increased along with
increasing severity of chilling injury, whereas the relative content of fruit-type flavor compounds decreased. Tetradecane,
hexadecane and nonadecane were found only in peaches with chilling injury, and their relative contents increased with
storage time, indicating that they may be characteristic odor compounds of peach with chilling injury. The results obtained
from this study could provide references for rapid and nondestructive determination of chilling injury in peach.

Objective: The aim of this study was to establish a new pruning system for dormant grapevines. Methods: The
traditional independent long-stem pruning (ILSP) was used as control to compare the effect of single crawled cordon training
(SCCT) on the aroma compounds of Ecolly dry white wine. The aroma compounds of dry white wines from Ecolly grapes
harvested at three time points (80, 90 and 120 d) after anthesis were extracted by solid-phase micro-extraction and analyzed
by gas chromatography-mass spectrometry (GC-MS). Results: A total of 30 compounds with contents ranging from 3.9 μg
to 1.531 1 mg and a total amount of 14.040 7 mg were identified in these wine samples. Esters were accumulated mainly
by ILSP except for ethanol esters at 80 days after anthesis. SCCT led to higher contents of higher alcohols, ethanol esters
and organic acids than ILSP at 80 days after anthesis whereas ILSP wines brewed at 120 days after anthesis displayed more
complex aroma characteristics. Conclusion: SCCT could improve the earlier accumulation of aroma compounds in wine and
guarantee the stable yield and quality of wine, thereby favoring the sustainable development of wine industry.

A novel method using monoclonal antibody of Vibrio parahemolyticus, nano-immunomagnetic separation (Nano-
IMS) plus real-time polymerase chain reaction (RT-PCR) was established for detecting Vibrio parahemolyticus in seafoods.
The nano-immunomagnetic beads (Nano-IMB) created showed a capture rate for Vibrio parahemolyticus of 74% at a
bacterial concentration of 103 CFU/mL. The sensitivity of Nano-IMS-PCR was 140 CFU/mL under pure culture conditions
without enrichment. The RT-PCR method was highly specific for 134 Vibrio parahemolyticu and 74 non-target bacteria. The
detection limit of the method reached 2 CFU/25 g in artificial food samples. The enrichment time was shortened to 8 h.

The fenbutatin oxide residue in citrus fruits was detected by optimized QuEChERS combined with ultraperformance
liquid chromatography-tandem mass spectrometry (UPLC-MS-MS). Fenbutatin oxide was extracted from the
samples with acetonitrile, salted out with anhydrous MgSO4 and NaCl, cleaned up with octadecyl bonded phase silica gel
and then analyzed by UPLC-MS-MS in multiple reaction monitoring (MRM) mode. The separation of the target pesticide
residue was performed on an BEH C18 column (2.1 mm×50 mm) using a mobile phase consisting of 0.1% formic acidmethanol
by isocratic elution and the matrix-matched external standard calibration was used for quantitation. There was a
linear relation between fenbutatin oxide content and peak area in the range of 0.001–1.0 mg/L (R2 ≥ 0.993 0), and the limit
of quantitation was 2.0 μg/kg. The average recoveries in different matrices (citrus pulp, peel and whole fruits) at three spiked
concentration levels ranged from 74.0% to 97.7% with relative standard deviations (RSDs) of 2.5%–6.9%. This method was
simple, quick, cheap, environmentally friendly and safe. The accuracy and precision could meet the requirements for quick
confirmation and quantitative determination of trace fenbutatin oxide residue in citrus fruits.

An ultra high performance liquid chromatography-high resolution mass spectrometric method (UHPLC-LTQ/
Orbitrap) was developed for the rapid profiling and confirmation of 3 natural azaspiracids (AZAs) (AZA-1, AZA-2 and
AZA-3) in edible shellfishes including mussels, oysters, clams and scallops as well as related products. Samples were
homogeneously extracted with acetonitrile-water. The diluted supernatants were then purified with a modified QuEChERS
method. The separation was performed on an Acquity HSS T3 column (150 mm × 2.1 mm, 1.8 μm) by gradient elution with
acetonitrile in water containing 5 mmol/L ammonium acetate and 0.1% formic acid. The high-resolution mass spectrometry
was carried out by means of electrospray ionization in positive ion mode (ESI＋). The AZAs were detected by high-resolution
MS under full scan and data-dependent scan modes, respectively. The limits of quantification (LOQ, RSN > 10) were 10 μg/kg
for all the 3 AZA s. The calibration curves showed good linearity within the concentration range of 10 μg/L to 500 μg/L with
correlation coefficients (R2) more than 0.99. Shellfish samples from home and abroad were profiled and confirmed by the
established method. AZA s were found in some samples. Therefore this method is easy, sensitive, reproducible and efficient,
and can be applied to profile and confirm AZA s in edible shellfishes and related products.

The aim of this work was to determine the optimal conditions for the analysis of flavor compounds in Jinhua
ham. The volatile compounds were extracted by solid phase microextraction (SPME) and detected by gas chromatographymass
spectrometry (GC-MS). The method was suitable for studying the flavor ingredients and monitoring quality changes of
Jinhua ham during manufacturing. Using 75 μm carboxen/polydimethylsiloxane (CAR/PDMS) extraction fiber and TG-wax
MS column, Plackett-Burman design was used to select significant factors (P ＜ 0.05) from the ones that might influence
total area of main peaks. Single factor and orthogonal array experiments were conducted on the significant factors to
determine the optimal conditions. The optimal extraction parameters were determined as follows: 4.5 g of sample subjected
to extraction at 55 ℃ for 55 min. Fifty-five compounds including hydrocarbons, aldehydes, ketones, alcohols, acids, esters,
sulfur compounds, nitrogen compounds and others were identified in Jinhua ham.

The volatile compounds of pickled sauced meat were extracted by solid phase micro-extraction (SPME). The
aroma-active compounds were analyzed and identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
The results showed that a total of 28 aroma-active compounds, consisting of 9 aldehydes, 9 esters, 3 acids, 1 ketone and 1
terpene, were detected by olfactometer. Among them, aldehydes and esters were the key aroma-active components of pickled
sauced meat, including 2-methyl ethyl butyrate (orange flavor), 3-methyl ethyl butyrate (fruity, floral), 3-methylthiopropanal
(barbecue flavor, potato flavor), ethyl caprylate (floral, fruity), acetic acid (soured), furfural (nutty, popcorn flavor),
2,4-hexadienoic acid ethyl ester (sauced, preserved meat flavor), etc.

Objective: An on-line liquid chromatography-tandem mass spectrometry method was developed to determine 8
components in fresh Scutellaria samples from three germplasm sources. Methods: Mixtures of homogenated tissue samples and
appropriate amounts of packing material were packed in sample chamber. After removing matrix impurities and enriching the
target analytes, 8 components in fresh Scutellaria samples were determined. Results: The recoveries were greater than 90% at the
limits of detection and quantification. Meanwhile, the RSDs of repeatability and stability were less than 3.1%. Conclusion: The
method developed can be used for the determination of active components in Scutellaria samples.

This study aimed to investigate the differences in intramuscular lipid content and fatty acid composition among
different body parts of Ira rabbit. The muscles from four parts (supraspinatus, lumbar muscle, calf muscle and liver) of
Ira rabbit were measured for their lipid content and fatty acid composition of total intramuscular lipids, triglycerides,
phospholipids and free lipids. The results showed that significant differences in the contents of intramuscular total lipids,
triglycerides, phospholipids and free fatty acids were observed among four parts (p ＜ 0.05), while the fatty acid composition
of triglycerides and phospholipids showed no significant differences (p ＞ 0.05). The differences in the contents of only a
few fatty acids between liver and muscles were significant (p ＜ 0.05). Similarly the differences in the fatty acid composition
of total lipids and free fatty acids among the four parts were significant (p ＜ 0.05). The effect of free fatty acids on fatty
acid composition of intramuscular total lipids was very limited due to their low percentages in intramuscular lipids. Thus,
the significant differences in intramuscular total lipid contents and fatty acid composition in four parts of Ira rabbit were
probably mainly caused by the differences in the intramuscular triglyceride contents.

This study was designed to establish a method for rapid detection of water content in pork using low-field nuclear
magnetic resonance (LF-NMR). Pork Longissimus dorsi muscle was injected with distilled water at doses of 0, 8.72%,
14.23% and 17.03%, respectively, at 5 h postmortem. The color parameters L*, a* and b* and NMR T2 were measured at 0,
12 and 24 h, respectively, after injection. The results indicated that with the increased amount of injected water, L* value and
the peak time (t21) of the second peak (T21) in the NMR T2 were increased while peak area (A21) and peak area ratio (P21) were
decreased and all other parameters tested were changed relatively slightly. Therefore, it is possible to rapidly detect pork
samples with different water contents using t21, A21, P21 and L*.

A new method to detect copper ions with different dissolution characteristics in tea was established. After
sequential extraction of tea samples with water and alkali, the remaining residue was microwave-digested and detected with
a copper-selective electrode by directly reading the concentrations of copper ions. Results showed that the optimal amounts
of 1.00 mol/L potassium nitrate and 1.00 mol/L sodium fluoride added were both 5.00 mL in total ionic strength adjustment
buffer (TISAB) at pH 4.00. The conversion factor of the copper ion selective electrode was more than 93%, indicating that
the Nernst response of this electrode is quite good. Under these experimental conditions, the relative standard deviation for
11 repeated determinations of tea samples was 2.4%, the spike recoveries were in the range of 94.38%–101.22%, and the
detection limit was 1.20 × 10-6 mol/L. Satisfactory analytical results were obtained by using the method in comparison to the
national standard method.

A method for determination of the contents of heavy metals including As, Hg and Pb in 3 batches of Radix
Puerariae (Pueraria thomsonii Benth cultivar “Xiangge No.1” grown in Hunan province harvested at different times) was
developed using atomic fluorescence spectrophotometry in combination with wet digestion. Samples were wet digested by
nitric acid and perchloric acid and then detected by hydride generation atomic florescence spectrophotometry. The linear
ranges for As, Hg and Pb were 0－16.0, 0－5.0 and 0－40.0 ng/mL, respectively, with correlation coefficients of 0.999 9,
0.999 0 and 0.999 7, respectively. Their limits of detection were 0.050, 0.012 and 0.038 μg/L (n = 11), respectively. Their
recovery rates were 98.73%, 101.22% and 99.43% (n = 6), respectively. This method allows simple, fast and accurate
determination of As, Hg and Pb in Radix Puerariae.

Objective: The aim of this study was to establish a helicase-dependent isothermal DNA amplification
(HAD) method for rapid and accurate detection of Cronobacter sakazakii in infant formula powder. Methods: A pair of
oligonucleotide primers exclusively targeting the internal transcribed spacer (ITS) gene of Cronobacter sakazakii was
designed, and the final concentration of UvrD helicase and T4 gp32 were optimized. Cronobacter sakazakii in infant formula
powder was then directly detected by this method and amplification products were separated and detected by agarose gel
electrophoresis. Results: An amplicon of 100 bp in length was obtained, which was the same as the designed gene fragment
by HDA. The sensitivity of HDA was 101 CFU/g, the optimized concentration of UvrD helicase was 0.1 μg, and T4 gp32
was 5.0 μg. Conclusion: The helicase-dependent isothermal DNA amplification assay provides a new, specific, sensitive and
fast for the detection of Cronobacter sakazakii in infant formula powder.

A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS-MS) method was established
for the determination of 23 organophosphorus pesticide residues in Lentinus edodes. Samples were extracted with acetonitrile
and separated by salting out method, and then the supernatants were purified using dispersive solid-phase extraction (C18 and
primary-secondary amine powder) prior to HPLC-MS-MS analysis. The analytes were identified in positive electrospray
ionization and multiple reaction-monitoring modes. The matrix-matched external standard calibration curves were used
for quantitative analysis. Under the optimal conditions, the limit of quantitation of the method was 0.01 mg/kg. The
recoveries of 23 organophosphorus pesticides in spiked real samples were 70.2%–105.0% with relative standard deviation
of 3.5%–13.0%. The method presented is sensitive, accurate and fast and can meet the requirements for the determination of
organophosphorus pesticide residues in Lentinus edodes.

An ultra performance liquid chromatography-photodiode array detection method (UPLC-DAD) has
been established for rapid and simultaneous determination of 14 illegally added aphrodisiacs (nor-acetylsildenafil,
acetildenafil, vardenafil, hydroxyhomosildenafil, sildenafil citrate, homosildenafil, amino tadalafil, tadalafil, thioaildenafil,
pseudovardenafil, norneosildenafil, stanozolol, testosterone propionate, and nandrolone phenylpropionate) in anti-fatigue and
immunity promoting functional foods. ZORBAX SB-C18 column was applied with mobile phase A consisting of acetonitrilemethanol
(90:10, V/V) and phase B consisting of 0.7% triethylamine (pH 2.8). Linear gradient elution was used with a flow
rate of 0.35 mL/min and detection wavelength of 230 nm for rapid screening and quantification of these drugs. Characteristic
absorption spectral library of 14 aphrodisiac drugs have been established for identifying them. The results showed that the
14 aphrodisiac drugs could be effectively separated within 15.0 min, and the standard curves had good linearity over the
concentration range of 8–80 μg/mL. The correlation coefficients were all above 0.999 5. The average recoveries ranged
from 90.1% to 106.5% with relative stand deviations (RSDs) of 0.7%–4.9%. The detection limits for the 14 aphrodisiacs
drugs ranged from 2 to 3 ng. These results indicate that the method is simple and rapid with high sensitivity and good
reproducibility, and suitable for the rapid and simultaneous determination of the 14 illegally added aphrodisiac drugs in antifatigue
and immunity-improving health foods.

A high performance liquid chromatography (HPLC) method was developed for the simultaneous determination of 10
synthetic pigments (new red, lemon yellow, sunset yellow, carminum, azorubin, amaranth, allura red, light blue, erythrosine and
rhodamine B) in dried shrimps. Samples were extracted using aminated ethanol and cleaned up on a solid phase extraction column.
The chromatographic separation was achieved on an ODS-3 C18 column using a mobile phase consisting of methanol and 0.02 mol/L
ammonium acetate by gradient elution. Ten synthetic pigments were detected by a diode array detector at the wavelength of 360
nm and quantified by an external standard method. There was a good linear correlation between the concentrations of 10 synthetic
pigments and their peak areas in the range of 0.2–50 mg/L. The detection limits of 10 synthetic pigments were 0.4–1.0 mg/kg. The
recoveries were in the range from 74.3% to 90.0% and the RSDs were less than 4.3%.

The contents of total acids and total nitrites at different fermented stages were determined in the fermented chili
with high salt content. Solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS) were used
to determine the volatile substances of fermented chili at different stages. The analysis of volatile substances was achieved
by the principal components analysis (PCA) and cluster analysis (CA). The results indicated that there was no obvious
change in acidity. The content of total nitrites did not exceed the national standard during fermentation. The compounds
identified could be classified into 7 groups, including olefins (4), aromatics (9), alcohols (13), aldehydes (7), ketones (3),
acids (2) and esters (18). During the initial stage of fermentation, the flavor compounds alcohols, acid and esters were
increased. As the fermentation proceeded, the contents of alcohols and esters were increased while the content of acids was
reduced. The contents of components from all the groups became more balanced at the end of fermentation. PCA analysis
identified 22 main volatile components and the best flavor was achieved on the 24th d of fermentation.

Alginate-medium-resazurin-diatomaceous silica microspheres (AMRD microspheres) were prepared to establish
a rapid method for counting the number of bacterial cells. The results suggested that the positive optimum linear correlation
between the concentration of bacterial cells and discoloration time of AMRD microcapsules was achieved at a ratio of
alginate to diatomaceous silica of 1:1.4 with single medium concentration. The limit of detection (LOD) of the method was
2.02×102 CFU/mL. The detection time was 2–16.5 h. The detection sensitivities for Escherichia coli and Staphylococcus
aureus were 1.62 × 103 CFU/mL and 2.03 × 103 CFU/mL, respectively. The adsorption isotherms could be described
by the Freundlich equation and the coefficient of adsorption (1/n) was 0.5–1.0, which was thus considered as moderate
adsorption. No significant change in the adsorption capacity was observed at varying temperatures at a low bacterial cell
concentration and the time needed to reach the maximum bacterial adsorption balance was 30–45 min. In conclusion, AMRD
microcapsules is a new rapid and economical bacterial cell counting method, which can be applied in the fields of food,
water source and environmental monitoring.

An improved thermoluminescence method to detect irradiated food was proposed. Food samples were screened
using the first glow curve, and six screened samples were further identified using thermoluminescence glow ratio. Results
showed that the improved thermoluminescence method could achieve 100% detection accuracy, and the samples to be
irradiated with reference dose and measured subsequently accounted for only 33.3% of those to be screened with BS EN
1788 method. Furthermore, this proportion can be further reduced if the high and low thresholds (HT and LT) of screening
were optimized. The improved thermalluminescence method can significantly enhance the efficiency of detection and reduce
the cost and thus is reasonable and feasible.

The composition of proanthocyanidins of black and red peanut skins was investigated in this study. The pigment
compounds in the skins of black and red peanuts were extracted with ethanol, separated and purified by organic solvent
extraction and macroporous resin chromatography. The contents of proanthocyanidins were determined by high performance
liquid chromatography (HPLC) and their composition was qualitatively analyzed by HPLC-mass spectrometry (HPLC-MS).
The contents of proanthocyanidins in black and red pigments of peanut skins accounted for 29.19% and 43.04% of total
proanthocyanidins, respectively. Four dimmers and 4 trimers of proanthocyanidins were identified in red peanut skin while 3
dimmers and 4 trimers of proanthocyanidins were identified in black peanut skin. This method was simple and fast and could
be used for quantitative and qualitative analysis of proanthocyanidins in peanut skins.

Xinjiang grown apricot fruits (Saimaiti) were treated with 0.01 g/L salicylic acid (SA) by vacuum infiltration and
then stored at 0 ℃ and 90%–95% relative humidity (RH). The chilling injury index, chilling injury incidence, superoxide
anion free radical production rate, hydrogen peroxide (H2O2) content and the activities of superoxide dismutase (SOD),
catalase (CAT) and peroxidase (POD) of the apricot fruits were determined at regular intervals during storage. The results
showed that the chilling injury index, chilling injury incidence, superoxide anion free radical production rate, H2O2 content
in SA-treated apricot fruits were lower than in control fruits, whereas the activities of SOD, CAT and POD were remarkably
enhanced in the former. It is suggested that the reduced incidence of chilling injury in SA-treated apricot fruit could be
related to maintained metabolic balance of reactive oxygen species, which is beneficial to reduce oxidative damage to
biological macromolecules.

Three different kinds of Antarctic krill pastes were prepared. The total proteolytic activity was adopted as an
index to study the stability of proteolytic enzymes in Antarctic krill pastes during chilling storage at 5 ℃. Furthermore,
the autolysis characteristics of Antarctic krill pastes were also investigated via analysis of protein components, drip loss
and sensory quality. The results indicated that the proteolytic enzymes of Antarctic krill pastes which originated from its
digestive organs were stable during chilling storage. The Antarctic krill paste prepared without sufficient rinsing was under
durative state of autolysis during storage. The autolysis characteristics of Antarctic krill pastes mainly embodied in protein
degradation, rise of drip loss and deterioration of the sensory quality. The Antarctic krill paste prepared without rinsing was
not suitable for storage at refrigerated temperature, since its autolysis phenomena were particularly remarkable. However,
the autolysis characteristics of Antarctic krill paste prepared by rinsing twice were not significant. The sensory quality was
not seriously deteriorated though protein degradation and rise of drop loss still existed. Therefore, the Antarctic krill paste
being rinsed twice was suitable for storage at refrigerated temperature within a short period of time.

The effects of modified atmosphere packaging (MAP) with polyethylene (PE) bags of different thicknesses
on physiology of green walnuts during cold storage temperature ((0.0 ± 0.5) ℃) were investigated．The results showed
that MAP packaging with PE effectively reduced the incidence of mould decay, delayed fruit deterioration, maintained
the original moisture content and the original color of green walnuts, inhibited the increase of acid value and increased the
activity of catalase (CAT). The activities of polyphenoloxidas (PPO) and lipoxygenase (LOX) were also maintained at a
lower level. The treatments of PE packaging could extend the storage life to up to 90 days. Packaging with 40 μm thick PE
could provide the best preservation of green walnuts.

In this study, the toxicity of four food preservatives on major postharvest pathogens of citrus and their efficacy
in preserving the quality of Glorious orange were investigated. The results showed that prochloraz EC at 250 g/L had the
strongest toxic effects on both Penicillium italicum Wehmer and Penicillium digitatum Saccardo with median effective
concentration (EC50) of 0.429 3 and 0.532 9 μg/mL, respectively. Thiabendazole SC at 450 g/L exhibited the most potent
toxic effect on Colletotrichum gloeosporiorides Penz with an EC50 of 14.238 3 μg/mL. After being treated with each
preservative, the levels of soluble solids, total sugars, organic acids and vitamin C and other physiological indicators in
Glorious orange were all higher than those of the control group without any preservative treatment. Furthermore our results
demonstrated that prochloraz EC was the most effective of the preservatives tested and its efficacy in preserving postharvest
quality of Glorious orange after 30 days of storage surpassed 90% and 85% for fruits stored for 45 and 60 days, followed by
1×1011 live endospores/g Bacillus subtilis wettable powder, with an efficacy of more than 85% for fruits stored for 30 and
45 days and of more than 80% after 60 days of storage. Thiabendazole SC (450 g/L) was the least effective and its efficacy
was only 60%. This study has indicated that 250 g/L prochloraz EC could be the best preservative.

This study investigated the changes in microbiological and physico-chemical properties of natural casings after
storage at different salinity levels. Fresh hog casings were stored under sealed conditions at different salinity levels(18%,
20%, 22%, 24% and 26%) at 4 ℃. Color parameters, puncture force, total volatile basic nitrogen (TVB-N) value, total plate
count, coliform count and total number of lactic acid bacteria during storage were determined. The results showed that the
color and puncture force of natural casings decreased with prolonged storage duration whereas the opposite changes in
TVB-N value were observed. However, significant differences (P ＜ 0.05) were only found in certain periods of time or
between different salinity levels. The total plate count of the first four groups decreased firstly, then increased and finally
decreased, and the total number of lactic acid bacteria reached a maximum on days 15, 5, 5 and 5, respectively, and then
decreased. However, both total plate count and lactic acid bacteria in the 26% salinity group always decreased. In summary,
brining with a salt content above 22% can provide safe storage of casings for more than 90 days at 4 ℃.

The aim of this study was to find out an effective way for the control of postharvest decay of ginkgo fruits
during storage. Natamycin was tested for its in vitro inhibitory activity on the main pathogen Penicillium expansum isolated
from “Large Buddha Finger” ginkgo fruits during storage. Moreover, the effect of postharvest spraying with different
concentrations of natamycin on physiological and biochemical parameters, nutritional quality and storage stability of
ginkgo fruits stored at 0 ℃ was examined. Natamycin at 250 mg/L had a potent inhibitory effect on the isolated strain.
The respiratory intensity of ginkgo fruits was inhibited by natamycin at 500 mg/L, while maintaining lower membrane
permeability, decay incidence, shrinking rate and calcification index of kernels as well as higher peroxidase (POD) and
catalase (CAT) activities and moisture and starch contents.

The changes in texture, pectin and colour of canned giant sweet bamboo shoots (Dendrocalamus latiflorus) during
storage at room temperature (25 ℃) and low temperature (4 ℃) were analyzed, and the correlation between hardness and
pectin contents was also investigated. The results showed that hardness and protopectin and water-soluble pectin contents of
canned bamboo shoots decreased gradually during storage. The hardness decreased by 39.5% and 27.1% after 120 d storage
at 25 and 4 ℃, respectively. Protopectin contents decreased by 66.4% and 62.8%, respectively, and water-soluble pectin
contents by 68.1% and 75.7%, respectively, during the storage period. The correlation analysis suggested that the hardness
of canned bamboo shoots had a good correlation with pectin components, while the correlation between protopectin and
hardness was higher than that between water-soluble pectin and hardness. The L* and a* values of canned bamboo shoots
decreased whereas b* value increased gradually, and total colour differences significantly changed after 30 d storage at
25 ℃ and 70 d storage at 4 ℃, respectively.

In this study, we evaluated the effects and mechanism of combined treatment with ascorbic acid (AA) and cysteine
(Cys) and calcium chloride (CaCl2) on enzymatic browning of freshly-cut taro during storage. The results showed that the
degree of browning in fresh-cut taro rapidly increased, whereas L* value decreased. Moreover, the activities of polyphenol
oxidase (PPO), peroxidase (POD), phenylalanin ammonia-lyase (PAL) and lipoxidase (LOX) rose and the content of total
phenol was accumulated during storage. Soaking treatment with 2.5% AA, 0.05% Cys and 0.4% CaCl2 could effectively
retard browning, maintain high levels of L* value and total phenol content, inhibit the increases in the activities PPO, POD,
PAL and LOX and conductivity, thus improving the storage quality and prolonging the storage life of fresh-cut taro.

Response surface methodology was used to optimize the concentrations of L-cysteine, calcium ascorbate
and calcium lactate for use as combined inhibitors of browning and softening. L* and fracturability were investigated.
The effects of combined inhibitors on fresh-cut Arctium lappa L. during storage were studied. The color, fracturability,
malondialdehyde (MDA), total phenol content and the activities of enzymes related to phenol metabolism were evaluated.
The results indicated that the optimal combined inhibitor contained 0.29 g/100 mL L-Cys, 1.2 g/100 mL calcium ascorbate
and 0.2 g/100 mL calcium lactate. After being dipped in the combined inhibitor for 30 min, the activities of polyphenol
oxidase and peroxidase of Arctium lappa L. were reduced. Meanwhile, phenylalnine ammonialyase (PAL) was activated
during the initial storage stage. On 10th day, the PAL activity was 1.5 times higher than that of controls. After this treatment,
MDA content was decreased whereas the content of total phenols were increased. The combined inhibitor can effectively
control browning and maintain fracturability of Arctium lappa L. for 5 days.

The objective of the present study was to elucidate the physico-chemical changes of Chinese shrimp treated with
five different thawing methods including cold-storage thawing, water immersion thawing, ambient temperature thawing,
ultrasonic thawing, and microwave thawing. Different thawing methods exerted significant effects on shrimp quality
and among five thawing methods, cold-storage thawing caused the least thawing loss, cooking loss, carbonyl content,
and thiobarbitric acid-reactive substances (TBARS) value and the highest Ca2+-ATPase activity. There were significant
correlations between physical properties and chemical properties for Chinese shrimp.

The aims of this study were to develop a method to study the general quality characteristics of different varieties
of grapefruit and to identify the geographical origin of grapefruit using sensory analysis, chemical analysis and elemental
fingerprint analysis. The results indicated that there were significant differences in percent edibility, fruit diameter, acidity
and the contents of vitamin C, reducing sugar and flavonoids among different varieties of grapefruit (P ＜ 0.05). The ratio
of edible portion and vitamin C could be used to approximately predict the geographical origin of grapefruit. Element
concentrations were determined and statistically analyzed using principal component analysis (PCA). As a result, Ca, Fe,
Na, Cr, Mg, Zn and Mn were able to be used to distinguish different origins of grapefruit. It can be concluded that analyses
of the basic indicators in combination with elemental fingerprint analysis method can be used to successfully determine the
geographical origin of grapefruit with high reliability and good prospect.