Kudzu root wine, made by soaking kudzu root in 55% food-grade alcohol was treated by ultrasound before being
allowed to stand for a certain time to accelerate the extraction of puerarin. Three process parameters including ultrasound
power, treatment time and subsequent soaking time were optimized by response surface methodology to be 120 W, 12 min
and 22 h, respectively. Under these conditions, the amount of puerarin extracted from kudzu root was 89.6 mg/g.

The changes in water content in high moisture paddy were examined during fluidized-bed drying and thin layerhot
air drying at different drying temperatures such as 50, 60 and 70 ℃. The effect of drying temperature on the cracking
rate of paddy and texture characteristics (hardness, adhesiveness and chewiness) of cooked rice was investigated. The results
showed that the drying rate of paddy by fluidized-bed drying was higher than that by thin layer-hot air drying at identical
conditions of temperature and initial water content. In addition, fluidized bed resulted in faster drying rate but slightly lower
percentage of cracked paddy grains than thin layer hot air, with no difference observed between both drying methods as far
as the germination rate of rice was concerned. The texture qualities of cooked rice from paddy subjected to fluidized-bed and
thin layer-hot air drying were better when the drying temperature was 50 ℃. There was a significantly negative correlation
between drying temperature and head-rice yield. The cracking rate in paddy subjected to fluidized-bed drying showed a
significant correlation with the hardness, adhesiveness and gumminess of cooked rice. As for thin layer-hot air drying, paddy
cracking rate showed a significant correlation with the adhesiveness and gumminess of cooked rice, but the correlation with
all other texture qualities tested was insignificant.

Molecularly imprinted polymers (MIP) were prepared by bulk polymerization using rhodamine B (RhB) as the
template, methacrylic acid (MAA) as the functional monomer, trimethylolpropane trimethacrylate (TRIM) as the crosslinker
and acetonitrile as the porogen. Adsorption experiments were carried out on the MIP to select the optimum monomer and
porogen amount. Scanning electron microscopy and infrared spectrometry were employed to observe the morphology of
the polymers. Equilibrium adsorption and selectivity experiments were performed. The results revealed that the imprinted
polymers showed better adsorption properties and selective recognition capacity. The maximum adsorption capacity was
370.49 μg/g at a concentration of 15 μg/mL. The equilibrium was reached in 150 minutes.

The present study was carried out to obtain the optimal process conditions for extracting the maximum amount
of flavonoids from asparagus. For the extraction of flavonoids, dried and powdered asparagus was refluxed with aqueous
ethanol following hydrolysis with cellulase. Various process parameters were optimized by response surface methodology.
Results indicated that the optimal extraction conditions were enzymatic hydrolysis at an enzyme dose of 0.20% for 1.5 h
at pH 5.0 followed by refluxing with 38.90% ethanol at a solvent-to-solid ratio of 50:1 (mL/g). Under these conditions,
the maximum extraction yield of flavonoids from asparagus was 3.99%. The flavonoids extracted from asparagus at the
concentration of 100 μg/mL were able to scavenge 46.08% hydroxyl radical and 59.42% superoxide anion radical. In
vitro antioxidant tests showed that treatment with concentration of 20 μg/mL flavonoids resulted in a 16.85% increase in
superoxide dismutase (SOD) activity and a 2.49% reduction in malondialdehyde (MDA) content of mouse serum. SOD
activity in serum and liver tissue homogenate supernatant from D-galactose induced mouse aging model was increased by
11.69% and 27.62% as a result of this treatment, and MDA content was reduced by 38.04% and 37.95%, respectively.

Taro starch is wrapped around taro protein, thus leading to low extraction yield of taro starch. In the present
study, the extraction of taro starch was investigated by using alkaline protease to hydrolyze taro protein. Based on single
factor experiments, various process parameters were optimized by response surface methodology. The results revealed that
the optimum hydrolysis parameters for enzymatic extraction of taro starch were determined as pH 10, 41 ℃, 137 min and
an enzyme dose of 0.9%. The experimentally observed maximum yield of taro starch under these conditions was 88.92%.
Physicochemical analyses showed that the taro starch obtained exhibited a protein content of 0.08%, a whiteness of 94.45%
and an average particle size of 1.23 μm. Scanning electron microscopy observation indicated that the extraction process did
not damage starch granules.

Objective: To propose an optimal purification process for flavonoids extracted from ponkan (Citrus Reticulata
Blanco cv. Ponkan) peel. Methods: The dynamic adsorption and desorption performance of AB-8 macroporous resin towards
flavonoids extracted from ponkan peel was investigated. Major process parameters including sample concentration, pH,
flow rate, and elution ethanol concentration were evaluated. Then the purified flavonoids were isolated by chromatographic
methods with silica gel and semi-preparative HPLC, and the structures were elucidated on the basis of physicochemical
properties and spectral data analysis. Results: The optimal purification process was determined as follows: samples at pH 3.0
containing 3.03 mg/mL ponan peel flavonoids were loaded onto the column at a flow rate of 3.0 BV/h, and then 90% ethanol
was passed through the column to elute the bound flavonoids. After the purification, the purity of ponan peel flavonoids
was increased from 17.8% to 63.1%. In addition, eight compounds were isolated from the purified flavonoids and identified
as tangeretin, nobiletin, 4′,5,7,8-tetramethyl-O-isoscutellarein, 5-demethyl-tangeretin, sinetsetin, aurantine, naringin, and
hesperidin. Conclusion: AB-8 macroporous resin has a high performance in enriching and purifying flavonoids from ponkan
peel, providing a simple and feasible method. Eight compounds can be isolated from the purified flavonoids. Moreover,
4′,5,7,8-tetramethyl-O-isoscutellarein, 5-demethyl-tangeretin, aurantine, naringin, and hesperidin are first reported from
ponkan peel.

Objective: To optimize the two-step enzymatic hydrolysis of Oviductus Ranae protein. Methods: Oviductus
Ranae protein was extracted by soaking in citric acid, homogenizing Oviductus Ranae and then decoting the homogenate
with water, and sequentially hydrolyzed with pepsin and alkaline protease. Various hydrolysis parameters were optimized
by single factor and orthogonal array design methods to obtain maximum percentage of peptides with molecular weight less
than 5 000. Results: The optimum hydrolysis conditions were obtained as follows: pepsin hydrolysis at an enzyme/substrate
ratio of 1:2 000 (m/m) for 2 h followed by alkaline protease hydrolysis at an enzyme/substrate ratio of 1:100 (m/m) for 6 h.
The percentage of peptides with molecular weight less than 5 000 in the hydrolysate obtained under these conditions was
as high as 94.85%, and the protein content of the hydrolysate was 49.85%. Conclusion: The combined use of pepsin and
alkaline protease can effectively decompose Oviductus Ranae protein for better absorption by the body.

This study attempted to improve the low hardness and bad texture of tofu coagulated by plum juice by adding
carrageenan and calcium lactate. Using response surface methodology, the optimum amounts of calcium lactate and
carrageenan added to per 100 mL of soybean milk were determined to be 0.291 mmol and 0.032 8 g, respectively. The
resulting tofu showed a hardness of 49.3 g and a water-holding capacity of 73.43%. The scanning electron microscope (SEM)
micrographs indicated that the gel network structure of tofu with the addition of carrageenan and calcium lactate was more
compact than that of the blank control.

The ultrasonic-assisted extraction of total flavonoids from Alpinia oxyphylla fruits was optimized by response
surface methodology. One-factor-at-a-time experiments were carried out to investigate the effects of ethanol concentration,
solvent-to-solid ratio, ultrasonic treatment time and power on the extraction yield of total flavonoids. This was followed
by mathematical modeling based on a Box-Behnken design and response surface analysis. Antioxidant activities of
total flavonoids from Alpinia oxyphylla fruits were evaluated by in vitro antioxidant assays: total antioxidant capacity,
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, superoxide anion radical scavenging activity and ferrous
ion chelating ability. The results showed that the optimal extraction parameters were determined as 65%, 40:1 (mL/g), 35 min
and 360 W for ethanol concentration, solvent-to-solid ratio, ultrasonic treatment time and power, respectively. The yield
of total flavonoids from Alpinia oxyphylla fruits could be up to 0.50% under these conditions. Total antioxidant capacity,
DPPH radical scavenging activity, superoxide anion scavenging activity and ferrous ions chelating ability of total flavonoids
from Alpinia oxyphylla fruits were concentration dependent. The median effective concentrations (EC50) for DPPH radical
scavenging activity, superoxide anion scavenging activity and ferrous ion chelating ability were (2.85 ± 0.20), (0.87 ± 0.05) and
(2.45 ± 0.30) g/L respectively.

Anti-hypertensive peptides were prepared from pig femoral bones by sequential hydrolysis using alkaline
protease, papain and flavourzyme. In order to obtain high activity and purity of anti-hypertensive peptides, ultrafiltration, ion
exchange chromatography and gel permeation chromatography were used to separate the hydrolysates. The angioensin-Ⅰ
converting enzyme (ACE) inhibitory activity (IC50) of the separated fractions was determined in vitro. The results showed
that the ultrafiltration fraction with molecular weight of less than 5 ku showed the highest ACE inhibitory activity, with an
IC50 value of 1.400 2 mg/mL. The fraction was then purified by ion exchange chromatography to obtain 4 peaks, among
which peak 2 had the strongest ACE inhibitory activity with an IC50 value of 0.488 4 mg/mL. The peak 2 was further
fractionated by gel permeation chromatography to obtain 4 sub-peaks, and the sub-peak 2-2 had the highest ACE-inhibitory
activity with an IC50 value of 0.195 3 mg/mL.

A method for determining volatile compounds from irradiated yeast extract using headspace solid phase
microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed in this paper. The
results showed that 13 volatile compounds were detected from unirradiated yeast extract including 1 acid, 2 aldehydes, 2
alcohols, 1 alkene and 3 nitrogen compounds and the major compounds were acetic acid, indole and 2-ethyl-1-hexanol.
Totally 35 volatile compounds including 1 acid, 7 aldehydes, 2 alcohols, 4 alkenes, 2 ketones, 14 nitrogen compounds, 2
sulfur compounds, 1 ester and 2 benzenes were detected from irradiated yeast extract. The number and contents of volatile
compounds increased with increasing irradiation dosage.

Polysaccharides were isolated from seeds of Plantago asiatica L. by water extraction and ethanol precipitation, and
subjected to protein removal by Sevag method, and then the polysaccharide sample was hydrolyzed with 0.3 mol/L TFA by partial
acid hydrolysis for different durations. An ultra performance liquid chromatography coupled with evaporative light scattering
detection (UPLC-ELSD) method was established for establishing better hydrolysis conditions, and ultra performance liquid
chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was used for product analysis
of samples under the optimal hydrolysis conditions. Results showed that the content of polysaccharides in the deproteinized
sample was 68.56%. The optimal hydrolysis conditions were found to be hydrolysis with 0.3 mol/L TFA at 90 ℃ for 1.5 h. The
hydrolysate obtained under these conditions contained more degradation products like monosaccharides and oligosaccharides,
as identified by UPLC-Q-TOF-MS. Simultaneously, some pentose and hexose interconnected pieces in branch chains were also
detected. However, multiple hexose connected pieces were not observed.

In Britton-Robinson buffer medium at pH 4.2–4.6, nile blue sulphate reacted with erythrosin to form a 1:2 ionassociated
complex, which led to a distinctly enhanced resonance Rayleigh scattering and the appearance of a new resonance
Rayleigh scattering spectrum. The maximum scattering peak was located at 294 nm. The increment of scattering intensity
was directly proportional to the concentration of erythrosin in the range of 0.2 to 4.5 mg/L with the detection limit being
0.007 4 mg/L. Therefore, a sensitive, selective, rapid, accurate and new light scattering method for quantifying erythrosin
was developed. The proposed method was satisfactorily applied to determine erythrosin in fruit juice and candy. The
resonance Rayleigh scattering spectral characteristics and optimal reaction conditions were investigated. The combination
mode of nile blue sulphate with erythrosin was also discussed.

Gas chromatography (GC) was used to analyze the types and amounts of total and free fatty acids in preserved
eggs at different manufacturing stages. The results showed that the contents of most fatty acids changed obviously during
the first 20 days and then slightly during the later stage. The number of fatty acids was increased from 23 to 27, but the
total content was reduced from 295.924 to 242.338 mg/g. Both the number and content of free fatty acids were increased
respectively from 7 to 13 and from 21.774 to 102.578 mg/g during the manufacturing process.

Purpose: This study aimed to compare petroleum ether extracts of the pileus, carpophore and volva of Dictyophora
indusiata. Methods: The volatile components of the pileus, carpophore and volva of Dictyophora indusiata were extracted
with petroleum ether at room temperature (25–30 ℃), and identified by gas chromatography-mass spectrometry (GC-MS).
The GC column used was HP-Innowax. Results: A total of seventy components were identified from the three petroleum
ether extracts of Dictyophora indusiata, among which, thirty-two are first identified from the genus Dictyophora. Thirty-six,
forty-seven and thirty-one compounds were identified from the pileus, carpophore and volva, respectively, with fatty acids
accounting for 86.15%, 84.03% and 86.42% of the total amounts of detectable compounds, respectively, and unsaturated
fatty acid accounting for 56.00%, 65.79%, and 63.40% of the total amount of fatty acids, respectively. Conclusions: Z,Z-10,
12-hexadecadienal is detected from the pileus and carpophore of Dictyophora indusiata for the first time, and 9,12,15-
octadecatrienoic acid, (Z,Z,Z) is detected from the pileus of Dictyophora indusiata for the first time.

Objective: To explore the chemical constituents of the fungus Leccinum extremiorientale Singer. Methods:
Sephadex LH-20 and silica gel colunm chromatography were used for the isolation and purification. The structures of
compounds were identified by spectral analyses and physico-chemical properties. Results: Eleven compounds were isolated
and identified as methyl 2-pyrrolidinone-5-(L)-carboxylate (A), 2-pyrrolidinone-5-(L)-carboxylic acid (B), adenosine (C),
uridine (D), methyl α-D-ribofuranoside (E), (2R,3R)-2,3,4-threehydroxyl butyrate (F), tetrahydro-2,2,5,5-tetramethylfuran
(G), D-arabinono-1,4-lactone (H), 2-acetamido-1,6-anhydro-2-deoxy-D-glucopyranose (I), 2-acetamido-1,6-anhydro-2-
deoxy-D-galactopyranose (J) and ergosta-7,22-dien-3β,5α,6β-triol (K), respectively. Conclusion: Compounds A, B and E
through J are isolated from the fungus Leccinum extremiorientale for the first time.

The volatile compounds of 12 brands of Chinese rice wines (CRW) from different areas were
determined and compared by headspace solid phase micro-extraction in combination with gas chromatographymass
spectrometry (HS-SPME-GC-MS). A total of 142 volatile compounds were detected in samples of these
12 CRW brands, including esters, alcohols, aldehydes, ketones, acids, phenols and hydrocarbons accounting
for 33.04%, 39.26%, 24.64%, 0.37%, 0.63%, 0.28% and 1.36% of the total amount of identified compounds,
respectively. Thirteen volatile compounds were common to these CRW brands. Principal component analysis
(PCA) was adopted to investigate their main volatile components and cluster analysis was used to cluster the
different CRW brands. The PCA results showed that isobutyl alcohol, benzyl acetate, ethyl lactate, ethyl acetate,
phenethyl alcohol and furfural were the main volatile compounds, which are mainly responsible for the overall
flavor and taste of CRW. We established three clusters consisting of different volatile components according to
cluster analysis, which could objectively reflect the real information.
Key words: Chinese rice wine; gas chromatography-mass spectrometry (GC-

The combination of ethidium monoazide (EMA) and PCR was used for detecting viable cells of Salmonella
enteritis. The optimization of experimental parameters showed that a final EMA concentration of 50 μg/mL and exposure
time of 10 min could restrain DNA amplification of dead bacteria in 107 CFU/mL of Salmonella enteritis. EMA-PCR
and direct PCR methods showed the same detection limit of 27.5 CFU/mL for viable cells, suggesting that neither DNA
amplification from viable cells nor PCR sensitivity is affected by the addition of EMA. As we observed for mixtures of
viable and dead cells by the EMA-PCR method, the brightness of DNA stripes turned darker with reducing the proportion
of viable cells, and when all bacteria were dead, no target stripe appeared. As for the control group without added EMA,
the brightness of DNA stripe had no change, and even though the bacteria were all dead, the target stripe remained distinct.
Therefore, the EMA-PCR method can distinguish dead bacteria from live ones, thereby avoiding false positive detection.

A method for the determination of three monoglycerate, mono-glycerate glycerate monocaprylin, glyceryl
monodecanoate and glyceryl monolaurate, in sausage by GC-MS was established. Samples were extracted with
dichloromethane-n-hexane (1:1), and the extract was concentrated, purified by gel permeation chromatography (GPC), and
detected and confirmed by GC-MS. The quantitative analysis was conducted by using an external standard method. The limit
of quantification was 50 mg/kg. Satisfactory linearity was observed with a correlation coefficient of no less than 0.999 6 in
the concentration range of 20?1 000 μg/mL. Spiked recoveries were in the range of 81.3%?105% with RSD of 3.64%?8.56%
(n = 8). The method is rapid, convenient, accurate and precise, which can be applied to determine monoglycerate in sausage.

The purpose of the present study was to explore the difference in volatile flavor compounds of male and female
rabbit meat by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS). Results showed that 26 and 48 volatile compounds were detected from male and female rabbit meat, respectively.
The major volatile flavor compounds in rabbit meat were aldehydes, hydrocarbons, alcohols, ketones and furans. Twenty
volatile compounds were common to meats from both sexes. Esters, ethers, phenols and acids were detected in female rabbit
meat rather than male rabbit meat. Volatile flavor compounds were significantly more abundant in female rabbit meat than in
male rabbit meat.

A static headspace-gas chromatography-mass spectrometry (HS-GC-MS) method was used to analyze aroma
components from Pu-erh tea. The separated peaks were identified by mass spectral library searching combined with retention
index comparison. Thirty aroma components were identified from Pu-erh tea, mainly including alcohols (47.73%) and esters
(40.97%). The precision expressed as relative standard derivation (RSD, n = 6) of the proposed method was in the range of
4.11%–6.59%. This method can be widely applied for the qualitative analysis of aroma components from Pu-erh tea.

The aroma composition of red raspberry wines fermented by different wine yeast starters 1203, 1399, SY, RW,
F151 and F152 was analyzed and compared by headspace solid-phase microextraction (HS-SPME) and gas chromatographymass
spectrometry (GC-MS). In total 159 flavor components were detected in 6 red raspberry wines, with 45, 56, 67, 58, 66
and 39 ones in the corresponding individuals and 13 ones common to them. The main aroma components of the 6 wines were
alcohol, decanoic acid ethyl ester, octylic acid ethyl ester, decanoic acid ethyl ester, decanoic acid ethyl esterand decanoic
acid ethyl ester with contents of 15.73%, 22.05%, 15.74%, 18.38%, 19.14% and 15.24%, respectively. Through instrumental
analysis and sensory evaluation, it is concluded that raspberry wine fermented by wine yeast 1399 has an excellent aroma
and is suitable for the pubic taste.

In this paper, the eating quality and nutritional components of heart from F1 crossbreeds of Angus
cattle×Qinchuan cattle from Zhongwei, Ningxia autonomous region, × Hexi yellow cattle from Zhangye, Gansu province
and × Xiangxi yellow cattle from Lianyuan, Hunan province were analyzed. The color of heart from Angus × Qinchuan,
Angus ×Hexi yellow and Angus × Xiangxi yellow crossbreeds was normal, dark red, and the shear force was 16.17, 17.54
and 16.76 N, cooked meat percentage 71.36%, 60.15% and 72.84%, water loss 15.77%, 29.37% and 19.51%, protein content
20.46, 16.28 and 17.79 g/100 g, fat content 3.69, 3.44 and 2.42 g/100 g, ash content 1.10, 0.76 and 1.01 g/100 g, respectively.
For all the three crossbreeds, some amounts of macro- and micro-elements were detected in heart. Although they exhibited
differences in the eating quality and nutritional quality of heart, all these crossbreeds had excellent advantages in terms
of tenderness, chewiness, processing performance and nutritional components such as high protein, low fat and abundant
minerals and accordingly could provide a high-quality meat resource.

A method was established for the determination of copper, manganese, iron, zinc, potassium, sodium, magnesium
and calcium in rice by inductively coupled plasma-optical emission spectrometry (ICP-OES) after microwave digestion.
The detection limits of the method varied from 0.9 to 12 μg/L, with a linear correlation coefficient (r) ≥ 0.999 65, a relative
standard deviation (RSD) < 5.0%, and the spike recovery rates were in the range from 96.7% to 104.3%. Wheat reference
material was satisfactorily determined by the proposed method. Thus, this method is suitable for the determination of
nutrient elements in rice.

In this study, Fourier transform-infrared spectroscopy (FT-MIR）was applied to rapidly distinguish refined
hogwash oils (RHOs) from four different edible vegetable oils, rapeseed oil, soybean oil, peanut oil and corn oil. A
multivariate statistical procedure based on cluster analysis (CA) coupled to partial least squares-discriminant analysis (PSLDA),
was elaborated, providing an effective classification method. It was shown that there were significant differences
between RHOs and different edible vegetable oils based on FT-MIR spectra after second derivative (Savitzky-Golay,
5 point) transformation in the whole wavelength range (4 000–450 cm–1). The PLS-DA procedure was then applied to
classify twenty-two unknown oil samples with a correction rate of 100%. These results demonstrate that FT-MIR combined with
chemometric analysis can be used as an effective method to discriminate RHOs from these four different edible vegetable oils.

A method based on solid-phase microextraction (SPME) technique followed by gas chromatography-mass
spectrometry (GC-MS) was developed for the determination of 6 phthalic acid esters (PAEs) in food-packaging plastic bags.
The parameters affecting the partitions of the analytes such as fiber coating, extraction temperature and extraction style were
optimized. The final SPME method employed an 85 μm polyacrylate (PA)-coating fiber and the extraction solvent used was
n-hexane. After equilibration for 5 minutes at 90 ℃, headspace adsorption for 30 minutes was carried out. Then the fiber
was introduced into the GC injector port and the extract was desorbed at 250 ℃ for 5 min. The linear range of the method
was 0.25-50 mg/L. The detection limits for 6 PAEs were in the range of 0.049?0.920 mg/L, and the recoveries from spiked
samples were 82.2%?109.0% with RSDs (n = 6) of 4.0%?12.0%. The method enables enrichment of PAEs from sample
matrices and can meet the requirements for the analysis of PAEs in food-packaging plastic bags.

A standardized procedure to assess the hardness of sea cucumber by puncture test using a TA-XT plus texture
analyzer was proposed and applied on different body locations of sea cucumber and processed sea cucumber products.
Results showed that the appropriate puncture test parameters were determined as follows: probe, P/2N; pre-test speed, 1 mm/s;
test speed, 5 mm/s; post-test speed, 5 mm/s; distance, 10 mm; trigger force, 5.0 g; and data acquisition rate, 200 pps. The
center position in the backside of the middle section was suggested as the test site. According to the established method,
the variation coefficient of hardness could be controlled within 5%, and hardness of different products could be reflected
significantly. This method can provide a technical mean for quality assessment of sea cucumber.

The volatile flavor compounds of cooked meats from four different pig breeds including lean-type pig, Dinguyan
black pig, Anqing six-white-spotted pig and Wannan spotted pig were identified and quantified by solid phase microextraction
(SPME) and gas chromatography-mass spectrometry (GC-MS), and aroma values of the identified compounds
were calculated. Comparative analysis of the four breeds for differences in their volatile compound composition was carried
out by using principal component analysis. The results indicated that there was a significant difference in aroma between
lean-type pig and three other breeds as well as among the three breeds. Limonene, hexanal, heptanal, (E)-tetradecene-1-ol,
2-pentylfuran, 2-ethylfuran, 2-hexylfuran, 14-octadecenal and heptanone were found to greatly contribute to the aroma of
cooked pork. Benzaldehyde had a high correlation with the meat aroma of Wannan spotted pig. Limonene, heptanone and
undecanal had the most significant effects on the meat aroma of Anqing six-white-spotted pig. The meat aroma of Dinguyan
black pig had a strong correlation with 14-octadecenal, octanal, heptanal and (E)-2-tetradecen-1-ol. However, no volatile
compounds were correlated with the meat aroma of lean-type pig.

Essential oil was extracted from the leaves of Zanthoxylum ailanthoides Sieb. Et Zucc. collected from Guizhou
by hydrodistillation, and its chemical composition was analyzed by gas chromatography-mass spectrometry. Meanwhile, the
antioxidant activities and nitrite scavenging activity of the essential oil in vitro under simulated gastric conditions were analyzed. A
total of 52 components were identified from the essential oil with α-phellandrene (21.87%), eucalyptol (13.12%), (－)-terpinen-4-ol
(9.55%), γ-terpinene (8.25%), α-terpinene (6.50%), and (－)-α-terpineol (6.31%) being predominant among them. It had significant
scavenging activity against superoxide anion, hydroxyl and DPPH free radicals, as well as nitrite. Therefore, the essential oil from
the leaves of Zanthoxylum ailanthoides Sieb. Et Zucc. is a natural antioxidant with the ability to scavenge nitrite.

A method has been developed for the simultaneous determination of 18 polycyclic aromatic hydrocarbons in
vegetable oil by gel permeation chromatography (GPC) and high performance liquid chromatography with diodearray
detector and fluorescence detector (HPLC-DAD-FLD). The samples were dissolved in cyclohexane-ethyl acetate (1:1, V/V),
then purified with GPC to remove grease molecules, and separated on a PAH C18 column using acetonitrile and water as the
mobile phase with gradient elution. Subjected to 2-wavelength channel data acquisition setting with fluorescence procedure,
17 kinds of polycyclic aromatic hydrocarbons in oil samples were determined. Data acquisition of acenaphthylene was
achieved by DAD detector. The detection limit of this method was 0.5–4 ng/mL. The average recovery rate in oil was in the
range of 78.65%–103.4% with relative standard deviation (RSD) of less than 5%. This method was satisfactorily used for
the simultaneous detection of 18 kinds of polycyclic aromatic hydrocarbons (PAHs) in edible oil, while meeting the new
detection requirements of Germany standards for these PAHs.

The present study investigated the changes in quality-related components during the manufacturing process
of bar type Sichuan oolong tea. The results showed that the water content in Sichuan oolong tea decreased during the
manufacturing process, by the smallest percentage at the sunshine withering and green-making stages, only 4.61% and 4.07%,
respectively. From leaves to crude products, the contents of catechin, chlorophyll, tea polyphenols, soluble sugar and free
amino acids were reduced by 88.63 mg/g, 3.03%, 15.94%, 1.66% and 0.20%, respectively, while the contents of TFs, TRs
and TBs were increased by 2.91%, 1.38% and 0.74%, respectively. Our analyses indicated that both the green-making and
initial frying stages could result in the most marked changes in some quality-related components of Sichuan oolong tea.
Moreover, the changes in water content in the fresh tea leaves support the necessity of maintaining appropriate water content
during the traditional green-making procedure.

Red pigments were extracted from samples of a certain brand of Pixian chill bean paste at premium, grade 1 and
grade 2 by different extraction techniques, Soxhlet, sonication using acetone or ethyl acetate as the solvent. Comparative
analysis of chromaticity among the red pigments was carried out by spectrophotometry. Besides, the contents of capsaicin
and dihydrocapsaicin were determined by high performance liquid chromatography (HPLC). The degree of spiciness of
Pixian chill bean paste was represented by the internationally agreed Scoville index and pungency. The results showed
that sonication with acetone as the extraction solvent was the best extraction technique that is applicable to determine the
chromaticity of Pixian chill bean paste. All the grades of Pixian chill bean paste tested were over 0.4 in terms of chromaticity,
showing a positive relationship between grade and chromaticity with the difference being not significant among the different
grades. The pungency of Pixian chill bean paste was 23–28 at the premium grade, 14–21 at grade 1, and 13–15 at grade 2, as
determined by sonication extraction and HPLC analysis.

A qualitative identification model for pork, beef and mutton was established by Fourier transform near-infrared
spectroscopy (NIR). The raw data were compressed to 10 principal components using principal component analysis. The
spectral data were preprocessed by additional scattering correction combined with Savitzky-Golayfilter method in the range
of 9 881.46–4 119.20 cm-1. The model was established using discriminant analysis. Identification accuracy rate of the model
for training set was 100%. Identification accuracy rates of pork, beef and mutton for prediction set were 99.28%, 97.42% and
100%, respectively. These results showed that pork, beef and mutton could be rapidly and non-destructively identified by
near-infrared spectroscopy combined with pattern recognition method.

Seven monomeric compounds from pecan (Carya illinoensis) oil were separated and identified by preparative
high performance liquid chromatography with evaporative light scattering detection combined with mass spectrometry
(HPLC-ELSD-MS). All these compounds were confirmed as triglycerides by comparison of their NMR and MS data with
those of authentic standards or literature data, namely trilinolein, dilinolein, 1,2-dilinoleoyl-3-palmitoyl-rac-glycerol,
dioleoylglycerol, 1-palmitin-2-olein-3-linolein, glycerol trioleate, dioleoyl 2-palmitoyl triglyceride, respectively.

In the present study, the correlations of liver fat content with eating quality and fatty acid composition of Haibei
yak were investigated. Fatty acid composition was determined by an internal standard method. Livers of yellow cattle were
used as control. The results showed that yak liver exhibited a significant increase in a* value and a significant decrease
in water loss rate compared with the control group (P ＜ 0.01). The content of saturated fatty acids content in yak liver
was significantly lower than in the control group (P ＜ 0.01), and there was a very significant difference in the content of
functional fatty acids between the two groups (P ＜ 0.01). The polyunsaturated to saturated fatty acid ratio (P/S) of yak liver
was 0.51, which was in line with the value recommended by the World Health Organization, greater than 0.4. The n-6/n-3
ratio was less than the recommended value. Correlation analysis demonstrated that liver fat content and water loss rate were
positively correlated with each other (P ＜ 0.01). Liver fat content showed a significantly positive correlation with saturated
fatty acid, mono unsaturated fatty acid, stearic acid, eicosapntemacnioc acid and docosahexaenoic acid contents (P ＜ 0.05),
and a significantly negative correlation with the content of polyunsaturated fatty acid (P ＜ 0.01). In conclusion, yak liver
has excellent eating quality and high nutritional value.

An HPLC method for the determination of seven industrial synthetic dyes in condiments was established. Samples
were extracted with acetonitrile under ultrasonic-assisted conditions and the extract was centrifuged. The supernatant was
then analyzed by HPLC-DAD with gradient elution using a mobile phase consisting of 0.02 mol/L ammonium acetate and
acetonitrile and quantified by an external standard method. The concentrations of seven industrial synthetic dyes showed
good linearity with peak area, and good separation was achieved for them. Their recovery rates from a spiked sample were
in the range of 86.8%–106.0%, and the relative standard deviations were 1.07%–5.44% (n = 5). The detection limits were in
the range of 0.2–0.5 mg/kg. In conclusion, this method is rapid, simple, sensitive, accurate and reproducible, and has a good
applicability to the simultaneous determination of seven industrial synthetic dyes in condiment products.

A high performance liquid chromatography-diode array detector (DAD) method was developed for rapid
and simultaneous determination of melamine and dicyandiamide in milk powder. Melamine and dicyandiamide were
extracted with 1% trichloroacetic acid solution. The chromatographic separation was performed on an amino column using
acetonitrile-water (75:25, V/V) as mobile phase at a flow rate of 1.0 mL/min, and the analytes were detected with a DAD
detector at 233 nm. The two compounds were well separated with a good linear relationship in the wide range of 0.005–60 mg/L.
The average recoveries in milk powder were in the range of 83.2%–102.6% at several spiked levels. The lowest limits of
quantification for melamine and dicyandiamide were 0.17 and 0.15 mg/kg, respectively, and the precision of the method
expressed as coefficient of variance (CV) was in the range of 2.3%–7.2% (n = 6). This method is simple, rapid, low-cost and
suitable for the simultaneous determination of melamine and dicyandiamide in milk powder.

A rapid and sensitive method was proposed for the identification of ginger oil adulterated with soybean oil
using gas chromatography-mass spectrometry (GC-MS). The method was based on the identification of the characteristic
components including methyl palmitate, methyl linoleate, methyl oleate and methyl stearate in soybean oil by GC-MS after
ginger oil sample was derivatized by methyl ester. The necessity of derivatization with methyl ester was discussed, and the
GC-MS chromatograms for pure ginger oil and adulterated one were compared before and after methyl ester derivation. The
results showed that the minimum content of 1% soybean oil in ginger oil could be detected according to the characteristic
peaks of soybean oil. Being sensitive and reliable, the proposed method can provide an effective technique for the quality
control of ginger oil.

A method was established to determine galacto-oligosaccharide (GOS), synthesized with β-galactosidase using
lactose as the precursor, by ion exchange chromatography. The pre-treatment of samples was achieved through volume
dilution instead of gravimetric dilution. CarboPac PA20 anion exchange column and pulsed amperometric detector were
used to determine the contents of GOS. The recovery of the proposed method was 90.58%–99.45% and the relative standard
deviation was 3.54%. The detection limits for gluctose, galactose and lactose were 0.24, 0.59 and 0.75 μg/g, respectively.
The method presented linear correlation coefficients between 0.999 2 and 0.999 9 when the concentrations of gluctose and
galactose were in the range of 0.2–7.0 μg/mL and lactose was 0.6–10 μg/mL. Six GOS samples were determined by this
method to contain galactose, glucose, lactose and GOS in the range of 95.84%–101.19%.

Experiments were carried out on Pleurotus eryngii for exploring the effects of 1-methylcyclopropene (1-MCP)
treatments at different concentrations for different times on postharvest weight loss rate, polyphenol oxidase (PPO) activity
and fruiting body microstructure of Pleurotus eryngii. Results indicated that compared with the control, the weight loss rate
and PPO activity in Pleurotus eryngii treated with 0.3 μL/L 1-MCP were respectively decreased by 5.94% and 37.38%
after 14 d of storage and the least change in fruiting body microstructure was observed during the early stage of storage.
1-MCP treatment for 24 h decreased the weight loss rate and PPO activity at the end of storage by 5.42% and 33.98%,
respectively, and fruiting bodies of Pleurotus eryngii exhibited the least change in the cross-sectional microstructure.
Thus, treatment with 0.3 μL/L of 1-MPC for 24 h was experimentally found to be optimal for Pleurotus eryngii, which
was able to effectively slow down the weight loss and browning of Pleurotus eryngii, attenuate changes in its
microstructure, promote the extension of its shelf life and consequently was effective in preserving its quality.

The stability and quality of defatted meat and bone meal (MBM) under different storage conditions were studied.
The results showed that the acid value (AV), thiobarbituric acid (TBA) value and total volatile bases nitrogen (TVB-N) value
of defatted MBM exhibited slow growth under the conditions of 54.4% relative humidity (RH) and 20 ℃. After storage for 8
months, defatted MBM did not have a rancid or moldy odor, indicating that the storage stability of MBM was improved after
being defatted. Except for histamine, the contents of all components tested were changed relatively fast at 43.2% RH and 30 ℃
and these changes were accelerated during prolonged storage. Storage temperature had no significant effect on histamine
contents. At 69.9% RH and 20 ℃, histamine content decreased slightly whereas the contents of other components increased
rapidly. However, defatted MBM smelled moldy after storage for 6 months. Thus, defatted MBM should not be stored for a
period exceeding 6 months under this condition.

Pelodiscus sinensis was kept alive without water by incubation in a thermostatic chamber set at different
temperatures (4, 10 and 18 ℃) for 21 days. The changes in body weight loss, the contents of water, lipid and protein in
muscle, and the concentrations of glucose (Glu), total protein (TP), albumin (ALB), urea, uric acid (UA) and creatinine
(CREA) as well as the activities of lactate dehydrogenase (LDH), alkaline phosphatase (AL P) and aspartate aminotransferase
(AST) in blood were examined during the incubation period. The results indicated that the survival time of Pelodiscus
sinensis at 4 ℃ was 11–16 days. The body weight loss and nutrient consumption of Pelodiscus sinensis at this temperature
were lower than those observed at 10 and 18 ℃ (P ＜ 0.05) and the concentrations of Glu, UA and CREA , and the
activities of LDH and AST were also higher (P ＜ 0.05). The body weight loss, nutrient consumption and blood urea
concentration of Pelodiscus sinensis at 18 ℃ were higher than those observed at 4 and 10 ℃ (P ＜ 0.05). Additionally, the
nutrient consumption and blood physiological indexes of Pelodiscus sinensis at 10 ℃ were between those at 4 and 18 ℃.
The nutrition, blood TP and ALB levels and ALP activity of Pelodiscus sinensis at three different temperatures showed a
decreasing trend during the incubation period, while the body weight loss, and urea and UA levels exhibited an increasing
trend. The levels of ATP, LD H, AST and CREA in Pelodiscus sinensis at 4 ℃ increased initially and then decreased.
Furthermore, ATP content of Pelodiscus sinensis at 10 and 18 ℃ exhibited an initial decrease followed by a increase,
while AST activity always decreased. These results suggest that the nutrient consumption of Pelodiscus sinensis at 4 ℃ is
lower, while low temperature stress has a harmful effect on the metabolism and vitality of Pelodiscus sinensis. The body
metabolism rate of Pelodiscus sinensis at 18 ℃ is faster and the nutrient consumption and body weight rate are higher.
Therefore, the most appropriate temperature for keeping Pelodiscus sinensis alive is about 10 ℃.

Straw extract was sprayed on the leaves of strawberry fruits to explore the effect of different treatment doses
on the yield, single fruit weight, infection incidence, and soluble sugar content, especially antioxidants (ascorbic acid,
anthocynidin, and total phenols) of strawberry fruits. The results showed that the optimum spraying conditions of straw
extract were 1 200 mL per hm2 once every 11 days for three doses. Under these conditions, the yield, single fruit weight, and
nutrients, especially ascorbic acid of strawberry fruits were significantly improved, and the commercial value of strawberry
fruits was greatly enhanced.

A first-order kinetic model of lipid oxidation as indicate by thiobarbituric acid (TBA) for predicting the shelf life
at room temperature (25 ℃) of medicated old duck pot sterilized at the selected optimal temperature was proposed using
accelerated shelf life test and validated by correlation analysis between TBA and sensory evaluation at different storage
temperatures. The optimal sterilization temperature for medicated old duck pot was 121 ℃, and there was a highly significant
correlation between sensory evaluation and TBA values. The correlation coefficient of the kinetic equation was greater than
0.99. The shelf life of packed duck, soup and oil was 301 days, 282 days and 213 days respectively at room temperature as
calculated by the kinetic equation. Based on these results, we deduced the shelf life of medicated old duck pot to be 213 days
at room temperature.

In order to develop a predictive model for the shelf-life of vacuum-packaged chicken breakfast sausage, the
changes in total bacterial count, sensory and physicochemical index of samples stored at 4 ℃ were analyzed to determine
the average number of total bacterial count at the end of the shelf-life. Meanwhile, the bacterial growth in samples stored
at 2, 6, 10 and 15 ℃ was determined to fit Baranyi model and Belehradek (square root) model, respectively. Based on
these investigations, a predictive model for the shelf-life of vacuum-packaged chicken breakfast sausage was established.
Results showed that the average number of total bacterial count was 6.49 (lg (CFU/g)) at the end of the shelf-life. The
kinetic equations of total bacteria at four different temperatures were developed and the regression coefficients for all these 4
equations were higher than 0.99. The temperature dependence of the kinetic parameters μmax (maximum specific growth rate)
and λ (lag phase) was modeled using Belehradek (square root) model, and both equations showed good linear relationship. Their
residual sum of squares (RSS) were both lower than 10-2, showing the reliability of the models describing temperature dependence.
The small relative error between the predictive and actual shelf life, fluctuating around 1 d, indicated that the predictive model is
reliable for the shelf-life of vacuum-packaged chicken breakfast sausage stored at a temperature ranging from 2 to 15 ℃.

Edible coatings made from chitosan and flavonoid-rich extracts of the whole herb of dandelion were investigated
for their capacity to preserve the quality of chilled pork. The effect of flavonoids from dandelion on the sensory,
physiochemical and microbiological properties of chilled pork was tested. The results showed that by soaking in a mixed
coating solution of dandelion flavonoid extract and chitosan at concentrations of 0.45 mg/L and 2.0 g/100 mL, respectively,
the changes in volatile basic nitrogen (TVB-N), pH, H2S and total number of bacteria in chilled pork were effectively
controlled during subsequent storage, and the shelf life was extended by 8 days compared with blank control. These
observations prove that the composite natural coating can inhibit microbial growth and prolong the shelf life of chilled pork.

The changes in the chemical composition and physical characteristics of frozen non-fermented dough stored at
－18 ℃ for 0, 5, 10, 15, 20 or 25 days were investigated. The results showed that with extending the frozen storage time,
the amylose content was generally decreased and sharply decrease on the 5th day of frozen storage, and then tended to
fluctuate. The content of reducing sugar was gradually increased, then reached a plateau and kept steady (~49.26 mg/g dry
basis). The pentosan content was slightly reduced. The sulfhydryl content rose at first and then dropped. Both hardness and
gumminess were increased but the changes in cohesiveness were not significant (P > 0.05) and springiness declined. The
storage modulus (G’) and loss modulus (G’’) were both lower than those in the control group. Except for the 15th day of
frozen storage, tan δ values were close to and higher than those in the control group. L* value was lessened and the color
of dough became slightly worse. Thus, the quality of non-fermented dough is degraded to some extent with extending the
frozen storage duration.

“Jinzhu” cherry tomato was used to investigate the effect of preharvest fungicide spraying on the incidence
of diseases, weight loss, eating quality and SYP-Z048 residues of postharvest fruits. The results showed that pre-harvest
fungicide spraying dramatically reduced the disease incidence of postharvest “Jinzhu” cherry tomato, increased the contents
of vitamin C and total soluble solids (TSS) and delayed their loss during postharvest storage, but did not significantly
affect weight loss and the content of TA (P < 0.05). The best pre-harvest fungicide was SYP-Z048 at a concentration of 0.4 g/L.
SYP-Z048 residues revealed a declining trend both in preharvest cherry tomato fruits and in postharvest ones, declining
slower in postharvest fruits. Moreover, lower storage temperature resulted in a slower declining rate.

The vacuum package and common package of freeze-dried sweet corn kernels were stored in dark or in light at
4, 20 or 37 ℃ for 12 weeks. The effects of packaging and storage conditions on the stability of zeaxanthin in sweet corn
kernels were observed. Zeaxanthin contents were determined by HPLC. Results showed that the degradation of zeaxanthin
was accelerated by common package, high temperature or light, which could be described by a first-order kinetic model.
Under different conditions, the degradation rates of zeaxanthin were different; the rate constant was the lowest for the
vacuum package stored at 4 ℃ in dark and the highest for the common package stored at 37 ℃ in light. Common package
and storage in light had the biggest effect on heat sensitivity of zeaxanthin in freeze-dried sweet corn kernels. Isomerization
of zeaxanthin occurred during storage. Vacuum-packaged sweet corn kernels formed increased amounts of cis-isomers at
higher temperature regardless of being stored in dark or in light, and under identical temperature conditions, trans-to-cis
transformation was achieved more readily in light than in dark. However, degradation of zeaxanthin was more predominant
than isomerization during storage in common package no matter in dark or in light.

In this study, the changes in starch properties during the germination of glutinous maize under hypoxia stress
were investigated, and a maize beverage based on germinating glutinous maize rich in γ-aminobutyric acid (GABA) was
developed with an optimized composite stabilizer. The results suggested that the GABA content in maize was 0.65 mg/g,
which was increased by 13.2 folds; starch content was significantly decreased and the transparency of starch paste and the
stability of starch emulsion were reduced by 27.8% and 7.4%, respectively, but water absorption capacity, oil absorption
capacity and emulsifying activity were increased after 72 h germination under hypoxia stress. The optimal solid-to-water
ratio for maize slurry was 1:8. The optimal composite stabilizer for the beverage consisted of 0.03% carboxyl methyl
cellulose, 0.09% propylene glycol alginate, 0.04% sodium alginate and 0.06% xanthan, resulting in the lowest static
precipitation rate of only 3.7%. Fuzzy comprehensive evaluation indicated that the beverage with 4.8 g/100 mL white
granulated sugar added at pH 4.6 was acceptable to consumers and met consumer requirements.