This report describes the selection and optimization of experimental conditions for cellulase-assisted extraction
of total flavonoids from Allium mongolicum Regel using a combination of single factor experiment and response surface
methodology. It was demonstrated that the optimal extraction parameters were determined to be hydrolysis at 39 ℃ for 4 h
with an initial solvent pH of 4.3, leading to an extraction yield of 5.48 mg/g. Further this study found that the extracted
flavonoids had good total reduction capability and scavenging activities against DPPH and hydroxyl radicals, and exhibited
strong inhibition against Salmonella. However, the inhibitory effect against E. coli and Staphylococcus aureus was weak,
and no inhibition against Pseudomonas aeruginosa was observed.

Core-shell magnetic molecularly imprinted polymer (MIP) nanoparticles (NPs), in which a rhodamine
6G-imprinted layer was coated on modified Fe3O4 NPs, were synthesized by combined techniques of magnetic separation
and surface molecular imprinting. The Fe3O4@MIPs were studied by re-binding experiments, such as adsorption kinetics,
adsorption isotherm, molecular identification, and applied to the separation and enrichment of rhodamine 6G in food
samples. Under the action of additional magnetic field, the polymers could be quickly separated from the sample matrix and
greatly improved the efficiency of experiments. The results showed that the core-shell Fe3O4@MIPs had a fast adsorption
equilibrium, highly improved imprinting capacity and significant selectivity; the recoveries were in the range of 92.3%–
99.2% with relative standard deviation between 0.85% and 1.12%, and the detection limit was 0.003 8 μg/mL (RSN=3). Thus,
the core-shell Fe3O4@MIPs could be used as a solid-phase extraction material to conveniently detect the illegal addition of
rhodamine 6G in food samples.

In the present work, transglutaminase (TGase) was used to catalyze covalent cross-linking reaction between
zein and glucosamine hydrochloride (GAH). The cross-linking reaction was identified by SDS-PAGE. The reaction
conditions were optimized based on the amount of GAH conjugated onto zein. Meanwhile, the solubility of zein modified
by glycosylation was characterized. The results showed that the optimized reaction conditions for TGase/zein concentration,
zein ratio molar ratio of acyl donor to acceptor, initial reaction pH, temperature and reaction time were 5 g/100 mL, 50 U/g,
1:6, 8.0, 44 ℃ and 7 h respectively. Under these conditions, the amount of GAH conjugated onto zein was (11.34 ± 0.21)
mg/g zein. Compared with intact zein, the solubility of both cross-linked zein and glycosylated zein was improved, and
glycosylation resulted in the highest solubility.

The aim of this research is to extract, purify and modify nobiletin from dried orange peel. The extraction process
was carried out by means of infiltration. The extract was further extracted with chloroform to obtain a fraction rich in
polymethoxylated flavonoids and the target compounds were separated on a silica gel column with a mobile phase consisting
of a mixture of ethyl acetate and petroleum ether. Pure nobiletin was obtained as indicated by reversed phase HPLC and GC-MS
and through comparison with reference standards. The conversion conditions from nobiletin to 5-demethylnobiletin was optimized
and it was found that 5-demethylnobiletin with a purity higher than 97% was produced when the reaction was performed for 24 h
under heat refluxing condition with a volume ratio of 1:9 between concentrated hydrochloric acid and absolute ethanol

This work was executed to explore the best debittering process for rice protein hydrolysate by separately using
flavourzyme, active carbon and β-cyclodextrin. The debittering efficiency was measured by means of electronic tongue (ET)
and the angiotensin Ⅰ-converting enzyme (ACE) inhibitory activity of rice protein hydrolysate before and after debittering
was evaluated by high performance liquid chromatography (HPLC). Results showed that the optimal debittering conditions
were hydrolysis at an initial pH of 5.8 for 20 min with 2.5% of flavourzyme, treatment at 60 ℃ for 20 min with 2.0% of
active carbon or embedding for 30 min with 10% of β-cyclodextrin.

Response surface design was employed to optimize the extraction of pectin from Jerusalem artichoke pulp.
Different solvents (hydrochloric acid, sulfuric acid, sulphurous acid and phosphoric acid) were compared on the yield of
pectin. Results showed that phosphoric acid revealed better extraction efficiency. Based on single factor experiments, Box-
Behnken Design was used to explore the effects of processing variables (extraction temperature, pH, extraction duration
and liquid-to-solid ratio) on the yield of pectin. Under the optimal extraction conditions: pH 1.52, 63.62 min, 100 ℃ and
a liquid-to-solid ratio of 44.4:1 (mL/g), the maximum predicted pectin yield was 18.76%. Experiments conducted under these
conditions led to an extraction yield of (18.52 ± 0.9)%, which was consistent with the predicted value. Therefore, the established
model was feasible. Moreover, FTIR spectroscopy was used to analyze pectin structure. The obtained product was analyzed for its
physicochemical parameters and all analytical results met the requirements of the national standard (GB 25533—2010).

Purpose: To develop a rapid and efficient method to synthesize galactan and analyze the structure of the synthetic
product. Methods: For preparation of galactan, galactose was allowed to undergo a dehydration-condensation reaction
initiated by sodium chloride solution and catalyzed by heteropolyacid under microwave irradiation. The synthetic product
was precipitated by addition of anhydrous ethanol and purified/fractionated by Sepherdex G-25 column chromatography. The
purity and degree of polymerization (DP) were analyzed by high performance gel permeation chromatography (HPGPC), the
monosaccharide composition by high performance anion exchange chromatography (HPAEC), and the structure by IR and NMR
spectroscopy. Results: The optimal conditions for synthesizing galactan were determined as follows: initiator concentration
0.25 mol/L, catalyst dosage 1.1%, reaction temperature 130 ℃ and microwave irradiation time 4.5 min. Under these conditions, the
conversion rate of galactose was 97.22%, and the synthesized product had an average molecular weight of 2.853 kD and a degree
of polymerization of 17 and was composed of monosaccharide components such as galactose and trace glucose. IR and 1H-NMR
analysis showed that the sugar residues in the galactan were dominated by β-configuration. Conclusion: Galactan can be rapidly
and efficiently synthesized by microwave irradiation under the catalysis of heteropolyacid.

A papain hydrolysate of mussel juice was prepared and deodorized by sequential treatment with yeast followed
by activated carbon before subjected to Maillard reaction. The optimization of reaction conditions for higher amino nitrogen
contents as well as better color and flavor in Maillard reaction products (MRPs) was carried out using combination of single
factor method and response surface methodology based on sensory evaluation and degree of browning. The results showed
that the optimum conditions for Maillard reaction were 3.3% of reducing sugar, 3.1% of amino acids, 55 min of heating
time, and 8.0 of initial pH. Under these conditions, 17 amino acids were detected in MRPs by high performance liquid
chromatography (HPLC), and the contents of total amino acids and essential amino acids revealed an increase by 315.91%
and 428.84%, respectively in comparison with mussel juice, suggesting that the nutrition and flavour of the MRPs were
better, which therefore could provide an ideal material for developing new condiments.

Using high-pressure homogenization, we have examined the effects of different homogenization conditions
such as emulsifier type and concentration, temperature and co-emulsifier on the physicochemical properties of fucoxanthin
nanoemulsion (FCNE). The results showed that the droplet diameter decreased with increasing homogenization pressure
and number. The minimum droplet diameter (154 nm, PDI = 0.19) could be produced after 4 consecutive treatments at 120
MPa. The droplet diameter also depended strongly on emulsifier type: SDS < Tween 80 < sodium caseinate, and decreased
with emulsifier concentration and holding temperature (P < 0.05). For Tween 80 and SDS stabilized FCNEs, the droplet size
decreased appreciably with glycerol concentration, while changed little for the sodium caseinate stabilized one, indicating
that Tween 80 and SDS stabilized FCNEs were more sensitive to viscosity than sodium caseinate stabilized FCNE. The
electrical charge and droplet diameter were constant at different pH conditions for Tween 80 stabilized FCNE, while SDS
and sodium caseinate stabilized ones underwent great changes both in charge and diameter at acid conditions (P < 0.05).
After storage at 37 ℃ for 30 days, the amount of residual fucoxanthin was higher in FCNE than in organic phase, suggesting
FCNE could enhance the stability of fucoxanthin obviously.

The explosion puffing drying of papaya was optimized by central composite design coupled with response surface
methodology. The effect of pre-drying time, puffing temperature and vacuum drying time on five product quality parameters
including moisture content, hardness, crispness, color and rehydration ratio were examined. In the final experiment, the
suitable parameters were obtained by comprehensive scores through factorial analysis of these five quality parameters.
The results indicated that pre-drying time, puffing temperature and vacuum drying time had a great impact on the moisture
content, hardness, friability, color and rehydration rate of dehydrated products, and the influence of interactions among three
factors on the quality of dried papaya was significant (P < 0.05). The best drying conditions were determined as follows: predrying
time, 4.96-6.00 h; puffing temperature, 80.00-97.23 ℃; and vacuum drying time, 2.02-3.00 h.

In the present study, proteins were extracted from the young stems with leaves of Zhaodong alfalfa with
phosphate buffer solution. Furthermore, the optimal extraction conditions for alfalfa proteins were determined by singlefactor
experiment and response surface methodology. The results revealed that when the extraction was carried out by 2 h
stirring of the 80-mesh raw material powder suspended in 63 mmol/L phosphate buffer solution at pH 7.7 with a solid/liquid
ratio of 1:20, the yield of alfalfa proteins was 37.77%. The observed ice crystal morphology suggested that the ice crystals
of the purified alfalfa proteins were small in size, increased in number and varied morphologically, indicating that the alfalfa
proteins are able to significantly inhibit the growth and modify the conformations of ice crystals. These results demonstrate
that the alfalfa proteins, which possess excellent antifreeze activity, are ice structuring proteins. In addition, we characterized
the functional role of these alfalfa proteins in practical application by application in frozen dough. The results of texture
properties demonstrated that the frozen dough mix had a soft and delicate texture, and increased elasticity, resilience and
cohesion, but reduced chewiness.

The aim of this work was to develop edible composite film based on Amiurus nebulosus skin collagen
and chitosan by using tea polyphenols to modify the functional properties of the composite film. Through orthogonal
experiments, the effects of technological parameters including the concentration of tea polyphenols, temperature and heating
time on film properties were investigated in order to reduce the water vapor transmittance and improve the mechanical
properties of the composite film. The results showed that all these three parameters significantly affected the properties
of the films. The optimal conditions for modification were achieved by adding 2% tea polyphenols and subsequently heating
at 80 ℃ for 30 min. Under these conditions, the tensile strength, elongation at break, water vapor penetration rate, solubility
and light transmittance of the composite film were (29.39 ± 0.96) MPa, (84.22 ± 0.05)%, (0.20 ± 0.01) (g·mm)/(h·m2·kPa),
(32.06 ± 1.23)% and (82.4 ± 1.10)%, respectively.

To improve the content of resistant starch, mung bean starch was processed by vibrating superfine pulverization.
The optimum pulverization time was 20 min for increased resistant starch content. In this study, a microwave-assisted
procedure for starch gelatinization was employed instead of the conventional wet heat treatment. The effects of starch
concentration, microwave power and irradiation time on resistant starch yield were investigated by combined use of single
factor and Box-Behnken experimental designs. It showed that the optimum technological conditions for microwave gelatinization
were 670 W for 4.3 min at a starch concentration of 10.2%, and the yield of resistant starch was 32.80% under these conditions.
These results can provide an experimental basis for the industrial production of resistant starch from mung bean.

Hen’s egg ovomucoid (HOVM) is the dominant allergenic protein from chicken egg white, and obtaining highpurity
HOVM is the prerequisite for understanding its structure and characteristics and reducing its allergenicity. This study
presented a three-step precipitation procedure (precipitation with 10% trichloroacetic acid (TCA) followed by two-step
fractional precipitation with ammonium sulfate) for purifying HOVM. The purification efficiency was evaluated by SDSPAGE
and HPLC. It was found that after most of the protein impurities in the 2-fold diluted egg white were removed by
adding 10% TCA, the centrifugal supernatant was added with ammonium sulfate to saturation (50%) for further removal
of non-HOVM proteins by salting-out. Finally, additional ammonium sulfate was added to the supernatant fraction until
saturation (80%). After centrifugation, the precipitation fraction was dialyzed and freeze-dried to obtain high-purity HOVM
product. HPLC analysis (at 220 nm) showed that the purity of the HOVM was 99.202%, with a yield of 27.05%.

In this study, millet bran oil was extracted from millet bran with n-hexane, and its physico-chemical properties and
fatty acid composition were analyzed. The extraction process was optimized by Box-Behnken design using response surface
methodology (RSM) on the basis of single factor experiments. Results indicated that the optimal extraction process was
found to be extraction at 55 ℃ for 6 h with a material/liquidratio of 1:7 (g/mL). Experiments conducted under the optimized
conditions resulted in an extraction yield of 83.3%, which was consistent with the theoretical value. The freezing point of
millet bran oil was 19.0 ℃, the acid value was 5.7 mg KOH/g, the peroxide value was 2.1 mmol/kg, the saponification value
was 185.1 mg KOH/g and the iodine value was 118.9 g I2/100 g. In addition, 10 fatty acids were identified in the millet bran
oil, and the total content of unsaturated fatty acids was 82.5%, including 63.6% linolic acid, 14.8% oleic acid and 2.7%
α-linolenic acid.

Lard, obtained from the greater omentum, was subjected to alkali refining for the removal of free fatty acids in
this study. The effect of sodium hydroxide concentration, excessive alkali amount, treatment time and initial temperature
on the acid value and yield of lard were explored. Using a four-variable, three-level orthogonal array design established
based on single factor experiments, the optimum deacidification conditions for lard were achieved by refining with 21%
aqueous sodium hydroxide at an excessive alkali amount of 0.1% for 70 min at an initial temperature of 45 ℃. Under these
conditions, the acid value of lard was reduced to 0.125 5 mg KOH/g and the refining yield was 78.89%.

Objective: The refined fish oil extracted from gut organs of small yellow croakers was hydrolyzed by lipase to
enrich eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) glycerides. Methods: Gas chromatography (GC)
combined with peak area external standard method was used to determine the contents of EPA and DHA glycerides. Onefactor-
at-a-time method followed by response surface analysis was used to analyze the effects of pH, temperature, enzyme
amount and hydrolysis time on enrichment efficiency. Results: The optimal conditions for enriching EPA and DHA
glycerides were found to be hydrolysis at 30 ℃ for 4 h with an enzyme dosage of 1.0% under neutral pH condition. Under
these conditions, the total amount of EPA and DHA glycerides was 21.65%, which was influenced in increasing order by
hydrolysis time, pH, temperature and enzyme dosage. Conclusion: The physical and chemical indexes and sensory evaluation
of EPA and DPA-enriched fish oil were better than those of fish oil before enrichment with a 1.74-fold increase in the total
of EPA and DHA glycerides. As a result, the natural EPA and DHA glycerides were obtained.

Mulberry leaf tea was prepared by the same procedure as used for green tea and the effects of fixation and airconditioning
treatment on γ-amino butyric acid (GABA) content and quality of mulberry tea were investigated in this study.
The results showed that microwave fixation was better for mulberry tea. After microwave fixation, the leaves were soft and
elastic. The herbaceous smell almost disappeared and delicate fragrance came out because of the microwave processing.
At the same time, the leaves looked verdant and tasted sweet and mellow. The contents of aqueous extracts, soluble sugars
and free amino acids as taste components were 45.78%, 5.68% and 2.83%, respectively, while the contents of functional
components such as GABA, polyphenols and flavonoids were 1.254 mg/g of dry matter, 3.09%, 2.52%, respectively.
When the mulberry tea was processed by microwave fixation combined with air-conditioning treatment including 10%
O2, 80% N2 and 10% CO2, the content of GABA reached the maximum level of 2.275 mg/g of dry matter. The contents of
polyphenols, flavonoids, aqueous extracts, soluble sugars and free amino acids were 3.19%, 2.73%, 44.7%, 5.64% and 2.43%,
respectively. In addition, the last three indicators were at their relatively high levels. It was indicated that the content of
GABA and quality of mulberry tea were both increased by microwave fixation coupled with air-conditioning treatment.

After the enzymatic hydrolysate of porcine femoral collagen prepared by a three-stage hydrolysis procedure
sequentially with alkaline protease, papain and flavourzyme was ultrafiltrated, the fraction with molecular weight below
5 kD, showing an IC50 of 1.362 mg/mL was purified by gel permeation chromatography. The effects of elution solvent,
flow rate and sample loading amount on purification efficiency were examined. The best separation results were achieved
by loading 1% (by volume) of the sample onto the column followed by elution with deionized water at a flow rate of
0.6 mL/min. The eluate fraction with the highest antihypertensive activity, showing an IC50 of 0.401 6 mg/mL, was
harvested. The stability of the antihypertensive peptides was evaluated, and the results demonstrated its good tolerance to
heat, acid and alkali and high solubility at pH 2-6.

The distribution and composition of phospholipids in the head, eyes, belly flap, dorsal muscle, viscera and
tail of silver carp were analyzed and compared by using Folch method, silica-gel column chromatography and thin layer
chromatography (TLC). It was shown that the phospholipids in different parts of silver carp included phosphatidylcholine,
phosphatidylethanolamine, phosphatidyelserine and an unknown component. Phosphatidylethanolamine (PE) and
phosphatidylcholine (PC) in each part of silver carp were significantly more abundant than other phospholipid components.
Fatty acid composition of phospholipids from different parts of silver carp were analyzed by gas chromatography-mass
spectrometry, and the results indicated that the content of saturated fatty acids (SFA) in the head was the highest, followed
by the viscera, and the lowest in the eyes of silver carp. Mono-unsaturated fatty acids (MUFAs) were significantly more
abundant in the head than in the belly flap, eyes and dorsal muscle, without showing significant differences among the last
three (P > 0.05), and the lowest levels of MUFAs were found in the viscera. The content of poly-unsaturated fatty acids
(PUFAs) in fish eyes was the highest, and the difference between tail and dorsal muscle was not significant, which both
accounted for over 49%, but higher than in head, belly flap and viscera. The total amount of eicosapntemacnioc acid (EPA)
and docosahexaenoic acid (DHA) in visceral were significantly higher than in other parts, followed by fish eyes. The content
of DHA in fish eyes was the highest, but EPA was the most abundant in viscera.

The contents of total polar compounds (TPC) in frying oils were predicted by using low field nuclear magnetic
resonance (LF-NMR). LF-NMR T2 relaxation parameters (the relaxation time: T21, T22, and T23, the corresponding peak
areas: S21, S22, S23 and the single component time T2W) of the samples were collected. The TPC contents of frying oil were
also determined by column chromatography method as a reference standard. Three mathematic models were established to
quantitatively analyze TPC contents, using backward multiple linear regression (BMLR), principal component regression
(PCR) and partial least squares regression (PLSR), respectively. Comparing the correlation coefficients and root mean square
errors of calibration set and prediction set, the BMLR model showed the best reliability in predicting TPC contents, with a
correlation coefficient of prediction sets of 0.928, root mean square error of prediction (RMSEP) of 0.568%.

In this work, volatile compounds and three-dimensional fluorescence spectra of fresh and stored samples of miscellaneoustype
Chinese liquor were measured. Volatile compounds were extracted by solid-phase micro-extraction, and qualitative and
quantitative analyses were carried out by GC-MS and internal standard method. The changing patterns of sixty-three compounds in
the liquor were investigated. The results showed that the relative content of acids increased, so did alcohols, and esters tended to rise or
decrease. The relationships between three-dimensional fluorescence spectra and liquor age were also investigated

The contents of 10 mineral elements in Leccinum rugosiceps from five regions were determined by microwave
digestion-inductively coupled plasma-atomic emission spectrum (ICP-AES), and the obtained data were analyzed by analysis
of variance (ANOVA) and principal component analysis (PCA) using the SPSS software. The results showed that recovery
rates from tea standard (GBW 07605) ranged from 91% to 101% and the detection limits were 0.000 1–0.616 5 mg/kg.
Mg, Cu, Ca, Na and Zn were more abundant in Leccinum rugosiceps. However, there were significant differences among
mushroom samples collected from different regions. PCA showed that the cumulative contribution rate of the first three
principal components was 87.87%, which could express most information. Principal component comprehensive scores could
reflect the enrichment levels of ten mineral elements in Leccinum rugosiceps from different origins.

The glycerides in lard, and the polar non-volatiles in oxidized lard prepared by controlled oxidation were analyzed
by reverse phase high performance liquid chromatography and atmosphere pressure chemical ionization mass spectrometry
(RP-HPLC-APCI-MS) after solid phase extraction (SPE). Thirty-three glycerides including seven diglycerides and twentysix
triglycerides were identified from the lard, which were dominated by 1-palmitoyl-2-linoleoyl-3-oleoyl-glycerol (16.13%),
1,3-di-oleoyl-2-linoleoyl-glycerol (15.25%) 1,3-di-oleoyl-2-palmitoyl-glycerol (12.96%), and 1-oleoyl-2,3-di-linoleoylglycerol
(8.05%), according to percentages of peak areas in the total ion chromatogram. Five diglycerides and twenty-two
mono-hydroperoxides derived from ten triglycerides were identified from the oxidized lard, where the mono-hydroperoxides
from 1-stearoyl-2-linoleoyl-3-oleoyl-glycerol (18.44%), 1-palmitoyl-2-linoleoyl-3-oleoyl-glycerol (16.03%), 1,3-di-oleoyl-
2-palmitoyl-glycerol (9.42%), 1,3-di-oleoyl-2-linoleoyl-glycerol (8.71%), trioleic (7.63%) and 1-palmitoyl-2,3-linoleoylglycerol
(7.53%) were predominant. These results showed that fat control oxidation was a mild oxidation process, since only
the oxidized products of mono-hydroperoxides of triglycerides were found from the oxidized lard.

Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of sliver carp slices during
storage at 4 ℃ were measured, and changes in the volatile compound profile were also investigated by headspace solidphase
microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Both TVC and TVB-N
increased significantly with the extension of storage time, reaching a level exceeding the threshold representing the first
grade of freshness after 12 days. Totally 82 volatile components were detected in sliver carp slices, mainly including
aldehydes, ketones, alcohols and hydrocarbons. The contents of volatile aldehydes and ketones in sliver carp slices increased
during cold storage, while hydrocarbons decreased gradually. Alcohols decreased to their minimum values on the 6th day and
then increased, while heterocyclic compounds were detectable on the 9th day and later revealed a gradual increase. Obvious
changes in the volatile components were observed on the 9th and 12th day, representing the inflection points for the freshness
of sliver carp slices during cold storage.

This paper reports the optimization of sample preparation conditions including reaction temperature, anthrone
concentration and amount, color development time and cooling time for the determination of soluble sugar in red jujube
fruits using a combination of single factor and orthogonal array designs. The results showed that 1 min reaction at room
temperature in the presence of 3 mL of 25 mg/mL anthrone reagent followed by 25 min of cooling was found to be optimal.
The established analytical method was characteristics of simple operation, rapidity and high sensitivity. Verification
experiments showed that the standard curve of sucrose standard solution in the range of 20–240 mg/mL had good linearity
(A = 0.004 5C - 0.013 4, R2 = 0.999 2), with a good reproducibility. The accuracy, expressed as RSD, was 0.20% (n = 3)
and the average recovery was 102.87% (n = 3) with a RSD of 0.84%. Dried red jujubes contained 68.43% soluble sugar as
determined by this method.

The applicability of headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography
and mass spectrometry (GC-MS) and gas chromatography-olfactory-mass spectrometry (GC-O-MS) for the determination
of aroma components of flavorings was investigated. The critical aroma components were identified by aroma extractiondilution
analysis (AEDA) and imitated with an external standard method by GC-MS. Flavoring formulations were designed
and modified by repeated comparisons of the results of instrumental analysis and sensory evaluation to establish the optimal
formulation. This work will provide a theoretical basis for developing modern flavoring technology by instrumental analysis.

A jaboticaba sparkling wine displaying well-defined flavor features was brewed by a unique sparkling wine
fermentation process using jaboticaba fruits from the tropics as the main material. Volatile aroma compounds present in the
wine were extracted by stir bar sportive extraction (SBSE) and analyzed by gas chromatography-mass spectrometry (GCMS).
Meanwhile, quantitation was carried out using an internal standard method. Totally, 104 compounds were identified.
The results showed that esters, alcohols, organic acids, carbonyls, terpenes and aromatic compounds were the major
volatile aroma compounds of the sparkling wine. Odor active value (OAV) analysis indicated that 12 of the 104 volatile
compounds contributed to the critical characteristic aroma, which were ranked in decreasing order of active value as: ethyl
cinnamate, methyl trans-cinnamate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl butyrate, isoamyl acetate, phenethyl
acetate, methyl benzoate, linalool, ethyl isovalerate, and lauric acid. The main descriptors for all these characteristic aroma
components were floral and fruity. Sensory analysis was conducted by 30 panelists who had been trained by using “Le Nez
du Vin” wine aroma kit, and the actual aroma characteristics closely agreed with the descriptions of aroma components.
Thus it was verified that the jaboticaba sparkling wine was dominated by delicately floral and fruity aroma together with
strawberry-like aroma and other sophisticated aroma characteristics.

A high performance liquid chromatography (HPLC) method for the determination of nitrofuran metabolites
in shrimp has been established. After being extracted by 100 g/L trichloroacetic acid in methanol-water (50:50, V/V), the
four metabolites semicarbazide (SEM), 1-aminohydantoin (AHD), 5-morpholinomethyl-3-amino-2-oxazolidone (AMOZ) and
3-amino-2-oxazolidone (AOZ), were reacted with 2-chlorobenzaldehyde. The analytes were separated in a C18 column with
0.05 mol/L ammonium acetate-acetonitrile (30:70, V/V) as the mobile phase and detected by a UV detector. SEM, AHD, AMOZ
and AOZ were quantified by external standard method. The response signals were all linearly proportional to concentrations of
the four metabolites in the range of 0.1–50 nmol/mL, and the limits of detection (LODs) were calculated as 0.75, 1.2, 2.0 and
1.0 μg/kg, respectively. The maximum values of the four metabolites accumulated in shrimp muscle were found to be 51.5,
35.8, 79.3 and 127 μg/kg after the discontinuation of the drugs, and the elimination life turns out to be 21, 15, 17 and 23 days
in this study, respectively.

The major flavor and aroma components of Mengding Ganlu tea were analyzed by combined use of conventional
analysis, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The
free amino acid composition and aroma compounds were examined for their relationships with the quality and flavor. The
results showed that the major flavor compounds of Mengding Ganlu tea included polyphenols, catechins, caffeine, soluble
sugars and amino acids with values of (23.98 ± 0.26)%, (17.52 ± 0.05)%, (4.26 ± 0.21)%, (4.85 ± 0.12)% and (4.66 ±
0.16)%, respectively, and the phenol/ammonia ratio was 3.95–7.43. The tea infusion from the second brewing scored highest
(28.9±0.2) in sensory quality and mainly contained polyphenols (262.2 mg/250 mL), caffeine (63.9 mg/250 mL), soluble
sugars (66.5 mg/250 mL) and free amino acids (89.3 mg/250 mL) with a small phenol/ammonia ratio of 2.93. Mengding
Ganlu tea contained 18 kinds of amino acids, with theanine accounting for 20.46 mg/g of the total amount. The contents
of ECG and EGCG in the tea were 3.39% and 6.97%, respectively. Totally 51 kinds of aroma components in the tea were
detected, mainly including alcohols (12) and ester (9), with linalool, β-ionone, nerolidol and trans-nerolidol being the major
compounds. These components contributed to the lasting delicate aroma.

Fourier transform near infrared spectrometer was used in this experiment to collect the spectra of tilapia dorsal and belly muscle before and after being minced. By fitting the total volatile basic nitrogen (TVB-N) content to the spectra, quantitative prediction models were established. For modeling, Smoothing Average 3 Points (sa3), Smoothing Average 9 Points (sa9), Smoothing Savitzky-Golay 9 Points (sg9), 1st Derivative (Db1), Normalization by Closure (Ncl), Normalization
to Unit Length (Nle), Standard Normal Variate (SNV), and Multiplicative Scatter Correction (MSC) were applied to pretreat the spectra. According to the results, sg9 and Db1 compared with other pretreatment methods could remove the noise, improve the prediction ability of models and the models showed better prediction accuracy and modeling efficiency by using other methods combined with Db1. The best wavenumber region was chosen to get rid of the irrelevant information and the models were further optimized. The determination coefficient of calibration set and validation set for dorsal muscle before being minced was increased from 0.870 and 0.821 to 0.973 and 0.925, respectively. While the standard errors were reduced to 1.032 and 1.581 mg/100 g from 2.152 and 2.991 mg/100 g, respectively. By comparison of model performance, the process of mincing was beneficial to modeling. And the model of minced belly muscle showed the best performance,which showed a determination coefficient of 0.984 with a standard error of 0.879 mg/100 g for validation set. But when the actual requirements for rapid and non-destructive freshness evaluation are under consideration, the model established for flesh before being minced still has obvious advantages. At last, the belly muscle before being minced was used to establish the model. The calibration set gave a determination coefficient of 0.982 with a standard error of 0.962 mg/100 g and the validation set presented a determination coefficient of 0.976 with a standard error of 1.006 mg/100 g. This method showed enormous potential for TVB-N content prediction and non-destructive freshness evaluation of tilapia fillets.

This study established a rapid, direct measurement method for cadmium (Cd) in rice using a bench-top energy
dispersive X-ray fluorescence spectrometer. Due to the low sensitivity of ordinary energy dispersive X-ray fluorescence
spectrometer, this research work was focused on improving the signal-to-noise ratio of Cd by combination of X-ray
fluorescence spectroscopic theoretical analysis and sample cup experiments. At the same time, interference signals of escape
peaks have been eliminated. This method allowed direct detection of cadmium in 18 min without any sample pre-treatments,
and with RSD below 10% and a detection limit of 0.054 mg/kg, and the linear range of the working curve was from 0.06
to 1.0 mg/kg. Consistent results were obtained for real rice samples in comparison with inductively coupled plasma mass
spectrometry (ICP-MS). It has been proved as a rapid screening method for Cd in rice on site.

The objective of this study was to establish a rapid, simple and accurate colorimetric method for the determination
of saponin in starfish. Asterias amurensis was selected as the raw materials. The effects of colorimetric conditions such as
sulfuric acid dosage, reaction temperature and reaction time as well as sample preparation procedures such as decoloration
and degreasing on saponin determination were analyzed. It was shown that addition of sulfuric acid in a proportion of
10% (V/V) and reaction temperature at 60 ℃ for 30 min were suitable colorimetric conditions, and the pretreatment steps
decoloration, degreasing and acetone precipitation could significantly improve the accuracy of determination. The results
of precision and spiked recovery experiments showed that RSDs (relative standard deviations) for three groups with low,
medium and high saponin contents were 4.71%, 1.61% and 1.52%, respectively, and the average recovery was 99.64%.
Asterias amurensis was detected to contain 3.65 mg/g saponin (dry basis). The digestive gland of Asterias amurensis showed
the highest saponin content, followed by the body wall and gonad.

Objective: To characterize multi-drug resistant Salmonella isolates carrying integeon-1 and sulfonamides-resistant
genes from broiler slaughterhouse. Methods: The susceptibility of 84 Salmonella isolates from broiler slaughterhouse to
10 varieties of antibiotics was evaluated by K-B disc method. In addition, PCR was used to detect the presence of the int1,
sul1, sul2 and sul3 genes of multi-drug resistance in Salmonella isolates. Results: The resistant rates of these 84 Salmonella
isolates were 100% to ampicilin and nalidixic acid, and 39.29%, 35.71%, 35.71%, 35.71%, 22.62% and 14.29% to
ciprofloxacin, tetracycline, benzyl methyl oxygen/sulfamethoxazole, spectinomycin, fluorine benzene nicol and gentamicin,
respectively. It was found that 38 of these isolates exhibited resistance to at least three antibiotics as multi-drug resistant
strains. Among the 38 multi-drug resistant Salmonella strains, 20 carried integron-1. Sulfonamide resistant genes such as
sul1 or sul2 or sul3 genes were detected in 30 sulfonamides resistant Salmonella isolates, suggesting 100% consistency
between the results of drug sensitivity tests and PCR. The detection rates of the sulfonamides resistant genes sul1, sul2 and sul3
genes by PCR were 40%, 100% and 63.3%, respectively. Conclusion: These results implied that the antimicrobial resistance of
Salmonella isolates from broiler slaughterhouse is not optimistic. A close correlation exists between the multi-drug resistance and
the carrier condition of the integron-1, which may play a critical role in the sulphonamide resistance in Salmonella isolates.

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GCMS)
was used for the quantitative and qualitative analysis of volatile flavor compounds in rabbit longissimus dorsi during
cold storage. The results showed that 79 volatile flavor compounds including 19 kinds of aldehydes, 4 kinds of alcohols,
17 kinds of alcohols, 6 kinds of esters, 31 kinds of hydrocarbons and 2 kinds of furans were detected, and the highest
proportion was aldehydes, followed by alcohol and hydrocarbons, and the numbers and amounts of ketones, esters and
furans compounds were lower. The types and relative contents of volatile flavor compounds changed with storage time, with
particularly marked changes in aldehydes, alcohols and hydrocarbons yet no significant changes in esters, ketones or furans.

The effects of different measurement conditions and pretreatment methods on the measurement of chilled chicken
color using colorimeter were studied. The experimental parameters investigated included measurement position (dorsal and
ventral), illumination intensity (60, 200 and 600 lx), background color (red, white and black), blooming time (15, 30, 45
and 60 min) and blooming temperature (0–4, 10 and 25 ℃). The results showed that measurement position had a significant
effect on meat color (P < 0.05). Light intensity did not affect the results. Background had a significant effect on only the thin
position (P < 0.05), while it had no significant effect on the thick position. At both 10 ℃ and 25 ℃, blooming time had no
effect on breast color, while the L* value significantly decreased with increasing blooming time at 0–4 ℃ (P < 0.05). This
phenomenon had some relation to the conditions of refrigeration. The smallest coefficient of variation (CV) was obtained for
color data from 30 min blooming at all temperatures. In conclusion, chicken breast close to the ribs and the one-third middle
part of the whole breast were suitable for color measurement. Blooming was performed for 30 min at stable normal indoor
temperature (25 ℃) and the best background color and illumination intensity were white and 600 lx, respectively.

The aroma compounds and anthocyanins of Cabernet Sauvignon wines from two different crop yields (7 500 and
10 500 kg/hm2) were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and high
performance liquid chromatography-electrospray-ionization-mass spectrometry (HPLC-ESI-MS), respectively. Thirty-two
aroma components including higher alcohols, esters, fatty acids, terpenes, norisoprenoids and volatile phenols, and sixteen
anthocyanins including five fundamental anthocyanins and their acetylated and coumaroylated derivatives were detected.
The results showed that the contents of higher alcohols, esters, fatty acids, volatile phenols and total aroma components in
wine from the low grape yield were higher than in wine from the high one, especially for 2-phenylethanol, ethyl acetate,
isoamyl acetate, ethyl hexanoate and hexanoic acid. However, the contents of terpenes and norisoprenoids were higher
in wine from the high-yield treatment than in wine from the low-yield counterpart. As for anthocyanins, there were no
significant difference between both treatments, expect for delphinidin-3-O-glucoside and malvidin-3-O-glucoside, while the
content of total anthocyanins was higher in wine from the high-yield treatment than in that from the low-yield one. These
results suggest that the crop yields play a significant role in the aroma composition and thocyanin contents in wine.

Purpose: To establish a method to detect Bacillus thuringiensis (Bt) Cry2A protein by surface plasmon resonance
(SPR) sensor. Methods: By using SPR based on interaction between biomolecules, the monoclonal antibodies specific to
the Cry2A protein were modified on the gold surface for the detection of this protein. Results: The detection limit of Cry2A
protein was 10 ng/mL by this method without cross-reaction with Cry1Ac or Cry2Ab protein. Conclusion: The SPR method
was simple, time-saving, sensitive, specific and applicable for the qualitative detection of Bt Cry2A protein.

A 78-mer ssDNA library was synthesized in vitro. The tetrodotoxin (TTX) specific monoclonal DNA aptamer A3
was prepared using systematic evolution of ligands by exponential enrichment (SELEX) combined with mutagenic PCR by
screening, enrichment, cloning and sequencing. The secondary structure of the DNA aptamer A3 mainly contained stem ring
structure, and the affinity for tetrodotoxin was 1.254. The PBS buffer pH and fluorochrome-binding time were optimized.
The results showed that the optimum pH was 7.5 and the best binding time was 10 min. As a result, a DNA aptamerfluorochrome
method for rapidly screening and detecting tetrodotoxin was developed with a detection limit of 10-6 mo1/L.

Purpose: To establish a detection method for Cry2A protein by quartz crystal microbalance (QCM) sensing
method. Methods: By using QCM, based on the principle of the interaction between antigen and antibody, the specific
monoclonal antibody was modified on the gold surface for Cry2A protein detection. Results: The proposed method had a
high sensitivity of 1 μg/mL, good specificity, and sufficient repeatability. Conclusion: This method may provide a new idea
for the detection of Bacillus thuringiensis protein from genetically modified crops and thus has promising prospects for
application in import and export inspection and quarantine supervision work.

Objective: To establish the optimal enrichment and RNA extraction procedures for detecting hepatitis A virus
(HAV) in strawberries. Methods: After artificial contamination of known negative samples, HAV enrichment under
optimized conditions and RNA extraction were performed for analysis by real-time fluorescence PCR. Results: The virus
was enriched by elution with Tris glycine 1 g/100 mL beef extract buffer (TGBE), removal of the inhibitors using 30 U of
pectinase and a mixture of chloroform with n-butanol, precipitation with PEG, and 1 h incubation at 5 ℃. The detection
method was sensitive. The best RNA extraction results were achieved with a RNA extraction kit from ABI. The
sensitivity of the optimized method for detecting HAV particles was 31.36 CCID50/20 g of sample. Negative results
were reported for all 50 samples tested. Conclusion: The established method is suitable for the detection of HAV in
strawberry samples with high sensitivity.

This study was designed to investigate the influence of thawing on pork nutrition and the feasibility of detecting
thawed pork by low-field nuclear magnetic resonance (LF-NMR) technology. Five pieces weighed at 100 g were removed
from pork longissimus dorsi muscle along the direction of perpendicular to the muscle fibers, and four of these pieces were
frozen at -20 ℃ for 1, 3, 5 and 7 d, respectively and then thawed at 0–4 ℃ for 24 h. Another piece was used as control. The
exudate was collected to determine the contents of proteins, amino acids and mineral elements. Additional pork longissimus
dorsi muscle was divided into 8 2.5 cm thick pieces along the direction of perpendicular to the muscle fibers at 5 h
postmortem. These pieces were divided into four groups and stored at 0–4 ℃ for 0, 24, 48 and 72 h, respectively. One piece
in each group was frozen for 24 h at -18 ℃ and then thawed for 12 h at 0–4 ℃ and the other one was used as control. The
color parameters L*, a* and b* and NMR T2 were measured. The results showed that thawing could significantly increase
the total loss of proteins, mineral elements and amino acids, reduce the peak time (t21), area (A21) and area ratio (P21) of the
second peak (T21) of LF-NMR T2 relaxation time and increase the redness (a*). These four indexes of t21, A21, P21 and a* can
be used to detect thawed pork.

A method of SPME coupled with GC-MS was developed and applied for the determination of flavor compounds
in three kinds of Chinese cabbages, including ordinary cabbages, green cabbages, and cabbages treated with formaldehyde.
A total of 14 compounds in the cabbages as characteristic peaks were identified and quantified by area normalization method.
A clustering model was established with the data of the characteristic peaks by discriminant analysis (DA). The randomly
selected samples were used to verify the accuracy of prediction for Chinese cabbage types. The results showed that the
accuracy rate was more than 95%. Hence, SPME-GC-MS combined with DA analysis was effective for judging Chinese
cabbage types, which provided a scientific reference for analyzing the safety and quality of Chinese cabbages.

HPD826 resin was selected to purify flavonoids from tea seeds and the optimum chromatographic conditions
were determined as follows: sample concentration 1.8 mg/mL, sample loading flow rate 2 mg/mL, and 50% ethanol as the
eluent at a flow rate of 1 mL/min. Under these conditions, the purity of flavonoids from tea seeds was increased 7.63 times to
40.81% compared with that before optimization. The composition and structures of the extracted flavonoids were analyzed
by HPLC-MS. The four flavonoid compounds purified from tea seeds were all characterized as aglycon naringenin.

In this study, a TaqMan-based, sensitive and specific real-time polymerase chain reaction (PCR) assay was
developed for the detection of cat-derived components in foods. Primers and TaqMan probe were designed based on the
conserved sequence of the feline mitochondrial ND1, and the performance of the method was invalidated. Results indicated
that no cross-reaction was observed between the feline and non-target species, and this method revealed a high sensitivity and
could detect 1 pg of cat template DNA. In conclusion, the TaqMan probe assay used in this study can be a rapid and sensitive
method for the routine identification of meat species in foods.

Objective: To determine goose meat freshness based on total volatile base nitrogen (TVB-N) and pH by near
infrared (NIR) spectroscopy. Methods: Near infrared spectra (950–1 650 nm) of goose meat were collected, and then
sequentially subjected to multiple correction pretreatment, multiple linear regression, and principal component regression for
the establishment of quantitative prediction mathematical models for evaluating goose meat freshness based on TVB-N and
pH by partial least squares regression. Results: The models obtained by standard normal variate (SNV) combined with partial
least squares regression exhibited the best prediction performance with a coefficient of determination for calibration of 0.727
and 0.991, and a root mean square error of cross validation (RMSECV) of 3.666 and 0.028 for TVB-N and pH, respectively.
The correlation coefficients between predicted and measured values of TVB-N and pH for 20 samples were 0.976 and 0.705,
and the average deviations were −0.240 and −0.024, respectively, suggesting no significant difference (P > 0.05) between
predicted and measured values. Conclusion: NIR spectroscopy as a rapid nondestructive detection method can be used in the
evaluation of goose meat freshness.

Primer pairs specific for the five staphylococcal enterotoxin genes SEA, SEB, SEC, SED, and SEE were designed
and synthesized. Using multiplex polymerase chain reaction coupled with denaturing high performance liquid chromatograph
(MPCR-DHPLC), a detection method for these five staphylococcal enterotoxin genes were established after the polymerase
chain reaction (PCR) reaction conditions were optimized. The sensitivity and specificity of the detection method were
then determined. The results showed that the quintuplex PCR-DHPLC method could detect specifically staphylococcal
enterotoxin genes with detection limit of 100 CFU/mL. The MPCR-DHPLC method is useful for the rapid, accurate and
high-throughput detection of staphylococcal enterotoxins in food samples.

The contents of organic acids, amino acids and flavor components in soy sauce fermented by Aspergillus oryzae
3.042 were analyzed by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry
(GC-MS) in comparison to those of soy sauce fermented by A. oryzae 100-8, a mutant strain. The organic acids, amino acids and
flavor components at the end of low-salt solid soy sauce fermentation by A. oryzae 3.042 and 100-8 strains were measured. The
content of malic acid in soy paste fermented by A. oryzae 100-8 was increased, while citric acid and succinate were decreased. The
contents of asparagic acid, glutamic acid and arginine were increased in fermented koji and soy sauce. The taste of soy sauce was
also influenced by different ratios between organic acids and amino acids. The contents of alcohols, aldehydes, acids and pyrazines
in soy sauce fermented by A. oryzae 100-8 were enhanced. More pyrazines were detected in soy paste fermented by A. oryzae 100-
8. These results seem to provide a theoretical basis for the soy sauce industry.

A method was developed for simultaneous determination of the residues of chlorfenapyr and fipronil in vegetables
using QuEChERS combined with dispersive liquid-liquid microextraction and high performance liquid chromatography.
The sample was extracted with acetonitrile, salted out with MgSO4 and NaCl, cleaned up with N-propyl ethylenediamine
(PSA) and graphitized carbon, and concentrated by dispersive liquid-liquid microextraction (DLLME) before being analyzed
by HPLC. The separation of the target compounds was performed on a SunFire-C18 liquid chromatography column using
a mobile phase consisting of acetonitrile and water in a gradient elution mode and the matrix-matched external standard
calibration method was used for quantitation. Key DLLME experimental parameters including the type and volume
of extractant and disperser solvent and extraction time were optimized. This method had a good linearity in range of
3.0–460 μg/kg with correlation coefficients more than 0.998 6 (R2), and the limits of detectionwere in the range of
0.70–0.86 μg/kg. The average recoveries of chlorfenapyr and fipronil at three spiked concentration levels ranged from 90.5%
to 108.5%, with relative standard deviations (RSDs) less than 10%. This method is simple, accurate, low-cost, and applicable
for the determination of chlorfenapyr and fipronil residues in vegetables.

Genetically modified maize (Event 59122) used as a feedstock has been approved to be imported to China
since 2012. But, there has so far been no quantitative assay available to detect the genetically modified corn 59122 and
its derivatives. In this study we established a quantitative detection method for this modified maize corn using real-time
fluorescent quantitative PCR in order to accurately examine whether it is spread unintentionally, ensure the safety of corn
production in China and reduce the ecological risk. Meanwhile, the method was evaluated by several methodological
indicators such as specificity, sensitivity, accuracy and measurement uncertainty. Our experimental results showed that this
method was specific for modified maize corn 59122. The average of 16 replicate detections for 1% modified maize corn
59122 was 0.9% with a relative deviation of 10%. The recovery was 90%, and the measurement uncertainty was 0.002. The
lowest detectable level was 2 copies of DNA fragments from the modified maize crop 59122. The variation coefficient for
the remaining 13 replications was 0.05 when the 3 replicate detections deviated largely from the average value (0.9%) were
removed. Therefore, the quantitative detection method described in this paper for modified maize maize 59122 has fairly
high specificity, accuracy, sensitivity and precision as well as low measurement uncertainty.

A method for the simultaneous analysis of 14 quinolone (QN) residues in aquatic products by dispersive solidphase
extraction and liquid chromatography-tandem mass spectrometry (UPLC-MS-MS) was established. The sample was
extracted with acetonitrile (containing 5% formic acid) and followed by salting-out. Clean up of the extracts was performed
using PSA and C18 during the dispersive solid-phase extraction procedure. After evaporated to dryness under a stream of
nitrogen, the analytes were then separated on a Waters ACQUITY UPLCTM BEH C18 column (50 mm × 2.1 mm, 1.7 μm)
using binary mobile phase gradient with water containing 0.2% formic acid and methanol. The targeted compounds were
detected under a multiple reaction monitoring (MRM) mode and quantified by an external standard method. The linearity of
all 14 QNs in the range from 0.50 to 20.0 μg/L exhibited correlation coefficients greater than 0.995. The limits of detection
(LOD) and the limits of quantification (LOQ) were 0.4–1.0 and 1.0–3.0 μg/kg, respectively. The average recoveries of 14
QNs at three level spiked concentrations ranged from 82% to 90%, with relative standard deviations (n = 5) less than 11.0%.
This method was simple, rapid, sensitive and reliable, and could be applied to determine 14 QNs in aquatic products.

In this work, certification of L-citrulline in seeding watermelon extract by liquid chromatography-tandem
mass spectrometry (LC-MS-MS), and rapid determination of underivatized L-citrulline in seeding watermelon by high
performance liquid chromatography (HPLC) were established. Single factor and orthogonal experiments were used to
optimize the extraction conditions. LC-MS-MS analysis was carried out using Acuity C18 (50 mm × 2.1 mm, 1.7 μm) as the
stationary phase and a mixture of 10% acetonitrile and 90% methanol-water (50:50, V/V) as the mobile phase at a flow rate
of 0.2 mL/min with a column temperature of 40 ℃. The electrospray ionization (ESI) source was applied and operated in
a positive ion mode. The diagnostic product ions of L-citrulline were m/z 176.09/158.9 and m/z 176.09/112.9. Moreover,
the ion pair of m/z 176.09/158.9 was used for quantification. HPLC separation was performed suing Platisil ODS C18
(250 mm × 4.6 mm, 5 μm) as the stationary phase and 0.03 mmol/L phosphoric acid as the mobile phase at a flow rate of
0.7 mL/min with a column temperature of 30 ℃, and the detection wavelength was set at 202 nm. The results showed that
a good linear relationship was obtained for L-citrulline in the concentration range of 0.5–100 μg/mL with R2 = 0.999 9.
Average recoveries varied from 95.12% to 104.21% with RSD of 1.86%–4.75% (n = 3). The content of L-citrulline in
seeding watermelon was determined to be 0.656–2.563 mg/g.

A fast and effective method was developed for the determination of Cu, Al, Cr, Cd and Pb in leisure foods
by incomplete digestion-microemulsion sampling-high resolution-continuum source graphite furnace atomic absorption
spectrometry. The samples were digested by incomplete digestion and the conditions for forming microemulsion were
studied using N-butyl alcohol as an auxiliary emulsifier. The effects of matrix modifier, modifier volume, ashing temperature
and atomizing temperature on absorbance and absorption peak were investigated. The optimum parameters for determining
Cu, Al, Cr, Cd and Pb were chosen, respectively. The results showed a good agreement with the results obtained by the
conventional method, using incompletely digested and microwave digested samples. The recoveries for spiked samples
ranged from 96.4% to 105.6%. Therefore, the proposed method is rapid, accurate and stable with a high practical value. It
may provide a scientific basis for multi-element determination of leisure foods.

An ultraviolet (UV) spectrophotometric method for determining acid value (AV) of edible oils was developed
based on the stoichiometric reaction of free fatty acid with K-phthalimide to produce phthalimide showing characteristic
absorption at 290 nm. The presented prediction equations for phthalimide were validated with known and unkown samples,
and analyzed in comparison with the national standard method (iodimetry). The comparable results of AV were obtained
by both methods with determination coefficients (R2) above 0.99, indicating that the models had good prediction efficiency
which was independent of the type of oil investigated. The relative errors and relative standard deviation (RSD) for the
model-predicted values were 0.22%–6.87% and 1.34%, respectively. In conclusion, the spectrophotometric method was
characterized by good precision and accuracy. Therefore, this method is feasible for rapid determination of acid value in
edible oils.

A fast and effective method was developed for the determination of Fe in leisure food samples by incomplete
digestion-microemulsion sampling-high resolution continuum source flame atomic absorption spectrophotometry (HRCS
FAAS). Microemulsions were prepared with digestive liquor using n-butyl alcohol as an auxiliary emulsifier after
incomplete digestion treatment. The conditions of microemulsion formation and the effects of the fuel flow, the burner
height and KCl mass concentration on the absorbance were investigated. Single factor experiments were initially carried
out. The appropriate fuel flow, 60 L/h; the optimum burner height, 4 mm; and the suitable KCl mass concentration, 1.5 g/L
were obtained by orthogonal experiment. Under the optimum conditions, Fe contents in three leisure food sample were
determined by the proposed method. F-test and t-test at a significance level of 0.05 indicated that the Fe contents obtained
by the proposed method and the national standard method were not significantly different. The recoveries for spiked samples
were from 92.5% to 96.7%. Therefore, the proposed method was rapid, accurate and stable with a high practical value. It
provided a scientific basis for the determination of metal elements in leisure food samples.

In this study, the contents of folic acid in main grain crops, fruits and vegetables were determined and evaluated
to provide a theoretical basis for reasonable supplementation of folic acid for people’s daily consumption. A total of 38
samples, including 11 kinds of main grain crops, 17 kinds of common vegetables and 8 kinds of common fruits, were
collected from some households and local markets in Shanxi Province. Grain samples were prepared by grinding and sieving
through 100 mm sieve, and fresh fruits and vegetables samples were randomly prepared by collecting the edible parts
and were chopped into small pieces. The contents of folic acid in all samples were extracted with potassium dihydrogen
phosphate in water bath. The optimum extraction was achieved by addition of the active carbon adsorbent treated by
aniline to the extraction solvent, the extracts were eluted continuously with a mixture containing 3% ammonia and 70%
ethanol, and indirect fluorescent method was used to determine the fluorescent intensity of folic acid oxidized by potassium
permanganate. Data showed that there was a significant difference in the contents of folic acid between the main grain
crops, which were all over 1.56 μg/g md, and the grain crops containing higher folic acids included soybean, peanut, mung
bean, foxtail millet, oat, corn and buckwheat. The vegetables with higher folic acid content surpassing 1.53 μg/g mf were
in decreasing order: spinach, rapeseed, shiitake, leaf lettuce, lettuce, cabbage, green pepper, celery, Chinese cabbage
and pumpkin. The folic acid content in the fruits for daily consumption was over 1.74 μg/g mf. These data may provide a
scientific basis for reasonable dietary supplementation of folic acid as well as reasonable adjustment in dietary structure
based on intake of fruits and vegetables.

Using phlorizin as reference substance, Folin-Ciocalteu colorimetric assay for polyphenols extracted from
Docynia Dcne. was systematically investigated for developing an optimal colorimetric method. The contents of polyphenols
in three species of Docynia Dcne. were determined and compared as well as in different parts of Docynia longiunguis.
The optimum colorimetric conditions were determined as follows: 0.5 mL of FC reagent and 2.5 mL of 10% Na2CO3,
7 min of reaction time, and 55 ℃ of reaction temperature. The absorbance of phlorizin was in good linear relationship with
concentration in the range of 1.252–15.024 μg/mL, R2 = 0.999 1, and the average recovery for the analysis of spiked samples
was 100.08%, with RSD of 2.43%. The contents of polyphenols in leaves of three species were significantly different,
with the lowest and highest levels detected in Docynia delavayi (12.55 g/100 g) and Docynia longiunguis (25.35 g/100 g),
respectively. Moreover, there was a significant difference in polyphenol contents among different organs of Docynia
longiunguis, which showed the increasing order: pyrene < root < pulp < root bark < peel < stem < leaf. Conclusion: The
established method was simple, stable, accurate, and suitable for the analysis of polyphenols and quality control of Docynia
Dcne.. Docynia Dcne. is widespread and abundant with polyphenols, but there is a significant difference among species and
organs. Accordingly, the plants of this genus have a high value for development and application.

Objective: To develop a method for the determination of 195 pesticide residues in vegetables using gas
chromatography with tandem mass spectrometry (GC-MS-MS) under a selected reaction monitoring (SRM) mode. Methods:
The target compounds were extracted from samples with ethyl acetate and the extract was cleaned up by off-line solid phase
dispersive extraction technique. The analytes were quantified by an internal standard method. Results: In the linear range
(0.01–1.00 mg/L), the correlation coefficient for each pesticide was higher than 0.99. The average recoveries at three spiked
levels (10, 20 and 100 μg/kg) varied from 37.6% to 136.7% with relative standard deviations (RSDs) between 0.2% and 15.3%.
The limits of quantification (LOQ) (signal/noise ratio = 10) were 1.9–25.5 μg/kg. Conclusion: The method is rapid, sensitive,
accurate and high throughput, without matrix interference and suitable for the analysis of 195 pesticide residues in vegetables.

A method was established for the determination of 5 penicillin residues in milk and pork by solid-phase extraction
and high performance liquid chromatography-tandem mass spectrometry (SPE-HPLC-MS-MS). The samples were extracted
with acetonitrile, purified on a Bond Elut C18 column by solid-phase extraction, and finally detected by HPLC-MS-MS and
quantified by an external standard method. As a result, the method showed a good linearity with a correlation coefficient
higher than 0.999 in the range from 2.0 to 200 μg/L for 5 penicillin compounds. The average recoveries of these five
penicillins in milk were in the range of 85.2% to 122.7% with relative standard deviations (RSDs) of 3.43% to 16.8% (n =
6). As for pork samples spiked at 50 and 100 μg/kg, the average recoveries were between 94.3% and 116.4% except for ampicillin
with RSDs of 1.62% to 5.09%. The limit of quantification (LOQ) was in the range of 1.0–2.0 μg/kg. In conclusion, the method is
convenient, rapid, accurate and sensitive so that it can be applied to determinate penicillin residues in milk and pork.

Objective: To establish a method to determine the relative molecular weight distribution of soy peptide, albumin
polypeptide and sheep placenta polypeptide using gel filtration chromatography (GFC). Methods: TSK-GEL G2000SWXL
(300 mm × 7.8 mm, 5 μm) column was equilibrated with a mobile phase composed of acetonitrile-water-trifluoroacetic acid
(15:85:0.07, V/V) at a flow rate of 0.6 mL/min. The column temperature was 30 ℃ and the injection volume was 10 μL.
The detection wavelength was 220 nm. Results: A linear relationship between the logarithm of relative molecular weight and
retention time was achieved in the relative molecular weight range of 189.1–12 355 with a correlation coefficient of 0.995 6.
The precision, repeatability, stability and accuracy of the GFC method were good. Conclusion: This method is simple, rapid,
sensitive, and reproducible for the determination of the relative molecular weight distribution of polypeptides.

The present study was executed to select the optimal preservative from different natural antistaling agents to
remove the earthy smell of catfish surimi and inhibit the degradation of its flavor so as to improve the economic value and
safety. Five natural antistaling agents, 0.5% plasma protein, 0.5% fishbone peptide, 10% chitosan + 0.3% tea polyphenol,
12.5% whey protein, and 1% dry yeast + 0.3% glucose, were respectively added to five aliquots of catfish surimi, traypackaged
and refrigerated at 4 ℃. Then, during the refrigeration process, three key time points for pH (starting point,
extreme pH, and pH > 7.0 indicating fish spoilage) were selected for measuring changes in TBARS value and TVB-N value,
and microbial parameters. Results indicated that adding 0.5% fishbone peptide in minced catfish meat could extend the time
to reach the extreme pH. Meanwhile, TVB - N and TBARS values and the total number of bacteria were lower than those in
other groups. Therefore, 0.5% fishbone peptide was the most effective in maintaining the quality of catfish surimi.

The active protein films prepared with different concentrations of rosemary and soy protein isolate were used for
color protection and preservation of fresh pork in high-oxygen modified atmosphere. Changes in CIE a* value, metmyoglobin,
thiobarbituric acid reactive substances (TBARS) value, protein carbonyl and hardness value of fresh pork were determined.
The results showed that direct treatment with rosemary at 0.05 g/100 mL effectively inhibited lipid oxidation and discolouration
in the later period of storage in high oxygen atmosphere packaging. Protein films incorporated with different concentrations
of rosemary showed different antioxidant effects on pork. Pure protein film and the film with rosemary at a concentration of
0.025 g/100 mL were unable to inhibit discoloration of pork, but they delayed lipid and protein oxidation to a certain extent.
The films with rosemary concentration at 0.1 and 0.2 g/100 mL effectively delayed the decline of a* value and the formation of
metmyoglobin and TBARS value, and its protection on meat color was better than that observed with direct addition of rosemary,
but these two groups failed to inhibit the formation of protein carbonyl. While the film with 0.05 g of rosemary /100 mL exerted
better protection than that of direct addition of rosemary on color, lipids, proteins and other parameters of fresh pork, it basically
maintained the hardness value of meat during storage. These results indicate that protein film incorporated with rosemary increased
the antioxidant activity of rosemary on pork in high oxygen atmosphere packaging.

This study was focused on exploring a nano-packaging material applied in the preservation of stored rice.
Rice was stored at 30 ℃ and 80% humidity using a polyethylene (PE) packaging material containing nano inorganic
antimicrobial. The effect of the nano-packaging material on the quality of stored rice was studied by tracking the changes
in fatty acid value, gelatinization characteristics, textural properties and growth patterns of molds. The results showed
that fatty acid and gelatinization characteristics of rice stored with nano-packaging material changed more slowly than
those of rice stored with ordinary PE packaging material (P < 0.05). After 90 days of storage, the quantity of molds was
1.5 × 105 CFU/g, less than 50% of that observed with regular packaging. It was indicated that the quality of stored rice was
better and the aging was delayed using the PE packaging-containing inorganic antimicrobial.

The effect of high hydrostatic pressure (HHP) treatment in preserving the quality of cultured large yellow croakers
was studied in this paper. Changes in pH, aw, TVB-N, TBA, TMA and TVC were analyzed after HHP treatments under
various conditions s (100, 200, 300, 400 or 500 MPa for 10 or 15 min) and after subsequent storage at 4 ℃. The results
showed that increased pressure could result in an increase in pH and TBA, a reduction in aw and TVB-N, a slight rise in
TMA and a significant decrease TVC in cultured yellow croakers. During 45 days of cold storage, pH and aw in HHP treated
cultured yellow croakers increased firstly and then decreased. HHP treatment at 500 MPa for 15 min could effectively
control TVB-N and TMA, which were increased to a level not exceeding 35 and 5 mg/100 g at the end of storage (45 days),
respectively. Meanwhile, this treatment resulted in a TVC value of 5.7 × 104 CFU/mL in large yellow croakers. Based on
these results, HHP treatment at 500 MPa for 15 min is optimal for preserving the quality of large yellow croakers.

In this study, either 1.25% chitosan (T1) or its combination with pomegranate rind extract (T2) was uniformly
sprayed on ‘Taishanhong’ pomegranate fruits, harvested and then stored at (4.0 ± 0.5) ℃ for 120 days. The weight loss,
total soluble solid, titratable acidity (TA), malondialdehyde (MDA) content, total phenol content, polyphenol oxidase
(PPO) activity, total soluble solid content, and decay incidence were investigated during storage. Results indicated that the
number of parenchyma cells close to the outer epidermic layer increased yet not significantly after both preharvest coating
treatments. Meanwhile, the freshness and moisture content of pomegranate peels were effectively maintained, and these
coating treatments could result in an increase in TSS content and a decline in TA content during the early stage of storage,
while not having a significant effect on the two parameters during the later stage of storage. Moreover, the contents of total
phenols and total flavonoids in pomegranate peels were maintained at higher levels and MDA formation caused by membrane
lipid oxidation was reduced during the early storage stage. In addition, T2 treatment could delay the occurrence of the peak of PPO
activity and increase the peak enzyme activity, while T1 treatment was not as effective in this regard. In conclusion, preharvest
coating could increase the shelf life and maintain the sensory quality of ‘Taishanhong’ pomegranate fruits.

To investigate the harvest date as well as its biological basis for the preservation of green walnut (Juglans regia L.)
fruits, walnut fruits cv. Xifu 2 were picked on three time points Ⅰ (August 23), Ⅱ (August 29) and Ⅲ (September 4) and
stored at −1–1 ℃ and a relative humidity (RH) of 70%–80%. Fruit decay and postharvest biological indices of the green
husk were measured at 6-day or 9-day intervals. The first respiration peaks of fresh fruits from harvest date Ⅰ, Ⅱ and
Ⅲ occurred after,during and before the harvest point and correspondingly,begin,proceeded and finished in the first 6 d of
storage. The second respiration peak and ethylene release peak appeared earlier for stored fruits from later harvest date.
After 45-day storage, decay index (DI, 31.47%) of fruits from date Ⅰ was significant higher than that from date Ⅱ (17.8%),
which was significant higher than that observed for date Ⅲ (12.7%) (P < 0.05). On the harvest dates, abscisic acid (ABA)
content of the green husk was higher and indole acetic acid (IAA), gibberellin (GA) and zeatin (Zr) contents were lower
in comparison with that throughout the postharvest period. The contents of all 4 hormones tested rose in the final stage in
response to ethylene peak. In conclusion, harvest date Ⅲ is suitable for the preservation of Xifu 2 walnut with green husk
and maturation on the tree and senescence during storage of the fruits are possibly related to increased levels of ABA content
and ethylene release, respectively.

This study aimed to testify the application of second-generation sequencing based on DNA barcoding technology
in the species identification of edible oils. Totally 14 species of oil crops including olive, peanut, soybean, oil sunflower,
maize, sesame, camellia, rapeseed, palm and pine nut as well as rice and wheat were selected. Mixtures of the polymerase
chain reaction (PCR) products of the 240 bp ribulose-1,5-bisphosphate carboxylase/oxygenase large subunit (rbcL) genes and
the rbcL genes amplified from DNA mixtures of these 16 crop species were sequenced by Ion Torrent PGMTM respectively.
The results demonstrated that all crop species except wheat were successfully identified. As for two mixture samples, the
reading ratio of each plant was consistent with the proportion of its PCR product. This study preliminarily proved that the
combined technique is capable of identifying the plant species in blended oils accurately and efficiently. The procedure could
be streamlined to be a promising detection method for oil product supervision in the near future.