Objective: To optimize the Maillard reaction conditions for oyster enzymatic hydrolysates and reducing sugar
based on sensory evaluation of Maillard reaction products (MRPs). Methods: The optimization was carried out using
response surface methodology based on Box-Behnken experimental design. Electronic nose and gas chromatography-mass
spectrometry were employed to analyze the volatile flavor compounds of fresh oyster (FO), oyster enzymatic hydrolysates
(OEH), optimal Maillard reaction products from oyster enzymatic hydrolysates and reducing sugar (OMRPs-OEH). Results:
The optimal reaction conditions were found as follows: extraction time, 29.43 min; temperature, 114.62 ℃; pH, 6.97; and
ratio of enzymatic hydrolysates to reducing sugar (glucose:xylose = 1:2), 1:1. Under these conditions, the experimental value
of sensory evaluation score was 20.88, compared to the predicted value of 20.25. The relative error between the experimental
and predicted values was 3.08%. A total of 30, 36 and 45 components were identified from FO, OEH and OMRPs-OEH by
GC-MS, respectively. The main volatile compounds of OEH were octanal, nonanal, decanal and (Z)-2-decenal, which were
responsible for the unpleasant smells such as fishy, rancid, and oily. After the Maillard reaction, dimethyl disulfide, trimethyl
disulfide and (Z)-4-heptenal became the main volatile compounds, which contributed to the shellfish, meat and seafood
flavors. Meanwhile, pyrazine substances were formed, which were responsible for some nuts-meat flavors. Conclusions: The
Maillard reaction not only can improve fishy odor of OEH, but also can develop a new oyster flavoring agent, which has
highly economic and social value.

With the aim to improve the stability of protein-polysaccharide blends and to broaden their application in the
food industry, we investigated the effects of the preparation parameters (substrate concentration, blending proportion, pH
and temperature) on rheological characteristics of casein-konjac glucomannan (CS-KGM) blend sol and optimized blending
proportion, pH and temperature based on sol viscosity by using response surface analysis. The results of response surface
analysis showed that when the total substrate concentration was 1.2 g/100 mL, all three selected parameters had significant
effects on sol viscosity and were optimized as follows: a KGM-CS ratio of 6:4, 60 ℃ and pH 6.5. Experiments conducted
under these conditions gave a viscosity value of 33.63 Pa·s, which was closed to the predictive value (35.12 Pa·s). In
addition, a comparative study of storage stability was also carried out, and the results showed that the phase separation times
of the optimized and original samples were 4 and 5 days, respectively. This study indicated that the stability of optimized sol
was significantly higher than that of the original one.

In this paper, stepwise salting-out combined with aqueous two-phase extraction was used to purify phycocyanin
from Nostoc spharoids Kützing. The extraction process was optimized by using a three-factor quadratic regression
orthogonal rotation combination design. Using the Design-Expert 7.0 software, a mathematical regression model was
established indicating the effect of various extraction conditions on phycocyanin purity. The optimal extraction process was
determined as follows: after discarding of the precipitate salted out by 20% (NH4)2SO4, phycobiliproteins were salted out
from the supernatant by 40% and 50% (NH4)2SO4 before being subjected to aqueous two-phase extraction with 10% PEG
6 000 and 18% (NH4)2SO4. The purity (the absorbance ratio at 615 nm and 280 nm) and recovery of the purified
product under the optimized conditions were 8.6 and 71.40%, respectively. Sodium dodecyl sulfate-polyacrylamide gel
electrophoresis (SDS-PAGE) analysis of the product revealed two clear bands having molecular weights of about 35 and
15 ku, respectively. Mass spectrometry (MS) analysis confirmed that the molecular weight of band 2 was about 15 ku . Its
isoelectric point was 5.35 and its partial amino acid sequences were TPLTEAVAAADSQGR and DIGYYLR, respectively.
Through simulation of protein structure according to the SWISS-MODEL website, we speculated that band 2 might be the
α-subunit of phycocyanin from Nostoc spharoids Kützing.

The effects of the degree of substitution of starch ferulate, drying temperature and glycerin content on the tensile
strength and elongation at break of starch ferulate films were optimized by single factor experiments and response surface
analysis. Results showed that tensile strength of starch ferulate films increased and elongation at break of starch ferulate
films decreased gradually with increasing degree of substitution. When the drying temperature was lower than 60 ℃, tensile
strength of starch ferulate films increased slightly with an increase in temperature while when drying temperature was
higher than 60 ℃, both tensile strength and elongation at break of starch ferulate films decreased significantly (P < 0.05).
Tensile strength of starch ferulate films decreased gradually with an increase in glycerin content, whereas elongation at
break increased gradually. Based on mechanical properties, the optimal conditions for preparation of starch ferulate films
with high tensile strength of 10.23 MPa were determined as 0.068, 40 ℃ and 1.20 g/4.0 g starch for degree of substitution,
drying temperature and glycerin content, respectively, while those providing high elongation at break of 321.65% were 0.023,
41 ℃ and 1.30 g/4.0 g starch, respectively.

The effect of adding fresh Pleurotus ostreatus subjected to different processing methods on bread sensory
quality, texture properties, anti-aging property and flour farinogram was examined. The nutritional components of bread
before and after addition of Pleurotus ostreatus were compared. The results showed that adding Pleurotus ostreatus
treated with homogenization, sugaring or autoclaving could improve the sensory quality, texture properties and anti-aging
property of bread. Bread added with 9% autoclaved Pleurotus ostreatus had the best sensory quality, texture properties
and flour farinogram. The anti-aging property of bread added with Pleurotus ostreatus was remarkably superior to that of
control samples.

This study aimed to explore the optimal conditions of head space solid phase micro-extraction (HS-SPME) for
the analysis of aroma compounds in “Jinhua 1” red-fleshed loquats. An orthogonal array design was applied to establish
the optimum conditions of extraction temperature, extraction time, sample weight and fiber. The results showed that based
on peak area, the optimal conditions were determined as follows: 6 g of sample was extracted at 50 ℃ for 40 min using an
85 μm PA fiber, under which, however, a smaller number of peaks were separated, while those determined based on the total
number of peaks without producing significant differences in this parameter were determined as follows: 5 g of sample was
extracted at 50 ℃ for 20 min using a 50/30 μm DVB/CAR/PDMS fiber. A total of 91 aroma components were identified
in loquat, which belonged to eight chemical classes including alcohols (17.6%), aldehyde (13.2%), esters (24.2%), alkane
(14.3%), ketone (9.9%), olefins (10.9%), acids (6.6%) and three other substances (3.3%).

The extraction conditions of total flavonoids from Chrysanthemum coronarium L. leaves were optimized using
quadratic regression orthogonal rotary method. The flavonoids extracted were purified by preparative chromatography. Their
antioxidant activities were evaluated by four different methods. The optimal extraction conditions were determined as follows:
extraction temperature, 73 ℃; ethanol concentration, 68%; ratio of solvent to sample, 30:1; microwave power, 400 W; and
extraction time, 8 min. Under the optimal extraction conditions, the extraction rate of total flavonoids was 0.554%. The
flavonoids showed high total antioxidant activity, radical scavenging activity against hydroxyl and 1,1-diphenyl-2-picrylhydrazyl
radical (DPPH) free radicals, and inhibitory effect on lipid peroxidation of yolk lipoprotein.

Response surface methodology was used to optimize the extraction process of seed oil from “Yanzhi” red radish
by supercritical CO2, and the fatty acid composition of the oil was determined. The Plackett-Burman design was used
to evaluate the influence of seven factors on extraction efficiency, and three important extraction parameters, including
extraction pressure, temperature and time, were selected. Steepest ascent path was adopted to approach the optimal response
region of the three significant factors, and then response surface analysis based on Box-Behnken design was used to
determine the optimal levels of the main factors. As a result, the optimal extraction conditions were established as follows:
the extraction was conducted at 34 MPa and 44 ℃ for 91 min. Under these conditions, the predicted and experimental extraction
rates of radish seed oil were 93.11% and (93.09 ± 0.80) %, respectively. The fatty acid composition of “Yanzhi” radish seed oil,
as determined by gas chromatography tandem mass spectrometry (GC-MS), was similar to that of rapeseed oil. The contents of
unsaturated and monounsaturated fatty acids in the radish seed oil were 89.01% and 67.50%, respectively.

Using Box-Behnken design and response surface methodology, the optimized extraction conditions for maximum
yield (83.2 mg rutin equivalents/g) of total flavonoids from lotus (Nelumbo nucifera Gaertn.) receptacle were determined
as follows: temperature, 60 ℃; ethanol concentration, 48%; ratio of liquid to solid, 40:1 (mL/g); and extraction duration,
10 min. The flavonoids extracted from lotus receptacle (FLR) exerted remarkable scavenging effects on 1,1-diphenyl-2-
picrylhydrazyl (DPPH) free radical and exhibited high reducing power. Moreover, FLR pretreatment effectively elevated cell
viability in H2O2-treated human skin fibroblast cells. The results obtained from in vitro models clearly suggest that FLR, as a
byproduct of the agricultural and food industries, is a potential source of natural antioxidant.

Objective: To optimize the aqueous phase extraction system for total flavonoids (TFF) from the aboveground
parts of Farfugium japonicum and to study the antibacterial activity of the extract. Methods: Ultrasonic was used to assist
C2H5OH-(NH4)2SO4 aqueous two-phase extraction of TFF, and the multivariate quadratic regression model using TFF yield
as the response variable was established based on a Box-Behnken experimental design involving three factors at three levels
each and subjected to analysis of variance (ANOVA) and response surface analysis. The Kirby-Bauer disk diffusion method
was used to determine the diameters of inhibition zone of six tested strains and the minimum inhibitory concentration (MIC)
and minimum bactericidal concentration (MBC) values were compared to study their antibacterial activities. Results: The
24% C2H5OH-18% (NH4)2SO4 aqueous two-phase extraction system was found to be optimal to extract TFF. The results
of ANOVA showed that mass fraction of TFF in crude ethanolic extracts significantly affected the extraction rate of TFF
(P = 0.023 9 < 0.05), but the effects of pH and NaCl concentration in the aqueous two-phase system were not significant.
The optimal extraction conditions were determined as follows: crude extract concentration, 20%; pH, 7.64; and NaCl
concentration, 2.68%. Under these conditions, the maximum extraction rate of 96.366 7% (P = 0.994) was obtained. The
inhibitory effect of TFF on Bacillus subtilis was the strongest with a percentage inhibition of 98.67% at high dose and an
MIC of 1.56 mg/mL, followed by Salmonella, Staphylococcus aureus and Escherichia coli, and the inhibitory effects on
Penicillium and Aspergillus niger were the weakest. Conclusions: The flavonoid concentration of crude extracts had greater
influence on the extraction rate of TFF than pH and NaCl. TFF showed obvious antibacterial activity against the six tested
strains. The percentage inhibition was positively correlated to TFF concentration. The antibacterial activity of TFF was
relatively stronger against bacteria than fungi.

The conditions for ultrasonic-assisted extraction of protein from Guangchang while lotus seed were optimized
by single factor experiments and response surface methodology. The extracted proteins were hydrolyzed using alcalase and
pepsi singly or in sequential combinations, and antioxidant activities of the resulting hydrolysates were analyzed. The results
suggested that the optimum conditions under a fixed ultrasonic power of 250 W for extracting protein from Guangchang
white lotus seed were determined as follows: solid/solvent ratio, 1:14; extraction temperature, 35.5 ℃; extraction time,
58 min; and NaCl concentration, 0.14 mol/L. Under these conditions, the extraction yield of protein was 89.86%. Sodium
dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that molecular weights of the extracted
proteins were mainly in the range of 14–25 kD and 35–60 kD. Different treatments with pepsin and/or alcalase significantly
influenced the effectiveness of enzymatic hydrolysis of lotus seed protein and antioxidant activities of hydrolysates, and
sequential treatment with pepsin followed by alcalase was the best one. Under this treatment, the degree of hydrolysis
was 20%, and the total reduce power (A700 nm), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (IC50)
and hydroxyl radical scavenging activity (IC50) of the hydrolysate (P-A)H were 1.002, 0.379 mg/mL and 1.093 mg/mL,
respectively, demonstrating that the enzymatic hydrolysate had potent antioxidant activity.

In this study, the pepsin-catalyzed hydrolysis of fresh pig skin was optimized by response surface methodology
(RSM) based on Box-Behnken design. The antioxidant activity of the resulting hydrolysates was studied by scavenging
capacities against superoxide anion radical, hydroxyl radical and hydrogen peroxide and DNA damage protection activity.
The optimal conditions for the enzymatic hydrolysis of porcine skin were determined to be hydrolysis at 41.15 ℃ for 1.65 h
with an enzyme amount of 0.25% and solid/liquid ratio of 1:2. Under these conditions, the IC50 of the hydrolysate for
scavenging of superoxide anion, hydroxyl radicals and hydrogen peroxide and for DNA damage protection were 20.19, 6.36,
0.65, and 1.86 mg/mL, respectively.

We undertook this study to optimize the key process parameters for the production of duck meat floss, including
four crucial factors affecting the processing of semi-finished product (initial cooking time, secondary cooking time, roasting
temperature and roasting time) and the important factors influencing the quality and physical properties of duck meat floss
during subsequent processing into finished product. The optimal process parameters were determined as follows: a twostep
cooking process for 3.0 h followed by 2.5 h was performed before roasting at 80 ℃ for 130 min to obtain semi-finished
product which was subsequently processed into finished product by mincing it with a cross-shaped blade for 2.0 min and
then roasting at 80 ℃ for 6.0 min with a thickness of 4 mm. Under these conditions, high-quality duck floss having a strong
aroma and golden color was obtained.

In order to achieve good taste and high nutritional value for mulberry leaf tea beverage, the extraction
simultaneous process of free amino acids and polyphenols from mulberry leaf tea using water as the extractant was optimized
by response surface methodology. The results showed that the optimal extraction temperature, water/tea ratio and extraction
time were 89 ℃, 87:1 (mL/g), and 16 min, respectively. Under these conditions, the extraction yields of free amino acids
and polyphenosl were experimentally determined to be 21.46 and 14.32 mg/g, respectively, which were both close to the
predicted values. These results indicate the quadratic polynomial mathematical model built by Design-Expert software was
accurate and feasible and the optimized extraction process was stable and reliable. This study can provide a reference for the
development of mulberry leaf tea beverage.

The extraction of ganoderma acid (GA) from Ganoderma lucidum spore was explored by the combined use of
cell wall disruption with laccase and ultrasonic-assisted extraction. Besides, this study also examined the antioxidant effect
of GA in subacute senile mice induced by D-galactose. Methods: The extraction process was optimized through orthogonal
array experiments. A subacute senile mouse model was established by continuous subcutaneous injection of D-galactose into
the nape of the neck. Using ascorbic acid as positive control group, the mice in the high, moderate and low dose groups were
given GA by gavage, while those in the blank and model control groups were given 0.5% CMC-Na by gavage. Body weights
of these mice were measured once a week for six weeks. After the experimental period, total superoxide dismutase (T-SOD),
the levels of malondialdehyde (MDA) in the serum, liver and brain of mice, the activities of glutathione peroxidase (GSHPx)
in the serum and brain, and total antioxidant capacity (T-AOC) in the serum and liver were determined. Results: The
optimal conditions for GA extraction were determined as follows: solid/liquid ratio, 1:60; enzyme concentration, 0.04 g/mL;
ultrasonic time, 3 h; and number of ultrasonic treatments, 3. Under these conditions, the maximum yield of GA of 1.69% was
obtained. Conclusions: The optimized extraction process is stable and feasible. The GA extracted from Ganoderma lucidum
spore could obviously improve T-SOD and GSH-Px activities as well as T-AOC capacity and reduce MDA content in mice.
Together, these results implied the obvious anti-aging effects of the GA on subacute senile mice induced by D-galactose.

This study investigated quality parameters of soft body tissues of the clam Ruditapes philippinarum such as
anatomic composition, proximate composition, and the distribution of nitrogenous compounds with emphasis on proteins.
The results were indicated that 1) total edible portions accounted for about 20% of Ruditapes philippinarum. Proximate
composition of the edible portions including six tissues, foot, adductor, mantle, siphon, gill and viscera, consisted of moisture
(74.01%–80.07%), protein (29.19%–43.46%, dry basis), carbohydrate (12.46%–30.75%, dry basis), fat (1.61%–6.84%, dry
basis) and ash (6.69%–11.10%, dry basis); 2) the nitrogenous components were distributed in non-protein nitrogen (14.7%–
26.42%), water-soluble protein (12.55%–19.17%), salt-soluble protein (34.83%–50.4%), and alkali-soluble protein (17.49%–
25.06%); and 3) sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the protein
patterns varied among the soft tissues and components, with the water-soluble proteins, salt-soluble proteins and alkalisoluble
proteins distributed below 100 kD, near 200, 100, 45, 35 and 20 kD, and near 200, 100 and 45 kD, respectively, and
the stroma proteins distributed in a wide range, mainly near 45 kD and at 200 kD.

An analytical method was developed for the determination of 5 macro elements including Na, Mg, P, K and Ca in
okra by inductively coupled plasma optical emission spectrometry (ICP-OES) with hydrochloric acid extraction. The effects
of different extraction conditions including HCl concentration, extraction method and extraction time on extraction efficiency
were investigated. The accuracy and precision of this method were confirmed by using the reference standard material tea
(GBW 08513). Under the optimum conditions, the standard curve of each element exhibited a good linear correlation with
a coefficient higher than 0.999 3. The detection limits for the 5 elements were in the range of 3.88–12.26 μg/L, with relative
standard deviations (RSDs) between 1.55% and 3.91%. A satisfactory result was obtained when the proposed method was
applied to analyze real samples. Okra contained abundant amounts of nutrient elements, with K being the most predominant
element, followed by P and Ca. The method was simple and accurate, and could be used for the determination of the 5 macro
elements in okra.

The amino acid composition and fatty acid composition of raw pork were analyzed. The pork broth obtained
after stewing the pork for 3 h was extracted by solvent assisted flavor evaporation (SAFE), and then analyzed by gas
chromatography-mass spectrometry (GC-MS). A total of 70 volatile compounds were tentatively identified from the broth by
means of library search in the NIST 2010 mass spectral library through comparison of retention index with those reported in
the literature. Out of these compounds, 24 odor-active compounds mainly including aliphatic aldehydes, ketones, alcohols,
and sulfur-containing compounds were further screened by gas chromatography-olfactometry coupled with aroma extract
dilution analysis (AEDA) through comparison of retention index, mass spectra and odor characteristics with those of the
authentic standards. Those with high flavor dilution factors (log2FD ≥ 9) were heptanal, nonanal, (E)-2-nonenal, (E,E)-2,4-
decadienal, 2-undecanone, 3-hydroxy-2-butanone, 3-(methylthio)propionaldehyde, furfuryl mercaptan, dimethyl trisulfide,
2-thiophenethiol, bis(2-methyl-3-furyl)disulfide, 1-octen-3-ol, and γ-decalactone.

A new flow injection chemiluminescence (CL) method based on the inhibition of ascorbic acid on nano-ceria-
H2O2-luminol CL system has been developed for the determination of ascorbic acid (AA). The effects of concentrations of
H2O2, luminol and nano-ceria, and pH on CL intensity were investigated respectively. Under the optimum conditions, the
linear range of the method was 0.001–1.0 mg/mL (r = 0.983 1), and the detection limit (3σ) was 0.2 ng/mL. The relative
standard deviation (RSD) for 11 repetitive determinations of 1.0 mg/mL AA was 2.9%. The method is simple, sensitive and
fast and has been successfully applied to determine ascorbic acid in fruits, juices and vegetables.

Fourier transform infrared spectroscopy combined with multivariate statistical analysis was used to establish a
rapid method for the identification of different species of edible bolete mushrooms. The infrared spectral characteristics of 93
bolete samples of 10 different species were analyzed. The original infrared spectra were pretreated by multiplicative signal
correction (MSC), standard normal variate (SNV), second derivative, Norris smooth, orthogonal signal correction (OSC) and
wavelet compression. The optimized spectral data were used to establish a mahalanobis distance classification model and a
partial least squares discriminant analysis (PLS-DA) model. The results showed that the characteristic absorption peaks of
protein, polysaccharide and amino acid appeared at wavenubmers around 3 325, 2 934, 2 927, 1 637, 1 547, 1 402, 1 375,
1 259, 1 453, 1 081, and 1 029 cm−1. The cumulative contribution rates were 95.58% and 95.54% in the PLS-DA model
based on MSC + SD + ND (15:5) and SNV + SD + ND (15:5) pretreatment, respectively. The Mahalanobis distance
classification model was established base on the two pretreatment methods and the prediction accuracies of validation
set were 90% and 95% respectively. Bolete species could not be well distinguished by the PLS-DA model, when the data
were pretreated by the MSC + SD + ND (15:5) and SNV + SD + ND (15:5). PLS-DA analysis of the original spectra after
optimization with orthogonal signal correction wavelet compression (OSCW) could distinguish different species of boletes.
The Mahalanobis distance classification model could reflect the classification of the samples and compute the greatest
similarity with the tested species, which can provide a reliable basis for the classification of edible mushrooms and for the
identification of unknown species. OSCW pretreatment combined with PLS-DA analysis can effectively identify different
species of boletes, providing an auxiliary method for the identification of wild edible mushrooms.

A new gas chromatographic (GC) method was established to quantitatively analyze 11 typical flavor substances
in liquor base of Dukang, a Chinese liquor, using external standard method. The chromatographic separation was performed
on an AT.LZP-930 column (25 m × 0.32 mm, 0.1 μm) at a flow rate of 2.0 mL/min and detection was done using a flame
ionization detector (FID) at 250 ℃. The injection port temperature was set at 220 ℃. The carrier gas used was nitrogen
(99.999%) at a flow rate of 30 mL/min, the H2 flow rate was 30 mL/min, the air flow rate was 300 mL/min, and the tail wind
velocity was 25 mL/min. The sample injection was conducted in the split mode with a split ratio of 10:1, and the sample
volume was 1 μL. The results indicated that the method was simple and accurate. The contents of 11 typical flavor substances
in liquor base were analyzed and compared. Among these compounds, ethyl caproate, ethyl lactate, ethyl acetate and caproic
acid showed significantly different contents in different grades of liquor base (P < 0.05), and the contents of ethyl acetate,
ethyl caproate and caproic acid were decreased sharply while the content of ethyl lactate was increased with reducing grade.
However, the contents of the remaining seven substances were almost similar in different grades of liquor base. The optimal
proportions of ethyl caproate to ethyl lactate, and ethyl caproate to ethyl acetate were 1.2:1 and 1.7:1–1.4:1, respectively, and
the optimal content of caproic acid was 160 mg/100 mL.

The aim of the present study was to investigate the difference in meat quality traits and the contents of amino
acids, fatty acids and microelements of longissimus dorsi muscle between the genetically lean Duroc and obese Rongchang
pigs. The results showed that longissimus dorsi muscle from Rongchang pigs had a significantly higher intramuscular fat
content, meat colour and marbling and significantly lower shear force than that from Duroc pigs (P < 0.05). Rongchang
pigs showed significantly higher contents of alanine, arginine, isoleucine, tyrosine, total amino acid and flavor amino
acids than Duroc pigs (P < 0.05). Rongchang pigs showed significantly lower contents of saturated fatty acids and higher
monounsaturated fatty acids than Duroc pigs (P < 0.05). Rongchang pigs also exhibited significantly higher contents of
microelements including Co, Mn, Cr, Se and Zn but lower contents of As and Mo than Duroc pigs (P < 0.05). These results
indicate that Rongchang pigs have better meat quality and nutritive value than Duroc pigs in general, providing a theoretical
basis for the protection and exploitation of local pig genetic resources in China.

The volatile flavor components in cooked Hunan and Guangdong bacon were analyzed and compared by
simultaneous distillation and extraction (SDE) combine with gas chromatography-mass spectrometry (GC-MS) and gas
chromatography-olfactometry (GC-O). The results showed that 31 volatile compounds were identified in Guangdong bacon,
which belong to several classes of chemicals including 10 esters (49.20%), 14 aldehydes (27.37%), 1 ketone (1.50%), 3
heterocyclic (2.51%), 1 alcohols (0.82%), 1 phenolic (0.41%), and 1 hydrocarbon (0.11%) while 71 volatile compounds were
identified in Hunan bacon, including 19 phenols (46.46%), 17 hydrocarbons (13.62%), 3 ethers (12.45%), 8 benzene (4.41%),
9 aldehydes (4.65%), 3 alcohols (3.02%), 7 ketones (1.80%), and 5 heterocyclic (1.33%). Eight key aroma compounds were
evaluated in Hunan bacon by GC-O, including 2-methylpyrazine, 3-methyl-2-cyclopenten-1-one, nonanal, 5-methyl furfural,
benzaldehyde, guaiacol, and hexadecanal, eugenol, while five key aroma compounds in Guangdong bacon, including
2-acetylfuran, 1-octen-3-ol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 2-undecanal. The main differences between
Hunan and Guangdong bacons were in the composition and contents of phenolics, volatile flavor esters and aldehydes.

The aromatic components of Tarocco blood orange juices possessed by manual squeezing, fine filtration,
pasteurization and reconstitution from concentrate were comparatively analyzed by headspace solid phase micro extractiongas
chromatography-mass spectrometry (SPME-GC-MS). The results showed that 47, 55, 51 and 14 aromatic components
were detected in the four juice samples, respectively. The total contents of aroma compounds in the four juices were 459.21,
1 436.16, 1 194.25, and 118.72 mg/kg, respectively. Camphene, methyl butyrate, nonanol and decanal were detected in
filtrated juice rather than squeezed juice. Nonanal was exclusively detected in pasteurized juice. These results indicated that
both fine filtration and pasteurization are beneficial for aroma formation, but it is important to control the formation of offflavor
substances such as α-terpineol. Evaporation can lead to aroma loss. Therefore supplementing some of the lost aroma
components to reconstructed juice can improve its flavor quality.

In this study, high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/
MS) was used to establish a simple and stable method for the detection of advanced glycation end products (AGEs) of
Nε-(carboxymethyl)lysine (CML) in sweet and sour pork ribs. Samples were reduced by sodium borohydride after removing
lipid. HCl was then added to hydrolyze the protein in the samples. After hydrolysis, the target compounds were cleaned
up by Oasis MCX SPE cartridges and then separated by Phenomenex Synergi 4 μ Hydro-RP 80A column with ammonium
acetate aqueous solution and methanol solution as mobile phases. HPLC-MS analysis was conducted using electron spray
ionization (ESI) in the positive ion mode (ESI+) and quantification was performed in multiple-reaction monitoring (MRM)
mode by stable isotope dilution method. The limit of detection was 1.40 μg/g and the average recoveries of CML ranged
from 90.94% to 105.26% with relative standard deviation (RSD) in the range of 5.80%-15.46%. The contents of CML in
Huaiyang style sweet and sour spareribs were analyzed. The results showed that heating time, heating temperature and the
addition of sugar and oil caused a significant increase in CML content.

In order to compare the extraction efficiencies of volatile compounds by different methods and to ascertain the
characteristic volatile compounds of rabbit meat, simultaneous distillation extraction (SDE), solid phase micro extraction
(SPME) and supercritical carbon dioxide fluid extraction (SFE) were used to extract the flavor compounds of rabbit meat.
Gas chromatography tandem mass spectroscopy (GC-MS) was used to quantitatively and qualitatively analyze meat flavor
constituents and to compare the extraction efficiencies using 2,4,6-trimethylpyridine as an internal standard substance.
The experimental results showed that the SDE method extracted 75 chemical compounds, including hydrocarbons,
alcohols, aldehydes, acids, esters, ketones, ethers and heterocyclic; the SPME method extracted 41 chemical compounds,
including hydrocarbons, aldehydes, ketones and esters; and the SFE method extracted 38 chemical compounds, including
hydrocarbons, alcohols, aldehydes, esters and heterocyclic, suggesting that the order of the number of chemical classes of
volatile compounds extracted from rabbit meat was SDE > SFE > SPME. In addition, the order of the weight of extracts
was SFE > SDE > SPME, whereas that of the total content of volatile compounds in extracts was SPME > SFE > SDE.
According to their odor active values, hexanoic acid, hexanal, octanal, nonanal, (E,E)-2,4-decadienal and 1-octen-3-ol were
the key odor components of rabbit meat.

Gas chromatography-mass spectrometer (GC-MS) was used to analyze the chemical components in essential oil
of pomegranate flower. The free radical scavenging ability of the oil was assessed by using 1,1 dipheny1-2 picryl-hydrazyl
(DPPH) system and 2,2’-amino-di (2-ethyl -benzothiazoline sulphonic acid-6) ammonium salt (ABTS+·) system. The
results showed that 52 peaks were detected from the pomegranate flower oil and 32 compounds were identified, including
9 alkanes (5 naphthenic hydrocarbons and 4 straight-chain alkanes), 7 terpenes, 6 esters, 4 alcohols, 2 ketones and aldehydes,
1 alkaloid and sulfonate. The free radical scavenging capacity of the oil against ABTS+· and DPPH free radicals were 0.029 and
0.01 mg/mg vitamin C (VC) equivalent, respectively. These results indicate that pomegranate flower essential oil contains a
variety of chemical constituents with potential applications as a valuable natural resource.

The objectives of this study were to separate angiotensin converting enzyme (ACE) inhibitory peptides from
casein hydrolysate produced by sequential hydrolysis of casein with pepsin followed by trypsin and to analyze their
amino acid sequences. The hydrolysate was concentrated by ultrafiltration and separated by Sephadex G-15 column
chromatography into three components. Components Ⅱ and Ⅲ, which had higher inhibitory effect on ACE activity, were
collected. Ion chromatography was used to analyze amino acid composition of fragments from the two components. LCMS/
MS was used to analyze amino acid sequence of fragments, solid-phase synthesis was used to synthetize short-chain
peptides, and a spectrophotometric method was used to test the inhibitory effect of hydrolysate on ACE activity. Results
showed that component Ⅱ contained eight amino acids including valine, serine, proline, leucine, phenylalanine, glutamatic
acid, asparaginic acid, and tyrosine; while component Ⅲ contained trace amounts of serine and tyrosine. Eight fragments
were obtained from both components by LC-MC/MC analysis, including three ACE inhibitory fragments αs2-f (56-57):YS,
αs2-f (98-107):YQKFPQYLQY and κ-f (52-61):INNQFLPYPY with half maximal inhibitory concentration (IC50) of 11.89,
11.75 and 421 μg/mL, respectively.

This paper presents a rapid method for detecting the salt content in pickled mustard tuber based on multiple
electrodes. Firstly, a hardware system consisting of ion selective electrodes, temperature sensor, reference electrode, signal
processing module, single-chip module etc. was designed and fabricated; secondly, the predication models for sodium and
chloride ions and data sampling and processing program software were established; finally, this system was used to measure
salt contents in three kinds of Fuling pickled mustard tuber, and the results were compared with those obtained with the
traditional testing method. The average error between the multiple electrode method and the traditional method was less than
5%, and their relative standard deviations were less than 2.0%. Additionally, there were no significant differences between
the two methods as verified by t-test. The time required for a single test was less than 20 seconds. Thus, the multiple
electrode method can be used as a quick way to determinate salt content in pickled mustard tuber.

This paper proposes a method to determine the contents of 22 inorganic elements in different parts of Mesona
chinensis Benth by inductively coupled plasma optical emission spectroscopy (ICP-OES). HNO3-H2O2 digestion system
was used to completely decompose the organic compounds by microwave digestion. The calibration curves showed a good
linear relationship for all investigated analytes (r ≥ 0.999 6) with limits of detection of 0.000 1–0.019 0 μg/mL. The average
recovery rates were 98.9%–103.4%, with a relative standard deviation (RSD) of 0.7%–5.2% (n = 6). The method is quick,
easy, accurate and highly sensitive and can be used to accurately determine the contents of 22 inorganic elements in different
parts of Mesona chinensis Benth.

A rapid method to quantify free phytosterols in litchi pulp was established with high performance liquid
chromatography with diode array detection (HPLC-DAD) coupled with second-order calibration method based on
alternating trilinear decomposition (ATLD) algorithm. The chromatographic conditions were simplified by applying secondorder
calibration method. The mobile phase was 95% aqueous acetonitrile (V/V) at a flow rate of 1.0 mL/min. The injection
volume was 20.0 μL. The temperature of inertsil ODS-SP (150 mm × 4.6 mm, 5 μm) column was set at 30 ℃. The detection
wavelengths were 190–340 nm. The average spiked recoveries of campesterol and stigmasterol in litchi pulp were (95.25 ±
0.78)% and (96.83 ± 1.01)%, respectively. The pulp of “Lanzhu” and “Wuye” litchi was detected to contain 24.1 and 27.4 μg/g
campesterol, and 25.8 and 26.7 μg/g stigmasterol, respectively. The newly established method is simple, accurate, highly
sensitive and reliable, and can be used to determine free phytosterols in litchi pulp.

In this paper, the phospholipids in the brain of channel catfish were extracted and purified. A high-performance
liquid chromatography equipped with an evaporative light scattering detector (HPLC-ELSD) was used to analyze the
phospholipid components. The results indicated that the content of phosphatidylcholine (PC) was the highest among the
detected phospholipids phospholipids in channel catfish brain, which accounted for 45.73% of the total phospholipids,
followed by phosphatidylethanolamine (PE), which accounted for 17.39%. The proportions of phosphatidylserine (PS)
and proporphosphatidylinositol (PI) in relative to the total phospholipids were 5.01% and 1.20%, respectively. Under optimized
experimental conditions, the respective peak areas were finely ?tted to a linear model within the indicated range, and each class of
phospholipids was separated well. The method also can be applicable for the determination of phospholipids in other samples.

Objective: To analyze seasonal changes in nutritional components of crust and viscera of Halocynthia roretzi
and to evaluate its nutritional value. Methods: The contents of moisture, ash, crude fat and protein in crust and viscera were
determined according to the Chinese national standards. The contents of total carbohydrate, amino acids, fatty acids and
minerals were analyzed by the routine methods. Results: The contents of crude fat, protein and total carbohydrate were
higher in July than in October. A total of 17 amino acids were detected, among which, glutamic acid was the most abundant
amino acid in viscera; so was aspartic acid in crust. Many kinds of unsaturated fatty acids were detected from H. roretzi, with
differences in terms of both fatty acid composition and contents observed between July and October. Fe, Zn, Cu, Mn and
other microelements were also detected as well as very small amounts of Pb and Hg. Conclusion: H. roretzi possesses high
nutritional value and has promising development prospects.

The contents of twelve elements including Fe, Mn, Zn, Cd, Cu, Se, Pb, Co, Sn, V, Cr and Ni in tea leaves from
Taishun county were determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES). Tea samples were
digested by microwave with HNO3-H2O2. The results showed the recoveries of twelve elements from spiked tea samples
were in the range of 92.0%–106.5%, with relative standard deviations (RSD) less than 5.0% under the optimal conditions.
The method is simple, rapid and accurate. The essential trace elements for human in Taishun tea samples were rich, while the
contents of Cd, Pb and Cr in the tea samples were lower than the permitted levels in the national standards.

An improved high performance liquid chromatography (HPLC) method for the determination of γ-aminobutyric
acid (GABA) and L-glutamic acid (L-Glu) in microbial fermentation broth was developed. Amino acids in samples were
derivatized with 4 mmol/L 9-fluorenylmethyl chloroformate (FMOC-Cl) after being pretreated with 10% trichloroacetic
acid. The chromatographic separation was performed on a Phenomenex C18 column (4.6 mm × 250 mm, 5 μm) using A
[50 mmol/L sodium acetate (pH 4.8):methanol:acetonitrile:diethylene oxide = 82:8.5:8.5:1, V/V] and B [50 mmol/L sodium
acetate (pH 4.8):methanol:acetonitrile:diethylene oxide = 22:38.5:38.5:1, V/V] (30:70, V/V) as mobile phase at a flow rate of
1.0 mL/min. The chromatogram was detected at a wavelength of 265 nm with the column temperature being maintained at
40 ℃. This method was proved to be of good stability, high sensitivity, good repeatability and short determination period.
The linear ranges for the analysis of γ-aminobutyric acid and L-glutamic acid were 20?400 μg/mL. Compared with those
from the common derivatizing agent, o-phthalaldehyde (OPA), the derivatives in the present method, without gradient
elution, were more stable.

This study aimed to investigate the hygiene of edible raw aquatic products and to provide a theoretical basis
for analysis and regulation of food safety in Shanghai. The contamination status of Vibrio parahaemolyticus in edible
raw salmon was studied according to the national standard method GB/T 4789.7—2008. Ninety samples of edible raw
salmon were collected from three wholesale markets in 2013, out of which, V. parahaemolyticus was detected in nineteen
(20.00%) samples and the pathogenic V. parahaemolyticus was detected in one (1.10%) sample. Phylogenic analysis of
18 V. parahaemolyticus was conducted based on the nucleotide sequence data for the 16S rDNA gene using MEGA software.
The risk of V. parahaemolyticus in edible raw salmon was analyzed by software @Risk 5.5, Beta-Poisson dose-response
model and Monte Carlo simulation. The predicted probability of morbidity associated with the consumption of raw salmon
contaminated by V. parahaemolyticus in Shanghai was 2.02 × 10-6, i.e. aproximately 2 cases out of every million people,
and the number of patients infected due to the consumption of edible raw salmon contaminated by V. parahaemolyticus
was 111 people each year according to the average total consumption of salmon. The health risk of consumption of raw
salmon contaminated by V. parahaemolyticus in Shanghai was low. Controlling the level of V. parahaemolyticus in edible
raw salmon and the amount of consumption is the key approach to reducing the health risk of consumption of raw salmon
contaminated by V. parahaemolyticus.

In this work, Raman spectroscopy was employed to directly monitor the changes in the characteristic peaks of
the unsaturated double bonds of Ganoderma lucidum spore oil during oxidative rancidity and the relationship between the
peak intensity and oxidative rancidity was discussed. Raman scattering intensity decreased with increasing acid value and
peroxide value and a linear correlation between acid value and the area of the characteristic peaks was determined. The
kinetic parameters for the oxidative rancidity of Ganoderma lucidum spore oil were also determined. As a result, a new
and fast approach for the detection of oxidative rancidity in Ganoderma lucidum spore oil by Raman spectroscopy was
established. This method was further validated and used to measure the kinetic parameters of oxidative rancidity and screen
antioxidants for Ganoderma lucidum spore oil.

In sulfuric acid medium, hydrogen peroxide can oxidize and decolorize crystal violet under the catalysis
of formaldehyde, and the extent of decolorization is proportional to the content of formaldehyde. A new method was
established for the determination of trace formaldehyde. The factors affecting the rate of catalytic fading reaction were
investigated. Under the optimal conditions, the formaldehyde concentrations within a range of 0.4–2.0 μg/mL exhibited
a good linear relationship, the detection limit was 0.35 μg/mL and the relative standard deviation (RSD) of 1.03% for 11
repetitive determinations of 1.6 μg/mL formaldehyde solution. The proposed method is of high sensitivity and selectivity.
When it was applied in the detection of trace formaldehyde in beer, the spike recoveries were between 98.6% and 104.6%.

The effect of home processing of pomelo tea on triazopho residues was investigated. The pesticide residues were
strengthened by spraying triazophos at fivefold higher dosage in the field trials and detected using Quick, Easy, Cheap,
Effective, Rugged, Safe (QuEChERS) pretreatment combined with gas chromatography (GC). The results showed that the
triazophos residues were mainly distributed in pomelo peel, in which its concentration was 7.3 times higher than that of
the whole fruit while its residues in flesh accounted for less than 3% of the total residues in the whole fruit. The washing
step decreased the concentration of triazophos in peel by 28.5%. Debittering and sugar-dipping gave significantly reduced
triazophos residues with processing factors (PFs) of 0.83 and 0.60, respectively. The whole process can reduce the residue of
triazophos to 0.18 mg/kg in pomelo tea with a PF value of 0.069.

This study aimed to analyze the status of sulfur dioxide residue in different types of ginseng roots and to
assess the health risk of sulfur dioxide residue based on the obtained data. A total of 80 samples of four types of ginseng
roots were obtained from different ginseng markets in northeast China and prepared for analysis by fluorometry after
derivatization. Exposure assessments of sulfur dioxide residue in ginseng roots were carried out by point assessment and
probabilistic assessment based on Monte Carlo simulation method. The results showed that sulfur dioxide contents of some
samples exceeded the maximum residue level stipulated the Chinese national standard for sulfur dioxide (50 mg/kg). The
average concentrations of sulfur dioxide in four types of ginseng roots were 62.70 mg/kg for preserved fresh ginseng,
89.16 mg/kg for dried raw ginseng, 45.01 mg/kg for red ginseng and 40.94 mg/kg for honeyed ginseng slice, respectively,
indicating a significant difference between dried raw ginseng and red ginseng or honeyed ginseng slice. The point estimation
based on the mean intake and residue showed that the daily exposure to sulfur dioxide due to ginseng consumption of the
investigated inhabitants were 1.08 × 10-2 mg/(kg·d) for preserved fresh ginseng, 8.35 × 10-3 mg/(kg·d) for dried raw ginseng,
4.46 × 10-3 mg/(kg·d) for red ginseng and 2.83 × 10-3 mg/(kg·d) for honeyed ginseng slice, respectively. Their hazard
quotients were all less than one. The results of probabilistic assessment showed that when the highest exposure site (99.5%)
was used to measure the high exposure population, the daily exposure of sulfur dioxide in preserved fresh ginseng, dried
raw ginseng, red ginseng and honeyed ginseng slice were 0.039 3, 0.158 2, 0.026 1 and 0.019 4 mg/(kg·d), respectively.
The hazard quotients were far higher than the average but far lower than one. These results indicated that they were still at
a safe level though their health risks were increased. Thus the levels of sulfur dioxide exposure from ginseng roots might be
acceptable in principle for the general population and even for high-risk populations.

To study the homologous relationship of Listeria monocytogenes strains isolated from poultry products, which
can provide a scientific basis for forecasting and early warning of food security and provide technical support for preventing
food-borne diseases caused by L. monocytogenes. Methods: A total of 25 strains of L. monocytogenes isolated from the
poultry products in the Fujian Entry-Exit Inspection and Quarantine Bureau from 2001 to 2010 were typed by DiversiLab
typing system through DNA extraction, repetitive sequence-based polymerase chain reaction (rep-PCR), and microfluidic
chip. Results: At the similarity coefficient of 95% and 97%, 25 strains were accordingly divided into 6 groups (G) and
11 patterns (P), respectively. Conclusions: The genetic relatedness among the 25 strains could be accurately revealed by
DiversiLab typing. Automated DiversiLab typing system is a fast, easily operated, highly discriminatory and efficient genetyping
method. It can be recommended as an epidemiological analysis tool for foodborne illness.

In the present study, we put forward an algorithm based on support vector machine (SVM) for fast identification
of different types of flour by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). ATR-FTIR
spectra of 139 samples of four common types including strong flour, wheat core flour, refined snowflake flour and bread
flour, were collected randomly. The outlier samples were eliminated based on Mahalanobis distance and an SVM model was
established to predict samples. The binary tree SVM model was used to identify the types of flour, and the parameters of the
kernel function were optimized by using the grid method .The results showed that the recognition accuracy reached 100%,
100%, 75% and 85.71% for strong flour, refined snowflake flour, wheat core flour and bread flour, respectively, and the
average recognition accuracy of the model was 90.177 5%. All the above results indicate that it is feasible to use ATR-FTIR
with SVM algorithm for quick and accurate identification of different types of flour.

A high performance liquid chromatography-atomic fluorescence spectrometry method was developed for
the determination of mercury species in aquatic products using hydrochloric acid solution as the extractant. Under the
optimized conditions of hydrochloric acid concentration, complexant, pump speed and gas flow, the method showed a high
accuracy and good precision. Methylmercury was detected in muscles of most of the 160 seafood samples from the coast
of Zhejiang province. Methylmercury was the main form detected in muscle, which accounted for 65.0%–95.2% of the
total mercury content in mass fraction. Methylmercury content in carnivorous fish was higher than that in ordinary fish. The
total mercury contents in skin and viscera were higher than those in gill and muscle, and inorganic mercury was the main
form in viscera, gills and skin.

This study established an efficient method for the detection of methylglyoxal (MGO) and glyoxal (GO) with a gas
chromatograph (GC). The optimum experimental conditions were set as follows: ratio of O-phenylenediamine to α-dicarbonyl
compounds, 67; derivatization time, 10 min; extraction solvent, methylene chloride; ultrasonic extraction time, 15 min; and
the number of extraction, 2. The injector was operated in split mode with a split ratio of 1:1, and the carrier gas (helium)
flow rate through the chromatographic column was 2.0 mL/min. The GC oven temperature was programmed as follows: the
initial oven temperature was set as 40 ℃ and then increased at a rate of 5 ℃/min. The minimum quantitation limits (RSN
approximately equal to 10) and detection limits (RSN approximately equal to 3) for MGO and GO were 0.06 and 0.08 mg/L,
and 0.02 and 0.03 mg/L, respectively. This method was sensitive and efficient.

The inclusiveness, exclusivity, sensitivity, specificity, accuracy, limit of detection (LOD), resistance
to denaturation and batch variation of the commercial Salmonella nucleic acid detection kit used to detect Salmonella in food
samples were evaluated based on indoor technical parameters by validation and collaboration test. Results showed that the
kit was not significantly different from the national standard method in general, and could meet the requirements of food
sample testing. However, the sensitivity for vegetables products was lower than those of other foods, which significantly
differed from the national standard method. Thus the commercial kit was not suitable for detection of Salmonella in
vegetable products.

The present paper describes the development and validation of a method for the simultaneous determination of
20 plant growth regulator residues in strawberry and Chinese bayberry (Myrica rubra) by using high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS/MS). The plant growth regulator residues in 15 g of samples were
extracted with acetonitrile (containing 1% acetic acid) and then analyzed using HPLC-MS/MS. The chromatographic
analysis was carried out on a Phenomenex XB-C18 (100 mm × 2.1 mm, 2.6 μm) column with methanol and 5 mmol/L
ammonium acetate solution containing 0.1% acetic acid as the mobile phases with a gradient program, and the analytes were
quantified by matrix-matched external standard method. The recoveries of 20 plant growth regulators in strawberry and
Chinese bayberry at three spiked levels were 70.0%–114.8%, with relative standard deviation (RSD) between 1.25% and
11.1%. The limits of detection of the method ranged from 0.14 to 2.9 μg/kg. The method is simple, rapid, sensitive, accurate
and repeatable. These figures of merit meet the requirements for the detection of 20 plant growth regulator residues in
strawberry and Chinese bayberry.

This study aimed to prepare reference materials for Shigella by a freeze-drying method. Orthogonal array design
was applied to choose the optimal formulation of lyoprotectant that provided maximum protection efficiency. Chicken powder was
used as the substrate for reference materials, which was mixed proportionally with the lyoprotectant and freeze-dried after addition
of the fresh bacterial solution with a predetermined number of cells. The reference materials had a characteristic value (bacterial
count) of 530 CFU/bottle with an uncertainty of 24 CFU/bottle. At −20 and 4 ℃ the freeze-dried samples could be stored for 12
months with good stability of the characteristic value. At 25 ℃,the storage life of the freeze-dried samples was 9 months, during
which the characteristic value remained stable. However, at 60 ℃, the stability was poor.

A method was established for the automatic discrimination of three varieties of fishmeal by means of near infrared
spectroscopy (NIRS). Through analysis of the spectral differences of fishmeal samples, a discrimination model for different
types of fishmeal was developed by using t principal component analysis (PCA). The spectra were scanned from 1 100 nm
to 2 498 nm. The 1 minus variance ratio (1-VR) was 0.913 5 and the standard error of cross validation (SECV) was 0.133 8.
The accuracy rates of discriminate for calibration and external validation were 84.6% and 100%, respectively. The
results of the study indicate that NIRS combined with chemometrics is rapid, nondestructive, reliable and suitable for the
discrimination of three varieties of fishmeal.

In this study, a rapid and high sensitive direct competitive enzyme-linked immunoassay (dc-ELISA) method based
on antigen labeled by horseradish peroxidase (HRP) was established and successfully applied to detect fluoroquinolones (FQs)
in animal-derived food. In the direct competitive assay, monoclonal antibody was bound to the surface of a microtiter plate,
and the standards (or the sample) competed with antigen for the antibody binding sites. Under optimized assay conditions,
the IC50 of dc-ELISA was 2.04 μg/L, the limit of detection was 0.15 μg/L, and the linear range was 0.3–15 μg/L. This
method could detect 12 kinds of FQs with recoveries from milk, chicken, fish and shrimp in the range from 70% to 121.5%.

An ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the
determination of residues of bifenazate and its metabolite bifenazate-diazene in papaya was established. The sample was
extracted with acetonitrile and acetic acid (0.25%) after being homogenized. The organic phase was then separated from
water phase by adding sodium chloride and derivatized for 60 min after the addition of 0.25%. Finally, the target analytes
were separated by a Waters ACQUITY UPLC BEH C18 column (50 mm × 2.1 mm, 1.7 μm). A tandem quadrupole mass
spectrometer operated in MS/MS mode for multiple-reaction monitoring (MRM) was used for the qualitative and quantitative
analyses of the constituents. The results showed that the average recoveries of bifenazate and bifenazate-diazene ranged
from 78.3% to 109.8% with relative standard deviation (RSDs) of 4.0%–8.8% at spiked levels from 1.0 to 10.0 ng/kg (n =
5). The calibration curves showed good linearity in the range of 0.25–2.0 ng/mL, with correlation coefficient over 0.999 8.
The limit of quantification (LOQ) was 1×10-6 mg/kg for both bifenazate and its metabolite. The method is applicable for the
determination of bifenazate pesticide residues in papaya.

A method was developed for simultaneous determination of six lipid-soluble fluorescent whitening agents
(FWA367, FWA393, FWA368, FWA140, FWA135, and FWA184) and two water-soluble fluorescent whitening agents
(FWA49 and FWA220) by high performance liquid chromatography with fluorescence detector (HPLC-FLD). The
samples were extracted by a simple ultrasonic extraction procedure and then separated on a reversed-phase C18 column
with acetonitrile and water as the mobile phases in gradient elution mode. The target compounds were detected by
fluorescence detector. Under optimized test conditions, the linear ranges of the method for FWA367, FWA393, FWA368,
FWA140, FWA135 and FWA184 were 1–200 μg/L, and those for FWA49 and FWA220 were 10–2 000 μg/L and 50–
2 000 μg/L, respectively. The correlation coefficients for all 8 target compounds were higher than 0.998 2. The spiked
recoveries were between 87.8% and 99.7% with relative standard deviations (RSDs, n = 6) of 2.1%–6.4%. This method is
simple and practical, and can be used for simultaneous determination of six lipid-soluble fluorescent whitening agents and
two water-soluble fluorescent whitening agents in food contact materials.

Ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was applied for the
direct determination of taurine in infant milk powder. The sample pretreatment procedure was optimized, and the matrix
effect and the factors influencing electrospray ionization (ESI) were evaluated to establish a simple, rapid, low-matrixeffect
and sensitive method for determining taurine. The results showed that the recovery rate of this method was between
72% and 97%, with relative standard deviation ranging from 2.16% to 3.33%. The instrument detection limit was 50 μg/L,
and the method detection limit was 1 mg/L. Quantification using an external standard method could meet the requirements
of the European Union and China for taurine detection in infant milk powder. The whole analysis can be accomplished in 8
minutes, and is suitable for the determination of taurine in mass detection of infant milk powder.

In order to establish a kinetic model for the quality change of large yellow croaker at variable temperatures which
permits accurate prediction of the shelf life in real cold chain, this study examined the change in total volatile base nitrogen
(TVB-N) at 0, 5, 10 and 20 ℃ and built a kinetic model describing the influence of temperature on changes in TVB-N. The
fitted kinetic model had a coefficient of determination (R2) of 0.984, bias factor (Bf) of 0.968, accuracy factor (Af) of 1.123,
and mean squared error (MSE) of 0.141. The model proved to predict accurately the shelf life of large yellow croaker during
processing and storage. Therefore it could provide a basis for cold-chain logistics improvement and implementation of
aquatic product traceability of large yellow croaker.

We designed this study to examine the effect of hexanal fumigation on postharvest infectious diseases and
physiological disorders of navel oranges. For infectious diseases, the effect of hexanal vapour treatment before artificial
inoculation of navel oranges with Penicillium italicum, Penicillium digitatum and Colletotrichum gloeosporides was
not significant while the effect of hexanal vapour treatment after artificial inoculation with pathogens was related to
its concentration. The incidence of infectious diseases was decreased by hexanal vapour treatment at 50 and 100 μL/L,
especially at 100 μL/L. Meanwhile, 100 μL/L hexanal vapour also significantly inhibited the increase in the natural incidence
of diseases. The effect of hexanal vapor treatment at low concentrations (50 and 100 μL/L) on physiological disorders was
not significant, but hexanal vapor treatment at high concentration (150 μL/L) promoted the oxidation of total phenolics,
caused rind collapse and then accelerated the occurrence of the physiological disorders.

In this research, we evaluated the changes in the freshness and quality of silver carp fillets during chilled storage
and partial freezing storage as indicated by physicochemical and microbial indexes including total volatile basic nitrogen
(TVB-N) value, pH value, trimethylamine (TMA) value, 2-thiobarbituricacid (TBA) value, K value, the total number of
bacterial colonies and sensory evaluation. The results showed TVB-N value, TMA value and the total number of colonies
of silver carp fillets stored at 4 ℃ and partially frozen at −2 ℃ increased with the extension of storage time while pH value
increased after an initial decrease and the score of sensory evaluation showed a decreasing trend. Taking all these indicators
into consideration, the shelf life was 6 days at chilled storage (4 ℃) and 18 days at partial freezing storage (−2 ℃). It could
be concluded that partial freezing temperatures extended the shelf life of silver carp fillets obviously.

The effect of exogenous ethylene on respiration rate, ethylene production, cytochrome C oxidase (COX) activity
and the gene expression levels of mitochondrial DNA-encoded subunits Ⅰ, Ⅱ and Ⅲ of cytochrome C oxidase in fruits of
the stony-hard peach (Prumus persica) cultivar ‘Jianayan’ was determined during postharvest storage. The results showed
that exogenous ethylene accelerated the decline of firmness and promoted the respiration rate and ethylene production of
peach fruits during postharvest storage and resulted in earlier appearance of the peaks of respiration and ethylene production.
Meanwhile, exogenous ethylene inhibited COX activity and the expression level of COX Ⅲ gene throughout the storage
process and suppressed the expression of COXⅠ and COXⅡ genes in the later stage of the storage period. Exogenous
ethylene inhibited the respiration via COX pathway and accelerated the softening and senescence of fruit.

Purpose: To study the effect of different postharvest treatments with 1-methylcyclopropene (1-MCP) or wax on
the activities of protective enzymes in Pyrus communis L. cv. ‘Doyenne du Comice’. Methods: The pear fruits were treated
respectively with 1-MCP at 0.5 and 1 μL/L and wax after harvest and then stored in a cold room at (0 ± 0.5) ℃. The activities
of protective enzymes in flesh and peel during 90 days of storage at low temperature and during shelf life storage at 25 ℃
after 60 and 90 days of cold storage were assayed. Results: During cold storage, both 1-MCP and wax treatments improved
superoxide dismutase (SOD) activity in flesh and reduced the activities of ascorbate peroxidase (APX) and peroxidase (POD)
in flesh and catalase (CAT) activity in peel. During shelf life storage, wax treatment could improve SOD activity in flesh
and POD activity in peel. Conclusions: 1-MCP treatment has a positive effect on the physiology of pear fruits during cold
storage, which is more effective at 0.5 μL/L than at 1 μL/L for flesh, while the contrary result was observed for peel. Wax
treatment shows a better effect on peel during shelf life. In addition, the activities of protective enzymes SOD, CAT, APX
and POD in peel are much higher than in flesh during 90 days of cold storage and also during 5 days of subsequent storage at
room temperature.

In order to investigate the effect of exogenous L-arginine on the storage quality of mandarin orange (Citrus
reticulata Blanco), mandarin fruits were soaked in L-Arg solutions at 100 μmol/L and 200 μmol/L for 10 min, respectively
and then stored at 20 ℃ with 85%–90% relative humidity. The results showed that at optimal concentration (200 μmol/L),
exogenous L-Arg effectively inhibited the yellowing of mandarin fruits and the increase of the peel cell membrane
permeability to a certain extent. L-Arg treatments maintained the content of soluble solids in fruits during the first 28 days
of storage and showed no significant difference in respiratory rate compared with the control group. L-Arg at appropriate
concentration of 200 μmol/L inhibited the increase of weight loss of fruits to a certain extent and delayed the decrease of
total phenols and ascorbic acid. There was no significant difference in flavonoid contents between the treatment and control
groups during the first 21 days of storage, but flavonoid contents decreased quickly in the treated fruits thereafter. It was
suggested that exogenous L-Arg treatment at 200 μmol/L can effectively delay the senescence and quality loss of mandarin
oranges after harvest.

The effects of six different combinations of preservatives on SO2 accumulation in packaging bags and quality preservation
of Thompson seedless grape during −1–0 ℃ storage were compared by determining their SO2 residue, stem attachment, juice pH,
soluble solid content, decay rate, bleaching rate and expulsion rate. The results indicated that 3.5 kg of Thompson seedless grape
packaged with five bags of CT2 preservative and one unpierced bag of preservative (food-grade sodium metabisulfite and filler) had
the best storage quality. After 50 days of storage, the attachment of stem, pH and soluble solid content were 2.44 N, 3.43 and 17.16%,
respectively. The SO2 residue after 105 days of storage was 10.21 mg/kg, which exhibited a prominent decrease when compared with
all other treatment groups. Moreover, the decay rate, bleaching rate and expulsion rate were also lower.

The aim of this study was to explore the effects of harvest color on the pericarp pigment and the expression
levels of anthocyanin biosynthesis-related genes of two kinds of colored ‘Red Fuji’ apples during controlled atmosphere
(CA) storage. The changes in color values, the contents of anthocyanin and chlorophyll in apple peel and the transcriptional
profiles of anthocyanin biosynthesis-related genes were measured by colorimeter, UV spectrophotometry, and quantitative
real-time polymerase chain reaction (qRT-PCR) during storage, respectively. During storage, the content of anthocyanin
changed whereas the content of anthocyanin declined by 51.36%–69.51% in well-colored apple and by 74.45%–95.30%
in bad-colored apple. The content of chlorophyll in well-colored apple significantly decreased compared to bad-colored
apple. At harvest time, the expression levels of anthocyanin biosynthesis-related genes including chalcone isomerase
(CHI), dihydroflavonol-4-reductase (DFR), anthocyanidin reductase (ANR), and flavanone 3-hydroxylase (F3H) except
leucoanthocyanidin dioxygenase (LDOX) were significantly higher in well-colored apples than in bad-colored apples.
During storage, the expression levels of anthocyanin biosynthesis-related genes were significantly reduced. After storage
for four months, the expression levels of CHI, DFR, ANR, and F3H were significantly higher in bad-colored apples. With
the extension of storage time, the expression levels of anthocyanin biosynthesis-related genes were significantly reduced,
resulting in decreased rate of anthocyanin synthesis. “Skin burning” more likely happened in bad-colored ‘Red Fuji’ apples
than in well-colored ones during CA storage.

This study evaluated the quality and storage characteristics at room temperature (25 ℃) of pickled mustard tubers
produced by three cycles of pickling, seasoning with chili, Sichuan pepper, sugar and cooking oil and one of three packaging
treatments: transparent (plastic) vacuum packaging, opaque (aluminum foil) vacuum packaging, transparent nitrogen-filled
packaging, and opaque nitrogen-filled packaging. Results indicated that during 75 days of storage, browning degree, total
acid and nitrite contents, and aerobic plate count of pickled mustard tubers with transparent packaging were higher than
those of the samples with opaque packaging, whereas color, hardness and sensory evaluation were lower in the former than
the latter. The pickled mustard tubers in nitrogen-filled package had higher total acid contents and sensory evaluation scores
but lower browning degree and aerobic plate count than those in vacuum package. All investigated indicators of opaque
nitrogen-filled package were better than those of other types of package and opaque nitrogen-filled package maintained the
quality of mustard better.

The objectives of this study were to investigate the myofibrillar protein oxidation of longissimus dorsi and biceps
femoris in ordinary or vacuum packaging under the frozen storage conditions. Myofibrillar protein extraction, myofibrillar
protein K-ATPase activity, Ca2+-ATPase activity, total sulfhydryl content, protein solubility, protein carbonyl content and
surface hydrophobicity were measured, and the changes of protein electrophoresis were analyzed. The results showed that
the carbonyl content significantly increased at 60 days of storage (P < 0.05), but decreased in all other treatment groups at 90
days except for a significant increase observed for biceps femoris under ordinary packaging (P > 0.05). The total sulfhydryl
content significantly increased in general during the storage period for 60 days (P < 0.05) but displayed a decreasing trend
on the 60th onward. For both muscles, hydrophobic surface with ordinary packaging was higher than that with vacuum
packaging when the storage period exceeded 90 days. Myofibrillar protein Ca2+-ATPase activty of longissimus dorsi was
higher than that of biceps femoris, yet no significant difference in K-ATPase activity was observed. Myofibrillar protein
solubility of longissimus dorsi changed significantly (P < 0.05), while the changes in myofibrillar protein solubility of
biceps femoris were not statistically significant (P > 0.05). Additionally, we found that protein bands changed during frozen
storage. Myosin heavy chain and actin were degraded to varying degrees with prolonging the frozen storage time. This study
indicates that with prolonged frozen storage time, oxidation occurs on myofibrillar protein of yak meat, which provides a
strong basis for further clarifying the mechanism of muscle protein oxidation.

In order to explore the effect of polyamide/polyethylene (PA/PE) composite membrane on the quality maintenance
of fresh-cut stem lettuce, fresh-cut slices of asparagus lettuce were vacuum packaged with PA/PE composite membrane and
refrigerated at 4 ℃ and those not packaged with the composite membrane under the same storage condition were used as
blank control. The total bacterial count, color, pH, drip loss, vitamin C, and sensory quality of fresh-cut asparagus lettuce
were evaluated during storage. The results showed that the shelf life of fresh-cut asparagus lettuce packaged with PA/PE membrane
was 24 days, while that of the blank control was only 4 days. Thus, PA/PE composite membrane combining with vacuum
packaging technology could extend the shelf life of fresh-cut asparagus lettuce obviously during refrigerated storage.