2,2,6,6-Tetramethyl-1-piperidinyloxy (TEMPO) was applied to catalyze the oxidation of konjac glucomannan
(KGM), which was selectively oxidized by sodium hypochloryte to 80% degree of oxidization (DO) yielding TEMPOoxidized
konjac glucomannan (OKGM). A microsphere delivery system that allowed the co-delivery of hydrophobic and
hydrophilic ingredients was prepared by cross-linking the carboxyl groups of TEMPO-OKGM polymers with ferric ions
through double emulsion cross-linking reaction which enabled the dissolution of β-carotene in the inner oil phase and
the absorption of anthocyanins to the polymer phase. Fourier transform infrared spectroscopic (FT-IR) results proved
the oxidation of the hydroxyl groups into carboxyl groups. The cell viability experiment showed that the OKGM polymer had
negligible cytotoxicity. The optimum conditions for OKGM microspheres preparation were as follows: OKGM concentration,
10%; mass ratio of cross-linker FeSO4 ·7H2O to polymer, 1:5; cross-linking time, 30 minutes; and reaction temperature, 35 ℃. The
size distribution of OKGM microspheres measured by dynamic light scattering was 20 to 40 μm, and the average diameter was
26.8 μm. The surface morphology of microspheres was observed by scanning electron microscopy and atomic force microscopy.
By confocal laser scanning microscopy, the distribution of hydrophobic and hydrophilic ingredients was observed simultaneously.
OKGM microspheres showed a great potential for delivering multiple nutrients.

In order to improve the performance of collagen film, a colorant consisting of cochineal carmine and sorghum
red pigment was used to dye the collagen film. The optimum dyeing process was determined with respect to different
dyeing conditions such as colorant concentration, temperature, pH value and time. The results showed that the best dyeing
efficiency could be obtained by using 3% colorant at 40 ℃ and pH 5.0 for 8 min. The measurement of contact angle
and water absorption ratio indicated that the surface hydrophilicity of the dyed collagen film was improved obviously.
The Fourier transform infrared spectrum showed that the dyed molecules reacted with collagen film. The differential
scanning calorimetry (DSC) and thermogr avimetric (TG) analysis suggested that the denaturation temperature and initial
decomposition temperature of the dyed collagen film were increased by 20 ℃ and 100 ℃ or so, respectively. Mechanical
tests confirmed that the tensile strength of the dyed collagen film was higher than that of native collagen film.

The ultrasound-assisted Soxhlet extraction of sea buckthorn oil from dry pulp was optimized by orthogonal array
design, and the fatty acid composition and contents of sea buckthorn pulp oil were determined by gas chromatography (GC)
coupled with time-of-flight mass spectrometry (TOF-MS). Using combination of single-factor and orthogonal experiments,
the optimal conditions for sea buckthorn fruit oil extraction were as follows: solid/solvent ratio, 1:70 (g/mL); ultrasonicassisted
extraction time, 30 min; extraction temperature, 55 ℃; and Soxhlet reflux extraction time, 6 h. Under the optimized
conditions, the yield of sea buckthorn oil from dry pulp was 28.14%. Twenty-four fatty acids were detected from the oil,
and the main fatty acids palmitoleic and palmitic acid were 35.56% and 59.37%, respectively, which are widely used in
chemical, health products and cosmetics. Therefore the sea buckthorn fruit oil extracted by the ultrasound-assisted Soxhlet
extraction method can provide a high-quality, abundant raw material for medicine and industrial production.

The extraction process for pigments from the grains of “Laoheigu” rice, a red-grained rice variety grown in
Pantiange town, Diqing prefecture, Yunnan province was optimized by quadratic general rotary design based on single
factor experiments and the antioxidant activities in vitro of the extracted pigments were investigated. The results showed
that the best extraction solvent for the pigments was determined as alcohol and the maximum absorption peaks appeared
at 282 and 342 nm, suggesting that they were flavonol compounds. The optimum extraction conditions were as follows:
extraction temperature, 30 ℃; liquid to material ratio, 20:1 (mL/g); and extraction time, 40 min. The pigments had potent
antioxidant activities; DPPH radical scavenging activity was (3 512.56 ± 26.28) μg ferulic acid equivalents/g; ferric reducing
antioxidant power (FRAP) was (44.04 ± 6.60) mmol Fe2+ equivalents/L; reducing power (RP) was (203.47 ± 23.75) μg ascorbic
acid equivalents/g; hydrogen peroxide scavenging activity was (3 676.60 ± 114.32) μg ferulic acid equivalents/g, and 2,2’-azinobis
(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity was (2 778.70 ± 262.90) μg Trolox equivalents/g.

The mild extraction of carotenoids from Rhodococcus sp. using lysozyme, which can break down the bacterial
cell wall efficiently and specifically, was achieved. An orthogonal array design was employed to determine the optimal
hydrolysis conditions as follows: bacterial cell powder/lysozyme ratio, 1:10 (mg/mL); hydrolysis time, 80 min; and solid/
liquid ratio, 1:80 (mg/mL). The extracted carotenoids were identified by liquid chromatography-mass spectrometry (LC-MS).
The samples were separated on a YMCC30 column (4.6 mm × 150 mm, 5 μm) and detected at 450 nm. LC-MS conditions
were set as follows: atmospheric-pressure chemical ionization (APCI) source, positive ion mode, ion source temperature of
230 ℃, charging voltage of 2 000 V and scanning range for mass-to-charge ratio of 200–1 200. The results showed that two
kinds of carotenoids were identified and their chemical formulas were C51H76O2 and C51H74O2, respectively.

The extraction of alkali-soluble polysaccharides from the gonad of Sepia lycidas was investigated, and the
antioxidant activity, moisture absorption and retention capacities of the extracted polysaccharides were evaluated. The
optimal extraction conditions were determined as follows: NaOH concentration, 0.3 mol/L; solid/liquid ratio, 1:40; extraction
time, 3 h; and extraction temperature, 80 ℃, respectively. Under these conditions, the extraction yield of polysaccharides
was 7.697%. Antioxidant assays showed that the polysaccharides possessed good radical scavenging activity against
hydroxyl and DPPH radicals in a marked dose-dependent manner. Moisture absorption capacity of Sepia lycidas gonad
polysaccharides was better than that of chitosan, polyethylene glycol 6000 and other conventional humectants, and moisture
retention capacity was close to that of chitosan, polyethylene glycol 6000 and glycerol. The moisture absorption and
retention capacity of Sepia lycidas gonad polysaccharides were better than those of the polysaccharides from Perna viridis,
Crassostrea rivularis and other marine animals. These results clearly established the possibility that Sepia lycidas gonad
polysaccharides could be effectively employed as a natural antioxidant and moisturizer.

Dehydroabietylamine 4-aldehyde phenyl methacrylate schiff base (DAAPMSb) was firstly synthesized
from dehydroabietylamine and 4-aldehyde phenyl methacrylate through nucleophilic additional reaction. The polymerdehydroabietylamine
schiff base (poly(DAAPMSb-co-MAA-co-EDMA)) was then prepared by co-polymerization
reaction using dimethacrylate glycol ester as cross-linker. Polymer dehydroabietylamine schiff base copper complex
(poly(DAAPMSb-co-MAA-co-EDMA)Cu) was finally generated by reacting poly(DAAPMSb-co-MAA-co-EDMA) with
anhydrous cupric acetate and used to catalyze the oxidation of anise oil. Factors influencing the conversion ratio of anise
oil by catalytic oxidation including reaction temperature, time and catalyst dosage were studied systematically. The results
showed that when the conversion of 5.00 g of anise oil catalyzed by 0.14 g of the synthetic catalyst took place for 4 h at
80 ℃ in 30 mL of 1,4-dioxane after dropwise addition of 18 mL of 30% H2O2, the anise oil was oxidized to anisaldehyde as
main product with a conversion rate of 97.49%.

Flavonoid with antioxidant activity was extracted from Soutellaria barbata based on single factor experiments.
A Box-Behnken design involving four factors at three levels each was used to determine the optimum extraction conditions
using flavonoid yield as the response. The optimal extraction conditions were obtained as follows: extraction solvent, 75%
ethanol; liquid to material ratio, 40:1 (mL/g); extraction time, 80 min; and ultrasonic power, 220 W. Under the optimized
conditions, the yield of flavonoid was 11.53%. The antioxidant activity was evaluated based on 1,1-diphenyl-2-picrylhydrazyl
(DPPH) radical scavenging capacity, hydroxyl free radical scavenging capacity and reducing power. The results showed that
the flavonoid from S. barbata had good antioxidant activity.

In this work, using thyme oil emulsion nanoparticles as the core, chitosan (CS) and sodium alginate (ALG) were
employed for embedding thyme essential oil by a layer-by-layer self-assembly method. Three emulsification conditions
including HLB (hydrophilic lipophilic balance) value of 1:1 mixture of Span 80 and Tween 60, emulsifier concentration and
ratio of oil to emulsifier were optimized to be 10, 6% and 1:6, respectively. The maximum microencapsulation efficiency
of 80.23% was obtained when self-assembly of the emulsion particles in four layers by alternate use of CS and ALG was
conducted for 15 min at 30 ℃ with stirring at a speed of 1 040 r/min, as determined by orthogonal array design.

In this study, imidacloprid residues on apples were cleaned with different techniques following the vegetable
cleaning habits of Chinese households, including rinsing with running water, and cleaning after soaking in water, edible
vinegar, edible salt, sodium bicarbonate solution or fruit and vegetable cleaning solution. The results indicated that soaking
the apple fruits in water followed by rinsing with running tap water could effectively remove the imidacloprid residues
and removal rates were in the range of 53.46%–84.23% with processing factors of 0.157 7–0.465 4. Removal rates were
91.20%–97.64% and processing factors were 0.023 6–0.088 0 when the apple fruits were soaked in water for different times and
then peeled. R emoval rates were 93.26%–97.85% and processing factors were 0.021 5–0.067 4 when the apple fruits were soaked
in water for different times before being peeled and juiced. Our research revealed the relationship between pesticide residues and
cleaning approaches, which can provide the important theoretical basis for risk assessments of pesticide residues in foods.

An Xbridge BEH Amide column and an Atlantis HILIC Silica column, which work on hydrophilic interaction
liquid chromatography (HILIC), were used to separate cysteine, glycine, and their initial Maillard reaction intermediates with
xylose including 2-xylulosylthiazolidine-4-carboxylic acid, glycine-Amadori, and cysteine-Amadori. The effects of the ratio
of the organic phase (CH3CN), the concentration of ammonium formate (the buffer salt), the pH value and flow rate of the
mobile phase, and column temperature on capacity factor and resolution factor were investigated. Then optimum separation
conditions for the Xbridge BEH Amide column and the Atlantis HILIC Silica column were established, respectively. Using
the BEH Amide column, the resolution factors achieved for the five compounds all exceeded 2.28. The results showed that
the BEH Amide column was more suitable for the chromatographic separation.

Objective: To find out and expand the utilization potential of Phallus impudicus L. by analyzing the chemical
composition of petroleum ether and ethanol extracts from its pileus, stipe and volva. Methods: The volatile components of the
pileus, stipe and volva of Phallus impudicus L. were obtained by successive extraction with petroleum ether and ethanol under
room temperature (25–30 ℃). The chemical composition of each extract was identified by gas chromatography-mass spectrometry
(GC-MS) using a polar column HP-INNOWAX. Temperature programming was as follows: initial temperature was set to 60 ℃
hold for 2 min, followed by an increase of 10 ℃/min to 160 ℃ held for 6 min, and another increase of 3 ℃/min to 220 ℃ held
for 17 min. The spectra were compared with those published in the mass spectral library NIST 08. Results: A total of 67 volatile
components were identified from the two different solvent extracts of Phallus impudicus L., 66 compounds of which were first
reported in this study. A total of 35 compounds were extracted with petroleum ether from Phallus impudicus L., 24, 18 and 18
of which were identified from the extracts of pileus, stipe and volva, respectively. A total of 38 components were extracted from
Phallus impudicus L. including 26, 28 and 12 compounds identified from the extracts of pileus, stipe and volva, respectively.
Conclusions: The presence of 9,12-octadecadienoic acid (Z,Z)-, butylated hydroxytoluene, 1,2-benzenedicarboxylic acid, bis
(2-methylpropyl) ester, isosorbide, 1,2-cyclopentanedione, 2-pyrrolidinone, niacinamide, 9,12-octadecadienoic acid, and ethyl ester
can provide the scientific basis for reasonable utilization of Phallus impudicus L..

An analytical method for the simultaneous determination of glucose, fructose, sucrose, kestose, nystose, and
fructofuranosylnystose in fructooligosaccharide products was developed by using high performance anion exchange
chromatography coupled with pulsed ampere detection (HPAEC-PAD). The analysis was performed on a CarboPacTM PA10
column（250 mm × 2 mm）by gradient elution using NaOH-NaAc as the mobile phase. The column temperature was set at 30 ℃,
and the flow rate was 0.3 mL/min. The results showed that the calibration curves developed for glucose, fructose, sucrose, kestose,
nystose and fructofuranosylnystose had a good linear relationship within the concentration range of 0.1–10 mg/L (r2 > 0.996 1).
The relative standard deviation for six repetitive determinations of each sugar was between 2.69% and 7.21%. This method is
convenient, simple, and sensitive for the detection of fructooligosaccharide products from the enzymatic hydrolysis of inulin.

The key flavor compounds of cooked rice were extracted by either solid phase microextraction (SPME) or
simultaneous distillation extraction (SDE) and determined by gas chromatography-mass spectrometric (GC-MS) analysis
using aroma extract dilution analysis (AEDA) based on odor activity value (OAV). As a result, 40 flavor compounds were
identified from cooked rice, including 13 aldehydes, 7 alcohols, 3 ketones , 4 esters, 4 phenols, pyridines, thiazoles, indoles
and furans. Aldehydes were the most abundant flavor compounds quantified in cooked rice. 2-Acetyl-1-pyrroline was the
most important flavor compound in cooked rice. Taken together, the two extraction techniques revealed that 2-acetyl-1-
pyrroline, vanillin, 1-octen-3-ol, nonanal, 4-vinylphenol, 4-vinyl guaiacol, hexanal, octanal, heptanal and pentanal played
key roles in the overall flavor profile of cooked rice.

The volatile oils of Myrica rubra cv. Biqi fruits at different developmental stages were extracted by steam distillation,
and their chemical components were identified by gas chromatography-mass spectrometry (GC-MS). A total of 85 volatile
oil components were identified and quantified from fruits at three developmental stages, which were predominated by alkenes
(34%–48%). Some volatile components were detected simultaneously in the volatile oils of Myrica rubra cv. Biqi fruits from
three developmental stages, which together accounted for up to 40% of the total amount of identified compounds, indicating that
the basic volatile components of Myrica rubra cv. Biqi fruits at different stages of maturity are quite similar. However, there
were differences in unique volatile oil components, especially in the most abundant ones, which were caryophyllene (36.9%),
viridiflorene (34.2%) and selinene (31.8%) in the fruits harvested on May 26, June 6, and June 15, 2013, respectively.

Volatile compounds of the new Dictyophora indusiata-fortified beef flavor were analyzed by simultaneous
distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed that by NIST 11
Mass Spectral Library searching and retention index comparison, a total of 169 compounds, including 26 alcohols, 21
aldehydes, 9 ketones, 18 organic acid, 4 phenols, 4 esters, 6 ethers, 49 hydrocarbons, 32 amines and others, were identified
when ether and dichloromethane were used as the solvents. Among the compounds identified, the contents of anethole,
α-zingiberene, β-sesquiphellandrene, β-bisabolene, eugenol, oleyl alcohol and n-hexadecanal were higher. Then the SDE
extract was analyzed by GC-olfactometry (GC-O), and the aroma-active compounds were identified by aroma extract
dilution analysis (AEDA). A total of 33 compounds, including 2-methyl-3-furanthio, α-cubebene, trans-bergamot glycerin ene,
β-caryophyllen and bisabolol, were identified, which made higher contributions to the flavor of the D. indusiata beef flavor.

This study was conducted to compare and analyze several quantitative assay methods for insoluble β-D-glucan
from yeast cell walls. It was indicated that the sample pretreatment by acid hydrolysis provided higher results for the determination
of β-D-glucan, while the results obtained by acid-enzymatic hydrolysis were more precise. Among different test methods for
glucose obtained after hydrolysis, the biosensor method was found to be faster, more stable and suitable for quality control in the
production process. Besides, α-glucan in the samples had a significant interference effect on the results of determination. Thus β-Dglucan
should be calculated by subtraction from total glucose of the glucose obtained from α-glucan.

This study analyzed 10 nucleosides and nucleobases in Polygonum multiflorum Radix and explored their effects
on the total content of nucleosides. Ten nucleoside and nucleobases in Polygonum multiflorum Radix were simultaneously
determined by ultra-performance liquid chromatography-tandem triple-quadrupole linear ion trap mass spectrometry (QTRAP
UPLC-MS/MS). The optimal equation describing total nucleoside content as a function of 10 nucleoside and nucleobases
was established by stepwise regression analysis. The results showed that the contents of uridine, adenine, guanosine and
cytidine were higher in Polygoni multiflori Radix. Stepwise regression analysis showed that uridine, cytidine and thymidine
had the most significant effects on the total content of nucleoside. The contents of uridine, cytidine and thymidine can be
used as an indicator the quality of for Polygonum multiflorum Radix based on total nucleoside, and provide a scientific basis
for constructing multiindicator quality evaluation system for Polygonum multiflorum Radix.

Radial furrow fertilization method was used to investigate the effect of different potassium fertilizer rates on
volatiles of “Chongyanghong” peach fruit as a major cultivar grown in Shaanxi province using peaches without potassium
fertilization as the control. Solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to
determine the composition and contents of volatile aroma components. A total of 82 volatiles were detected in the control (CK)
and three treatment (K1, K2 and K3) groupds, mainly including aldehydes, esters, alcohols hydrocarbons and ketiones. Meanwhile
12 characteristic aroma components were identified and the order of their relative contents in four groups was as follows: K3 <
K2 < CK < K1. In addition, compared with control, the potassium fertilizer increased the contents of aldehydes, hydrocarbons and
ketiones, but decreased the contents of alcohols and esters. Different volatiles were detected among different potassium fertilizer
rates, the content of fruity aroma compounds in fruits from the application of 0.47 kg of potassium fertilizer was the highest, (Z)-3-
hexyl acetate making the largest contribution to the aroma. The content of green aroma compounds in 0.70 kg potassium fertilizer
fruits was the highest, but with light fruity. Flowery aroma components existed in peach fruits grown in the soils fertilized with
0.47 kg and 0.93 kg of potassium, respectively, thus having a richer aroma. Therefore, applying 0.47 kg of potassium fertilizer can
make peach fruity aroma richer.

In this study, aroma components of the inflorescence of Pyrus sinkiangensis Yü. cv. ‘Korla Xiangli’ were
analyzed by using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass
spectrometry (GC-MS). The aroma components of bud and blossom were enriched by using a PDMS and a CAR/PDMS
SPME fiber, respectively, separated using gas chromatography by stepwise temperature programming, monitored by
mass spectrometry using electron ionization source, qualified by mass spectral library retrieval, and quantitated by an area
normalization method. The optimum extraction conditions were determined as follows: 4 g of samples were extracted for
25 min at 40 ℃. A total of 69 aroma components, including esters, alcohols, oleic acid and other compounds, were identified
from different flowering stages. This method can be used to determine aroma components of Pyrus sinkiangensis Yü.
cv.‘Korla Xiangli’ inflorescence owning to simple sample pretreatment, good repeatability and short analysis time.

This study aimed to explore the industrialization of traditional Chinese fermented shrimp paste the traditional
fermentation process, i.e., natural fermentation for 42 days at a constant temperature of 40 ℃. Variations in free amino
acid composition and volatile flavor composition during the fermentation process were detected using amino acid analyzer
and solid-phase micro-extraction combined with gas chromatography (SPME-GC-MS), respectively. Sensory evaluation
in combination with electronic nose (E-nose) was employed for comprehensive analysis and comparison of its flavor
characteristics with those of two commercial shrimp pastes (S1 and S2). It was found that the total content of free amino
acids in the traditional shrimp paste was increased from 2 590 to 7 826 mg/100 mL over the entire fermentation process;
and the contents of aldehyde and pyrazine compounds were increased significantly from 0.62% to 10.92%, and from 1.73%
to 8.48%, respectively, whereas the contents of amine and alcohol were significantly decreased from 77.4% to 13.35%,
and from 12.3% to 6.75%, respectively (P < 0.05). E-nose revealed the highest similarity in sensory flavor between
the laboratory-produced shrimp paste and the commercial sample S2, which was consistent with the results of sensory
evaluation. In addition, the combination of sensory evaluation, SPME-GC-MS and electronic nose can provide a good
method for monitoring changes in the flavor characteristics of shrimp paste during the fermentation process.

High performance liquid chromatography (HPLC) in combination with high-resolution mass spectrometry (HRMS)
was employed to analyze the characteristic flavor components of three kinds of famous Chinese green tea, including Xihu
Longjing, Huangshan Maofeng and Xinyang Maojian, and their fingerprints were established for variety discrimination.
As the results, 15 common characteristic flavor components were identified in the three kinds of green tea, which included
epigallocatechin gallate (EGCG), caffine (CAF), epicatechin gallate (ECG), and epigallocatechin (EGC) etc. Based on
the diversified typical discriminant functions established using the relative peak areas of 15 common characteristic flavor
compounds, 31 green tea samples were discriminated into three categories with an accuracy of 100% through stepwise
discriminant analysis.

The volatile components of maca from 8 producing regions in Yunnan province were extracted by headspace
solid-phase micro-extraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). A total of 69
volatile constituents were identified, of which 18 were common to all the tested samples. The identified volatile constituents
included 12 ketones, 10 aldehydes, 9 alcohols, 7 acids, 6 esters, 6 alkenes, 5 heterocyclic compounds, 4 nitriles, 4 aromatic
compounds, 3 phenols, 2 amines and 1 sulfoether compound. Among these volatile constituents, benzyl isothiocyanates,
benzaldehyde, benzyl cyanide, acetic acid, benzyl alcohol, dimethyl sulfide, 3-trimethoxy-benzaldehyde, 3-methoxyphenyl
acetonitrile, 4-methoxybenzyl isothiocyanates and N-phenylmethylene-benzenemethanamine were predominant. Comparison
by Excel and SPSS suggested that there were some differences in the type and content of volatile components identified
from maca samples from 8 producing areas in Yunnan province.

The volatile compounds of hawthorn vinegar were extracted by headspace solid-phase microextraction (HSSPME),
identified by gas chromatography-mass spectrometry (GC-MS) and finally quantified by using peak area
normalization method. A total of 49 compounds were isolated, 36 of which were structurally identified, accounting for
98.91% of the total volatile substances. These volatile compounds included 11 esters, 6 acids, 11 alcohols, 1 aldehyde, 2
ketones, and 5 other components. The order of volatile compounds that contributed to the flavor of hawthorn vinegar was
esters (40.12%), acids (33.63%), alcohols (21.79%), aldehydes (0.05%), ketenes (0.57%), and other components (1.55%).
The main flavor components of hawthorn vinegar were acetic acid, ethyl acetate, ethyl alcohol, acetate -3-methyl-1-butanol,
benzoic acid-ethyl ester, 3-methyl-1-butanol, hexanoic acid-ethyl ester, hexanoic acid, benzenecarboxylic acid, acetic acid-
1-methypropyl ester, 2-butanol, phenylethyl alcohol, octanoic acid, and 2-methoxy-4-methy-phenol, which were jointly
responsible for the unique aroma characteristics of hawthorn vinegar. This study provides a scientific basis and theoretical
reference for establishing an evaluation system for aroma characteristics of hawthorn vinegar.

The contents of cholesterol, lecithin and vitamin E in green-shelled embryonated chicken eggs and brownshelled
embryonated chicken eggs were determined colorimetrically with a microplate reader. The data showed that the
cholesterol level was decreased significantly with prolonging incubation time showing the maximal decline between days
5 and 12. After day 12, the cholesterol level remained constant. Lecithin level showed no significant change. Vitamin E
content was gradually increased, until day 12 it was about 4 folds higher than that on day 0 and thereafter, its maximum
level was maintained. At day 0, the cholesterol content of green-shelled embryonated chicken eggs was significantly lower
(P < 0.01) and was 79.37% as compared to the brown-shelled ones, while after days 12, there was no significant difference
between them (P > 0.05). Regardless of hatching, vitamin E content of green-shelled embryonated chicken eggs was
extremely significantly higher than that of the brown-shelled ones (P < 0.01). Lecithin content of green-shelled embryonated
chicken eggs was not significantly different from that of the brown-shelled (P > 0.05). These results indicated that the same
nutrients in two kinds of embryonated eggs shared the consistent trend and that the embryonated chicken eggs after 12 days
of incubation was more suitable for human consumption because of the lower level of cholesterol, the significantly higher
content of vitamin E and the abundance of lecithin.

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GCMS)
has been successfully applied to analyze and compare volatile flavor compounds of green tea beverages from different
regions by the combined use of correlation analysis and odor active value (OAV). The results showed that the total aroma
content of low-sugar green tea beverage were much greater than that of free-sugar tea beverage. Although the main aroma
components of green tea beverages from different regions were different, common ingredients, including linalool and
limonene, still existed; the contents of esters, ketones and alkenes in green tea beverage from mainland China were higher
while the contents of alcohols, alkenes and aldehydes in green tea beverage from Japan were higher; and the contents of
esters and alcohols in green tea beverage from Taiwan, China were higher, while the content of alkene was much lower than
that in mainland China and Japan. Ten volatile compounds were highly correlated with aroma attributes, such as (E)-linalool
oxide (0.93**), which was found to be significantly and positively correlated with floral aroma, (Z)-3-hexenol (0.90*) and
β-cyclocitral (0.92**), which were found significantly positively correlated with green flavor, β-ionone (-0.92**), which
was found to be significantly negatively correlated with fruity aroma, β-damascenone (0.95**) was found to be significantly
and positively correlated with sweet aroma, and 1-ethylpyrrole, which was found to be significantly and positively correlated
with roast. There were six major components contributing mostly to the whole aroma, including β-damascenone, β-ionone,
linalool, damascone, decanal and limonene.

In this study, the free and bound flavor compounds of the fruit wines produced by Saccharomyces cerevisiae
fermentation for 90 days of Satsuma mandarin (Citrus unshiu Marc. cv. Owari) juice with and without filtration were
analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). Gas
chromatography-mass spectrometry olfactometry (GC-MS-O) was used to evaluate the odor properties and intensity. The
results showed that the juice filtration had a significant impact on the flavor compounds of Satsuma mandarin wine and
gave rise to significant differences in the types and contents of free and bound flavor compounds. The flavor compounds of
Satsuma mandarin wine were summarized into the following groups: hydrocarbons, alcohols, aldehydes, ketones, esters,
and acids, and the contents of free flavor compounds were higher than those of the bound ones. Esters and alcohols were the
main flavor compounds but the bound acids which act as flavor precursors were not detected in the wine. The results of GCMS-
O indicated that the two wines were significantly different in the composition of free and bound flavor compounds. A
total of 8 characteristic free flavor substances were found in the wine without pomace, accounting for 67.81% of total flavor
compounds, among which 5 compounds existed in bound form, accounting for 56.47% of total flavor compounds. A total
of 7 and 5 characteristic free and bound flavor substances were found in the wine with pomace, accounting for 48.35% and
24.21% of total flavor compounds, respectively. Thus, there are large differences in the characteristic flavor substances in
orange wines with and without pomace.

This study aimed to analyze the nutritional composition, active constituents and heavy metal contents of Moringa
oleifera leaves from different regions in Yunnan province. Samples were selected from six representative regions of Yunnan
province. The results showed that the leaves of Moringa oleifera from Dehong contained the highest protein content of
28.4%. Moringa oleifera leaves from six regions contained up to 9.27% essential amino acids and the total amount of amino
acids in the samples from Dehong was 20.54% which contained 150.00 mg of vitamin C/100 g. Among the six regions,
Moringa oleifera leaves from Pu’er contained the highest contents of soluble polysaccharide and crude fiber, which were
13.27% and 34.47%, respectively. Calcium content in Moringa oleifera leaves from Dali was 2.78%. In addition, Moringa
oleifera leaves also contained abundant lysine and other essential amino acids as well as polyphenols with less heavy metal
pollution and were green, non-pollution and highly safe to consume.

Anthocyanidins from blueberries and blueberry wine lees were purified by XAD-7HP macroporous resin
chromatography. Anthocyanidins from blueberry wine were purified and concentrated by solid phase extraction (SPE)
using a Supelclean ENVI-18 cartridge. High performance liquid chromatography with diode array detection combined
with electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) was used to analyze the anthocyanidin
composition of extracts. Antioxidant activity of anthocyanidins in blueberries and blueberry wine lees was evaluated. The
results indicated that the contents of anthocyanidins in the extracts from blueberries, blueberry wine lees and blueberry wine
were (210.52 ± 5.74), (151.12 ± 0.88), and (8.93 ± 0.14) mg/g, respectively. A total of eleven anthocyanins were identified
in the extracts from blueberries while twelve anthocyanins in the extracts from blueberry wine lees, among which three
anthocyanins were acidylated. Nine anthocyanins in the extracts from blueberry wine were identified, one of which was
acidylated. The IC50 values of ABTS radical scavenging activity for anthocyanidins from blueberries and blueberry wine
lees were (1.43 ± 0.02) and (1.19 ± 0.03) μg/mL, respectively, while those for scavenging effects on 1,1-diphenyl-
2-picrylhydrazyl (DPPH) radical were (3.28 ± 0.03) and (2.41 ± 0.01) μg/mL, respectively. Free radical scavenging
effects and reducing power of the anthocyanins from blueberris and blueberry wine lees were much stronger than those
of VC. The results indicated that the antioxidant activity of anthocyanidins in blueberry wine lees was much stronger
better than that of blueberries.

In this study, highly-fluorescent and water-soluble CdTe quantum dots (QDs) were used as fluorescence probe
to quantitatively detect Cu2+ in preserved egg samples. Using thioglycollic acid (TGA) and thioglycerol (TGOL) as the
stabilizers, the CdTe QDs were synthesized in water phase. The luminescent characteristics of CdTe QDs were studied
using UV-visible spectrophotometry and fluorescence spectroscopy. This experiment investigated the mechanism of the
fluorescence quenching effect of Cu2+ on CdTe QDs and based on the quenching effect, a method for detecting trace Cu2+
using QDs as a probe was established. The results showed the relationship between Cu2+ concentration in the range from 10
to 200 nmol/L and the quenching intensity of CdTe QDs (F) was fairly linear with high correlation coefficient (R2 = 0.997).
The limit of detection was 0.96 nmol/L, and the developed method presented relatively high selectivity and sensitivity. This
method was successfully applied to the analysis of preserved egg samples. The precision, expressed as relative standard
deviation (RSD), was 1.47%–3.01%, and the recovery rate was between 104% and 108%.

建立液相色谱-质谱联用法测定白酒中8 种人工合成甜味剂的快速分析方法。液相色谱-质谱在负离子模式下，通过选择离子模式方式进行检测。8 种人工合成甜味剂在质量浓度0.04～2.0 mg/L范围内线性关系良好，相关系数为0.99，方法的定量限为0.04 mg/L，加标水平为0.1、0.5、1.0 mg/L和2.0 mg/L时，加标回收率为75.3%～109.3%，相对标准偏差为0.16%～8.85%。结果表明该方法简单、灵敏、准确，各项技术指标均满足国内外法规要求，可用于白酒中8 种人工合成甜味剂的检测。

This study aimed to obtain tea matrix reference material containing acetamiprid residues to be used for
quality system control of analytical chemistry laboratory, Acetamiprid solutions were sprayed on organic tea at a dosage
of 0.05 mg/kg. After being dried in the shade, milled and mixed, tea matrix sample containing acetamiprid residues
was obtained. The homogeneity was tested by random sampling method and the stability was examined by linear
model method. The certification was finally carried out by multiple laboratories. The results showed that the contents
of acetamiprid were not significantly different in these samples and no significant degradation was observed within 180
days at -10 ℃. The certification results showed that the standard value of acetamiprid content of tea reference material
was 0.0417 mg/kg and the expanded uncertainty (95% confidence interval) was 0.004 25 mg/kg.

With the aim of developing an optimal sample preparation method for the determination of gardenia yellow
in meat products by high performance liquid chromatography (HPLC), orthogonal design methodology was employed to
optimize the recovery rate of gardenia yellow from samples with respect to four extraction conditions including solid/solvent
ratio (g/mL), ultrasonic extraction time and extraction number. The optimal extraction conditions were achieved as follows:
samples were ultrasonically extracted twice for 20 min each using methanol with a solid/solvent ratio of 1:6 (g/mL). The
HPLC method established based on these optimized extraction conditions exhibited a good linear relationship in the range
from 0.5 to 50 mg/mL with correlation coefficient of higher than 0.999 and a detection limit of ≤ 0.07 μg/g for crocin and
crocetion in meat products. The mean spike recovery rates for both gardenia yellows in meat products were in the range of
83.51%–96.00% with a relative standard deviation (RSD) of ≤ 2.94%. This method is accurate, simple, quick and suitable
for the determination of crocin and crocetion in meat products.

Purpose: To develop a protein microarray method for the simultaneous detection of multiresidues of two
veterinary drugs, sulfonamides and quinolones, in milk with a visual protein chip. Methods: A 96-well microplate was
used as solid support, on which artificial antigens of sulfonamides and quinolones were immobilized, respectively. After
immobilization, a mixture of antibodies to two analytes and either standard solutions containing the analytes or samples were
added to the array reaction area. Silver nanoparticles (AgNPs)-labeled goat anti-mouse IgG were used as an indicator and
nanosilver enhancement technique was applied to amplify the detection signals, producing black image on array spots visible
with naked eyes. The signals were detected with a visual scanner; therefore the analyte residues could detected quantitatively.
Results: The linear ranges for sulfonamides and quinolones were 0.3–7.2 ng/mL and 0.4–18 ng/mL respectively. The
recovery rates were in the range of 83% to 110% for milk samples at spiked levels of 0.5/0.5, 2.0/3.0, and 5.0/15.0 ng/mL
with coefficient of variation (CV) values < 10%. Conclusions: These results indicate that the protein microarray method is
suitable for the routine screening of multiresidues of sulfonamides and quinolones in milk.

A novel disposable microfludic chip was developed for rapid detection of pesticide residues in agricultural
products, which integrated sampling, enzyme inhibition reaction, color development and detection chamber. By coupling
with a laboratory-prepared colorimetric detection device, the chip could provide a simple, easy to use, low-cost and sensitive
approach for rapid detection of organophosphate and carbamate pesticides on site. Due to pre-storage of biochemical
reagents in the chip, the detection could be achieved within 7 min by just one injection. The limits of detection (LOD) of
the method were 0.02 mg/L for carbofuran and 0.6 mg/L for dimethoate, the recoveries of carbofuran from spiked samples
were in the range of 95.0% to 103.3%. Furthermore, this microfludic chip had a long storage life of up to 30 days. The
microfluidic chip coupled with laboratory-prepared detection device is expected to achieve an automatic detection process,
and is particularly suitable for on-site, rapid, and high-throughput screening of pesticide residues by non-professionals.

The purposes of the present study were to investigate the effect of the combined treatment with calcium chloride
and the antagonistic yeast Meyerozyma guilliermondii for control of postharvest athracnose caused by Colletotrichum
gloeosporioides on mango fruit and to analyze the effect of CaCl2 on the growth of the pathogen and yeast as well as the disease
resistance. The results indicated that the biocontrol activity of M. guilliermondii at 1 × 108 CFU/mL on anthracnose decay
was enhanced by combination with 40 g/L CaCl2 treatment. The combined treatment with M. guilliermondii and 40 g/L CaCl2
resulted in a remarkably improved control of the disease in comparison with the treatment with M. guilliermondii or 40 g/L
CaCl2 alone. In addition, 40 g/L CaCl2 inhibited mycelial growth of pathogens and enhanced the population of M. guilliermondii
in the wounds of mango fruits. Meanwhile, the combined treatment induced higher defense-related enzymes activities than
either alone. Thus, these results suggested that 40 g/L CaCl2 could improve the biocontrol activity of M. guilliermondii on the
control of postharvest athracnose decay caused by C. gloeosporioides in mango fruit, directly by inhibiting mycelial growth of
pathogens and increasing population size of antagonist and indirectly by enhancing disease resistance.

This study aimed to evaluate the freshness of fillets processed from live perch stored at refrigeration (4 ℃) and
partial freezing (-2 ℃) with vacuum packaging. Changes in total viable counts (TVC), pH value, total volatile basic nitrogen
(TVB-N) value, K value and sensory evaluation were measured. The volatile odor was determined by electronic nose (E-nose)
and analyzed using principal component analysis (PCA). The results showed that the TVC and K value of perch fillets
increased during storage, more slowly at the lower storage temperature. pH value appeared to have an ascending trend
after an initial decline during the early storage stage. Meanwhile, the results of E-nose were consistent with TVC and
K value, and therefore could be used to identify the freshness of perch fillets. Taking all these indicators into account,
compared with refrigeration, storage of vacuum packaged perch fillets at partial freezing (-2 ℃) was an effective
method to keep the freshness.

The polypropylene carbonate-soy protein isolate (PPC/SPI) composite film was prepared by extrusion using
glycerol as a plasticizer. The mechanical properties, opacity, and water resistance (water absorption and water-soluble) of
the composite film were studied as a function of PPC/SPI ratio (m/m), and the thermal properties and structure were also
examined. The study indicated that with increasing PPC/SPI ratio (from 1.0:1, 1.5:1, 2.0:1, 2.5:1 to 3.0:1), the flexibility and
opacity of the composite film were increased, water absorption gradually became lower, mass loss was significantly reduced.
Moreover, the PPC/SPI composite film exhibited good thermal stability and its structure was dense, uniform and stable.

This study aimed to clarify the effects of cold storage time on aroma components of grape during subsequent shelf
life at room temperature. Suffolk Red seedless grapes were detected for changes in volatile components during the shelf life
(on days 0, 3 and 6) after cold storage for 15 and 45 days by head space solid-phase microextraction (HS-SPME) combined
with gas chromatography-mass spectrometry (GC-MS) and for changes in aroma components during the shelf life after
cold storage for 15, 30, 45 and 60 days using electronic nose (e-nose). The results showed that volatile components of grape
were mainly composed of esters, aldehydes and alcohol, with ethyl acetate, aoba aldehyde, n-hexyl alcohol, leaf, citronellol
being the major volatile components. After cold storage for 45 days, the relative contents of esters and alcohols were lower
than those of the grapes stored for 15 days whereas the content of aldehydes was higher in the grapes cold-stored for 45
days during the shelf life. E-nose combined with linear discriminant analysis (LDA) could effectively distinguish the grapes
cold-stored for different times. Volatile aroma components of grapes were not overlapped during the shelf life after all cold
storage periods except on days 0 and 3 of the shelf life after 15-day cold storage, that was, volatile components of grapes
varied widely with prolonged storage time at room temperature after cold storage, which could be distinguished effectively
by e-nose. Loading analysis (LA) showed that hydrogen sulfide and terpenes (W1W), aroma components (W1S), and ethanol
(W2S) sensors were the major contributors to volatile odors, which was consistent with the results of HS-SPME-GC-MS
analysis. Therefore, it is feasible to use HS-SPME-GC-MS combined with electronic nose to distinguish grapes during the
shelf life at room temperature after cold storage for different times based on their aroma components.

Fresh perch was dry salted with the addition of star anise extract at different concentrations (0, 100, 300, and
500 mg/kg). The inhibition of microbial growth and biogenic amine formation during the processing and storage of drycured
perch was studied. The results showed that the star anise extract significantly reduced total plate count, the numbers
of Enterobacteriaceae and Staphylococcus aureus compared to the control (P < 0.05), but the inhibitory effects on lactic
acid bacteria were not significant (P > 0.05). Five biogenic amines were detected during the processing and storage of drycured
perch, including putrescine, cadaverine, histamine, tyramine and phenethylamine. The star anise extract had significant
inhibitory effect on these biogenic amines. The total content of biogenic amines increased first, reaching a maximum after
storage for two weeks, and then decreased. The treatment with 300 mg/kg star anise extract gave the lowest content of
biogenic amines, (283.97 mg/kg), which was reduced by 29.01% compared with the control.

Experiments were performed to investigate the effects of 7 kinds of baggs on fruit flavor quality of “Abubai” peaches
from Shaanxi province using non-bagged fruits as control. Solid phase micro extraction-gas chromatography-mass spectrometry
(SPME-GC-MS) was used to determine the composition and content of aroma compounds in peach fruits. A total of 89 different
volatile compounds were detected in “Abubai” peach fruits, and the order of the contents of aroma substances was found
to be as follows: control > single-layer white plastic film bag > double-layer, miscellaneous outer, black inner paper bag >
monolayer black non-woven fabrics > double-layer black bag > monolayer, yellow outer, black inner paper bag > double-layer,
yellow outer, red inner paper bag > double-layer, red outer, black inner paper bag. In addition, aldehydes, alcohols, esters and
hydrocarbons were detected as the major aroma components. Compared with controls, bagging improved alcohol contents and
increased acid contents in peach fruits but decreased the contents of aldehydes and esters. The characteristic aroma components
were also different among bagged fruits, and the lactone contents of fruits in single-layer, yellow outer, black inner paper bag
were higher than those of the fruits in other bags, which can be primarily responsible for the peach aroma. Therefore, in term of
the internal and external quality performance of bags on fruit, a single-layer, yellow outer and black inner paper bag is the most
suitable bag for “Abubai” peaches in Guanzhong area of Shaanxi province due to providing the fruit with a good color and flesh
firmness and appropriate contents of soluble solid and titratable acids as well as strong aroma.

The aim of this study was to examine the effect of 1-methylcyclopropene (1-MCP) pretreatment on the volatile
components of chili peppers during storage. The volatile components of chili peppers during 10 ℃ storage were determined
and analyzed by using head space solid-phase microextraction and gas chromatography mass spectrometry (HS-SPMEGC-
MS) combined with the electronic (E) nose technology. A total of 52 volatile components were identified from the chili
peppers, mainly including aldehydes, alcohols and esters. Pretreatment of chili peppers with 1-MCP effectively delayed the
decline in aldehydes, esters and acids, also inhibited the increase in alcohols, hydrocarbons and other volatile components,
maintained good volatile composition and delayed the change in its flavor. The volatile components of chili peppers stored
at 10 ℃ were also measured by E-nose and analyzed using principal component analysis, loadings analysis and linear
discriminant analysis. The results obtained by E-nose and HS-SPME-GC-MS showed that 1-MCP treatment had substantial
effects on the composition of volatile components, which took place on days 15–35, in particular, significant changes were
observed on day 15, which represented the turning point for the freshness of chili pepper during 10 ℃ storage.

The aim of this work was to evaluate the anti-melanosis and preservative effect of slurry ice in combination
with 4-hexylresorcinol (4-HR) (or sodium phytate) and stable-state chlorine dioxide (ClO2) on fresh shrimp (Litopenaeus
vannamei). The evaluations of sensory quality, total volatile basic nitrogen (TVB-N), total bacterial count, texture profile
and polyphenol oxidase (PPO) activity were done on the treated shrimps during subsequent chilling storage. The results
indicated that the shrimps treated by slurry ice alone were tarnishes, thought the muscle was still soft and springy after 12
days of chilling storage. However, the samples treated by combination of slurry ice with 4-HR (or sodium phytate) and
ClO2 showed clear shells and tentacle; the muscle was still elastic and the sensory quality was significantly better than that
of those solely treated by slurry ice. The combined treatment with slurry ice, 0.030 g/L 4-HR and 0.05 g/L ClO2 showed
the optimal preservative effect on L* and b* values in shrimps during the storage period. After 16 days of storage, the
values of TVB-N, total bacterial count, elasticity, chewiness, and PPO activity of shrimps treated by slurry ice alone were
9.43 mg/100 g, 6.21 (lg(CFU/g)), 0.56 mm, 7.43 mJ, and 10.83 U/g, respectively, compared with the corresponding values
of 15.87 mg/100 g, 4.90 (lg(CFU/g)), 0.80 mm, 8.55 mJ, and 7.67 U/g in those treated by combination of slurry ice with 4-HR
and ClO2, which showed the combined treatment has significantly better preservative effect on shrimps (P < 0.05). Overall,
the combination treatment is suitable for ocean shipping and long-distance transport of chilled shrimp, as well as for storing
fresh shrimp in supermarkets.

This study aimed to investigate the influence of varieties on the storability of green walnut (Juglans regia L.)
fruits. Green walnut fruits from three early-fruiting, mid-late ripening varieties, ‘Liao 2’, ‘Luguang’, and ‘Xifu 2’, were
stored at 0–1 ℃ and relative humidity (RH) of 85%–90%. Changes in physiological and biochemical properties of green
husk and kernel traits were measured to investigate the effectiveness of quality preservation. The results indicated that the
peak ethylene production rate appeared on 30 of storage for ‘Liao 2’ fruit, being 6 d earlier than for ‘Xifu 2’ and ‘Luguang’,
and the peak value was about 4 folds higher than those for the latter two varieties. Two respiration peaks of ‘Liao 2’ fruit
appeared on days 12 and 36, respectively, each being 6–12 days later than those of the other two varieties. Among three
varieties, ‘Liao 2’ decayed most slowly. at the end of 48-day storage, decay indexes (DIs) of ‘Liao 2’, ‘Luguang’, and ‘Xifu
2’ were 14.0%, 17.8%, and 21.1%, respectively. The activities of PPO and POD, and the content of phenols and flavonoids
in green husk of Liao 2 were continuously lower than those of the other two varieties. After 48-day storage, the changes in
soluble protein, acid value, peroxide value of walnut kernel of ‘Liao 2’ were minimal. It is concluded that low activity of
phenol oxidation in green husk of ‘Liao 2’ contributes to its better storage tolerance.

This study was conducted to explore the effect of ultraviolet (UV-C) treatment on sensory, nutritional and
physiological characteristics of cassava tubers, aiming to provide technical guidance for short-term storage and preservation
of cassava. Tubers of the cassava cultivar ‘Southern China 5’ were irradiated by 254 nm UV light for different periods and
quality characteristics of cassava tubers were determined during subsequent storage. Results showed that compared to the
control, UV-C treatment significantly delayed the drop of tuber hardness and the changes in color, retarded the increase in
total soluble solids (TSS) and starch degradation, inhibited the accumulation of malondialdehyde (MDA), maintained the
enzymatic activities of superoxide dismutase (SOD) and polyphenol oxidase (POD) at a high level, maintained the quality
of cassava tubers, and delayed the maturation and softening processes. Taken together, 30 min UV-C irradiation is optimal
to keep the quality of cassava, followed by 20 min UV-C irradiation, and UV-C irradiation for 10 min provides the worst
preservation of cassava quality.

The effects of 80% oxygen modified atmosphere packaging on microbial populations and quality maintenance of
Agaricus bisporus were studied during cold storage at (5 ± 1) ℃. Results showed that during the process of storage, highoxygen
atmosphere could inhibit the growth of moulds and yeasts in Agaricus bisporus, and also had a significant inhibition
on the total number of Pseudomonas genus. In the early stage of the storage, high oxygen packaging could inhibit the
increase in the total number of mesophilic bacteria, but in the late storage instead promote its growth. Compared with control
groups, high-oxygen atmosphere packaging could maintain a high sugar content, inhibit the decline of ascorbic acid content,
and also maintain good sensory quality, but it had no significant effect on protein contents in Agaricus bisporus.

In this study, the mechanism by which the antagonistic bacterium Burkholderia contaminans B-1 induces
resistance to Botrytis cinerea in postharvest Muscat grape berry was investigated. The results showed that B. contaminans
B-1 reduced significantly the rot rate of postharvest grape berries. Compared with the control, the rot rates of the stem and
fruit treated with B. contaminans were decreased by 69.58% and 63.93%, respectively. B. contaminans B-1 could affect the
phenylpropanoid metabolic pathway, reactive oxygen species metabolic pathway, and the activities of resistance-related
enzymes. Treatment with B. contaminans B-1 enhanced the activities of phenylalanine ammonia-lyase (PAL), peroxidase
(POD), superoxide dismutase (SOD) and polyphenloxidase (PPO). B. contaminans B-1 also increased hydrogen peroxide
(H2O2) content and delayed the peak time of catalase (CAT) activity, and enhanced the activities of resistance-related
enzymes, chitinase (CHI) and β-1,3-glucanase (GLU), in grapes.

This study examined the effects of different storage temperatures and storage times on the contents of
5-hydroxymethylfurfural (5-HMF), 10-hydroxy-2-decanoic acid (10-HDA) and arginyl fructosyl glucose (AFG) in 10 royal
jelly samples by high performance liquid chromatography (HPLC). The results showed that the content of 10-HDA was
stable and did not change with storage temperature and time. However, the contents of 5-HMF and AFG in royal jelly were
increased with increasing storage temperature and prolonging storage time. Thus, 5-HMF and AFG but not 10-HDA can be
used as indicators to evaluate the freshness of royal jelly. In addition, 10-HDA was the endemic component in royal jelly,
and its content directly influenced the health benefits of royal jelly. Therefore, the combination of 5-HMF, 10-HAD and
AFG enables accurate evaluation of the quality of royal jelly.

In order to understand the effects of 1-methylcyclopene (1-MCP) treatments at different concentrations (0.2,
0.6, and 1.0 μL/L) on the aroma components in ‘Yate’ kiwifruit, the aroma compounds were detected by solid phase
microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose (e-nose). A total
of 45 aroma components were detected from ‘Yate’ kiwifruit, among which, hexanal, (E)-2-hexenal, ethyl butyrate, and
1-octene-3-alcohol made a larger contribution to the aroma. The total content of aroma compounds in kiwifruit was reduced
by 1-MCP treatment. Among three concentrations tested, 0.6 μL/L 1-MCP treatment led to the highest total content of aroma
compounds. The results of e-nose showed that there were differences in the aroma characteristics of the fruit between control
and different concentrations of 1-MCP treatments, which could be completely discriminated using principal component
analysis (PCA). In conclusion, while 1-MCP treatment is not recommended from the perspective of retaining aroma, given
its weakest impact on the aroma and its effectiveness in prolonging the storage period and shelf life, 1-MCP at 0.6 μL/L is
suggested to be used to treat ‘Yate’ kiwifruit.