The purpose of this work was to obtain Chinese yam powder with better solubility and reconstituability through
enzymatic hydrolysis followed by spray drying. The optimization of spray drying parameters for improved drying efficiency
was carried out by using response surface methodology (RSM), where the effects of air-inlet temperature, hot air flux and
feed flow rate on the powder yield of dried yam were analyzed. Proximate composition and properties of the power product
were determined. Results showed that the total soluble solids content of yam hydrolysate was 82.79% when the hydrolysis
was performed using 0.2% α-amylase for 45 min at 70 ℃ and initial pH 7.0; after subsequent vacuum concentration to
17%, the hydrolysate was spray dried at an air-inlet temperature of 180 ℃, air flow rate of 28.60 m3/h, and feeding rate of
1 060 mL/h, resulting in a powder yield of 37.59% with good solubility, color and flavor, water content smaller than 5%, and
high suitability for long-term storage. Therefore, the combination of enzymatic hydrolysis and spray drying method allows
the production of higher-quality Chinese yam powder.

Purpose: To optimize the extraction conditions for anthocyanins from Padus racemosa fruits by cellulose
hydrolysis, and to detect the protective effect of the extracted anthocyanins on H2O2-induced damage in Ins-1 cells. Methods:
The optimization was performed by single factor and orthogonal array experiments. The protective effect of Padus racemosa
anthocyanins on Ins-1 cells were examined by morphological observation, MTT assay and DCFH-DA fluorescent probe
method. Results: The optimal extraction conditions were achieved by carrying out cellulose hydrolysis at 60 ℃, pH 3.5 and
an enzyme dosage of 9 mg/g with a solid/liquid ratio of 1:35 (g/mL). Under these conditions, the yield of Padus racemosa
anthocyanins was (0.956 ± 0.027) mg/g. Padus racemosa anthocyanins protected Ins-1 cells from damage induced by H2O2
as indicated by morphological observation and MTT assay, and strongly scavenged reactive oxygen species in the DCFHDA
fluorescent assay. Conclusions: Enzymatic hydrolysis is an effective method for extracting anthocyanins from Padus
racemosa, and the extracted anthocyanins strongly protect against H2O2-induced damage in Ins-1 cells.

The extraction of flavonoids from leaves of Lonicera japonica Thunb. (L. japonica) was optimized by the
combined use of single factor experiments and response surface methodology. For this purpose, a second-order rotation
combination experimental design was conducted using ethanol concentration, extraction temperature, ratio of solvent to
materials and ultrasonic power as the independent variables. The in vitro antioxidant activity of the obtained flavonoids
was studied. Results indicated that the highest yield of flavonoids of 15.67% was achieved when the extraction was carried
out with an ultrasonic power of 250 W using 60% ethanol as the extraction solvent at a solvent/solid ratio of 65:1 (mL/g),
which was in good agreement with the model predicted value. Antioxidant tests showed that the flavonoids extracted from
the leaves of L. japonica possessed strong antioxidant ability, and the superoxide anion free radical scavenging capacity was
negatively correlated with reaction time but positively correlated to their concentration. The IC50 for scavenging hydroxyl
radical was 0.11 mg/mL, a 34-fold increase over that of control.

In order to establish the optimal conditions for the ultrasonic emulsification of phytosterol using a sucrose ester
emulsifier, we investigated the effect of ultrasonic power, sonication time, phytosterol concentration, ultrasonic frequency,
temperature and sucrose ester concentration on the absorbance of emulsified phytosterol using single factor experiment and
response surface methodology. Results showed that the absorbance value of emulsified phytosterol under the optimized
conditions of ultrasonic treatment for 35 min at 330 W, 28 kHz and 30 ℃, 0.53% phytosterol, and 6% sucrose ester was
experimentally measured as 1.57, which was basically consistent with the theoretically predicted value. The stability of
phytosterol emulsion prepared by the ultrasonic method and hot water bath method was compared. The particle size and
morphology of the phytosterol emulsion obtained in this study indicated better stability and smaller and more uniform
particle size compared with that prepared by hot water bath method as observed through an inverted microscope.

Using gum arabic and β-cyclodextrin as wall materials, blend microcapsules of phytosterol esters and puerarin
were prepared by a spray drying method. The influences of emulsifier composition, emulsifier dosage, solids content, core
material-to-wall material ratio, and gum Arabic-to-β-cyclodextrin ratio on emulsion stability were investigated as well as
the influences of inlet temperature, outlet temperature and homogenization pressure on microencapsulation efficiency. The
optimum processing parameters for the preparation of composite microcapsules were determined by combined use of single
factor and orthogonal array experiments as follows: emulsifier dosage (sucrose ester : monoglyceride = 6:4, g/g), 0.7%; solid
content, 20%; core material/wall material ratio, 0.25:1; wall material composition, acacia senegal:β-cyclodextrin = 5:5; inlet
temperature, 180 ℃; outlet temperature, 75 ℃; and homogenization pressure, 25 MPa. Under the optimum conditions, the
microencapsulation efficiency of phytostetol esters and puerarin were 89.04% and 80.15%, respectively. The composite
microcapsule was a milky white, uniform fine powder that smells pure. It had a moisture of 3.57%, density of 0.568 g/mL
and solubility of 95.11%, and exhibited high storage stability.

This study explored the preparation of glucomanno-oligosaccharides by the hydrolysis of konjac gum with
purity more than 95% using a new high-yield β-mannanase with high degradation efficiency of hemicellulose secreted by
Bacillus subtilis BE-91. Based on one-factor-at-a-time experiments, a four-variable, three-level orthogonal array design was
applied to optimize the hydrolysis process of konjac gum, and thin layer chromatography (TLC) was used to qualitatively
analyze the products. Results showed that the optimal experimental conditions that provided maximum hydrolysis efficiency
(35.96%) were determined as follows: konjac gum concentration, 0.33 g/100 mL; β-mannanase dosage, 6 U/g; hydrolysis
time, 1 h; and hydrolysis temperature, 60 ℃. The hydrolysis rate of the konjac gum obtained under these optimal conditions
was 35.96%. The hydrolysis products were mostly oligosaccharides with a polymerization degree of 2–6. The enzymatic
approach to the preparation of glucomanno-oligosaccharides possesses the advantages of lower enzyme consumption, shorter
hydrolysis time, and higher-purity products which have broad application prospects in the preparation of functional foods.

The ultrasonic-assisted extraction of polyphenols from pomegranate peel was optimized through the combined
use of single factor method and response surface methodology. The optimal extraction parameters were found as follows:
ethanol concentration, 40%; ultrasonic power, 250 W; extraction temperature, 60 ℃; material/liquid ratio, 1:27.5 (g/mL);
and extraction time, 39.3 min. The yield of polyphenols was (1.13 ± 0.26) mg/g under these conditions. Polyphenols
compounds were extracted from the peel, pulp or seed of pomegranate under the optimal conditions, and their antioxidant
activities were evaluated and compared. The results showed that the antioxidant activity of different fruit parts of
pomegranate was in the decreasing order: peel > seed > pulp. The present study also found that after treatment with artificial
gastric fluid, the antioxidant activity of pomegranate peel was significantly increased (P < 0.05) but was significantly
decreased after treatment with artificial intestinal fluid (P < 0.05). The results suggested that the changes in the structure and
function of polyphenols in artificial gastric and intestinal fluids were different.

The response surface methodology was used to optimize the drying conditions for shiitake mushroom using
infrared radiation. Using Box-Behnken design, a quadratic regression model was established indicating the effects of drying
temperature, slice thickness and radiation distance at 3 levels each on color L value, rehydration ratio, hardness, amino acids
and total sugar contents. Results showed that drying temperature was the major factor affecting the quality of dried shiitake
mushroom, followed by slice thickness. Color L, rehydration ratio, hardness, amino acids and total sugar content of shiitake
mushroom decreased with increasing temperature. A decrease in color L, rehydration ratio, and total sugar content was
observed with increasing slice thickness, yet amino acid content initially increased and then declined. The optimum drying
conditions were determined as follows: drying temperature, 55 ℃; slice thickness, 4.5 mm; and radiation distance, 120 mm.
Under these conditions, color L, rehydration ratio, amino acid content and total sugar content were measured to be 58.56, 5.32,
495.63 g, 818.12 mg/100 g and 281.37 mg/g, respectively, which were in close agreement with the values predicted by the
developed model.

In order to determine the optimum conditions for producing iron-biofortified germinated brown rice, the effect
of rice varieties, iron nutrition fortifiers, iron concentration, soaking temperature soaking time, germination temperature, and
germination time on the contents of organic iron and γ-aminobutyric acid (GABA) were investigated. Results showed that
the contents of organic iron and GABA were significantly increased in the “Lühan No. 1” cultivar of germinated brown rice
after being treated with 0.005 mol/L FeSO4. The optimal conditions for iron biofortification of brown rice during germination
were obtained as follows: iron concentration, 0.005 mol/L; soaking temperature, 30 ℃; soaking time, 10 h; germination
temperature, 32 ℃; and germination time, 44 h. Under these conditions, the content of organic iron was (405.48 ± 9.18) mg/kg,
a 51-fold increase over that of ordinary germinated brown rice. The majority of organic iron in the germinated brown rice
was bound to proteins, accounting for 53.74% of the total iron. The GABA content was (508.04 ± 13.50) mg/kg, which was
14 times higher than that of ordinary germinated brown rice.

Development of natural and safe browning inhibitors is a hot spot for the prevention of fruit juice browning.
In this study, loquat juice from the cultivar “Ninghaibai” was used to study the effects of different concentrations of
crude schizophyllan combined with four common browning inhibitors (oxalic acid, citric acid, VC, and L-cysteine) on
prevention of loquat juice from browning. It was indicated that the order of the efficacy of five browning inhibitors was as
follows: L-cysteine > oxalic acid > VC > citric acid > schizophyllan. The percent inhibition of browning by schizophyllan
at a concentration of 0.8% was over 80%. Based on fruit juice flavor, we chose the inhibitor combination consisting of
schizophyllan, ascorbic acid and L-cysteine. The optimum inhibitor combination, i.e. 1% schizophyllan, 0.025% ascorbic
acid and 0.004% L-cysteine, was obtained using response surface methodology. The results of verification showed that
the percent inhibition of juice browning by the optimized combination was 98.04%, approaching to the predicted value of
99.22%, suggesting that the response surface model was reliable. The contents of total soluble solids (TSS), ascorbic acid
and total phenol in loquat juice were increased after treatment with the inhibitor combination. These results showed that
schizophyllan can be used in combination with other inhibitors to prevent loquat juice browning.

Sodium ferric gluconate complex was prepared from D-sodium gluconate and FeCl3 using a simple synthesis
method. The appropriate level ranges for four independent variables, mass ratio of FeCl3 to sodium gluconate, reaction time,
temperature and starting pH, were determined by single factor experiments. Subsequently, these reaction conditions were
optimized by central composite and response surface methodology through second-order polynomial regression. The optimal
reaction conditions were established as follows: mass ratio of FeCl3 to sodium gluconate, 2.03:1; reaction time; 2.95 h;
starting pH, 11; and reaction temperature, 100 ℃. The iron content of the complex experimentally obtained under these
optimal conditions was 31.43%. The bias between the observed and predicted values of iron content was small, indicating
that the result was stable. The sodium ferric gluconate complex was confirmed by physicochemical properties and structural
characterization, which was characterized by chelated iron. This study can lay the scientific basis for developing oral
nutritional iron supplement containing sodium ferric gluconate. The optimized process is convenient and reasonable, having
great application potential and providing a new idea for the development of iron complexes.

Crude polysaccharide was extracted from the fruit bodies of Leucopaxillus giganteus by water extraction and
alcohol precipitation and was purified through sequential steps: acidic ethanol fractionation, Sepharose CL-4B and Sephadex
G-100 gel filtration chromatography to homogeneity as confirmed by high performance liquid chromatography (HPLC).
The purified polysaccharide was designated as DBZG4-b and its molecular weight was measured by HPLC. Moreover, the
structure of DBZG4-b was elucidated by means of gas chromatography, paper chromatography, infrared (IR) spectroscopy,
gas chromatography-mass spectrometry after methylation, and nuclear magnetic resonance (NMR). Results showed that the
average relative molecular weight of the homogeneous polysaccharide, DBZG4-b, was 6 864. Its main chains were composed
of Glc and Gal, and both of them were conjugated to 1→6 glycoside bond; Glc was substituted at 3-O while Gal was
substituted at 4-O. The side chain was composed of (1→3)-Ara, (1→3)-Glc, and (1→4)-Gal. The terminal residue was made
up of Ara, Xyl, Rha, Man, Glc and Gal. Furthermore, DBZG4-b had significant scavenging potential against hydrolxyl and
DPPH free radicals.

Cellulose-assisted extraction was applied to the extraction of flavanoids from peony leaves. Effects of enzyme
dosage, pH, temperature and hydrolysis time on the extraction efficiency of flavanoids were investigated. The optimal
hydrolysis conditions obtained by orthogonal array experiments for the extraction of flavonoids were as follows: enzyme
dosage, 12.5 U/mL; initial pH, 4.5; temperature, 45 ℃; and hydrolysis time, 4 h. Under these conditions, the extraction yield
of flavanoids was 2.43%. Flavanoids from peony leaves were able to scavenge nitrite. The optimal reaction conditions for
nitrite scavenging by the flavanoids were found to be 20 min reaction at 70 ℃ and pH 4.0 after addition of 25 mL (10 μg
sodium nitrate) of the radical scavenger, resulting in a scavenging rate of 62.15%.

Purpose: To optimize the hydrolysis (into genistein) of isoflavones extracted from Fructus Sophorae with “Amano”
β-glucosidase. Methods: The optimization of four hydrolysis conditions including enzyme concentration, time, pH and
temperature for improved hydrolysis efficiency was performed using response surface methodology (RSM). Results: The
optimal hydrolysis conditions were determined as follows: enzyme concentration, 0.5 mg/mL; hydrolysis time, 3.68 h; pH
value, 4.95, and hydrolysis temperature, 59.2 ℃. Under these conditions, the hydrolysis efficiency of total isoflavones was as
high as 95.76%. Our investigation is significant for the exploitation and application of medicinal pants.

The separation of flavonoid from the crude extract of Ampelopsis grossedentata (FAG) by ultrafiltraion was
optimized using single factor and orthogonal experiments. The independent variables were ultrafiltration time, feed
concentration, temperature and pressure, and the responses were membrane flux and flavonoid purity. Furthermore, the
bacteriostatic activity of FAG containing 60% flavonoid was studied. The results showed that when the ultrafiltration
of the sample containing 0.5 mg/mL flavonoid at 35 ℃ was conducted at 0.2 MPa, the initial membrane flux was
0.215 mL/(cm2·min), yielding an increase in FAG purity from 32.7% to 60.1%. After ultrafiltration, FAG exhibited obvious
inhibitory effects on 4 kinds of bacteria with minimal inhibitory concentration (MIC) values of 0.75, 1.50, 1.50 and 3.00 mg/mL
and minimal bactericidal concentration (MBC) values of 0.75, 3.00, 3.00 and 3.00 mg/mL for Salmonella, Pseudomonas
aeruginosa, Staphylococcus aureus, and Escherichia coli, respectively.

The ultrasound-assisted aqueous two-phase extraction of tea polyphenols was optimized using response surface
methodology. The extraction parameters ethanol concentration, ammonium sulfate concentration, solvent-to-solid ratio, ultrasound
treatment time and temperature were used as independent variables to investigate their effects on the extraction yield of tea
polyphenols. Results indicated that the optimal extraction conditions were found as follows: ultrasound-assisted extraction was
conducted at 45 ℃ for 16 min using an aqueous two-phase system consisting 0.25 g/mL of ammonium sulfate in 50% aqueous
ethanol at a solvent-to-solid ratio of 70:1 (mL/g). The yield of tea polyphenols under these conditions was 17.58%.

Objective: To establish an analytical method for the simultaneous separation and determination of cichorigenin,
caffeic acid, rutin, naringenin, luteolin and kaempferol in Viola yedoensis Makino by ultrasonic-assisted extraction and
high performance liquid chromatography (HPLC). Methods: The separation of six active components was performed on
a Phenomenex C18 column (150 mm × 4.6 mm, 5 μm) with stepwise gradient elution. The mobile phase was a mixture of
methanol and 0.1% acetic acid at a flow rate of 0.8 mL/min; the UV detection wavelength was 340 nm and the column
temperature was set at 35 ℃. Results: Baseline separation of cichorigenin, caffeic acid, rutin, naringenin, luteolin and
kaempferol was achieved within 15 min. The calibration curves of the six components showed good linear relationship (r ≥
0.999 1, n = 6). The average recoveries of spiked samples were in the range of 102.13%–104.68% (RSD < 1.20%, n = 3).
Conclusions: The optimal conditions for ultrasonic-assisted extraction were determined as follows: ultrasonic time, 30 min;
ultrasonic power, 120 W; solid/liquid ratio, 1:100 (g/mL); and extraction solvent, 60% methanol. This study also showed that
the HPLC method was simple, rapid, economic and reliable and could be used for quality control of Viola yedoensis.

Specific chemical reactions, ultraviolet-visible spectroscopy, infrared absorption spectroscopy, and high
performance liquid chromatography-mass spectrometry (HPLC-MS) analyses indicated that polyphenols from blueberry
leaves contained the characteristics groups of hydroxide radical, glycosyl, benzene ring, methoxyl and oxygen heterocycle.
The maximum absorption wavelengths of polyphenols from blueberry leaves were 354 nm and 748 nm in alcohol. Five
individual polyphenols i.e., epigallocatechin gallate, chlorogenic acid, methyl-sinapic acid-hexoside, 5-O-feruloylquinic acid
and ouercetin 3-O-glucoside were tentatively identified by comparing their mass spectral data and retention times with those
of reference standards and published data.

Acetaldehyde and acetal, aroma compounds important to the balance and harmony of liquor have a significant
impact on its flavor and quality. In order to accurately and quickly measure acetaldehyde and acetal in base liquor, calibration
models were established based on Fourier-transform near infrared (FT-NIR) spectroscopy with artificial neural network by
cross-validation after the spectra were analyzed. The results showed that the acetaldehyde and acetal in liquor base exhibited
a strong characteristic absorption in the near infrared (NIR) region. The best spectral pretreatment methods were found to be
first derivative + vector normalization (SNV) and first derivative + multivariate scatter correction (MSC). According to the
selected spectral ranges of 7 501.7–7 102.0, 6 101.7–5 446.0 cm-1 (for acetaldehyde) and 6 101.7–5 449.8 cm-1 (for acetal),
the internal cross validation method was adopted to establish a model. Through optimization of the model, the coefficients
of determination (R2) between chemically measured values and NIR predicted values in calibration set for acetaldehyde
and acetal were 0.963 4 and 0.942 9, respectively with internal cross-validation root mean square deviation of 0.50 and
0.83 mg/100 mL, respectively. The prediction model for acetaldehyde and acetal was validated. It was demonstrated
that the R2 values for acetaldehyde and acetal in validation set were 0.975 0 and 0.918 6, respectively with prediction
standard deviation of 0.80 and 1.0 mg/100 mL, respectively. The method has been applied to quick determination of the
concentrations of acetaldehyde and acetal with satisfactory results in the distilled spirit industry.

The effect of slow-release SO2 preservative treatment during postharvest storage on aroma components of white
seedless, Munage and Red Globe grapes from Xinjiang was studied by headspace solid-phase micro-extraction combined
with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The contents of aroma components were calculated by
internal standard method using 4-nonanol as the internal standard. We also investigated the changes in aroma components of
white seedless grapes caused by treatment with sodium metabisulfite and the changes in aroma components of this variety
and two others at different storage times. The results showed that 40, 38, and 37 aroma compounds were identified in white
seedless, Munage and Red Globe grapes, respectively with hexanal and E-2-hexenal as the dominant ones in all these
varieties. While seedless grapes treated with sodium metabisulfite markedly affected the contents of hexanal and E-2-hexenal
but exhibited little effect on other components. The contents of hexanal and E-2-hexenal decreased with prolonging storage
time in all three varieties with postharvest treatment with SO2 preservative.

The volatile flavor components in spiced beef jerky were extracted by simultaneous distillation extraction (SDE)
or solid-phase micro extraction (SPME), and then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of
84 volatile compounds were identified, including 23 hydrocarbons, 19 aldehydes, 3 ketones, 1 acids, 12 alcohols, 7 esters, 3
ethers, 6 phenols, and 10 nitrogen-containing compounds or heterocyclic compounds. Aldehydes, ethers, nitrogen-containing
compounds and heterocyclic compounds may be mainly responsible for the formation of beef jerky flavor.

Vanilla is a tropical orchid originating from Mexico, and the genus Vanilla belongs to the family Orchidaceae. It
is known as a spice with special aroma. Volatiles in vanilla husk were investigated by headspace solid-phase microextraction
(HS-SPME) and gas chromatography-mass spectrometry. Based on the number of extracted compounds and extraction
efficiency, the optimum HS-SPME conditions were determined as follows: 2 g of vanilla husk was extracted at 80 ℃ for 20 min
with a 75 μm carboxen/polydimethylsiloxane (CAR/PDMS) fiber. A total of 72 volatile compounds were identified from
vanilla husk, with 33 aromatic compounds (96.34%) constituting the main part of the volatile compounds. Minor components
included 12 alkanes (0.66%), 8 esters (0.27%), 7 acids (0.79%), 5 alcohols (0.50%), 3 heterocyclic (0.09%), 2 ketone (0.37%)
and 2 aldehydes (0.09%).

High performance liquid chromatography coupled with time-of-flight mass spectrometry (HPLC-TOF-MS) was
applied to analyze the chemical composition of Garcina oblongifolia fruits. The crude extract of Garcina oblongifolia fruits
was separated and purified by sequential chromatographies using silica gel column, Sephadex LH-20 column, high speed
counter current chromatograhy (HSCCC). The structures of the purified compounds were confirmed by nuclear magnetic
resonance (NMR). As a result, 11 compounds, which were mainly categorized to benzophenones and biflavonoids, were
tentatively identified from the fruit extract. Further isolation yielded 5 compounds, which were identified as oblongifolin C (1),
oblongifolin A (2), volkensiflavone (3), GB-1a (4) and β-sitosterol (5), respectively, of which compounds 3 and 4 were isolated
from this plant for the first time. This study provides important evidence supporting the exploitation of this tropical fruit.

At present, the five catechins in tea are commonly separated and determined according to the Chinese National
Standard GB/T 8313—2008, but the results of actual measurement show that the repeatability of this method is poor.
Moreover, different solvents are used in blank, standard and sample solutions, and standard substance is not be completely
dissolved in the solvent. In this study, an attempt was made to improve these drawbacks. Tea samples are extracted three
times at 70 ℃ with 10 mL of 70% preheated methanol solution, and then the extracts were combined and brought up to the
final volume with water. The analytes were determined using high performance liquid chromatograph (HPLC) with UV
detection at 278 nm. Mobile phase A was 1% acetic acid solution while mobile phase B was acetonitrile. The gradient elution
program used was as follows: 0–5 min, 95%–90% A; 5–15 min, 90% A; 15–20 min 90%–80% A; 20–25 min, 80%–90%
A; and 25–30 min, 90%–95% A. The results showed that the developed extraction technique that ensured that the solvents
of standard solution and samples were consistent allowed complete extraction of catechins, reducing errors arising from
the manual handling and having good repeatability. The relative standard deviations (RSDs) for 5 replicate determinations
were in the range of 0.75%–4.50%, and the degrees of separation were 0.58–4.35. Recoveries of spiked sample ranged from
81.4% to 113.0%, with RSDs between 1.21% and 7.71%.

In this study, the contents of 4-hydroxyderricin (4-HD) and xanthoangelol (XAG) in roots, stems and leaves of
Angelica keiskei were determined using high performance liquid chromatography with photo-diode array (HPLC-PDA)
detector. The samples were separated on a Halo C18-column (4.6 mm × 150 mm, 2.7 μm), gradiently eluted with 0.1% formic
acid in water (A) and methanol (B) at a flow rate of 0.3 mL/min and detected at 370 nm. The column temperature was set
at 40 ℃. Good linear relationships between peak area and injection amount of 4-HD and XAG were established within the
range of 0.945–18.900 and 1.048–20.960 μg/mL, respectively. The relative standard deviations (RSDs) of peak area for the
two compounds were 3.13% and 2.52%, respectively, suggesting good reproducibility of the developed method. The average
recoveries of the spiked compounds were 103.70%, and 103.05%, respectively. The results showed that the distribution
of 4-HD in different parts of Angelica keiskei was ranked in decreasing order as follows: stems (149.16 μg/g) > roots
(122.42 μg/g) > leaves (1.24 μg/g), while the order of XAG content was as follows: roots (144.28 μg/g) > stems (75.17 μg/g) >
leaves (1.21 μg/g). The contents of 4-HD and XAG in roots and stems of Angelica keiskei were significantly higher than in leaves.

Chongqing Chengkou sausages produced in autumn and winter and commercialzed in vacuum packaging and
bulk, respectively, were selected as experimental subjects in this study. The volatile flavor compounds of four samples of
sausage were extracted by solid-phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry
(GC-MS). The results showed that a total of 105 volatile flavor compounds were detected from the four samples, including
olefins (27), alcohols (22), aromatic compounds (16), alkanes (12), esters (11), aldehydes (7), nitrogen-containing
compounds (3), acids (2), ketones (2), heterocyclic compounds (1), alkyne (1) and furan (1). The number of major volatile
flavor compounds in bulk sausage was larger than in vacuum-packaged sausage. The volatile flavor in sausages produced in
winter was richer than that in the sausage produced in autumn. The characteristic flavor substances of Chongqing Chengkou
sausage were determined to be olefins, aldehydes, esters and alcohols. Most olefins came from the spices added in sausage
and showed the unique spicy taste of Chengkou sausage, while the other flavor characteristics are mostly produced from
biochemical reactions in meat.

An improved method for the determination of phospholipids in caviar by solution 31P-nuclear magnetic
resonance (31P-NMR) was studied. The lipids in the sample were extracted with chloroform and methanol, dissolved in
deuterated reagent and then analyzed by 31P-NMR without separation. The average recoveries of the established method
were 96%–102%, with relative standard deviation (RSD) not exceeding 5%. Phospholipids of 4 commercial brands of
caviar were analyzed and the relative distribution of phospholipid components was measured in mole percentage. It was
found that phosphatidylcholine and lysophosphatidylcholine accounted for more than 80% of the total phospholipids in
lumpfish roe, and phosphatidylinositol content in sturgeon roe was much higher than that of lumpfish roe. The contents of
phosphatidylethanolamine, sphingomyelin and phosphatidic acid were similar in both fish roes.

 Pyrazines are one of the most important flavors in Chinese liquor. The pyrazines in Chinese liquor were analyzed
by comprehensive two dimensional gas chromatography-time of flight mass spectrometry combined with headspace solid
phase micro extraction. The results showed that 10 pyrazines were detected in fermentation broth samples and the standard
curves for all the analytes exhibited a good linear relationship (r2 > 0.99), with a relative standard deviation (RSD) between
4.2% and 10.9%. The average recoveries of spiked samples ranged between 84%–116%. This method can meet the
requirements for pyrazine detection in Bacillus subtilis fermentation broth.

This study tested a new idea that beef freshness could be discriminated with multi-sensor information fusion from
machine vision and near infrared spectroscopy, meanwhile, successfully developed a system one can do this work on. In this
experiment, rump steak was used as experimental target. Based on feature variables from image information and spectral
information, back propagation (BP) neural network was adopted to establish a beef freshness classification model. Principal
component analysis (PCA) was implemented and the principal components (PCs) were extracted as the inputs, the freshness
divided by total volatile base nitrogen (TVB-N) contents as the outputs. Experimental results showed that the discrimination
rate equaled 98.31% under PCs = 6 for both image information and spectral information. The overall results showed that it
was feasible to discriminate beef freshness with two-sensor information fusion.

The geographic origin of wines was discriminated by determining C, H and O isotopes using site-specific natural
isotopic fractionation nuclear magnetic resonance (SNIF-NMR) and isotope ratio mass spectrometry (IRMS). Sixty samples
of wine from four different regions including Changli, Yantai, Helanshan and Shacheng produced during the years 2010 to
2012 were collected. The values of (D/H)i, (D/H)ii, R, δ13C, δ18O and alcohol content (V/V) of these samples were 95.68 ×
10-6–99.15 × 10-6, 115.99 × 10-6–126.39 × 10-6, 2.38–2.59, −28.35‰–−23.00‰, −1.94‰–−0.05‰ and 11.3%–12.9%,
respectively. Generally, all the data were widely distributed but centralized for the same region. It was found that one isotope
could only be used to discriminate wines from growing regions with significantly different climatic conditions. By taking all
three isotopes into account, four wine-producing regions could be distinguished effectively with 100% accuracy. Based on
isotope data and alcohol content of wines from Shacheng, the adulterated wines could be distinguished by t-test. Among five
unknown wines tested, only one was found to be an authentic wine made from Shacheng grape.

Objective: To develop a reference material for astrovirus used in nucleic acid amplification testing. Methods:
Purified astrovirus cRNAs were prepared by applying gene cloning and in vitro transcription methods. On the base of
preliminary quantitation, the purified cRNAs were diluted to the appropriate concentration and sub-packaged with equal
volume. Two types of astrovirus reference material sample were obtained after some of the sub-packages were treated with
RNAsafe, while the rest were not treated. The homogeneity and stability were tested in both types of reference material
sample by applying real-time quantitative (RT-qPCR). The concentrations of astrovirus reference material were determined
by combined use of RT-qPCR and digital PC, and the uncertainty was analyzed. Results: There were no significant
differences between intra-class variance and inter-class variance (P > 0.05). Two types of astrovirus reference material were
stable at 20–25 ℃ for 10 days, at 4 ℃ for 2 weeks, at -20 ℃ for 3 months, and at -80 ℃ or in liquid nitrogen for half a year.
The reference material samples without RNAsafe were valued as (1.652 ± 0.143) ×108 copies/μL (preserved at -80 ℃) or
(1.652 ± 0.135) ×108 copies/μL (preserved in liquid nitrogen). Conclusion: The samples without RNAsafe could be used as a
reference material for astrovirus used in nucleic acid amplification testing.

A method for simple and rapid determination of azocylotin, cyhexatin, triphenyltin hydroxide and fenbutatin
oxide pesticide residues in livestock and poultry meat was developed by sodium tetraethylborate derivatization and gas
chromatography coupled to tandem mass spectrometry (GC-MS/MS). Samples were extracted with 1% formic acidacetonitrile,
and then the extract was ethylated by sodium tetraethylborate, and cleaned up on a florisil SPE column.using
an eluant composed of n-hexane and acetone (99:1, V/V). The pesticide residues were separated on an HP-5MS capillary
column, and finally analyzed by GC-MS/MS with selected reaction monitoring (SRM) mode. The fragmentation pathways and
mechanisms of the ethylated derivatives of 3 pesticides were discussed. The results showed that under optimized conditions, a
good linear relationship was observed within the concentration range of 20～500 μg/L for cyhexatin and triphenyltin, and 20～200
μg/L for fenbutatin oxide, with correlation coefficients greater than 0.997. The average recoveries from the representative sample
matrices of chicken and pork spiked at concentration levels of 0.03 and 0.10 mg/kg, were 82.4%?109.6%, with the relative
standard derivations (RSD) ranging from 4.1% to 8.9%. The limits of quantification (LOQs) of the proposed method for cyhexatin,
triphenyltin hydroxide and fenbutatin oxide were 0.01, 0.01 and 0.02 mg/kg, respectively.

This study aimed to establish a real-time fluorescence loop-mediated isothermal amplification assay to detect
Bacillus cereus. Based on the published Bacillus cereus hblA gene sequence, primers were designed, and the intercalating
dye SYBR-Green I was added to the reaction system, which allowed the reaction products to be measured by ESE-Quant
Tube Scanner. The products were identified by restriction digestion followed by electrophoresis. The performance of the
assay was evaluated with respect to specificity and sensitivity in comparison with the ordinary LAMP, and the limit of
detection (LOD) for artificially contaminated milk was tested. Among 21 strains tested, four Bacillus cereus strains were
identified, the other 17 strains were negative. The sensitivity for Bacillus cereus was 8.2 CFU/mL in pure cultures, which
was 10 times more sensitive than the ordinary LAMP. The LOD for artificially contaminated milk was 8.2 CFU/mL. The
result could be obtained in 20 minutes. This method has high specificity and sensitivity and is less time-consuming, requiring
only simple equipment and allowing real-time monitoring. It is expected to be applied as an effective method for rapid
detection of B. cereus.

A magnetic nanoparticle Fe3O4/C was prepared by solvothermal/hydrothermal method and characterized by
transmission electron microscope, Fourier transform infrared spectroscopy and X-ray diffraction. Using the material as a
magnetic solid phase extraction sorbent, a new method for the detection of trace crystal violet (CV) in water was established
by UV spectrophotometry. Effects of several factors including sample pH stirring time, and adsorption temperature on
the percent adsorption of CV were investigated. The optimum adsorption conditions were determined as follows: pH,
8.0; stirring time, 10 min; and temperature, 25 ℃, and high desorption efficiency was achieved using ethanol-0.5 mol/L
p-toluenesulfonic acid (9:1, V/V) as the eluent. Under the optimum conditions, the limit of detection (LOD) of this method
was 0.024 mg/L. The proposed method was applied to the determination of CV in Ganjiang river water with spiked
recoveries of 105.8%–108.4% and relative standard deviation (RSD) of 3.6%–6.1%, respectively.

The sources of uncertainty in the determination of phenolic antioxidants in walnut oil by gas chromatographytriple
quadrupole mass spectrometry (GC-MS/MS) were analyzed, and a mathematical model for uncertainty evaluation was
established. The major uncertainty components were calculated and used to obtain the expanded uncertainties for the results
of determination of three phenolic antioxidants. The major uncertainty sources were determined as the purity of standard
substance and recovery of sample. This study can provide a reference for uncertainty evaluation of GC-MS/MS analysis.

The goal of this study was to evaluate nutritional and medicinal values of trace elements in fruits of fifty grafted
jujube varieties introduced in Tarim Basin, Xinjiang. The contents of ten trace elements including six beneficial elements
such as Fe, Zn, Mn, Cu, Ca and Se as well as four harmful elements such as Cd, As, Hg and Pb were measured by atomic
absorption spectrophotometry and atomic fluorescence spectrophotometry, respectively. Based on changes in trace element
contents, cluster analysis of jujube varieties was conducted using Euclidean distance. The results showed that all 50 jujube
varieties tested were rich in microelements. Among the ten elements analyzed, the contents of Ca and Fe in “Hama” jujube
were the highest, while Se was less abundant than other elements. The contents of four harmful elements were lower than
the maximum levels stipulated in the Chinese National Standard (GB 2762—2012) except for slightly higher contents of Hg
in “Yiwu Dazao” and “Jinling Changzao” jujubes. Conclusions: Fifty introduced jujube varieties contain multiple beneficial
microelements at relatively high contents with high safety. The results can provide a basis for breeding special jujube
varieties suitable for developing medicinal and edible products in the future.

Meat fraud, adulteration, and adding ingredients without labeling are all illegal behaviors, which bring potential
emotional and physical damage to the consumers. In this study, a proteomic method of species-specific marker peptides
of five common meats was developed. Biomarker peptides were identified, and then through qualitative analysis, speciesspecific
peptides of lamb adulterated with duck were verified by liquid chromatography-mass spectrometry. A selective
reaction monitoring (SRM) method was developed that allowed for the detection of 0.5% duck in a lamb matrix with a
good linear relationship for 1%, 5%, 10%, 20% and 50% blending. The method proved to be robust, reliable, and sensitive,
representing a serious alternative to methods based on biomarker peptides.

Objective: To determine the values of total volatile basic nitrogen (TVB-N), trimethylamine, hydrogen sulfide
and biogenic amines derived from the decomposition of proteins in sufu and Douchi and consequently ensure the safety of
fermented soybean products. Methods: The above parameters were measured according to the Chinese national standards
(GB/T 5009.44—2003, GB/T 5009.179—2003, and GB/T 16489—1996) and previously published methods, respectively.
Results: The values of TVB-N, total biogenic amine, putrescine, trimethylamine, and hydrogen sulfide of Douchi were 8.20–
372.72 mg/100 g, 15.67–2 057.56 mg/kg, ND–276.03 mg/kg, 0.26–10.43 mg/100 g and 1.22–27.27 mg/kg, respectively,
while those of sufu were 95.33–652.94 mg/100 g, 11.38–2 406.95 mg/kg, 11.38–1 147.32 mg/kg, 0.42–4.31 mg/100 g and
0.27–3.72 mg/kg, respectively. Conclusions: Sufu and Douchi are rich in TVB-N, TMA, H2S and BAs, which adversely affect the
eating quality of products. TVB-N, putrescine, total biogenic amines and trimethylamine are preliminarily considered as indicators
of sufu spoilage whereas spoilage indicators for Douchi are TVB-N, total biogenic amines and trimethylaminecan. The limit
standards for these indicators could be determined by taking the production process into account.

High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was applied to the rapid
determination of residual amounts of forchlorfenuron in vegetables and fruits. The samples were extracted with acetonitrile
while stirring, purified with the adsorbents Florisil and anhydrous magnesium sulfate, and filtered through 0.22 μm millipore
membrane. The filtrate was separated on a C18 column using gradient elution with a mobile phase consisting of 0.1% formic
acid and acetonitrile, detected by electrospray ionization (ESI) in the positive mode using multiple reaction monitoring
(MRM), and quantified by an external standard method. The developed method showed a good linear relationship in the
range of 0.5–40 μg/L for forchlorfenuron, with a correlation coefficient higher than 0.999. The limit of quantitation (LOQ)
for forchlorfenuron was 1.0 μg/kg. The average recovery rates were 85.9%–97.9% at spiked levels of 1.0, 5.0, and 20 μg/kg,
with relative standard deviation (RSD, n = 6) ranging from 2.8% to 8.7%. This method is fast, highly sensitivity, repeatable
and suitable for the determination of forchlorfenuron residues in vegetables and fruits.

The objective of this study was to investigate the effect of rapid versus slow dehydration on cell ultrastructure
and browning during the drying of Thompson seedless grapes. The results showed that the index of browning increased
simultaneously with destruction of vacuole cell membranes during drying with both slow and rapid dehydration, leading
to a mass loss of 50% and 60%, respectively. Therefore, the browning during the dehydration process of Thompson
seedless grapes was closely related to the breaking of cellular compartmentalization. Meanwhile, compared with the slow
dehydration, rapid dehydration treatment effectively inhibited the destruction of intracellular mitochondria, chloroplasts,
vacuoles and other organelles and also maintained the integrity of the cell membrane structure, and the index of browning
during rapid dehydration was significantly lower than that during slow dehydration. These results can provide a theoretic
reference for the application of rapid dehydration in the drying of Thompson seedless grapes.

The objective of the study was to investigate the quality maintenance and browning control of sweet cherry during
storage at low temperature. The effects of cherry preservative paper, efficient ethylene remover and their combination on
the quality and browning control of “Xianfeng” sweet cherry during low temperature storage were examined. The results
revealed that the efficient ethylene remover remarkably delayed the senescence of sweet cherry, inhibited the accumulation
of malondialdehyde (MDA), maintained higher values of lightness (L*) and chroma (C*) and lower hue angle (H0) value,
and resulted in a significantly lower browning index than other treatments investigated, implying reducing exogenous
ethephon concentration helps inhibit the senescence and browning of cherry fruit. The cherry preservative paper effectively
inhibited decay incidence during 60-day storage. The combination of cherry preservative paper with efficient ethylene
remover treatment not only increased marketable fruit percentage but also improved the quality of sweet cherry after storage
for 60 days at 0 ℃ and for another 3 days at 10 ℃ for a simulated shelf life.

This study was executed to explore effects of 1-methylcyclopropene (1-MCP) and transportation on the quality
and activities of softening enzymes of mangoes. “Hongyu” mangoes were packaged after 1-MCP treatment, sent via either
air consignment or air express from Hainan to Tianjin. Changes in sensory index, texture, nutrition, physiology and related
enzyme activities of mango during subsequent storage at room temperature (25–28 ℃) were examined. The results showed
that 1 μL/L 1-MCP treatment maintained the quality better, inhibited the declines in yellowish index and the degree of
softening, decreased the respiration rate, ethylene emission, slowed down the increase in the activities of poly galactose acid
enzyme (PG) and cellulase (CX), and maintained higher levels of sugar, titratable acidity and vitamin C in the fruits. Air
consignment was better than air express. The average firmness, soluble solids, vitamin C, ethylene release, CX activity and
other indicators displayed significant differences. In conclusion, 1-MCP combined with air consignment is the best choice to
transport postharvest mango for online retailers.

In order to understand the effect of different storage methods on the aromatic components of orange juice sacs,
juice sacs of the Citrus sinensis Osbeck cv. Jincheng cultivar ‘72-1’ were stored under N2-controlled atmosphere at 4 ℃
and stored at -18 ℃ respectively. The aromatic components were analyzed after storage for 2, 4 and 6 months by the solidphase
micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results illustrated that the
relative contents of aromatic components changed slightly after N2-controlled atmosphere storage and frozen storage for 6
months and the main aromatic components were hydrocarbons, followed by alcohols and esters. Besides, esters, of which
the relative content in N2-controlled atmosphere storage was higher than that in the frozen storage, decreased in both storage
treatments after 6 months while alcohols and ketones slightly increased. Meanwhile, hydrocarbon, aldehydes and other kinds
of constituents changed little. The results indicated that the effects of N2-controlled atmosphere storage and frozen storage on
preservation of orange juice sacs aroma were not significantly different.

The present work was conducted to investigate the effects of treatment with Ginkgo biloba L. leaf extract (EGb)
on disease resistance against Penicillum expansum infection and the possible mechanisms involved. The kiwifruit were
treated with EGbs containing 0.25, 0.50 and 0.75 mg/mL flavonoids and distilled water (control) after harvest, respectively.
Twenty-four hours after the treatment with EGb, the fruit were inoculated with 20 μL of conidial suspension of Penicillium
expansum (1 × 104 spores/mL) and incubated at 23 ℃ and 85%–90% relative humidity (RH) for disease development. In
addition, to investigate the resistance mechanism against Penicillum expansum infection, kiwifruit with four treatments
namely EGb, P. expansum, EGb + P. expansum and control were tested. Results showed that disease incidence and lesion
diameter in kiwifruit after the inoculation were significantly (P < 0.05) reduced by 0.50 mg/mL EGb during the incubation.
Moreover, the activities of polyphenol oxidase, peroxidase, phenylalnine ammonialyase, chitinase and β-1,3-glucanase as
well as the content of total phenolics and flavonoids were markedly and/or promptly enhanced in the EGb + P. expansum
treatment compared with those treated with EGb or inoculated with pathogen alone. Besides, the content of MDA was
decreased by EGb treatment. Its mechanisms may be closely correlated with the induction of fruit resistance by priming
activation upon challenge with pathogen. These results suggest that the efficacy of EGb at 0.50 mg/mL on controlling blue
mold decay in kiwifruit may be related to the priming of defense responses.

A nano-packaging material containing nano silver, nano titanium dioxide, nano attapulgite and nano silica was
prepared and used to investigate its effect on cell wall metabolism of and related enzyme activities of Agaricus bisporus
including CO2 concentration, firmness, browning degree and the contents of total phenols, lignin, cellulose and chitin,
as well as the activities of phenylalanine ammonialyase (PAL) and peroxidase (POD) during storage at (4 ± 0.5) ℃ and
relative humidity of (90 ± 5)%. Results suggested that compared with normal polyethylene (PE) packaging material, the
nano-packaging material could better maintain the texture of Agaricus bisporus and inhibit the autolysis and lignification of
fruiting bodies. After 10 days of storage, CO2 concentration in the package, and browning degree and cellulose and lignin
contents of Agaricus bisporus were significantly decreased by 10.5%, 32.2%, 15.2% and 22.2%, respectively, as compared
with normal packaging material (P < 0.05). The nano-packaging material could maintain the storage quality and extend the
shelf life of Agaricus bisporu by inhibiting the accumulation of lignin and cellulose and increasing related enzyme activities.

In this study, the effect of hot water treatments under varying conditions temperature and time (at 48, 52 and
56 ℃ for 1 and 2 min, respectively) in maintaining the quality of ‘Tarocco’ orange was evaluated during subsequent cold
storage (at 3 ℃ and relative humidity (RH) of 90%?95% for 21 days), simulated transportation (at 10 ℃ and 60%?70%
RH for 7 days), and shelf life (at 20 ℃ and 60%?70% RH for 7 days). The results showed that some appropriate hot
treatments could significantly mitigate the negative influences of temperature shifts in logistics and enhance the activities
of antioxidant enzymes in fruit peel, such as polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD),
and cactalase (CAT), which remained at high levels. At the same time, hot water treatment (HWT) also had positive effects
on color (including citrus color index and Hue), firmness and quality attributes (anthocyanins content, total acid and soluble
solids content). Nevertheless, treatment at temperatures higher than 56 ℃ caused irreversible thermal damage to orange
and temperature shifts in logistics accelerated fruit decay. Collectively, our results showed that the preservative effect of
treatment with hot water for 2 min at 52 ℃ was the best.

The effect of forchlorfenuron (CPPU) treatment on postharvest fruit quality and storability in ‘Huayou’ kiwifruit
was studied by dipping young fruit with 10 and 20 mg/L CPPU at 15 days after full bloom when dipping with water was set
as control. Results showed that CPPU enlarged fruit size and that the fruit weight was proportional to the concentration of
CPPU. However, CPPU treatment reduced the appearance quality (fruit shape index) and flavor and nutritional quality (dry
matter content, total soluble sugar, sugar/acid ratio, and VC content) of fruit to varying degrees. CPPU treatment at 20 mg/L
had the most serious negative impacts. During storage, respiratory rate, ethylene production rate and the degree of membrane
damage in 20 mg/L treatment were higher than in other treatments. Kiwifruits after 20 mg/L CPPU treatment were more
sensitive to chilling stress and their chilling injury index and chilling injury incidence were significantly higher than those of
the control, and the treated fruits also had lower marketable fruit percentage and higher weight loss after 90 day of storage
at low temperature. The 10 mg/L treatment caused less damage to fruit quality and storability than 20 mg/L treatment but
caused more significant damage than the control.

Unripe oriental melons were bagged with seven bagging materials with different light transmittances and the
variations in fruit appearance and flavor quality of mature oriental melons were examined. The results showed that bagging
greatly improved the fruit appearance and quality. A total of 120 compounds were detected in melons with different bagging
treatments. These compounds were mainly esters (76) and also included alcohols (20), aldehyde (4), alkyl alkene (10),
phenol (4), acid (4), ether (2), etc. In all the treatments, ethyl acetate was the most predominant compound, with a relative
content of more than 57%. There was no significant difference in the number of compounds identified from control and other
treatments. The relative content of the common compounds (27) shared by different bagging treatments, accounting for a
large proportion (94.02% to 99.29%) of all identified compounds, was more than 90%, suggesting that the 27 compounds are
the main flavor compounds in the melon. These results showed that bagging had little effects on the flavor quality of oriental
melon and thus could be safely applied in the production of vegetables.

Purpose: To investigate the preservative effect of cinnamon essential oil on Redglobe. Methods: Redglobe was
pretreated with cinnamon essential oil at different concentrations and then stored at different temperatures and humidity.
Based on changes in decay incidence, the optimal storage conditions and essential oil concentration were determined. The
changing patterns of flavor quality (glucose and titratable acid), texture quality (moisture content and hardness) and shelflife
quality (decay incidence, weight loss rate and respiration rate) during storage were analyzed. Results: After pretreatment
with cinnamon essential oil at 0.1%, 0.5% or 1.0% and subsequent storage at 2 ℃, the incidence of decay was lower than
at 10 ℃. The samples treated with 1.0% cinnamon essential oil showed the lowest decay incidence. A relative humidity
of 90% was more beneficial to the preservative efficacy of cinnamon essential oil on Redglobe stored at 2 ℃ than lower
relative humidities, 50% and 70%. Besides the low decay incidence, the contents of titratable acid, glucose and moisture,
and hardness were maintained at higher levels of 1.31%, 10.78%, 80.68%, and 1 003 g at the end of the storage period,
respectively. Meanwhile, the weight loss rate and respiration rate were inhibited effectively. Conclusions: Cinnamon
essential oil has better preservative effect on Redglobe at low temperature and high humidity particularly when used at high
concentrations, maintaining the storage quality and prolonging the storage life.