The extraction induced by short-term treatment with dilute hydrochloric acid of gelatin from rabbit skin was
investigated in the current work. Optimization of 4 process parameters including HCl concentration, HCl treatment
time, extraction pH and temperature for improved extraction yield and gel strength of gelatin was implemented using an
orthogonal array design. The optimum extraction conditions were determined as follows: 10 min treatment with 1% HCl and
subsequent extraction in water acidified to pH 4 at 65 ℃. Under these conditions, the yield and gel strength of gelatin were
(86.85 ± 1.71)% and (481.43 ± 16.89) g, respectively. The basic properties of rabbit skin gelatin met the requirements of the
Chinese national standard (GB 6783—2013).

To improve the antibacterial effect of chitosan film, cinnamaldehyde was added into it. As a result, we obtained
an antibacterial composite film. The effects of cinnamaldehyde concentrations on the mechanical properties, physical
properties, water vapor permeability, functional group structure, degree of crystallinity, microstructure, and antimicrobial
properties of the composite film were studied. The results indicated that the color aberration, water vapor permeability
and elongation at break of the film were decreased whereas the thickness of the film was increased significantly with
increasing concentration of cinnamaldehyde (P < 0.05). When the cinnamaldehyde concentration was 2%, the lowest tensile
strength (15.77 ± 1.13) MPa was obtained. Fourier transform infrared spectroscopic analysis revealed a better compatibility
with chitosan and cinnamaldehyde. Increasing the concentration of cinnamaldehyde led to an increases in crystallinity,
crack and roughness of the composite film surface. The antibacterial efficiency of the film was increased with increasing
cinnamaldehyde concentration. The results obtained in this study can provide a new reference for the application of
chitosancinnamaldehyde antimicrobial biodegradable composite films.

Objective: To investigate the simultaneous extraction of resveratrol and emodin from the fruits of Polygonum
cuspidatum and to compare their contents with those of the rhizomes of male, non-bearing and bearing female plants.
Methods: High performance liquid chromatography (HPLC) was used to determine the contents of resveratrol and emodin.
The microwave-assisted extraction of resveratrol and emodin was carried out using aqueous ethanol as extraction solvent.
Microwave firepower, ethanol concentration, solid-to-solvent ratio and extraction time, all of which were found to influence
extraction efficiency, were optimized by using orthogonal array experiments. Comparison of the contents of resveratrol and
emodin in the fruits and rhizomes of Polygonum cuspidatum was performed. Results: The optimal extraction conditions
were obtained as follows: ethanol concentration, 70% (V/V); solid-to-solvent ratio, 1:20 (g/mL); microwave power, 800 W;
microwave irradiation for 3 min at firepower 40 and for additional 3 min at firepower 60 after cooling; and extraction time,
6 min. The contents of resveratrol and emodin in the rhizomes of male and non-bearing female plants were significantly
higher than those of the rhizomes of female plants and fruits of Polygonum cuspidatum, and all these values exceeded those
specified in the Chinese Pharmacopoeia. The extraction process presented in this study was reasonable, stable and feasible.
Differences in the contents of resveratrol and emodin existed among three types of rhizomes and fruits of P. cuspidatum.
However, the fruit has the potential for development and utilization.

In this study, the microwave-assisted extraction of polysaccharides from Macadamia integrifolia shell was
optimized, and the antioxidant properties of the extracted polysaccharides were determined. Optimization of extraction
parameters for improved extraction efficiency of polysaccharides was done using single factor experiment and an orthogonal
array design L9 (33). Meanwhile, the antioxidant activities were evaluated by hydroxyl, 1,1-diphenyl-2-picrylhydrazyl
(DPPH) and superoxide anion free radical scavenging assays. The optimum extraction parameters were determined as
follows: microwave power, 200 W; microwave irradiation time, 2.5 min; and solid-to-solvent ratio, 1:50 (g/mL). Under
these conditions, the average extraction yield of polysaccharides was 0.70%. At a polysaccharide concentration of
0.027 5 mg/mL, the percentage scavenging of ·OH, DPPH free radical and O2-· were 63.11%, 61.90% and 80.09%,
respectively, implying that these polysaccharides have good ability to scavenge ·OH, DPPH free radical and O2-·.

This study compared the effect of ordinary grinding, twin-screw extrusion puffing and fluidized bed opposed jet
mill (FBOJM) on the particle size and morphology of powdered fruit bodies of Phellinus linteus and on the extraction of its
functional components. In comparison with grinding in an ordinary mill, twin-screw extrusion puffing and FBOJM allowed
more complete cell disruption, producing powders with a mean particle size (D50) of 7.44 μm and 5.53 μm, respectively,
which showed increases of 60.4%, 73.4% and 72.8% as well as 53%, 69.5% and 68% in the extraction yields of flavonoids,
polyphenols and crude polysaccharide compared with those of the ordinary powder, respectively. The functional ingredients
could not be completely from the ordinary powder.

The aim of this research was to optimize the microwave-assisted preparation of zein film using combination
of one-factor-at-a-time method and response surface methodology. The independent variables were microwave power,
irradiation time and stirrer speed. The tensile strength of zein film was selected as the response. Results indicated that the
maximum tensile strength of 15.16 MPa was obtained when zein solution was microwaved at 300 W and then stirred at
40 r/min, whereas the tensile strength of zein film prepared without using microwave irradiation was 10.23 MPa. Scanning
electron microscopy revealed that microwave treatment could improve obviously the microstructure of zein film as indicated
by smoother film surface. Infrared spectroscopic results indicated that the original molecular structure of zein was not
significantly damaged.

Response surface methodology (RSM) was employed to optimize the ultrasonic-assisted extraction of lectin from
soybean protein. A regression model was developed to describe the yield of lectin from soybean protein as a function of 4
independent variables including ultrasonic irradiation time, extraction temperature, extraction time and liquid-to-solid ratio.
The optimum extraction parameters were determined as follows: ultrasonic irradiation time, 38 min; extraction temperature,
32 ℃; extraction time, 5.6 h; and liquid-to-solid ratio, 10:1 (mL/g). Under these conditions, the yield of lectin was 9.82%,
which was in good agreement with the result predicted by the model. The stability test showed that the optimal pH for the
soybean lectin was 7–8. Ca2+ played an important role in the agglutination reaction induced by it. The agglutination activity
of the lectin could be inhibited by D-acetyl glucosamine and D-acetyl galactose amine.

In this paper, polysaccharide selenate was prepared via the reaction between pomegranate rind polysaccharide
and sodium selenite. Four reaction conditions including ratio between the substrates, final HNO3 concentration, reaction
temperature and time were optimized based on the selenium (Se) content and yield of product using single factor
experiments and Box-Behnken experimental design. At the same time, the structure of the obtained product was analyzed.
Results showed that the optimum reaction conditions for preparing polysaccharide selenate were established as follows: ratio
between pomegranate rind polysaccharide and sodium selenite, 1:1.0 (g/g); final HNO3 concentration, 0.61%; temperature,
77.0 ℃; and time, 11.3 h. Under these conditions, the Se content and yield of polysaccharide ester selenate were 4.48 mg/g
and 41.87%, respectively. Ultraviolet spectroscopic (UV), infrared spectroscopic (IR) and thermogravimetric analyses (TGA)
fully confirmed that the polysaccharide ester selenate contained Se＝O, Se－O and Se－C. The selenization of pomegranate
rind polysaccharide under the optimized reaction conditions can create a good condition for the full development and
utilization of pomegranate rind resources.

In this investigation, both ethanol extract of Naematoloma sublateritium and water extract of Tremella
fuciformis were found to be effective at removing odor. The two fungal extracts along with maltose and food gum were
formulated and optimized by one-factor-at-a-time and orthogonal array methods. The removal efficiency of garlic odor
using the blends was determined by high performance liquid chromatography (HPLC). Based on these experiments, we
developed a novel functional candy with good taste and chewiness and appropriate sweetness which can remove garlic odor
without environmental pollution. The optimal formulation consisted of maltose 50.0%, T. fuciformis water extract 12.0%,
maltodextrin 10.0%, white granulated sugar 8%, milk powder 7.0%, acid modified starch 4.0%, N. sublateritium ethanol
extract 3.0%; whisked egg white 3.0%, arabic gum 1.5%, mint powder 0.8%, and sucrose ester 0.7%.

The enzymatic hydrolysis of egg white albumin and changes in its structural properties were studied. As
evaluated in terms of degree of hydrolysis (DH), alkaline protease was determined as the best enzyme to hydrolyze egg
white albumin, which was significantly superior to other proteases tested, providing a DH value of 26.55% (P < 0.05). The
enzymatic hydrolysis process was studied through single factor and quadratic general rotary unitized design experiments.
The structural properties of egg white albumin and its hydrolysate were characterized by ultraviolet (UV), Fourier transform
infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). The results showed that the optimum hydrolysis
conditions were as follows: hydrolysis temperature, 52.5 ℃; hydrolysis time, 5 h; pH, 8.25; enzyme dosage, 5 500 U/g;
and substrate concentration, 5%. Under these conditions, the maximum DH value of 27.88% was obtained. The resulting
hydrosulfuryl content showed a decrease of 3.6 mol/(L·g) in surface hydrosulfuryl, a significant increase in solubility, a
decrease of 18.18% in foaming ability, and a reduction of 20.24% in foam stability as compared to egg white albumin. Moreover,
the emulsifying index and emulsion stability of the hydrolysate increased by 13.56 m2/g and 10.46%, respectively. At the same
time, the enzymatic hydrolysis led to peptide chain cleavage of egg albumin, damage to the ordered secondary structure, exposure
of more amino acid residues, slight decrease in α-helix, and corresponding increases in β-turns and hydrophilic groups.

The preparation of heteropolytungstoborate, a green and highly active catalyst for the synthesis of limonene-
1,2-epoxide, by chemical reaction was optimized in order to obtain increased yield of limonene-1,2-epoxide. The effects
of molar ratio of dilute sulphuric acid to sodium tungstate, molar ratio of sodium tungstate to boric acid, molar ratio of
cetyl trimethyl ammonium chloride (CTMA) to sodium tungstate, reaction temperature and time on the yield of limonene-
1,2-epoxide were investigated by one-factor-at-a-time method. Further, all process parameters except reaction time were
optimized using an orthogonal array design. Results showed that when the synthesis of limonene-1,2-epoxide was carried out
using the heteropolytungstoborate catalyst obtained after 1 h reaction at 80 ℃ with a molar ratio of dilute sulphuric acid to
sodium tungstate, sodium tungstate to boric acid, and CTMA to sodium tungstate of 1.5:1, 3:1, and 1:3 respectively, the yield
of product was as high as 4.351 6%. These results suggested that the optimized process produced a catalyst that allowed a
remarkable increase in product yield in the synthesis of limonene-1,2-epoxide.

Melanin, a complex, high molecular weight substance composed of phenolic or indolic compounds, is widespread
in the biosphere. In this work, we isolated melanin from the testae of wild apricots (MTWA) using an enzyme-assisted
procedure. Pepsase was selected to optimize the extraction conditions. The stability of MTWA was analyzed. The results
showed that the optimal conditions for MTWA extraction was found to be extraction with 0.5 mol/L NaOH after enzymatic
hydrolysis with 90 000 U/g pepsase at 32 ℃ and pH 2 for 5 h. Under these conditions, the maximum yield of MTWA of
7.4% was obtained. MTWA was stable in alkaline medium. Cu2+, Fe2+ and Fe3+ affected its stability while oxidants, reducing
agents, sucrose and citric acid had no effect on MTWA.

This study aimed to optimize the ultrasonic-assisted extraction of flavonoids from Oenanthe javanica using
single-factor experiments and response surface methodology. The antioxidant activity of the extracted flavonoids was
evaluated. The optimal extraction conditions were determined as follows: the time of ultrasonic-assisted extraction, 62 min;
temperature, 69 ℃; solid-to-liquid ratio, 1:38 (g/mL); and ethanol concentration, 80%. Under these conditions, the
predicted and experimental extraction yield of flavonoids from leaves was 8.238 and 8.201 mg/g mf, respectively. The good
consistency indicated the mathematical model we built could fit experimental data well. The content of flavonoids in leaves
of O. javanica was much higher than in stems. The flavonoids extracted from both parts possessed high total antioxidant
capacity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and the flavonoids from stems had stronger
antioxidant ability than those in leave. This difference may be caused by the difference in the composition of flavonoids
extracted from stems and leaves.

The preparation of microencapsulated anthocyanins from Lycium ruthenicum Murr. using spray drying was
investigated and the stability of the native and microencapsulated anthocyanins was evaluated. Single factor experiments
were used to examine the influence of proportions of arabic gum and β-cyclodextrin to coating wall, core-to-wall ratio, feed
flow rate, inlet air temperature, and total solids content on microencapsulation efficiency. The selected key parameters were
optimized using response surface methodology with Box-Behnken experimental design. The results showed that the optimal
process parameters were as follows: rotary speed of 2 000 r/min, emulsification time of 10 min, outlet air temperature of 80 ℃,
1% arabic gum and 50% β-cyclodextrin in the coating wall, feed flow rate of 330 mL/h, core-to-wall ratio of 1:2.5 (g/g), inlet air
temperature of 160 ℃, and total solids content of 22%. Under these conditions, the microencapsulation efficiency was 91.01%.
The anthocyanins microcapsules were rose-red powder with a cylinder-like shape, having average particle size of (9.16 ± 1.02) μm.
The microcapsules were more stable than the native anthocyanins when exposed to light, air and temperature.

Fruits from two different cultivars of red raspberry, ‘Fertod Zamatos’ and ‘U.S. Raspberry’, were selected for
extracting polyphenols using ethanol as the solvent. Optimization of extraction parameters was carried out using onefactor-
at-a-time method and an orthogonal array design L9 (34). Ethanol concentration, extraction temperature, solid-tosolvent
ratio, extraction time and number of extraction cycles were chosen as the independent variables. The response was
the extraction yield of polyphenols. Duncan’s Mutiple-Range test was adopted to examine the significance of differences
among various treatments. The optimal extraction conditions for polyphenols were established as follows: 70% (V/V) ethanol
(pH 6), 45 ℃, solid-to-solvent ratio of 1:6 (g/mL), 2 extraction cycles, and 3.5 h each cycle for ‘Fertod Zamatos’; and 65%
(V/V) ethanol (pH 6), 45 ℃, solid-to-solvent ratio of 1:5 (g/mL), 2 extraction cycles, and 3.5 h each cycle for ‘U.S.
Raspberry’. The corresponding yields of polyphenols from these two cultivars were (373.78 ± 4.08) mg/100 g and (287.08 ±
4.91) mg/100 g, respectively. These results indicated that the extraction procedure was reliable, stable and practical.

This study was focused on reducing the soap content in corn oil by adsorption at freezing temperature. The effect
of the soap content and water content in degummed and deacidified corn oil, the addition of different amounts of diatomite
to the oil, stirring speed and crystal growing time on the soap residue after adsorption was examined. Using single factor
experiments and response surface methodology, the optimal process conditions for removing soap from corn oil were
determined as follows: addition of 0.4% diatomite to crude corn oil containing 321 mg/kg soap and 0.4% moisture, stirring
at 12 r/min, and 27 h crystal growth. Under these conditions, the residual soap in the oil was 23.1 mg/kg, and 92.8% of
the initial concentration was removed. The freeze-adsorption method was similarly effective as the conventional washing
process in reducing the soap content as indicated by the comparison of oil quality. On the other hand, the new method did
not need washing or drying. In addition, the method enabled pre-dewaxing and streamlined the processing steps. Without
producing sewage, it accomplished the purpose of energy conservation and environmental protection.

In this study, the extraction conditions of water-soluble polysaccharide from dried fruiting bodies of Auricularia
auricular were investigated by single-factor and orthogonal array design methods. The influence of liquid-to-solid ratio,
stirring speed, extraction time, extraction temperature and the particle size of the dried material on extraction efficiency
was analyzed. The optimal extraction conditions were established based on the extraction yield of polysaccharide. Results
showed that the most important factor was the particle size of the dried material, followed by extraction time, stirring speed
and liquid-to-solid ratio. The optimal parameters determined in this study were as follows: the particle size, 80 mesh; liquidto-
solid ratio, 30:1(mL/g); stirring speed, 200 r/min, extraction temperature, 100 ℃; and extraction time, 70 min. Under
these conditions, the polysaccharide yield from A. auricular was 8.46%. The effects of the crude polysaccharide extracted
from A. auricular on the immunologic functions of mouse macrophages were also investigated through carbon clearance
test and peritoneal macrophage phagocytosis function test using fluorescence labeled microspheres. Additionally, the effects
of the crude polysaccharide on immune organs were also examined. Results indicated that while the crude polysaccharide
had no significant influences on the body weight, thymus index or spleen index of the animals, it significantly improved the
phagocytosis of mononuclear macrophage. In conclusion, the crude polysaccharide extracted from A. auricular can enhance
animal nonspecific immunity.

The cellulase-assisted extraction of neferine from lotus seed core powder was optimized using single-factor
experiments and response surface methodology based on Box-Behnken design. The independent variables were cellulase
dosage, hydrolysis pH, temperature and time. Neferine yield was used as the response. The extraction conditions were optimized
as follows: cellulase dosage, 3.1% (m/m); pH, 4.8; hydrolysis time, 1.7 h min; and hydrolysis temperature, 50 ℃. Under the
optimized conditions, the yield of neferine was (7.02 ± 0.22) mg/g, which was 71.9% higher than that ((4.03 ± 0.17) mg/g)
obtained with the traditional ethanol extraction method. The cellulase-assisted extraction process was accomplished under
simple and mild conditions, which could effectively improve the utilization of lotus seed core powder.

In the present study, the effects of ultrasonic-assisted extraction, cellulase-assisted extraction, and their sequential
and simultaneous combinations on the extraction efficiencies of total flavonoids, total phenols and rosmarinic acid from
purple perilla leaves were compared, and the antioxidant activities of the resulting extracts were evaluated. Results showed
that simultaneous ultrasonic and enzymatic treatment could obtain the highest contents of total flavonoids, total phenols
and rosmarinic acid, which were 32.74, 20.91, and 2.42 mg/g, respectively. Furthermore, the DPPH radical scavenging
ability and reducing power of the obtained extract were also the highest, with values of 614.24 and 3 277.72 μmol Trolox/L
equivalents. In addition, there were positive correlations between the antioxidant capacity and total phenolic content of
perilla leaf extracts. The correlation coefficients between total phenol content and either DPPH radical scavenging ability or
reducing power were 0.878 and 0.804, respectively, which were highly significant (P < 0.01).

The effect of different drying methods on the volatile flavor components of Agaricus blazei was studied. The
volatile flavor components of fresh A. blazei and the ones dried by three drying methods, hot air drying, microwave drying
and vacuum freeze drying, were analyzed by gas chromatography-mass spectrometry (GC-MS) with solid-phase microextraction
(SPME). The results showed that a total of 20, 50, 43 and 22 volatile flavor components were detected in fresh,
hot air dried, microwave dried and vacuum freeze dried samples, respectively. Alcohol, aldehyde, ketone, phenol, and ether were
generated from hot air drying, which contributed to the improvement of flavor and aroma in A. blazei. Microwave drying produced
more aldehyde, which was responsible for the special cinnamon aroma and bitter apricot kernel-like flavor in the dried A. blazei.
The volatile flavor components of A. blazei dried by vacuum freeze drying were close to those of the fresh sample on the whole,
suggesting that vacuum freeze drying method can better protect the volatile flavor components of A. blazei.

Edible parts (muscle, hepatopancreas and gonads) of 20 Chinese mitten crabs, half male and half female, were
determined in this study for biological parameters, fat and protein contents and amino acid and fatty acid compositions. The
results showed that the muscle of both male and female crabs exhibited the lowest fat deposition and higher levels of total protein
content. Triglyceride content in the hepatopancreas of female crabs was significantly lower than that in male crabs (P < 0.01),
and triglyceride content in ovaries was significantly higher than in testes (P < 0.01). Nevertheless, the distribution of total protein
content in hepatopancreas and gonads was opposite to that of triglyceride content. The content of monounsaturated fatty acids in
the hepatopancreas of female crabs was significantly higher than that of male crabs (P < 0.05), while the content of saturated fatty
acids in the hepatopancreas of female crabs was significantly lower (P < 0.05). The contents of polyunsaturated fatty acids in the
edible parts were not significantly different. The n-3/n-6 ratio in the hepatopancreas of male crabs was significantly higher than
that of female crabs (P < 0.05). The content of total amino acids in the muscle of male crabs was significantly higher than that of
female crabs (P < 0.05), but in the hepatopancreas of male crabs significantly lower than that of female crabs (P < 0.01).
No significant difference in total amino acid content in the gonads between male and female crabs was found. The essential
amino acid composition in all the edible parts of Chinese mitten crab was in line with the ideal protein modes recommended
by the Food and Agriculture Organization and the World Health Organization and United Nations University. The nutritional
evaluation of amino acids in the gonads and hepatopancreas of female crabs was superior to that of male crabs. The total
protein content, total lipid deposition and nutritional value in edible parts of female crabs were higher than those of male
crabs, which is consistent with the consumer orientation.

The aim of study was to develop a novel method using ultra-performance liquid chromatography (UPLC) to rapidly
determine monophenols in wine. The UPLC system equipped with C18 BEH analytical column (2.1 mm × 50 mm, 1.7 μm)
was kept at 30 ℃ by column oven, utilizing A 1% acetic acid and B acetonitrile mobile phase in the gradient elution mode
within 15 min. The flow rate was 0.2 mL/min. A diode array detector (DAD) was used to monitor signals at 210?400 nm.
The method precision (n = 6) for 17 compounds expressed as RSD was 0.25%?0.66% and average recovery rates of spiked
wine samples were 85.10%?102.33%. The new method was simple, time-saving, accurate, reliable and prefect reproducible.
Therefore, it is a promising method for the identification and quantitation of phenolic compounds in wine.

The effect of drying temperature on volatile compounds and flavor of juvenile leaves and stems of Perilla was
evaluated by gas chromatography-mass spectrometry (GC-MS) and electronic nose analysis. The electronic nose analysis
showed that the flavor of Perilla dried at 55 ℃ was similar to that of the frozen dried Perilla but was slightly different
from that dried at other temperatures tested. The GC-MS analysis showed that a total of 25 volatile compounds were
detected in the frozen dried Perilla with perillaketone (PK) being the most abundant component (173 μg/g). Consequently,
the Perilla analyzed was perillaketone type based on the physiological characteristics of its metabolic pathways. The
drying temperatures affected the composition of volatile compounds of Perilla. The Perilla dried at 55 ℃ retained the
maximum volatile compounds, including the typical compounds perillaketone, linalool, and carvone, and its flavor was well
maintained. Hence, the temperature of 55 ℃ was the proper temperature for drying Perilla.

The nutrients and bioactive compounds in the fruiting bodies of Trametes orientalis (Yasuda) Imazeki were
determined by national standards and common methods. The results revealed that the contents of moisture, proteins,
total carbohydrates, fat, ash, water-soluble polysaccharides and triterpenes in dried T. orientalis were (11.25 ± 0.34)%,
(18.01 ± 0.25)%, (62.21 ± 1.3)%, (1.58 ± 0.042)%, (4.20 ± 0.15)%, (7.29 ± 0.17)%, and (3.52 ± 0.11)%, respectively. The
eight essential amino acids account for 39.70% of the total amount of eighteen amino acids, and the ratio of essential amino
acids to non-essential amino acids was 0.66. The contents of Ca, Mg, Fe, Zn, Mn, and Cu were (816.9 ± 8.5), (456.0 ± 11),
(187.0 ± 3.7), (6.0 ± 0.14), (24.5 ± 0.83), and (3.9 ± 0.091) μg/g, respectively. Both water-soluble polysaccharides and
triterpenes of T. orientalis exhibited potent antioxidant capacity in a concentration-dependent manner. T. orientalis may
be developed as nutraceutical and pharmaceutical products due to its high protein and mineral contents, low content of fat,
appropriate amino acid composition, and high water-soluble polysaccharides and triterpenes.

The volatile oil of Flos Magnoliae was extracted by simultaneous distillation extraction (SDE) method,
hydrodistillation (HD) method and static headspace (SH) method, respectively. Quantitative analyses of volatile oils were
carried out by retention index using gas chromatography-mass spectrometry (GC-MS) combined with database searching.
To compare the volatile oils extracted with the HD and SDE methods, we used Prussian blue method and the Neocuproine
method to examine their antioxidant activities, used 1,1-diphenyl-2-picrylhydrazyl (DPPH) to determine their free radical
scavenging abilities, and used the filter paper method and the 96-well plate method to measure their antibacterial activities.
The results showed that a total of 66 chemical compounds were identified in the volatile oils extracted with the above three
methods, 17 compounds of which were common to the three oils, showing significant differences in the relative amount
of each of them. A total of 47, 43 and 26 volatile compounds were identified in the oils extracted with HD, SDE and SH,
respectively. The composition of volatile compounds extracted with HD and SDE was similar, while SH extracted the
smallest number of compounds. The Flos Magnoliae volatile oils extracted by HD and SDE showed an obvious antioxidant
activity, as well as the ability to inhibit Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella
typhimurium, especially Gram-negative bacteria. The antioxidant activity and antibacterial activity showed the potential
usage of Flos Magnoliae volatile oils as natural food preservatives in the pharmaceutical and food industries.

Oleanolic acid (OA) and ursolic acid (UA) were identified by mass spectrometry (MS) in almond green husk
extract. Further, a high performance liquid chromatographic (HPLC) method was established for the determination of the
contents of OA and UA, and the extraction conditions were optimized using single factor and orthogonal array experiments.
The HPLC conditions were set as follows: separation column, Platisil ODS C18 (250 mm × 4.6 mm, 5 μm); mobile phase,
methanol-0.2% phosphorus acid (85:15, V/V); flow rate, 0.8 mL/min; column temperature, 20 ℃; and detection wavelength,
210 nm. In the range of 0.005–0.5 mg/mL (R2 = 0.999 9), both OA and UA presented a good linear relationship. The average
recoveries of OA varied from 89.67% to 94.85% with RSD of 1.28%–3.16% (n = 3). The average recoveries of UA ranged
from 88.67% to 94.77%, and the RSD was between 1.07% and 1.92% (n = 3). The optimum conditions for extracting
OA and UA from almond green husk extract were as follows: 95% ethanol as extractant; solid/solvent ratio, 1:40 (g/mL);
extraction time, 40 min; and 3 extraction cycles.

In this study, the changes in aroma components of the two apple cultivars, ‘Starkrimon’ and ‘Nagafu No. 2’,
during storage were analyzed by using head-space solid phase microextraction (HS-SPME) and gas chromatographmass
spectrometry (GC-MS). A total of 50 and 49 aroma components were determined in ‘Starkrimon’ and ‘Nagafu
No. 2’, respectively. Among the identified compounds, 38 were common to both cultivars including 30 esters with acetate
esters accounting for 70.81% and 52.60% of the total amount of aroma compounds, respectively. The contents of esters
were increased firstly and decreased afterwards in the fruits of ‘Starkrimon’ and ‘Nagafu No. 2’ during storage at ambient
temperature (15?25 ℃), reaching the highest level on the 20th day, which were 97.94% and 95.83%, respectively. Our
analysis also revealed that the total amount of ethyl esters, such as 2-methyl-1-butyl acetate, butyl acetate, hexyl acetate,
hexyl 2-methylbutanoate and butyl hexanoate, was significantly increased during storage. Therefore, ethyl esters were more
important for the formation of the inherent characteristics aroma of two apple cultivars.

The basic nutrients, aroma components and textural properties of fruits of 6 Chinese chestnut varieties, ‘Tafeng’,
‘Zunyu’, ‘Zaofeng’ and ‘Dabanhong’ grown in Hebei province; ‘Hongyouli’ and ‘Dabanli’ from Henan province, were
studied. The results showed that the nutritional components of Chinese chestnuts were significantly related to the variety
and geographic origin. ‘Dabanli’ had higher contents of starch and total acid than other varieties, while the varieties from
Hebei province had higher contents of protein, fat, reducing sugar and VC. Correlation analysis showed that fat content was
positively correlated with reducing sugar and VC contents and that VC content was positively correlated with protein and
reducing sugar contents but it was significantly negatively correlated with starch content, irrespective of variety. All the six
varieties of chestnuts contained a variety of amino acids with glutamic acid and asparagic acid being dominant. The first and
the second limiting amino acids were cysteine and methionine, respectively. The total amino acid content of ‘Dabanhong’
was highest, (32.72 g/kg). A total of 46 aroma components were identified, among which 25 were identified in ‘Dabanli’,
followed by ‘Zaofeng’ (17) and ‘Zunyu’ (17); and ‘Dabanhong’, ‘Tafeng’ and ‘Hongyouli’ (16). The most abundant aroma
compounds were aldehydes, was accounting for more than 50% of the total amount. The correlation analyses showed that
there was a positive correlation between hardness and either chewiness or gumminess, and between cohesiveness and either
gumminess or chewiness, while springiness was negatively correlated with either gumminess or chewiness. ‘Dabanhong’
and ‘Dabanli’ were higher than the other varieties in hardness, springiness, adhesiveness and chewiness. All the above results
suggested that the quality of ‘Dabanhong’ was better. Due to the differences in climate conditions, the suitable varieties for
cultivation and product processing should be chosen according to local geographic conditions and product uses.

The contents of carotenoid and aroma components in red, pink, white flower petals of Rosa damascena were
analyzed and compared. At the same time, the correlation between carotenoid content and aroma components was examined.
The results showed that a total of 57 compounds were primarily identified from Rosa damascene petals, and the characteristic
aroma compounds, citronellol, geraniol, nerol, phenethyl alcohol, ethyl ester, citronellal, ethyl benzoate and α-pinene, were
determined by odor activity value. The carotenoid content of red flowers was the highest, which was (0.013 ± 0.001) mg/g,
followed by pink flowers (0.012 ± 0.003) g/mg, and white flowers had the lowest carotenoid content, (0.009 ± 0.004) mg/g.
On the whole, the carotenoid content in red flowers had positive correlation with the contents of citronellol, geraniol and
octanoic acid ethyl ester, was significantly correlated with the citronellol content, and exhibited negative correlation with the
contents of nerol, benzene ethanol, citronellal and α-pinene. In pink flowers, the carotenoid content was positively correlated
with all the characteristic aroma compounds and the correlation with citronellol, nerol, geraniol and benzene ethanol was
statistically significant. In white flowers, the carotenoid content was positively correlated with the benzene ethanol content,
and negatively correlated with the contents of citronellal, citronellol, geraniol, nerol, α-pinene and octanoic acid ethyl ester;
the correlation with citronellol, geraniol and α-pinene was statistically significant.

The volatile components of the solid state fermented okara by Eremothecium ashbyi Guillierm were analyzed
by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectroscopy (GC-MS).
The effects of different fibers, extraction temperature, extraction time and sample mass on the extraction efficiency were
investigated by single factor methods. The optimal extraction conditions were determined by addition of 7.5 g fermented
okara and extraction proceeded for 30 min using 50/30 μm DVB/CAR/PDMS fiber at 60 ℃. Apparent changes in the kinds
and amounts of volatile constituents were found during the fermentation. A total of 57 volatile compounds were identified
in the fermented okara. Alcohols, acids and terpenoids were the key flavor compounds. Phenylethyl alcohol, citronellol,
geraniol and 3-methyl butanoic acid made greater contributions to the flavor.

This study compared the impact of oven and microwave baking on volatile components of chilli powder. Solid
phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) was used to volatile components
of chilli powder. Results showed that a significant difference in the composition of volatile components existed between
oven-baked and microwave-baked samples. Among the volatile compounds identified, alkanes, alkenes, esters, pyrazine,
ketones and aromatic compounds were more abundant in microwave-baked chili than in the oven-baked one although only
aldehydes were less abundant in microwave-baked chili. Therefore, microwave baking was better than oven baking at
increasing the contents of flavor substances.

The purpose of this study was to explore the impact of extraction method and citrus variety on the fatty acid
composition and active substance content of citrus seed oil. The seeds of tangerine (Citrus reticulate), long-leafed sweet
orange (Citrus sinensis L. Osbeck) and Liangping pomelo (Citrus maxima cv. Liangping Yu) were used in this study. A total
of 12 citrus seed oils were extracted from the seed samples by supercritical CO2 fluid extraction, ultrasonic-assisted solvent
extraction, mechanical cold pressing, and hot pressing, respectively. The citrus seed oils contained 5 main fatty acids,
palmitic acid, stearic acid, palmitic acid, oleic acid, and linoleic acid as measured by GC-MS. Some samples also contained
functional fatty acids such as dihomo-γ-linolenic acid and squalene. The extraction methods had a significant effect on
fatty acid composition of oils. The contents of limonoids, nomilin, and β-sitosterol in citrus seed oils were 0.05?0.99 mg/g,
0.13?0.98 mg/g, and 20.25?55.04 μg/g, respectively as determined by HPLC. The extraction methods had a significant effect
on the β-sitosterol content, and an extremely significant effect on the limonoids content.

A high performance liquid chromatography-tandem mass spectrometry method was developed for the
determination of vancomycin, norvancomycin and teicoplanin in pork samples. The selective reaction monitoring mode
was applied in the experiment and an external standard method was used for quantification. Pork samples were weighed,
extracted with deionized water containing 0.1% formic acid-acetonitrile (85:15, V/V). Hexane was added to decrease
fatty acid. Vancomycin and norvancomycin were cleaned on a cation exchange column, while teicoplanin was cleaned up
on an SPE C18 cartridge. Acetonitrile-water containing 0.1% formic acid was used as mobile phase and gradient elution
was used in the experiment. The analytes were separated on a C18 column and then detected by mass spectrometry. The
average recoveries of the method were in range of 75.3%?83.3% at spike levels of 10, 20 and 50 μg/kg, with relative
standard deviations (RSDs) lower than 9%. The Limit of detection (LOD) and the limit of quantitation (LOQ) were 2 and
4 μg/kg for vancomycin, and 4 and 8 μg/kg for norvancomycin, respectively. The method could be used for the qualitative
and quantitative detection of vancomycin, norvancomycin and teicoplanin in pork samples.

The chemical compounds of polystyrene food container were ultrasonically extracted with n-hexane and analyzed
by gas chromatography-mass spectrometry (GC-MS) using mass spectral search in NIST library. Qualitative analysis was
performed based on their retention indices (RI), and the identified compounds were quantified by peak area normalization
method. A total of 35, 39, and 38 components were isolated, 25, 27, and 23 main components of which were identified in
three different polystyrene food containers, respectively, most of which were hazardous substances containing benzene
ring. The relative standard derivations (RSDs) of this method were in the range of 2.26%?6.06%. This is a simple, rapid
and accurate method for the analysis of volatile compounds in polystyrene food container, which can provide an efficient
approach for chemical component analysis of plastic food container.

Food safety has become a growing public concern in the recent years. The harmful pesticide residues in
vegetables have caused considerable interest among the consumers. In this study, the effects of cool storage, washing, and
cooking on the residue levels of seven pesticides and two metabolites in cucumber were evaluated. The results showed that
pesticide residue levels in cucumber decreased during storage at 5 ℃. The percentage degradation of seven pesticides were
in the range of 38.9%?58.3% after 10 days of storage. The percentage degradation of seven pesticides in cucumber washed
with tap water firstly were 27.17%?80.00%, while those of cucumber washed with detergent firstly were 33.33%?90.00%.
The difference in degradation efficiency between the two washing methods was related to water solubility of the pesticides.
The treatments of steaming, boiling, and stir-frying could also effectively reduce the levels of pesticide residues in cucumber.
Boiling provided the optimum pesticide elimination with a percentage degradation of 22.76%?85.00%, followed by stir-frying
with percentage degradation of 21.52%?75.00%, and steaming showed the lowest percentage degradation of 10.13%?53.25%.
In the cooking process, the temperature generated due to cooking is the key factor for pesticide degradation.

A method was developed for the determination of gardenia yellow in instant noodle by accelerated solvent
extraction (ASE) and high performance liquid chromatography (HPLC). The crushed samples were extracted twice using
ASE with methanol at 50 ℃ and 1 500 psi, followed by defatting using n-hexane saturated with acetonitrile. Then the
gardenia yellow were eluted on XBridgeTM C18 with a mobile phase composed of acetonitrile and 0.1% formic acid solution,
and detected by photo-diode array (PDA) detector at 441 nm for crocin and 427 nm for crocetion. The developed method had
a linear range of 1.0?20 μg/mL for the two analytes with good correlation coefficients (r > 0.999 6). The mean recoveries
were 83.64%?94.82%, with relative standard deviation (RSD) of 0.92%?2.13% (n = 6). The limit of quantitation (LOQ)
and the limit of detection (LOD) of this method for gardenia yellow were 0.5?1.0 μg/g and 0.05?0.2 μg/g, respectively. The
method proved to be quick, simple, automated, reliable, accurate, and suitable to detect gardenia yellow in instant noodle.

A novel method for the determination of 8 mycotoxins, including alternariol (AOH), alternariol monamethyl
ether (AME), tenuazonic acid (TeA), altenuene (ALT), tentoxin (TEN), patulin (PAT), ochratoxin A (OTA) and citrinin
(CIT) in fruits and vegetables was developed using a laboratory-prepared solid phase extraction (SPE) column coupled
with ultra performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The sample was extracted with
80% acetonitrile solution, and cleaned up on the SPE column. The separation of the analytes was carried out on an Acquity
CORTECS UPLC C18 column (100 mm × 2.1 mm, 1.6 μm) using a mobile phase composed of a mixture of acetonitrile and
5 mmol/L ammonium acetate aqueous solution with gradient elution. The extract was determined by UPLC-MS/MS. Matrixmatched
calibration was used for the quantification. The proposed method showed a good linear correlation with correlation
coefficients all above 0.99. The recoveries for blank samples fortified at three levels ranged from 76.0% to 102.7% with
RSDs from 0.8% to 4.7%. The limits of detection (LODs) ranged from 1 to 5 μg/kg. The method possessed the advantages
of sensitivity, simplicity and fastness, and was successfully applied in the determination of low levels of mycotoxins residues
in apple, sweet cherry and tomato samples.

The objective of this study was to develop an analytical method for the determination of 2,4,6-trichloroanisole
(TCA) in wine by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HSSPME-
GC-MS). Important extraction parameters such as fiber type, sample volume, extraction temperature, equilibration
time and extraction time were optimize using response surface method with the software Design Expert 7.0. The results
indicated that when polydimethylsiloxane/divinylbenzene (PDMS/DVB, 65 μm) was selected as the extraction fiber, and
optimised parameters for SPME were 9.8 mL of wine, 2 g of NaCl, temperature 33 ℃, equilibration time 10 min and
extraction time 90 min, followed by analysis by GC-MS and quantification using TCA-d5 as internal standard. The presented
method was shown to be adequate for the purpose, with a correlation coefficient R2 of 0.999 9, RSD of 1.03%, and recovery
rates between 95.7% and 106.1%. The limit of detection (LOD) and the limit of quantification (LOQ) were 0.3 and 1 ng/L,
respectively. This method was applied to analyze 7 commercial wine samples and the results revealed that the content of
TCA varied between 0 and 7.6 ng/L, lower in dry white red than in dry red wine. This method is simple and reliable, and can
be applied to the determination of TCA in wine.

Loquat fruits (Eriobotrya japonica Lindl. cv Jiefangzhong) were harvested from Fujian province and response
surface methodology (RSM) was used to study the effects of different combined treatment conditions with hot water at
different temperatures (40, 45, 50 ℃), for different time periods (5, 10, and 15 min), and three concentrations of glycine
betaine (5, 10, and 15 mmol/L) on the quality of loquat fruits during subsequent storage at 1 ℃. At the end of storage,
the changes in fruit internal browning, firmness and extractable juice were measured. A second-order polynomial model
describing each of the three responses was established and its goodness of fit was analyzed. In addition, the model was validated.
The response surface analysis was carried out to identify the factors with significant influence on fruit quality and the interactions
between them. The optimal combined treatment conditions for reducing chilling injury in loquat fruit were determined as follows:
hot water temperature, 44.36 ℃; treatment time, 9.14 min; and glycine betaine concentration, 10.65 mmol/L. The optimized
combined treatment was more effective in inhibiting chilling injury of loquat fruit and maintaining quality than either alone.

This study aimed to evaluate the effect of antioxidant and storage conditions with different water activities (aw)
on intermediate moisture foods (IMFs) containing high protein. A model system consisting of resveratrol was established.
The degree of Maillard reaction, texture, color, insoluble protein aggregates, soluble protein aggregation and other indexes
of the samples under different conditions of resveratrol concentration, water activity and storage time were investigated. The
results indicated that the degree of Maillard reaction, insoluble protein aggregates, advanced glycation end products (AGEs)
concentration and hardness of high-protein IMFs stored at a water activity of 0.560 were higher than those at water activity
0.751. The Maillard reaction of the model system with added resveratrol was inhibited, the color value L* was increased, and
the color values b* and a* were decreased. Overall, at 30 ℃, the safety and quality of IMFs food model turned out to be the
best when the concentration of resveratrol was added at 500 μg/g and water activity was 0.751. Moisture migration induced
microstructure changes and decreased molecular mobility, which was the key factor that causes the aggregation of protein
and hardening of high-protein IMFs during storage.

This study aimed to reveal the mechanism by which yeast saccharide reduces chilling injury of cherry tomato
and to examine the effect of nitrite oxide (NO) induced by yeast saccharide N’-nitro-L-arginine-methyl ester hydrochloride
(L-NAME) on cold resistance. Cherry tomato samples were soaked in distilled water, 0.5 g/L yeast saccharide (YS), 0.5 g/L
YS + 0.5 mmol/L MB-1, 0.5 g/L YS + 0.5 mmol/L L-NAME and 0.5 g/L YS + 0.5 mmol/L L-NAME + 0.1 mmol/L sodium
nitroprusside (SNP) for 20 min, respectively before being packaged in polyethylene plastic bags (unsealed) and stored
at (2 ± 1) ℃ and relative humidity (RH) of 85%?95%. The results showed that yeast saccharide treatment was effective
in restraining chilling injury, slowing down membrane lipid peroxidation and the decline of quality indexes. Induction
of endogenous NO accumulation and increased activities of antioxidant enzymes may be the main mechanism of cold
resistance. At the same time, the effect of NO induced by yeast saccharide on cold resistance in cherry tomato was further
confirmed by the use of NO scavenger and nitricoxide synthase inhibitor.

Impact of refrigerating failure during frozen logistics on the quality and texture of yak meat was simulated using
refrigerating failure test for yak M. Longissimus dorsi muscle at various time points. Thawing loss percentage, cooking
loss percentage, pH value, thiobarbituric acid (TBA) value, chromaticity parameters, elasticity and chewiness of the tested
samples were measured and the microstructure of muscle fibers was observed with microscope. With the extension of
refrigerating failure time, extremely significant increases in thawing loss percentage, cooking loss percentage, L* value and
b* value (P < 0.01) were found, while extremely significant decreases in a* value and elasticity (P < 0.01) existed. The pH
value and chewiness significantly decreased (P < 0.05). TBA value significantly increased (P < 0.05). In addition, muscle
fibers displayed larger gaps and they were broken down to a larger extent. The distribution of muscle bundles and the space
left by ice crystals tended to be more irregular and larger, respectively. Furthermore, high correlation between refrigerating
failure time and indices relevant to the quality and texture of meat was observed. Therefore, it was indicated that the time of
refrigerating failure played a very important role in affecting the quality of yak meat and the harmful effect of temperature
fluctuation induced by refrigerating failure on meat quality should be avoided.

In this study, the effects of different cooling methods including natural cooling, cold air cooling and vacuum
cooling, and combinations of vacuum cooling with either natural cooling or cold air cooling on the quality of steamed buns.
Subsequently, changes in quality characteristics, percentage water loss and cracking incidence of steamed buns during further
frozen storage were examined. Moreover, comparison of power consumption among 5 cooling methods was performed. The
obtained results led to the conclusion that natural cooling combined with vacuum cooling was the best cooling method for
steamed buns.

Four thawing methods including natural air thawing, thawing in still water, microwave thawing and air-blast
flowing water thawing were individually used to thaw on-board-frozen Scomber japonicus stored at −18 ℃, and the changes
in water-holding capacity, salt-soluble protein, total volatile basic nitrogen (TVB-N), histamine content and texture properties
were analyzed. Meanwhile, electronic nose analysis and microstructure observation were conducted. The results indicated
that highly significant correlations existed between thawing time and either TVB-N or histamine content, and between water
holding capacity and either thawing loss percentage or salt soluble protein content. Fisher discriminant analysis (FDA) of
the electric nose data could clearly distinguish among the various thawing methods, and the obtained results were consistent
with those of TVB-N and histamine measurement. Among these thawing methods, air-blast flowing water thawing was the
best, because it greatly maintained the water-holding capacity, salt-soluble protein, texture, and microstructure. It was also
advantageous in saving the thawing time and costs compared with other thawing methods. Overall, air-blast flowing water
thawing is an ideal thawing method for frozen Scomber japonicus.

Objective: To examine dynamic changes in the activities of various cell wall-degrading enzymes (CWDEs),
the contents of cell wall components and the activities of defense-related enzymes in citrus pericarp tissues infected with
Colletotrichum gloeosporioides, aiming to gain more knowledge on the interaction between C. gloeosporioides and citrus
fruits. Methods: Chemical components of the pericarp of citrus fruit inoculated with C. gloeosporioides were detected and
comparatively analyzed during different sampling periods. Results: The activities of CWDEs including polygalacturonase
(PG), polymethyl-galacturonase (PMG), carboxymethyl cellulose (Cx) and β-glucosidase (β-Glu) were detected in the
infected tissue. The activities of CWDEs and cutinase remained at higher levels during the early infection period (day one
to three post infection). The cell wall components including cellulose, hemicellulose and pectin showed a declining trend,
but lignin content showed a rising trend during the infection of C. gloeosporioides. The activities of peroxidase (POD)
and catalase (CAT) and the content of malonaldehyde (MDA) showed a rising trend in the citrus pericarp tissues infected
with C. gloeosporioides. Conclusion: The CWDEs and cutinase play an important pathogenic role during the early stage
of anthracnose, which accelerates the infection of pathogenic fungi by degrading the cell wall components. In addition, the
infection of C. gloeosporioides accelerates membrane lipid peroxidation in host cells.

 This study aimed to examine the effects of tea polyphenols (TP) and whey protein isolate (WPI) on the
preservation of surimi quality during cold storage. In this experiment, grass carp surimi was stored at 4 ℃ and tested for
total sulfhydryl content, thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), total volatile basic
nitrogen (TVB-N) value, water content, and gel strength at different storage times (0, 1, 3, 5, 7, and 9 d). The effects of tea
polyphenols and whey protein isolate on the oxidation and quality of surimi were investigated. Experiments were divided
into 4 groups. Group A was used as control, and groups B, C and D were added with 0.05% TP, 5% WPI, and 0.05%
TP + 5% WPI, respectively. The results showed that compared with the control group, the addition of tea polyphenols
could significantly (P < 0.05) inhibit protein and fat oxidation, and its antioxidant effect in three experimental groups was
in the order of D > B > C; the addition of whey protein isoalte could significantly (P < 0.05) reduce the loss of water and
gel degradation, this effect in three experimental groups was in the order of D > C > B. Compared with the beginning of
cold storage, there were significant changes (P < 0.05) in all measured parameters from 3 d onwards, and all the results
showed that the effect of the addition of tea polyphenols and whey protein isolate together was the most obvious, leading
to a decrease of 4.3 mg/100 g in TVB-N and an increase of 260.07 g·mm in gel strength after cold storage for 7 d, and the
preservative effect was significant (P < 0.05). Therefore, tea polyphenols and whey protein isolate could be used together in
the production of surimi products for improved preservative effect.

The preservative effects of different concentrations of oat polyphenols on chilled pork were investigated. Chilled
pork was equally divided into four groups, including negative control group without any preservative, positive control
group with tea polyphenols at 300 mg/kg and two experimental groups supplemented with oat polyphenols at 500 and
1 000 mg/kg, respectively. Total aerobic counts, physiochemical indicators such as pH, dripping loss, thiobarbituric acid
reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) were determined regularly during storage. The
results indicated that compared with negative control group, tea polyphenols and oat polyphenols significantly inhibited the
reproduction of bacteria and lipid oxidation, and slowed down the increase in TVB-N value. Oat polyphenols had weaker
preservative effects on chilled pork than tea polyphenols, although better preservative effect could be obtained by treatment
with 1 000 mg/kg oat polyphenols. Conclusion: Higher concentration of oat polyphenols could better maintain the eating
quality of chilled pork for a long period and therefore extend the shelf-life during storage.

Purpose: To examine the effects of chitosan (CTS) and antioxidant of bamboo leaves (AOB) applied individually
and in combination on the quality of fresh-cut ginger during storage. Methods: Fresh-cut ginger slices were soaked in
distilled water, 0.3% AOB, 1.5% CTS and 0.3% AOB + 1.5% CTS solution, respectively, for 5 min, and then taken out
and drained before being packaged in a polyethylene (PE) film and stored in a refrigerator at (14 ± 1.0) ℃. Physiochemical
indicators were measured every 5 days during the storage period. Results: Compared with control, all of the three treatments
could affect the preservation of fresh-cut ginger to varying degrees. The three treatments inhibited the development of
browning, delayed the decrease in VC content, reduced the accumulation of MDA content, inhibited the growth of microbes,
maintained good hardness, springiness, chewiness, and restrained texture deterioration of fresh-cut ginger. The CTS +
AOB treatment restrained the destruction of cellular inclusions in fresh-cut ginger and the development of plasmolysis.
Conclusions: The treatment of 0.3% AOB + 1.5% CTS showed the best effect on the preservation of fresh-cut ginger,
followed by the 1.5% CTS treatment. The 0.3% AOB treatment did not show any apparent effect on the preservation of
fresh-cut ginger.

The present study investigated the cryoprotective effect of dextran with different molecular weights on
denaturation of myofibrillar protein from grass carp (Ctenopharyngodon idella). The content of salt soluble protein,
Ca2+-ATPase activity, surface hydrophobicity, total sulfhydryl group and active sulfhydryl group were evaluated. Results
showed that the denaturation of grass carp myofibrillar protein was significantly delayed by dextran during frozen storage,
and the effect of dextran (0.5%) was better than that of commercial antifreeze (4% sucrose + 4% D-sorbitol). Low molecular
weight dextran (T7) was better than high molecular weight dextran (T20) in protecting the Ca2+-ATPase activity and active
sulfhydryl group and also in delaying the increase of surface hydrophobicity and the decrease of sulfhydryl group after
15 d frozen storage. Thus, the low molecular weight dextran is recommended to be used in the fishery industry as a
promising cryoprotectant.