This study addressed the microwave-assisted enzymatic extraction of gypenosides from the whole plants of
Gynostemma pentaphyllum as an improvement over the traditional water extraction method, giving a lower extraction yield.
Response surface method based on Box-Behnken design was used to optimize the ratio of pectinase to hemicellulase to
cellulose for their combined use in the extraction of gypenosides as well as process parameters. The results showed that
enzyme dosage, hydrolysis temperature, hydrolysis time and microwave irradiation time were identified as main variables
that influence extraction efficiency. The optimum values for these 4 independent variables were 1.8%, 52 ℃, 2 h and 4 min,
respectively. The yield of gypenosides was 7.88% under these conditions, which was increased by 68% compared with
that obtained with the traditional water extraction method. Due to its low extraction temperature and simple operation, this
method has a good prospect of industrial application.

The aim of this work was to study the effects of incorporating clove essential oil (CEO) on the physical,
mechanical, barrier properties and microstructure of zein films. The incorporation of CEO in the range of 0.5%–2.0% (V/V)
increased the thickness, elongation at break, opacity and water vapor permeability of zein edible films in a concentrationdependent
fashion. The addition of CEO at a level between 0.5% and 1.0% (V/V) significantly increased the tensile strength
value (P < 0.05). The incorporation of CEO improved mechanical properties and increased light-barrier property and
moisture permeability. The structure of the films was characterized via Fourier transform infrared spectroscopy (FTIR) and
scanning electron microscopy (SEM). The results showed that the addition of CEO did not modify the chemical structure of
films significantly. But the surface morphology of composite films was rough and uneven with more micropores.

Sequential column chromatographies on HPD-100 macroporous adsorption resin (MAR) and polyamide (PA)
were used to purify total flavonoids from Ampelopsis grossedentata. The optimum adsorption parameters for HPD-100 MAR
were determined as follows: sample concentration, 6 mg/mL; sample flow rate, 1 mL/min; and sample volume, 130 mL.
Under these conditions, the percentage adsorption was 97.14%. The optimum desorption parameters were established as
follows: eluent concentration, aqueous ethanol (70:30, V/V); eluent volume, 40 mL; and flow rate, 1 mL/min. Under these
conditions, the percentage desorption was 94.10%. After the treatment with HPD-100 MAR, the purity of total flavonoids
was increased from 55.00% to 72.25%. The optimum adsorption parameters for PA were determined as follows: sample
concentration, 6 mg/mL; and flow rate, 2 mL/min. Under these conditions, the percentage adsorption was 99.57%. The
optimum desorption parameters were determined as follows: 70% ethanol in water (V/V) as the eluent; eluent volume,
55 mL; and flow rate, 1 mL/min. Under these conditions, the percentage desorption was 76.50%. After the treatment with
PA, the purity of total flavonoids was further increased to 80.75%. The method presented in this study can provided a
promising approach for the efficiency purification of total flavonoids from Ampelopsis grossedentata.

Sodium shellac, a thermoplastic polymer, has high surfactant activity. In this study, we attempted to fabricate
vitamin E microcapsule with sodium shellac as the wall material by spray drying. The optimization of process parameters for
improved microencapsulation efficiency was done using one-factor-at-a-time method and response surface methodology. It
turned out that the optimal conditions for preparing vitamin E microcapsule were as follows: hydrophile-lipophile balance
(HLB) of emulsifier, 11; emulsifier dosage, 0.833 g; and ratio of core to wall materials, 1:2.2. Under these conditions,
the microcapsules with microencapsulation efficiency of 78.06% and drug-loading efficiency of 31.8% were obtained as
spherical particles with a smooth surface. The vitamin E microcapsule had high thermal stability and good solubility, and it
exhibited good release performance at neutral pH or in the intestinal environment. Thus, sodium shellac potentially could be
used in the food industry as a good novel microcapsule wall material.

The orthogonal array design method was used to optimize the extraction of Auricularia auricula melanin and
the characterization of the melanin was conducted. Through single factor and orthogonal array experiments, the optimum
extraction conditions were obtained as follows: ultrasonic power, 160 W; sample mass 5 g; material-to-liquid ratio,
1:30 (g/mL); sodium carbonate concentration, 2.00 mol/L; and extraction duration, 50 min. The crude extract yield under
these conditions was 9.078 g/100 g. Chemical characterization proved that the melanin possessed strong stability to heat and
low concentrations of oxidant and reducing agent but was sensitive to light. The melanin displayed maximum absorption
peak at 210 nm. Infrared spectroscopy indicated that Auricularia auricula melanin was composed of hydroxy, amino, C=O,
C=C, CH, CH2 and aromatic ring groups. The S:N ratio of the melanin was 0.01, indicating that it is eumelanin and has
functions such as hair blackening and anti-aging.

Response surface methodology was used to optimize the ultrasound-microwave assisted extraction (UME) of
selenium-containing polysaccharides from Se-enriched Cordyceps militaris (SCMP) based on single factor experiments.
The yield, selenium content and antioxidant activities in vitro of SCMP were compared with those obtained with hot water
extraction (HWE) and ultrasonic extraction (UE). The results indicated that the optimum conditions for UME extraction were
as follows: ultrasonication time, 26.0 min; subsequent microwave treatment, 3.20 min; microwave power, 350 W; and ratio
of liquor to solvent, 32.00:1 (mL/g). Under these conditions, the extraction yield of SCMP was 5.05%, which was increased
by 19.96% and 3.70% compared with UE and HWE, respectively. Furthermore, the SCMP prepared by UME exhibited the
strongest antioxidant activity and contained the highest level of organic selenium, and its selenium content was 360.37 mg/kg,
which was increased by 4.47% and 12.92% as compared with those obtained with UE and HWE.

One-factor-at-a-time method (OFAT) and response surface methodology (RSM) were adopted to study the
effects of ethanol concentration, liquid/solid ratio, ultrasonic power and ultrasonic treatment time on the extraction yield of
proanthocyanidin from lotus seed pot (LSP). A multiple regression model was established to optimize the parameters for
ultrasonic-assisted extraction of LSP. The results indicated that ethanol concentration had the most significant impact on
the extraction yield of LSP, followed by liquid/solid ratio and ultrasonic power, while the impact of ultrasonic treatment
time was relatively low. When the extraction was carried out using 45% ethanol as the extractant at a liquid/solid ratio of
21:1 (mL/g) with ultrasonic treatment for 15 min at 700 W, the maximum yield of LSP of 6.81% was obtained, which was
close to the model-predictive value. Our results indicated that the developed model had good regression performance and
fitness, and could be applied in the prediction of the extraction yield of LSP. This study could provide scientific data for the
application of LSP as a natural antioxidant.

By monitoring the synthetic reaction of sodium ferric gluconate complex, pH value was found to have a significant
impact on the iron content and yield of product. Under controlled pH conditions, specific production rate, iron content and
yield of sodium ferric gluconate complex were investigated. The maximum iron content of 29.9% and the maximum yield
of 129.12% were obtained when the reaction proceeded for 2 h with pH controlled at 11.0. Meanwhile, a 58.77% reduction
in the particle size of sodium ferric gluconate complex as well as a 33.33% decrease in reaction time was found compared to
that without pH control. Comparative analysis revealed that the synthetic reaction of sodium gluconate iron complex was a
process involving complexation, separation and re-aggregation. The results of characterization confirmed the product under
controlled pH condition to be sodium ferric gluconate complex with no change in iron-chelating capacity. Therefore, it has
been found that pH control provides an effective and applicable approach towards the optimization of the preparation process
of sodium ferric gluconate complex for achieving high yield and iron content simultaneously.

This study investigated the optimization of the frying process of fresh peppers using combination of one-factor-ata-
time method (OFAT) and response surface methodology (RSM). The independent variables were frying temperature, frying
time and the ratio of material to oil. The responses were the contents of piperine and pepper essential oil. A polynomial
regression model equation was constructed using a Box-Behnken design. The response surface analysis showed that the
optimal frying conditions that provided the best quality of fried peppers were obtained as follows: temperature, 92 ℃; time,
3 min and the ratio of material to oil, 1:1. Under these conditions, the predicted contents of piperine and pepper essential
oil were 4.28 g/100 g and 1.73 mL/100 g, respectively, and the corresponding experimental values were 4.23 g/100 g and
1.71 mL/100 g, respectively.

The ultrasonic-assisted enzymatic extraction of polysaccharides from the dried fleshy stem of Cynomorium
songaricum grown in the Hexi Corridor region, Gansu province was optimized by one-factor-at-a-time and orthogonal
array design methods for improved yield of polysaccharides. The effects of the ratio of material to water, ultrasonic treatment
time, ultrasonic power, cellulase dosage, hydrolysis temperature, time, and pH on the extraction yield of polysaccharides
were investigated. The inhibitory effects of the extracted polysaccharides on the proliferation of human cervical cancer HeLa
cells in vitro were studied. The optimal extraction conditions obtained were as follows: material to water ratio, 1:10 (g/mL);
ultrasonic treatment time, 10 min; ultrasonic power, 300 W; enzyme dosage, 1.8%; hydrolysis temperature, 60 ℃; hydrolysis time,
90 min; and initial pH, 5.5. Under these conditions, the maximum yield of polysaccharides of 3.01% was obtained. MTT assay
results showed that the polysaccharide had obvious anti-tumor activity against human cervical cancer HeLa cells.

In this study, the response surface methodology and full factorial design were employed to evaluate the
extraction efficiencies of Myrica rubra kernel oil by aqueous enzymatic extraction with three individual enzymes and their
combinations, and it turned out that cellulase was the best enzyme for the extraction of Myrica rubra kernel oil. Then, using
an orthogonal array design, the optimum hydrolysis conditions for oil extraction were determined as follows: cellulase dose,
2%; temperature, 50 ℃; pH value, 4.8; time, 2.5 h; and solid/liquid ratio, 1:4 (g/mL). Under these conditions, the oil yield
was 33.95%, which was 50.67% as compared to the oil content of Myrica rubra kernels measured according to the Chinese
national standard GB/T 5512—2008. Gas chromatography analysis revealed that the kernel oil contained 87.22% unsaturated
fatty acids, including 50.31% oleic acid, 36.64% linoleic acid and 0.27% linolenic acid.

In this study, we reported the optimization of ozone sterilization conditions of Chinese northeast sauerkraut using
response surface methodology (RSM) based on a three-variable, three-level Box-Behnken design (BBD). The independent
variables were oxygen flow, current intensity and sterilization time. The optimum process parameters for sterilization of
sauerkraut were obtained as follows: oxygen flow, 3 L/min; current intensity, 0.3 A; and sterilization time, 33 min.
Experiments under these conditions showed a 2.00 (lg (CFU/g)) reduction in microbial counts, agreeing with the
predicted value of 2.01 (lg (CFU/g)). Although not dissimilar in terms of sterilization efficiency, ozone treatment was
better for the sensory quality of product, and it was less energy-consuming and consequently cost-saving than heat
treatment. It is concluded that ozone application is a promising alternative to heat sterilization in the production of
Chinese northeast sauerkraut.

Low-cost film without oil permeation was prepared from corn gluten meal instead of zein by stretching method.
Using tensile strength as the response, the optimal processing parameters was determined by response surface methodology
as follows: ethanol concentration, 84.5%; temperature, 62 ℃; and pH, 7.7. Under these conditions, the maximum tensile
strength of the film of 20.77 MPa was obtained. It was shown that film thickness had no significant influence on tensile
strength, elongation at break, percentage dissolution or thermostability. However, there was a positive correlation between
film thickness and either oil permeation coefficient or transmittance. At a film thickness of 0.021 mm, the minimum oil
permeation coefficient of 0.018 9 (g·mm)/(m 2·d) and the maximum transmittance of 82.33% were achieved, whereas oil
permeation coefficient was maximum, 0.159 8 (g·mm)/(m2·d), and transmittance was minimum, 65.53%, when the film
thickness was 0.101 mm. The scanning electron microscopy (SEM) results showed that the surface of all prepared films
was smooth without obvious particles, bubbles or bumps. However , there were linear stripes on the surface of the films.
The irregular linear stripes turned into an oval with a large diameter, sparse when the tension was increased. Stretching
action obstructed protein aggregating on the surface of the films, which had a positive effect on the formation of stable
and compact films.

In this study, ultraviolet spectrophotometry and high performance liquid chromatography (HPLC) were used
to determine the contents of phenols and flavonoids in the segment membrane (SM) and juice sac (JS) of 10 popular
cultivars of pomelo (Citrus grandis) in Chongqing. In addition, the antioxidant capacities of these two parts were evaluated
by 1,1-diphenyl-2-picrylhydrazyl radical) (DPPH), ferric reducing antioxidant power (FRAP) and 2,2’-azinobis-(3-
ethylbenzthiazoline-6-sulphonate) (ABTS) methods. Results showed that total flavonoids and the individual contents of
10 measured flavonoid compounds were higher in the SM. The total flavonoid content of ‘Guanxi’ pomelo was the highest
(10.97 mg/g). Among the flavonoids, diosmin was the most abundant with an average of 1 000.72 μg/g. Among 10 cultivars,
‘Wubu’ had the highest diosmin content (2 366.77 μg/g). However, the contents of total phenolic compounds and phenolic
acid were higher in the JS. The highest total phenolic content of 8.84 mg/g was found in ‘Zhenlongyou No. 3’. Gallic acid
was the most predominant phenolic acid with an average of 1 040.16 μg/g and its highest level of 1 325.89 μg/g was noted
in ‘Changshou Shatian’. The JS was found to have stronger DPPH radical scavenging and FRAP capacity, but exhibit
weaker ABTS radical scavenging capacity than the SM. Overall, the segment membrane of ‘Guanxi’ and the juice sac of
‘Liangpingyou 78-8’ possessed the highest antioxidant activity. This study not only reveals the phenolic composition of the
SM and JS of the popular pomelo cultivars in Chongqing, but also offers a theoretical basis for utilizing the phenolics in
citrus and promoting the development of nutritional studies on citrus fruits.

The contents, absorption and accumulation of mineral elements in different parts of fruit bodies of 8 wild Boletus
species collected from Yunnan province were investigated. The contents of 12 metal elements (Mg, Mn, Fe, Ni, Cu, Zn, Cr,
As, Cd, Pb, Li, and Ba) in stipes and caps were determined by inductively coupled plasma mass spectrometry (ICP-MS)
after microwave digestion. All data obtained were analyzed by analysis of variance (ANOVA) through SPSS. The safety of
Boletus consumption was evaluated on the basis of the mineral element data. The results showed that the recovery rates of
12 metals in a standard material GBW 10015 (spinach) ranged from 88% to 105% and the limits of detection (LODs) were
0.036–9.456 μg/L, indicating that the method is accurate and reliable. Both stipes and caps from eight wild Boletus species
were rich in Fe, Mg, Mn, Zn and Cu. For most of the Boletus species studied, the contents of Zn, Mg, Cu, Cr and As were
higher in caps than in stipes, whereas Li and Ba were higher in stipes than in caps. The levels of toxic heavy metals (Pb, As,
Cd, Ni and Cr) were higher than the maximum levels of contaminants in foods according to the Chinese National Standard
GB 2762—2012, suggesting potential health risks. The contents of 12 element contents in wild Boletus species were
significantly different among 8 wild Boletus species and among different parts of the same species. The results also showed
that the wild mushroom species could absorb and accumulate mineral elements and heavy metals.

The nutritional compositions of 3 new varieties of Saccharina japonica, “Haitian No. 1”, “Haitian No. 2”, and
“Haitian No. 3”, as well as Kjellmaniella crassifolia were analyzed. The results indicated that the contents of proximate
composition except for ash, such as crude protein, alginate and mannitol, were higher in Saccharina japonica. The contents
of crude protein in both “Haitian No. 1” and “Haitian No. 2” were the highest (10.7%). The content of crude fat (0.3%)
in “Haitian No. 3” was the lowest, and the content of mannitol (15.1%) in “Haitian No. 3” was the highest. The contents
of iodine (0.47%) and alginate (28.2%) in “Haitian No. 1” were the highest among 4 algae. The amino acid composition
showed that the contents of total amino acids in all the 4 algae were 5%–7%, and the contents of essential amino acids
accounted for 30%–40% of the total amino acids (EAA/TAA ratio). Calcium, magnesium and iron were more abundant than
other tested mineral elements.

In this study, the aroma components of wines respectively fermented from whole fruits and pomace of Cerasus
humilis were detected by headspace-solid phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry
(GC-MS), and then aroma characteristics were analyzed by the odor thresholds and relative odor activity values (ROAV) of
different aroma components. The results showed that a total of 50 and 49 aroma components were detected from Cerasus
humilis wines fermented from whole fruits and pomace, respectively, 33 components of which were common to both.
Seventeen and 16 aroma components were exclusively present in the two wines, respectively. In addition, according to their
ROAV, octanoic acid ethyl ester, β-damascenone, 3-methyl butyraldehyde, farnesol, ethyl caproate, phenylethyl acetate,
benzyl carbinyl acetate and phenethyl alcohol made a major contribution to the aroma of both wine samples. The whole
fruit wine possessed an almond-like aroma in addition to fatty and fruity aromas. The pomace wine had a fruity, floral and
sweet aroma, which was stable and long-lasting. Moreover, there was no significant difference (P > 0.05) in the relative
contents and ROAV of aroma components in the two wines. The pomace wine had the typical characteristics of wine flavor
and obvious style. The value-added utilization of Cerasus humilis fruit pomace, a by-product of the production of Cerasus
humilis juice, could bring about significant economic and societal benefits.

This study developed a rapid and accurate method for the determination of total sugar in Goji berries (Lycium
barbarum) by using Fourier transform near infrared (NIR) spectroscopy. A total of 114 samples collected from various
producing areas were detected by NIR spectroscopy for the acquisition of spectra in the integrating sphere diffuse reflectance
mode. The relationship between spectral information and total sugar content was established using a chemometric method.
The effective wavenumbers by X-loading weights and correlation coefficients were selected. A quantitative model for
predicting the total sugar content of Goji berries was developed and verified. The results showed that the model was built
with spectral pretreatment using Norris Gap Derivative, and effective wavenumbers (EWs) of 8 700–4 000 cm-1 chosen by
correlation coefficients. The coefficients of determination for calibration (Rc²) and for validation (Rv²) of the model were
both higher than 0.91 when the number of principal components (PCs) was 8. The above results demonstrate that rapid
determination of the total sugar content of Goji berries by NIR is workable.

Objective: To investigate the effects of decoction in aqueous solutions of monosaccharide, disaccharide or
polysaccharide on chemical constituents of powder ginseng roots. Methods: High performance liquid chromatography
(HPLC), phenol-sulfuric acid and Folin-Ciocalteu methods were adopted respectively to determine the contents of
ginsenosides, soluble sugars and total phenolics in raw ginseng roots and the ones decocted in pure water and aqueous
sugar solutions. Results: Ginsenosides F1, F2 and Rg3, compound K and the total content of 16 ginsenosides in ginseng
roots increased significantly after being decocted in sugar solutions. The contents of soluble sugars and total phenolics in
all three sugar treatment groups were significantly higher than in raw samples and all these groups except for xylitol were
higher in soluble sugars than the water decoction. Besides, the contents of total phenolics in the samples decocted separately
with glucose, maltose, sucrose, brown sugar, aspartame and chondroitin sulfate were significantly higher than in the water
decoction (P < 0.05). Conclusion: The presence of sugar in decoction water could increase the concentrations of rare
ginsenosides, soluble sugars and total phenolics from ginseng roots.

In this study, the changes in volatile flavor components in islamic spiced beef at different processing steps were
analyzed. The volatile flavor components in samples from pre-cooking, cooking for 1 h, complete cooking, and cooling were
extracted and identified by solid phase micro-extraction coupled with gas chromatography-olfactometry-mass spectrometry
(SPME-GC-O-MS). The results showed that a total of 103 volatile compounds were identified in islamic spiced beef during
processing, 18 of which were detected in all 4 processing steps. The numbers of volatile compounds in the 4 processing
steps were 46, 51, 58 and 54, respectively. The relative contents of aldehydes, ethers, nitrogen- and sulfur-containing and
heterocyclic compounds significantly increased, while esters gradually declined. However, the contents of alcohols, ketones
and acids did not change obviously during processing.

Nowadays, anthocyanin-rich tea products have attracted more and more attention worldwide. ‘Zijuan’ tea is the
most representative purple leafed anthocyanin-rich tea cultivar in China that is of special scientific and industrial interest.
In this study, the major chemical components, antioxidant activity, and sensory quality of tea infusions made from different
‘Zijuan’ tea products were investigated for the first time. Results showed that significantly positive correlations were
observed between the levels of either total tea polyphenols or total catechins and total antioxidant activity as well as between
total anthocyanins and radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), respectively. Additionally,
the aroma components of ‘Zijuan’ tea products were analyzed using headspace solid phase microextraction coupled to gas
chromatography-mass spectrometry (HS-SPME-GC-MS). Sensory evaluation revealed that baked green tea and black tea
showed better sensory quality. In conclusion, either stir fixation or baking is strongly recommended as a better choice for
‘Zijuan’ tea production in terms of chemical components, antioxidant activity, and sensory quality.

The aim of this study was to establish a method for the simultaneous determination of polyphenolic compounds
including neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, cynarin, 1,5-dicaffeoylquinic acid, isochlorogenic
acid B, isochlorogenic acid A, isochlorogenic acid C and alkaloidal compounds including caffeine and trigonelline in
coffee and coffee-based products. These 10 components were extracted ultrasonically with 0.10% phosphoric acid solutionmethanol
(50:50, V/V) and then analyzed by high performance eliquid chromatography (HPLC) at 254 nm and 320 nm. The
chromatographic separation was performed on a Shiseido CAPCELL PAK MGⅡC18（4.6 mm × 250 mm, 5.0 μm） by
using 0.10% phosphoric acid solution-methanol as the mobile phase. The average recoveries of the 10 analytes in spiked
samples ranged from 80.00% to 113.8%, with relative standard deviations (RSDs) of 3.63%–9.10%. The calibration curves
for these analytes were linear in the range of 0.10–100.0 mg/L with correlation coefficients of more than 0.999. The limits
of detection (LODs) varied from 0.05 to 1.0 mg/kg and the limits of quantitation (LOQ) ranged from 0.16 to 0.28 mg/kg for
10 polyphenolic and alkaloidal components. The method showed good repeatability, accuracy and stability and enabled the
accurate quantification of 10 polyphenolic and alkaloidal components in coffee and coffee-based products.

A mathematical model was established to analyze the uncertainty for the simultaneous determination of copper
(Cu), ferrum (Fe), cadmium (Ca) and manganese (Mn) in coix seeds by high resolution-continuum source-flame atomic
absorption spectrometry (HR-CS-FAAS). In the estimation of uncertainty, the sample weighing, constant volume dilution,
curve fitting, and repeatability that may affect the uncertainty of analytical data were taken into account. The uncertainty
components were used to calculate the combined and expanded uncertainties. The method proposed in this study is concise
and can provide a useful reference for evaluating the uncertainty in the simultaneous determination of several metal elements
in food samples.

Lactose and sucrose in milk powder from the same commercial brand for two different age groups were assayedby the Lane-Eynon’s method and high performance liquid chromatography with refractive index detector (HPLC-RID). The differences in lactose and sucrose contents among different samples were analyzed, and the results of the two methods were compared. It was indicated that the accuracy of the HPLC-RID method was higher than that of the Lane-Eynon’s method. The linear ranges of the HPLC method for sucrose and lactose were both 2–12 mg/mL with correlation coefficients of 0.999 3 and 0.999 6, respectively. The precision, expressed as relative standard deviations, for sucrose and lactose were 2.53% and3.81%, respectively. The average recovery rates were 99.70% and 101.06%, respectively. The HPLC method had some advantages such as high accuracy, short analysis time, simple sample pretreatment and suitability for rapid determination of sucrose and lactose contents in milk powder.

In this paper, the measurement uncertainty for the determination of starch content in the dried residue left afterstarch extraction from Manihot esculenta by polarimetric method was evaluated. Each uncertainty component during theprocess of measurement was modeled. The main sources of uncertainty were identified and analyzed. The impact of everyuncertainty component on the measurement uncertainty was estimated. Based on quantitative analysis of every uncertaintysource, the relative standard uncertainty of the measurement results was obtained. The starch content in the Manihotesculenta residue was still as high as 50.20 g/100 g, with a combined standard uncertainty of 0.16 g/100 g and an expandeduncertainty of 0.32 g/100 g. The evaluation indicated that repeated determinations of the total optical rotation of the Manihotesculenta residue made the most important contribution to the combined relative standard uncertainty. The influence ofrepeated determinations of the optical rotation of its alcohol-soluble fraction could not be neglected. The effect of sampleweighing was minimal. This evaluation can provide a theoretical basis for the quality control of starch content determinationin Manihot esculenta.

Objective: To establish a high performance liquid chromatography (HPLC) method for detecting the adenosine
content of Lepidium meyenii (maca) and utilize it to detect and the adenosine contents of domestic maca grown at different
altitudes, its different tissues, dried samples obtained using drying methods and maca varieties with different skin colors.
Methods: A 10% aqueous methanol solution was used as the extraction solvent to extract the adenosine in maca. The HPLC
analysis was performed using a Waters SunfireTM C18 column (4.6 mm × 250 mm, 5 μm). The mobile phase was CH3OH-H2O
(10:90, V/V) at a flow rate of 1.00 mL/min. The detection wavelength was 260 nm, and the column temperature was 26 ℃.
Multiple samples were analyzed under these chromatographic conditions. Results: The method had good linearity in the
concentration range of 2.81–90 μg/mL (R2=0.999 4), high precision and good reproducibility with relative standard deviation
(RSD) values of 0.728 3% and 1.745%, respectively. The sample solution was stable within 24 h (RSD = 1.069%), and
the average recovery of was 99.76% with a RSD value of 0.48% (n = 9). The analytical results of different maca samples
showed that different altitudes and differently colored maca varieties had great influences on the content of adenosine while
different drying methods and different tissues had more significant impacts. Conclusions: The HPLC method is suitable for
detecting the content of adenosine in maca for the quality control of maca materials.

Objective: To establish a method for the determination of hydroxysafflor yellow A (HSYA) in medical and edible
petals of safflower flowers by high performance liquid chromatography (HPLC). Methods: The HSYA in the safflower
flowers was extracted by microwave-assisted extraction, chromatographically separated using gradient elution and analyzed
by HPLC. The separation was performed on Sino Chrom ODS-BP column (4.6 mm × 200 mm, 5 μm) using methanol-0.5%
acetic acid as the mobile phase at a flow rate of 1.0 mL/min. The analyte was detected at 403 nm. Results: The calibration
curve had good linear relationship in the range of 5.25–80.32 μg/mL for safflower yellow A (r = 0.999 9). The spiked
recoveries were 101.0%–103.6%, with relative standard deviation (RSD) not exceeding 2.27%. Conclusions: The method
was simple and accurate with good repeatability and could be used for the determination of hydroxysafflor yellow A in
foods, health products, and compound medicinal preparations.

The volatile compounds in rose hydrolat were analyzed by headspace solid-phase micro extraction (HS-SPME)and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Extraction conditions and GC-MS conditions weresystematically studied and the contributions of the main components to the overall aroma of rose hydrolat were evaluatedby odor activity value (OAV) and aroma intensity (AI) value. The optimal extraction efficiency was achieved under thefollowing conditions on Rt-Wax column: 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS)SPME fiber, 8.0 mL of sample in a 20 mL vial; temperature, 75 ℃; extraction time, 40 min; equilibrium time, 20 min;and desorption time, 4 min. The results showed that a total of 92 compounds were detected, 73 compounds of which werestructurally identified, accounting for 98.77% of the total volatile substances. Evaluation based on OAV and AI valuesindicated that eugenol, rose oxide, geraniol, linalool, eugenol methyl ether, and benzene ethanol were the main aromacomponents. The results of this study can provide a theoretical basis for the study on aroma characteristics of rose hydrolatand the development and application of rose hydrolat.

Near infrared spectroscopy was used to predict the main chemical ingredients of fermented grains of Chinese
liquor by modeling. The established models were optimized for improved prediction performance. Latent variables (LVs)
were extracted by partial least squares (PLS) and used as the input variables of least squares support vector machine (LSSVM)
for the establishment of NIR quantitative models to predict the alcohol, starch, moisture contents and acidity of
fermented grains. Furthermore, a comparison with the PLS models built with waveband selection using uninformative
variable elimination (UVE) was carried out. The results showed that compared with the PLS models, quantitative correlation
coefficients (R2), root mean square errors of prediction (RMSEP), and relative percent differences (RPD) of alcohol, starch,
moisture and acidity showed better performances in the LS-SVM models, respectively. The accuracy of the LS-SVM models
in predicting unknown samples was significantly higher than that of the PLS models. In summary, the accuracy, stability and
prediction performance of the LS-SVM models were better than those of the PLS ones. This study can provide a new way
for quantitative analysis of fermented grains of Chinese liquor.

The contents of proanthocyanidins in grape vines from 13 different varieties were analyzed by four different
methods, namely ferric ion catalysis-colorimetry, H2SO4-vanillin assay, HCl-vanillin assay and UV spectrophotometry.
The quantitative determination by UV spectrophotometry was carried out using 3 different proanthocyanidin reference
substances. The methodological evaluation and statistical analysis showed that ferric ion catalysis-colorimetry was timeconsuming
and vanillin assays had poor stability, though both methods had a high specificity. On the other hand, the
UV spectrophotometric method was more stable, precise and convenient. For all 13 grape varieties tested, there was an
approximately 2-fold difference in proanthocyanidin contents in grape vines assayed by UV spectrophotometry using 3
different reference substances. As a result, the purity and composition of reference substances had a significant influence on
the results of proanthocyanidins determination.

Fatty acid composition and LF-NMR relaxation characteristics of peanut oil adulterated with lard at different
ratios were studied and the corresponding correlations were also analyzed. The results showed that as the adulteration ratio
of lard increased, the content of saturated fatty acid increased significantly while the adulteration parameter (AP) value
decreased, and the single component relaxation time T2W decreased linearly. When the adulteration ratio was above 30%, T21
decreased significantly and then remained stable. However, there was no obvious change in T22. S21 and S22 linearly increased
(R2 = 0.936) and decreased (R2 = 0.972), respectively. Adulterated oil samples were all located from the top-right corner to
the lower-left corner in the principal component analysis (PCA) map and PCA could clearly discriminate oil samples with
an adulterated ratio above 20%. Besides, good correlation was found between the F value (PCA overall score) and AP value
(R2 = 0.969). Therefore LF-NMR characteristics can be used to predict the changes in fatty acid composition and thus rapidly
detect the quality of peanut oil.

This study aimed to evaluate the effect of nanosilver on the migration of two antioxidants (Irganox1076 and
Irgafos168) from nanosilver-polyethylene plastic packaging into food simulants. Two polyethylene films containing two
antioxidants (Irganox1076 and Irgafos168) with or without nanosilver were soaked in the food simulants, hexane or 95%
aqueous ethanol (V/V), at 20, 40 or 70 ℃ for migration. The spiked recoveries of two antioxidants from the food simulants
ranged from 79.3% to 108.0% with relative standard deviations (RSDs) varying from 0.7% to 5.3%. In addition, the
migration of two antioxidants increased gradually with the increases in temperature and time in both food simulants till the
migration balance. The migration was greater in hexane than in 95% (V/V) ethanol. The migration of the polyethylene film
with nanosilver was lower than that without nanosilver. Thus, the addition of nanosilver plastic hindered the migration of
antioxidants into food simulants.

The objective of this work was to establish a rapid method for aflatoxin B1 detection in brown rice by attenuated
total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). A set of 16 brown rice samples were sterilized with
radiation, incubated after inoculation with toxigenic strains and stored under appropriate conditions (28 ℃ and 85% RH)
for 30 days, and the concentrations of AFB1 were determined. Then the samples contaminated by AFB1 were blended with
blank samples in various weight proportions. A total of 128 samples with concentrations ranging from 0 to 890.20 μg/kg
were obtained. The ATR-FTIR calibration results indicated that a classification accuracy of 83.3% was obtained by K
nearest neighbors (KNN) when the samples were divided into four groups according to AFB1 concentration. Quantitative
analysis model was built by partial least square regression (PLSR), which showed the best performance in predication, and
the regression coefficient of validation (rv), root mean square error of prediction (RMSEP) as well as RPD value, which
were 0.970, 70.8 μg/kg and 4.0, respectively. Overall, ATR-FTIR offers a feasible method for rapid screening of brown rice
samples contaminated by AFB1. However, further study is needed to improve the prediction power for samples with low
AFB1 concentrations.

An analytical method was established for the simultaneous determination of 3 benzimidazole fungicide
(carbendazim, thiabendazole and fuberidazole) residues in grape juices by using high performance liquid chromatography
with fluorescence detector (HPLC-FLD) after quick easy cheap effective rugged safe (QuEChERS) cleanup. The fungicide
residues in grape juice samples were extracted into acetonitrile with the addition of anhydrous MgSO4 and NaCl. Then, the
samples were analyzed after the fungicide residues in the supernatant were purified with N-propyl ethylenediamine (PSA)
sorbent. The detection was performed with fluorescence detector under the corresponding optimal wavelengths according
to different retention times of the three compounds. Under the optimized analytical conditions including extraction salts,
purification reagent, mobile phase composition and chromatographic parameters, the recovery of the method for spiked
samples ranged from 85% to 115% with relative standard deviation (RSD) between 1.95% and 9.75%. Meanwhile, the limits
of detection (LODs) for carbendazim, thiabendazole and fuberidazole were 17.60, 1.20 and 0.06 μg/L, respectively. The
simple and accurate method is appropriate for the simultaneous analysis of the three benzimidazole fungicide residues in
grape juices with good repeatability.

method for determining 13 synthetic saturated lactones added as flavors in beverage by ultra performance
liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The target compounds were
extracted with acetonitrile and determined by quick easy cheap effective rugged and safe (QuEChERS) pretreatment
coupled with UPLC-MS/MS (under MRM mode) with an external standard method. The limits of detection (LODs) were
0.025 μg/mL for the instrument and 0.10 mg/kg for the method, respectively. The limit of quantitation (LOQ) was
0.40 mg/kg for the method. The average recoveries of 13 lactones were between 88.5% and 103% at spiked levels of 0.10,
0.20 and 0.40 mg/kg with relative standard derivation (RSDs) of 3.8%–11% (n = 10). The method was reliable and allowed
simultaneous quantitative determination of saturated lactones in beverage.

To investigate the feasibility of using hyper-spectral imaging technique to detect potato ring rot, hyperspectral
imaging operated in reflectance mode in the wavelength range of 980–1 650 nm was applied to 120 potato samples
(60 qualified and 60 ring rot). The effects of multiple scattering correction, standard normal transformation and savitzky-golay +
first derivative on model performance were compared. Multiple scattering correction was chosen as the best spectral preprocessing
method. Then, 9 characteristic wavelengths (993, 1 005, 1 009, 1 031, 1 112, 1 162, 1 165, 1 225, and 1 636 nm)
were extracted based on the partial least squares method. Two linear discriminant analysis (LDA) models, Fisher-LDA and
Mahalanobis distance-LDA, and four support vector machine (SVM) models, linear kernel SVMs, SVM with radial basis
kernel, polynomial kernel SVM and SVM with Sigmoid kernel, were built for ring rot potato at characteristic wavelengths.
The results showed that Mahalanobis distance-LDA was better than Fisher-LDA while Sigmoid kernel performed best
among all the SVM models. The LDA models were overall better than the SVM models. Thus, the LDA model of potato
ring rot based on Mahalanobis distance was the best model. Its recognition rate was 100% for calibration set and 93.33% for
validation set. This study indicated that hyper-spectral imaging technology can be used to identify potato ring rot.

Simulated annealing algorithm (SAA) is a random search algorithm for global optimization. In order to improvethe accuracy and robustness of near-infrared spectroscopy (NIR) in detecting wheat flour quality, this paper proposed aquantitative prediction model using global optimization based on SAA combined with partial least squares (PLS). In thisalgorithm, a comparative analysis was made in different parameter settings of cooling schedule. According to the ash contentgradients in flour, the NIR spectra of 126 samples were selected randomly to establish an SAA-PLS model. Results showedthat 70 wave numbers were picked out of 2 074 wave numbers using SAA. The quantitative model established using partialleast squares exhibited a correlation coefficient (CC) of 0.976 0, a root mean square error of cross validation (RMSECV) of0.022, and a root mean square error of prediction (RMSEP) of 0.030 1, while the CC, RMSECV and RMSEP values of thePLS model based on the full wave spectra was 0.778 5, 0.066 6 and 0.076 8, respectively. These results indicated that it wasfeasible to establish a quantitative model for predicting ash content using wavelength optimization based on SAA, which wassuperior in accuracy and robustness to the full-spectrum model.

This study was devised to understand the sequence types (STs) and the genetic and evolutionary relationship ofdifferent Listeria monocytogenes isolated from imported and exported animal-derived food samples. Seven house-keepinggenes were selected as target genes for PCR amplification. Sequencing, analysis and comparison of the 7 housekeepinggenes were conducted. Their alleles and STs codes were obtained, and their evolutionary relationships were analyzed byunweighted pair group method using arithmetic average (UPGMA). A total of 51 STs were obtained from 89 strains bymultilocus sequence typing (MLST), among which 26 were novel. The 5 most common STs were ST8 (9.0%), ST121(9.0%), ST7 (5.6%) and ST87 (5.6%) as well as the novel STnew 3 (7.8%). ST456, ST34, ST343, ST19, ST517, ST201,ST98, ST330 and ST73 were found for the first time in China. The evolutionary relationship analyzed by UPGMA methodshowed that the isolates were grouped into 3 clusters, which were consistent with three lineages classified by serotype ofL. monocytogenes. MLST is a useful method to evaluate genetic evolution. This method is applicable to study the populationstructure and epidemiological traceability of L. monocytogene isolates from imported and exported animal-derived food samples.

A solid-phase extraction (SPE)-high performance liquid chromatography (HPLC) method has been developed forsimultaneous determination of 9 N-nitroso compounds (NOCs) in meat products. The analytes were extracted with methanolat 60 ℃ ultrasonically, purified by a CNWBOND HC-C18 SPE column, and analyzed by HPLC on a Phenomenex AQ-C18column (250 mm × 4.6 mm, 5 μm) employing methanol and ultrapure water as the mobile phase in a gradient elution mode.The 9 N-nitroso compounds were qualitatively determined by retention time, and confirmed by ultraviolet spectroscopy.The results indicated that the calibration curves of the target analytes displayed good linearity with correlation coefficients(r) greater than 0.99. The method limits of quantification (MLOQ) for the target analytes ranged from 0.047 to 0.097 μg/g(RSN =10). The recoveries were in the range between 72.6% and 97.6%, and the precision (relative standard deviation, RSD)ranged from 3.1% to 7.9% (n = 6).

Based on the data collected with a high performance liquid chromatograph (HPLC)-spectrometer, vector-subspaceangle criterion was calculated. A new method was developed to rapidly analyze malachite green residues in aquatic products.Multi-wavelength UV-visible optical fiber spectrometer was applied firstly to set up a malachite green standard spectraldatabase and a spectral database for marketed aquatic product samples. Then using HPLC-spectrometer, a backgroundspectral database of malachite green in aquatic products was created. The vector-subspace angle criterion was appliedto calculate the contents of malachite green residues in aquatic products including grass carp, tilapia, yellow catfish, seacrab, shrimp and corn snail. The results showed that within a concentration range of 0.2–4.0 μg/mL, the linear correlationcoefficient for the standard curve was 0.999 7 (at 618 nm), and the recoveries of malachite green in spiked samples were99.24%–109.38%, with a relative standard deviation of less than 5.0%. Thus, this method can be used to rapidly andaccurately detect malachite green residues in aquatic products.

This study aimed to figure out why one batch of Shanxi aged vinegar was deteriorated with gas production.Firstly, we isolated and counted strains from the samples by culture on orange serum agar (OSA) and de man rogosa sharpe(MRS) agar. Secondly, Staphylococcus sp. was confirmed to be the main spoilage bacterium by 16S rRNA sequenceanalysis. Then, dnaJ sequence analysis was carried out to show that Staphylococcus capitis subsp. capitis was responsiblefor the deterioration. On the other hand, a small number of bacillus cells were detected from the sediments by aceticbacterial medium and identified as Bacillus amyloliquefaciens by rpoB sequence analysis. The main pollutant in this batchof aged vinegar was Staphylococcus capitis subsp. capitis while some B. amyloliquefaciens were present but dormant in thesediments. The electronic tongue showed that those bacteria not only produced gas but also made the vinegar taste pale.

The measurement uncertainty for the determination of deoxynivalenol in wheat by high performance liquidchromatography (HPLC) was evaluated. According to the procedure for uncertainty assessment described in JJF 1135—2005 Evaluation of uncertainty in chemical analysis measurement and CNAS-GL06—2006 guidance on Evaluatingthe uncertainty in chemical analysis, a mathematical model was established, and the components of uncertainty duringthe determination of deoxynivalenol in wheat by HPLC were analyzed, and then the combined uncertainty and theexpanded uncertainty were calculated. The results showed that the major factor affecting the measurement uncertaintywas concentration while the minor ones were volume and sample heterogeneity. The corresponding relative standarduncertainties were 0.040 3, 0.019 7 and 0.019 6, respectively.

In this study, three commercially available β-adrenergic agonist chemiluminescence enzyme immunoassay(CLEIA) detection kits were evaluated in term of regression curve, sensitivity, specificity, detection limit, accuracy,reproducibility and inter-assay coefficients of variation. The validated test between CLEIA and high performance liquidchromatography-tandem mass spectrometry (HPLC-MS/MS) was done. This work established a methodology for thequality evaluation of CLEIA test kits. The results showed that three detection kits all had good linearity. Their sensitivitiesfor three β-adrenergic agonists, salbutamol, clenbuterol hydrochloride and ractompaine, were 0.7, 1.8, and 1.0 ng/mL, andthe corresponding limits of detection (LODs) were 0.2, 0.1, and 0.2 ng/mL, respectively. The recovery rates from spikedpork liver, pork and beef were between 81.9% and 115.2%. The reproducibility and inter-assay coefficients of variationwere 3.3%–9.7% and 9.9%–16.5%, respectively. Cross-reactivity rate was in compliance with the product specificationrequirements. The three kits can be used in detection of salbutamol, clenbuterol hydrochloride and ractompaine residues inpork liver, pork and beef.

The effects of postharvest riboflavin dipping at different concentrations on lesion development of muskmelon
fruits artificially wounded and inoculated with Trichothecium roseum and Alternaria alternata were examined. The
metabolisms of phenylpropanoid pathway and the effects of riboflavin at different concentrations on mycelia growth and
spore germination of T. roseum and A. alternata were also studied. The results indicated that riboflavin at 1.0 mmol/L
effectively decreased the lesion diameter of muskmelon fruits inoculated with T. roseum and A. alternata. In vitro test also
indicated that riboflavin at 1.0 mmol/L effectively inhibited mycelia growth and spore germination of both pathogens. It was
also shown that postharvest riboflavin treatment significantly enhanced the activities of peroxidase (POD) and phenylalanine
ammonia lyase (PAL), and increased the contents of total phenolic compounds, flavonoids and lignin in muskmelon fruits.
These results suggest that postharvest riboflavin treatment strengthens the cell wall through activating the phenylpropanoid
pathway and enhancing the activities of defense-related enzymes and the accumulation of antifungal compounds to control
postharvest diseases in fruits.

Chitosan and vegetable oils have been widely used in preserving the internal quality of eggs. However, chitosan
can interact with water molecules to increase the water vapor permeability of chitosan films, thereby being less effective
in decreasing the weight loss of eggs during storage. Vegetable oils have a good sealing ability, but they are susceptible
to oxidization and the addition of vegetable oils to coatings retards the formation of films. In order to improve these
disadvantages, our laboratory designed 4 different chitosan-corn oil coatings and tested their abilities in preserving the
internal quality of eggs during storage. These 4 different coatings were prepared by mixing chitosan and corn oil at different
ratios (CH:CO ratio = 0:100, 30:70, 40:60, and 50:50, designated as groups A, B, C and D, respectively). In addition, VE,
citric acid, oregano essential oil and sucrose ester were beforehand added in corn oil. Later, the coated eggs were stored at
22 ℃ and 4 ℃, respectively. Results showed that group B was the best in preserving egg quality. After 45 days of storage
at 22 ℃, the eggs in group B remained at grade A, the weight, Haugh unit and yolk index of which decreased by 0.39%, 20.95
and 22.08%, respectively, and the pH of the egg white and total volatile basic nitrogen (TVB-N) content increased by 0.63 and
1.01 mg/100 g respectively. Eggs stored at 4 ℃ for 10 weeks were as fresh as those stored at 22 ℃ for 33 days. After storage at 4 ℃ for
20 weeks, the weight loss, Haugh unit, yolk index and egg white pH decreased by 0.54%, 21.56, 9.97% and 0.46, respectively. In
the meanwhile, the TVB-N content increased by 0.2 mg/100 g. Obviously，group B, containing 40% chitosan, 60% corn oil, 0.1%
oregano oil, 0.03% VE, 0.015 g/100 mL citric acid, 0.2 g/100 mL sucrose ester, has a better fresh preservation effect

This study aimed to investigate the effect of 1-methylcyclopropene (1-MCP) treatment on postharvest gray mold
in “Red Fuji” apples and the mechanism of induced resistance during low-temperature storage at (0 ± 1) ℃. The results
indicated that disease incidence and lesion diameter in apples after the inoculation were significantly reduced by 1 μL/L
1-MCP treatment when compared to control group (P < 0.05). Moreover, the activities of phenylalanine ammonia-lyase (PAL),
polyphenol oxidase (PPO), peroxldase (POD), β-1,3-glucanase (GLU) and chitinase (CHI) of apple fruits were promoted
remarkably by 1-MCP treatment. The contents of total phenolic compounds, flavonoids and lignin were also increased
significantly. Besides, the content of malondialdehyde (MDA) was decreased by 1-MCP treatment. The results provide a
theoretical basis for the use of 1-MCP as a control agent against apple postharvest diseases.

A kinetic investigation of quality variations in fresh cherry tomato juice was conducted after thermal
pasteurization (85 ℃ for 15 min) and ultrasonic sterilization (200 W and 40 ℃ for 30 min). For this purpose, changes in
color, vitamin C and total plate count were measured at intervals during subsequent storage at 0, 4, 10, 15 or 20 ℃. The
results indicated that the color changed obviously with increasing storage time and temperature for both types of processing.
Based on the variation of vitamin C, the shelf life of pasteurized cherry tomato juice was 3.8–4 days longer than that of
ultrasonic sterilized juice at low storage temperatures (0–10 ℃). There was no obvious difference in shelf life based on total
plate count. The shelf life of cherry tomato juice at storage temperatures of 0–20 ℃ could be precisely predicted by the first
order reaction kinetic model describing the changes in total plate count. At low storage temperatures (0–10 ℃), 6–9 days
were proposed as the shelf life of ultrasonic sterilized cherry tomato juice, while 6–8 days were proposed as the shelf life of
thermally pasteurized juice.

The objective of this study was to use grass carp fillets (stored in ice for 0, 1, 3 or 7 days) to investigate the
changes in freshness indicators including pH, total volatile base nitrogen (TVB-N), soluble sarcoplasmic proteins (SSP),
soluble myofibrillar proteins (SMP) and color (L*, a*, b*) as well as in cooking loss, area shrinkage and color of fish fillets
following pasteurization treatment (80 or 90 ℃ for 10 min). The results showed that TVB-N value continuously increased
from 11.8 to 16.87 mg/100 g over the storage period, slightly lower than the maximum limit of 20 mg/100 g for freshwater
fish, while pH of fish fillets decreased from 6.72 to 6.52 during the first 3 days, and then slowly increased to 6.56. While SSP
value did not changed obviously, SMP value increased in the first 3 days and then slightly decreased. The color difference
value (ΔE) of fish fillets gradually increased with storage time. The above observations implicated a decrease of freshness
during 7 days of ice storage. During thermal processing, the fish fillets gradually turned white. The cooking loss, area
shrinkage and ΔE value slowly decreased with the extension of storage time.

This study was designed to explore the effect of ice-temperature storage on the quality of silver carp, grass carp
and common carp surimi. Changes in quality indicators including cooking loss, L* values, water holding capacity, texture
properties and thiobarbituric acid reactive substances (TBARS) value were measured during the ice-temperature storage of
surimi. As the ice-temperature storage time increased, the cooking loss of silver carp surimi fell first then rose, while both
grass carp and common carp surimi indicated a progressive decline in cooking loss. Water holding capacity of all three
surimi samples declined as the ice-temperature storage time increased. The L* values and shearing force of silver carp surimi
declined as the ice-temperature storage proceeded while both grass carp and common carp surimi exhibited fluctuations in
these two parameters. The hardness, springiness, cohesiveness and chewiness of all surimi samples dropped with increasing
ice-temperature storage time. In addition, their shearing forces were significantly different from each other. The hardness,
springiness, cohesiveness and chewiness of silver carp surimi were significantly lower than those of grass carp and common
carp surimi. TBARS values of three surimi samples increased as a response to increased ice-temperature storage time. The
suitable ice-temperature storage duration for silver carp, grass carp and common carp surimi was three weeks.