食品工业科技

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2021, (12): 1-1.

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2021, 42(12): 2-2.

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2021, 42(12): 2-3.

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Effects of Short- and Medium-wave Infrared Radiation Drying on Drying Characteristics, Nutritional Quality and Antioxidant Activity of Mulberry

LIU Qiling, WANG Qingwei

2021, 42(12): 39-45. doi: 10.13386/j.issn1002-0306.2020090209

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In order to explore the effects of short-and medium-wave infrared radiation drying on the drying characteristics, energy consumption, nutritional quality and antioxidant activity of mulberry, fresh mulberry was dried by short- and medium-wave infrared radiation drying at different drying temperatures (50, 60, 70 ℃), and compared with hot air drying under the same drying temperature (50, 60, 70 ℃), the drying characteristics, energy consumption, contents of phenolic monomers, total phenols, total flavonoids, vitamin C, total anthocyanin and antioxidant activity of mulberry under different drying conditions were investigated, and the short- and medium-wave infrared drying mathematical model of mulberry fruit was established. The results showed that the short- and medium-wave infrared radiation drying could significantly improve the drying efficiency of mulberry (the drying efficiency increased by 55.7% at 50 ℃, 46.1% at 60 ℃, and 33.3% at 70 ℃), and the Weibull distribution model could well simulate the drying process of short- and medium-wave infrared radiation drying at different drying temperatures. In addition, the energy consumption of mulberry dried by medium and short wave infrared was lower. Twelve phenolic substances were detected in dried mulberry fruit, among which chlorogenic acid, rutin and catechin were the main phenolic substances. Compared with the traditional hot air drying, the short-and medium-wave infrared radiation drying had higher drying efficiency, higher contents of total phenols, total flavonoids, vitamin C and total anthocyanins, the total phenol content was 463.1~568.8 mg/100 g. The total flavonoids content was 312.6~402.6 mg/100 g. The contents of vitamin C was 30.1~37.8 mg/100 g. The total anthocyanin content was 153.6~195.6 mg/100 g. In addition, compared with hot air drying, the antioxidant activity of mulberry fruit was significantly enhanced after short- and medium-wave infrared radiation drying (DPPH free radical scavenging ability was improved by 32.8% to 42.6% compared with hot air drying). Compared with hot air drying, iron ion reduction ability was improved by 21.1%~34.1%), short- and medium-wave infrared radiation drying of mulberry fruit had higher drying efficiency, lower energy consumption and better quality of dried products. Therefore, short- and medium-wave infrared radiation drying was an excellent drying way of mulberry fruit, which could provide theoretical reference for the dried processing of mulberry fruit.

Establishment of Growth Prediction Model of Escherichia coli in Imported Fresh Beef at Different Temperatures

CHEN Yu, LIANG Ying, ZHOU Pingping, REN Jianluan, YANG Jielin, GUO Dehua, XUE Feng, JIANG Yuan, TANG Fang, DAI Jianjun

2021, 42(12): 81-88. doi: 10.13386/j.issn1002-0306.2020110003

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In order to establish the growth prediction model of Escherichia coli O157:H7 in imported fresh beef at different temperatures. Fresh imported beef purchased from supermarkets and Escherichia coli O157:H7 were selected as the research objects. The growth data of Escherichia coli in imported fresh beef stored at 4, 16, 25, 30 and 37 ℃ were monitored and the growth curve was drawn. Four models of modified Gompertz, Logistic, Richards and MMF were used to fit the growth curve, and the first-order model of Escherichia coli in imported fresh beef was established. The data fitted by the first-order model was substituted into Ratkowsky equation to establish the second-order model. The accuracy of the model was tested by the accuracy factor, bias factor and root mean square error. Results showed that, the correlation coefficients of the four models were all above 0.98. The data of modified Gompertz model showed that the fitting degree of the modified Gompertz model was the best, and it was most suitable to predict the growth dynamics of E.coli in imported fresh beef. The accuracy factors of the models were 0.99, the bias factors were 1.14 and 1.03, and the determination coefficients R² were 0.97 and 0.99, indicating that the established model was highly reliable. The growth prediction model established in this study could effectively predict the growth of Escherichia coliO157:H7 in imported fresh beef at 4~37 ℃.

Preparation of Amaranthus caudatus L. and Punica granatum Composite Beverage and Its Resisting Exercise Fatigue Effect

LIU Wenjing

2021, 42(12): 203-208. doi: 10.13386/j.issn1002-2020090125

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The composite beverage was developed with Punica granatum fruit and polysaccharide of Amaranthus caudatus L. as main raw materials and observed its anti-fatigue activity. Sensory evaluation score was used as the index. The single factor experiments and response surface analysis method were used to optimize the formula of composite beverage, and investigateits effect of exhaustive swimming time and related biochemical indexes after animal exercise. The results showed that the best formula of the compound beverage was as follows: The volume ratio of 10% Prunus syringae polysaccharide liquid to 20% Punica granatum juice was 2:5, the amount of sucrose was 4.5%, the amount of citric acid was 0.4%, the amount of sodium carboxymethyl cellulose was 0.06%, and the sensory score was 89.8. Compared with the blank control group, the animal groups of composite beverage at middle and high dose could significantly prolong the exhaustive swimming time (P<0.01), obviously decreased BLA (P<0.01) and BUN (P<0.01) contents after exercise. Therefore, the composite beverage of Amaranthus caudatus L. and Punica granatum had better anti-fatigue function.

Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from Boletus edulis Hydrolyzed by Protease

HUANG Dian, GAO Ya, LIU Lei, ZHANG Huiying, ZHANG Yuyu, CHEN Haitao, SUN Baoguo, ZENG Yan

2021, 42(12): 209-217. doi: 10.13386/j.issn1002-0306.2020090169

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To prepare the enzymatic hydrolysate of Boletus edulis with high antioxidant activity, the degree of hydrolysis and DPPH· scavenging rate were used as indexes. Protease was used to hydrolyze Boletus edulis. The preparation process of enzymatic hydrolysate was optimized by response surface analysis based on single factor experiment. The results showed that neutral protease was the best enzyme. The optimal process parameters were substrate concentration of 4%, hydrolysis time of 120 min, enzyme dosage of 2500 U/g, and temperature of 40 ℃. Under these conditions, the degree of hydrolysis of the hydrolysate was 34.12%, and the DPPH· scavenging rate was 55.91%. The enzymatic hydrolysate prepared under these conditions had scavenging effects on DPPH·, OH·, and ${\rm{O}}_2^- \cdot $, with IC₅₀ of 0.88, 0.24, and 12.50 mg/mL. The total antioxidant capacity of the optimized hydrolysate was 18.82 U/mL. Under the conditions of enzymatic hydrolysis determined in this study, the hydrolysate of Boletus edulis had antioxidant activity in vitro, which would provide a theoretical basis for the further development of edible fungi protein and polypeptide.

Effects of Plasticizer Acetyl Tributyl Citrate Exposure on Learning and Memory Abilities and Protective Effects of Vitmain E

LIU Xudong, ZHANG Zhihuai, YANG Jianbang, LIU Liangyu, ZHU Sijie, ZHANG Yuchao, YANG Xu

2021, 42(12): 233-239. doi: 10.13386/j.issn1002-0306.2020110300

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In order to investigate the effects of plasticizer acetyl tributyl citrate (ATBC) exposure on learning and memory abilities and protective effects of vitmain E (V_E). C57BL/6 mice were exposed to 200 mg/kg·day for 90 days by gavage, and the V_E gavage was performed at 50 mg/kg·day during ATBC exposure as a V_E protection group. The learning and memory abilities were detected by Morris water maze test and Step-down passive avoidance test, the pathological changes of brain tissue were observed, the oxidative stress and inflammation levels in mice brain were detected. Results showed that under the experimental conditions, ATBC exposure induced learning and memory disorder, abnormal structure of hippocampus and cerebral cortex in mice; the content of reactive oxygen species (ROS), malondialdehyde (MDA) and 4-hydroxynoneal (4-HNE) in mice brain increased, while glutathione (GSH) content and activity of superoxide dismutase (SOD) decreased, and the expression of nuclear transcription κB (NF-κB), tumor necrosis factor α (TNF-α) and interleukin-1β (IL-1β) increased. After V_E gavage, the learning and memory disorder of the mice in the protection group was significantly recovered (P<0.05), hippocampus and cerebral cortex tissue abnormalities were improved, the contents of ROS, MDA, 4-HNE, NF-κB, TNF-α and IL-1β in the brain tissues significantly decreased (P<0.05), and the GSH contents and SOD activity significantly increased (P<0.05). This study showed that gavage exposure of 200 mg/kg·day ATBC for 90 days could induce learning and memory disorder and brain damage in mice, while V_E could protect the brain tissue of mice by reducing the levels of oxidative stress and inflammation, and the learning and memory abilities were significantly improved.

Determination of Zeaxanthin Dipalmitate and 2-O-(β-D-glucopyranosyl) Ascorbic Acid in Fruit of Lycium barbarum L.

ZHOU Huiji, PENG Bo, LI Tingzhao, CHEN Liang, LI Bo

2021, 42(12): 294-299. doi: 10.13386/j.issn1002-0306.2020090069

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Objective: To establish LC methods for zeaxanthin dipalmitate and 2-O-(β-D-glucopyranosyl) ascorbic acid determination in the fruit of Lycium barbarum L. Methods: For the HPLC analysis of zeaxanthin dipalmitate, the test was performed on a Luna C₁₈ (2) column (4.6 mm×250 mm, 5 μm) with the column temperature at 25 ℃. The isocratic elution was adopted with the mobile phase of acetone/MeOH 55:45(V/V) at a flow rate of 1.0 mL·min⁻¹, and UV detection was performed at 450 nm. UPLC analysis of ascorbic acid was carried out on Torus TM Diol Column (3 mm×100 mm, 1.7 μm) at the temperature of 40 ℃. An isocratic system was also used at which the mobile phase (flow rate of 0.4 mL/min) consisting of acetonitrile (solventA) and 66.7 mmol/L ammonium acetate (solvent B) was set as 85% A and 15% B. UV detection wavelength was set at 260 nm. Results: The linear range of zeaxanthin dipalmitate and 2-O-(β-D-glucopyranosyl) ascorbic acid were 0.01~0.1 mg/mL and 3.125~100 μg/mL, with the correlation coefficient being 0.9990 and 1.0000, the average recovery was 99.44% and 96.30%, while the RSD was 4.04% and 3.61% respectively. In 22 batches of L. barbarum samples, the contents of zeaxanthin dipalmitate and 2-O-(β-D-glucopyranosyl) ascorbic acid were up to 0.51% and 1.33%, respectively. Conclusion: The two methods were accurate and reliable, which could be used to control the quality of L.barbarum fruit.

Flavor Analysis of Fermented Laminaria japonica Based on Gas Chromatograph-Ion Mobility Spectrometer (GC-IMS)

SHAO Yuechun, FU Xiaoting, XU Jiachao, GAO Xin

2021, 42(12): 300-306. doi: 10.13386/j.issn1002-0306.2020090210

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In this study, along with the addition of 4% and 6% sugar and salt, effect of lactic acid bacteria fermentation, yeast fermentation and both of them co-fermentation on Laminaria japonica (L.japonica) were investigated, thereafter the flavor changes of which were determined by gas chromatograph-ion mobility spectrometer (GC-IMS). The volatile organic compounds (VOCs) of L.japonica were identified and compared before and after fermentation, the fingerprint spectra were established, and the differences between different fermentation conditions were analyzed by principal component analysis (PCA). According to the results of the fingerprints, there were significant differences between the VOCs in the fermented samples under different conditions. Totally 33 VOCs were identified in the fermented samples, including aldehydes, alcohols, ketones, carboxylic acids, esters, ethers and aromatic compounds, of which aldehydes, alcohols, and ketones were main substances. The contents of aldehydes was the highest before fermentation, while after fermentation by yeast, the content of certain aldehyde of low molecular weight such as hexanal, heptanal, and pentanal were significantly reduced, which resulted in the reducing the fishy smell of L.japonica. PCA results showed that the contribution rate of the first two main components was 86.58%, which could represent the characteristics of the samples basically. In addition, samples under different fermentation conditions were well distinguished. According to this study, fermentation was an efficient way to reduce the fishery smell and thus improve the flavor of L.japonica. GC-IMS technology could be effectively applied to distinguish different fermented samples, and had potential application value for the construction of fingerprints and databases of VOCs of L. japonica.

Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation

LI Guangrong, LIU Huan, ZHANG Wenxiang, LIANG Guanhai, QIAN Zhengming, LI Wenjia

2021, 42(12): 383-388. doi: 10.13386/j.issn1002-0306.2020070060

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Bio-preservatives are widely used in fruits and vegetables preservation because of the characteristics of natural, safety and widely sources, and have attracted more and more attention from researchers. The combination of bio-preservatives and physical preservation technologies has synergistic and complementary effects and could achieve better preservation effect. The mechanism of quality deterioration of harvested fruits and vegetables are summarized, the application of bio-preservatives coupled with physical preservation technologies such as low-temperature, modified atmosphere, ozone, irradiation, microwave, ultrasonic, ultra-high pressure, pulse electric field in the preservation of fruits and vegetables are presented in detail, and their advantages and disadvantages are summarized to provide reference for development and application of bio-preservatives and the exploration of combined preservation methods.

Extraction, Functional Properties and Food Applications of Rapeseed Meal Protein Isolates

ZHAI Xiaona, SHI Jianfang, ZHAO Huining, SHAO Guang, XIE Qizhen

2021, 42(12): 389-397. doi: 10.13386/j.issn1002-0306.2020070065

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As a by-product of rapeseed oil extraction, rapeseed meal is rich in protein and balanced in amino acid composition, which is a high-quality plant protein resource, however, it is commonly used for animal feed resulted in a lower economic benefit. Rapeseed protein extracted from rapeseed meal has been documented in excellent functional properties including emulsifying properties, gelling ability and so on. Its biological activities such as antihypertensive activity and antioxidant properties are also reported. At present, rapeseed protein has generally recognized as safe status and approved for food use in the European Union and FDA. In the current article, the different methods to extract rapeseed protein from rapeseed meal, the functional properties and the application statue in food industry are reviewed to provide theoretical basis and technical support for the further development and rational application of rapeseed meal protein.

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Future Food

Effect of Microwave Heat Treatment on Whole Potato Flour and Digestive Properties of Potato Bread

LI Ruizhi, LI Shi, CHEN Ge, WANG Yanwen, YANG Qingyu, ZHU Huaping, ZHAO Wenchen, TANG Renjin

2021, 42(12): 1-7. doi: 10.13386/j.issn1002-0306.2021030071

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Microwave heat treatment was used to improve the potato powder, and the change rules of lipase, water holding capacity, insoluble dietary fiber and powder properties were determined. Potato bread was made from improved potato flour and high gluten flour in the ratio of 3:7. The effects of different microwave power on the structural and starch digestibility of potato bread were studied. The results showed that the characteristics of the whole potato powder were improved after microwave heat treatment. With the increase of microwave power, the lipase residual activity decreased to 1.23%, the water retention increased to 5.71 g/g, and the insoluble dietary fiber content decreased by 21.35%. Compared with the potato bread made from potato flour without microwave heat treatment, the nutrition and digestion characteristics of the improved potato bread were significantly improved. When the microwave power was 750 W, all the indexes of the bread were the best, and the specific volume was increased to 4.04 mL/g, hardness decreased to 115.50 g, elasticity increased to 9.17 mm, resistant starch increased to 43.60%, HI_WB750 and PGI_WB750decreased by 67.29% and 46.34, respectively. The anti-aging ability and sensory quality of potato bread were improved.

Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis

LI Xuejie, SONG Huanlu, WANG Zhongjiang, LI Jian

2021, 42(12): 8-18. doi: 10.13386/j.issn1002-0306.2021030081

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The volatile components in 3 commercial plant-based meat analogues(sample I, sample B, sample O), 1 homemade plant-based meat analogues (sample C) and 1 commercial beef were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the sensory properties were evaluated by texture analysis and sensory evaluation. The results showed that the homemade plant-based meat analogues (sample C) had a high content of meat flavor-related compounds, and the meat aroma and meat taste were similar to beef, and the overall quality was higher than that of the three commercially samples. However, there was a large gap between plant-based meat analogues and beef in appearance, texture and other sensory properties. A total of 154 volatile components were identified in 5 meat samples, among which 40 odor active compounds were identified by GC-O, 69 compounds were identified in beef, 46 of which were also identified in plant-based meat analogues. The contents of aldehydes, alcohols and other compounds related to fat oxidation in beef were significantly higher than those in plant-based meat analogues, and the contents of pyrazine, furan and other heterocyclic compounds related to Maillard reaction in plant-based meat analogues were significantly higher than those in beef, and the contents of heterocyclic compounds in homemade plant-based meat analogues were higher than those in 3 kinds of commercial samples. The texture properties of beef in terms of hardness, elasticity, viscosity and masticability were better than those of plant-based meat analogues, and the texture properties of samples I, O and C were better than those of sample B.

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Research and Investigation

Bioengineering

Screening of High Oxalate-degrading Lactic Acid Bacterial Strains and Its Characteristics in Yogurt Fermentation

LIU Jianli, HE Xu, SUN Qinfei

2021, 42(12): 111-118. doi: 10.13386/j.issn1002-0306.2020090129

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In this paper, 49 strains of lactic acid bacteria from self-made yogurt, pickles, fermented head and other characteristic fermented food were selected as candidate strains. The oxalate degradation ability and tolerance of simulated gastrointestinal tract in vitro were determined by spectrophotometry, and the characteristics of fermented yogurt were evaluated by principal component analysis. The result showed that the oxalate-degradation rate of 9 strains was more than 70%, the highest was 86.96%. Among them, the survival rate of the strains “Sichuan Pixian A1”, “Ewenki”, “Luqing6” in pH3.0 acid solution, artificial simulated gastric juice, bile salt solution and artificial simulated intestinal juice was more than 50%. The sensory evaluation, holding water capacity, titratable acidity, post-acidity, rupture force, hardness, gumminess, cohesiveness, chewiness and springiness of yoghurt fermented with the strains “Ewenki” and “Luqing6” were better. The strains “Ewenki” and “Luqing6” were Weissella cibaria and Lactobacillus paracasei. They could efficiently degrade oxalate and tolerate gastrointestinal environment, and at the same time, they had good fermentation characteristics in yoghurt and would be used as candidate strains for the development of functional yoghurt.

Screening the Cordyceps militaris Strain for Reducing Glycemic Index of Rice Substrate under Solid Fermentation

HU Long, FAN Xiuzhi, YAO Fen, YIN Chaomin, SHI Defang, GAO Hong, HU Zhongze

2021, 42(12): 119-124. doi: 10.13386/j.issn1002-0306.2020090155

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In order to shorten the production cycle, reduce the cost, and obtain the fermentation product with low glycemic index (GI) and high content of active substances, the dominant strains of Cordyceps militarisfor solid fermentation of rice substrate were screened with mycelial growth rate, expected glycemic index (eGI), contents of polysaccharide and cordycepin as screening indicators. The results showed that the content of rapidly digestible starch (RDS) in all the fungal substances fermented by strains of C.militaris (Shennongda, Wanxi, Yun and Quan) decreased after fermentation, while the content of slowly digestible starch (SDS) and resistant starch (RS) increased. Further digestion kinetics in vitro showed that the eGI value in fungal substance was significantly lower than that before fermentation (P<0.05). Then combined with the results of four indexes, strain Quan was determined as the best one for solid fermentation of rice. After 25 days fermentation, the eGI value of fermentation product decreased from 80.33 (before fermentation) to 65.63, which reached the level of medium GI value. The polysaccharide content in fungal substance of Quan was 5.29%, and the content of cordycepin was 5185.98 mg/kg, which were higher than those in fruiting body. Therefore, the fermentation substance could be used to replace the fruity body in the development of nutrition and functional food, and would provide raw materials for the development of low GI products of C.militaris.

Effects of Neohesperidin on the Differentiation of Adipocyte and the Underlying Mechanism in 3T3-L1 Preadipocytes

GUO Lixia, KONG Shuzhen, YIN Zhongyi, ZHENG Xuxu

2021, 42(12): 125-132. doi: 10.13386/j.issn1002-0306.20201001641

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This investigation aimed to identify the effects of neohesperidin on the differentiation of adipocyte and the underlying mechanism in 3T3-L1 preadipocytes. The cell viabilities of neohesperidin were detected in 3T3-L1 cells by MTS assay. The intracellular accumulation of lipids was visualized with Oil-red O staining and spectrophotometry analysis. The mRNA of CCAAT/enhancer binding protein α(C/EBPα) and peroxisome proliferators-activated receptorγ(PPARγ), adipogenic-specific genes during adipocyte differentiation, were measured by RT-PCR. Glycogen synthase kinase3β (GSK3β), glycogen synthase (GS) andprotein phosphorylation, the Akt signaling pathway, were analysed by immunoblotting. To confirm this GSK3β effect, 3T3-L1 cells were incubated with neohesperidin and GSK3β inhibitor (LiCl), and the intracellular accumulation of lipids and the level of adipogenic-specific protein were measured.The results showed that, neohesperidin significantly inhibited adipocyte differentiation and intracellular triglyceride formation (P<0.01), activated Akt signaling pathway, and promoted p-Akt and p-gsk3β, significantly inhibited C/EBPα, PPARγ, the expression of AP2 mRNA and protein (P<0.01). These effects were partly reversed by inhibition of GSK3β activity by LiCl. In summary, neohesperidin suppresses adipocyte differentiation via the Akt/GSK3β signaling pathway in 3T3-L1 preadipocytes.

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Processing Technology

Packaging and Machinery

Detection of Moldy Rice by Self-made Electronic Nose

LI Chao, ZHOU Bo

2021, 42(12): 218-224. doi: 10.13386/j.issn1002-0306.2020090092

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In order to identify the moldy rice rapidly, an electronic nose system based on LabVIEW was developed. The volatiles of rice samples mixed with different proportions of moldy rice in different days were detected by the electronic nose system. Principal component analysis (PCA) and linear discriminant analysis (LDA) were performed on the collected data. Finally, back propagation (BP) neural network was used to establish the prediction model. The results showed that, there was significant difference in volatile matter between normal rice and moldy rice volatiles, and the LDA classification effect was better than PCA. The correlation between predicted value and actual value of the model was more than 0.953, the average relative error of training set and test set was 3.56% and 4.18%, and the recognition rate of training set and test set was 100% for normal rice samples. In conclusion, the electronic nose system could be used as an effective means of non-destructive detection of moldy rice, and had practical significance in rice quality identification.

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Food Safety

Content Characteristics and Risk Assessment of Three Heavy Metals in Different Parts of Boletaceae in Yunnan Province

CHEN Fengxia, YANG Tianwei, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong

2021, 42(12): 225-232. doi: 10.13386/j.issn1002-0306.2020100148

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Heavy metal pollution and dietary risk assessment of Boletaceae from different parts of Yunnan Province were conducted in this paper. The contents of Cd, As and Pb in 9 species of Boletaceae in Yunnan Province were determined by ICP-MS, and the content characteristics of different parts were analyzed. The single factor pollution index and Nemerow comprehensive pollution index were used to evaluate the heavy metal pollution of Boletaceae. Objective hazards quotient method was used to evaluate the health risk of Boletaceae. It was found that the contents of Cd, Pb and As in Boletaceae exceeded the standard in varying degrees. The enrichment of heavy metals may be related to the location, species and origin. The highest content of Cd was 20.89 mg/kg. Cd was the main heavy metal pollution source of Boletaceae, and it played a leading role in the comprehensive health risk. The difference analysis showed that there were significant differences in heavy metal contents in most of the same species, same parts and different habitats. There was no significant difference in heavy metal content of the same species of Boletaceae from the same urban area. The pollution degree of different types and parts was different. Most of the three heavy metals in Boletaceae were P_i>1. The comprehensive pollution index showed that there were more samples of mild and severe pollution. The purpose of this study is to provide reference to the development and utilization of resources and reasonable diet for consumers.

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Analysis and Determination

Effect of Lactobacillus reuteri on Volatile Flavor Compounds of Fermented Surimi

JIANG Feng, ZHENG Xinru, ZHOU Changyi, JIANG Xiaoying, LIN Weiyan, LIU Yu, SU Wenjin, SU Guocheng

2021, 42(12): 240-245. doi: 10.13386/j.issn1002-0306.2020070234

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In order to study the variation of volatile compounds in surimi fermented by lactic acid bacteria, the technology of extraction by simultaneous distillation extraction(SDE) and detection by gas chromatograph-mass spectrometry(GC-MS) of volatile flavor compounds from fermented surimi used as the research object was established. The two methods of natural fermentation and fermentation of surimi with Lactobacillus reuteri were compared, and the change of flavor substances in the process of fermented surimi was analyzed. The results showed that 37 kinds of volatile substances were detected in surimi fermented by Lactobacillus method, and the substances with obvious flavor characteristics were acetic acid, n-hexanal, 1-octene-3-ol, ethyl acetate, etc. And 25 kinds of volatile substances were detected in surimi fermented naturally, among which acetic acid, n-hexanal and 1-octene-3-ol were the main substances. The content of esters, acids, alkanes and alcohols in surimi fermented by Lactobacillus reuteri was higher than that in naturally fermented surimi, which accounted for 1.20%, 2.72%, 1.56% and 11.35% in naturally fermented surimi, while 21.83%, 14.86%, 14.98% and 16.37% in the fermented surimi by Lactobacillus reuteri, respectively. Lactic acid bacteria could improve the sensory quality and flavor of fermented surimi.

Determination of 9, 10-Anthraquinone in Tea Packaging Paper by GC-MS/MS

LIANG Jianfeng, LI Ya, WEI Shiqin, QIAO Ruying, CHEN Meiban

2021, 42(12): 246-252. doi: 10.13386/j.issn1002-0306.2020080128

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A gas chromatography-mass spectrometry (GC-MS-MS) method was established for the detection of 9, 10-anthraquinone in tea packaging paper. The sample was extracted with acetone-n-hexane mixed solution, and then the extract was concentrated by centrifugation and nitrogen blowing, and then purified by SPE with a Florisil solid phase extraction column. The purified liquid was analyzed by a gas-mass spectrometer. The instrument used DB-5MS gas chromatography. Column (20 m×0.18 mm×0.18 μm) was separated, scanning in multi-reaction monitoring mode was selected, and internal standard method was used for quantification. The results showed that the method had a good linear relationship in the mass concentration range of 10~200 ng/mL, the linear regression equation was Y=0.23249X+0.001203, the fit R² was 0.9989, the detection limit of the method was 3 μg/kg, the limit of quantification was 10 μg/kg, the recovery rate of standard addition was 89.3%~98.7%, and the relative standard deviation (RSD) was 3.01%~4.42%. This method was suitable for the qualitative and quantitative detection of 9, 10-anthraquinone in tea packaging paper.

Comprehensive Analysis and Evaluation of Welsh-Onion Quality Traits of Different Varieties

ZHAO Lili, YANG Guodong, JIA Junxiang, LI Na, JIANG Xintao, TIAN Yun, JIANG Binbin, ZHANG Rongfeng, CUI Lianwei

2021, 42(12): 253-261. doi: 10.13386/j.issn1002-0306.2020080131

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Comprehensive evaluation system was established in order to provide technological support for screening and utilization of excellent welsh-onion (Allium Fistulosum L.) germplasm resources. Quality indicators of 42 varieties of trial welsh-onion were observed and determined. Data acquired was evaluated by means of variation analysis, principal component analysis, correlation analysis and cluster analysis, and finally the best variety was obtained. The results demonstrated that some quality traits differences were existed in different varieties of welsh-onion. The plant weight was appeared significant correlation with plant height, the length and coarseness of scallion stalk, blade length and plant width at 0.01 level. Wax powers were showed a significant correlation with Vitamin C at 0.01 level. By the component principal analysis, the cumulative contribution of variances of 10 principal components extracted was up to 81.2%. Together with correlation analysis, we finally considered 14 factors as quality evaluation indicators of welsh-onion, including the plant height, the length, coarseness and hardness of scallion stalk, the length and color of blade, leaf sheath color, wax, water rate of cauloid, cellulose, soluble sugar, free amino acids, ethereal oil and alcohols contents. Based on the comprehensive rankings, the five highest scores were in order as follows: ‘Liaocong No.7’, ‘Liaocong No.12’, ‘Wanneng Yecong’, ‘Wu Yeqi’ and ‘Teji Yuanzang’ Welsh-onion. Finally, the grade division obtained from K value cluster analysis was in sequence of C>B>D>A. This experiment comprehensively analyzed the quality of different welsh-onion varieties, comprehensively and objectively evaluated the quality of welsh-onion varieties, and provided scientific reference and guidance for the development of excellent germplasm resources and variety promotion.

The Correlation Between Sodium Content of Western Sausage and Electronic Tongue Established Based on Grey Correlation Method

XIAO Kang, MA Yangyang, ZHAO Chunbo, ZHU Yaodi, ZHAO Lijun, LI Miaoyun, ZHAO Gaiming

2021, 42(12): 262-268. doi: 10.13386/j.issn1002-0306.2020080134

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In order to further develop low-sodium meat products, in this study, western sausage was chosen as the research object, the relationship between the sodium content of sausages with different sodium contents and taste characteristic was investigated using electronic tongue. And the correlation model between the sodium content of western sausage and electronic tongue taste characteristics was established using the grey relational analysis. The results of sensor response value and principal component analysis indicated that, the responses of the electronic tongues of 15 kinds of western sausage with different sodium content showed certain differences (P<0.05). In addition, there were significant differences (P<0.05) in CT0 (salty) sensor response values of samples with different sodium content. Furthermore, grey correlation analysis results of sodium content correlation with five kinds of electronic tongue sensor size was the CT0 (salty) >CA0 (sour) > AAE (freshness) >AE1 (astringency) >C00 (bitter);and the correlation of the model between sodium content and electronic tongue sensor was greater (R²=0.918), which showed that the correlation between sodium content and these three sensors (CT0, CA0, AAE)was good. This suggested that further exploration of the relationship between sodium content and these three taste values. This study could contribute to evaluate the effect of sodium contents on taste value objectively, and it was expected to help the effective development and optimization of salt-reducing technology for low-sodium meat products through the key taste values related to the sodium salt content, so as to promote the rapid development of low-sodium meat products.

Effect of Extrusion Temperature on Characteristic Flavor Compounds in Pea Flour

GUAN Lina, LIU Yanxiang, LIU Ming, TAN Bin, SUN Ying, TIAN Xiaohong, WANG Liping

2021, 42(12): 269-278. doi: 10.13386/j.issn1002-0306.2020080163

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In order to explore the effects of extrusion processing on characteristic flavor compounds of pea flour and improve the flavor quality, in this study, electronic nose(E-nose) and gas chromatography-ion mobility spectrometry(GC-IMS) were used to investigate the effects of extrusion temperatures (120, 150, 180 ℃) on volatile flavor compounds of pea flour and compared with unextruded pea flour. The flavor differences between samples with different extrusion temperatures can be evaluated objectively by the electronic nose system. A total of 53 volatile substances in 8 compounds, including aldehydes, alcohols, ketones, acids, esters, pyrazines, furans and ethers were identified by GC-IMS. The relative content of alcohols, ketones, acids, esters, ethers decreased, the relative content of pyrazines and furans increased. The relative content of characteristic beany flavor compounds such as trans-2-octenal, hexanal, 1-octene-3 alcohol, n-hexanol, 1-pentanol, n-butanol and 2-pentylfuran decreased by 23.53%, 33.23%, 50.44%, 88.82%, 77.69%, 84.51%, 26.19%, respectively and the relative content of 2, 5-dimethylpyrazine, 2-methylpyrazine and 2-furanmethanol with roasted flavor increased by 16.16, 23.92, and 7.95 times, respectively at the extrusion temperature of 180 ℃. Relative odor activity value (ROAV) showed that n-nonanal, 3-methylbutanal, hexanal, n-octanal, 1-octen-3-ol, heptanal, ethyl acetate, n-butyraldehyde, trans-2-octenal, 2-pentylfuran, 2-ethylfuran and n-hexanol were the characteristic flavor compounds of raw pea flour. Principal component score determined that the flavor of the 180 ℃ extruded sample was the best.

Determination of Rosin in Meat and Their Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry

WU Wanqin, JIANG Feng, FAN Xiaolong, ZHU Xiaoling, HUANG Kun, HAN Zhi, LIU Guojiao, ZHANG Yazhen, ZHU Songsong, FAN Zhiyong, WANG Huixia

2021, 42(12): 279-286. doi: 10.13386/j.issn1002-0306.2020080257

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To establish a method for the determination of rosin in meat and their products by using high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), the sample was extracted by ultrasonic instrument with acetonitrile. The extracts were then purified through solid-phase extraction (SPE) with C₁₈ cartridges. The target of dehydroabietic acid was analyzed by HPLC-MS/MS, and quantified by internal standard method. The separation was performed on a Waters ACQUITY HSS T3 column (2.1 mm×100 mm, 1.8 μm) with isometric elution using 0.1%(v/v)formic acid aqueous solution-acetonitrile (30:70) as the mobile phase.The analysis of dehydroabietic acid was detected under electrospray positive ionization mode and the multiple reaction monitoring(MRM) mode. The dehydroabietic acid demonstrated good linearity in the range of 5~400 ng/mL, with the correlation coefficient values (r) being higher than 0.99. The limits of detection (LODs) and limits of quantification (LOQs) were found to be 80 and 200 μg/kg. The recoveries at three spiked levels (200, 400 and 2000 μg/kg) in blank matrix were in the range of 96.05%~104.17% with the relative standard deviations between 0.62%~3.68% (n=6). The analysis results of actual samples showed that the number of positive samples of dehydroabietic acid accounted for 16.67% of the total samples, and the residual content was in the range of 390.15~1850.03 μg/kg. The method was convenient, rapid, accurate and efficient. It could be employed for accurate determination of rosin in meat and their products.

Quality Analysis of 13 Kinds of Natural Plain Fermented Soy Sauce

ZHONG Xiaoting, LI Ke, LV Jie, ZHANG Renhu, WU Qian, ZHOU Yubai, WU Yinglong

2021, 42(12): 287-293. doi: 10.13386/j.issn1002-0306.2020080263

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Electronic nose, gas chromatography-mass spectrometry(GC-MS), amino acid analyer were employed to investigate the flavor substances and amino acids of thirteen kinds of natural plain fermented soy sauce. Meanwhile, sensory evaluation was combined to analysis the components differences of different products.The results showed that raw materials and fermentation technology were the main factors leading to different flavor and quality of soy sauce. According to the analysis of physical and chemical indexes, the change of ethanol and total sugar content in different products were the most obvious. Ethanol, nitrogen oxides and inorganic sulfides were the main material bases of flavor differences in soy sauce. The free amino acid composition of soy sauce not only had a significant impact on the flavor characteristics of soy sauce, but also directly or indirectly affect the flavor characteristics of soy sauce, such as umami, salty, sweet and sour, together with sugar, acid and total nitrogen. According to the comprehensive analysis, when amino acid nitrogen was greater than 1.00 g/100 mL, total nitrogen ≥1.80 g/100 mL, the sugar content was higher than 6.0 g/100 mL, the sugar/acid ratio was 3.40~5.80, the free amino acid content was higher than 60 mg/mL, soy sauce flavor quality would be pleasant. The results of this study were helpful to supplement and improve the flavor fingerprint of soy sauce, guide the establishment of quality evaluation standards of soy sauce, and could also be used to evaluate the production process and technical conditions and guide the actual production.

Simultaneous Determination of 22 Inorganic Elements in Moringa Seeds by ICP-MS and Principal Component Analysis and Cluster analysis

NIU Yanfei, CAO Hongyun, XU Yi, ZHANG Xiaonan, WU Chunhua

2021, 42(12): 307-312. doi: 10.13386/j.issn1002-0306.2021010096

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Objective: To establish ICP-MS for the simultaneous determination of Na, Mg, Al, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Mo, Ag, Cd, Sb, Ba, Hg, Tl, Pb 22 kinds of inorganic elements, Determine the content and distribution characteristics of inorganic elements in Moringa seeds. Method: Collected samples from 10 different origins (Honghe Yuanyang, Honghe Honghe, Honghe Kaiyuan, Chuxiong Yuanmou, Dehong Mangshi, Chuxiong Shuangbai, Zhaotong Qiaojia, Kunming Dongchuan, Yuxi Yuanjiang, and Lijiang Huaping). The samples were treated by microwave digestion and determined by ICP-MS. The fingerprint of inorganic elements was established. The inorganic elements were evaluated by SPSS cluster analysis and principal component analysis. Results: The proposed method showed good linearity with r>0.999 for all inorganic elements, the detection limits were 0.04~78.44 μg/L and the RSD of precision complied with the regulations (RSD<5%). The recoveries were 80.13%~113.66% (RSD<10%). Moringa seeds were rich in inorganic elements that are beneficial to the human body, and lower harmful elements; The principal component analysis selected 4 principal factors, and the results indicated that Zn, Ca, Cu, Fe, Cr, Ba and Al may be the characteristic elements. The cluster analysis was divided into two groups, indicating that the element contents were related to the ecological environment. Conclusion: ICP-MS can be used for the content determination of the inorganic elements of Moringa seeds. The principal component analysis and cluster analysis can be used to evaluate the quality of Moringa seeds, and provide research foundation for the development and utilization of Moringa seeds.

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Storage and Preservation

Effect of Air-conditioned Refrigerated Container on Preservation of Vegetables

PAN Yidan, YU Man, GUO Yeqing, GUO Zhimei

2021, 42(12): 313-320. doi: 10.13386/j.issn1002-0306.2020110032

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In order to study the fresh-keeping effect of air-conditioned refrigerated container, both the air-conditioned refrigerated container and common cold storage were used to preserve fresh vegetables (pakchoi, leaf lettuce, celery and spinach) under 1 ℃. The controlled atmosphere was 5%±1% O₂, 95%±1% N₂, and the relative humidity was 90%±5%. The ethylene removal module runned for half an hour every morning, and the ozone sterilization module worked for 10 minutes once a day, with the concentration of 2 g·min⁻¹. While, there were no other measures for common cold storage in addition to cold storage. The indicators of the weight loss rate, soluble solids content, titratable acid content, V_C, respiration intensity, MDA and chlorophyll content were investigated to evaluate the preservation performance of the equipment. The results showed that during 45 d storage period, the air-conditioned refrigerated container performed better on effectively preventing vegetables weight loss, maintaining high soluble solids and titratable acid content, inhibiting the respiration intensity of vegetables, reducing the consumption of V_C and chlorophyll, also relieving the degree of cell membrane peroxidation in leave. Furthermore, it can effectively retard the corruption of vegetable and maintain the fresh quality of vegetables. In conclusion, air-conditioned refrigerated container has a better application prospect for storage of large quantities of vegetables.

Effect of Arginine Treatment on Disease Resistance to Alternaria Rot of Postharvest Winter Jujube

CHANG Lulu, ZHANG Lele, YU Youwei, WANG Xiaojia, ZHANG Shaoying

2021, 42(12): 321-326. doi: 10.13386/j.issn1002-0306.2020120055

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In order to study the effect of arginine (Arg) treatment on disease resistance of postharvest winter jujube fruit, the fruits were soaked in Arg solutions at different concentrations (0, 20, 200, 1000 μmol/L), then Alternariaalternata challenge inoculation was performed on the treated jujube fruits, and later the lesion diameter, the activities of resistance-related enzymes and the contents of flavones, polyphenols and lignin were determined. The results showed that Arg treatment significantly slowed down the expansion of the lesion diameter in the jujube fruitsinoculated with A.alternata. Further studies showed that Arg treatment induced the increase of the activities of phenylalamine ammonialyase (PAL), peroxidase (POD), β-1,3-glucanase (GLU) and chitinase (CHI), among which Arg treatment at 200 μmol/L was the most active concentration. At the same time, Arg treatment increased the contents of flavones, polyphenols and lignin in winter jujube, and the contents of flavones, polyphenols and lignin in the fruits treated by 200 μmol/L Arg were the highest. Therefore, Arg treatment enhanced the disease resistance of postharvest winter jujube fruits by increasing the activities of disease-resistant enzymes (PAL, POD, GLU, CHI) and the contents of flavones, polyphenols and lignin,and it can be a promising alternative that will be used in the preservation of postharvest winter jujube.

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Nutrition and Healthcare

Analysis of Nutrient Composition and Bioactivity of Cyperus esculentus (C. esculentus L.) before and after Germination

CHAO Xiaoling, LI Yanghui, JING Siqun, ZHAI Hongyue, LIU Genmei, ZHANG Junyan, QI Kun, ZHU Xinliang, Buweizuohere·Aikeremu

2021, 42(12): 327-333. doi: 10.13386/j.issn1002-0306.2020050314

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To reveal the effect of germination on nutrient composition of C. esculentus L. and the antioxidant and hypoglycemic activity in vitro of its polysaccharide, a near infrared spectrometer and an amino acid analyzer were applied to analyze the content of starch, fat, protein, fibre, ash and amino acid while anthrone sulfuric acid method was adopted to determine the content of polysaccharides. DPPH·, ABTS⁺· and total antioxidant capacity were used to evaluate the antioxidant activity of C. esculentus L. polysaccharide while PNPG method was employed to observe the hypoglycemic effect of C. esculentus L. polysaccharide with acarbose as control. The results showed that the effects of germination on the nutritional components of C. esculentus L. were different, the fat contents of C. esculentus L. increased by 8.22% while amylose, protein, fibre and ash contents respectively reduced by 11.75%, 11.09%, 10.31% and 7.69% after germination. Furthermore, the total contents of amino acid improved by 8% while the yield of polysaccharides from C. esculentus L. was significantly increased by 9.23%. On the other hand, in the bioactivity assay, the results showed that the antioxidant and hypoglycemic activities of polysaccharides from C. esculentus L. after germination were higher than that of ungerminated. The analysis results of high performance anion exchange chromatography with PAD detector (HPAEC-PAD) showed that germination changed the monosaccharide composition ratio of C. esculentus L. polysaccharide, which produced more monosaccharides (rhamnoose, Rham) with stronger antioxidant activity. Correlation analysis showed that the strong antioxidant activity and α-glucosidase inhibitory activity of germinated C. esculentus L. polysaccharide were significantly correlated with high polysaccharides content (P<0.01, r=0.985~0.997). Mentioned above, our study would provide important scientific reference for the further processing and the development of functional products of C. esculentus L.

Screening of Uric Acid-lowering Food and Medicinal Materials Based on Inhibiting Xanthine Oxidase Activity and Zebrafish Hyperuricemia Model

ZHANG Yingyu, PUBU Duoji, LU Cong, WANG Fengzhong

2021, 42(12): 334-339. doi: 10.13386/j.issn1002-0306.2020080220

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Through the combination of in vitro (the xanthine oxidase inhibitory activity) and in vivo (a zebrafish hyperuricemia model) methods, the uric acid-lowering activity of 15 edible herbs crude ethanol extracts was screened. In vitro experiment set up blank group, enzyme reaction group, inhibitor group and control group. The absorbance at 295 nm with microplate reader was measured. In vivo experiment 5 days post fertilization zebrafish larvae with normal development were randomly divided into blank group, model group (200 μmol/L PO+10 μmol/L XSS), edible herbs group (200 μmol/L PO+10 μmol/L XSS+extracts of different concentrations) and positive control group (200 μmol/L PO+10 μmol/L XSS+APL 2 mmol/L). All groups were cultivated at 28.5 ℃ for 24 h to determine the uric acid contents and further verify the uric acid-lowering activity. In vitro experiment showed that 15 ethanol extracts were inhibitory, with 8 having greater than 50% inhibitory rate at 400 μm/mL. The most active one was the ethanol extracts of the Rhodiola crenulate, which was followed closely by Lagotis brevituba, Poeania suffruticosa, Patrinia scabiosaefolia, Phellodendron chinense, Scindapsus aureus, Cassia tora and Coreopsis tinctorial. In vivo experiment showed that the uric acid level of all these eight extract groups were significantly lower than the model group (P<0.05 or P<0.01).

The Modulated Role of TG-DHA Liposome on the Appetite of High Fat Diet-fed Mice

YANG Ruili, LIU Fang, ZHANG Hui, ZHOU Sainan, WANG Zhiguang, LU Na, TANG Qingjuan

2021, 42(12): 340-346. doi: 10.13386/j.issn1002-0306.2020080274

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Objective: To prepare TG-DHA liposome and investigate its effect on the expression of appetite regulating factors in high fat diet-fed mice. Methods: Firstly, TG-DHA liposomes were prepared by thin film dispersion method. Subsequently, C57BL/6J mice were housed and randomly divided into control group (C), model group (M), and TG-DHA liposome group (L-DHA). The gavage dose was 1000 mg/kg.bw. After 8 weeks gavage, Serum leptin, insulin and proopiomelanocortin (POMC) were detected using ELISA; The mRNA expression of neuropeptide Y (NPY) 、α-melanocyte stimulating hormone (α-MSH) 、cholecystokinin (CCK)、peptide YY (PYY) and glucagon like peptide-1 (GLP-1) were determined using RT-PCR method. Results: The encapsulation efficiency of TG-DHA liposomes was 85.83%. Compared with the M group, the L-DHA group significantly improved the content of serum leptin (23.03%) and POMC (1.30) (P<0.01), and the mRNA expression levels of α-MSH (1.60)、PYY (1.32) and GLP-1 (78.10%) (P<0.05). Conclusion: TG-DHA liposome could improve the abnormal expression of appetite regulating factors such as serum appetite hormones, hypothalamic neuropeptides and brain-gut peptides, inhibit the appetite of high-fat diet mice, thereby improving obesity induced by high-fat diet.

Molecular Composition, Digestion and Absorption Characteristics of Astaxanthin in Antarctic Krill Oil

ZHOU Qingxin, HUANG Ziqian, GU Caixia, ZHANG Zhixuan, LI Lu, ZHOU Jinruo, LI Yuhuan

2021, 42(12): 347-353. doi: 10.13386/j.issn1002-0306.2020090089

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The extraction of Antarctic krill oil enrich astaxanthins using n-hexane-ethanol solvent systems was studied, taking the total astaxanthin content, phospholipid content and yield of Antarctic krill oil as the investigation indexes. Meanwhile, the molecular species composition of astaxanthins in Antarctic krill oil which extracted under the optimized conditions were characterized and analyzed. Then the digestion process and bioaccessibility of astaxanthins in Antarctic krill oil were investigated by single-dose oral gavage with different doses of Antarctic krill oil, using ICR mice as model animals. Furthermore, the bioacceptability of astaxanthin from Antarctic krill oil and Haematococcus pluvialis were compared. The results showed that the 60%(V/V) n-hexane-ethanol solution was selected as the best solvent to extract Antarctic krill oil enrich astaxanthins. The astaxanthins in krill oil were mainly present as fatty acid esters, the relative percentages of astaxanthin diesters, monoesters, and free astaxanthin were 73.5%, 24.8%, and 1.62%. The astaxanthin diesters were hydrolyzed to monoesters or free from in the gastrointestinal tract. After 24 hours of gavage, the bioaccessibility of astaxanthin in low, middle and high dose groups was not significant, and the bioaccessibility of astaxanthin in Antarctic krill oil was about 74%. In addition, the bioaccessibility of astaxanthin in Antarctic krill oil was about 1.25 times of that in Haematococcus pluvialis oil. These results could provide a scientific basis for the rational production and the evaluation of dietary nutritional of Antarctic krill oil.

Ameliorative Effect of Panax quinquefolius Polysaccharides on Antibiotic-associated Diarrhea Induced by Clindamycin Phosphate

REN Duoduo, SHAO Zijun, LIU Songxin, WANG Zeshuai, ZHAO Lijuan, XIA Yunshi, LI Shanshan, SUN Yinshi

2021, 42(12): 354-361. doi: 10.13386/j.issn1002-0306.2020090144

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Objective: To investigate the effects of Panax quinquefolius polysaccharides on intestinal side effects induced by antibiotics (clindamycin phosphate), including diarrhea, intestinal structural integrity, composition and diversity of gut microbiota. Methods: After water extraction, alcohol precipitation and deproteinization, the water-soluble Panax quinquefolius polysaccharide (WQP) was obtained from the root of Panax quinquefolius. The model of antibiotic-related side effects was established by intragastric administration of clindamycin phosphate, and then intervened with normal saline (natural recovery group, NR) or WQP group. Results: The results showed that WQP was mainly composed of galacturonic acid, glucose, galactose and arabinose. The yield, total sugar content, uronic acid content and protein content were 6.71%, 85.2%, 31.9% and 2.1%, respectively. The results of pharmacological experiments showed that WQP could relieve diarrhea symptoms, improve colonic edema, increase the length of intestinal villi and restore the diversity of gut microbiota. Compared with NR group, WQP decreased the relative abundance of Firmicutes and Proteobacteria in gut microbiota and increased the relative abundance of Bacteroidetes in gut microbiota, while WQP decreased the relative abundance of Bacteroides and Clostridium at genus level. Conclusion: WQP can improve the richness and diversity of gut microbiota by promoting the repair of intestinal structure in rats, and then alleviate the antibiotic-related side effects such as diarrhea and flora imbalance caused by clindamycin phosphate.

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Reviews

Advances in Extraction Methods and Physiological Activities of Antarctic Krill Oil

ZHOU Li, ZHANG Minghao, YAO Jiaxu, YANG Fu

2021, 42(12): 362-368. doi: 10.13386/j.issn1002-0306.2020060250

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Antarctic krill are a group of perennial crustacean zooplankton that widespread in Antarctic Ocean, with a large amount of biological storage. Antarctic krill oil is rich in phospholipid n-3 polyunsaturated fatty acids, and has important physiological functions. This article summarizes the common extraction methods of Antarctic krill oil (solvent extraction, biological enzyme method, and critical fluid method) and physiological activities (reducing inflammation, protecting cardiovascular, protecting nerves and improving osteoporosis). In addition, the application potential of krill oil is discussed.

Research Rrogress of Dandelion and Its Formula Value and Product Development Trend

XIAO Falin, HUANG Shiyu, CHEN Lihua, SHI Tiannv, GAO Ling, GUAN Yongmei, JIAN Hui

2021, 42(12): 369-375. doi: 10.13386/j.issn1002-0306.2020060251

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Dandelion is a dual-purpose substance for food and medicine which has the properties of medicine and edible value. It is suitable to be developed into medicine, food, health food and so on to promote the innovation and development of great-health industry. In this study, the compatibility of 126 prescriptions containing dandelion are analyzed and its dietary therapeutic values in ancient works and modern research are summarized. The safety and potential hazards of dandelion are also discussed, the development status and trend of dandelion products through database retrieval, the database includes National Medical Products Administration, National Intellectual Property Administration, PRC and State Administration for Market Regulation are analyzed. A review of dandelion’s compatibility, therapeutic value, safety and market products provide a reference for the development and utilization of dandelion, as an edible and medicinal resource.

A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce

ZHAO Juyang, YUAN Huiping

2021, 42(12): 376-382. doi: 10.13386/j.issn1002-0306.2020060349

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The flavor of soy sauce is one of the key factor to determine its quality, but the formation mechanism of flavor is complex. The flavor is difficult to control. The formation mechanism of soy sauce flavor from different sources are analyzed, such as protein degradation, starch saccharification, fat hydrolysis and microbial species metabolism. The separation and identification techniques for volatile and non-volatile flavor substances in soy sauce are summarized, such as solvent direct extraction, purge and trap, solid-phase microextraction, electronic nose and electronic tongue. The theoretical basis and guidance for soy sauce processing technology and detection of volatile and non-volatile flavor compounds are provided.

Research Progress on Application of New Labeling Materials Based Immunoassay on the Detection of Mycotoxin

HU Gaoshuang, WU Tianqi, SU Dan, GAO Juanjuan, CHEN Yongyuan, HAN Xue, HAO Jianxiong, LI Na, GUO Feng, GAO Shan

2021, 42(12): 398-404. doi: 10.13386/j.issn1002-0306.2020070071

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In recent years, mycotoxin contamination in food has become a hot and difficult issue in the field of food safety. Immunoassay has the advantages of short detection time, simple operation steps, low cost and environmental friendliness, which is suitable for food safety detection. The research of new labeling materials-based immunoassay techniques in rapid detection of mycotoxin in cereal products is reviewed in this paper, including enzyme linked immunosorbent assay, immunochromatography, electrochemical immunosensor, immunochips, cytometric bead array based on immunoassay and time resolved fluorescence immunoassay. The advantages and disadvantages of the above immunoassay are systematically analyzed, which provides references for the application and development of immunoassay techniques in the detection of mycotoxins, and also provides new ideas for ensuring safety of grain products.

Research Progress on the Safety Risk of Ochratoxin A in Tea

DENG Xiujuan, TU Qing, WU Xianxue, HUANG Ganghua, SHI Hongyuan, LI Yali, ZHOU Hongjie

2021, 42(12): 405-412. doi: 10.13386/j.issn1002-0306.2020070080

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Tea is one of the most consumed drinks in the world. Its drinking safety is particularly important for consumer's health and the development of tea industry. In recent years, the contamination of tea with mycotoxin has aroused widespread concern in the society, how to deal with this problem scientifically and objectively is crucial. Ochratoxin A(OTA) is a highly harmful fungal toxin. It’s produced by a wide variety of fungus, soluble in water and not easy to degrade, and has strong hepatorenal toxicity, teratogenic, mutagenic, carcinogenic and immunosuppressive effects. In this paper, the physicochemical characteristics, harm and toxicological mechanism, main toxogenic fungus and toxogenic conditions of OTA, possible OTA-producing microorganisms in tea as well as OTA detection methods and results are summarized. The potential risks of OTA in tea are analyzed and discussed, and suggestions are put forward to provide reference for the risk assessment, prevention and control of OTA contamination in tea.

Advances in Application of Fingerprint Technology in Food Analysis

ZHENG Zhenjia, ZHU Wenqing, LIANG Hao, ZHANG Li, ZHANG Peng, MA Yue

2021, 42(12): 413-421. doi: 10.13386/j.issn1002-0306.2020070109

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Fingerprint technology is based on a certain characteristic of the sample. It uses modern analysis methods to obtain chromatogram, spectra and other spectral data that can represent the characteristics of the sample, so as to carry out component identification and quality control. It is a quantifiable method that is fast, sensitive, convenience and other advantages. It is a quantifiable method that has the advantages of rapid, sensitive and convenient. It is not only widely used in the traditional Chinese medicine industry, but also have huge application potential in food sources, quality testing and authenticity identification. The commonly used technical means of fingerprints include high performance liquid chromatography, gas chromatography, capillary electrophoresis and other chromatographic methods, ultraviolet spectroscopy, infrared spectroscopy, fluorescence spectroscopy and other spectroscopy methods, biological fingerprints and nonlinear chemical fingerprints, etc. Analysis methods mainly include chemical pattern recognition and other similarity evaluation methods. This paper mainly introduces the common technical methods and analysis methods of fingerprints, and summarizes the application of chemical fingerprint, biological fingerprint and non-linear chemical fingerprint in many fields such as food origin, species identification, adulteration identification, identification of famous and excellent products, batch consistency evaluation and variety selection. At the same time, the future development of food fingerprints is prospected.

Advances in the Extraction and Emulsification System of Oil Bodies: A Review

LIU Jing, HU Jingwei, ZHOU Yibin

2021, 42(12): 422-429. doi: 10.13386/j.issn1002-0306.2020070118

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The oil body is a special organelle for storing oil in plant tissues. Triglycerides form the hydrophobic core of the oil body, while phospholipid and oleosins form the monolayer membrane structure, giving the oil body good stability, which can resist drought, high temperature and other adverse external conditions and can keep the oil body stable in aqueous solution in vitro. In this paper, the composition and structure of vegetable oil body, the extraction methods and emulsification system of oil body including the composition, the stability of oil body emulsification system and its mechanism are reviewed, in order to provide reference for the technical improvement of effective demulsification during oil extraction by water (enzyme) method and the development and research of new oil-body products.

Characteristics and Application of Bifidobacterium longum

GUAN Jiaqi, QIU Ji, YUE Yingxue, SHI Jialu, MD Masumuzzaman, LENG Youbin, LI Chun, HUO Guicheng, LI Bailiang

2021, 42(12): 430-438. doi: 10.13386/j.issn1002-0306.2020070121

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Abstract:
Bifidobacterium longum is an important probiotic in human and animal intestines, which is related to many physiological and pathological phenomena of the body cloesly. Its prebiotic function in relieving metabolic syndrome, brain gut syndrome and immune related diseases has become a hot spot of experts in various fields. In order to deepen and improve the understanding of Bifidobacterium longum, this paper reviews the biological characteristics of subspecies identification and colonization of Bifidobacterium longum, the hot prebiotic function in relieving metabolic syndrome, brain gut syndrome and immune syndrome, as well as the research progress and hot application prospect at home and abroad.

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Science and Technology of Food Industry

2021 Vol. 42, No. 12