Abstract:Flavonoids have various biological activities，interactions between flavonoids and food composition have effect not only on food quality，but on the biological activity of flavonoids. Therefore，interaction research of flavonoids and food composition received extensive attention in different fields. This paper reviews the research process for interactions between flavonoids and food composition（proteins，lipids and carbohydrates）. In addition，trends for research direction of interactions are also prospected.

Abstract:In our experiments，ultrasonic vibration and stopwatch were used to measure beer foam stability. On the basis of single factor experiments，the central composite rotatable of surface response analysis determined the optimized conditions of ultrasonic vibration method. The optimized experimental condition was that the pretreatment temperature of sample was 20 ℃，the ultrasonic vibration frequency was 28 kHz，and the ultrasonic vibration time was 15 s. Meanwhile，the results also showed the effect degree of three single factors was as follows： pretreatment temperature > ultrasonic vibration frequency > ultrasonic vibration time. Through comparative analysis between ultrasonic vibration method and Chinese standard methods，the results showed that the ultrasonic vibration method could accurate and portable to detect the foam stabilities of canned and bottled beer，and the method could be used to compare the diversities of beer foam stability.

Abstract:To prepare beta-ionone liposomes bythin-film evaporation and ethanol injection using DPPC（1，2-dipalmitoyl-sn-glycero-3-phosphocholine） and HSPC（hydrogenated soy phosphatidy- lcholine） as membrane materials，as well as optimize its preparation formula.The results showed that the optimal preparation condition and formula of beta-ionone liposomes was as follows：the molar ratio of DPPC to HSPCwas 8∶2，the concentration of phosphatidylcholine（PC）was 10 mg/mL，the mass ratio of beta ionone toPCs was 1∶20，the ratio of Tween80 to PCs was 1∶20，the ultrasonic power was 240 W，the time was 4 min.Under these conditions，entrapment efficiency of beta-ionone liposomes was 60.62%±3.48%. The diameters of beta-ionone liposomes were about 200nm，the appearances ofbeta-ionone liposomes were completely or approximately globular vesicles under atomic force microscope（AFM）.

Abstract:In this study，Chinese rice wine from Shaoxing region was used to extract polysaccharides，and the protein of crude polysaccharides sample was precipitated by sevag. The isolation，purification of polysaccharides was performed by DEAE-Sepharose Fast Flow and Sephadex G75. Furthermore，the purity and molecular weight were determined by high performance gel permeation chromatography （HPGPC）. Ultraviolet spectrum （UV），fourier transform infrared spectrometry （FTIR） and NMR were for determining the structure of CRWP1. It was showed as a single symmetrical peak on high-performance gel-permeation chromatography （HPGPC） and the average molecular weight was 7 850 Da. The results showed that CRWP1 was a heteroglycan，which was composed mainly of glucose，arabinose，xylose，and a small quantity of fucose，galactose and mannose. There was one glycosidic configuration （α） in structure of polysaccharides from Shaoxing rice wine，and the glycosidic bond was galactopyranose type. It was also revealed that the structure of polysaccharides from Shaoxing rice wine contained 1，3 glycosidic bonds as the main chain and 1，4 glycosidic bonds as branched chain.

Abstract:In order to investigate the structure of peptides fromiron-chelating black-bone silky fowloligopeptides （BSFP-Fe），BSFP-Fe wasprepared by using black-bone silky fowl as raw material andiron chloride as iron resource. The total protein content，chelating rate and yield were determined. Results showed that the total protein content，chelating rate and yield were 56.79±0.18%，83.53±0.15% and 40.86±0.14%，respectively. Then，BSFP-Fe was separated and purified by reversed phase high performance liquid chromatography（RP-HPLC）.A total of4 fractions were collected and subjected to Q-TOF mass spectrometer to identify peptide sequences. One peptide，Thr-Ser-Gly-Met- Pro，was identified and its molecular weight was 491.56 u. This studyconfirmed the structure of peptides from BSFP-Feand provided certain theoretical support for the development of BSFP-Fe as iron supplement food.

Abstract:The text compounded 3 kinds of baking powder based on Sodium bicarbonate，corn starch，calcium carbonate and sodium pyrophosphate as raw material. Our study focused on researching its basic properties and its effect on rheological properties，tensile properties of frozen dough and specific volume，texture，color of quick-frozen steamed bread when adding 3‰.The results showed that these 3 kinds of baking powder could improve the rheological properties of dough before and after freezing，and the total gas volume of VT was greatly increased. To some extent，the tensile resistance increased，and the tensile properties of dough were improved. And the results of specific volume，texture，color showed，for frozen steamed bread of 2 months，the specific volume increased significantly compared with blank group，respectively increasing 3.12% and 22.21%，11.26%. Both before and after freezing，add baking powder made hardness decrease obviously and springiness increase significantly. Besides，they also had an obvious effect on color of steamed bread.，decreasing in brightness and increasing in yellow. And among the change of color before and after freezing，compound-2 and compound-3 were so small that it was not easy to observe with naked eye. On the whole，the effect of compound-2 is the best among the 3 kinds of compounded baking powder.And it's formula is listed as below：Sodium bicarbonate：corn starch：calcium carbonate：sodium pyrophosphate=32.7%：16%：4%：47.3%。

Abstract:The pasting viscosities of waxy maize starch（WMS），hydroxypropylated starch（HPS），crosslinked starch（CLS）and crosslinked hydroxypropylated starch（CL-HP） were determined with the rapid viscosity analyzer（RVA）. The effec to fdifferent concentrations ofstarches，NaCl and citric acid on pasting properties were studied.The results indicated that Starches concentrations and sodium chloride have greater impacted on peak viscosity，final viscosity and setback of CLS and CL-HP，while citric acid has greater impacted on the peak viscosity，the final viscosity and breakdown values of WMS and HPS. The peak viscosity，the final viscosity，break down and set back of all starches increased with starch concentrations increased from 3% to 7%，at the same time，the pasting temperature decreased. The peak viscosity，breakdown and finalviscosity of starches decreased with NaCl concentration up to 25%，the pasting temperature increased at 10% NaCl concentration and then decreased with NaCl concentration up to 25%. With citric acid concentration from 0.01% to 0.1%，the final viscosity and setback of starches decreased，the breakdown increased，and the pasting temperature unchanged.

Abstract:Separation and analysis of precipitation in the ginger seasoing wine，probing into the cause of precipitation combining with the composition change of the seasoning wine，and the effect of the gingerol content，pH，rice wine alcohol content，salt content were studied by the single factor test and orthogonal test method，which provides reference for the development of ginger seasoing wine. Studies have shown that protein，polyphenol and polysaccharide and iron was the main component of ginger seasoning seasoning wine precipitation，Proportion of them in the precipitation were 54.58%，5.45%，15.56%，2.23%；The best mixing process for seasoning wine was ginger extract content（gingerol content meter） for 72 mg/L，seasoning wine pH 3.6，mixing with rice wine alcohol content of 10% vol，edible salt content for 10 g/L，the gingerr seasoning wine under the condition of the average transmittance of 94.4% after 6 months storage，has a good storage stability.

Abstract:The research aimed to establish a fast method to detect of live Salmonella in food with high sensitity. Propidium monoazide（PMA） permeated in the injured cells，then PMA and DNA conducted covalent cross-linking reaction，which could inhibit PCR amplification. Finally，bacterial genome DNA was extracted to detect by ddPCR. The optimization of experimental parameters showed that a final PMA concentration of 40.0 μg/mL and exposure of 15 min could restrain DNA amplification of 105 CFU/mL dead cells ，and the maximum PMA against DNA amplification from live Salmonella cells was 50.0 μg/mL. Under the different live/dead bacteria proportion，only live Salmonella cells was detected by PMA-ddPCR even in the existence of dead Salmonella cells. The detection limit was 8.0 copy/20 μL. PMA-ddPCR could detect 102 CFU/mL Salmonella cells in the codfish polluted by manual work. Furthermore，PMA-ddPCR showed better accuracy and stability. In conclusion，PMA-ddPCR showed huge potential in foodborne pathogenic bacteria detection.

Abstract:An analytical method was established for the simultaneous determination of 28 veterinary drugs in milk by ultra performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry（UHPLC-Q-TOF-MS）．The analytes in milk samples were extracted with aeetonitrile containing 0.2％ formic acid．The extract solution was purified by the solid phase extraction cartridge with Oasis PRiME HLB．The target compounds were separated on an Agilent ZORBAX Eclipse Plus C18 column by gradient elution using methanol -0.1％formic acid solution as mobile phase．And detected by MS in ESI+ and ESI- mode．The 28 compounds could be separated in 20 min．As a result，the limits of quantitation（LOQ，S/N=10） of 28 compounds were 1～10 ?滋g/kg in milk．The average recoveries of 28 compounds spiked at three concentration levels in the range of 68.9％～102.0％ with relative standard deviations of 4.30％-11.5％．The accurate mass databases of 28 compounds were established.

Abstract:To improve the low efficiency of phycocyanin extracted from Spirulina platensis，the ultrafine shearing method was applied to break the cell of Spirulina，which will provide the basis of industrial extractionof phycocyanin. The single-factor experiments were conducted to study the effects of liquid-solid ratio，ammonium sulfate saturation，time length of ultrafine shearing on theyield of phycocyanin. The response surface methodology was applied to optimize the above processing parameters. The optimum extraction processing parameters based on ultrafine shearing technology were：liquid to solid ratio：30 mL/g，ammonium sulfate saturation：50%，time length of ultrafine shearing：15 min. Under the above optimized conditions，the yield of the phycocyanin was 12%.

Abstract:To study the preventive effects of myricetin（MTN） on hepatic steatosis in mice induced by high-fat diets. Thirty-two male C57BL/6J mice were randomly divided into four groups：control group（CT，fed a standard diet），CT+MTN group（fed a standard diet with additional 0.2% myricetin，w/w），a high-fat diet group（HF），HF+MTN group（fed a high-fat diet with additional 0.2% myricetin，w/w）. When the mice were fed their respective diets for 10 weeks，metabolic differences（including energy expenditure，respiratory exchange ratio，and ambulatory activity），plasma lipid profiles，hepatic redox status and lipid depositon were assessed. Furthermore，the expression of genes that involved in lipid metabolism in liver was evaluated by qPCR analysis. The results showed that when compared to control group，HF group had a significantly higher body weight and lower energy expenditure（P<0.05）. Oxidative stress occurred in liver as demonstrated by significantly elevated MDA levels，and remarkably decreased GSH-Px，SOD，CAT，and GSH levels. Meanwhile，hepatic steatosis was observed，hepatic TG，TC and FFA levels were significantly higher than control group，the expressions of lipogenesis-related genes（Acc1，Fasn，and Srebf1） were significantly up-regulated，while the fatty acid oxidation related genes（Cpt1α and Pparα） were significantly down-regulated（P<0.05）. myricetin that supplemented to high-fat diet could effectively normalize hepatic lipid status and lipid metabolism-related genes（Acc1，Fasn，Srebf1，and Cpt1α） expression，as well as improve oxidative stress related biomarkers. Therefore，myricetin prevented the occurrence of hepatic steatosis possibly through maintaining redox status，promoting energy expenditure，and regulating hepatic lipid metabolism.

Abstract:Volatile compounds of stewed rabbit with the different curing time（0 h、12 h、24 h、36 h and 48 h） were analyzed by electronic nose and gas chromatography-mass spectrometry（GC-MS）. Results of electronic nose showed that rabbit with different curing time can be identified to some extent. GC-MS results showed that the volatile components included 60 species，24，44，43，44，47 were measured in five groups. The main component of pickled processed flavor substances are mainly aldehydes，hydrocarbons and alcohols，and the most was aldehydes. Pickled flavor components of 36 h has the highest total peak area.

Abstract:To investigate the relationship between morphology and kojic acid production. Methods：Using Aspergillus oryzae to producekojic acid，the effect of critical factors on morphologies was studied by manipulating the concentrationof culture mediumand inoculum level，andfermented by different forms of cellto obtain the relationship between morphology and kojic acid production. Carbon/nitrogen ratio（C/N） of medium has great influence on pellet diameter size of A. oryzae.Dispersed mycelia wereformed with 109 spores mL-1 inoculum，but pellets were obtained under the condition of less spore number107 to 108 spores mL-1，and with the increasing of spores inoculation pellet diameterdecreased. Furthermore，the yield of kojic acid was closely correlated with pellet size，and the optimal pellet diameter range for higher yield of kojic acid on DCW was 0.25 to 0.35 mm.

Abstract:To screen and analyze the hypnotic active ingredients of Lilium lancifolium Thunb. Methods：Direct sleep experiment and prolonged pentobarbital sleeping time experiment are used to study the hypnotic active ingredients of Lilium lancifolium Thunb. The hypnotic active ingredients are separated by separation column like macroporous resin column and MCI column. Magnetic resonance imaging（MRI） is used to identify the structure of active ingredients. The n-butanol extract of Lilium lancifolium Thunb can increase the rate and time of sleep，accelerate the sleep of mice. By separating，the main structure of the active ingredients are（25R）-3β，17α-dihydroxy-5α- spirostan-6-one-3-O-α-L-Rhamnopyranosyl-（1→2）-β-D-glucopyranoside and（25R）-3β-hydroxy- 5α-spirostan-6-one-3-O- zα-L-Rhamnopyranosyl-（1→2）-β-D-glucopyranoside. The n-butanol extract of Lilium lancifolium Thunb has significant hypnotic effect and the structure of its main ingredients are saponins.

Abstract:Biological macromolecules by molecular dynamics computing platform for analog operation，calculated value can describe the trajectory of molecules，which reveals the intrinsic relationship between atoms，but the process is more complicated and expensive. In this paper，the construction and optimization to achieve lower investment macromolecules computing platforms，using a software package AMBER molecular dynamics simulation runs in parallel GPU and CUDA system conditions. Through the operation of two large molecules，experimental results show that the computing platform reached 60 times the computing speed up to achieve a high acceleration performance，completed the construction of cost-effective，high-performance computing platform.

Abstract:In order to obtain the optimum Impurity removal technologies of rice protein isolates，this paper analysis freeze-thawing pretreatment，enzymatic hydrolysis on，ultrasound，and their synergy on the purity of rice protein isolates. Then the effects of liquid-solid ratio，enzyme concentration，enzymolysis time，enzymolysis temperature and ultrasound power on the purity of rice protein isolates were analyzed. On the basis of single factor experiments，Central Composite design combined with response surface analysis and variance analysis were employed to optimize process parameters. The optimum process conditions were as follows：liquid-solid ratio 6.1 mL/g，enzyme concentration 600 u/g，enzymolysis temperature 62 ℃，enzymolysis time 88min and ultrasound power 140 W. Under these conditions，the theoretical purity of rice protein isolates was 92.68%，which was closely agreed with the experimental value（92.01%）.

Abstract:This experiment mainly study the preparation of xylan from wheat bran. First of all，with the help of high speed grinding processing method to separate starch from the bran，then treated with cellulase and alkali soaking for recovering protein，finally by optimizing the optimum procedure to determine the best process for xylan. Experiment results show that the grinding time is 2 min，raw material particle size is in the range of >125 μm，starch yield is 72.43%；Optimum process conditions of cellulase and alkali treatment were that for：with enzyme was 1 mL/100 g bran，alkali treatment temperature was 60 ℃，alkali treatment was pH 9.5，under the condition of the xylan content is 35.5%，protein extraction rate was 74.9%.The best washing number is：4 times，the content of xylan under the condition is：36.5%.

Abstract:Haiying rapeseed oilhaslipid-lowering and enhance immunityeffect，In order to develop and exploit Haiying rapeseed oil，Its physical and chemical properties and chemical composition were studied.Using GC/MS and other methods to analyze physical and chemical properties and composition of Haiying rapeseed oil.The results show：Haiying rapeseed oil acid value，peroxide value，saponification value，iodine value，respectively 4.45 mg/g、6.08 meq/kg、188.38 mg/g、117.4 g/hg；Haiying rapeseed oil does not contain alkaloids and flavonoids；Also contains thirteen kinds of unsaponifiables.Haiying rapeseed oil contains thirteen kinds of fatty acid composition，the highest content of linoleic acid，oleic acid，palmitic acid，respectively70.98%、17.63%、7.82%.