Abstract:Spice is an important natural food additive，that widely used during food processing.A large number of researches have shown that it can not only enhance the fragrance and color，but also extend the shelf life of food since they are rich in phenolic compounds. This paper summarized the functional ingredients of spices，especially the antioxidant components and its effects on carcinogenic and mutagenic heterocyclic amine formation during meat processing，so as to provide references for the applications of spices in the safety control of meat processing procedures.

Abstract:In this study，crystal violet staining method was applied to quantify biofilm-forming ability of pathogenic（n=22） and no-pathogenic（n=17） V. parahaemolyticus on different contact materials（polystyrene，glass and stainless steel） with regard to various temperatures（4，10，15，25 and 37 ℃）. The results showed that V. parahaemolyticus adhered better at high temperatures（25 and 37 ℃） than that at low temperatures（4~15 ℃）. Meanwhile，25 ℃ was the optimal temperature for biofilm formation of V. parahaemolyticus. Compared with the other two materials，the level of bacterial biofilm formation was highest on glass. Based on coefficient of variation（CV） analysis，it displayed that the increase in strain variability of biofilm formation caused by temperature was much greater than that caused by material. Further analysis of the results revealed that the pathogenic bacteria can adhered significantly（p<0.05） better than no-pathogenic bacteria. Therefore，the biofilm formation of pathogenic and no-pathogenic bacteria was obvious difference at five temperatures under three contact surfaces. In future，the contamination caused by pathogenic V. parahaemolyticus biofilm can be controlled effectively through changing temperatures or contact materials during food processing.

Abstract:Intrinsic fluorescence spectrometry，circular dichroism spectrometry and molecular modeling methods were used to investigate the interaction between soyasaponin II and bovine serum albumin（BSA）. Results showed that the adding of soyasaponin II caused the fluorescence quenching and a decrease of the maximum emission wavelength，leading to the increase of hydrophobicity around tryptophan and the change of tertiary structure of BSA. The binding of soyasaponin II also reduced the negative ellipticity of circular dichroism spectra，unfolded the peptide chain and changed the secondary structure of BSA. Molecular docking revealed a good binding of soyasaponin II to BSA，with arabinopyranosyl and rhamnopyranosyl parts of the sugar chain forming hydrogen bonds with Asp108，Asp111，Arg144 and Arg458，and the aglycone moiety interacting with 15 amino acids by hydrophobic interaction.

Abstract:In this study，different concentrations of the serine protease inhibitors phenylmethanesulfonyl fluoride（PMSF），different heat treatment and different pH were conducted to treat on the crude extraction of high-molecular-weight cysteine proteinase inhibitors（CPIs） from Silver carp liver，and we investigated their effect on the protein response values and specific activity of CPIs by HPLC with column of TSK-GEL G2000SW. The optimum extraction conditions were as follows：the condition of extraction buffer is containing 5 mmol/L PMSF，100 mmol/L Tris，and 3 mmol/L EDTA at pH 7.5，followed by pH readjustment to 7.0 after alkali（pH 8.7） treatment at 90 ℃ for 5 min. Then，the high-molecular-weight active CPI was obtained by chromatography on a Sephacryl S-200 column，and it was identified as a high-molecular-weight CPI by the reverse zymography method. Therefore，it may be conjugated with other protein or a dimeric protein.

Abstract:The enzymatic synthesis condition of 2-O-alpha-D-glucopyranosyl-L-ascorbic acid（AA-2G） was studied in this dissertation. AA-2G was synthesized by using cyclodextrin glycosyltransferase（CGT-SL，support by Amano），and soluble starch and VC as the substrate. Under the initial condition，AA-2G production was 1.23 g/L. The best conditions for the synthesis of AA-2G：time 32 h，temperature 15 ℃，pH 4.0，concentration of VC 16 g/L，the proportion of VC and soluble starch is 2∶4，the concentration of CGT-SL 79 U/mL. Under these conditions，the final production of AA-2G was 6.23 g/L，and the transformation rate of VC reached 19.93%.

Abstract:To establish an HPLC-ELSD method for determining the content of choline in Ganoderma lucidum spore powder. The experiment using Agilent company ZORBAX 300-SCX cation exchange chromatography column（4.6 mm×250 mm，5 μm）as the stationary phase，the column temperature was set at 30 ℃，the mobile phase was 0.3% acetonitrile - ammonium acetate solution（60∶40），with isocratic elution，the flow rate was 1.0 mL/min，the injection volume was 10 μL，the detector was evaporative light -scattering detector（ELSD），the drift tube temperature of the ELSD was set at 60 ℃，the spray mode was heated，and the purifying air pressure was 172.4 kPa. Research results show that the method precision，repeatability，stability and recovery rate are good.The choline showed a good linear relationship in the range of 6.25～200 μg/mL. The limit of detection was 6 μg/mL，and the limit of quantitation was 12 μg/mL.The results show tant it is a fast and efficient analysis method to determinate the content of choline in Ganoderma lucidum spore powder .

Abstract:To research the anti-material of benign prostatic hyperplasia in rape bee pollen，the study is conducted. Ethanol extracts from rape bee-pollen was extracted by different solvent，BPH-induced mouse model is established to study anti-BPH activity. Using a variety of column separation，and the use of 1H-NMR、13C-NMR、135DEPT-NMR　to identify the chemical structure. The ethyl acetate extract has significant anti-BPH activity（P<0.05）. Further separation and purification of six compounds were obtained. The use of NMR methods identified as：kaempferol-3-O-β-D- glucopyranoside，octadecatrienoic -9 Z，12 Z，15 Z- trienic acid glycerides，3 '- methoxy-1'-ten eight carbon -9 Z，12 Z，15 Z- three acid glyceride，stearidonic -9 Z，12 Z，15 Z- trienoyl -N- ethyl glycidyl ether，2'-methoxy-1 '，3'-octadecenoic -9 Z，12 Z，15 Z- trienic acid diglyceride，α- linolenic acid.

Abstract:The flow and viscoelastic behavior were measured by steady-shear and small-amplitude oscillatory experiments at 25 ℃，respectively. The aim of this paper was to provide meaningful guidance for Fenugreek Gum＇s application in various areas by the rheology analysis. The results showed that FG aqueous solutions exhibited an initial shear-thicking behavior，followed by a shear-thinning behavior above a critical value of shear rate，suggesting a non-Newtonian fluid characteristic. The experimental data were evaluated by the Herschel-Bulkey and Carreau models，results were founded to be well correlated to the Carreau model with a high R2. The hysteresis loop represented a certain thixotropic property of FG solutions，and showed concentration dependence. However，FG solutions at a concentration less than 0.35% showed a negative value of thixotropic loop area，suggesting the structural breakdown and no recovery was measured in the corresponding experiment. The dynamical viscoelastic properties of FG aqueous solutions showed the storage and loss modulus increased with the increase of angular frequency and FG concentrations，and decreased with the increase of temperatures. In addition，the FG solutions exhibited a solid，elastic-like behaviour，while FG at a concentration of 0.1% w/w exhibited a transition from a fiuid-like to gel-like structure.

Abstract:The manuscript investigated the preparation method of lycopene microcapsule by homogenization and spray-drying technique using Maillard reaction products（MRPs） of whey protein isolate（WPI） and xyloligosaccharides as novel antioxidation wall material system. The optimum experimental parameters were as follows：the mass ratio of xyloligosaccharides to WPI 1∶2，heating time 3 h，pH 10，homogenization pressure 40 MPa. The yield and encapsulation efficiency of microencapsulated lycopene were 86.28% and 94.11%，respectively. Moreover，through analyzing of retention rate，the results indicated that wall materials could protect lycopene from oxidation，and thus improve the storage stability of lycopene.

Abstract:Raspberry is the king of fruits of the third generation and raspberry is able to be processed into raspberry kvass by fermentation，which can be helpful for human to make use of nutrients. Raspberry juice is added to the malt saccharification liquid，in which yeasts after activation are put. By analysis of correlation，physicochemical quality and sensory quality of raspberry kvass are determined. By GC-MS，aroma components of raspberry kvass are analyzed. Results showed that physicochemical quality and sensory quality had obvious correlation（P<0.05）. Raspberries kvass mainly contains hydroxyl and ester in aroma components，whose odor activity values reach the maximum. Among them，odor activity values of octanoic acid ethyl ester，decanoic acid ethyl ester and benzene ethanol are 226，15.41，15.24，respectively，which are much higher than those，so three kinds of aroma components have the largest contribution to smell. In conclusion，aroma components of raspberry kvass have important effects on its sensory quality.

Abstract:To explore the changes of volatile compounds about the fried rabbit meat products which were improved by enzyme and modifier，the four processing stages of rabbit meat（fresh，tenderize，pickle，fried） were analyzed by headspace solid phase micro-extraction（HS-SPME） and gas chromatography-maa spectrometry（GC-MS）. Results：A total of 60 volatile compounds were identified in fried rabbit meat processing，including 24 hydrocarbons，14 aldehydes，3 esters，3 ketones，2 phenols，2 Acid，2 alcohols，1 ethers，7 heterocyclic compounds，in which the aldehydes ，the hydrocarbons and the heterocyclicccontribute largestly.While the number of the four processing stages' volatile components were 18，19，27and 31，and the fried stage is most.

Abstract:In order to study the effect of preservation of vegetables under hypobaric storage . we chose fresh cut broccoli，lettuce，spanish as test materials，and stored them under same temperature（4±1） ℃，different vacuum conditions of 30 kPa，50 kPa，normal pressure. Text changes of weight loss rate，VC content，chlorophyll content，color and sensory quality of the three kinds vegetables with the storage period. The results showed that the preservation effect of hypobaric storage is better than that of normal pressure. The vacuum pressure technology can effectively reduce the weight loss rate，delay the decomposition of chlorophyll and VC，improve the effect of freshness keeping. The best pressure of hypobaric storage was 30 kPa.

Abstract:The effect of different concentration of yeast extract on pullulan yield，structure，and molecular weight ware studied by using Aureobasidium pullulans CGMCC 11062. The results showed that the pullulan yield and molecular weight were significantly influenced but the structure had not been effected by different concentration of yeast extract. The contents of biomass，pullulan and residual sugar were respectively 5.29 g/L，34.74 g/L，44.18 g/L，when yeast extract were absent in the medium. The highest yield could reach 61.32 g/L，when the concentration of yeast extract was 1.5 g/L. Nevertheless，excessive yeast powder supply caused carbon source flowing to the organism，pullulan yield reduction. The maximal molecular weight of pullulan were produced with no yeast extract medium，which is 529 528 Da. With the increase of the concentration of yeast powder，the pullulan molecular weight gradually decreased from 529 528 reduced to 183 278. The results showed that the yeast extract may induce pullulan degrading enzymes，and lead to the decrease of the yield and molecular weight. These studies could provide technical guidance for the different pullulan production.

Abstract:Chinese rice wine was a traditional alcoholic beverage in China for thousands of years. The contents of higher alcohols are higher in Chinese rice wine than that in other wines. The previous study showed that higher alcohols were related to hangover. Thus，one of the important researches for improving the quality of Chinese rice wine may be reduce the contents of higher alcohols. The nitrogen source regulated the synthesis of higher alcohols in the system of fermentation，which may be benefit to reducing the contents of higher alcohols in Chinese rice wine. However，the type of nitrogen source is not clear in reducing the higher alcohols in Chinese rice wine. Therefore，the aim of the study was to select the type of nitrogen source in reducing the contents of higher alcohols in Chinese rice wine. The results showed that（NH4）2HPO4 was the suitable inorganic nitrogen source in reducing the contents of higher alcohols in Chinese rice wine，which led to decrease 17.5% of isobutyl alcohol，20.1% of isoamyl alcohol，and 15.2% of β-phenylethyl alcohol.

Abstract:In this study，the content of anthocyanin in fruit was determined by purple tomato，and the extraction conditions were optimized. Based on the relative content of anthocyanin，through the single factor and orthogonal test extraction，the effect of methanol concentration，extraction time and extraction temperature were analyzed. Analysis of the effects of light，temperature，pH and metal ions on the purple tomato extract anthocyanin. Based on single factor and orthogonal tests，the optimum extraction was achieved with 80% methanol concentration at 30 ℃ for 2 hours. Light，temperature，pH value，certain metal ions could have a significant impact on the anthocyanin extracts. Light intensity and temperature were associated with anthocyanin content showed a negative correlation. pH value in the acidic range of the internal anthocyanins less affected. Mg2+，Ca2+，Al3+，Na+，Mn2+ in the extraction process to protect and improve the anthocyanin，and Zn2+，Cu2+，but reduces the amount of anthocyanin extract. The conclusions provided a basis，which was simple rapid and efficient determination of the purple tomato fruit anthocyanin content.

Abstract:The simulated gastrointestinal digestive experiments were studied by the method of simulated digestion in vitro for brown rice，rice bran and polished rice，Regularity of antioxidant active substances（expressed in polyphenols） and flavonoids，as well as antioxidant activity were determined by Folin-ciocalteu method，aluminum chloride sodium nitrite and oxygen radical absorption capacity（ORAC） during in vitro simulated digestion process. The results showed that the maximum release of polyphenols for brown rice，rice bran and polished rice were 3.499-，1.753-，6.595- and 4.704-，1.828-，9.113- folder higher than that at the simulated gastric digestive time point 0 h during the simulated gastric digestion process and during simulated gastrointestinal digestion respectivly；the biggest release of flavonoids were 1.522，1.961，1.653 and 3.359，5.958，3.242 times more than that at 0 h as well as the maximum ORAC values raised 3.459，4.849，12.93 and 5.659，5.112，19.65 times respectivly. The results show that the grains bound polyphenols could transfer to free polyphenols during hydrochloric acid and enzymes hydolysis digestion and be available in the upper gastrointestinal tract.

Abstract:In order to extend the chilled beef shelf life and reduce initial spoilage bacteria of Calvin Wan Company，investigate the main pollution process and initial microbial source of beef becomes necessary. The distribution microbial in the air of cattle slaughterhouse and in the process of operation，such as the hands，tools and water，were analyzed by colony count and Polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE） technology. The results showed the initial microorganisms carried by beef is Acinetobacter johnsonii，Staphylococcus sp.，Macrococcus caseolyticus etc. The main contamination processing were head hoof and segmentation，the main source of environmental contamination in the pre production of beef is from abattoir worker's hands，gloves，knives，chopping blocks，Tweezers，hooks，conveyor belts.

Abstract:To establish a microbiological method for determination of marbofloxacin residues in milk. Marbofloxacin residues in milk was tested using filter paper method based on Staphylococcus selected as a sensitive bacteria，and then the recoveries were performed on milk samples to verify the feasibility of this method. Results：the data showed that the linear range for mornitoring marbofloxacin was from 0.1 μg/mL to 1.6 μg/mL based on phosphate buffer solution and milk matrix. The minimum limit detections of marbofloxacin in phosphate buffer solution and milk matrix were 0.1 μg/mL. The average recovery rates were in the range of 77.3%~93.3% and variation coefficient were less than 7.26% for three spiked levels of Erie milk samples. The obtained method can be feasible to mornitoring marbofloxacin residues in milk.