Abstract:In order to target deliver the tea polyphenols（TP） to the duodenum of the small intestine，the microencapsulated TP was prepared and its effect on the postprandial glycemic response to corn starch was investigated. The microencapsulated TP was prepared through a co-gelation of alginate and chitosan in the presence of calcium chloride and tea polyphenol-absorbed corn starch that was mildly gelatinized. The experimental results showed an entrapment rate of 84.08% with a loading capacity of 207.6 mg/g when the capsules were prepared in the optimized conditions：1.5 g modified starch，20 mL tea polyphenol solution（25 mg/mL），10 mL sodium alginate（0.25%w/v），25 mL chitosan（0.1%w/v），25 mL calcium chloride（1.0%） at pH 3.5. The in vitro simulated gastrointestinal experiment demonstrated a significant decrease of gastric release of TP（10.09%） and reduced rapidly digestible starch content（RDS=59.2%） compared to mixture of TP and corn starch. A substantial reduction of the postprandial glycemic response to normal corn starch（29.8% at response peak compared to TP-starch mixture） was also observed in the mouse model experiment. Thus，microencapsulated tea plyphenols，compared to TP itself，is effective to reduce the glycemic response，which can be used as a functional material in practical applications.

Abstract:In order to solve the problem of food safety caused by excessive cadmium content in rice，the whole Cadmium-contaminated rice was soaked in dilute hydrochloric acid to remove Cadmium from rice. Then the effects of reaction time，solid to liquid ratio，reaction temperature and concentration of hydrochloric acid on the Cadmium removal efficiency and concentration of rice protein were investigated. On the basis of single factor tests，the Cadmium removal process of rice was optimized by response surface test. It was found that the Cadmium removal efficiency was up to 87.21% with a loss of rice protein about 16.50%，when the extraction temperature，the solid to liquid ratio，the concentration of hydrochloric acid and the extraction time were 45 ℃，1∶2，0.12 mol/L and 120 minutes respectively. These results suggest that the method of soaking rice in dilute hydrochloric acid can effectively remove the heavy metal cadmium from rice.

Abstract:Zanthoxylum oil was produced by retain green freshness zanthoxylum and red dry zanthoxylum in optimized process，and the volatile flavor compounds in oil were analyzed by gas chromatography-mass spectrometry（GC-MS）. The oil samples were extracted by headspace solid-phase microextraction（HS-SPME） method. The optimal operation process was evaluated based on the content of sanshool and aromatic sensory evaluation. The results showed that the optimal process was solid-liquid ration 1∶3，raw materials ration 8∶2，temperature 110 ℃ and immersion time 15 min，thus the content of sanshool was 3.8—4.2 mg/g and the aromatic value was 92. About 43 components separated from the extraction have been identified，and the results showed that main volatile flavor compounds were Linalool and D-Limonene，and the content of linalool was 46.50%，while the content of D-Limonene was 21.45%.

Abstract:The morphology，amylose content，internal structure，viscosity characteristics and thermal properties of potato starch treated by radio frequency（RF） and Microwave were determined. The results showed that the microwave treatment make the starch surface roughened. The amylose content of potato starch after RF treatment was higher than that of microwave treated. While the particle size of the starch after microwave treatment was larger than that of RF treatment. The solubility and swelling power of potato starch after RF treatment was higher than that of microwave treated. RF treatment changed the crystallinity of the starch and decreased the crystallinity，as the microwave treatment does not change the crystal form. The microwave treated starch gelatinization temperature was higher than that of the original starch，oppositely，the RF treated starch gelatinization temperature was lower than that. The results also indicated that the peak viscosity and the breakdown value of the RF treated starch was always higher than that of the microwave treated starch.

Abstract:This study was conducted to isolate and identify histamine-forming bacteria （HFB） in Pacific saury （Cololabis saira） with the aid of different selective mediums as well as the physicochemical properties analysis. Meanwhile，the impact of different temperature and pH value on the histamine-forming capacity of the isolated bacteria were also investigated. The results showed that five HFB were isolated and identified from Pacific saury，which were named as strain 1，strain 2，strain 3，strain 4 and strain 5. They were likely belong to Hafnia，Shigella，Proteus hauser，Serratia and Pseudomonas，respectively. All the HFB could produce histamine in the range of 4—36 ℃ and the pH 4.5—8.5. The optimum temperature for strain 1，strain 2，strain 3，strain 4 and strain 5 to produce histamine were 20，36，36，20 and 25 ℃，respectively，while the optimum pH value were 8.5，7.5，6.5，6.5 and 7.5，respectively. Under the optimum conditions，the histamine-forming capacity of all the HFB was over 20 mg/mL. Although low temperature （4 ℃） and acidic environment significantly decreased the histamine-forming capacity of the HFB，the histamine concentration could maintain a relatively high level. These results provide a theoretical basis for controlling the level of HFB in Pacific saury.

Abstract:Aroma is one of the most important factors affecting tea quality. The sensory qualities and aroma compositions in two tea cultivars（Longjing43 and Zhongming66） were determined by sensory evaluation and gas chromatography- mass spectrometry（GC-MS）. The results showed that aroma quality of Zhongming66 was better than that of Longjing43. Totally 65 aroma components were identified by GC-MS with alcohol，ester and hydrocarbon compounds as the main aroma components. Higher alcohol contents，such as geraniol（22.03%），linalool（17.89%），trans-linalool oxide（furanoid）（5.84%） and cis-linalool oxide（furanoid）（4.52%） were identified in Longjing43. These compounds might offer fragrance of flowers to Longjing43. Meanwhile，the ester compounds were higher in Zhongming66，especially for hexanoic acid，3-hexenyl ester（7.53%） and cis-3-Hexenyl butyrate（6.08%）. Higher 1-octanol（3.39%），citronellol（1.42%） and indole（1.21%） were also found in Zhongming66，which might be closely correlated with the aroma quality of Zhongming66. Further study in this field is necessary and will benefit future breeding of Longjing tea with high aroma quality.

Abstract:Soybean milk was used to improve the quality of frozen-cooked noodles. The effects of soybean milk addition on dough rheology，qualities and micro structure of frozen-cooked noodles were investigated. Differential scanning calorimeter（DSC） was used for determining the freezable water content and retrogradation of starch in noodles. The results indicated that cooked soybean milk significantly（P<0.05） improved the texture properties and sensory score of frozen-cooked noodles at the concentration of 9.3 g/100 g . Besides，elasticity modulus（G′） and viscous modulus（G″） of dough were both obviously increased after adding soybean milk. Furthermore，the micro structure of noodles observed by CLSM showed that the addition of soybean milk made the noodles possess a tight and continuous gluten network，which captured the starch granules well. DSC analysis suggested that soybean milk addition decreased the amount of freezable water in frozen-cooked noodles，and restrained the rate of starch retrogradation during frozen storage. In conclusion，the addition of soybean milk maintained the good quality and improved the mouthfeel of frozen-cooked noodles.

Abstract:The absorption and distribution of soybean meal protein in mice gastrointestinal tract in different time periods after single dose of soybean meal were investigated. In this study，the protein in soybean meal was used as a marker，to study the absorption of soybean meal in the gastrointestinal tract of mice. Amount of soybean meal at each part of the gastrointestinal tract was quantified by double antibody sandwich enzyme linked immunosorbent assay. The distribution of soybean protein in the gastrointestinal tract was located by immunogold silver staining. The results showed that the soybean meal protein mainly distributed in the small intestine after 0.5—1 h uptake，some in the stomach，and a few soybean meal protein was found in the large intestine，and after 2—4 h，the soybean meal protein distribution tends to be stable，which was consistent with the absorption positions and pathway of protein. Furthermore，using a stable food protein as a marker could be a new idea for studying the absorption and distribution of the food in the gastrointestinal tract.

Abstract:Matzhuis a novel superfine powder made from special bamboo leaf，which is of emerald green color and exquisite texture. In this paper，Matzhu was applicated in three kinds of food processing，i.e cake，yogurt and nougat. The appropriate amount of added level of Matzhu in cake is about 4 %（w/w，according to flour weight），in yogurt is 1 %（w/w，according to yogurt weight），and in nougat is 5 %（w/w，according to cotton candy weight） based on sensory evaluation and preference test. Taking Matcha（superfine powder of green tea） as a reference and under the same addition level 4 %，the sensory quality and structure of Matzhu cake was better than Matcha cake. At the same time，both cakes extended the shelf life. Through the sensory evaluation，rheological properties test，whey precipitation rate test and water-holding capacity evaluation，it was revealed that Matzhu yogurt had more stable product performance，and it's acceptance is 41.7 % higher than that of Matcha yogurt. The results of Matzhu and Matcha's application research in nougat showed that both nougats had uniform texture and pleasant flavor，however，Matzhu nougat was of better green and bright color. The results of this study showed that using Matzhu and Matcha in above three food samples can bring the concept of green health to product. Meanwhile，the processing adaptability of Matzhu can be comparable to Matcha and the former it has more advantages in emerald green color and faint scent of final products. Matzhu could be a natural，green food functional ingredient or dietary supplement.

Abstract:In this paper，the color，water content，oil content，expansibility，water loss，texture and sensory of fried bread sticks（FFBS） were measured to study the effects of potato flakes（PF） on the quality of FFBS. The results showed that the addition of PF reduced the oil content of FFBS. The oil content of the FFBS dry-matter was 12.44% lower than the control group when 10% PF added. It also affected the color. The yellow and red values of the FFBS increased and the whiteness value decreased with the increasing ratio of PF. The results of texture showed that the hardness value of FFBS was significantly lower（p < 0.05） while the elasticity value was significantly higher（p < 0.05） than the control group and it was the most elastic when 10% PF added. Meanwhile，the sensory score of FFBS was the highest when the PF amount was 10%.

Abstract:Based on the single-factor tests，orthogonal experiments was carried out by selecting the ratio of Tween80 to PC，the ratio of mustard essential oil to soybean oil and the percentage of oil phase，as the influencing factors，the retain percentage of ITCs on 28 days as the evaluation index. The optimized material formula for mustard essential oil nanoemulsion as below：ratio of Tween80 to PC was 1.5∶1、the ratio of mustard essential oil to soybean oil was 2∶1，oil phase was 8%. Under the above conditions，the retain percentage of ITCs on 28 days was 82.8%. Mustard essential oil nanoemulsion presented stable flavor of mustard，which could be applied in soybean sauce as the flavor source of mustard，has a good application value in food flavour area.

Abstract:In order to improve the solubility of wheat gluten，the author prepared a kind of wheat gluten-pectin complexes under the hygrothermal conditions by single factor and orthogonal experiments. And studied the changes of its functional properties. The experiment results showed that：pectin added 1%，pH 4.5，temperature 50 ℃，reaction time 60 min. The solubility of the complexes under the optimum preparation conditions was 10.44 mg/mL. Compared with the mixture and control sample，the complexes obtained under the optimum preparation conditions increased significantly in water holding capacity，foaming stability，emulsibility and emulsion stability. Meanwhile，it decreased significantly in oil-holding capacity and foaming ability.

Abstract:To investigate the effects of methionine restricted diet on the bone strength，redox state and femur microstructure of mice. 54 mice（C57BL/6） were randomly divided into normal control group（4% fat，0.86% methionine，CON），high-fat group（20% fat，0.86% methionine，HF），and high-fat with methionine restriction（MR） group（20% fat，0.17% methionine，MR）. After 11 and 22 weeks，the femur dry weight，femur length，bone mineral density，bone mineral content，bone strength of femur and redox state were determined，and the femoral micro-structures of 22 weeks mice were observed. Results showed that the weight of MR mice at 22 weeks was similar to that of CON group. Compared with HF group，the femur dry weight，femur length and bone mineral content in MR group decreased significantly at 11 weeks（P < 0.05），but increased to be similar to HF group and control group（P > 0.05） at 22 weeks，and the bone mineral content was significantly higher than HF group（P < 0.05），the trabecular thickness and cancellous bone volume increased significantly；although the bone strength of MR group was significantly lower than HF group，the bone strength/body weight at 11 and 22 weeks was higher than that of HF group（P < 0.05）. MR diet improved the redox state of the bones（P < 0.05），increased the content of bone mineral，increased the bone strength/body weight and enhanced the bone quality. Conclusion：Long-term MR diet could control body weight，could improve the femoral micro-structure and the bone quality.

Abstract:To investigate the anti-fatigue activity of the water-soluble components，benzylglucosinolate（BG） and polysaccharide（MPS） from maca，in forced swimming mice. The anti-fatigue activity in mice was measured using the forced swimming test，along with the determination of blood lactate（BLA），urea nitrogen（BUN），malonaldehyde（MDA），lactic dehydrogenase（LDH） activity，superoxide dismutase（SOD） activity and liver glycogen（LG）. The mice were divided into 8 groups：high dose of MPS group，low dose of MPS group，aqueous extract of maca group，high dose of BG group，low dose of BG group，MPS+BG group，control group and positive control group. Both BG supplementation and MPS supplementation dose-dependently extended the swimming time and decreased the BLA，BUN，and LDH activity level in mice. MPS supplementation dose-dependently increased the LG level. The LG level of high dose of MPS group was 25% higher than that of positive control group. There was no significant difference in SOD activity and MDA content between each group，which implied that anti-fatigue activity of the water-soluble components from maca may not attribute to the antioxidant effect. Compared the maca aqueous extract group with BG+MPS group，no significant difference was observed in all the physical and biochemical parameters. Thus it indicates that the predominant anti-fatigue active components in maca aqueous extract are BG and MPS. The resuls indicated that the anti-fatigue activity of maca mainly attributed to the decreasing of BLA level and increasing of LG level；both MPS and BG could decrease the BLA level in vivo；MPS showed a better effect of increasing LG than BG；MPS was the predominate substance in maca anquous extract to increase the LG level.

Abstract:In order to improve the sustained release effect of monosodium glutamate（MSG），microcapsules were prepared by piercing method with sodium alginate as wall material. The effects of different factors on the forming effect and embedding efficiency were investigated by the single factor test. Under the effect of orthogonal experiment，the optimum conditions of MSG microcapsule were obtained. The best technological conditions were sodium alginate concentration of 2.0%，CaCl2 concentration of 3.0%，core to wall material ratio of 2∶10，embedding temperature 50 ℃，and needle size of 0.70 mm. Under these conditions，the encapsulation efficiency was 81.86%. Microcapsules were spherical and uniform in size，and the structure was hard with no trailing phenomenon. In addition，the internal structure of microcapsules had good integrity and compactness. Both the results of slow release test and the electronic nose test suggested that the microcapsules exhibited a good sustained release effect in boiling water，and the sustained release time was 2 hours.

Abstract:It is meaningful to investigate the effect of mix storage dry ginger by different cutting methods（Julienne and Brunoise Dice cut ginger） on freshness of grass carp fillets using vacuum（VC） pack. Freshness indicator of grass carp was defined by parameters including total volatile basic nitrogen（TVB-N），pH，total bacterial count（TBC），moisture content and odour evaluation via electronic nose. The sample（grass carp fillets and dry ginger） were divided into three batches VC1，VC2 and VC3（replicated three times） representing fish fillet 50 gram（control），fish fillet 50 gram with dry ginger 2 gram using Julienne cut and fish fillet 50 gram with dry ginger 2 gram using Brunoise Dice cut. It was turned out that the pH value was statistically significant different among all samples while other parameter including total volatile basic nitrogen（TVB-N），total bacterial count（TBC） and moisture content were not showed statistically significant difference.

Abstract:The staling characteristics of potato cake during storage（1，24，72，120，168 h） were studied by X-ray diffraction and Fourier transform infrared spectroscopy，additionally，with Texture Analyzer and Color Difference Meter，effects of staling on cake quality（texture and color ） were studied. The results manifested that through the X-ray of the potato cake，after 1 h of storage，peaks at around 2θ of 12.5° and 20° arised，namely the amorphous peak of cereal starch and V-type structure which was the helical complex formed by amylose and fatty acids，after 120 h of storage，peaks at around 2θ of 17° showed up which was caused by B-type structure formed by amylopectin starch. The fourier transform infrared spectroscopy of cake samples showed major peaks at around 925，995，1 025，1 047，1 079，1 155 and 1 243 cm^{-1，the IR absorbance bands at 1 025 and 1 047 cm-1 was the amorphous starch and crystalline starch respectively，the band intensity ratio at 1047 and 1 025 cm-1 illustrated the order degree of starch，the higher the ratio was，the higher the order degree was. Potato cake had lower X-ray diffraction and IR absorbance bands intensity as well as（1 047/1 025） cm-1 ratio than ordinary cake during storage，suggesting that its staling rate was lower than that of ordinary cake. Aging will lead to cake hardness，chewiness，gumminess， a* and b* values increased，cohesiveness and L* values decreased，making the cake lack of lustre，taste rough with the deterioration of flavor.}

Abstract:A pair of specific PCR primers was selected based on the principle of animal species specificity in order to establish a duck meat products source components on-site rapid detection technology. The fragment was obtained by the specific primers only in duck samples. On the basis of this fragment，the ring mediated isothermal amplification（LAMP） primers were designed and the primers could detect duck source component specifically. By conditions optimization experiments，the most optimal amplification system for LAMP（25 ?滋L） as follow：concentration ratio of inside primer and outside primer was 1∶4，temperature was 63.5 ℃，MgSO4 was 5 mM/μL，dNTPs was 1.75 mM/μL，Bst DNA polymerase was 0.4 U/μL，betainewas 0.25 μmol/μL，the LAMP reaction time was 30 min. Under the optimized conditions，the detection sensitivity of duck DNA was 10 pg/uL. The detection sensitivity of component proportion for beef or mutton in the duck source was 0.000 1%. 21 samples from markets of Shanghai Minhang district were detected using this method and 5 samples contained duck source. The results showed LAMP was a sensitive rapid technology. It provides a new method to realize on-site detection of duck source components for meat products.

Abstract:According to the theories of traditional Chinese medicine，we selected the Angelica，Schisandra，Cistanche，Chinese wolfberry，Polygonatum from the commonly used traditional Chinese medicine to relieve the fatigue in combined with Rhodiola，in order to improve the anti-fatigue activity. Kunming male mice were randomly divided into 6 groups：the quiet control group，the swimming control group，formula group I，formula group II，formula group III，and single Rhodiola group. All mice were subjected to gavage administration for 30 days. Results showed that the drugs could significantly prolong the swimming time of mice，decrease the content of serum BUN，blood LA，increase the content of liver glycogen. Compared with single Rhodiola group，formulation II and III displayed better activities，while there was no significant difference between formula group I and single Rhodiola group. Each group was further investigated with SDH，CK，ATP enzyme activities in swimming mice. By comprehensive comparison，formula group III proved the best anti-fatigue effect，indicating the Chinese traditional medicines in formula III other than Rhodiola had a good synergy effect with it，and that may have some directive significance for the development of novel anti-fatigue health products.

Abstract:The present study，the rheological properties of fingered citron juice were detected using MCR-301 Rheometer in original and different concentrated juice with defined temperature and shear rate. In our results，both original and concentrated juice behaved like other non-containing pectin juices which were classified into Newtonian fluid at defined concentration，temperature and shear rate. Through regression analysis，the effect of temperature on juice viscosity were expressed by the Arrhenius equation while the exponential function expressed the effects of concentration on viscosity was better，comparing to power function. In addition，the comprehensive effect of temperature and concentration on viscosity has been deduced with the data model. The results can direct the production.

Abstract:Different potato powder was prepared from fresh potato of the same variety. The effects of different preparation methods on the physical and chemical properties of potato powder were studied. The granule morphology，crystalline structure，and the brightness value of potato powder were characterized using scanning electron microscopy（SEM），X-ray diffraction（XRD），and rapid viscosity analyzer（RVA），respectively. Additionally，the Basic components，gelatinization degree，and the iodine blue value of the potato powder were also investigated. The results showed that the dietary fiber content of potato powder was higher than that of wheat flour；whereas the wheat flour contains more starch and protein compared with the potato powder. The brightness values of granule flour and raw flour were relatively high，but lower than that of wheat flour. The lowest brightness was flakes，and raw flour yellow values was maximum. Compared with wheat flour，the flake showed lower iodine blue value and higher degree of gelatinization，and raw flour iodine blue value was higher，the gelatinization degree was relatively low. The raw flour potato starch granules are visible. The crystalline structure of the flake and flour has been destroyed.

Abstract:To study the effect of ultrasonic power on preparation of acetated porous starch ，acetated porous starch was prepared under the diffent ultrasonic power and ultrasonic time.The results indicate that the ultrasonic can effect acetylation obviously and under the condition of ultrasonic power is 200 W and time is 150 min，degrees of substitution（DS） is up to 0.055 9 and oil absorption ratio is up to 89.1%. Compared with acetated porous starch without ultrasonic treatment，DS increased by 64.4% and oil absorption ratio increased by 13.9%.The morphology of acetated porous starch has not changed ，but acetated porous starch crystalline regions were destroyed and relative crystallinity discreased by 16.1%.