Abstract:In this paper， current status， issues and development trends of food science and technology in China were firstly introduced. Next， to face up to challenges in the future food， requirements of supply approaches and functions of future food were systematically discussed. The research and application of future food will be greatly facilitated by food synthetic biology in combination with basic and applied research of sensory perception science. Finally， future trends of food science and technology in China were summarized and discussed.

Abstract:The current situation of China’s food safety was analyzed， including the food safety recognition standard， establishment of legal system and supervision system. Conclusions are as follows： the food safety level of a country is subjectto the economic development， and the food safety standards， laws and regulations should be adjusted with the development of science， technology and social economy. The advantages of the current super-ministry system are clear responsibility， efficiency improvement and elimination of gray areas， but it is not professional enough. The safety evaluation of genetically modified food is stricter than that of ordinary food. It is unnecessary and impossible to fully prove that some certain food is completely safe， because the so-called absolutely safe food does not exist. There are potential safety problems in online shopping food. The operation and transportation of online shopping food need to be supervised. Small workshop enterprises are the inevitable outcome of the specific stage of China’s social and economic development， which attracted a large number of practitioners. The supervision of small workshop enterprises needs to find a new way. For the safety evaluation of health food， new resource food and other special food， the method of risk assessment should be introduced， so as to make the procedure reasonable， process compliant， result credible， and take into account the innovation of regulatory system and industry development.

Abstract:Objective： To study the immunomodulation and colon health effect of polysaccharide fractions from Dendrobium officinale in mice. Methods： The polysaccharides isolated by alcohol precipitation of Dendrobium officinale and have different molecular weights. The immunosuppressed mouse model was established by intraperitoneal injection of cyclophosphamide. To evaluate the immunomodulation effect of polysaccharide fractions from Dendrobium officinale， the changes of thymus index， serum and spleen cytokine secretion were determined before and after gavage of the polysaccharides. The levels of water content， pH value and short-chain fatty acid content of feces in cyclophosphamide model group and polysaccharide fractions groups were also measured to evaluate the effect of polysaccharide fractions on colon health. Results： Compared with the cyclophosphamide model group， DOP group and F50S group can significantly improve the thymus index of mice； promote the secretion of IFN-γ， TNF-α， IL-6； inhibit the secretion of IgE； regulate the balance of Th1/Th2 cell responses shift to Th1 cell responses then enhance the immune function of mice. In addition， they can reduce the pH of feces， increase fecal water content and SCFAs levels which could promote colon health. Conclusion： polysaccharide fractions from Dendrobium officinale can effectively enhance the immune regulation of immunosuppressed mice and improve their colon health， however， DOP is more effective than each polysaccharide fraction. In addition， the effect of F50S fraction with the smallest Mw is better than other fractions.

Abstract:Objective： To investigate the effects of enteral nutrition in Perinereis aibuhitensis on nutrition metabolism and inflammation of mice with precancerous lesions. Methods： The mice model of precancerous lesions were induced and prepared with diethylnitrosamine， and then clamworm treatment group 1（A）， clamworm treatment group 2（B）， clamworm treatment group 3 （C）， a positive control group （D）， a blank group （E） and a control group （F） were set up. The plasma nutrition index， inflammation index and liver function index were detected after the blood sampling of D7， D14， D21 and D28 respectively. Finally， the hepatic pathological changes were observed. Result： The weight of mice increased gradually during the treatment of enteral nutrition in Perinereis aibuhitensis. For D28， the weight of group A was 61.49% higher than group E； The contents of TP and Alb of group A were significantly higher than group E， while lower than F group. Group A increased by 30.32% and 13.68% separately. For D7， D14， D21 and D28， the TNF-α level of group A was obviously lower than group E. For D28， group A decreased by 30.15% when compared with group E； Group A had a significantly higher level of IL-2 than group E. For D7， D14， D21 and D28， the ALT and AST levels of group A markedly decreased compared with group E. For D 28， group A were 83.75% and 128.20% lower respectively. Group A had good histological features of liver tissue compared with group E. Conclusion： When Perinereis aibuhitensis was used as protein source of enteral nutrition， the special medical purpose formula can promote the synthesis of TP and Alb in the liver of precancerous lesions of experimental animals， and improve the nutritional metabolism of liver precancerous lesions in mice. It can also relieve the inflammation of TNF-α， IL-2 in liver precancerous lesions experimental animals， as well as the liver tissue morphological damage reflected by ALT and AST. When the protein content of silkworm was 60% of the total protein of enteral nutrition， the nutritional effect of the Perinereis aibuhitensis enteral nutrition formula was significant.

Abstract:Objective： To evaluated the regulatory effects of zeaxanthin on lipid and energy metabolism in obese mice. Methods： The obese mice were fed with or without zeaxanthin（40 and 20 mg/kg） for 4weeks， and the body weight， masses of total adipose and liver tissues were detected； Morphological status of liver was observed through HE staining， and the mRNA expression involved in lipid and energy metabolism of liver including CCAAT enhancer binding protein alpha （C/EBPα）， Sterol-regulatory Element-binding Protein-1c（SREBP1-c）， Acetyl-CoA carboxylase （ACC）， fatty acid translocase （CD36）， peroxlsome proliferator-activated receptor-γ coactlvator-1α （PGC-1α）， uncoupling protein 1 （UCP1） and Silence information regulator T1 （SIRT1） as well as AMPK signaling pathway were investigated. Results： Compared with the HFD group， zeaxanthin significantly decreased the body weight gain， liver mass， down-regulated the expression of C/EBPα， SREBP1-c， ACC， CD36 and up-regulated UCP1. What’s more， low dose of zeaxanthin treatment reversed the high-fat diet-induced inhibition of Adenosine 5’-monophosphate（AMP）-activated protein kinase （AMPK） phosphorylation in hepatic tissue and alleviated fatty degeneration of liver. Conclusion： Zeaxanthin inhibited the hepatic lipid accumulation and improved the pathological state in high-fat diet induced obese mice by activated the AMPK pathway and down-regulated the expression of C/EBPα， SREBP1-c， ACC， CD36 and up-regulated UCP1 in liver.

Abstract:Objective： To investigate the effect of black garlic on lubricating bowel and on the defecation function of constipation mice. Methods： Kunming mice were randomly divided into control group， model control group， positive control group and low， medium- and high-dose treatment groups. After continuous intragastric administration for 7 days， through applying small intestinal propelling test and defecation test in mice to observe the effect of the black garlic， the percentage of propellant in small intestine， the time of the first dejection， the dejection amount and weights in six hours and the stool shape were observed. Results： All the tested parameters differed significantly between each dose of black garlic infusion and either the model group or the positive control group. It could apparently improve the percentage of propellant in intestinal peristalsis， shorten the time of the first black dejection， increase feces amount and weights in six hours and improve the water content of mice feces. Conclusion： The black garlic had the laxative effect in constipation mice.

Abstract:This study was conducted to investigate the effects of soy protein and pea protein on fermentation characteristics and microbial protein synthesis ability by in vitro fermentation. Fecal extract of health adult was used in vitro fermentation， the degree of hydrolysis （DH）， pH values， and the concentrations of ammonia nitrogen （NH3-N）， microbial crude protein （MCP）， volatile fatty acid （VFA）， including short chain fatty acid （SCFA） and branched chain fatty acid（BCFA） were determined， in vitro technology were used to study casein， soybean protein and pea protein impacts on these indexs from broth in vitro fermentation in different culture time（0 h， 24 h， 48 h）. The results indicated as follows： （1） The degree of hydrolysis of soybean protein and and casein group were significantly higher than the pea protein group. （2） At 24 h fermentation， the pH value of protein substrate addition group were lower than that of the control group， and soybean protein group was the lowest. （3） At each time point， the concentrations of NH3-N and MCP of protein substrates addition group were significantly higher than control group， the soybean protein was the highest， and pea protein was next. （4） With increased the fermentation time， the concentrations of SCFA and BAFA were also increased， and the concentrations of SCFA of soybean protein was significantly higher than that of pea protein group and casein group， and the concentrations of BCFA of soy protein and pea protein group were significantly higher than that of casein group. Therefore， soybean protein and pea protein are added to food which is beneficial to the synthesis of MCP and the production of VFA in intestinal microflora， and it is good for gut health.

Abstract:To explore the effect of subcritical water on citrus pectin， rheological properties and molecular weight of pectin treated by subcritical water under different temperature were studied in this paper. It was found that with the increase of subcritical water temperature and treatment time， pectin solution changed from pseudoplastic fluid to dilatant fluid， and the apparent viscosity decreased gradually. The molecular weight of citrus pectin decreased gradually， with the minimum molecular weight of 23.7 ku for number-average and 44.5 ku for weight-average， and the degradation degree of pectin was up to 80.5% and 71.7%， respectively. The content of reducing sugar in pectin solution increased gradually， and the hydrolysis degree of total sugar reached 75.1%. In addition， the degradation rate of pectin macromolecules did not change with time at a specific temperature. It is indicated that the subcritical water produced by high temperature and high pressure sterilization used in food processing has a great influence on the macromolecular structure of citrus pectin， which is worthy of further study.

Abstract:In this study， reaction system of adipoxygenase catalyze linoleic acid was selected as representative of lipid hydroperoxide. And walnut proteins of oxidative modification by lipid hydroperoxide were prepared. To evaluate the effect of different linoleic acid content on the walnut protein structure， protein carbonyl value， free sulfhydryl particle size distribution were determined. The emulsion was prepared from the modified walnut separation protein and the emulsion properties were evaluated. Emulsifying activity， emulsifying stability， the particle size distribution， the fluorescence and the microstructure of emulsions were evaluated. The result showed that No-oxidized walnut protein （control） contained 2.32 nmol carbonyls/mg proteins. There was a 2.32 nmol/mg to 4.23 nmol/mg increase in carbonyl groups when the linoleic acid content was increased compared with no-oxidized samples. The results indicated that the formation of carbonyls in walnut protein was sensitive due to oxidation concentration changed. Protein oxidation is also accompanied by a decrease in free sulfhydryl groups. Oxidated walnut protein with increasing content of linoleic acid resulted in a significant declining（P<0.05） in free sulphydryl and total disulphide / sulphydryl. The hydrophobic interactions are considered to play important roles in the functional properties of food proteins. Therefore， surface hydrophobicity could induce changes in functional properties of oxidized walnut protein. The result showed that gradual decrease in surface hydrophobicity with the increase of linoleic acid content. The results of emulsifying ability index （EAI） and emulsion stability index（ESI） of hydrogen peroxide oxidation walnut proteins results clearly demonstrated that oxidation resulted in an improvement in the emulsion capacity of walnut protein at the lower oxidation concentration， and the emulsion activity index（EAI） and emulsion stability（ESI） of non-oxidized SPI were 74.66 m2/g and 20.9%， respectively. Both indices were improved with a lower content of linoleic acid. The average particle size were increased with soluble aggregate turned into insoluble aggregates as the degree of oxidation increased and the conformational change of the emulsion were detected by fluorescence spectroscopy. The emulsion oil droplet size distribution were different with the different oxidation degree. Because moderate oxidation lead to more hydrophobic groups exposed and to form soluble polymer， the surface area of the emulsion droplet size distribution average diameter was reduced and emulsifying activity was improved. Further oxidation were promoted to the aggregation of droplets and resulted in poor emulsifying activity. The Pearson correlation coefficient was established between the structure and the emulsifying function index. The results showed that the changes of protein structure caused by HPODE oxidation were not significant in the emulsification of walnut protein.

Abstract:We investigated effect of reaction time and ratio （protein and dextran weight ratio） of glycosylation on gel properties of surimi from silver carp by texture analyzer and scanning electron microscope. The results showed that pH value， absorptions of 420 nm and 294 nm of surimi gel without dextran had no significant change during heating（P>0.05）. However， the pH value of surimi gel with dextran were decreased significantly（P<0.05）， and absorptions of 420 nm and 294 nm of surimi gel with dextran were increased gradually. This indicated that there were glycosylation between dextran and surimi proteins during 40 ℃ heating， and the degree of glycosylation was increased with the dextran ratio increase. In the first 4 h heating， gel strength and network density of surimi gel without dextran was higher than that of surimi gels with dextran. And gel strength and network density of surimi gel without dextran declined significantly with the heating time increasing（P<0.05）， but both that properties of surimi gel with dextran had no significantly change（P>0.05）. Moreover， with degree of glycosylation increase， gel properties of surimi gels were decrease. Therefore， glycosylation occurred when adding dextran to surimi during heating. And glycosylation between dextran and surimi proteins decreased the gel properties of surimi gel from silver carp， but it increased the heat stability of surimi gel during heating processing.

Abstract:The physicochemical properties including proximate compositions， molecular weight distribution and amino acid compositions， and in vitro antioxidant activities of abalone visceral peptide （AVP） were investigated. In vivo antioxidant activities of AVP were evaluated using a D-galactose induced oxidative damage mice model. Animals were divided into normal and model control groups， and low-， middle-， and high-dose groups （125， 250， and 500 mg/kg AVP）， as well as GSH groups. In addition to the main component of protein， the AVP also contained 5.11% polysaccharide and a small amount of minerals. It was found that the peptide components at molecular weight of 180-500 u were main fractions. The hydrophobic amino acid and branched chain amino acid contents in the complete amino acids of AVP were 49.77% and 22.92%， respectively. The EC50 values of both hydroxyl and DPPH radical scavenging activity of AVP were 1.54 mg/mL and 1.51 mg/mL， respectively. Furthermore， the lipid peroxidation inhibitory effect of AVP was better than that of vitamin C. On the other hand， AVP could improve the activity of superoxide dismutase （SOD） in serum and liver of the aging mice induced by D-galactose， decrease the malondialdehyde （MDA） content in serum， and attenuate the morphological damage in liver tissue. It was concluded that AVP prepared from abalone viscera had good antioxidant activity， and the AVP could be used as a natural antioxidant in the biological product and food industries.

Abstract:Objective： This study was aimed to improve the thermal stability of agarase from Microbulbifer sp. AG1 by rational design. Methods： According to the analysis of PoPMuSiC online analytical tool， the mutation site where the stability of agarase could be improved was selected. The mutant gene was obtained by means of overlapping extension PCR. After induction， expression and purification， the mutant enzyme was characterized. Results： The mutant D136N with improved thermostability was obtained after screening. After incubation at 60 ℃ for 1 h， the mutant could maintain about 87% of residual activity， while the wild-type agarase could retain 19% of residual activity. The mutant enzyme D136N had a better thermal stability. Three-dimensional modeling showed that Asp136 formed two hydrogen bonds with Asn255 and one hydrogen bond with Tyr282 in the wild-type agarase. In the mutated enzyme， Asn136 formed three hydrogen bonds with Asn255， one hydrogen bond with Tyr282， and one hydrogen bond with Ala134. Therefore， the amino acid site of 136 was able to form more hydrogen bonds with its surrounding amino acid residues in the mutant of D136N. Conclusion： The mutant D136N with improved thermostability was obtained by the rational design. It is important to improve the enzymatic properties， to expand the application of agarase， and to study the relationship between the structure and function of agarase.

Abstract:The polyphenols were prepared by subcritical water extraction（SWE） and macroporous adsorption resi n AB-8， and their antioxidant activity and stability were also studied. The results showed that the yield of polyphenols in lotus seeds was 40.3%， and the purity of polyphenols was 99.50%. The scavenging rates of DPPH， ABTS+， O·2-， NO2- were 95.45%， 99.63%， 7.347% and 41.2%， respectively， when the concentration was 100 μg/mL. Polyphenols are suitable for preservation at 4 ℃， dark， pH 2-6 conditions， salt will not damage lotus seed hull polyphenols， sucrose and glucose on the lotus seed hull polyphenol have a certain protective effect.

Abstract:Lycopene-load nanoemulsions were prepared through high-pressure homogenization， with octenyl succinate anhydride modified starch （OSA starch） as emulsifier. Nanoemulsions stability was detected through Turbiscan AGS in 24 h and the influence of different storage and application conditions on this system were investigated. The result showed that Ostwald ripening may be the main factor of Lycopene-load nanoemulsions instability. The storage research showed that the storage conditions had a significant effect on the stability of the system. The influence on the diameter of nanoemulsions followed the sequence： temperature > light > oxygen， while the influence on retention rate of lycopene was followed as oxygen > temperature > light. After 28 days storage at 4 ℃ with a dark and nitrogen environment， the particle diameter increased from 138 nm to 157 nm， and the retaintion rate of lycopene was 41%， which showed a good storage stability. The application research showed that the acid resistances of the lycopene-load nanoemulsions were widely， ionic strength and sucrose could not change the stability of nanoemulsions system.

Abstract:In this study， the β-carotene-coix seed oil complex liposome was prepared， and the optimal preparation conditions of the complex liposome are optimized by the Box-Behnken response surface method based on the single factor experiment. The internal structure and morphology of the samples were observed by transmission electron microscopy （TEM）. The results showed the optimal preparation conditions as follows： temperature was at 43 ℃， mass ratio of lecithin to cholesterol was 7 ∶ 1， volume of PBS buffer was 25 mL， and under this condition， the entrapment efficiency of β-carotene was 84.39%， The average particle size was 187.9 nm ± 7.5 nm， the polydispersity coefficient （PDI） was 0.104 ± 0.09， and the average Zeta potential was -29.33 mV ± 4.77 mV. The results of TEM showed that the complex liposome were more homogeneous than the β-carotene liposome， and the DPPH free radical scavenging ability of the complex liposome was higher than that of β-carotene liposome and coix seed oil liposome.

Abstract:Using the hydrolyzed animal protein（HAP） of pork as materials， four thermal reaction products （TRPs） including only HAP， HAP with xylose（HAP-Xyl）， HAP with oxidized lard （HAP-OL）， and HAP with both oxidized lard and xylose（HAP-xyl-OL）， were prepared. According to UV-Vis absorbance values at 420 nm， browning degrees， and pH decrease of the final reaction solutions， it was found Xyl contributed rather more on browning than OL in the reaction with the HAP. On the other hand， though both Xyl and OL increased taste properties of umami， meat broth， kukumi， continuity and mouthfulness of the reaction solutions， Xyl preferred to increase umami taste and meat broth taste， while OL preferred to increase the kukumi and continuity and mouthfulness taste properties. Except for the TRP of only HAP， all the other three TRPs were all ultrafiltered with taste-active fractions （MW<1 ku） collected. The collected MW<1 ku fractions were separated by G-15 Sephadex column chromatography with 12 taste-active sub-fractions collected. Three strong taste-active sub-fractions were separated by reversed phase high-performance liquid chromatography（RP-HPLC） while 9 taste-active sub-sub-fractions collected. Finally， two sub-sub-fractions， which showed more pure than the others， were analyzed by MALDI-TOF-MS/MS. As a result， three peptides were identified from the two sub-sub-fractions.

Abstract:B Vitamins are relatively deficient in food and loss vulnerably， they are nutrients that the human body cannot synthesize. Microcapsule embedding technology was used in this experiment， niacinamide， folic acid， vitamin B1 and vitamin B2 what is ingredients specified in the‘7+1’ fortified flour as core materiasl， gelatin and sodium carboxymethyl cellulose（CMC） as wall materials， mixed B vitamins microcapsules were prepared by vacuum freeze-drying. The embedding rate was determined by HPLC. The optimal technological conditions for the preparation of mixed B vitamins microcapsules were obtained by establishing a quadratic regression equation model by single factor test and response surface method： the concentration of wall material is 2%， the proportion of core wall is 2.41， proportion of wall is 1.75 ∶ 1， the embedding rate of microcapsule was 88.81%. Scanning electron microscope results show that spray drying has better uniformity and integrity than vacuum freeze drying， but the sum and adhesion of surface are more serious. The experimental results of slow-release kinetics show that microcapsules have certain slow-release effects on vitamins， the rate of release in gastric juice is less than that in intestinal juice， and they all follow the first-order kinetic model， so the water-soluble microcapsules with stable porous mechanism have been formed.

Abstract:The high amylose corn starch， soybean protein isolated and wheat gluten were used as raw materials to product textured protein. This kind of soybean protein-starch textured protein use the high moisture extrusion technology with the twin screw extruder. And investigate the effect of the amount of starch（1%-5%） and the operating parameters on the water holding capacity and the oil holding capacity of meat analog. The operating parameters include the feeding rate （10-50 g/min）， the screw speed （60-180 r/min） and the extrusion temperature （100-180 ℃）. The optimal parameter was obtained by using response surface analysis. It also provides reference data for the research of tissue protein and the industrial production of textured protein. In this paper， the results show that the amount of high amylose corn starch and operating parameters affect the properties significantly. The optimal parameter is that the content of starch was 3%， the feeding speed was 30 g/min， the screw speed was 120 r/min， and the extrusion temperature was 140 ℃. In this condition， the water holding capacity and the oil holding capacity reach the highest value， which was 1.454 g/g and 0.738 g/g， respectively. Meanwhile， textured protein has compact structure， befitting hardness， good springiness and cohesiveness.

Abstract:In this study， fresh meat was added with Pimenta officinalis to make meatballs. The effects of different concentrations of Pimenta officinalis on N-nitrosamines and biogenic amines were explored by measuring contents of N-nitrosamines， biogenic amines and free amino acids， and the relationship among them was observed. The contents of 3 N-nitrosamines in meatballs were determined by GC-MS/MS. The contents of 8 Bio-amines were determined by HPLC and 18 free amino acids were determined by amino acid automatic analyzer. The results showed that the contents of NDMA， NPIP and NPYR in meatballs were decreased significantly with the additions of Pimenta officinalis in whole， 0.04% and 0.08% were better. The effect of Pimenta officinalis additions on the contents of Phe， Put and Spd was similar to those of N-nitrosamines， whereas non regulars in the contents of Spm and Tyr. The correlations between contents of Phe and NPIP or NPYR increased with the addition of Pimenta officinalis， and the correlation between Spd and NDMA increased as well.

Abstract:The fermentation performance and growth characteristics of five strains of lactic acid bacteria were studied. The pH value， titratable acidity and viable count were used as indicators to determined the ratio of the bacteria， and the culture medium as well as the cultivation conditions were obtained. The results showed that the starter culture of Lactobacillus plantarum A9 and Leuconostoc mesenteroides LN1（2 ∶ 1） ratio could promote acid production and viable count. Moreover， the optimal medium for lactic acid bacteria fermentation was skim milk（150 g/L）， glucose （30 g/L）， corn protein powder（10 g/L） and corn juice（40 g/L）. Further， the optimum culture conditions were as follows： culture temperature 30 ℃， initial pH value 6.6， loading volume 40 mL/250 mL， and finally the number of viable bacteria in the fermentation medium was up to （2.04 ± 0.06） × 109 CFU/mL. Adding the starter culture of lactic acid bacteria had significant advantages in sticky， chewiness and sensory quality of Niandoubao than the traditional natural fermentation （P<0.05）， but the other texture characteristics had no significant difference. This indicated that the starter culture of lactic acid bacteria showed good vitality and fermentation performance in Niandoubao， which could significantly improve the quality of Niandoubao and shorten the fermentation time.

Abstract:With the improvement of living standards， people’s demand for food safety has improved continuously， and the drawbacks of unreasonable use of antibiotic has attracted widespread attention. Bacteriocins are ribosomally synthesized proteins or peptides synthesized by numerous bacteria that inhibit or kill other bacteria. It is considered to be the potential substitute for chemical preservatives and antibiotics due to their efficient antimicrobial activity， heat stability no residue， no drug resistance. In present study， an efficient spray drying-based bacteriocin preparation method was developed. Lactobacillus plantarum ZJ316 originally isolated from infant fecal with a broad spectrum of antibacterial activity was used as bacteriocin producing strain. The spray drying conditions including excipient， salt addition ratio， inlet temperature， the working efficiency of fan and others were optimized by single factor and orthogonal test. Our results showed that the optimized spray drying conditions were as follows： salt concentration 20%， inlet air temperature 155 ℃， the air-blower efficiency 100% and the peristaltic pump efficiency. Under these conditions， the yield rate of bacteriocin was 90.235%， the antimicrobial activity of the product was 2 979.291 IU/mL or 2.476×104 IU/g. Together， a spray drying method for the preparation of bacteriocin products was initially established， which promoted the application of bacteriocin products in the food industry.

Abstract:This study aims to investigate the effect of farnesol， a kind of quorum sensing molecule， on the yield of triterpenoids and betulinic acid in the submerged fermentation of Inonotus obliquus. Microplate reader and HPLC were the main detection methods. The results of this study showed that with the increase of the addition of farnesol， the biomass of the fungus gradually decreased， that is， the addition of farnesol inhibited the growth of the cells. The triterpenoids in the mycelia， triterpenoids and betulinic acid in the fermentation broth increased with the increase of the addition of farnesol， all of which increased first and then decreased. For the three indexes， the optimum additions of farnesol were 150 μmol/L， 50 μmol/L and 100 μmol/L respectively. The content of betulinic acid in the mycelia increased with the increase of the addition of farnesol. This study indicated that the farnesol of appropriate addition can promote the content of triterpenoids in the mycelia of Inonotus obliquus and the fermentation broth as well as the content of betulinic acid in the fermentation broth.

Abstract:Objective： To improve the nutritional value of millet and increase the digestibility of starch， the effects of heat-moisture treatment and fermentation on the in vitro bioaccessibility of mineral elements， amino acids， antioxidants and starch digestibility in foxtail millet were investigated. Method： In this paper， the foxtail millet was treated by heat-moisture treatment and fermentation alone or in combination. The release of amino acids， minerals and total phenols in simulated gastrointestinal digestion process was determined by amino acid analyzer， ICP-OES and Folin-Ciocalteu method， respectively. Sarch digestibility was determined by in vitro enzymatic digestion protocol. The antioxidant activities of the treated samples were compared by ORAC method. Result： Heat-moisture treatment increased significantly the bioaccessibility of zinc and reduced the bioaccessibility of iron. The contents of slow digestion starch （SDS） and resistant starch （RS） were increased from 20.1% and 13.3% to 26.8% and 17.1%， respectively. Fermentation significantly reduced the in vitro digestibility of the protein， increased the bioaccessibility of the iron and zinc elements and the content of SDS. Heat-moisture treatment and subsequent fermentation increased the bioaccessibility of lysine and total amino acids by 74.4% and 41.5%， respectively. The RS content in dual treated foxtail millet was further increased compared with the heat-moisture treated samples. However， the bioaccessibility of iron was decreased. The content of free phenol was 19-22 times higher in simulated gastrointestinal tract than before digestion. The dual treated samples showed the highest antioxidant activity. Conclusion： In the processing of gluten-free foxtail millet food， the combination of heat-moisture treatment and fermentation is expected to be a promising technical means in improving the bioaccessibility of nutrients.

Abstract:The effect of extrusion on the molecular weight， amylase content， crystalline structure， gelatinization， thermal properties of starch in Material were studied. The results showed that starch structure was destroyed and degraded， amylase content has increased， Mw reduced after extrusion. Extrusion not asomake gelatinization， thermal properties and textural properties changed， but make crystalline structure transformed from Atype to V type. The gelationization， texture properties， amylose contents of the extruded samples which is made from different material. Moreover， the results of ultraviolet absorption spectrum and fluorescence spectrum showed that peptide bond of protein has stretch after extrusion， leading to changes in radicals around the microenvironment.

Abstract:Volatile components were extracted by head-space solid phase micro-extraction， and qualitative and quantitative analysis of volatile components by gas chromatography-mass spectrometry（GC-MS） and internal standard method. The effects of different alcohol and ceramic bottles on the processing temperature， inner glaze， and outer glaze on the volatile components were studied. The results show that， for white wine and rice wine， medium temperature ceramic bottle ester material content is higher than that of high temperature ceramic bottle， have inside glaze ceramic bottle is higher than no inner glaze ceramic bottle. Inside glaze and outer glaze have different effects on liquor and rice wine. White inside glazed ceramic bottles and yellow outer glazed ceramic bottles are higher than other colors of inside glazed and outer glazed ceramic bottles.

Abstract:To postpone the quality deterioration of fish slide prepared by silver carp during the frozen storage process， the cryoprotective effect of trehalose， maltitol and sorbitol on fish slide quality were evaluated by measuring the gel strength， salt-soluble protein content and Ca2+-ATPase activity. The results showed that the total addition ratio of trehalose， maltitol and sorbitol was 6% by single factor experiment. The fish slide had a higher gel strength， and the content of salt-soluble protein， Ca2+-ATPase activity were also significantly increased. After the “Formulation Uniform Design” experiment， the optimal additive proportion of cryoprotectant blends was obtained： trehalose 16%， maltitol 22% and sorbitol 62%. The cryoprotectant blends’ stability in silver carp slide had been tested during 90 d frozen storage， compared to the blank control group， the cryoprotectant blends group could effectively slow down the quality deterioration and prevent the protein freeze-denaturation of fish slide.

Abstract:Dictyophora echino-volvata Zane， a kind of the edible Dictyophora indusiata species， has various bioactivities. The present study determined the molecular weight distribution， monosaccharide composition and sugar content of different batches of water extracts from Dictyophora echino-volvata Zane using high performance gel permeation chromatography（HPGPC） and ion chromatography（HPAEC）. In addition， physicochemical properties including the infrared spectral features， solubility， iodine reaction and scanning electronic images of the extracts were detected and compared with those of commercial starches. Results showed that there are three characteristic peak area by the refractive index detector and the corresponding average molecular weights were calculated to be 5.2×104， 6.4×103 and 800 u， successively. The water extract was mainly composed of glucose and the content of glucose was from 75% to 90%. There existed big differences between the extracts and starches in the solubility and iodine reaction and the two methods could be used as a rapid qualitative detection methods. In conclusion， the water extracts from D. echino-volvata Zane could be identified by combining HPGPC and HPAEC techniques. It was an ideal method which can be used for quality control of the industrial productions of extracts from D. echino-volvata Zane.

Abstract:In this paper， the degree of hydrolysis （DH） of casein and ACE inhibitory activity of hydrolysate and its gastrointestinal simulated digestion were studied during the enzymatic process. Besides， near-infrared on-line monitoring technology was used to collect the spectral information of the enzymatic process. The mathematic model was established by the relationship between the spectral information and the chemical value. The results showed that the degree of hydrolysis of casein and ACE inhibitory activity of casein hydrolysate increased with the prolongation of the enzymolysis time. And the ACE inhibitory activity of the hydrolysate after gastrointestinal simulated digestion also increased. The quantitative model was established between spectral information and the chemical value using partial least squares method， interval partial least squares method and joint interval partial least squares method. Results showed that joint interval partial least squares method could predict key parameters of enzymatic reaction and the mathematic model had good stability. In conclusion： near-infrared spectroscopy can be used to monitor the enzymatic reaction process on-line and to predict the DH of casein and ACE inhibitory activity of casein-hydrolysate and its gastrointestinal simulated digested product.

Abstract:The samples of Shanxi aged vinegar before and after aging were treated by simultaneous distillation and solvent extraction （SDE）. The extracts from the two vinegars were analyzed by gas chromatography-mass spectra （GC-MS） and gas chromatography-olfactometry（GC-O）. Based on retention indices， mass spectra， and injection of authentic standards， a total of 184 volatile compounds were identified， including sulfur-containing compounds， nitrogen-containing heterocycles， oxygen-containing heterocycles， aldehydes， ketones， alcohols， acids， esters， phenols， ethers， and others. The major volatile compounds found in both the vinegars before and after aging included acetic acid， acetoin， furfural， 2，3-butanedione， etc. However， compared to the vinegar before aging， the amounts of pyrazine compounds， especially tetramethylpyrazine， were markedly increased in the aged vinegar. By GC-O analysis， according to retention indices， sniffed odor characteristics， identifications in the GC-MS， and comparison of the analytical parameters with those of the authentic standards， a total of 23 odor-active compounds were identified， where 10 compounds were found with high FD values in the vinegar before aging， including acetic acid， acetoin， 2，3-butanedione， ethyl lactate， guaiacol， etc； and 20 compounds were found with high FD values in the vinegar after aging， including 3-methyl propyl alcohol， furfural， phenylacetyldehyde， guaiacol， etc. Comparatively， after aging mainly the odorants of esters were decreased while those of the nitrogen-containing heterocyclic compounds （especially the pyrazine compounds） and the sulfur-containing compounds were increased in the vinegars. The research results are expected to provide guidance for upgrading production technology of the Shanxi aged vinegar.

Abstract:By using cylinder-plate method， CGMCC 6624 was screened from the fresh Cupei of Shanxi vinegar. CGMCC 6624 had the most strong antibacterial ability. By the test of the effects of organic acids， hydrogen peroxide and proteinase digestion to the antibacterial property， analysized the relation on growth of CGMCC 6624 and production of antimicrobial protein， combinated the property that the antimicrobial protein could not inhibite the growed of CGMCC 6624， the antibacterial substance produced by CGMCC 6624 was determined， which including H2O2 and bacteriocine. CGMCC 6624 was identified as Bacillus subtilis by polyphasic taxonomy basing on morphological and physiological methods， 16S rDNA. Research showed CGMCC 6624 could grow in the condition of pH 2-11， temperature 30-50 ℃， alcohol 0%-8%. The optimal growth conditions of CGMCC 6624 was temperature 30 ℃ and pH 5.0. This study would supply the basis for the further utility on CGMCC 6624 and its bactericine and application in the production of Shanxi traditional brewing food.

Abstract:A simple analytical method for the determination of 22 kinds of trace elements in edible vegetable oil was established by inductively coupled plasma tandem mass spectrometry （ICP-MS/MS）. The edible vegetable oil samples were diluted with kerosene and then directly injected for analyzing. In the MS/MS mode， H2， O2， and NH3/He were used as the reaction gas， with whom the interferences or analytes will react， as a result the mass spectrometry interferences were eliminated by on-mass method or mass-shift method. The analytes showed good linearity with linear correlation coefficient ≥ 0.9996， and the detection limit was 0.35-307.84 pg/g. The accuracy of the method was verified by spiked recovery experiment. The spike recoveries ranged from 96.60% to 105.46%， and the relative standard deviation （RSD） is ≤ 3.99%. The edible vegetable oil， such as rapeseed oil， peanut oil， sunflower oil， corn oil and olive oil， from different parts of China were determined by this established method. The results reveal that the contents of P， S， K， Na and Ca in the five kinds of edible vegetable oil were higher， while the contents of As， Cd， Hg and Pb were low. The analytical method has the characteristics of simple sample processing， high sensitivity and low detection limit， and can accurately monitor the nutritive elements and heavy elements in edible vegetable oil.

Abstract:In order to understand the dissolve material of instant noodle bowl in process of soaking， five kinds of instant noodle paper bowls purchased on the market were used as the research object， this paper measured the contents of styrene， vinyl chloride， ethylbenzene， toluene， xylene， cumene， bisphenol A， lead， cadmium and polychlorinated biphenyls in distilled water， 3% acetic acid， 10% ethanol and refined olive oil soaking solution of instant noodle paper bowl at different times. In addition， the changes of fluorescent agents and heavy metal ions were detected by stacking and rubbing experiments. And， 23 aromatic amines were detected by ink / binder transfer test. The results showed that only a small amount of lead and cadmium were dissolved in 3% acetic acid， 10% ethanol and refined olive oil， but they were lower than the limits standard of corresponding industry. The fluorescent agents were not detected， and the amounts of heavy metal ions chromium， arsenic， cadmium， mercury， lead detection were also lower than the industry limit in the stacking and rubbing experiments. 23 kinds of aromatic amine were not detected in the ink / adhesive migration test.

Abstract:This paper reported a comparative analysis of nutritional value and structural characteristics between Apostichopus japonicas and Acaudina molpadioides with the aim of providing basic data for the deep processing of Acaudina molpadioides captured in Zhoushan sea area. The results showed that the crude protein content of Acaudina molpadioideswas 53.28%， and lower than Apostichopus japonicas. The protein of Acaudina molpadioides was mainly collagen and has a typical feature of collagen with α chain and β chain （98 ku and 102 ku in molecular weight， respectively）. The AAS of Acaudina molpadioides was lower than Apostichopus japonicas， and the first limited amino acid was lysine； There were many vitamins in Acaudina molpadioides， and most vitamins were lower than Apostichopus japonicas except VE（2.18 mg/100 g）； The Fe content of Acaudina molpadioides（150 mg/kg） was extremely higher than Apostichopus japonicas （2.3 mg/kg）， while the content of Pb and As was comparatively low. There were 23 fat acids in Acaudina molpadioides， among which were mainly MUFA（35.06%） and PUFA（30.86%）； SEM observations indicated that the muscle fibers of Acaudina molpadioides were thicker and packed in a messy and arrangement. It was very likely the main reasons for the great hardness of Acaudina molpadioides.

Abstract:Gut microbiota， as an important environmental factor， plays an important role in the occurrence and development of obesity. Functional oligosaccharides are a class of non-digestible carbohydrates that can inhibit the development of obesity by improving the composition of gut microbiota and the level of metabolites in obese people. In this paper， the mechanism of obesity induced by imbalance of gut microbiota and its metabolites， the effect of functional oligosaccharides on the microecology of intestinal microflora， and the research progress of the underlying mechanism by which functional oligosaccharides inhibit the development of obesity were reviewed.

Abstract:Flavors play an important role in the food， textiles， spices， cosmetics， agriculture and pharmaceutical industries. They are also one of the key factors that determine the quality of products. However， many flavors have the poor stability， and are vulnerable to some negative impact， such as light， heat， oxygen and mechanism. And the physicochemical property and solution characteristics of flavors limit their application. In addition， controlling the release of flavors is also a major aspect. Therefore， delivery systems can be used for proper protection， delivery and release of flavors. The present article comprehensively introduces the research progress of flavors delivery systems， briefly introduces the properties and functions of important food components （protein， polysaccharides， lipids and so on） in flavors delivery systems. The main types， structures and characteristics of flavors delivery systems were introduced， and the application prospect is predicted.

Abstract:The feed of plants or their products which with biological active， can not only improving the health of animal， and to prompt more balanced nutrition and conducive to the processing and preservation of its meat and meat products. The addition of natural active substances kept the meat fat in lower oxidation state during processing and storage， and the product quality and the sensory characteristics of the meat product was obvious promoted， while the meat and meat product shelf life was well prolonged. The applying of natural substance and its extract in animals raised for meat， meat processing and storage were introduced in this paper. The using of natural active substances in animal feeding and meat product processing， for nutrition improvement， quality promotion and regulation were reviewed， in order to provide useful experience for the application of natural substancein in meat and meat product processing.

Abstract:With the development of surimi processing industry， consumers of surimi and surimi-based products quality requirements are getting higher and higher. Water is the highest content in the surimi and surimi products. The level of moisture content and its presence status directly affect the quality of surimi and surimi products. The presence status of water in surimi and surimi products includes free water， bound water and immobile water. The influencing factors include processing methods and different additives， including rinsing methods， heating methods， ultrahigh pressure， ultrasonic methods， and starch， glutamine transaminase， tea polyphenols， soybean protein， phosphate and gluten. Determination methods of water are atmospheric drying method， holding water， low field nuclear magnetic and so on. In this paper， the water content and presence status， influencing factors and determination methods of surimi and surimi products were reviewed. It is hoped that the quality of surimi and surimi products can be controlled.